by Big Fig
last updated 14/09/2023
Fan-Atical About Food
by Big Fig
last updated 14/09/2023
‘Someone pick this up and RUN WITH IT! OMG, that would be a dream come true to have Big Fig in Dunedin’
The post above was just one of the many excited responses to the news that Big Fig is franchising. Check their hundreds of 5-star reviews and you’ll see a constant theme – customers begging for the popular Wānaka café to open in their town. And that means a ready market of loyal fans for new franchisees.
Based around home cooking and the belief that fast food can be good food, Big Fig opened under the slogan slow food, served fast in 2016. Within six months they were number one on TripAdvisor in the competitive Wānaka food scene, with a huge local following and raving fans all over the country.
‘We’re all about bringing food cooked with love and great ingredients to the fast-food world,’ says co-owner Chrissie Lahood. ‘People can come in and have a totally delicious, healthy meal in their hands in a couple of minutes.
‘The menu is modern Middle-Eastern inspired plant-based and meat dishes, including such delights as slow-cooked marinated beef cheeks, harissa butterbean stew, fennel tabbouleh with pomegranate dressing, and Moroccan pumpkin tagine.’
Not just great food
With great recipes and reviews, and decades of experience from their combined hospitality, event management, advertising and accountancy backgrounds, the owners – three sisters and one ‘honorary sister’ – decided the next step was franchising. They spent two years creating a robust franchise system with the help of the experts at award-winning Franchize Consultants.
‘The Big Fig package doesn’t just offer a great concept and delicious recipes, but all of the systems, tech and support needed to run and grow a successful food business,’ says sister Karen. ‘We’re looking for people with at least three years in hospitality at management level, or previous business ownership or management, especially if that experience includes working with systems and customer service. Depending on the location and premises, people can get started for anything from $150,000 to $450,000.’
Cooking with soul
They also want franchisees who will embrace their values of family, sustainability and cooking with soul. ‘We’re looking for someone who can take our blueprint and create a business worthy of reviews like this:
- ‘Completely obsessed.’
- ‘Everything is amazing and you feel good about yourself without sacrificing flavour.’
- ‘Breakfast? Incredible. Lunch? Fantastic. Dinner? Yes please.’
Chrissie ends. ‘To find out more about the Big Fig difference, get in touch and let’s start talking.’
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