What could you tell us about these first few months and your new business launch? What are your objectives as far as development goes for 2006?
Gelatone is just starting up. We have opened our first take out outlet in Angers last July. This opening was a real test for the concept in France and the results are excellent. Our objective is to open a dozen Gelatone outlets in 2006; most of them are already in the works. The concept we’re developing is very attractive, especially for young people who want to start up a business that does not require too much initial funds, for people who are leaving their company with a nice benefit package, or for merchants who are dedicated to ice creams.

Why is Gelatone’s concept different from the rest?
The concept was created by one of La Boucherie’s franchisees who works in Portugal and Switzerland. Since then we adapted it to the French market using La Boucherie network’s know how and logistics. Afterwards we added more products – respecting this Italian spirit - to the menu with a wide range of salted and sweet paninis. That menu was created last fall. Our outlets decoration respects the same Italian spirit, since we use warm colors to create a cozy atmosphere. Gelatone’s concept allows anybody to start up with moderate initial funds and to gain a good earning power. It’s original, ice creams are prepared on location at low cost, just like paninis and salads for eat in. Angers’ Gelatone gross results are about 30 to 40% as of now.

What can you offer to potential candidates interested by your concept?
We are offering three different kinds of openings: the choice is made afterwards according to the introduction location they have determined. This ability to fit any situation widens possibilities. The average investment is comprised between 60 and 80,000 euros, not including premises but including the ice cream maker, for a surface between 30 and 40 sq. meters with a seating area. Thus, candidates’ selection is rather large; locations’ choice is also wider. People who join our network are getting training and assistance during the opening. The franchisee also benefits from advantages related to our bigger structure: logistics, same suppliers as La Boucherie so they can negotiate prices. People should also keep in mind it saves time and is safer to develop next to a bigger structure that is doing well. La Boucherie has indeed opened 12 new outlets in 2005. This new concept’s development allows La Boucherie group to be simultaneously on the traditional food service industry and the take out market.