Dopa Don And Milk Bar: A Unique Opportunity For Passionate Entrepreneurs

Dopa Don and Milk Bar is revolutionising the quick-service franchise scene in Australia, bridging the gap between fast food and quality.

 

With six stores, including five located in the heart of Sydney, Dopa offers two distinct franchise opportunities – a larger sit-down concept and a fast-paced, take-away style model, both serving delectable Japanese dishes crafted from premium, sustainably-sourced ingredients.

 

Cooking Up Passion and Commitment

 

Derek Puah, the Franchisor of Dopa, envisions a slow-growing franchise network in Sydney and beyond, where franchisees are as passionate about the brand as they are about good food.

 

According to Derek, each franchisee is expected to dedicate themselves fully to their business, spending a minimum of 40 hours per week in the store.

 

The focus is on nurturing success in a single franchise, rather than spreading thinly across multiple stores, ensuring that the brand's integrity remains intact and thriving.

 

“What sets us apart is that we don’t grow fast. We want our franchisees to be passionate about our brand,” Derek says.
 

“We want them to be successful in one franchise and to focus their efforts into making the franchise successful, rather than taking on multiple franchises.”

 

Unique Franchise Model

 

The Dopa journey starts with an easy-to-run ‘express’ model, catering to those new to the franchise game.

 

This model operates in less than 50 square meters, primarily focusing on take-away offerings in a food court or similar space.

 

By initially starting with the express model, Derek says franchisees can gain confidence in handling the business's operations and get to know the brand.

 

This step-by-step progression allows them to venture into larger flagship restaurants when they are fully prepared and financially equipped.

 

“If someone wants to join as a franchisee, they can’t jump into the restaurant model straight away, they must start with the express model.

 

“We do this because we want to protect the franchisee and make sure they know what they’re doing from the start. Once they are comfortable with their finances and how they run the business, we can trust them with a bigger shop.”

 

Challenging the Norm

 

Unlike many franchises in Australia, Dopa's focus extends beyond financial gains.

 

Derek's vision is centered on building a brand that leaves a legacy, inspiring a strong commitment from franchisees who view their businesses as their own, not a mere money-maker.

 

It’s this very reason that inspired Derek to become a franchisor in the first place. He’s passionate about challenging the franchise industry, turning the tables on franchisors who prioritise profits over brand development.

 

“In the current franchise system, often you see people from corporate backgrounds opening a franchise and getting a manager to run it so they can stay at home. But we don’t want someone like that.

 

“We want our franchisee to be 100 per cent involved in, and committed to, the business.”

 

“For me, it's not just about making money; I want to leave a lasting legacy."

 

A New Era

 

With a focus on brand-building, Dopa aims to redefine the franchise industry by prioritising the brand's long-term success over rapid expansion.

 

A slower growth trajectory paves the way for a brand that stands the test of time, leaving a profound impact on the Japanese food scene in Australia.

 

Joining the Dopa Don and Milk Bar franchise means embarking on a journey of passion, commitment and brand excellence, setting new standards in the franchise industry.

 

As Dopa continues to carve its mark in the culinary landscape, franchisees have the unique opportunity to be part of a legacy, not just a business venture.