How did you get into the industry? 

I used to own restaurants and I am a trained Chef of 30 years. I had closed my last restaurant in October of 2019 and when the pandemic hit, I knew I would never go back to restaurants. It just so happened that at that time people were also having a hard time sourcing quality ingredients and I saw a trend shifting towards grocery home delivery. Adding to that was the exploding supply chain of the restaurant industry and so I tapped into my distribution chain from my restaurant career and Market Forager was born. Although I didn’t invent the direct sales model for selling meat and seafood, I like to think I have improved upon it, bringing 30 years of culinary knowledge to the service and really acting as more of a Kitchen Consultant and Culinary Curator for our clients.


What’s New in the Business or in the Market Forager Franchise Model?

It’s the level of service combined with the quality of the food product we offer customers. Most direct sales companies sell cold stored meat from an impersonal website. Our meats and seafoods are cut to order weekly, making our products more flavorful and nutritious that our competitors.


Where do you See Opportunities or Challenges for the Franchise/Business Moving Forward? 

Being that Market Forager is a direct sales company, there are more opportunities than challenges. Potential customers are everywhere so as with anything in life, the challenge begins and ends with the operator. If you have a winning mentality, you are going to crush this business. The biggest challenge is always in the mirror.


What is your Goal for the Business Moving Forward? 

Sustainable growth. I want to see Market Forager make a difference in the lives on its clients as well as its franchisees. I want to show restaurant people that there is a life outside the four walls of the restaurants we have been stuck in for all our lives. We can still be who we are without having to give up our lives to food service. There is a better way!


Talk to us About Training and Support, How Do You Deliver? 

I want to see my franchisees win. I am going to help them achieve that in any way necessary. From online growth and sales meetings, to suggested reading materials, to advertising campaigns and different marketing ideas to help their businesses grow.


Your most difficult moment at the Franchise Business?

Learning to knock doors in the first half of 2021. Like anything in life there is only one way to get experience in doing new things, and that is to go out and make mistakes for a little while doing it. But being comfortable knocking doors has opened up a lot of other doors, because something magic happens at the front door.


Define your Franchise Model:


A. Training and Support Model?

We offer a comprehensive franchise training program for new franchise owners, in part at the corporate location in Santa Barbara, CA and also at the franchisee’s location.  The business model is generally simple and easily duplicatable, but we have operating processes and a culture that we want to make sure we replicate and fully train new franchise owners with.


B. What is the Fee Structure?

We have a $25,000 Franchise Fee and a Royalty Fee of 6% of Gross Sales from ongoing franchise revenues.  We want to have people feel like they are in business with a franchisor that feels like a partner with them and helping them grow, develop and expand their operations with us.


C. Territory Definition?

We have large areas we offer for the franchise system, 10 mile radius from each franchise business location.


D. Day in the life of a Franchisee?

This business is a service and hospitality business, we are all about the relationship and serving our customers with the utmost respect and engagement.  We want people to feel the love and support we offer through great food product and great service.  Franchisees will be providing this same level of service to their customers in their markets.


Who is the Ideal Franchise Candidate for a Market Forager Franchisee? 

Someone who is self-determined and driven to make things happen for themselves. Someone with a purpose and a vision for the life they want to create. Someone who is into food and cooking.  I think it’s important to have someone who enjoys food, service and helping people, these are definitely core to our business model and the brand.


What Goals Do You Have for the Franchise Model in the Future?

I would like to see the Market Foragers network grow to open up opportunities for marketing of proprietary products and services. Things like value added prepared foods that compliment our product line and cookbooks that do the same. All while telling our story and deepening the customer connection with the brand.


For more information on the Market Forager Franchise system, visit the corporate site: