“The challenge is to be the favorite French chef”: how Sodebo became a giant ready to eat

2024-08-25 05:01:29

It was in 1973 that Simone and Joseph Bougro, a couple of charcuterie chefs in practice since 1960 and wanting to increase their production, created SOCIété Des Établissements BOugro: Sodebo. Constrained by the arrival of new health standards, they decided to move from their small shop in the village to large production workshops covering 1,000 m2 outside the city. To make the investment profitable, they are increasing their customers from individuals to nearby grocery stores, restaurants, wedding halls, restaurants and convenience stores.