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Chocolate up your life ! Foodservice Catalogue 2013 Edition
C h o c o l a t e u p y o u r l i f e !
F o o d s e r v i c e
C a t a l o g u e
2 0 1 3 E d i t i o n
1934Louis Guattari launches
MONBANA cocoa produc-
tion, specialising in manu-
facturing cocoa and banana
!our-based breakfasts.
1978Yves Guattari, creates
the "rst chocolate squares,
now an essential accompa-
niment for coffee.
Today, nearly 60% of coffee accompaniment products in France are produced by MONBANA.
20012007The company is opened up
to international market as
well as to the general pu-
blic, with chocolate sold in
delicatessens and specialist
stores.
2010onwardEvery year since 2010, MONBANA has
achieved recognition for the excellence of its
chocolates. By being awarded three Fèves d’Or
in 2011, MONBANA became one of the top
chocolate-makers in France. Recognition from
food service professionals in the form of the
Saveurs de l’Année label in 2010, 2011, 2012
and 2013 is proof of our “tradition of quality.”
The brand’s development
continues under Jean Guattari who diversi"es the
chocolate-maker’s expertise,
notably creating a high-end
confectionery range.
MONBANA, a delectablestory...
Mobile
Flash here
and discover
MONBANA’s
new image.
2
Chocolate beverages 6
4Our passion for HORECA
22Accompanimentsproducts
34Snacks
and welcome gift
46Consulting
and training
48Customisation
50MONBANA,
everyone’s talking
38The expert in HORECA networks
Yves GuattariCEO
32«Café gourmand»and desserts
Open our catalogue and step into a world of chocolate!
I am pleased to share our new Foodservice catalogue
with you. More than simply a catalogue, this document
talks about you,your market, and current food service
and hospitality trends.
As you browse our pages, we invite you to enter our
MONBANA world. A world where we produce and
offer the best chocolates and drinking chocolate.
We know that our products come to life in your hands,
so we are committed to working closely with you. Our
Baristas and Master Chocolate Makers listen to your
needs and are available to provide advice and tips
about chocolate.
This results in ideas being mutually exchanged and
shared so together we can imagine the chocolate
trends of the future.
Chocolately yours,
C h o c o l a t e u p y o u r l i f e ! 3
MONBANA, a passion for HORECA since 1934
A trail blazer, creator of chocolate squares to accompany coffee,
MONBANA is famous in the Hotel, Restaurant and Café (HORECA) sector for
the excellence of its pure cocoa butter products.
An expert in HORECA distribution channels, MONBANA has become an essential partner and today holds:
a 60% market share in coffee accompaniment products in France
a 60% market share in powdered chocolate in France
Talk to our Export teamDominique Renault : General Manager
Christelle Guilmard : Export Coordinator
Jean-Philippe Brisaer and Julien Mostini :
Export Area Managers
Cyril Jay : MONBANA Agent - Spanish market
Geoffrey Maubon : International Barista
Sandrine Macquin, Elise Prioul and Rosa Teixeira :
Export assistantsRosa Teixeira
Jean-Philippe Brisaer
Dominique Renault
Julien Mostini
Geoffroy Maubon
Élise Prioul
Cyril Jay
Christelle Guilmard
Sandrine Macquin
4
p.38 to p.39
p.3to p.3
Bar, Coffee Shopand Tea Room
p.40
m
p.4
Fast food
p.41
TraditionalRestaurants andBrasseries
p.42 to p.43
nd
p.4to p.4
Hotels
p.44to p.45
p.4to p.4
Caterers,ReceptionOrganisers
Gourmet beveragesp.06
to p.21 Accompanimentsp.22
to p.31
Welcome
productsp.36
to p.37
«Café gourmand»and desserts
p.32 to p.33 Snacks p.34
to p.35
A large range of products to suit all HORECA distribution channels
C h o c o l a t e u p y o u r l i f e ! 5
Gourmet beverages, market trends
… evolve with it!
The market has evolved…
1 2 3 4An ever increasing number of
beverages: café lattes, milk
shakes, frappes and smoothies
have become beverage menu
essentials.
Increasingly at the heart of this
developing trend, chocolate
provides reassurance and
pleasure.
Exacting travelling consumers
look for gourmet, crafted
products.
The market is becoming more
specialised : with expert
baristas.
6
Grow your gourmet beverage menu
For establishments, this is an opportunity to :
the average bill.
70% of hot chocolate consumers in HORECA are women in France (MONBANA CHR study, May 2011).
For you, partnership with MONBANA means :
year in establishments in France.
