Ferguson Plarre Franchise Business for Sale in Armstrong Creek, VIC 3217

• Founded in 1901; over 120 years of history
• Family-owned and operated by the 4th generation of the Plarre family
• Over 80 outlets across Australia
• Recognized as one of Australia's Best Rated Franchises at the Topfranchise Awards every year since 2013
• Resilient business model that has survived through 2 world wars, 2 depressions, and 2 global pandemics

• Wide range of bakery products including cakes, pies, pastries, and bread
• Coffee and beverages
• Custom cake orders for special occasions
• Catering services
• Online ordering system for fresh daily deliveries
• Products crafted in a sustainable bakery using high-quality Australian ingredients
• Award-winning pies, pasties, and cakes

• Target market: Local communities, families, and individuals seeking quality baked goods
• Industry trends: Increasing demand for sustainable and eco-friendly options
• Focus on convenience with drive-thru bakeries
• Growing interest in healthier and dietary-specific options

• No royalty or marketing fees
• Administration fee: 3% on all products purchased
• Franchise renewal fee: $7,000 ex GST
• Transfer fee: $20,000 ex GST (payable on exit)

• 4 weeks full-time initial training program
• Ongoing business coaching
• Support with local area marketing and promotional materials
• Assistance with site selection, lease negotiations, and refurbishments
• Guidance on financial performance and relationships with lenders
• Support for staff management and payroll processing
• Dedicated Business Support Manager for ongoing assistance
• In-house Marketing Team support

• Early morning: Receive freshly made products delivered from the central Melbourne bakery
• Morning: Oversee store opening, manage breakfast rush, ensure product quality and customer service
• Midday: Handle lunch crowd, manage inventory, place orders for the following day
• Afternoon: Administrative tasks, staff management, local marketing activities
• Evening: Oversee store closing, review daily sales, plan for the next day
• Throughout the day: Quality control, customer interaction, staff training, and addressing any operational issues
• Regularly: Analyze sales, manage online orders and delivery services, implement marketing strategies, and network with other franchisees

Franchisees are expected to be hands-on in the business, especially during the initial stages, to ensure smooth operations and maintain Ferguson Plarre's brand standards. The franchise model allows for no baking in-store, with all products created at the central bakery and delivered fresh daily.

• Franchise owner/operator (full-time involvement required)
• Front-of-house staff for customer service
• Managers (for larger operations)

• Franchise agreement term: 10 years, renewable
• Locations include traditional retail spaces and drive-thru models
• Franchisees typically within 30 minutes of store locations
• Expansion focus on family-oriented retail precincts
• Two store formats: Kiosk (25-35sqm + 10-20sqm seating) and In-line (70-90sqm including seating and storage)

• No baking experience required
• Strong business acumen and management skills
• Customer service orientation
• Ability to follow the Ferguson Plarre system and brand standards
• Financial capability to meet investment requirements
• Passion for the Ferguson Plarre brand, products, and guests
• Strong communication skills with ability to lead and manage a team
• Community and sustainability-minded
• Ambition, determination, and willingness to work hard
• Strong organizational skills

• Long-standing brand history and reputation (since 1901)
• No royalty or marketing fees
• Focus on product innovation and quality
• Comprehensive support system for franchisees
• Drive-thru bakery concept
• Freshly baked, fully finished products delivered daily (no early starts or in-store baking required)
• Sustainable business practices and commitment to environmental responsibility
• Partnership with Qantas Loyalty program

• High initial investment compared to some other food franchises
• Competitive bakery and café industry
• Dependence on the franchisor's supply chain and product development
• Changing consumer preferences and dietary trends
• Economic factors affecting discretionary spending