Juliette & Chocolat is a sit-down restaurant focused on the sweet life. We offer an extensive sweet and chocolate-based menu, with a large selection of brownies and pastries, as well as sweet crepes, waffles, chocolate fondues, ice cream bowls, cookies and pops. We also offer a brunch and savory lunch menu.
Juliette & Chocolat is the creation of Juliette Brun, the CEO, a trained chef and chocolatière with a serious sweet tooth. She creates the recipes and sweet treats in our central kitchen, where a team of pastry chefs and cooks work to supply the restaurant units with unique products not available anywhere else.
Juliette & Chocolat is searching for someone special. We’re looking for franchisees who love chocolate and can share their unflagging entrepreneurial spirit, as well as their values of teamwork, growth and excellence - and of course, living the sweet life. If you are a high-caliber owner-operator with sound experience in the restaurant industry and an in-depth understanding of what’s needed to successfully develop and operate restaurant, then we’d like to speak to you!
Our comprehensive training program is designed to provide you with the tools that you’ll need to make your Juliette & Chocolat into a true success story. Franchisees combine these skills with exemplary customer service and their commitment in order to provide all guests with a phenomenal culinary experience.
Previous restaurant experience is a must, along with attention to detail, stamina and a strong sense of community involvement. And of course, the ideal candidate must be crazy about all things gourmet and chocolate!
To ensure consistency in presentations and in food quality, and the success of your business, all materials and supplies are exclusively purchased from Juliette & Chocolat’s authorized suppliers. The primary provider is our central kitchen, which provides the majority of ingredients, finished products and exclusive brand packaging.
The success of each Juliette & Chocolat restaurant depends on the franchisees’ skills as a manager, degree of involvement in the restaurant’s business operations and the close attention to the quality of products and the level of customer service.