EUROPEAN CUISINE WITH THE SPEED OF A FAST FOOD - Bageterie ...
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E T T E S BY C H E FS.
BAG U
S P E E D O F A FAST FO O D
E A N C U I S INE WI T H T H E
EUR O P
OUR STO RY
o f ta b lo id / b o u leva r d p r e ss
„The history
is connected to baguettes.“
Ba gete ri e Bo ul evar d ex pl ains how the
The story of
ul evar d pr es s ca m e in to existence.
tabloid / bo
or „b ul va r“ in European la nguages
The word „b ou leva rd “
s.
refers to tabloid newspaper
ck to th e pe ri od of oc cu pation, when
The story takes you ba
ço is (ex jo ur na lis ts ) w ro te the only
bakers Pierre and Fr an
in fo rm at io n in th e fo rm of short
uncensored source of
te d on pa pe r w ra ps fo r fr esh bread.
stories manually prin
I 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
y, we st ill co nt in ue to w ri te such stories to
Toda d political
m en t on re ce nt so ci al an
satirically com
events.
on:
Tabloid press stories appear
• paper bags
gs
• baguette and sandwich ba
• mugs and cups
ABO U T U S
rie Bo ule v ard is a n ori gina l
Bagete
u rm e t c on ce p t ba s ed on the
exprès g o
of a Pa risia n bra ss erie :
archetype
ine in bagu ettes
• traditional European cuis
• prepare on demand
stores
• in four countries, over 40
staurants
• offers various types of re
• we don’t fry
• offer throughout the day
pe s, trad it io na l and gourmet flavors
• 10 fi xe d re ci
• urban lifestyle
OUR R O OTS
n
a concept of Crocodille ČR.
BAGETERIE BOULEVARD is
ed ba gu et te s and sandw iches
er of pa ckag
• Crocod ille ČR is a major produc
• 27 years of experience
• one owner
erat in g in m or e th an 20 countries
• op
ili on s ba gu et te s an d sa nd wiches per year
• over 30 m
st ic s, ce nt ra l w ar eh ou se s and factories
• strong logi
Petr Cichoň
owner of the company • over 1400 employees
CROCODILLE DEPO
CURRENT EXPORT MARKET
EXPORT MARKET IN PREPARATION
CROCODILLE FACTORYCO N C E P T P OS I T I O N I N G
O P P IN G M A L L FO O D C O U RT
TYPICAL SH
CHICKEN PIZZA
HAMBURGERS BAGUETTES AND
ASIAN FOOD
SANDWICHES
PRICE LEVELS
White Collars • Big Cities
•
•
s
25—45 • Middle and higher clas
• TRADITIONAL
• PIZZA
BAGETERIE RESTAURANTS
• Middle and higher income
• TYPICAL STEAKS
FAST FOOD BOULEVARD
• Women:Men 60:40
•OU R P O RT FO L I O target mix
oups.
TARGET MIX We strive to satisfy all our
main target gr
TEENAGERS
HEALTHY AND LOW VALUE-ORIENTED
MODERN CUSTOMERS CALORIE-ORIENTEDY PA RTS & N E E D -STAT E S
DA
M O R N IN G TO E V E N IN G, M O N D AY TO S U N
e day.
D AY, S P R IN G TO W IN TER
needs throughout the entir
omers´
Our goal is to meet our cust
BREAKFAST
LUNCH
SNACKING
BOX OF
FULL
FLAVOUR
DINNER 1 MEAT BOX price
FISH & VEGGIES BOX
2
3 BEST OF BOX
299 KčA GOO D B R E A K FAST kicks off a s u c c e s f u l d ay
g in B a g ete r ie B o u leva r d .
