He guides clients in defining and implementing their strategy with specific expertise in market introduction strategies.
Since 2004, François has led numerous development missions in the food service market both in France and abroad, working with food service manufacturers, restaurant chains and distributors.
As a recognized expert, François regularly participates in conferences and trade publications to share his point of view on new challenges in the out-of-home consumption market.
With an education in management and business, François previously worked in food service manufacturing and distribution at Danone, Webcity and Brake France for 15 years. He held positions in commerce, management control and marketing management.
She guides our clients through consulting and research missions and specialises in market introduction challenges for guest brands and distributors.
She also leads the company’s business development.
Since 2006, Magali has led numerous missions focusing on market introduction: channel targeting, building approaches and presentations for category management, and distribution activation.
With an education from the Kedge Business School Marseille, Magali spent over 8 years in food service manufacturing at Unilever and Brake France. She has held positions in commerce, category management and marketing.
She leads our monitoring and Food Service Tracking Distributors and Chains tools and guides our clients in their use.
Since 2009, Laure has conducted numerous analyses for our clients and has developed our tools based on the market’s needs.
With an education from the Rouen Business School, Laure worked in food service manufacturer marketing research and panels for 10 years with Kantar and IPSOS. She held positions as consumer panel unit director and research director.
He formulates research methodologies that are best adapted to respond to our clients’ challenges. He coordinates, analyses and proposes recommendations for our clients based on results from quantitative research conducted with consumers or professionals.
Since 2012, Yves-Emmanuel has carried out extensive research in food service, focusing in particular on usages and attitudes, client types, concept testing (product and point of sale) and indicators (reputation, image, and client satisfaction).
With a master’s degree in enterprise marketing and management from the Tours Institute of Business Administration, Yves-Emmanuel worked in marketing and research for different sectors for 14 years. He held positions as research manager for everyday consumer products at Ipsos (France and international) and marketing manager.
She guides our clients through the use of different Food Service Tracking Chains and Food Service Tracking Distributors tools and conducts refined analyses and ad hoc research.
Since 2012, Véronique has analysed promotional data from numerous product categories and has decrypted countless restaurant chain menus.
With a master’s degree in applied marketing from the Aix-en-Provence Institute of Business Administration, Véronique spent 5 years in research institutes as a senior quantitative research leader with Nielsen – Ifop.
She manages strategic diagnosis, monitoring and guiding missions for our clients.
Since 2012, Florence has guided numerous manufacturing and chain clients through the challenges of international monitoring and marketing plans. In particular, she has acquired refined expertise in restaurant chains.
With an education from the Lyon Management School, Florence spent 2 years as a junior consultant in a general consulting firm.
She implements refined research methodologies for our clients and manages qualitative research fields and analyses.
Since 2013, Claire has led a variety of research projects, in particular international consumer and user research on concept and product testing, decision-making logic and activation levers for different out-of-home food service targets.
With an education from the EDHEC Business School, Claire spent 10 years in research institutes Kantar Worldpanel and Stratégir, where she held positions as marketing director and group lead leader.
She manages technical development and production for our decision-support tools to meet our clients’ needs.
Since 2007, Marie has led research missions and has worked to advance and develop new interfaces for our market tracking tools.
With a master’s degree in NICT marketing from the Savoie Mont-Blanc Institute of Business Administration, Marie started her career at Food Service Vision as a research leader.
She manages strategic diagnosis missions for our customers.
Since 2016, Maude has been responsible for monographs of market leaders, monitoring plans and has guided food chain and manufacturing customers through marketing plans.
Maude hold a master degree from EMLYON Business School. During her studies, she spent 6 months in Asia (Taiwan) and 6 months in Ireland. She has also been marketing assistant brand manager for 1 year.
He is responsible for improving technical and strategic production of existing tools and he manages the development of new valuable tools.
Since 2016, Emmanuel has developed a strong experience in manufacturing and distributor companies that provides him with capabilities for managing the production of existing tools. He is able of working with many providers as well as understanding specific needs of OOH markets.
From ISARA school (agricultural superior institute in Rhône-Alpes), specialized in innovation and business development, Emmanuel has been working in agribusiness for more than 20 years, and more specifically at Bonduelle and at Brake.
She produces quantitative reports for our customers.
Since 2016, she produces analysis from our tool Food Service Tracking, follow up with our customers in their daily use of the tools and she analyses chains’ menus.
Julie graduated from a specialized maser in agribusiness marketing and management at EMLYON, and she had a first working experience as assistant brand manager at Elior and Brake.
Since 2017, he is in charge of helping chains and agro companies in their marketing strategies.
He is passionate about trends and new concepts in F&B and he has been responsible of several missions for competitive monitoring for restaurant operators.
Anthony holds a Master’s degree in hospitality management from Institut Paul Bocuse and EMLYON Business School and has several operational and strategic experiences in F&B in France and overseas (China, Belgium, Spain, Portugal).
She accompanies clients through the use of several tools such as « Food Service Tracking », and advises them on the research studies best adapted to their needs.
She manages market research analysts in the production of quantitative studies.
Marion graduated from CELSA Paris Sorbonne and went on to specialise in quantitative opinion surveys, mostly regarding French food trends.
She has joined Food Service Vision team after 7 years working as research analyst and group leader at Mediascopie and Ifop research institutes.
He manages strategic diagnosis, monitoring and guiding missions for our clients.
From 2005 to 2012, Michael was in charge of the research department and led more than 100 out-of-home study missions.
From 2012 to 2017, Michael has opened and managed in 3 restaurants in Lyon.
Since 2017, Michael has guided many agri-food companies and distributors on development strategy issues and marketing plans.
With an EMGrenoble background, Michael started his career as a junior marketing researcher for a leading distributor of frozen foods.
Since 2018, she is driving monitoring and strategic guidance missions for our clients. She set up specific and continuous monitoring about global food service market and according to our client needs and issues.
Laura is graduated from a MASTER in strategy and marketing and she is specialized in studies and consulting. She joins us at the end of her studies, in 2018.
Since January 2019, she is in charge of market data analysis for our clients, food industrials and distributors.
She produces quantitative analysis with our tool Food Service Tracking, and guides our customers in their daily use of the tools.
From food engineering school, specialized in innovation management and advanced master in culinary product development from AgroParisTech and Ferrandi, she has been product manager in dairy industry for foodservice and innovation project manager in culinary appliances for small domestic equipment.