Machi Machi in North Sydney serves Taiwanese milk tea.
Grab a Happy Meal at McDonald’s in Casuarina, Darwin — the northernmost franchise in Australia — and then “drive-thru” the 4477 km to Kingston, Tasmania, the southernmost location. Order the same meal, and that kiddie combo will taste the same.
Even if you stop by Central Australia, at Chloe and Mat Peters’ location in Alice Springs, you’ll get the same meal.
Mat went from flipping burgers to owning the Alice Springs franchise — arguably Australia’s most remote Maccas — alongside his wife, Chloe.
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“We jumped at the opportunity to relocate our young family from Canberra to the Red Centre,” Mat explained. Upon arriving, the location ranked 27th, but through their hard work, the Alice Springs franchise now ranks among McDonald’s Top 10.
“It was a significant move, but we’re incredibly proud that our efforts have paid off. We wouldn’t change a thing,” Mat added.
Mat and Chloe Peters at their McDonald’s Alice Springs franchise.
“One of the key ingredients to our success has been focusing on the people. We have a fantastic team, and I love being involved in their training and development.”
Chloe noted, “The other key ingredient is definitely the community.” The Peters sponsor several local sports clubs and have partnered with local employment agencies to increase First Nations employee representation.
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“Our community loves that we run a great McDonald’s, and they feel proud of it. They have a wonderful place to come in, enjoy a coffee, have a meal, and meet with friends. They’ve truly embraced us, and it’s been phenomenal.”
Mr and Mrs McDonald’s
In NSW, Tony and Mina Favotto, known as “Mr. and Mrs. McDonald’s,” first met as teenagers while working at their local Campsie McDonald’s 43 years ago. Today, they own and operate five McDonald’s restaurants in the area.
“To run great restaurants, you need to be present for both your people and your customers,” Tony said.
“We love being on the floor with the teams. You’ll often find us rolling up our sleeves to serve customers, make coffees — whatever is needed to provide the best possible customer experience.”
Tony and Mina Favotto, known as ‘Mr. and Mrs. McDonald’s’.
Their Punchbowl restaurant was the first Australian McDonald’s to offer halal menu options.
McDonald’s opened its first Australian location in the Sydney suburb of Yagoona in 1971. There are now 1053 locations nationwide, with 85 per cent owned and operated by local businesspeople.
Growth sector
Franchising gained momentum in the early 1970s as a means of bringing foreign products and services to Australia. The first franchise in Australia was KFC (formerly Kentucky Fried Chicken) in Guildford, Sydney, in 1968. The arrival of fast-food giants McDonald’s, KFC, and Pizza Hut fuelled local entrepreneurial expansion.
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Today, there are about 1200 franchise systems (brands) with 94,000 individual outlets in Australia, growing steadily at a rate of 0.5 per cent each year. Australian brands account for 90 per cent of these franchises. Subway is the largest with 1243 locations, followed by McDonald’s with 1049, and KFC with 776. Homegrown brands like Guzman y Gomez, a fast and fresh Mexican food chain that opened in Newtown, Sydney, in 2006, now has 211 restaurants and plans for 31 more by June 2025.
Aussie franchises have branched out into different food niches. Picture: Jenifer Jagielski
Arrival of healthy options
Fishbowl, based in Bondi Beach, launched in 2016 as a healthy alternative to fast food. Three university students — Nathan Dalah, Nic Pestalozzi, and Casper Ettelson — were inspired by the Hawaiian poke bowl trend they observed during a trip to the U.S. They now have 46 locations across Australia and have expanded to the U.S.
Fishbowl capitalised on a US trend. Picture: Jenifer Jagielski
For franchisees, the decision to invest often comes down to taste. Andrew Chan, owner of Taiwanese milk tea Machi Machi in North Sydney, states, “As a loyal customer of Machi Machi myself, I noticed that each shop was consistent in its drinks and services. It wasn’t until I became a franchisee that I learned each drink on the menu goes through several rounds of research and development to ensure consistent quality and flavour.” At his busy Victoria Cross Metro Station location, it’s the commuters that pass through like clockwork that appreciate that consistency as well.
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