Cover Interview


Sarah Lloyd, a former convenience store franchisee, now runs her McDonald’s in Wiltshire


What did you do before you took on your McDonald’s franchise? I worked for a high-street retailer in senior management before owning and running a food retail business. This enabled me to operate quickly and effectively within McDonald’s. Having been a business owner, I understood the time, commitment and personal drive it takes to be successful – particularly through developing and motivating your team. It was something I really loved and have a real passion for. The franchising model appealed as it embraced the way of working “for yourself but not by yourself”, as you have the support of a globally recognised brand.


How did you find out about the opportunity? I spoke with an existing franchisee and went to an Insight Day to get a better understanding of the business and what was required in terms of investment and as an individual. It also gave me the chance to speak directly with the recruitment


team as well as with existing franchisees. A McDonald’s franchise allows you to be


your own boss, with the support and guidance from the system. The training involved before taking on a restaurant is indicative of the commitment from both sides, it also allows you to hit the ground running and concentrate on your team and the operations of the business. The training is absolutely vital in understanding the processes and systems that McDonald’s uses.


How long did the process take? It took about 24 months from initial interest to walking into my restaurant on day one. This is important because a) this is a 20-year commitment and one that has to be right for both yourself and McDonald’s, and b) the recruitment process allows you to demonstrate your intentions through practical exercises, such as working in a real restaurant environment, presentations, interviews and so on. As well as gaining real hands-on knowledge of the business.


Describe the initial training you were given and subsequent support you receive… The initial training was absolutely world class!


You’re in a restaurant for the first six months and learn everything from the bottom up! Crew member, crew trainer, shift manager, salaried manager, then a business manager, doing all of the on-the-floor training as well as the courses and theory work. Then you’re “buddied” up with an experienced franchisee who acts as a mentor during training. And you have access to a McDonald’s franchisee consultant who acts as your go-to for support; this relationship is invaluable and supportive throughout your training and the franchise term. It’s an intense and exciting time, with new


experiences and things to learn daily. It’s daunting at the start as you’re effectively back on the starting blocks having already achieved career success! Expectation is high and you have to be prepared to invest a significant amount of time and effort in order to achieve the best results. Most exciting is that everything is new and every day is a new challenge!


Can you describe a typical day? There’s no typical day in McDonald’s! It’s a people business that changes pace rapidly and you’re there to maintain and increase


12 | The Franchise Magazine 2019


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