Franchisee Success: How Dean Kessel Became Successful with Famous Toastery

Dean Kessel, the second franchisee of better breakfast concept Famous Toastery, reflects on what success looks like as he nears his one-year anniversary at the end of September.

“Literally, right out of the gate, I realized this was going to be a successful venture,” said Kessel. “From the beginning, we were doing the business that I didn’t expect to see for six months. It just continued to increase and was a thriving business from the start.”

To be successful with Famous Toastery, Kessel notes that consistency is the key. Between offering impeccable customer service and a consistent product, people will continue to come back for that same experience and taste. “If you don’t hit the mark, they’re not coming back.”

Expecting to break even in six months, Kessel and his wife were surprised to see the business paying for itself in half the time. Naturally, they’re signing on for even more restaurants.

“There’s really no reason not to do more,” said Kessel. “It’s a great opportunity to be a part of a franchise that is growing, to be an early adopter, and to take advantage of the marketplace. Once I found something to be successful at, I just wanted to repeat it and make my business grow.”

One of Kessel’s favorite parts about being a Famous Toastery franchisee is his ability to tap into the co-founders, Robert Maynard and Brian Burchill, who are heavily involved in the day-to-day at corporate stores and the corporate operations.

The duo was a central reason Kessel invested in the first place, commenting that they made the transition into ownership easy and created a sustainable and repeatable model—not to mention the fact that they’re great guys. If executed properly, success can hit early, like it did for Kessel, under Burchill and Maynard’s tutelage.

“Everyone tries new restaurants, but the critical factor is getting them to come back,” said Kessel. “I consider our high level of consistency the hallmark of our success, with people wanting to come back to see us. We have a regular base that dines with us three, four, five times a week, and seeing these happy customers coming back through the doors and bringing their friends with them is the ultimate success.”