PRESENTATION CONCEPT & FRANCHISE - WWW.LARTISANDUBURGER.COM - L'ARTISAN DU BURGER
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PRESENTATION CONCEPT & FRANCHISE WWW.LARTISANDUBURGER.COM
SUMMARY
L’ARTISAN DU BURGER: AN INNOVATIVE CONCEPT
Emmanuel Fernandez : an epicurean founder ......................................................................................................... 3
The Concept - Restaurants : Authenticity and Conviviality ..................................................................................... 4
The Concept - The Quality Charter: the Healthy Burger above all! ....................................................................... 5
The Chefs for the Menu (MOF 2011, Michael Greenwold, Éric Robert - MOF 2000)........................................... 6
The Chefs for “La Collection Éphémère” (Joy-Astrid Poinsot - Top Chef,
Kelly Rangama - Top Chef, Éric Robert - MOF 2011) ............................................................................................... 8
The Craftspersons (Graines de Créateurs, Metzger Butcher shop, “Terroir of Picardy” French Fries...) ..... 8
The Menu of “La Collection Ephémère” Champ-de-Mars ....................................................................................... 14
The “Premium” Burger : L’Artisan du Burger enhances the Burger! .................................................................... 17
THE FRANCHISE L’ARTISAN DU BURGER: INVEST IN THE FUTURE!
An Individual And Reassuring Support ...................................................................................................................... 18
A team dedicated to the success of your L'Artisan du Burger restaurant ........................................................... 18
An ambitious and structured development strategy ............................................................................................... 19
Effective Tools Available To Our Franchisees ........................................................................................................... 19
Attractive access conditions ........................................................................................................................................ 20
Apply : An information sheet to fill in ......................................................................................................................... 21
Existing establishments ................................................................................................................................................ 22
The planned openings ................................................................................................................................................... 22
Contact Franchise .......................................................................................................................................................... 23
2
THE FOUNDER
Emmanuel Fernandez
AN EPICUREAN FOUNDER
Epicurean at heart, Emmanuel has two passions, sport and gree-
diness. He considers that we can combine the two while taking
care of his health. coming from the business world (Video Futur
or the real estate network Residence Principale), he puts to the
benefit of this new adventure, all his expertise.
In search of the "Healthy Burger", combining the pleasure of the
taste buds and that of the body, he concretizes his dream by
creating L'Artisan du Burger. Developing a concept where quality
and authenticity are the key words, he surrounds himself with
the best chefs to develop new creations, and gives life to "maison"
burgers made with quality products and freshly harvested
ingredients.
3
THE CONCEPT
The Restaurant
s
AUTHENTICITY AND CONVIVIALITY
Because the container is as important as the content, Emmanuel Fernandez
has not hesitated to provide his concept with a background able to achieve
his ambition.
The architecture and the interior design of L’Artisan du Burger’s restaurants
opt for noble, authentic and timeless materials. Thus, the combination
of wood, stone and slate creates a welcoming and unique atmosphere, and
reflects a new urban harmony and a French way of life.
This universe has been entirely designed for customer comfort; the floors,
walls, tables and seats materials, the lightning equipment as well as the
sound universe… Every detail has been meticulously studied so that the
authentic taste of our burgers can be exalted by the atmosphere of the
restaurants where they are cooked and tasted.
The creation of a restaurant L’Artisan du Burger entails the strict observance
of the specifications previously established. The construction work is totally
supervised by the design architect until the date of its final completion.
The franchisee is assured of a result in full compliance with the Charter of
Standards and in accordance with a controlled budget.
.
4
THE CONCEPT
The Quality Charter
THE HEALTHY BURGER ABOVE ALL!
The Concept and the Quality Charter endorsed by each of our restaurants
respond to the founder’s passion for these essential values: demanding
quality, building consistency and celebrating gustatory pleasure. In order
to achieve these goals, a high standing position with burgers reinvented
by leading chefs is naturally needed!
L’Artisan du Burger’s philosophy or raison d’être is to offer delicious and
healthy burgers, consisting of quality ingredients. In order to satisfy this
ambitious goal, we called upon leading chefs: our Chef, Meilleur Ouvrier
de France 2011, and Chef Michael Greenwold, Fooding International Prize
2012, have thus developed original recipes enhancing burgers.
Chefs Joy Astrid Poinsot and Kelly Rangama, who stood out by the TV
show Top Chef, have approved the first creations of “La Collection Éphé-
mére” which also benefited from Chef Eric Robert’s creativity, Meilleur
Ouvrier de France 2000.
At the service of their delicious creations, our Charolaise breed beef meat
is selected and certified 100% French by the famous Metzger butcher
shop, which is Chefs’ butcher shop; our soft buns, with no preservatives
or additives, are concocted by Graines de Créateurs, first prize winner at
the “Meilleur Artisan-Boulanger des Hauts-de-Seine” competition; our
varied and balanced desserts are home-made and designed by Pastry
Chef Jérôme Devreese.
