{"id":292729,"date":"2013-05-22T02:00:00","date_gmt":"2013-05-22T01:00:00","guid":{"rendered":"https:\/\/ac-franchise.be\/la-tartine-la-nouvelle-tendance-de-la-restauration-rapide"},"modified":"2019-09-19T09:47:30","modified_gmt":"2019-09-19T08:47:30","slug":"la-tartine-la-nouvelle-tendance-de-la-restauration-rapide","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/la-tartine-la-nouvelle-tendance-de-la-restauration-rapide","title":{"rendered":"La tartine : la nouvelle tendance de la restauration rapide"},"content":{"rendered":"
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En 2012, l’enseigne Adam’s \u00e9tait r\u00e9compens\u00e9e par les Troph\u00e9es Concepts BRA et montrait de quelle mani\u00e8re les tartines s’introduisaient sur le march\u00e9 de la restauration rapide en France. D’autres concepts de bars \u00e0 tartines ont vu le jour et semblent se faire une place. Apr\u00e8s les pizzas, les p\u00e2tes, les burgers ou les sushis, la tartine est donc une nouvelle tendance \u00e0 suivre de pr\u00e8s. On pense \u00e0 l’enseigne de partenariat L’Articho <\/a>ou la franchise Oh Poivrier <\/a>qui s’\u00e9taient d\u00e9j\u00e0 positionn\u00e9s sur cette activit\u00e9… mais on d\u00e9couvre aussi de nouveaux concepts originaux. Ce ne sont pas (encore?) des franchises, mais….<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Tartin’art \u00e0 Dijon : art et tartine<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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L’enseigne Tartin’art est un nouveau concept de restauration rapide <\/strong>imagin\u00e9 par Jean-Philippe Girard, pr\u00e9sident de la soci\u00e9t\u00e9 Eurogerm sp\u00e9cialis\u00e9e dans la fabrication d’ingr\u00e9dients et la production d’auxiliaires technologiques dans la fili\u00e8re bl\u00e9, farine et pain. Toute l’id\u00e9e de cette enseigne est d’allier la tartine, aliment symbole du savoir-faire culinaire fran\u00e7ais, et l’art, qui exprime la cr\u00e9ativit\u00e9 de l’artisan. Dans ce restaurant nouvelle g\u00e9n\u00e9ration, le client devient acteur et choisit, dans un d\u00e9cor particuli\u00e8rement travaill\u00e9, la formule qu’il d\u00e9sire parmi mes offres de petits-d\u00e9jeuners, d\u00e9jeuners ou brunchs, \u00e0 d\u00e9guster sur place ou \u00e0 emporter. Au menu \u00e9galement : de soupes, salades, sandwichs et tartes sal\u00e9es et sucr\u00e9es… et m\u00eame des p\u00e2tes \u00e0 tartiner \u00e0 ramener \u00e0 la maison. Sans oublier les boissons chaudes ou froides. Avec une premi\u00e8re unit\u00e9 pilote install\u00e9e \u00e0 Dijon, la toute nouvelle enseigne a des ambitions en France mais aussi \u00e0 l’international. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Philadelphia \u00e0 Paris : la tartine cr\u00e9ative \u00e9ph\u00e9m\u00e8re<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Sur le cr\u00e9neau de la tartine, la c\u00e9l\u00e8bre marque Philadelphia se positionne quant \u00e0 elle sur le cr\u00e9neau de la restauration rapide \u00e9ph\u00e9m\u00e8re <\/strong>en ouvrant son premier bar \u00e0 tartines \u00e9ph\u00e9m\u00e8re du 5 au 9 juin 2013 dans le 1er arrondissement de Paris. Elle y proposera des tartines sal\u00e9es et sucr\u00e9es mais \u00e9galement sa recette du fameux chessecake am\u00e9ricain. Les tartines ont \u00e9t\u00e9 imagin\u00e9es par Gr\u00e9gory Cuilleron, Romain Tiscenko du Galopin (Paris, Xe), Bruno Viala chef d’ex\u00e9cutive traiteur, Alix Lacloche, Florence Pujol et Emile Guelpa. Au-del\u00e0 de l’offre de restauration, l’espace proposera des ateliers ludiques comme des ateliers go\u00fbters, d\u00e9jeuners, clubs sandwiches, ap\u00e9ros de chefs, brunch… Apr\u00e8s Paris, le bar \u00e0 tartines cr\u00e9atives devrait s’arr\u00eater \u00e0 Lille, Strasbourg, Dijon, Lyon, Grenoble, Marseille, Toulouse, Bordeaux, Nantes, Rennes et Le Mans. