“As a previous hotel owner, I knew the Jaymak program offered a solution to a real need in the industry. I was so happy with the development of the franchise in the Gold Coast, I bought the Brisbane territory as well."

Mark Davies - Jaymak Gold Coast

“Although I haven’t come from a food & beverage industry background, with the great support and guidance from our Franchise Manager, we are steadily building our business with new customers coming on board every week.”

Mark Taylor – Jaymak Adelaide South

“With the level of interest the business received in only the first few months of operating the Perth South franchise, I had to have the other Perth territory as well. I have just put on a new sales rep and with the strategies and marketing initiatives the Marketing Fund Committee has in place, I can see the next 12 months are going to be busy.”

Ray Meagher – Jaymak Perth

“Since our commencement in December 2005, the business has been growing well and we are ahead of our budget expectations. Our customers are delighted with the level and quality of our service and we are able to also provide other products and services, newly introduced to the Jaymak range. All the people in the network are great and everyone is so involved with the development and growth of the whole company.”

Mark Seaman – Jaymak Canberra

From the initial inspection and report, throughout the 3days your team worked in the coolrooms and kitchens right through to your final visit, you and your team were professional in the way in which the job was carried out and in your conduct at the hospital. The treatment of all areas was of an incredibly high standard with your team working around our activities so as to keep the disruption to our everyday rumning of the department to a bare minimum.

Liverpool Hospital - Nanette Taylor

It is my opinion that the commencement of your service has been the key to your success. The service work that was co-coordinated with the initial treatment visit is a credit to you. It has also provided a foundation to enhance the treatment process by increasing its longevity and helps to reduce the recurrence rate between services.

David Scicluna - Thomas Hotels

"Your service and treatment has assisted us ensuring our coolroom and refrigeration units are maintained satisfactory, and now form part of our Food Safety Program, which is currently being audited by NSW Food Authority."

Joanne Fitzgerald - Uniting Care

"The mould and bacteria treatment which you carry out on the meat coolroom's walls, ceiling and fan unit is terrific. It's a great feeling to know that the storage of my meat is in a contamination-free environment. "

Peter Hummerston – Hummerston's Gourmet Meat