Sky is
the limit

Interview with Nicolas LECOEUR

President of NEWCAP Event Center, ROOFTOP Grenelle and Les Salons de l’Aveyron Paris Bercy.

You currently preside over three event venues in Paris.
What life path led you to this adventure?
Food services have always been a part of my career path.
My advanced diploma in cooking and 20 years of commercial and managerial experience in prestigious companies such as RAYNIER MARCHETTI, POTEL & CHABOT, and BUTARD ENESCOT have sharpened my knowledge of the event market and of customers’ expectations.
The need for entrepreneurship prompted me to found Fleur De Mets catering in 2003, which I managed for 15 years.

At the end of 2015, with COSER, we bought NEWCAP Event Center and ROOFTOP Grenelle, which we profoundly transformed with the teams in place.
In January 2018, NEWCAP Event Center took control of Salons de l’Aveyron Paris Bercy, convinced of the significant synergies between the three entities.

What do you want to bring to the market?
My principles are very simple. We bring our customers a very flexible and adapted offering, at the right price, with very strong human values. As a result of my professional experience, we also offer seasonal, innovative food produced on site by our teams.
Can you present your group in a few figures?
Taking 2019 as a reference, our three entities represent:
€10.5 million in turnover
350 events per year
50 full-time employees
The expectations of event clients, individuals as well as companies, show it: CSR is a major criterion. What are your commitments in that area?
While at the head of Fleur de Mets, I had already initiated a proactive action plan on this major topic back in 2012.

Since 2018, Les Salons de l’Aveyron, NEWCAP Event Center, and ROOFTOP Grenelle have been committed to this movement. This approach will be substantiated by a process of adherence to the ISO 20121 standard for the first quarter of 2023.

It is our duty as company heads to act at our level within the framework of a CSR policy. Our spaces are designed to host all types of events. Their environmental impact can vary considerably depending on our recommendations to clients and the way we manage each position under our responsibility.

Social and Environmental Responsibility

Our objectives

Our 3 venues have long implemented a dynamic CSR policy. Indeed, it is our duty as an event venue to set an example and deploy means to reduce the impact of events.
Our objective? To limit the impact on the environment linked to our own internal activity, but also to the running of our event venues during events organised by our clients.
To go even further, we wish to reinforce our CSR commitment by registering for ISO 20121 certification – Responsible Management Systems applied to the event industry. This international standard, created in 2012, aims at promoting sustainable development in the event industry.
It is a continuous improvement process that allows us to improve our performance while limiting our environmental impact and optimising our social impact.
The aim of our initiative is to participate in the creation of a balanced social, economic, and environmental climate.
Our actions with regard to the environment
Our actions in the ethical and social fields
Our actions in the economic field
Our sustainable development policy

 

Numerous actions are taken every day to reduce our environmental impact and adopt an eco-responsible attitude.

 

- This starts with the training of all our teams in sound, responsible working methods.

- Energy management has been optimised. The renovation of our electrical installation reduces electrical consumption to a minimum. All new lighting equipment purchased today is LED.

Our employees have been made aware of energy saving practices. (Turning off standby mode on electrical appliances, turning off power completely in all spaces when there is no activity)

- Water management is also at the centre of our concerns. We have installed a filtering system for Paris water - via AQUA CHIARA

- for our daily consumption and during events. This not only reduces plastic packaging but also reduces deliveries linked to this scarce commodity.

- Waste management: The certified ecosite SEMARDEL performs the selective sorting of 100% of our waste. Their recycling is carried out by SEMAVAL.

- Our household products are eco-certified.

- Drastic reduction in the use of paper, now replaced by digital.

- Elimination of all plastic from our buffets.
These actions are carried out thanks to the genuine commitment, collaboration, and awareness of our teams.
Controlling our environmental impact also involves improved management of food consumption.

- We always strive to favour short supply circuits. This also allows us to limit CO2 emissions linked to deliveries.

- Removal from our menus of products considered to have a very negative impact on the environment (e.g. avocado).

- In order to limit waste: reducing the size of individual containers served.

With regard to ethics and social responsibility, we work every day to create a healthy and balanced working climate with our employees, customers, suppliers, and partners.

We guarantee the health and safety of our employees by rigorously respecting the labour laws in force.

Our human-oriented vision also aims at promoting equal pay for men and women, diversity, disability, and professional integration.

We contribute to the personal and professional development and fulfilment of our team. This is achieved through daily support and guidance for each of our employees, as well as through training to accelerate their skills development.

We have also adopted a business ethic towards our customers aimed at establishing a relationship of trust. To do this, we deploy an approach based on listening, human relations, and transparency.

Our main objective is the satisfaction of our customers.

Our offers must be flexible, adapted, understandable, attractive (by the quality of the content as well as the presentation), and competitively priced.

They are our commitment, and their realisation must be irreproachable.

It is fundamental at all times to be attentive to changes in our customers' demands, and it is our will to establish a constructive dialogue to continually improve our offering.

After each event, a satisfaction questionnaire is sent to the customer, and debriefing on it is systematic in an operations meeting. This results in action plans aimed at continuous improvement.

