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Work experience


Senior Regional Franchise Manager


Pioneered Franchise development for a quick service food franchise in targeted mature markets (England)

  • Successfully converted leads into Master Franchise Buyers
  • Provided assistance to new Franchisees with site location, construction, localization and positioning of brand, menu development, supply chain and staff training
  • Advised existing Franchisees & store operators on best practices: operation (communication, promotion, service), safety (good manufacturing practices, food and occupational safety) and new processes
  • Worked closely with lawyers to develop a true Master Franchise Agreements ( with sub-franchise) and trademark management
  • Launched Social media marketing, and initiated Digital Marketing activities at HQ
Mar 2009Sep 2009


AEC Edu Group Pte Ltd

Teaching leadership series to students from China, India, Vietnam, Nepal, Myanmar, attending the Advance Diploma in Hospitality Management at AEC Edu Group.


Director of Franchise

INBEV FRANCE - bars&co

Franchisor restaurants/bars, leader in France with 100 units.

Responsibility for the overall P&L and stretching business growth objectives; reporting to General Manager InBev France; showcase for InBev’s brands and experimental lab for HORECA.

  • Sucessfully grew Franchise network from 24 to 96 units in 4 years.
  • Maximized profits for shareholders reversal of losses (from 1.8M€ loss to 200K€ profit in 2 years) through re-allocation of resources and cost containment.
  • Improved profitability for franchisees (training & follow through at each store level), negotiated purchasing terms, motivation & retention of staff (training + bonus programs), and re-looking of stores.
  • Developed strategic planning with positioning of brands as casual-festive Restaurants.
  • Executed Regional Digital Marketing & Multichannel Communication.
  • Managed 4 Fields Coordinators, shared Best Practices, influencing the network, compliance to system (operational Manual, secret shoppers, promotion, menus), regulations (Health, HACCP, GMP) and contractual issues.
Feb 2003Sep 2004

Franchise Broker


Franchise Broker Quick Service Restaurant - Fort Lauderdale

Pioneered Franchise development for a quick service food franchise in Central and South Florida.

  • Generated over 300 leads of Franchise Buyers, and sales of 6 Franchises.
  • Provided assistance to Franchisees with site location, lease negotiation, financing, construction, purchasing of equipment, training, opening, operation, communication.
  • Advised store operators on best practices: operation (communication, promotion, service), Safety (good manufacturing practices, food and occupational safety), and new processes.
1998Jan 2003

President - CEO


Best of France Bakery - Atlanta GA

Purchased assets of wholesale bakery. Handcrafting fresh baked goods for Foodservice Market.Introduced fresh European pastries. Doubled sales in 2 years despite fierce competition. Expanded to Grocery Stores selling DSD, then through Distribution Centers for Kroger, Costco, B.J.'s.


President and CEO


Start up on behalf of AUCHAN's shareholders

Board Director - President and CEO - Shareholder

Successfully turned a bakery with a staff of 8, sales of $ 360,000, into a Company of 120 people $ 8 million in sales, and over 10% of cash flow. Cumulative investment $ 5 million plus. Reported to Board.

Expansion on Competitive Advantage

Invested of over $3 million (50% of Sales), in a major expansion plan including a fully automatic bread line for specialty Italian breads, storage freezer of 375 pallets, and other smaller equipment. Initiated Market analysis, feasibility study, financing, debt scheduling, and purchase of equipment. Installed and turned key. Hired and trained a sales force of 6, and gradually faded out brokers. Redirected sales forces to end-user work. Launched frozen, fully-baked, old-world breads.

Mass Customization

Increased Sales with Key Accounts to $4.5 M (1992-1994 +130%) through mass customization for regional and national institutional customers in the Southeastern U.S. (Brinker International, Delta Airlines, Domino's Pizza). Established a network of local preferred distributors mainly in Florida and Texas for HORECA.

New products - New markets

Managed a $ 600 000 Investment (50% of Sales), pioneered production of frozen par-baked breads, and expanded from fresh local market to regional frozen one. Created new logistic systems: customer being frozen food distributor as well as local restaurant/hotel/retail store.

The creation

Pioneered French Bakery: Accounting, order taking, baking, packing, delivering, collecting receivables. Expanded product line and built Brand as highly professional and dependable supplier. Purchased major local competitor in 1987, re-located plant in 1988. Selected ingredients including imported frozen unbaked croissants. Designed unique 3 times a day delivery system with computer aided routing system.



Master (DESCAE)



Microsoft Office

InBev bars&co

QSR Philly Connection


InBev bars&co




“Louis took his role and challenge with enthousiasm and reached his target together with his team. The management relationship we had was constructive even with some of my tough challenges (Louis has the ability to step back, be candid first and build the how after). Great manager, I am pleased to have in my team.” April 27, 2008

Brieuc FRUCHON, General Manager, InBev France managed Louis at InBev


Seasoned Business leader with strong sales, marketing and production management experience gained from multinational companies and entrepreneurial family-owned organizations in the food sector.

Cultural awareness with 30 years’ experience gained on 4 continents: USA 20 years, France 6 years, Singapore 3years, Congo Brazzaville 2 years

  • Established and developed new businesses, bringing new brands/products to market from conception to delivery
  • Achieved profitability of Business Units, reducing cost & increasing sales
  • Managed, influenced, and motivated teams in matrix organizations
  • Implemented manufacturing process & investments, co-developed  products with internal and external customers’ involvement, go to market


F&B Franchise Specialist

Franchise System Leader for restaurants and QSR concepts in 3 capacities:

  • Franchise system Head

Responsible for the overall P&L, stretching business growth objectives, brand and Franchise System

  • Franchise Development: Business development to increase network size

Identify and recruit new Franchisees with site location, lease negotiation, construction, localization and positioning of brand, menu development, supply chain and staff training

  • Franchise relations: improved and policed network operations and performance

Advised existing Franchisees & store operators on best practices: operation (communication, promotion, service), work & food safety/hygiene (HACCP, Good Manufacturing Practices, occupational safety), and new processes.


Discovery of the world: Travel as a way of learning about other cultures and view points.

Volunteer work: Habitat for Humanity and 96 Paralympics Games,

Sports: Football, tennis, alpine skiing


Member American Association of Singapore

Member Career Resource Center for Expatriates (Group leader for CRCE Alumni Group on LinkedIn)

Member of ICSC (International Council of Shopping Centers)

Board member of the French Exchange Trade Council (Conseiller du Commerce Extérieur)

Former Board Member of the French American Chamber of Commerce - Atlanta Chapter

Franchising & Licencing Asia 2008 - Singapore