Business Franchise AUS & NZ Feature food & beverage

food feature

on the menu Australia serves up the best Featured Zarraffa’s Coffee

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Fasta Pasta

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Janine Allis - Book Review 71 Lava Carts

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Taco Bill

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food feature feature Did you know that Australians spend over 135 billion dollars on food and beverages every year?

Or that Australians drink over one billion cups of coffee in cafes, restaurants and take away outlets?

Then what are you waiting for? Join the world of food franchising!

A snapshot Until the early 1970’s, franchising was virtually an unknown concept in Australia.

That quickly changed with the arrival of the ‘golden arches’ along with two all-beef patties, forever changing the suburban landscape. KFC and Pizza Hut joined

McDonald’s, and so began the story of franchising in Australia.

Since these early days, franchising has grown in leaps and bounds to include almost every industry and covers almost every product and service imaginable.

The food sector of franchising continues to thrive and grow, with food franchises representing a large proportion of the franchising industry.

The majority of franchise units are in retail trade (26 per cent) with accommodation and food services (17 per cent), which include food retailing, fast food and coffee shops.

Increasing appetite Research shows that people are increasingly spending more and more on food and beverages. The value of food and liquor retailing in Australia grew by 4.2 per cent in 2011-12, to reach over 135.8 billion.

In 2011, global research company Euromonitor estimated that Australia was expected to spend more than $37 billion on takeaway food alone, making us the 11th

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biggest-spending fast food nation on earth.

According to the most recent Australian Food Statistics Report (2011) household expenditure on food and beverages in Australia increased to an estimated $255 a week in 2009-10, up from $216 in 2003-04 and $212 in 1998-99.

Meals out and takeaway food increased as a proportion of the total household expenditure on food and beverages over the same three year survey periods.

Australian Bureau of Statistics research supports these findings, with the trend for spending on meals out and fast foods increasing by 50 per cent from 2003-04 to 2009-10.**

Australia’s growing waistline Put simply, we love our food, and in terms of franchising the options have never been more prolific. From the early days of burgers and pizzas, we are now being served up more options than ever, and with growing concerns over our increasing waistlines, healthy options have become popular in recent times.

food feature In addition, more and more people are raising concerns of gluten intolerance, lactose intolerance, nut allergies, high cholesterol, diabetes… the list goes on! As food retailers, being able to cater for all kinds of food intolerances and preferences is becoming increasingly important.

Responding to consumer desires is vital for sustainability in the food industry. This also creates opportunity.

SumoSalad notably struck while the iron was hot. The brainchild of Luke Baylis and James Miller, SumoSalad was conceived with the view that ‘fast food’ could be good, healthy food too. It was a unique lunchtime concept: a fast food outlet that sold made to order salads which were nutritious, delicious and convenient.

Having served over 30 million salads since its first store opening ten years ago, SumoSalad is Australia’s largest and most awarded healthy fast food franchise.

With 91 stores across Australia, as well as nine internationally in New Zealand, United Kingdom, Dubai and Singapore, SumoSalad is also scheduled to open its first store in North America this year. It is anticipated that an additional 300 stores will be opened throughout the next ten years in various markets.

Furthermore, Retail Zoo, parent company of Boost Juice Bars, Salsa’s, Boost International, Fresh Mex Grill and CIBO

Espresso, reportedly achieved a doubledigit EBITDA growth for the 2012-13 financial year. The group’s EBITDA stood at $17.6 million with bottom line growth of 24 per cent, during the past twelve months.

Café Culture Coffee culture has swept Australia in a big way. For most people, a trip to the shops cannot pass without stopping for a coffee, a long day at work wouldn’t be the same without the familiar take away coffee cup on our desk, and a long drive simply wouldn’t be possible without a mandatory coffee break! The coffee market has grown considerably in Australia in the last few years, and has proved to be a booming market for many franchisors.

The ever expanding list of franchise opportunities for those interested in a coffee franchise provides a wide variety of options for potential franchisees.

Cafe2U is one of Australia’s most successful coffee franchises, with over 120 Australians successfully running their own mobile Cafe2U coffee van business. The concept has also recently launched in the USA. In addition, Queensland based franchise Zarraffa’s Coffee has taken the mobile coffee market one step further. By implementing operational innovations, they are embracing further expansion through the drive thru store model. Having recently opened their 63rd outlet, the franchise has

significant growth plans for the next 12 - 24 months.

