November Food and Franchising Franchising USA 6#1 2

FranchisingFeature food - part 2

november 2017

food service:

great systems equal great scale

working smarter not harder with restaurant delivery services

do you have what it takes to be

a successful food industry franchisee?

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

what’s new!

Slaters 50/50 Announces National Franchise Opportunities Within the Restaurant Industry “SLATERS 50/50 has garnered interest from many as an incredible investment, and we look forward to rolling out of franchise locations all across the United States,” says current owner, Michael Nakleh.

The company has the best-in-class training programs to support franchisees and their investment in the Slater’s 50/50 brand.

Training and Operational Support includes: 6 weeks of training at our headquarters, operations manual and training, grand opening assistance, new store opening support and crew training, ongoing field support and regional operations managers, field marketing and trainer managers, and operations compliance systems and tools.

Slaters 50/50 is proud to announce franchise opportunities for aspiring entrepreneurs and restaurateurs. Slater’s 50/50’s founders initially started the company with a passion for burgers, bacon and craft beer and a disdain for the boring.

Inspired by the belief that bacon is “meat candy,” they created the original 50/50 patty– made of 50% ground bacon and 50% ground beef – and a menu full of amplified burgers and indulgent dishes to pair with one of the most mind-blowing selections of local and regional craft beer available on tap anywhere.

The company is currently present in Anaheim Hills, Rancho Cucamonga, Dallas/Lower Greenville, San Diego, Huntington Beach, San Marcos, and Pasadena.

Over the past six years, Slater’s 50/50 has won numerous “Best Of” awards and is constantly mentioned among the best of the best in local, regional, and national media outlets including People, Food & Wine, Huffington Post, The Howard Stern Show and many more.

For more information, please visit: https://slaters5050.com.

MacKenzie River Restaurants Continues Expansion with Recent Store Openings Glacier Restaurant Group continues to expand Montana-based MacKenzie River Restaurants with their recent store openings in Las Vegas, NV, Crestview Hills, KY, and Beavercreek, OH. MacKenzie River is the flagship brand of Glacier Restaurant Group, based in Whitefish, Montana. Now with 27 locations, MacKenzie River has franchise and corporate locations with plans to expand the brand across the country.

MacKenzie River was recently recognized

by Nation’s Restaurant News as one of the top “2017 Next 20 Restaurant Brands.”

Twenty-four years and more than a million

Franchising USA

pizzas later, MacKenzie River has a casual rustic atmosphere that depicts the heart and soul of the Rocky Mountains.

They have taken the concept of comfort food and elevated it to be both healthy and indulgent with made-from-scratch items using the freshest ingredients, all with a local and unique flair, like the seasonal Montana huckleberry salad.

“We have a lot of pride in the fact that we’re a rapidly growing company and it’s exciting to be a part of it. This is not your typical franchise. We bring passion and energy to work everyday – that culture sets us apart and our customers notice,” said Colin Higgins, MacKenzie River

Franchisee, owner of five MacKenzie River locations.

https://www.mackenzieriverpizza.com/ franchising/

JUICE IT UP! REPORTS SEVENTH CONSECUTIVE GROWTH QUARTER Juice It Up!, one of the nation’s leading raw juice bar and hand-crafted smoothie franchises, announced system-wide third quarter sales increased four percent over quarter three of 2016, and year-to-date are up five percent.

This also marks Juice It Up!’s seventh consecutive quarter of substantial growth in the highly competitive raw juice and smoothie segment.

Expansion is also on the rise with Juice It Up! securing seven new franchise agreements in Q3 alone. With locations in California, Texas, New Mexico, Oregon and opening soon in Florida, there are currently 87 units in operation with plans to add at least 10 additional units by year-end.

“We’re thrilled to see new guests and loyalists alike visiting Juice It Up! for our raw juices, functional bowls and smoothies,” said Frank Easterbrook, Juice It Up! CEO. “Over the past two decades we’ve developed a proven model that enables our franchise partners to experience continuous gains by catering to the nutritional wants and needs of a growing population.”

