[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-au-bureau-france-histoire-1991-groupe-bertrand":3,"blog-related-en-au-bureau-france-histoire-1991-groupe-bertrand":19,"blog-neighbors-en-au-bureau-france-histoire-1991-groupe-bertrand":62},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},6973,649,"en","au-bureau-france-histoire-1991-groupe-bertrand","At the Office: the French brasserie-pub of the Bertrand group since 1991","Created in 1991 by the Bertrand Restauration group, Au Bureau has become the leading French brasserie-pub chain with approximately 90 restaurants. 33 years of a friendly positioning.","# At the Office: The French Brasserie-Pub\n\nAu Bureau is one of the most iconic chains in the French traditional restaurant landscape. Created in 1991 by the Bertrand Restauration group (which has since become the master-franchisor of Burger King France), it launched a hybrid concept between traditional brasserie and Anglo-Saxon pub that had no equivalent at the time.\n\n## 1991: The Birth of the Concept\n\nThe first Au Bureau opened in 1991. The concept: a **brasserie-pub** where you can have a full meal (starter-main course-dessert), drink craft beer at the bar, or watch a sporting event on a large screen. The menu blends classic brasserie dishes (steak, burger, salads), beer specialties (carbonnade flamande, moules-frites), and sharing plates (charcuterie boards, fish & chips).\n\nThe positioning is clear: **an alternative to fast-foods** for a target audience that wants a warmer setting than a McDonald's but less formal than a traditional brasserie.\n\n## 1995-2024: Measured Expansion\n\n- 1995: 15 restaurants\n- 2005: 50 restaurants\n- 2015: 80 restaurants\n- 2024: **~90 restaurants**\n\nExpansion is deliberately measured. Bertrand prioritizes operational quality and location (city centers or regional shopping centers with outdoor terraces) rather than mass deployment.\n\n## Our Scope\n\nOur SIREN database tags 29 franchised Au Bureau companies, operating 56 declared establishments, of which 33 are open.\n\n## Top 5 Departments\n\n| Rank | Department | Companies Tagged |\n|---|---|---|\n| 1 | Seine-Maritime (76) | 2 |\n| 1 | Gironde (33) | 2 |\n| 1 | Drôme (26) | 2 |\n| 4 | Aveyron (12) | 1 |\n| 4 | La Réunion (974) | 1 |\n\nThe Au Bureau network is **dispersed**: no very strong urban concentrations, but a presence spread across many departments. This is consistent with a target audience of ‘group outings in medium-sized cities’ rather than ‘urban professionals taking a lunch break’.\n\n## Positioning Today\n\nAu Bureau remains a **distinctive** player in its segment:\n\n- **Brasserie format** differentiated from fast-food chains and pizzerias\n- **Friendly atmosphere** oriented towards evening events rather than lunch\n- **Mixed menu** brasserie + pub allowing for varied options (8 € snack to 25 € full menu)\n- **Sports presence** (broadcasts, fan zones)\n\nDirect competition comes from other brasserie chains (Buffalo Grill, Hippopotamus, Léon de Bruxelles) rather than fast-food.","4 min","2026-05-31T20:34:43.000Z","2026-06-07T23:45:02.000Z",15,"marques","bg-amber-500","Marques","\u003Ch1>At the Office: The French Brasserie-Pub\u003C/h1>\n\u003Cp>Au Bureau is one of the most iconic chains in the French traditional restaurant landscape. Created in 1991 by the Bertrand Restauration group (which has since become the master-franchisor of Burger King France), it launched a hybrid concept between traditional brasserie and Anglo-Saxon pub that had no equivalent at the time.\u003C/p>\n\u003Ch2>1991: The Birth of the Concept\u003C/h2>\n\u003Cp>The first Au Bureau opened in 1991. The concept: a \u003Cstrong>brasserie-pub\u003C/strong> where you can have a full meal (starter-main course-dessert), drink craft beer at the bar, or watch a sporting event on a large screen. The menu blends classic brasserie dishes (steak, burger, salads), beer specialties (carbonnade flamande, moules-frites), and sharing plates (charcuterie boards, fish & chips).\u003C/p>\n\u003Cp>The positioning is clear: \u003Cstrong>an alternative to fast-foods\u003C/strong> for a target audience that wants a warmer setting than a McDonald’s but less formal than a traditional brasserie.\u003C/p>\n\u003Ch2>1995-2024: Measured Expansion\u003C/h2>\n\u003Cul>\n\u003Cli>1995: 15 restaurants\u003C/li>\n\u003Cli>2005: 50 restaurants\u003C/li>\n\u003Cli>2015: 80 restaurants\u003C/li>\n\u003Cli>2024: \u003Cstrong>~90 restaurants\u003C/strong>\u003C/li>\n\u003C/ul>\n\u003Cp>Expansion is deliberately measured. Bertrand prioritizes operational quality and location (city centers or regional shopping centers with outdoor terraces) rather than mass deployment.\u003C/p>\n\u003Ch2>Our Scope\u003C/h2>\n\u003Cp>Our SIREN database tags 29 franchised Au Bureau companies, operating 56 declared establishments, of which 33 are open.