Embed Size (px)
Citation preview
www.groupeflo.com
587,5 M
2011
15 M
570,8 M
2010
15,3 M
2009
525 M
0
100
200
300
400
500
600
5,9 M
Flo Group turnover progression (in millions of Euros)including the share made by franchisees (in red)
Over 44 years’ experience in themeddining, placed under the sign ofproximity, relaxation and conviviality,combined with unfailing standards inquality with respect to the serviceprovided and the food being served.
The Flo Group is France’s leadingcommercial restaurant group.
It boasts over restaurants worldwide, under multiplebrands:
The Group is established in the following countries:
Algeria, Egypt, Ivory Coast, Morocco, Belgium,Hongary, Luxembourg, Netherlands, Portugal, SpainUnited Arab Emirates, Qatar, China, Singapore,Thaïland and French Overseas Territories.
Listed on Euronext Paris, the Flo Group employsover 5,000 people, with a consolidated turnover ofabout € 587.5M for 2011.
From the opening of the first brasserie in 1968 tothis day, our Group has become France’s leader inthemed dining, playing a pioneering role in manage-ment methods.
Through its brands - Brasserie Flo, Hippopotamus,Taverne de Maître Kanter, Tablapizza and BistroRomain – the Group has experienced successfulgrowth by bringing a new approach to the diningtrade, introducing concepts based on leisure,relaxation and the enjoyment of quality.
www.groupeflo.com
Key figures for 2011Turnover: € 587.5M
9,500 employees
302 restaurants
165 held in own name
� 302 restaurants
137 franchises
A variety of brandsHippopotamus: 164 restaurants, including 72 franchisedBistro Romain: 18 restaurants, including 4 franchisedFlo Brasseries: 34 restaurants, including 18 franchisedTablapizza: 28 restaurants, including 9 franchisedTaverne de Maître Kanter: 39 restaurants, including 34 franchised15 restaurants managed through a concession scheme..
1
www.groupeflo.com 2
Our history1968
Jean-Paul Bucher purchases the Brasserie Flo.
1982The first international Brasserie Floopens in Barcelona.
1992The Flo Group purchases Hippopotamus.
1994The Flo Group signs a managementcontract deal with Disney Paris.
1998Hippopotamus signs its first international franchise.Flo Group is introduced to the secondary market.
2000Le Groupe Flo acquiert la chaîne Bistro Romain.
2006Butler and Jean-Paul Bucher quit, ceding theirshares to Albert Frère’s ans Ackermann Van arenholding compagny to the Tikehau Capital fund.Expansion resumes.Tablapizza is take over.
2007La Taverne de Maître Kanter brand is acquired.
2008International expansion resumes.
2009The Flo Group opens its hundredth franchised restaurant.
2010The Flo Group realized a turn over over € 500 MRed d’Hippo’s first opening at CNIT – La Défense , France.
2011The Flo Group opens its 300th restaurant.
www.groupeflo.com 3
Know-how andProfessionalism
You can never do enough for customers
Fully involved in being pleased to please, the spirit ofour brands can be felt now and forever in Flo Groupvenues, thus bringing to life once again the time-honoured tradition of the inns of yesteryear, whereweary travellers would come in to find rest, solaceand sustenance. It is an idea of welcome that has asmuch to do with quality fare as with generous por-tions, served with a smile. Nowadays, the samemotto, “as long as eating is fun”, is taken up by everybrand in its own way for the greatest enjoyment oftheir customers.
Professionalism – alwaysAs a franchise applicant, you are seeking the benefitof a strong reputation positioned around quality, ofdynamic communication, optimized centralised pur-chasing, and meticulous working and managementmethods. The Flo Group can offer you all of theabove keys for success through its brands. Takeadvantage of Flo Group professionalism, the hall-mark of a themed dining expert and organiser.
www.groupeflo.com
www.hippopotamus.fr
A star productAt Hippo’s, beef is at the heart of the party!Customers appreciate the great diversity found onthe menu (no less than 20 cuts of beef are listed!)and the special flavour of each piece, grilled with allof the know-how of an expert. Besides, Hippo is theonly dining brand to offer breed-specific meat to itscustomers at all times.
A friendly settingHippopotamus welcomes you into a contemporary,friendly setting. The decor combines noble materialslike wood, brick and metal. The dynamic, smilingtable hostesses, as Ambassadors of the Hippo image,provide fast service and help create an ambienceconducive to relaxation and high spirits.
