Lab Consulting is consulting firm specialized in the F&B and Hospitality fields. As a leader in sustainability in the hospitality and restaurant industry, we can - help you develop a sustainable business model with our own sustainable program (MyFoodImpact)- or support you in achieving a certification of your choice.A few words about our program MyFoodImpact :Thanks to our experience with the EPFL, we have launched a sustainable program dedicated to F&B and Hospitality actors : MyFoodImpact. The program is based on the three pillars of sustainable development ans is structured around four steps:- Establishing an assessment of sustainability criteria, from seed to waste (including energy and water consumption for instance)- Defining a strategy and an action plan to reduce the carbon footprint and associated costs (procurement strategy, menus, waste, energy consumption, etc.)- Monthly performance monitoring based on quantified objectives (KPIs)- Implementing effective communication (partners, suppliers, customers

Alongside my role at Lab Consulting, I am leading the project "Au-Potager, c'est le pied" as part of my environmental advisor training at SANU.The agri-food system in our industrialized societies causes environmental and social dysfunctions, of which it itself becomes a victim. At the root of these issues are three ruptures: between consumers and the land, between consumers and farmers, and between farmers and the land.Born in the region of La Côte in 2020, the concept of Au-Potager provides shared agricultural plots and knowledge in sustainable vegetable farming to enable everyone to produce their own fruits and vegetables while respecting the land.I am convinced that this initiative is a solution to the mentioned dysfunctions, and I have chosen to support Au-Potager and its umbrella organization in their vision of having an agroecological garden in every commune in Switzerland, promoting healthy and sustainable food sources.The objective of this project is to develop a communication plan and an open-house concept to promote the recruitment of new members, essential to the associations' vitality, the expansion of Au-Potager's values, and the achievement of its vision.

My 3 months mission @Ville de Gland was mainly related to the organization of activities promoting a circular economy : - Organize the New Economy Forum with speakers Ataa Dabour, Christian Niels Schwab, and Isabelle Chappuis.- Draft the pre-advisory and regulations for the Ecological Transition Income (ETI) pilot project initiated by Sophie Swaton (Zoein Foundation) according to the implementation strategy of Ville de Gland.- Communicate with other municipalities and the Canton de Vaud for the development of the pre-advisory and regulations.- Participate in the analysis of 22 candidate files for the New Economy Prize and the selection of the 5 laureates.- Create the "Old Town Passport", an initiative by Ville de Gland to support merchants impacted by the construction works.

In my role as Innovation Project Manager for the commercial concessions service, my responsibilities included:- Monitoring innovations in the fields of food and beverage, retail, and airports.- Analyzing the feasibility of solutions applicable to the commercial concessions at Geneva Airport.- Implementing solutions following the Lean Startup methodology.All proposed solutions were required to meet two major objectives:- Generate additional and new revenues.- Address customer needs.In this capacity, I developed online commerce solutions in collaboration with the Marketing and Innovation (IT) departments.

MISSIONS- Ensure the operation and oversight of commercial activities management at Geneva Airport (F&B, retail, and services), participate in defining and implementing commercial strategy to generate additional profits, enhance commercial attractiveness, and ensure passenger satisfaction.- Lead all projects related to the commercial concessions service (tender processes, outlet renovations, innovation initiatives, etc.).- Collaborate with internal departments to execute the strategy.- Communicate internally and externally (drafting tender documents, memos for management, contracts, oral presentations on project progress, service presentations for new employees).- Conduct various analyses (revenue, tender submissions, impacts of cross-functional projects).- Sustainability: Collaborate with the sustainability department to integrate sustainability criteria into tender processes and implement sustainable measures with concessionaires, particularly restaurateurs (e.g., ReCircle, waste reduction initiatives).ONE EXAMPLE OF AN ACHIEVEMENTManaged the entire tender process for a strategic F&B tender (23 outlets generating a total revenue of CHF 12 million): adhered to timelines, maintained revenue during a 13-month construction phase, increased F&B revenue by 29% after 2 years, and conducted internal and external communication for the project.

Mission:- Manage a product portfolio for European markets, internally promote sales, and maintain its relevance and quality.- Monitor the market to identify trends.- Consult subsidiaries and track projects within the European Zone to understand and address needs.- Internally communicate to promote the use of products from the portfolio.- Train new relevant employees on the portfolio and its related tools.Achievements:- Significantly reduced costs by decreasing the number of items in the portfolio from 527 to 375.- Optimized the product selection process.- Increased portfolio utilization from 53% to 89% in 2 years.

Mission- Efficiently handle customer requests and ensure after-sales coordination.- Collaborate with market teams (sales, distributors, development).- Prepare price quotations.- Internally coordinate client projects.- Collaborate with internal departments to adequately address customer demands (logistics, legal, regulatory, quality, marketing, laboratory).Achievements:- Improved KPIs (Key Performance Indicators).- Created a new commission calculation for distributors.Supported accounts over the years:- GSK (global coordination)- Cadbury (Europe Zone - strategic project)- Novartis (Europe Zone coordination)- Local clients in the MENA region

MissionCoordinate and give support to one of the most important and strategic project of the flavour division with a European key accountAchievementCoordination of 40 sub-projects by :- organizing sampling under time pressure- coordinating the information flow between the client and the different teams involved (development, regulatory, logistic...)- handling pricing file for all quoted flavours- managing costing file to fix the index of a raw material

Mission:- Organize catering based on the itinerary, number of passengers, and customer profile.- Provide VIP service on board.- Welcome passengers and their guests.- Communicate with passengers and pilots.Achievement:Increased customer satisfaction levels (frequent return of guests).

Mission:Reopen the previously bankrupt restaurant:- Define a new concept- Recruit new employees (permanent and temporary)- Negotiate contracts with suppliers- Organize events (jazz concerts)- Implement communication strategy for announcing reopening and events- Develop customer database and organize scheduled delivery of daily specialsAchievement:Achieved profitability within 12 months of management.