1913
9
$300,000
Inquire
$700,000
No
Chocolaterie Stam offers discerning investors a chance to be part of a century-old European chocolate tradition brought to life in the USA. Combining artisanal craftsmanship, hand-painted bonbons, rich Belgian and Dutch heritage, decadent gelato, and boutique café ambiance, it occupies a premium niche in the specialty confectionery / artisanal desserts market. With strong brand recognition in the Midwest, a loyal customer base, and a reputation for elegance, quality and sensory experience, Chocolaterie Stam is well positioned for growth in affluent suburban, shopping center, and mixed-use urban neighborhoods across the USA.
Heritage & Authenticity: Rooted in Dutch chocolate tradition since 1913 and with recipes from the Stam family, the brand brings credibility and cachet that often distinguish boutique chocolate concepts in the marketplace.
Artisanal Quality & Unique Product Mix: The product line includes hand-painted chocolates, dark, milk & white bonbons, seasonal items (e.g. holiday hollow bunnies), gelato/sorbetto, licorice, Dutch pantry goods, etc. This variety allows multiple revenue streams and cross-selling.
Strong Brand Presence with Room for Expansion: Already with several stores (family-owned, licensed, and franchised) in Iowa, Minnesota, Nebraska, Missouri, Illinois, Wisconsin and Colorado. The model has proven in smaller and medium markets; many high-potential markets remain underserved.
Experiential Retail Appeal: Customers don’t just buy chocolate; they come for the ambiance, scent, visual display, café/gelato experience. The brand leverages sensory branding well. This helps with customer loyalty and high average ticket sales.
Multiple Revenue Streams: Retail in store, gift boxes, online “shop-to-ship”, seasonal/holiday products, gelato & café items, special events, catering. This diversity helps smooth seasonality.
| Aspect | Details |
|---|---|
| Established Year | Founded in 1913 in the Netherlands by Jacobus Stam. |
| Founders / Ownership | Originally by Jacobus Stam; his descendants have carried on the business. Key family members include Frits Stam, then Ad Stam, and currently Erik Stam (in chocolate creating), along with Ton Stam who brought the business to the U.S. paired with partner David (Stam). |
| U.S. Entry & Brand Journey | First U.S. store opened in Des Moines, Iowa in 1997 (a kiosk at Valley West Mall). Later expanded to other stores: Ames, Rochester (MN), Papillion (NE), Glen Ellyn (IL), Lafayette (CO), Middleton (WI), etc. |
| Franchise / Licensed Units | The company has both family-operated stores and franchise/licensed units. As of ~2013, reports cited about nine stores across several states (Iowa, Minnesota, Nebraska, Missouri, Illinois, Wisconsin, Colorado). |
| Market Presence Category | Premium / Artisan Chocolaterie & Boutique Café / Gelato & Specialty Confectionery in the Food & Beverage / Retail segment. Targets customers valuing quality, gifting, indulgence, seasonal treats. |
| Production & Supply Chain | All chocolates sold in U.S. are produced at the Des Moines, Iowa facility using imported Belgian/Dutch chocolate, using the family recipe. Gelato is homemade; other product lines include Dutch licorice, jellies, etc. |
| Industry Category | Gourmet / Artisanal Chocolates, Specialty Retail, Experiential Food & Beverage, Café/Gelato Hybrid. |
Because detailed franchise-support info is not fully public, below is a likely / suggested support model based on existing relationships (family, franchise/licensed stores) + standard best practices. If you engage with them, you’ll want to confirm specifics.
| Phase | What Support Might Include |
|---|---|
| Pre-launch / Discovery | Market research assistance (trade area, demographics), site selection guidance (shopping mall, upscale strip, urban mixed-use), store layout and design standards, build-out guidelines (interior décor, display cases, lighting, counters, gelato equipment). Licensing / franchising contract negotiation support. |
| Initial Training | On-site and/or at the corporate production facility in Des Moines: product training (chocolate making, finishing, gelato), operations training (store procedures, staff management, food safety & compliance), café operations (if applicable), POS & inventory systems. Brand standards, customer service, packaging and merchandising. |
| Marketing & Branding Support | Use of brand identity: signage, logo, packaging; promotional materials; grand opening campaigns; seasonal marketing (e.g. Easter, Christmas, Valentine’s Day); guidance for local advertising & social media; support for online presence (e-commerce or delivery if applicable); possible centralized promotions. |
| Ongoing Operational Support | Regular check-ins, refresher trainings, updates to product lines, quality control audits, supply chain assistance (ordering of chocolate from Belgium/Dutch supplier, gelato ingredients etc.), assistance with cost control, staffing/training updates. Possibly sharing best practices across franchise network. |
| Academic / Skill Development | Chocolate artisan workshops; gelato & flavor innovation; customer experience, visual merchandising; sensory branding; possibly advanced training for store managers. |
| Other Support | Assistance with regulatory / food safety compliance; local permits; health department; design and décor; help with hiring & staff training; possibly central purchasing; possibly inventory management; possibly store performance benchmarking. |
To maximize success, the ideal franchisee / investor for Chocolaterie Stam embodies the following attributes:
Passion for food / sweets / artisan craftsmanship & premium products: Someone who values quality, detail, aesthetics, upscale customer experience. An appreciation for chocolate and desserts, gelato, etc.
