SPAIN, PORTUGAL, UNITED STATES, MEXICO, CHILE

divers

ITALY UNITED KINGDOM

A UNIQUE BRAND CAPITAL

The Elior brand name creates value for the Group’s businesses and entities because it inspires confidence and reassurance for a wide range of consumer profiles. It is also a guarantee of expertise delivered by regional and local players who operate under their own identity. And last but not least, for the Group’s partners it represents

the added value of a vast range of popular, on-trend concepts and banners that are either already well known or very much on their way to becoming so.

We are experts in creating restaurants that fit perfectly with our clients’ image, such as Les Ombres at the Quai Branly Museum in Paris, as well as eateries based on regional and local traditions,

such as the Stade Toulousain bar at Blagnac airport.

We draw on some 150 brands to meet the highly diverse needs and expectations of our customers, ranging from today’s most popular main-street names to those that will

become the “must-have” brands of tomorrow.

We also operate under several company-level brand names, both in France and internationally, enabling us to meet particular demands or to factor in specific regional characteristics.

The broadest portfolio of concepts and banners in the market

FRANCHISED CONCEPTS

DIRECTLY-OWNED CONCEPTS

CONCESSION CATERING & TRAVEL RETAIL

BUSINESS & INDUSTRY HEALTHCARE EDUCATION

FRANCE

CONTRACT CATERING & SUPPORT SERVICES

INTERNATIONAL

CONCESSION CATERING & TRAVEL RETAIL

FRANCE ITALY SPAIN UNITED STATES

Our company brands

Prestigious restaurants

OUR GROWTH TRAJECTORY

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ANNUAL REPORT — 2013-2014

A VALUE-CREATING BUSINESS MODEL

CONTRACT CATERING & SUPPORT SERVICES

CONCESSION CATERING & TRAVEL RETAIL

ONE CORE BUSINESS, TWO BUSINESS LINES AND SEVEN CLIENT MARKETS

Business & Industry

Education

Healthcare

Railway stations

City Sites & Leisure

Airports

Motorways

A CHAIN OF EXPERTISE TO HELP US ACHIEVE OUR CORPORATE MISSION

OF DELIVERING INNOVATIVE, PERSONALIZED CATERING AND SERVICE SOLUTIONS AND TAKING GENUINE CARE

OF EACH AND EVERY PERSON WE SERVE

20 21

ANNUAL REPORT — 2013-2014PRESENTATION OF ELIOR

Constantly attuned to the needs of its clients and customers,

Elior has developed the expertise and know-how required to stay ahead

of the curve, not only in terms of consumer trends and designing the offerings of the future, but also

in how it manages its teams and shares its success.

2

STAYING ONE STEP AHEAD

BRANDS AND BANNERS

CONSUMERS SURVEYED EACH YEAR

400,000150OVER

A CUTTING-EDGE CATERER

NEW HYBRID FORMATSShorter lunch breaks, the growing popularity of snacking, consumers who are increasingly on the move, and squeezed budgets and space – all of these changes in eating habits and the economic context call for innovation. Differences between main-street catering and contract catering are becoming less and less apparent, and people will now just as easily dine in a restaurant one day and then pur-chase a meal from a fast-food counter the next. Elior is a pioneer in this area, with offerings that provide a mix of food courts, coffee shops, fast food and takeaway options, and which leverage both the strengths of its directly-owned concepts and the appeal of franchised brands. A prime example of our innovation capacity is the contract won by Arpège for the Majunga office tower in the La Défense business district in Paris. Innovation was a key selection criterion for the client – Unibail Rodamco – and the bid process was more like a creative design competi-tion. Arpège’s winning bid offered the building’s users a unique package of eight catering concepts including three main-street banners (Sushi Shop, Espressamente Illy and a monop’daily open all day). Meanwhile, at SFL’s Edouard VII business center in the heart of Paris, Arpège’s Café Contemporain combines a self-service option with BonSens – a high-end fast-food concept – and La Table du Chef offers diners the choice between a menu of the day and a Bento offering.

GOOD AND HEALTHY FOODIn the United Kingdom, where takeaway formats already make up over 25% of Elior UK’s revenue, this company’s teams are increasing the number of concepts that meet consumer demand for good and healthy fast-food products, at very attractive prices. Examples include the Pizza Foundry (stone-baked pizzas with fresh dough bases), Umami Express (Asian soups and a choice of condiments and fresh herbs), and Grab & Go. In France, sandwiches are still the fast-food option of choice and therefore form the basis of our latest takeaway concept called “Twenty pour tout”. The sandwiches offered under this format are made to order with a choice of 20 different breads and 20 main ingredients.

ATTRACTING SMALLER COMPANIESOur new “Alternance” concept in France offers an eco-nomic solution to sites that cater for between 30 and 150 people a day, offering original options such as dishes that can be personalized and shared and restaurants open from 8 a.m. till 4 p.m. Cakes and sweet treats are available throughout the day as well as quality products in jars and even bread to take home for the evening. Some thirty clients have already taken up this concept.In the same vein, Elior Italy’s new “Smart Food” offering launched for companies with between 130 and 300 employees provides a turnkey solution based on a 20 sq.m. kitchen-counter and a selection of five nutritionally- balanced and varied menus that can be put together on site using produce prepared in a central kitchen.

GETTING THE MOST OUT OF DIGITAL SOLUTIONS New technologies can be used to strengthen customer relations, deepen our knowledge about consumer trends, and build customer loyalty. For instance, the “Easypass.elior.com” app for smartphones, tablets and PCs – which was launched in the Business & Industry market in 2014 – enables customers to optimize the time they have for their lunch break by checking a range of information such as the day’s menu, the times when their restaurant is the busiest and the balance of their account. In Spain, Serunión’s Bites Takeaway customers can order on line and collect their meal at the counter at a requested time. The Travelers loyalty program launched in 2014 by Áreas enables any member with a smartphone to instantly access special offers and reductions proposed by Áreas’ restaurants and shops at airports, railway stations and motorway rest areas. The Travelers program is also an essential CRM tool for better understanding customer behavior and building loyalty. Digital solutions can also act as performance drivers. For example, in hospitals, Elior Services uses a “connected trolley” which is equipped with a tablet that allows the company’s specialized cleaning staff to give real-time information to the admissions office about room avail-ability. This speeds up the turnover of beds in outpatient wards and reduces waiting time for new patients.

In line with our aim of being constantly attuned to the needs of our customers, we have strengthened our sociological behavior tracking systems and we now survey

a panel of 400,000 consumers and 1,500 client contacts every year. In addition, we draw on the expertise of our test kitchen – a real culinary laboratory whose teams test new recipes and control over 3,000 products a year. The test kitchen’s teams also act as an interface with R&D units and manufacturers in the food industry and enter

into exclusive partnerships with a view to designing innovative products.

WORKING WITH TOP CHEFS TO INSPIRE CREATIVITY AND NEW FLAVORSIn all of our markets we develop partnerships with renowned chefs with a view to stimulating our customers’ taste buds. In Lyon, for instance, our teams carry out research with the Paul Bocuse Institute in order to gain a better understanding of children’s food preferences. Taste is a complex thing which evolves with age. Consequently, in the care home market we have devised new recipes especially for seniors in conjunction with the Michelin-starred chef Michel Sarran which were first tested out by residents to get their views on them.Similarly, in the travel sector we have designed numer-ous high-end culinary offerings together with well-known chefs. Our collaborations include the “Michelangelo” restaurant at Milan Linate airport opened in association with Michelangelo Citino, the Ferrari Spazio Bollicine restaurant at Rome Fiumicino airport created in conjunc-tion with the Michelin-starred chef Alfio Ghezzi, and Tocco (Italian fine dining and wines) and Tortas Frontera (Mexican cuisine) in Chicago, where Áreas has teamed up with local chefs Bruno Abate and Rick Bayless. At Paris Orly Ouest, in 2013-2014 we introduced a boco restaurant at an airport for the first time, which cleverly brings together fast-food and gourmet dining, with all of the restaurant’s recipes designed by major chefs.

“SMART EXPERIENCE” – FIVE FUNDAMENTAL TRENDS THAT INSPIRE

OUR TEAMS

1

TRANSPARENCY(information about ingredients

and their origin)

2

SHARING (social interaction

and outreach)

4

OPTIMIZING TIME (practical solutions and

fast service)

5

PERSONALIZATION (adapting dishes in line with

customers’ tastes or diet)

3

EMOTIONAL EXPERIENCE (show cooking, aesthetic appeal)

24 25

ANNUAL REPORT — 2013-2014STAYING ONE STEP AHEAD

In 2013 Áreas signed the largest contract in the history of airport concessions in Spain after winning all four parts of an invitation to tender for Madrid Barajas launched by the airport’s operator,

Aena Aeropuertos. Áreas already had an established presence at Madrid Barajas – which is Europe’s fifth-busiest airport – but it has now completely revamped its offering, providing a unique combination of 47 points of sale operated under 26 different banners. The airport’s passengers are obviously happy with the result as the average customer spend has increased by more than 10% at a time when Spanish

air traffic is picking up again after several years of recession.

restaurant). Passengers looking for a specific ambience can get in their last tapas at MasQMenos or 100 Montaditos before catching their flight or have a beer at the Carling Sports Bar or the Mahoudrid bar opened in conjunction with Mahou (the favorite beer of Madrid locals).

