Franchise specializing in cooking nikkei : of Japanese and Peruvian inspiration, the Côté Sushi brand, which today surfs on a very good growth, decided to honor a couple of franchise, Anne Sophie and Justin Cantounat, so that they can testify to their experience within the network but also to their future project with the brand.
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COTE SUSHI
Nikkei from Peru
Côté Sushi is the French N ° 1 for delivery, take-away & on-site Nikkei cuisine (Peruvian Japanese fusion cuisine). Catering for individuals and businesses.
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Sushi side: more than 10 years of expertise and unique know-how in the kitchen Nikkei
Franchisee Côté Sushi in Anglet for three years, the couple Anne Sophie and Justin Cantounat has decided to continue its entrepreneurial adventure with the brand by opening their second point of sale in Bayonne a few weeks ago. A decision motivated by the success of the restaurantAnglet more especially by the couple’s passion for this clever mix between two culinary civilizations: Japanese cuisine, technical and precise, and Peruvian cuisine more exotic and spicy, as explained Anne Sophie : “We are first of all food lovers Nikkei that we discovered in Miami, then rediscovered in Spain. Subsequently, we looked for a network that offered this concept in France and the Côté Sushi brand was the only one to offer the cuisine. Nikkei ».
The latter continues: “So we met the network, tasted the dishes on offer and it was the click. The fact that the network is a young franchise, very accessible also weighed in our decision. They give us the opportunity to express ourselves and give our opinion on the cards or even the improvements to be made for example. We feel really integrated and invested in the development of the Côté Sushi brand ».
“Everything is implemented by the brand in order to find a quick and efficient solution to all the possible problems that one can encounter when one is franchisees »
In the daily operation of their restaurants, Anne Sophie and Justin Cantounat divide the tasks. Thus, he is more in the process, operational side, everything concerning stocks or problems in the kitchen, deliveries etc. and Anne Sophie supports the human side: personnel management, HR management, and also all the accounting aspect.
Involved in the development of each franchisee, the head of the network has set up all a team available to its franchisees: “Côté Sushi has several speakers. We have a network manager who is very available, a marketing manager who takes care of advertising and communication, a BtoB manager for relations with platforms, a quality manager, and also a chef Ngo who is at the origin of the menus and who trains our chefs in the kitchen ”emphasizes the franchisee, who recalls in passing that “everything is implemented by the brand in order to find a quick and efficient solution to all the possible problems that one may encounter when one is a franchisee”.
Regarding the development of their activity for the coming years, the couple aims to open other points of sale in the future, and why not get more involved in the life of the franchise by helping new franchisees in particular. For project leaders interested in the Côté Sushi concept, Anne Sophie decided to share some secrets of their success with the network: “The main advice I can give ct is to put in place procedures as soon as the restaurant opens. Processes for cleaning, job descriptions, processes for preparations before services, receipt of goods, stock management etc, so that each employee knows what they have to do for a more fluid organization, and at the same time move forward with them in a climate of trust and collaboration by constantly integrating them into improving the restaurant ».
How to reach Côté Sushi?
Would you like to know more about Côté Sushi’s achievements and the conditions required to get started with it? Go to the network’s personalized profile to find out how become a(e) franchise(e) Sushi side.
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