Our concept corresponds to consumption of today

Interview with Corinne and Jean-François EON, founders of Dubble

In Dubble, design is involved in the concept of fast food

Definition of your concepT

We are from the catering and communication. We have worked two years in the development of the brand, fed from our experience, our travel and a constant watch for new trends in the restoration, in France as abroad. Marseille, we are of the precursors. In 2006, we wanted to offer to the Marseillais fresh products, soups, salads, fruit juices and desserts home for lunch. Dubble is a concept of fast food quality and the freshness of the products in a pleasant atmosphere. Points of sale have a top design range at base of lime green and raspberry rose. A world new to eating in the city. The average price of a menu is 8. Store officials make their command of fruits and vegetables, fresh products (cheese, ham, cheeses, etc) and grocery store, each afternoon and are delivered the next morning. We preferred suppliers as part of a national network. We can thus negotiate prices so that our franchisees can, if they wish, take advantage of the effect of synergy and the same conditions. Today other signs exist on this niche. We have 5 restaurants of different sizes in the city centre of Marseille. And we are launching this year our franchise brand.

What is the reason for your success on Marseille

We have brought a new concept has attracted particular populations of urban workers who need to eat quickly and well in place. We are located in the neighbourhoods of the hyper centre: the business of the Joliette, near the Saint Charles train station District, street of the Republic and rue Sainte near the old Port. Another shop, later near Prado beach. Our concept corresponds to consumption of today.

Why the franchise as a mode of development

First, we have expected that either already known and well established brand on Marseille and the concept is validated. We have worked for a year in the development of the record with our brother-in-law, independent consultant. He wrote the DIP but mostly manual operational, 450 pages very accurate, very strict on the concept, design, marketing. We have tried to overwhelm all aspects of the franchise to better guide. We have chosen to franchise our sign for more rapid development. Indeed, we believe that the product is an original offer in the universe of relief for people with modest means of access to independent in a pleasant setting trade and structured way.

How you build your development

The first franchisee Dubble implement end of the year in Marseille where he remained some areas to cover, either in a town near. In 2010, it is expected the opening of 5 restaurants. We want to develop a first on the region, in order to more easily address all issues that do not miss to ask. We have opened in 2008, a restaurant near the Saint Charles train station. Larger than the other points of sale and equipped with a large kitchen, it will provide a training centre for our future franchisees. After this will be the axis Paris-Lyon-Marseille, for reasons of communication facilities, then the entire France and why not the international. The pace of opening is 14 in 2011 and 12 more every year from 2012. It is hoped an effect snowballed.