DIGITAL-ENRICHED SERVICESÁreas uses new technologies intensively in order to offer its customers a maximum of services and information. For example, passengers buying a takeaway can pay at “CashDro” self-checkout machines, which reduces waiting time. Sensors are used to measure customer footfall so that any sudden increases can be effectively managed, and video walls and digital totems inform passengers about the day’s array of menu choices and special offers. In addition, interactive kiosks have been installed in the Mahoudrid cafeterias in the arrival areas of terminals 1 and 4 to provide tourists with information about Madrid’s “must see” places and events.

A RELAXING ATMOSPHEREThe design and ambience of its points of sale were key factors for Áreas when putting together its bid. Consequently, they blend seamlessly into the natural light-filled spaces of Terminal T4/T4S at Madrid Barajas, which was voted the world’s third best airport terminal in the 2013 World Airport Awards. The refined architecture of the world’s first-ever Espace Evian outlet offers a haven of peace for passengers in search of a healthy bite to eat in relaxing surroundings. And the Pepito Grillo bar-restaurant, devised by the Sandra Tarruelle design studio, offers a selection of char-grilled meat and fish dishes in a setting intended to help passengers escape from it all for a while.

LISTENING TO CUSTOMERS’ FEEDBACKIn order to obtain customers’ feedback, on each purchase receipt there is a QR code which enables them to rate their satisfaction about a product, service or experience. Several tens of thousands of customers have already responded, and the satisfaction rate is over 80% (an average score of 4.5 to 5 on a scale of 1 to 5) for a large number of points of sale, both for fast-food and takeaway outlets such as Deli & Cia and Eating Point, and for high-end offerings like Kirei by Kabuki and La Mary.

A “SAFARI OF CONCEPTS AND BRANDS”In order to meet both Aena’s food service requirements and passenger needs, Áreas used two main tools – (i) a bench-mark study of the world’s leading airports (according to the Airports Council International rankings) to ensure that its services are up there with the best, and (ii) a qualitative and quantitative survey carried out among 2,500 passengers so that its offerings could be closely tailored to what people want to find today at Madrid-Barajas. This “safari of concepts and brands” enabled Áreas to build up a unique combination of complementary, inventive formats which has made Barajas an outstanding airport in terms of the variety and quality of its culinary offerings.

A MIX OF WELL-KNOWN BRANDS AND INNOVATIVE CONCEPTSFor the airport’s international clientele (70% of passen-gers), Áreas selected six well-known and popular brands which are operated under franchise: Burger King, MasQMenos, Starbucks, 100 Montaditos, Paul and Espression Lavazza. In addition, as the main gateway into Spain – which is one of the world’s top three tourist destinations coming after France and the USA – Madrid Barajas proudly displays its Iberian colors, with numerous local banners and new concepts managed under partnerships or co-branding agreements. These include Rodilla, whose sandwiches have been a hit with Madrid locals since 1939, and Santa Gloria with its local artisanal pastries. Thanks to the rich diversity of this combination and the number of new brands that have been introduced into an airport for the first time, Áreas’ offering satisfies the whole spectrum of passengers’ tastes and requirements and gives Madrid Barajas a strong identity.

FORMATS FOR EVERYONEFor people in a hurry, the airport offers a food court and two “homemade” takeaway concepts – “Deli&Cia” and “Eating Point”, demonstrating Áreas’ expertise in manag-ing passenger flows. For gourmet diners who have time to spare there is a wide range of choice, including Kirei by Kabuki (the first Japanese restaurant in a Spanish airport, which has proven so successful that a second one is due to open shortly), La Mary (a franchise of a well-known local restaurant), Gastrohub (run in conjunction with the Michelin-starred chef Paco Roncero), and Fly&Fishhh! (a seafood

A LANDMARK CONTRACT AT MADRID BARAJAS

RESTAURANTS AND POINTS OF SALE

47BANNERS

26SQ.M OF FOOD

AND BEVERAGE SPACE

17,270

TERMINAL 1 HOUSES THE LARGEST STARBUCKS IN

A EUROPEAN AIRPORT

RODILLA – PRESENT IN MADRID SINCE 1939

BELLOTA SABORES IBERICOS – THE FIRST-EVER RESTAURANT DEDICATED

TO THE FAMOUS IBERIAN HAM

KIREI BY KABUKI– DESIGNED IN CONJUNCTION WITH THE MICHELIN-STARRED CHEF RICARDO SANZ

26 27

ANNUAL REPORT — 2013-2014A CUTTING-EDGE CATERER

NEW GROWTH VECTORS

As Europe’s leading caterer for schools and the healthcare and care home sector, we have an in-depth understand-ing of the current and future needs of municipalities, with whom our teams are in daily contact.

GOOD PROSPECTS IN THE EXTRACURRICULAR CARE SECTORIn Spain, Serunión’s dual expertise in school catering and extracurricular care has propelled it to the leading position in the education market, with 6,500 “monitores” who oversee extracurricular activities. Two new growth vectors in this country are the full management of nursery schools and accompanying children in school buses.In France, we play a key role in helping municipalities put in place children’s activities following the legislation introduced in 2013-2014 to reform school hours. We particularly draw on the expertise of our subsidiary NSTL, which has 40 years’ experience in running children’s vacation and daycare centers, summer camps and school trips. NSTL has recently designed a new concept called “Fun en bulles”, which proposes fun and educational activities that fit with each municipality’s school curric-ulum. Another example of the services we provide in this market is our contract in Les Mureaux in the western suburbs of Paris, where we are responsible for supervising and training staff who look after 3,000 children in 18 schools during the lunch break.

BRINGING OUR CATERING EXPERTISE ON BOARD TRAINSAs a recent arrival in the on-board train catering market, in the space of just a few months Elior won the catering contracts for the high-speed trains in Italy, France (as part of a joint venture with Newrest) and Spain (in con-junction with Ferrovial). For our on-board train catering services we are backed by our in-depth catering experience and supply expertise as well as by our portfolio of concepts that is ideally suited to the needs of consumers on the move. For Renfe trains in Spain, Serunión uses its central kitchens in Madrid and Barcelona to supply the restaurant service it offers in first class and a cafeteria service in second class. In France, Elior and Newrest won the con-

tract with SNCF because they offered the “game-chang-ing concepts” that the client was looking for. And in Italy, our Itinere concept has likewise totally reinvented on-board catering services by focusing on Italian gastronomy, with a range of regional specialties.

THE CORRECTIONS SECTOR – A MOVE TOWARDS OUTSOURCINGIn France we already have an established presence in the corrections market in the south east of the country and we have created a specialized entity to capitalize on the planned opening up of the sector’s catering services. In 2013-2014 we began providing services under a public-private partnership, catering for 3,500 inmates and staff at five correctional facilities in the west and north of France. In the United States – where 75% of the catering services in the corrections sector are still self-managed – TrustHouse Services is pursuing its expansion in city and county detention centers. TrustHouse Services’ acknowledged expertise in this market helped it to win four new clients in three states in 2014 (representing 20,000 meals) and to renew a major contract in Mississippi (9,000 diners).

HOME-DELIVERED MEALS – A HIGH-GROWTH MARKETThe market for home-delivered meals to seniors is grow-ing rapidly due to the ageing population. In the United States, 2.5 million seniors receive meals under “Meals on Wheels” programs run by local and regional authori-ties. Elior’s subsidiary that specializes in this market in the USA generates more revenue than its three closest competitors put together. In France, where the market is more recent, there is strong potential to grow the “Servi chez Vous” home-delivery service among the country’s 550,000 people aged over 80 who receive the APA elderly person’s independence allowance. Some 15,000 elderly people currently bene-fit from this service. Digital solutions are used for taking “Servi chez Vous” orders and monitoring deliveries in real-time (online and via a smartphone app), which

Drawing on its strong reputation and the partnerships of trust it has built up with both public and private clients, Elior has developed a range of services

that are complementary to its core business and is positioning itself in new markets as well as markets that are opening up to outsourcing.

guarantee service quality for municipalities. We place particular importance on training our delivery staff as they can raise the alarm if they see that an elderly person living alone has a problem.

RETIREMENT VILLAGESIn the United Kingdom, in 2013-2014 Elior UK won a strategic contract with the Extra Care Charitable trust for providing catering services at two retirement villages in Milton Keynes and Birmingham (representing 500 and 375 residents respectively). Retirement villages – which represent a new market – are purpose-built with numer-ous services and facilities in order for active seniors to live independently. In each of these two villages, Elior UK runs a restaurant that is very popular both at lunch time and in the evening, as well as a cafeteria and a bar where fast food is available throughout the day. Numerous evening events are also held in the bar and restaurant.

A MARKET-CONQUERING STRATEGY FOR THE DEFENSE SECTOR

Since January 2014, Elior Italia has been responsible for catering services at 135 Carabinieri sites (28,000 diners a day). Also in 2014, Elior UK won the catering contract for the UK’s biggest naval base, located in Portsmouth. And in the fall, the Group’s France-based subsidiary, Ansamble, catered for troops from 16 NATO countries (5,000 soldiers) during a military exercise in Poland.

28 29

ANNUAL REPORT — 2013-2014STAYING ONE STEP AHEAD

OPERATIONAL EXCELLENCE

Elior’s culture of hospitality is underpinned by a daily commitment to quality and responsible relations with others. Our high standards in this area form

the foundations of the relationships of trust we build up with our clients and customers at all of our sites. And in line with the fundamentals of our core

business as a caterer, we draw first and foremost on our in-house expertise to develop the operational excellence of all of our people to make sure

we never forget that “the whole experience matters”.

