Foodservice Catalogue 2013 Edition
Chocolate up your life !
MONBANA, a delectable story... Flash here and discover MONBANA’s new image.
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1934 Louis Guattari launches MONBANA cocoa production, specialising in manufacturing cocoa and banana flour-based breakfasts.
2
1978 The brand’s development continues under Jean Guattari who diversifies the chocolate-maker’s expertise, notably creating a high-end confectionery range.
Yves Guattari, creates the first chocolate squares, now an essential accompaniment for coffee.
Today, nearly 60% of coffee accompaniment products in France are produced by MONBANA.
2001 2007
2010
The company is opened up to international market as well as to the general public, with chocolate sold in delicatessens and specialist stores.
Every year since 2010, MONBANA has achieved recognition for the excellence of its chocolates. By being awarded three Fèves d’Or in 2011, MONBANA became one of the top chocolate-makers in France. Recognition from food service professionals in the form of the Saveurs de l’Année label in 2010, 2011, 2012 and 2013 is proof of our “tradition of quality.”
onward
Our passion for HORECA 4 Chocolate beverages
Yves Guattari
6
CEO
Open our catalogue and step into a world of chocolate! I am pleased to share our new Foodservice catalogue with you. More than simply a catalogue, this document talks about you,your market, and current food service and hospitality trends.
Accompaniments products
«Café gourmand» and desserts
As you browse our pages, we invite you to enter our MONBANA world. A world where we produce and offer the best chocolates and drinking chocolate.
Snacks
We know that our products come to life in your hands, so we are committed to working closely with you. Our Baristas and Master Chocolate Makers listen to your needs and are available to provide advice and tips about chocolate. This results in ideas being mutually exchanged and shared so together we can imagine the chocolate trends of the future.
The expert
Chocolately yours,
and welcome gift
in HORECA networks
Consulting
22 32 34 38
and training
46
Customisation
48
MONBANA, everyone’s talking
Chocolate up your life !
50
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MONBANA, a passion for HORECA since 1934 A trail blazer, creator of chocolate squares to accompany coffee, MONBANA is famous in the Hotel, Restaurant and CafĂŠ (HORECA) sector for the excellence of its pure cocoa butter products.
An expert in HORECA distribution channels, MONBANA has become an essential partner and today holds: t a 60% market share in coffee accompaniment products in France t a 60% market share in powdered chocolate in France
t Dominique Renault : General Manager t Christelle Guilmard : Export Coordinator t Jean-Philippe Brisaer and Julien Mostini :
Talk to our Export team
Export Area Managers
t Cyril Jay : MONBANA Agent - Spanish market t Geoffrey Maubon : International Barista t Sandrine Macquin, Elise Prioul and Rosa Teixeira : Dominique Renault
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Christelle Guilmard
Jean-Philippe Brisaer
Julien Mostini
Cyril Jay
Geoffroy Maubon
Sandrine Macquin
Élise Prioul
Rosa Teixeira
Export assistants
A large range of products to suit all HORECA distribution channels Gourmet beverages
Bar, Coffee Shop and Tea Room m
p.38 p.3 to p.39 p.3
p.06 to p.21
Accompaniments
Fast food
«Café gourmand» p.32 and desserts to p.33
p.22 to p.31
Traditional Restaurants and nd Brasseries
p.40 p.4
p.41
Chocolate up your life !
Snacks
Hotels
p.34 to p.35
Welcome products
p.36 to p.37
Caterers, Reception Organisers
p.42 p.4 to p.43 p.4
p.44 p.4 to p.45 p.4
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Gourmet beverages, market trends
The market has evolved‌
1
An ever increasing number of beverages: cafĂŠ lattes, milk shakes, frappes and smoothies have become beverage menu essentials.
2
Increasingly at the heart of this developing trend, chocolate provides reassurance and pleasure.
3
Exacting travelling consumers look for gourmet, crafted products.
4
The market is becoming more specialised : with expert baristas.
‌ evolve with it! 6
BEVERAGES
Grow your gourmet beverage menu For establishments, this is an opportunity to : t #PPTU OPO NFBM CVTJOFTT t (BJO BEEFE WBMVF BOE JODSFBTF the average bill. t 8JO NPSF GFNBMF DVTUPNFST 70% of hot chocolate consumers in HORECA are women in France (MONBANA CHR study, May 2011).
For you, partnership with MONBANA means : t &YUSB UVSOPWFS XJUI IJHI QPUFOUJBM NJMMJPO DVQT PG IPU DIPDPMBUF BSF TFSWFE FWFSZ year in establishments in France. t 5IF HVBSBOUFF PG B RVBMJUZ CSBOE t " SBOHF PG QSPEVDUT QFSGFDU GPS FWFSZ UJNF PG EBZ
Chocolate up your life !
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MONBANA, creating tomorrow’s beverage trends
Geoffroy Maubon International Barista, MONBANA
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Chocolate is the top pleasure product. The range of possibilities using this ingredient par excellence is boundless. Every time I travel around the world to introduce people to MONBANA, I come back with sharp memories of a colour here, an aroma there, an image or simply a sound that inspires my new creations. I especially love creating creamy, delicious frappĂŠs which are a true American trend.
Details Scan this QR code with your smartphone to discover our illustrated cocktail recipes
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BEVERAGES
Hot, cold or in cocktails: chocolate as you’ve never seen it before! Our two MONBANA baristas are true brand ambassadors. They have created for you a unique, complete range of beverages perfect for enjoying at various times of day.
