In the restaurant business, late nights, long weekends, and holiday shifts are non-negotiable. For Rob Overstreet and Julian Rosado, there had to be a better way to earn a living in Southern California. They found it with Minuteman Press.
May 02, 2016 // Franchising.com // SAN DIEGO & EL CAJON, Calif. – Ask Minuteman Press franchise owners Rob Overstreet and Julian Rosado about what it was like to work in the restaurant industry and their answers echo millions of others who work relentlessly at all hours of the night, including weekends. “It was tough,” says Overstreet, who worked as a restaurant manager for Ruth’s Chris Steak House. Rosado, who owned the local Mexican restaurant in Escondido called Hacienda de Vega, adds, “To log that many hours on that many nights, it just became something I didn’t want to do anymore.”
As a restaurant owner for 11 years, Julian Rosado was actually a long-time Minuteman Press customer before he decided to own his own franchise. “I enjoyed visiting the Minuteman Press center, and the owners Roy and Sue were always so relaxed and accommodating. The fact that they could work normal business hours Monday through Friday and do well without the stress of being overworked made me jealous... I knew I needed a change.”
Monday through Friday business hours also appealed to Rob Overstreet, who was working the typical life of someone knee deep in the food industry. He comments, “The schedule I was keeping was simply unsustainable. Not only was I tired, but I was tired of working during other people’s leisure time.”
Overstreet saw an opportunity to franchise with Minuteman Press, and after looking at the business-to-business model and taking a tour of existing franchises to speak with current owners, he knew this was his chance to leave the restaurant industry behind for good. “As a restaurant manager, I already had the skillset to manage employees and provide a high level of customer service. What Minuteman Press offered me was the ability to be fully trained in a new industry, to have ongoing support from their corporate staff, and to work Monday through Friday on top of all that.”
Because the Minuteman Press franchise is designed to accommodate people from all walks of life with a wide variety of professional backgrounds, the transition from restaurant life to the print industry was easy for Overstreet and Rosado. Overstreet reiterates, “Minuteman Press gave me everything I needed to make the transition as easy as possible: Training, setup, and ongoing support whenever I need it.”
The change to their schedules was a welcome respite from their previous endeavors, as are the types of products they are selling. “In the restaurant industry, you are working with perishable items that last but a moment,” says Rosado. “The inventory with print is much easier to manage and I love working with something non-perishable that our clients will use over and over.” Overstreet adds, “Just like everyone needs food, anyone can be a potential Minuteman Press client because everyone needs print.”
Visit Rob Overstreet’s Minuteman Press franchise in Scripps Ranch at 9919 Hibert St., Suite C; San Diego, CA 92131; call Rob and his team at 858-271-7315 or visit their website: www.scrippsranch.minutemanpress.com.
Visit Julian Rosado’s Minuteman Press franchise in El Cajon at 1654 Pioneer Way; El Cajon, CA 92020; call Julian and his team at 619-588-2206 or visit their website: www.elcajon.minutemanpress.com.
Learn more about Minuteman Press franchise opportunities at www.minutemanpressfranchise.com.
SOURCE Minuteman Press