{"id":108155,"date":"2014-01-08T06:50:00","date_gmt":"2014-01-08T06:50:00","guid":{"rendered":"https:\/\/ac-franchise.com\/article\/success-stories-en-chaine-a-la-mie-caline"},"modified":"2019-09-09T09:14:45","modified_gmt":"2019-09-09T08:14:45","slug":"success-stories-en-chaine-a-la-mie-caline","status":"publish","type":"post","link":"https:\/\/ac-franchise.com\/article\/success-stories-en-chaine-a-la-mie-caline","title":{"rendered":"Success stories en chaine \u00e0 La Mie C\u00e2line"},"content":{"rendered":"
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\nSi la franchise de restauration rapide pain et p\u00e2tisserie La Mie C\u00e2line<\/a> est aussi reconnue, c\u2019est bien entendu pour la qualit\u00e9 et la diversit\u00e9 de ses produits, mais aussi pour le talent de ses franchis\u00e9s. Reconnue \u00ab bon franchiseur \u00bb par 97,2% de ses franchis\u00e9s, l\u2019enseigne La Mie C\u00e2line a m\u00eame \u00e9t\u00e9 r\u00e9compens\u00e9e par un r\u00e9seau d\u2019Or en 2013\u00a0<\/b>! Son secret\u00a0? S\u2019entourer d\u2019entrepreneurs issus des m\u00e9tiers de bouche, de la restauration ou du monde de la Boulangerie. Cependant l’enseigne recherche \u00e9galement des profils issus d’autres secteurs d’activit\u00e9.<\/b>\n<\/div>\n<\/div>\n<\/div>\n
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Des artisans-boulangers franchis\u00e9s<\/h2>\n

Ils s\u2019appellent Thierry, Sophie, Julien, Gilles, Virginie, Erwan ou Ang\u00e9lique. Leurs points communs\u00a0? Ils sont tous \u00e0 la fois artisans-boulangers, entrepreneurs et professionnels reconnus par la client\u00e8le comme par leurs pairs. Ils font tous partie du r\u00e9seau de franchises mis en place par La Mie C\u00e2line depuis bient\u00f4t 20 ann\u00e9es.<\/b> C\u2019est l\u00e0 une des caract\u00e9ristiques de cette c\u00e9l\u00e8bre enseigne de restauration rapide pain et p\u00e2tisserie\u00a0: s\u2019appuyer sur des entrepreneurs issus des m\u00e9tiers de bouche, de la restauration ou du monde de la Boulangerie, contrairement \u00e0 beaucoup de franchises qui privil\u00e9gient des profils distincts de leur c\u0153ur de m\u00e9tier.<\/p>\n<\/div>\n

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R\u00e9compens\u00e9e par un r\u00e9seau d\u2019Or en 2013<\/h2>\n

R\u00e9sultat\u00a0de cette politique\u00a0: l\u2019enseigne a \u00e9t\u00e9 reconnue \u00ab bon franchiseur \u00bb par 97,2% de ses franchis\u00e9s<\/b>, et a m\u00eame \u00e9t\u00e9 r\u00e9compens\u00e9 par un r\u00e9seau d\u2019Or en 2013\u00a0suite \u00e0 l\u2019\u00e9tude r\u00e9alis\u00e9e par l\u2019Indicateur de la Franchise, seul organisme ind\u00e9pendant des t\u00eates de r\u00e9seau \u00e0 publier des enqu\u00eates de satisfaction des adh\u00e9rents d\u00e9j\u00e0 en place pour aider les candidats \u00e0 la franchise \u00e0 mieux choisir leur franchiseur.\n<\/div>\n<\/div>\n<\/div>\n

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\u00ab Je dirige un commerce de bouche reconnu \u00bb<\/h2>\n

Misant sur le capital humain, La Mie C\u00e2line a servi de tremplin pour de nombreux professionnels, aidant les plus entreprenants \u00e0 devenir leur propre patron<\/b>. Parmi eux, Thierry Bonnin. Embauch\u00e9 comme boulanger pour travailler sur le site de production de Saint Jean-de-Monts, il ouvre son premier magasin La Mie C\u00e2line en janvier 1990. 23 ans plus tard, Thierry est toujours franchis\u00e9 La Mie C\u00e2line, \u00e0 la t\u00eate d\u2019une \u00e9quipe de 9 salari\u00e9s \u00e0 Bressuire. \u00ab En<\/i> tant qu\u2019ouvrier-boulanger, je commen\u00e7ais \u00e0 23 h pour finir \u00e0 midi ou 13 h le lendemain. <\/i>\u00bb se souvient Thierry. \u00ab Gr\u00e2ce au syst\u00e8me imagin\u00e9 par Andr\u00e9 Barreteau, on n\u2019avait plus \u00e0 se lever aussi t\u00f4t ! Aujourd\u2019hui <\/i>j\u2019ai<\/i> une vie priv\u00e9e, je gagne ma vie aussi bien, voire mieux qu\u2019en \u00e9tant artisan, et je dirige un commerce de bouche reconnu et appr\u00e9ci\u00e9 des consommateurs \u2026<\/i> \u00bb<\/p>\n<\/div>\n