You know hot chocolate, but have you ever thought about iced chocolate ? MONBANA’s chocolate powder range and variety mean I can dream up for you a variety of new and trendy beverage creations that are easy to make. Discover our world of cold beverage and add something new to your beverage menu to make it stand out and give your customers a shiver of delight.
Chocolate up your life !
Laurent Baron France Barista, MONBANA
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S
Trésor chocolate powder OTH MO
Trésor chocolate powder Tré Choc Chocolate powder 1kg tin and 25g sachet MONB MONBANA’s spirit is captured by this thi authentic chocolate, with its deliciously smooth, intens intense, creamy flavour.
more flavour Trésor white chocolate powder Chocolate powder 500g tin
Why we love it
Enjoy it
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How we prepare it Steam wand
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O DR Y T IN
K
READ
BEVERAGES
Trésor liquid chocolate R Ready to drink Trésor Chocolate T 1 liter UHT pack. Th service solution: The pack that is easy a pa to use and quick to serve.
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olat at te Hot Chocolate Mac chine Machine
Added value to your establishment
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I discovered new chocolate beverage recipes thanks to a training session with Laurent Baron, France Barista at MONBANA. Ready to drink Trésor Chocolate was a great discovery. We have now developed surprising cocktails that have made a splash with our exacting customers who are always seeking out new drinks.
Chocolate up your life !
Roll Leblanc Bar Manager Hôtel Royal Barrière Deauville, France
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BA
Traditional chocolate drinks C LAN ED
Fair Trade organic chocolate powder
T Traditional c chocolate powder 1kg tin and 20g sachet 1k A light chocolate that is both well balanced and smooth, and pleasing ba on the palate.
1kg tin and 15g sachet
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More choice Flavoured Chocolates Chocolate powder 250g tin and 20g sachet
Why we love it
11 flavours to choose from Vanilla Speculoos Tiramisu Orange Almond Cinnamon Spices Caramel Red berries Hazelnut Cappuccino
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Why we love it t #BMBODFE BOE TNPPUI t DPDPB XJUI SJDI cocoa butter t -FHBMMZ DBMMFE iDIPDPMBUFw
Enjoy it
Why we love it
t "OZ UJNF PG EBZ t 1FSGFDU GPS NPSOJOHT
t $PDPB GSPN UIF %PNJOJDBO Republic t 0SHBOJD BOE GBJSUSBEF DFSUJýFE t -FHBMMZ DBMMFE iDIPDPMBUFw
How we prepare it Steam wand
S
Dt N E R T W E N t
BEVERAGES
Intense chocolate drinks OTH MO
Escale Ă Paris
SuprĂŞme chocolate powder
Chocolate powder 600g tin An exceptional hot chocolate created from a blend of white, dark and milk chocolate, in the best 18th and 19th century French traditions.
Italian style chocolate powder 1kg tin and 25g sachet A thick, creamy Italian-style drinking chocolate that is perfect for drinking or even sipping from a teaspoon.
Mobile Why we love it
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t .BEF GSPN EBSL NJML and white chocolate t *OUFOTF BSPNB t &YDFQUJPOBM MJOHFSJOH ĂžBWPVS t DPDPB
Why we love it t $SFBNZ TNPPUI UFYUVSF t *UBMJBO TUZMF DIPDPMBUF t DPDPB XJUI SJDI DPDPB CVUUFS
Enjoy it t 1MBJO PS JO B DPDLUBJM
How we prepare it
Our Tip *U DBO BMTP CF VTFE JO B TBVDF or served in a verrine. Steam wand
Chocolate up your life !
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Chocolate drinks to mix with water EPARE
LactÊ 4 Étoiles
W
TE
R
PR
A product created especially for vending machines. 1kg bag and 15g sachet Chocolate powder mix for milk beverage
IT H WA
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What chefs say t 5P NJY XJUI XBUFS t 4BNF MFWFM PG RVBMJUZ BT GPS QPXEFS UP NJY XJUI NJML t *U JT HSFBU MJHIU XJUI HPPE GMBWPVS BOE B OJDF DPMPVS
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Why we love it
Enjoy it
t 2VJDL BOE FBTZ UP QSFQBSF with water t DPDPB with rich cocoa butter t -FHBMMZ DBMMFE iIPU DIPDPMBUF w
t )JHI UVSOPWFS MPDBUJPOT t *EFBM GPS WFOEJOH NBDIJOFT or hot chocolate makers
How we prepare it
Special vending
1Kg bag and 30g sachet
1kg bag
Chocolate beverage mix Fairtrade.
Chocolate beverage mix, cocoa flavour.
BEVERAGES
Lacté Fair Trade
Certified by Ecocert and carrying the Max Havelaar label. Protecting the future and supporting peasant farming in the Dominican Republic.
Why we love it t $SFBUFE GSPN B TFMFDUJPO PG UIF CFTU cocoa bean varieties JO UIF %PNJOJDBO Republic
More flavour Lacté flavour cappuccino
Office Coffee Service a market with strong potential : Over 83% of vending machines can be found in workplaces.
1kg bag
The hot beverage segment represents €1,337 million
Light hot chocolate/coffee mix
in turnover in the Vending market in France.
