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Business View Australia - March-April 2016 143
HISING
a neat way of connecting the brand
with the consumer.
A typical store variety would be 30
square metres of floor space, with
seven or eight staff working at one
time.
Built into the feel good message
too, are economically sustainable
practices. Some examples include the
use of recycled timber, eco-friendly
lighting, and using free range eggs
and chicken. Their ongoing work with
different partners has allowed them
to produce the same quality in a more
cost efficient manner. Interest in the
brand has arisen all over the world,
with many enquiries directed to Mills
about whether a Wasabi Warriors
store could be opened in their country.
“I don’t normally chase international
business. We very much focus on
Australia and our own backyard, but
we’ve had quite a lot of international
interest in Wasabi Warriors, so we are
now open in the Philippines and Hong
Kong and have an agreement in the
Middle East with Wasabi Warriors.
With Hong Kong and the Philippines
we got a great response to the ‘eat
good, do good, feel good’ philosophy.
People are really responding well to
that, so that’s been very fulfilling,”
says Mills.
The growth of the business goes
beyond the traditional franchising
model. The frustration of not being
able to provide sushi outside a
traditional retail outlet, led Mills to