特许经营操作手册 Brochure of franchise operation
Economic development schedule opening to franchisee Trade mark of Grenier à Pain know-how
Michel GALLOYER
Traditionally made bakery and pastry shop
Le grenier à pain 12 rue de la gare 49000 ANGERS
Tél : +332 41 20 85 10 - Fax +332 41 20 85 11
Mail : export@https://www.wendangku.net/doc/655843525.html, - https://www.wendangku.net/doc/655843525.html,
Chapter I
Adaptation of the “Grenier à Pain” Concept
in France or Abroad
The purpose is ?rst to imagine and build up a project in a permanent dialogue with the licence holder. The objective is then to guarantee a total independence together with a con-tinuous technical assistance, staff training and local follow-up to maintain the quality of the transmitted know-how. The concern is to keep the “Grenier à Pain” brand image intact and allow the licence holder to fully pursue his baker activity, and make it pro?table.
The project is completely adjustable according to the various outlets:
?It has to be adjusted to each type of location: foreign countries, city centers...
?It may be adapted according to the minimum outline: bakery
or to the maximum: bakery and pastry shop adapted to the country
The projet has to keep an identical scheme at all shops:
?Each outlet has to match the authenticity of traditional shops of the past
?The shop’s design has to allow customers to watch the preparation and baking of the various products
Whatever the investment pattern, the licence holder has to have a return on investment within 4 to 5 years. To reach this goal, the “Grenier à Pain” will provide the franchisee with the daily tools necessary to a healthy management of his investment. Moreover, the “Grenier à Pain” will make him bene?t the experience of the shops already established in Paris, and all over France. Even if the concept is the key issue, it is essential to hire quality staff.
Chapter II
The “Grenier à Pain” Team Members
Michel GALLOYER, creator of the “Grenier à Pain” con-
cept, is a man of experience. He already manages and ad-
vises a number of Bakeries and Pastries in France and
abroad. This visionary and very creative man has the ability
to adapt extremely fast to any new environement. He has
been awarded the national prize of the “Dynamique Arti-
sanale” in Paris on February 18, 1998 by the Ministry of
Trade and Craft Industries, supported by the “Banque
Populaire”, and received in 2006 the highest French medal
“ the legion of Honor “.
Michel GALLOYER is a member of the “Relais Dessert In-
ternational Association” and of the “Académie Culinaire”.
He teaches at the “Ecole Nationale Supérieure de la Patisse-rie” in Yssingeaux, France, and Japan has asked him to train its best pastry cooks. Above all, he knows how to constitute skilled teams, allowing him to ensure the reliability and continuity of his shops ( France , Japan and Lebanon).
Michel Galloyer opened in 2007 his own bakery school in Angers, France.
His relationships allow him to identify experienced individuals who will become the fu-ture Chefs of the licence holders abroad.
The existing “Grenier à Pain” shops constitute a permanent training school for future franchisees and their teams, as training is essential to optimize the investment.
His supplier network (both in terms of equipment and raw materials), partly in partner-ship, is able to assist him in his
worldwide development.
Chapter III
Concept and Procedures
The interest and advantage of the concept is to provide customers with products produced through traditional and typically French methods, including a search for re?ned tastes and ?avors. Processing standards are established to guarantee the concept, and the application of these stan-dards is followed up.
The success of the “Grenier à Pain” concept relies:
?on the diversity, quality and follow-up of the products
?on the skills of the personnel, both at production and sales levels
?on the visibility of the shop and baking area
?on the shop’s location and design
?and on the owner’s ability to communicate his know-how and the image of an authentic product as well as information on “well-eating”.
In France, this concept allows undoubtedly to make the difference with the massive arrival on the market of frozen dough-heating terminals and bread and pasty laboratories within supermarkets. This concept can easily be exported, but has to maintain its strict French traditional quality stan-dards:
?according to the available raw materials
For example, regarding ?our, several possibilities can be considered: either to import it from France, or to use locally produced ?our, provided it matches the bread-making standards. The “Grenier à Pain” and its partner “VIRON Flour Mills” in Chartres will analyse and adapt local ?ours to obtain a French bread-making method matching the “Grenier à Pain” procedures.
