We enhance the value of our meals in relation to their impact on society, human beings and the environment.
guests per day
restaurants and points of sale
“I started cooking at the age of 25. When I joined Elior, I was a dishwasher. That’s where I learned about contract catering in general. It inspired me straight away to take an interest in cooking. I started learning the basics, I really learned how to do the job by working with other chefs. And also, thanks to the training courses provided by Elior. What I love most about my job is making my guests happy. I love making good food, with good produce.”
— Isabelle Senecat
Twice as ready
Review of commitments 2021
Accelerating our transformation to become even more innovative and responsible.