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C h o c o l a t e u p y o u r l i f e ! 7
MONBANA, creating tomorrow’s beverage trends
GeoffroyMaubonInternational
Barista,
MONBANA
Chocolate is the top pleasure product. The
range of possibilities using this ingredient
par excellence is boundless. Every time I
travel around the world to introduce people
to MONBANA, I come back with sharp
memories of a colour here, an aroma there,
an image or simply a sound that inspires
my new creations. I especially love creating
creamy, delicious frappés which are a true
American trend.
Scan this QR code
with your smartphone
to discover our illustrated
cocktail recipes
Details
Mobile
8
Hot, cold or in cocktails: chocolate as you’ve never seen it before!Our two MONBANA baristas are true brand ambassadors. They have created
for you a unique, complete range of beverages perfect for enjoying at various
times of day.
Laurent BaronFrance Barista,
MONBANA
You know hot chocolate, but have you ever
thought about iced chocolate ? MONBANA’s
chocolate powder range and variety mean I
can dream up for you a variety of new and
trendy beverage creations that are easy to
make. Discover our world of cold beverage
and add something new to your beverage
menu to make it stand out and give your
customers a shiver of delight.
BE
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C h o c o l a t e u p y o u r l i f e ! 9
SMOOTH
Why we love it
Trésor chocolate powder Chocolate powder 1kg tin and 25g sachet MONBANA’s spirit is captured by this authentic chocolate, with its deliciously smooth, intense, creamy �avour.
How we prepare it
Trésor white chocolate powderChocolate powder 500g tin
more �avour
cocoa butter
Why we love it
Steam wand
Enjoy it
and evening
Enjoy it
Trésor chocolate powder
TréChoc1kg MONBby thiwithintens
10
Why we love it
Hot ChocolateMachine
Added value to your establishment
Ready to drink Trésor Chocolate1 liter UHT pack.The service solution: a pack that is easy to use and quick to serve.
olattatteeMacchhhhiiiinnnneeee
value
Our Tips
Roll LeblancBar Manager
Hôtel Royal Barrière
Deauville, France
I discovered new chocolate beverage recipes
thanks to a training session with Laurent Baron,
France Barista at MONBANA. Ready to drink
Trésor Chocolate was a great discovery. We have
now developed surprising cocktails that have
made a splash with our exacting customers who
are always seeking out new drinks.
Trésor liquid chocolate
READ
Y TO DRINK R
T1 Tha pato
K
Mobile
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C h o c o l a t e u p y o u r l i f e ! 11
BAL
ANCED
cocoa butter
Republic
Why we love it Why we love itEnjoy it
Flavoured ChocolatesChocolate powder 250g tin and 20g sachet
Why we love it
More choice
Traditional chocolate powder 1kg tin and 20g sachetA light chocolate that is both well balanced and smooth, and pleasing on the palate.
11 !avours to choose from
Vanilla
Speculoos
Tiramisu
Orange
Almond
Cinnamon
Spices
Caramel
Red berries
Hazelnut
Cappuccino
Steam wand
Fair Trade organic chocolate powder1kg tin and 15g sachet
How we prepare it
Traditional chocolate drinks
Tc1kAbaon
Mobile
12
and white chocolate
Why we love it Why we love it
establishments
Enjoy it
Enjoy it
Escale à ParisChocolate powder 600g tinAn exceptional hot chocolate created from a blend of white, dark and milk chocolate, in the best 18th and 19th century French traditions.
Steam wand
How we prepare it
Intense chocolate drinks
SMOOTH
Suprême chocolate powderItalian style chocolate powder 1kg tin and 25g sachetA thick, creamy Italian-style drinking chocolate that is perfect for drinking or even sipping from a teaspoon.
or served in a verrine.
Our Tip
Mobile
NEW TREND BE
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C h o c o l a t e u p y o u r l i f e ! 13
PRE
PARE
WIT H WAT
ER
Chocolate drinks to mix with water
Mobile
with water
with rich cocoa butter
Why we love it
or hot chocolate makers
Enjoy it
How we prepare it
A product created especially for vending machines.
Lacté 4 Étoiles 1kg bag and 15g sachetChocolate powder mix for milk beverage
What chefs say
14
cocoa bean varieties
Republic
Why we love it
Certi�ed by Ecocert and
carrying the Max Havelaar
label. Protecting the future
and supporting peasant
farming in the Dominican
Republic.
Of�ce Coffee Service a market with strong potential :
Lacté Fair Trade 1Kg bag and 30g sachetChocolate beverage mix Fairtrade.
Special vending 1kg bagChocolate beverage mix, cocoa !avour.
