Work factor

Both owners work a lot more hours than 35 per week. They also change prices according to competitors, which we learned is called price competitiveness. The enterprise works with an employee and an intern but this might change if certain economic factors allow it. The multitask employee possesses a fixed-term contract. All are compensated according to the current laws and the bonus are given depending on the hours worked and the capacity to produce. They also often work with ninth to tenth grade interns or with other interns according to their commercial or management studies. These are often not paid but still have access to certain privileges. The owners’s day begins at six in the morning and ends at seven in the afternoon from Monday to Friday, Saturday being the delivery day .

Presentation of the team

Capital Factor

Johanna and Dorian rent the building in which their business takes place. They bought the stock in trade for 96 000 euros and are still reimbursing until 2019. The Cale Pain made very little investments the first 3 years because the launch of their business was very rough. Although after that period, the economic factor being more stable, material and commercial investment were made. For example, in 2016, they spent 40 000 euros of investments, even though they are still missing 30 000 to finalize the building and to produce at a faster rate.

At the Cale Pain, there is a large variety of products: paninis, salads, sandwiches, pastries,…

Depending on the weather, they offer different products. The main product are the Kebab panini and the Nutella® panini. A big part of their products are homemade such as most of the pastries ( muffins, cookies,..), pizzas, sandwiches and a smaller part is not such as donuts, bagels or panini bread.

They are trying to develop new organic and home made products. It is on one side, a big improvement but on the other a big risk because those type of products are not always the most popular.  Indeed, the home made section of their menu is where they make the less profit but it is also a way to attract new clients.

They add new products each month which most students seem to enjoy. All of their recent changes on the menu are home made such as new sandwiches, fries and even new drinks. They vary products according to the season, by bringing out for example in spring a stand of devices onto the terrace to make hamburgers or crêpes.

One of their proudest achievement is the small amount of waste. Over the years, they learned how to manage food production in order to have only a very small number of waste. The national percentage of food loss is four percent while theirs is only one percent.

Capital factor

Owners of the business only rent the building after having bought the stock in trade for 96 000 euros (104 000 dollars) and still reimbursing until 2019. The Cale Pain made very little investment these last 3 years because the launch of their business was very rough although these last two years, things have been much better, material and commercial investment have been made. For example, in 2016, they spent 40 000 euros (43 000 dollars) of investments, though still missing 30 000 (32 000 dollars), to finalize the building and to produce at a faster rate.

Work factor

Both owners work a lot more hours then 35 per week. They also change prices according to competitors, which we learned is called price competitiveness. The enterprise works with an employee and an apprentice but this might change if certain factors allow it. The multitask employee possesses a fixed-term contract. All are compensated according to the current laws and the bonus are given depending on the hours worked and the capacity to produce. They also often work with ninth to tenth grade interns or according to commercial or management studies. These are often not paid but still have access to certain privileges. The owner’s day begins at six in the morning and ends at seven in the afternoon from Monday to Friday, Saturday being the only delivery day of the business.