NEWS LETTER MASTER FRANCHISE L E PA I N Q U OT I D I E N VOL.3 1
2022
TABLE
OF CONTENT 1. PEOPLE & CULTURE •Welcome to the family •Local Heroes
6 7
2. NEW BAKERY OPENINGS •La Plata in Argentina •Puerto Madero in Argentina •Airport Sala 15/16 in Mexico •Airport Sala 75 in Mexico •Airport Zaventem in Belgium
10 11 12 13 14 - 17
3. OPERATIONS •New brand Audit 2022
20 - 23
4. MARKETING •Le Pain Quotidien Cookbook 2021 •MF Marketing Guide Calendar 2022 •30th Anniversary dinner •Global Core Menu Design •All Day Bakery Guide
26 - 27 28 - 29 30 - 33 34 - 36 37 - 39
5. F&B •Food Inspiration
42 - 45
6. MASTER FRANCHISE TEAM •Tartine Connections September 2022, Antwerp •2nd Global Competition •Prestige Food Service Price Index (FPI) •European Central Bank
48 - 49 50 - 51 52 52 - 53
7. FROM AROUND THE WORLD •Business Update and Inspirational Practises •Guest Satisfaction Analysis
Click on the title and it will go straight to the page!
56 - 71 72 - 77
“My idea was simple; to bake good, wholesome bread to share with friends and neighbors” ALAIN COUMONT FOUNDER
&
1.
PEOPLE CULTURE
I People & Culture
WELCOME TO THE FAMILY We would like to welcome the new members of the Le Pain Quotidien Family: • • •
Brand Trainer in Turkey: Busra Snali. Menu Creation and Development PIC in Japan team: Shinichi Miyauchi Training Manager in United Kingdom: Biagio Cicirelli
"I started my career working in a French restaurant in Tokyo. At 27 I took an opportunity to move to France where I worked for a total of 12 years, honing my skills as a chef at several star gastronomy restaurants across the country. I expanded my competence in food catering for ceremonies such as weddings and in menu development. I also actively participated in several food competitions in France. My first encounter with LPQ was in Lille where I had my last job as a chef and I am thrilled at the idea of being able to work together now with the brand and the team. I'll do my best to come up with unique ideas of recipes for LPQ with that particular Japanese twist that will make you want to come again. We will always be happy to welcome anyone from the LPQ family in our locations in Japan. Let's meet soon. Cheers, Shinichi Miyauchi" Dear Colleagues, It’s been almost 10 years to the day since I started working in the hospitality industry, and after lots of hard work I was promoted to General Manager and then the Training General Manager, with the opportunity of delivering training across all the business and collaborating actively with the L&D team ongoing trainings. Personally, I never stop myself from learning and developing and that is why I have decided to solidify my knowledge and started my HR People Management studies. My operational background provides me with an understanding of the daily challenges at bakery level and I am sure that together we will turn them into opportunities. For many years I have been a faithful guest of Le Pain Quotidien and the brand has never failed to impress me. I am delighted to be part of the team and I am looking forward to meeting and working with you all. Exciting times ahead. Biagio Cicirelli WE LCO M E TO L E PA I N Q U OT I D I E N FA M I LY
People & Culture I
BUDDIES WORKSHOP Train the trainer, introduced at Le Pain Quotidien in March, is a common model used in the workplace to ensure continuity of learning. Why it is great? The trainer trains other employees and at the same time teaches them to train others. The training program is intended for trainers, to optimize and professionalize their current method. The IDEAL method is a perfect tool for new trainers to coach and support their learning progression: I – Introduce (how to open a bottle of wine, do we need a bottle opener) D – Describe (describe if is red or white and the region, make it special) E – Explain (it is great because it does help your palate, to taste the true essence of the Avocado Tartine – Make it personal) A – Ask them questions (what do we need to open the bottle? how do we engage our guests to choose a wine?) L – Let them practice
It is not only a workshop but also a moment where Buddies can share their opinion and need. A quarterly meeting helps us to understand more the dynamic in the bakery and support employees in delivering better performance, keeping them engaged and happy to be part of the Le Pain Quotidien family. Also, we build a truly LPQ Ambassador.
All our Buddies, during their first 3 months of delivering their training has sustained a simple assessment as confirmation of their knowledge and understanding of their duty..
WHO IS YOUR LOCAL HERO? PLEASE LET MF TEAM KNOW FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM
NEW O
2.
W BAKERY OPENINGS
I New Openings
NEW BAKERY OPENINGS Congratulations to our teams at Mexico City Airport with the opening of Sala 5/16 and Sala 75, our team in Belgium for the opening of Zaventem Airportand our team in Argentina for the opening of La Plata! All four locations opened their stores with the new look & feel of 2022 Welcome to our Le Pain Quotidien Family and we wish you a bright future together!
LA PLATA, BUENOS AIRES - 7TH OF JUNE 2022
THANK YOU LE PAIN QUOTIDIEN ARGENTINA TEAM
New Openings I
I New Openings
NEW BAKERY OPENINGS We are continuing to grow our roots in Mexico with the opening of their 23rd & 24th location in the market / 7th & 8th in the Airport Thank you, Eduardo and your team, for the amazing job!
MEXICO CITY, AIRPORT SALA 75 - 2ND OF MAY 2022
THANK YOU LE PAIN QUOTIDIEN MEXICO TEAM
New Openings I
MEXICO CITY, AIRPORT SALA 15/16 - 4TH OF MAY 2022
I New Openings
NEW BAKERY OPENINGS On 30th June, the doors opened to the first Le Pain Quotidien based in a European airport! We have partnered with Autogrill, the leading global food & beverage service provider for travellers, at Brussels International Airport to bring the 160 seat restaurant where they can enjoy the Grab & Go, sit down and enjoy a meal before going through security with full table service
BELGIUM, ZAVENTEM AIRPORT - 30TH OF JUNE 2022
Arnaud Feist, CEO Brussels Airport Company: “With the arrival of Le Pain Quotidien in the catering offer at Brussels Airport, we are delighted to welcome a Belgian brand that is known and recognised even beyond our borders. We are thus offering our passengers the possibility of choosing for a different and qualitative catering offer in an important transit place where a multitude of nationalities meet. With this collaboration we also emphasize our Belgian identity which is very important to us. With Le Pain Quotidien, our catering offer is now even more extensive to meet the needs and wishes of our passengers even better.”
THANK YOU LE PAIN QUOTIDIEN BELGIUM TEAM
New Openings I
Self-order kiosks and table service Zaventem is a very special location due to having several methods of payment in house. There are the traditional ways with table service and the Grab & Go service at the counter, but guests can order through QR code and the brand new digital self order kiosks
I New Openings
NEW BAKERY OPENINGS BELGIUM, ZAVENTEM AIRPORT - 30TH OF JUNE 2022
THANK YOU LE PAIN QUOTIDIEN TEAM
New Openings I
Annick Van Overstraeten, CEO Le Pain Quotidien: “We are very happy with the trust Autogrill and Brussels Airport have given us. Expanding our reach to Brussels Airport is a logical step in our growth path, adding to the more than 220 bakeries we already operate in 15 countries. And as a Belgian company, we are delighted to offer our food to Belgian and international travelers at our national airport. Our loyal guests will find their favourite dishes on the menu, as well as some new additions. We are convinced that all travelers – young, old, in a hurry or already in vacation mood – will find something to their liking and will appreciate the cozy bakery setting within the hustle and bustle of the airport.”
