The “Public House” concept of the Blaxton Pub&Grill made its place in locals’ hearts right from the beginning with its first location on avenue Cartier, in the Montcalm region of Quebec.
EXPERIENCE
The origin of Blaxton Pub&Grill restaurants is the fruit of over 40 years’ experience in restaurant management. Stemming from an English Pub tradition and a Public House where everyone is welcome at any time of day.
Since its founding in 2013, founders Peter Sgobba and Antoine Rouleau have continually evolved their concept. With a unifying menu, relaxed atmosphere, popular beers and unbeatable value for money, the various facets of Blaxton restaurants are now a benchmark for food quality, variety of local products and ambience.
The Public House concept of Blaxton restaurants made its mark on people’s hearts as soon as the first restaurant opened on Cartier Street in Quebec City’s Montcalm district.
The first Blaxton Pub&Grill on Cartier Avenue in Quebec City 2013
The founders of the Blaxton Pub&Grill restaurant chain, Peter Sgobba & Antoine Rouleau, here in 2013
DEVELOPMENT PLAN
The desire for controlled expansion translates into superior quality standards and franchisees chosen for their business experience and commitment to their community.
The founders are armed with a well-defined business model and a willingness to go the extra mile, working as peers with their future partners. Following the opening of 4 restaurants in the Quebec City area, further inaugurations are planned in Trois-Rivières, Sorel-Tracy, Drummondville and Lachute over the next 24 months. Eventually, some 40 Blaxton restaurants will cover the Quebec territory.
Business broker and former MTY Brand Manager Hubert Dumas is supporting Antoine Rouleau in the development of the Blaxton restaurant chain in Canada.
– Hubert Dumas, Blaxton commercial broker and development agent
FRANCHISEES LOOKING FOR BLAXTON
Associates Bassem Oueslati and Chef Steve Leroux have been Blaxton franchisees since 2018. Since signing their first Blaxton franchise, they opened a 2nd Blaxton franchise at the Quebec City airport last year and will open their 3rd franchise in the Quebec City area this year.
The Blaxton restaurant chain is built on a modern model. Blaxton restaurant owners are called upon to participate in the various steering committees that are in place for the advancement of the chain. Each franchisee can bring his or her own experience to the table.
The profile of the franchisees we’re looking for is that of a restaurateur who already owns a franchise or a restaurant. People with solid experience in full-service restaurant management.
Here are two Blaxton associates who have owned several franchises of major national brands and are now part of the Blaxton family.
Mr. André Savard, former General Manager of the Montreal Canadiens, is still a franchisee of a major Canadian chain, but is also associated with the Blaxton restaurant on Cartier Street in Quebec City. He is now part of the Blaxton family, because something was missing: “I was looking for other things and I found them. They gave me confidence.”
– André Savard
Charles Lacroix Sr., who has owned more than 15 restaurants in his career, is now a partner in the Blaxton at Quebec City airport. Mr. Lacroix likes Blaxton’s proximity: “Blaxton is my choice. Blaxton has become my choice, because you talk directly to the franchisor. That makes all the difference.”
– Charles Lacroix Sr.
Chief Steve Leroux is surrounded by his partners Bassem Oueslati and Charles Lacroix at Blaxton Lebourgneuf.
– Bassem Oueslati, franchisee
– Chief Steve Leroux, franchisee
The first free-standing Blaxton franchise will open in Trois-Rivières in 2025.
WHY YOU WANT YOUR BLAXTON RESTAURANT
Blaxton blends easily into its environment. Blaxton’s design adapts to its location without ever losing its character. Whether in an office building, shopping mall, strip commercial, free-standing or street-front location.
Blaxton’s new-style menu and ambience give it a competitive edge over other large national chains in the same market. A Blaxton restaurant is positioned in the upscale casual dining category. Occupying between 6,000 and 8,000 square feet, the average seating capacity is 250. Sales per square foot range from $450 to $1,000, depending on the market. The Blaxton/Desjardins financing plan provides up to 60% financing.
The advantages of the Blaxton Pub&Grill restaurant chain help its franchisees succeed. Our royalties are among the lowest in Canada, giving Blaxton restaurant franchisees the leeway they need to succeed in business. National advertising costs are adapted to local realities. Our unique purchase rebate program rewards hard work.
Franchisee participation in the chain’s various steering committees and protected territories ensure that restaurateurs feel listened to and supported by the chain. New, profitable, creative, Blaxton.
Warm interiors and noble materials: the designers of Blaxton restaurants make no compromises. Here, the Blaxton Lévis in 2016.
THE BLAXTON FRANCHISE CANADA TEAM
Franchisees are supported by the Blaxton Franchise Canada head office team. From the drawing board to the grand opening, the owner-operator of a Blaxton restaurant feels supported at all times. Franchisees receive their initial training at Blaxton University, located directly at the head office in Lévis.
Operations Manager Manon-Élène Couturier and her team then ensure that the franchisee understands how to operate his or her restaurant. Ongoing training and various steering committees keep Blaxton restaurant owners in regular touch with the Blaxton Franchise Canada franchisor.
Our Public House concept evolved over time with the opening of new franchises, without ever sacrificing any of its authenticity. Blaxton Pub&Grill’s diversified menu offering, paired with a commitment to quality ingredients and convivial service is truly what sets it apart from competition.
The desire for a healthy expansion is based on strict standards of quality control and a commitment to building the right partnerships. Franchisees are selected for their business experience, community engagement and adherence to the founders’ visions, whom have developed a well-defined business model and work closely with partners to ensure each Blaxton Pub&Grill is a success story.
THE BLAXTONS ADVANTAGES
The Blaxton Pub&Grill restaurant chain has several advantages that prioritizes franchisee success.
- Royalty payments among the lowest in Canada for comparable businesses
- National advertising campaigns adapted to the different realities of each franchisee
- Generous buy-back program
- Support service to stimulate sales
- Franchisee participation in directing committees
- Territory protection and well-defined expansion plans
REQUIRED PROFILE
- Passionate entrepreneur with relevant business experience
- Background in restaurant industry
- Community engagement and local network that can be leveraged
SERVICE AND SUPPORT
BFC accompanies you, and always more
- Support in finding the perfect location
- Local market research assistance
- Floor plans and design
- Restaurant opening
- Manager trainings
- Accounting systems
- Cost controls
- Continued professional trainings
- Menu development and promotional strategies
- Group buying
- Tools to measure, track and achieve objectives
- Monitoring of market developments
- Publicity campaigns
- Experienced senior management team
INVESTMENT
- 30,000$ buy-in per franchise
- Surface area between 6000-8000 square feet
- Total investment: starts at 900,000$
- Downpayment: starts at 400,000$
- 4,5% royalty fee / 1,5% Publicity
- Duration of franchise contract: 10 years + 5 + 5
EXISTING RESTAURANT CONVERSION
Owner of a restaurant or an existing furnished premises?
Convert your establishment into a Blaxton Pub & Grill and benefit from the strength of our network with reduced investment and increased profitability.
- Lower initial investment
- Increased profitability
- Analysis of conversion costs.
TO BE DONE BY INVESTOR
- Reception and study of the franchise contract
- Participation in the design of the business plan
- Meetings and negotiations with the eventual landlord
- Financing requests (PPE)
- Company registration with the REQ
- Finalization of the financing plan
- Signature of contract
THEN
- Elaboration of layout plans in collaboration with franchisor, franchisee and architecture team
FINAL STEPS
- Beginning of construction of the new Blaxton Pub&Grill
- Employee hiring and training by franchisee
- Theoretical trainings and adherence to standards and practices
- Opening of new location
