Convert a Cafe

Join other cafe & patisserie owners that have successfully converted their existing stores across to the 80+ stores in the Ferguson Plarre Bakehouses group. Our most recent partner converted from another well known brand and increased his sales by over 75% and grew his coffee turnover by over 40%.

We work hard on our relationships

Our longest standing franchisees have been with us for over 20 years. We’ve been ranked the #1 food franchise in the Topfranchise Awards not once but twice. Every 6 months our store partners complete an anonymous survey conducted by an independent research house that rates us across over 40 areas – from marketing to support and trust.

Over a century ago, the people who stood behind the counters at Plarre’s Cakes were the first generation of the current family who still own this business (Steve, Mike and Ralph Plarre). Now, the people who stand behind the counters are our franchisees. Retail food is a tough gig so we recognise the importance of support and relationship.

If you’re tired of being in business by yourself or without the support you deserve, please consider joining Ferguson Plarre.

Brand recognition & loyalty

With ever-increasing competition in the café and retail food market, there has never been a more important time to have an established, well-recognised and well-respected brand behind you.

Ferguson Plarre Bakehouses has a history in the retail bakery-café market that spans over 117 years. We’ve even served the Queen of England and the President of the United States! Our brand has a very deep history and commands generations of loyal customers and excellent brand awareness.

We bake our own

We bake all of our own cake & savouries in-house and you will never find a Ferguson Plarre cake being sold outside of the Ferguson Plarre brand. This is in stark contrast to the wholesale products found in most cafes that look identical from one store to the next.

At Ferguson Plarre we are always developing new products to stay on top of all the trends – from Unicorn & Pinata Cakes to the latest donut craze. We have won hundreds of awards for our products and they are all baked under the keen eye of 3rd generation pastrycook Michael Plarre.

Training & Support

Baking the cakes is only one part of the Ferguson Plarre model. Equally important are service standards and consistently outstanding coffee. At Ferguson Plarre we offer you a dedicated Business Support Manager who assists you with everything from our 10Star Excellence Program to promotions, staffing, rostering & more.

You will also have access to our training services which are all provided at no extra charge after you join the family. Our training team consists of 5 experienced team members that can train you in everything from taking an order for a $500 celebration cake to our G.U.E.S.T. service standards and of course we will train you and your team how to be a fully qualified barista. We provide you with access to our online Learning Management System (Get Smart) which you can use to train as many staff members as you want at no extra cost.

Location Requirements

  • Kiosk: at least 25m2 with same area for licensed seating. Coolroom of 6m2 in storage area of 10m2. Pie warmer and refrigerated display.
  • In-Line: at least 55m2 with internal & external seating for 35. Equipment as above.
  • Café/High St: 80 – 120m2. Equipment as above.

Franchisee Requirements

  • A passion for great food and great service
  • The desire & ability to learn new skills and new habits
  • An appreciation that our business will be different to yours
  • 100% commitment to complete our full Training Program (4 wks)
  • A natural focus on customers and community involvement
  • A passion for Ferguson Plarre products

Conversion costs

  • Costs will vary and require a site inspection prior to any estimation