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Prior experience not a prerequisite for success at Shingle Inn

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Iconic Australian franchise Shingle Inn is putting passion before prior experience, helping inspired entrepreneurs kickstart a career in the hospitality industry.

The café business has revealed that hospitality experience is not essential for operating a successful outlet. Instead, a passion for people and the ability to adapt to an ever-changing environment have been earmarked as the cornerstones for success.

Shingle Inn Eastland franchisee, Diana Gallagher joined the business after leaving the corporate world behind.

“I was previously an accountant, but managing a store requires more than just business knowledge,” she said.

“Undoubtedly people with great ‘people skills’ and the ability to juggle multiple priorities will be more successful than those who have worked as an employee in someone else’s café before. I interact with a lot of people daily which requires great teamwork and a passion to bring the best service possible to our valuable customers.”

While launching a new business in an unfamiliar industry can be a scary premise, Diana and her husband Damien were assisted throughout their transition by the Shingle Inn national support team.

“Shingle Inn provided all the initial training and continue to provide ongoing support to guide franchisees with no café experience on their journey to success. Being part of a family-based business with a reputation incomparable to other brands is reassuring,” she said.

The six-week training program was the perfect step in bringing the husband and wife team up to speed on the ins and outs of the hospitality industry, and the pair aren’t alone in their journey.

Andrew Bellchambers, second generation owner and co-director said franchisees who come from diverse backgrounds have every chance at success within the Shingle Inn model.

The brand’s training and support systems were first set in place by his parents and have since been further developed by his brother, Peter, and himself as the business has grown.

“The original Shingle Inn, with its wood paneled walls and chandeliers created an unrivalled atmosphere, but it was the quality of the cakes and freshly prepared lunches, I believe, that kept people coming back,” Andrew said.

“Together they created a departure from the world outside to an appropriate custom of doing something special with those you love.”

That’s the sentiment Peter and Andrew say they’re committing to maintaining through the growth of the network.

Shingle Inn launched its franchising model in 2009 and has grown from eight company-owned cafes to 47 franchised cafes throughout South East Queensland, New South Wales, Victoria and WA.

Andrew said the fact Shingle Inn has only ever been owned by two families has ensured the continuity of product, tradition and family culture of the business has survived multiple generations.

“That family culture has been solidified in the business with the introduction of franchisees and their own families who now represent our brand nationally,” he said.

“Our continued growth is a direct result of their passion for the brand and the dedication of our own team, many of whom have worked for Shingle Inn for more than a decade.”

As Shingle Inn approaches its tenth anniversary with plans to expand into South Australia and New Zealand within the next six months.

If you are looking to make a change and become your own boss, Shingle Inn has the experience to make it happen. Visit franchisebusiness.com.au/brands/shingle-inn-cafes/ and make an enquiry today.