www.bb.cz

BAGETERIE BOULEVARD is a modern, fast-growing chain of fast-food

restaurants. It is based on assortment of fresh baguettes prepared for

order of customer.

BAGETERIE BOULEVARD is a concept of fast-food restaurants operating

without waiting sta for busy, working people in cities. For people

who, despite being in a rush, do not intend to make compromises and

wish to enjoy a high quality, fresh and healthy product in a stimulating

environment in which they feel comfortable.

WHO ARE WE?

March opening of rst restaurant in Ostrava,NC Nov Karolina

2012

Bageterie Boulevard was founded more

than 10 years ago. The mission was to

present our costumers perfect quality

in crispy baguette.

Bageterie Boulevard is our pride, it is

our child, we have it as an only child

and therefore forgive him a lot. After

more than eight years in this business

we have learned a lot. We believe

the product quality cannot be moved

substantially higher.

We try to improve everything every

time and we belive our restaurants are

growing-up every day.

Pierre Miette and Francouise Beurere leaving redaction and founding Bulangerie de Boulevard.

Opening of rst restaurant Boulevard Crocodille Praha 6, Vtzn nm.

Creation of new fast food chain conceptOpening of second restaurant, Vodikova street, Praha 1

Restaurants Po, NC Arkdy, NC Flora and rst restaurant out of capital city in Liberec

Restaurant BB Karln

Restaurants BB centrum Beta, BB Koruna a NC METROPOLE Zlin ( rst franchise unit)

January completion of contracts and preparation for opening of four new franchise unit

1940

2003

2005

2008

2010

2011

2012

WHO ARE WE?

13 BAGETERIE BOULEVARD restaurants are currently open,

predominantly in Prague, in which we serve more than two million

customers per year.

BAGETERIE BOULEVARD employs almost 250 people.

BAGETERIE BOULEVARD is part of the company Crocodille R,

a producer and distributor of fresh and packaged baguettes

and sandwiches in central Europe region (Czech Republic, Hungary,

Austria and Germany) where Crocodille employs more than

700 people.

The company Crocodille R has a history which dates back over

20 years and is a holder of the highest quality certi cates HACCP,

IFS and BRC.

The annual turnover of BAGETERIE BOULEVARD

is 13 million CZK per month.

WHO ARE WE?

14 flavour variations (12 standing and 2 seasonal)

in four types of bread

side dishes patatas, soups, small salad

breakfast o er sweet and savoury menu with co ee

and tea, yoghurts and fresh juices

vegetable salads

desserts and other sweet products

several types of co ee

served in porcelain

or in paper take-away cups

cold drinks

ice cream

ASSORTMENT SALTY 79 K

erstv mozzarella, cherry rajata,

listov zelenina, krutony, mrkev

CAPRESE

tuk, vejce, cherry rajata, listov zelenina, fazolov lusky, brambory

NICOISE

listov zelenina, peen losos,

radichio, peen paprika,

praen sezam

S PEENM LOSOSEM

hoicovo-medov, jogurtov, balsamico

DRESINK 8 K

salatyMB_601x830mm.indd 1 20.2.2012 11:19:53

BAKED BAGUETTES

Six types of baked baguettes in four types

of bread according to your choice.

FRESH BAGUETTES

Six types of fresh baguettes in four types

of bread according to your choice.

SIDE DISHES

Several types of side dishes:

PATATAS with home-made dressing

GARDEN SALAD

SOUP (according to daily o er)

Side dishes are sold separately,

or together with baguettes

at a discount price.

PEENPATATAS S DOMC TATARKOU

39 Kv menu 29 K

ICE TEA37 Kv menu 27 K

POLVKA DNE 37 K

v menu 27 K

ZAHRADN SALT

39 Kv menu 29 K

PLOHYDO MENU

PLOHY_601x830mm_eden.indd 1 20.2.2012 13:51:44

BON PETIT

Small meals for gently price.

VDEK - grilled sausages with bacon, chedar and onion

KUEC MINIBAGETKA - chicken steaks, green salad,

tartar sauce, sweet chilli sauce

Bageterie Boulevard prepares new sales form - SELLING CART

offering fresh baguettes, salads, desserts and drinks.

Products will be prepared on demand and distribuded

close to Bageterie Boulevard restaurants and in big o ice

centers.

Unique concept of delivery system emphasizes quality

and freshness of products and helps to keep high diet

standard of busy employes in theese o ice centers.

Regular daily delivery:

Caterring on meetings

Distribution of pre-order products

Fresh lled baguettes

Cold and hot drings

Salads

Deserts

NEW SALES FORMS

VEGETABLE SALADS

We prepare several types of fresh salads.

