Laurine Guiraud

A graduate of the Institut Paul Bocuse with 10 years of experience, I work on both marketing and communication strategy topics, as well as on the creation and development of projects related to the restaurant industry and, more broadly, to the food business, from the initial idea to market launch and customer sales.

I support companies and project leaders at every stage, both in thinking and implementation:

- Market understanding, feasibility study, and project scoping

- Concept definition, positioning, and proposed experience

- Offer structuring (formats, menu, customer journey) and alignment with the business model

- Marketing strategy construction (targets, offer, priorities, action plan)

- Communication strategy definition (messages, speaking territories, channels)

- Launch preparation and deployment (materials, activation, coordination)

My approach is based on a holistic view of projects, integrating:

1/ The offer

2/ The business model

3/ The customer experience

4/ Marketing and communication

5/ Operational organization

Objective: to ensure consistency between these elements to build solid, coherent projects that are adapted to their market and economically viable.

I work on a one-off or ongoing basis, complementing internal teams or service providers, with a role of scoping, structuring, and management.

My background in Paris, Lyon, and Switzerland, in international companies as well as very small businesses, allows me to bring both a strategic and operational perspective, in direct connection with on-the-ground realities.