Maison Lespinasse has over 20 years of expertise in the food industry.

It was in the beautiful boutique in the Olympic district of Albertville that we met Romain Prosperi, site manager, who heads a team of 16 people.

"For the daily specials, we use Pearl compartmentalized plates. And for greater sealing, we replaced the lids with heat sealing with the DF15 machine. This way, the customer eats on a beautiful plate like in a restaurant, and the seal is very airtight" comments Romain.

The laboratory also has two DF5s to heat seal the Trend glasses used for panna cottas and fruit salads, as well as the cardboard soup bowls.

"For soups, since we changed the bowls with cardboard lids for heat-sealed cups, we sell 4 times more because the customer sees what they are buying."

"With the black CPET trays, not only do we get a very high-quality result, but since we cook the dishes directly in them, we save a lot of time; three hours per week exactly, just for the lasagne, which we don't have to cut and place in the individual container. If we do the overall calculation, that saves a salary! And the presentation is impeccable, gratinated, you can see that it has been cooked in it, it appeals to the customer..."