To fine-dining establishments
My background was in the restaurant industry, which provided me with a strong work ethic and unique perspective. In 2002, people in Los Angeles were starting to look for healthy choices on-the-go, so I looked into franchises with the healthiest options and Subway was a no-brainer. I got involved with Baskin-Robbins initially because it was an affordable addition to my portfolio with a strong ROI and a well-known brand with a rich heritage in the ice cream industry.
What were you doing before you became a franchise owner?
I worked in all different types of restaurants within the industry; everything from working for Denny’s and Coco’s to fine-dining establishments.
Why did you choose this particular franchise?
I had a relationship with a Baskin-Robbins franchisee who owned a store in the same shopping center as one of my Subway Restaurants. She approached me with an attractive opportunity, so I bought three ice cream shops from her. I was already a multi-unit owner and understood the franchising business model and infrastructure, so I saw Baskin-Robbins as a great opportunity to open restaurants in the ice cream and frozen treats space.