"The market for theme restaurants that has built up over the past decade in North America and Europe is now replicating worldwide, and international investors are recognising this," comments Caroline Bidault, International Development Manager of LA BOUCHERIE Restaurants. "We are seriously looking at developing relationships with leads in North Africa, Europe, the Middle East and Asia in order to facilitate our expansion into these areas via master franchising."

With its distinctive French bistro style, the LA BOUCHERIE Restaurants concept has been developed for city centre locations, typically seating upwards of 100 customers at any one time. "La Boucherie Restaurants are traditional French restaurants, this is not just another steakhouse," says Caroline Bidault. "Our restaurants make high quality French Cuisine with high quality products selected by ourselves. This original and authentic concept is based on several principles: a change of scene, a warm welcome, traditional French cuisine and an easily adaptable menu."

Recognising the value of a reputation for quality to a restaurant brand - especially one which deals with meat - LA BOUCHERIE Restaurants has developed a 45-restaurant network in France since its inception in 1974 through offering the choicest cuts and enforcing strict procedures in establishing the origins of all meat products.

The first restaurant opened in 1974 in Megève. In 1987 the company was created as a network, and it began franchising in 1996. The company is led by Chairman and Managing Director Bertrand Baudaire, who who has strong experience of restaurant management. The company now reports an annual growth rate of 30 per cent, with average turnover per restaurant ranging upwards of US$1.2 million. The network's top city centre location is reporting a turnover of US$1.5 million, while an outskirt location is achieving returns of US$2.5 million.

"The popularity of LA BOUCHERIE Restaurants has grown with trends favouring eating out, themed restaurants and recognisable brands," explains Caroline Bidault. "This appeal has been replicated in other markets, and LA BOUCHERIE Restaurants now has restaurants established through Master Franchisees in Switzerland, Luxembourg, Thailand, Moldova and Russia with further restaurants in Casablanca and the Middle East in development. Master Franchisees undergo full and continuous training, backed up by support from our head office team. "We have acquired experience in all the very different countries we've developed in, with very different tastes and customs," says Caroline Bidault. "This experience and know how can be easily used in other countries, and we have a special team which is working essentially internationally. International franchisees benefit from us in assistance on the research and validation of a location, study of the project (cost of staff, margin, stock, etc.), training in France for the manager and the chef, assistance onsite for the opening of the restaurant done by our food and beverage technical team, plus two visits scheduled per year by the franchisor.

"With our training and support structure in place through the international development department, we are poised to move swiftly into new markets once we make contact with parties with the capability and insight to take on the high-spend restaurant sector.

"Our systems and procedures ensure that all aspects of the business are covered. Master Franchisees undergo full and continuous training, backed up by support from our head office team. They needn't even have previous experience of the catering industry!"