Grand Scène & Co

2 co-founders, 16 employees, including 3 at the headquarters and 13 on-site

Grand Scène is a project spearheaded by Marianne Barbier and Geoffroy Marticou, two entrepreneurs passionate about quality food and a high quality of life. Marianne, with 10 years of experience in the restaurant industry, began her career at the Le Fooding restaurant guide, where she built a strong network of chefs. She then held commercial director roles in foodtech startups such as Take Eat Easy and was involved in launching the Refugee Food restaurant in Paris.

Geoffroy, a seasoned entrepreneur, has held operational leadership roles in various companies, from Jumia in Algeria to Gobee Bike in France, as well as Take Eat Easy, where he met Marianne. Their shared entrepreneurial vision focuses on creating a solid and meaningful project that promotes economic stability and sustainable job creation. They aim to avoid the pitfalls of fragile business models and frantic fundraising, emphasizing profitability and stable employment.

Marianne Barbier

General Director

Geoffroy Marticou

President

Marine Bronkart

Chief Financial Officer (CFO)

Vincent Brachet

Marketing Manager

Josephine Seth

Restaurants and Event Manager

Maxence Huyghe

Operations Manager, Grand Scène

Through its engaged food court concept, Belly Belly aims to address both food-related challenges and the need for social connection. On one hand, food consumption practices present significant issues concerning carbon emissions, biodiversity, and health—encompassing agricultural practices, food origins, producer compensation, waste, and nutritional quality. These problems are especially pronounced in out-of-home dining, where investment and innovation capacity may be limited. On the other hand, the erosion of social bonds in urban and peri-urban areas is a widespread issue, largely due to the lack of accessible, economically viable spaces for exchange and sharing. This affects both individuals and local cultural and solidarity-driven actors. In the context of ecological and social transition, there is a pressing need for actors or spaces that embody concrete alternatives, particularly in the realm of food.

Belly Belly embodies a response to the challenges faced in both restaurant management and urban revitalization. Its spaces are designed to foster social connections, providing an authentic experience to share with loved ones. Embracing the concept of "eatertainment"—a blend of eating and entertainment—the Belly Belly group aims to actively contribute to the development of sustainable dining while offering a distinctive experience for consumers. With initial investments up to ten times lower for partner restaurateurs, the food court model makes it feasible to create new culinary concepts. Grand Scène showcases a sustainable approach to dining: all partner restaurateurs adhere to a charter that emphasizes fresh, seasonal products from short supply chains and predominantly organic farming. The charter also includes waste sorting awareness and anti-waste measures. Moreover, Grand Scène stands out for its rich event programming, offering community events and partnerships with local actors to strengthen social cohesion. Since its opening, Grand Scène has hosted and organized a range of free and open events with engaged, inclusive, and solidarity-based themes. These include the Refugee Food Festival, public debates to collectively reflect on societal issues, French classes for refugees, and sales of clothing or books with proceeds donated to charities.

Belly Belly applies a proven food court model, similar to those seen in major cities like Time Out Market or Ground Control in Paris, and structures its business around three complementary revenue streams. Firstly, the company operates as a host, generating revenue from entry fees charged to restaurateurs. Secondly, it earns a percentage of the sales revenue from the food corners/restaurateurs, typically between 10% and 12%. This model encourages the performance of the restaurateurs while providing a steady income for the company. Additionally, Belly Belly enhances its economic model through an in-house bar, which offers higher profit margins and simplified operational management. This diversification strengthens the overall profitability of the business. Lastly, the company boosts its revenue by renting out all or part of its space for private events organized by businesses or individuals. In practice, Belly Belly's strategy is already proving successful. The first venue, Grand Scène, reached operational breakeven in 2023 (with a 13% EBITDA adjusted for headquarters costs) and is expected to nearly cover the headquarters' costs in 2024.

By addressing food-related challenges while fostering social connections, Belly Belly generates positive impacts across several areas: