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says.“ The new prototype is more efficient to build and operate, yet it still feels like la Madeleine. The fireplaces, rustic wood tones and relaxed café feel are all there. We have just removed what guests do not need so our franchise partners can see even stronger cash on cash returns.”
The design layers in integrated technology including kiosks for guests who prefer a self-service ordering option. Franchise partners have responded with enthusiasm, seeing the flexible prototype as a path to opening more cafés in more markets, more quickly.
Technology is another important pillar of the brand’ s rejuvenation. A major relaunch of the POS platform is planned for 2026, with features such as conversational ordering, guest facing kiosks and full front and back of house integration.“ The purpose of our technology is very simple,” John says.“ We
want to make it easier for our teams to serve guests well. Better speed, fewer steps, cleaner data. When we do that right, our team members are less stressed, our guests are happier, and the business performs better.” la Madeleine’ s renewed energy is visible not just in traditional cafés but also in its non-traditional footprint. The brand already operates in select airports and university settings, where its fireplaces, bakery case, and all day menus offer a distinct alternative to typical travel and campus fare. John and his team see significant runway to expand in these channels, alongside traditional streetside development, new domestic markets and future international growth.
Engineering growth together
Behind the scenes, there is a noticeable lift in energy across the system. Field teams are focused on execution and guest experience www. nproduce. com
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