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Competitive pricing with low food cost and low food wastage

Ingredients are prepared daily as needed, and our products are cooked to order, there is very little wastage and food costs are extremely low. We have specifically researched ideal quantities to simultaneously respond adequately to our customers’ needs and minimize the food cost for the operator. If our guidelines are respected, 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 fast casual segment.

Easy training and operation

Making crepes is not a difficult process once the person has been properly trained. Everyone can make crepes but the training makes a crucial difference in terms of quality of finished products, efficiency and good running of operations. Finally, the best part about making crepes is that it is fun!

Limited daily preparation time

Compared to others food operations, there is minimal preparation requirements, and cooking time is a maximum 4 minutes for the crepe, waffle or pancake. With the flexibility of offering half service or full-service operation, a well-trained standard operation on a busy period can run smoothly with limited staff. Generally, customers are required to order and pay at the counter before seating.

Each unit can be managed on its own independently without a central Kitchen

A versatile concept welcomed by landlords as our concept’s uniqueness adds value to an area’s tenant mix

Our concept is exportable and adaptable in a wide range of locations and situations. This is enhanced by the fact that, in most territories, we will not need expensive exhaust systems to operate our hot plates.

Limited to no direct competition

There are very few recognized names in the crepe industry. The majority of the competition does not put crepes at the centre of their concepts. Currently, there is no genuine French inspired crepes company with a franchisable system in place and a worldwide reach.

Easily adaptable to small and large footprints (Street Cafe, kiosk, and Mobile)

We promote two main business positions:
A Full Cafe concept, 1,800 to 3,000 sqft (170 to 280 sqm), usually located in streets or corner positions in malls or inside/outside location and

A Large Kiosk concept, no less than 400 sqft (37 sqm), if possible with a private area of 35 seats or more, usually located in shopping mall intersections.

In some circumstances, these two main types can be complemented by smaller kiosks or mobile units (for catering purposes) which are always linked to a bigger outlet. A van/truck-based mobile concept is also in development.