www.groupeflo.com Over 42 years’ experience in themed dining, placed under the sign of proximity, relaxation Key figures and conviviality, combined with unfailing standards in quality with respect to the service for 2009 provided and the food being served. Q Turnover: Û364.5M The Flo Group is France’s leading commercial Q Flo Group franchisees made restaurant group. a turnover of Û160.5M 8,678 employees It boasts over 260 restaurants worldwide, under 284 restaurants multiple brands: 174 held in own name 110 under franchise The Group is established in the following countries: Algeria, Morocco, Egypt, Cyprus, Russia, Q A variety of brands Netherlands, Luxembourg, Portugal, United Arab Emirates, Qatar, Singapore, Ivory Coast and French Hippopotamus: 131 restaurants, including 51 franchised Overseas Territories. Bistro Romain: 32 restaurants, including 3 franchised Flo Brasseries: 29 restaurants, including 13 franchised Listed on Euronext Paris, the Flo Group employs Tablapizza: 25 restaurants, including 9 franchised over 8,678 people, with a consolidated turnover Taverne de Maître Kanter: 37 restaurants, of about ¤364.5M for 2009, while franchisees including 32 franchised Û across all brands made a turnover of 160.5M. 18 restaurants managed through a concession scheme. From the opening of the first brasserie in 1968 to this day, our Group has become France’s leader e389,5 M in themed dining, playing a pioneering role in e380 M management methods. 400 e348,5 M Through its brands - Brasserie Flo, 350 Hippopotamus, Taverne de Maître Kanter, Tablapizza and Bistro Romain – the Group has 300 experienced successful growth by bringing a 250 new approach to the dining trade, introducing concepts based on leisure, relaxation and 200 the enjoyment of quality. e123 M 150
100 e54 M e45,4 M 50
08 007 20 2006 2
Flo Group turnover progression (in millions of Euros), including the share made by franchisees (in red).
www.groupeflo.com 1 Our history
Q 1968 Jean-Paul Bucher purchases the Brasserie Flo.
Q 1982 The first international Brasserie Flo opens in Barcelona.
Q 1992 The Flo Group purchases Hippopotamus.
Q 1994 The Flo Group signs a management contract deal with Disney Paris.
Q 1998 Hippopotamus signs its first international franchise. Flo Group is introduced to the secondary market.
Q 2006 Butler and Jean-Paul Bucher quit, ceding their shares to Albert Frère’s CNP holding company and to the Tikehau Capital fund. Expansion resumes. Tablapizza is purchased.
Q 2007 La Taverne de Maître Kanter brand is acquired.
Q 2008 International expansion resumes.
Q 2009 The Flo Group opens its hundredth franchised restaurant.
www.groupeflo.com 2 Know-how and Professionalism
You can never do enough for customers Fully involved in being pleased to please, the spirit of our brands can be felt now and forever in Flo Group venues, thus bringing to life once again the time-honoured tradition of the inns of yesteryear, where weary travellers would come in to find rest, solace and sustenance. It is an idea of welcome that has as much to do with quality fare as with generous portions, served with a smile. Nowadays, the same motto, “as long as eating is fun”, is taken up by every brand in its own way for the greatest enjoyment of their customers.
Professionalism - always As a franchise applicant, you are seeking the benefit of a strong reputation positioned around quality, of dynamic communication, optimised centralised purchasing, and meticulous working and management methods. The Flo Group can offer you all of the above keys for success through its brands. Take advantage of Flo Group professionalism, the hallmark of a themed dining expert and organiser.
www.groupeflo.com 3 www.hippopotamus.fr
A star product At Hippo’s, beef is at the heart of the party! Customers appreciate the great diversity found on the menu (no less than 21 cuts of beef are listed!) and the special flavour of each piece, grilled with all of the know-how of an expert. Besides, Hippo is the only dining brand to offer breed-specific meat to its customers at all times.
A friendly setting Hippopotamus welcomes you into a contemporary, friendly setting. The decor combines noble materials like wood, brick and metal. The dynamic, smiling table hostesses, as Ambassadors of the Hippo image, provide fast service and help create an ambience conducive to relaxation and high spirits. Key figures
Q e183.8M turnover, excluding franchises
Q e20 average bill exc. tax
Q 131 restaurants, including
Q 80 held in own name
Q 51 under franchise, including 16 abroad
www.groupeflo.com 4 www.tablapizza.fr
A friendly, country ambience Once inside the restaurant, you could believe you are in a country village square, sitting in the shade of plane trees… Rustic furniture, a mezzanine reminiscent of attics from bygone days, paintings, photos, folk art trinkets and items of everyday life… It has everything you need to bring to life the countryside past, without the slightest pretence.
A star product At Tablapizza’s, the specialty is Pizza, born from the Southern French countryside, made from bread dough that evokes in one breath the harvest, the windmills, the bags of flour and the baker’s oven.
Key figures
Q e18.7M turnover, excluding franchises
Q e16 average bill exc. tax
Q 25 restaurants, including
Q 16 held in own name
Q 9 under franchise
www.groupeflo.com 5 www.flobrasseries.com
The brasserie spirit Every customer is greeted with consideration by a cheerful, dynamic dining room team, who pays attention to the slightest detail and is always listening. That is what the brasserie spirit is all about, a blend of high spirits, local terroir flavours, friendliness and professionalism, giving the Flo Brasseries that very special ambience one loves enjoying for privileged moments.
