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For Payal Shah, franchising is a true calling. A tech-sector veteran turned restaurant powerhouse, Shah has built an empire of over 20 units by combining disciplined operations with a passion for people and community. After growing Wingstop to over 10 locations and operating other brands like Subway and Blaze Pizza, she’s now turning her attention to bakery-café brand&nbsp;<a href="https://ownaparisbaguette.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=paris-baguette-franchise-payal-shah-2729750" target="_blank" rel="nofollow">Paris Baguette*</a>.&nbsp; “After years of experience operating successful fast-casual brands, I was looking for a concept that stood out — something with both strong brand identity and long-term growth potential,” said Shah. “Paris Baguette immediately caught my attention. The bakery café segment is growing rapidly, and Paris Baguette brings something unique to the table: a premium product, elevated design and an experience that blends fast-casual convenience with European-style sophistication.”With more than 16 locations in development across New Jersey, Delaware, Pennsylvania and Florida, Shah is betting big on&nbsp;<a href="https://1851franchise.com/parisbaguette/info">Paris Baguette’s</a> premium positioning — and her own playbook for scaling with excellence.1851 spoke with Shah to learn more about her story and her journey to Paris Baguette franchise ownership.&nbsp;1851 Franchise: Frame your personal story for us. What do you want us to know?Payal Shah:&nbsp;I began my journey in the restaurant industry with Subway, where I quickly gained hands-on experience managing operations, building strong teams and understanding the dynamics of customer service and brand compliance. As a multi-unit Subway owner, I learned the value of consistency, community engagement and disciplined operations.Driven by a desire to grow in the fast-casual space, I transitioned into owning and operating Wingstop locations. Today, I proudly operate over 10 Wingstop restaurants across multiple markets. This growth has been a direct result of strategic site selection, operational excellence and building a strong leadership team that shares my vision. Our stores consistently perform well, thanks to our focus on customer experience, quality and culture.Now, I am preparing for the next chapter — developing 16 or more Paris Baguette locations. I’m deeply excited about this brand’s unique positioning, premium product offering and strong franchisor support. Paris Baguette represents the perfect blend of quality, innovation and community — a combination I strongly believe in. With my experience in scaling brands and building successful store-level execution, I am confident in our ability to establish a thriving footprint for Paris Baguette across new and emerging markets.This journey is about more than growth — it’s about creating memorable dining experiences, building careers and bringing value to every neighborhood we serve.1851: What did you do before franchising, and how did you decide franchising made sense for you?Shah:&nbsp;Before entering the world of franchising, I built a successful career in the technology sector, working for a reputable national pharmacy company. My role involved implementing tech solutions that improved operational efficiency, compliance and customer service within a highly regulated and fast-paced environment. This experience sharpened my problem-solving skills, attention to detail and ability to manage cross-functional teams — skills that would later prove invaluable in the restaurant industry.As I grew in my career, I found myself increasingly drawn to the idea of building something of my own — something tangible, community-driven and rooted in service. Franchising felt like the perfect fit. It offered a structured business model, brand support and room for scalability — while still allowing me to apply my own leadership and operational strengths.Transitioning from technology to restaurant franchising wasn’t an easy decision, but it was a deliberate one. I saw franchising not just as an investment, but as a long-term path to independence, impact and growth. Looking back, it was one of the most rewarding choices I’ve made.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?Shah:&nbsp;Before becoming a franchisee, I viewed franchising primarily as a way to “buy into” a proven business — something relatively straightforward if you followed the playbook. It seemed like an appealing opportunity for someone looking to operate under a recognized brand with built-in support and systems. But I underestimated the level of commitment, strategic thinking and leadership it truly requires.Now, having operated multiple brands and over 10 Wingstop locations — and preparing to develop more than 16 Paris Baguette cafés — I see franchising in a completely different light. It’s not just about running a business; it’s about building a culture, developing people and being deeply involved in every aspect of operations, from site selection to community impact.Franchising offers an incredible path to entrepreneurship, but success doesn’t come automatically. It takes dedication, resilience and a mindset of continuous improvement. When done right, it provides a powerful platform to scale and create real, lasting value — not just for the owner, but for employees, guests and the communities we serve.For those considering franchising: it’s a partnership. You bring the drive and execution, and the brand gives you a foundation. When both are aligned, the potential is limitless.1851:&nbsp;What made you pick this brand? What excites you most about this company?Shah:&nbsp;After years of experience operating successful fast-casual brands, I was looking for a concept that stood out — something with both strong brand identity and long-term growth