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Today on Eden Exchanges we spoke to Todd Agius, multi-award winning franchisee at Craigieburn Central with Ferguson Plarre Bakehouses. Todd discusses how he has become a multi-store owner, what a typical week looks like as a franchisee and what sets Ferguson Plarre Bakehouses apart from other bakeries.
Background in hospitality and event management
Point of difference
Fresh produce, freshly baked and family owned through generations
Hospitality and customer service
The backbone of the business
Location, location, location
How important visibility and location is to maximise sales
Award winning franchisee
2017 Franchisee of the Year and 2018 Retailer of the Year
The Plarre family
Family owned business where kindness runs through generations
A futuristic look
Moving forward with times and digitalising parts of the business
Training and support
Business support manager by your side during your training
How to get in touch
How to best reach out to someone from the Ferguson Plarre Bakehouses team to enquire
About The Business
Ferguson Plarre Bakehouses has always been and still is a family owned and operated business that first opened its doors back in 1901. They have a long & proud history dating back to the 1800’s, with both Ferguson and Plarre families establishing themselves in Australia almost 120 years ago.
In 2019, Ferguson Plarre Bakehouses are still just as famous for their desserts, birthday, wedding cakes, award-winning meat pies and Tiddly Oggies as they were when they started, and with over 200 years of combined experience, you’d expect nothing less.
If you are interested in enquiring about an opportunity to be your own boss and own a Ferguson Plarre Bakehouse, click here to enquire today!