PRANAV SHAH
QUESADA FRANCHISEE
It’s what’s inside that counts.
FRANCHISEES TALK ABOUT WHAT MAKES QUESADA A SUCCESS
What makes Quesada such a success story? We asked Quesada franchisees and area
developers to explain how they’ve achieved their success.
“I can attribute my success to the clarity I gained from the Quesada training seminar”, says
Pranav Shah, Quesada franchisee in St. Catharine’s, Ontario. “I realized it was up to me to get
out into the community and build my business through a series of small steps.“
Pranav understands the importance of getting involved in his community. He has assisted with
local charities including cancer research and helped a local resident who was seriously injured
in an auto accident. Not only is he giving back to the community, but he is building a positive
reputation for his business and strong relationships with his customers.
“My main focus in the restaurant is customer service. I train my staff to pay attention to regular
customers and get to know not only their name but also their favourite burrito. Using each
customer’s name is very important. This personal attention brings them back regularly and
frequently – often with their families.”
Pranav feels it is important not to scrimp on the promotion of his restaurant. It’s an investment
that will ultimately pay dividends. “Recently I suggested Quesada as a catering solution for
a baby shower,” says Pranav. “I gave the customer a money back guarantee: unless he was
completely satisfied with the results, he wouldn’t have to pay. I was confident in our product,
and in the end the customer gladly paid for the catering.”
With a young brand such as Quesada, Pranav understands the importance of communicating
the qualities that make Quesada unique. He will explain to customers how the salsas and
guacamole are prepared fresh each day in the restaurant. His staff roasts tomatoes and
peppers during the busy lunch period so that customers can see them doing it.
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Other franchisees also credit ongoing business success to the product quality. “People
have become more adventurous about food, but are sticking with healthy choices,” says
Swapan Randhawa, a franchisee in Brockville, Ont. “They have responded really well to our
food. They are amazed by the choices we offer and our fresh made salsa and guacamole.”
“Most people expect fast food to be pre-packaged and frozen,” says Stephane Charbonneau,
area developer for Eastern and Northern Ontario. “This is comfort food cooked in a small
kitchen using natural ingredients. The days of unhealthy, grease laden offerings are
numbered.”
“We are with the right brand at
the right time.”
GARY GANDHI, QUESADA FRANCHISEE
Other franchisees share similar experiences.
“Steve (Gill, Quesada founder) was personally serving soft drinks to customers standing in line
during my store’s grand opening,” says Jigar Patel, a franchisee in Oakville, Ont. “The area
developer was also there to provide support.”
“The company was there for me when I took over my location,” says Tony Ruberto, a franchisee
in Mississauga, Ont., who intends to open more Quesada restaurants in the future. “The
training was comprehensive and didn’t end with the preopening phase. The support materials
online are really helpful for when I want to train my staff.”
“We are with the right brand at the right time,” says Gary Gandhi, co-franchisee with Nick
Pandya in Vaughan, Ont., “and as we open more and more stores, the brand will gain broader
recognition.”
This article contains excerpts from a recent cover story in Canadian Business Franchise Magazine.
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QUESADA FRANCHISE AT QUESADA.CA/FRANCHISING