www.bb.cz
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 sta 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?
March opening of rst restaurant in Ostrava,NC Nov Karolina
2012
Bageterie Boulevard was founded more
than 10 years ago. The mission was to
present our costumers perfect quality
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.
Pierre Miette and Francouise Beurere leaving redaction and founding Bulangerie de Boulevard.
Opening of rst restaurant Boulevard Crocodille Praha 6, Vtzn nm.
Creation of new fast food chain conceptOpening of second restaurant, Vodikova street, Praha 1
Restaurants Po, NC Arkdy, NC Flora and rst restaurant out of capital city in Liberec
Restaurant BB Karln
Restaurants BB centrum Beta, BB Koruna a NC METROPOLE Zlin ( rst franchise unit)
January completion of contracts and preparation for opening of four new franchise unit
1940
2003
2005
2008
2010
2011
2012
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 R,
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 R has a history which dates back over
20 years and is a holder of the highest quality certi cates HACCP,
IFS and BRC.
The annual turnover of BAGETERIE BOULEVARD
is 13 million CZK per month.
WHO ARE WE?
14 flavour variations (12 standing and 2 seasonal)
in four types of bread
side dishes patatas, soups, small salad
breakfast o er sweet and savoury menu with co ee
and tea, yoghurts and fresh juices
vegetable salads
desserts and other sweet products
several types of co ee
served in porcelain
or in paper take-away cups
cold drinks
ice cream
ASSORTMENT SALTY 79 K
erstv mozzarella, cherry rajata,
listov zelenina, krutony, mrkev
CAPRESE
tuk, vejce, cherry rajata, listov zelenina, fazolov lusky, brambory
NICOISE
listov zelenina, peen losos,
radichio, peen paprika,
praen sezam
S PEENM LOSOSEM
hoicovo-medov, jogurtov, balsamico
DRESINK 8 K
salatyMB_601x830mm.indd 1 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
SOUP (according to daily o er)
Side dishes are sold separately,
or together with baguettes
at a discount price.
PEENPATATAS S DOMC TATARKOU
39 Kv menu 29 K
ICE TEA37 Kv menu 27 K
POLVKA DNE 37 K
v menu 27 K
ZAHRADN SALT
39 Kv menu 29 K
PLOHYDO MENU
PLOHY_601x830mm_eden.indd 1 20.2.2012 13:51:44
BON PETIT
Small meals for gently price.
VDEK - grilled sausages with bacon, chedar and onion
KUEC MINIBAGETKA - chicken steaks, green salad,
tartar sauce, sweet chilli sauce
Bageterie Boulevard prepares new sales form - SELLING CART
offering fresh baguettes, salads, desserts and drinks.
Products will be prepared on demand and distribuded
close to Bageterie Boulevard restaurants and in big o ice
centers.
Unique concept of delivery system emphasizes quality
and freshness of products and helps to keep high diet
standard of busy employes in theese o ice centers.
Regular daily delivery:
Caterring on meetings
Distribution of pre-order products
Fresh lled baguettes
Cold and hot drings
Salads
Deserts
NEW SALES FORMS
VEGETABLE SALADS
We prepare several types of fresh salads.
CAPRESE
NICOISE
CAESARS
WITH BAKED SALMON
GARDEN SALAD AS SIDE DISH
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
FLAPJACKoatflakes, honey and fruit
Original belgium chocolatewith quality sugar cane.
BROWNIE
27 K
ESPRESSO
CAPPUCCINO
LATT
MACHIATTO
AJ (black, green and fruit)
HORK OKOLDA (in winter season)
LEDOV KVA (in summer season)
HOT DRINKS
After complex testing and tasting coffee,
we developed our own blend of coffee
prepared by specially trained barista.
ICE TEA
LEMONADE
STRAWBERRY SHAKE
STRAWBERRY SORBET
FRESH JUICE
SMOOTHIE
ORANGE JUICE
COLD DRINKS(in summer season)
37 K
ICE COFFEE
ICE LATT
ICE COFFEE(in summer season)
ICE COFFEE59 K
s okoldou
ICE LATT69 K
s hokou mandl
LEDOV KVY
ice_coffee+latte_MB_617x860mm_vodickova.indd 1 25.6.2012 11:03:28
FREDDO
STRAWBERRY SHAKE
ICE CREAM
Our breakfast menu (sweet and savoury) is enjoyed by an ever-widening
circle of customers. Fast and fresh, to eat in or take away.
BREAKFAST MENU
Discount seasonal menu
New flavours for every season
Prepared by poffessional famous cooks
SEASONAL MENU
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 glac as dessert) unusual
for fast food chains.
a PATATASnebo POLVKY
vetn ICE TEA 0,4 l
ZIMN CHEF MENU
V prvn ad jsem se snail uspokojit zkaznka chut.
