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French Art de vivre : French way of living that is
pleasant and free from worries, enjoying pleasures
of life such as good food & drinks, social activities
like art, fashion or culture.
Café : Primarily locations for coffee and alcoholic
drinks. Tables and chairs are usually set outside,
and prices marked up somewhat en terrasse. The
limited foods sometimes offered include croque-
monsieur, salads, moules-frites (mussels and
pommes frites) when in season. Cafés often open
early in the morning and shut down around nine at
night. Parisian cafés : the center of French social &
culinary life.
DÉLIFRANCE LITTLE DICTIONARY
Restaurant : More than 5,000 in Paris alone, with
varying levels of prices and menus. Open at certain
times of the day, and normally closed one day of the
week. Patrons select items from a printed menu.
Some offer regional menus, while others offer a
modern styled menu. Waiters and waitresses are
trained and knowledgeable professionals. By law, a
prix-fixe menu must be offered, although high-class
restaurants may try to conceal the fact. Few French
restaurants cater to vegetarians. The Guide Michelin
rates many of the better restaurants in this category.
Bistro(t) : Appeared on 30 March 1814 in Paris.
Russian cozzachs shouted “Bystro” meaning “Quick”
when they wanted to eat during the Battle of Paris.
Entered in French language immediately for places
serving wine, coffee and food. Nowadays, used to
name small places serving French home-style
cooking and slow-cooked food like “Cassoulet” (been
stew). Often smaller than a restaurant and many
times using chalk board or verbal menus. Wait staff
may well be untrained. Many feature a regional
cuisine. Notable dishes include coq au vin, pot-au-
feu, confit de canard, calves' liver and entrecôte.
Boulangerie (bakery, baker's shop or bake shop) is
an establishment that produces and sells flour-
based food baked in an oven such as bread, cookies,
cakes, pastries, and pies. Some retail bakeries are
also cafés, serving coffee and tea to customers who
wish to consume the baked goods on the premises
French cuisine : French regional cuisine is
characterized by its extreme diversity and style.
Traditionally, each region of France has its own
distinctive cuisine
Bar : Based on the American style, many were built
at the beginning of the 20th century (particularly
around World War I, when young American
expatriates were quite common in France,
particularly Paris). These locations serve cocktails, whiskey, pastis and other alcoholic drinks.
Salon de Thé : These locations are more similar to
cafés in the rest of the world. These tearooms often
offer a selection of cakes and do not offer alcoholic
drinks. Many offer simple snacks, salads, and
sandwiches. Teas, hot chocolate, and chocolat à
l'ancienne (a popular chocolate drink) offered as
well. These locations often open just prior to noon
for lunch and then close late afternoon.
WHO WE ARE OUR LEGACY AND THE ROOTS OF OUR EXPERTISE
We are French, born in Paris.
We are bakers & cooks.
Marcel Vilgrain builds the largest mill in the world ; one
of the Great Mills of Paris, belonging to the Délifrance
group and supplying our kitchens with quality flour.
The GMP open the Ecole de Boulangerie et de Pâtisserie de Paris. Here, all of Délifrance’s bakers are
trained in the tradition of French artisanal savoir-faire.
Good practice is passed on, ensuring an end product of
unrivalled quality.
The first Délifrance shop opens in Holland, allowing its
customers a taste of the produce inspired by the
French baking tradition and marking the beginning of
our international expansion.
Délifrance has now over 400 shop in the world. And it is
now part of a French farmers’ cooperative group,
Vivescia, enabling us to manage the value chain “from
wheat to plate”.
1919
1929
1984
Today
OUR MANIFESTO
At Délifrance, we believe that every day
doesn’t have to taste like everyday. Each day
is a reason to enjoy every bite of it.
That’s why we put all our know-how and
passion into crafting delicious bakery
products that re-awaken your senses and
renew your delight for the everyday.
What makes our secret recipe like no other ?
The care of each and every one of our
people; we call it our human chain. From our
farmers, to our millers, our bakers, our
employees, right up to our customers we are
collectively committed to seek for new and
pioneering ways to improve ourselves while
cultivating the highest respect for our
heritage and the willingness to hand it over.
This not only includes the quality of our
products, but the respect of every single
person and the nature we source from,
including the promotion of sustainable
farming.