CAPRESE

NICOISE

CAESARS

WITH BAKED SALMON

GARDEN SALAD AS SIDE DISH

DESSERTS AND OTHER SWEET PRODUCTS

Selection from a variety

of home-made sweets:

Raspberry or chocolate TIRAMISU

TRUFFLE

MUFFIN in various flavours

BROWNIE

FLAPJACK

MUESLI BARS

FLAPJACKoatflakes, honey and fruit

Original belgium chocolatewith quality sugar cane.

BROWNIE

27 K

ESPRESSO

CAPPUCCINO

LATT

MACHIATTO

AJ (black, green and fruit)

HORK OKOLDA (in winter season)

LEDOV KVA (in summer season)

HOT DRINKS

After complex testing and tasting coffee,

we developed our own blend of coffee

prepared by specially trained barista.

ICE TEA

LEMONADE

STRAWBERRY SHAKE

STRAWBERRY SORBET

FRESH JUICE

SMOOTHIE

ORANGE JUICE

COLD DRINKS(in summer season)

37 K

ICE COFFEE

ICE LATT

ICE COFFEE(in summer season)

ICE COFFEE59 K

s okoldou

ICE LATT69 K

s hokou mandl

LEDOV KVY

ice_coffee+latte_MB_617x860mm_vodickova.indd 1 25.6.2012 11:03:28

FREDDO

STRAWBERRY SHAKE

ICE CREAM

Our breakfast menu (sweet and savoury) is enjoyed by an ever-widening

circle of customers. Fast and fresh, to eat in or take away.

BREAKFAST MENU

Discount seasonal menu

New flavours for every season

Prepared by poffessional famous cooks

SEASONAL MENU

Seasonal menu is prepared by poffessional famous

cooks. Bageterie Boulevard co-operates with

prestigious cooks to prepare fillings of seasonal

menu baguettes. We try to choose new unusual

ingredients and to combine it into new tastes (in

Spring Chef menu you can find lamp kofta and

baked apples with rum glac as dessert) unusual

for fast food chains.

a PATATASnebo POLVKY

vetn ICE TEA 0,4 l

ZIMN CHEF MENU

V prvn ad jsem se snail uspokojit zkaznka chut.

Kombinace jednotlivch surovin jsou ladny s ohledem

na zimn obdob. Krli i krt maso pat mezi velmi

kvalitn suroviny. Koenno-ovocn chut rozehraj

chuov pohrky a zahej v nepznivm poas.

Tak pispvaj k celkov psychick

pohod, prozrazuje fkucha

Roman Dolej, jak postupoval

pi sestavovn menu.

sestaven zkuenm fkuchaem Romanem Dolejem

marinovan krli hbet, brie, brusinkov omka, dijonesa

DIJONSK

129 K

menupeen sekan, volsk oko, ementl, okurka,hoin majonza

BAVORSK

119 K

menu

CHEF SPECIAL

nyn za

mb_chef_special_522x750_zlicin.indd 1

mb_chef_special_522x750_zlicin.indd 1

29.12.2011 15:10:45

pipravil fkucha David aek

JEMNEMLOVKAs mandlemi a rumovm glaz

29 K

SALT ORIENTroastbeef, cizrna, sms listovch salt,okurka, raje, mrkev, ern sezam,zzvorov dresink89 K

CHEF SPECIAL

MAROCKCIZRNOV

s chorizovm zkladem, rajatovmi chipsy a krutonky

49 K

chef_special_A3.indd 1hef_special_A3.indd 1

13.3.2012 16:50:47

An information bulletin is published in

two forms, sent out by e-mail or printed.

The printed version is available in

the individual restaurants and is also

distributed by our news vendors at

selected locations (entrances to Metro

stations etc.)

JOURNAL

Regular 14-day special o er on selected

baguettes is combined with tabloid article

on actual theme, as satire on usualy politic

or social themes.

Passages from article are main promotional

element in interiors and exteriors of our

restaurants.

SPECIAL OFFER

" RTOVYPL NYVEEJN

#OVsECHNOCHYSTALBVALMINISTRTento tden vcarsk bageta

za naplnovanou cenu 69 K

Branded porcelain cups, bags, paper cups

with cuted articles as a graphic elements

are connected with design and visual identity

of Bageterie Boulevard.

BTL + PACKAGING

Cross promo programme of connection of ski

areal Snowhill and Bagetrie Boulevard.

ACCIDENTAL PROMOTION

)-%*+1*:'-6(%;

8$

Bageterie Boulevard is general partner

of festival of dokumentary movies Jeden

svt (One World). Theme of festival is ght

for human rights. Festival is takes place

throughout whole Czech Republic.

We are proud partner of this festival, it

means we do not take this partnership

lightly, because this sponsoring is not only

marketing tool for us.

