www.bb.cz
WHO ARE WE?
BAGETERIE BOULEVARD is a modern, fast-growing chain of fast-food
restaurants. It is based on assortment of fresh baguettes prepared for
order of customer.
BAGETERIE BOULEVARD is a concept of fast-food restaurants operating
without waiting staff for busy, working people in cities. For people
who, despite being in a rush, do not intend to make compromises and
wish to enjoy a high quality, fresh and healthy product in a stimulating
environment in which they feel comfortable.
WHO ARE WE?
Bageterie Boulevard was founded more
1940
than 10 years ago. The mission was to
present our costumers perfect quality
Pierre Miette and Francouise Beurere
leaving redaction and founding
Bulangerie de Boulevard.
2003
Opening of first restaurant Boulevard Crocodille
Praha 6, Vítězné nám.
2005
Creation of new fast food chain concept
Opening of second restaurant, Vodičkova street, Praha 1
2008
Restaurants Poříčí, NC Arkády, NC Flora
and first restaurant out of capital city in Liberec
2010
Restaurant BB Karlín
2011
Restaurants BB centrum Beta, BB Koruna
a NC METROPOLE Zličín (first franchise unit)
2012
January — completion of contracts and preparation
for opening of four new franchise unit
2012
March — opening of first restaurant in Ostrava,
NC Nová Karolina
in crispy baguette.
Bageterie Boulevard is our pride, it is
our child, we have it as an only child
and therefore forgive him a lot. After
more than eight years in this business
we have learned a lot. We believe
the product quality cannot be moved
substantially higher.
We try to improve everything every
time and we belive our restaurants are
growing-up every day.
WHO ARE WE?
• 13 BAGETERIE BOULEVARD restaurants are currently open,
predominantly in Prague, in which we serve more than two million
customers per year.
• BAGETERIE BOULEVARD employs almost 250 people.
• BAGETERIE BOULEVARD is part of the company Crocodille ČR,
a producer and distributor of fresh and packaged baguettes
and sandwiches in central Europe region (Czech Republic, Hungary,
Austria and Germany) where Crocodille employs more than
700 people.
• The company Crocodille ČR has a history which dates back over
20 years and is a holder of the highest quality certificates HACCP,
IFS and BRC.
• The annual turnover of BAGETERIE BOULEVARD
is 13 million CZK per month.
SALÁTY
ASSORTMENT
79 Kč
NICOISE
tuňák, vejce, cherry rajčata, listová
zelenina, fazolové lusky, brambory
CAPRESE
rajčata,
čerstvá mozzarella, cherry
listová zelenina, krutony, mrkev
• 14 flavour variations (12 standing and 2 seasonal)
S PEČENÝM
LOSOSEM
listová zelenina, pečený losos,
radichio, pečená paprika,
pražený sezam
• in four types of bread
• side dishes – patatas, soups, small salad
• breakfast offer – sweet and savoury menu with coffee
DRESINK 8 Kč
balsamico
hořčicovo-medový, jogurtový,
salatyMB_601x830mm.indd 1
and tea, yoghurts and fresh juices
• vegetable salads
• desserts and other sweet products
• several types of coffee
served in porcelain
or in paper “take-away” cups
• cold drinks
• ice cream
20.2.2012 11:19:53
BAKED BAGUETTES
Six types of baked baguettes in four types
of bread according to your choice.
FRESH BAGUETTES
Six types of fresh baguettes in four types
of bread according to your choice.
SIDE DISHES
Several types of side dishes:
• PATATAS with home-made dressing
• GARDEN SALAD
PŘDOÍLMOENHUY
ZAHRADNÍ
SALÁT
ICE TEA37 Kč
v menu 27 Kč
39 Kč
v menu 29 Kč
• SOUP (according to daily offer)
POLÉVKA
DNE 3v 7meKnuč
27 Kč
Side dishes are sold separately,
or together with baguettes
at a discount price.
PEČENÉ
Kč
PATATASÍ 39
v menu 29 Kč
S DOMÁC
TATARKOU
PĤÍLOHY_601x830mm_eden.indd 1
20.2.2012 13:51:44
BON PETIT
Small meals for gently price.
