INFO BACK OFFICE _ SECTION 1 : CANOPÉE BY ETYO
Since 2017, Canopée has established itself as a key strategic partner in collective catering projects.
Canopée by Etyo specializes in structuring, optimizing and creating services for collective catering ranging from early childhood to businesses, including medico-social services and local authorities. The aim is to support them to meet the challenges of sustainable, local and responsible food, while integrating the requirements of economic and organizational performance.
In 2024, Canopée Associés joined Etyo Group to become Canopée by Etyo, strengthening our expertise and broadening our offering. This merger will make it possible to integrate the group’s skills, including:
– Real estate, to address infrastructure needs.
– Supply chain, to optimize flows and service performance.
– Sustainable development, at the heart of our approach to meet environmental and social challenges.
We draw on our strong operational experience in the field and concrete feedback, enabling us to offer tailor-made solutions that are perfectly adapted to our customers’ realities. By integrating the ecological and social transitions, we help them to implement innovative and sustainable solutions that are in line with their strategic objectives.
With Canopée by Etyo, we are asserting our ambition to support the major transformations in the sector, by offering solutions that meet the current and future challenges facing the catering industry.
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ ÉTUDES D’OPPORTUNITÉ
OPPORTUNITY STUDIESand master plan
Provide detailed, tailored expertise to identify the specific issues and needs of each area and project.
- Bring together and educate all the players in the area around food issues and strengthen the links between local supply (producers) and demand (out-of-home catering).
- Design an efficient catering organization that meets the expectations of all stakeholders.
- Support those involved in mass catering and raise public awareness of the need to adopt sustainable food practices while promoting local culinary heritage.
- Identify real needs and propose solutions in line with local specificities.
- Set up a strategic review of culinary processes and infrastructures to ensure their efficiency and sustainability.
EXCLUSIVEMENT POUR MOBILE : LIGNE DE SEPARATION
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ ÉTUDES D’OPPORTUNITÉ
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ ÉTUDES DE FAISABILITÉ
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ ÉTUDES DE FAISABILITÉ
FEASIBILITY STUDIESprogrammingand project management
Guarantee the viability and success of projects in the food industry, restaurants, food processing facilities) through a methodical, personalized approach.
- Develop and assess the feasibility of technical and economic scenarios.
- Help customers choose the most appropriate scenarios.
- Carry out the pre-program feasibility study: analyze the project issues, define the requirements, and estimate the budget and schedule for the operation.
- Design the operating program specifying the building functions of a kitchen or food processing facility.
- Assist the customer to select the project manager: draft the specifications, provide support during the tender process, analyze tenders and help award the contract.
- Provide overall monitoring from design to operation of the infrastructure (central kitchens, food processing facilities, etc.).
EXCLUSIVEMENT POUR MOBILE : LIGNE DE SEPARATION
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ ACCOMPAGNEMENT À L'EXPLOITATION
SUPPORTin running a catering service
Assist our customers in managing their catering services.
- Support for delegation:
- Guide the renewal of catering contracts and the formalization of contracts
- Aid the roll-out of catering projects and the implementation of action plans
- Ensure continuous monitoring of services to comply with contractual commitments
- Support for self-management transition:
- Draft the health approval file and the health management plan
- Assist with the award of contracts (foodstuffs, CAPM software, etc.)
- Define the operational organization to be put in place
- Co-construct innovative catering projects
EXCLUSIVEMENT POUR MOBILE : LIGNE DE SEPARATION
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ ACCOMPAGNEMENT À L'EXPLOITATION
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ TRANSITION DURABLE
INFO BACK OFFICE _ SECTION 2 : EXPERTISES _ TRANSITION DURABLE
TRANSITIONtowards sustainable models
Help our clients achieve sustainable catering services by addressing social, environmental and economic issues.
- Carry out 360° assessments of a catering service, covering the organizational, functional, social, administrative, purchasing strategy and financial aspects, as well as issues relating to hygiene and good practice.
- Identify problems in the catering service and draw up an action plan to implement corrective measures.
- Support the client in implementing its action plan, both operationally and strategically.
- Support teams in their transition to more sustainable, resilient and efficient practices.
INFO BACK OFFICE _ SECTION 3 : POURQUOI
Businesses & public authorities
Schools
Commercial catering
Local authorities
Hospitals & Clinics
Medico social
INFO BACK OFFICE _ SECTION 4 : PROJETS
OUR CATERINGprojects
VERSION DESKTOP
VERSION MOBILE ET TABLETTE