IT IS THE FIRST AIRPORT LOCATION OPEN IN EUROPE!! THANK YOU BELGIUM TEM FOR THE HARD WORK AND FOR MAKING THIS HAPPEN!!
OPE
3.
ERATIONS
I Operations
NEW BRAND AUDIT Previously known as Operations Excellence Review (OER), the Brand Audit is an unannounced assessment into the health and image of our bakeries. It is an objective view at the bakery performance at a given point in time. Similarly to OER, The Brand Audit covers Food Safety and Brand Standards expectations in any Le Pain Quotidien bakery, globally, however with the new audit, additional sections and standards were added to make it more complete. The purpose of the Brand Audit is to continue improving operating standards in all Le Pain Quotidien bakeries through providing a 360 view into the performance, identify existing or potential opportunities, preventing issues concerning food safety and to recognize and share best practices and positive behaviors in the bakeries. The Audit gives us a clear view of the key components of the bakery operations, allows to create supplement training and support tools tailored to bakeries needs and celebrate success and best practices globally.
STRUCTURE OF THE BRAND AUDIT – WHAT IS NEW?
1.
New Platform
The Brand Audit’s structure consists of three Platforms. The Food Safety Platform and Brand Standards Platform are still there however a third one has been created: the Brand Standards Key Elements Platform gathers the key aspects of brand standards, into ten positions. The aspects that impact the Guest experience directly either through ambience, the service, or the product itself. 2.
New Questions and Evaluations
Food Sampling (Brand Standards Key Elements Platform)– the auditor will order one of the dishes and evaluate their presentation, taste, accordance to recipe.
Operations I
Visual Merchandising (Brand Standards Key Elements Platform) –compliance with the Visual Merchandising Guide in terms of merchandise organization, display, and presentation will be reviewed
Marketing Story (Brand Standards Platform) – a set of six questions evaluating the compliance of marketing and communication materials, external and in-store decorations, and such, with the Brand Guidelines Delivery Procedures (Brand Standards Platform) – reviewing the process from product quality through order assembly, packaging, to food travel Covid Spread Prevention Measures – this is a non-scored section that we have decided to add in case there are any measures in place related to this matter Le Pain Quotidien Commitments – this is a non-scored section, to allow us investigating where we are in terms of the cage free eggs and chicken welfare commitment. 3.
New Scoring
Adding additional Platform to the Brand Audit required us to modify the scoring system. It is now determined by calculating a weighted average between Brand Standards, Food Safety and Brand Standards Key Elements platforms. Here is a breakdown of the overall score: Brand Audit final grade
Brand Audit final score %
A
>85
B
70 – 84
C
55 – 69
D
46 – 54
F
0 - 45
FOR MORE INFORMATION PLEASE CONTACT FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM
I Operations
NEW BRAND AUDIT BRAND AUDIT APPLICATION Our technical partner for Brand Audit is Holifresh, that specializes in connected solutions for monitoring critical parameters (temperature, humidity, CO2, etc.) during storage and transport and the digitalization of health management plans. Together we customized the auditing application – HoliAUDIT – and tailored it to our needs. With HoliAUDIT, we can manage all audits and their follow-up. Each standard – both compliant and non compliant - included in the audit can be commented and photos can be attached. Each audit can generate an "action plan" to be filled in by the manager and the follow-up of it is easily done through the application. HoliAUDIT ensures detailed reporting with possibility to export all data.
BRAND AUDIT SUPPORTING TOOLS
1.
Brand Audit Guidebook
The Brand Audit Guidebook is a tool for the auditors to guide them through the assessment, facilitate the opportunities judgment and measurement and ensure that each opportunity found, is measured the same way no matter the bakery or market the finding is recorded. However, it is also a good tool for the Teams to learn what is expected and what will be measured during the Brand Audit Each standard on the Guidebook checklist has two sections: • Compliant – What to Observe – a list of main standards and/or desired behaviors that the auditor is looking to see while observing the bakery and performing certain activities, like temperature checks • Non-Compliant – Deduct Points If – cases in which points should be deducted for certain standard not being met or certain behavior not being observed
Operations I
The final part of the Brand Audit Guidebook is an Appendix that contains specific items the auditor will (among other) measure against. For example: • Market variations and specificity • The choice of menu items to be ordered during food sampling and the required quality standard • Brand Guidelines indications for blackboards and A-Frames, table decoration, packaging, plants and pottery, etc. • Specific procedures
2.
Brand Audit Self-Assessment Tool
The Self-Assessment Tool is a spreadsheet that reflects the audit application used by Auditors while performing the Brand Audit. The tool has been developed to make it possible for the Teams to perform the Brand Audit on their own: • Ahead of the “official” Brand Audit – to check the situation and identify areas to improve • After the Brand Audit – to review the action plan completion and execution The content of the tool is the same as the content of the Brand Audit, when it comes to platforms, sections, questions, checklist and scoring system. The scores are calculated automatically after recording findings.
FOR MORE INFORMATION PLEASE CONTACT FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM
MA
4.
ARKETING
I Marketing
LE PAIN QUOTIDIEN COOKBOOK 2021 Tartine Confidential, our latest cookbook, got awarded as best cookbook of the year in the 'corporate' category by the World Gourmand cookbook awards. Written by our founder Alain Coumont and Jean-Pierre Gabriel to celebrate the 30-year anniversary of Le Pain Quotidien, Tartine Confidential reflects in 125 recipes the spirit and atmosphere of our restaurants from Brussels, to Buenos Aires. Tartine Confidential is for sale at all Le Pain Quotidien bakeries all over the world.
WE WANT TO THANK JEAN PIERRE AND AL AIN FOR THE AMAZING ACHIEVEMENT AND ALL THE LE PAIN QUOTIDIEN HOSTS THAT HAVE PARTICIPATED IN THE BOOK! CONGRATUL ATIONS TO ALL OF YOU!
G O U R M A N D C O O K B O O K AWA R D S The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television. In 2019, we have entries from 225 countries and regions participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages. Every year, Gourmand gives the awards in a very special location for gastronomy. The Ceremony is always an opportunity to meet every important person in the world of food and books: hundreds of publishers, authors, chefs, and journalists take part in these events. The Gourmand Awards have been compared to the "Oscars" for film. They are inspired by the Olympic Games and their spirit. Nowadays they reward all food and drinks content, in print or digital, paid, or free, private, or public, trade publishers or self-published, big, or small, with an equal chance for everyone. The Gourmand Awards are a unique opportunity to build the image of the food culture in a country, show the world its spirit.
