Starting a franchise with BUNS is a partnership model for entrepreneurs that stands out by combining a proven all-day brunch and burger concept with professional support and a recognisable brand identity. Our formula stands for high quality, from freshly smashed beef mince on the hot griddle to artisanal briochebuns and homemade sauces.
Anyone wishing to take the plunge and start their own franchise in the dynamic hospitality sector is choosing the security of a tightly organised business model. Our kitchen team is renowned for preparing crispy smash burgers, buttermilk fried chicken and light and fluffy briochebuns. By starting a franchise, you’ll be building on an established brand reputation and centralised procurement agreements that ensure efficient business operations.
Our partners are given access to comprehensive manuals and recipes, ensuring consistent quality across all branches. Further background on the origins of the concept can be found on the BUNS homepage.
Launching a successful outlet requires thorough preparation. Before the opening, aspiring entrepreneurs undertake an intensive training programme with our team. During this period, all operational processes, kitchen techniques and hospitality standards are covered.
With tasty meals and fresh smoothies on the menu, branches in cities such as Haarlem and Amsterdam attract a wide range of customers throughout the day. Information about any of the physical locations can be found on the page about the restaurant in Haarlem.
Entrepreneurs wishing to open their own branch must have managerial experience and a passion for high-quality hospitality. As the face of the business, you will manage a team of ten to sixteen staff members. Within the national framework, there is a 5 per cent allowance for local sourcing, such as a regional craft beer on tap.
Questions about getting started or specific guidelines are covered in detail on the page at Frequently Asked Questions from BUNS.
There is a requirement for a minimum of 20 per cent equity in the total investment. An amount of 40,000 euros or more provides an excellent starting point in this regard.
When setting up their own business, entrepreneurs must hold certificates in Social Hygiene, Allergens, HACCP and First Aid.
The training programme takes place at the Haarlem site, where all aspects of kitchen operations and business management are covered through practical experience.
The core menu is fixed to ensure consistent quality, but there is a 5 per cent allowance for local additions such as regional produce or local beers.
The average lead time is around 6 months, depending on finding a suitable location, obtaining planning permission and carrying out the refurbishment.
