Special Feature
There are some long days and short days, but my working hours are for me to manage. Generally, I finish earlier in summer as the outside work is less involved, but that means I can spend more time in the office. I also choose to work some weekends to get the extra work in and meet personal targets I have set myself. This is to ensure my customers are getting the best service. I really enjoy the job I do; I have not had a bad night’s sleep since running this business nor have I woken up dreading the thought of another day.
Greensleeves James Crossman
James has been operating his Greensleeves franchise in Wetherby, West Yorkshire, since February 2014
a very customer-focused job, so being comfortable discussing lawns with them was very easy and very beneficial to developing the business. Where possible, I plan the routes to give me enough time to have conversations with customers. It is vital to engage and build a relationship with them, so I understand and manage their expectations.
What did you do before franchising? I worked in the catering industry managing a variety of outlets, from restaurants to multiple-unit coffee shops.
Why did Greensleeves in particular appeal to you? I was a Greensleeves customer for many years, so I already had a belief in the service they provided. After meeting with the company directors, I realised this was the kind of business that I would enjoy running and be successful at. It also helped that I have always been an outdoors kind of person.
How does your previous experience assist you in the running of your Greensleeves franchise?
Catering management is all about dealing with people, be it staff or clients. This is
Planning work in catering is vital, be it staffing levels for peak busy times or ensuring enough product availability for the correct time of day. Monitoring product usage throughout the day, understanding profit margins on products, and up-selling are all transferable to this business.
What are the advantages of a van- based franchise? The view from the office window is different every day, but I don’t really look at it as a van-based business. It is not about the vehicle, it’s about providing a service to the customers – it just so happens that you are in a van.
How has your life changed since investing in the franchise? Has your work-life balance improved? I have a better work-life balance now.
Have you got any plans for expanding your franchise? Definitely. Every year, I run a large marketing campaign that generates a good deal of customers for me. I am also looking at several ways to increase my customer base, which will enable me to provide a salaried role to a second employee.
What advice would you give to anyone considering a vehicle-based franchise? Study the information given to you by the franchisors and speak to as many other franchisees as you can. They answer any questions or concerns you may have from their first-hand experience.
Describe a typical day...
I wake up at 6.00am and have a hearty breakfast. Afterwards, I walk to the office, which luckily happens to be in my garden. During this time I catch up with some admin and double-check my route. At 7.30am, I head out in the van to begin completing quotes, servicing customers’ lawns and spending some time discussing lawn treatments with them. It’s important to keep the customer happy, so sometimes a little extra effort is required.
I usually get back to the office between 2.30pm and 4.00pm. I reply to any messages or emails received, before cleaning out and restocking the van ready for the following day. I then leave the office between 3.00pm and 7.00pm, depending on how much work I’ve had that day.
October 2017 |
BusinessFranchise.com | 67
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