More !avour
Why we love it
consumers
Lacté !avour cappuccino
1kg bagLight hot chocolate/coffee mix
Over 83% of vending machines can be found in workplaces.
The hot beverage segment represents €1,337 million
in turnover in the Vending market in France.
Over 600,000 hot beverage vending machines in France.
We estimate there to be 250,000 OCSs in France.
Lacté 4 Étoiles is the top chocolate powder milk beverage.Sources: EVA, Outlook and Market Survey, 2009; Gira Sic Conseil Vending-Nomading.
5
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C h o c o l a t e u p y o u r l i f e ! 15
REFR
ESHING
Iced chocolateFeel like something fresh?
with cold milk
Why we love it
ching beverage
Enjoy it
How we prepare it
Philippe Gendrin et Florent Métairie,Managers and associate directors of
SCOOP bar in Rennes, France.
In summer, we offer
white chocolate frappés.
What we do is mix white
chocolate frappé with
ready to drink chilled
Trésor Chocolate, add
a splash of syrup and
throw in some ice
cubes. The cocktail is
visually stunning and of
course tastes great!
Specially designed mix for making refreshing cocoa beverages in less than 10 seconds.
with
Iced Mochaccino800g tin
Iced Chocolate800g tin
of
16
GOU
RMET
Why we love it
or beverage
Enjoy it
How we prepare it
Frappés NEW TREND Feel like something gourmet?
Exclusive MONBANA mix recipes for quickly preparing creamy frappés.
Strawberry850g tin
Vanilla1,1kg tin
White Chocolate 850g tin Cocktail base
Chocolate1kg tin
Caramel1kg tin
BE
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Mobile
C h o c o l a t e u p y o u r l i f e ! 17
Ingredients : How we prepare it :
Preparation time :
Mojito’ChocIced cocktail
Surprisingly simple !
Enjoy it
In the afternoon
As an evening aperitif
Cocktails : create a shot of enjoyment
Geoffroy’s suggestion
SO
URCE OF
IMAGE
AND
MARGIN
G A IN S
Mojito’ChIced cocktai
Surprisingly simpl
In the
As an evening
Geofsuggsugg
18
Ingredients :
cubes in a blender with the milk and
a glass and top with the chocolate
Preparation time :
How we prepare it :Our Ode to Iced Cocktail
Enjoy it
In the evening
Discover the new chocolate cocktail trend launched by MONBANA Let’s dream up tomorrow’s recipes together ! B
EV
ER
AG
ES
C h o c o l a t e u p y o u r l i f e ! 19
Posters
Cups
Glasses
Tent cards
Glassware and cup collections
MONBANA, a complete concept A product, a concept, a piece of Beverages
equipment, a service+33 (0)2 43 05 42 48Our products are perfectly complemented by a range of POS materials, accessories
and machines. These all help bring out the full �avour and quality of our drinking chocolates.
20
Chocolate maker
Boléro Solo
1 reservoir
Chocolate maker
Boléro
2 reservoirs
Bravilor
Chocolate Machine
Ugolini
Chocolate Machine
Tempest Hamilton
Beach Blender
Ugolini
Slush Machine
Related MONBANAproducts
Fair Trade, Lacté !avour cappuccino
Output
Further details
1x3,4l 2x1,5l
11s / cup
240 cups/hour. Cup "lled in 11s.
Advice from MONBANA This machine produces a
delicious hot chocolate quickly. Equipped with two
reservoirs,you can offer both Cappuccino and Lacté 4 étoiles simultaneously.
Bars, brasseries and coffee shops.
Related MONBANAproducts
Output
Further details
2l - Available with a second jar
- Under 60 decibels - Power: 1150 W - All ice cube types - 50+ cycles/day
Advice from MONBANA This blender is perfect for preparing creamy, frothy frappés. It has minimal bulk and noise pollution. Its patented Wave-Action system gives you a successful, consistent beverage every time.
Coffee shops, bars, brasseries and restaurants.
Related MONBANAproducts
Output
Further details
6l
- Very rapid service. - Able to chill to -12°C (ice cream texture)
MONBANA’s barista Ideal for establishments serving more than 20+ frappés per day.
Snack stands, fast food outlets, ice cream sellers, etc.
Related MONBANAproducts
Traditional chocolate powder, Suprême chocolate powder
Chocolate
Output
Further details
10l
25 minutes heating, then instant service
Bain marie with magnetic agitator
Advice from MONBANA For establishments that want to serve a superior quality milk-based hot chocolate while ensuring capacity is maintained and the service speed is right..
CHR establishments, tea rooms with high consumption rates.
