The Carot’ connected canteen raises 2 million euros to deploy in new regions – Le Journal des Entreprises

Created in 2019 in Lyon, the young shoot Carot’ (15 employees; turnover not communicated) develops a catering offer for companies : fresh, local dishes offered in connected fridges installed in the offices. It has just raised 2 million euros from the Lyon funds Kreaxi and Foodara (specialized Angelor fund), as well as from French business angels. To which are added loans from Bpifrance, BNP Paribas, Société Générale and Crédit Agricole.

This first round of funding will allow the connected canteen concept to be deployed in new regions and to continue its technological investments.

Territorial expansion

Present in Auvergne-Rhône-Alpes, the company co-directed by the duo Pierre-Yves Coeurdevey, a former member of the “Michel et Augustin” brand, and Coline Casini, a graduate of the Ferrandi cooking school, will be deployed in Ile- of France. Carot’ has already signed initial contracts in the South Region to settle there by June 2023, before attacking the Great West at the end of the year. Led at full speed, this territorial expansion includes the search for new business customers and suppliers, local caterers meeting Carot’ standards (healthy, balanced, seasonal dish, etc.). Until the end of 2022, Carot’ cooked his meals alone in his kitchens in Vénissieux. The company reviewed its strategy and decided to entrust the production of its dishes to specialist local caterers. “This pivot based on collaborations has made it possible to expand our offer to around twenty recipes per week and to boost our sales by more than 30% on a like-for-like basis”, describes Pierre-Yves Coeurdevey.

Fifteen recruitments

Thanks to the fundraising, Carot’ will also continue its investments in R & D to develop innovative technologies (optimization of the supply of fridges, improvement of the user experience via the application). In order to meet these challenges, around fifteen employees should be recruited by the end of 2023 to consolidate the technical, marketing and sales teams. Finally, the company is working on new business services, such as “snack” and “aperitif” offers.

Carot’ presents itself as an alternative to traditional canteens with a less costly solution for the employer and easier to set up. “It is a logical transition for companies which are increasingly abandoning traditional canteens, which have become too expensive in the age of teleworking, but which wish to offer an on-site catering service to their employees”, advances the co-founder.

A cheaper alternative to a restaurant meal for the employee too, with a main course + dessert available all day for the price of a restaurant ticket (7 euros). In Auvergne Rhône-Alpes, Carot’ has already convinced Crédit Agricole, GL EventsSociété Générale and LDLC.

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