ACE TEAM – WORKING TOGETHER TO PROVIDE THE BEST SERVICE QUALITY For a service provider, operational excellence requires collaborative work processes which boost both individual and collective motivation. Leveraging our experience in prestige catering and our partnerships with a number of top chefs, we have launched a quality program called Ace Team for the travel sector (airports, railway stations, motorway rest areas, etc.), which is aimed at firmly embedding a culture of excellence into the daily operations at our sites. The program includes training modules that have been designed in conjunction with a professional trainer who works with Alain Ducasse’s teams, and whose objectives are to encourage participants to offer a level of service that will surprise customers and to take pride in the service they provide. In addition, handbooks have been compiled for the sector’s specific professions, describing the behaviors the Group expects in order to achieve excellence in each restaurant category. A set of 140 cards has also been created for sites to use on a daily basis before their service begins as an informal way of increasing employees’ knowledge about specific issues and energizing team work. In the airports market, Ace Team has enabled a pilot restaurant to increase its customer satisfaction rate by 22%, as measured by the concession grantor. This proves how the Ace Team program is helping Elior stand out from its competitors in terms of team management and service quality.

TRAINING ADAPTED TO LOCAL SITUATIONSA customer’s perception of service quality depends on the professional practices specific to each business and local and national cultures. Training programs are there-fore closely tailored to the requirements of each market.In the United Kingdom, employees are taught on the job to have an excellent customer service attitude, based on three key phases: welcoming, interacting and thanking. In France, Elior Services uses teams of specialized in-house trainers who give training directly at client sites to get

the best results. Above and beyond ensuring that our people respect our operating procedures, our aim is to encourage them to have an open, friendly attitude towards the customers they serve. In Unibail-Rodamco’s high-end shopping malls such as So Ouest and the CNIT in the close Paris suburbs, our teams responsible for keeping the spaces clean throughout the day are also trained in how to give visitors information and directions. The tasks entrusted to them help them evolve towards higher-qualified jobs. And in the healthcare and care home sector, where respect for the privacy of patients, residents and their families during visits is essential, our teams in charge of specialized cleaning and meal services are given training on Alzheimer’s disease and end-of-life care.

PROGRAMS DESIGNED IN CONJUNCTION WITH CLIENTSIn order for a new service to be successful, all of the partners involved have to fully understand and support it. Consequently, before rolling out the new “Solo” healthcare hospitality offerings in Générale de Santé’s healthcare facilities in 2013, our teams worked with the client for a long period of time in order to define together the right operating processes to use. A pilot group set up at the Seine-Saint-Denis private hospital enabled our teams to work with the hospital’s administrative and medical staff in order to identify the main areas for improvement as well as any potential problems that could arise when rolling out the offerings. And on an ongoing basis, we provide our staff with specific training about adopting the right service attitude – an essential factor for customers’ perception of the quality of high-end services – and all staff who are in contact with patients receive individual coaching.

EMPLOYEE-LED TRAINING Service quality training is particularly effective when it is led by a company’s employees. At Elior, our corporate culture places priority on developing our people’s skills and careers, and pro-active support programs for employ-

PEOPLE HAVE FOLLOWED A TRAINING COURSE LEADING TO A PROFESSIONAL

CERTIFICATE OR DIPLOMA

1, 100 EMPLOYEES HAVE BEEN GIVEN

TRAINING

41,200

ees are a natural extension of this. To cite just two exam-ples, mentors are assigned to our new hires to help them acquire new expertise, and in-house mentors help over a hundred employees each year to successfully complete a vocational training course leading to a qualification for posts including cooks, catering assistants, managing chefs and chefs. Some 200 internal trainers who give training on an occasional or full-time basis also play a key role in this area. Lastly, we firmly believe that sharing best practices across all levels of an enterprise is essential for good B2B relations. This objective is one of the key ideas behind the training program launched with Grenoble Management School in 2014 for 950 Group senior managers in France.

32 33

ANNUAL REPORT — 2013-2014STAYING ONE STEP AHEAD

Since April 2014 Elior UK has been responsible for providing a range of catering and retail services at Portsmouth Naval Base (home to almost two-thirds of the Royal Navy’s surface fleet)

for 2,000 Royal Navy personnel and 8,000 BAE Systems employees, seven days a week. BAE Systems awarded Elior the five-year contract based on its commitment to deliver a quality

of service worthy of main-street retail offerings. Six months after the contract’s start-up, the first results are on target for the 12 restaurants and points of sale involved, which is testimony

to the effectiveness of the “eXperience” program developed by Elior UK to encourage each employee to offer an exceptional customer experience.

were a dozen Service Champions, picked from a wide range of businesses and levels of responsibility, including a waiter, a sales assistant, a team manager, and a recep-tion manager.

IDENTIFYING, RECOGNIZING AND REWARDING PROGRESS In order to measure the results of its strategy and the quality of the service provided at its sites, every month Elior UK conducts surveys in conjunction with Marketforce, a specialized market research firm. The results of surveys carried out at the Portsmouth site speak for themselves: 94% of the guests surveyed considered in October 2014 that we had “met their expectations” (versus 71% in July), and 88% said they would “recommend Elior” – represent-ing a 19 point increase in the space of three months.An employee’s motivation depends very much on their manager’s ability to recognize and reward their efforts and congratulate them if they make progress or go that extra mile with a customer or a colleague. At Elior UK, this type of recognition is strongly encouraged through the program “You Made a Difference”. When a manager notes that a team member has gone out of their way in terms of customer service or support, he or she gives them a personally hand-written thank you card. They are then entered into a monthly prize draw to win gift vouchers. At Portsmouth, the first thank you cards were given within two months of the contract starting, rewarding the com-mitment and involvement of the local staff. And the head chef at the Officers’ Mess was rewarded in particularly fine style as he was selected to take part in the in-house “Chef of the Year” contest following his hard work for the gala dinner organized for Trafalgar Day, the Royal Navy’s most prestigious annual event.

LEADERSHIP TRAINING In the UK market, eXperience has made a significant con-tribution towards strengthening Elior UK’s image both internally and externally. Staff turnover has fallen sharply, and over 87% of customers say they would recommend Elior as a catering provider. In 2014 the company decided to capitalize on this success by launching a new program called “Leading eXperience”, which is aimed at developing the leadership skills of site managers and their ability to motivate their teams. More than 200 site managers have already received training under this program.

For the small troop of Elior managers who arrived in Portsmouth in early 2014, the initial HR challenges that needed to be met were simple: quickly integrate the 170 employees taken on as part of the contract (many of whom had been with the Base for over 15 years), train them in the Group’s business processes and procedures, and ensure that they fully adhere to the individual and collective continuous improvement program that is a strategic prior-ity for Elior UK. In the space of two months, the Base had adopted the fundamentals of the “eXperience” professional development program. The effectiveness of this program has been recognized by the industry as it was one of the factors behind Elior UK’s inclusion in the 2013 Sunday Times prestigious ranking of the 25 Best Big Companies to Work For, and it also helped Elior UK win the Award for Excellence in Learning and Development at the Personnel Today Awards 2013 by contributing to raising the compa-ny’s contract retention rate to 97%.

“SERVICE CHAMPIONS” SELECTED FROM WITHIN THE RANKSSpecifically developed for Elior’s business, the “eXperience” program is based on the fundamental principle that pro-viding excellent service quality is only possible if each employee deeply wants to excel in their domain. The program is structured around straightforward modules that target, on a step-by-step basis, the different elements of service quality in three key areas of customer relations: welcoming, interacting and thanking. One of the main strengths of eXperience is the role assigned to “Service Champions”, who can be team members or leaders and are hand-picked for the quality of their customer care. The Service Champions’ skills are recognized by both their line managers and their peers and they encourage others to follow their example. As part of the eXperience program they are trained to lead interactive meetings at their individual sites, during which they explore with their colleagues new avenues for progress. This helps customer care to become embedded as an ordi-nary daily practice at each restaurant. Elior UK currently has more than 500 Service Champions out of a total of 10,000 employees.At Portsmouth, less than a month after Elior’s arrival, the first Service Champions began their training program in April in order to be able to lead eXperience sessions once a month as from June. By the end of the summer there

“EXPERIENCE” AT PORTSMOUTH NAVAL BASE “SATISFIED” GUESTS IN OCTOBER 2014 (UP BY 22 POINTS IN 3 MONTHS)

94%

WOULD RECOMMEND ELIOR (UP BY 17 POINTS)

88% 10,000 GUESTS

EVERY DAYRIA,

A “SERVICE CHAMPION”

THE OLD LAUNDRYSHOP

THE WARDROOM (OFFICIERS’ MESS)

12 RESTAURANTS AND POINTS OF SALE

34 35

OPERATIONAL EXCELLENCE

CONTRIBUTING TO REGIONAL DEVELOPMENT

One of the Group’s objectives is to contribute to the economic and social development of the regions in which it operates. As a result, we continually work towards increasing local sourcing, promoting job opportunities, putting in place

environmentally-friendly solutions and combating food waste. These efforts lie at the heart of our sustainability development strategy and meet the increasing demand from customers and municipalities for information about the origin of the products we use and the ingredients that make up our menus.

