In fast food it has more than ever the wind

The franchise continues inexorably, arguably, its development in the restoration. Despite the economic crisis and difficulties of the sector, its success it is indeed not denied last year. In addition, while professionals remain cautious about the reality and the content of the resumption, projects are already for 2010 and 2011. Twenty years after the Doubin law on trade of proximity, which including clarified the responsibilities of the franchisor and the franchisee, the commercial restoration professionals point out, all the relevance of this "partnership". "". "The franchise does not a ride," said, for example, the President of the Executive Board of Buffalo Grill, Jean-François Sautereau. Together with his colleagues, Philippe Labbé, the President of the Executive Board of Serare, head of Courtepaille society, recalls that it remains "a growth relay," allowing to grow a network without too consuming resources

A "business" itself

Unanimous, chain leaders regard as it as "a profession" in itself. "It is not by default franchise", stresses, in this respect, the Director-General Del Arte (Group Duff), Antoine Barreau, which has led, since 2001, the conversion of the string of Italian in a network restoration widely franchisee. Result, Del Arte is now 88 establishments, 5 live, exploited and Antoine Barreau cache not be a goal of opening, from 2011, 20 to 25 institutions per year, including 2 or 3 own. "Branches accompany the development of the franchise network." "Must be regional bases, restaurants-schools that enable the transfer of know-how," explains the pattern of Del Arte. However, the consensus with respect to the interest of the formula must not hide substantive differences in the extent of its use.

If Group Flo - strings fossil, Maître Kanter and Tablapizza, and breweries - amplifies still pace that double in two years the number of its franchised establishments, which represents about 100 additional units, the President of the Executive Board of Léon de Bruxelles, Michel Morin, remains sceptical: "restoration is a complicated business seeking an investment Director for landing, which means the"manager"in every sense of the term." Or franchisees often delegate this responsibility to a Director who is not necessarily well guided, which is not necessarily the right information. In the end, lost heavily in operational efficiency, he explains. My dream is to have a Director of establishment becoming a franchisee. "That Buffalo Grill has managed to do," adds Michel Morin. Accordingly, Léon de Bruxelles, which has a single restaurant franchisee on a total of 56 units, "testing schemes" intermediates. "The franchise should not be a way to not invest", considers, for its part, Jean-François Sautereau of Buffalo Grill, which is even "an inconvenience" for the franchisor to "deprive himself of good sites.

Two-thirds of the Park in own

In addition, he observed, the quality of the services the franchisor implies "a level of necessary structure which can be financed only by the activity of the branches." "But the margins are low in the commercial restoration and franchise royalty rate should remain low 4 in Buffalo Grill, non-communication, Editor's note". Accordingly, President of the Executive Board, the network is "well balanced" with two-thirds of the Park in her own. A finding that Philippe Labbé, while declaring "a little more open" than previously on duty-free: its share in the Courtepaille Park, stands at 22 today (47 institutions on 216), could climb to 30 in the future, he says. Historically large franchisor, the beef appears to be the reverse path. The chain, which today comprises 62 restaurants in metropolitan France 12 own (it has also a dozen free in the DOM - TOM and abroad), invests more now, with the opening of its capital, end of 2008, with financial partners. According to its Director General, Christophe Mauxion, 90 restaurants in the hexagon bar is covered for end of 2011 "with 25-30 of the integrated Park". "". "A good balance", slips prior to ensure that the franchise "remains" the "historic trade" of the group.

In fast food, it has more than ever the wind. Thunderstrike expansion of the French subsidiary of the giant and American franchisor Subway (more than 31,000 restaurants worldwide) evidenced especially: still young operator in France - first settlement in 2001-, the chain has 62 openings last year and should achieve nearly double in 2010 to bring its fleet of 185 units today to nearly 300. A simple step. "We aim the 1,200 units by 2015", indeed announces his Director France-Italy-Spain-Portugal, Thierry Rousset.

A "share model"

For the latter, this exponential growth is a "share model": its franchise is based on "agents of development", franchisees themselves or ex-franchisés, find locations and candidates and to facilitate the network on a given area. Subway, which has cut the France in 16 areas, is also seeking 7 officers to supplement its mesh. Another significant example in the sandwich: Apple's bread. The chain, now made up two-thirds of branches of a total of 106 units, tends towards a distribution to parity. In addition, to facilitate applications, but also better compete with the rise of Subway, his leadership wants to decline a format of smaller establishments, hence a lower investment at the outset to the franchisee.

His side, group the Duff, large "pro" of the franchise, gives the kick-off to the development of its small sign bakery-sandwich the bakery of Pierre, highest of range than its big sister Brioche Dorée. This network of 10 institutions must be the subject of 5 openings free this year and "a good dozen" is announced for 2011.