TROPHIES B.R.A. CONCEPTS SNACKING

With its trophies, B.R.A. Tendances Restauration, a professional magazine of contemporary catering, awards several unique fast food concepts every year on the Sandwich & Snack Show!​

​They allow their creators to discuss trends and issues in the business, and to share their experiences and advice. ​

​This national competition honours establishments that, through the originality of their design, concept, offer or management, are changing the lines and contributing to the growth of the market. Places that present new ideas to follow for a profession in constant evolution. ​

These places present new ideas to follow for the profession which is continues to evolve towards the astonishing and the qualitative.

At the heart of the selection criteria for these national awards: creativity, audacity, transparency on quality, the origin of the products, the proximity created, and the willingness of the entrepreneurs.

With all the codes of a new restaurant concept, with a colourful and Scandinavian setting, this poly-place of life brings together 3 strong trends: the coffee shop, coworking and consulting. Designed by Human Booster, it allows you to enjoy a drink or a snack, to work on the spot... and to benefit from HR advice. Its living space, which facilitates work breaks, and its 5 meeting rooms appeal to freelancers and all types of workers. The team has been trained as baristas to offer a range of quality drinks and home-made pastries, according to the "slow coffee" philosophy, and with plant-based alternatives. A diagnosis of potential is offered from €70, and more in-depth studies are possible, with an approach based on individual potential and "well working". Aïgo Café is reinventing the neighbourhood café and desecrating the HR profession.

The only Filipino restaurant in Paris is inspired by the traditional "bouis-bouis" or carinderia of the archipelago. In this "family canteen", it's lutong bahay every day, or "home cooking" in Tagalog; with 3 signature dishes: Adobo (stewed chicken and potatoes), Kinilaw (marinated raw fish) and Kare-Kare (beef cooked in peanut sauce). The menu also takes into account the seasons, as the ephemeral dishes help to build customer loyalty.

The kamayan, a Filipino feast served on banana leaves that can be eaten by hand, allows you to discover another facet of Philippine culture.

The range of drinks is also purely traditional and includes Kalamansi juice and kapeng barako coffee. The carefully designed décor and the wooden and bamboo crockery are further nods to the country.

A collaboration with a nutritionist and a chef allows Le Labo to offer a premium and balanced snacking service; with 6 burgers (from 8 to 10 €) and 2 salads. The establishment proposes new recipes every two weeks, taking care to balance taste and nutrition, and with a flexitarian approach. Originality is the order of the day with, for example, insect and CBD sandwiches. With the exception of the bread, everything is homemade with a maximum of organic products, including fresh juices. The kcal, lipid, carbohydrate and protein content of each burger is communicated to make it easier for consumers to choose. Committed to an environmental approach, Le Labo uses biodegradable containers and has set up a deposit and composting system on site.

Inspired by the best successful food halls in Europe, Les Halles du Lez is a true temple of Montpellier's gastronomy. It brings together regional players in the catering industry who have created concepts and made their networks work. From the Central American cuisine of Manita by the Pourcel brothers to the Japanese offerings of My Litt - le Bento and the grill bar Chez Bebelle, each stand offers an original street food.

Alongside these corners, which have adopted the pager to make ordering easier, are delicatessens and other vendors of raw produce.

Attendance is such that most of the shops already have a turnover 3 to 4 times higher than the basic estimate. In the spring, 3 other restaurant bars will open in rooftop style, with 1,200 m² of terraces. And the concept could be further developed: discussions are underway for the Paris region and the south of France.

Everything is homemade and made to order at Silo Café, half coffee shop, half sandwich shop. Favouring local and fresh products, the establishment serves sandwiches and salads that are constantly reinvented, respecting seasonality and giving pride of place to creativity. In a simple and cosy atmosphere, customers enjoy products inspired by the 4 corners of the world: Italy with the Burrata sandwich, New York with the Pastrami sandwich, Vietnam with the revisited Bahn Mi... All made with a wide variety of breads. The sandwiches are between 8 € and 14 €. A Breakfast Bun is also on the menu with fried egg, caramelised bacon with maple syrup, rocket and cheddar. Specialty coffee from a Parisian roaster and artisanal teas accompany the world tour of flavors offered by this Parisian lifestyle place, which also integrates a sports studio, has a terrace and organizes theme days.

Taybé skillfully combines snacking and traditional catering with Mediterranean influences. With counter orders at lunchtime and table service in the evening, this premium canteen offers falafels, a classic of Near Eastern street food, with seasonal products, in short circuits. These chickpea dumplings can, for example, consist of garlic and basil, paprika, shallot or sweet potatoes and can be integrated into pitas, mezze or seasonal bowls. Vegetarian, the offer is 100% homemade, including pita bread in various variations.

Every month, 3 new pita recipes are offered. One of the strengths of the place is the mezze tasting platter, which is particularly popular in the evening.

Carefully prepared and mastered, this concept could be duplicated in other areas of Lyon, and this summer it will already be integrated into a large food court.