THE FRENCH WAY. EUROPEAN GASTRONOMY WITH THE SPEED OF A FAST FOOD - Bageterie ...
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BAGU E T T E S
THE F R E N C H WAY.
E E D O F A FAST FO O D
EUROPEAN GASTRONOMY WITH THE SP
THE C O N C E P T
AB O U T U S
iginal
Bageterie Boulevard is an or
st ca su al co nc ept ba se d on the
fa
serie
archetype of a Parisian bras
rie.
– in fact, it is a fast brasse
of cus-
satisfy refreshment needs
The aim of the concept is to
y can have
g their usual busy day — the
tomers living in cities durin
noon,
morning, snack or lunch at
a quick cup of coffee in the
various
a sim ple din ne r in the eve ning. The restaurant offers
or
standing
you can sip a cup of coffee
types of seating formats –
ny
ck while seated at one of ma
at a high bar, have a fast sna
small
ly enjoy your meal sitting in
café-type tables, or peaceful
s are
ately one half of transaction
individual boxes. Approxim
take-away orders.
ormed
ional European cuisine transf
Our food is based on tradit
es.
in the form of filled baguett
into a simple way of eating
bb.cz
OU R STO RY
evard
„The history of tabloid / boul
ettes.“
press is connected to bagu
vard explains how the
The story of Bageterie Boule
e into existence (the word
tabloid / boulevard press cam
d select
ulevar d“ or bu lva r in Ge rman, Russian, Hungarian, an
„bo
rs).
refers to tabloid newspape
other European languages
on, when
the period of Nazi occupati
The story takes you back to
m of
on ly un cen sor ed sou rce of information was in the for
the
bread.
d on paper wraps for fresh
short stories manually printe
ally
write such stories to satiric
Today, we still continue to
and political events.
comment on recent social
bb.cz
G N A N D PA C K A G I N G
DESI
ies.
Packaging covered with stor
the
elements of the BB brand,
Just like all the other main
story
ials is based upon the main
design of packaging mater
press
irical clippings from tabloid
of the brand. It presents sat
ts
matically linked to ingredien
articles which are always the
used in our typical meals.
bb.cz
OU R M E N U
OUR P O RT FO L I O TARGET MIX
in target groups.
TARGET MIX We want to satisfy all our ma
TEENAGERS
WOMEN VALUE ORIENTATED
MODERN CUSTOMER
bb.cz
TS & N E E D -STAT E S
DAYPAR
MORNING TO EVEN IN G, M O N DAY TO SU N DAY, SPRING TO WIN
day.
TER
tomers needs during the whole
Our goal is to meet our cus
BREAKFAST
LUNCH
SNACKING
BOX OF
FULL
FLAVOUR
DINNER 1 MEAT BOX price
FISH & VEGGIES BOX
2
3 BEST OF BOX
299 Kč
bb.cz
BASIC PO RT FO L I O
Fresh and Grilled Baguettes/
Three types of bread
ious
ba sic BB pro du ct is a Fre nch baguette filled with var
The
y be
fresh and healthy. These ma
ingredients, all of which are
also very
vegetarian), but there are
quite simple (meat, fish or
from
recipes drawing inspiration
sophisticated haute cuisine
ous European gastronomy.
the culinary tradition of fam
are
10 fixed recipes, 5 of which
The main menu consists of
ose
e fresh. Customers may cho
grilled and 5 of which com
dify
3 typ es of fre shl y ba ked French bread, but cannot mo
from
the fillings to order.
bb.cz
SEASONA L M E N U S
s
The seasonal CHEF MENU™ ha
y
already become a legendar
t.
component of the BB concep
ch
New ones are introduced ea
an
quarter by renowned Europe
cipes
chefs, who prepare their re
e.
based upon regional cuisin
ts,
seasonal and local ingredien
Our chefs put emphasis on
s in European gastronomy.
originality and modern trend
efully
de r the ir sup erv isio n, CH EF MENU™ ingredients are car Ioannis Asarlidis
Un
of KAVALA RESTAURANT
ng the most contemporary
selected and prepared utilizi
cooking techniques.
unique opportunity to enjoy
Customers thereby have the
t.
