San Churro Franchise Business for Sale in Redbank, QLD 4301

San Churro was founded in 2006 by Giro Maurici and Kelly, inspired by the churros Maurici tasted in Spain. The company has grown significantly since its first store opened in Fitzroy, Melbourne. By 2012, San Churro had expanded to 30 stores with a $30 million turnover. As of 2016, the franchise had 51 stores and over 1,200 staff. Currently, San Churro operates over 50 stores across Australia, with an annual revenue of $653.7 million. The company is known for replicating the traditional Spanish chocolateria experience, offering hand-crafted churros with high-quality chocolate. Since 2010, San Churro has been committed to using Fairtrade certified coffee and tea.

• Churros (traditional Spanish doughnuts)
• Hot and cold chocolate drinks
• Coffee and other beverages
• Ice cream and gelato
• Cakes and other desserts

San Churro primarily targets young adults and families looking for indulgent dessert experiences. The dessert café industry has seen growth in recent years, with increasing consumer interest in unique and Instagram-worthy treats. San Churro has adapted to market trends by offering over 40 vegan-friendly options across their menu, catering to the growing demand for plant-based alternatives.

• Royalty fee: 6% of Gross Revenue
• National Advertising & Development Fund: 3% of Gross Revenue

San Churro offers comprehensive training and support to its franchisees, including:

• 6-week Induction course for Franchise Partners covering churro making and business management
• Support Office assistance in staff recruitment and initial training
• Ongoing support in training, operations, marketing, finance, and IT
• Regular store visits by Business Development Managers
• Franchise Development team aid in location selection and lease negotiations
• Access to Support Office teams including Finance, Product, Marketing, IT, Learning & Development, HR, and Operations

A typical day for a San Churro franchisee might include:

• Opening the store and ensuring all equipment is operational
• Overseeing food preparation and quality control
• Managing staff rosters and training
• Engaging with customers and ensuring high levels of service
• Monitoring inventory and placing orders as needed
• Reviewing daily sales figures and financial performance
• Implementing local marketing initiatives
• Closing the store and preparing for the next day

Franchisees should be prepared for hands-on involvement in daily operations, particularly in the early stages of the business.

Staffing needs may vary depending on the location and size of the franchise, but typically include:

• Store manager
• Shift supervisors
• Front-of-house staff
• Kitchen staff

San Churro franchises are typically located in:

The ideal store size is 60 – 175sqm with prominent signage and outdoor seating. The new Clásico format targets smaller locations of 60-90 sqm. The design and build process typically takes 12 – 18 weeks after site selection.

• Shopping centres
• High-street locations
• Entertainment precincts
• Strips and smaller precincts (for the new Clásico format)
• Airports (for the new Clásico format)

Territory exclusivity may be offered, but details should be confirmed with the franchisor.

San Churro offers preferred lending status with ANZ and CFI. Financing options may include savings, borrowing against personal assets, borrowing against plant equipment, cash from sale of existing business or property, or borrowing against the new business. For the most up-to-date information about financing options for a San Churro franchise, it is recommended that you reach out to San Churro using the "Send Enquiry" function on Hattch.

• Strong business acumen
• Passion for customer service
• Leadership and team management skills
• Financial capability to invest
• Previous business or management experience (preferred but not always required)

• Specialisation in Spanish-inspired desserts, particularly churros
• High-quality, ethically sourced chocolate
• Unique and indulgent menu offerings
• Strong brand recognition in the Australian market

• Competition in the dessert café market
• Seasonal fluctuations in demand
• Rising costs of ingredients and labour
• Changing consumer preferences and dietary trends
• Economic factors affecting discretionary spending