Frozen ready meals retailer Cook is to open its first franchise store in Reigate, Surrey, later this year.
The chain, which has 32 company-owned stores in the south east of England, laid out plans to allow other businesses to run Cook-branded stores in April this year. It already allows independents, delis and farmshops to stock its products in Cook-branded freezers.
The response had been "amazing" and Cook was on course for three franchise stores by Christmas, said co-founder Edward Perry. A further eight franchise stores were planned for 2010, but this could increase because of the quality of applicants. "The only launch we have done is to put three lines on the back of our customer newsletter just to test the water," Perry said. "That generated well over 100 enquiries and the word-of-mouth effect has meant we are now getting five to 10 a week."
The recession was a "great time" to franchise, he added. "There are plenty of high-calibre people with redundancy cheques and also people are simply re-evaluating what they want to do with their lives. We seem to have a brand and proposition that appeal to people who want to be owner-managers, and there are some great property deals out there."
It is targeting owners and managers with an interest in food and good customer service who want to run their own business.
Cook has also been buoyed by Little Chef's decision to extend a trial of its new menu, created by Heston Blumenthal, to two more sites. Cook supplies the chicken tikka, coq au vin and macaroni cheese for the new menu, as well as a children's option.
The chain, which has 32 company-owned stores in the south east of England, laid out plans to allow other businesses to run Cook-branded stores in April this year. It already allows independents, delis and farmshops to stock its products in Cook-branded freezers.
The response had been "amazing" and Cook was on course for three franchise stores by Christmas, said co-founder Edward Perry. A further eight franchise stores were planned for 2010, but this could increase because of the quality of applicants. "The only launch we have done is to put three lines on the back of our customer newsletter just to test the water," Perry said. "That generated well over 100 enquiries and the word-of-mouth effect has meant we are now getting five to 10 a week."
The recession was a "great time" to franchise, he added. "There are plenty of high-calibre people with redundancy cheques and also people are simply re-evaluating what they want to do with their lives. We seem to have a brand and proposition that appeal to people who want to be owner-managers, and there are some great property deals out there."
It is targeting owners and managers with an interest in food and good customer service who want to run their own business.
Cook has also been buoyed by Little Chef's decision to extend a trial of its new menu, created by Heston Blumenthal, to two more sites. Cook supplies the chicken tikka, coq au vin and macaroni cheese for the new menu, as well as a children's option.
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