Enjoy your mornin
ra ng e of br ea kfas 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 new spaper are typical
m us ic an d th e da ily
mugs, original BB
Coffee served in porcelain
t menu.
components of our breakfasBAS I C P O RT FO L I O
r e s h a n d G r il le d B a g u ett e s /
F
3 + 1 kinds of bread
od uc t is a Fr en ch ba gu et te filled
The basic BB pr
gr ed ie nt s, al l of w hi ch ar e fresh and
with various in
m ay be qu it e si m pl e (m ea t, fish or
healthy. These
t th er e ar e al so ve ry so ph isticated
vegetarian), bu
e cu is in e re ci pe s dr aw in g inspiration from
haut
ad it io n of w or ld -r en ow ne d European
the culinary tr
gastronomy.
e m ai n m en u co ns is ts of 10 fixed recipes,
Th
e gr ill ed an d 5 of w hi ch come fresh.
5 of which ar
ch oo se fr om 3 ki nd s of freshly
Customers m ay 3.
e, yet cannot 2.
Br ea d pl as 1 gl ut en -f re 1. CHOOSE YOUR
baked French CHOOSE YOUR CHOOSE YOUR
SIDE DISH
modify the fillings to order. BAGUETTE FILLINGSEASO N A L M E N U S
e s e a s o n a l C H E F M E N U ™ h a s
Th
a d y b e c o m e a le g e n d a r y
alre
o n e n t o f th e B B c o n c e pt.
comp
baguette
• Gourmet experience in a
ea ch se as on from a different region
• four times a year,
efs
• prepared by renowned ch
ng s, 2 fo r FI T CA LO RI ES an d 1 soup
• 2 CHEF MENU filli
ients
• seasonal and local ingred
otion
• extensive marketing prom
Radek Hasman
EXECUTIVE CHEF
LA COLLEZIONEN A L M E N U 2 0 1 3 —2 0 1 7
SEAS O
Florent Courriol
French Michelin Chef
Winter 2013-2014
Patrick Raingeard
Hotel Cap Estel – Executive Chef
Jan Beneš f Winter 2014
U Štěpána – Executive Che
Spring 2014
ROME
WESTERN CZECHIA
Radek David
Babiččina zahrada
– Executive Chef
Spring 2015
Georges Rognard Chef
Andrea Crippa
Dvůr Hoffmeister – Executive Chef of Cooking School Labo
ratorio
Autumn 2014 Summer 2015
Lubo Mikuš
Restaurateur
of Ate Red & Wine
lier
Winter 2015
AUSTRIA-HUNGARY
Markéta PavlejeAutumn 2015
Foodblog Kitchenette,N A L M E N U 2 0 1 3 —2 0 1 7
SEAS O ALSACE
is
Ioannis Asarlidala
Chef & Owner of Kav
Summer 2016
Restaurant
GREECE
16
SELECTED CHEF MENU™ 20
ASIAN FUSION Miroslav Kalina
Kalina Restaurant
Autumn 2016
Kamila
Rundusová
KAMU
Spring 2016
TUSCANY
MARCHE Riccardo Lucque
Chef and restaurateur
TRENTINO Radek Aromi, La Finestra
Summer 2017
Hasman
Executive Chef
La Collezione
Spring 2017
CZECH
Martin Kortus io
Cooking School Laborator SCANDINAVIA
Winter 2016
Marek Raditsch
Executive Chef
Kampa Group
Autumn 2017
Jan Punčochář
Winter 2017SEASO N A L M E N U 2 0 1 8
SAINT-TROPES
PUGLIA
Patrik Bečvář
Summer 2018
Matteo De Carli
Spring 2018
GREAT BRITAIN
Vojtěch Kalášek
Autumn 2018FIT CA LO R I E S
O R IE -O R IE N T E D C U STO M E RS
FOR HEALTHY AND LOW CAL
• Healthy and fresh
• low calorie
• special breadLE FAST S N A C K
a b le O pti o n f r o m O u r M e n u
The Afford
t ou r po rt fo lio by off er in g a smaller meal,
mplemen
These full-flavor products co
ideal as a midday snack. at a very attractive
st om er s an d avai la bl e
at younger cu
They are primarily targeted ei th er th ei r qu al it y or taste.
e is made rega rd in g
price, though no compromisOUR C O M B O
BB COMBO er is off er ed a co m pl et e meal option.
cust om sauce.