Alternatively, there are a wide range of coffee shop franchise opportunities where coffee is served in stylish, relaxed and friendly surroundings, most also providing a takeaway option for customers. If you’ve always wanted to run your own café, then perhaps these options could be suited to you.

Fast food Of course, if we go back to where franchising first began in Australia, the fast food sector of franchising remains strong. With fast food outlets providing tasty, quick, and cheap food in all locations, from highways to malls and on the high street, the appeal for consumers remains high, and with many now providing healthy alternatives these businesses remain highly competitive in the industry. This is only further highlighted by McDonald’s celebrating its 40th anniversary in Australia in 2011, and now has over 900 restaurants.

Rules and Regulations As with any industry it’s important to understand the rules and regulations associated with the business, and this is extremely important when working in food retail. Janine Allis, Founder of Boost Juice and Managing Director of Retail Zoo, gave this advice for people thinking of getting into the food industry:

Business Franchise Australia and New Zealand 63

food feature

“First of all you need to fully understand what it means to be in food, particularly healthy food. You need to be aware of the FSC (Food Standards Code), TGA (Therapeutic Goods Association) and the Health Authority. Then you need to consider what the ACCC rules are and of course if you get into franchising there is also the FCC (Franchise Code of Conduct).

These are just a few of the governmental and industry bodies that have specific requirements when it comes to the food industry.

“This can all be very daunting and confusing, particularly when many of these bodies do not give you a clear answer on a question regarding the rules. But business always has its challenges. You need to just keep going, becoming a sponge and soaking up all the information you can possibly absorb. Information is key, because making a mistake in regards to any of the above Codes and Associations can not only cause massive fines, but can be terrible for the public relations of your business.”

Business Franchise magazine – Janine Allis-Food Glorious Food!

Get to know your franchisor Once you have conducted your extensive research into the many food franchise models and systems available to you, remember that the franchisor holds the key.

The management system, the operational procedures, the leasing agreements, the contracts, and the fees have been generated by the franchisor. Check the franchisor’s background – is it solid? Meet with them. Do they have integrity? Do they answer all of your questions openly and honestly? Do they invite you to do your own investigations into the company?

Are they eager for you to talk to existing franchisees?

If at any point you feel pushed, rushed, bullied or even ignored by the franchisor – it’s time to consider walking away.

Hopefully though, the franchisor will be professional, honest and open.

The next step is to meet with several existing franchisees. While it’s fine to have all the manuals in place and have the franchisor tell you how great and successful the business may be, it’s the franchisees that have the real story. Visit them in their place of business, ask questions, and ask their employees if they enjoy working there.

One of the great things about researching food franchises is that you can simply drop in and eat. Be a random customer. Visit several locations. Is the food good? Is the service good? Is it consistent from one location to another? Do the employees seem happy? Do the customers seem happy?

By doing as much research as you can you can gain the knowledge to know if you are making the right choice at the right time.

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So if you are passionate about food industry and the ever changing eating habits of our nation, a food franchise just might be for you. All the very best of luck as you venture on a fantastic path to success! *Franchising Australia 2010 Report

**2009-2010 Household Expenditure Survey (HES)

Top 10 Food Franchises Subway

1373 stores

McDonald’s

894 stores

KFC

613 stores

Baker’s Delight

600 stores

Domino’s Pizza

459 stores

Gloria Jeans Coffee 414 stores Red Rooster

379 stores

Hungry Jacks

355 stores

Donut King

337 stores

Michel’s Patisserie 322 stores Source: QSR Media Top 50 QSR’s in Australia 2012-13

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food feature

Z A R R A FFA’S CO FFEE

2013 GAINING MOMENTUM FOR ZARRAFFA’S 2013 has been a busy year for Zarraffa’s Coffee.

They recently opened their 63rd outlet in Oxley, South West of Brisbane. With a potential ten-plus store sites set for opening, and the possible franchising of some of the five stores opened in WA in 2012, the Queensland owned and operated company is primed for a busy second half of the year.

Zarraffa’s have also embraced further expansion through operational innovations, such as the drive thru store model.

Chief Executive Officer, Kenton Campbell, believes that partnering with franchisees who understand the brand in new store locations and territories will be critical to this year’s expansion plans.

