For each project, the observation that a complete analysis current conditions and consumer demand.
Once you analyze the behavior and desires of consumers, the project can begin, but meets a real need with an innovative and forward looking.
Today, eating does not just a biological necessity, it is a cultural act, reflecting the social and economic wealth of a country. We do not eat food just for us: the nature and quantity of our consumption, preparation, taste and cooking are part of a daily ritual and a social membership. We 're looking for the taste and delicacy of flavor, without trying to hide the taste of food but rather to sublimate them. The consumer today is constantly changing, both in its habits in consumer loyalty. For active and eventful life he leads, the consumer needs to escape, to feel emotions. He likes to indulge in discovering new things. For this, the escape, those emotions must be easily accessible and at any time of day. become an inevitable result of today, including with the influx of Asian cuisine, the spices make us travel. We are increasingly looking for the refined product and special, it is unthinkable not to have spice in the kitchen! Concept Epicentre Epicentre is a place where the spice is valued as a scarce and precious like a jewel. familiarize the novice or warned consumers with the roots and origins of our food, through a premium positioning (Nespresso, Swarovski, Colette ...) The goal is to place the consumption of the spice can be seen as a rediscovery of a past lifestyle, a key component in every kitchen, like a new quest taste. Highlighting this quest by giving the taste a touch of elegance both in the choice of presentation, market positioning or materials used. Telling a story to the consumer while remaining true to the origins and uses of each spice, offering more choice and more diverse. Epicentre offers a sensory journey and initiation into the world of spices, to taste the color, everything is there to take the consumer travel
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