{"id":284592,"date":"2017-12-20T06:26:00","date_gmt":"2017-12-20T05:26:00","guid":{"rendered":"https:\/\/ac-franchise.be\/restauration-americaine-quelles-opportunites-en-franchise-8330"},"modified":"2017-12-20T06:26:00","modified_gmt":"2019-03-07T16:00:53","slug":"restauration-americaine-quelles-opportunites-en-franchise-8330","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/restauration-americaine-quelles-opportunites-en-franchise-8330","title":{"rendered":"Restauration am\u00e9ricaine : Quelles opportunit\u00e9s en franchise !"},"content":{"rendered":"
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Le premier Diner a vu le jour en 1872<\/b> gr\u00e2ce \u00e0 Walter Scott qui a eu l’id\u00e9e de vendre de la nourriture la nuit dans un wagon hippomobile couvert, stationn\u00e9 \u00e0 c\u00f4t\u00e9 des bureaux du journal La Providence o\u00f9 il travaillait auparavant. On a commenc\u00e9 par la suite \u00e0 fabriquer des wagons am\u00e9lior\u00e9s afin de permettre aux clients d’y \u00eatre servis tout en \u00e9tant \u00e0 l\u2019abri des intemp\u00e9ries.<\/span>
Connaissant un v\u00e9ritable succ\u00e8s, de nombreuses villes se sont vues contraintes de restreindre leurs horaires d’ouverture. Par la suite, les b\u00e2timents pr\u00e9fabriqu\u00e9s sont venus remplacer les wagons puis, apr\u00e8s la seconde guerre mondiale, la demande explose notamment avec les militaires qui, revenus de la guerre, ont de fortes envies de d\u00e9penser de l’argent dans une atmosph\u00e8re simple et conviviale.<\/span>

<\/b>Fin des ann\u00e9es 1950, les fast-food voient le jour et viennent faire de l’ombre aux diners.<\/b> Pour faire face \u00e0 ces concurrents, les diners d\u00e9laissent l’acier, les n\u00e9ons et les couleurs flashy pour les remplacer par de la pierre artificielle, du bois et du tissu. <\/p>\n

<\/b><\/span>Vers 1970, les diners retrouv\u00e8rent le chemin du succ\u00e8s et plusieurs franchises nationales d\u00e9cid\u00e8rent\u00a0 de lancer un nouveau concept marketing bas\u00e9 sur le look et l’ambiance du diner.<\/b> <\/span> Le diner s’ancre encore plus dans les c\u0153urs et les habitudes gr\u00e2ce \u00e0 des films tels que \u00ab\u00a0American Graffiti\u00a0\u00bb ou encore \u00ab\u00a0Happy Days\u00a0\u00bb. <\/p>\n

Le diner toujours tr\u00e8s pr\u00e9sent en Am\u00e9rique envahit \u00e9galement l’Europe pour proposer une cuisine made in US gr\u00e2ce \u00e0 une offre de burgers, sandwichs, milk-shakes et brownies.<\/span> Avec son ambiance chaleureuse et conviviale, le diner continue de s\u00e9duire aujourd’hui. <\/p>\n

D’ailleurs de nombreuses enseignes se d\u00e9veloppent en France pour proposer une petite partie du r\u00eave am\u00e9ricain !<\/b><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Les franchises qui recrutent<\/h3>\n
La franchise Steak ‘N Shake<\/a> est le num\u00e9ro 1 Am\u00e9ricain du Hamburger Premium.\u00a0 C’est le favori d’AC Franchise<\/b>
Cette enseigne est sp\u00e9cialis\u00e9e depuis 1934 dans les hamburgers premium de qualit\u00e9, des frites fra\u00eeches \u00abmaison \u00bb et les Milkshakes traditionnels. Les restaurants de ce r\u00e9seau ont aussi l’avantage de proposer des cuisines ouvertes et visibles par les clients.
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Connu pour la qualit\u00e9, le savoir-faire et la fra\u00eecheur de ses produits, le r\u00e9seau Steak ‘N Shake propose des Hamburgers pr\u00e9par\u00e9s \u00e0 la commande, des frites fra\u00eeches coup\u00e9es \u00e0 la main chaque matin en restaurant et des milkshakes pr\u00e9par\u00e9s de mani\u00e8re traditionnelle en respectant chacune des techniques h\u00e9rit\u00e9es.

