WeChefs provides food professionals with equipped, compliant and fully maintained laboratories. One service contract, and you start producing the day you move in.
Caterers, pastry chefs, chocolatiers, food brands, restaurant groups, hotel groups, public catering… Your needs change fast: innovation, expansion, seasonality. WeChefs gives you a ready-to-use production facility, with no building works and no capital tied up.
WeChefs is a brand of ISALYS Group. Its laboratories are designed and built by Labo Conseil, which has been building top-tier professional kitchens for 20 years.
An operational laboratory replaces months of studies, works and paperwork.
Layouts are designed for production, from storage to dispatch.
Laboratories sized to your activity and ready for health approval. Flexible offers that follow your capacity needs.
You produce. We manage.
Each plan matches a stage of your development. You move from one to the next with the same partner.
Shared kitchen
All-inclusive, the agile way.
To launch a range, test a product or absorb a peak in activity, in a shared and fully equipped laboratory.
Private laboratory
All-inclusive, private lab edition.
Your own closed laboratory, reserved for your teams, within a shared site. From an R&D workshop of around 25 m² to a production laboratory of nearly 300 m².
Central production unit
Your dedicated production unit, endless possibilities.
A unit designed around your process, with your own facilities, docks and offices. Up to more than 1,000 m² of laboratory space.
Every client comes with a different challenge. Here are the situations we support today.
They need extra production capacity, quickly and without compromising on standards. An equipped private laboratory takes over while their main workshop is renovated, or absorbs the growth of their ranges.
WeScaleThey want to centralise production for several establishments. A dedicated central unit is designed around their process, with its own docks, logistics and offices.
WeProdTheir business follows the calendar of major events. One caterer used a laboratory for two months to prepare and deliver an international trade fair in the Paris region.
WeCookWhile their main laboratory is being renovated, they keep producing without interruption. They take the opportunity to upgrade their products in a fully equipped facility.
WeScaleHealthy, indulgent food sold for delivery, then rolled out to companies. An equipped R&D workshop makes it possible to launch the offer within days, with a short commitment.
WeScaleWhen a client moves into their spaces, they handle its entire food & beverage offer. To launch this new activity, they use a dedicated production unit of 150 m² with us, with its own facilities.
WeProdOur clients value discretion and we respect it. On request, and with their consent, we can put you in touch with one of them.
Cold chain, surface hygiene, forward flow. Around the laboratory, everything is in place for your teams and your deliveries.
You spend your time on your products and your clients. Our teams take care of everything that keeps the site running.
The contract covers services, the share of charges, taxes and duties related to the premises. Water and electricity are recharged at actual cost*.* Except for the WeCook plan, where everything is included.
Focus on your business, we manage your lab.
You discover the laboratories. Together we define your volumes, your process and your timeline.
The WeChefs teams validate the layout and the equipment suited to your production.
A single contract, with no commercial lease and no upfront investment. Its duration adapts to your project.
Inventory of fixtures, badge handover, presentation of the site's food safety plan. You start producing.
Locations close to major cities, with loading docks and heavy-goods-vehicle access.
Shared and private laboratories on the ground floor, coworking upstairs, underground parking. All three plans are available on this site.
A brand-new building, docks for trucks and vans, large open spaces. The site is built for central production units.
A third site in the heart of Paris. Sign up to be the first to know when it opens.
Laboratories, circulation areas, cold rooms, technical spaces. Explore the Nanterre site and the Corbas hall.
Every WeChefs site is designed and built by Labo Conseil, an expert in the design and construction of food laboratories. Labo Conseil combines food-trade engineering with construction engineering. From refrigeration to sanitation, its teams master every work package.
We work hand in hand with chefs to design laboratories that combine functionality, ergonomics and energy efficiency.
The strength of a community of demanding professionals under one roof.
HACCP, quality assurance. Train yourself or your teams on site.
Professional meetings and experience sharing.
Talks and a 360° view of food trends.
Contract, services, access, approval: the essentials before you move in.
No. You sign a service contract. It covers the provision of equipped premises and all site services. It is flexible and adapts to your needs.
Furnished and equipped premises, shared facilities, maintenance, management of site contracts, and the share of charges, taxes and duties. Not included: water and electricity recharged at actual cost, cleaning of your private areas and optional services.
It adapts to your project: from a few days to several years.
Yes. Your teams can access the laboratory 24/7 with personal badges.
The approval is tied to your activity. Our premises meet regulatory requirements and we can handle the procedures as an additional service.
Yes. Changes beyond the layout plan are carried out by our teams, on quotation.
Behind the scenes, chefs at work, site openings and WeChefs Plus events. Find us on Instagram, LinkedIn and our blog.
WeChefs22 September 2026« Chez WeChefs, on a les couteaux les plus affûtés du tiroir. » Chefs indépendants, créateurs de marques, traiteurs, pâtissiers : une communauté où les projets prennent de l'ampleur.
(opens in a new tab)WeChefs17 September 2026WeChefs s'implante en région lyonnaise : environ 3 500 m² à Corbas, une capacité cible de 25 000 repas par jour.
(opens in a new tab)WeChefs15 September 2026« Votre futur labo existe déjà ! » Notre directeur des opérations explique comment intégrer un laboratoire prêt à l'emploi.
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One visit is enough to know whether our laboratories suit your production. We reply within 2 days.
