New brands, new sites, new ap­point­ments... the low­down on new op­por­tu­ni­ties the world of fran­chis­ing.

Inside Franchise Business - - Contents -


A new South­ern-in­spired fran­chise restau­rant is headed to Aus­tralia, with an Aus­tralian master fran­chise op­por­tu­nity on of­fer.

The Boil­ing Crab is a tra­di­tional Louisianan and South­ern Texan seafood restau­rant show­cas­ing the very best in Amer­i­can style home-cook­ing, made to or­der and served fresh in bags to pre­serve flavour.

Fol­low­ing suc­cess in the US the fran­chise has an­nounced in­ter­na­tional ex­pan­sion, ea­ger to take on the de­vel­op­ing Aus­tralian foodie cul­ture with its brand of health-con­scious and qual­ity fo­cused fare.

The Boil­ing Crab has iden­ti­fied the Aus­tralian mar­ket as a key growth tar­get for its ca­sual, full din­ing con­cept, mod­elled af­ter tra­di­tional Amer­i­can seafood boils.

Fol­low­ing the suc­cess­ful launch of the brand’s in­au­gu­ral fran­chise lo­ca­tion, The Boil­ing Crab will be look­ing to es­tab­lish rep­re­sen­ta­tion across Aus­tralia, with a firm fo­cus on met­ro­pol­i­tan ar­eas.

The brand cur­rently has a net­work of over 20 lo­ca­tions across the US com­pris­ing of a com­bi­na­tion of both fran­chise part­ner­ships and com­pany-op­er­ated stores.

A fresh new player to the Mex­i­can ca­sual din­ing mar­ket is set to shake up the sec­tor, plac­ing a re­newed em­pha­sis on au­then­tic­ity.

He­cho en Mex­ico is the lat­est fran­chise ven­ture from sea­soned hospi­tal­ity veter­ans Me­nak Grover and Perveen Ba­jar and fo­cuses on bring­ing the true taste of Mex­ico to Aus­tralian con­sumers.

The pair bring with them a wealth of fran­chis­ing and food-re­tail­ing knowl­edge, hav­ing pre­vi­ously served as ex­ec­u­tives at a num­ber of large fran­chise brands, such as Nando’s.

All lo­ca­tions fea­ture an ex­ten­sive cock­tail se­lec­tion, set against He­cho en Mex­ico’s unique and colour­ful at­mos­phere, pro­vid­ing a cul­tur­ally im­mer­sive din­ing ex­pe­ri­ence.

He­cho en Mex­ico has ex­pe­ri­enced rapid growth from the out­set, cur­rently boast­ing a net­work of four com­pany-owned lo­ca­tions al­ready, with three more slated for the next 12 months.


MAD MEX IN­VEST­MENT Sin­ga­porean ca­sual din­ing brand, 4FINGERS has ac­quired a 50 per cent stake in Mad Mex Fresh Mex­i­can Grill, a deal that will see new ex­pan­sion roll­out in the com­ing months.

A num­ber of po­ten­tial lo­ca­tions in both Sin­ga­pore and Malaysia have been short­listed by 4FINGERS as pri­mary tar­gets for Mad Mex’s in­ter­na­tional roll­out.

Clo­vis Young, Mad Mex founder and for­mer ma­jor­ity stake­holder will re­main as CEO, re­tain­ing a 50 per cent stake in the busi­ness, as the brand con­tin­ues growth in the do­mes­tic mar­ket.

Young said the brand was ex­cited to be part­ner­ing with a renowned global brand that aligned with Mad Mex’s firm fo­cus on the cus­tomer ser­vice and qual­ity.

“I wanted my cus­tomers to get a fast meal, but with home­made qual­ity, made en­tirely of real in­gre­di­ents, with the fewest

preser­va­tives, oils, and sug­ars pos­si­ble. You should never have to choose be­tween a quick meal and qual­ity healthy food”.

The brand ac­qui­si­tion will en­able the group to con­tinue to ag­gres­sively scale up its man­age­ment band­width, lev­er­ag­ing a com­bined net­work of sup­ply chain pro­cesses, shared ser­vices and other scale economies.


Award win­ning Aus­tralian fit­ness fran­chise, KX Pi­lates has cel­e­brated two sig­nif­i­cant mile­stones with the open­ing of the net­work’s 50th stu­dio lo­ca­tion in Ho­bart, Tas­ma­nia and the brand’s first in­ter­na­tional stu­dio in Jakarta, In­done­sia.

