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Industry

November 29, 2012

Zarraffa’s 2012 Awards

Franchisees, management and staff gathered to celebrate a stellar year of expansion and financial growth at the two day conference that culminated in the awarding of the 2012 Franchisee, Rookie and Store of the Year honours.

The 2012 Award recipients are:
Franchisee of the Year (24 plus months trading) – David & Lynn Fulcher from Zarraffa’s Coffee, Australia Fair (Kiosk). Pictured above.
Rookie of the Year (6 – 24 months trading) – Terry & Jeanette Bambury from Zarraffa’s Coffee, Maroochydore.
Store of the Year – Brendon Lord & Judy Lord for Zarraffa’s Coffee, Redcliffe, with a consecutive year win.

CEO Kenton Campbell attributed the current state of expansion – including the purchase of WA coffee chain One For The Road – and the financial health and growth of the group to the efforts of his franchisees and their investment in time and funds to grow the business.

In spite of the many financial pressures brought to bear on small businesses in the past year, the specialty coffee chain recorded an average instore growth of 8.69% and group growth of 21.3%.

Also announced at the National Franchise Conference were the winners of the company’s annual barista competition.

Kaedee Spooner from Zarraffa’s Coffee, Robina took out the store title in 2012, and Jacinta Clark, with consistently high performances, was named the winner in the inaugural management category that put the skills of franchisees and head office staff against each other.

In a first for the company, management and franchisees also took part in the barista competition this year, pitting the organisation’s entire talent pool against each other to crown the champion.

Mr Campbell said the changing of the rules to include management and franchisees had given team members a sense of solidarity and upped the ante, with all levels of the organisation now going head to head.

“It’s a requirement for every franchisee to undergo the Master Barista qualification and this now includes participation in the annual barista competition, bringing a new element to the presentations.”

Mr Campbell said that watching staff from all over the organisation undergo the rigours of performing under pressure, all while being judged, had given everyone a greater appreciation for what it takes to make a great coffee.

Zarraffa’s Coffee  W. www.zarraffas.com

 





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