4
Key figures
€308,3 M turnover, including franchises
€22,03 € average bill exc. tax
164 estaurants, including
92 held in own name
72 under franchise, including 16 abroad
www.groupeflo.com 5
www.tablapizza.fr
A friendly, country ambienceOnce inside the restaurant, you could believe you arein a country village square, sitting in the shade ofplane trees…Rustic furniture, a mezzanine reminiscent of atticsfrom bygone days, paintings, photos, folk art trinketsand items of everyday life…It has everything you need to bring to life the coun-tryside past, without the slightest pretence.
A star productAt Tablapizza’s, the specialty is Pizza, born from theSouthern French countryside, made from bread doughthat evokes in one breath the harvest, the windmills,the bags of flour and the baker’s oven.
Key figures
€35.2 M turnover, including franchises
€17,57 average bill exc. tax
28 restaurants, including
19 held in own name
9 under franchise
www.groupeflo.com 6
The brasserie spirit
Every customer is greeted with consideration by acheerful, dynamic dining room team, who saysattention to the slightest detail and is always liste-ning. That is what the brasserie spirit is all about, ablend of high spirits, local terroir flavours, friendli-ness and professionalism, giving the Flo Brasseriesthat very special ambience one loves enjoying forprivileged moments
Quality cuisineA talented master of the culinary arts, the Chefand his entire team serve a regularly renewedmenu at every sitting. Above all, the menu is asensible compromise between original recipes andtimeless specialties.
Chiffres clés
€92.9M turnover including franchises
€40,90 average bill exc. tax
34 restaurants, including
16 held in own name, with 2 abroad18 under franchise, including 6 abroad
www.flobrasseries.com
www. g ro up e flo . c om 7
(as of 03/01/2012)
144 restaurants, including 74 under franchiseParis and region: 68 restaurants, including 16 under franchise Rest of France: 76 restaurants, including 40 under franchise
28 restaurants, including 9 under franchiseParis and region: 12 restaurants, including 2 under franchise Rest of France: 17 restaurants, including 7 under franchise
26 brasseries, including 11 underfranchise Paris and region: 16 brasseries, including 5 under franchise Rest of France: 10 brasseries, including 6 under franchise
Restaurants in France
Alès
Aubagne
Auxerre
Caen
Chamblys
Sens
Haguenau
Moulins
Louvroil
Quimper
Saint Ambreuil
Narbonne
www. g ro up e flo . c om 8
Amsterdam (Netherlands) Eindhoven (Netherlands)
Maastricht (Netherlands) Den Haag (Netherlands)
Barcelona (Spain) Brussels (Belgium)Luxembourg (Luxembourg) Lisbon (Portugal)ABeijing (China)Tianjing (China)Singapore* (Singapore)
bidjan* (Ivory Coast)
Algiers (Algeria)Cayenne (French Overseas Territories)
Algiers and Alger El Biar (Algeria)
Budapest (Hongary)
Bangkok (Thaïlande) – Rama 9Bangkok * (Thaïlande) – Mega BangnaFlo
Casablanca (Morocco)Casablanca Morocco Mall (Morocco)Cairo Airport (Egypt)Moscow (Russia)Moscow Airport (Russia)Lisbon (Portugal)Doha (Qatar)Abu Dhabi Airport (U.A.E)Singapore (Singapore)Abidjan (Ivory Coast)Martinique (French Overseas Territories) Guadeloupe (French Overseas Territories) Reunion Island (French Overseas Territories) Cayenne (French Overseas Territories)
Restaurants abroad
www.groupeflo.com 9
w Optimised centralised purchasing:Enjoy the benefit of the experience and know-howof “Convergence Achats” (Purchasing Convergence).This organisation specialises in food and beveragepurchasing, and it will help you optimise your purchasing and ensure the quality of all productsused in your restaurant.
w An explicit franchise contract• Specifies commitments for members and franchisers
• Specifies the terms of membership
• Specifies all of the demanding operational criteria that will ensure we preserve the reputationand quality of our brand and concept
w Flexible, responsive communication,thanks to our secure extranet site, devoted to our international partners.
w Brand exclusivity:• Exclusive right of use within a given country
• The possibility of creating, developing and managing a concern under the franchise brand
w A concept and substantial know-how:• All significant brand concept elements are described in a set of know-how manuals that define the main theoretical components of thatknow-how: brand concept history and description,communication and marketing, human resources,dining-room modus operandi, kitchen modus operandi etc.
