Branch, franchise, restaurant network : how to get started in fast food ? The example of Bolkiri, who is looking to develop their franchise network.
The Bolkiri franchise will soon have 15 establishments.
Franchising is a particularly attractive model for entrepreneurs, offering advantages such as already established notoriety, strong operational support and risk reduction. The fast food sector, booming, is a striking example. In 2023, He alone represented 55 % of catering turnover, With 51,500 points of sale. That same year, franchise openings in this sector experienced an increase of 26 % compared to 2022. However, Despite these many opportunities, This model also presents challenges. Between management in branches, Independent franchise or restaurant, What is really the most relevant model to adopt ? Kevin Jin, At the head of the Bolkiri restaurant network, brings his expertise on the subject by answering all these questions. What are the specific advantages of each model in the fast food sector ? Why choose franchise as an entrepreneurial model, Instead of creating an independent company ? What are the keys to success to develop a network of franchises on a national scale ? What are the main challenges to which a franchisee must prepare ? And the creator of an independent restaurant ? What future for the fast food sector in France ?
Group's ambitions
Bolkiri is a group of restaurants specializing in Vietnamese street food, Combining tradition and modernity, Founded in 2020. Kevin Jin, At the head of this dynamic company, Building on the freshness and the quality of the ingredients. Flatchain is prepared for order to guarantee a tasty and healthy culinary experience. Building on its success, The Bolkiri group has quickly evolved and aims to become a reference in the Street Food Vietnamese, while developing a solid network of franchisees. In support, figures : +50 % growth in 2023, 20 % net of profitability, 50 % online sales, € 25,000 in entry fee, 3 % fee. Bolkiri invests in the training of its employees with training programs adapted to each post (cuisine, customer service, management).
