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petitor. “There’s no way we’d be in business if we hadn’t
adapted to what the market is asking for,” says Aaron.
“When it comes to adapting, if you are not on your game,
you won’t be in this game for 10 years.” Recently, they’ve
also noticed a demand for vegan products, so the stores
now offer non-dairy alternatives, something Aaron says
is working well and is sure to grow.
Expansion plans include incorporating street loca-
tions where they can co-brand with offerings that com-
plement their frozen yogurt presence, like coffee. “We
are trying to secure companies where we feel we can
help grow a new category for them, and we can help
increase their store sales, while helping us penetrate a
community we might not be in today.”
When awarding locations, Aaron says owner-opera-
tors always make the best franchisees. “We believe the
customer service level is greater. It’s their livelihood and
their customer, and as an owner, they want to make sure
all their customers leave happy.” He adds that during
start-up time, when things are often uncertain, owner-
operators can control labour costs by working in their
stores and building a stronger community presence.
“You have to have staying power, and owner-operators
have that.”
With time-honoured practices that are tested and
true, Yogen Früz can position franchisees for the ulti-
mate success, as long as they come to the table ready to
work for and grow with the brand. “It starts at the fran-
chisee level and it ends at franchisee level. It’s my num-
ber one priority with everything we do.”SSwwwweeett RRRRReewwaarrdddss