Jasper’s has expanded its national reach by opening two additional franchises, in Brighton and Chester.
Jasper’s Brighton has been opened by Dutch-born Maarten van der Velde who spent 15 years managing luxury chalets and hotels in the Alps. He has also worked as Food and Beverage Director for Michael Caines’ Abode Hotel in Chester and for Conrad Hotels in London and Brussels.
Jasper’s Chester has been opened by chef Simon Hadley. Simon began his career as an apprentice at the Dorchester then worked as a Chef di Partie for Raymond Blanc at Le Manior aux Quat’Saisons. Simon has also worked at the three Michelin-starred Le Crocodile in Strasbourg; as Sous Chef at Hambleton Hall; and his last role was in food development for Kerry Foods.
Maarten said: “Having spent my whole career in hospitality, I knew I wanted to set up a business in this industry, but with support from a franchisor. While researching online, Jasper’s really appealed to me – I like the ethos of the business and the approach to customer service. I have spent more than 20 years working at excelling in customer service and I am very passionate about it. I believe this sets Jasper’s apart as a business – it’s something they believe in and is evident in everything from their customer guarantee, to their online ordering system and the training they provide their staff.
“Every step of the way during the launch process, my confidence in Jasper’s has been confirmed. They have been franchising since 2007 and have honed their systems and processes over the years. It’s reassuring to have a proven business model behind me and a network of peers I will be meeting with in the franchise network throughout the year. I am excited to be running my business, in my town, and I’m looking forward to making a real success of it.”
Simon said: “I am at the stage of my life now where I want to work for myself. I didn’t want to open a restaurant as it is extremely difficult to make a success of one and in this climate, starting your own business without any support is particularly challenging. I was drawn to a Jasper’s franchise as it is a proven catering business with robust systems, but it has more flexibility than the typical food franchise. I researched a couple of the big name retail food franchises but for me they were far too rigid and appeared quite dull – I could have been making and selling car parts.
“Jasper’s has diversity in its food and drink offer and I will be able to put my own stamp on products and menus. As soon as I met the Jasper’s franchisors I knew I had found the right business for me. I like their philosophy and their approach to their customers and their franchisees. When I delved deeper into the business model I was just as impressed and reassured by their food production processes and standards, and their business systems.”