Here’s How Much It Costs To Open A Barcelos Franchise In South Africa

Here’s How Much It Costs To Open A Barcelos Franchise In South Africa. Opening any franchise, although it is a safe way of doing business, takes a lot of energy and endurance and has many pros, cons, and obstacles. Franchisees need to make sure that they make an informed decision and consider which type of franchise would be suitable for them.

For instance, if they want to join Barcelos in the food industry, they should be willing to work long hours, have good inter-personal relationships and they should know whether running a Barcelos outlet will suit their finances, energy and character. Depending on the branch size and location, a new Barcelos branch requires a total investment of between R950, 000 and R1.4 million. Franchisees are also expected to pay 8% of net turnover towards marketing and royalty fees.

As with any journey that starts out with one small step, Barcelos opened its first store in Pretoria, South Africa in 1993. Using recipes mastered by the Portuguese hundreds of years ago, its flame-grilled flavors became so popular that the company decided to franchise the business in 1998.  Since then it has opened outlets in 19 countries including South Africa, Lesotho, Botswana, Namibia, Ghana, Nigeria, Sudan, Canada, United Kingdom, Dubai, Mauritius, Maldives, Pakistan, India, Egypt, Saudi Arabia and growing.

With its fame and flavour rooted firmly in tradition, authentic recipes and friendly service, Barcelos is a forward-thinking company, seeking to grow and establish its brand globally and its ability to satisfy various cultures and tastes is evidence that it has mastered the recipe for success and growth. Barcelos is a business that has been able to garner success throughout the years it has been in existence due to their business model. This has been able to help the company to branch out into franchising as people will now be interested in investing in the company’s franchise because of the success and credibility it has gained.

By Thomas Chiothamisi

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