Marketing I
Fabien Truchet
Yessica Ardaya de Rub
Gustavo Cancino
I Marketing
MF GUIDE PLANNING EVENTS CALENDAR 2022 We would like to share the whole marketing guide calendar for the events, special dates, season menu organization and datelines for the Havi products ordering. Any information regarding the 2022 Guide please contact franchise. support@lepainquotidien.com
Marketing I
START/STOP CAMPAIGN LAUNCH MENU BRAND/HOLIDAY EVENTS VEGANSOURDOUGH MONTH BRIEF MARKETING LAST DAY FOR HAVI SPECIAL ORDERS PHOTOSHOP
Timing 24/3
Menu Spring - 10 weeks
2/6
Menu Summer - 16 weeks
22/9
Menu Autumn - 10 weeks
1/12
Menu Winter - 16 weeks
PLEASE CONTACT FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM FOR MORE INFORMATION ABOUT THE GUIDE CALENDAR
I 30th Anniversary
30TH ANNIVERSARY CAMPAIGN The Switzerland team hosted the final 30th Anniversary Campaign lunch last 28th of June 2022 in the bakery,a beautiful location in Geneva. Thank you Cyril, Sebastien and the whole team for being amazing hosts.
30 T H A N N I V E R S A R Y D I N N E R I N S W I T Z E R L A N D
THANK YOU SWITZERLAND TEAM FOR THE 30 AMAZING DINNER EVENT
30th Anniversary I
30TH ANNIVERSARY DINNER IN BELGIUM Belgium team hosted the final 30th Anniversary Campaign dinner last 30th of June 2022 in Wemmel, Brussels. Thank you Pieter and the whole team for being amazing hosts.
THANK YOU BELGIUM TEAM FOR THE 31 AMAZING DINNER EVENT
I 30th Anniversary
3 0 T H A N N I V E R S A R Y D I N N E R I N S PA I N Last 18th of July Alain Coumunt was in Spain to celebrate the 30th Anniversary dinner with the winner and her friends and family. he also did a book signing and few interviews for press media that was a big success. Thank you to Sebastian, Margarita and the Spanish team for the amazing and well organized event.
32
30th Anniversary I
THANK YOU SPAINTEAM FOR THE A M A Z I N G D I33 NNER EVENT
I Marketing
GLOBAL CORE MENU DESIGN We are very happy to announce that we have full alignment on the menu design! This project had slowed down due to COVID and with all markets pretty much open fully, the remaining countries have been working very hard to update their recipes, seasonal ingredients and of course, the design itself. Download from the link here the latest updates on the design.
COMPANY OWN MARKETS EN
MENU
Belgium
•
Quality
S
U
M
M
E
Simplicity
R
•
Conviviality
•
Quality
Simplicity
U
M
M
E
R
In this ever-changing and hectic world, we invite you to escape to a place where traditional simplicity is cherished.
Our signature baguette contains carefully selected flour, part of which is stone-ground.
Our bakers use only four ingredients : organic stone-ground flour, water, sea salt and time.
This dough then undergoes a slow and cold fermentation process before being baked.
The dough is then kneaded patiently by hand, put to rest for 34 hours and baked in our stone-lined ovens. These are the artisanal sourdough loaves of our past, baked according to tradition.
In the restaurant, your baguette is baked all day long for you to enjoy.
Conviviality
R
I
N
G
-
S
U
M
M
E
R
United Kingdom
•
Conviviality
DISCOVER OUR STORIES ONLINE
Authenticity
Simplicity The secrets of our organic baguette
EN
•
P
Simplicity
Flour, water, salt and time
MENU S
S
Quality
Authenticity
•
MENU
DISCOVER OUR STORIES ONLINE
Authenticity
EN
MENU •
DISCOVER OUR STORIES ONLINE
Authenticity
FR
Qualité
Simplicité
É
T
É
•
Convivialité
DÉCOUVREZ NOS HISTOIRES EN LIGNE
Authenticité
Simplicité Avec les beaux jours, notre carte suit le rythme des saisons et nos Chefs vous proposent des produits sains pour une cuisine gourmande et savoureuse inspirée de la boulangerie et toujours avec des ingrédients bio autant que possible.
Netherlands
Authenticity Flour, water, salt and time In this ever-changing and hectic world, we invite you to escape to a place where traditional simplicity is cherished. Our bakers use only four ingredients: organic stone-ground flour, water, sea salt and time. The dough is then kneaded patiently by hand, put to rest for 34 hours and baked in our stone-lined ovens. These are the artisanal sourdough loaves of our past, baked according to tradition.
France
Marketing I
FRANCHISE MARKETS English Version on page #9
PT
MENÚ
MENU O U T O N O
Qualidade
Simplicidade
•
2 0 2 2
Convivialidade
· E L
Autenticidade
Calidad
R E T I R O
Simplicidad
·
2 0 2 2
PRIMAVERA / VERANO
PIDE EN LÍNEA
·
Cordialidad
Autenticidad
Simplicidad “Desde el día en que comencé hace 30 años, la simplicidad ha sido nuestra guía. Mucho antes de que nuestros invitados lo exigieran, mucho antes de que el mercado evolucionara, estábamos tomando decisiones radicales sin concesiones sobre el sabor y la calidad de nuestros ingredientes”.
- Alain Coumont, founder -
Simplicidade O segredo da nossa baguete de fermentação natural Nossa baguete, contém farinha cuidadosamente selecionada, parte dos quais é de moinho de pedra. Esta massa passa então por uma fermentação lenta e fria, processo antes de ser assada. No restaurante, sua baguete é assada durante todo o dia para você aproveitar!
@lepainquotidienbr
W W W.LE PA INQUOT IDIE N.COM
L E PA I N Q U O T I D I E N C O L
Brazil
Colombia
DE
MENU Qualität
Einfachheit
Geselligkeit
Desserts
4.5
DOUBLE CHOCOLATE CHIP COOKIE
450 cal
Calidad
3.5
Simpleza
BELGIAN CHOCOLATE BROWNIE 580 cal
4.75
3
MINI CARROT CAKE (V) 150 cal
3
CLASSICS COFFEE 0 cal
3.5
CAPPUCCINO 60–130 cal
4.25 / 4.75
LATTE 60–140 cal
4.25 / 4.75
CAFÉ AU LAIT 40–110 cal
4 / 4.5
ESPRESSO 0 cal
3 / 3.5
AMERICANO 0 cal
4 / 4.5
MACCHIATO 20–160 cal
3.5 / 4
TEA 0 cal
Ask your server about our tea selection
3.75
6.5
MIXED BERRY TART (N) 430 cal
PASSIONFRUIT TART 520 cal
• W I N T E R
Quality
Simplicity
2 0 2 2
—
I S S U E
6.5
4.25
4.75 / 5.25
BELGIAN HOT CHOCOLATE
4.25 / 4.75
MATCHA LATTE 60–140 cal
4.5 / 5
HONEY LEMON GINGER 90–200 cal
4.5 / 5
TURMERIC LATTE 90–290 cal
5 / 5.5
CHAI LATTE 80–380 cal
4.5 / 5
4.5
ICED TEA 0 cal
4
ICED GREEN TEA 0 cal
4
ORANGE JUICE 120 cal
5
APPLE JUICE 150 cal
5
STILL OR SPARKLING WATER 0 cal
3
Homemade Lemonades LEMONADE 60 cal
4
4 4.25
Authenticity Our name means ‘the daily bread.’ And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. Our bread has always been organic, sourdough, vegan and baked daily. With only four ingredients: flour, salt, water and time. At Le Pain Quotidien, simplicity meets quality.