Why we love it t 6OJRVF þBWPVS t #BMBODFE DPDPB DPGGFF þBWPVS t 5BSHFUT B MBSHF HSPVQ PG consumers
Over 600,000 hot beverage vending machines in France. We estimate there to be 250,000 OCSs in France.
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Lacté 4 Étoiles is the top chocolate powder milk beverage. Sources: EVA, Outlook and Market Survey, 2009; Gira Sic Conseil Vending-Nomading.
Chocolate up your life !
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Iced chocolate H RES IN
Specially designed mix for making refreshing cocoa beverages in less than 10 seconds.
G
REF
Feel like something fresh?
Iced Chocolate
Iced Mochaccino
800g tin
800g tin
Why we love it Philippe Gendrin et Florent MĂŠtairie, Managers and associate directors of SCOOP bar in Rennes, France.
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In summer, we offer white chocolate frappĂŠs. What we do is mix white chocolate frappĂŠ with ready to drink chilled TrĂŠsor Chocolate, add a splash of syrup and throw in some ice cubes. The cocktail is visually stunning and of course tastes great!
t *OTU t *OTUBOU QPXEFSFE CFWFSBHF NJYFE with cold milk t DPDPB t t 1PQVMBS BSPVOE UIF XPSME t 1P t 4V t 4VJUBCMF GPS DPGGFF TIPQ NFOVT
How we prepare it
Enjoy it t *O UIF BGUFSOPPO BT B SFGSFTIJOH UIJSTU RVFO ching beverage
URMET
BEVERAGES
GO
Frappés
t NEW TRE
ND t
Feel like something gourmet? Exclusive MONBANA mix recipes for quickly preparing creamy frappés.
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Strawberry
Chocolate
Vanilla
Caramel
White Chocolate
850g tin
1kg tin
1,1kg tin
1kg tin
850g tin Cocktail base
Why we love it t $SFBNZ UFYUVSF t þBWPVST t 7FSZ FBTZ UP QSFQBSF t 3FBEZ JO TFDPOET
Enjoy it t (PVSNFU EFTTFSU or beverage
How we prepare it
Chocolate up your life !
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SO
Cocktails : create a shot of enjoyment CE OF UR E IMAG AND IN MARG
G AINS
Surprisingly simple simpl !
Mojito’Choc Mojito’Ch Iced cocktail cocktai Enjoy it In the afternoon As an evening aperitif
Geof Geoffroy’s sugg suggestion
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Ingredients :
How we prepare it :
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:PV DBO BMTP BEE NM PG $VCBO SVN
Preparation time : t TFDPOET
BEVERAGES
Discover the new chocolate cocktail trend launched by MONBANA
Let’s dream up tomorrow’s recipes together !
Ingredients :
How we prepare it :
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H NM
Our Ode to Iced Cocktail t " QFSGFDU NBSSJBHF PG DPGGFF BOE DIPDPMBUF Enjoy it In the evening
Preparation time : t NJOVU
Chocolate up your life !
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MONBANA, a complete concept
A product, a concept, a piece of Beverages equipment, a service +33 (0)2 43 05 42 48
Our products are perfectly complemented by a range of POS materials, accessories and machines. These all help bring out the full flavour and quality of our drinking chocolates.
Glassware and cup collections
Posters
Tent cards
Cups
Glasses
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Hot beverages
BEVERAGES
Our machine recommendations Cold beverages
Chocolate maker BolĂŠro Solo 1 reservoir Chocolate maker BolĂŠro 2 reservoirs
Bravilor Chocolate Machine
Ugolini Chocolate Machine
Ugo Ugolini Slush Machine Slu
Tempest Hamilton H Beach B Blender
Related MONBANA products
Related MONBANA products
Related MONBANA products
Related MONBANA MONBA products
Related MONBANA MO products
t -BDUĂ? &UPJMFT -BDUĂ? Fair Trade, LactĂŠ flavour cappuccino
t 5SĂ?TPS DIPDPMBUF QPXEFS Traditional chocolate powder, SuprĂŞme chocolate powder t 3FBEZ UP ESJOL 5SĂ?TPS Chocolate
t 5SĂ?TPS DIPDPMBUF QPXEFS Traditional chocolate powder, SuprĂŞme chocolate powder t 3FBEZ UP ESJOL 5SĂ?TPS Chocolate
t 'SBQQĂ?T
t 'SBQQĂ?T
t *DFE DIPDPMBUF
t *DFE DIPDPMBUF
Output
Output
Output
Output
t DVQT EBZ
t 6Q UP DVQT EBZ
t DZDMFT EBZ
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Further details
Further details
Further details
Further details
t $BQBDJUZ 2l - Available with a second jar t 'FBUVSFT - Under 60 decibels - Power: 1150 W - All ice cube types - 50+ cycles/day t Advice from MONBANA T CBSJTUB This blender is perfect for preparing creamy, frothy frappĂŠs. It has minimal bulk and noise pollution. Its patented Wave-Action system gives you a successful, consistent beverage every time. t 'PS VTF JO Coffee shops, bars, brasseries and restaurants.
t $BQBDJUZ 6l t 'FBUVSFT - Very rapid service. - Able to chill to -12°C (ice cream texture) t "EWJDF GSPN MONBANA’s barista Ideal for establishments serving more than 20+ frappÊs per day. t 'PS VTF JO Snack stands, fast food outlets, ice cream sellers, etc.