potential. Paris Baguette immediately caught my attention. The bakery café segment is growing rapidly, and Paris Baguette brings something unique to the table: a premium product, elevated design and an experience that blends fast-casual convenience with European-style sophistication.What excites me most is the brand’s focus on quality and innovation. From fresh-baked goods to beautifully curated cafés, Paris Baguette doesn’t just serve food — it creates moments. That kind of emotional connection with guests is rare in franchising, and it’s something I deeply value as an operator.I also appreciate the company’s strong leadership, clear vision for growth and commitment to supporting franchisees. They understand the importance of scalability, systems and brand consistency — all things I look for in a franchisor.For me, Paris Baguette isn’t just a business opportunity — it’s a chance to build a legacy brand in markets that are craving this kind of concept. I’m genuinely excited to be part of shaping that future.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Shah:&nbsp;My goal is to build a strong, scalable and people-centered organization that delivers exceptional guest experiences while creating long-term value. With every brand I’ve operated — from Subway to Wingstop and now Paris Baguette — my focus has always been on operational excellence, team development and community connection.With Paris Baguette, the opportunity is much larger than opening cafés — it’s about setting the standard for bakery-café experiences in markets where the brand is still emerging. I plan to open at least 16 locations over the next several years, with a focus on high-traffic, affluent trade areas that align with the brand’s premium positioning.But growth for me isn’t just measured in store count. It’s about building great teams, empowering local leaders and maintaining consistency across every unit. I want to create a company culture where employees feel valued and guests feel welcomed every single day.Ultimately, I want to leave a mark in this industry — not just as a multi-unit operator, but as a leader who built sustainable businesses, invested in people and contributed meaningfully to the communities we serve.1851:&nbsp;Is there anything else about your story you want us to know?Shah:&nbsp;My journey into franchising wasn’t traditional — I came from a tech background, not hospitality. But what I’ve learned is that success in this business isn’t about where you start — it’s about how willing you are to learn, adapt and lead with purpose.I’m proud of how far we’ve come — from a few Subway stores to over 10 Wingstops, and now preparing to develop over 16 Paris Baguette locations. But what drives me most isn’t just expansion — it’s creating opportunities. Opportunities for people to grow their careers, for neighborhoods to enjoy something special and for my own family to build a legacy grounded in service and community.Franchising gave me the platform to dream bigger — and I want others to know that with the right mindset, resources and commitment, it can do the same for them. My story is still being written, and I’m excited for what comes next.1851:&nbsp;What advice do you have for other people thinking about becoming franchise owners?Shah:&nbsp;Franchising can be an incredible path to entrepreneurship, but it’s important to go into it with your eyes wide open. My biggest advice is this: Treat it like your own brand, because success isn’t automatic just because there’s a proven system in place. You still need to show up every day, lead your team and drive results.Do your homework. Not every brand is the right fit for every operator. Understand the brand’s vision, talk to existing franchisees, evaluate the support structure and make sure it aligns with your values and long-term goals.Also, be ready to invest in your people. Your team is your biggest asset. The brands that thrive are the ones where the operators build strong cultures, train well and empower their managers to lead.Lastly, be patient. Franchising is not a “get rich quick” path — it’s a long-term investment in growth, stability and community. But if you commit to the process, stay disciplined and surround yourself with the right partners, it can be incredibly rewarding, both personally and professionally. To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://ownaparisbaguette.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=paris-baguette-franchise-payal-shah-2729750" target="_blank" rel="nofollow">https://ownaparisbaguette.com</a> or&nbsp; <a href="https://1851franchise.com/parisbaguette.">https://1851franchise.com/parisbaguette.</a>ABOUT PARIS BAGUETTE:Paris Baguette is a bakery café franchise with more than 4,000 units across the globe. The global brand first franchised in the U.S. in 2015 and has since established over 225 locations in markets across North America, making them one of the premier franchise opportunities in their category. Paris Baguette’s primary mission, executed every day by their expert staff of bakers, cakers and baristas, is to provide guests with a warm, welcoming bakery café experience that creates joy for all. To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://ownaparisbaguette.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=paris-baguette-franchise-payal-shah-2729750" target="_blank" rel="nofollow">https://ownaparisbaguette.com/</a>.

Franchisee spotlight graphic with photo of Payal Shah and Paris Baguette logo

Paris Baguette Franchise: Payal Shah Expands as Multi-Unit Owner in South Jersey, Delaware and Florida

1851 Franchise

With success across Subway, Wingstop and Blaze Pizza, Shah is now bringing Paris Baguette to South Jersey, Delaware and South Florida.

Multi-Brand Franchisee Payal Shah Sets Her Sights on Paris Baguette Growth; Plans to Open 16+ Units

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