Frank Meduri has dedicated 29  years of his life to the McDonald’s brand – first as an employee and later as a multi-unit franchisee. 

He joined the business in 1975 as a 16 year old crew member, and opened his first franchise in November 1985.

Frank has purchased and sold a total of 17 restaurants over the years, and currently owns three, all of which are managed by his son Domenic, who hopes to one day become a franchisee.

“I am still in love with this brand,” he says.

Why did you decide to buy a franchise?

I had a meteoric rise to middle management but the hunger to work for myself in this business consumed me.

I approached the managing director and asked for a franchise, who told me “you’re too young and have no business experience,” so I went out and gained business experience!

My parents mortgaged their house and I purchased a restaurant/coffee lounge with a partner in a shopping centre in 1982.

How long have you been in the system?

I joined McDonald’s Hurlstone Park as a 16 year old crew member in June 1975. I was immediately mesmerised by the system and technology – the ability to serve so many people so quickly and efficiently had me hooked. It was a real adrenalin rush!

I left school two years later and was offered a management position – I worked at a number of stores and finally became a restaurant store manager at 19. I managed a couple of stores and was later promoted to area supervisor of six company owned restaurants.

How did you come to decide on this brand?

In 1984, two years after I left company I received a phone call from Bob Mansfield, the managing director of McDonald’s at the time, offering me a franchise in Perth.

I sold my business to my partner, packed up my newly married 19 year old wife, Marie and began my adventure.

I opened my first McDonald’s restaurant on Remembrance Day 1985 in Maddington, Western Australia. The restaurant is now owned by a young couple who worked for me back when they were 15 year old sweethearts – it’s such a good story!

How do you spend an average working day?

These days I spend my time working on the business by taking up constant cross-marketing opportunities with local businesses.

I visit my stores every day as I believe leaders need to be accessible to their staff and customers in order to gain unfiltered feedback on how things are going, and particularly around how we can improve.

How has the franchisor training helped you in business?

Training is ongoing at McDonald’s. As we continue to innovate and grow, training comes naturally to this organisation. From crew level to licensee, everyone is on board.

How do you raise your brand’s profile in the community?

Through the membership of and involvement with local community organisations including Rotary and the Chamber of Commerce – this is essential for building a local identity even though you are under the golden arches.

What are your goals for the business?

My son Domenic joined me three years ago after working with McDonalds outlets outside of my organisation for seven years.

He too has “ketchup in the veins” and is currently operations manager of our three stores and hopes to become a second generation franchisee.

How has franchising changed your life?

Franchising has given my family a wonderful ride for the past 30 years. We have travelled the world following the rollout of this brand globally.

It has made me a successful business person in my own right with its support and training. For that I am forever grateful!