The company’s ideal franchisees possess an entrepreneurial spirit, a creative local store marketing mindset, and are passionate about spreading the brand’s “Live Life Juiced” mantra.

For details about the company’s financial landscape and franchisee opportunities, visit www.juiceitupfranchise.com.

Gatti’s Pizza Restaurant Set to Open in Killeen: First to Feature New Gatti’s Design Iconic family-friendly restaurant features popular Gatti’s Pizza buffet and expanded entertainment center Gatti’s brand in seven years, as well as the first new prototype outside of DFW, awarded to local business entrepreneurs Wallace Vernon, Nancy Hennigan and Tad Dorro.

Pizza lovers in Killeen are in for a treat as Gatti’s Pizza breaks ground at 2501 East Central Texas Expressway.

Since Sovrano LLC purchased the brand two years ago, Gatti’s has opened a record number of corporate-owned locations, including five featuring the new prototype.

Killeen will be the first franchise for the

In addition to the traditional Gatti’s Pizza buffet and other menu favorites, the new family-friendly restaurant will feature an expanded 4500-square foot family entertainment center with 50-plus games.

The restaurant is slated to open late December. Guests in the entertainment area will have access to their own food court, featuring pizza slices and Pepperoni

Rolls as well as beer, wine and gelato.

There will also be separate rooms for private events and birthday parties.

“We look forward to becoming an integral part of the community and expect the restaurant and the entertainment center to quickly become a popular destination for those seeking great pizza and fun served up in a family-friendly atmosphere,” said Michael Poates, president of the FortWorth based chain.

More information is available at gattispizza.com or by calling 817-546-3500.

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 23

food FR A NCH ISI NG FE AT U R E – part 2

what’s new!

TROPICAL SMOOTHIE CAFE SIGNS AGREEMENT TO OPEN FOUR NEW RESTAURANTS IN UTAH Herriman and American Fork over the next year.

Tropical Smoothie Cafe has experienced a surge in franchise development fueled by several years of compounding success, signing more than 140 franchise agreements this year alone to propel its ongoing nationwide expansion.

Tropical Smoothie Cafe, the leading fast casual cafe concept known for its better-for-you food and smoothies with a tropical twist, announced it signed a franchise development agreement with area developer Cody Sommer to further expand the brand’s footprint in Utah.

Sommer currently operates six existing locations throughout the state, and will be opening four new cafes in Draper, Springville,

Cody Sommer, was introduced to Tropical Smoothie Cafe in 2012 and opened Utah’s first Tropical Smoothie Cafe in 2013, establishing exclusive rights to develop a total of 25 cafes throughout the state by 2022. With this new agreement, Sommer has grown his portfolio to 10 locations in Utah and has plans to continue expansion throughout the state.

Tropical Smoothie Cafe currently has franchise opportunities across the U.S. in markets such as Indianapolis, Houston, Dallas, Cincinnati and Minneapolis, among others.

For more information about opening your own Tropical Smoothie Cafe franchise, please visit www.tropicalsmoothiefranchise.com.

Randy Simon named CEO & President of Freddy’s Frozen Custard & Steakburgers “I have enjoyed the past 15 years of our formation and growth and I’m thrilled that I am now in the position to devote even more of my time to Freddy’s,” Simon remarked. “Completing the sale and transfer of our 34 Panera locations this summer has freed me from the responsibilities that I was entrusted with by my Panera partners. I will now be able to focus singularly on the future of Freddy’s as we move into the next chapter.”

Freddy’s Frozen Custard & Steakburgers recently announced that Randy Simon was named CEO & President of the company he cofounded more than 15 years ago with his brother Bill, father Freddy, and business partner Scott Redler.

