Business Franchise Australia and New Zealand 47Despite the emergence of Hog’s Express, the
full service traditional restaurants are the
lifeblood of the group, where the focus is on
providing a great experience, and bringing
family and people together. Such is the
passion the brand evokes in franchisees that
each year at the Annual Hog’s conference a
‘Pink Blood’ award is bestowed on the most
loyal and committed of franchisees.
“The Hog’s philosophy has always been to
offer our guests a fun and memorable dining
experience in addition to great food and
service, and this philosophy is personified
in most of our franchisees who are all
ambassadors for the Hog’s brand in their
restaurants and local communities, as are the
staff they employ,” says Worth.
“We hire for attitude and train for skill, so
franchisees choose their staff carefully and
we train them well, and they often become
like a work family. They also have regular
guests that they develop relationships with,
so I would say that familiarity and friendship
with staff and patrons is one of the great
benefits of the traditional restaurant model.
“Further, very often our franchisees are
also heavily involved in local schools, clubs,
or charitable endeavours and have great
relationships within their community as a
whole.”
The restaurant model also allows franchisees
to take advantage of some of the group’s
more successful national marketing
initiatives, like the loyalty program, Hog
Squad, which offers patrons a range of
benefits that have them coming back time
and time again. Hog’s Squad members pay
just $19.90 for lifetime membership and
receive 25 per cent off their main meal every
time they dine, as well as a free birthday
meal.
Another initiative that is immensely popular
is the ‘Kids Eat Free’ option (T&C’s apply),
a popular promotion that brings repeat
customers and familiar faces to the Hog’s
restaurants.
In summary, there are enormous benefits to
both models, it very much depends on what
you hope to achieve and what works with
your lifestyle best, as well as your level of
experience in the hospitality industry, and
the time and capital you have available.
http://www.hogsbreath.com.au/franchising
ross worth is the ceo and director of hog’s
Australia’s Steakhouse and has now been with the
iconic restaurant group for over 16 years after joining
the team in march 2001.Ross started his career in the hospitality industry over 35 years ago as a young teen at
KFC and quickly worked his way up the corporate ladder from an inauspicious start
as a dish hand. Despite the ever-changing face of hospitality and an industry where
things move rapidly, he was to learn many of the business basics at KFC that still apply
to today’s business world. And it was there that he developed his passion for hospitality,
particularly in the area of Quick Service Restaurants (QSR).
From KFC Ross went on to work with Lone Star Steakhouse for six years, followed
by three years with the renowned Joe’s Fish Shack in Western Australia. With both
positions he further developed his keen eye for the casual dining sector, including an
ability to stay abreast of industry trends as well as understand what customers want.
Ross is privileged to have worked with, and learnt from, some of the pioneers of
Australia’s hospitality industry including Jack Cowin, Executive Chairman of
Competitive Foods Australia, and Lone Star’s Bob and Robert LaPointe.
The Hog’s philosophy is a clear reflection of the CEO himself - colourful and energetic- but the company and personal philosophy is not only a commitment to giving
customers a fun and memorable dining experience, but also to delivering great service
and excellent food.
Along with his business partner Brett Dryland, Ross is passionate about the Hog’s
brand and the many franchisees that are considered part of the family, and unwavering
in his dedication to providing guests across Australia and New Zealand with a unique
form of customer service that Hog’s likes to call Hog’spitality.
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