Related MONBANAproducts
Traditional chocolate powder, Suprême chocolate powder
Chocolate
Output
Further details
5l (25 cups x 250ml)
25 minutes heating, then instant service
Rapid service. Heating plate with motor-driven agitator. Cleaning time 5 minutes
Advice from MONBANA Ideal for establishments serving 20-50 hot chocolates per day. It boosts hot chocolate sales.
CHR establishments, tea rooms with average consumption rates.
Ugo
Slu
Related MO
Tempest H
Beach B
Related MONBA
Hot beverages
Our machine recommendationsCold beverages
Equipmentrecommended by
MONBANA’s baristasTechnical details :
contact us
BE
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MONBANA is not responsible for the sales and the after sales of these machines.
C h o c o l a t e u p y o u r l i f e ! 21
MONBANA, your partner in Coffee accompaniments
Coffee is the star !
2Consumers are increasingly
becoming connoisseurs of
great coffee.1An established trend : pods.
They represent 20% of the market
(by value) in France and have
enabled coffee quality and variety
to grow.
(Source: Industrie Hotellière, december 2011)
4Baristas are leading the way in
this new trend. New Latte Art or
coffee "air techniques add value
and generate higher pro#ts for
establishments.
On your beverage menu, the coffee quality is the most important criterion for customers
3In the HORECA sector, machine
manufacturers are perfecting
their products. Now everything
is possible: Italian espresso,
ristretto, macchiato and more!
22
MONBANA has the largest product
range in the market, responding to
the needs of all establishment types
in every season and every occasion.
Promote your coffee- 68% of HORECA customers respond positively to accompaniments
Polish your imageOf those customers questioned, coffee accompaniments give
the establishment an image of one that :
- Cares about its customers (87%)*
- Is re!ned (79%)
- Serves quality coffee (76%)*
* % of customers questioned agreed with this statement
(MONBANA HORECA Survey, May 2011)
Capitalise on a good investment : chocolate - A chocolate square beside a coffee is the second top chocolate moment of pleasure
(IPSOS OBSERVER survey, July 2010, cost and chocolate)
- The 70% dark chocolate square, an essential product for over 30 years,
is the top selling product in MONBANA stores
Chocolate : equals added value
AC
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C h o c o l a t e u p y o u r l i f e ! 23
My passion for chocolate drives me every day, leading me to dream
up a whole palette of flavours to offer you for your establishment.
From classic chocolate squares to chocolate confectionery, I strive
to help transform the act of sipping your coffee into a deliciously
pleasurable,relaxing moment. More than simply just an ingredient,
chocolate is a whole history, a passion and an invitation for your taste
buds to travel.
dream
shment.
I strive
ciously
edient,
ur taste
Dark Costa Rica Dark Tanzania
Why we love it
Dark Ghana
Dark Ecuador Dark Papua New Guinea
SELECTED
CO
CO A B E A N
S
Little squares……Discover exceptional chocolates that transform a cup of coffee into a truly international taste experience.
Pure
Escape with this passport to enjoymentDark chocolate squares from 5 cocoa bean producing countries.
Box of 150 squares.
Vincent LechevallierMONBANA Master Chocolate Maker
24
FE
STIVES
OC C A SIO
NS
Our surveys in HORECA establishments show that sparkling
chocolate squares, served with coffee, attract customers,
create surprise and encourage a second round of coffee.
It is ideal for making your products more dynamic during
festivities.
Why we love it
celebrations
wrapping
Sparkling milk chocolate square Sparkling dark chocolate square
An explosion of candy chips to wake up your taste buds ! You will be blown away by this new taste sensation.
These unique, surprising chocolate squares are ideal for celebrations and can be enjoyed with coffee
or even champagne.
… of chocolate
More choiceAssortment of sparkling
chocolate squares
An assortment of sparkling
chocolate squares in Dark 60%
and Milk 33%
in a dispenser box
(150 squares).
Bruno DemezetMONBANA Marketing Director
Sparkling chocolate squares
ment of sp
e squares in Dark 60squares in Dark
lk 33% 3%
penser boxns boxpe
50 squ
penser box er box
quares).ares).
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C h o c o l a t e u p y o u r l i f e ! 25
Ludovic Reuze et Olivier LapieCo-manager of Living Café,
Trendy bar-restaurant in Laval (53), France
Today, offering a chocolate square or another sweet
treat with coffee is an acknowledged practice for CHR
professionals and almost goes without saying. My cus-
tomers enjoy coming to my establishment more because
I offer coffee accompaniments that vary according to the
time of day, time of year or service.