Franchising USA

Simon brings a long and accomplished history in the restaurant industry. In 1974, he partnered with Howard Wilkins to form Maverick Development Company and launch a Pizza Hut franchise that grew to 42 locations in Texas and New Mexico. A decade later, Maverick turned its attention to Panera, jumping in as the second franchise group of the fledgling concept and participating in its record-

setting nationwide growth with locations throughout Kansas and Missouri. In July, Flynn Restaurant Group closed on the purchase of Maverick’s Panera Cafes where Simon was serving as President and Chairman of the Board.

“Over the past couple of months, I’ve enjoyed increased exposure to our Freddy’s support team and franchise family,” Simon said. “They’ve provided me time to transition out of the last 24 years in the Panera business and the space to patch the holes left from the loss of Freddy’s original CEO and my brother Bill, who passed away last December. Bill really loved Freddy’s. He had a profound ability to turn challenges into advancement opportunities. He left us in a great position and we are going to build on the foundation he worked so hard to create.” freddysusa.com

CoreLife Eatery Continues to Sweep New York State, Nation with Aggressive Growth “We’re thrilled to see our ambitious vision for the growth of our brand coming to fruition,” Todd Mansfield, partner and Wellness Champion for CoreLife Eatery, said.

“CoreLife Eatery is a concept that people believe in, and we are extremely fortunate to have a key partner in M&T Bank, which is truly allowing our brand to reach maximum potential.”

CoreLife Eatery, an active lifestyle restaurant with a healthy concept that’s

area, two in the Syracuse area, two in the Hudson Valley area, three in the Buffalo

quickly crazed the nation, is continuing

area and three in the Albany area.

its aggressive expansion with the

This New York State expansion is a key

addition of 40 new stores by the end of 2018, including 20 units in the brand’s home state of New York.

Included in those 20 projected locations in New York State: one unit in the Rochester

component of CoreLife Eatery’s plans

to open 300 stores within the next five

years. The brand is currently operating 20

restaurants in eight states, with another set to open this month in Portage, Michigan.

M&T Bank, headquartered in Buffalo, has been a driving force behind the expansion of CoreLife Eatery since the company’s inception in 2015. M&T Bank is an integral part of the brand’s development and success to date, and will continue to play an important role in CoreLife Eatery’s future success, as the brand continues on a path of rapid and aggressive growth.

The brand just recently began franchising with plans to significantly expand the number of communities they can serve powerful and healthy options to every day.

For more information on franchising opportunities, please visit www.corelifeeatery.com/franchising.

Captain D’s Promotes Company Veteran to Director Of Operations Captain D’s, the leading fast casual seafood restaurant, announced that Summer Sims has been promoted to Director of Operations.

Sims will oversee the operations and financial responsibilities of the Alabama, Mississippi, Oklahoma, and Arkansas territories and help hire and develop company employees in these markets.

Sims’s career at Captain D’s spans over two decades, beginning with her first role as a Guest Specialist to nearly every position in the restaurant operations arena. Her impressive results coupled with her guest-centric drive have earned her

several honorable recognitions within the company, including two “Vice President PRIDE” awards.

“Summer epitomizes our core value of doing what is right for our guest and our brand every day,” said Phil Greifeld, president and chief executive officer of Captain D’s. “She has worked her way up in the company and has served as an excellent example of leadership to the new team members.”

With 525 restaurants in 21 states, Captain D’s is the nation’s leading fast casual seafood restaurant and was named the #1 seafood chain in the QSR 50, ranked

by AUV. Founded in 1969, Captain D’s has been offering its customers highquality seafood at reasonable prices in a welcoming atmosphere for more than 48 years. www.captaindsfranchising.com

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 25

food FR A NCH ISI NG FE AT U R E – part 2

Featu re

b y G i n a G i l l Fr a n c h i s i n g U S A

FOOD

FRANCHISING FEATURE ~PART 2~

When it comes to the food industry and franchising in particular, restaurants would be the first thought to come to mind. However, the food industry goes well beyond the doors of a sit down restaurant.

