What is it like to open and run a bakery franchise? Cyril Colombu, who holds the Le Pain Quotidien master franchise for the west part of Switzerland, invites hosco.tv to one of his three locations in Geneva for a chat about the relationship between franchisor and franchisee, what his role is as an owner and what his upcoming projects are with LPQ. As we learn from Colombu, an EHL alumnus with 7 years of experience in franchise operations, the Belgian bakery and café chain was created 25 years ago and now spans five continents, with stores in major cities everywhere from Buenos Aires to Mumbai to Tokyo. See you for a coffee and croissant at the Le Pain Quotidien in Lausanne, which Colombu and his team will open in the coming months.
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