Саймон Фернио, Париж, Boco concept
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The document summarizes the BOCO restaurant concept created by two brothers in France. BOCO serves high-quality meals from Michelin-star chefs in a fast casual setting for reasonable prices. Customers can eat-in or take out meals pre-packaged in glass jars. BOCO has expanded to multiple locations in France and abroad. It also provides prepared meals for the French rail system and is pursuing other non-traditional locations and partnerships.
Саймон Фернио, Париж, Boco concept
- 1. The 3 star Michelin bistrot in a jar 2016
- 2. Crème caramel with fudge, Christophe Michalak
- 3. A family affair, between brothers It all began with the desire of the brothers Ferniot to create a new eating experience that could match their own high standards of quality and price. Both of them are passionate about cuisine and nutrition. Thirty years of a common dream have now been realised through BOCO. The brothers were immersed from birth in a world of fine food, given their parentage. Their father, Jean Ferniot was a writer, journalist and above all, a celebrated gourmet in France who brought them up with a love of fine food and gastronomy. Until BOCO, Vincent as a famous TV gourmet, Simon as a serial entrepreneur schooled at Disney and Vivendi Universal. During all that time, they held on to their father’s watch-word: « I’ll only eat the good stuff ». The story of the Ferniot brothers
- 4. 3 star Michelin fast food • Our recipes are the creation of t of the most renowned chefs in France, all with three stars to their name. The richness of their dishes, their fine judgement and professional standards when it comes to food, allow us to propose a standard of quality accessible to the masses. A proper meal served in no time - for just 15€ • High-quality food served, eat-in or take-out, in a Parisian-style bistrot. The average price of a two course meal with a drink comes in at only £12. And it is ready in a matter of minutes. As transparent as the glass itself • We choose to serve our dishes in traditional ‘Kilner style’ preserving jars. In French these are called ‘bocaux’, hence our name BOCO. These ‘bocaux’ evoke for us our grandmothers’ cooking and are the ideal container to retain the flavour and integrity of our recipes. What is more, they are totally recyclable. The boco concept
- 5. Total Zucchini, Jean Michel Lorain (La Côte St Jacques, France)
- 6. Organic, certified or free-range At BOCO, nature and the environment are to the fore. The ingredients are in season, organic, certified or free-range. If it cannot be eaten (such as cutlery, consumables or collateral) then it is environmentally friendly, re-usable or recyclable. Self service, a quick and simple way to choose your dishes As soon as they walk in, the customers have chill cabinets before them. The ‘boco are arranged classically - starters, main courses, sides, cheese, dessert and drinks. Each person picks out their selection of dishes, places them in their basket, settles up at the till and then chooses whether to take away or eat in. Order out – Delivery Service Since June 2015, it is possible to order in advance through the web. Then all you need to do is to come and pick up your meal or choose your delivery option The boco concept
- 7. 14 of France’s (and abroad) finest chefs Sté phane Décot terd Da m ien Moutar lier The boco Michelin Stars team
- 8. • Average ticket : 15€ - 18 € • Annual turnover per restaurant : 0,9 M€ - 2,2 M€ • Daily covers: 160 – 280 • Typical split by meal type: • Lunch 50% • Day-time 20% • Evening 30% • Eat-in versus take-away: 70% / 30% • Staff cost ratio: 19 – 21% • Prime cost ratio: 60% • Average floor space: 120 m2 • Number seating: 40 – 70 Key metrics of a boco restaurant
- 9. Hake filet in Waterzooï, Pierre Wynants (Comme chez Soi, Brussels)
- 10. • An ABC1 clientele looking for the practicality of quality fast food, take- away or eat-in, allied with the renown of top chefs, carefully chosen ingredients and delicious recipes. • BOCO restaurants are situated above all in the heart of business districts as well as close by tourist attractions. • The BOCO clientele comes mainly from office workers but also tourists, above all fans of French gastronomy. • The BOCO delivery is successful in residential areas where young executives spend less and less time in their kitchens. • A typical BOCO client is female (60%), aged between 30 and 50. She is active, dynamic, in search of new culinary trends and has a discerning palate. She is also aware of the impact of what you eat on your well-being. The clientele
- 11. 5 LOCATIONS : boco Opéra, 1st arrondissement • seats 55 (inside) boco Bercy Village, 12th • seats 75 (45 inside and 30 terrace) boco Orly Airport, • seats 55 (inside) boco Mathurins 8th • seats 82 ( 68 inside and 14 terrace) boco La Défense • seats 120 (80 inside and 40 terrace) The boco restaurants in Paris
- 12. FRANCE: REIMS BELGIUM Boco Brussels, avenue Louise (october 2015) • Seats 65 (inside), 16 outside SWITZERLAND boco Geneva left bank, avenue Georges Favon ( April 2016) • seats 65 (inside), 10 (outside) boco Geneva right bank, rue Kleberg (October 2016) LUXEMBURG boco Luxemburg Kyrchberg (June 2016) And opening soon: boco Monaco boco Rouen boco Lyon boco Lille boco franchises in France & abroad
- 13. Some of the boco restaurants
- 14. • Since November 2013, BOCO has been behind the re-launch of the on-board eating experience for the high-speed rail network (TGV) across France. • BOCO is distributed on 500 TGV train bars every day • 1’500 BOCO units are sold every day • Boco offers TGV travellers a daily menu composed of • Main course • Boco desert • A drink BOCO TGV bar menu boco & the french railways
- 15. « boco, plateau, bureau » Boco menu in a recyclable box for corporate lunchs Roll out with the industry leader Boco has signed an exclusive distribution agreement with Room Saveur, the industry leader in France Simple set-up: A four course boco menu in a recyclable box for corporate meal occasions.
- 16. Scale-able: • Centralised food production and preparation • Simple operating processes that don’t require over qualifed staff. Simple set-up: • Standardised Parisian bistrot decor, re-heating only, no cooking on the premises or air extraction required. Modularised: • Even if a BOCO restaurant is on average 120m2, the concept can be modularised to different spaces, from a corner premises of 50m2 to a restaurant of 200m2. • The concept can be implanted into non-traditional settings: motorway service stations, railway stations, airports….BOCO can fit in anywhere. Adaptable: • BOCO has ongoing projects with hotel groups (Concorde), trade fairs and special events (Human Right Watch, Chanel etc.) Highlights
- 17. Pasta risotto with green asparagus and Reblochon cheese by Emmanuel Renaut
- 18. A bientôt