Located near Quimper, La Pizza du Rouillen perfectly illustrates the transformation of an artisanal business through innovation. By combining traditional know-how with an Adial automatic vending machine, Corinne Kervran and Sébastien Lohier have built a profitable and balanced model. 65% of their revenue now comes from self-service sales.
From a childhood passion to entrepreneurship
A pizzaiolo since his youngest age, Sébastien Lohier has always had a passion for the trade. After 15 years in the restaurant business and a stint in construction, the couple embarked on their entrepreneurial adventure in 2014 with the opening of La Pizza du Rouillen.
From the kitchen to the vending machine: craftsmanship around the clock
Corinne and Sébastien manage the restaurant’s production and that of the vending machine in an integrated manner, ensuring consistent quality. The connection with customers remains at the heart of their organization: they take the time to advise, exchange ideas, and gather feedback, whether on-site or at the vending machine. This setup, designed to combine traditional craftsmanship with automated service, ensures flexibility and consistency while preserving a family balance that the couple considers essential.
Adial reliability in service of artisanal excellence
The training provided by Adial enabled quick mastery. The after-sales service is particularly responsive: “Minor issues, I can handle myself. But if I need to order a part and do so before 2 PM, I receive it the very next morning. The teams remotely access the machine to identify the breakdown and tell me exactly which part to replace.” This reliability and availability strengthen the couple’s confidence and allow them to fully dedicate themselves to their craft. According to Sébastien, Adial remains “by far the number one in reliability.” A determining criterion for the sustainability and development of his business model.
Craftsmanship, technology, and the future
With their restaurant open a few days a week and a high-performing vending machine operating 7 days a week, Corinne Kervran and Sébastien Lohier have found a sustainable balance. While consolidating this success, the couple is exploring new diversification opportunities in vending machines, convinced that this alliance between tradition and innovation will remain the key to their future development.