Because when you bake better each day, you
live better everyday.
Délifrance. Live everyday delicious.
Share inspiring,
gourmet, well-
balanced food, based
around the French
croissant and baguette
in elegant and inviting
surroundings inspired
by life “à la française”.
DÉLIFRANCE, BOULANGERIE
CAFÉ and BISTRO
A premium French bakery café and bistro concept The unique combination of French bakery know-how and the
typical Parisian bistro or café environment.
You never eat the same way in Hong Kong or in Amsterdam or at
the same time. Lifestyle and culture are key when we consider the
food offer..
From breakfast to « All day dining »
A balanced and indulgent cuisine, created by Délifrance bakers,
with famous French Chef’s inspiration and collaboration. Products
made fresh everyday on the spot or in a central kitchen from part-
baked or frozen bread and patisserie products… Most of them « Made
in France » mixed with locally sourced fresh, high qualitative
ingredients : we call it “French fusion food”.
The baker’s cuisine inspiration
We don’t have one shop layout. Why ? Because every location is
different. Whether shopping, working, relaxing … Occasion and time
matters when it comes to store organization.
Various consumer journeys, fitting the locations
When it comes to consumer experience, we love the idea that
our guests enjoy a moment in a French atmosphere.
French interior design
Our bakers and our Michelin star Chefs, partners for Creativity and Inspiration
The Délifrance food experience in 5 points : The Baker
Cuisine Sandwich French elegance Rituals & sharing French fusion food
OUR PRODUCTS AND MENU PHILOSOPHY
Our optional program : the Bakery theater (in-store small bakery workshop)
Consumers today want to know where food comes from, how it is prepared and
celebrate either healthy and well balanced or very indulgent menus.
We offer :
- Soups & salads - Sandwiches & hot snack
- Hot dishes - Pâtisserie & desserts
- Cold and hot drinks - Bread & viennoiserie
(included the possibility to serve wine )
Ideal to :
- Showcase French baker know how
- Leverage “Made in store” option
- Widen bread range possibilities
- Meet consumers expectation for
transparency and traceability
Only available for store > 200m²
FROM BREAKFAST TO ALL DAY DINING
BAKERY RESTAURANT
> 100 m²
LE COMPTOIR EXPRESS
15-100 m²
The “BAKERY & CAFÉ” program
Peak times will be breakfast and lunch : product offer will focus on : drinks,
croissants & pastry, sandwiches & snacks, salads and possibly soups.
Self-service
Take away or eat in
Mobile
BREAKFAST
All day dining can be supported by enlarging menus from the BAKERY &
CAFÉ program by adding hot dishes, bistro type cuisine, aperitif drinks and
tapas.
Délifrance has learnt over the years to create flexibility in different
aspects of the Concept mix. Moments of consumption will lead to
two different design programs.
The “BAKERY & BISTRO” program
MORNING GOODS LUNCH AFTERNOON TEA
BREAKFAST MORNING GOODS LUNCH AFTERNOON TEA APERITIF &
DINNER
CONSUMER JOURNEY
2 STYLES OF BOUTIQUES
The “FOOD TO WHAT ?” approach : manage local
environment and available consumers’ time
RESTAURANT
COMPTOIR
EXPRESS
Our Formats & Targeted consumer journeys : flexibility to increase turnover
MOBILE UNITS
HOSPITAL TRAVEL RETAIL UNIVERSITY CBD SHOPPING MALL
RESIDENTIAL
Today consumers want to manage their time and a retail store
should be able to provide a choice of possibilities to enjoy their stay,
be it for 5 minutes or for longer.
DÉLIFRANCE AVAILABLE FORMATS
2 STYLES OF BOUTIQUES FORMATS
TRAVEL RETAIL
RESTAURANT
COMPTOIR
EXPRESS 30-40 m²
100 up to > 300 m²
40-100 m²
2 m²
12 m²
GO
GO
GO / STOP
GO / STOP /
STAY / COLLECT
GO / STOP / STAY /
HOME / COLLECT /
OFFER / CHILL
MOBILE UNITS
FOOD TO WHAT ?
OPERATION SYSTEMS to serve customers
For COMPTOIR EXPRESS and for RESTAURANT, we can apply several way to operate
service to customers with adapted layouts and counters.
