CONTENTS. - Who are we? 4 - Our fields of expertise 5 - Human resources 6 - Main projects in progress 7 - References 8 - Insurance 9

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2 CONTENTS - Who are we? 4 - Our fields of expertise 5 - Human resources 6 - Main projects in progress 7 - References 8 - Insurance 9 3

3 Who are we? Influence Restauration is a company specialised in Catering Engineering and Consulting. Our profession: we design catering units and equipment that suit your needs as well as those of your Clients. With our expertise we can offer you a global approach combining the following parameters: - Complete catering process: production techniques and equipment - Ergonomics and working conditions - Food safety and hygiene - Interface with the architectural design and building trades - Sustainable development approach The Catering Engineering domain evolves continuously. It may have been guided initially by forward motion and food safety principles, but today we also need to take into account performance and precision objectives. Influence Restauration was created in order to materialize these evolutions and promote Catering Engineering within the world of progress and innovation. Our knowledge and our independence are at your disposal so we can build your project together. 4

4 Our fields of expertise You are a Client in a private or public domain, or a catering company, we can assist you in the following areas: - Public and commercial catering - School and University kitchens/canteens - Staff canteens - Hospital catering - Nursing homes - Central kitchens From a feasibility study right up to equipment installation, we can accompany you in each step of your project. Our expertise covers comprehensive assignments with respect to catering design, project management, feasibility studies, consulting and client assistance. 5

5 Human Resources Influence Restauration was founded at the end of 2007 by Nicolas CRUVELLIER. Background : Catering school / Toulouse Catering Engineering degree / Toulouse Started work for FL Technologies, services and catering design office Joined the technical management team in the Sogeres group Founded INFLUENCE RESTAURATION After having started his career in a Services/Catering design office and then working over 11 years as an Engineering Project Manager for a large catering company, Nicolas CRUVELLIER created Influence Restauration in His background associates catering and design thanks to his experience within the catering domain and within the catering design domain. In order to offer you a complete multidisciplinary solution, Influence Restauration gives you access to a group of professional experts with our partners: Myriam FABIOUX NCIS RESTAURATION Experience in management, commercial development and business plans for institutional catering / Organisation and management consulting / Expertise in hygiene quality. Habib DAGHSEN DRAUGHTSMAN Architect All these skills guarantee that we work independently from equipment fitters/manufacturers as well as food service companies. 6

6 Main projects in progress SONILS ANGOLA (Luanda) - Project Management for the creation of a services area incorporating a catering complex serving 3500 meals/day SONILS ANGOLA (Luanda) - Project Management for the reorganisation of a staff canteen serving 800 meals/day MANUTAN (Gonesse) - Project Management for the creation of a staff canteen serving 700 meals/day - Definition of the details concerning operating, budgets, culinary offerings, workstations JACOBS (Paris 13) - Hygiene audit and feasibility study concerning a staff canteen serving 500 meals/day MAISON DE RADIO France (Paris 15) - Design contract for the reconstruction of the food services areas (sub-contracted by JACOBS) (1800 meals/day) LE PUY EN VELAY TOWN COUNCIL (Agriate conseil) - Planning a food production unit using a cook-chill process (1500 meals/day) VALLEE D AX GROUP OF LOCAL AUTHORITIES (Agriate conseil) - Audit concerning infrastructures and projections (500 meals/day) E.S.A. (European Space Agency) Paris 7 - Feasibility study regarding the reorganisation of the staff canteen (400 meals/day) SAINT HONORE D EYLAU SCHOOL (Paris 16) - Creation of a school canteen (450 meals/service) 7

7 INFLUENCE RESTAURATION References AVA TOWER (Courbevoie) Preliminary design for the conception of all the food services areas planned in a new Tower located in la Défense. - central kitchen - staff canteen - fast-food concept - buffet concept - brasserie - cafeteria Food service capacity 2800 meals/day SONILS ANGOLA (Luanda) - Food services audit concerning an oil terminal over 1.4 million m² (8500 people present on the site) SONILS ANGOLA (Luanda) - creation of a temporary restaurant (40 Units) serving 1200 meals/service ESPACE VILLIERS (Neuilly) - Preliminary design for the reorganisation of a staff canteen serving 500 meals/day GENERALI (Saint Denis) - Creation of a cafeteria (coffee shops area) 1600 meals/lunch NATIONAL ASSEMBLY - Audit and feasibility study for the reorganisation of a restaurant (400 meals/lunch) LES MATHURINS STAFF CANTEEN (Paris 8) - Reorganisation and modernisation of the guest areas (450 meals/lunch) VILLENEUVE LA GARENNE TOWN COUNCIL (92) - Technical audit concerning all the local council catering areas (1 central kitchen + 14 outlets) CARCASSONNE CITY COUNCIL (Agriate conseil) - Audit of the city s central kitchen (7000 meals/day) SEINE ET MARNE GENERAL COUNCIL (Agriate conseil) - Audit concerning two restaurants (600 meals/day) LA MAISON BLEUE - Creation of a central micro kitchen for day-care nursery meals (150 infants) BONGRAIN FOOD SERVICE (Viroflay) - Creation of a demonstration laboratory (200m²) 8

8 TURNOVER turnover : ht turnover : ht. INSURANCE 9

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