What Creacept does

Creacept is a privately held French engineering consultancy (bureau d'études) founded in 1987 and headquartered in Lezennes (Hauts-de-France), specialising exclusively in the design of collective kitchens, restaurant dining spaces, and food processing workshops. It serves four primary customer verticals: healthcare facilities (e.g., CHRU de Nancy, Centre Hospitalier de Valenciennes, Centre Oscar Lambret), educational institutions (CROUS Besançon, Collège Lucien Vadez – Calais, Lycée Franco-Allemand – Buc, CFA Saint-Lô), local-government and intercommunal structures (SIVOM Béthune, Communauté de Communes de Cattenom), and corporate / food-processing clients (SNCF, Decathlon, Bonduelle, INRAE, Disneyland Paris). The firm holds the OPQIBI 1511 (studies) and 1512 (engineering) qualifications for collective and commercial catering, along with RFE (Resto France Experts) and CINOV memberships.

The company's product offering is organised into four service modules: Assistance à Maîtrise d'Ouvrage (AMO, covering audits, technical diagnostics, feasibility studies, programming, and maintenance management); Maîtrise d'Œuvre (full engineering lifecycle from ESQ through APS/APD, PRO/ACT, VISA/EXE/DET, and AOR); Assistance à l'Ouverture (staff training and post-launch exploitation follow-up); and Expertise en Stratégie et Organisation de la Restauration (PMS plans, return-to-self-management, catering-contract support, market studies, delegation assistance). Underpinning delivery is a Building Information Modeling (BIM) methodology executed on Autodesk REVIT (latest versions), enabling collaborative 3D digital modelling and virtual walkthroughs. The firm also operates an internal Environmental Charter of Conception covering CO2 refrigeration with GWP=1, PAC water heating, real-time fluid consumption monitoring, and double-flow ventilation with CO2 capture.

Creacept's business model is project-based professional services: fees are calculated as a percentage of total construction works value (with individual project construction budgets disclosed between €0.33M and €29M, e.g., €29M H.T. for CHRU de Nancy's 10,000 meals/day central kitchen). Go-to-market is direct B2B field sales, with a mix of public-sector competitive bidding (marchés publics) where Creacept acts as mandataire or co-traitant in engineering teams, and private-sector negotiation. Customer-acquisition is relationship-driven and credentialised through OPQIBI certification, RFE/CINOV memberships, and a published 1998–2024 reference list. Geographic coverage spans metropolitan France and the overseas departments.

Name

Creacept

Legal name

Creacept

Website

https://creacept.fr

Company type

Private

Founded year

1987

Operating status

Operating

Headcount range

1–10 employees

Short description

Creacept is a French engineering consultancy founded in 1987 and based in Lezennes, specialising in collective kitchen, food processing workshop, and restaurant space design. It serves healthcare, education, local government, and corporate clients across metropolitan and overseas France through BIM-based project management.

Ownership category

akta.pro rank

Product category

Collective Catering Engineering Design

NAICS

Interior Design Services (541410), Management Consulting Services (54161)

SIC

Services-Management Consulting Services (8742)

akta.pro primary industry

Kitchen Permitting, Design & Project Management (HSAPAAAK)

Keywords

• Collective kitchen design
• Catering engineering services
• Food processing facility design
• BIM REVIT modeling
• Project management consultancy

Headquarters

HQ city

Lezennes

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B

Offering type

Services

Cost components

Personnel, Operations, Technology or R&D, Marketing or Sales, Others

Revenue model

1. Engineering and Project Management Services: Professional services revenue generated through project-based consulting engagements. Creacept provides master planning, feasibility studies, programming, project management, and construction supervision for collective kitchens and food processing facilities. Revenue is earned through engineering studies and works supervision fees, typically calculated as a percentage of total project construction costs.

Go-to-market motion1 record

Distribution channels2 records

Marketing channels3 records

Core offering

Creacept is a French engineering consultancy (bureau d'études) that designs collective kitchens (200 to 20,000 meals/day), food processing workshops (fromageries, bakeries, charcuteries, etc.), and restaurant/dining spaces for healthcare, education, corporate, and public-sector clients. The firm delivers full project lifecycle services—including AMO preliminary studies, BIM-based Maîtrise d'Œuvre project management, opening assistance, and strategic catering organization consulting—from concept through operational launch, applying REVIT-based BIM methodology for collaborative 3D design.

