Consulting and strategic advisory in Retail and FMCG - mass market and premium / luxuryExpertise in retail and food industries and marketsChange management / Project management / Interim managementBrand assessment / Operational assessment / Digital transformation

Leading the manufacturing and the retail of high quality artisan chocolate and ice creams.30 M€ turnover, 220 peoples, 5 production site, 30 points of sales, 5 countries.Responsible for the brand and the experience of les Manufactures Alain Ducasse.Strategy and development of the Manufactures’ activities in France and worldwide.Full fledged manager of the P&L and accountable for the brand and company valuation.

Reinventing the Monoprix brand and its communication strategy in order to reconnect this strong asset to the business and the development priorities of the company (e-commerce, private label, CSR…)

Accelerating the growth and the transformation of Franprix through the digitalization of its marketing and the redefinition of its offer strategy

General management and merger of a master-franchised network of 75 franprix stores within the consolidated scope of the bannerFast remodeling of the stores to the new franprix concept and identityChange management and training of the teams

Strategy & management of the assortments for Casino bannersImplementation of innovative customer-oriented category management methods & toolsImplementation of a task force dedicated to survey and source innovations worldwide

In charge of developing Lafayette Gourmet food business in the Galeries Lafayettes department stores in France and internationallyProject assessment & development: Dubaï, Monaco, Casablanca…

Full management of Lafayette Gourmet flagship storeBusiness & partnerships development, Retail strategy & investment planificationGourmet specialties, fresh market, wine & liquors, restaurants

Operational management of Lafayette Gourmet flagship store.Gourmet specialties, fresh market, wine & liquors, restaurants…

Development of food retail and restaurant concepts within the BHV Department stores-development and management of "le Café BHV", concept that fusionned fast casual restaurant, flower retail and gourmet grocery-development of a cooking "Atelier" with chefs-remodeling of the "Rivoli", main restaurant of BHV Rivoli Department store (450 seatings, 1000 sq-m)-definition of the concept and business model for a brand new BHV gourmet food store (1500 sq-m)

Development of my own fast casual restaurant concept.Complete business planSearch for investors

Retail practiceType of project:-purchasing strategy and preparation of annual negotiation-assortment optimization-value chain optimization-best practice recommendation