Who is Oliver Vereschagin and what is his role in Chesters' initial brand standards training programs?
Chesters Franchise · 2025 FDDAnswer from 2025 FDD Document
David Wulf has been with us since June 2013.He is the Regional Director – Northeast Region, and previously served as Regional Director – East Region, where he coordinates all of our initial brand standards training programs in that region. Oliver Vereschagin has been with us as Regional Director-West Region since May 2017 and coordinates all of our initial brand standards training programs in that region. Michael Kaspar is the Regional Director – Southeast Region, and previously served as a Territory Performance Manager. Messrs. Wulf, Vereschagin and Kaspar
Source: Item 11 — FRANCHISOR'S ASSISTANCE, ADVERTISING, COMPUTER SYSTEMS, AND TRAINING (FDD pages 24–29)
What This Means (2025 FDD)
According to Chesters's 2025 Franchise Disclosure Document, Oliver Vereschagin is the Regional Director for the West Region and has been with Chesters since May 2017. His primary role is to coordinate all initial brand standards training programs within the West Region. This means that new Chesters franchisees in the West Region will likely interact with Oliver Vereschagin or his team during their initial training period.
The initial brand standard training program is a key component of opening a Chesters franchise. It lasts up to 4 days and includes both classroom instruction and on-the-job training at the franchisee's restaurant. This training is designed to equip the franchisee and their designated employees with the necessary procedures and techniques to successfully operate a Chesters restaurant. The FDD specifies that Chesters conducts training on an as-needed basis at the franchisee's restaurant, and it should be scheduled to conclude about one week before the restaurant's opening.
Chesters also provides details on the subjects covered during the brand standard training program. These include topics such as Chester’s story and training overview, review of operations manuals/recipes/books/training guides, LSM (Local Store Marketing) & Marketing Review, MenuBuilder, Restaurant Management, Inventory Control/Ordering Guide, Training Discussion/Support Visit Follow Up, Customer Service, Food Preparation Procedures, Packaging Procedures, Filtering and BoilOut of Fryers, Breakfast Preparation, Product Preparation, Product Specifications and Packaging, and Customer Service Practicum. The training times range from 15 minutes to 2 hours of classroom training and from 2 hours to 3 days of on-the-job training. The training all takes place at the franchisee's restaurant.
It is important to note that while Chesters does not anticipate travel, lodging, and living expenses for trainees attending training at the Restaurant, franchisees are responsible for all expenses incurred in attending brand standard training programs that are not at the Restaurant. Additionally, Chesters reserves the right to charge $1,000 a day for additional training if the restaurant fails an inspection or is not prepared for training, highlighting the importance of thorough preparation and adherence to brand standards.