CACAO 70 - Franchise

• Retail
• Shopping malls
• Universities
• Tourist retail
• The younger generational consumers, of which over 70% are females between ages of 18-35

• Firstly, allow management to keep up with the increasing demand for each of their retail locations more quickly and efficiently and most importantly with a higher quality.
• Secondly, streamline operation to make CACAO 70’s desired expansion inside and outside Canada more realistic and cost-effective.
• Thirdly, accelerate CACAO 70 Brand Awareness
• Management is now focusing its efforts on identifying new locations all over Canada and Internationally; negotiations are now in progress in different regions in the world.
• The uniqueness and attention to detail required of CACAO 70’s main ingredient, pure chocolate, has management focused on fully verticalizing, integrating and streamlining their operations. As a result, CACAO 70 has opened a new 3 million dollars roasting, production and distribution facility, which would serve all existing CACAO 70 locations.

• Increase production to 200 metric ton chocolate factory in Montreal
• Focusing efforts on quality control and product development
• Develop a franchise program Internationally
• Identifying locations and opening a minimum of one new franchise across Canada every single month for the next five (5) years
• Add new products such as chocolate bars, fondues and gift baskets, therefore making Cacao 70 even more of a household name in chocolate treats and meals.
• Grow and strengthen the corporate structure of CACAO 70

• Passion and understanding of the CACAO 70 brand and culture
• Motivation from the owner
• Proven track record in the food and beverage industry as owners/operator
• Well capitalized and the ability to fund one or multi-units
• Very strong people skills
• Proven managerial skills
• Tourist retail

• Cacao 70 brand name usage and concepts
• Full set of operations manuals (The manual is the platform for training)
• Opening support
• Technics and standard of operations training
• Marketing and communication
• Finance and reporting

• Included in the fees except for travelling and your employees’ expenses (we train the master licence, the restaurant general manager and the kitchen manager of the first store)
• 2 weeks in Montreal
• Product know how
• CACAO 70 restaurant management system and practices Operation (kitchen, service, management, finance)
• 4 weeks at the first location (pre-opening and opening

• We provide advise on layout and design of the outlet
• We provide the architecture book and graphic chart which encompasses all the directives for interior design, hardware, etc.
• Full equipment list (most of it can be source locally) except CACAO 70 specific
• Equipment requirement

• Cacao 70 support team will always provide you its support if needed (best practices, advices, etc.).
• The team will visit your territory regularly for Field audits and business plan revision Marketing and promotional tools are provided for you to be responsible for your local store marketing.
• On going audit (via Franchise blast platform) are conduct by you and discussed with Cacao 70 team.

CACAO 70 offers the franchisee the opportunity to a fast-growing business, through careful and strategic planning. Select your concept store: Eatery, Sweet House or Dippery- and we will do the work for you. Location, training, marketing, partnerships and funding programs.

We are with you every step of the way. Are you ready?