That is the deal according to Jonathan Payne, who is making it easier for franchise partners to grow their own “coffee empire” faster with this innovative approach.

Xpresso Mobile Café franchisees are making money. In January 2016, John Kay, a Logan, Queensland- based franchisee, is starting his second business. It will be the first time for the mobile coffee van franchise (and John) and is only the start of things to come. Managing Director, Jonathan Payne, says it is testament to two factors. 

The first one is “The system works. If you are not making money, you will not get a second van. We assist franchisees to get into their second van at cost and we have a finance solution to get them onto the road.”

The second is an entrepreneurial spirit. “This franchisee looks at the bigger picture and he is robust. We are in a relationship where we support each other — that is what the franchisor/franchisee relationship is all about.”

Territory

Franchisees within the Xpresso Mobile Café network can operate their second van anywhere within their territory. This premium mobile coffee franchise prides itself on giving large territories enough for franchise partners to support an additional two to three vans, if they choose. “It is all about assisting each other to succeed. Everyone has the ability to do it. It is up to them. We do not push them,” Mr. Payne explains. In a competitive coffee landscape, he believes this point of difference is crucial.

“Our competitors pigeon hole them into small areas, whereas we genuinely want people to succeed,” adds Payne. With Logan being an area of commercial and light industrial businesses, there is a need for employees to be served high-end coffee and cold lunch products — “the morning solution and lunch solution”.  The food offering is popular and an area the business is starting to place a focus on. Their exclusive partnership with Di Bella coffee has given them another edge, actively promoting a philosophy of “Crop to Cup”.

Community

This ethos focuses on supporting communities who are the source of the coffee products, as “sustainability is a huge part of who we are”. The green buying program not only improves the quality of the green beans but also creates value for franchisees.

“We also use biocups, so all our cups are compostable,” says Payne. He says 99% of cups have plastic component around them and are not biodegradable. With the vans fully equipped to deliver the produce, Payne jokes the fit-out is worth more than the van itself. However, it is level of detail that is meeting their client’s expectations for great coffee and service.