m even a fast food restauran
a piece of haute cuisine fro
bb.czN A L M E N U 2 0 1 4 —2 0 1 6
SEASO 14—2016
SELECTED CHEF MENU™ 20
Georges Rognard
Dvůr Hofmeister
– Executive Chef
Autumn 2014
Jan Beneš
U Štěpána – Executive Chef
Spring 2014
Radek David
Babiččina zahrada
– Executive Chef
Spring 2015
Andrea Crippa
Laboratorio
Chef of Cooking School
Summer 2015SEASONAL M E N U 2 0 1 5 Lubo Mikuš
Red & Wine
Restaurateur of Atelier
14—2016
SELECTED CHEF MENU™ 20
Winter 2015
Markéta Pavleje
umn 2015
Foodblog Kitchenette, Aut
Ioannis Asarlidis
Restaurant
Chef & Owner of Kavala
Kamila Rundusová Summer 2016
KAMU
Spring 2016FIT C A LO R I E S
D LOW CA LO RI E- ORIENTED CUSTOMERS
FOR H EA LT H Y AN
IE products.
consists of healthy, balanced, LOW-CALOR
Part of our seasonal menu
ving
are cre ate d by the sam e chef responsible for concei
EF MENU™, these products
As an integral part of our CH being introduced.
are the n ap proved by res pected nutritionists before
an d
that season‘s CHEF MENU™
bb.czLIMITE D E D I T I O N
ISTICATED
SEASONAL CHOICE FOR SOPH
CUSTOMERS
each
baguette du ring the last 4—6 weeks of
We offer a Limited Edition
CHEF MENU™ period.
in two
st pre mi um ba gu ett e fro m our portfolio, comes cut
It is the mo
mium, clamshell paper box.
halves and packed in a preU C TS O N T H E S I D E
PROD
BB COMBO plete meal. Characteristic complements to our me
nu are
customer is being offered the com
In Bageterie Boulevard the
potatoes with Tartar sauce.
soups of the day and baked
SOUPS
E HOMEMADE ICE TEA
PATATAS WITH TARTAR SAUC
BB COMBO
bb.czA GOOD BR E A K FAST KICKS O F F A S U C C E S F U L DAY
ur m or ni ng in Ba gete ri e Boulevard.
Enjoy yo
. Customers can
Bo ulevar d off ers a wid e range of breakfast products
In the morning, Bageterie
ee, tea or fresh juice.
bin e the se pro du cts wit h their favorite type of coff
com paper are typical
po rce lain mu gs, ori gin al BB music and the daily news
Coffee served in
menu.
components of our breakfast
bb.czLE FAST S N A C K
Our Men u
The Most Affordable Part of
nt our offer with
pro du cts wit h ful l un dis tinguished flavor compleme
These
ck.
a meal ideal for a small sna tive price,
y at you ng er cus tom ers and available at a very attrac
It is aimed mainl
mise in quality or taste.
which never means a compro
bb.czBB D E L I V E RY
BB BOX de liver y so lu ti on is targeted
Th e
to businesses and offices.
as a sweet box
BOX com es in 3 flavor mi xes (16 mini baguettes) or
The BB
ted via our central
s). BB BOX delivery is opera
of 15 muffins (also 3 flavor
s.
xes, we also deliver BB drink
system, and besides the bo
How does it work?
meeting...
1) You need a catering at a
Y...
or dial the number 800 BAGET
2) ...you visit www.bbbox.cz
and deliver time...
3) ...choose from our offer
tails...
4) ...give us your contact de
red.
5) ...your order will be delive
bb.czOUR COFF E E STO RY
sential part of the
High quality coffee is an es
BB concept.
Napoli, Italy.
comes from a small familly brewery near
Our proprietary coffee blend
Cimbali coffee machines.
te-of-the-art hand-operated
We prepare all of our coffee on sta
no,
ee range (ristretto, espresso, macchiato, cappucci
Apart from the standard coff
sonal coffee drinks.
latte), we also prepare seaCRÊPER I E I N S I D E
m e of ou r re st au ra nt s yo u can also find
In so
a Crêperie.
rt fo lio co ns is ts of 3 ba si c sweet
Our crêperie po
al crêpe.
crêpes and 1 special season
bb.czR E G I ST E R SYST E M
CASH CUSTOMER ORDE
R BOARD
BB SYSTEMS MAKE IT EASY
TIVA ister
our own proprietary cash reg
Our resturants operate on
tem which make it easy to
and kitchen management sys
facilitate the work flow.