LOCALLY SOURCING QUALITY INGREDIENTS We place importance on locally sourcing a range of different produce – including fruit, vegetables, meat, cold cuts and bread – and we work closely with our clients and local producers within their regions to develop sustainable supply structures that are adapted to the challenges of the catering industry. In France, we have designed an exclusive geolocation system which can be used to instantly locate all local producers based within proximity of a client site. So far, we have selected 11,000 producers using this system. Following on from the success of an initial operation – which involved an order of over 160 tonnes of PGI-certified (Protected Geographical Indication) clementines from a co-operative of 70 Corsican producers – in 2013-2014 the Group launched a program called “Elior Selection Products”. To be selected under this program, products need to meet three criteria: they must be quality produce, represent the best attributes of their region, and be grown in an environmentally responsible way. A total of 300,000 “Elior Selection Melons” were eaten in July and August 2014 in Elior’s restaurants in France, supplied through a partnership with a dozen producers from France’s three traditional melon-growing regions (the south-west, south-east and mid-west). In Iowa in the United States, TrustHouse Services has designed a program for its client, Maharishi University of Management, which enables local producers to directly supply this establishment, whose food is 100% vege-tarian and organic.In line with its commitment to protect fishery resources, in 2014 Elior was the first contract caterer to commit to purchasing Artysanal®-certified fish. Artysanal® is an international responsible fishing label for artisanal fisheries that supports small-scale fisheries, coastal fishing and fair remuneration for artisan fish workers, and also ensures product traceability. Artysanal® gives our chefs a responsible alternative for their fish supplies.

COMBATING FOOD WASTEReducing food waste is a major objective within the Group’s contract catering business and we put in place numerous initiatives to raise awareness of the issue among our teams and customers and to encourage them to take action. In addition, in 2014 we signed a partnership with La Tablée des Chefs, a charity that organizes the distribution of surplus food to people in need. And since 2010 we have organized “Chasse au Gaspi” (“Stop Wastage”) awareness-raising campaigns for over 400,000 school children in France, which has resulted in a 20%-30% reduction in food waste.

LIMITING AND RECYCLING WASTE In response to demand from many of its clients, since 2014, Elior Services has proposed a turnkey solution, called Valogic, for managing paper waste at their administrative sites. Valogic is a comprehensive offering which includes audit and advisory services and the provision of a dedicated waste container as well as the actual waste collection. A colorfully illustrated communication kit is also provided, which can be used to motivate employees by showcasing the advantages of this responsible waste management approach and to regularly inform them of the results obtained. After the waste is collected it is picked up by companies from the social economy sector, which means that Valogic is not just an environmentally-friendly solution but also gives a boost to social enterprise. Elior provides catering services for numerous one-off events during trade fairs and at exhibition centers and stadiums. In France, our teams now systematically rec-ommend to our partners the use of a system of returnable or reusable cups. For example, at the 2014 Paris Motor Show, Ecocup recyclable cups were used, which avoided about a tonne of plastic waste. On the same note, the Group has designed food containers for its central kitch-ens that are 90% biodegradable and can be directly recycled with food and organic waste. The remaining 10% of these containers corresponds to plastic film which is removable and recyclable.

A PARTNER OF THE SOCIAL ECONOMY SECTOR As we operate in a highly labor-intensive industry, we strive to offer job and training opportunities to young people with no professional experience as well as to seniors who have been out of work for a long time. For instance, on Reunion Island, we play an active part in combating the island’s endemic unemployment problem by helping train young people in the catering trade, in partnership with a local association, the regional author-ities and the Municipality of Saint-Benoît where the Group has a central kitchen. At the same time, in Maryland in the United States, Áreas has entered into a partnership with the Bayside Community Network, a charity based near two large motorway rest areas that are now operated by Áreas. Under this partnership, Áreas has hired people who are helped by the network and regularly organizes collections of donations for it.

MME SYLVART, PRODUCER OF ORGANIC FRUIT AND VEGETABLES

MARGAIN FARM, LA BALME-LES-GROTTES, FRANCE

LOCAL PRODUCERS

11,000ORGANIC PRODUCT

REFERENCES

2 ,600

36 37

ANNUAL REPORT — 2013-2014STAYING ONE STEP AHEAD

TASTE TESTS AT THE PAUL BOCUSE INSTITUTE

DEPARTURE QUAY FOR DELIVERY TRUCKS

P. SYLVART, AN ORGANIC FRUIT

AND VEGETABLE PRODUCER BASED IN AGNIN, FRANCE

COOKING AREA AT THE RILLIEUX-LA-PAPE CENTRAL KITCHEN

MICHEL NEYRET, CATTLE BREEDER. MARGAIN FARM, LA BALME-LES-GROTTES, FRANCE

FROM FARM TO FORKFOR CHILDREN IN LYON

Since September 2014, 45% of the ingredients in the menus for the 26,000 meals we prepare and deliver each day to the 124 restaurants in the nursery and elementary schools in Lyon, France’s

third-largest city, have been made up of local produce1. This proportion will be increased to 55% within the next three years, illustrating the work we have undertaken with producers in the Rhône-Alpes region

to promote the use of fresh produce and short supply chains. Our teams in Lyon are able to draw on two notable strengths: a new 5,000 sq.m. central kitchen, and the close business relationships we have built

up within the region to help develop a network of producers who can meet the specific requirements of the contract catering industry.

in the Group’s purchase specifications requires careful upfront planning. To this end, we have built up close business rela-tionships with key local players such as ARDAB (the Rhône and Loire regional association for the development of local organic farming) and Saveurs du Coin (a local producers’ organization based in Vaulx-en-Velin). We have developed these relationships in partnership with the Regional Chamber of Agriculture, the Rhône region local authorities and the Municipality of Lyon, which has encouraged the use of organic ingredients since very early on. The underlying aim is to give local producers a long-term commitment so they can structure their businesses. This entails reassuring them that they will have a regular outlet for their products, including during school vacation periods when they can deliver to our corporate restaurants, which also have large-scale supply needs. Thanks to these local relations we are able to obtain the right products in the right seasons and at the right price for our menus. For our Lyon central kitchen we work with Les Crudettes (a lettuce producer), Rosée des champs (a cooperative of vegetable producers), Carrel (a meat specialist based in the Isère region), Hexagro (a network of family-owned SMEs specialized in fruit and vegetables) and the Creno group (one of France’s leading fruit and vegetable wholesalers).

REDUCING OUR ENVIRONMENTAL FOOTPRINTBy favoring the use of local produce and short supply chains we can cut down transport-related CO2 emissions, which in turn enables us to reduce our environmental footprint. In addition, the 15 vehicles used to deliver the meals in Lyon run on natural gas, which is a cleaner alternative to traditional fuels. 1. In terms of the number of components (5 components per meal).

Inaugurated on September 1, 2014 by the Mayor of Lyon, Gérard Collomb, the Rillieux-la-Pape central kitchen provides our cooking staff with ultra-modern facilities that have an output capacity of 26,000 meals per day and which may subsequently be increased to 35,000. Our teams now have the resources they need to work with fresh produce thanks to a new vegetable preparation area (in which six tonnes of produce can be prepared per day). The menus proposed generally include at least one fresh, local vegetable. In addition, 100% of the salad dressings and 50% of the desserts offered at the schools we cook for in Lyon are “homemade”.

AMBITIOUS COMMITMENTSIn the four-year contract signed with the Municipality of Lyon Elior has been set a number of precise objectives. Effective from the contract’s first year, 100% of the pork served must be supplied by regional producers, as well as 75% of the beef and 45% of the fruit and vegetables (see table opposite). These proportions will increase throughout the duration of the contract, and a progress plan has been draw up for each product. In addition, all of the bread served to each school is fully organic and is supplied by bakers from the region. Over the next four years, the overall pro-portion of locally-sourced organic produce will be increased from 15% to 30%. Each week, Elior’s chefs offer the children a “cooking inno-vation” recipe to help them discover new tastes, as well as two dishes cooked at low temperatures to preserve the flavor and authenticity of the ingredients used. At the same time, the Group is carrying out research in partnership with the Paul Bocuse Institute with a view to obtaining a better understanding of children’s eating behaviors and food preferences so that we can ensure our recipes are constantly better adapted to their tastes and that they will enjoy the meals we cook for them.

SUPPORTING THE DEVELOPMENT OF REGIONAL BUSINESSES Our local sourcing policy means we need to find producers within a 200km radius that can meet all of the stringent requirements specific to the contract catering industry (in terms of food hygiene, traceability, packaging, sizing, and, particularly for the Education sector, pricing). In view of the large quantities involved, meeting these requirements and the related organoleptic, nutritional and hygiene standards

Fruit Vegetables Pork (roast and sautéed)

Beef Yoghurt Cheese

100%75%

63%

30%45%45%

% OF LOCAL PRODUCTION BY PRODUCT

38 39

ANNUAL REPORT — 2013-2014CONTRIBUTING TO REGIONAL DEVELOPMENT

At all of our sites, ranging from corporate headquarters to factories, nursery schools

to universities, and hospitals to care homes, we offer catering formats that combine

nutritional balance with the pleasure of eating, served in a relaxing setting. Constantly attuned

to the wishes and needs of our clients, we propose innovative concepts that enhance quality while keeping tight control over costs. The fast-food and takeaway formats we have

developed are now highly complementary with our food court offerings.

3

CONTRACT CATERING &

SUPPORT SERVICES

WORLDWIDENo. 4

RESTAURANTS15,700

IN FRANCE, ITALY AND SPAIN

No. 1

42

In 2013-2014, Elior pursued its growth in the Business & Industry catering market thanks to the start-up of numer-ous new contracts and an upturn in business in Spain.

