Franchise News

The Story of Le Macaron French Pastries: Franchise Review and Fees

The Story of Le Macaron French Pastries: Franchise Review and Fees

Le Macaron French Pastries – Firm Overview

  • Founded: 2009
  • Franchising Since: 2012
  • Number of Present Places: 52
  • Complete Preliminary Funding: $84,350 to $361,500
  • Preliminary Franchise Charge: $45,000
  • Ongoing Royalty Charge: 6% of gross sales
  • Ad Royalty Charge: 1% of product sales
  • Internet Value Minimal: $250,000
  • Settlement Size: 10 years
Study extra concerning the Le Macaron Franchise Opportunity.

Le Macaron was based in 2009 by mother-daughter duo Rosalie and Audrey Guillem to convey a taste of France to America, and to fill a niche within the pastry phase as the first idea to concentrate on the macaron.

The first retailer opened in Sarasota, Florida, drawing in clients from so far as three hours away to get a taste of the ethereal however decadent, very Instagrammable French deal with. Le Macaron started franchising in 2012, and now has greater than 50 places across 11 states. In addition to its signature macaron, stores promote gelato, eclairs, napoleons, pies, desserts, croissants and wonderful goodies, made with the finest French components, as well as coffee, tea and extra.

As an business leader with plenty of room to grow, Le Macaron plans to increase its nationwide footprint by means of its dedication to authenticity and a willingness to adapt to evolving customer preferences.

What’s your backstory?

Display case of macarons.

I used to be all the time a ‘sweets’ woman, however in the US, I used to be never capable of finding any macaron. They have been inconceivable to seek out in Florida and in other states close by. I spoke with my daughter and son-in-law, and we opened our first location in Sarasota in 2009. It was not great timing, because everybody was closing, however we chose to take our possibilities. 

Clients have been drawn by our lovely, colorful shows however had no clue what a macaron was. One of the simplest ways to elucidate it was to provide them a pattern. Individuals beloved it every time and would instantly place an order. From one sample, they have been hooked. 

After a couple of months, we noticed that folks have been touring 2 and 3 hours right here simply to purchase macarons. We didn’t have any finances for advertising. We have been rising organically. Then my son joined us, opened his personal location, and the family enterprise continued to develop from there. 

Within the decade since our founding, response has been unimaginable—Le Macaron has grown to more than 50 places throughout 11 states in the type of both kiosks and café ideas.

Inform us about your menu and buyer offerings.

There’s a menu of 20 macaron flavor options.

We have now one of the best macaron that you will ever discover in American territory. We use only real components; our cooks are from France, and they’re really one of the best. 

We have now quite a lot of 20 totally different flavors in macarons, and we introduce new flavors typically. We additionally rotate seasonally and for holidays. However Le Macaron has extra than simply macarons.

We have now other pastries like eclairs, napoleons, pies, muffins and croissants. We now have high quality goodies and drinks like soda, espresso and tea. We also do custom desserts, macaron towers and favor bins for weddings, birthdays and corporate events utilizing only the very best quality elements. Every part is actually scrumptious. It’s simple and stylish. It seems like a trip in France – that’s the sensation our clients get.

Our café concepts also supply French gelato, a product that was imported from France, however as of this yr, is now additionally being made out of scratch out of our Sarasota headquarters.

Other particular treats and new flavors forward this yr embrace macaron ice cream sandwiches and a new purple velvet-flavored macaron. Some of our franchisees have even curated their products to include specifically made localized flavors. 

Our clients are loyal and all the time come again. They arrive back due to the top quality of our product, and you can’t find this product elsewhere. We make a really particular macaron – the most effective within the USA – because we use probably the most troublesome process to make them. 

We also do loads of events both in and out of the shop. We try to be concerned with our group, and we’ve the potential to do catering and supply – weddings, faculties, universities, inns, hospitals and workplaces.

What makes this chance distinctive?

Much more macarons!

We have been the first macaron franchise in the country. We promote unmatched merchandise, a simple enterprise mannequin with reasonably priced investment alternatives and a quick return on investment; You will get three Le Macaron places for the worth of 1 ice cream store or chocolate store.

