FRANCHISE Microbrewery restaurant & bar
Join the largest microbrewery network in the world
Discover 3 Brasseurs franchise opportunities!
Open your 3 Brasseurs franchise
Welcome Aboard!
SINCE OUR INCEPTION IN 1986, OUR PROMISE HAS ALWAYS BEEN THE SAME: TO PROVIDE A UNIQUE EXPERIENCE IN A FRIENDLY ATMOSPHERE REMINISCENT OF THE OLD BISTROS IN NORTHERN FRANCE, WHERE WE ARE FROM.
Brewers of good times
The key to our success since the beginning has remained the same: a constant passion for creating the perfect glass of beer, paired with delicious food.
By becoming a 3 Brasseurs franchise partner, your customers are guaranteed to be welcomed according to the highest standards of hospitality.
The shortest path from the brewer to the table
Thanks to the expertise of our artisan brewers, our customers can enjoy a range of draft beers brewed directly in the tanks of our brewpubs.
We are proud to offer more eco-responsible beers, made from Canadian malt, which do not need to be bottled or transported.
The result: a refreshing and consistent taste that is not affected by changes in temperature or environment.
We are a network of brewer-restaurateurs
We are a network offering a microbrewery concept combined with a restaurant in a warm and friendly atmosphere.
Our restaurateurs are first and foremost passionate about beer, aiming to create a lively and vibrant place.
The strength and originality of our brand lie in the production of beers imagined and crafted on-site in our dedicated microbreweries.
Our team is made up of a community of passionate professionals from the restaurant industry.
Our values are our strength
Simplicity
Generosity
Warmth
The core of our concept
Beers brewed on-site
Brewing on-site is our purpose
100% of our beers are brewed in our brewpubs. A range of exclusive beers, blending authenticity and the creativity of our brewers.
Each restaurant, its own brewer
Our brewers are passionate artisans with a craft know-how. They brew by hand using traditional methods. Their creativity makes it possible to offer exclusive beers in each restaurant, in addition to the national range.
Brewing great beer and great business
Our roadmap speaks for itself. Our recipe is proven, and the financial returns are attractive for our partners. For example, because it is brewed without intermediaries, beer offers very high profitability, which significantly boosts the overall margin of our restaurants.
DISCOVER OUR BEERS
Whether it’s our traditional beers, where quality and simplicity are key, or our seasonal beers, where you’ll discover a world of possibilities to explore, learn more about our beers.
OUR BREWING PROCESS
CUISINE INSPIRED BY THE NORTH OF FRANCE
Generous and comforting cuisine
A cuisine for everyone, whether for an intimate dinner or a celebration with friends—every occasion is a good one. The best way to enjoy our craft beers is with our flavorful dishes. On the menu: a variety of recipes, including the famous Flammekueche, a northern French specialty and a must-try in our restaurants!
Every country has its iconic dishes
The 3 Brasseurs menu adapts to the country where each brewpub is located. Customers are always delighted to find their favourite dishes.
For takeout or delivery
To meet evolving consumer habits, each 3 Brasseurs brewpub offers takeout and delivery services through major platforms. Our goal is to be present in every aspect of our customers’ lives.
Sustainable development: from words to action
Recycled paper and plastic reduction
Spent grain on our plates — but what is spent grain?
During beer production, spent grain is the part of the barley that remains unused at the end of the brewing process.
In collaboration with Still Good, we upcycle spent grain by transforming it into flour, which is then used to make our burger buns and the coating for our fish & chips.
Spent grain flour contains less sugar, more protein, and more fibre.
WE SUPPORT OUR PARTNERS EVERY STEP OF THE WAY
PROCESS TO BECOMING A 3 BRASSEURS FRANCHISEE
Application form and initial meeting
Immersion in a restaurant to discover the 3 Brasseurs experience (2 days)
Signing of the pre-contractual information document
Securing the location
Opening of your microbrewery-restaurant
Construction
Restaurant training (8 weeks)
Signing of the franchise agreement
Full pre-opening support
- Finding the right location
- Provision of architectural and operational guidelines for implementing the concept
- Theoretical and operational training
- At opening, a team of experts supports you for 14 days in managing your brewpub
- Support services: assistance with local marketing, social media management, brewing techniques, sourcing, and supply chain…
Customized training for your teams
- For partner candidates: 8 weeks to master marketing tools, management, financial control, and team leadership.
- Training for your brewer: 8 weeks delivered by experts.
- Training for your head chef: 8 weeks in a restaurant environment.
Ongoing support from our support teams
- An operations manager supports you in running your brewpub.
- Our support services assist with local marketing, social media management, beer brewing techniques, and supply chain management.
Different Formats of Microbrewery-Restaurants
8 500 PI ² - 270 seat capacity
With an initial personal contribution of $900K* (in outright franchise, for a total project investment of about $3.5M*)
6 500 PI ² - 200 seat capacity
With an initial personal contribution of $700K* (in outright franchise, for a total project investment of about $2.4M*)
5000 PI ² - 150 seat capacity
With a personal initial contribution of $500K*
(as a pure franchise, for a total project investment of approximately $1.7M*)
A WORD FROM OUR MANAGERS
THE IDEAL 3 BRASSEURS MANAGER PROFILE
“The ideal manager is passionate about beer and food. That person is a coach and leader who will lead by example and bring employees to perform at their very best. He/she pays attention to small details, does not back down from challenges and understands that his/her daily actions will have an impact on the company’s results.”
THE FUTURE 3 BRASSEURS IS...
“The future 3 Brasseurs is a combination of daring craft methods not just for beer and food, but also for the environment, and its involvement in its neighbourhood and community. The 3 Brasseurs of tomorrow will undoubtedly be seen as an employer of choice that will place people at the core of decision-making and keep progressing in the Quebec and international microbrewery industry while maintaining traditional methods.”
WHAT DO WE EXPECT FROM OUR FUTURE PARTNERS?
Having experience in the restauration industry
Having a true entrepreneurial spirit
Being present in your community
Demonstrating a keen business sense
Caring about guest experience
Being involved whith your teams on adaily basis
WHERE ARE OUR MICROBREWERY-RESTAURANTS?
After France, Canada has the second largest number of restaurants. Other countries with restaurants: Tahiti, Reunion Island & New Caledonia and Brazil.
QUÉBEC Saint-Denis (2002) | Sainte-Catherine (2005) | Saint-Paul (2005) | Crescent (2006) | Brossard (2008) | Centropolis (2010) | Anjou (2011) Laurier (2012) | La Capitale (2013) | Pointe-Claire (2013) | Grande Allée (2014)
ONTARIO Yonge (2009) | Sparks (2013) | Oakville (2013) | Kanata (2013)