BEST
S
EL L E R
More choice
Mini napo
A version to reach everyone.Dark 70% or Milk 33% – 2.5g Single "avour boxes of 500 squares.
Fairtrade chocolate squares
For socially responsible consumption.Dark 70% organic chocolate
with the Fair Trade label
More committed
A large range of milk and dark qualities.
EL L E R
Single �avour Dark chocolate
onsumptionmption.
The essential product
for over 30 years Dark 70% - 4g
The must-haves
CaramelCerealsNougatMilk 33%
Cocoa bean NougatDark 70% Cereals
apie
Milk chocolate
Single !avour boxes – 200 squares
26
Coffee producing countries collection
Assortment of 10 �avours Dark 70% - Cocoa bean - Nougat - Dark Cereals - Milk 33%
Milk nougat - Milk cereals - Milk caramel - Milk praline
Milk cappuccino
Assortment of 6 �avoursSeveral !avour pack with 200 squares.
Dark 70% - Orange dark chocolate - Nougat dark chocolate
Caramel milk chocolate - Cereal milk chocolate - Lemon white chocolate
%
Assortments
AssDar
Milk n
Milk c
Why we love it
packaging in a
The chocolate square symbolises MONBANA’s entire expertise and spirit : it can be a moment of pleasure or a touch of sweet to accompany your coffee. A small square momentarily held, then savoured in a moment
Coffee-producing countries Collections 70% dark chocolate with cocoa beans.
Flavour mix
AC
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C h o c o l a t e u p y o u r l i f e ! 27
QUA
LITY PRODUCT
Chocolate confectionery
Plain almond
Caramel almond
Win customer loyalty
regulars and want new products.
vary according to the season or
(MONBANA survey – May 2011)
Our tips
Driven by the quest for excellence, I pay particular
attention to selecting the raw materials. Almonds from
California are carefully selected, sorted, graded and
finally lightly roasted to unlock their flavour and make the
chocolate coating sublime. My greatest pleasure is to
make you happy !
Why we love it
Almonds Elegant morsels, almonds are great at bringing out the �avours of tea or coffee.Plain or caramel-�avoured roasted almonds coated with milk chocolate.
Single �avour boxes of 200 or 1,000 units.
Plain almond
l
Alexandra PitonManager
Research & Development at MONBANA
Smothered in chocolate, you will !nd
an almond here, crunchy cereals
there… Be tempted !
28
Why we love it Flavour mix
Speculoos nugget : voted Flavour of the Year
by head chef in France
the soft coating, the taste and the packaging
What chefs saysAssortment of
5 different products
in a dispenser box.
Dark 70%
Milk 33%
Crousti-Neige
Caramel almond
Nougat
Speculoos nugget Praline !ake nugget
Pralinéa HazelnutHa lnutCoffee bean
Chocolate specialties Encourage loyalty from your customers by offering them novelties.
VARY
YO
UR
P LEAS U
RE
Crousti-Neige
Single !avour box of 200 or 1,000 units.
F
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C h o c o l a t e u p y o u r l i f e ! 29
Why we love it
Galet BretonDelicious pure butter treat in the
best traditions of Brittany
Petit beurreA recipe using fresh butter,
with a pattern of indentations
SpeculoosBelgian cinnamon biscuit
in a colourful wrapper
NougatSoft orange blossom
honey nougat
Biscuits and french specialtiesCrunchy or melt-in-the-mouth, light or rich, classic or modern : what a great way to surprise your customers all year round.
tra
gat Petit be
Mini cookieTraditional recipe using
nougatine and chocolate chips
AmarettiA sweet almond-based
Italian biscuit
hot chocolate
Summer medley
A clever assortment of several
treats in one box.
Amaretti
Petit beurre
Mini cookie
Galet Breton
Soft nougat
BEST
MONBANA
S E LLERS
Single !avour boxes of 200-300 biscuits
30
A unique selection for each seasonAccompaniments to suit the season, occasion and events.
Chocolate squares and
specialties smothered
in chocolate
January - April
Winter mixi
New Christmas assortment
October - December
Christmas mixma
The Easter
collection
EasterBiscuits and specialties
May - September
Summer mixSummer mix
I have been working closely with my customers for several
years now. In order to meet their need for variety, we
developed collections to suit the seasons, topical subjects
and even cultural or sporting events. It’s the perfect way
to diversify your saucer products without increasing your
product numbersJulien MostiniExpert area manager, MONBANA
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C h o c o l a t e u p y o u r l i f e ! 31
visual aspect
inspired by
desserts
Why we love it
Gourmet rochersEnjoy a gourmet break in the afternoon with our range of chocolates
inspired by desserts.
