Episode#77

With 15 locations built over 30 years, Squires Loft could well be considered a bit of a ‘hidden gem’ with it’s unmatched attention to detail in flavour and grilling steaks, ribs, chicken and more across its one of a kind locations. 

We spoke with Alec Palexas, General Manager & Operations Manager, and Jeff Leipnick, Franchisor on the brand and franchise business model.

In Episode#77 - Squires Loft has its own dedicated manufacturing facility to provide a controlled, high level of quality product for all locations, with production built around a focus of flavour being critical.

We discuss the unique qualities that set Squires Loft apart from other steakhouses, focusing on their distinctive flavour profile derived from a proprietary base sauce made with 27 ingredients. 

We also explore operational efficiencies such as their "knifeless kitchen" concept, as well as the flat fee structure for franchisees and site selection.

0:00 Introduction

0:42 Squires Loft origins and its focus on quality steaks for over 30 years

1:20 15 locations currently, with 14 in VIC and 1 in WA, and how franchisees have found the business

2:25 Explanation of the unique flavour developed through meticulous ingredient selection in a Central Kitchen

3:47 The flavour detail with 27 ingredients and the point of difference 

4:59 The ”knifeless kitchen" concept which simplifies operations by using pre-portioned ingredients 

5:58 The model with vertical integration and reducing staff challenges

6:49 The type of people trained to work in the business’ kitchen 

7:44 Having a small kitchen crew with often 3 people needed 

8:58 Proprietary grills used made to specification 

10:54 Breakdown of franchise fee structure highlighting a royalty-free model that supports franchisees 

12:20 Insights into site selection criteria emphasising uniqueness over cookie-cutter approaches in outlet designs 

14:35 Wrap up

CONTACT Squires Loft Franchising! HERE

Podcast Produced by: The Franchise Business HUB

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