• VÍDEŇÁK - grilled sausages with bacon, chedar and onion
• KUŘECÍ MINIBAGETKA - chicken steaks, green salad,
tartar sauce, sweet chilli sauce
NEW SALES FORMS
Bageterie Boulevard prepares new sales form - SELLING CART
Regular daily delivery:
offering fresh baguettes, salads, desserts and drinks.
• Caterring on meetings
• Distribution of pre-order products
Products will be prepared „on demand“ and distribuded
• Fresh filled baguettes
close to Bageterie Boulevard restaurants and in big off ice
• Cold and hot drings
centers.
• Salads
Unique concept of delivery system emphasizes quality
• Deserts
and freshness of products and helps to keep high diet
standard of busy employes in theese office centers.
VEGETABLE SALADS
We prepare several types of fresh salads.
• CAPRESE
• NICOISE
• CAESAR‘S
• WITH BAKED SALMON
• GARDEN SALAD AS SIDE DISH
FL APJACK
oatflakes, honey and fruit
DESSERTS AND OTHER SWEET PRODUCTS
Selection from a variety
of home-made sweets:
• Raspberry or chocolate TIRAMISU
• TRUFFLE
• MUFFIN in various flavours
• BROWNIE
• FLAPJACK
• MUESLI BARS
BROWNIE
Original belgium chocolate
with quality sugar cane.
27 Kč
HOT DRINKS
After complex testing and tasting coffee,
we developed our own blend of coffee
prepared by specially trained barista.
• ESPRESSO
• CAPPUCCINO
• LATTÉ
• MACHIATTO
• ČAJ (black, green and fruit)
• HORKÁ ČOKOLÁDA (in winter season)
• LEDOVÁ KÁVA (in summer season)
COLD DRINKS
(in summer season)
• ICE TEA
• LEMONADE
• STRAWBERRY SHAKE
• STRAWBERRY SORBET
• FRESH JUICE
• SMOOTHIE
• ORANGE JUICE
37 KČ
LEDOVÉ KÁVY
ICE COFFEE
(in summer season)
• ICE COFFEE
• ICE LATTÉ
Is hCořkEouLmaAndTlíTÉ
69 Kč
ICE
COFFEE
s čokolá
dou
59 Kč
ice_coffee+latte_MB_617x860mm_vodickova.indd 1
25.6.2012 11:03:28
ICE CREAM
• FREDDO
• STRAWBERRY SHAKE
BREAKFAST MENU
Our breakfast menu (sweet and savoury) is enjoyed by an ever-widening
circle of customers. Fast and fresh, to eat in or take away.
SEASONAL MENU
• Discount seasonal menu
• New flavours for every season
• Prepared by poffessional famous cooks
Seasonal menu is prepared by poffessional famous
cooks. Bageterie Boulevard co-operates with
prestigious cooks to prepare fillings of seasonal
menu baguettes. We try to choose new unusual
ingredients and to combine it into new tastes (in
Spring Chef menu you can find lamp kofta and
baked apples with rum glacé as dessert) unusual
ZIMNÍ
CHEF MENU
CHEF SPECIAL
sestavené zkušeným
šéfkuchařem Romanem Dolejšem
CHEF
menu
menu
DIJONSK Á
for fast food chains.
marinovaný
králičí hřbet,
brie,
brusinková
omáčka, dijone
sa
129 Kč
BAVORSKÁ
pečená sekaná, volské oko,
ementál, okurka,
hořčičná majonéza
119 Kč
SPECIAL
nyní za
JEMNÁ
MAROCKÁ
včetně
ICE TEA 0,4 l
CIZRNOVÁ
a PATATAS
ŽEMLOVKA
s mandlemi
a rumovým
glazé
29 Kč
s chorizovým základem,
rajčatovými chipsy a krutonky
nebo POLÉVKY
49 Kč
zákazníka chutí.
V první řadě jsem se snažil uspokojit
jsou laděny s ohledem
Kombinace jednotlivých surovin
maso patří mezi velmi
na zimní období. Králičí i krůtí
né chutě rozehrají
kvalitní suroviny. Kořeněno-ovoc
počasí.
chuťové pohárky a zahřejí v nepříznivém
Také přispívají k celkové psychické
pohodě,“ prozrazuje šéfkuchař
Roman Dolejš, jak postupoval
při sestavování menu.