Quality cuisine A talented master of the culinary arts, the Chef and his entire team serve a regularly renewed menu at every sitting. Above all, the menu is a sensible compromise between original recipes and timeless specialties. Key figures
Q e71.3M turnover
Q e38 average bill exc. tax
Q 29 restaurants, including
Q 16 held in own name, with 1 abroad
Q 14 under franchise, including 7 abroad
www.groupeflo.com 6 Restaurants in France (as of 03/01/2010)
131 restaurants, including 51 under franchise 25 restaurants, including 9 under franchise Paris and region: 58 restaurants, Paris and region: 11 restaurants, including 14 under franchise including 2 under franchise Rest of France: 63 restaurants, Rest of France: 14 restaurants, including 27 under franchise including 7 under franchise
21 brasseries, including 7 under franchise Paris and region: 11 brasseries, including 2 under franchise Rest of France: 10 brasseries, including 5 under franchise
www.groupeflo.com 7 Restaurants abroad
Algiers and Alger El Biar (Algeria) Amsterdam (Netherlands) Casablanca (Morocco) Eindhoven (Netherlands) Cairo Airport (Egypt) Maastricht (Netherlands) Moscow (Russia) Barcelona (Spain) Moscow Airport (Russia) Brussels (Belgium) Lisbon (Portugal) Luxembourg (Luxembourg) Cyprus (Cyprus) Lisbon (Portugal) Doha (Qatar) Abidjan (Ivory Coast) 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)
www.groupeflo.com 8 Franchise benefits In either Group brand, the franchiser shall guarantee to the member the following:
Q Brand exclusivity: Q Optimised centralised purchasing: • Exclusive right of use within a given country Enjoy the benefit of the experience and know-how of “Convergence Achats” (Purchasing Convergence). • The possibility of creating, developing and This organisation specialises in food and beverage managing a concern under the franchise brand purchasing, and it will help you optimise your purchasing and ensure the quality of all products Q A concept and substantial know-how: used in your restaurant. • All significant brand concept elements are described in a set of know-how manuals that Q An explicit franchise contract define the main theoretical components of that • Specifies commitments for members and know-how: brand concept history and description, franchisers communication and marketing, human resources, dining-room modus operandi, kitchen modus • Specifies the terms of membership operandi etc. • Specifies all of the demanding operational • Ongoing know-how updates criteria that will ensure we preserve the reputation and quality of our brand and concept • Franchisees are handed the modules once they have signed the franchise contract Q Flexible, responsive communication, thanks to our secure extranet site, devoted to our international partners.
www.groupeflo.com 9 Support and assistance Creating and then managing a themed restaurant requires a certain degree of preparedness; this is the why we shall provide you with step-by-step assistance in achieving a successful project.
Q Assistance in defining your project Q Ongoing post-opening assistance • Assistance in defining your project • Our franchise operational and technical • Validating your location advisers will monitor know-how implementation. • Validating your financial plan • The concept will be developed and updated to meet • Validating your people project demand and respond to the latest culinary trends. Q • We shall perform mystery shopping visits at Pre-opening support your restaurant. • Setting up a forecasting schedule and identifying the tools required • A management extranet will be available to you, with online access to know-how manuals, • Providing support and monitoring compliance product technical sheets, as well as online in implementing the concept customisation and ordering of menus and • Providing support in hiring, and in setting up various communication media. the restaurant, • Quality 100, a quality-control tool, will help • Establishing the opening training plan supervise the proper application of Group • Know-how transfer know-how.
Number of restaurants 131 29 25 including own-name in France 80 16 16 including franchised in France 517 9 including abroad/FOT 16 7 - Settings per day 297 313 208 Average bill, exc. tax e19.66 e38.65 e16.01 Minimum building surface 400 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 e100,000 e100,000 e100,000 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 10 Entry rights for a direct franchise include:
Q Assistance during Q Brand know-how transfer the pre-opening phase: • Location Q Assistance provided during • Architect the opening phase (3 weeks) • Supply Chain & Suppliers by a dedicated team sent from France • IT System • Recruitment • Training Q Marketing support in developing a marketing plan for the restaurant Q Training sessions for restaurant managers, held in France (4 weeks) Q Private access to our website, including all downloads for Flo Group Q Operations-related support: brand know-how • Menus • Offers Q Ongoing relationship and support • Translation throughout the partnership, in both • Technical sheets • Key indicators operational and organisational terms
Q Technology transfer with respect Q Direct, one-to-one contact with to main equipment and products. the International Manager.
www.groupeflo.com 11 Development process
Complete the expression of initial Verify information sent in intent form and prepare a business project and past history, and assess and a project feasibility study. feasibility study.
Audit applicant company Perform due diligence
Yes No Refusal letter
• Sign Non-Disclosure Agreement • Present legal and commercial terms of the franchise contract No • Location assessment is performed by a specialised, reputable company
Yes
• 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 •Paythe entry fee
www.groupeflo.com 12 Pre-opening / Post-opening process and support
Visit the selected site
Approve the site according to technical criteria Perform site review
Pay technical support fees Architect teams produce elevation blueprints (Architect, Market Study etc) and cross-sections
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
www.groupeflo.com 13 YOUR CONTACTS
Q France: Gilles BAUMANN
Q International: Yves GASPARD
Q TOUR MANHATTAN 5/6 PLACE DE L’IRIS 92095 PARIS LA DEFENSE CEDEX - FRANCE
Q Phone: +33 (0)1 41 92 29 54
Q Fax: +33 (0)1 41 92 31 29
Q Email: [email protected]
Q Email: [email protected]
Q Mobile phone: + 33 (0)6 26 17 33 08
Q www.groupeflo.com
www.groupeflo.com 14