
After beginning his career at one of Canada’s leading casual dining brands, Piyush Garg knew he wanted to pursue his passion for business and spend more time with his loved ones. After a bit of research, Garg discovered the Canadian restaurant brand Pür & Simple®. By Shelby Green
A DAY IN THE LIFE OF A FRANCHISEE
After beginning his career at one of Canada’s leading casual dining brands, Piyush Garg knew he wanted to pursue his passion for business and spend more time with his loved ones. After a bit of research, Garg discovered the Canadian restaurant brand Pür & Simple®.
“The brand stood out due to its bright and welcoming atmosphere, delicious food and high-quality offerings,” said Garg. “I also was impressed by the dynamic nature of the brand, with the head office team being incredibly supportive in helping us find a great location and opening our first restaurant in a short period. I was truly drawn to Pür & Simple’s values of quality, hospitality and community which aligned perfectly with my vision for a family-friendly business.”
Since becoming a franchisee, Pür & Simple has supported Garg every step of the way and played a crucial role in his success. He’s developed close relationships with the head office team that has empowered him to flourish.
“The brand’s operations are streamlined, making day-to-day management much easier,” he said. “The ongoing support from the head office ensures we always have the resources and guidance needed to keep things running smoothly.”
Thanks to the brand’s support, Garg has achieved great success with a steady increase in sales year after year. He’s also expanded his business by becoming a multi-unit owner and is looking forward to opening more locations in the coming years.
“My favorite part about being a franchisee for Pür & Simple is the ability to make a real impact on the community while delivering exceptional food and service,” said Garg. “The atmosphere in the restaurant is always vibrant, and it’s incredibly rewarding to see our guests leave with a smile on their faces. I also admire the values that Pür & Simple uphold, which are deeply rooted in quality, hospitality and work-life balance. The support from the head office and the collaborative environment within the franchisee network make it an exciting and fulfilling business to be part of.”
For a better understanding of what it takes to be a Pür & Simple franchise owner, take a look at Garg’s day-to-day responsibilities:
- 6:30 a.m. The staff arrives to prepare the dining room and ensures everything is ready to welcome guests.
- 7 a.m. The restaurant opens its doors to guests. Garg is on the floor with his staff to interact with guests and jump in where needed.
- 10 a.m. During peak hours, the staff is busy keeping up with the bustling demand. Garg helps manage orders and makes sure guests are taken care of with top-notch service.
- 1:30 p.m. As the day starts to wind down, the staff begins preparing for the next day. They create prep lists, review sales projections and place orders with vendors as needed.
- 2 p.m. Staff members begin preparing for closing by cleaning, organizing and wrapping up any miscellaneous tasks that need to be completed.
- 4 p.m. Since the restaurant operates on a single shift with no downtime, Garg can head home at a reasonable hour.
Shelby Green