L’Artisan du Burger: leading chefs for a large sign!
5
THE CHEFS
for the Menu
THE CHEF OF L’ARTISAN DU BURGER
MEILLEUR OUVRIER DE FRANCE 2011
The career of our Chef is rich. After having made his weapons in
big starred houses, he obtains the title of MOF, "Meilleur Ouvrier
de France" and "Maître Cuisinier de France". Today, he teaches
his passion and his expertise in a famous French school of gas-
tronomy.
He has developed for L'Artisan du Burger:
● HALLES Burger
● SAINT-GERMAIN-DES-PRES Burger
● MONTMARTRE Burger
KELLY RANGAMA ÉRIC ROBERT MICHAEL GREENWOLD JOY ASTRID POINSOT ● CHAMPS-ÉLYSÉES Burger
CANDIDATE 2017 MEILLEUR OUVRIER PRIX FOODING CANDIDATE 2016 ● AUTEUIL-NEUILLY-PASSY Burger
DE FRANCE 2000 INTERNATIONAL 2012
+ LE CHEF
MOF 2011
6
THE CHEFS
for the Menu
MICHAEL GREENWOLD
INTERNATIONAL FOODING AWARD 2012
Our chef Michael GREENWOLD is "Fooding International" Award 2012,
Fooding Award for “Meilleure Table” 2013, but also Prize for “Meilleur
Lèche-Doigts” 2014.
He has developed for L'Artisan du Burger :
● PARC FLORAL Burger
● L’ÎLE SAINT-LOUIS Burger
--------------------
● Children's Menu JARDIN D’ACCLIMATATION
--------------------
● PARC MONCEAU Salad
● PARC DE BAGATELLE Salad
7
THE CHEFS
for
ÉRIC ROBERT
MEILLEUR OUVRIER DE FRANCE 2000
Through his several passages in the kitchens of Plaza Athénée and
his long period of high level teaching at the Ferrandi French School
of Gastronomy, Éric ROBERT has never ceased to be attentive to
culinary developments and to the taste of the customers pursuing
Eating Well.
Eric Robert, who is the prize winner of Meilleurs Ouvriers de France
Competition in 2000, intelligently combines, through his Place
Vendôme burger, his qualitative requirements and the simplicity
of natural and healthy products coming from local food networks.
Passionate about the history of gastronomy and author of numerous
reference cookery books, he is a member of the French Culinary
Academy, of the Société des Cuisiniers de France and a jury member
in culinary competitions.
As part of “La Collection Ephémère”, he has developed for L’Artisan
du Burger:
● PLACE VENDÔME Burger
● CHAMP-DE-MARS Burger
8
THE CHEFS
for
JOY ASTRID POINSOT
CANDIDATE 2016 TOP CHEF
Enterprising and challenger candidate of Top Chef 2016, Joy Astrid
POINSOT has signed the 1st exclusive creation of “La Collection
Ephémère”, proposed between June 1st and August 31. After trai-
ning at the Paul Bocuse Institute and internships at La Maison
Lameloise, La Grande Cascade, she developed her passion at
the Arnay-le-Duc Terminus before becoming Culinary Research
Leader at Camille and to participate in the famous show Top Chef.
As part of “La Collection Ephémère”, she has developed for
L'Artisan du Burger:
● PALAIS ROYAL Burger
9
THE CHEFS
for
KELLY RANGAMA
CANDIDATE 2017 TOP CHEF
Candidate noticed of season 8 of Top Chef, Kelly RANGAMA
signed the 2nd exclusive creation of the Ephemeral Collection,
proposed between September 1st and November 30th. After a
training at ESCF Ferrandi and internships in the kitchens of
Westin, Saint James, La Villa Corse, Boutary, she particularly
expresses her talent in the kitchens of the L'étoile L'Arôme before
opening recently L’Affable, his own restaurant.
As part of “La Collection Ephémère”, she has developed for
L'Artisan du Burger:
● L’ÎLE AUX CYGNES Burger
10THE CRAFTSPERSONS
GRAINES DE CRÉATEURS
FIRST PRIZE WINNER AT THE “MEILLEUR
ARTISAN-BOULANGER DES HAUTS-DE-SEINE”
COMPETITION
Eric DELAGARDE began his pastry cooking apprenticeship at
FERRANDI School at the age of 15, and his baking apprenti-
ceship at the age of 19. After he met Pierre-André SEGURA,
they have decided to combine their expertise and know-how
in order to go back to the authenticity of the products, to the
product’s true tastes.
For you, they have prepared:
● 1 multi-cereal bun, 100% natural, original and soft.
● 1 squid ink and nigella seeds black bun. Providing a sur-
prising visual appearance, its taste is not changed but
slightly iodised, which is in perfect harmony with meat.
