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competitive pricing with low food cost

Ingredients are prepared daily as needed, and our products are cooked to order.  We have researched ideal on-hand quantities to respond to our customers’ needs and minimize the food cost for the operator. If our guidelines are followed, it is a win-win situation for everyone. In the end, we strive to have as low a food cost as possible, since we realize its critical impact on profit margins and franchisees’ satisfaction. This enables us to maintain very competitive pricing and to position ourselves within the quick service segment.

crêpe creation

Anyone can make crepes, however, proper training makes a difference in the quality of the finished product and the efficiency of the operation.  The best part about making crepes, is that it's fun!

efficient operations

Compared to other food service operations, there are minimal preparation requirements with a maximum cooking time of 8 minutes for any crepe.  The quick service model provides maximum flexibility.  A well-trained operation during a busy period can run smoothly with limited staff. Generally, customers are required to order and pay at the counter before seating.

a versatile concept

Our concept is welcomed by landlords as it's uniqueness adds value to an area’s tenant mix.  It's adaptable in a wide range of locations and situations. This is enhanced by the fact that, in most territories, we do not need expensive exhaust systems to operate our hot plates.

easy adaptability

A Café concept that is 1,200 to 2,000 sq ft and is stand-alone or located on shopping center endcaps.
Generally features an outdoor patio to enhance the European aesthetic.

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Interested in becoming a franchisee?

Click Here or call 713-485-4122