1. COUNTER
SERVICE
2. FULL
GRAB & GO
4. TAKE AWAY
or SEAT-IN
+ HOSTESS
3. TABLE
SERVICE
Sharing :
Large common table
Inspiration :
Architects designed glass
wall resembling bread
crumb
French elegance &
comfort :
Cushions & soft
comfortable furnishings
French know-how :
« L’Atelier de
création » :
The Bakery
Theatre & the open
kitchen
French « Art de vivre » :
The typical Parisian
terrace integrated to the
store whatever the
location
French inspiration :
Colors (deep blue and
deep red) and Copper :
the French cuisine
DÉLIFRANCE NEW DESIGN
INTERIOR DESIGN
2 STYLES OF BOUTIQUES CLUSTERING the DESIGN : 3 types of ambiance available
IN-STORE STORY TELLING : taylor made solutions
OPTIONS in DESIGN
2. OUTSIDE
TERRACE
1. WALL OF
WINE
3. SELF
SERVICE
Holland - Rotterdam
Holland - Rotterdam Holland – Amsterdam, historical store n°1
Belgium, petrol stations shop-in-shop
Italy - Milano
Hong Kong, International Airport – Comptoir express
Sri Lanka, dual shop with Pizza Hut
OUR AMBITION : GROW WITH CONSISTENCY
DIGITAL TOOLS STORY TELLING BRAND DETAILS
AMBITION
BUILDING BRAND CONSISTENCY
• Mission : « To bring a whole, uniquely French world, focused on the taste sensations associated with bakery products to growing numbers of people all over the world ».
• Objectives : - Increase turnover per store :
- Higher traffic
- Higher transaction
- Worldwide leadership in French style bakery cafés-restaurants
- Reinforce brand attractiveness
> 2 MILLIONS
NUMBER OF CROISSANT
SOLD PER YEAR
372 STORES
FOOD
COST 30% 41 MILLIONS
> 9 MILLIONS
CUSTOMERS VISIT OUR STORES
EVERY YEAR AROUND THE
WORLD……
NUMBER OF BAGUETTES
SOLD PER YEAR
CAPEX SPLIT FOR A BAKERY RESTAURANT
CAPEX SPLIT FOR A COMPTOIR
NUMBER OF NEW
STORES OPENED
SINCE MAY 15 28 A V E R A G E R E V E N U E P E R S I T E
10,500 € PER WEEK
+25%
AVERAGE TURNOVER INCREASE AFTER
RENOVATION
AVERAGE
TICKET PER
CUSTOMER 6,74€
84% BRAND
AWARENESS IN
HONG KONG
KEY FIGURES
OUR VALUES AND OUR TEAMS
Sharing is our greatest asset.
OUR VALUES
Creativity and Talent
Our bakers and cooks are passionate about tasting and baking new ideas…
Passion for quality
Everyday, looking for the same quality in product and service for our guests
Sharing
Like the Bakery School in Paris who shares the remains of the product training
session with local charity
OUR COMMITMENTS FOR A BETTER WORLD
The Global Compact – UN since 2016
Ingredients for Délifrance bakery products :
Cocoa UTZ
Palm Oil RSPO
Carbon compensation on Heritage croissant range
We Forest program since 2015 : trees planting in Madagascar and India
Sustainable farming
Most important for our farmers : taking care of our Environment will
help preserving the quality of the first ingredient of our long chain,
wheat.
Experimental farms, big data management to reduce the fertilizers
use, variety selection, drone surveillance … our farmers are definitely
farmers from the 21st century, even though, for some of them, it is
already the 3rd or the 4th generation who takes care of their fields in
Champagne region.
WHERE TO FIND US ?
EUROPE Holland: 125
Belgium: 25
Switzerland: 2
Portugal: 1
MIDDLE EAST UAE: 2
SOUTH EAST
ASIA Japan: 49
Hong Kong: 28
Singapore: 102
Indonesia: 1
Sri Lanka: 3
Japan: 6
Hong Kong: 6
Colombo: 1
Dubai: 2
Holland: 11
Belgium: 7
Milano: 1
New concept stores
Coming soon
Beijing : 1
Shanghai : 3 Doha
www.restaurants-delifrance.com
franchise.restaurants-delifrance.com
Jakarta : 1
Oman
Maldives