Délifrance began its franchising operation over 30 years ago following the opening of the first Délifrance bakery store in Amsterdam, Netherlands. Since then, the business has set the proven track records through their extensive network worldwide.
Join our franchisee
partners
Worldwide French bakery franchisor
since 1984
THE PASSION FOR BREAD AND FOOD
We want to keep sharing our passion for good bread and French food with the aim to be the world leading franchise brand in the industry. Becoming a Délifrance franchisee means joining a reputable and world-renowned company.




Master Franchise Support
We are committed to support our franchisees. We have developed an effective Assistance Toolkit, detailed in a set of two manuals, including:
-
- An organization specific manual for the Franchise holder
- An Operations manual covering all aspects including site selection criteria
The Master Franchise provides training and support for franchise owners, to help in all aspects of operations including:
- Format and location strategy
- Site selection
- Product offer
- Service mode
- Design layout
- Pre-opening training
- Opening and post opening support
- Marketing and promotional tools
Franchisees are expected to attend a two-week training programme which is held at our bakery school in Paris. As part of the programme, they will be expected to spend time in.
The team at Delifrance India (Master Franchise) will provide on-going support with promotional tools for your local stores marketing, outlets audits organization, a mystery guest system implemented throughout the year, new product development, best practice sharing to achieve operational excellence and maximum profitability with the investment.
Let the figures talk! Here, we provide you a summary of key figures of our entire master franchise network, from the number of baguettes and croissants sold per year to the capital expenditure of each outlet format.


STORES

SINCE MAY 2015

Sold per year

Millon customers
per year

FOOD COST
On average

By customer

In Hong Kong

Sold per year

Increase after
renovation

CAPEX SPLIT FOR A
BAKERY RESTAURANT
42% WORK LOTS
37% EQUIPMENTS
18% SHOPFITTING

RESTAURANT
SALES MIX
33% DRINKS
27% SANDWICHES
22% HOT DISHES
9% SALAD & SAVOURES
9% BREAKFAST MENUS
4% PASTRY & VIENNOISERIE

CAPEX SPLIT FOR A
COMPTOIR AIRPORT
42% WORK LOTS
23% EQUIPMENTS
20% SHOPFITTING

