It’s your busi­ness path

To run a fran­chise, you have to be­lieve in the prod­uct, writes Cara Jenkin

The Advertiser - Careers - - Self-employment – Franchises -

FRAN­CHISEES need to do their home­work and be­lieve in their prod­uct if they are to be suc­cess­ful op­er­a­tors.

That is the ad­vice from Gabby Kelly, gen­eral man­ager of na­tional fran­chise chain Baker’s De­light.

‘‘ Es­tab­lish whether the busi­ness is a good fit for you,’’ she says.

‘‘ Speak to cus­tomers, staff and other fran­chisees to gauge their level of sat­is­fac­tion with the prod­uct, ser­vice of busi­ness and brand.’’

The longevity of prod­uct also should be a pri­or­ity.

‘‘ Will the prod­uct you are sell­ing stand the test of time? In­vest in a ver­sa­tile sta­ple that is never go­ing to out of fash­ion with con­sumers.’’

Fran­chisees need to be happy to buy the prod­uct them­selves to be able to sell it to oth­ers, and be pre­pared to work hard.

Fran­chisees of­ten can ob­tain op­er­a­tional sup­port from fran­chis­ers in ar­eas such as mar­ket­ing, re­cruit­ment, in­for­ma­tion ser­vices and busi­ness de­vel­op­ment. But they still are ac­count­able for busi­ness success and must be pre­pared to put in the hours, Kelly says.

‘‘ De­ter­mine whether the busi­ness of­fers fo­rums in which to openly com­mu­ni­cate with other own­ers,’’ she says. ‘‘ Shar­ing re­sults and ex­pe­ri­ence fa­cil­i­tates busi­ness growth so de­ter­mine the open­ness of the fran­chise in how it shares re­sults in the group.’’ A pos­i­tive at­ti­tude is piv­otal to success as well as will­ing­ness to em­brace the sys­tem.

‘‘ Your peo­ple de­ter­mine the success of your busi­ness, so be pre­pared to de­velop and nur­ture pro­gres­sion,’’ Kelly says.

‘‘ Of­fer the op­por­tu­nity for all staff, from the ap­pren­tice and sales as­sis­tant to the sales man­ager, to con­trib­ute to the busi­ness and cre­ate an en­vi­ron­ment that en­cour­ages this in­volve­ment.’’

Xpresso De­light is a fran­chise that has en­abled success for many peo­ple who have never been in busi­ness.

Fran­chisees own au­to­mated gourmet espresso cof­fee ma­chines placed in work­places to pro­vide work­ers with gourmet cof­fee al­ter­na­tives to cafebought prod­uct and at a cheaper cost.

‘‘ This pent-up de­mand for gourmet cof­fee in the work­place is very poorly met,’’ a spokesman says.

‘‘ Each day, thou­sands of work­ers trek to the near­est cafe to spend as much as $3 to $4 for their morn­ing cof­fee.

‘‘ This is a huge mar­ket wait­ing to be tapped.’’

UNTAPPED DE­MAND: Stephen Spitz and Paul Crab­tree are founders of the Xpresso De­light fran­chise.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.