The brand was launched in 2010 and of­fers high-in­ten­sity, body-ton­ing work­outs in 50 min­utes, com­bin­ing el­e­ments of tra­di­tional pi­lates with the boom­ing func­tional fit­ness move­ment, and last year achieved an an­nual rev­enue of $20 mil­lion.

Aaron Smith, KX Pi­lates founder and CEO said the mile­stone demon­strated the need for a vi­able and af­ford­able al­ter­na­tive in the fit­ness fran­chise in­dus­try.

“We have iden­ti­fied the po­ten­tial for be­tween 120 and 150 KX lo­ca­tions across Aus­tralia and we have set our­selves a new goal to achieve that within the next five years,” Smith said.

“While we are keen to see the brand grow, we are also care­ful about over­sat­u­ra­tion and ex­pand­ing sus­tain­ably. As a com­pany we are mind­ful that there is no value in open­ing dou­ble the num­ber of stu­dios re­quired and for them to only half-fill, as it doesn't ben­e­fit our fran­chisees and it dam­ages the brand.”


The Bath­room Werx Group is cel­e­brat­ing 33 years in busi­ness and is of­fer­ing in­ter­est free loans to po­ten­tial fran­chisees look­ing to join the group.

Fran­chisees with ba­sic handy­man skills who en­joy spruc­ing up tired and worn out bath­room units can ben­e­fit from an in­ter­est free loan and finance of up to 50 per cent of the fran­chise fee of $45,000 - sub­ject to lender ap­proval.

Bath­room Werx has re­searched, de­vel­oped, and man­u­fac­tured its own ce­ramic resur­fac­ing enamel to­gether with the equip­ment nec­es­sary to carry out the process.

The Aus­tralian-made Werx Enamel is specif­i­cally for­mu­lated for bath­room san­i­tary ware and has passed in­ter­na­tion­all stan­dards test­ing by the CSIRO.


A new $50m din­ing and en­ter­tain­ment precinct at West­field Tea Tree Plaza is set to fea­ture nine new restau­rants and South Aus­tralia’s first HOYTS LUX cin­ema.

The lat­est de­vel­op­ment from joint own­ers Scen­tre Group and AMP Cap­i­tal marks sig­nif­i­cant pro­gres­sion for the South Aus­tralian ca­sual din­ing sec­tor, with two first-to-mar­ket re­tail­ers added to the mix.

Fran­chise brand, Sch­nitz will open its in­au­gu­ral South Aus­tralian lo­ca­tion, fol­low­ing suc­cess­ful east-coast growth, whilst Rock­pool-owned The Bavar­ian will also launch its first out­let for the state.

Mean­while the na­tion’s cap­i­tal is set for a shake up with Scen­tre Group and joint ven­ture part­ner Per­ron Group an­nounc­ing a $21 mil­lion re­de­vel­op­ment at West­field Wo­den.

The re­de­vel­op­ment is ex­pected to open in in early 2019, an­chored by a new din­ing precinct that fea­tures six pre­mium restau­rants, to com­pli­ment the ex­ist­ing net­work of fran­chised of­fer­ings, such as Grill’d, Rashays and San Churro.


Mel­bourne burger favourites, Huxtaburger has se­cured an ex­clu­sive 10 site de­vel­op­ment fran­chise part­ner­ship in New South Wales with plans to ex­pand its of­fer­ing across Asia.

A new CEO has been ap­pointed at

Clark Rub­ber Fran­chis­ing. The re­tailer has pro­moted its gen­eral man­ager mer­chan­dise, An­thony Grice into the chief role.

The ap­point­ment of Rick Gra­ham as ex­ec­u­tive of­fi­cer at Swimart marks a sig­nif­i­cant step for­ward in the firm’s ded­i­cated ap­proach to im­prov­ing retail op­er­a­tions, fo­cus­ing on in­no­va­tion and strate­gic growth to in­crease fran­chisee per­for­mance.

Mo­bile pool ser­vice fran­chise, Jim’s Pool

Care is cel­e­brat­ing a sig­nif­i­cant net­work mile­stone, an­nounc­ing the brand has now se­cured 100 fran­chisees.

A Syd­ney store open­ing marks the 100th lo­ca­tion na­tion­wide for the Soul

Ori­gin net­work, which has ex­pe­ri­enced enor­mous growth since es­tab­lish­ing in 2011.

The Boil­ing Crab

West­field Wo­den

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