Out with Trays, in with People at La Madeleine
Franchise Times' Beth Ewen, left, with Paul Carolan, La Madeleine
A new service model is proving to be popular at La Madeleine, which calls itself the country French café, said Paul Carolan, chief development officer, in a new video interview with Franchise Times.
Gone is the rail, along which customers would schlepp their trays, in favor of staffers working as table runners. “They’ll bring you a hot plated meal, let you get a nice glass of wine,” Carolan said.
Average unit volume is $2.4 million, which is attracting more multi-unit operators of legacy brands. “These long-time operators, they’re kind of searching, looking for something new,” he said.