BRISK MOMENTUM FOR FAST-FOOD SOLUTIONS Fast-food and takeaway solutions – which have completely changed the vista of main-street food offerings – have now also become the highest growth sector in the Business & Industry catering market. Elior positioned itself in this sector very early on and our offerings now increasingly include fast-food and takeaway formats, with a wide choice of franchised brands. For example, Carrefour France’s head office in the south of Paris has a Paul and two Starbucks corners, and Unibail-Rodamco’s new Majunga building in Paris’s La Défense business district will have a monop’daily, a Sushi Shop and an Espressemente Illy outlet. We have also developed a range of successful own brands in this sector. Examples include “BonSens” (an alternative concept provided in an informal ambience, with an offering of salads, made-to-order pasta dishes and self-service products, all based on good, simple ingredients), which has been introduced at the Carpe Diem building at La Défense and the Edouard VII business center in Paris, as well as “Twenty pour tout” (a contemporary sandwich offering launched in 2014), which has been selected by EDF for its PB6 building at La Défense and by Safran for its Saclay campus. In the United Kingdom, Elior UK offers a similar mix of main-street brands, including Costa Coffee and Illy Coffee, and its successful own brands such as Pizza Foundry, Wrap Bamboo and Umami Express (Asian soups). This type of mixed format has been put in place by Elior UK for the four sites (including the head office) of Arqiva – a communications, infrastructure and media services company – through a solution encompassing a restaurant, coffee shop, deli bar and retail offering.

A MARKET-SEGMENTED OFFERINGAt Elior our strategy is to create a segmented offering so that we can propose bespoke solutions for different types of clients that can be adapted to the number of guests concerned and the type of services required. We have put this strategy into practice with the “Vivement Midi” concept designed for the Business & Industry mar-ket in France, which is a modular offering based on between two and seven serving stands. The concept can be tailored to different client types and sizes and comprises original menus including recipes from all over the world. For the Amadeus R&D center in Sophia Antipolis, where we serve diners of 72 different nationalities, we have introduced a “front cooking” format called Wonder Food, with three different corners: US Cooking, Asian Cooking and South Cooking. We also propose premium offerings under the Arpège brand in France and Plus by Elior in Italy. Through Arpège, Elior has become a preferred partner for the recently-built Majunga and Carpe Diem buildings in the La Défense business district in Paris. Arpège has also designed a high-end hybrid offering for the Edouard VII business center near the Paris Opera House, focused on a combination of theme-based and fast-food solutions and rounded out by table service in a brasserie. And the Plus by Elior concept – introduced in Italy for the first time at the Bodio Center business park in Milan – is a gastro-nomic format that offers a selection of dishes made with PDO products (Protected Designation of Origin).

BUSINESS & INDUSTRYCONTEMPORARY CONCEPTS

FOR ALL TASTESIn an economic environment marked by strong price pressure

we have developed segmented offerings (based on our client markets) as well as innovative fast-food solutions that meet our guests’ changing requirements. Our formats successfully mirror commercial catering offerings and appeal

to growing consumer demand for snacking solutions.

HIGHLIGHTS

SPAINSERUNIÓN WON THE

CATERING CONTRACT FOR SEAT’S MAJOR AUTOMOBILE

PRODUCTION SITE AT MARTORELL.

FRANCETHROUGH ITS SUBSIDIARY ANSAMBLE, ELIOR SECURED

THE CONTRACTS FOR AN ADDITIONAL 20 SITES FOR

THE ORANGE GROUP.

FRANCETHE BORDEAUX LOCAL

AUTHORITIES CHOSE ELIOR AS THE CATERER FOR ITS NEW CITÉ MUNICIPALE

OFFICE COMPLEX.

ITALYELIOR ITALY WON THE BID PROCESS FOR 22 TELECOM

ITALIA SITES.

5,000NATO SOLDIERS CATERED

FOR DURING MILITARY MANOEUVERS IN POLAND

8RESTAURANTS OPERATED

BY ARPÈGE FOR UNIBAIL-RODAMCO’S MAJUNGA BUILDING IN THE LA DÉFENSE BUSINESS DISTRICT

IN PARIS

A 25%INCREASE IN SALES OF ROOM SAVEURS

MEAL TRAYS

At the same time, by the end of the fiscal year some thirty clients had signed up for or already opened “Alternance” sites, demonstrating that there is a market in France for smaller corporate restaurants (with 30 to 200 covers a day) that do not justify an investment in on-site kitchen facilities. In Italy, following on from the launch in 2012-2013 of Smart Food (a budget format for companies with fewer than 300 employees) Elior Italy introduced for Hera, based in Imola, its first “Agora” restaurant (a new concept for SMEs with fewer than 80 covers).

TWO NEW TARGET MARKETSThe Group has put in place a market-winning strategy in the defense and corrections sectors, which are now opening up to outsourcing. For example, in the fall of 2014, Elior’s subsidiary Ansamble was entrusted with catering for troops from 16 NATO countries (5,000 soldiers) during a military exercise in western Poland. In the space of just a few days Ansamble set up a full tech-nical platform and six self-service lines for the diners. Also during the year, Elior UK secured the catering services contract for the UK’s largest naval base (located in Portsmouth), offering 12 different catering formats for 10,000 Royal Navy personnel and civilian employees. In the United States, TrustHouse Services’ expertise in providing catering services for regional detention centers enabled it to win four new contracts in 2014, in Pennsylvania, Georgia and New Mexico, representing 20,000 meals a day. In France, since late 2013, Elior has been the caterer for the staff and 3,500 prisoners at five detention centers in the north west of the country (Nantes, Lille Annoeullin, Lorient, Angers, and Réau to the south of Paris).

CONTRACT CATERING & SUPPORT SERVICES

42 43

ANNUAL REPORT — 2013-2014

44

EDUCATION GIVING A TASTE FOR EDUCATIONSchool catering is one of Elior’s long-standing markets.

Thanks to our large number of central kitchens, our experience in managing small sites and our technological expertise, we enjoy a solid leadership position

in the public and private education sector in Europe.

The school catering market has been shaped in recent years by demographic growth but measures put in place to halt increases in local authorities’ costs, combined with difficult economic conditions, have impacted the industry’s business models. These cost-cutting measures have opened up development opportunities for outsourcing solutions, including in the United States where 60% of secondary schools still self-manage their catering facil-ities. Against this backdrop, the large number of central kitchens operated by Elior in France, Italy and Spain is a real asset for expanding and consolidating our leadership in these countries.

SOLUTIONS FOR ALL AGESElior’s strategy is based on offerings tailored to each different age group, which are constantly strengthened and reworked in line with changes in customer expecta-tions. For example, at the Sainte-Marie Bastide school complex in Bordeaux, France, since September 2014 we have operated six different restaurants – one per age group, ranging from nursery classes through to high-er-education level. Nutritional balance is a key priority, with a focus on healthy balanced meals. In France, during 2013-2014 we added to our concept portfolio for the Education market – which already included the “Restaurant des Tout-Petits” for nursery schools and “L’Open Café” for students – by designing a new format for early childhood daycare facilities called “1-2-3 P’tits plats”. This new format has already been taken up by 406 daycare facilities in the Greater Paris area and a national contract was signed with the “People & Baby” network during the summer of 2014. “Yourself”, a new food offer-ing for secondary schools, has also proved a success, with 69 additional sites taking it up for September 2014, bringing the total number of “Yourself” restaurants to 163.

EVER-MORE CHOICEIn the same way as our corporate diners, students and high school pupils want to see offerings inspired by the latest consumer trends. The new “Like Eat” concept launched in September 2014 gives high school pupils a choice of dining in a fast-food corner called “Like Eat Fast” when they are in a hurry, or in a self-service restaurant with meals including international cuisine and exotic flavors which are available in large portions to meet the needs of growing teenagers. The two formats have two separate lines so as to reduce waiting times, which is an important factor for encouraging high school pupils to stay on site for lunch. In the United Kingdom, Elior UK consolidated its positions at several university campuses in 2014 thanks to fast-food concepts that rival main-street commercial offerings, including Umami Express (Asian soups), Pizza Foundry, Wrap Bamboo, Pasta Kitchen and Heavenly Burger. MAKING LOCAL PRODUCE AN ASSETRegional development is a priority for local authorities and they are taking a growing interest in environmental criteria and the provenance of the products they buy. An ever-larger number of bid processes now include speci-fications about using regional produce. The Group is well positioned to meet this demand as we are a step ahead of our competitors in working in partnership with cham-bers of agriculture and producer groups to encourage the

development of local supply chains that can meet the requirements of the contract catering industry. We also pay particular attention to educating school children about the taste and origin of the products we serve. These measures helped us in the bid process for the 18 nursery and elementary schools in Périgueux, which we won thanks to the clear and ambitious commitments we made, namely that 100% of our supplies of fruit, vegetables and dairy products will be local, 85% of our pastries will be “homemade”, that we will serve fresh fish purchased from the Arcachon fish market once a month, and that we will use meat products with “Label Rouge” quality certification.

A PIONEER IN EXTRACURRICULAR CAREThe legislation introduced in France in 2013-2014 to reform school hours has opened up new growth potential in extracurricular care – an activity that is highly com-plementary with school catering. The Group’s new “Fun en bulles” concept offers municipalities a range of orig-inal, fun and educational games designed to promote children’s well-being and bring out their potential. A total of 4,000 “Fun en bulles” workshops have already been scheduled for 2014-2015. In Spain, Serunión has many years of experience in both school catering and extracur-ricular care and in 2013-2014 it broadened its school transport offering.

HIGHLIGHTSFRANCE

THE CONSEIL GÉNÉRAL DES HAUTS-DE-SEINE ENTRUSTED

ELIOR WITH THE LARGEST PUBLIC SERVICE DELEGATION

CONTRACT IN THE SECONDARY SCHOOL MARKET

(55 SCHOOLS).

MONACOTHE GROUP’S MONACO-

BASED SUBSIDIARY WON THE CATERING CONTRACT FOR

ALL OF THE PRINCIPALITY’S STATE-RUN SCHOOLS,

FROM NURSERY SCHOOLS THROUGH TO HIGH SCHOOLS.