Output t 0WFS DVQT EBZ
Further details t $BQBDJUZ 1x3,4l 2x1,5l t )FBUJOH UJNF 11s / cup t 'FBUVSFT 240 cups/hour. Cup filled in 11s. t Advice from MONBANA T CBSJTUB This machine produces a delicious hot chocolate quickly. Equipped with two reservoirs,you can offer both Cappuccino and LactĂŠ 4 ĂŠtoiles simultaneously. t 'PS VTF JO Bars, brasseries and coffee shops.
t $BQBDJUZ 10l t )FBUJOH UJNF 25 minutes heating, then instant service t 'FBUVSFT Bain marie with magnetic agitator t Advice from MONBANA T CBSJTUB For establishments that want to serve a superior quality milk-based hot chocolate while ensuring capacity is maintained and the service speed is right.. t 'PS VTF JO CHR establishments, tea rooms with high consumption rates.
t $BQBDJUZ 5l (25 cups x 250ml) t )FBUJOH UJNF 25 minutes heating, then instant service t 'FBUVSFT Rapid service. Heating plate with motor-driven agitator. Cleaning time 5 minutes t Advice from MONBANA T CBSJTUB Ideal for establishments serving 20-50 hot chocolates per day. It boosts hot chocolate sales. t 'PS VTF JO CHR establishments, tea rooms with average consumption rates.
Equipment recommended by MONBANA’s baristas Technical details : contact us
MONBANA is not responsible for the sales and the after sales of these machines.
Chocolate up your life !
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MONBANA, your partner in Coffee accompaniments
Coffee is the star ! An established trend : pods. They represent 20% of the market (by value) in France and have enabled coffee quality and variety to grow.
1
Consumers are increasingly becoming connoisseurs of great coffee.
2
In the HORECA sector, machine manufacturers are perfecting their products. Now everything is possible: Italian espresso, ristretto, macchiato and more!
3
Baristas are leading the way in this new trend. New Latte Art or coffee flair techniques add value and generate higher profits for establishments.
4
(Source: Industrie Hotellière, december 2011)
On your beverage menu, the coffee quality is the most important criterion for customers
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ACCOMPANIMENTS
Chocolate : equals added value Promote your coffee - 68% of HORECA customers respond positively to accompaniments
Polish your image Of those customers questioned, coffee accompaniments give the establishment an image of one that : - Cares about its customers (87%)* - Is refined (79%) - Serves quality coffee (76%)* * % of customers questioned agreed with this statement (MONBANA HORECA Survey, May 2011)
Capitalise on a good investment : chocolate - A chocolate square beside a coffee is the second top chocolate moment of pleasure (IPSOS OBSERVER survey, July 2010, cost and chocolate)
- The 70% dark chocolate square, an essential product for over 30 years, is the top selling product in MONBANA stores MONBANA has the largest product range in the market, responding to the needs of all establishment types in every season and every occasion.
Chocolate up your life !
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Little squares‌‌ Discover exceptional chocolates that transform a cup of coffee into a truly international taste experience.
CO
CO
Dark Costa Rica
Dark Tanzania
S
D
LECTE SE
A BEAN
Pure 0SJHJOT Escape with this passport to enjoyment Dark Ghana
Dark Ecuador
Dark Papua New Guinea
Vincent Lechevallier MONBANA Master Chocolate Maker
My passion for chocolate drives me every day, leading me to dream up a whole palette of flavours to offer you for your establishment. shment. From classic chocolate squares to chocolate confectionery, I strive to help transform the act of sipping your coffee into a deliciously ciously pleasurable,relaxing moment. More than simply just an ingredient, edient, chocolate is a whole history, a passion and an invitation for your ur taste buds to travel.
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Why we love it t %BSL UP DIPDPMBUF t "WBJMBCMF BT BO BTTPSUNFOU PG ĂžBWPVST
Dark chocolate squares from 5 cocoa bean producing countries. Box of 150 squares.
‌ of chocolate 4QBSLMJOH ACCOMPANIMENTS
An explosion of candy chips to wake up your taste buds ! You will be blown away by this new taste sensation. These unique, surprising chocolate squares are ideal for celebrations and can be enjoyed with coffee or even champagne.
STIVES
OC
NS
FE
Sparkling chocolate squares
C A SIO
Sparkling milk chocolate square
Sparkling dark chocolate square
Why we love it
More choice Assortment of sparkling chocolate squares An assortment ment of sparkling sp chocolate e squares in Dark 60% 60 and Milk lk 33% 3% in a dispenser penser box penser (150 50 squares). squ quares). ares).
t "UUSBDUJWF BOE GFTUJWF JEFBM GPS celebrations t 2VBMJUZ HMPTTZ wrapping
Bruno Demezet MONBANA Marketing Director
Our surveys in HORECA establishments show that sparkling chocolate squares, served with coffee, attract customers, create surprise and encourage a second round of coffee. It is ideal for making your products more dynamic during festivities.
Chocolate up your life !
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The must-haves A large range of milk and dark qualities. BEST
Single flavour Dark chocolate
S
EL
LER
Dark 70%
Cocoa bean
Nougat
Cereals
Milk chocolate
The essential product for over 30 years Dark 70% - 4g
Ludovic Reuze et Olivier Lapie apie Co-manager of Living Café, Trendy bar-restaurant in Laval (53), France
Today, offering a chocolate square or another sweet treat with coffee is an acknowledged practice for CHR professionals and almost goes without saying. My customers enjoy coming to my establishment more because I offer coffee accompaniments that vary according to the time of day, time of year or service.