As creators of personal and professional links, we offer our venues to facilitate meetings and satisfy our customers.

Our event spaces can welcome up to 1000 guests, and each year our venues organise more than 350 events. The size and modularity of our spaces allow us to host all types of audiences (professionals and individuals) and all types of events.

We have built our success and reputation with offers adapted to the needs of our customers, with teams of experienced professionals passionate about hospitality. We offer friendly catering services, produced on the premises with fresh products, respectful of quality, hygiene, and food safety.

For years, CSR has been a natural part of our business and operations, and it was high time to formalise it.

Within the framework of the ISO 20121 certification process, a standard dedicated to the event industry, which attests to our performance in terms of environmental, socia,l and societal responsibility, we have established the following fundamental principles:

  • An environmental responsibility
    by reducing, sorting, and recycling waste
    by optimising the energy performance of our venues
    by respecting the seasonality of our products for the production of food services
  • A social responsibility to our employees through health, safety, and well-being at work
  • An economic responsibility by making customer satisfaction our driving force.

For 2023, we have set the following goals:

  • Obtain a customer satisfaction rate higher than 90%
  • Question 100% of our regular suppliers about their CSR approach
  • Quantify and rationalise the amount of food waste per participant during our events
  • Reach a target of O% plastic on our catering buffets
  • Fulfilling our OEHW (Obligation to employ handicapped workers)

This dynamic commits us to communicating transparently on the impact of our activities. We must prove our engagement in a process of continuous improvement.

This approach concerns our entire ecosystem: our employees, our customers, our suppliers, and our partners.

Through constructive and continuous dialogue, we are determined to strengthen the conditions for exchange and good practices in all of our facilities.

Jérome Linÿer
Deputy Director
6 October 2022

The venues

Newcap Event Center

  • Paris Eiffel Tower
  • 1,200 m² of modular event spaces
  • from 100 to 1000 guests
  • Types of events:
    Conventions, seminars, trade shows, dinners, cocktail parties, product launches, private events
  • State-of-the-art technical equipment:
    8 10,000-lumens video projectors,
    stage lights, sound system, etc.
    Refurbishment of spaces:
    September 2022

Rooftop Grenelle

  • Paris Eiffel Tower
  • Rooftop under a glass ceiling with a terrace
  • up to 120 guests
  • Types of events:
    Corporate parties, press conferences, seminars, photo shoots, private events
  • Refurbishment of spaces:
    June 2022

SALONS DE L’AVEYRON

Paris Bercy

  • 1,300 m² of modular event spaces
  • de 100 à 800 personnes
  • Types of events:
    Conventions, seminars, trade shows, dinners, cocktail parties, product launches
  • State-of-the-art technical equipment:
    Sound system with 12 L-Acoustics 8xt speakers,
    3 4K Laser 12,000-lumens video projectors and HD video switcher,
    standard lighting with 10 contour projectors and 6 Fresnels,
    Automatic lighting with 12 Robin 300s.
  • Refurbishment of spaces:
    September 2019

Our privileged partners

  • Event catering
  • Created in 2003, Fleur de Mets is part of the small circle of great Parisian caterers. They organise more than 1200 receptions per year for their 1000 clients. For their corporate clients, they design and orchestrate elegant receptions, always in the most dazzling and original locations. Their fresh approach, the company’s guiding principle, distils its elegant youthfulness into the art of living, the staging, and the cuisine.
  • Grouping of event operators in the Bercy district
  • Where every day is an event
  • Host/ess service provider
  • Specialised for over 15 years in reception services for events. The philosophy of Mon Hôte.sse Bien Aimé.e is based on listening, excellence, and presence on the ground. Be it for trade shows, VIP parties, conventions, sporting events or commercial promotional events… we are committed to building a unique partnership!
  • Technical service provider for events
    LMA is a technical audiovisual service provider with over 50 years’ experience. From the rental of audiovisual equipment to the execution of more complex operations involving sound, light, video, broadcasting, translation, decoration, and stage furniture, our expertise enables us to operate on all types of events.
  • M. CHARRAIRE is committed to local, organic, and sustainable agriculture.
  • 1,400 fruits and vegetables from sustainable agriculture
  • 250 locally produced products from farms that strive to promote and highlight their terroir
  • 200 references of fruits and vegetables from organic farming
  • 63% of producers are label-certified
  • 30 years of partnership with our oldest producers
  • A terroir, a winemaker, a passion
  • The history of the Château de l’Engarran begins in 1632, as does that of its XVIIIth century Château Folie, registered as a historical monument, and that of its vineyard.
    Acquired by the Bertrand/Grill family in 1923, l’Engarran is above all a family passion in which women have played a central role for 4 generations. Following the duos of sisters, today it is Diane Losfelt, owner and winemaker since 1984, who runs the estate together with her niece, Emilie Grill. In their efforts to draw the best from the earth and the environment, they are committed to a sustainable approach, both in viticulture and winemaking, and they have been certified in Sustainable Agriculture (HEV, ASCERT, Terra Vitis) since 2004.