ITALYELIOR ITALY IS NOW

RESPONSIBLE FOR CATERING SERVICES AT 50 SCHOOLS

IN PRATO, TUSCANY.

UNITED STATESTRUSTHOUSE SERVICES WON THE BID PROCESS LAUNCHED

BY ST JOHN’S COLLEGE IN NEW MEXICO.

UNITED KINGDOMWEST LONDON UNIVERSITY

SIGNED A 10-YEAR CONTRACT WITH ELIOR UK FOR THREE

CAMPUSES.

No. 1 IN THE EDUCATION

MARKET IN FRANCE, SPAIN AND ITALY

8,300SCHOOL RESTAURANTS

1.5 MILLIONCHILDREN AND STUDENTS CATERED FOR EACH DAY

IN EUROPE AND THE UNITED STATES.

CONTRACT CATERING & SUPPORT SERVICES

44 45

ANNUAL REPORT — 2013-2014

46

BOOSTING PERFORMANCEElior is the ideal partner for healthcare facilities and care homes seeking to optimize costs. For instance, in France we worked with the Médipole Sud Santé group for two years on building up their project and in 2014 it entrusted us with providing catering services at an additional six clinics. One of the determining factors for Medipole’s choice was that our offering is modular and can be scaled to changes in each clinic’s needs. An example of our bespoke solutions for the Healthcare sector is “Itinéraire du Patient Optimum” which provides food services adapted to the specific situation of each patient in the form of personalized nutritional protocols that form part of the overall care process. Also during the year, the Arnaud Tzanck clinics in the Var region of France were won over by the performance commitments we gave them.Also in France, our new “Prim’appro” offering opens up new opportunities with establishments that still wish to self-operate their catering services. It enables these facil-ities to continue to provide their own catering while draw-ing on the expertise of Elior’s teams in terms of supply chain management and designing balanced menus. In 2013-2014 Elior Italy launched a new, more budget cater-ing formula for small care homes. Called “Priamo”, this offering is based on lower-end product ranges (such as ready-to-serve or ready-to-cook raw produce, ready-cooked vacuum packed products, etc.).

“LUXURY”, VALUE-CREATING SERVICES The Group has also developed tailored formats for health-care establishments seeking to offer their patients value-added services. In 2014, the Polyclinique de Navarre hospital complex in France was won over by the high-end services proposed for its maternity patients, such as the “Maman plaisir” offering (which includes a choice of tasty breakfasts, special congratulatory meals, etc.). Similarly, the high-end services we provide to the Générale de Santé group include the possibility of ordering meals for visitors and other specific services. And for outpatients, our “Resto’Bulle Plaisir” concept offers a choice of tasty sweet and savory snacks.

MAIN-STREET OFFERINGS FOR STAFF AND VISITORSThe Group has enriched its offering of cafeterias open throughout the day for hospital visitors, patients and staff who are looking for a fast-food solution in a pleasant and relaxing atmosphere. Under its new contract signed with Nottingham University Hospitals Trust, Elior UK will operate two restaurants and ten cafés at the Queens Medical Centre (1,300 beds and 6,000 employees) and City Hospital. Our offer at these facilities encompasses a mix of main-street and in-house brands and concepts, including Umami (Asian cuisine), Heavenly Burger, Pizza Foundry and Costa Coffee. In addition, with its new client the ExtraCare Charitable Trust, Elior UK has won contracts in Birmingham and Milton Keynes in the village care sector – a high-growth market that offers active and sociable retirement living for seniors. Residents of these villages and their visitors will be able to enjoy a coffee at Costa Coffee, drinks at the bar, and a meal together in the restaurant. In France, Elior opened its 83rd Café & Compagnie during the year, at Brest University Hospital. This in-house Elior brand proposes a wide selection of crudités, fresh fruit salads, yoghurts and other tasty and healthy snacks that are ideally suited to a

HEALTHCARE PARTNERING CLIENTS

IN ADAPTING TO MARKET CHANGES

In healthcare facilities, care homes and extra care housing, good food contributes to the health and well-being of patients and residents and forms an integral part of

the overall care process. The Group designs catering formats for these establishments that combine nutritional balance with the pleasure of eating.

Our teams also help our clients adapt their business models to market changes, such as the growth in outpatient surgery and increased price pressure

from the public health authorities.

HIGHLIGHTS

UNITED STATES TRUSTHOUSE SERVICES

SIGNED A CONTRACT WITH FOREST PARK HOSPITALS FOR

TWO NEW SITES IN TEXAS, BRINGING THE TOTAL TO SIX.

UNITED KINGDOMELIOR UK WON A FIVE-YEAR CONTRACT WITH CARILLION

TO PROVIDE CATERING SERVICES (FOR STAFF AND

VISITORS) AT THE TWO HOSPITALS RUN BY THE

NOTTINGHAM UNIVERSITY HOSPITALS TRUST.

SPAIN THE VALENCIA REGIONAL AUTHORITIES ENTRUSTED

SERUNIÓN WITH THE CATERING SERVICES FOR FOUR PUBLIC HOSPITALS.

FRANCESIX NEW MEDIPOLE SUD SANTÉ CLINICS CHOSE

ELIOR FOR THEIR CATERING SERVICES.

2,400RESTAURANTS AND

POINTS OF SALE IN THE HEALTHCARE

MARKET

530,000CUSTOMERS PER DAY

hospital-based clientele, as well as a “Croust’Wich” offer-ing with sandwiches made to order using fresh produce prepared each morning.

CATERING FOR ALL TYPES OF PATHOLOGY Elder care facilities need innovative solutions to deal with dependency, loss of appetite and the risk of malnutrition. We stand out from our competitors in this area because we tailor our offerings to the nutritional needs of our guests. The specific situation of each person – such as malnutrition, dependency or a need for autonomy – is taken into account and particular attention is given to the dining environment to ensure that eating is an enjoyable and relaxing experience. One example of our innovative solutions is the “Énergies Saveurs” format which offers meals fortified with natural ingredients in order to combat malnutrition. For care home residents suffering from Alzheimer’s disease, we have developed the “Bouchées Saveurs” concept, which comprises bite-sized portions that guests can eat with their fingers and therefore retain their autonomy. Another example is the “Faciles à Manger” easy-to-eat format designed to help people who have problems with chewing and swal-lowing, which was rounded out in 2013 with “Faciles à manger texture pommade”, a formula that offers fine-ly-textured food for people with multiple disabilities. In France, we also strengthened our culinary identity in 2014 by drawing on the expertise of our chefs and dieticians and factoring in the feedback received from our guests. We worked with the Michelin-starred chef, Michel Sarran, to create a number of recipes especially for seniors, which were then tested out in several different care homes.

CONTRACT CATERING & SUPPORT SERVICES

46 47

ANNUAL REPORT — 2013-2014

48

CONSOLIDATING OUR LEADERSHIP POSITION IN HEALTHCARE HOSPITALITY SERVICESHealthcare establishments are having to increasingly cut costs, while at the same time seeking to provide the best possible hospitality experience for patients, ensuring the highest standards of hygiene, and taking on board tech-nical and social constraints. As a result they are turning more and more towards outsourcing, in both the private and public sectors. As France’s market leader for health-care hospitality services (such as specialized cleaning and hotel services), Elior Services is pursuing its business development in public hospitals, clinics and cancer treat-ment centers, as well as in the social care sector (care homes etc.). Its teams put in place working methods that generate productivity gains, as well as innovative solutions such as analyzing the treatment of medical waste. During the year, the Institut Paoli-Calmettes in Marseille, France – a regional cancer treatment center with over 25,000 patients a year – was impressed by the flexible organizational structure proposed by Elior Services, which enables bedrooms to be cleaned more rapidly during room turnarounds. Also in 2013-2014, the Centre Chirurgical Marie Lannelongue – a world-famous non-profit organ-ization that specializes in cardiothoracic surgery – signed a contract with Elior Services for specialized cleaning (including in very high-risk areas such as operating rooms), as well as for in-room meal delivery and waste management services.

COMPREHENSIVE CATERING AND SUPPORT SERVICES SOLUTIONSElior has developed comprehensive catering and support services solutions that draw on its expertise and strong reputation in these two sectors of the healthcare market. During the year, Natecia – the leading private maternity clinic in the Rhône-Alpes region of France – signed up to one of these comprehensive contracts, which encompasses meals for the clinic’s staff and new mothers, in-room services and specialized cleaning of medical areas.

HIGH VALUE-ADDED SERVICES IN THE TERTIARY SECTORIn the retail and transport markets, Elior Services targets segments that require high value-added services. It has become a preferred partner for a number of high-end shopping malls thanks to the technical expertise and solutions it offers. Following on from the cleaning services contracts secured for the So Ouest shopping mall and the CNIT building, Elior Services has been awarded new contracts by Unibail-Rodamco for the Parly 2 shopping mall (to the west of Paris) and the Lyon Confluence leisure and retail complex, whose glazed architectural design makes it far from easy to clean. In addition, the cleaning teams who work throughout the day at these sites are specially trained to be able to provide information and directions to customers. In the Airports market, having previously been selected by Basel-Mulhouse-Freiburg EuroAirport for its cleaning offering, Elior Services has now also won a contract with Bordeaux Mérignac airport on account of the techniques it has developed to ensure that the floors stay clean and bright every day. This is particularly important for airports as the cleanliness of their premises is an increasingly important factor in the overall passenger experience. Also during the year, the newly-reopened Paris Zoological

Park selected Elior Services for providing consistently high standards of cleanliness day in, day out. This contract was won on the strength of the cleaning services exper-tise demonstrated by Elior Services in its work with Disneyland Paris hotels, and because it has the techniques required to clean the enormous glasshouse that houses the Park’s birds.As well as working closely with EDF in both the Greater Paris region and the north of France, in 2013-2014 Elior Services won the cleaning contract for 75 other EDF sites in the south-east of the country (sales branches, regional headquarters, call centers, etc.). And lastly, the central-ized public purchasing organization, UGAP was won over by the Group’s competitive offering for around a hundred sites in Normandy.

