Healthcare: catering is caring


A good diet is an integral part of the recovery of a patient and the wellbeing of a resident. On this basis, supported by chefs, dietitians, physicians and experts, Elior has developed an offering of gourmet and balanced meals dedicated to healthcare facilities (public hospital, private clinic, residential care homes for elderly adults and people with disabilities...). The key drivers are pleasure in eating and a balanced diet.

What André wants,


it's to be on top form to see his grandchildren who have come by to celebrate his 79th birthday and to share some happy family time.


See what we've put together for André, at the care home of Saint-Louans Priory, Chinon, France.

Care home of Saint-Louans Priory, Chinon, France

Every morning, the chef Benoit Nicou goes to the priory’s vegetable garden to pick the seasonal produce that he will use to concoct his meals.

A good diet to get better

Mealtime should be an enjoyable moment for patients in healthcare facilities and residents of care homes. The objective is to maximize the pleasure in eating while respecting a quality nutritional policy. Indeed, a healthy and balanced diet is often the first step to getting better. Elior designs meals and food formulas adjusted to every type of nutritional needs, according to specific situations (elderly adults, people with disabilities, etc.) and pathologies (cancer, Alzheimer’s, etc.).

Additionally, the Group addresses the undernutrition public health issue through the development of “Énergie Saveurs” meals. Also designed by medical teams to match everyone’s taste and degree of undernutrition, the recipes are made with natural, protein- and calorie-boosted ingredients.

A response to dependency


People with disabilities or elderly people in care institutions are often dependent on their caregivers for help and support. For them, performing everyday activities such as eating or drinking can be a challenge. This is why Elior designs inside and outside the plate solutions to ease their daily lives and make mealtime a pleasure again.

Here are a few examples of innovations in this space: the Faciles à manger (Easy-to-eat) meals, designed with the support of experts (physicians, dietitians), allow to change the textures in a simple way so the meals can be consumed by residents with chewing and swallowing problems; the Faciles à boire (Easy-to-drink) meals are an effective response to the dehydration of people with multiple disabilities: Elior has paid close attention to textures to prevent liquids dispersal.


  • 3,000 restaurants and points of sale in the healthcare space
  • 630,000 guests served every day 

Acting for autonomy


Feeding themselves and interacting with their living environment can be a real challenge for disabled people. Elior supports its partnering healthcare institutions and care homes to design innovative solutions and give some degree of autonomy to their residents.

As a result of a two-year study, Elior has developed the Bouchées Saveurs (Flavored Bites) to make the daily life of people suffering from Alzheimer's disease or related disorders easier. The concept is pretty simple: transform our recipes into tasty, bite-sized portions that can be eaten with the fingers.

Creating pleasant life environments


Beyond what is in the plate, Elior designs relaxing and entertaining life environments for the guests. The goal is to create dining areas and events dedicated to conviviality and socialization that provide most appreciated breaks in sometimes stressful and tiring days.
Taking a break in a pleasant and relaxing atmosphere is important for patients, visitors and caregivers. Elior is therefore committed to creating dedicated spaces where people can socialize and share good times, as well as services that can improve the patients’ lives.