0216-NYAD
LEPAINQUOTIDIENUS LEPAINQUOTIDIENAR
Switzerland
WWW.LEPAINQUOTIDIEN.COM WWW.LEPAINQUOTIDIEN.COM .AR
Argentina
0 1 •
Conviviality
¡Bon appétit!4.75
ICED MATCHA LATTE 60–140 cal
MINT LEMONADE 60 cal
BELGIAN MOCHA 170–300 cal 180–320 cal
8
COLD BREW COFFEE 0 cal ICED LATTE 30–110 cal
LEMONADE ICED TEA 40 cal
SPECIALT Y
Alain Coumont
6.5
Autenticidad
Cold Beverages
Includes whole & non-fat dairy milk, oat milk or almond milk. • add vanilla syrup 30 cal +0.5
“ Seit unseren Anfängen leben wir das Prinzip der Einfachheit.
2.5
MOUSSE CAKE (N) 470 cal
Detrás de cada plato de nuestra carta existen personas que de manera artesanal y con la mejor materia prima nos alimentan. Su dedicación en conjunto a la elección de ingredientes nobles nutren nuestro cuerpo y espíritu.
Hot Beverages
Lange bevor die Verbraucher danach verlangten, lange bevor sich der Markt weiterentwickelte, trafen wir diese Entscheidungen ohne Zugeständnisse an den Geschmack und die Qualität unserer Produkte ”
MENÚ ONLINE
COCONUT MACAROON (N) 230 cal
LEMON TART 460 cal
MINI APRICOT CAKE (N) 140 cal
MENU
MINI BANANA CHOCOLATE CAKE (N) NUESTRO 3 DESCUBRÍ
160 cal
Comunidad
E D I C I Ó3 N I N V I E R N O
MINI BROWNIE 170 cal
Einfachheit
ARG
MENU
CHOCOLATE CHIP COOKIE 710 cal ENTDECKEN SIE UNSERE GESCHICHTEN ONLINE
Authentizität
Spain
USA
EN
DISCOVER OUR STORIES ONLINE
Authenticity
I Marketing
FRANCHISE MARKETS MENÚ
De erts LEMON TART
STRAWBERRY TART
• 2 0 2 2 •
MIXED BERRY TART
Calidad
26
CHOCOLATE CHIPS COOKIE
26
BY THE SLICE
48 48
BELGIAN BROWNIE
30
Socialidad CARROT CAKE
Hot Drinks
orange or apple
CLASSICS
DAILY BLENDS 25 | 30
ORGANIC AMERICANO
33 | 35 39 | 43
LATTE
39 | 43
MOCHA
40 | 44
FLAT WHITE
39 | 43
MACCHIATO
28 | 32
ORGANIC TEA
33
ORGANIC INFUSION
33
FRESH MINT* TEA
35
chamomile, rooibos
ORGANIC POT OF COFFEE
34
BELGIAN HOT CHOCOLATE
40 | 44
MATCHA LATTE
45 | 48 45 | 48
* mint is not organic
B r & Cider
HAPPY HOUR 5PM - 8PM
BOTTLES 300ML STELLA ARTOIS
58 | HH 29
LA CHOUFFE
68 | HH 34
YAU, PALE ALE
72 | HH 36 72 | HH 36
LEFFE BRUNE
DRAFT 500ML KRONENBOURG 1664 BLANC
90 | HH 45
choice of fine ingredients
60
nourish our body and spirit.
apple, pear, beet, berries and pomegranate
13/06/2022
Their dedication added to the
SUPER GREEN
kale, celery, cucumber, pineapple, lemon, apple, ginger and mint ORGANIC COLD BREW COFFEE
Bо a etit!
33
ICED LATTE
39
ICED CAPPUCCINO
39
ICED MOCHA
40
ICED GINGER CINNAMON LATTE
40
ICED CARAMEL LATTE
40
ORGANIC ICED TEA
35 35
LEMON BASIL ICED TEA
35
ICED BELGIAN CHOCOLATE
40
HOMEMADE MINT LEMONADE
48
HOMEMADE RASPBERRY LEMONADE
48
STILL WATER 250ml | 500ml
25 | 38
SPARKLING WATER 250ML | 500ML
25 | 38
Organic Wine
HAPPY HOUR 5PM - 8PM
RED
FAMILLE PERRIN VENTOUX ROUGE 2019
Southern Rhône, France
78GL | HH 39 390BTL | HH 195
WHITE FAMILLE PERRIN LUBERON BLANC 2018
Rhône Valley, France
78GL | HH 39 390BTL | HH 1 95
ROSÉ FAMILLE PERRIN
68GL | HH 34 340BTL | HH 170
SPARKLING 78GL | HH 39 390BTL | HH 195
MIMOSA
78GL
WWW.LEPAINQUOTIDIEN.COM.HK www.lepainquotidien.mx
@lepainquotidienmx
Mexico
Hong Kong
Turkey
MENU
EN
MENU Quality
Simplicity
DISCOVER OUR STORIES ONLINE
Au enticity
materials.
60
Lison Pramaggiore, Italy
LEPAINQUOTIDIENHK @lpqmx
Cоviviality
people and the best raw 60
BEET BOOSTER
PROSECCO DOC BIO EXTRA DRY BERVINI
/ lepainquotidienmx
2 0 2 2 •
there are the crafty hands of our
berries, banana, chia seeds, coconut milk and almond butter
Languedoc-Rousillon, France 72 | HH 36
Simplicity
ALMOND BUTTER BERRY
LUBERON ROSE 2019
CIDER 300ML FILS DE POMME, ORGANIC APPLE CIDER
Quality
42
ORGANIC GREEN & HERBAL ICED TEA
SPECIALITY
GINGER CINNAMON LATTE
• J U N E
28
EN
Behind every dish in our menu
FRESH JUICE
CAPPUCCINO
brussels breakfast, english breakfast, earl grey, chunmee green, jasmine, masala chai
Autenticidad
Cold Drinks
You can substitute any of our hot drinks with vegan almond, oat or soy milk free of charge
ORGANIC ESPRESSO
28
WHITE CHOCOLATE & CRANBERRY COOKIE
48
SALTED CARAMEL & CHOCOLATE TART
Sencillez
MENU
ES
GLUTEN FREE CHOCOLATE COOKIE
48
Conviviality
•
DISCOVER MORE ON LPQ
S
Simplicity
Quality
Authenticity
U
M
M
E
R
Simplicity "Since the day I started 30 years ago, simplicity has been our guiding light. Long before our guest claimed it, long before the market evolved, we were making radical choices with no concession on the taste and quality of our ingredients."
