Maxi’s operational franchise model helps employee rise through the ranks

Maxi’s has proven that it is a company that can offer aspiring business people the opportunity to gain real and sustainable career advancement, following 35-year old Jane Tladi’s rise up the ranks at the franchise.

Tladi began her career at Maxi’s in December 1995 as a scullery washer and helped with deliveries for take-always. Subsequently she has progressed to the position of a training manager whereby she is helping new franchisees to understand and buy into the Maxi’s brand and business philosophy.

She notes that being employed at Maxi’s has afforded her career opportunities that she wouldn’t have had otherwise.

“I was fortunate to be able to get a job at Maxi’s after completing Matric, as I didn’t have many career options owing to the fact that I lacked the financial resources to study long term. Maxi’s enabled me to develop my skills and advance in my career, which might not have been possible had they not employed me.

“Being employed at Maxi’s has also helped me to develop in a personal capacity, which made me realise that I should strive to serve as a role model in both my work place and my own community.”

When she is not working hard in training new Maxi’s franchisee to live up to the company’s reputation of being one of the top quick service sit-down restaurants in South Africa, Tladi enjoys spending time with her partner Solly Motukisi and daughter, Otlotleng. She is also currently furthering her management skills through a customer service management course with the University of South Africa (Unisa).

Maxi’s is rapidly becoming the number one family restaurant nationwide, with 66 trendy quick-services sit down restaurants in operation across all nine provinces in South Africa. It creates a unique and memorable customer experience by serving a wide range of freshly prepared and affordable meals, and providing outstanding service in a friendly and welcoming atmosphere.

Greg Binstead, Managing Executive of Maxi’s concludes that Tladi’s career ascent demonstrates that Maxi’s business is people-focused and that the company understands the importance of driving customer relationships and value, while simultaneously developing and encouraging internal growth.

“We are proud and thrilled of Jane’s notable career developments, and this success can be largely attributed to the hard work, dedication, professionalism and commitment to excellence that she has displayed during her employment.

“Her achievements are also indicative that Maxi’s business model is an ideal one for people starting out in the working world, and that we provide an ideal platform for ambitious and talented individuals to develop and grow their careers within the company. Moving forward, we will continue to maintain this winning recipe, and empower others to achieve similar results.”

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Maxi’s people-centric business franchise model drives employee development

Hard work, dedication and professionalism is rewarded at Maxi’s; just ask Gairoonisha Ishmail – better known to her family of regulars as Nisha. The widowed mother of two who began her career at Maxi’s in 1986 is now manager with the trendy family restaurant chain.

Customers at Maxi’s in Alberton are greeted by Ishmail’s welcoming smile, whether it’s for the breakfast rush or family dinners and get-togethers.  “t Maxxsha. owner of her own restaurant.he trendy fast growig I don’t have much of a social life because I am at the restaurant all the time,” the dedicated manager explains. “I don’t have to, I just love what I do,” she adds without apology.

Ishmail’s dedication stems partly from tragedy. When she lost her husband six years ago she needed to provide for her family – her sons Riyaan and Yasseen.  “I had to embrace my life. I could not wish to be someone else as I had children and a career to nurture. Working here at Maxi’s is a rewarding challenge, and it allows me to provide for my children, and that helps fulfill me as a mother.”

When asked what is it about her restaurant that makes customers want to linger over that cup of coffee, or her team want to work even harder, she responds happily: “A hardworking scullery means dishes for a happy kitchen, and a delighted kitchen means a happy waiter, which translates to satisfied customers.

“I believe that team work and a positive attitude is everything, and that by supporting each other, we also learn from one another,” continues the manager with 33 years of restaurant experience.

Ishmail trained to be a manager under Johan Coetzee, the founding owner, in Menlyn before moving to Alberton. She looks back and says the risk of joining a new company has never crossed her mind. “I have been a cleaner, a cashier and a supervisor. I wanted a challenge that would make use of all those skills and add to them. I’m a better person and manager because I learnt from the ground up. I was encouraged to test myself and have been rewarded.”

In her years with Maxi’s Ishmail has learnt much and seen changes as the chain has become the fastest growing family restaurant in the country. She feels the group’s success is as much hers and puts it down to the lessons she has learnt.

Greg Binstead, General Manager of Maxi’s, concludes that it is special people like Ishmael that is the secret ingredient to the group’s success.

“As a people-focused company we believe in building relationships by identifying and nurturing talent from the inside. As our employees understand and believe in this ethos, they spread a message of care and respect to our customers, which ensures repeat business and sustained growth for the franchisee and the organization as a whole.”

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Franchisor strategy: a proposed model and empirical test of franchise versus company ownership.: An article from: Journal of Small Business Management

This digital document is an article from Journal of Small Business Management, published by International Council of Small Business on April 1, 1994. The length of the article is 6083 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The agency and risk spreading theories of franchising provide perspectives which can be utilized to create a comprehensive model of franchisor strategy. Analysis of data gathered from a survey of franchisors yielded empirical support for hypotheses generated based on both models, while little support was obtained for hypotheses grounded on the resource scarcity theory. Larger companies were found to make more use of franchising rather than company ownership in achieving their expansion goals, while older fimrs used franchising less. Recent growth did not significantly affect franchisor decisions.

Citation Details
Title: Franchisor strategy: a proposed model and empirical test of franchise versus company ownership.
Author: James G. Combs
Publication: Journal of Small Business Management (Refereed)
Date: April 1, 1994
Publisher: International Council of Small Business
Volume: v32 Issue: n2 Page: p37(12)

Distributed by Thomson Gale

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