• Ongoing know-how updates
• Franchisees are handed the modules once theyhave signed the franchise contract
Franchise benefitsIn either Group brand, the franchiser shall guarantee to the member the following:
www.groupeflo.com 10
w Brand know-how transfer
w Assistance provided duringthe opening phase (3 weeks)by a dedicated team sent from France
w Marketing support in developinga marketing plan for the restaurant
w Private access to our website, including all downloads for Flo Group brand know-how
w Ongoing relationship and support throughout the partnership, in bothoperational and organisational terms
w Direct, one-to-one contact with the International Manager.
w Assistance duringthe pre-opening phase:• Location• Architect • Supply Chain & Suppliers• IT System• Recruitment• Training
w Training sessions for restaurant managers, held in France (4 weeks)
w Operations-related support:• Menus• Offers• Translation• Technical sheets • Key indicators
w Technology transfer with respectto main equipment and products.
Entry rightsfor a direct franchise include:
www.groupeflo.com 11
Ongoing post-opening assistance• Our franchise operational and technicaladvisers will monitor know-how implementation.
• The concept will be developed and updated to meetdemand and respond to the latest culinary trends.
• We shall perform mystery shopping visits atyour restaurant.
• A management extranet will be available toyou, with online access to know-how manuals,product technical sheets, as well as onlinecustomisation and ordering of menus andvarious communication media.
• Quality 100, a quality-control tool, will helpsupervise the proper application of Groupknow-how.
Assistance in defining your project• Assistance in defining your project
• Validating your location
• Validating your financial plan
• Validating your people project
Pre-opening support• Setting up a forecasting schedule andidentifying the tools required
• Providing support and monitoring compliancein implementing the concept
• Providing support in hiring, and in setting upthe restaurant,
• Establishing the opening training plan
• Know-how transfer
Support and assistanceCreating and then managing a themed restaurant requires a certain degree ofpreparedness; this is the why we shall provide you with step-by-step assistancein achieving a successful project.
Number of restaurants 164 34 28
including own-name in France 92 16 18
including franchised in France 56 12 9
including abroad/FOT 16 8 -
Settings per day 292 240 196
Average bill, exc. tax 22.18 40.90 17,57
Minimum building surface 300 sq. m. 400 sq. m. 400 sq. m.
Min. land surface 2500 sq. m. no buildings 2,500 sq. m.
Contract duration 10 years 10 years 10 years
Direct franchise agreement 100,000 100,000 100,000
Royalties - - - 5% of turnover exc. tax - - -
Local advertising participation of 1% of turnover exc. tax
Compulsory training plan - - - - 4 weeks in France - - -
www.groupeflo.com 12
Development process
Complete the expression of initialintent form and prepare a business projectand a project feasibility study.
• Sign Non-Disclosure Agreement
• Present legal and commercial terms of the franchise contract
• Location assessment is performed by a specialised, reputable company
• Send in final feasibility study and overall project assessment, including preliminary budget and opening budget
• Visit sites and countries, conduct commercial and legal negotiations
• Establish Terms and Conditions agreement
• Sign the Franchise Contract
• Pay the entry fee
Audit applicant company
Verify information sent inand past history, and assess feasibility study.
Perform due diligence
No
No
Yes Refusalletter
Yes
www.groupeflo.com 13
Pre-opening / Post-opening processand support
Approve the site according to technical criteria
Pay technical support fees (Architect, Market Study etc)
Architect teams produce elevation blueprintsand cross-sections
Visit the selected site
Approve companies 8 to 25 weeks for building and indoor layout works
Order indoor furniture, as well as large and small equipment
Staff recruitment phases:
• Staff recruitment phases:
• Hire supervisory and non-supervisory staff
• Supervisory staff training in France for 6 weeks
• Non-supervisory staff training on site
• Pre-opening operational support
• Partial opening• Official restaurant opening Post-opening support
Perform site review
www.groupeflo.com
YOUR CONTACTS w France: Gilles BAUMANN
w International: Yves GASPARD
w TOUR MANHATTAN5/6 PLACE DE L’IRIS92095 PARIS LA DEFENSE CEDEX - FRANCE
w Phone: +33 (0)1 41 92 29 54
w Fax: +33 (0)1 41 92 31 29
w Email: [email protected]
w Email: [email protected]
w Mobile phone: + 33 (0)6 26 17 33 08
w www.groupeflo.com
14
