EUROPEAN GASTRONOMY WITH THE SPEED OF A FAST FOOD
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BAGU E T T E S
TH E F R E N C H WAY.
S P E E D O F A FAST FO O D
AST R O N O M Y W I T H T H E
EUROPEAN G
THE CON C E P T
ABO U T U S
r ie B o u le v a r d is a n o r ig in al
Bagete
u a l c o n c e p t b a s e d o n th e
fast cas
o f a P a r is ia n b r a s s e r ie
archetype
fa c t, it is a fa s t b ra s s e r ie .
– in
ep t is to sa tis fy re fr es hm ent needs of cus-
The aim of the conc
ci tie s du rin g th ei r us ua l busy day: they can have
tomers living in
of co ff ee in th e m or ni ng , snack or lunch at noon,
a quick cup
th e ev en in g. Th e re st au ra nt offers various
or a simple dinner in
rm at s – yo u ca n sip a cu p of coffee standing
types of seating fo
ha ve a fa st sn ac k w hi le se ated at one of many
at a high bar,
es or pe ac ef ul ly en joy yo ur meal sitting in small
café-type ta bl
e
al bo xe s. Ap pr ox im at el y one half of transactions ar
individu
take-away.
ba se d on th e trad iti on al European cuisine trans-
Our food is
to a sim pl e way of eatin g in a format of filled ba-
formed
guettes.
bb.cz
OUR STO RY
y o f ta b lo id / b o u leva r d
„The histor
press is connected with
baguettes.“
st or y of Ba ge te rie Bo ul evard explains how the
The
ev ar d pr es s ca m e into an existence (a word
tabloid / boul
“ or bu lva r in Ge rm an , Ru ssian, Hungarian and some
„boulevard
ro pe an la ng ua ge s re fe rs to tabloid newspapers).
other Eu
s yo u ba ck to th e pe rio d of Nazi occupation.
The story take
e, th e on ly un ce ns or ed source of information were
At that tim
lly pr inte d on pa pe r in w hich fresh bread
short stories manua
used to be wrapped.
to w rit e su ch st or ie s an d these stories
Today, we still continue
t satir ic al ly on re ce nt so cial and political events.
comm en
bb.cz
OUR M E N U
Dayparts & needstates
s u n d ay, s pr ing to w inter
ing to e v en ing, m on d ay to
Morn
Breakfast
lunch
snacking
100 g* MASAREK
Z POCTIVÝCH ŽEBÍ
aná ve směsi
marinov
vepřová žebírka
a citronové šťávy,
čerstvé pomerančové
o pepře, pomalu
česneku a drcenéh
dopečená,
vařená a poté zprudka
vým dipem,
doplněná česneko
zapečená
dinner
u a
grilovanou cibulko
sýrem maasdamer
149 Kč
V MENU 199 Kč
Í
* VÁHA MASA PO UPEČEN
bb.cz
signature products on the side
u re pro d u c ts on the side
signat
freddo - ice cream
soups
e homemade ice tea
patatas with tartar sauc
bb.cz
MAI N P O RT FO L I O
Our products
of BB pr od uc ts is Fr en ch baguette filled with various
The base
ed ie nt s ar e fr es h an d he althy. These may
ingredients. All in gr
e (m ea t, fis h or ve ge ta ria n), but there are also
be quite simpl
ic at ed hi gh ga st ro no m y recipes drawing inspiration
very sophist
e cu lin ar y trad iti on of fa mous European cuisines.
from th
u co ns ist s of 12 re ce pi es out of which 6 are
The main men
6 co m e fr es h. Cu st om er s may choose from
grilled and
ench bread.
4 types of freshly baked Fr
the day
t of our menu is a soup of
A characteristic complemen
rtar sauce.
and baked potatoes with Ta
bb.cz
SEASO N A L M E N U S
a s o n a l C H E F M E N U ™ a lr e a d y
Se
m e a le g e n d a r y p r o d u c t
beca
of BB concept. It is being
in tr o d u c e d q u a r te r ly b y
re n ow n e d E u r o p e a n c h e fs ,
who p r e p a r e th e ir r e c ip e s
o n r e g io n a l g a s tr o n o my
based
for us.
seasonal and local
Our chefs put emphasis on
an d m odern trends in the Andrea Crippa
ingr ed ie nt s, or ig in al ity ol Laboratorio
Chef of Cooking Scho
r their supervision, Chef
European gastronomy. Unde
ed ie nt s ar e ca re fu lly se le cted utilizing the
Menu ingr
g techniques.
most contemporary cookin
ve a un iq ue op po rt un ity to enjoy a piece of
Customers ha
fast food restaurant.
high gastronomy even in a
bb.cz
E N U – R E C E N T H I STO RY
SEASO NAL M
Chef menu – 2013/2014
Jan Beneš
U Štěpána – Executive Chef
Florent Courriol
French Michelin Chef
Winter 2013-2014
Georges Rognard
Dvůr Hoffmeister –
Executive Chef
Patrick Raingeard
Hotel Cap Estel – Executive Chef
bb.czfit ca lories
s is ts o f h e a lt hy, b a la n c e d
r t o f o u r s e a s o n a l m e n u c on
One pa
an d LO W -C A LO R IE p r o d u c ts .
a r e p r e p a r e d b y r e n ow n ed
e C h e f m e n u , th e s e p r o d ucts
As th b y r e s p e c te d
ls o a p p r o v e d
European chefs. They are a
rd
nutritionists.
ce
bb.czGOO D B R E A K FAST kicks off s u c c e s f u l l d ay
in g in B a g ete r ie B o u leva r d
You can enjoy your morn
ra ng e of br ea kf as t pr od uc ts. Customers can
ulevard offers a wide
In the morning, Bageterie Bo
r favo rit e ty pe of co ff ee, tea or fresh juice.
thei
combine these products with pr es s are typical components of
m us ic an d a da ily
mugs, original BB
Coffee served in porcelain
our breakfast menu.
bb.czLe fast snack
r d a b le p a r t o f o u r m e n u
Affo
en t ou r off er w ith a m ea l ideal for a small snack.