Milk 33%
Cereals
Caramel
Single flavour boxes – 200 squares
More choice
More committed Fairtrade chocolate squares For socially responsible consumption. onsumption mption. Dark 70% organic chocolate with the Fair Trade label
Mini napo A version to reach everyone. Dark 70% or Milk 33% – 2.5g Single flavour boxes of 500 squares.
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Nougat
Assortments ACCOMPANIMENTS
The chocolate square symbolises MONBANA’s entire expertise and spirit : it can be a moment of pleasure or a touch of sweet to accompany your coffee. A small square momentarily held, then savoured in a moment
Flavour mix
Assortment of 10 flavours Ass Dar 70% - Cocoa bean - Nougat - Dark Cereals - Milk 33% Dark % Milk n nougat - Milk cereals - Milk caramel - Milk praline Milk c cappuccino
Assortment of 6 flavours Several flavour pack with 200 squares. Dark 70% - Orange dark chocolate - Nougat dark chocolate Caramel milk chocolate - Cereal milk chocolate - Lemon white chocolate
Why we love it t "TTPSUNFOUT PG TFWFSBM þBWPVST t $POWFOJFOU packaging in a EJTQFOTFS CPY
Coffee producing countries collection Coffee-producing countries Collections 70% dark chocolate with cocoa beans.
Chocolate up your life !
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TY ALI P
DUCT RO
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Chocolate confectionery Smothered in chocolate, you will find an almond here, crunchy cereals there‌ Be tempted !
Almonds Elegant morsels, almonds are great at bringing out the flavours of tea or coffee. Plain or caramel-flavoured roasted almonds coated with milk chocolate. Single flavour boxes of 200 or 1,000 units.
Plain almond
Caramell almond
Alexandra Piton Manager Research & Development at MONBANA
Driven by the quest for excellence, I pay particular attention to selecting the raw materials. Almonds from California are carefully selected, sorted, graded and finally lightly roasted to unlock their flavour and make the chocolate coating sublime. My greatest pleasure is to make you happy !
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Why we love it
Our tips
t "O FMFHBOU QSPEVDU t 4FMFDUFE QSFNJVN BMNPOET GSPN $BMJGPSOJB
Win customer loyalty CZ EJWFSTJGZJOH ZPVS QSPEVDUT PG DPGGFF ESJOLFST BSF regulars and want new products. XBOU UP FOKPZ QSPEVDUT UIBU vary according to the season or UJNF PG EBZ (MONBANA survey – May 2011)
VARY RE
YO UR
Chocolate specialties Encourage loyalty from your customers by offering them novelties. ACCOMPANIMENTS
P LE S U A
Pralinéa
Coffee bean
Ha lnut Hazelnut
Crousti-Neige
Single flavour box of 200 or 1,000 units.
Why we love it t &BTZ UP VTF t $VTUPNFS VBSBOUFFE TBUJTGBDUJPO HVBSBOUFFE
Speculoos nugget
Flavour mix F Assortment of 5 different products in a dispenser box.
Dark 70% Milk 33% Crousti-Neige Caramel almond Nougat
Praline flake nugget
What chefs says Speculoos nugget : voted Flavour of the Year by head chef in France t &WFSZUIJOH T QFSGFDU UIF DSVODIJOFTT the soft coating, the taste and the packaging t " DSVODIZ ZFU GPOEBOU UFYUVSF t " HPPE BDDPNQBOJNFOU JEFB GPS DPGGFF t (PPE TQFDVMPPT þBWPVS t (SFBU QSPEVDU PSJHJOBM BOE WFSZ UBTUZ
Chocolate up your life !
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Biscuits and french specialties Crunchy or melt-in-the-mouth, light or rich, classic or modern : what a great way to surprise your customers all year round.
Galet Breton
Amaretti
Mini cookie
Delicious pure butter treat in the best traditions of Brittany tra
A sweet almond-based Italian biscuit
Traditional recipe using nougatine and chocolate chips
Nougat gat
Petit be beurre
Speculoos
Soft orange blossom honey nougat
A recipe using fresh butter, with a pattern of indentations
Belgian cinnamon biscuit in a colourful wrapper
Single flavour boxes of 200-300 biscuits
EST MO
NBA
NA
RS
t 1FSGFDU GPS TVNNFS t (SFBU XJUI UFB BOE hot chocolate
B
Why we love it Summer medley A clever assortment of several treats in one box.
SELLE
Amaretti Petit beurre Mini cookie Galet Breton Soft nougat
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A unique selection for each season ACCOMPANIMENTS
Accompaniments to suit the season, occasion and events.
January - April
Easter
May - September
October - December
Chocolate squares and specialties smothered in chocolate
The Easter collection
Biscuits and specialties
New Christmas assortment
Winter mix i
Julien Mostini Expert area manager, MONBANA
Summer mix
Christmas ma mix
I have been working closely with my customers for several years now. In order to meet their need for variety, we developed collections to suit the seasons, topical subjects and even cultural or sporting events. It’s the perfect way to diversify your saucer products without increasing your product numbers
Chocolate up your life !
