Comprehensive training
All Michel's Patisserie franchisees attend the RFG Southport based training academy and undertake operational, business and in store training before they enter their store.
Franchisee testimonial
At the recent Michel's Patisserie National Conference, I spoke to many of my peers about the elements that I felt are essential for running a successful franchise. We all agreed that, while it is important to have the support of a popular and nationally recognised brand, there are many other factors that contribute to running a successful business. No matter the amount of advertising, marketing and external support you have in your corner, it is not enough if you don't make your customers feel welcome every single time.
My wife Judy and I have owned our Victoria Point store in Brisbane for nearly six years now. Owning a franchise has been a long held ambition for both of us. We wanted more control over what we did and a chance to run our own lives. I had been in managerial positions beforehand and Judy had retail experience. While a combination of our skills seemed the right fit for such a venture, it can be hard to find the confidence to go out on your own.
Eventually we bit the bullet and looked at an assortment of franchising models. We noticed that Michel's Patisserie had won a national award for franchisor of the year and decided to have a good look at their operation.
Choosing the right franchise is a little like trying on a new shirt; you have to like the fit and feel confident and comfortable in it. You are taking a big leap of faith. There is fear of making a fist of things as well as the knowledge that you are responsible for making your own income. These feelings were heightened for us because we had a young family to support.
After meeting Michel's management team in Sydney, we got a real understanding for the business and the benefits of the Michel's system. The rest is history. A year after opening our first store, we opened another at Victoria Point. After juggling our time and resources between two stores, we eventually decided to pour all our energy into the Victoria Point store.
The rewards, in both actual rewards gained and the lifestyle rewards, have been enormous. In our first 12 months, we won two awards, including Queensland Franchisee of the Year. In addition to that we have won a customer service award almost every year since we got into business. We currently hold the titles Queensland Franchisee of the Year and National Franchisee of the Year.
On paper I guess it looks like everything has come easily to us, but this isn't the case. There is a lot of hard work involved in providing the right product and knowing the product back to front. Michel's Patisserie provides a great model and all the right support mechanisms. We needed to get the combination right; franchisor backing and our own personal goals. Once these elements fell into place, it was all systems go.
My wife Judy deserves the accolades for the on-going success of our business.
She applied her retail background to the business and the output has been over and above anything a basic business model could provide you with. It has been a big learning curve, and Judy's influence has contributed to us being one of the most prosperous franchises in the Michel's system.
I would definitely recommend a Michel's franchise. You are backed by a national presence that is expanding overseas, an excellent system to follow and the ability to make your own decisions.
But my best advice can be condensed to one sentence; be passionate about what you do!
25-Jul-2007
Mark and Judy Byriel
Victoria Point store.
