Zambrero’s new restaurant in Victoria’s Torquay is propelling the brand’s next growth phase, in terms of restaurant design, team culture and operational performance.
Behind this exciting new development is a joint venture between an enthusiastic local Jessica Thomas and business development agent Daryl McCormack.
“Torquay is the surfing capital of Australia, so it’s perfect for Zambrero. In opening Torquay I wanted to build a legacy restaurant, one that reflects everything great about Zambrero and our connection to the local community” Daryl says.
Zambrero’s streamline and simplistic back-of-house operations frees up franchisees to spend on the fun design elements such as signage, decor, and furniture to resonate with and attract the local market.
It is one of more than a dozen partnerships that Daryl is involved in as a franchisee as he extends his own portfolio of Zambrero restaurants and expands the brand’s Victorian footprint.
Business ethos supported by fresh feel good food
Daryl joined the business 12 years ago, after a meeting of minds with Zambrero’s inspirational founder Dr Sam Prince.
At the time the Mexican restaurant chain was poised to expand in Victoria, and it was thought Daryl’s experience leading 400 Blockbuster and VideoEzy franchisees across more than 600 stores would be a perfect fit.
The three-hour meeting with the 28-year-old Sam Prince proved a catalyst for the experienced franchisor.
“I liked the Plate 4 Plate initiative, that piqued my interest. In my career I had worked with a lot of profit-driven companies and this was something different,” Daryl says.
“We had a very candid conversation. I asked Sam Prince what motivated him, and he said ‘I’m going to end world hunger’. There was no hesitation, it was a clear goal.”
With Plate 4 Plate, every time someone purchases a burrito, bowl, kid’s meal or retail item at Zambrero, the franchisor donates a meal to someone in need.
The Zambrero business ethos impressed Daryl, but he hadn’t yet tasted the food. When he finally tucked into a burrito he was surprise.
“I thought Mexican would be hot and heavy; I remember it was so fresh, it was such good food, at a reasonable price point.”
Why Zambrero restaurants are perfect for portfolio growth
Daryl had no hesitation in aligning with the Zambrero brand and took on the franchise rights for Victoria.
“We opened our first Zambrero in the state at Melbourne University in 2013; it went crazy – it was so popular! We were serving students healthy food and they loved it,” he says.
In the first year he hit the expansion trail hard and opened six restaurants in Melbourne.
When he started to look for alternative locations to the high-rent food courts, he was inspired by the brand’s success in Townsville.
“Our secret power is crafting fresh food tailored to each customer’s unique taste, using vibrant ingredients prepared right before their eyes. That’s why we chose site locations where our bold, fresh flavours and visual appeal can truly thrive,” Daryl says.
“It’s rewarding connecting with local communities, sports groups and schools. It is easy to form connections with food – people have to eat three times a day so the product offers a sustainable long term customer frequency and Zambrero’s Plate 4 Plate initiative is also a great attraction.”
Restaurant growth and development is a real passion for Daryl. He brings his passion and expertise to every new venture and as a mentor for new franchise partners joining the Zambrero brand.
“I sit in on every franchise partner interview, I’m there right through from the build to the launch, then I hand over to the operations team.”
Helping franchisees own multi-sites with confidence
Whether it’s in-restaurant or at head office, it’s the leadership at Zambrero that makes the difference, he says.
“Everyone is franchisee-focused and our current team is the best it’s been. There’s a trust factor that’s so important,” he says.
Today Zambrero operates with elevated reporting, payroll rigorous team member training, loyalty and marketing programs and has invested in systems development that can help franchisees own multiple businesses with confidence, he says.
“People join brands because the menu and marketing pillars are there, compliance with food and council regulations are all set out,” he says.
Daryl says getting the basics right is crucial to a restaurant’s success.
“We know people like the brand, and the food. What’s important is securing a good site. I negotiate the lease, and I like to ensure the franchise fitout is the best it can be.”
He points to menu development, customer engagement, and restaurant teams as other important factors.
“I believe in educating franchisees about how important the team is. I have more than 300 team members and I’m proud to say some staff joined me as 15 year-old casuals and they are now managing restaurants.
“It’s all about culture and we have lots of managers and supervisors who have been with us for 10+ years. I treat the team well, I’m very open and transparent, and run bonus programs.
“I love seeing people develop, whether that’s a team member becoming an area manager or a franchise partner building a future for themselves.
“It takes courage to invest in a franchise, and to see people go through the journey, to see how satisfied they are with Zambrero, that’s gold,” Daryl says.