Investment: £50k-£100k
Franchise Focus
The right fi t F
Spring into a new career with the Subway brand INVESTMENT LEVEL: FROM £86,000
ranchising continues to be a growth sector, providing hard-working and ambitious individuals with a safer route to business ownership than
traditional startups. Taz Sandhu is one of the most recent franchisees to embark on a new career with the Subway brand, which is one of the largest and most successful franchise businesses, with over 2,500 stores across the UK and Ireland and ambitious plans to grow this number to 3,000 by 2020. Taz says: “Franchising is the perfect hybrid between starting a business from scratch and being an employee. It off ers all the benefi ts of running your own business, but with the added advantage of joining a well-known and trusted brand, with established infrastructure, support and controls.” The franchise sector in the UK contributes £15.1billion to the economy and provides employment for over 621,000 people. After 15 years working in corporate banking and private equity, Taz felt ready for a new challenge. “I was particularly attracted to the food sector as my wife, who hopes to join the business further down the line, is a foodie. It’s also a sector where I believe there is still room for growth.
“The Subway franchise is the ideal model to enable individuals like us to achieve our goals”
“After extensive research, the Subway brand emerged as our favourite; it’s a globally recognised brand, with a loyal customer base. The simplicity of operation also appealed to us and we liked that the product can be tailored to each customer’s unique tastes. We spoke to a number of multi-unit owners and their feedback convinced us that a Subway franchise was the right fi t for us.”
Over 70 per cent of new Subway stores
are opened by existing franchisees and Taz and his wife have ambitious plans for the future, with a target of fi ve stores
86 |
BusinessFranchise.com | June 2018
within three years. Taz adds: “The Subway franchise is the ideal model to enable individuals like us to achieve our goals.” World-class training and support is
provided to all Subway franchisees. New franchisees attend a two-week training course at Subway’s UK and Ireland headquarters in Cambridge, which includes theoretical learning in the classroom, as well as experience in a store. Ongoing training is available for franchisees and their staff via interactive courses on the University of Subway. Experienced regional development teams provide advice and guidance on the ground for everything from site selection, leasing and operations to local store marketing and much more. “From the very fi rst meeting, the Subway brand has been incredibly supportive. We have regular contact with our local development team. The franchise community is also a valuable support system, with everyone helping each other out.” Subway has recently unveiled a new
‘Fresh Forward’ store décor, featuring clean lines and customer-focused touches, such as digital menu boards, free-to-use charging ports and special displays for the brand’s cookies, bread and vegetables. “Becoming a Subway franchisee was a massive cultural change for me,” concludes Taz. “I went from a suit-and-tie corporate life to taking a more hands-on, customer-facing role in the stores. But I absolutely love it.”
The Subway brand is always on the lookout for go-getting, customer-focused people who want to join a world-renowned franchise system.
Subway Quick-service restaurant
www.subwayfranchising.com franchiseopportunities@subway.co.uk
0800 0855 058 (UK) or 1800 413 076 (Eire)
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