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French ÂŤcafĂŠ gourmandÂť
t /&8
t
Gourmet rochers Enjoy a gourmet break in the afternoon with our range of chocolates inspired by desserts. Gourmet Rochers
Market trends t PG JOEFQFOEFOU SFTUBVSBUFVST PGGFS HPVSNFU coffees in France (compared to only 25.5% in 2007). (Source: CHD Expert for NĂŠorestauration, March 2012)
t ( PVSNFU DPGGFF IFMQT JODSFBTF UIF BWFSBHF UBCMF CJMM t $ VTUPNFST BSF OPX NPSF EFNBOEJOH BOE XBOU variety and choice. Another emerging trend: gourmet coffee is also offered outside of mealtimes, with a lighter menu (1-2 mini desserts).
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Speculoos Cheesecake
Almond fondant
Lemon meringue pie
26g
26g
26g
More choice "WBJMBCMF JO TJOHMF ĂžBWPVS CPY PG BOE NJYFE ĂžBWPVST CPY PG XJUI ĂžBWPVST
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Our tips t " GFX ESPQT PG 3FBEZ UP %SJOL 5SĂ?TPS $IPDPMBUF added to a verrine. 4JNQMF RVJDL BOE delicious with HPVSNFU DPGGFF
6& t 2 * / 6 t
‌and desserts The MONBANA dessert range
Chocolate chip cookie
Gourmet, easy to make desserts at a good price
Shelf life: 24 months 260g
5IF DPODFQU PG jDBGĂ? HPVSNBOEx JT WFSZ USFOEZ JO 'SBODF B DPGGFF TFSWFE XJUI NJOJ QBTUSJFT An alternative to a classic desert.
Chocolate mousse
Chocolate crème brÝlÊe
Shelf life: 24 months 300g
Shelf life: 24 months 260g
ND
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!
I T ’S R E A D Y
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Crème brulÊe
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Shelf life: 12 months 400g
A
Shelf life: 12 months 400g
DD WA TA
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Dark chocolate brownie
A
Chocolate fondant
JUS
Shelf life: 12 months 400g
Why we love it t .JOJNJTFT JOHSFEJFOUT OP OFFE UP TUPDL GSFTI QSPEVDUT t 3FBEZ JO NJOVUFT KVTU BEE XBUFS PS NJML BOE JU T EPOF t 0GGFS ZPVS DVTUPNFST DMBTTJD DPGGFF BDDPNQBOJNFOUT GPOEBOUT CSPXOJFT DIPDPMBUF NPVTTF FUD
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Chocolate up your life !
33
Snacks: a way of living
Snacks : a rapidly growing market e) (+13% per year on average) in France.
1
+13%
3
Sweet snacks : a large market, representing â‚Ź2 billion.
2
(Source : Agroalimentation, France, 2007)
34
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Distribution bution channels ls in France. nce.
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MONBANA, is also…
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…a range of takeaway snack products to satisfy the increasing numbers of on-the-go consumers.
Chocolate bars 35g
Chocolate confectionery, 80g tin.
Milk 33% Milk nougat Milk cereals Dark 70% Dark cocoa beans
SNACKS
Milk praline
Why we love the snack range t $IPDPMBUF NBLFS RVBMJUZ that can be taken home t 1SBDUJDBM NPEFSO packaging t %JTQMBZT GPS DPVOUFS sales
Tray of 3 gourmet rochers (Speculoos cheesecake, Almond fondant, Lemon meringue pie) 78g
Chocolate up your life !
35
Welcome products Chocolate also has a place in hotels, B&Bs and other accommodation options. They will make your guests smile.
CO
IF
W EL
Mini box of chocolates
T
IDEAL
ME G
2 fine chocolates. A stylishly elegant box which can be placed on a bedroom pillow or on a restaurant table.
Contains 1 Geode and 1 Hazelnut Praline
More choice Box of 1 fine chocolate
Why we love it t NPOUI TIFMG MJGF t $VTUPNJTBCMF CPY OBNF MPHP FUD VQPO SFRVFTU t 'JOF QVSF DPDPB CVUUFS DIPDPMBUFT
A great way to win customer loyalty and promote your company image. Contains 1 Geode
36
Room gifts Four seasons, composed by MONBANA. 4 chocolate bars to offer to your clients all along the year. Four season bars 80g
Summer
Seminar gifts FOR INAL G ORI K AN BREA YOUR ING S’ DUR LIENT AR C MIN SE Speculoos Provence Brittany
Bars with a hammer Breaking a chocolate bar up with a hammer? What an original idea for enjoying and sharing our regional French flavours!
Fall
Why we love it t (PVSNFU SFDJQFT FOIBODFE by packaging with a window t 1PDLFU TJ[FE easy to carry with you
Winter SNACKS
Spring
Mme Leblan Novotel Evry France Hotel Manager
I discovered a new way to make a good impression on customers when they first see their room: MONBANA chocolate bars. With its square box, it’s easy to slip into your bag. My customers are pleasantly surprised when they see this original welcome gift idea.
400g bar with small hammer
Chocolate up your life !
37
MONBANA, the HORECA network expert
The Trends
Bar | Coffee Shop | Tea Room Concept stores and themed bars are growing in popularity, as shown by Starbucks and McCafĂŠ (130 new sites opened in 7 years). Coffee shop numbers grew 18% between 2010 and 2011 in France. (Source: BRA Tendances Restauration/ Food Service vision, March 2012).
Establishments are looking to capitalise on all consumption times of the day: breakfast, morning tea, lunch, afternoon tea and in the evening. Beverages are a major product expansion area and can even lead to the developpement of new concepts (McCafĂŠ or Starbucks). The market is still dominated by independent establishments
38
More ideas
customers loyalty
by offering a wide range of beverages : - at various consumption times - win over a younger customer base that is active and urban
t
A hot chocolate machine to liven up your counter and make your customers want to drink hot chocolate.
