What happens when a successful business owner decides to franchise—and discovers it's a completely different business?
In this episode of Let's Talk Franchising, Susana Hands sits down with Greg Rips, Founder and Franchisor of Third Wave, to discuss the realities of scaling a restaurant brand through franchising. From growing a single café into a nationally recognized brand to building franchise systems from the ground up, Greg shares the hard-earned lessons that every franchisor needs to hear.
Together, they explore the challenges of training franchisees, creating operational systems, generating quality franchise leads, hiring the right people, and why building a successful franchise requires far more than simply replicating a successful business.
Whether you're preparing to franchise your business or already growing a franchise network, this episode offers practical insights from someone actively building one of Australia's fastest-growing hospitality brands.
In This Episode
Greg's journey from a single café to franchising Third WaveWhy franchising is a completely different business from operating a restaurantThe biggest surprises Greg encountered as a new franchisorWhy "common sense" isn't common for new franchiseesThe importance of stronger onboarding, training, and operational readinessHow to balance corporate stores with franchise growthBuilding a franchise system through continuous learningThe role of social media in generating franchise leadsWhy passion and brand strength matter more than aggressive salesThe truth about franchise marketing agencies and lead generationHow to qualify better franchise candidatesGreg's vision for expanding Third Wave internationallyAbout Our Guest
Greg Rips is the Founder and Franchisor of Third Wave BBQ, one of Australia's most recognized American-style barbecue restaurant brands. Since launching the business in Melbourne in 2010, Greg has transformed a small café into a thriving multi-location franchise known for its immersive dining experiences, creative menu innovations, and powerful social media presence.
With millions of followers across digital platforms and hundreds of millions of monthly video views, Greg has built more than just a restaurant—he's built a brand that combines exceptional food, unforgettable customer experiences, and scalable business systems. As Third Wave continues its expansion across Australia and prepares for international growth, Greg remains focused on refining franchise operations, supporting franchisees, and creating a business designed for long-term success.
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