Title: Culinary Jet Concierge: flying through turbulence

Authors: Francis Bidault; Renata Kaminska; Marika Taishoff; Kirill Vasilev

Addresses: ESMT Berlin, Schlossplatz 1, 10171 Berlin, Germany ' SKEMA Business School, Université Côte d'Azur (GREDEG), 60 Rue Fedor Dostoïevski, 06902 Sophia Antipolis, France ' Management Department, International University of Monaco, Le Stella, 14 Rue Hubert Clerissi, 98000 Monaco, Principality of Monaco ' Culinary Jet Concierge, 3 ter, rue Berlioz, 06000 Nice, France

Abstract: Culinary Jet Concierge (CJC) is a relatively 'young' company (not yet five years old) that focuses on providing catering and concierge services to private aviation in the South of France and Monaco. The company has been founded by a couple (partners in life and in business) who worked for several years as private jet attendants and a few years in the aviation catering service industry, Maxim Bezougly and Atoessa Ghavami. They were able to spot a gap between the private jet clients' expectations and the existing players' offerings in catering services. The case is set in late March 2020 when the company was about to consider possible avenues for growth at the very moment that the global COVID-19 pandemic hit the European continent. The company had to deal with the urgent matters while not compromising it long-term prospects. A note describing possible class discussions of this case can be obtained by Faculty at the Case Center (https://www.thecasecentre.org).

Keywords: market disruption; asymmetric competition; service industry; luxury services; private jet services; rapid diversification; COVID-19; scenario planning; cash crisis; small business; entrepreneurship.

DOI: 10.1504/IJTCS.2022.10047445

International Journal of Teaching and Case Studies, 2022 Vol.13 No.1, pp.33 - 50

Received: 09 Oct 2021
Accepted: 11 Jan 2022

Published online: 18 May 2022 *

Full-text access for editors Access for subscribers Purchase this article Comment on this article