{"id":291093,"date":"2015-05-22T10:19:00","date_gmt":"2015-05-22T09:19:00","guid":{"rendered":"https:\/\/ac-franchise.be\/la-franchise-subway-vue-par-un-franchise-9888"},"modified":"2015-05-22T10:19:00","modified_gmt":"2015-05-22T09:19:00","slug":"la-franchise-subway-vue-par-un-franchise-9888","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/la-franchise-subway-vue-par-un-franchise-9888","title":{"rendered":"La franchise Subway vue par un franchis\u00e9"},"content":{"rendered":"
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C\u00e9dric Giacinti r\u00e9cemment devenu Country Manager France et Belgique a pr\u00e9c\u00e9demment \u00e9t\u00e9 franchis\u00e9 Subway et avait confi\u00e9 en 2015 face cam\u00e9ra ce qu’il pensait des avantages de Subway pour lui, franchis\u00e9 : \u00ab J\u2019ai choisi Subway parce que c\u2019est une enseigne tr\u00e8s repr\u00e9sent\u00e9e \u00e0 travers le monde, solide et qui b\u00e9n\u00e9ficie d’une vraie r\u00e9putation. Pour \u00eatre un bon franchis\u00e9, il y a plusieurs qualit\u00e9s \u00e0 avoir, en trois points : Il faut \u00eatre un bon commer\u00e7ant, il faut \u00eatre aussi un bon gestionnaire et ensuite \u00eatre un bon manager<\/b>, c\u2019est tr\u00e8s important ! <\/div>\n
Bien s\u00fbr, il faut avoir un bon concept.<\/b> Il faut vraiment y croire et ce n\u2019est pas difficile parce qu\u2019aujourd\u2019hui, Subway est un concept singulier, original et qui plait.<\/div>\n
Enfin, je dirais qu\u2019il faut avoir de la disponibilit\u00e9 et du temps \u00e0 consacrer \u00e0 son restaurant<\/b> que ce soit \u00e0 l\u2019int\u00e9rieur ou \u00e0 l\u2019ext\u00e9rieur pour aller voir \u00e9ventuellement ce qui se passe autour de nous.<\/div>\n
Etre franchis\u00e9 c\u2019est aussi pouvoir b\u00e9n\u00e9ficier du soutien de son enseigne<\/b>, du si\u00e8ge qui intervient \u00e0 plusieurs niveaux. Il y a des agents de d\u00e9veloppement qui passent nous voir r\u00e9guli\u00e8rement, une fois par mois, ils viennent aussi pour v\u00e9rifier si tout est aux normes, si nous respectons les standards, si les r\u00e8gles d\u2019hygi\u00e8nes sont respect\u00e9es, ce qui est super important.<\/p>\n

Il y a des plans marketing r\u00e9alis\u00e9s au niveau national et r\u00e9gional<\/b>. Nous pouvons participer \u00e0 ces comit\u00e9s marketing. Moi-m\u00eame je suis \u00e9lu \u00e0 un comit\u00e9 r\u00e9gional et \u00e7a permet d\u2019\u00eatre partie prenante dans les d\u00e9cisions qui sont prises \u00e0 tous les niveaux.<\/div>\n

La formation est tr\u00e8s importante<\/b>. Elle a lieu avant et pendant l\u2019exploitation du restaurant, \u00e7a concerne les \u00ab\u00a0sandwichs artistes\u00a0\u00bb (les \u00e9quipiers NDLR) et les franchis\u00e9s. Enfin, il y a toutes les technologies qui nous permettent de surveiller, de monitorer, de contr\u00f4ler les donn\u00e9es \u00e9conomiques de notre restaurant que ce soit sur un Smartphone, un ordinateur ou une tablette que nous soyons sur place ou \u00e0 distance.<\/div>\n
Le challenge au quotidien tourne vraiment autour de la satisfaction des clients. Cela concerne toute la qualit\u00e9 de service que peuvent apporter les employ\u00e9s, toute l\u2019hygi\u00e8ne, la propret\u00e9, l\u2019environnement, la qualit\u00e9 des produits, de fa\u00e7on \u00e0 ce que tout concoure au bien \u00eatre de nos clients.<\/div>\n
Les \u00e9quipiers, que nous appelons les \u00ab\u00a0sandwichs artistes\u00a0\u00bb chez nous, sont vraiment en premi\u00e8re ligne quand nous accueillons nos clients, ils doivent \u00eatre tr\u00e8s p\u00e9dagogues, ils doivent savoir conseiller les clients par rapport \u00e0 leurs go\u00fbts, c\u2019est tr\u00e8s important de pouvoir les maintenir impliqu\u00e9s et motiv\u00e9s tous les jours parce que c\u2019est eux qui vont vraiment donner la premi\u00e8re bonne impression \u00e0 nos clients.<\/div>\n
Le jour de l\u2019ouverture c\u2019\u00e9tait vraiment un moment tr\u00e8s fort pour nous, c\u2019\u00e9tait un m\u00e9lange de fiert\u00e9, d\u2019impatience, d\u2019enthousiasme, nous attendions notre premier client et puis quand c\u2019est arriv\u00e9 et que nous en avions eu un, deux, dix, cinquante, c\u2019\u00e9tait extraordinaire, nous \u00e9tions impatients que \u00e7a recommence, \u00e7a tournait en boucle et puis d\u00e8s le lendemain c\u2019est reparti et apr\u00e8s c\u2019\u00e9tait que du bonheur \u00bb.<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Emmanuel Aublet, directeur de Subway en France \u00e0 l’\u00e9poque de l’interview d\u00e9but 2015 pr\u00e9cise : \u00ab Quand les gens me demandent pourquoi choisir Subway, ma r\u00e9ponse est simple, Subway f\u00eate cette ann\u00e9e son cinquanti\u00e8me anniversaire et a ouvert plus de 44 000 restaurants dans le monde<\/b>, ce qui nous permet d\u2019avoir un co\u00fbt d\u2019installation r\u00e9duit, un temps de mise en place rapide et avec l\u2019aide du si\u00e8ge national et des 14 agents de d\u00e9veloppement r\u00e9gionaux de permettre \u00e0 un franchis\u00e9 d\u2019ouvrir, m\u00eame sans exp\u00e9rience de la restauration, un restaurant dans les meilleures conditions.<\/div>\n
Aujourd\u2019hui, bien qu\u2019il y ait plus de 500 restaurants en France, il reste de tr\u00e8s nombreuses zones \u00e0 d\u00e9velopper <\/b>et sans doute pr\u00e8s de chez vous, alors \u00e0 bient\u00f4t dans votre restaurant \u00bb. <\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

C\u00e9dric Giacinti r\u00e9cemment devenu Country Manager France et Belgique a pr\u00e9c\u00e9demment \u00e9t\u00e9 franchis\u00e9 Subway et avait confi\u00e9 en 2015 face cam\u00e9ra ce qu’il pensait des avantages de Subway pour lui, franchis\u00e9 : \u00ab J\u2019ai choisi Subway parce que c\u2019est une enseigne tr\u00e8s repr\u00e9sent\u00e9e \u00e0 travers le monde, solide et qui b\u00e9n\u00e9ficie d’une vraie r\u00e9putation. Pour \u00eatre un 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