Franchise Focus Sting in the tale


Martin and Matt of Prokill Romford normally carry out their daily business running their franchise. One day this summer, however, was certainly out of the ordinary


INVESTMENT LEVEL: £55,000


was to be for a scene in the forthcoming film ‘Mr Holmes’ starring Sir Ian McKellen who plays the Arthur Conan Doyle detective, now in his 90s and retired to Sussex. Having engaged our Prokill services, the


John Denoon Matt Garwood “A


film production company initially made contact with us to enquire if we could provide them with live wasps. This


production team wanted us to bring wasps for a scene on a train where Holmes warns a boy not to disturb a wasp at the window in case he is stung. We arrived at 6.45am on location at Bluebell Railway in Sussex, with the live insects and some dead wasps’ nests needed for a later scene in which they’re burned. After an on-set breakfast of bacon rolls we tested the window insert that the wasp would be placed in. We were hanging around a lot that day – what was going to be a morning shoot


didn’t happen until 4pm, and then a final shoot at 6.30pm. We joked to the director and crew that keeping wasps alive, rather than eliminating them, was new ground for us. They responded with something like: “Welcome to our world – most of what we do no one has done before – that’s what making films involves!” Pest control on the other hand is quite precise – all about planning and control, so it was indeed an unusual day for us! We were on location for 12 hours in all, on what was a hot day, and so I felt quite sorry for all the extras – the ‘crowd’ as they prefer to be known – dressed in period costume. Although it was a tricky assignment, we provided a live wasp each time, for several takes, all the while filming took place on an old, moving steam train. So, if you go and see the film next year, you now know how they shot the scene on the train, and the burning of a wasp’s nest – assuming these scenes don’t hit the cutting room floor, that is!” n


PROKILL


WEBSITE: www.prokill.co.uk EMAIL: geoff@prokill.co.uk PHONE: 01202 752 233 CLASSIFICATION: Professional pest prevention / management


www.aspray.com Formula for Success


Aspray look for self- motivated, likeable and professional individuals with good people skills and the ability to infulence others.


Excellent communication skills both verbal and written are a must and the ability to demonstrate a “can do” solution orientated attitude at all times is key.


The ideal background of a franchisee will be either project management, QS, financial services, building maintenance or management. However, applicants from other backgrounds will also be considered provided they can demonstrate the skills required to perform the role.


To speak to our recruitment team call 0800 077 6705 e-mail recruitassist@aspray.com


October 2014 | Businessfranchise.com | 105


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  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184  |  Page 185  |  Page 186  |  Page 187  |  Page 188  |  Page 189  |  Page 190  |  Page 191  |  Page 192  |  Page 193  |  Page 194  |  Page 195  |  Page 196  |  Page 197  |  Page 198  |  Page 199  |  Page 200  |  Page 201  |  Page 202  |  Page 203  |  Page 204  |  Page 205  |  Page 206  |  Page 207  |  Page 208  |  Page 209  |  Page 210  |  Page 211  |  Page 212  |  Page 213  |  Page 214  |  Page 215  |  Page 216  |  Page 217  |  Page 218