Paul Monger - President of Clancy's Meat Co.


May 22, 2012

Paul Monger is the President of Clancy's Meat Company. He has an extensive background in franchising which includes being a multi-unit franchisee and the past Vice President of Franworks, a multi-brand restaurant, hospitality, retail and related services company based in Calgary, AB. In addition, he has an MBA from the University of Victoria to back up his real-world experience. Tell us about the Clancy’s Meat Co. concept.

Paul Monger: Clancy’s is a niche player in the retail grocery industry and we offer fresh, frozen and packaged foods to customers who want flavourful, healthy and easy to prepare meal solutions.

BTB: How and when did you become involved with Clancy’s?

PM: I first became aware of Clancy’s as a customer in 2003 and instantly became hooked. My wife and I would buy the marinated new york steaks, neptune stuffed mushroom cap’s and fully loaded potato’s. I knew instantly that Clancy’s had the potential to become a national chain.

BTB: What was your background prior to joining Clancy’s?

PM: I started my career as a franchisee and have worked with several international franchise systems over the years specializing in franchise development, real estate and construction.

BTB: What are some of the advantages in being a Clancy’s franchisee?

PM: Clancy’s is a new concept that has incredible growth opportunities. We maintain very close contact with each franchisee and consider them an integral part of our team. This type of personalized service is just not available with larger systems. Our franchisees truly contribute and make a difference to the Clancy’s brand. That makes being a Clancy’s franchisee a very rewarding experience.

BTB: Who is your ideal franchisee?

PM: We look for team players who can add value to our brand. We want to be challenged and we want to have feedback. Most importantly though we want people who can identify areas of inefficiency or concern and provide potential solutions.

BTB: Tell us a little about the market for value-added food products?

PM: Our customers want healthy, easy to prepare meals that taste great. At Clancy’s we separate ourselves from your typical butcher or grocery store by offering value-added products versus commodities. Some great example would be our stuffed chicken breast or stuffed west coast salmon which are restaurant quality products that are prepared fresh daily and are ready for your oven or BBQ.

BTB: What are some of the greatest lessons you’ve learned in growing this franchise?

PM: Staying focused and maintaining forward momentum. These are integral for the growth of Clancy’s and the ongoing success of our franchisees.

BTB: Do you have a mentor and is there someone you use for inspiration?

PM: I don’t have a specific mentor that I work with on a daily or weekly basis but I do have an informal group of executives with varying industry expertise who act as a sounding board and provide guidance. In the same vein, I use all successful franchisors for inspiration and try to emulate their best traits.

BTB: What advice do you have for someone looking to acquire a Franchise?

PM: Owning and operating a franchise business is extremely hard work and can be at times very stressful. Never invest based on emotion. Passion is great but do your due diligence on the franchisor to insure that your interests are truly aligned. Once you commit, never look back. Give it everything you have and more. This is the only way to succeed.

BTB: In your opinion, why do you think that Clancy’s Meat Co. would be a great opportunity for someone?

PM: We have a unique, fresh and frozen food offering that creates loyal customers from the moment we open each of our locations. Our products include organic, natural, gluten-free, preservative free and sodium reduced classifications. In the very near future Clancy’s will become a household name and we believe that this represents a fantastic opportunity for those who share our vision and passion for the brand.