What Franchise - Issue 21.2

What I wish I’d known rom an early age, I always saw myself in hospitality. The vibrant atmosphere, the people, and the buzz of the industry captivated me, even though owning a franchise wasn’t something I considered at the time. It wasn’t until much later that I discovered the satisfaction of building something unique within the framework of a respected brand, and realised this path was the right one for me. My journey began as a teenager, working weekends as a pizza chef while still at school. That first role was incredibly formative, teaching me essential skills and giving me a deep appreciation for the industry. Over time, the owner became a close friend, and the lessons I learned during those early years stayed with me. Although I later explored projects outside of catering, my passion for hospitality never faded. When the opportunity came to take on a premium locationwith a brand as prestigious as Haute Dolci, it felt like a natural return tomy roots. It marked the start of my franchise journey and allowedme to combinemy love for hospitality with the chance to build something distinctive within an established name. What truly drewme to Haute Dolci was its balance of individuality and consistency. Each store has its own personality, yet all deliver the same high-end experience. That combination of creative freedom and a consistently premium offering really set the brand apart for me. Looking back, I wouldn’t change a thing. Every challenge and mistake has played a part in shaping who I am today, and each one has been a valuable learning experience. Growth simply doesn’t happen without those moments along the way. Looking ahead, my ambition is to see Haute Dolci Edinburgh – and any future locations we open – established as true market leaders. I want us to be recognised as among the very best in the industry, known for excellence in every aspect of what we do. For anyone considering franchise ownership, my advice is simple: be prepared to work hard and stay fully committed. You need to understand every part of your business, keep your passion alive, and inspire it in your team. The rewards are significant, but especially early on, it demands real dedication. What has helped me succeed most is an unwavering attention to detail – some might even call it obsessive – paired with genuine passion. I actively welcome constructive criticism because continuous improvement is essential. Those qualities push me to keep refining the business and raising standards. Ultimately, our ambition is to lead our market, creating a space that guests instantly associate with quality and outstanding service. Every visit should leave a lasting impression, one built on consistency, care and excellence. F Shahid Hafeez operates the flagship Haute Dolci restaurant at St James Quarter in Edinburgh. Having worked weekends as a pizza chef in his teens, his early experiences gave him a lasting passion for the industry, even while later pursuing ventures outside catering. Returning to hospitality with Haute Dolci marked a natural homecoming, and his first year has delivered exceptionally strong growth and a genuine connection with the local market. “Looking ahead, my ambition is to see Haute Dolci Edinburgh – and any future locations we open – established as true market leaders” S H A H I D H A F E E Z 82 WHAT FRANCHISE Issue 21.2 Interview | FEATURE