Hospitality

Chef
Roger

I have operated a Hire A Hubby franchise since October 2004. My previous occupation was as a chef for 18 years in various establishments and I also worked in the building industry for 2 years prior to starting Hire A Hubby. One of the main reasons for buying a Hire A Hubby franchise was to have flexibility and control over how much work I do and the hours I do it. Working in the hospitality industry meant doing many full weekends and not much family time which is now very different operating my own business.

The transition into the Hire A Hubby business was a bit daunting at first because it was my own money invested and I was a little worried I would not be able to do some of the jobs. With my background in Hospitality management I found the administration side fairly straight forward and I have had no problems with the practical side of things due to the comprehensive training program provided by Hire A Hubby. . But don’t get me wrong, I am learning something new every day! Renovating and improving three houses has also helped with my Hire A Hubby jobs.

I think what people like most about the whole Hire A Hubby image is the professionalism from the quoting to the final invoicing. A lot of my work involves maintenance for rental properties through real estate agents. They appreciate that the Hire A Hubby name is here to stay and they can count on the work that I do for them. Much of my other work is gained through word of mouth and referrals from satisfied customers – many of my customers keep coming back as they know I do the job properly.

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