“Our plan in the next 12 to 24 months is to grow responsibly throughout Queensland and Western Australia, in pockets and locations not currently serviced by our brand,” said Campbell.

“Supporting our franchisees and their individual businesses is critical to our long term growth as a group and by focussing on the delivery of a quality product and experience, every time,” he said.

“We are looking at consolidating our growth intra-state in Queensland and what will underpin this success is having the right business owners; people who believe in the brand, the system and ultimately love the coffee,” he said.

ABOUT ZARRAFFA’S Established in Queensland in 1996, the chain has grown to include over 60 stores across the country, with recent expansion into Western Australia.

Zarraffa’s Coffee is proudly Australian owned, with its head office and roastery operation based on Queensland’s Gold Coast. A Zarraffa’s Coffee franchise allows you the opportunity to become part of a strong, well-established brand while still being your own boss. As a Zarraffa’s franchisee you have access to a support network that gets you up and running and provides on-going assistance for your business.

Zarraffa’s Coffee has a fully equipped training academy on the Gold Coast and all franchisees participate in a comprehensive training program, which covers practical training, management, local area marketing and accounting. Once in operation, all franchises undergo in-store and periodic training, as well as full support from the franchise management team.

“Having celebrated personally twenty years in coffee just recently, it’s thrilling to be poised for another exceptional year of growth and to be aligning with passionate

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franchisees who wish to join our group and further their own business dreams,” Campbell added.

For more information about exciting franchise opportunities available within Zarraffa’s contact: Phone: 07 5500 0800 Web: www.Zarraffas.com

Serving serious coffee in QLD, NSW and now in WA.

Zarraffa’s Coffee is committed to the mantra ‘fresh is best’ and strives to serve you an individually perfect cup of coffee – every time!

Enquire now! Franchise sites available nationally.

zarraffas.com © Intellectual Plus Pty Ltd. All Rights Reserved, 2013. Trade marks used under licence.

13091

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feature

62 stores and growing fast

food feature feature

FASTA PASTA

Fasta Pasta:

Looking fresh Frank Taddeo

Iconic restaurant franchise, Fasta Pasta has been feeding Australians quality, fresh Italian cuisine for nearly 30 years. A South Australian success story, Fasta Pasta was founded in 1984 by a group of passionate foodies. Within 10 years it had become a national restaurant chain.

The business now includes 39 restaurants Australia-wide, drawing upon its Italian heritage to create great value food using only the finest and freshest ingredients.

At the heart of the Fasta Pasta promise is affordability – and it’s something the franchise has never faltered on.

Restaurants Australia-wide offer good old-fashioned family meals every day.

Even today, all of its restaurants offer great specials for under $9.

It’s important to note that affordability does not come at a compromise to quality. Each restaurant across Australia sells fresh pasta and sauces made at the company’s factory in the Italian heartland suburb of Glynde, in Adelaide’s northeast.

Led by passionate Chief Executive, Frank Taddeo, Fasta Pasta has stores in Western Australia, Queensland, Victoria and the Northern Territory. However, its South Australian stores remain the cornerstone of the business, with 19 stores in the State alone.

“We’re passionate about South Australia – as a business environment and as the place

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“Our South Australian restaurants are some of the best performing in the nation and our efforts here will always be second-to-none.”

South Australia has also been the test run for the company’s foray into the food court trade, with a store opened in March this year in the new $385 million Rundle Place building.

“It’s a concept that has worked so well,” Taddeo said. “We weren’t sure how customers would react but sales have been good and the restaurant is helping us determine future food court opportunities.”

Growth beyond South Australia is important though, with Taddeo recently announcing plans for significant expansion interstate. Projections have indicated the company can eclipse $100 million in revenues in the coming years.

“The business has been generating more than $60 million in revenues and profits are strong, with restaurants continuing to outperform targets,” he said.

“We’re ready for growth and we see the addition of at least two to three new franchises annually as a means of continuing to build our brand and reach out to new customers.”

Part of the growth strategy includes a rebrand that is being unveiled at Fasta Pasta stores across the nation.

“The new look restaurants and branding ensure Fasta Pasta remains current and contemporary for its loyal customer base,” Taddeo said.

“Ultimately, we expect the rebrand to drive increased customer traffic and sales, as well as generate additional interest from prospective franchisees.”