SPONZORING

Poznejte, jak chutn ivot v problmovch zemch. Pijte do kina na lmy v rmci projektu Jeden svt na tma: Protesty, nepokoje, revolta. Nestjte stranou a zaujmte postoj. Aspo na dva tdny.

www.bagetelizace.cz Hrd partner Jednoho svta

menu

ekonomick krize, bankrot, ochromen sttn sprva

ECK

Poznejte, jak chutn ivot v problmovch zemch. Pijte do kina na lmy v rmci projektu Jeden svt na tma: Protesty, nepokoje, revolta. Nestjte stranou a zaujmte postoj. Aspo na dva tdny.

www.bagetelizace.cz Hrd partner Jednoho svta

menu

omezen svobod, nsil, tyranie

SYRSK

NKTER VCI NELZE BAGETELIZOVAT.

Protesty, nepokoje, revolta. 6 15. 3. 2012

Pijte do kina zakusit, jak chutn ivot v problmovch stech svta. Nestjte stranou a zaujmte postoj aspo na dva tdny. Ke kadmu lstku na festival Jeden svt dostanete kupon na bagetu zdarma.

Hrd partner Jednoho svtawww.bagetelizace.cz

For the rst time the International Film

Festival Karlovy Vary have o icial partner

in the sphere of food. This years festival

Fest-Food has become Bageterie Boulevard.

We opened the restaurant with eighty

seats during the festival in front of Hotel

Thermal.

We prepared special festival menu, limited

edition of T-shirts and also BB-wall, where

lm fans share their stories, experiences

and emotions.

SPONZORING

O er for our regular customers

every fth baguette half price.

The loyalty programme is currently

enjoyed by over 12 000 registered

customers.

LOYALTY PROGRAMME

Not only with food is man alive.

Bageterie boulevard supports culture.

For this reason we have established

long-term co-operation with theatres

and cinemas in the form of o ers

of discounts and privileges.

CULTURE

Pi nkupu vstupenek do naeho kina obdrte

slevu 25 %

do restaurace BAGETERIE BOULEVARD na cel jed

en nkup.

nco navc

a dle

Pi pedloen tenky z n

kupu

v BAGETERII BOULEVARD zs

kte 50% slevu

na vstupenky do naeho ki

na.

FRANCHISING

Bageterie Boulevard can also be operated by franchisees - existing branches as well as new restaurants developed together with the candidate.

The existing established restaurant is an low-risk investment for the franchisee as he knows the history of trade turnover, operating costs and pro t. With this acquisition, franchisee receives license for 10 years with an option for another 10 years and becomes owner of all facilities of the establishment. Franchisor is the tenant of sales area. As the owner of the establishment franchisee pays 5 % of monthly turnover as franchisee fee and 3 % of monthly turnover as a marketing fee to Bageterie Boulevard concept.

The newly opened restaurant is a investment based on the sales area and type of restaurant. There franchisee pays the costs associated with construction equipment and restaurant. The advantage is the brand-new equipment in the warranty time and opportunity to participate in the design of the restaurant. The location of new restaurant is very important and has to be result of an agreement between franchisee and Bageterie Boulevard, because correct location is fundamental to successful operation of the Bageterie Boulevard restaurant. And at the same as existing restaurant,

franchising.bb@boulevard.cz

Marek Dian

mdian@crocodille.com

with newly opened branch, franchisee receives license for 10 years with an option for another 10 years and becomes owner of all facilities of the establishment. Franchisor is the tenant of sales area. And As the owner of the establishment franchisee pays 5 % of monthly turnover as franchisee fee and 3 % of monthly turnover as a marketing fee to Bageterie Boulevard concept.

Both types of restaurants can be operated as soft-franchise. In this case there are no initial investment because restaurant itself remains the property of Bageterie Boulevard. Soft franchisee pays franchise and marketing fees and also additional charge for restaurant equipment (it can be half of its pro ts). But his initial investment is minimum in comparison with the classical franchise.

In all cases is necessary to ensure the franchise for the purchase of licenses, sta training, support for local advertising campaigns and in some cases it would be good to have cash flow with nancial support in the rst few months. Before the acquisition of restaurant all franchisees pass adaptation plan with the three-month under supervision.

More detailed information not only about

our product assortment is available on our website

www.bb.cz

MORE ABOUT US

OUR TRUE STORY

The brand concept is based on

the ctional historical story of

the tabloid genre, supported

by vintage photos.

Distribuce novin zaala na jae 1946 i leteckou cestou.

Pierre Miette a Francoise Beurre opout 25. z 1940 redakci.

Nakldn erstvch baget ped Boulagerie Bouleva

rd.

