Mechanical repair workshop manager Anthony Gouskos invested in a Crust Gourmet Pizza Bar franchise in the Sydney suburb of Gymea last year.
Word-of-mouth, brand recognition, product quality and the support of a franchise system all prompted his investment.
Tell us a little about your work life before becoming a franchisee? I left school in year 10 and began work at my Dad’s petrol station and mechanical repair workshop – I am a third generation motor mechanic.
At the age of 22 I stepped up to managing the mechanical repair workshop.
I was responsible for looking after customers and ensuring all tasks were completed in an accurate and cost effective manner. I have been working there for 27 years.
What brought you to invest in a franchise? I chose a franchise for the structure, proven business model, marketing insights and ongoing support.
Investing in a franchise also lessened the steep learning curve I would have otherwise endured as a result of a major career change because of the training and support on offer.
Why did you choose the Crust brand? I had friends within the Crust system already and they spoke very highly of the group. I think Crust is a fresh brand that produces quality pizzas like no other pizza outlet, and I think it has a great future and offers plenty of opportunity.
What skills did you bring to the business? I think I bring good management skills having dealt with people both young and old and from all walks of life working as a mechanic.
I also have a good eye for detail. I recognise the importance of having a clean and safe working environment, whether it’s a pizza shop or a petrol station, and of course I am aware of the importance of making sure my customers are happy and satisfied.
What has been the biggest challenge as a franchisee in a new field? Transitioning from a smaller shop to a quick service restaurant meant managing a much larger team and getting to know each and every individual.
Ensuring staff are happy and getting the most out of their job, even if they are just a casual, has been a great challenge for me.
How has the franchisor helped you gain confidence in your business? By helping me to develop the skills I lacked, from interviewing new staff members to applying for my food safety certificate and organising accounts with suppliers.
Knowing that I had someone helping me with all these small tasks was a big confidence booster – particularly when it came to opening and operating the business.
What will you do with Crust Gymea and your new-found skills? At the moment I am focused on putting 110 percent into my business. I hope to continue to grow the business and take it to the next level.