Franchise Business Radio - Tint World, Amorino Coffee, All About People, CFO Expert

Company or Product Name:
Tint World

Interview with Charles Bonfiglio, CEO of Tint World

Guest BIO:
Charles J. Bonfiglio is an American entrepreneur, franchisor, and president and CEO of Tint World®. After owning a number of Meineke Car Care Centers and starting an automotive e-commerce business, he developed Tint World® to begin franchising in 2006. Since then, he’s been instrumental in growing the brand to more than 60 established stores in and out the United States. He lives in Boca Raton, Florida.
Topics/Questions:
Can you describe the history of your franchise?
Can you describe the franchise system?
Has technology played a role in your business?
How big is your industry?
What has been the most interesting thing that has happened to you since launching Tint World?
What types of characteristics do you look for in a franchisee?
What is the training like for new franchisees?
What is a typical day like for the franchisees?
What advice would you give to aspiring entrepreneurs looking to buy a franchise?
What are the franchise’s plans for the future?
Web Site and Social Media Links:
http://www.tintworld.com



Amorino
Interview with Ashley
Manager at Atlanta Lenox Square

Created in 2002 by two childhood friends, Cristiano Sereni and Paolo Benassi, Amorino was born in the heart of Paris on Ile St Louis. The two founders' passion is highlighted in their values : exacting standards of quality, consistency, pleasure and flavor, as well as the cosy atmosphere in their shops. Paolo Benassi : "Our objective is to make the highest quality gelato as naturally as possible with no artificial colours or flavorings". Very soon their success allowed them to open more stores in many prestigious locations. The crowds in front of their shops are very much a part of the summer scene in various capitals. Cristiano Sereni : " greatest satisfaction is allowing people to discover, through Amorino, the magic of authentic traditional Italian gelato... it's part of my home, my native culture". The creation of each new flavor of gelato starts with the most rigorous selection of sourced ingredients, combined with the patience and skill of our highly trained chefs. We, at Amorino, are fully conscious of the requirements that are needed to make perfect gelato and we won't rush that delicate process. For each new recipe, we push ourselves to maximise the flavor and taste. How? By simply using organic and natural products, by sourcing our ingredients directly from reputable suppliers and by ensuring that we oversee every stage of the production process. In 2005, Cristiano Sereni and Paolo Benassi were able to centralize their gelato production which allowed them to combine their valuable know-how with new techniques from the drawing board to actual production of each flavor. Paolo Benassi "We insist on keeping a close eye on the production of our gelato to thus be able to guarantee the highest standard of quality to all our customers. In order to achieve this consistency, our products arrive at each shop ready to be served, this avoids the risk of product alteration and we can guarantee that our customers will enjoy the same experience regardless of where they go to buy it". Cristiano Sereni " Our gelato and sorbets are churned everyday in typical Italian fashion under the very watchful eyes of our chefs. Our recipes take into account the needed for the gelato to mature, to allow each flavor to develop to its full potential. We use only the freshest free range organic eggs and the highest grade whole milk. Absolutely no colouring agent or artificial flavors will be found in our gelato - this is one of Amorino's fundamental principles".

http://www.amorino.com/en/shop/atlanta-lenox-mall.197.html

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https://twitter.com/AmorinoUSA



Interview with Michelle Jordan
All About People, Franchise Owner