\u003C/p>\n\u003Ch2>Top 5 Departments\u003C/h2>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Rank\u003C/th>\n\u003Cth>Department\u003C/th>\n\u003Cth>Companies Tagged\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>1\u003C/td>\n\u003Ctd>Seine-Maritime (76)\u003C/td>\n\u003Ctd>2\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>1\u003C/td>\n\u003Ctd>Gironde (33)\u003C/td>\n\u003Ctd>2\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>1\u003C/td>\n\u003Ctd>Drôme (26)\u003C/td>\n\u003Ctd>2\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>4\u003C/td>\n\u003Ctd>Aveyron (12)\u003C/td>\n\u003Ctd>1\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>4\u003C/td>\n\u003Ctd>La Réunion (974)\u003C/td>\n\u003Ctd>1\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>The Au Bureau network is \u003Cstrong>dispersed\u003C/strong>: no very strong urban concentrations, but a presence spread across many departments. This is consistent with a target audience of ‘group outings in medium-sized cities’ rather than ‘urban professionals taking a lunch break’.\u003C/p>\n\u003Ch2>Positioning Today\u003C/h2>\n\u003Cp>Au Bureau remains a \u003Cstrong>distinctive\u003C/strong> player in its segment:\u003C/p>\n\u003Cul>\n\u003Cli>\u003Cstrong>Brasserie format\u003C/strong> differentiated from fast-food chains and pizzerias\u003C/li>\n\u003Cli>\u003Cstrong>Friendly atmosphere\u003C/strong> oriented towards evening events rather than lunch\u003C/li>\n\u003Cli>\u003Cstrong>Mixed menu\u003C/strong> brasserie + pub allowing for varied options (8 € snack to 25 € full menu)\u003C/li>\n\u003Cli>\u003Cstrong>Sports presence\u003C/strong> (broadcasts, fan zones)\u003C/li>\n\u003C/ul>\n\u003Cp>Direct competition comes from other brasserie chains (Buffalo Grill, Hippopotamus, Léon de Bruxelles) rather than fast-food.\u003C/p>\n",[20,27,33,40,46,52],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":26},"au-bureau-france-modele-franchise","Franchise with Au Bureau: entry ticket and economic model of a brasserie-pub","Personal contribution 150-250k€, total investment 500-800k€: Au Bureau is an intermediate restaurant franchise with a differentiated brasserie-pub format. Franchisee journey details.","5 min","2026-05-31T20:34:50.000Z",146.47315979003906,{"slug":28,"title":29,"excerpt":30,"readTime":24,"publishedAt":31,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":32},"subway-france-histoire-2001-2024","Subway in France: 23 years since Paris 2001, the sandwich that knew how to establish itself","The first French Subway opened in Paris in 2001. Twenty-three years later, the chain has approximately 400 restaurants in France and has successfully found its place in the face of burgers, offering a \"fresh sandwich\" alternative that didn't exist before it.","2026-05-31T20:22:58.000Z",83.18734741210938,{"slug":34,"title":35,"excerpt":36,"readTime":37,"publishedAt":38,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":39},"quick-burger-king-modele-conversion-parc","Quick → Burger King: How Bertrand converted 350+ restaurants in 4 years","Between 2016 and 2020, the Bertrand Group systematically transformed the former Quick network into Burger King. Case study of an industrial conversion of a single park in Europe.","6 min","2026-05-31T20:16:56.000Z",73.7916259765625,{"slug":41,"title":42,"excerpt":43,"readTime":24,"publishedAt":44,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":45},"kfc-france-histoire-1991-2024","KFC in France: 30 years since Cergy 1991, the rapid expansion of the 2010s","First KFC opened in Cergy in 1991, followed by a long desert crossing to the 2010s when the chain dramatically accelerated. A look back at three decades of presence in France.","2026-05-31T20:16:54.000Z",70.57789611816406,{"slug":47,"title":48,"excerpt":49,"readTime":37,"publishedAt":50,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":51},"burger-king-france-histoire-retour-2013","Burger King in France: history, withdrawal in 1997 and spectacular return in 2013","Established in 1980 and disappeared in 1997, Burger King has made a grand return to France in 2013. Story of a comeback carried by the Bertrand Restauration franchise and the \"Whopper effect.\"","2026-05-31T20:07:32.000Z",61.8021125793457,{"slug":53,"title":54,"excerpt":55,"readTime":56,"publishedAt":57,"categorySlug":58,"categoryColor":59,"categoryLabel":60,"relevance":61},"otter-alternative-comparatif-solutions-europeennes-2026","Otter alternative 2026: 5 European solutions to compare for your command aggregator","Looking for an alternative to Otter (tryotter.com) in 2026? Honest comparison of 5 European solutions – Fooderise, Deliverect, RusHour, Hubrise, Just Eat Pro – with their prices in euros and their strengths.","9 min","2026-05-07T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",60.050540924072266,{"prev":63,"next":66},{"slug":64,"title":65},"otacos-france-modele-franchise","Become an O'Tacos franchisee in France: the entry ticket to a successful French chain",{"slug":21,"title":22}]