Support your beverage sales with great ideas (POS, machines, etc.) to grab your customers’ attentionre clientèle.
t Always
offer more
by thinking about snacks.
The recommended MONBANA range
Beverages (Coffee Shop,Tea Room)
Beverages verages
THE EXPERT
Our Tips
t Increase
Snacks
(Bar)
p.12
p.16
p.35
Chocolate up your life !
39
Fast food is growing quickly and represents 70% of patronage and 65% of turnover in commercial food service sector. (Xerfi survey, July 2011)
This evolution is linked to : - Changing eating habits and destructured meals. - A growing range of products to satisfy new consumption times and new target customers.
Our Tips
The Trends
Fast food t
Use our products they will make life easier for you.
t Offer
the right products
for breakfast time and afternoon tea, with quality hot chocolate beverages. A great way to attract younger customers and more women.
t Think
about snacks
for extra sales.
The recommended MONBANA range
Accompaniments es Beverages
p.10 to p.17
40
p.29
Snacks
p.35
Themed restaurant chain turnover increased twice as much as that of independent establishments in 2010. (Source BRA - Tendances restauration in France N째336 April 2012)
Independent establishments make quality their point of difference.
Our Tips
t In
brasseries, offer
breakfast- and afternoon tea-specific products. Attract younger customers and more women with quality hot chocolate beverages.
t To match your higher quality menu of beverages, highlight
your coffee with a variety of quality accompaniments. t Play the gourmet coffee card.
The recommended MONBANA range THE EXPERT
The Trends
Traditional restaurants and brasseries
Accompaniments
Beverages
(Traditional restaurants and brasseries)
(Brasserie) rasserie)
p.10 to p.17
Chocolate up your life !
p.24 to p.33
41
The Trends
Hotels France is the top tourist destination for business and pleasure in the world. It has maintained its visitor numbers and has even seen them rise 4%. (source : KPMG, 2011)
Hotels improve their star rating and always offer more services in order to attract a changeable, demanding clientele. Developments such as integrated restaurants, sales corners and snacks are becoming essential parts of these establishments. Products are more and more personalised and adapted to VIP customers’ needs.
Welcome gifts (perfumes, cosmetics, etc.) are also becoming essential in order to win customer loyalty.
42
Our Tips
t Hotel
catering :
Target the first meal of the day : breakfast. Offer quality products that are quick and easy to serve.
t Offer
gourmet welcome gifts :
Place them in your guest bedrooms. This personal touch will communicate your welcome.
t Offer
extra products to purchase :
French souvenir gifts, a personal treat and others that help boost your turnover.
More ideas Add a finishing touch to your mini bars with chocolate products‌ and give your guests a nice surprise!
Accompaniments Beverages
p.10 to p.17
p.24 to p.33
Welcome products
p.36
Chocolate up your life !
THE EXPERT
The recommended MONBANA range
Room gifts
p.37
43
The Trends
Caterers and reception organisers A sector with strong growth t DPNQBOJFT ĂŠ CJMMJPO in turnover (Source : Insee, AEA Service, France)
t "OOVBM HSPXUI SBUF PG UP in France. (Source : NĂŠorestauration May/June 2012)
Tray meals: a market with strong potential, estimated at 100 million tray meals/year, with â‚Ź20-â‚Ź25 tray meals at the heart of the market.
For receptions, events and seminars, caterers are looking for : t 4FSWJDF QSPEVDUT UIBU BSF FBTZ UP SFVTF t 1SPEVDUT UIBU DBO CF DVTUPNJTFE XJUI their brand or that of their clients.
44
L’ e x p e r t d e s r é s e a u x C H R
t Think about customised to put out on buffets.
“guest gifts”
t Support your breakfast service or gourmet snacks with quality chocolate beverages. t Add a finishing touch to your tray meals with a chocolate treat. A touch that will leave a lasting impression. t Platter of fine chocolate : a stylish, simple alternative to a sweet petits fours platter, with no preparation required.
The recommended MONBANA range
Customised products
Beverages ages
p.10 to p.17
Chocolate squares and confectionery onfe
p.48 to p.49
Chocolate up your life !
p.24 to p.29
THE EXPERT
Our Tips
t To be recognized instantly, offer customised coffee accompaniments.
Fine chocolate
p.36
45
Consult and train with MONBANA Let’s dream up tomorrow’s chocolate trends together.
Take advantage of our Chocolate Baristas’ expertise. Laurent Baron
Geoffroy Maubon
Laurent advises and visits not only large French establishments (Hotel Royal Barrière in Deauville, Le Fouquet’s, etc.) but also all food service industry professionals seeking expertise in the area of chocolate.
Geoffrey works with our Export team to support all our MONBANA distributors around the world.
t #PUI PVS CBSJTUBT BSF NFNCFST PG UIF #BSNBO "TTPDJBUJPO PG 'SBODF BOE 4$"& Top trainers, they are skilled in teaching you the techniques you need to learn. t &Y NBOBHFST PG USFOEZ FTUBCMJTINFOUT UIFZ BMTP IBWF B HPPE VOEFSTUBOEJOH of your financial and organisational constraints. t 8JUI UIFJS FYQFSJFODF JO UIF ýFME UIFZ BSF FYDJUFE UP TIBSF XJUI ZPV UIFJS FYQFSUJTF BOE passion for chocolate. They will come to you and provide concrete, practical techniques.
