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Here’s How Much It Costs To Open A FishAways Restaurant In South Africa

Here’s How Much It Costs To Open A FishAways Restaurant In South Africa. FishAways is one of the fastest growing, quick service brands in South Africa and part of the Famous Brands Limited group. The brand is backed by active advertising and brand development, as well as the sterling track record of the Famous Brands group, which also owns Steers, Debonairs Pizza, Wimpy, Tasha’s, Mugg&Bean, Turn ‘n Tender, Milky Lane and many more.

The company requires the franchisee to pay establishment costs which can amount to R850 000 and it also requires 40% unencumbered cash. Franchisees are also expected to pay an initial franchise fee of R55, 000. Once an applicant has been granted and guaranteed a franchise, the company will assign them a business banker to run process theirapplication. The businessbanker will also assist the applicant with applying for financing and any other general enquiries they may have about the financing side of the business deal.

The FishAways network has expanded to more than 80 restaurants nationally. It is the home of ‘Flippin’ Good Fish’ – a quick service concept that offers superior tasting and nutritious fish and seafood at good value for money. In the highly competitive quick service restaurant environment, FishAways has emerged as an exciting, dynamic brand and has successfully maintained its focus on offering only the finest in fish and seafood meals.

The fast food or quick service restaurant industry is very big throughout the world, this is because these businesses createconvenience for customers that do not have the time or luxury of cooking their own meals. Most people who are working in towns or shopping malls tend to rely on these restaurants for food as they do not have the means of preparing their own food while at work. Investing in a quick services restaurant such as FishAways gives the franchisee an opportunity of becoming an entrepreneur without having to start a new company that is not known from the ground.

By Thomas Chiothamisi

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