Franchise Focus A warm welcome
The Second Cup franchise system launches its café experience in the UK INVESTMENT LEVEL: FroM £180,000
S
econd Cup has arrived in the UK and will be opening its first units in 2014. Four regions have already been secured, with the first Second Cup café scheduled to open
in Manchester city centre in the spring of this year, followed by Central London, Birmingham and South London. Many more prime markets are available throughout the UK and Second Cup is currently seeking well-capitalised, experienced franchisees to develop them. Coffee drinking and the café experience
are more popular than ever. Coffee houses have become the place to meet with friends and work associates, or simply enjoy a few moments of solitude in a comfortable atmosphere.
Second Cup has been an established global franchisor for over 38 years in the speciality coffee café business, offering their franchise partners experience, innovation and leadership.
Second Cup cafés offer a wide selection
of coffees, espresso-based beverages, iced beverages, blender drinks, artisan teas, frozen yogurt and complementary food items such as speciality sandwiches, healthy salads, pastries, muffins, cookies, plus local delicacies to eat in or take out. Second Cup has embraced Trifecta
74 |
Businessfranchise.com | April 2014
brewing; every cup of speciality coffee can be barista crafted, one cup at a time. With Trifecta, the barista creates an experience that unlocks the nuances of each coffee. Outlets also offer whole-bean coffee for home preparation, speciality teas, hot chocolate, coffee accessories and coffee- related and seasonal gift items.
“Second Cup continues to experience disciplined growth, with cafés in over 21 countries”
The well-known Second Cup brand continues to experience disciplined growth globally with cafés in over 21 countries. The Second Cup team offers a proven franchise system of passionate people and proven support in operations, marketing and development. In addition to staying in touch and providing ongoing operational support to their franchisees, the team works behind the scenes to develop marketing concepts and promotions to enhance the brand image and strengthen the business for each region. The Second Cup international
team takes care of every aspect of its café experience for the franchise partner, including interior design, layout, menu recipes suppliers, product specifications and marketing. Second Cup’s regional development method offers the opportunity for franchisees to secure the rights to a designated territory, as well as to solicit prospective new third-party franchisees in their defined territory. The responsibility for awarding new franchisees always remains with the Second Cup selection team. Second Cup’s regional developers have a vested interest in creating successful units under themselves. These developers are knowledgeable about franchising and work in partnership with the Second Cup home office team. They are required to operate their own Second Cup units as well as serving as regional developers. As Second Cup continues global expansion, many regional and country opportunities are still available. n
SECOND CUP
WEBSITE:
www.mysecondcup.com EMAIL:
jon@worldfranchiseassociates.com PHONE: 07921 771 908 CLASSIFICATION: Coffee / quick-service food
Investment: £100k-£200k
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146