Pour avoir une id\u00e9e plus claire de la taille du r\u00e9seau<\/b>, il faut savoir que Steak ‘N Shake compte plus de 530 restaurants aux \u00c9tats-Unis et emploie plus de 20 000 personnes dans le monde.
A elle seule, l’enseigne sert chaque jour plus de 350 000 clients, et chaque ann\u00e9e 114 millions de burgers, 80 millions de portions de frites et 66 millions de milkshakes aux \u00c9tats-Unis.<\/span>

En France depuis 2014, le r\u00e9seau veut se d\u00e9velopper et recherche des personnes<\/b> passionn\u00e9es par leur mission qui consiste \u00e0 proposer des burgers et des milkshakes de qualit\u00e9 tout en assurant un service exceptionnel.<\/span>
L’investissement requis d\u00e9pend de plusieurs facteurs, notamment de la situation g\u00e9ographique. Il faut compter un investissement total situ\u00e9 entre 500 000 euros pour des comptoirs de type \u00ab food-court \u00bb et 1.5 millions d’euros pour des restaurants de type \u00ab stand-alone \u00bb.
Un apport personnel d\u2019un minimum de 200 000 euros est donc n\u00e9cessaire.<\/b><\/span><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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L’enseigne Memphis Coffee<\/a><\/b>, bas\u00e9e sur le concept des diners am\u00e9ricains des ann\u00e9es 50, a vu le jour en en 2009.
Lanc\u00e9e en franchise depuis 2011, Memphis Coffee cherche \u00e0 d\u00e9velopper son r\u00e9seau<\/b> en recrutant des franchis\u00e9s disposant d’un local d’une superficie de 300 m\u00b2. <\/span>
Les franchis\u00e9s Memphis Coffee b\u00e9n\u00e9ficieront d’un accompagnement avant l’ouverture de leur diner, pendant et apr\u00e8s le d\u00e9marrage de l’activit\u00e9 gr\u00e2ce \u00e0 l’assistance de l’animateur r\u00e9seau.
Les restaurants Memphis Coffee servent en moyenne 200 couverts par jour avec un ticket moyen TTC de 19 euros.<\/span>
Pour lancer son projet avec l’enseigne Memphis Coffee<\/b>, il faut compter un investissement global de 700 000 euros (hors pas de porte) et donc disposer d’un apport personnel minimum de 150 000 euros.<\/span><\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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L’enseigne Oncle Scott’s<\/a><\/b> <\/span>se distingue par ses restaurants d\u00e9cor\u00e9s de bois et de briques avec un m\u00e9lange de photos souvenirs et d\u00e9coration atypique \u00ab\u00a0made in USA\u00a0\u00bb.
Les clients de l’enseigne peuvent d\u00e9guster une cuisine franco-am\u00e9ricaine: le pav\u00e9 de kangourou grill\u00e9, Le Vladimir Burger (n\u00e9 d’une rencontre en Floride), la fondue normande, l’assiette du grand ouest…<\/span>
Actuellement, le r\u00e9seau Oncle Scott’s compte 23 restaurants en France o\u00f9 sont employ\u00e9es 400 personnes.<\/b><\/span>
En rejoignant ce r\u00e9seau, ses franchis\u00e9s profitent du soutien de leur franchiseur pour la recherche de l’emplacement, ont droit \u00e0 une formation\u00a0 et son soutenus par une \u00e9quipe avant, pendant et apr\u00e8s l’ouverture.
<\/span> Pour rejoindre le r\u00e9seau Oncle Scott’s<\/b> il faut disposer d’un apport personnel minimum de 200 000 euros.<\/span><\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Le premier Diner a vu le jour en 1872 gr\u00e2ce \u00e0 Walter Scott qui a eu l’id\u00e9e de vendre de la nourriture la nuit dans un wagon hippomobile couvert. Le concept de diner s’est d\u00e9velopp\u00e9 au fil des ann\u00e9es et on compte aujourd’hui un nombre croissant de franchises bas\u00e9s sur ce concept \u00ab\u00a0Made in US\u00a0\u00bb.<\/p>\n","protected":false},"author":7776,"featured_media":284593,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[3],"tags":[132,133],"class_list":["post-284592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-de-la-franchise","tag-creation-gestion-financement","tag-devenir-franchise","entry","has-media"],"acf":[],"yoast_head":"\nRestauration am\u00e9ricaine : Quelles opportunit\u00e9s en franchise !<\/title>\n<meta name=\"description\" content=\"Le premier Diner a vu le jour en 1872 gr\u00e2ce \u00e0 Walter Scott qui a eu l'id\u00e9e de vendre de la nourriture la nuit dans un wagon hippomobile couvert. 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