Meet The Member: Ludovic Sabot, General Manager, Bragard

In our latest Meet The Member feature, we spoke with Ludovic Sabot, General Manager of Bragard USA.

Bragard combines the strengths of an international company with 80 years of French textile know-how. Combining tradition with innovation, Bragard has earned its worldwide reputation thanks to the high quality of its products which are worn with pride by well-known names in today’s Cuisine, Hospitality and Food Retail. 

Read more to learn from Ludovic's managerial expertise and his input on the current trends for Cuisine, Hospitality, and Food Retail industries between the U.S. and France.

FACC: From your robust expertise in business development, sales, and marketing, what overall support do you feel is necessary for both employees and a company to be successful? 

LS: From my experience, I would say that the key to the ultimate success of any business lies in liking your product/service and knowing your customers, providing catered solutions that fix their problems or meet their needs. The final product should be a perfect mix of your vision and market demand. 

FACC: What current trends are you seeing in Cuisine, Hospitality, and Food Retail industries in France and the U.S.? 

LS: I’m seeing 5 major trends in Cuisine, Hospitality, and Food Retail industries in France and in the US: 

1. Functional foods 

As consumers have grown increasingly concerned about what they eat and ever-rising medical costs become more prominent in an aging population, functional foods have taken a more prominent role in the American diet. 

2. Better-for-you 

Healthy, natural and better-for-you are terms and phrases that have dominated the food industry in recent years and forced CPG companies, restaurants and hotels to evolve. 

3. Plant-based meat 

Now, manufacturers (like Beyond Meat and Impossible Foods) and restaurants are making vegetarian products not only for vegetarians and vegans BUT also for meat-eaters. These items are designed to give consumers another option that is more sustainable and healthier — without sacrificing the taste, feel and even look of meat. 

4. Sustainability and less waste 

In recent years, U.S. and European consumers have been clearly looking for more sustainability from food industry practices. From packaging to production, shoppers have been willing to pay more to feel like they are helping the environment. As sustainable business practices across the food and beverage industries become the norm, companies have begun to change their ways to gain a competitive edge and boost profits. Even if there is still a long way to go! 

5. Tasting Experience 

When we travel or not, the food we eat tells a story, unlocking social customs and revealing ancient traditions, all while offering us a chance to connect with the locals in an organic way. 

We are not only eating but also sharing an experience with our friends, family or colleagues. Food is not enough anymore, we also want a nice wine pairing, a great atmosphere, designed crockery, trendy music, rooms and dining rooms reshaped by interior designers. 

FACC: In your own words, how do you define Sustainability in 2020 and how do you see it evolving in 2020 in the industries you work in? 

LS: Sustainability focuses on meeting the needs of the present without compromising the ability of future generations to meet their needs. The concept of sustainability is composed of three pillars: economic, environmental, and social—also known informally as profits, planet, and people. 

I do believe the key factor of success is to convince people and industries that sustainability shouldn’t be considered as a constraint or even a barrier to make business and maintain their margins BUT on the contrary, is really an opportunity to differentiate from the others and use it as a strong selling point. 

And all the leaders, if they want to stay ahead, should show the way and I can see this is the trend in 2020.

FACC: If you could sum up the 3 major differences between doing business with American vs. French clients, what would they be? 

LS: First of all, I would say, it is a big mistake to think there is no difference between American and French clients and employees. 

The 3 major differences would be: 

· Whereas French people (coming from a Latin culture) are implicit, Americans are and expect us to be explicit, as clear as possible. Their approach is binary (on/off, in/out, black/white), they hate the gray zone. By the way, they are not sure about the right spelling of grey/gray!

· Americans focus on quick actions and quick results while French love doing meetings and getting bogged down in the whys before doing anything. 

· Service is key for the Americans, and they want solutions not explanations!

FACC: Has being both a Member of the FACC-NY helped you build relationships in the French-American community of New York? 

LS: Yes, indeed, and what I appreciate most with the FACC-NY is to see and meet both French and American people, unlike other business clubs or associations too “Frenchie” in my taste.

Interested in connecting with Ludovic? Log into the FACC Member Directory to send him a message.