These products complem
st om er s an d avai la bl e at a very attractive price,
r cu
It is aimed mainly to younge
r m ea n co m pr om ise in qu ality and taste.
which does neve
bb.czO U R C O F F E E specia lties
We pay great attention
to the coffee preparation.
pr ep ar ed fr om ou r pr op rietary cofee blend, freshly
Our coffee is
ou r ba ris ta s on pr offes io nal Cimbali turbosteam
grounded and made by
coffee machines.
ff ee ra ng e (r ist reto, es pr esso, macchiato,
Apart from the regular co
al so pr ep ar e se as on al co ffe drinks as Mocha
cappuccino, latte) we
iced coffees.
Latte or different kinds of
bb.czI G N A N D PA C K A G I N G
DES
c ove r e d w it h s to r ie s .
Packaging
l ot he r m ai n el em en ts of the brand, the design of
Just like al
ls is ba se d on th e m ai n st ory of the brand.
packaging materia
y ex tr ac ts fr om ta bl oi d pr ess articles which
It presents funn
at ic al ly lin ke d to in gr ed ients used in our typical
are often th em
meals.
bb.czF R A N C H I S I N G
are operated by individual
The m o st of ou r resta urants
ch is ee s. L et´s g row w ith us!
fran
th m at er ia l su pp ly an d overall marketing support.
Our franchisees recieve bo
er a given location is
id e pr op er trai ni ng as wel l as our assassment wheth
prov
For the new franchisees we
restaurant.
suitable to open a new BB
, we provide:
open, we he lp: Once the restaurant is open
Before a new restaurant is • support in local marketin
g campaigns
n
• to choose the best locatio t, logistics
• raw material procuremen
• to design the restaurant ow-how
and constant evolution of kn
uipment
• to procure restaurant eq PR
and to aquire all • Country marketing and
orks
• to coordinate building w
necessary permits
• to train their staff
bb.czTraining center
e ve lop ed eas ily tr an sfe rab le
We have d
tra inin g th e en tire Bag e terie
system for
Boulevard structure.
ist en cy in th e qu al ity of products and services
cons
Training helps us maintain
rtners restaurants.
on our and our franchise pa
r ow n trai ni ng ce nt er in cl uding functional model BB
We have bulit ou
oyees.
restaurant for training empl
bb.czI A L R E S P O N S I B I L I T Y
SOC n ot o n ly
B a g ete ri e B o u leva rd is
about eating and drinking.
e hu ma nit ar ian or ga niz at ion Pe ople in Need. In 2013,
BB supports th
ed a fu nd ra isi ng ca mp aig n on the occasion of a film
BB organiz
People in Need.
festival One World organized by
e pr oc ee ds we re us ed to he lp people in third world countries.
Th
14:30
14
1 06.02.
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ET-160
projects. We try to initiate
BB-1SV
olv ed in So cia l Re sp on sib ilit y
We are inv
so cia l ac tiv iti es th at cu lti va te the space around us.
such
C
M
Y
CM
MY
CY
CMY
K
bb.czOUR R O OTS ABOUT T H E C O M PA N Y
OUR B A C KG R O U N D
as cre a te d as a c on c ep t o f
BAGETERIE BOULEVARD w jo r p ro du ce r
y w h ich is a m a
the Crocodille ČR compan in Eu ro p e
ed s an d w ic he s
and supplier of pre-packag n m a rke ts .
in 6 Eu ro p ea
and has branches operating
ne r, M r. Pe tr Ci ch oň . In iti ally, it specialized in the
in 1990 by its ow
The company was founded ch oň decided to extend its
w ic he s. In 20 03 , M r. Ci
Petr Cichoň packaged sand
production and sale of pre- nt . Pe op le soon got to like
owner of the company fa st fo od re st au ra
ded a new concept – a
scope of activity and he ad br an d ha s grown massively.
s. Si nc e th en th e
ted many customer
the restaurant which attrac
n d w ic h e s s o ld eve r y ye a r. ..
Over 25 million sa
Hu ng ar y, Sl ovak ia , Sp ai n, Russia, Croatia and Slovenia
ria, Germany,
in the Czech Republic, Aust
th ro ug h ou r bran ch es , or via dedicated distributors.
we sell either directly
tw o fa ct or ie s lo cate d in the Czech republic
red in
Our products are manufactu
fr om Prag ue ) an d Ge rm any (50 km from Berlin).
(70 km
s almost 1000 people.
The Crocodille group employ
bb.czBAGU E T T E S TH E F R E N C H WAY. bb.cz
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