And our friends over at Tropical Sun have asked us to feature this video presentation which will teach you all you need to know.
And you can learn more about the Tropical Sun range of foods, spices, herbs and drinks here:- https://tropicalsunfoods.com.
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| CEO and Founder Eddy Massaad |
Because Swiss Butter Embraces Authenticity and Long-Term Brand Value, Rejects Franchising Model
In the fiercely competitive restaurant industry, franchising has traditionally been considered a surefire strategy for rapid expansion and enhanced visibility of brands. But Swiss Butter, a rising star in the culinary world, is defying conventional norms and is striding ahead, forging its own distinctive and unique pathway.
Rather than choosing the franchising option, Swiss Butter is clearly dedicated to establishing a genuine connection with its customers while upholding its core values.
Under the leadership of CEO and Founder Eddy Massaad, Swiss Butter is committed to delivering the true Swiss Butter experience to every single patron. Massaad states: "Our brand ethos is deeply rooted in providing the Swiss Butter experience, which is an experience that places customer happiness above all else."
This unconventional approach sets Swiss Butter apart from all its competitors and drives its decision to forgo the allure of rapid expansion through franchising.
Franchising, while seemingly enticing for swift growth, can inadvertently dilute a brand's vital essence.
Massaad explains his thinking on this: "Franchising, while appealing for rapid expansion, comes with its fair share of pitfalls and problems. One significant issue is the potential dilution of brand quality and standards due to decreased overall control.”
He added: “Discrepancies across outlets can begin to surface, tarnishing the brand that the owners worked so hard to create. Another challenge is franchisees often tend to prioritise short-term profits over the brand owner's long-term vision, which could lead to cost-cutting measures which would tend further compromise the customer experience.”
“Moreover, disputes at the franchisee level can significantly damage the brand’s reputation, eroding customer trust and happiness. Whilst franchising might seem an attractive proposition on the surface, it doesn't always serve the best interests of the brand, aka the customers."
Swiss Butter's decision to forgo franchising reflects a broader shift in focus from immediate profits to the cultivation of long-term brand value. Massaad emphasises, "Whilst the prospect of quick profits and rapid expansion is obviously very tempting, we chose to prioritise the long-term value and authenticity of our brand, as we consider ourselves the guardians of our brand. We don't merely operate; we nurture, protect, and preserve the Swiss Butter experience."
However, Swiss Butter's stance doesn't indicate resistance to growth. Rather, their expansion strategy revolves around controlled, sustainable growth.
Massaad reveals, "Instead of franchising, we occasionally partner at the local level. We handpick partners who align with our brand values and who fully understand our Swiss Butter ethos.”
In an industry where many brands prioritise profits over the customer experience, Swiss Butter stands out with its unwavering commitment to its brand and customers. "As we continue to grow, we promise to remain true to our roots and the beloved Swiss Butter experience our customers know and also cherish."
Swiss Butter's philosophy brings a fresh perspective to an industry where the pursuit of profits often overshadows customer experience.
As Massaad aptly states, "We aren't sprinters; we are marathon runners. We are dedicated to preserving the Swiss Butter experience for the long haul." By eschewing franchising in favour of authenticity and long-term brand value, Swiss Butter is forging its own pathway to success in the restaurant industry.
What is Swiss Butter? "Your friendly neighbourhood steakhouse."
Available for a special limited time, this juicy and very tender British Tomahawk Steak is grass and forage fed and is sure to bring the wow-factor to your summer meal times.
A spokesperson said: "With searches on waitrose.com up 54% compared to last year, we know our customers are ready to bring this exciting steak to their hosting events this summer season, and this particular steak is perfect for those celebrating Father’s Day."
Senior Development Chef at Waitrose, Paul Gamble, says: “Our Tomahawk steak is ideal for hosting this Father’s Day. The easiest way to ensure the steak is cooked exactly the way you like it to be is to use a temperature probe, medium rare should be 52°C, medium 58°C, and medium well 62°C.
"During cooking, I recommend you baste the meat with melted butter or with beef dripping, which adds extra flavour, and when finished cooking always slice the meat against the grain. Serve up with a sprinkle of sea salt, our delicious triple-cooked chips and the rich and buttery bearnaise sauce.”
For a step-by-step guide on cooking our Tomahawk Steak please click here https://www.waitrose.com/ecom/content/inspiration/at-home-with-us/more-stories/how-to-cook-the-perfect-tomahawk-steak
All Waitrose beef is from British farmers
Their cattle get more space, some 30% more than the standard set by food standards regulator Red Tractor.
No growth hormones are used at any stage. And Waitrose promises that will never change. It's all part of their commitment to high standards of animal welfare.
The spokesperson went on to say: "We’ve worked exclusively with many of our farmers for more than 10 years – and in some cases, more than 25 years. This long-term partnership offers our farmers the security they need to invest in sustainable farming practices that help to benefit the environment and encourage local wildlife."