RFG is a firm believer in training and education, and our training facilities and training support programs are testimony to this. All of our franchisees must satisfactorily complete training programs conducted in-field and at our Training Academy, which is licensed under the Food Act 2006 and meets the highest standards of Food Safety and compliance. All RFG Trainers hold a nationally accredited qualification in Training and Assessment and are committed to ensuring positive training outcomes. It is important that all franchisees commencing a career in franchising with RFG be provided with a holistic approach to understanding franchising, and a best practice training solution from leading Learning and Development professionals. Our blended training program (ranging from 5 – 8 weeks) combines skills and knowledge and in-store training to assess capability. From ordering their first round of stock to their first week of trade, we’re with them every step of the way.
Key to maintaining relevance in an increasingly competitive market is ensuring our brands maintain menus that are on trend and meet consumer needs. Product Innovation is therefore a key part of our DNA. We seek to couple food science and nutrition with consumer and business intelligence, together with many years’ retail food experience, to create relevant, leading food products that satisfy our customers’ needs.
All Franchisors in Australia must, by law, adhere to the Franchising Code of Conduct as part of the franchise recruitment process (when someone is purchasing a franchise). The ‘Code’ is designed to regulate the ongoing relationship between the franchisee and franchisor, and is regulated by the ACCC (Australian Competition and Consumer Commission). On average, the timeline to acquire an RFG franchise will take approximately three months to complete. During this period, applications are reviewed by our internal Brand Management, Legal, Finance, Sales and Leasing, and Learning and Development departments. For more information please call 1800 441 312.