Bakery Franchise opportunities

Upon welcoming you to our franchise family, our operational team will provide the personalized support to start your franchise business journey.
The financial investment to successfully operate a Délifrance franchise varies by market and will depend on factors such as:

Cost of real estate.
Size and type of store.
Construction costs in the market.
Labor and operating expenses in the market.
Availability of local ingredients and importation costs.
The 2 strategic formats developed by Délifrance are The Comptoir and The Bakery restaurant.
The comptoir is an express food corner. The layout is adapted for consumption at the counter/ bar or to Grab & Go.
The Bakery restaurant is a French bistro and bakery, serving breakfast to dinner. An “Atelier de creation” shows the French bakery know-how.

Multi-unit master franchising support

S1: Feasibility Studies Product supply

Site Assessment (following approval from the DFI)

S2: Project Development

Project design

Product mapping & menu engineering

Technical/ equipment specifications

Construction and shop fittings

S3: Training & Staff Recruitment

Pre-opening preparation of restaurant/ bistro café

Academy training

On-site training (duration subject to location, shop size and individual requirements)

The franchisor’s support

Délifrance brand name registration and concept

Two sets of manuals

MANOR (Manual of organization): Set of organization manuals for the Master Franchise holder.

MANOP (Manual of operation): Set of operations manuals covering everything from sites selection criteria, opening, technics and SOP, marketing and communication, finance and reporting. The MANOP is also the platform and tool for the training.

Training

Included in the fee except for traveling expenses.

Duration is for 2 weeks in France, at:

Our bakery school and Atelier des chefs.

On site in Europe.

The opening of the local pilot store.

Architecture, design and equipment

Included in the fee.

We advise on layout and design of the stores.

We provide an Archi Book and graphic charts which encompasses all the directives for interior design, hardware etc.

We will also forward you an equipment list. We advise you to follow guidelines on equipment such as ovens because of the importance for the baking quality of our products.

All the equipment and design material can be sourced locally.

Menu and NDP

We provide a standard menu which can be locally adapted accordingly to cultural and consumer preferences.

Supply chain

The Délifrance frozen product range would be available to purchase from a local wholesaler/ importer for distribution to the outlets.

All other food, raw materials and drinks/ coffee can be sourced locally.

Ongoing support

Délifrance team will always provide you its support if needed (best practices, advices, …).

The team will visit your territory twice a year.

Marketing and promotional tools are provided in order for you to be responsible for your local store marketing.

Outlet audits are organized.

A Mystery Guest System throughout the year is implemented.

Reporting and KPI

We provide templates but no IT system for monthly reporting.

French Bakery Franchise opportunities