Global Franchise 9.3

well as benefit from the Eat School® training program. This support provides all the tools needed to run successful operations, from daily management to long-term strategic planning. Additionally, Eat Salad® provides ongoing support in areas such as marketing, customer service, and operations. The financial performance of Eat Salad® locations is another key selling point for prospective franchisees. On average, stores located in retail parks generate over €900,000 in annual revenue. MASTER FRANCHISEES Eat Salad® is seeking master franchisees to help grow the brand in newmarkets as part of its international expansion. Master franchisees will have the exclusive right to develop the Eat Salad® brand in their chosen country or region, with the responsibility of opening their own stores while also sub-franchising. Ideal master franchisees are experienced business leaders with a strong understanding of their local markets and a dedication to growing a multi-unit business. Eat Salad® will provide support, including operational training, marketing strategies, and assistance with supply chain management. By partnering with local entrepreneurs, Eat Salad® aims to replicate its success in France with new markets across the world. EAT SALAD® IN ACTION: YANN CALVEZ Yann Calvez, Eat Salad® franchisee, has successfully opened three restaurants under the brand in Brest, France. He’s achieved this expansion in less than four years. “My journey with Eat Salad® began with the opening of my first restaurant in June 2020, followed by the second in March 2022, and now my third one in June 2024,” he says. “What started as an ambitious venture quickly turned into an extraordinary adventure. The success of my first restaurant exceeded all expectations, which gave me the confidence to open a second one.” Once established, the second location was also quick to garner success which encourage Yann to expand even further. “The secret to my success has been the strength of the Eat Salad® concept and the quality of the business model,” says Yann. “The brand is built on a solid foundation of healthy, customizable meals that customers love, and as a franchisee, I’ve been able to rely on the brand’s proven processes to ensure every aspect of my business runs smoothly” He’s confident that the Eat Salad® business model will lead to further success, having seen it in action. “With Eat Salad®, I’ve found not just a business, but a path to success. By following the franchise’s processes and maintaining high standards, I feel assured of the continued growth and prosperity of my restaurants,” he says. “I wholeheartedly recommend this adventure to anyone looking to build a thriving business while being part of a brand of the future. Eat Salad® has given me the opportunity to enrich myself, both professionally and personally, and I believe it can do the same for others who are passionate about delivering high-quality food and service.” GROWTH POTENTIAL The fast-casual dining sector is expected to continue its global expansion. The global fast casual restaurant market is expected to grow at a CAGR of 10.6% between 2021 and 2028, according toWorld Metrics. Eat Salad® has positioned itself to capitalize on this incline, having laid a strong foundation in France and constructed ambitious plans for international growth. Starting in 2024, Eat Salad® has launched its first international location in Spain. The franchise’s long- term goal is to operate 450 locations in France and 300 international locations by 2030. This international growth strategy creates an opportunity for investors and master franchisees looking to partner with a well-established brand in the fast-casual sector. RECENT DEVELOPMENTS Eat Salad® aims to innovate and improve its customer experience ongoingly. Recent initiatives include the introduction of self-service kiosks, allowing customers to place orders quickly and conveniently. Additionally, the franchise has launched a digital loyalty program called “Le Club by Eat Salad®” which is designed to reward repeat customers and drive engagement. Seasonal menu items, such as soups, gazpachos, and gourmet desserts, have also been introduced to keep the menu fresh and exciting for customers. These changes reflect Eat Salad®’s aim to stay ahead of industry trends and meet evolving customer needs. F O R F U R T H E R I N F O R M A T I O N Contact: international@eatsalad.com Web: eatsalad.com Established: 2013 Number of outlets: 90+ Locations of units: France and Spain FRANCH I SE OVERV I EW 81 GLOBAL-FRANCHISE.COM EAT SALAD®