From the very beginning, the four partners envisioned a restaurant open only for lunch during the week, allowing employees to have "a more balanced personal life." They also chose to cook on-site, without microwaves or freezers, and to deliver meals by bike. This approach, at the time, made them stand out in the industry.
Fourteen years later, Les Marmites Volantes have diversified their activities, particularly in school and corporate catering. The company now produces 2,800 meals from a central kitchen located in Saint-Denis, delivered daily to schools. By 2025, 70% of the products served on children's plates were organic, far exceeding the 20% mandated by law.
Commitment also extends to working conditions. All employees are registered, overtime is paid, and bike delivery workers are employees of the company. "The delivery person should not be more precarious than the head chef or the waitstaff. Everyone deserves a work contract," emphasizes Ariane Delmas.
For the leader, the company can thus become a true laboratory for social innovation. "I believe that the company is also a place for social innovation where we can demonstrate that taking care of your employees is something that is possible."
Environmentally, Les Marmites Volantes prioritize raw, local, and seasonal products, use reusable containers, and ensure their deliveries are made by bike. But beyond internal practices, the ambition also relies on sustainable relationships with producers and partners.
"The success of Les Marmites Volantes is if everyone around us succeeds with us," she summarizes. A conviction that fuels her desire to make visible the companies that seek to do things differently. "There is no inevitability in eating poorly, there is no inevitability in mistreating employees. And we are one of the examples," concludes Ariane Delmas.
