Scopa Focacceria launches franchise expansion in Belgium

Scopa Focacceria is seeking entrepreneurs to expand its Belgian network through franchising. The concept, which launched in Liège in late 2023, reports that its franchise expansion begins in 2026 with its first two franchised outlets. The brand aims to reach 40 outlets by 2028, bringing a young concept centred on Italian focaccia to Belgium’s franchise market.

From Liège to a franchise network

Scopa was founded in 2023 and opened its first outlet in Liège at the end of that year. The concept focuses on artisan focaccia and positions itself as a fast-casual brand with an Italian identity. Rather than the conventional sandwich, this Italian bread speciality is the basis of its menu.

In 2024, Scopa expanded into Brussels and Leuven. For 2025, the brand reports six new openings and the BLSC Award for ‘Best New Food & Beverage Concept’. This progression shows how the concept established outlets beyond its original home market following its launch in Liège.

Franchising is the next step. In the presentation published by Franchise.be on 9 November 2026, Scopa links the launch of its franchise expansion to its first two franchised outlets. The brand is now seeking further independent entrepreneurs to support its expansion in Belgium.

The target of 40 outlets by 2028 is an ambition, not the current size of the network. For prospective franchisees, that distinction matters: the brand’s development to date and its future growth plans are two separate factors to assess.

Belgian locations with different customer patterns

Scopa is focusing its search for premises on city centres, office districts, university towns and shopping centres. The brand is looking for locations with strong commercial potential, so its expansion is not limited to a single type of retail setting.

One clearly defined format is a restaurant with seating, for which Scopa specifies a floor area of 80 to 120 square metres. This range gives prospective franchisees an initial guide when considering available premises. On its own, however, it does not establish whether a location is suitable.

The differences between the target settings deserve attention in a business plan. Someone considering premises in an office district could, for example, examine how footfall varies throughout the working week. For a university location, it makes sense to factor the academic year into the analysis. These are questions for candidates to investigate, not predictions about the performance of a Scopa outlet.

According to the brand, finding, analysing and approving a location forms part of its support package. Site selection is therefore a joint preparation process, while the franchisee remains an independent business owner.

Support from business planning to day-to-day operations

Scopa describes a support package that starts before opening. Candidates receive advice on preparing their business plan. Specialist design and fit-out support are also included in the stated offer.

The brand also provides initial training and the transfer of know-how. Support is available at opening, after which Scopa promises close operational follow-up. For entrepreneurs considering the concept, these are specific topics to explore in introductory discussions: how is training delivered, who supports the opening and how is ongoing support organised?

For day-to-day operations, Scopa lists management tools, centralised ordering and real-time reporting. Marketing support and access to the brand’s communications reach also form part of the offer. The package therefore covers both commercial preparation and practical tools for running the business.

The practical value of this support deserves consideration in the business plan. Candidates can ask to see the tools and discuss which responsibilities remain with the local operator. This should give them a clearer picture of how the independent franchisee and the central team would work together in practice.

Growth plans require a local assessment

Franchising adds a new phase to Scopa’s development, which began in 2023. Its earlier openings, the award in 2025 and its target for 2028 help set the direction, but they do not replace an assessment of an individual outlet.

For those considering Belgium’s franchise market, the key combination is a young Belgian brand, a clearly defined product concept and an active search for local entrepreneurs. For each candidate, the central question remains whether the proposed format, location and support suit their own business plan.

Practical tip: use the floor area of 80 to 120 square metres as an initial guide for a restaurant with seating. Then discuss the location analysis, training and division of operational responsibilities before developing your project further.