With 15 Locations Built Over 30 Years, Squires Loft Could Well Be Considered A Bit Of A ‘Hidden Gem’ With It’s Unmatched Attention To Detail In Flavour And Grilling Steaks, Ribs, Chicken And More Across Its One Of A Kind Locations.
Episode Timeline
- 0:00 – Introduction
- 0:42 – Squire’s Loft origins and its focus on quality steaks for over 30 years
- 1:20 – 15 locations across VIC and WA and how franchisees have found the business
- 2:25 – Unique flavour developed through meticulous ingredient selection in a Central Kitchen
- 3:47 – Signature flavour detail with 27 ingredients as a key point of difference
- 4:59 – “Knifeless kitchen” concept simplifying operations with pre-portioned ingredients
- 5:58 – Vertical integration model that reduces staffing challenges
- 6:49 – The type of people trained to work in the Squire’s Loft kitchen
- 7:44 – Small kitchen crew setup often requiring only three people
- 8:58 – Proprietary grills designed and made to specification
- 10:54 – Franchise fee structure highlighting a royalty-free model supporting franchisees
- 12:20 – Site selection criteria focusing on uniqueness over cookie-cutter designs
- 14:35 – Wrap up
We spoke with Alec Plexus, General Manager & Operations Manager, and Jeff Leipnik, Franchisor on the brand and franchise business model.
Squires Loft has its own dedicated manufacturing facility to provide a controlled, high level of quality product for all locations, with production built around a focus of flavour being critical.
We discuss the unique qualities that set Squires Loft apart from other steakhouses, focusing on their distinctive flavour profile derived from a proprietary base sauce made with 27 ingredients.
We also explore operational efficiencies such as their “knifeless kitchen” concept, as well as the flat fee structure for franchisees and site selection.
You can contact Squires Loft Franchising here: Squires Loft ‘The Steak Specialists’
