The restaurant franchise recently sat down for an interview with Aston Zorro, who launched his Street Greek location at 49 Fulham Broadway on January 16th, 2020.
Aston’s interview with Street Greek was packed with useful information, and this article is the first of three sharing his insights. Today, you’ll discover what Aston was doing before investing with Street Greek, why he chose to invest with this restaurant franchise, and how he’s been supported and trained post-investment.
Let’s start at the beginning – before Street Greek, Aston was working in financial services. In this capacity, he was able to “constantly problem solve, working with colleagues to improve processes, minimise waste, ensure compliance and ultimately boost the performance of the business”.
This work absolutely prepared Aston for franchise success, and of finding Street Greek and choosing to invest, he said, “I was excited about the concept of both the food and branding, with large scope to create a loyal fan base of customers and offer great authentic Greek flavours, something not realised to date.”
When asked why he chose franchising with Street Greek over going it alone, Aston explained that, “The advantage of a franchise is the brand and concept should already be defined; with bigger brands a customer base is also established. I wanted a franchise as my strengths are problem solving, creating/running high performance teams and execution. [As a franchisee,] I could focus on the growth of my business, allowing the franchisor to deliver effective menu design, supply chain management and marketing. Being new to the food and beverage sector – and hospitality in general – I knew this support would be required.”
Aston was delighted to make his investment and get started, and he took the time in this interview to praise the quality provision of training and support that he’s received in his first year and a half in business. He received “in class training from the franchisor” which covered everything from compliance, to food safety, to in-stone operations. He was able to “work in the franchisor’s owned store” before opening his own, “learning the menu, equipment and processes”. He was then extensively supported with recruiting and training his employees and launching his franchise.
If you’d like to find out more about Aston’s franchising journey, keep checking Point Franchise. Part Two is incoming! If you’d like to skip right to the good stuff and become a Street Greek franchisee like Aston, you can find out more about the growing restaurant franchise via its profile page, which you’ll discover linked above.
Lily Sweeney, Point Franchise ©