ing to be a bit tough selling salads in Australia, where salads are usually seen as a side dish, but we persevered,” Huber said.  “Now, there’s a big line out the door every day and I constantly have people asking me how they can invest or how they can open one of their own. It was that interest and support that really led us down this path.”  But Greenhouse Asian Salads wasn’t always the business Huber had in mind.  The Sydney-based operation launched in 2015, when Huber found a kinship with former colleague, Lanna Wannawong, who is now his business partner. Her Thai-inspired salads were such a hit at his pizzeria, Kirribilli Kitchens, Huber knew there was potential for growth.  “For fun, Lanna would make us salads and I couldn’t believe how great they were. I realised there was definitely a market for these delicious and healthy salads, and that we needed to get these out to the public,” he said.  “Owning a number of restaurants in the past, I know the challenges that come with running a food operation. There are always dramas with chefs or grease traps or ongoing costs. This business is so easily replicated because you don’t need qualified chefs and many of those challenges are removed.”  While the focus is on fresh, Huber also revealed an ulterior motive behind his venture.  “There are lots of people that want to buy a business but don’t have the money. I wanted to help them, so I regularly went into partnership with people I believed in,” he says.  “They do the work, but I put up the money, the risk and the capital. My purpose is to be a mentor. I don’t want to be retired; I want to watch people grow.”  Huber provides the framework for motivated hospitality entrepreneurs to get started on the right foot.  “I never thought I would be a franchising person; I am a creator, I can’t have limits, but not everyone is like me. Some people don’t know what they’re doing, so you need to give them the concept,” he says. Tealive Tealive is the newest entrant in the busy bubble tea franchise marketplace. And it has signalled its intentions to be flexible and innovative with its latest store, a converted ATM opposite Melbourne’s State Library.  The smallest Tealive location to date, and potentially the smallest QSR in Australia, opened as a cashless quick service restaurant with only two staff members able to work at any one time.  Bryan Loo, founder of Tealive, is excited about the possibilities this new concept store could bring.  “Tealive has many formats and when we saw the opportunity this location offered, we wanted to rise to the challenge and see if such a small space could work. If we can prove this concept successful, it opens the doors for great cost-efficient locations across Australia and internationally,” he says.  Shane Francis, Tealive Australia CEO, says, “We’ve had to be innovative. The reality is as we enter a more cashless society, ATMs are going to need to be repurposed and this creates a huge opportunity if we can make this location work. We’ve had to figure out how to serve customers a quality and timely beverage in a seriously limited space and it is our mission for this site to succeed.”  The Tealive team believes there is room for at least 30 to 40 Tealive sites throughout Australia and New Zealand. Initially the focus is on NSW and Victoria.  The business is backed by Loob Malaysia, a significant food and beverage player in Malaysia which operates numerous brands and is well-resourced to innovate products and services. DannyBoys Sandwich firm DannyBoys has a goal of opening five franchises in Queensland within the next 12 months. The first DannyBoys opened in Kelvin Grove, Brisbane, in April 2011 followed by a second company-owned store in Brendale, Moreton Bay. Since then, the sandwich specialist has seen an increase of customers.  Daniel McKennariey, DannyBoys founder and director, says, “I’m really delighted to launch the DannyBoys franchise in Queensland. Together with DC Strategy, we have developed an excellent franchise business model that reflects on the success of our two established stores.” On the menu are sandwiches, soups and sweet treats.  “I’ve carefully developed each food item with my chef’s hat on and I’m proud to say we have an ever-increasing customer following who are obsessed with our menu,” McKennariey says.  “I’m really looking forward to recruiting new franchise partners who are passionate about quality food like me.”  For McKennariey it has been important to establish excellent business and operations systems to ensure franchisees can operate their own DannyBoys store with efficiency and success.  The brand is taking an exclusive approach to expansion; rather than placing an outlet on every corner, locations will be selected. Yahweh Grocery Not your average corner store, the Yahweh Asian Grocery store business has a distinct point of difference in the franchising sector. Stephen Lim set up the Asian grocery business 10 years ago with a store in Carlton, Victoria. He added a Highpoint shopping centre outlet three years later, and has since sold the original store and opened another outlet at Moonee Ponds Central. “In the last two years we started to look to restructure the business to look into franchising. We noticed there were no Asian groceries operating under the franchise model. It’s always hard to be the first because people do look for well-known brands in franchising.” What the grocery can offer is an upmarket store presentation, complete with timber shelving, distinguishing it from typical independent Asian groceries and attracting a variety of customers. Yahweh may be in Melbourne for the time being, but the plan is to develop interstate as the business progresses. This article was originally published in Inside Franchise Business.