46
Our services Discover the world of chocolate, the matches and marriages, and the preparation techniques with our info sheets and other training materials.
5
Formalising
2
Coordinating
Enjoy demonstrations and tastings in a relaxed atmosphere. Work in a team so everyone is involved.
Create a menu, coherent with your establishment and clientele, which can be slipped into a stand. Directly apply your training.
6
3
Adapting
Training adapted to suit your level of knowledge and equipment without disrupting your establishment’s operations.
Follow-up
4
Creating
Want to jump on board with the new chocolate product world? Our baristas can help you dream up your own customized cocktail menu.
d training year roun ol ho sc y lit ta pi os H
Because you get more out of sharing and discussing over a longer period of time, we offer support and follow-up for your teams.
t 5BJMPS NBEF QSPHSBNNFT Training to suit any level.
t 4FWFSBM NPEVMFT BWBJMBCMF Can be adapted to 2-6 hour formats. CONSULTING
1
Training
MONBANA : the gourmet and chocolate beverage expert.
Chocolate up your life !
47
Customisation Do you want to be talked about as being unique and gourmet? Take advantage of our expertise and design a coffee accompaniment that represents you.
Promote your establishment Help people remember your brand Communicate effectively at low cost Offer a unique business card that customers can get their teeth into
Brault Traiteur,
You’ll love
La Chapelle Janson (35), France
Customising the chocolate squares I offer with my tray meals enables me to take my brand to the people enjoying my meals. It’s a very effective business card.
48
t " DPGGFF BDDPNQBOJNFOU that you have chosen BOE UIBU SFĂžFDUT ZPV
L’ e x p e r t d e s r Ê s e a u x C H R
All you need to do is choose the product, the wrapping and the colours For 3,000+ items t 1SJOUJOH JT EPOF JO PVS XPSLTIPQT t :PV DBO DIPPTF B CBDLHSPVOE GSPN UIF DIPJDF PG DPMPVST EFQFOEJOH PO UIF UFNQMBUF t :PV DBO DIPPTF B GPOU DPMPVS GSPN PVS SBOHF PG DIPJDFT
Choose your background colour Chocolate confectionery (Almond, PralinĂŠa, Crousti-Neige) In Flow Pack
3 colour combination
plain
plain
autumnal
summery
Napolitains 4g chocolate squares
2.5g mini Napos
top layer
top layer
bottom layer
bottom layer
4g in Flow Pack
YOUR LOGOE HER
satin
Adapt your print colour. Choose 1 colour from our range of 18 colour choices metallic
satin
To learn about all our creative possibilities, contact us at commercial@monbana.fr or +33 (0)2 43 05 45 48
Chocolate up your life !
CONSULTING
metallic
49
MONBANA : everyone’s talking!
1
Trade shows MONBANA exhibits at SIAL, Sirha, ISM the Sandwich and Snack Show and at more than ten other professional trade shows every year in both France and internationally.
We want to :
t NFFU ZPV BOE UBML UPHFUIFS t NBLF PVS QSPEVDUT BOE expertise widely known t CF UIFSF BU UIF IFBSU PG new trends
2
3
Present in the big stores :
4
Website for trade customers www.monbanafoodservices.com
Galeries Lafayette, Du Bruit dans la Cuisine, Le Printemps and La Grande Epicerie de Paris
Going online in early 2013
A network of stores and franchises throughout France Heading towards 50 points of sale by 2015
Dresses designed by
Vincent Lechevallier, MONBANA Master Chocolate Maker
50
4QPOTPSTIJQ
Press relations
MONBANA was a passionate supporter of Damien Grimont when he competed in the Route du Rhum yacht race in 2006 and 2010
Throughout the year, MONBANA invests in the media (regional, specialized, online and more) in order to boost its visibility. This generates hundreds of general public spin-offs per yearr : Elle à table, À nous Paris, Le Figaro Madame, Marmiton, France Soir, Le livre des recettes Régal and more.
MONBANA also has a network of 16 stores throughout France
MONBANA, a passion for chocolate Our strengths
Our Certifications
t All our chocolate is made after selecting only the best cocoa varieties (notably from the Ivory Coast and South America) t MONBANA guarantees 100% pure cocoa butter chocolate t All our recipes are developed in France, in the Mayenne region, at our two production sites (in ErnĂŠe and Landivy) t Our R&D team works in-house, always seeking out new textures and flavours t We have a strong customer service focus: we listen, we provide great service and we are close to our customers.
Our aim We aim to become THE French chocolate manufacturer of quality products by 2014 for both distributors and consumers.
Chocolate up your life !
t &$0$&35 PSHBOJD
t .BY )BWFMBBS (Fairtrade) t (.1 Costco standards t *'4 o #3$
Our Partners t 4$"& t #BSNFO BTTPDJBUJPO of France t "MMJBODF y
51
All MONBANA collaborators share the same values…
Creativity
Joie de vivre
Team Spirit
Pragmatism
Respect
Customers Service focus
…let’s share them together Foodservice Catalogue 2 013 Edition
MONBANA HORECA department - Rue Alain Colas - 53500 ERNÉE - FRANCE
commercial@monbana.fr
ou
02 43 05 42 48
www.monbanafoodservices.com