Fire & Rice - Naples’ Original Paella! has been going full steam ahead since November and is now wrapping up its busiest season. As things begin to wind down locally, Fire & Rice founder, Chef Paul Schmidgall, sets his sights on working with franchisees throughout the U.S. to build their brand identity and grow their business.
In June, Chef Paul will pack up his Fire & Rice food truck and trailer and hit the road, stopping at various locations across the country to offer guidance and support and also lend a helping hand. In June, he’ll spend two weeks in Michigan at the Lansing and Ann Arbor locations. Later in the season, he’ll head to Low Country, South Carolina, for the Bluffton Seafood Festival and then make his way up to the Fairfield, Connecticut location later in the fall.
Taking Naples’ Paella Catering to a Booming National Franchise Starts with Leadership & Support
Chef Paul launched the original Fire & Rice location in Naples more than a decade ago, and it caught on like wildfire. Starting at the local farmers’ markets in Naples and Marco Island, people got to see first-hand what the excitement was all about.
The popularity of experiencing Fire & Rice’s award-winning paella in an exciting atmosphere spread throughout Southwest Florida, and soon enough people were hosting Fire & Rice parties and requests were coming in for area events, including the PGA Tour. Today, the Naples’ team books more than fifty parties and events each month from November through the end of April – business is booming!
After success at the Naples’ location, it was clear that his paella catering concept was a hit, and Chef Paul decided to expand Fire & Rice into territories across the U.S. With an MBA in International Business and having gone through the start-up process himself, he understands what it takes to get a new franchise off the ground and achieve success.
For Chef Paul, the success of each franchise has always been a top priority, and he takes his leadership role very seriously. When a new franchisee comes on board, they spend four to six weeks at the original Naples’ paella location learning all aspects of the business. Since every territory is unique, each franchisee works with Chef Paul to navigate the opportunities and challenges in year one. Chef Paul then travels to franchise locations during the summer and early fall months, guiding and offering support.
Chef Paul is passionate about the paella catering business, and it shows. Whether you visit Fire & Rice in Naples or across the country, you’ll see chefs preparing award-winning paella out in front for everyone to see, creating an exciting atmosphere, and engaging the crowd. More than fabulous paella, Fire & Rice is a unique catering concept that allows people to come together and connect in a festive setting that delights all the senses.
If you’re interested in learning about Fire & Rice paella franchise opportunities in your area, contact Chef Paul Schmidgall at 239-269-8857 or visit the website.