How Franchisee Mike Haskins Made the Leap from Team Member to Successful Multi-Unit Owner

Mike got his first taste of responsibility about a year after he joined the brand when the then General Manager quit and owner, Paul Gilles, offered him the position. According to Mike, his parents had taught him a strong work ethic, and Paul showed him everything he needed to know about customer service and the right way to treat the restaurants’ guests. So, in 2011 after Mike earned his bachelor’s degree, he decided to continue his Zoup!

education, learning the financial and broader aspects of the business from his longtime mentor. Still, Mike was admittedly “a little blown away” when Paul announced he was ready to retire and turned to Mike and said, “You’re the one to buy this place.”

In 2017 Mike officially took over ownership. After years as GM, he knew the store, he knew the customers and he had a strong team in place. The transition went smoothly, and Mike was focused and happy growing the one store. Then, nearby Zoup! Talmadge in Toledo became available and Mike knew he couldn’t pass it up.

“The transition from one to two stores wasn’t easy, but it could have been harder,” said Mike. “I had staffed up and trained in advance and my great Maumee GM came over to help run the location. Also, when we opened, the Zoup! Business Office staff came to lend a hand and help reinforce the brand’s amazing culture.”

These days, Mike spends his mornings at Maumee where he and his team prepare the catering orders for both locations. He then heads over to Talmadge to work the lunch rush and offer any other help and coaching that is needed. According to Mike, the team at Talmadge has really come together, which leaves him time to focus on growing the business, rather than on the details of operations. “It’s clear that when people are having fun and they look forward to coming to work, they do a good job,” he says. “It’s really that simple.”

Franchise owners like Mike are a good example of the brand’s focus on helping team members grow and reach their potential. “Our greatest satisfaction is watching our own employees rise up through the system,” says Eric Ersher, company CEO. “We’re all about helping people achieve their dreams of entrepreneurship and when it’s one of our longtime employees, it’s doubly rewarding.”

As for advice that Mike could offer to other team members and managers who want to own their own restaurant, he says, “Work hard and save your money. My parents really stressed both of those things so when I had the opportunity to make my move, I was ready.”