Clover, the name that symbolizes good luck
Ghyslain Morvan has a background in catering. After years of running a prepared meals company, he decided to shift toward a strong social mission: to give opportunities to people who are far from the job market, particularly those with disabilities. A little over two years ago, Trèfle Restauration became an adapted company, with a clear commitment: to employ at least 55% of people with disabilities.
"We're not going to focus on the challenges. We're going to focus on the fact that they will be highly focused, with the ability to work on specific tasks, and will even perform better than they would in the ordinary world."
A model born out of an observation: the traditional RIE is running out of steam
Since the onset of the COVID-19 pandemic, remote work has caused a sharp decline in foot traffic at traditional company cafeterias. That’s where Trèfle steps in with an alternative model: a specialized facility prepares meals in a catering-style format, which are then delivered to counters, kiosks, or connected refrigerators directly at the customer’s location. This approach requires less capital expenditure, reduces reliance on on-site staff, and allows for menu variety based on the seasons and dietary needs.
Adapting Technology to Teams
Working with teams composed primarily of people with disabilities requires adapting each workstation. With Innovorder, practical solutions have been found: touchscreens with color-coded markers to facilitate payment processing, and lower-height kiosk keys for customers with limited mobility.
"We've come up with solutions for the boxes, such as using colors to provide visual cues, which makes things much easier for the user."
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Do you want to digitize your corporate food service while tailoring it to your teams? Find out how Innovorder supports models like Trèfle Restauration’s.