?according to customers’ expectations:
Depending on countries, products and their raw materials will have to take into account the con-sumers’ speci?cities (religion, etc).
?according to operating procedures:
The “Grenier à Pain” will transmit the “must” proce-
dures for the production of the chosen products as per
the two previous points. The procedures will then have
to be followed, and the staff trained accordingly. A pro-
cedure manual will be agreed on between the “Grenier à
Pain” and the licence holder, who will have to respect all
hygiene, safety and quality rules.
Technical Characteristics of the Setting Up
?Minimum total surface area : 225 M2:
According to the break down:
o Production: approx. 150 M2 maxi-
mum.
o Sales area: approx. 50 M2 maximum.
Particularity: both production and sales areas
are on the same level.
o Storage room: approx. 15 M2.
o Locker room and cleaning area: ap-
prox. 10 M2.
All production and sales materials will be submitted and agreed on as per the “Grenier à Pain ” speci?cations.
?Staff: 9 to 10 quali?ed employees:
The staff will obviously be trained before the opening, in France, in “Grenier à Pain ” shops.
o Shop management: one baker or pastry Chef, manager of the shop.
o Production: two bread bakers, one baker for sweet pastries (croissants, brioches etc), two pastry cooks.
o
Sales staff: three shop assistants.Chapter IV
Monthly production:
This is a ?rst ?nancial approach which obviously will have to be ?ne-tuned, taking into ac-count the marketing data of the shop’s environment.
?Bakery: 55 to 75 % of the total turnover.
-Equivalent to 7 to 10 tons of ?our by month, i.e. 1000 baguettes + special breads per day.
-French traditional breads (fresh breads only).
-Leading products such as the French traditional baguette and special breads (boules, pavés-meule, poolish breads).
?Cakes, pastry, and sweet pastries: approx. 35 % of the total turnover
-Fresh cake and pastry to take away, targeted on a maximun of four tarts and four des-serts a day.
-Traditional sweet pastries (croissants, brioches, etc), and different leading products eve-ryday of the week.
?Other products: mostly salty: 5 to 15 % of the total turnover.
-Pizzas, quiches, ?aky pastries...
-Products for cocktail parties (petits fours).
Costs and Margins:
Based on French standards and taking into account the high salaries and employer’s contribu-tion in France, the key ?gures are as follows:
-Purchasing / bakery raw materials: 20%.
-Purchasing / bakery & pastry raw materials: 25%.
GROSS MARGIN: 75 to 80%.
-Overheads: 15 to 20%.
-Staff costs: 35%.
GROSS OPERATING PROFIT: 22 to 25%.
T urnover:
Based on the unit selling price of French products in the Paris shops (one baguette equivalent to one euro), the projected
turnovers are:
?For the ?rst year: Euros 426 858 minimum. ?For the second year: Euros 487 837 minimum.?For the third year: Euros 609 796 minimum.
The franchisee’s return on investment is 4 to 5 years.
The “Grenier à Pain” Franchise
?Entrance fee:
The entrance fee to join the “Grenier à Pain ” network con?rms the involvement of both sides, and includes:
o assistance in the project’s settlement,
o technical support during the settlement phase,
o staff training before the settlement,
o support in the ?rst negotiations with suppliers.
This fee is due to the “Grenier à Pain ” holding company upon signature of the franchise con-tract.
?Annual franchise follow-up:
A Fixed cost will be due on a yearly
basis to the “Grenier à Pain ” holding
company, covering:
o technical assistance,
o annual training of the
staff,
o know-how transfer and
its evolution,
o updating of the product
range,
o and obviously the “Gren-
ier à Pain “ image guaran-
tee.
A convention will be established between the “Grenier à Pain ” and the licence holder for the whole duration of the contract.
Chapter V