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Des r\u00e9ussites multiples<\/h2>\n

Le cas de Thierry Bonnin n\u2019est pas unique chez La Mie C\u00e2line. En janvier 2013, Sophie et Julien Suaud ont par exemple saisi l\u2019opportunit\u00e9 de reprendre le magasin La Mie C\u00e2line de Parthenay o\u00f9 Sophie \u00e9tait salari\u00e9e depuis 10 ans. A Sarlat, Gilles Donnat, lui, a gravi les \u00e9chelons passant de responsable technique puis assistant du manager pour enfin depuis juin 2013 reprendre la franchise. P\u00e2tissier-Chocolatier-Traiteur, Erwan Rannou a travaill\u00e9 pendant 16 ans dans une Boulangerie-P\u00e2tisserie traditionnelle \u00e0 Cancale, avant de d\u2019ouvrir en octobre 2013 un magasin La Mie C\u00e2line avec sa compagne Ang\u00e9lique \u00e0 Montceau-Les-Mines.<\/p>\n<\/div>\n

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Un accompagnement \u00e0 la hauteur de ses ambitions<\/h2>\n

La place de responsable d\u2019une franchise La Mie C\u00e2line offre de belles perspectives<\/b> mais comporte \u00e9galement de nombreuses responsabilit\u00e9s car en plus de l\u2019accueil des clients, il faut encadrer une \u00e9quipe de professionnels form\u00e9s aux diff\u00e9rents m\u00e9tiers qu\u2019induit un terminal de cuisson La Mie C\u00e2line : production, vente, hygi\u00e8ne, gestion, management\u2026. Bien entendu l\u2019enseigne a mis en place un accompagnement \u00e0 la hauteur de ses ambitions avec une ma\u00eetrise totale des process de fabrication et de surg\u00e9lation. Thierry Bonnin t\u00e9moigne\u00a0: \u00ab Si un boulanger est appuy\u00e9 par ses minotiers, nous avons une autre force, celle d\u2019un r\u00e9seau de partenaires qui travaillent ensemble pour que tout le monde soit gagnant, y compris le client. La Mie C\u00e2line est une franchise tr\u00e8s performante. Elle s\u2019appuie sur des hommes et des femmes qui partagent sa conception d\u2019un m\u00e9tier qui a \u00e9volu\u00e9 et a su s\u2019adapter au monde hyper-concurrentiel d\u2019aujourd\u2019hui. <\/i>\u00bb<\/p>\n<\/div>\n

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42 millions de clients<\/h2>\n

La politique d\u00e9velopp\u00e9e depuis 1985 par Andr\u00e9 Barreteau, <\/b>fils d\u2019artisans-boulangers<\/b> (eux-m\u00eames descendants d\u2019une lign\u00e9e de meuniers), semble en tout cas porter ses fruits puisque l\u2019enseigne est aujourd\u2019hui install\u00e9e sur plus de 15.000 m2 et elle emploie plus de 200 personnes \u00e0 la fabrication d\u2019une vari\u00e9t\u00e9 de plus de 160 pains, viennoiseries, p\u00e2tisseries, produits traiteurs pour 42 millions de clients.\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Si la franchise de restauration rapide pain et p\u00e2tisserie La Mie C\u00e2line est aussi reconnue, c\u2019est bien entendu pour la qualit\u00e9 et la diversit\u00e9 de ses produits, mais aussi pour le talent de ses franchis\u00e9s. Reconnue \u00ab bon franchiseur \u00bb par 97,2% de ses franchis\u00e9s, l\u2019enseigne La Mie C\u00e2line a m\u00eame \u00e9t\u00e9 r\u00e9compens\u00e9e par un […]<\/p>\n","protected":false},"author":40,"featured_media":108154,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[1],"tags":[1944,1796,1844],"class_list":["post-108155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-des-reseaux","tag-restauration-rapide-fast-food-sandwich","tag-restauration-bars-hotels","tag-vie-du-reseau-de-la-franchise","entry","has-media"],"acf":[],"yoast_head":"\nSuccess 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