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Silvestre Café was born in the historic centre of Valencia in March 2005; it is a young company in the coffee shop world. However, the mother company Cafes Silvestre has gained a lot of experience in this sector through out the last 19 years.
Silvestre Café has been created with the aim of being able to offer one more alternative to the new tendencies of the market, Favouring places with an innovative image and its own identity. Just as the national and international demand requests.
Silvestre Café is a company that devotes itself to sale and the tasting of coffee, tea, chocolates, ice-creams, fresh fruits juices, soft drinks and so on. In addition to this, we serve healthy food based on a Mediterranean diet, that consists of salads, noodles and pizzas always with the presence of olive oil.
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Before the opening we help you in the premises reforming and also in the interior design and the adaptation to our image.
When the franchise agreement is signed, and after reforming and adapting the premises with our image, even furniture, machinery, corporative image and so on, Franchisor gives the franchise-holder at the point of sale: The staff training service, with guides and processes for the opening and the management;The result being everything that is necessary to be a success business.
The Computer system that is supplied to the franchise-holder, is an essential instrument to supervise the management in the points of sale, because it allows the franchisee to make flow statistics of every product according to sold tickets, from what is sold during business hours to typology goods, which will let the franchisee make flexible the logistics and adapt it to the necessities of each business.
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It is thought for premises with more than 80 metres and if it os possible with a terrace to extend the service zone.
An important thing is that it is not necessary to have smoke exit (except when a potato fryer is installed). Premises will have to be located in crowded zones, business centres, shopping centre, train station, bus station and so on.
We will have to distribute the following areas:
Counter
counter-bar and workroom In which will be included a coffee machine, a coffee-mill, a chocolate machine, an iced drink machine, a toaster, an orange juice machine, an ice-creams showcase, an oven, a cold-storage room, a freezing compartment, a special cold table where courses and salads can be prepared. Potato fryer (it will be necessary to have a smoke exist). A casserole to cook noodles, a double saucepan to boil water, draught beer taps and a soft drinks dispenser.
Storage zone
Dry zone equipped with shelves to store non-perishable goods. Cold zone. Cold-storage room stores fresh and perishable goods. It will be also equipped with shelves. In the workroom there will be included: an oven, a counter, a casserole to cook noodles, a fridge-freezer and microwaves.
Hall
The hall will have enough space to settle from 10 to 20 tables and from 40 to 80 chairs and from 5 to 10 stools for customer service.
Employee's area
The legislation obliges the presence of wardrobe zones and staff toilets different from the ones for clients.
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