Our customers are our best sales people, spreading the word and bringing in their friends to try their new found favourite flavours.
Seattle (PRWEB) February 19, 2014
Greg Ewasiuk has identified the problems with traditional donair quick service restaurants and is making big changes.
Typical donair shops are usually single poorly managed locations with untrained owners – Economies of scale are not applied, meaning cost savings are at the forefront, which leads to poor quality of food, service, and stores.
Coming from a professional background as an executive director at a Fortune 500 company and intimately working in operations with a leading upscale BC restaurant, Ewasiuk knew he could fine tune this industry and provide quality food, unparalleled service, and a unique efficient business model for success.
Holy Falafel focuses on modern operations, and healthy choices for their menu with fresh ingredients and vegan / vegetarian options. They have a red seal chef who continually jazzes up the menu with new exciting tasty fresh creations. Their well guarded and proven authentic recipes are centuries old and date back generations through highly successful well-known restaurant families in Lebanon. Their chefs make everything fresh from scratch daily in the restaurant – which is very unique for the industry. Greg has taken his knowledge of customer service from his experience from upscale dining and brought it to Holy Falafel. And it looks to be working: they have already won multiple awards for their quality and service and have been named Best of the Best by the Langley Advance readers choice awards for 2013.
The growth and success of this business lies in their business operational model. Ewasiuk adapted the franchise model, as he understands that with head office support he could help his franchisees prosper by reducing their operating expenses; from structural support, marketing, and reduce food costs with economies of scale, without taking away from quality or service. “Franchise partners help strengthen our business, while also helping their local economies, which is a large part of our social responsibility plan,” Ewasiuk says. “Working with, and giving back to our local communities in which we do business is core to our beliefs and operations. Our franchise partners will be involved with their community intimately as it is the community who ultimately supports our business.”
Holy Falafel is already receiving hundreds of franchise inquires monthly for their quick service restaurant franchise opportunity from across North America, and Ewasiuk is now ready to take them on. He plans to award the first BC franchise in early 2014 as part of their multi-store local Phase 1 expansion rollout, and then plans to grow organically east and south outside of BC’s provincial borders.
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