Sod the sarnies and have an affaire to remember
The Spiel: "Sweet to savoury crêpes with ingredients that are natural and healthy for people on the go." says Managing Director Daniel Spinath.
Which means? The crêpes are baked using organic flour in a specially made machine. The crêpe is then finished on a hot plate where the other natural ingredients are added. The crêpe is folded and put inside a triangular-shaped carton, designed so that it is easy to walk and eat at the same time.
Who's behind it? Spinath came up with the idea three years ago, opening the fi rst branch (which was predominantly takeaway) in Hammersmith in November 2004.
He's since opened a 30 cover site in Soho in June 2006. He wanted to "take a product which people love – the crêpe – and turn it into something that is branded, well produced and healthy."
Would like to fi nd? "People with experience in the food industry and an entrepreneurial spirit."
Would suit? "Office workers, tourists, people who want healthy and tasty, good value food on the go or to sit down with."
Ideal site? 600-1000 square feet, with 30-40 covers, in a busy area with the option for take away.
Future plans? To take Crêpeaffaire to cities, shopping centres and transport exchanges, whilst keeping it niche.
Why will it work? "It's already working. We have a loyal customer base - people like the product. There's something for everyone, the design is inviting and clean, and service is friendly."
Where? 173 Wardour Street, London W1. 020 7479 7722 The Broadway Centre, London W6.
020 8741 0066 crepeaffaire.com