Jean-Jacques Hazan

Jean-Jacques Hazan is an independent consultant specializing in collective catering, with a focus on improving food services in retirement homes. He helps organizations enhance residents’ dining experience while controlling costs and making effective use of staff, equipment, and other resources. His work considers how meals can support nutrition, health, social interaction, and residents’ preferences, alongside food safety, sustainability, and waste reduction.

Hazan offers on-site audits and analysis of catering operations. Assessments cover facilities and equipment, staffing and skills, residents’ satisfaction and consumption, food purchasing and quantities, meal preparation and service, hygiene practices, and regulatory compliance. He also reviews financial records, food expenditure, operational documents, and existing project tools. Clients receive an analysis of strengths and weaknesses, practical recommendations, and possible scenarios for improving expenditure, service quality, and staff involvement, including opportunities to share resources across sites.

A statistician by training, Hazan has experience directing research and managing municipal catering, including returning services to direct management and developing fresh, seasonal food production.