Kombinace jednotlivch surovin jsou ladny s ohledem
na zimn obdob. Krli i krt maso pat mezi velmi
kvalitn suroviny. Koenno-ovocn chut rozehraj
chuov pohrky a zahej v nepznivm poas.
Tak pispvaj k celkov psychick
pohod, prozrazuje fkucha
Roman Dolej, jak postupoval
pi sestavovn menu.
sestaven zkuenm fkuchaem Romanem Dolejem
marinovan krli hbet, brie, brusinkov omka, dijonesa
DIJONSK
129 K
menupeen sekan, volsk oko, ementl, okurka,hoin majonza
BAVORSK
119 K
menu
CHEF SPECIAL
nyn za
mb_chef_special_522x750_zlicin.indd 1
mb_chef_special_522x750_zlicin.indd 1
29.12.2011 15:10:45
pipravil fkucha David aek
JEMNEMLOVKAs mandlemi a rumovm glaz
29 K
SALT ORIENTroastbeef, cizrna, sms listovch salt,okurka, raje, mrkev, ern sezam,zzvorov dresink89 K
CHEF SPECIAL
MAROCKCIZRNOV
s chorizovm zkladem, rajatovmi chipsy a krutonky
49 K
chef_special_A3.indd 1hef_special_A3.indd 1
13.3.2012 16:50:47
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.)
JOURNAL
Regular 14-day special o er 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.
SPECIAL OFFER
" RTOVYPL NYVEEJN
#OVsECHNOCHYSTALBVALMINISTRTento tden vcarsk bageta
za naplnovanou cenu 69 K
Branded porcelain cups, bags, paper cups
with cuted articles as a graphic elements
are connected with design and visual identity
of Bageterie Boulevard.
BTL + PACKAGING
Cross promo programme of connection of ski
areal Snowhill and Bagetrie Boulevard.
ACCIDENTAL PROMOTION
)-%*+1*:'-6(%;
8$
Bageterie Boulevard is general partner
of festival of dokumentary movies Jeden
svt (One World). Theme of festival is ght
for human rights. Festival is takes place
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
marketing tool for us.
SPONZORING
Poznejte, jak chutn ivot v problmovch zemch. Pijte do kina na lmy v rmci projektu Jeden svt na tma: Protesty, nepokoje, revolta. Nestjte stranou a zaujmte postoj. Aspo na dva tdny.
www.bagetelizace.cz Hrd partner Jednoho svta
menu
ekonomick krize, bankrot, ochromen sttn sprva
ECK
Poznejte, jak chutn ivot v problmovch zemch. Pijte do kina na lmy v rmci projektu Jeden svt na tma: Protesty, nepokoje, revolta. Nestjte stranou a zaujmte postoj. Aspo na dva tdny.
www.bagetelizace.cz Hrd partner Jednoho svta
menu
omezen svobod, nsil, tyranie
SYRSK
NKTER VCI NELZE BAGETELIZOVAT.
Protesty, nepokoje, revolta. 6 15. 3. 2012
Pijte do kina zakusit, jak chutn ivot v problmovch stech svta. Nestjte stranou a zaujmte postoj aspo na dva tdny. Ke kadmu lstku na festival Jeden svt dostanete kupon na bagetu zdarma.
Hrd partner Jednoho svtawww.bagetelizace.cz
For the rst time the International Film
Festival Karlovy Vary have o icial partner
in the sphere of food. This years 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
lm fans share their stories, experiences
and emotions.
SPONZORING
O er for our regular customers
every fth baguette half price.
The loyalty programme is currently
enjoyed by over 12 000 registered
customers.
LOYALTY PROGRAMME
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 o ers
of discounts and privileges.
CULTURE
Pi nkupu vstupenek do naeho kina obdrte
slevu 25 %
do restaurace BAGETERIE BOULEVARD na cel jed
en nkup.
nco navc
a dle
Pi pedloen tenky z n
kupu
v BAGETERII BOULEVARD zs
kte 50% slevu
na vstupenky do naeho ki
na.
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 pro t. 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,
Marek Dian
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 pro ts). 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, sta training, support for local advertising campaigns and in some cases it would be good to have cash flow with nancial support in the rst few months. Before the acquisition of restaurant all franchisees pass adaptation plan with the three-month under supervision.
More detailed information not only about
our product assortment is available on our website
www.bb.cz
MORE ABOUT US
OUR TRUE STORY
The brand concept is based on
the ctional historical story of
the tabloid genre, supported
by vintage photos.