Speculoos Cheesecake26g
Gourmet Rochers
Almond fondant 26g
coffees in France (compared to only 25.5% in 2007). (Source: CHD Expert for Néorestauration, March 2012)
variety and choice. Another emerging trend: gourmet coffee is also offered outside of mealtimes, with a lighter menu (1-2 mini desserts).
added to a verrine.
delicious with
Our tipsMarket trends More choice
Lemon meringue pie26g
French «café gourmand»
32
JUST
ADD WATER
A
ND IT’S READY !
JUST
ADD MILK
A
ND IT’S READY !
Crème bruléeShelf life: 24 months
260g
Dark chocolate brownieShelf life: 12 months
400g
Chocolate fondantShelf life: 12 months
400g
Chocolate chip cookieShelf life: 12 months
400g
Chocolate crème brûléeShelf life: 24 months
260g
Chocolate mousseShelf life: 24 months
300g
The MONBANA dessert rangeGourmet, easy to make desserts at a good price
An alternative to a classic desert.
Why we love it
…and desserts
«CA
FÉ
GO
UR
MA
ND
»
C h o c o l a t e u p y o u r l i f e ! 33
3Distribution
channels
in France.
bution
ls
nce.
Snacks: a way of living
1Snacks :
a rapidly growing market
(+13% per year on average)
in France.
2Sweet snacks :
a large market, representing €2 billion.
(Source : Agroalimentation, France, 2007)
e) +13%
34
that can be taken home
packaging
sales
Why we love the snack range
Milk 33%
Milk nougat
Milk cereals
Dark 70%
Dark cocoa beans
Milk praline
MONBANA, is also…
Chocolate bars 35g
…a range of takeaway snack products to satisfy the increasing numbers of on-the-go consumers.
Chocolate confectionery,80g tin.
Tray of 3 gourmet rochers(Speculoos cheesecake, Almond fondant, Lemon meringue pie)
78g
SN
AC
KS
C h o c o l a t e u p y o u r l i f e ! 35
Welcome products
More choice Why we love it
A great way to win customer loyalty and promote your company image.
Contains 1 Geode
and 1 Hazelnut Praline
Box of1 �ne chocolate
Contains 1 Geode
IDEAL
WE
L
CO M E G
IFT
Mini box of chocolates 2 �ne chocolates.A stylishly elegant box which can be placed on a bedroom pillow or on a restaurant table.
Chocolate also has a place in hotels, B&Bs and other accommodation options. They will make your guests smile.
36
Speculoos
Provence
Brittany
Mme LeblanNovotel Evry France Hotel Manager
by packaging with a window
easy to carry with you
Why we love it
Room giftsFour seasons, composed by MONBANA. 4 chocolate bars to offer to your clients all along the year.
Seminar giftsI discovered a new way to make
a good impression on customers
when they first see their room:
MONBANA chocolate bars. With
its square box, it’s easy to slip
into your bag. My customers are
pleasantly surprised when they
see this original welcome gift idea.
Four season bars 80g
Bars with a hammer
Breaking a chocolate
bar up with a hammer?
What an original idea for
enjoying and sharing
our regional French
!avours!
400g bar with small hammer
FOR
AN ORIGINAL
BREAK
DURING YOUR
CLIENTS’
SEMINAR
Spring Summer Fall Winter
SN
AC
KS
C h o c o l a t e u p y o u r l i f e ! 37
MONBANA, the HORECA network expert
Bar | Coffee Shop | Tea Room
Establishments are looking to capitalise on
all consumption times of the day: breakfast,
morning tea, lunch, afternoon tea and in
the evening.
Beverages are a major product expansion area
and can even lead to the developpement of
new concepts (McCafé or Starbucks).
Concept stores and themed bars are growing in popularity, as shown by Starbucks and McCafé (130 new sites opened in 7 years). Coffee shop numbers grew 18% between 2010 and 2011 in France. (Source: BRA Tendances Restauration/ Food Service vision,
March 2012).
The market is still dominated by independent establishments
The T
rends
38
The recommended MONBANA range
Beverages (Coffee Shop,Tea Room) Snacks
p.16
Beverages(Bar)
Increase customers loyalty
by offering a wide range of beverages :
- at various consumption times
- win over a younger customer base
that is active and urban
Support your beverage sales with great ideas (POS, machines, etc.)
to grab your customers’ attentionre clientèle.
Always offer more
by thinking about snacks.
More ideas A hot chocolate machine
to liven up your counter and
make your customers want
to drink hot chocolate.
