This page contains a Flash digital edition of a book.
FRANCHISE & BUSINESS OPPORTUNITIES ‘FL


THE FRANCHISE THAT IS YING’ ALL OVER THE WORLD


After almost 40 years the Southern Fried Chicken franchise continues to expand globally and this year it has enjoyed a flying start to the planned expansion into the Middle East and Africa.


With new Master Franchisees secured for Kuwait and Lebanon in recent months the successful concept is now being recognised as a proven formula for success in developing countries looking for multi-site operations. Perhaps it is the no nonsense approach to helping serious food and beverage companies establish the worldwide brand without penalising their success.


SFC offer a simple but effective system that doesn’t mean excessive set up costs and high royalties, more of a partnership to share the benefits and encourage rapid development where the Master and Brand Owner share in the profits.


This policy was implemented by Andrew Withers almost two decades ago and soon attracted interest from countries such as Russia that now has over 70 stores in less than 15 years, and has a a growing number of partners with multiple locations trading already. In fact one operator, Alendvic has over 35 locations as part of their continued expansion; “We have always worked with people that share the passion that we have for the Simply Lip Licking Flavour,” commented CEO Andrew Withers.


It isn’t just Russia that has seen exceptional development, there are many other partners in Africa South America and Europe that now oper- ate cash rich businesses under the SFC system. It isn’t just developing countries either with new stores planned in France, Italy, Spain, Poland and Germany soon.


Vice President International Chris Gibson is now travelling all over the world securing new partners that are embarking on development in the Middle East, North Africa and South Africa with another six countries set to come on board by the end of the year and double the franchise network by 2017; “It is really exciting to share our plans with people in those targeted territories that we know will replicate the dramatic growth experienced elsewhere” Gibson said.


With all of this international activity there is still a focus in the UK how- ever and plenty of activity from original license holders converting to the new brand and full franchise status as well as from people from all walks of life looking for a quality food brand franchise.


Last year Southern Fried Chicken restructured the franchise offering and made it even more accessible for applicants. The equipment package was redefined with the company owned VIZU range initial cost reduced coupled with the essential start-up pack, graphics and initial fees the net result is tailored to allow someone to set up for around £125,000. This has positioned SFC favourably with other QSR franchises and the added bonus of low fixed royalties. The decision to fix royalties instead of charging percentage royalties was made to encourage multi store development from profits generated. So, instead of penalising a franchisees success, especially in food operations, this low fixed royalty equates to approximately less than 2% for a trading store in its first year and even less than 1% for an established location. The new model includes full training and support with unlimited access


80 • THE GUIDE •


to marketing design from the in house team and increased discounts for franchise partners for the seasonings and packaging that are supplied from the Reading based Head Office distribution hub. Every restaurant opens with a five-star hygiene rating and programmes that maintain this high standard.


Every store, whether UK or international, is designed to specification with floor plans and internal graphics created in 3D so that the franchi- see can see how their shell store will look. This approach includes an essential detail that is often missed by other companies, the provision for growth and additional equipment to cater for demand. The in house design team plan for additional items that will likely be needed as turnover increases, not before. This approach therefore looks to the future and allows the franchisee to reduce capital outlay and plan for additional equipment with the luxury of turnover in place.


Today it’s a far cry from the first few licenses that were granted to UK sites in the 1980’s and over the years the brand that has evolved while maintaining the standards that millions of customers expect when they visit restaurants all over the globe every day.


Aside from the revised set-up package SFC restaurants all over the world are embracing the Piri-Piri menu option and offer grilled and fried chicken. This has added around 20% in turnover for locations that have added combi-ovens and chargrills to their business. FFS Brands have supplied Piri-Piri products for over 15 years to the catering industry and have consulted on kitchen design for some of the best known bespoke Piri concepts in the UK.


In some ways Southern Fried Chicken now offer the best of both words with authentic fried chicken and also flame grilled Piri-Piri to cater for the market.


With a great looking brand, exceptional fresh chicken and a system that ranks alongside the best in the industry, perhaps this is why they have experienced such a dramatic increase in interest.


The future is bright for the UK owned brand and they are looking to secure even more franchise partners over the coming years.


With franchise owners ‘flying’ at the moment this really is the franchise with more destinations every year!


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