Taddeo said it had been many years since the stores and brand had been updated.

“We were concerned that we were beginning to look dated,” he said. “Given the growing demands and expectations of our customers it was felt that the time had come for a revamp and upgrade across all facets of the business.”

Restaurants in South Australia were some of the first in the country to be upgraded with the new branding and a more polished, modern look. The Gilles Plains restaurant in Adelaide’s northeast was the first in the country to receive the new-look, with all restaurants in Australia to be revamped by the end of the year.

The old logo, a bowl of spaghetti with angel wings in a red circle has been replaced with a simpler illustration of a spaghetti noodle.

It’s now on all marketing material and being rolled out across all the restaurants.

“The feedback has been really positive,” Taddeo said. “It’s a cleaner, more modern look and we’re really pleased how it’s looking.”

Fasta Pasta has also moved to a new corporate base at Norwood in Adelaide’s east. “For a very long time we’ve run Fasta Pasta as a family business, without a corporate structure,” Taddeo said.

“It’s time to shed that image and enhance our professionalism. What has changed significantly over the past 29 years is our intimate knowledge and understanding of our business – we know what works and what doesn’t and we know that a strong organisation is vital – which is why we’ve added significant expertise at management level,” he said.

With more than 1000 people already employed by the growing business, Mr Taddeo said Fasta Pasta would employ more people in the restaurants and add further expertise at executive level as the brand expands.

Another new prospect for the company has been the solidification of its corporate social responsibility program. With each store selecting which charity they would like to support in an ad hoc manner, the executive decided it was time to lock in a dedicated partnership.

Enter the national children’s charity The Smith Family. Each one of Fasta Pasta’s 39 stores now has two donation boxes stationed near the registers and associated The Smith Family collateral supporting this drive. The aim is to raise vital funds to assist young Australians in need to get the most out of their education and create better futures for themselves.

“We see this partnership as a way to define our commitment and align ourselves with a single organisation, which undertakes

While traditional favourites Spaghetti Bolognese or Lasagne are still classic – and important – menu items, there has been a considered shift to innovative products and modern ingredients to entice customers’ palates.

Fettuccine Mona Lisa (sautéed bacon, sundried tomatoes, pine nuts, baby spinach, basil, garlic and a hint of chilli in a light cream and Napoli sauce) or Gnocchi Teresina (potato dumplings tossed with chicken, sundried tomatoes, basil, broccoli, cashews, onion, garlic and cream) are two of the many menu additions the Italian franchise has introduced in recent years.

Darren Purvis, Research and Development Manager, is responsible for managing and upgrading the current menu, as well as developing and planning new menu items for promotions and new product launches.

“We are always looking for ways to improve and upgrade our current menu,” Purvis said. “We take into account customer feedback, market research and consumer and good trends.

“Every promotion or new product introduced into the menu is developed to encompass market appeal, seasonal availability and a strong value position.”

Purvis’ influence across the Fasta Pasta menu is visible in dishes ranging from pizzas to children’s meals.

Most recently he focused on the upgrading of the soup range by introducing an improved, rich pumpkin soup and a new potato, bacon and leek soup to complement the original minestrone dish.

Risotto has also been added, and Purvis is also responsible for introducing Cestini di Mare (seafood platter), Angus Beef and Lilydale Chicken schnitzels, and Cannelloni Primavera (rolls of stuffed pasta served with spring vegetables) for campaigns in the past.

“To me the menu should not be reliant on the latest food trends or making changes just for the sake of it,” he said.

“It’s about updating and evolving our menu items to accommodate our customers.

Business Franchise Australia and New Zealand 69

food feature

Behind every meal served at Fasta Pasta restaurants in Australia is a thought process

that started our success,” Taddeo said.

food feature

FASTA PASTA

Fred’s Van each week. By the program’s culmination in September, almost 500 litres of fresh soup will have been donated.

Another partnership with Meals on Wheels is also on the cards. “It’s imperative organisations contribute to those less fortunate,” Taddeo said. “A good warm meal is something many of us take for granted. There are many Australians who go without and we really want to make a difference to these people’s lives.”

So what else does the future hold for this company?

We also have a responsibility to our core products on which the brand was originally built.”