Our Tip
s
verages
p.12
TH
E E
XP
ER
T
p.35
C h o c o l a t e u p y o u r l i f e ! 39
The recommended MONBANA range
AccompanimentsSnacks
Beverages
Fast foodFast food is growing quickly and
represents 70% of patronage
and 65% of turnover in commercial
food service sector.
(Xer� survey, July 2011)
Use our products
they will make life easier for you.
Offer the right products for breakfast time and afternoon tea, with quality
hot chocolate beverages.
A great way to attract younger customers
and more women.
Think about snacks for extra sales.
p.10
to p.17
This evolution is linked to :
- Changing eating habits
and destructured meals.
- A growing range of products
to satisfy new consumption times
and new target customers.
The T
rends
Our Tip
s
p.35
p.29
es
40
The recommended MONBANA range
Accompaniments(Traditional restaurants and brasseries)
Beverages(Brasserie)
Traditional restaurants and brasseries
In brasseries, offer breakfast- and afternoon tea-speci!c
products. Attract younger customers
and more women with quality hot
chocolate beverages.
To match your higher quality menu
of beverages, highlight your coffee with a variety of quality accompaniments.
Play the gourmet coffee card.
Themed restaurant chain turnover
increased twice as much as that of
independent establishments in 2010. (Source BRA - Tendances restauration in France
N°336 April 2012)
Independent establishments make
quality their point of difference. The T
rends
Our Tip
sp.24
to p.33
rasserie)
p.10
to p.17
TH
E E
XP
ER
T
C h o c o l a t e u p y o u r l i f e ! 41
Hotels improve their star rating and always
offer more services in order to attract a chan-
geable, demanding clientele. Developments
such as integrated restaurants, sales corners
and snacks are becoming essential parts of
these establishments.
Products are more and more personalised
and adapted to VIP customers’ needs.
France is the top tourist destination for
business and pleasure in the world. It
has maintained its visitor numbers and
has even seen them rise 4%. (source : KPMG, 2011)
Welcome gifts (perfumes, cosmetics, etc.)
are also becoming essential in order to win
customer loyalty.
Hotels
The T
rends
42
Welcomeproducts
Hotel catering :
Target the �rst meal of the day : breakfast.
Offer quality products that are quick and easy to serve.
Offer gourmet welcome gifts :
Place them in your guest bedrooms.
This personal touch will communicate your welcome.
Offer extra products to purchase :
French souvenir gifts, a personal treat and others
that help boost your turnover.
Beverages
p.10
to p.17p.24
to p.33
p.36
AccompanimentsRoom gifts
p.37
The recommended MONBANA range
Our Tip
s
More ideas Add a �nishing touch to your mini bars with chocolate products…
and give your guests a nice surprise!
TH
E E
XP
ER
T
C h o c o l a t e u p y o u r l i f e ! 43
Tray meals: a market with strong
potential, estimated at 100 million
tray meals/year, with €20-€25 tray
meals at the heart of the market.
For receptions, events and seminars,
caterers are looking for :
their brand or that of their clients.
A sector with strong growth
in turnover (Source : Insee, AEA Service, France)
in France. (Source : Néorestauration May/June 2012)
Caterers and reception organisers
The T
rends
44
Chocolate squaresand confectioneryBeverages
Customisedproducts Fine
chocolate
Our Tip
s
The recommended MONBANA range
p.24
to p.29 p.36
L’e
xp
er
t d
es
ré
se
au
x C
HR
p.48
to p.49
onfe
To be recognized instantly,
offer customised coffee accompaniments.
Think about customised “guest gifts” to put out on buffets.
Support your breakfast service or gourmet snacks with quality chocolate beverages.
Add a !nishing touch to your tray meals with a chocolate treat. A touch that will leave a lasting impression.
Platter of !ne chocolate : a stylish, simple alternative to a sweet petits fours platter,
with no preparation required.
ages
p.10
to p.17
TH
E E
XP
ER
T
p.48
C h o c o l a t e u p y o u r l i f e ! 45
Take advantage of our Chocolate Baristas’ expertise.
Laurent Baron
Laurent advises and visits not only
large French establ ishments (Ho-
tel Royal Barr ière in Deauvi l le, Le
Fouquet’s, etc.) but also al l food
service industry professionals
seeking expert ise in the area of
chocolate.
Geoffroy Maubon
Geoffrey works with our Export
team to support al l our MONBANA
distr ibutors around the world.
Top trainers, they are skilled in teaching you the techniques you need to learn.
of your !nancial and organisational constraints.
passion for chocolate. They will come to you and provide concrete, practical techniques.