FACILITIES MANAGEMENT SERVICESIn 2013-2014, Elior Services notched up further contract wins with prestigious clients for its facilities management offering, which includes reception, mail handling, con-cierge, grounds maintenance and other services. For example, the French Ministry of Foreign Affairs entrusted the company with the upkeep of its parks and gardens and notably with restoring the French-style gardens at the Château de La Celle-Saint-Cloud, which the Ministry uses when hosting VIP guests.

SUPPORT SERVICES HIGH VALUE-ADDED

EXPERTISEElior Services proposes a full range of cleaning and facilities management services

for healthcare facilities, offices, hospitality sites, industrial environments and retail spaces – all places where hygiene and cleanliness are essential

for both brand image and the well-being of users.

HIGHLIGHTS

FRANCEELIOR SERVICES HAS

BEEN ENTRUSTED WITH PROVIDING SPECIALIZED

CLEANING SERVICES AT THE INSTITUT PAOLI-CALMETTES,

A MAJOR CANCER TREATMENT CENTER IN MARSEILLE.

FRANCEUNIBAIL-RODAMCO TOOK UP

ELIOR SERVICES’ CLEANING OFFERING

FOR THE PARLY 2 SHOPPING MALL (TO THE WEST OF

PARIS) AND THE CONFLUENCE SHOPPING MALL IN LYON.

FRANCEBORDEAUX AIRPORT

SELECTED ELIOR SERVICES BASED ON ITS TECHNICAL

EXPERTISE IN FLOOR TREATMENT METHODS.

2,300SITES

No. 1IN CLEANING SERVICES IN THE FRENCH HEALTHCARE

MARKET

49

ANNUAL REPORT — 2013-2014CONTRACT CATERING & SUPPORT SERVICES

48

For people on the move we design offerings that combine traditional catering solutions and takeaway

outlets with a range of new services to help them relax and take the stress out of their journey. We have an

in-depth understanding of our clients’ strategic goals which means we can offer a mix of concepts that

can be tailored to each site’s identity. Our portfolio of well-known brands and contemporary

formats is ideally suited to travelers’ needs and requirements, which change depending on when

and where they want to eat or drink.

4

CONCESSION CATERING &

TRAVEL RETAIL

CUSTOMERS/YEAR 300 MILLION

WORLDWIDENo. 3

RESTAURANTS AND POINTS

OF SALE

2,300

52

In 2013-2014, air passenger traffic once again rose at a faster pace than global growth. Elior’s revenue growth in the Airports market during the year was driven by strong business development in Italy and the United States as well as by robust performances recorded by the new points of sale opened at Madrid Barajas and Barcelona airports in Spain and at Basel-Mulhouse-Freiburg EuroAirport.

USING “MUST-HAVE” BRANDSSome passengers like to find familiar international brands in airports, such as Burger King, Starbucks, Costa Coffee, Paul, Bert’s, Exki, monop’daily and other major brands that Elior works with under franchise agreements. In Spain, Áreas opened three Burger King restaurants at Madrid Barajas airport in 2013-2014 as well as a Burger King that is now Barcelona airport’s largest restaurant. At the same time, the Group has developed in-house concepts such as Deli & Cia and Briciole, which comprises premium Italian cakes, pastries and sandwiches and is offered by MyChef in all of the Group’s Italian airport operations and by Áreas at its new World’s Food Court at Madrid airport.

GIVING AIRPORTS AN AUTHENTIC LOCAL FLAVORAs the gateways to their regions or countries, modern airports are looking to reinforce their identity. Our winning bid for Basel-Mulhouse-Freiburg EuroAirport met this demand as it is based on an offering that in 2015 will include a gastronomic restaurant called Dreï Lander, whose menus have been designed in conjunction with three Michelin-starred chefs and reflect the culinary diversity of the airport’s neighboring regions: Alsace, Bade-Wurtemberg and the cantons of Basel. In the United States, airport catering has long been dominated by major national brands but they are now having to share their space with new, more original offerings. This changing trend is very positive for Áreas, which has carved out a strong position in the market by forging partnerships with powerful regional brands. For example, Áreas’ winning bid for Detroit airport included a proposal to open a new Mezza Mediterranean Grille, which is a local brand that already has five restaurants in the area. At Los Angeles airport, the decoration and menus at Áreas’ most recent restaurant – Engine Co. No. 28 – reflect those of the eponymous restaurant created in one of the city’s old fire stations.Áreas has also implemented this successful strategy in Spain, and many of the 47 sites opened in 2013-2014 at Madrid Barajas airport were born out of regional part-nerships, ranging from the simple artisanal sandwiches sold by Santa Gloria and Rodilla, right through to sophis-ticated restaurants such as the Fly&Fishhh! gastro bar, Kirei by Kabuki and La Mary. In Italy, MyChef inaugurated its first Caffè Roma Capitale, which is a new high-end concept created as part of an exclusive agreement with the Municipality of Rome and inspired by the elegant Caffè Milano opened at Milan Malpensa airport in association with the Municipality of Milan.

GOURMET AIRPORT DININGToday’s traveling consumers are seeking more sophisti-cated dining options and are ready to pay a bit extra for offerings that favor high-quality produce and elegant

presentation. In addition, atmosphere and decoration are increasingly important factors in their choice of a place where they can not only eat but also relax. The Michelangelo Restaurant inaugurated by MyChef at Milan Linate airport ticks these boxes for even the most demanding of pas-sengers, with its purist design, open kitchen and large expanse of glazing that directly overlooks the runways. The restaurant’s menus have been devised by the famous Italian chef Michelangelo Citino and are specifically adapted to the criteria of airport dining.This move towards the higher end of the market also concerns snacking offerings. For example, Elior has introduced “boco” at Orly airport – a Parisian “bistro-chic” concept that combines fast food with gourmet dining – marking the first time that a boco restaurant has been opened in an airport. The concept is based on recipes designed by top chefs and served in glass jars, with a focus on original flavors and the provenance of the ingre-dients used. Meanwhile, in terminal 2F at Roissy Charles de Gaulle, Elior operates the first Costa Coffee outlet opened in a French airport, where experienced baristas serve a range of high-quality coffees and coffee-based specialties in a space located in the midst of Paris’s most prestigious fashion and luxury brands.

AIRPORTS GIVING A WARM WELCOME

TO INTERNATIONAL TRAVELERS

Elior is a long-standing partner of many European airports, with over 50% market share in France, Spain and Portugal, and is expanding rapidly in this market in Italy and the United States.

Our strategy is underpinned by a deep understanding of travelers’ needs – particularly those of frequent flyers – as well as by our in-depth knowledge of consumer trends and popular

brands. This expertise enables us to offer airports the best combination of international and regional brands as well as innovative theme-based formats, resulting in a high-quality

and varied services offering for a multi-cultural clientele.

HIGHLIGHTS

ITALYMYCHEF WON THE BID

PROCESSES FOR TWO NEW SITES AT TERMINAL 1 IN

ROME FIUMICINO AIRPORT.

PORTUGALAEROPORTOS DE PORTUGAL

RENEWED ÁREAS’ CONCESSION CONTRACTS FOR LISBON AIRPORT UNTIL 2019

AND FOR PORTO AIRPORT UNTIL 2020.

UNITED STATESÁREAS OPENED NEW POINTS OF SALE AT LOS ANGELES AND

DETROIT AIRPORTS.

79AIRPORTS WORLDWIDE

No. 1IN FRANCE, SPAIN

AND ITALY

10 MAJOR U.S. AIRPORTS

(CHICAGO, LOS ANGELES, ATLANTA,

MIAMI, NEWARK, WASHINGTON DC, BOSTON, INDIANAPOLIS, ORLANDO

AND DETROIT)

CONCESSION CATERING & TRAVEL RETAIL

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ANNUAL REPORT — 2013-2014

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In order to meet the needs of an extremely varied clientele (families, business travelers, truck drivers, etc.), our Motorways offerings encompass a wide range of catering solutions as well as shops and services. These include cafeterias operating under the L’Arche name – the Group’s long-standing brand which is now deployed in several different formats – as well as food courts, corners and minimarkets offering eat-in and takeaway solutions. Thanks to our combination of directly-owned concepts and part-nerships with a wide range of main-street brands we can adapt our offerings to each different rest area.

INVESTING ALONGSIDE OUR CONCESSION GRANTORS For motorway operators in both Europe (Vinci, Eiffage, Abertis, Tank & Rast, Aspi, Brisa, etc.) and the United States, Elior is a partner that is ready to invest to make its rest areas more attractive and has excellent innovation capac-ity when it comes to services. In the United States Áreas invested $56 million in 2013-2014 to fully renovate the Maryland House and Chesapeake House travel plazas, which are strategically located on the I- 95 between Washington and Baltimore and have concessions running until 2047. In Florida, six of the eight rest areas on the Florida Turnpike between Miami and Orlando (the USA’s second largest toll motorway) have also been entirely rebuilt as part of a $96 million project which has seen the creation of 40 restaurants and seven shops. In Southern Europe, we have had to adapt our operating conditions to the new economic environment. In Spain, Áreas worked with Acesa (part of the Abertis group and the operator of most of the motorways in Catalonia) to draw up a network streamlining program in order to ren-ovate the most high-potential rest areas and boost their appeal. In Italy, ASPI renewed three concessions already operated by MyChef and granted it seven additional con-cessions with new contractual conditions, i.e. risks related to overall changes in traffic volumes will now be shared between the two parties.

