Hit it off with Funk Coffee + Food

Funk Coffee + Food is a place for a wide range of fantastic food options. They only source fresh, local produce from South Australian farmers. A lively and exciting menu with delectable seasonal specialties has been developed. In this interview with Arthur Damaskos, Managing Director & Founder – Funk Coffee + Food lets find out what has made the brand stand out from its competitors and how they plan to expand exponentially.

1. How did you enter the franchise business?

Opened Funk Coffee + Food in 2005.
After opening a further 3 stores over the next 3 years and seeing success in the brand decided to start franchising in 2009.

2. Where and how did the idea of your concept come from?

Family background in hospitality expanded to a passion for good coffee and fresh food. Focus on providing great quality and service at an affordable price.

3. What inspired the brand name?

Walking through Florence on a holiday with my wife, I’m not exactly sure what inspired me but I turned to her and said that if we open a café it will be called FUNK.

4. What is the story behind the brand’s logo?

Worked closely with our designer to produce a logo that stands out and hits the mark with what we offer.
COFFEE + FOOD + FRESH + FUN

5. What makes your brand different from your competitors?

The main difference is cliche’ but quality and freshness.
We look to source the best quality coffee beans and fresh local food ingredients. All our food is made onsite, fresh daily. Australia is well known for it’s quality coffee and all day breakfast/food offerings. Looking to bring that Ausie cafe culture to the world.

6. What are the essential qualities that you look for in a franchisee?

We like to see passion and a strong work ethic mixed with a good business acumen and the vision to drive the brand forward. Basically, good people with good ethics.

7. How long does it take, on average, for your franchisee to realize their investment?

The return on investment depends on so many variants so it is difficult to put a number on it. It will largely depend on where a store is opened, foot traffic, fixed operating costs and a host of other factors which all vary from country to country.

8. What was the major challenge you faced in your career and how did you overcome it?

In franchising there will always be challenges and issues that arise. Some of those include franchisees, staff, suppliers and let’s not forget the pandemic over the last few years we have all endured. My way of overcoming all business challenges is to remain calm and focus on the job at hand whatever that may be to try and determine the best solution possible.

8.1 What is your best achievement?

My Family.
Proud Husband and Dad.
Business and professional achievements are great however I have always tried to maintain a balanced work/life lifestyle that has worked well for me.

9. How does your business day start?

5am and still do the rounds to ensure everything is good to go at FUNK.
Then I go back home and take the dogs for a walk, have some breakfast & coffee after which I head in to the office for the day.

10. What was your best moment throughout your franchise career?

It is really rewarding over the years to have seen so many people believe in us and our brand and take the plunge to be a significant part of the Funk Family and become franchisees.

11. Where do you see your brand in the next 5 years?

Growth of Funk Coffee + Food all over the world.
I truly believe that with like minded people we can help grow this brand worldwide.

12. Any tips you want to impart to our readers who want to be in the franchise industry?

Buying into a concept with proven systems is great however franchising is about partnerships and working closely as a team to ensure success at every level.

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