Consult and train with MONBANA
Let’s dream up tomorrow’s chocolate trends together.
46
Hospitality school training year round
MONBANA : the gourmet and chocolate beverage expert.
Our services
Training to suit any level.
Can be adapted to 2-6 hour formats.
2CoordinatingEnjoy demonstrations
and tastings in a relaxed
atmosphere. Work in
a team so everyone
is involved.
1TrainingDiscover the world of
chocolate, the matches and
marriages, and the preparation
techniques with our info sheets
and other training materials.
4CreatingWant to jump on board with the
new chocolate product world?
Our baristas can help you dream up
your own customized cocktail menu.
3AdaptingTraining adapted to suit
your level of knowledge
and equipment without
disrupting your establish-
ment’s operations.
5FormalisingCreate a menu, coherent
with your establishment
and clientele, which can
be slipped into a stand.
Directly apply your training.
6Follow-upBecause you get more out of
sharing and discussing over a
longer period of time, we offer
support and follow-up for your
teams.
CO
NS
ULT
ING
C h o c o l a t e u p y o u r l i f e !C h o c o l a t e u p y o u r l i f e ! 47
Customising the chocolate squares
I offer with my tray meals enables
me to take my brand to the people
enjoying my meals. It’s a very
effective business card.
Customisation
Brault Traiteur,La Chapelle Janson (35), France
Promote your establishment
Help people remember your brand
Communicate effectively at low cost
Offer a unique business card that
customers can get their teeth into
Do you want to be talked about as being unique and gourmet? Take advantage of our expertise and design a coffee accompaniment that represents you.
You’ll love
that you have chosen
48
YOUR
LOGO
HERE
Choose your background colour
Adapt your print colour.Choose 1 colour from our range of 18 colour choices
All you need to do is choose the product, the wrapping and the colours
For 3,000+ items
plain
top layer top layerbottom layer bottom layer
plain autumnal summery
In Flow Pack
4g chocolate squares
4g in Flow Pack
2.5g mini Napos
3 colour combination
Chocolate confectionery (Almond, Pralinéa, Crousti-Neige)
Napolitains
metallic
metallic satin
satin
L’e
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t d
es
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au
x C
HR
To learn about all our creative possibilities, contact us at [email protected] or +33 (0)2 43 05 45 48
CO
NS
ULT
ING
C h o c o l a t e u p y o u r l i f e !C h o c o l a t e u p y o u r l i f e ! 49
1
Throughout the year, MONBANA invests in the media
(regional, specialized, online and more) in order to
boost its visibility. This generates hundreds of
general public spin-offs per year :
Elle à table, À nous Paris, Le Figaro Madame, Marmiton, France Soir, Le livre des recettes Régal and more.
expertise widely known
new trends
Trade shows
We want to :
MONBANA exhibits at SIAL, Sirha, ISM the Sandwich
and Snack Show and at more than ten other
professional trade shows every year in both
France and internationally.
4
MONBANA was a passionate
supporter of Damien Grimont
when he competed in the
Route du Rhum yacht race
in 2006 and 2010
r :
Press relations
MONBANA : everyone’s talking!
2
3 Galeries Lafayette, Du Bruit dans la Cuisine,
Le Printemps and La Grande Epicerie de Paris
Present in the big stores :
Going online
in early 2013
Website for trade customers www.monbanafoodservices.com
A network of stores and franchises throughout FranceHeading towards 50 points of sale by 2015
Dresses designed by Vincent Lechevallier,
MONBANA Master Chocolate Maker
50
Our strengths All our chocolate is made after selecting only the best cocoa varieties (notably from the Ivory Coast and South America)
MONBANA guarantees 100% pure cocoa butter chocolate
All our recipes are developed in France, in the Mayenne region, at our two production sites (in Ernée and Landivy)
Our R&D team works in-house, always seeking out new textures and "avours
We have a strong customer service focus: we listen, we provide great service and we are close to our customers.
Our aimWe aim to become THE French chocolate manufacturer of quality products by 2014 for both distributors and consumers.
Our Certi�cations
(Fairtrade)
Costco standards
of France
Our Partners
MONBANA also has a network of 16 stores throughout France
MONBANA, a passion for chocolate
C h o c o l a t e u p y o u r l i f e ! 51
MONBANA HORECA department - Rue Alain Colas - 53500 ERNÉE - FRANCE
[email protected] ou 02 43 05 42 48www.monbanafoodservices.com
Foodservice Catalogue 2013 Edition
All MONBANA collaborators share the same values…
…let’s share them together
Joie de vivreRespect
Customers Service focus
CreativityTeam Spirit
Pragmatism