We provide two totally different franchise concepts: cafes and cellular kiosks. Because of the decline in malls, rents at the profitable ones are actually high. Timing for opening a kiosk is less than for opening a restaurant, and we will slot in all the department stores.

Individuals get out and in quicker, it’s a inexpensive funding and it’s smaller in measurement, which means there isn’t monumental lease and overhead, but the revenue is principally the identical. You don’t need permits or architects; you retain all the things. Plus, it’s effective in a brief range. It may possibly cover lots of distance as a result of it’s cellular. 

Cafe or kiosk, franchisees do no cooking on website. Our macaron is special and we use a troublesome recipe to make, so we ship from Sarasota to all the places with every little thing ready to be served. Actually, franchisees can be making less profit if they have been baking on location.

One individual can run the shop by themselves; there’s no want to rent in depth employees. We average between $12 and $15 per ticket. It’s a fast sale and the client turnover is fast, which is rare in the meals business. Plus, there’s little or no waste.

We only require three days of training, and the franchisee is ready to go. The funding value is low, and it’s very straightforward to break even. Anyone might be successful. 

What does the way forward for the enterprise seem like?

Founders Audrey Guillem-Saba and Rosalie Guillem

Le Macaron is expanding nationally by way of franchising. We’ve loads of room to develop. It’s the right mixture of a commitment to authenticity and a willingness to adapt to evolving buyer preferences from that place. We’ll proceed to please new patrons with a taste of France this yr and past. We presently have 24 stores in improvement.

Once we analyzed our progress, we saw that macarons made up to 80% of our gross sales, so we have now honed in on the kiosk model that sells primarily macarons and pastries only. Our franchisees can get a kiosk up and operating in simply two months, and generate almost the identical revenue as a café in a much shorter time-frame. It’s an excellent choice, particularly for franchisees that have each varieties of shops, as they will cross-promote across both places. 

We’ve experienced lots of nice natural progress, and plan to develop concentrically in areas where we have already got franchises. This can help us construct on the good model consciousness we’ve inbuilt these areas and deliver our delicious product to more macaron lovers across the USA. Throughout all 50 states, our offering elicits very restricted competition. 

What does a typical day seem like for a franchisee?

Our French pâtisseries are a modern European design with no on-site baking, offering refined operations so minimal staffing is required. Our franchisees leverage streamlined places which offers time to concentrate on excellence in customer support and opportunities for extra avenues of revenue.

Our French pâtisseries are a modern European design with no on-site baking, providing refined operations so minimal staffing is required.

Franchisees in our network are extraordinarily hands-on. At the start, they are tasked with making certain our model is being upheld to the very best high quality. 

Multi-unit house owners Stephanie Ebers and Reggie Thompson describe under what a typical work day is like.

“We’re in touch with our teams – including managers, that’s a employees of about 25 – a number of occasions throughout the day along with regular website visits. Every of our stores present an in depth inventory of all gadgets every week that we evaluate rigorously and use for ordering and restocking. We additionally process all of our invoices and payments. We hold month-to-month employees conferences with all staff as well as quarterly employees conferences with our managers, and work with them every individually for ongoing coaching.”

From a advertising perspective, Stephanie and Reggie are lively in social media and advertising to make sure their clients (and prospective clients) are aware of what’s happening in store for monthly promotions or LTOs. Additionally they keep the window displays at all 5 of their places.

What we love most about Reggie and Stephanie is their passion for staying related to the local communities by collaborating in local occasions and merchants associations meetings to ensure they’re doing our part in enhancing the quality of life for all of their neighbors.

What training packages are in place to help franchisees succeed?

Our Le Macaron help workforce offers owner-operators with a number of avenues for help within the earliest levels of the process, together with assist with website choice, design format, store setup, pre-opening training, social media  and more. 

Le Macaron also presents best-in-class ongoing help for its macaron franchise house owners. Each franchisee is assigned a franchise business marketing consultant that provides direct one-on-one help by means of the opening process. Once the store is open, the franchise enterprise advisor has common calls and annual website visits with each franchisee. 