Alain Coumont
Conviviality 当店の店員 いわゆる 「ル・パン・コティディアン・フ ァミリー」 の軸でもある当店の店員を 定義するのは、 まさしく 「温かみ」、 「気 配り」、 「親切」 という言葉です。 店員こそル・パン・コティディアンが大 事にしているアットホームな空間を作 って頂いています。温かいおもてなし がまた私たちのモチベーションを高 めて頂いています。 もしご意見、 ご感想、 ご質問などござ いましたら、遠慮なくお申し付けくだ さい。私たちが考える、 「食卓を囲む 和やかな雰囲気を味わっていただく」 というル・パン・コティディアンらしさ を実現するために喜んで接客してま いります。 どうぞル・パン・コティディアンでのひ とときをお楽しみください。
LPQ-UAE-Dinein-Menu-En-16.2.2021.indd 1
19/05/2021 8:47 AM
UAE
•
Conviviality
Japan
JP
DISCOVER OUR STORIES ONLINE
Authenticity
Marketing I
A L L DAY B A KE R Y G U I D E With ‘All Day Bakery Guide’ you are able to access a wealth of information from the brand guidelines, recipes, marketing toolkits to training materials and much more. From April 1st 2022, you have been able to log in to the portal by using your personal credentials provided by the MF team. If any files or materials are needed or missing, please reach out to the Master Franchise Team at franchise.support@lepainquotidien.com.
NEW STORY TELLING PHOTOS
NEW IN PLEASE CHECK IT OUT!
I Marketing
A L L DAY B A KE R Y G U I D E BAKERY WINDOW DECALS On the bakery windows, simplistic illustrations can be placed, explaining the baking process. These illustrations should always be painted in white and directly on the glass in matt paint, single stroke. Only use the proposed illustrations and no additional designs.
K IN W HEC E N EC ! T S EA T OU L P I
PLEASE FIND ALL DESIGNS IN HERE
Marketing I
NEW GLOBAL CORE MENU PICTURES There are new Global Menu pictures available. Please check here to downloaded the ones you need and do contact us on franchise.support@lepainquotidien.com for more information. See here few examples:
N EA EW I SE N IT O CH UT ECK !
PL
5.
F&B
I F&B
FOOD INSPIRATION PRICING & COST OVERVIEW INGREDIENT COST ONLY
Recommended COGS per LTO item and units sold per store per day. Please note prices based on US market and are food cost only.
Breakfast Cookie Background: Breakfast cookies are the perfect not-too-sweet treat to start your day. These cookies are perfectly paired with a foamy cappuccino or refreshing iced coffee. Made with ripe banana, creamy almond butter, apple, oats, golden raisins, cranberries, as well as pumpkin, sunflower, and flax seeds these nutritious bites are sure to satisfy any sweet tooth. Breakfast Cookie
SEND ALL YOUR RECIPES TO 42L E P A I N Q U O T I D I E N . C O M FRANCHISE.SUPPORT@
F&B I
Overnight Oats with Stone Nectarine & Granola Background: Ripe nectarines are stewed with a touch of maple syrup and lemon to create a bright compote that garnishes these overnight oats. The overnight oat base is created by combining rolled oats, chia seeds, almond milk, warm cinnamon, golden raisins, and a touch of sea salt and maple. Crunchy granola, fresh raspberries and a sprig of mint complete this plant-based breakfast or brunch offering. Baked Cannellini Beans on Toast Background: The star of this dish is the proper baked cannellini beans which are stewed with dry aged chorizo, tomato, onion, and aromatic spices. The savory beans are served atop toasted wheat bread and paired with steamed spinach and a perfectly poached egg to create this classic British delicacy. .
Zucchini & Avocado Tartare Background: Pan-roasted zucchini is paired with creamy avocado, fresh jalapeno, herbs, Dijon mustard, capers, and shallot to create the star of this dish. Served alongside sourdough bread, fresh tomatoes, arugula, and lemon, the zucchini & avocado tartare is the perfect plant-based dish for the warm summer days ahead. .
Arugula Salad with Pickled Nectarine & Fennel Background: This light dish exemplifies the best of summer. Fresh arugula is topped with pickled nectarines & fennel and garnished with shaved ricotta salata, a pinch of savory granola, and a drizzle of olive oil. Roasted chicken breast can be added for a protein boost. .
A L L T H E R E C I P I E S A R E A V A43 ILABLE, PLEASE REACH OUT FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM
I F&B
FOOD INSPIRATION Mushroom & Lentil Parmentier Background: This plant-based twist on a classic hachis parmentier is savory and delicious. Lentils and mushrooms are sauteed with onion, carrots, toasted walnuts, herbs, spices, and a touch of tomato to create the base of the dish. The mushroom and lentil base is then topped with creamy cauliflower potato mash and a pinch of breadcrumbs and then baked until warm and crisp on the edges. Roasted Vegetable Couscous Background: Summer’s most delectable vegetables including fresh tomatoes, zucchini, red onion, and bell peppers are roasted and tossed with pine nuts, golden raisin, lemon, and olive oil before being combined with couscous to create this stunning dish. The roasted vegetable couscous is served alongside dollops of harissa, hummus, and garnished with baguette crostini, basil oil, arugula and fresh lemon.
Lamb Tagine with Couscous Salad Background: This lamb tagine is started by sauteing garlic, with aromatic spices including coriander, cumin, paprika, and cardamom with extra virgin olive oil. Leg of lamb is then added and braised with with sweet onions, red bell peppers, chickpeas, tomatoes, golden raisins, and tomatoes. After simmering for hours, the tender lamb tagine is finished with bright hints of lemon, balsamic vinegar and fresh cilantro.. Gazpacho Background: This chilled, refreshing soup is perfect for warm summer afternoons. Classic LPQ baguettes are blended with olive oil, cucumber, tomatoes, roasted red peppers, and a touch of garlic and sherry vinegar to create this classic summer dish.. Iced Cantaloupe & Chamomile Tea Background: Cantaloupes are at their peak flavor during their summer months. To create this refreshing iced tea, juicy cantaloupe is muddled with fresh mint and steeped with chamomile tea and then served over ice. Garnished with a slice of lemon, this iced tea is a perfect pairing for any of our summer menu items...
F&B I
FOOD INSPIRATION NEW LADP RECIPIES
Vegan croissant Hibiscus
Cinnamon roll (vegan)
Vegan Cherry & Apple Crumble
Lemon Poppy twist
Vegan chia muffin
Flûte aux olives
ALL THE RECIPIES ARE AVAIL ABLE, PLEASE REACH OUT FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM
6.
