Whet is the history of the company ?

La Corpo is a company started up by a group of butchers in 1913 under the name Société Corporative de la Boucherie-Charcuterie Française (SCBCF) following a dispute with wholesaler butchers. In 1922, it diversified slightly by selling paper for wrapping food. In the 1960's the company really moved into the business of utensils and equipment for the catering trade, especially when it moved to Rungis in 1969 when the Market opened. La Corpo currently has seven stores (two at Rungis, one near Sens, one near Troyes, one in Le Mans, one near Meaux and one in Paris-La Villette) and a warehouse in Chennevières (94), and I am the company's Director of Operations. It is part of the ECF group (Ecotel Chomette - Favor, seven subsidiaries), which is the market leader specialized in the distribution of tableware to the catering trade, local authorities and the hospitality industry.

How had the company developed ?

The company has evolved in terms of its organization, inventory management, product offer and its capacity to take on new professional segments. Its development also depends on recruiting external salespeople in Ile-de-France (covering a radius of 200 kms around Rungis), more extensive personnel training, more deliveries, the development and very rapid update of our catalogue (entry of 1000 new products), broader and more efficient sourcing, more qualitative specifications, an offer at several levels (market entry, middle range, top of the line) extended to a new typology of captive clients, being closer to the customer and a better value for money. Our know-how in all catering trade professions and the food industry is our credo. Our clientele and the demand have changed significantly so our business goes well beyond the actual sale and we have also become suppliers of turnkey solutions. For several years now our business has grown and our turnover has increased by over 45% over the last three years, thanks to the loyalty of our clients and our teams’ competence.

What do you propose ?

Our line currently has 3 650 listed products in stock but we can have a potential of over 12 000 listed products. All the utensils and equipment necessary for all catering and food professions are available at La Corpo, in our various departments (Foods, Store, Laboratory, Hygiene and professional garments, Table, Technical, Disposable, etc.) in addition to which we have different specific services

(sharpening, hygiene, weighing, customization, after-sales, custom orders, etc.). We have to hand everything needed for our clients' activity. 52% of our clients are pork butchers-delicatessens, butchers, poulterers, tripe and offal butchers and caterers and we also work with non-meat food professionals (fishmongers, bakers, greengrocers, street market vendors, etc.), and the catering and hospitality sectors.

How is the business sector changing ?

In future our sector is going to concentrate and some will disappear for lack of financial solidity, a sufficiently broad range and a strong commercial policy adapted to the very rapid changing market and clients. Previously dispersed, we are now in a market that is concentrating, yet the market is showing relative growth and still has potential, which is why I am still optimistic.

What do you think of Rungis Market ?

Rungis is a genuine opportunity for all the catering trade, because of the quality and range of products proposed in every sector. Rungis is a dynamic market at the service of the catering trade, an efficient market that should continue its transformation by adapting to the change in clients and by proposing top quality products at competitive prices. It is also a place of enthusiastic professionals where human relations are strong and binding.