Djiny bulvru sahaj do dob nacistic-k okupace. Do dob, kdy celou Pa postihl pln zkaz vydvn novin a uzaven vech novinovch redakc, co znamenalo pro vtinu novin ztrtu zamstnn. Dva z nich, Pier-re Miett e a Francoise Beurre, pra-cujc do t doby v mal redakci de-nku JOURNAL DHIER, se museli zat ivit jinak. A tak pijali prci v pekastv vzdlenm pr krok od zaven redakce. Tomu se odedvna kalo Boulangerie Boulevard, kvli jeho polozce na rohu dvou hlavnch ulic. Zanedlouho si vimli, e zkaz-nci, kte ekaj ve front na erstv peivo, velmi asto probraj rzn historky o dn na ulici. A npad byl tu! Co je lep pro psan a publikov-n lnk vce ne papr, do kterho se odedvna bal v pekastv ers-tv peivo? A tak, zatmco pes den v krmku prodvali, pes noc sepiso-vali a tiskli to, co za cel den pochytili za pultem od zkaznk. K tisknut si

sestrojili primitivn tiskask strojek, kter sestval z vaniky na inkoust a jednotlivch slov. Ta si pipravova-li z pouitch cukrskch formiek. Museli jich pouvat jen velmi omeze-n poet, ale na psan krtkch ln-k, informac z druh ruky a drobnch anekdot to stailo. Lid si navc jejich jednoduch sloh oblbili a obaly baget se tak na krtkou dobu staly jedinm necenzurovanm zdrojem informac pro mstn obany. Po vlce si Pierre a Francoise otevraj vlastn redakci a 1. ledna roku 1946 vychz jejich prvn slo jednostrnkovho pltku. Ten byl pro sv, v t dob ojedinl, zamen na mstn afrky, dky zce-la neobvyklmu formtu, nadmrn velikosti nadpis a velmi omezenmu potu pouvanch slov, povaovn za prvnho pedstavitele novho tiskov-ho nru. Ne nhodou dostal jmno po pekastv, kde to vechno zaalo ...a tak vznikl prvn bulvr.

Z historie vme, e vznik bulvrnho nru je spojen s tradic baget. Jak to tenkrt vlastn bylo?

Znte djiny bulvru?

TYPES OF RESTAURANTS

Restaurant (flag ship store)

Food court

Take - Away restaurant (High street)

Mobile sales (cart BBbuf)

Drive

approximate investment costs of each type:

Restaurant (flag ship store) 6,5 mil. CZK

Food court 3,4 mil. CZK

Take - Away restaurant (High street) 3,4 mil. CZK

Mobile sales (cart BBbuf) 4,2 mil. CZK

Drive 8-11 mil. CZK

FLAG SHIP STORE

RESTAURACE BB BETA

Sales area 98 m2, 25 seats.

BB Vodikova, Praha 1 - Sales area 290 m2, 65 seats.

BB Po, Praha 1 - Sales area 182 m2, 55 seats.

BB Karln, Praha 8 - Sales area 155m2, 50 seats

BB Eden, Praha 10 - Sales area 80 m2, 45 seats.

BB Dejvick, Praha 6 - Sales area 120 m2, 65 seats.

FOOD COURT ZLIN

NC METROPOLE ZLIN

Sales area 50 m2.

NC Arkady, Praha 4 - Sales area 62 m2.

NC Palc Flora, Praha 3 - Sales area 55 m2.

HIGH STREET

palc Koruna, Praha 1

DRIVE

Complete o er BAGETERIE BOULEVARD,

for drive, restaurant and relaxation zone

for drivers.

Land area 2 100 m2, buit-up area 230 m2,

front garden 70 m2, 15 20 park places.

comming soon

The best way to learn about our restaurants is by visiting

them in person.

Our currently operating restaurants are as follows:Praha 6 Dejvice Vtzn nmst 14 open since 12/2003

Praha 1 Vodikova 21 open since 9/2005

REFERENCES

Praha 3 Palc Flora Vinohradsk 151 open since 4/2008

Praha 1 Dm U Hjk Na Po 42 open since 11/2008

REFERENCES

Liberec Prask 21 open since 10/2008

Praha 4 Arkdy Pankrc open since 11/2008

Praha 8 Karln, Thmova 22 open since 9/2010

Praha 1 Palc Koruna open since 7/2011

Praha 4 BB Centrum Brumlovka open since 6/2011

Praha 5 NC Metropole Zlin open sice 7/2011 (franchise unit)

REFERENCES

Praha 10 Vrovice, NC Eden open since 12/2011

Ostrava Food Court Nov Karolna open since 3/2012

COMING SOON:

Nrodn t., Praha 1 Hradec Krlov Food Court Futurum Plze Food Court Olympie

Jitka Remsov

executive director, e-mail: jremsova@bb.cz

Michal Dyml

investments, construction, e-mail: mdyml@bb.cz

Marek Dian

franchising, expansion, e-mail: mdian@bb.cz

www.bb.cz

CONTACTS