Retail & Hospitality Experience: Prior experience with retail management, café / food & beverage operations, or hospitality is highly helpful. Understanding of inventory, perishable goods, staff supervision, and customer service.
Financial Capacity: Sufficient capital to invest in build-out, equipment, working capital, plus cushion for slower periods (non-peak seasons). Ability to invest in marketing/promotion and store maintenance.
Location & Market Sense: Interest in operating in a higher-income or upscale suburban area, premium mall, shopping center, or a high-footfall district that appreciates gourmet and specialty dining or gift giving. Markets where people will spend on fine chocolate, boutique gifts, premium desserts.
Entrepreneurial Mindset & Brand Alignment: Willing to uphold brand standards, be detail-oriented, invest in staff training and customer experience. Willing to follow operational and appearance guidelines, invest in ambiance and sensory appeal. Also able to work with seasonality and gift/holiday cycles.
Long-Term Commitment: Franchising such a premium brand is not “fast return”, so the franchisee must be committed for multiple years, willing to build the reputation, local customer base, marketing presence, etc.
| Financial Item | Known / Estimate | What to Confirm |
|---|---|---|
| Franchise / Licensing Fee | Not publicly disclosed. There are existing “licensed” or franchise-style stores (e.g. Papillion, NE) which pay for rights. | What the initial fee is, what territory is included, renewal terms. |
| Total Investment Required (Build-out, Equipment, etc.) | Not publicly published. Based on similar boutique chocolate/café businesses, could run from USD $300,000 to $700,000+ depending on size, location, lease costs, equipment, décor, etc. (for a full store with café/gelato component). Smaller kiosk or shop-in-mall version would be less. | Get detailed cost breakdown: site improvements, leasehold improvements, furniture/fixtures, equipment (chocolate production, gelato, refrigeration), signage, décor, POS, inventory, pre-opening staff and training, licensing/permits. |
| Working Capital | Not known precisely. Must cover first 3-9 months operational expenses including payroll, utilities, ingredients, rent, and marketing. Estimate could be USD $50,000-150,000+ depending on scale and location. | Ask what corporate recommends as working capital buffer; what example stores have spent. |
| Royalty / Ongoing Fees | Not publicly disclosed. Some/licensed stores exist, so likely royalty or percentage of gross sales plus/or contributions to a marketing fund. | Confirm percentage, whether minimum royalty applies, whether flat fees vs percentage, frequency. |
| Marketing Budget / Local Advertising | Likely required for grand opening, seasonal promotions; corporate may provide marketing materials. Franchisee probably responsible for local marketing spend. Probably in the range of 2-5% of sales or fixed minimum. | Ask for local marketing contribution, if national advertising fund exists. |
| Expected Revenue Streams | Retail product sales (chocolates, confections), gelato & sorbetto, café drinks, gift boxes, online orders / shipping, seasonal items (holidays, Easter, Valentine’s, etc.), possibly catering or event services. | |
| Expected ROI & Break-Even Time | For artisan boutique food & beverage franchises in good locations, break-even commonly takes 24-36 months. ROI over 5 years depends heavily on sales volume, margins (chocolate & gelato are margin sensitive), and costs. Prior Stam stores in stable markets seem to have sustained operations for over a decade. | Request financial statements (past performance of comparable units), projected P&L under various scenarios; sensitivity to rent, labor, ingredient costs. |
| Infrastructure Costs | Include sourcing raw chocolate (import costs), gelato equipment, display cases (chocolate display, refrigerated merchandisers), shop interior (lighting, ambiance, aroma control), packaging, shipping setup (if offering online orders). | |
| Number of Units / Store Footprint | Existing units vary in size; mall shops, free-standing boutiques, café style with seating, gelato counters. Footprint could range anywhere (~1,200-2,500 sq ft for full store / café; smaller for kiosk / specialty shop). |
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