President of NEWCAP Event Center, ROOFTOP Grenelle and Les Salons de l’Aveyron Paris Bercy.
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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. In January 2018, NEWCAP Event Center took control of Salons de l’Aveyron Paris Bercy, convinced of the significant synergies between the three entities. |
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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:
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 teams have been resolutely committed to this movement. This commitment was materialised by obtaining – on 26 January 2023 – ISO 20121: 2012 certification, a standard dedicated to the event industry which attests to performance and continuous improvement in terms of environmental, social, and societal responsibility. It is our duty as company managers to act at our level within the framework of a proactive and pragmatic CSR policy. Our venues 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 ResponsibilityOurs 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 wanted to strengthen our CSR commitment. This commitment took concrete form on 26 January 2023 when we obtained ISO 20121: 2012 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 approach that allows the company to improve its performance while limiting its environmental repercussions and optimising its social impact. The aim of our actions is to contribute to the creation of a balanced social, economic, and environmental climate.
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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.
With the creation of links as our calling, we host events to facilitate meetings and satisfy our clients.
Our venues can accommodate up to 1,000 guests simultaneously, with more than 400 events per year.
The modularity of our spaces allows us to host all types of events and audiences.
We have built our success and reputation with adapted offers and teams passionate about and skilled at hosting.
We offer convivial catering, prepared on the spot with fresh products, respectful of quality, hygiene, and food safety.
On 26 January 2023 we obtained ISO 20121:2012 certification, a standard dedicated to the event industry that attests to our performance in terms of environmental, social, and societal responsibility.
Today, our responsibility is expressed through the following priority objectives:
Environmental responsibility:
Social responsibility with regard to the health, safety, and well-being of our employees
Economic responsibility by making customer satisfaction our driving force
This dynamic commits us to communicating transparently on our actions and the impacts of our activities, with a view to continuously improving our CSR performance.
Thus, for 2023, we have set ourselves the following objectives:
Jérome Linÿer – Managing Director
February 9, 2023
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
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
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
LMA / 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 production of more complex events involving sound, light, video, broadcasting, translation, decoration, and stage furniture, our expertise allows us to intervene in all types of events.
Event catering
Founded in 2003, Fleur de Mets is one of the leading caterers in Paris organising more than 1,200 receptions per year for 1,000 clients. It designs and organises elegant receptions for its corporate clients in the most splendid or unusual locations. Freshness, the house’s signature, distils its youthful elegance into the art of living, the staging, and cuisine.
A terroir, a vineyard, a passion!
l’Engarran is above all a family passion in which women have played a central role for 4 generations. In their efforts to make the most of what the land and the environment have to offer, they are committed to a sustainable approach, both in viticulture and wine-making. They have been designated “Reasoned Agriculture” (HVE, ASCERT, Terra Vitis) since 2004.
Event hostess agency on a human scale, dynamic, and responsive
Founded in 1997 in Paris, we have been working with Les Salons de l’Aveyron for over 18 years. This complementarity enables us to guarantee tailor-made service. Much more than smiling faces, our team will be attentive to the 1000 details that will ensure the success of your events.
Eric Lefebvre, cheesemaker, 2004 “Meilleur ouvrier de France”, is a fervent artisan working in the XIIth district of Paris.
Fourme d’Ambert with grapes soaked in champagne marc, vacherin mont d’or, munster or Meaux or Melun brie… are part of his seasonal collection, one could say his “favourites”. This methodical ripener has the gift of making you choose «just the right” camembert or “the” livarot of the moment.