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Tartines en Seine : la tartine en street food<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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L’enseigne Tartines en Seine a quant \u00e0 elle fait le pari du street food \u00e9cologique <\/strong>en installant un triporteur sur les berges de Seine tous les jours jusqu’\u00e0 la fin de l’\u00e9t\u00e9. A sa t\u00eate depuis fin 2012, Jean-Paul Dufour concocte square de l’Hotel de ville, des tartines gourmandes faites \u00e0 partir de produits frais, des soupes, et des desserts. Ce restaurant \u00ab\u00a0ambulant\u00a0\u00bb s’adresse principalement aux touristes mais compte toucher de plus en plus de Parisiens. Les menus sont au prix de 7 \u20ac pour une soupe, une boisson et un dessert, 8 \u20ac pour une tartine, une boisson et un dessert, 8 \u20ac pour une tartine et une soupe. Ccolo, acile \u00e0 d\u00e9placer,\u00a0le triporteur de l’entrepreneur d’origine lilloise\u00a0dispose de toute la batterie n\u00e9cessaire pour cuisiner :\u00a0un coin r\u00e9frig\u00e9r\u00e9, un grill, une machine \u00e0 caf\u00e9… \u00e0 la mani\u00e8re des food trucks made in Etats-Unis qui fleur.issent un peu partout dans l’hexagone.\u00a0Une nouvelle solution de repas rapide, pas ch\u00e8re et saine qui devrait faire des \u00e9mules ! <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Vu dans<\/a>\u00a0B.R.A. Tendances Restauration<\/em> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Pour plus d’informations sur les r\u00e9seaux de franchise de restauration rapide<\/a>, d\u00e9couvrez les enseignes qui recrutent dans ce secteur, consultez le(s) r\u00e9seau(x) qui vous int\u00e9resse(nt) et visionnez aussi des   vid\u00e9os sur les franchises de restauration rapide.<\/a><\/p>\n

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Vous pouvez aussi consulter notre dossier : franchise et restauration rapide<\/a><\/span><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Et si le march\u00e9 franchis\u00e9 de la restauration, vous attire, d\u00e9couvrez des r\u00e9seaux qui recrutent :
– La franchise La mie C\u00e2line<\/a>, sp\u00e9cialiste de pain, de la viennoiseries, des sandwichs, salades et produits traiteurs.
–  La franchise Joosbayoo<\/a>, tout nouveau r\u00e9seau d\u00e9di\u00e9 aux plats miniatures, bouch\u00e9es sucr\u00e9es ou sal\u00e9es, en vente \u00e0 emporter ou \u00e0 d\u00e9guster sur place.
– La franchise Class’croute<\/a> et ses sandwichs, coffrets-repas, cocktails, produits traiteur…\u00e0 consommer sur place, en vente \u00e0 emporter ou en livraison en entreprise.
 – La franchise Subway<\/a> et ses sandwichs r\u00e9alis\u00e9s sous les yeux de la client\u00e8le.
– La franchise Mezzo di Pasta<\/a> et son concept de restauration rapide de p\u00e2tes fra\u00eeches. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

En 2012, l’enseigne Adam’s \u00e9tait r\u00e9compens\u00e9e par les Troph\u00e9es Concepts BRA et montrait de quelle mani\u00e8re les tartines s’introduisaient sur le march\u00e9 de la restauration rapide en France. D’autres concepts de bars \u00e0 tartines ont vu le jour et semblent se faire une place. Apr\u00e8s les pizzas, les p\u00e2tes, les burgers ou les sushis, la 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tartine : la nouvelle tendance de la restauration rapide<\/title>\n<meta name=\"description\" content=\"En 2012, l'enseigne Adam's \u00e9tait r\u00e9compens\u00e9e par les Troph\u00e9es Concepts BRA et montrait de quelle mani\u00e8re les tartines s'introduisaient sur le march\u00e9 de la\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ac-franchise.be\/article\/la-tartine-la-nouvelle-tendance-de-la-restauration-rapide\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La tartine : la nouvelle tendance de la restauration rapide\" \/>\n<meta property=\"og:description\" content=\"En 2012, l'enseigne Adam's \u00e9tait r\u00e9compens\u00e9e par les Troph\u00e9es Concepts BRA et montrait de quelle mani\u00e8re les tartines s'introduisaient sur le march\u00e9 de la\" \/>\n<meta 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