What is it about the Portuguese-influenced flame-grilled chicken brand that makes its franchisees so passionate?

For franchisee Ken Askoy the love affair with the brand started with a taste sensation.

“I was just drawn to the product, the chilli. I’m a spice eater and when I tried that first Bondi Burger, wow, I knew this was different.”

Great food, great opportunity

Ken knew all about fantastic food – he owned an independent cafe in Sydney’s Baulkham Hills, and has fond memories of the experience. But he was ready for a bigger challenge.

Oporto was on his wishlist as a business, so when he had the opportunity to buy an Oporto store in the inner Sydney suburb of Surry Hills, he was thrilled.

“I was really excited to be part of that. The transition of going from the cafe or a self-run business to a brand on a bigger scale, I loved it, I really wanted it. I think that was the next stage of our growth,” he says.

And as part of that growth and the move to greater success, building a strong team was crucial.

“Getting to know each other on a family level, more than employer and employee, enables you to connect really strongly,” he says. “Once you’ve connected, I think the common goal as a group is easily achieved.”

Now Ken loves hearing his restaurant managers communicate with staff – “it’s as if I was out there doing the coaching!” he says. “It makes me realise how much of an impact I’ve had on these kids.”

Working in the restaurant is part of the joy of owning an Oporto, Ken says.

Yet there’s a secret ingredient to success – the knowledge and experience in the Oporto team.

“There’s a lot of experience behind this, we make it look easy,” he says.

The team at Oporto is primed to help franchisees establish themselves and build their business.  

“They will nurture you and give you the training and support you need. When you’re ready, the rest takes care of itself,” he says.

Oporto on the wishlist

Reshmi Nair made the switch to business ownership 22 years ago because she believed passionately in the brand and the product.

“I believe in having the right product. Customers who have come in and tried Oporto have always come back and become our regulars. I think we have a fantastic product.”

Reshmi opened her first store in Macquarie, Sydney. Then she relocated to Melbourne to open her second Oporto store. 

At the time, the fast food chain wasn’t well known outside Sydney so this was a brilliant opportunity to help build the brand, she says.

Reshmi could see massive potential, but had no idea of the scale of the success that lay ahead of her.

The flexibility of the business has allowed Reshmi to balance family time with leading an award-winning business.

“I think I have accomplished a lot of things. I’ve won the majority of the awards. I wanted to be the top store of the year, I did it in 2019. Top food court, I’ve done it, and I became franchisee of the year.

“Now I want to pass it to the next generation.”

Passionate about the brand

Oporto Rothwell franchise partner Ken Sharma [pictured] says she grew up with the brand. She started out working at the original Bondi store, and there was no doubt which business she would buy if the opportunity arose!

“I started as a team member, and I’ve been working for the last 18 years in the brand. Being so passionate about it I would never have gone anywhere else. 

“When I bought the business I wanted to deliver the best quality and provide the best customer service to people.”

Ken and her team have achieved sales rising an astonishing 35-40 per cent weekly, something she credits to strong team training.

As an Oporto franchisee Ken has the flexibility to spend time with her two children, which she couldn’t manage in a 9-5 role.

“Even if I put in 110 per cent for my own business, I’ll come back with 110 per cent in my hands,” she says. “Owning an Oporto is in every way emotionally, financially, mentally, satisfying.

“I put something positive in my business and I’m going to bring everything back home.

“It’s a little hectic, but the best life, I think.”