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Sandwich Baron February 10 www. bus- ex. com 93 takes up to a year to get them to the level that we want." She adds that it is the franchisees that really set Sandwich Baron apart from its competition. " We have a good selection of strong individuals who work extremely hard. I'm only as good as my franchisees and at the moment I'm very upbeat, as our goods turnover is increasing every month. " While the economic slump had a temporary effect on franchise enquiries, our prices are very much aimed at the blue collar worker, so the recession has had no real impact on our performance. Indeed, morale is very high in our group and that generates further franchise enquiries and increases revenues." One area that promises exciting growth is the advent of online orders. Around two years ago, an English company run by Joy's sister built a new online ordering website for Sandwich Baron. " At that time, we were the first food group franchise to have an online ordering system and we can process orders in just 15 seconds. Every month we are seeing broadband connectivity improve across South Africa, which can only be good for our business," she states. " Furthermore, we have opened a social networking site on Facebook and are able to talk to nearly 6,000 customers every day." Joy's appetite for expansion shows no signs of letting up and her marketing budget in recent times has concentrated on ad words that focus on products like her highly regarded platters. Already she is seeing the impact of next year's FIFA World Cup. " We are swamped with people wanting huge orders; a number of the catering companies that tendered bids cannot cope so we are getting lots of enquiries. We will be able to cope- we already pool our resources together from different franchises when we take large orders." With her sights firmly set on expansion locally, Joy sees the UK as another market opportunity in the next 10 years. A trademark is already registered there- but there is plenty still to do in South Africa first. - Editorial research by Matt Syder Sandwich Baron Express outlet, a compact store offering a slightly smaller menu and aimed at opportunist passing trade in busy malls. However, much of the business involves delivery and Joy believes that the extra trade this brings in outweighs the rising cost of fuel. In any case, aside from fleets of motorcycles and small vans, Sandwich Baron deliveries also arrive via bicycles. Each new store starts out with five drivers, while the more established outlets may have as many as 12. " Delivery of orders is one of our biggest challenges," Joy admits. " A year or so ago there was a shortage of drivers in South Africa, but with the economy suffering there are more drivers available now." As the company and number of franchises has grown, so has the need for Joy to ensure everything is standardised in terms of quality of food and service. All stores are HACCP compliant and every franchisee receives training on HACCP, obtaining certification at the end of the course. Training is conducted independently ( although Joy runs a training store) on a monthly basis and further training in customer service is a pre- requisite. Joy says training also helps to overcome cultural barriers, such as those posed by women being in charge in a store where male employees may not be accustomed to taking orders on that basis. Sandwich Baron has introduced an initiative that has become Black Empowerment rated, offering black people the opportunity to run a business, often for the first time. " This has proven successful and several of the franchise owners had previously worked in stores, so after a few years of experience, they increase their chances of success," Joy affirms. Her focus on training is very much geared towards achieving a long- term goal of 450 stores across the country. Joy is very aware that she will not be able to accomplish this feat on her own. " My role in training has become hands- on and we are training lots of people at the moment to build up a big team that can cope with our growth. We are looking to recruit quality people and it often Quality ingredients, passion, love and integrity are the components that go into Mr Sauce's sauces; with these ingredients we have positioned ourselves positively in the market. Our CEO Mauritz Visser leads a dynamic team committed to quality and service excellence. Established in 1993 as a small operation, Mr Sauce has been grown by Mauritz into an industry leader, specialising in designing branded sauces and spices for franchises and individual operations. Mr Sauce