The Le Macaron advertising workforce additionally provides Le Macaron franchise house owners with pictures, videos, artistic belongings, social media help and extra. Additionally, we manage an annual assembly with all of our house owners. Gregory Giullem, our lead Franchise Enterprise Marketing consultant, is my son and was our first franchisee. He offers actually effective hands-on training from day one, step-by-step.

What are the characteristics of profitable franchisees?

Le Macaron is in search of proprietor/operators and buyers who’ve a robust belief in our products and business mannequin. They are motivated, like-minded individuals with a want to share in our delicious mission. 

While no prior baking or restaurant expertise is required, our franchisees ought to have primary business information and the willingness to study. They have a robust sense of group and lead with the angle of a group participant. In a franchise model, each the franchisor and fellow franchisees rely upon you to protect and adhere to the techniques and strategies in place. Most importantly, any particular person inside our group has a want to interact visitors with a ardour for excellence in customer support.

Where can we go to study extra?

var ctkloaded = zero;
perform ctkvidinit()

if(ctkloaded == zero)

jQuery.getScript(“//maps.google.com/maps/api/js?ver=3.5&sensor=false”, perform( knowledge, textStatus, jqxhr )

console.log(“maps loaded…”)

jQuery.getScript(“//foodtruckempire.com/wp-content/plugins/bepro_listings_search/js/address-lookup.js”, perform( knowledge, textStatus, jqxhr )

console.log(‘tackle lookup loaded…’);

(perform(jQuery)
if ($(“#listingsearchform”))
$(“.blsearchwhere”).addressLookup(
“enter”: “#listingsearchform enter[name=addr_search]”
);

if ($(“#name_search”))
$(“#name_search”).autocomplete(
supply: perform(request, response)
$.submit(ajaxurl, $(“#listingsearchform”).serialize() + “&motion=bepro_ajax_get_title”, perform(knowledge)
response(knowledge);
, “json”);
,
minLength: 2
);

console.log(‘tackle script executed’);

)();

);

);

(perform()
var script = doc.createElement(‘script’);
script.async = true;
script.sort = ‘text/javascript’;
script.src = document.location.protocol + ‘//advertisements.’+’adthrive’+’.com/sites/5ad73fdb21520f50ab7da85a/advertisements.min.js?threshold=’ + window.adthrive.threshold;
var node = doc.getElementsByTagName(‘script’)[0];
node.parentNode.insertBefore(script, node);
)();

if(jQuery(‘#disqus_thread’).length)

jQuery.getScript(“//foodtruckempire.com/wp-content/plugins/disqus-comment-system/public/js/comment_count.js”, perform( knowledge, textStatus, jqxhr )

jQuery.getScript(“//foodtruckempire.com/wp-content/plugins/disqus-comment-system/public/js/comment_embed.js”);

);

jQuery.getScript(“https://foodtruckempire.com/wp-content/themes/fte_theme/js/buttons.js”, perform( knowledge, textStatus, jqxhr )

stLight.options(writer:”wp.dc6a30d0-“+”6845″+”-43be-b958-6a14cb380eb6″, doNotCopy: false, hashAddressBar: false, doNotHash: false);

);

(perform(d, s, id)
var js, fjs = d.getElementsByTagName(s)[0];
if (d.getElementById(id)) return;
js = d.createElement(s); js.id = id;
js.src = “//join.fb.internet/en_US/all.js#xfbml=1&appId=544554702255134”;
fjs.parentNode.insertBefore(js, fjs);
(doc, ‘script’, ‘facebook-jssdk’));

console.log(“loaded…”);

ctkloaded = 1;

jQuery(doc).ready(perform()

jQuery(”, rel: ‘stylesheet’, href: ‘https://foodtruckempire.com/wp-content/woo.css’).appendTo(‘body’);

jQuery(doc).mousemove(perform(e)
setTimeout(ctkvidinit, 300);
);

jQuery(document).on(“touchstart”,perform()
setTimeout(ctkvidinit, 300);
);

);