Purvis said the key to creating an interesting and tasty menu was diversity of choice, maintaining a flexibility of ingredients and remembering the importance of strong flavour and visual appeal.

The biggest challenge Purvis faces is to create consistently good food with fresh seasonal ingredients on a national platform.

“Everything is made fresh and from scratch from as many local ingredients as possible,” he said.

“It’s integral menu items have an authentic Italian flavour that will suit everyone’s tastes and nutrition goals.”

such fantastic work with the disadvantaged youth of today,” Taddeo said.

“While all restaurants have supported many different charities over the years, we have never maximised our social responsibility program. We are thrilled to be working with The Smith Family as our charity of choice and look forward to developing many beneficial fundraising activities together in the future.”

Fasta Pasta has also teamed up with St Vincent de Paul mobile food service, Fred’s Van. Throughout winter the company has supplied more than 2,000 meals to Adelaide’s homeless. Two flavours of soup are provided to the Adelaide city

Nutrition is key in Purvis’ eyes.

“Providing good nutrition to customers is a priority for Fasta Pasta,” he said.

“Families are becoming increasingly interested in the link between good nutrition and health and we responded by introducing healthy choices which are at least 90% fat free.

“Most of the pasta specials currently being developed are the same size they always have been but the ratio of pasta to protein and vegetable has altered to reduce the overall kilojoule intake.

“We’ve also introduced nutritional information to our menus and website and developed a more balanced range of children’s products including the grilled chicken wrap and chicken tenders with salad,” he said.

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High on the priority list is a plan to increase Fasta Pasta’s presence in States such as New South Wales, which currently has no stores. What won’t change, however, is what Fasta Pasta has been doing right for nearly three decades. “There are no other restaurant chains that can say they make all their own pasta and sauces fresh, but that’s what we do,” Taddeo said.

“Our unwavering commitment to quality, home-style cooking has been the key to our success to date and will remain central to our growth going forward.”

For more information on joining this successful franchise contact: Phone: 08 8304 8600 Email: reception@fastapasta.com.au Web: www.fastapasta.com.au

and the story of BOOST Juice, juicy bits and all

Janine Allis, mother of four starts a new retail concept, it explodes and she rides the perfect wave.

It was easy. Or was it?

In The Secrets of My Success Janine Allis tells the story of the creation of Boost Juice, a $250 million global business, and reveals her 30 secret recipes for business success. Janine shares her journey from a woman with no formal business training, to become leader of a business that has 280 stores in 12 countries (and growing). With humour, warmth and down-to-earth wisdom, this must-read reveals how a self-confessed ‘girl from the burbs’ built one of Australia’s most recognised brands, while capturing the hearts of millions of devoted customers around the world with her unique love-life philosophy.

Janine gives the reader tips on business and life she wished she had known when she started her journey with Boost Juice 13 years ago.

The Secrets of My Success has something for everyone. Budding entrepreneurs, Boost customers who are curious about the business started, managers and business owners hang onto your seat as Janine divulges 30 secret recipes for success that will enable you to shape your own successful business strategies. In practical terms, Janine also explains how to hang on to your core values while building the right team, a unique approach to listening to your customers and how you can market like the biggest names in business.

For today’s entrepreneur looking for non-traditional paths to success this book offers practical business and leadership wisdom combined with Janine’s personal story. You’ll also get the inside scoop into Janine’s early years, from working as head stewardess on David Bowie’s personal yacht in the south of France to becoming a single working mother at 25, and discover how Janine’s heart for adventure and her determined approach led her to become Australia’s most successful female entrepreneur.

“Writing the book was a fantastic walk down memory lane for me. I seriously had no idea what I was doing or what I was in for when we started Boost Juice, but with hard work, lots of luck and great people around me, my dreams really came true. The book is in many ways a how-to-find-happiness journal, it is written about a journey in business, but really it is a story about living your dreams, believing in yourself and what can happen when you find true love. It is also a book about the evolution of a young, inexperienced yet determined girl growing into a wife, mother and businesswoman,” Allis says.

By Janine Allis Published by Wrightbooks, May 2013 ISBN: 978-1-118-64817-9, Paperback: AUD $24.95, NZD$28.99

Business Franchise Australia and New Zealand 71

food feature

THE SECRETS OF MY SUCCESS

food feature

L ava Ca r ts

THE SUBSTANCE OF CO

From coffee cart to franchise retail concept According to Simon O’Brien, Managing Director of Lava Carts, this franchise story began with the operation of a single mobile coffee van in 2004.