SALÁT ORIENT
roastbeef, cizrna,
směs
okurka, rajče, mrkev, listových salátů,
černý sezam,
zázvorový dresink
89 Kč
mb_chef_special_522x750_zlicin.in
dd 1
29.12.2011
15:10:45
připravil šéfkuch
ař David Šašek
chef_special_A3.ind
hef_special_A3.indd
d 1
13.3.2012 16:50:47
JOURNAL
An information bulletin is published in
two forms, sent out by e-mail or printed.
The printed version is available in
the individual restaurants and is also
distributed by our news vendors at
selected locations (entrances to Metro
stations etc.)
SPECIAL OFFER
Regular 14-day special offer on selected
baguettes is combined with “tabloid” article
on actual theme, as satire on usualy politic
or social themes.
Passages from article are main promotional
element in interiors and exteriors of our
restaurants.
Tento týden
za naplánovanou cenu
švýcarská bageta
69 Kč
"¸RTOVYØPL¸NYØVEÏEJNÀ
INISTR
#OØVsECHNOØCHYSTALØBÔVALÔØM
Ø
Ø
BTL + PACKAGING
Branded porcelain cups, bags, paper cups
with „cuted articles“ as a graphic elements
are connected with design and visual identity
of Bageterie Boulevard.
ACCIDENTAL PROMOTION
Cross promo programme of connection of ski
PAŠUJEME
BAGETY
NA HORY
areal Snowhill and Bagetrie Boulevard.
tku
Předložte permanen
Bageteriích
v
L
HIL
OW
SN
álů
z are
u menu
ním
Boulevard a k Zim
duktů
pro
z
en
jed
te
dostane
.
CHEF SPECIAL ZDARMA
ZDARMA
rd
z Bageterie Bouleva
Při předložení účtenky
upení permanentky.
SLEVA 50 Kč na zako
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UZSKU
RYCHLOVKA PO FRANCO
NĚKTERÉ VĚCI NELZE
BAGETELIZOVAT.
menu
ŘECKÁ
ekonomická krize, bankrot,
ochromená státní správa
SPONZORING
Bageterie Boulevard is general partner
of festival of dokumentary movies Jeden
svět (One World). Theme of festival is fight
for human rights. Festival is takes place
Přijďte do kina zakusit, jak chutná život v problémových částech světa. Nestůjte stranou a zaujměte postoj aspoň
na dva týdny. Ke každému lístku na festival Jeden svět dostanete kupon na bagetu zdarma.
Protesty, nepokoje, revolta.
6–15. 3. 2012
Poznejte, jak chutná život v problémových zemích. Přijďte do kina
na filmy v rámci projektu Jeden svět na téma: Protesty, nepokoje,
revolta. Nestůjte stranou a zaujměte postoj. Aspoň na dva týdny.
Hrdý partner Jednoho světa
www.bagetelizace.cz
www.bagetelizace.cz
throughout whole Czech Republic.
We are proud partner of this festival, it
means we do not take this partnership
lightly, because this sponsoring is not only
menu
SYRSKÁ
omezení svobod, násilí,
tyranie
marketing tool for us.
Poznejte, jak chutná život v problémových zemích. Přijďte do kina
na filmy v rámci projektu Jeden svět na téma: Protesty, nepokoje,
revolta. Nestůjte stranou a zaujměte postoj. Aspoň na dva týdny.
www.bagetelizace.cz
Hrdý partner Jednoho světa
Hrdý partner Jednoho světa
SPONZORING
For the first time the International Film
Festival Karlovy Vary have official partner
in the sphere of food. This year‘s festival
Fest-Food has become Bageterie Boulevard.
We opened the restaurant with eighty
seats during the festival in front of Hotel
Thermal.
We prepared special festival menu, limited
edition of T-shirts and also BB-wall, where
film fans share their stories, experiences
and emotions.
LOYALTY PROGRAMME
Offer for our regular customers –
every fifth baguette half price.
