www.bb.

cz

WHO ARE WE?

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?

Bageterie Boulevard was founded more

1940

than 10 years ago. The mission was to

present our costumers perfect quality

Pierre Miette and Francouise Beurere

leaving redaction and founding
Bulangerie de Boulevard.

2003

Opening of rst restaurant Boulevard Crocodille

Praha 6, Vtzn nm.

2005

Creation of new fast food chain concept

Opening of second restaurant, Vodikova street, Praha 1

2008

Restaurants Po, NC Arkdy, NC Flora

and rst restaurant out of capital city in Liberec

2010

Restaurant BB Karln

2011

Restaurants BB centrum Beta, BB Koruna

a NC METROPOLE Zlin (rst franchise unit)

2012

January completion of contracts and preparation

for opening of four new franchise unit

2012

March opening of rst restaurant in Ostrava,

NC Nov Karolina

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.

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 certicates HACCP,
IFS and BRC.
The annual turnover of BAGETERIE BOULEVARD
is 13 million CZK per month.

SALTY

ASSORTMENT

79 K

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

CAPRESE
rajata,
erstv mozzarella, cherry
listov zelenina, krutony, mrkev

14 flavour variations (12 standing and 2 seasonal)

S PEENM
LOSOSEM

listov zelenina, peen losos,

radichio, peen paprika,
praen sezam

in four types of bread

side dishes patatas, soups, small salad
breakfast oer sweet and savoury menu with coee

DRESINK 8 K
balsamico
hoicovo-medov, jogurtov,
salatyMB_601x830mm.indd 1

and tea, yoghurts and fresh juices

vegetable salads
desserts and other sweet products
several types of coee
served in porcelain
or in paper take-away cups
cold drinks
ice cream

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

PDOLMOENHUY
ZAHRADN
SALT

ICE TEA37 K
v menu 27 K

39 K
v menu 29 K

SOUP (according to daily oer)

POLVKA
DNE 3v 7meKnu
27 K

Side dishes are sold separately,

or together with baguettes
at a discount price.

PEEN
K
PATATAS 39
v menu 29 K
S DOMC
TATARKOU

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

NEW SALES FORMS

Bageterie Boulevard prepares new sales form - SELLING CART

Regular daily delivery:

offering fresh baguettes, salads, desserts and drinks.

Caterring on meetings
Distribution of pre-order products

Products will be prepared on demand and distribuded

Fresh lled baguettes

close to Bageterie Boulevard restaurants and in big o ice

Cold and hot drings

centers.

Salads

Unique concept of delivery system emphasizes quality

Deserts

and freshness of products and helps to keep high diet

standard of busy employes in theese oice centers.

VEGETABLE SALADS

We prepare several types of fresh salads.

CAPRESE
NICOISE
CAESARS
WITH BAKED SALMON
GARDEN SALAD AS SIDE DISH

FL APJACK
oatflakes, honey and fruit

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

BROWNIE
Original belgium chocolate
with quality sugar cane.

27 K

HOT DRINKS
After complex testing and tasting coffee,
we developed our own blend of coffee
prepared by specially trained barista.

ESPRESSO
CAPPUCCINO
LATT
MACHIATTO
AJ (black, green and fruit)
HORK OKOLDA (in winter season)
LEDOV KVA (in summer season)

COLD DRINKS
(in summer season)
ICE TEA
LEMONADE
STRAWBERRY SHAKE
STRAWBERRY SORBET
FRESH JUICE
SMOOTHIE
ORANGE JUICE

37 K

LEDOV KVY
ICE COFFEE
(in summer season)
ICE COFFEE
ICE LATT

Is hCokEouLmaAndTlT

69 K

ICE
COFFEE
s okol
dou

59 K

ice_coffee+latte_MB_617x860mm_vodickova.indd 1

25.6.2012 11:03:28

ICE CREAM

FREDDO
STRAWBERRY SHAKE

BREAKFAST MENU
Our breakfast menu (sweet and savoury) is enjoyed by an ever-widening
circle of customers. Fast and fresh, to eat in or take away.

SEASONAL MENU
Discount seasonal menu
New flavours for every season
Prepared by poffessional famous cooks
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

ZIMN

CHEF MENU

CHEF SPECIAL

sestaven zkuenm
fkuchaem Romanem Dolejem

CHEF

menu
menu

DIJONSK

for fast food chains.

marinovan
krli hbet,
brie,
brusinkov
omka, dijone
sa

129 K

BAVORSK
peen sekan, volsk oko,
ementl, okurka,
hoin majonza

119 K

SPECIAL

nyn za

JEMN

MAROCK
vetn

ICE TEA 0,4 l

CIZRNOV

a PATATAS

EMLOVKA

s mandlemi

a rumovm

glaz

29 K

s chorizovm zkladem,
rajatovmi chipsy a krutonky

nebo POLVKY

49 K

zkaznka chut.
V prvn ad jsem se snail uspokojit
jsou ladny s ohledem
Kombinace jednotlivch surovin
maso pat mezi velmi
na zimn obdob. Krli i krt
n chut rozehraj
kvalitn suroviny. Koenno-ovoc
poas.
chuov pohrky a zahej v nepznivm
Tak pispvaj k celkov psychick
pohod, prozrazuje fkucha
Roman Dolej, jak postupoval
pi sestavovn menu.

