Cattle Baron Franchise a breath of fresh air
Name: Vic Deiner and Fanus Steyn
Franchise: Cattle Baron Grill House
Why I chose franchising
In order to be competitive in the market place, one needs to have a brand that is known to the consumer for quality, service and price. The security of being successful lies in franchising.
What I did before taking up a franchise
Have been in franchising for 20 years.
How I raised the finance
Cash and balance was financed through FNB with acceptable collateral.
The training and support I receive from my franchisor
Having been involved in franchising for 20 years with various franchises, Cattle Baron proved to be a breath of fresh air with their attention to detail in all aspects of food, service and presentation. Their support is unparalleled and certainly professional.
The challenges I have faced
The challenge of upholding the premium standards of Cattle Baron and the user friendly systems proved to be a task of striving to offer the best in dining to the consumer and their recognition thereof.
My advice to someone thinking of buying their first franchise
You need to understand the principle of franchising and not to endeavour to modify or change the franchise package which one chooses.
My plans for the future
To build the existing franchise to a level of prominence, so that your consumer in the area recognizes you as a household name and then to open an additional Cattle Baron franchise.