The loyalty programme is currently
enjoyed by over 12 000 registered
customers.
CULTURE
Not only with food is man alive.
Bageterie boulevard supports culture.
For this reason we have established
long-term co-operation with theatres
and cinemas in the form of offers
of discounts and privileges.
něco navíc…
slevu 25 %
držíte
ek do našeho kina ob
Při nákupu vstupen
celý jeden nákup.
ERIE BOULEVARD na
do restaurace BAGET
a dále…
z nákupu
ní účtenky
%
Při předlože
získáte 50
BOULEVARD
.
v BAGETERII
na
ki
y do našeho
na vstupenk
slevu
FRANCHISING
Bageterie Boulevard can also be operated by franchisees - existing branches as
well as new restaurants developed together with the candidate.
The existing established restaurant is an low-risk investment for
the franchisee as he knows the history of trade turnover, operating costs
and profit. With this acquisition, franchisee receives license for 10 years with
an option for another 10 years and becomes owner of all facilities of the
establishment. Franchisor is the tenant of sales area. As the owner of the
establishment franchisee pays 5 % of monthly turnover as franchisee fee
and 3 % of monthly turnover as a marketing fee to Bageterie Boulevard
concept.
The newly opened restaurant is a investment based on the sales area and type
of restaurant. There franchisee pays the costs associated with construction
equipment and restaurant. The advantage is the brand-new equipment in
the warranty time and opportunity to participate in the design of the
restaurant. The location of new restaurant is very important and has to
be result of an agreement between franchisee and Bageterie Boulevard,
because correct location is fundamental to successful operation of the
Bageterie Boulevard restaurant. And at the same as existing restaurant,
with newly opened branch, franchisee receives license for 10 years with
an option for another 10 years and becomes owner of all facilities of the
establishment. Franchisor is the tenant of sales area. And As the owner of the
establishment franchisee pays 5 % of monthly turnover as franchisee fee and 3
% of monthly turnover as a marketing fee to Bageterie Boulevard concept.
Both types of restaurants can be operated as soft-franchise. In this case there
are no initial investment because restaurant itself remains the property
of Bageterie Boulevard. Soft franchisee pays franchise and marketing fees and
also additional charge for restaurant equipment (it can be half of its profits). But
his initial investment is minimum in comparison with the classical franchise.
In all cases is necessary to ensure the franchise for the purchase of licenses,
staff training, support for local advertising campaigns and in some cases it
would be good to have cash flow with financial support in the first few months.
Before the acquisition of restaurant all franchisees pass adaptation plan with
the three-month under supervision.
[email protected]
Marek Dian
[email protected]
MORE ABOUT US
More detailed information not only about
our product assortment is available on our website
www.bb.cz
Z historie víme, že vznik bulvárního žánru je spojen s tradicí
baget. Jak to tenkrát vlastně bylo?
Znáte dějiny bulváru?
OUR „TRUE“ STORY
Dějiny bulváru sahají do dob nacistické okupace. Do dob, kdy celou Paříž
postihl úplný zákaz vydávání novin a
The brand concept is based on
the fictional historical story of
Pie rre Miette a
Francoise Beurr
e opouští 25. zář
í 1940 red akci.
uzavření všech novinových redakcí,
což znamenalo pro většinu novinářů
ztrátu zaměstnání. Dva z nich, Pierre Miett e a Francoise Beurre, pracující do té doby v malé redakci deníku „JOURNAL D‘HIER“, se museli
the tabloid genre, supported
by vintage photos.
začít živit jinak. A tak přijali práci
v pekařství vzdáleném pár kroků od
zavřené redakce. Tomu se odedávna
říkalo Boulangerie Boulevard, kvůli
jeho polozce na rohu dvou hlavních
ulic. Zanedlouho si všimli, že zákazníci, kteří čekají ve frontě na čerstvé
pečivo, velmi často probírají různé
historky o dění na ulici. A nápad byl
Bouleva rd.
baget pře d Boulage rie
Nak ládá ní čers tvých
tu! Co je lepší pro psaní a publikování článků více než papír, do kterého
se odedávna balí v pekařství čerstvé pečivo? A tak, zatímco přes den
v krámku prodávali, přes noc sepisovali a tiskli to, co za celý den pochytili
za pultem od zákazníků. K tisknutí si
Dis tr ib
uce nov
in za ča
la
n a ja ře
1946 i le
te cko
u ce sto
u.
sestrojili primitivní tiskařský strojek,
který sestával z vaničky na inkoust
a jednotlivých slov. Ta si připravovali z použitých cukrářských formiček.
