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Dean Kessel, the second franchisee of better breakfast concept <a href="http://ownatoastery.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchisee-success-how-dean-kessel-became-successful-with-famous-toastery-2218" target="_blank" rel="nofollow" target="_blank">Famous Toastery</a>, reflects on what success looks like as he nears his one-year anniversary at the end of September. &#8220;Literally, right out of the gate, I realized this was going to be a successful venture,&#8221; said Kessel. &#8220;From the beginning, we were doing the business that I didn&#8217;t expect to see for six months. It just continued to increase and was a thriving business from the start.&#8221; 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. &#8220;If you don&#8217;t hit the mark, they&#8217;re not coming back.&#8221; 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&#8217;re signing on for even more restaurants. &#8220;There&#8217;s really no reason not to do more,&#8221; said Kessel. &#8220;It&#8217;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.&#8221; One of Kessel&#8217;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&#8212;not to mention the fact that they&#8217;re great guys. If executed properly, success can hit early, like it did for Kessel, under Burchill and Maynard&#8217;s tutelage. &#8220;Everyone tries new restaurants, but the critical factor is getting them to come back,&#8221; said Kessel. &#8220;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.&#8221;

1851 Franchise

The better breakfast concept continues to exceed expectations of both customers and franchisees.

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