specialfeature
On a roll P
Founded with a $1,000 loan in the summer of 1965 in Connecticut, Subway is now the largest franchised restaurant chain in the world with 34,000 stores. Here, Ireland’s master franchisor Paul Heyes talks recruitment, training and expansion strategies
aul Heyes, 58, started his career as a trainee hotel manager before becoming a chef for four years. When he realised cooking wasn’t his forte, he joined contract catering group Compass where he
spent the next 25 years.
In 1998, he decided to take some time out and started researching franchising with his business partner, Neil Black. It soon became clear that Subway was the business for them and, 13 years later, the pair are now approaching their 200th store in Ireland.
What attracted you to Subway? The product – it was as simple as that. The product wasn’t only good but it was clearly flexible, one that would resonate well in the UK and one with a good basis for development.
This year, the number of Subway stores overtook the number of McDonald’s restaurants – what is Subway’s key to success? It’s a franchisee-led business – there are no company-owned stores. Because it’s a strong profitable market, franchisees wants to develop with you and this energy allows you to develop quickly to build a strong business.
Subway also has a flexible product and format. We can have a high street store in 1,500 sq feet with seating, etc, or we can have takeaway-only stores in petrol forecourts or garages where there is a 400 sq ft footprint with no seating.
How has your business fared in the current economy?
It has been a tough three years with Ireland experiencing 46 consecutive months of falling retail sales. We have concentrated more on the existing businesses to maximise their profitability
Franchisor News | 17
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