CREATING GREENER REST AREASMotorway rest areas need to enable drivers and families to take a real break from the stress and fatigue of their journeys and truly relax in a tranquil setting. The rest area located to the north of Washington D.C. in the USA meets this objective thanks to its outdoor terrace next to a stretch of water. Another example is the Poulet de Bresse rest area on the A39 motorway in France, which has a specific area designed to raise awareness about regional biodiversity.

INNOVATIVE STRATEGIES FOR MANAGING VISITOR FLOWSElior has a pioneering approach in terms of grouping motorway services in one space (gas station, food services and shops, etc.). This architectural design choice has proved a real strength because it facilitates a smooth flow of visitors and gives maximum visibility to our ever-broader offerings. In France, the Saint-Rambert d’Albon rest area on the A7 motorway was entirely refurbished in line with this approach before the summer vacation period. The site now has a vast wing-shaped building designed by the architecture firm Chapman Taylor, which houses a Paul, Hippopotamus, L’Arche Comptoir and monop’daily, as well as a shop selling local products to provide the regional touch that people are increasingly looking for. On the I-95 in the United States, the Maryland House Travel

MOTORWAYS A STRONGER

INTERNATIONAL PRESENCEMotorway rest areas are another of Elior’s long-standing markets

and the Group has a solid leadership position in this sector in France and Spain. Our diversified catering and services offerings have established us as

a benchmark player in Europe. Building on this base, we have now exported our expertise to the United States where we operate travel plazas on major

motorways in Maryland and Florida.

HIGHLIGHTS

FRANCE ESSO RENEWED FOR A

FURTHER FIVE YEARS ITS RENTAL-MANAGEMENT

AGREEMENT WITH ELIOR, UNDER WHICH THE GROUP

MANAGES ESSO’S GAS STATIONS AND SHOPS ON MOTORWAYS IN FRANCE.

FIVE NEW REST AREAS WERE OPENED BEFORE THE SUMMER OF 2014 – SAINT-RAMBERT OUEST, POITOU

CHARENTES NORD, VIRONVAY, BOSGOUET AND POULET DE BRESSE – CONSOLIDATING

ELIOR’S MARKET LEADERSHIP.

GERMANYTANK & RAST ENTRUSTED

ELIOR WITH OPERATING AN ADDITIONAL EIGHT REST

AREAS.

ITALYMYCHEF WON THE BID PROCESS LAUNCHED IN

2014 BY ASPI (AUSTRADE PER L’ITALIA) TO OPERATE

TEN REST AREAS, INCLUDING SEVEN TAKEN OVER FROM

COMPETITORS.

261MOTORWAY REST AREAS

35 YEARS – THE EXCEPTIONAL TERM OF ÁREAS’ CONCESSIONS

FOR TRAVEL PLAZAS IN FLORIDA AND

MARYLAND (USA)

900RESTAURANTS

AND POINTS OF SALE

Plaza opened in January 2014 proposes a food court encir-cled by ten restaurants and shops in a space covering 4,000 sq.m, rising to the needs of one of the USA’s most frequented rest areas. We also have the expertise to adapt our offerings to smaller rest areas such as for the Tank & Rast network in Germany, where we have introduced a new “Mini” format of our Axxe shops.During the 2014 summer vacation period in France and Spain, Elior and Áreas set up food trucks and other pop-up fast-food solutions with the dual aim of adding a buzz and effectively managing increased visitor flows.

THE RIGHT PRODUCTS AT THE RIGHT PRICES In June 2014, L’Arche Cafeteria – which is very popular with families – launched a new offering with prices adapted to different budgets. The Group has also strengthened its partnerships with supermarket brands to be able to propose wider ranges of products and offer customers even more value for their money. For instance, in Italy, MyChef is currently rolling out its new Carrefour Express format across its network and the results of the initial pilot tests have shown revenue growth of up to 45% compared with the older-type shops. In France, the Franprix brand is being gradually introduced into the shops at the 52 motorway gas stations owned by Esso which Elior operates under a rental-management agreement that has been renewed for a further five years. This offering is rounded out by corners selling products by two other well-known brands – Norauto and Toys“R”Us. Thanks to our broad palette of products and services – from table-service dining to fast-food and takeaway solutions as well as convenience stores for that forgotten item or little extra for the journey – drivers and families are being given more reasons than ever to stop for a break at one of our rest areas.

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ANNUAL REPORT — 2013-2014

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The rail transport sector has held up well in these times of economic crisis, with traffic volumes continuing to rise, led by growing urbanization and the extension of public trans-port networks. The current main strategic objectives for stations are to make them safe, welcoming and people-friendly places, and at Elior we are closely partnering our conces-sion grantors in helping them achieve these aims. At the same time, we have recently entered the on-board train catering market in Europe, putting our expertise to the service of even more consumers on the move.

SOLUTIONS FOR PASSENGERS PRESSED FOR TIMEEvery minute counts for rail passengers as they don’t want to miss their train. Our aim is to help them make the most of the time they spend at the station and we have designed a range of new offerings that combine food services and retail solutions. For example, at Gare de Lyon in Paris, in 2014 Elior opened the first Costa Coffee in a kiosk format at a French railway station and at Montparnasse station it introduced France’s first “monop’lab” in part-nership with the retailer, Monoprix. This new concept offers counter-service snacks and takeaway food and beverages as well as a wide range of convenience articles such as toiletry items and make-up products, ties, hosiery, scarves and umbrellas.In the same vein, we also opened our first Easy Drugstore at Besançon Viotte station. This “3-in-1” convenience store format groups together in the same space almost 1,500 newspaper and magazine titles, a C Express shop set up in partnership with Carrefour and a fast-food offering. Open 7 days a week from 6 o’clock in the morn-ing, it is aimed at both the travelling public and local residents for last-minute purchases, providing a good example of how railway stations can open up to their urban environment. Other key criteria for passengers when choosing a dining option are the freshness and quality of the food proposed and how attractive the outlet is. With this in mind, as the main foodservices operator at Montparnasse station in Paris (with 16 points of sale), in 2014 we modernized our two Phileas outlets and continued to roll out franchised main-street brands, introducing a Francesca outlet (sell-ing Italian pasta dishes with fresh sauces) for the first time in a French railway station. We also increased the capacity of the station’s Quick restaurant, which is already the brand’s largest outlet in France.

THE STATION BUFFET REINVENTEDRailway stations are often part of a city’s history and architectural heritage, evoking souvenirs of past travels for many people. We created our new “21st century station buffet” concept – a brasserie-style restaurant called “Agora” – precisely with these passengers in mind. Each Agora brasserie comprises a warm and welcoming contemporary dining space set apart from the crowds, offering a menu of traditional dishes and a 30-minute service guarantee as well as fine wines served by the glass, a bar counter with iPads, and a communal dining table for those who want to share their dining experience with others. There is also a lounge/library area contain-ing books about the local region and newspapers and magazines, which means that each Agora can fit smoothly into its specific geographic and cultural environment. In addition, at Poitiers station, the Agora brasserie has been

RAILWAY STATIONSA SUCCESSFUL ALLIANCE

OF FOOD SERVICES AND RETAIL OFFERINGS

Railway stations are currently undergoing a transformation process driven by an overall strategy of turning them into bright and welcoming spaces which are

appealing to passengers whilst also helping them make good use of their time. At Elior we are playing a key part in this transformation through our new concepts

for eat-in and takeaway catering with rapid service, and our focus on modern, people-friendly settings.

HIGHLIGHTS

FRANCE/ITALY/SPAIN

ELIOR AND ITS PARTNERS STARTED ON-BOARD

CATERING SERVICES FOR SNCF, TRENITALIA AND RENFE

HIGH-SPEED TRAINS.

FRANCEA NEW CONVENIENCE STORE

CONCEPT WAS OPENED AT BESANÇON STATION.

SPAINÁREAS SIGNED A CONTRACT WITH ADIF (ADMINISTRATOR

DE INFRAESTRUCTURAS FERROVIARIAS) TO RUN 8

SHOPS AT BARCELONA-SANTS STATION.

No. 1 IN THE FRENCH RAILWAY

STATION CATERING MARKET

74RAILWAY STATIONS

IN EUROPE

165RESTAURANTS

AND POINTS OF SALE

combined with a Gulli children’s area and a Regus business lounge (set up in conjunction with these partner brands).

ON-BOARD TRAIN CATERING – A NEW MARKET FOR ELIORIn 2013-2014, the Group confirmed its position as a benchmark partner for the European high-speed train operators, SNCF, Trenitalia and Renfe, offering passengers an enjoyable and relaxing eating experience before they reach their destinations. Elior Italy has created a new brand called Itinere ( journey in Latin) which is based on the regional products that have made Italy’s cuisine famous and meets consumer demand for authentic ingredients. In France, working in partnership with SNCF and Newrest, Elior has brought a number of high-quality franchised brands on board, including Paul, monop’daily and boco. The diversity of our formulas enables us to satisfy a wide range of demand, whether it be for a simple snack, just a piece of fresh fruit or a more elaborate meal.

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CONTRIBUTING TO THE SUCCESS OF MAJOR EVENTSThe organizers of major sporti