At Bageterie Boulevard, the s of th e day or roasted potato wed ge s w it h Ta rt ar
to ou r m en u ar e so up
Characteristic complements
ICE TEA 0,4 l
CHOOSE YOUR SIDE DISH
CHOOSE YOUR BAGUETTEOFFI C E C AT E R I N G
e B B B OX d e li ve r y s o lu ti o n is
Th
b u s in e s s e s a n d o ff ic e
targeted at
centers.
w it h ba gu et te s an d w it h sweets
• 4 types:
• we also deliver drinks
• fast delivery service
em
• intuitive online order syst
• for meetings, offices etc.BOX 4 FA M I LY
Fa m il y b o x is t h e id e a l
foo d -s h a r in g s o lu t io n fo r
your roadtrip or picnic.
ette
• Every box contains bagu
s in white
8 pieces – 4 different kind
an d 2x pa ta ta s w it h ta rt ar sauce.
bread
re st au ra nt s of fe r th e po ssiblity
• Select
Box from
of assembling your own BB
oosing.
baguettes of your own chCRÊ P E R I E I N S I D E Shop in shop solution • 2 basic fillings • 1 seasonal option • Only in select BB restaurants • Can be a part of the main BB front bar or stand-alone
OUR C O F F E E STO RY
High quality coffee is an
essential part of the BB
concept.
Naples
• Special coffee blend from
ition
• family business with trad
• La Cimbali machineAS H R E G I ST E R SYST E M
PROPRIETA RY C CUSTOMER ORDER BOARD
BB SYST E M S M A K E IT E ASY
TIVA
re st au ra nt s op er at e on ou r own system:
Our
re gi st er w it h cu st om er display
• ca sh
• kitchen display
• customer order board
• drive system
• self-order kiosk
H R E GISTER
CAS M
SYSTE
KITCHEN DISPLA
Y
CUSTOMER
14 DISPLAY
SELF-SERVICE KIOSKTRAIN I N G C E N T E R
ed an ea sily tra nsferab le
We have develop
trainin g th e en tire Ba geterie
system for
Boulevard structure.
ai nt ai n co ns is te nc y in th e quality of
Training helps us m
es pr ov id ed by al l BB re st aurants.
products and servic
pr op ri et ar y tr ai ni ng ce nt er, including
We have built our own employees.
BB re st au ra nt fo r trai ni ng
a functional model of a
le ar ni ng on -s it e in ou r re staurants via
We also utilize e-
dedicated iPads that
r pr op ri et ar y trai ni ng co urses and
interface with ou
certifications.F R A N C H I S I N G
are op erated by individual
Most of our restaurants
chisees. Com e grow w ith us!
fran
e follow:
Three fundamental rules w
m on ey as if it w er e ou r investment.
1/ We treat your
icing.
2/ Transparent purchase pr th e franchising fee.
pr ofi t, yo u do n´t pay
3/ If you are not making a
iza
More at www.bb.com/frans
Master-franchising
ro pe an m ar kets , we se ek opportunities
and non-Eu
To expand to other European is e ag re em ents , or to develop
enses, maste r fran ch
for establishing national lic
joint ventures.E X PA N S I O N 2 0 1 9 –2 02 0
E U R O P E A N
Our Plans to Enter New
Markets RU
rr en t pr io ri ty m ar ke ts ar e Germany,
Our cu
a an d Hu ng ar y, w he re w e can best
Austri DE PL
ou r ex is ti ng lo gi st ic in frastructure.
utilize
CZ
SK
AU
HU
UAE
CURRENT MARKET
MARKET IN PREPARATION
DE PL
CZ
SK
AU
CH HUBAGU E T T E S
TH E F R E N C H WAY.
info@bageterie.c
om
Shorter version of
this
presentation avai
bet
b.c lable on
bag erzie.com/downloadYou can also read
