In a rapidly expanding fast-food sector, Nachos stands out for its Mexican-inspired cuisine, focusing on the quality and freshness of its ingredients. Dishes are carefully prepared on site, offering consumers a healthy and tasty alternative. The Nachos concept is attracting a growing number of entrepreneurs keen to join the network as franchisees. Among them, Frédéric Sebastiani, a franchisee for 7 years in Toulon, today shares his experience to inspire future Nachos partners.
Become a franchisee, our Toulon franchisee's experience
Frédéric Sebastiani was not destined for the restaurant business. Before opening his Nachos restaurant in Toulon, he spent over twenty years in the insurance industry. "I worked for Allianz as deputy regional manager for the south-west region," he explains. "Following restructuring, I was made redundant. I decided then and there that I would never again be an employee." This radical decision led him to consider entrepreneurship. "The idea of going into the restaurant business came up in conversation with my wife," he recalls.
After exploring several concepts, Frédéric was won over by Nachos, a fast-growing franchise launched by Benoît Leroy. "After a three-hour discussion with Benoît and a meal in the pilot restaurant in Rouen, I was convinced: it's really good Mexican food, made on the spot from carefully selected fresh produce," he explains. The "healthy" aspect of the concept also reinforced his choice.
In October 2017, after an investment of 400,000 euros, Frédéric opened the first Nachos franchised restaurant in La Valette-du-Var, near Toulon. "Enthusiasm got the better of me over the daredevil side of a young brand. It's the builder aspect that appealed to me, the great freedom of dialogue and exchange I have with Benoît, and the possibility of participating in the evolution of the concept," he confides. After an intense start and the creation of a stable team of twelve permanent employees, Frédéric has found his balance and appreciates "being master of my own destiny.
Opening a restaurant franchise: seven years on
Seven years after opening his restaurant, Frédéric Sebastiani looks back positively on his adventure with Nachos. "The welcome was incredible from day one," he recalls. "Customers visited us in droves, attracted by a new brand offering something other than burgers and sandwiches.
Today, his restaurant is always full. "The power of Nachos to build customer loyalty is undeniable," says Frédéric. "Customers are seduced by the concept, its quality/flavor/price ratio, but also by the atmosphere, the welcome and the service that the big fast-food chains don't offer." It's not uncommon for customers to return quickly, often accompanied by friends or family to introduce them to the brand. "Nearly one in two new customers comes on the recommendation of a friend or family member," he adds.
Building on this success, in 2022 Frédéric decided to broaden his entrepreneurial horizons by opening a second Nachos restaurant in Cannes. "Even more than before I started, I'm convinced of the Nachos brand's development potential and its ability to build loyalty," he says.
For those considering franchising, Frédéric strongly recommends visiting a Nachos restaurant. "It's best to understand what makes the concept so strong, to see how satisfied customers are, and to taste Nachos," he concludes, stressing the importance of this immersion in order to fully grasp the brand's strengths.
Frédéric Sebastiani's experience testifies to the success possible with Nachos, a brand that combines quality, conviviality and development opportunities for its franchisees.