Having spent his career in the mining industry, Simon decided to replace heavy earthmoving machinery with a mobile vending unit (MVU), and in 2008 the first

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Lava Cart was born.

Initially located at the entrance of a major regional hospital, the aim of Lava Carts was to avoid the mounting pressures of long working hours, high running costs and fierce competition that traditional coffee retail models were renowned for.

Simon believes that it was his deep commitment to excellent products, equipment and the highest operating standards that resulted in the now famous Mackay Hospital Lava Cart.

“Customers thought we were a franchise before we were one,” he said.

food feature

COFFEE

concept “A reputation soon spread among the medical fraternity, to the point where the hospital became synonymous as a workplace with good coffee and an added bonus for interns and doctors who were assigned work there.”

With the encouragement of his customer base, it wasn’t long before the first Lava Cart franchise began, with long-time customer and Nurse at the hospital, Heather Skien, being granted the very first Lava Carts franchise.

The support from Lava Carts for new franchisees is critical to the ongoing success of the franchise.

“We make it really simple. The franchisee’s go through Barista training where they do two days of theory and practice. They then do their own prestart training site, which is closely supervised before opening,” Simon said.

In his experience, Simon believes this initial training is invaluable, as the best way to learn Lava Cart’s systems is in practice and with hands on support.

Lava Cart also believe it’s important to assist new franchisees with the selection and induction of new staff.

“We know what to look for in quality experienced Barista’s and this helps ease pressure on the owner operators from day one,” he said.

Lava Carts also has strong ties to their contract roasters, Belaroma, who have been in business for over 40 years. They provide in-house training and teach the latest barista techniques at the Belaroma Coffee Academy. ”This adds another layer of support,” he added.

Business Franchise Australia and New Zealand 73

food feature

L ava Ca r ts

Simon says Lava Carts offer an extremely competitive entry point and alternative to the traditional retail model of many coffee house operations in the market.

“Our franchisees come from a variety of backgrounds. The entry point is fair.

Applicants should still have a minimum of $250,000 to $300,000 in cash or equity,” he said.

If you speak to existing Lava Carts franchisees, the Lava Carts franchise appeals for a wide and varied list of reasons. According to franchisee, Kristy Chua owner of Mt Pleasant Shopping Centre kiosk in Mackay, “It gives us a great sense of satisfaction seeing our customers truly enjoying our product. Simon O’Brien, the founder of Lava Carts, has always been very supportive of us with advice and resources to attain our goals. With this we are proud to recommend Lava Carts to any individuals who aspire to have a business that is profitable and enjoyable.”

In the past year, Lava Carts have opened three new outlets. On the 16th of July, the most recent addition to the growing franchise was granted in Robina Town Centre on the Gold Coast.

“This outlet is a kiosk” says Simon “and I’m proud to say is the result of a lot of thought in design innovation and

modification. It boasts three blends of coffee, all fresh on demand, as well as a coffee deli where our customers can take home fresh blends, ground while they wait.”

true to the grass roots qualities of cost and position consideration. Since then, opportunities for expansion have been literally erupting!” he said.

A focus on quality and sustainability has also resulted in a full range of branded compostable cups and lids. Simon believes this added an important element of substance and a major point of difference in comparison to other coffee outlets.

Lava Carts currently have franchises available in the key regions of Melbourne, Perth, and South East Queensland.

“The Cart was upgraded using the latest in design innovation to the modern kiosk/ shop concept we see today whilst remaining

74 Business Franchise Australia and New Zealand

For further information contact: Phone: 0458 202 649 Email: manager@lavacarts.com.au Web: www.lavacarts.com.au

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food feature

TACO B I L L

SO HOT RIGHT NOW:

No one does it better

than Taco Bill

76 Business Franchise Australia and New Zealand

food feature Taco Bill celebrates more than four decades of serving Australians quality Mexican cuisine in a great family restaurant environment.

Tasty Mexican cuisine in franchising is nothing new for Taco Bill Directors Tom Kartel and Stan Teschke. They both share a love of Mexican food and understand what it takes to make a family restaurant franchise a success with a total of 35 restaurants.