Graines de Créateurs products are prepared and delivered
every day for L’Artisan du Burger, guaranteeing a perfect
freshness.
11THE CRAFTSPERSONS
METZGER BUTCHER SHOP
THE CHEFS’ BUTCHER SHOP
This prestigious name belongs to a very old family of
butchers in which each generation takes over from the
previous one, in line with long-standing traditions.
In this way, our Charolaise breed beef meat is selected and
certified 100% French by family Metzger, which is the joy
of both starred chefs and the most demanding customers.
© MaximeH.com
“TERROIR DE PICARDIE”
FRENCH FRIES
FRESH AND CERTIFIED FRENCH FRIES
Fresh and crusty, cut by hand, the Artisan’s fries are obtained
from potatoes planted and harvested in Picardy. Benefiting
from “Terroir de Picardie” label, they put together local food
networks and sustainable agriculture.
12THE CRAFTSPERSONS
THE DESSERTS OF L’ARTISAN
HANDMADE DESSERTS WITH NO ADDITIVES,
BY THE CHEF JÉRÔME DEVREESE
To respond to the legitimate expectations of customers
seeking authentic, delicious and with no additives pastry, the
desserts of L’Artisan du Burger were developed by Jérôme
DEVREESE, the former second-in-command pastry chef of
the famous hotel Prince de Galles, a five-star luxury hotel
of George V Avenue.
Prepared every morning in our restaurants, our desserts
signed by Jérôme Devreese are as fresh as their component
products: authentic, light and with no additives.
Panna cotta with different flavours, chocolate mousse, red
berries mousse, Cakes, Cookies…
L’Artisan du Burger renews the perfumes of its delicious
desserts on a daily basis to satisfy by its innovations the
tastes, the awakening or the curiosity of the most demanding
taste buds!
13BURGERS Menus
14SALADS Menus 15
D essert
s
Drinks
16THE “PREMIUM” BURGER
L’ARTISAN DU BURGER
ENHANCES THE BURGER!
L’Artisan du Burger has established its position in a fast-growing segment,
the one of Burger Premium, and makes the difference.
• An innovative concept: the Burger reinvented by the big names of French
gastronomy
• Prestigious locations no 1 or no 1 bis
• An effective territory of communication which bears the image of the
French capital, immediately identifiable
• A strong attractiveness thanks to original recipes and regular and sea-
sonal innovations
• A rational and diversified offer of menus at a price which is affordable
for consumers.
• An exceptional quality of essentially organic products, guaranteeing
customers’ loyalty
• An environmentally responsible functioning
• An optimum delivery service for each application (Deliveroo, Foodora, etc)
• A purchasing office ensuring perfect controls of most of raw material
costs
• Strategic partnerships strengthening brand image
• An overall support of the franchisee from the initial contact to the opening
of its restaurant
• Media coverage and a very active presence on social networks.
• An overall, simple and efficient organisation
• Available interlocutors attentive to franchisees
• A company on a human scale which preserves its founder’s values
17INVEST IN THE FUTURE!
AN INDIVIDUAL AND REASSURING SUPPORT
Because the success of a franchise network is based upon the success of
each of its members, L’Artisan du Burger gives careful consideration to
their daily support and development.
Supported by a devoted team, the franchisee L’Artisan du Burger can count
on a great deal of experience that has been tried and tested at each stage
of the project.
• The search of locations and Validation
• Acquisition
• A support for the financing of the project
• An assistance with managing facilities and works
• A comprehensive training in using the concept and the internal
processes
• An assistance with recruiting and training the teams
• A support for the opening and the launching of the business
• A follow up and a development of the activity
A TEAM DEDICATED TO THE SUCCESS OF
YOUR L’ARTISAN DU BURGER RESTAURANT
This support is possible thanks to a team of experts, partners of L’Artisan
du Burger, able to respond to the needs of experienced or less experienced
franchisees.
• A specialized law firm
• An accounting firm
• Administrative headquarters
• An architectural and design firm, designer of L’Artisan du Burger
• An internet society and a Community Manager
• A consulting firm in development
• A printing company
• A press officer
18AN AMBITIOUS AND STRUCTURED
DEVELOPMENT STRATEGY
The purpose of L’Artisan du Burger is to continue to establish franchises
throughout the national territory. Its international presence is taken into
consideration as well, and projects are being considered or opened in this
respect.
L’Artisan du Burger is today one of the few signs able to franchise a turnkey
concept with a strong reputation, and most areas have yet to be exploited,
including Paris.
