In 2016, Paris became an “Open Book” Management company. With the help of Henry Patterson & Rethink Restaurants, the creperie adapted a new model on how we operate the business. Instead of just working for the cafe, our entire staff were given an opportunity to work on the cafe. By learning how the finances worked within the cafe, we were all able to see things in a different light. “How was our last profit & loss statement?” “How much are we spending on Cost of Goods sold?“ “Why did our labor increase in period 7?” These are questions that we regularly ask ourselves as a company. Given the tools, the people who work for your business can have the biggest impact to improve it. In return, the staff have a stake in the outcome. The better the business does, the better we do. It’s a win-win in an industry that can really struggle nationally.
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For more than 20 years, we have been slinging crepes, coffee, and smoothies to Coolidge Corner from our humble little café. We offer a friendly environment to socialize and have a delicious meal with great service. We are a fast-casual restaurant, always abuzz with locals, students, and everyone in between. We have a large array of every type of crepe imaginable; from savory pesto chicken, to succulent steak tenderloin and mushrooms, to creative and tasty breakfast crepes, but never forgetting the classic sweet crepes: nutella chocolate, fresh fruits, blueberry jam and cream cheese, and fresh lemon and brown sugar. These crepes pair beautifully with our fun and ever changing coffee, hot chocolate, and smoothie menu. Come check us out!
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