Creation of concepts


From a creative IDea 
to the creation of innovative concepts
Institut Paul Bocuse integrates innovation and development in the very heart of its various programs. This is illustrated by the creation of its Research Center, in 2008, and a strong propensity for entrepreneurship, which is furthermore found in the DNA of its graduates. Today, almost 35% of them create their own company within five years after completing their studies.

In this creative logic, Institut Paul Bocuse has set up a sector-specific incubator at the service of its young graduates, wholly dedicated to the hotel-restaurant professions. The goal: to support the best projects from their creation to their launch onto the market.

Institut Paul Bocuse has thus acquired well-founded legitimacy to develop innovative intra-preneurial concepts for companies and partners alike that meet both the technical specifications and the operational and organizational constraints of an entity.


OUR FIELDS OF ACTION:
  • Creativity workshops (multi-usage)
  • Dining and accommodation concepts: conceptualization, layout, ambience, service and dining offerings, etc...
  • Proposal and prototype testing
  • Development of a culinary model, etc...

Concept Monitoring SIRHA 2015Concept In Fusion SIRHA 2013
 Concept Avant Scène Metamorph'O Concept Avant Scène Sweet Confusion


THE DIFFERENT EXPLORATORY PHASES:
Creativity & Concepts

STEP 1 - DEFINITION OF THE SPECIFICATIONS
  • Market analysis, then definition of the top-priority objective: material or technical improvement of a product, creation of a new restaurant offering, hotel service, etc...

STEP 2 - DEVELOPMENT OF A DOSSIER ON THE CREATIVE TENDENCIES
  • Technical and experimental brainstorming with ID Institut Paul Bocuse experts to answer to the expectations of the professional, customers or end user.
  • Creation of a dossier of IDeas presented in the form of tendencies and paths of reflection.
  • Validation of the paths of reflection through exchanges amongst experts including designers, architects, equipment manufacturers, interior design and decor specialists, etc...

STEP 3 - TRANSPOSITION OF AN IDea INTO AN INNOVATIVE CONCEPT
  • Conceptualization of the IDeas translated into technical, material and human factors.
  • Budgeting - cost estimates.
  • Projection of the concrete actions that can be carried out.
  • Accompaniment in the operational implementation of the concept and control.


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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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