Posted:13-January-2021
Interview with Nick Blake of Jasper's Catering, Warrington/St Helens
Franchisee: Nick Blake
Location: Warrington/St Helens
Franchise: Jasper’s Catering Franchise Ltd
Why did you go down the franchise route and why did you choose a Jasper's Catering franchise?
After twenty years of catering and a large degree of success under our belt, I and Laura (the wife) considered it about time we did something for ourselves. With a business plan of our own and the inclination to start up a bistro outlet, we stumbled across an article online about Jasper’s and considered it a perfect way of testing the waters. The strong branding and Franchise support offered us somewhat of a safety net.
What did you do before taking up a franchise?
Having run bars and Restaurants for many years, catering is kind of what we did before. Running a busy restaurant or a local boozer requires you to build strong relationships within the community and this has proved to be an invaluable experience. We brought all the knowledge and skills we gained from looking after hundreds of customers on a daily basis and put them into practice with Jasper’s. It’s turned out to be a great decision.
How did you raise the finance?
Simple… We put a business plan together and took it to the bank. With a relatively small deposit we qualified for an EFG (Enterprise Finance Guarantee) loan. This is where the franchise model really helped. I very much doubt I would have raised the funds without the strength of the Jasper’s brand behind me.
What training and support did you receive initially and ongoing?
We received plenty of pre-opening training by the Franchisors themselves. Training on the Jasper’s management systems, which are most comprehensive, were conducted by Paul (McMahon) and sales training with Nathan (Siekierski).
For the first two weeks of opening we were accompanied by the Franchise Training Chef which was a great support.
What is a typical day for you as a Jasper's franchisee?
Goodness, they are all very different which keeps you on your toes.
Generally, I tend to go in at 6:30am and manage the production staff, print production lists and brief them on the day ahead. I then crack on with my admin and emails, update the system with how my appointments I went to the day before and write any menus needed for customers I am seeing that day.
I will then sort out the delivery schedule for the day and go through it with the drivers. Then it’s off to see by pre booked (by Jasper’s HQ) prospective new customers! I try to get these appointments in the morning, leaving enough time in the afternoon to run an eye over production and complete any leftover admin.
It’s not just future trade we are interested in. Each week I aim to see 3-4 of my existing customers; great growth is built on retention first, followed by building relationships with new prospects. This is something all of us at Jasper’s believe in and much of our sales campaigns are built around this retention.
I’m usually home with a coffee in my hand by mid-afternoon.
What challenges have you faced?
Some prospects fall victim to the ‘reluctance to try something new’ mentality…
Even if that ‘something new’ would provide a huge improvement in terms of product offering as well as saving them money!
Admittedly this is a tricky predicament. Luckily for us, we have plenty of support and advice from our Franchisors and ultimately the biggest influencing factor in someone giving your product a go is YOU (whether you like it or not.) With all the tools available your success is firmly in your own hands. It all comes down to building strong, lasting relationships.
Some Prospects are staunch in their loyalty to their current supplier. This is by no means a bad thing. Respect that loyalty; it’s the kind of loyalty you are after in a customer. Simply be more tenacious and imaginative and NEVER leave a prospect behind…
Has becoming a Jasper's franchisee changed your life, if so how?
I think I have learnt to be more patient. (Please don’t tell anyone else that, they may laugh!) Converting and keeping even the most eager of prospects takes many more steps than you would think. If you’re good, it may seem like less but it’s only because you’re doing those steps instinctively. We record them all so that we can go back and monitor our progress. Even if you find you are a natural at converting prospects into customers… you can always improve.
What marketing/promotional tools do you use to grow your franchise?
Our website is absolutely amazing. We have just launched a variety of new concepts that are breath taking and truly set us apart from the competition. Our online profile is becoming stronger and stronger, engaging when and wherever possible.
What differentiates your franchise from the competition?
From a Franchisors point of view; the range of products and services, online resources, campaign literature and our electronic sales pad is an amazing tool. From a franchisees point of view, we really embrace customer service and are 110% dedicated to make any request possible, no matter how challenging.
In your opinion, what makes a successful franchisee?
A great work ethic, tenacity and a thirst for receiving great feedback… it helps you drive on even more through tough days.
What advice would you give to someone thinking of buying their first franchise?
Do your research, look at online reviews, attend discovery days, contact the recruitment manager or Franchisor and ask to speak to franchisees - that’s what I did.
What are your plans for the future?
Open another Jasper’s Franchise.
Would you do it again?
Absolutely.
Interested and want to know more about Jasper's Catering?
The Jasper's Catering basic profile outlines aspects of their franchise opportunity
