Maxi’s restaurants has expanded its reach beyond Mzansi by opening two restaurants in Botswana and Mozambique. The Botswana restaurants will be run and managed by franchisee Tiro Seloma and the Mozambique operation will be managed by franchisee Cladio Langa.
Yolandi Ferreira, Maxi’s marketing manager, says the opening of these two stores is a direct response to increasing demand for the “Maxi’s magic formula” in other southern African countries and that several more stores are likely to open in the region before the end of this year.
As a family restaurant offering a wide range of tasty meals in a relaxed and welcoming atmosphere, Maxi’s has made its mark with outstanding, freshly prepared food of the best quality in an environment that is accommodating to children and provides families with a relaxed, casual dining experience with quick, attentive service.
“Since our Botswana store opened its doors, we’ve already had requests from would-be franchisees to open stores in other parts of that country,” says Ferreira. “Our research has shown that the entire menu appeals to the population in our neighbouring countries and, as in South Africa, there is a particular demand for grill-based meals, which Maxi’s offers throughout the day.”
Maxi’s franchisees are assisted throughout the entire franchising relationship and receive robust training, support and assistance with managing their restaurants. This continued support is implemented to equip franchisees with the necessary expertise to run their businesses on a full time basis, which is required under the franchise agreement.
“The franchise model remains one of the safest ways of becoming a business owner as it is guided by tried and tested processes, underpinned by the ongoing support of the franchisor.
The system is proven, so there is no need to reinvent the wheel. Maxi’s successful franchising model is based on mutually respectful franchisee/franchisor relationships driven by positive relations, open dialogue and cooperation, and the highest quality of training to help entrepreneurs run their restaurants as fully fledged entities.