EFFECTIVE TOOLS AVAILABLE
TO OUR FRANCHISEES
• A complete and didactic Know-How Guide of more than 150 pages,
to steer its restaurant
• Standards (a charter of furniture)
• A secured and personal professional space on the internet, inclu-
ding:
– A library (all the updated ADB documents)
– A video library (recipes and training programmes and commercial
video)
– A photo library (logos and approved pictures)
– An ADB library (operational documentation)
• An elaborated and very identifiable Graphic Charter
• A protected trademark licence (Europe and International)
• Adapted training programmes to achieve greater effectiveness
• A balanced Franchise Agreement between the parties
• A website and mini websites for each establishment
• A global management of social networks by a Community Manager
on Instagram and Facebook
19 • A computerised, calibrated and efficient cash registerINVEST IN THE FUTURE!
ATTRACTIVE ACCESS CONDITIONS
ENTRANCE FEES 30 000 € HT (on 1st april 2018)
AVERAGE GLOBAL INVESTMENT 250 k € (without location cost)
AVERAGE SURFACE OF THE RESTAURANT Between 100 in 150m²
PROJECTED ANNUAL SALES 1 Million € approx.
CONTRIBUTION OF THE CANDIDATE 30 % of the global project approximately
ROYALTIES 4%
ADVERTISING FEES 350 € HT per month
EXCLUSIVITY Par geographical area
Commercial city center, Malls,
IMPLANTATION AREA
Commercial zone
NUMBER OF PLANNED OPENINGS 8 to 10 in 2018 integrated and franchising
DURATION OF THE CONTRACT 5 or 7 years
NUMBER OF EXISTING ESTABLISHMENTS 8
4 to 6 weeks on site
TRAINING OPENING
(Poncelet, Grenelle, Saint-Germain)
20APPLY : AN INFORMATION SHEET TO FILL IN
Corporate name .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .......................................... Do you benefit from a place at present?
Oui Non
Identification number .. .. .. .. .. .. .. .. .. .. .. .. .. .........................................
How big is this place ? 80 to 100 m2
Name . . . . . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..........................................
100 to 150 m2
150 to 200 m2
First name . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..........................................
more than 200 m2
Address . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .........................................
Rising of your personal investment?
. . . . . . . . . . . . . . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .......................................... 50 to 100 k€
100 to 200 k€
Postal code . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ......................................... 200 to 300 k€
more than 400 k€
City .. . . . . . . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..........................................
Timing of the project 3 to 6 months
Phone . . . . . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .......................................... 6 months and more
Mail . . . . . . . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..........................................
How did you know L’Artisan du Burger ?
Business activity . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .......................................... You are a customer of a restaurant
Internet (social networks, blogs...)
Planned implantation country . .. .. .. .. .. .. .. ......................................... Press or TV report
Others : ............................................
Planned implantation city(ies) .. .. .. .. .. .. .. ..........................................
21EXISTING ESTABLISHMENTS
94 Rue Rambuteau ............... 75001 PARIS
18 Bd Saint-Germain ............. 75005 PARIS
206 Rue de Grenelle .............. 75007 PARIS
94 RUE RAMBUTEAU 75001 PARIS 42 RUE PONCELET 75017 PARIS
59 Rue La Boétie ................. 75008 PARIS
80 Rue du Fbg Poissonnière .. 75010 PARIS
42 Rue Poncelet ................... 75017 PARIS
3 Rue Stanislas ................... 54000 NANCY
58 Cours Mirabeau ............... 13100 AIX-EN-PROVENCE
18 BD SAINT-GERMAIN 75005 PARIS 206 RUE DE GRENELLE 75007 PARIS
THE PLANNED OPENINGS
FRANCE :
Boulevard Voltaire ................ 75011 PARIS (2Q 2018)
Avenue Victor Hugo ............... 75016 PARIS (2Q 2018)
4 restaurants ....................... MARSEILLE (FROM 2Q 2018) 80 RUE DU FBG POISSONNIÈRE 75010 PARIS 59 RUE LA BOÉTIE 75008 PARIS
2 restaurants ....................... NANTES (FROM 3Q 2018)
INTERNATIONAL :
DUBAI ................................. DubaïMall-LaMer-LaMarina
LIBAN ................................. BEYROUTH
ÉTATS-UNIS ......................... NEW YORK
3 RUE STANISLAS 54 NANCY 58 COURS MIRABEAU 13 AIX-EN-PROVENCE
22BECOME FRANCHISEE
& SHARE OUR PASSION!
Volunteer and enthusiast, willing to invest you personally in the management
of your own restaurant L’ARTISAN DU BURGER,
in France or on the international stage, contact us!
France & International Développement Responsible:
Léa Naimi - Tél : 06 63 74 17 72
ADB GROUP
10 PLACE DE LA PORTE DE CHAMPERRET - 75017 PARIS
Tél : 01 77 15 50 50 - Email : contact@lartisanduburger.com
Orders and Administrative Management - Collaborator:
Nathalie Rainaud
Email : contact@lartisanduburger.com
Founder:
Emmanuel Fernandez
2320180606
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