The foundation of the business stems from the desire to present Australians with Mexican food that is fun, fresh and affordable in a relaxed, friendly atmosphere, which suits couples, families and groups. Today, Mexican cuisine is becoming ever more popular; consumer’s knowledge and expectations are on the rise for good, quality food and experiences.

Taco Bill is one of the longest established Mexican restaurants in the country – a mean feat considering the restaurants humble beginnings.

Bill (Taco) Chilcote, who was responsible for introducing Mexican food to Australia, arrived from the border of Mexico and California with a handful of recipes from his Mexican mother-in-law, a corn grinder and a tortilla machine. Bill began producing tortillas and corn chips and

developed the menu with the first Taco Bill opening on the Gold Coast, Queensland in 1967 and shortly after in Sydney, NSW and Armadale, VIC. The first menu consisted of tacos, enchiladas, taquitos, tostadas, chile con carne, rice and frijoles and has since grown to include a variety of nachos, burritos, flour tortillas and fajitas as well as a number of alcoholic beverages including the famous Pancho Villa (fishbowl) margarita – Australia’s largest margarita that comes in a variety of flavours. Today there are also over 30 brands of tequila on offer at the various restaurants.

Taco Bill has remained true to its roots with very little variation in the recipes since the restaurants inception – including the ‘secret salsa’ recipe that is made fresh on site everyday and is known by customers as part of the Taco Bill way, with a FREE bowl of salsa and corn chips given to every table, at every location, every time. Taco Bill has built a loyal following, with multi generations of customers dining in the restaurants.

Today, Taco Bill CEO, Tom Kartel, is the primary stakeholder in the company and presents another great example of someone who had a great passion for Mexican and the Taco Bill brand, extended on the success of the group. Tom and Stan have a clear vision for the future, with new franchisees taking over from those who are retiring or some of the company owned locations, allowing for future growth to continue throughout Australia.

Business Franchise Australia and New Zealand 77

food feature

TACO B I L L Why own a Taco Bill restaurant?

Taco Bill offers the opportunity for franchisees to immerse themselves in Mexican food and flavours in an environment that is fun, exciting and dynamic, with a company that has been in the Mexican food industry for more than 40 years.

Taco Bill ‘training champions’ provide intense training for a two month period, which involves comprehensive lessons in areas such as meal preparation, IT systems and customer service. The company also provides ongoing training and support, which maintains a high level of customer service that customers have become accustomed to.

Operating a Taco Bill restaurant provides a greater work-life balance and flexibility with many locations hours from 5pm to 10pm (dinner service). These are shorter operating hours in comparison to most franchises and many Taco Bill franchisees enjoy involving their families in the business, which matches the family environment of the restaurant.

Taco Bill offers marketing and support to its franchisees with a range of promotional activities and campaigns that link into holidays, special events and national holidays in Mexico, including Cinco de Mayo (Mexican holiday that celebrates Mexico’s victory over the French army in 1862) and Independence Day (Mexican holidays celebrated by the group). There is also a great opportunity for franchisees to really develop the business by promoting

corporate functions, birthday parties and takeaway food offers in the local area as Taco Bill has set up a Club Taco to engage with each location’s individual databases, where material is distributed with dedicated information.

Taco Bill appeals to a wide variety of franchisees, from family members, business partnerships and sole entrepreneurs. The key ingredient in this mix is that in the end, and what makes Taco Bill so successful is the fact that regardless of the business set-up from the franchisee’s end – Taco Bill is committed to each and every franchisee and considers them all partners, family and friends.

CEO Tom Kartel says “Suitable candidates for a Taco Bill Franchise, are recognized for their passion and enthusiastic approach to both food and customer service. Taco Bill allows individuals to stamp their own

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identity to their chosen location, while still maintaining the core essence of what makes this group a long term success. We also ensure all Franchisees have accessibility to ourselves (the Company Directors) our Management Team and acknowledge the camaraderie amongst the franchisees makes for a true recipe of Mexican cuisine and franchise success!”

So whether you want to go it alone, bring in a partner or include the whole family, Taco Bill will help you achieve your goal of owning your business.

For more details on joining the Taco Bill franchise family contact Tom Kartel and Stan Teschke at: Phone: 9690 2077 Email: amigo@tacobill.com.au.

Web: www.tacobill.com.au

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