SALT ORIENT

roastbeef, cizrna,
sms
okurka, raje, mrkev, listovch salt,
ern sezam,
zzvorov dresink

89 K
mb_chef_special_522x750_zlicin.in
dd 1

29.12.2011

15:10:45

pipravil fkuch

a David aek

chef_special_A3.ind
hef_special_A3.indd
d 1

13.3.2012 16:50:47

JOURNAL

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.)

SPECIAL OFFER
Regular 14-day special oer 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.

Tento tden
za naplnovanou cenu

vcarsk bageta
69 K

"RTOVYPLNYVEEJN

INISTR

#OVsECHNOCHYSTALBVALM

BTL + PACKAGING

Branded porcelain cups, bags, paper cups

with cuted articles as a graphic elements
are connected with design and visual identity
of Bageterie Boulevard.

ACCIDENTAL PROMOTION

Cross promo programme of connection of ski

PAUJEME
BAGETY
NA HORY

areal Snowhill and Bagetrie Boulevard.

tku
Pedlote permanen
Bageterich
v
L
HIL
OW
SN
l
z are
u menu
nm
Boulevard a k Zim
dukt
pro
z
en
jed
te
dostane
.
CHEF SPECIAL ZDARMA

ZDARMA

rd
z Bageterie Bouleva
Pi pedloen tenky
upen permanentky.
SLEVA 50 K na zako

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UZSKU
RYCHLOVKA PO FRANCO

NKTER VCI NELZE

BAGETELIZOVAT.

menu

ECK
ekonomick krize, bankrot,
ochromen sttn sprva

SPONZORING

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

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.

Protesty, nepokoje, revolta.

615. 3. 2012

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.

Hrd partner Jednoho svta

www.bagetelizace.cz

www.bagetelizace.cz

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

menu

SYRSK
omezen svobod, nsil,
tyranie

marketing tool for us.

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

Hrd partner Jednoho svta

SPONZORING

For the rst time the International Film

Festival Karlovy Vary have oicial 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.

LOYALTY PROGRAMME

Oer for our regular customers

every fth baguette half price.
The loyalty programme is currently
enjoyed by over 12 000 registered
customers.

CULTURE

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 oers
of discounts and privileges.

nco navc

slevu 25 %

drte
ek do naeho kina ob
Pi nkupu vstupen
cel jeden nkup.
ERIE BOULEVARD na
do restaurace BAGET

a dle

z nkupu
n tenky
%
Pi pedloe
zskte 50
BOULEVARD
.
v BAGETERII
na
ki
y do naeho
na vstupenk

slevu

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 prot. 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,

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 prots). 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.

franchising.bb@boulevard.cz
Marek Dian
mdian@crocodille.com

MORE ABOUT US

More detailed information not only about

our product assortment is available on our website

www.bb.cz

Z historie vme, e vznik bulvrnho nru je spojen s tradic

baget. Jak to tenkrt vlastn bylo?

Znte djiny bulvru?

OUR TRUE STORY

Djiny bulvru sahaj do dob nacistick okupace. Do dob, kdy celou Pa

postihl pln zkaz vydvn novin a

The brand concept is based on

the ctional historical story of

Pie rre Miette a

Francoise Beurr
e opout 25. z
1940 red akci.

uzaven vech novinovch redakc,

co znamenalo pro vtinu novin
ztrtu zamstnn. Dva z nich, Pierre Miett e a Francoise Beurre, pracujc do t doby v mal redakci denku JOURNAL DHIER, se museli

the tabloid genre, supported

by vintage photos.

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 zkaznci, kte ekaj ve front na erstv
peivo, velmi asto probraj rzn
historky o dn na ulici. A npad byl
Bouleva rd.
baget pe d Boulage rie
Nak ld n ers tvch

tu! Co je lep pro psan a publikovn lnk vce ne papr, do kterho

se odedvna bal v pekastv erstv peivo? A tak, zatmco pes den
v krmku prodvali, pes noc sepisovali a tiskli to, co za cel den pochytili
za pultem od zkaznk. K tisknut si

Dis tr ib

uce nov
in za a
la

n a ja e
1946 i le
te cko

u ce sto
u.

sestrojili primitivn tiskask strojek,

kter sestval z vaniky na inkoust
a jednotlivch slov. Ta si pipravovali z pouitch cukrskch formiek.
Museli jich pouvat jen velmi omezen poet, ale na psan krtkch lnk, 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 zcela neobvyklmu formtu, nadmrn
velikosti nadpis a velmi omezenmu
potu pouvanch slov, povaovn za
prvnho pedstavitele novho tiskovho nru. Ne nhodou dostal jmno
po pekastv, kde to vechno zaalo
...a tak vznikl prvn bulvr.

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
comming soon
Complete oer 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.

REFERENCES
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 3 Palc Flora Vinohradsk 151 open since 4/2008

Praha 1 Vodikova 21 open since 9/2005

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

REFERENCES

Liberec Prask 21 open since 10/2008

Praha 8 Karln, Thmova 22 open since 9/2010

Praha 4 Arkdy Pankrc open since 11/2008

Praha 1 Palc Koruna open since 7/2011

REFERENCES

Praha 4 BB Centrum Brumlovka open since 6/2011

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

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

CONTACTS

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