coupons,
ces, discounts, chef menu,
• centralized setting of pri
etc.
into a menu
• automatic grouping items
l for
t cashiers — a real-time too
• collects information abou
cashiers and managers
t customers
• collects information abou
ER
• tool for training cashiers REGIST
ister CASH
gh selections on the cash reg SYSTE
M
• intuitive navigation throu
• 2 modes: BASIC and EXPERT
CUSTOMER
14
DISPLAY
KITCHEN DISPLAYU P P LY A N D P U R C H AS E
CENTRAL S
of our restaurants are supplied through
All
our central warehouse.
zen and chilled goods.
equipp ed with a veh icle fleet able to deliver both fro
We are
ed boxes.
are vac uu m- pac ked and sealed in special food-certifi
All raw mater ials
g Department,
ous e levera ges the streng ths of our Central Purchasin
Our Central Wareh ces for the highest
ade s of exp erienc e in neg otiating the best possible pri
employing dec
operation and BB.
goods for bot h our pac kag ed sandwich manufacturing
qualityFRANC H I S I N G
staurants are oper ated by individual
Most of our re
h us!
franchisees. Come grow wit
ting support.
th mater ial supplies and overall marke
Our franchisees receive bo
er a given
, as well as an assessment of wheth
vide comprehensive training
For new franchisees, we pro
ing a new BB restaurant.
location is suitable for open
open, we help to
Before a new restaurant is
• choose the best location
• design the restaurant
ment
• procure restaurant equip permits, et al.
bu ild ing ren ova tio ns an d acquire all necessary legal
• coordinate
• train franchisee staff
g campaigns
• support in local marketin
lving know-how
t, logistics and constantly evo
• raw material procuremen
and PR
• country-wide marketing
bb.czTR A I N I N G C E N T E R
have de ve lope d an easily transferable
We
r trai ning th e enti re Bageterie
system fo
Boulevard structure.
services
ma int ain con sis ten cy in the quality of products and
Training helps us
ts.
provided by all BB restauran
functional
bu ilt ou r ow n pro pri eta ry training center, including a
We have
training employees.
model of a BB restaurant for
that
ear nin g on -sit e in ou r res taurants via dedicated iPads
We also utilize e-l
tifications.
ry training courses and cer
interface with our proprieta
bb.czE X PA N S I O N 2 0 1 7–2 02 0
EUROPEAN
The plan to enter the new
markets RU
are Germany, Austria
Our current priority markets
best utilize our existing
and Hungary, where we can DE PL
logistic infrastructure.
CZ
SK
AU
HU
CURRENT MARKET
MARKET IN PREPARATION
bb.czM AST E R F R A N C H I S E
Master franchise
we seek
and non-European markets,
To expand to other European
nchise
national licenses - master fra
opportunities for establishing
nt ventures.
agreements or to develop joi
UAEOU R R O OTS ABOUT THE C O M PA N Y
O U R B A C KG R O U N D
BO UL EVAR D w as cr ea te d as a concept of
BAGETERIE ucer and
co m pa ny — a m ajor pr od
the Crocodille ČR
pre-pa ck ag ed sa nd w iche s in Europe with
supplier of
es op eratin g in m an y Eu ro pean markets.
branch
it specialized in the
nd ed in 199 0 by its ow ne r, Mr. Petr Cichoň. Initially,
The company was fou ň decided to extend its
sal e of pre -pa cka ge d san dwiches. In 2003, Mr. Cicho
production and came
Petr Cichoň ne w con cept — a fas t foo d restaurant. People quickly
ded a
owner of the company scope of activity and he ad ce sustained
ich att rac ted eve n mo re customers. The brand has sin
to like the restaurant, wh
massive growth.
nd w ic he s ar e sold every year...
Over 25 m ill io n sa
a, Croatia, and Slovenia.
bli c, Au str ia, Ge rm any, Hu ngary, Slovakia, Spain, Russi
in the Czech Repu tors.
ect ly thr ou gh ou r bra nch es or via dedicated distribu
We sell either dir
Czech Republic
cts are ma nu fac tur ed in two factories, located in the
Our produ
rmany (50 km from Berlin).
(70 km from Prague) and Ge
ys over 1000 people.
The Crocodille Group emplo
bb.czBAGU E T T E S THE F R E N C H WAY. bb.cz
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