RestoPraktiki 28-30 марта, Киев

1. The 3 star Michelin bistrot in a jar
2016

2. Crème caramel with fudge, Christophe Michalak

3. A family affair, between brothers
It all began with the desire of the brothers Ferniot to create a new
eating experience that could match their own high standards of
quality and price.
Both of them are passionate about cuisine and nutrition.
Thirty years of a common dream have now been realised through
BOCO.
The brothers were immersed from birth in a world of fine food, given
their parentage. Their father, Jean Ferniot was a writer, journalist
and above all, a celebrated gourmet in France who brought them up
with a love of fine food and gastronomy.
Until BOCO, Vincent as a famous TV gourmet, Simon as a serial
entrepreneur schooled at Disney and Vivendi Universal.
During all that time, they held on to their father’s watch-word: « I’ll
only eat the good stuff ».
The story of the Ferniot brothers

4. 3 star Michelin fast food
• Our recipes are the creation of t of the most renowned chefs in France, all
with three stars to their name. The richness of their dishes, their fine
judgement and professional standards when it comes to food, allow us to
propose a standard of quality accessible to the masses.
A proper meal served in no time - for just 15€
• High-quality food served, eat-in or take-out, in a Parisian-style bistrot. The
average price of a two course meal with a drink comes in at only £12. And
it is ready in a matter of minutes.
As transparent as the glass itself
• We choose to serve our dishes in traditional ‘Kilner style’ preserving jars.
In French these are called ‘bocaux’, hence our name BOCO. These ‘bocaux’
evoke for us our grandmothers’ cooking and are the ideal container to
retain the flavour and integrity of our recipes. What is more, they are
totally recyclable.
The boco concept

5. Total Zucchini, Jean Michel Lorain (La Côte St Jacques, France)

6. Organic, certified or free-range
At BOCO, nature and the environment are to the fore. The ingredients are in
season, organic, certified or free-range.
If it cannot be eaten (such as cutlery, consumables or collateral) then it is
environmentally friendly, re-usable or recyclable.
Self service, a quick and simple way to choose your dishes
As soon as they walk in, the customers have chill cabinets before them. The
‘boco are arranged classically - starters, main courses, sides, cheese, dessert
and drinks.
Each person picks out their selection of dishes, places them in their basket,
settles up at the till and then chooses whether to take away or eat in.
Order out – Delivery Service
Since June 2015, it is possible to order in advance through the web.
Then all you need to do is to come and pick up your meal or choose your
delivery option
The boco concept

7. 14 of France’s (and abroad) finest chefs
Sté
phane Décot
terd
Da
m
ien Moutar
lier
The boco Michelin Stars team

8. • Average ticket : 15€ - 18 €
• Annual turnover per restaurant : 0,9 M€ - 2,2 M€
• Daily covers: 160 – 280
• Typical split by meal type:
• Lunch 50%
• Day-time 20%
• Evening 30%
• Eat-in versus take-away: 70% / 30%
• Staff cost ratio: 19 – 21%
• Prime cost ratio: 60%
• Average floor space: 120 m2
• Number seating: 40 – 70
Key metrics of a boco restaurant

9. Hake filet in Waterzooï, Pierre Wynants (Comme chez Soi, Brussels)

10. • An ABC1 clientele looking for the practicality of quality fast food, take-
away or eat-in, allied with the renown of top chefs, carefully chosen
ingredients and delicious recipes.
• BOCO restaurants are situated above all in the heart of business districts
as well as close by tourist attractions.
• The BOCO clientele comes mainly from office workers but also tourists,
above all fans of French gastronomy.
• The BOCO delivery is successful in residential areas where young
executives spend less and less time in their kitchens.
• A typical BOCO client is female (60%), aged between 30 and 50. She is
active, dynamic, in search of new culinary trends and has a discerning
palate. She is also aware of the impact of what you eat on your well-being.
The clientele

11. 5 LOCATIONS :
boco Opéra, 1st arrondissement
• seats 55 (inside)
boco Bercy Village, 12th
• seats 75 (45 inside and 30 terrace)
boco Orly Airport,
• seats 55 (inside)
boco Mathurins 8th
• seats 82 ( 68 inside and 14 terrace)
boco La Défense
• seats 120 (80 inside and 40 terrace)
The boco restaurants in Paris

12. FRANCE: REIMS
BELGIUM
Boco Brussels, avenue Louise (october 2015)
• Seats 65 (inside), 16 outside
SWITZERLAND
boco Geneva left bank, avenue Georges Favon ( April 2016)
• seats 65 (inside), 10 (outside)
boco Geneva right bank, rue Kleberg (October 2016)
LUXEMBURG
boco Luxemburg Kyrchberg (June 2016)
And opening soon:
boco Monaco
boco Rouen
boco Lyon
boco Lille
boco franchises in France & abroad

13. Some of the boco restaurants

14. • Since November 2013, BOCO has been behind the re-launch of
the on-board eating experience for the high-speed rail network
(TGV) across France.
• BOCO is distributed on 500 TGV train bars every day
• 1’500 BOCO units are sold every day
• Boco offers TGV travellers a daily menu composed of
• Main course
• Boco desert
• A drink
BOCO TGV bar menu
boco & the french railways

15. « boco, plateau, bureau »
Boco menu in a recyclable box for corporate lunchs
Roll out with the industry leader
Boco has signed an exclusive distribution
agreement with Room Saveur, the industry
leader in France
Simple set-up:
A four course boco menu in a recyclable box for
corporate meal occasions.

16. Scale-able:
• Centralised food production and preparation
• Simple operating processes that don’t require over qualifed staff.
Simple set-up:
• Standardised Parisian bistrot decor, re-heating only, no cooking on the premises or air
extraction required.
Modularised:
• Even if a BOCO restaurant is on average 120m2, the concept can be modularised to
different spaces, from a corner premises of 50m2 to a restaurant of 200m2.
• The concept can be implanted into non-traditional settings: motorway service
stations, railway stations, airports….BOCO can fit in anywhere.
Adaptable:
• BOCO has ongoing projects with hotel groups (Concorde), trade fairs and special
events (Human Right Watch, Chanel etc.)
Highlights

17. Pasta risotto with green asparagus and Reblochon cheese by Emmanuel Renaut

18. A bientôt