Product overview

Creacept is an engineering consultancy firm offering a unified suite of services for collective catering and food processing facility design. The core offerings comprise collective kitchen design, food processing workshop design, and restaurant space design. Supporting service modules include AMO (Assistance à Maîtrise d'Ouvrage), Maîtrise d'Œuvre (project management), opening assistance, and restaurant strategy expertise. The firm also provides BIM design services using REVIT for 3D digital modeling. These services work together to take projects from preliminary studies through delivery to operational launch.

Differentiator

Problem solved

Functional benefit

Products and services

• Conception de Cuisines Collectives (Collective Kitchen Design) Design services for collective kitchens (200 to 20,000 meals/day) following the 'marché en avant' forward-flow principle, with optimal equipment selection, ergonomic workspace design, and integrated maintenance management planning for hospitals, schools, municipalities, and private caterers.
• Ateliers de Transformation Alimentaire (Food Processing Workshop Design) Design of specialized food processing facilities including fromageries, légumeries, culinary laboratories, bakeries, pastry shops, butcheries, and charcuteries, complying with strict hygiene and ergonomics standards for artisanal and industrial food producers.
• Espaces de Restauration (Restaurant and Dining Space Design) Design and arrangement of restaurant dining spaces with innovative conceptual design, custom service and meal-distribution systems, and comfort-focused interior decoration for healthcare, educational, corporate, and public-sector clients.
• Assistance à Maîtrise d'Ouvrage (AMO) — Preliminary Studies Preliminary project studies including audits of tools and organizations, technical diagnostics across all trades, feasibility studies, programming and AMO follow-up, and maintenance management support for collective catering and food processing facilities.
• Maîtrise d'Œuvre — Full Project Engineering (BIM) Full engineering services covering schematic design (ESQ), preliminary design (APS-APD), project definition and contractor selection (PRO-ACT), construction supervision (VISA-EXE-DET), and reception assistance (AOR), executed with BIM methodology using REVIT, in roles of mandataire, co-traitant, or sous-traitant.
• Assistance à l'Ouverture (Opening Assistance) Staff training on production and service tools and operational follow-up assistance provided at the commissioning of new collective catering and food processing facilities.
• Expertise en Stratégie et Organisation de la Restauration Strategic consulting for catering operators including approval dossiers and Sanitary Control Plans (PMS), return-to-self-management assistance, catering contract support, market studies, and delegation assistance.

Quantifiable outcome

• Project scale range from 200 to 20,000 meals/day production capacity
• +1 more outcomes

Named customers20 records

Segments5 records

Ideal customer profiles5 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Scale indicators3 records

Recent moves6 records

Expansion highlights4 records

Broad incumbents

• Artelia: Major French engineering consultancy active in building, industry, and food/agribusiness. Artelia's food-processing practice overlaps directly with Creacept's catering and food-processing workshop design offerings for larger industrial clients.
• Ingerop: French independent engineering group covering construction, infrastructure, and industrial facilities. Ingerop's building-engineering division competes for institutional kitchen and catering infrastructure projects similar to Creacept's public-sector work.
• Sodexo: Global food services and facilities management company with significant French healthcare and education catering operations. Sodexo's in-house kitchen design capability competes with Creacept for design mandates tied to large outsourcing contracts.
• SOCOTEC: French testing, inspection, and certification group with significant building and food-safety practices. SOCOTEC's control and engineering services overlap with Creacept's project supervision, regulatory compliance, and AMO engagements.
• Bureau Veritas: French testing, inspection, and certification major with a building and food-safety practice. Bureau Veritas competes in regulatory compliance, technical diagnostics, and AMO-style engagements that overlap with Creacept's preliminary-study and supervision services.
• Elior Group: French contract catering and food services group that designs, builds, and operates collective kitchens for its own concession contracts. Elior is both a potential customer for design services and a competitor in the broader catering infrastructure value chain.
• Compass Group: Global contract catering multinational operating in French healthcare, education, and corporate segments. Compass's kitchen planning teams overlap with Creacept's collective kitchen design services for outsourced catering clients.
• Egis Group: Large French engineering group with multi-disciplinary capabilities including buildings, healthcare, and food-processing facilities. Competes with Creacept on larger institutional mandates but lacks Creacept's exclusive single-vertical specialization in collective kitchens.

Direct peers

• ECCTA: French engineering firm specialized in collective catering and food-processing facility design. ECCTA competes directly with Creacept for public-sector tenders in hospitals, schools, and central kitchens across France.
• AKC Ingénierie: French specialized kitchen engineering consultancy offering collective kitchen and catering facility design. AKC is the closest direct head-to-head competitor to Creacept in the same niche, serving similar healthcare, education, and corporate clients.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks7 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/creacept-bureau-etude-cuisine-collective

Compliance3 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Creacept