MF TEAM
I MF TEAM
TARTINE CONNECTIONS SEPTEMBER 2022, ANTWERP THIS YEAR WE ARE CELEBRATING THE ANNUAL TA R T I N E C O N N E C T I O N S I N A N T W E R P, BELGIUM FROM THE 14TH TO 16TH OF SEPTEMBER!!
Meaningful relationships make life a happier, more fulfilling experience. We feel purposeful, motivated to carry on through tough times, inspired when we see other people as good, and we desire to be good people ourselves. Forming healthy, meaningful relationships is therefore both crucial self-care and a happy way to make society better as a whole.
INFORMATION
BELGIUM: ANTWERP Antwerp. A city of diversity. Known worldwide for its diamond district. Capital of avant-garde fashion. Rich in deep-rooted cultural and historical institutions.
Invitation Only
48
MF TEAM I
ANTWERP
49
I MF TEAM
2ND GLOBAL COMPETITION THE SECOND MASTER FRANCHISE GLOBAL COMPETITION IS STILL RUNNING!! KEEP IT UP WITH THE PICNIC BOXES! Please do share your picnic sales and also few pictures of your beautiful picnic boxes and counters to franchise.support@lepainquotidien.com. The winner of this second global contest will have to sell the most amount of picnic boxes per month per store during the summer months!
THE WINNER WILL RECEIVE A FABULOUS HAMPER FOR THE WHOLE TEAM WITH SOME DELICIOUS PRODUCTS.
50
MF TEAM I
Lucky Picnic 51
I MF TEAM
CGA PRESTIGE FOOD SERVICE PRICE INDEX (FRI) The CGA Prestige Price Index continued its steep climb in April, rising a further 2.4 points in March. This represented 1 .9% inflation month-on-month, and a 10% increase on prices in April 2021. There was, however, a slight fall in year-on-year inflation this month, moving down from the 13.6% seen in March. It is likely this small drop in inflation was because of the reopening of hospitality businesses in April 2021. On a category level, April saw seven out of 10 categories record double-digit inflation, while only one out of 10 saw year-on-year deflation. The trends are becoming increasingly concerning in the month-on-month numbers as well, as every single category reported inflation in April. This unusual phenomenon has now occurred for the second month in a row, with signs pointing towards more to come. This month's high levels of inflation are a continuation of the multiple factors which have been plaguing food supply chains for many months now. Increases in labour, energy, transportation, and fuel costs, and stretched supply of commodities such as oil and wheat, have all combined to put pressure on multiple categories. The Breads & Cereals category has seen global wheat prices increase dramatically over recent months, with the war in Ukraine causing panic in the markets as global supply shrank. To add to these concerns within the UK market, recent statistics have shown that there has only been a slight increase in GB harvest, meaning that it is now extremely likely we will need to rely on imports if demand continues to remain high. Towards the end of the month, global wheat prices eased slightly due to some corrections following price spikes caused by the US announcing they were suffering from poor crop conditions. However tight supplies, high demand and the continuation of war are all inflating prices. These issues manifested themselves in the UK as the May crop prices finished at a high of £322 per tonne, up once again on the previous weeks. As mentioned last month, these increases in grain pricing are also being felt within the Meat & Poultry and Dairy categories.
EUROPEAN CENTRAL BANK Euro area HICP (Harmonised Index of Consumer Prices) food inflation reached a new historical high in May 2022 as already existing price pressures in the food sector intensified following the Russian invasion of Ukraine. The war and its repercussions are hindering imports of energy and food commodities in the euro area and contributing to higher global prices. The situation is exacerbating already existing pressures in both global and euro area food markets.
52
MF TEAM I
EURO AREA HICP AND FOOD INFLATION
Food prices can be an important driver of euro area headline HICP inflation, given the high weight of food in the consumption basket (slightly above 20%) and the strong volatility of food inflation. Annual food price inflation edged up during the first wave of the coronavirus (COVID-19) pandemic owing to supply constraints, but subsequently declined. Food price inflation then accelerated from the fourth quarter of 2021, reaching 3.5% in January 2022 and 7.5% in May 2022, the highest level since the beginning of monetary union. Previous peaks in annual food price inflation were seen in early 2002 (5.6%), when health concerns associated with animal diseases put upward pressure on unprocessed food prices, and in 2008 (6.1%), which reflected a rise in global food commodity and fertiliser prices. In April 2022 food inflation stood at 9.4% in the United States and 6.7% in the United Kingdom; thus in both of those countries it was higher than in the euro area. However, in the last three months, annual food inflation has accelerated more in the euro area (by 2.8 percentage points since January 2022) than in the other two economies (2.4 percentage points in both the United States and the United Kingdom over the same period).
GLOBAL FOOD COMMODITY AND FERTILISER PRICES The large increase in euro area food inflation seen since mid-2021 has been driven primarily by the rise in international food commodity and energy prices, which accelerated following the Russian invasion of Ukraine.
C O N T A C T M F S U P53 PORT TEAM ON FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM
FROM THE
7.
AROUND E WORLD
I From around the world
JAPAN Open since 2009. We have 3 bakeries. 2022 trading vs 2019 for P6 (8%) Comments • All 3 stores are operating at this moment, with dine –in service, Food To Go and Home Delivery. • Tourists are finally able to enter Japan when booking through agency groups Market Activities • Had a local recruitment drive which was been very successful and have had 4 new joiners in the last 6 weeks • Team have been working hard on their new menu format for dine in and will include some new hot dishes
New Recruitment Posters in Japan bakeries
Miho Shishido is the front page of the new menu design
WITH LE PAIN QUOTIDIEN
オーガニックなお仕事 しませんか？ ▼詳しく見る▼
求人＠飲食店.COM
マイナビバイト
56
From around the world I
HONG KONG Open since 2014. We have 1 bakeries. 2022 trading vs 2019 for P6 (9%) Comments • Pacific Place closed in May 2022 Market Activities • Will launch their global alignment menu in July
57
I From around the world
UAE Open since 2004 We have 5 bakeries. 2022 trading vs 2019 for P6 31% Comments • Food Safety Awareness has been an internal focus for June. Market Activities • Have launched new specials. • The team have had a big celebration for those who have 5 or 10 years + service with Le Pain Quotidien Middle East.
Time Out Magazine Le Pain Quotidien UAE had an advert in Time Out on page 33 of the magazine Check the Magazine in here.
Weekly events based in Dubai Marina Mall hosted by a local artist Local art group meet up every week in Dubai Marina Mall for the past 8 years. They have their own wall in the store to display their artwork for all to see.
