Return on Investment
Every individual franchise is affected by a significant number of variables that impact the profitability of their investment. As a result, we cannot give an accurate indication of what profit you can expect from the operation of your Ferguson Plarre franchise. Once you’ve made an enquiry and we have received your Application Form, we can supply you with Profit and Loss and Business Plan templates you can work with your accountant/financial adviser on in assessing the business.
No Royalty or marketing fees
Ferguson Plarre is your primary supplier. This means you simply purchase the products from us at Wholesale Pricing rates. Other than a small 3% admin levy at this rate we don’t charge you a royalty like most other systems. The reason we can do this is because we are your baker and generate income from the products we sell to you. You keep your full profit margins on cold drinks, coffee, sandwiches and baked goods. You do not have to pay a marketing levy. We fund all national marketing campaigns and brand development from the sale price of our goods to you.
Ordered & Delivered Fresh Daily
Every store receives freshly baked, fully finished products daily, which means no baking or cooking is required in-store. Stores access a simple online ordering system, placing orders each evening, to receive fresh deliveries each morning. A dedicated team of on-staff drivers, using an energy efficient, carbon neutral fleet, deliver all products ready for each day’s trade.
Individual franchisees will typically have an estimated total store build investment of between $250,000 and $350,000 ex GST. Along with this is a one-off Franchise Fee of $55,000 and a Security deposit of $20,000 refundable on exit pending settlement of all arrears.
Your investment covers our training costs, legal documents, shop fit, equipment, opening store promotions and full access to our IP and store operating systems.
Our Product Range
We make our own - it’s important
Why is this important? Well at Ferguson Plarre we’re foodies at heart. You won’t find us buying cakes and savories from bakeries who might also be supplying your local competitor or supermarket, we just think this is plain wrong. We like knowing that Mike is baking the pies (he’s been with us for over 35 years) and that his son works alongside him. We like knowing that Cory (25 years) is mixing the cheesecakes and we like knowing that Lyn (35 years) is decorating your customer’s precious birthday cakes and we think you will too.
Most importantly, the only way we can be sure that the best ingredients are being used is by sourcing them ourselves. Otto Plarre didn’t start this business to have us contract out all the important stuff. It’s a key point of difference that protects your investment and that’s something you can take to the bank.
The latest trends in cakes
At Ferguson Plarre you won’t find yourself limited to the latest cupcake or pie trend or to certain times of the day for vital trade. Our full range bakery model ensures that you can take advantage of any new bakery trends while still relying on your ‘bread and butter’ trade from morning through to lunch and dinner.
Products fit for a Queen
Ferguson Plarre products are made from all Australian, premium quality ingredients using time-tested recipes, some of which have not changed in over 100 years. We use real eggs in our custard tarts, not powder…fresh cream, not mock…we use free-range eggs and our savouries feature hormone-free beef and premium Victorian chicken. Most importantly, customers can taste the difference. Our products have attracted hundreds of awards over the years and as a result of this we’re very proud to have served both the Queen of England and the President of the United States…for real!
Coffee is esspress-ially important
The Ferguson Plarre model is perfectly positioned to take advantage of the fantastic sales & profits generated from coffee, without making it central to our success. Why is this important? To remain relevant and differentiated in a coffee-saturated market, it’s vital that Ferguson Plarre remains a full-range bakery that sells premium espresso coffee and not become a coffee shop that happens to sell cakes. This is important for your investment and ours.
Winning Awards Since 1901
Award Winning Franchising
We are very proud to have been named one of Australia's top food franchises every year since 2017 in the Top Franchise Awards. With top 10 rankings in all categories such as Brand, Expansion, Marketing, Passion, Support & Training you can be sure that you are in safe hands when it comes to your future business.
A Triumph of Training Talent
Ferguson Plarre Training Team have been recognised and awarded for their training excellence at the 2020 LearnX Live Awards. The team have been awarded Gold for the Best Learning Model – Blended.
The LearnX Awards is an annual national event, which attracts a global audience and is run by the LearnX Foundation. The event attracts leading learning and training industry experts and organisations. Winners of awards were announced on Thursday 17th September 2020 at the LearnX Live Virtual Summit & Awards event.
The LearnX Foundation is non-profit organisation ‘that supports and promote advancements in workforce learning.’ Their undertaking ‘is to amplify the impact of learning and performance through a shared learning experience’
Steve Plarre - Australia's Top Franchise Executive!
Steve Plarre, CEO of Victorian-based Ferguson Plarre Bakehouses, has taken out the number one spot. A franchise juggernaut who has introduced a high performers group for franchisees, Plarre has led the fourth-generation family business into the digital age.
Described by judges as “an inspiring leader that shows patience, endurance and drive” Plarre achieved results across the six categories on which executive submissions were evaluated: leadership, best practice, innovation, franchise citizenship, promoting positive franchising and personal development.
Judges commented “His passion and enthusiasm for his company and franchising is evident; he has an impressive and relentless dedication to personal professional development.”