Museli jich používat jen velmi omezený počet, ale na psaní krátkých článků, informací z druhé ruky a drobných
anekdot to stačilo. Lidé si navíc jejich
jednoduchý sloh oblíbili a obaly baget
se tak na krátkou dobu staly jediným
necenzurovaným zdrojem informací
pro místní občany. Po válce si Pierre
a Francoise otevírají vlastní redakci
a 1. ledna roku 1946 vychází jejich
první číslo jednostránkového plátku.
Ten byl pro své, v té době ojedinělé,
zaměření na místní aférky, díky zcela neobvyklému formátu, nadměrné
velikosti nadpisů a velmi omezenému
počtu používaných slov, považován za
prvního představitele nového tiskového žánru. Ne náhodou dostal jméno
po pekařství, kde to všechno začalo
...a tak vznikl první bulvár.
TYPES OF RESTAURANTS
• Restaurant (flag ship store)
• Food court
• Take - Away restaurant (High street)
• Mobile sales (cart BBbufé)
• Drive
approximate investment costs of each type:
• Restaurant (flag ship store) – 6,5 mil. CZK
• Food court – 3,4 mil. CZK
• Take - Away restaurant (High street) – 3,4 mil. CZK
• Mobile sales (cart BBbufé) – 4,2 mil. CZK
• Drive – 8-11 mil. CZK
FLAG SHIP STORE
RESTAURACE BB BETA
Sales area 98 m2, 25 seats.
BB Vodičkova, Praha 1 - Sales area 290 m2, 65 seats.
BB Poříčí, Praha 1 - Sales area 182 m2, 55 seats.
BB Karlín, Praha 8 - Sales area 155m2, 50 seats
BB Eden, Praha 10 - Sales area 80 m2, 45 seats.
BB Dejvická, Praha 6 - Sales area 120 m2, 65 seats.
FOOD COURT ZLIČÍN
NC METROPOLE ZLIČÍN
Sales area 50 m2.
NC Arkady, Praha 4 - Sales area 62 m2.
NC Palác Flora, Praha 3 - Sales area 55 m2.
HIGH STREET
palác Koruna, Praha 1
DRIVE
comming soon
Complete offer BAGETERIE BOULEVARD,
for drive, restaurant and relaxation zone
for drivers.
Land area 2 100 m2, buit-up area 230 m2,
front garden 70 m2, 15 — 20 park places.
REFERENCES
The best way to learn about our restaurants is by visiting
them in person.
Our currently operating restaurants are as follows:
Praha 6 – Dejvice – Vítězné náměstí 14 – open since 12/2003
Praha 3 – Palác Flora – Vinohradská 151 – open since 4/2008
Praha 1 – Vodičkova 21 – open since 9/2005
Praha 1 – Dům U Hájků – Na Poříčí 42 – open since 11/2008
REFERENCES
Liberec – Pražská 21 – open since 10/2008
Praha 8 – Karlín, Thámova 22 – open since 9/2010
Praha 4 – Arkády Pankrác – open since 11/2008
Praha 1 – Palác Koruna – open since 7/2011
REFERENCES
Praha 4 – BB Centrum Brumlovka – open since 6/2011
Praha 5 – NC Metropole Zličín – open sice 7/2011 (franchise unit)
Praha 10 – Vršovice, NC Eden – open since 12/2011
Ostrava – Food Court Nová Karolína – open since 3/2012
COMING SOON:
Národní tř., Praha 1
Hradec Králové – Food Court Futurum
Plzeň – Food Court Olympie
CONTACTS
Jitka Remsová
executive director, e-mail: [email protected]
Michal Dyml
investments, construction, e-mail: [email protected]
Marek Dian
franchising, expansion, e-mail: [email protected]
www.bb.cz
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