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.
The key to our success was, and still is, an abiding passion for creating a glass of beer perfectly paired with delicious food.
As a 3 Brasseurs franchisee, you will ensure a welcoming environment for your guests.
Brewing Good Times
THE SHORTEST PATH FROM BREWER TO TABLE
Thanks to our craft brewers’ expertise, our guests can enjoy a range of draft beers brewed directly in our microbrewery-restaurants’ tanks.
We are proud to offer more eco-responsible beers, made from Canadian malt, which do not have to be bottled or shipped.
Result: a refreshing and consistent taste that is not altered by any changes in the temperature or environment.
Our network offers a microbrewery concept paired with a restaurant within a warm and friendly atmosphere.
Our restaurateurs are beer enthusiasts who offer an exciting and vibrant experience.
The strength of our brand lies in the creation and production of beer in our dedicated microbreweries.
Our collaborators are a community of passionate restaurant professionals.
Simplicity
Generosity
Warmth
All beers are brewed in our microbrewery-restaurants. A range of exclusive beers, a blend of authenticity and creativity from our brewers.
Our brewers are passionate with craftsmanship expertise. They brew manually using a traditional process. It’s their creativity that makes it possible to provide each restaurant with exclusive beers in addition to our national offerings.
Our recipe for brewing good business is your roadmap. The financial benefits of brewing beer on site is interesting to our partners. For example, as it is brewed without an intermediary, beer offers very high profitability, which strongly impacts the overall margin of our restaurants.
Food that pleases all palates. 3 Brasseurs is the perfect place for a dinner for two, celebrating with friends or a casual night out. We believe that the best way to enjoy our craft beers is to pair them with our delicious dishes. On the menu: a pleasing array of dishes, including our famous Flammekueche, a dish from the north of France that is an absolute must try!
The 3 Brasseurs menu is tailored to the place where the microbrewery-restaurant is located. Our guests are delighted to find their regional favourites on our menu.
To meet new consumer habits, each of our microbrewery-restaurants offer both takeout and delivery. More ways for our guests to enjoy the 3 Brasseurs experience.
RECYCLED PAPER AND REDUCED USE OF PLASTIC
Protecting the environment and the community’s well-being is at the core of our decisions. Whether it is focusing on local products or selecting healthy and quality ingredients, we reiterate our commitment to build a better future, day after day. The list of our initiatives continues to grow.
Our menus (The Gazette) are printed on 100% recycled paper, made in Saint-Jérôme and FSC certified – a seal that guarantees the paper’s chain of custody. We have also banned the use of plastic straws.
We are proud to have obtained the Aliments du Québec certification, which attests that our restaurants are committed to showcasing local products.
Local chicken and beef
We pledge to serve only high-quality chicken and beef raised by Québec and Canadian farmers
Local Canadian Chicken and Québec Beef
Local cheese
We cook with cheese made from milk that meets the highest international quality and certification standards
Local Cheese
Friend to oceans
Our suppliers adhere to best farming practices. Our shrimp, tuna, and cod fillets are sustainable seafood products
Certified best aquaculture practices, recommended ocean wise
Fair trade coffee and tea
By choosing to serve fair trade coffee and tea, we are ensuring the economic health of farmers and their communities
Fairtrade
Spent grain is a by-product of the brewing process.
At 3 Brasseurs, in collaboration with Still Good, we are transforming our spent grain into flour which we use in the production of our burger buns and in the beer batter for our fish & chips.
Spent grain flour contains less sugar and more protein and fiber.
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
270 place to seat
"With an initial personal contribution of $900K* (in outright franchise, for a total project investment of about $3.5M*)"
200 place to seats
With an initial personal contribution of $700K*
(in outright franchise, for a total project investment of about $2.4M*)"
150 couverts
With an initial personal contribution of $500K*
(in outright franchise, for a total project investment of about $1.7M*)"
For informational purposes - These amounts may be adjusted at the time of the concrete development of the project and its total cost.
**This is not a royalty but a commitment from the franchisee to invest this amount.
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.”
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
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)
For more information, please contact Jean-Marc Zerbib, Franchise Recruitment Manager, at 514 296-2514 or fill out the following form.
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Looking forward to welcoming you at our table!
Make a reservation online, by phone or by visiting your 3 Brasseurs.