THANK YOU DAWN AND YOUR TEAM FOR SHARING A L L T H E 58 ACTIVITIES
From around the world I
SWITZERLAND Open since 1998 We have 6 bakeries 2022 trading vs 2019 for P6 (9%) Comments • The terrace in Champel that had works done in 2020 has made a huge increase in sales now that summer is here Market Activities • Team are having a recruitment drive which is going very well. • There were two team barbeques on 28th in Geneva & 29th June in Zurich! We hope you had lots of fun with Alain & Martin!
New Catering Menu launch
THANK YOU CYRIL, SEBASTIEN AND YOUR TEAM 59 FOR HOSTING ANNICK AND MARTIN
I From around the world
NETHERLANDS Open since 2008. We have 5 bakeries. 2022 trading vs 2019 for P6 (23.9%) Comments • The 5 stores that are open are running almost on 2019 numbers • Still looking for staff, mainly BOH • Customers still happy to come although increased prices Market Activities • We had a ten-year anniversary to celebrate with some of our restaurant managers, so we went on a trip to Paris with them. We felt very welcome and connected with the French Le Pain Quotidien team and shared some experiences, enjoyed a food tour, and had a boat trip on the seine. • All managers have participated in the Blueprint kick off in London, it was a great way to connect, to reactivate the blueprint and to share thoughts, tips and experiences when it comes to the desired guest experience and host behaviour. Blue Print Kick Off in London
THANK YOU ARNE AND YOUR TEAM FOR SHARING T H E S E60 P I C T U R E S !
From around the world I
TURKEY Opened since 2004. We have 3 bakeries. 2022 trading vs 2019 for P6 253% Comments • Importing goods is becoming increasingly more difficult Market Activities • Have had amazing feedback from the guests and employees about the global recipes with Caesar salad being the top seller • There is a new brand trainer who joined the team in May, welcome Busra!
Summer Menu 2022
THANK YOU LEVANT AND ALL THE TEAM F R O M 61T U R K E Y
I From around the world
MEXICO Open since 2008. We have 24 bakeries 2022 trading vs 2019 for P6 (13%)
Market Activities • There have been a lot of refurbishments in the older locations • Restrictions are being lifted and the Jazz music events in the restaurants are coming back
Comments • Have 8 stores now in Mexico City Airport that are sub-franchised Forbes Magazine
Pedro Vilasenor, head of Marketing in Mexico participated in an article last April in the Forbes digitalized version of the magazine, there was a beautiful article about Le Pain Quotidien. Please check in here!
THANK YOU EDUARDO AND YOUR TEAM FROM MEXICO FOR THE A M A62Z I N G J O B
From around the world I
BRAZIL Open since 2011. We have 7 bakeries and 1 kiosk. 2022 trading vs 2019 for P6 8% Market Activities • Are due to open a new kiosk style location in Q4 2022 • Luc from LADP came to visit Sao Paulo and spent some time with the production team In Brazil we are very focus on improving the quality at our production center, Luc visited Roberta and the team from there and we are very happy to see the improvements. Thank you very much team for the hard work!!
Luc´s visit to Brazil Production center
T H A N K Y O U S I LVA N A A N D E D U A R D O F O R H O S T I N63G L U C
I From around the world
BELGIUM Open since 1990. We have 33 bakeries. 2022 trading vs 2019 for P6 1% Comments • A new store at Brussels Airport, Zaventem opened on 30th June. Congratulations team!
Market Activities • Belgium are the next market to launch Mapal, the online learning platform. • Have been doing trials on hot grab & go in some stores. • Hosted the 30th anniversary winners' dinner with Alain & Martin on 30th June.
New Super seeds Bread 2022
Summer specials CROISSANT HIBISCUS V
4.25
SUMMER SUPER SEED TARTINE
11.95
organic super seed bread, strawberries, ricotta, fresh mint and blueberry dressing MEDITERRANEAN PLATTER
17.95
dried ham, organic mozzarella di bufala, grilled zucchini, marinated peppers, parmesan cheese,
TASTE OUR ORGANIC
Super Seed Bread
deliciously nutritious packed with goodness. Our organic Superseed bread is rich in protein and fiber and is packed with healthy seeds: organic oat flakes, organic sunflower, sesame, flax & chia seeds. This makes the bread an important source of vitamins and minerals low in carbohydrates and fits perfectly in a healthy lifestyle.
organic sun-dried tomatoes, basilic oil, mesclun and vegan vinaigrette AFTERNOON BREAK Slice of tart of the day and classic organic hot drink
7.95
WATERMELON COOLER LEMONADE
5.65
Serve the bread as a toast with the aperitif or combine with soup, a salad or fresh strawberries. YOU CAN ALSO DISCOVER OUR ORGANIC SUPERSEED BREAD IN OUR SUMMER TARTINE (see back) OR OUR BAKERS’ BASKET.
Picnic Box season Summer Menu 2022
T H A N K Y O U T E A 64 M FROM BELGIUM
From around the world I
FRANCE Open since 1998. We have 13 bakeries. 2022 trading vs 2019 for P6 (28.8%) Comments • Activity is increasing in Dine-In specifically in touristic areas. Market Activities F&B: • Launch of summer recipes: watermelon cooler, Méditerranéen plate,... • New organic super seeds grains launch Catering: • Multiple professional events with our catering team organizing buffet in-site Environment: • Events, fairs, sportive, fashion week, pride month: events organized in Paris are increasing and reaching level of pre-covid Summer Menu 2022
T H A N K Y O U T E 65 AM FROM FRANCE
I From around the world
UK Open since 2005 We have 15 bakeries. 2022 trading vs 2019 for P6 (15.9%) Comments • All our 15 Bakeries trading , no travelling restrictions, • Strong trading in St Pancras with Eurostar back to 22 train per day Market Activities • Shared Blue Print Kick off with the Netherland Team • Launch of our E-learning Platform with 12 courses now available online • Handheld trial in Hyde Park and Mayfair to promote Tartine Club Blue Print Kick Off
T H A N K Y O U F R E66D A N D Y O U R T E A M FROM UK
From around the world I
SPAIN Open since 2011. We have 3 bakeries. 2022 trading vs 2019 for P6 (9%) Comments • Genova bakery has closed on the 30th of June. Market Activities • Spain have exceeded their 2019 sales every month since P2 • The team will host the 30th anniversary event at the end of July with Alain & Martin
Summer Menu 2022
T H A N K Y O U L U I S67 A N D Y O U R T E A M FROM SPAIN
I From around the world
US Open since 1997 We have 56 bakeries 2022 trading vs 2019 for P6 12%
CEO Annick Van Overstraeten visited the Production center in New York
T H A N K Y O U T E A M68F R O M U S A F O R BEING AN AMAZING HOSTS!
From around the world I
COLOMBIA Open since 2017 We have 1 bakery 2022 trading vs 2019 for P6 No same store sales Market Activities • Team are doing the renovations on a new location that will become the central hub for Le Pain Quotidien in Bogota Father´s day Combo and Summer 2022 drinks
THANK YOU DIANA AN 69D Y O U R T E A M F R O M COLOMBIA
I From around the world
ARGENTINA Open since 2012 We have 29 bakeries. 2022 trading vs 2019 for P6 308% Market Activities • Have opened 3 stores in 2022 • Team have started to produce their own juices at their production center Argentina team always being excellent hosts and creating meaningful connections! Keep it up for the Argentina team!