Distribuce novin zaala na jae 1946 i leteckou cestou.
Pierre Miette a Francoise Beurre opout 25. z 1940 redakci.
Nakldn erstvch baget ped Boulagerie Bouleva
rd.
Djiny bulvru sahaj do dob nacistic-k okupace. Do dob, kdy celou Pa postihl pln zkaz vydvn novin a uzaven vech novinovch redakc, co znamenalo pro vtinu novin ztrtu zamstnn. Dva z nich, Pier-re Miett e a Francoise Beurre, pra-cujc do t doby v mal redakci de-nku JOURNAL DHIER, se museli zat ivit jinak. A tak pijali prci v pekastv vzdlenm pr krok od zaven redakce. Tomu se odedvna kalo Boulangerie Boulevard, kvli jeho polozce na rohu dvou hlavnch ulic. Zanedlouho si vimli, e zkaz-nci, kte ekaj ve front na erstv peivo, velmi asto probraj rzn historky o dn na ulici. A npad byl tu! Co je lep pro psan a publikov-n lnk vce ne papr, do kterho se odedvna bal v pekastv ers-tv peivo? A tak, zatmco pes den v krmku prodvali, pes noc sepiso-vali a tiskli to, co za cel den pochytili za pultem od zkaznk. K tisknut si
sestrojili primitivn tiskask strojek, kter sestval z vaniky na inkoust a jednotlivch slov. Ta si pipravova-li z pouitch cukrskch formiek. Museli jich pouvat jen velmi omeze-n poet, ale na psan krtkch ln-k, informac z druh ruky a drobnch anekdot to stailo. Lid si navc jejich jednoduch sloh oblbili a obaly baget se tak na krtkou dobu staly jedinm necenzurovanm zdrojem informac pro mstn obany. Po vlce si Pierre a Francoise otevraj vlastn redakci a 1. ledna roku 1946 vychz jejich prvn slo jednostrnkovho pltku. Ten byl pro sv, v t dob ojedinl, zamen na mstn afrky, dky zce-la neobvyklmu formtu, nadmrn velikosti nadpis a velmi omezenmu potu pouvanch slov, povaovn za prvnho pedstavitele novho tiskov-ho nru. Ne nhodou dostal jmno po pekastv, kde to vechno zaalo ...a tak vznikl prvn bulvr.
Z historie vme, e vznik bulvrnho nru je spojen s tradic baget. Jak to tenkrt vlastn bylo?
Znte djiny bulvru?
TYPES OF RESTAURANTS
Restaurant (flag ship store)
Food court
Take - Away restaurant (High street)
Mobile sales (cart BBbuf)
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 BBbuf) 4,2 mil. CZK
Drive 8-11 mil. CZK
FLAG SHIP STORE
RESTAURACE BB BETA
Sales area 98 m2, 25 seats.
BB Vodikova, Praha 1 - Sales area 290 m2, 65 seats.
BB Po, Praha 1 - Sales area 182 m2, 55 seats.
BB Karln, Praha 8 - Sales area 155m2, 50 seats
BB Eden, Praha 10 - Sales area 80 m2, 45 seats.
BB Dejvick, Praha 6 - Sales area 120 m2, 65 seats.
FOOD COURT ZLIN
NC METROPOLE ZLIN
Sales area 50 m2.
NC Arkady, Praha 4 - Sales area 62 m2.
NC Palc Flora, Praha 3 - Sales area 55 m2.
HIGH STREET
palc Koruna, Praha 1
DRIVE
Complete o er 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.
comming soon
The best way to learn about our restaurants is by visiting
them in person.
Our currently operating restaurants are as follows:Praha 6 Dejvice Vtzn nmst 14 open since 12/2003
Praha 1 Vodikova 21 open since 9/2005
REFERENCES
Praha 3 Palc Flora Vinohradsk 151 open since 4/2008
Praha 1 Dm U Hjk Na Po 42 open since 11/2008
REFERENCES
Liberec Prask 21 open since 10/2008
Praha 4 Arkdy Pankrc open since 11/2008
Praha 8 Karln, Thmova 22 open since 9/2010
Praha 1 Palc Koruna open since 7/2011
Praha 4 BB Centrum Brumlovka open since 6/2011
Praha 5 NC Metropole Zlin open sice 7/2011 (franchise unit)
REFERENCES
Praha 10 Vrovice, NC Eden open since 12/2011
Ostrava Food Court Nov Karolna open since 3/2012
COMING SOON:
Nrodn t., Praha 1 Hradec Krlov Food Court Futurum Plze Food Court Olympie
Jitka Remsov
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
CONTACTS