Facts

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Concept:

Bakery food and drinks service inspired by French cuisine with products that can be enjoyed immediately or taken away.

Product range:

Freshly baked and originally French: from traditional butter croissants and a range of baguette sandwiches to refined croissant and viennoiserie bread and buns, snacks, salads and a wide range of hot and cold drinks.

Locations:

busy locations with footfall of around 10,000 passers-by a day or more

 Shop size:

average size 80 sq m (sales and production)

First shop:

March 1981, Hamburg main train station; second shop in late 1981 at Frankfurt am Main main train station

End of 1985:

20 branches, turnover €9 million

End of 1990:

38 branches, turnover €16.2 million

End of 1998: 

55 branches, acquisition by the Neuhauser Group, Folschviller (France)

End of 2000: 

80 branches, turnover €30 million

End of 2004: 

105 branches, turnover €46.4 million

End of 2009:

113 branches, turnover €62 million

End of 2011:

120 branches, turnover €74.1 million

End of 2013:

126 branches, turnover €81 million

End of 2014:

126 branches, turnover €84 million

Number of employees:

1,300 * (full-time and part-time) * including franchise partners

Number of trainees: 

10

Average sale:

Between €2.70 and €3.20; LE CROBAG City: €4.40

Operation:

60% of branches are franchised outlets