People of Beyers - Meet Jérôme Carrier
After more than 25 years in the food industry, it takes quite a lot to surprise Jérôme Carrier. New trends, changing consumer habits, retailer challenges – he has probably seen most of them before.
Jérôme has worked across both private label and retail throughout his career and has spent many years as part of the Beyers team. Today, he looks after the French market, working closely with customers and helping bring new coffee ideas to supermarket shelves.
We caught up with Jérôme to talk about his journey, his experience at Beyers and a few things you might not know about the person behind his role.
1. You have worked in the food industry for more than 25 years, across private label and retail. What has kept you passionate about this industry for so long?
I’ve always enjoyed working in an industry that touches everyone’s life. Food isn’t just something we consume. It’s part of family traditions, everyday routines and moments we share with others.
Over the years, I’ve also enjoyed seeing how people’s tastes and expectations change. It keeps the work interesting and gives you the chance to keep discovering new things.
2. Can you tell us about your career journey and what led you to Beyers?
Before joining Beyers, I worked in different parts of the food industry, including ready meals, juices, bakery and biscuits.
Over the years, I realized there are two parts of the job that I really enjoy.
The first is private label. I like working with retailers, understanding what they need and finding solutions that work for everyone. Seeing a project grow from an idea into a product on the shelf is still something I find rewarding.
The second is the international aspect of the business. Working with customers from different countries means every conversation is different, and every market brings its own way of doing things.
When the opportunity to join Beyers came up, it simply brought those two worlds together.
3. In your opinion, what makes Beyers different from other private label coffee companies?
For me, it comes down to two things.
The first is our connection to origin. Being part of Sucafina means we’re closely connected to where our coffee comes from. We understand the market, we know the value chain and we can bring those insights all the way through to the final product.
The second is our “long-term” way of working. As a family-owned company, we don’t focus just on quick wins. We build relationships that last, invest in the future and work alongside our customers with the long term in mind.
4. The French take their coffee seriously. What is one thing about the French coffee market that people might not expect?
One thing that often surprises people is how popular Robusta still is in France. Around 40% of private label ground coffee and whole bean volumes are Robusta-based. That’s very different from what many people expect.
A lot of it comes down to history. For many years, France sourced coffee from former French colonies, many of which were major Robusta-producing countries. Over time, French consumers became familiar with its stronger, more intense taste, and that preference is still reflected in the market today.
5. Looking back at your time at Beyers, what achievement or moment are you most proud of?
One of the things I’m most proud of is seeing how we’ve grown together with our customer in the French market over the years. What started as a relationship mainly focused on price and private labels has evolved into a genuine long-term partnership.
Today, we’re no longer just suppliers. We support them by sharing market insights, discussing consumer trends, and helping them understand where the coffee market is heading. Through our Category Management reviews, we also bring new ideas and recommendations to strengthen their assortment and keep it relevant to consumers.
That’s what I’m most proud of. Over the years, we’ve become trusted partners they can rely on. Not just for great coffee, but for insights, ideas and expertise that help them grow their business. Looking back, that’s probably the achievement I’m most proud of.
6. What advice would you give to someone starting their career in private label coffee today?
Start by getting to know your customers. Listen, ask questions and try to understand what really matters to them. Be yourself, be genuine and don’t try to have all the answers from day one. Confidence comes with experience, but trust is something you build over time.
I’d also say: stay curious. Coffee is an industry where you’re always learning, whether it’s about the product, the market or your customers. That’s one of the things that makes the job so rewarding.
7. Coffee is part of your job every day, but what is your own coffee of choice and how do you like to enjoy it?
I drink coffee only the morning. Long, simple American-style coffee made with my Moka pot 😉
8. What’s one thing people might be surprised to learn about you?
I love cooking, much to my wife’s delight! I’ve even taken cooking classes, and my kitchen is full of cookbooks by the British chef Jamie Oliver. Maybe not the most obvious choice for a Frenchman! 😊
These days, my favorite thing is getting my children involved too. There’s something special about spending time together in the kitchen and then sitting down to enjoy a meal we’ve all helped prepare.
9. After all these years in the industry, what still excites you about coming to work every day?
I still enjoy the entrepreneurial mindset that comes with the job. I like to treat the business as if it were my own, always looking for ways to move things forward and create new opportunities. That way of thinking has kept me motivated every day.