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Out with Trays, in with People at La Madeleine


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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.

 

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The latest news, opinions and commentary on what's happening in the franchise arena that could affect your business.

Laura MichaelsLaura Michaels is editor of Franchise Times. She can be reached at 612.767.3210, or send story ideas to lmichaels@franchisetimes.com.
 
Beth EwenBeth Ewen is senior editor of Franchise Times. She can be reached at 612.767.3212, or send story ideas to bewen@franchisetimes.com.
 
Nicholas UptonNicholas Upton is restaurants editor at Franchise Times. He can be reached at 612.767.3226, or send story ideas to nupton@franchisetimes.com.
 
Mary Jo LarsonMary Jo Larson is the publisher of Franchise Times Magazine and the Restaurant Finance Monitor.  You can find her on Twitter at
 twitter.com/mlarson1011.
 

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