THANK YOU FEDE, PATRICIA AND 70 YOUR TEAM FROM ARGENITNA
From around the world I
ALAIN WAS INTERVIEWED FOR THE ¨NEGOCIOS¨ ONLINE NEWSPAPPER
GLOBAL OWNER OF LE PAIN QUOTIDIEN: "I WOULD INVEST IN VINEYARDS IN ARGENTINA".
Alain Coumont is the owner of Le Pain Quotidien. This Belgian chef visiting Buenos Aires announced that they will open eight more restaurants in Argentina and from here they will expand to Uruguay. He is being tempted to invest in vineyards in Mendoza. Check this link for the whole Interview.
71
I From around the world
GUEST SATISFACTION ANALYSIS The results of the avarage raiting on YEXT for June 2022 (Franchise & Company owned)
Country
Aver rating June '22
LPQ Benchmark
Total Reviews
1 star
2 stars 3 stars
4 stars
5 stars
Argentina
4.2
4.2
666
6%
3%
10%
22%
58%
Belgium
4.01
4.2
317
8%
5%
12%
28%
46%
Brazil
4.53
4.2
103
3%
0%
8%
17%
72%
France
3.85
4.2
136
16%
6%
7%
17%
53%
Mexico
3.54
4.2
56
25%
5%
9%
13%
48%
Netherlands
3.98
4.2
41
12%
7%
7%
17%
56%
UK
4.26
4.2
231
7%
5%
7%
17%
64%
USA
3.98
4.2
308
12%
6%
11%
15%
56%
Switzerland
4.11
4.2
19
5%
11%
5%
21%
53%
Spain
4.42
4.2
122
7%
2%
4%
13%
73%
TOP COUNTRIES IN GUEST SATISFACTION The 5 countries with the most 5 star reviews in June are:
Countries with the highest average rating in June (4.5):
1. Spain – 73% 2. Brazil – 72% 3. UK – 64% 4. Argentina – 58% 5. Netherlands & USA – 56%
1. Brazil 2. Spain 3. UK 4. Argentina
72
From around the world I
This is what the guest talks in the reviews broken down by labels.
Country
Ambiance
Food
Service
Value of Money
Argentina
4.05
3,9
4.15
3.7
Belgium
3.97
3.66
3.92
3.3
Brazil
4.69
4.22
4.46
4
France
4.05
3.81
3.65
3.33
Mexico
3.63
3.56
3.05
3
1
3.71
3.27
2
UK
3.66
4.22
4.07
3.73
USA
4.33
4.01
3.68
3.57
na
4.5
4.29
2.33
4.38
4.33
4.62
4.24
Netherlands
Switzerland Spain
73
I From around the world
The lpq benchmark is one review per day per store; meaning 202 reviews per day. The current average of the reviews per day has increased vs last month, it is 72 average in June 2022. (May ‘22 - 58 average)
Country
LPQ Benchmark (1 review per bakery per day)
Total reviews in June
Review per bakery per day
Argentina
1
518
1.4
Belgium
1
281
0.4
Brazil
1
113
0.4
France
1
123
0.3
Mexico
1
66
0.1
Netherlands
1
43
0.2
UK
1
231
0.5
USA
1
310
0.2
Switzerland
1
20
0.1
Spain
1
123
1
CONGRATUL ATIONS TO SPAIN AND BRAZIL TEAM FOR BEING THE TOP COUNTRIES IN JUNE 2022!
74
From around the world I
This is the % by labels of what the guest talks in the 5 stars reviews.
This is the % by labels of what the guest talks in the 1 star reviews.
These are the results of the average rating of all locations (Franchise, Company owned & Sub Franchise) and the percentage of reviews received, broken down by rating for June 2022.
75
I From around the world
5 STAR REVIEWS Good coffee, tasty food, kind friendly staff , Highly recommended. We will definitely go back if we go near Knokke again.
It's a great place, very quiet and everything is delicious and the service is the best!!! it is my favourite place!!!!
Knokke Dumortierlaan 75 8300 Knokke Belgium
Sucre 2151 Ciudad Autonoma de Buenos Aires, Argentina
Charming place. Very good and quality cuisine. And above all, an extremely kind waiter. Thank you for a great time.
Lovely coffee shop; great ambience and super friendly, helpful staff. Grace and Raymond were particularly lovely and were super friendly to our children; Raymond asked if my children needed more colours for their drawing. And Sampath was helpful and helped us take a family picture. Great drinks, great atmosphere and fantastic staff. Would recommend.
1205 Geneva Switzerland
Marina Mall Dubai
I have always ordered to take away, so I don't know how the service is on the restaurant, but I don't think it differs from how well the people at the counter served me. They have always been friendly, this place fascinates me, my consumption is always the guilty taste haha I leave you some pictures of how delicious is the créame brule and the red fruit tart. The Belgian chocolate is delicious.
Lovely peaceful cafe with outdoor heating to keep you cosy in the rain! Great pastries too! :) 1012 VW Amsterdam Netherlands
Monterrey 104, Roma Nte., Ciudad de México, CDMX, Mèxic
76
From around the world I
Not exactly a bakery, a restaurant or a café, but a good mix of all of these. With a polite and very attentive service, you are welcomed by a very pleasant environment. Whether outside or inside, tasting the delicacies is always a very pleasant moment. Try the chocolate tart with salted caramel! And an espresso to go with it? Of course you can.
Food is always fresh, service excellent and friendly and an overall ambiance of a French cafe. Elements Mall Hong Kong
Vila Nova Conceição São Paulo SP Brazil
Love the convenience. It's right in front of departure hall at the international station. Bathrooms are a few steps away. Nice seating area. Coffees, pastries and sandwiches are all nice. Taste better and more delicate than average sandwich shops or pubs in England
Very good food, and excellent service. Nicole made some great recommendations and was very pleasant. I tried to communicate in Spanish, but I did not need to as her English was excellent. Great bakery, great server!
St Pancras International United Kingdom
C/ Serrano, 27 Madrid Spain
Best bakery in the ‘hood.’ Sourdough whole wheat is the tastiest, freshest and best priced loaf in town. The Staff all congenial and work hard to give you a most pleasant experience. Usually take out. Worth your visit
Great choice if you want to have breakfast at odd hours, since they serve it all day. Good lunch options, the soups are my favorite here. 5 rue des Petits Champs France
113 N Larchmont Blvd Los Angeles, CA 90004 United States
77
THANK
YO U
H S
A
U
P
M
P
M
E
Y
R
FOR MORE MATERIALS AND QUESTIONS PLEASE CONTACT FRANCHISE.SUPPORT@ LEPAINQUOTIDIEN.COM
LE
PA I N
QUOTIDIEN
78