Ferguson Plarre Franchise Business for Sale in Geelong, VIC 3220

• Founded in 1901; over 120 years of history
• Family-owned and operated by the 4th generation of the Plarre family
• Over 85 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

• Total initial investment: $250,000 - $500,000 (excl. GST)
• Upfront franchise fee: $35,000 ex GST
• Security deposit: $30,000 ex GST (refundable on exit)
• Training fee: $5,000 ex GST
• Working capital: $30,000
• No bank guarantees required

• 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)

Specific financing options are not detailed in the available information. Prospective franchisees should inquire directly with Ferguson Plarre about potential financing assistance or explore traditional business loan options. Start by reaching out to Ferguson Plarre using the “Send Enquiry” function on Hattch.

Specific profitability figures are not publicly available. Factors influencing profitability include location, operational efficiency, and local market conditions. Prospective franchisees should request detailed financial projections during the due diligence process. It is recommended that interested parties reach out to Ferguson Plarre using the 'Send Enquiry' function on Hattch for more detailed information on profitability potential and average unit economics

• 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