Henrik Jespersen – Leicester West

A profitable business that “doesn’t really feel like work”

Really Awesome Coffee

In the UK
  Business Type:
  Minimum Investment:
  Training Provided:
  Part time:

Find out why franchisee Hendrik decided to join the Really Awesome Coffee team!

Really Awesome Coffee franchise

Tell us a bit about yourself and what you were doing prior to buying a franchise business?

I have spent the past 30 years in the hotel industry, manag-ing hotels throughout the UK but mainly in the Midlands. For the past 6 years I have also been in charge of purchasing for a small group of Hotels whilst managing properties for them in the absence of a manager.

Why did you go down the franchise route? What made you choose the coffee industry? And why Really Awesome Coffee?

For the past 10 years I have found myself progressively chained to a desk, writing reports, compiling budgets & forecasts and not doing the things I enjoy most…… looking after people.

For a number of years I have thought about working for myself by myself ( no staff ) and have looked at a number of franchise opportunities. My main reason for looking at s franchise has always been about branding and a proven business model. Having spent many years with Holiday Inns and McDonald’s during my early career, I understand the value and power of a good brand.

Over the past 4 years I have looked at a number of Fran-chises but never really felt comfortable with the ones I saw. I came across Really Awesome Coffee at the NEC in February and was initially drawn by the Awesome Van. After spending some time talking with Lynne and Kevin, I knew that I could work with this team. Everyone I have encountered within the group seem really genuine and passionate about the brand.

The whole process of starting up was open and honest. A real pleasure to work with.

How was the training and support that you received initially and ongoing?

My Franchise Support Manager is Laura and I cannot praise her enough. Although I have had coffee training within Ho-tels, my Barista training with Laura was still informative and a lot of fun. The assistance Laura (and David) gave me during my launch was excellent and really gave my customers a great impression. My follow ups with Laura has also been very productive and helped me develop my round.

What is a typical day for you as a franchisee?

I am up at 6am and spend my 1st hour having breakfast before I start my working day at 7am. From 7am till 8am I get the Van ready for the day and deal with any deliveries received over night. I also look at any orders I need to place. At 8am I leave the house and collect my milk and ice before arriving at my 1st stop at 8:25. From then on I visit my 28 sites and finally finish at 3.15pm. I get home at around 3:45pm and crack on cleaning down the Van and equipment and re-stock for the following day. When this is done I do my cash-ing up, pay any bills and keep my Xero accounts system up to date. I am usually done by 6:30pm, when I take a shower, change and then walk down to the Lion for a pint.

Has becoming a franchisee changed your life, if so how?

Definitely. I have far less stress, every day passes by so quickly and each stop is like a new beginning. I see my family daily and am happy every day. I’ve also lost a few pounds.

What are your new customers like?

They are great. I already know many by name and what they like to drink. I like to think that I am a welcome distraction to their day.

What is the most invaluable piece of advice you could give someone looking to buy their first franchise?

The first step is the hardest but if you are in an unhappy place nd want to make a change then you should take the leap, but it is very hard work and you need to be ready for that.

In your opinion, what makes a successful franchisee?

Don’t expect to make any money straight away. Give your business time to develop and listen to the advice you get from the Franchisor.

What are your plans for the future with your business?

I have huge potential to grow in my territory. I would like to grow my business to the point where I could take on additional vans and staff in my area.

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