Jumping. After a very difficult time for Flanch, which has had to close fifty restaurants across the country in recent months, its boss wants to breathe new life into the family restaurant chain. in the interview given to parisian , Baptiste Bayart shows his method of making the group profitable again, which failed to modernize. “For a long time, the concept was hardly developed. However, the tray is a bit sad, the food is lukewarm with the old fashioned decor, it’s over.” says this 42-year-old young executive director. With the guide.To turn this brand, which had become impoverished, into a popular brand in the noblest sense of the word.”
Baptiste Bayart starts with the premise that more and more customers are leaving “a decade”. To change the current trend, he first wants more dialogue between the group’s headquarters and the restaurants, then lighten the menu with too many references. Flunch Finance Officer Baptiste Bayart notes that he “It has a budget of 75 million euros” completely refurbish the signs, which will specifically include “new customer journey“. Before warning that the main menu will increase slightly from €8.95 to €9.45. And that is to eliminate the price increase of energy carriers, but also of some food products.
Source: Le Figaro
I am David Wyatt, a professional writer and journalist for Buna Times. I specialize in the world section of news coverage, where I bring to light stories and issues that affect us globally. As a graduate of Journalism, I have always had the passion to spread knowledge through writing.