La Boucherie Accompanies you in your futur project
in researching the local market
at interviews with bankers
in drawing up the various product specifications: architecture, management procedures, marketing, training, etc.
The franchisee, the director and the chef de cuisine undertake one month's training on site, during which they discover and
then assimilate completely the fundamental principles of our concept.
The regional manager and a master cook the whole restaurant team in an advisory capacity for three weeks to become established in terms of material, and in the operational and human aspects. Perseverance is the key to success.
Once open, a La Boucherie branded restaurant is visited every two months by a regional manager allocated to the restaurant.
Intervention is made to assist in:
management methods auditing and training organisation of the business service and kitchen methods marketing and communication.
The regional manager monitors, with the franchisee, that the La Boucherie principles are applied correctly, in order to guarantee adhesion to the concept and to allow the franchisee to optimise the management of the establishment.
In exchanging and sharing experience to benefit the greatest possible number of persons a franchisee is never alone and can,at any time, find assistance and useful advice.
A marketing plan and multi-channel national communication is established every year in order to ensure that the brand is promoted and to generate business for the restaurant.
At the local level the franchisees rely on the tools put at their disposal throughout the year. They also benefit from personalised support. Each restaurant employs a local communication campaign: a vehicle in the brand colours, promotional campaigns, purchase of media space, communications outside the media, etc.
Powerful digital tools and a national loyalty programme, the Privilege Club round off this system.
Suitable training is provided for every position, both in the kitchen and in the restaurant, by experienced trainers this is offered all year round by EDIBOUCH, the Group Training Centre in order to improve each employee's skills and thus to improve the performance of your restaurant.
quality in service to customers and personalised support for the franchisees
To achieve this the Group provides technical assistance, operational support before, during and after opening and guarantees us advice and assistance from responsive support services