Franchising is an option for food and beverage products, cafés, food specific shops and so much more. If you’re interested in the business of food, it’s best

Franchising USA

Starbucks can be found on almost every corner of any street. It’s a well-established café with a distinguished taste and highend feel. It helped catapult a economic need for high priced, good quality coffee – a need that the public didn’t realize they had. Now it’s a part of everyone’s day; a good hot cup of coffee starts the morning off right. The café is now a hang out where people open their laptops, meet for school projects or sit alone reading a book.

Starbucks changed the dynamic and a lot of other cafés joined the bandwagon, and the variety of choice has been appealing to the American people.

to consider all options before taking the dive because you can easily invest in an area that peaks your interest. Let’s explore a few of the varied options available to franchise.

Cafés A new niche of the food market is the café.

With a wide variety of high-end drinks, both hot and cold, as well as a range of desserts, the café has become the hangout spot for a lot of people. With a range of foods to choose from, as well as specialty drinks, the menu applies to a lot of palates.

Families can stop for a coffee with treats for the kids; it’s the perfect first date stop and the drive thru allows people to get their java fix on the way to work.

There are more than 400 million cups of coffee consumed in this country per day, making it an easy product to sell. It’s a part of everyday life. For those who have always wanted to open a coffee shop, a franchise is a great option because it’s a well-known brand, the café franchisor will help choose a location that would be profitable and has a template for success.

One of the downsides is local business competition. A lot of areas have local cafés that are well known in the area and preferred over the name brand establishments. Local research at the community level would be the first step when considering a coffee franchise.

Grocery Stores Sometimes you forget that grocery stores are a business. They have become

buildings of necessity but they are a part of the food industry that is very profitable.

It goes well beyond food to include beauty products, cleaning products, toiletries and even clothing. It’s become more of a department store, rather than simply groceries. Though the main source of profit is food, there are a lot of brand name products loading the shelves of grocers that bring in customers for numerous reasons.

Grocery stores are laid out perfectly, appealing to the consumer. The process and layout is well researched to influence selling and promotion. Sales and discounts, schedules and marketing are a process provided by the franchisor, making success guaranteed and easy to manage.

The employee turnaround can be high, but the franchisee is unlikely to be involved much since the business runs like clockwork. Competition of local grocery stores is slim and the public usually prefers the big bulk stores. They like a one-stop shop with low prices. Food is a constant purchase and people want to shop where they wouldn’t spend too much money.

Grocery stores have recognized the needs of the consumer from organic fruits and veggies to whole kosher and healthy aisles that appeal to everyone.

Grocery stores sales were over 620 billion

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 27

food FR A NCH ISI NG FE AT U R E – part 2

Featu re

b y G i n a G i l l Fr a n c h i s i n g U S A

“The food industry goes well beyond, well, food. It includes drinks and that is a wide spectrum in itself, from soda to caffeine, bottled water to alcohol and beyond.”

in 2015 in the US alone; it’s the one product that everyone has to purchase and the last thing that people will cut when making a budget.

If a big department store is an appealing franchise endeavour to you, it has a lot of perks including a great work-life balance and does not need hands on experience from the franchisee. Though it does have a large start up fee, it’s an almost guaranteed success.

Beverages The food industry goes well beyond, well, food. It includes drinks and that is a wide spectrum in itself, from soda to caffeine, bottled water to alcohol and beyond.

Franchisees can enter the beverage industry in a variety of ways.

Some brand names offer franchise options: Coca Cola offers a franchise distribution franchise, for example. A soda brand name distribution franchise is a safe investment to consider because they have established clients with contracts for specific amounts and they have a great reputation.

Bar and Pub franchises can help fulfill the dream to own a bar. A lot of entrepreneurs have a passion to run a pub, but the initially start up is overwhelming and a lot of work. Bars and Pubs now fall under the franchise field, with a supporting franchisor, a marketing plan and a better work life balance. Running your own bar can lead to managers running themselves

Franchising USA

thin but a franchise would encourage a less hands-on approach.

Of course alcohol and beverages ranges far beyond distribution and nightclubs; it can include a specific spirit, or even a winery as well caffeine and tea suppliers. It’s a whole other sisterhood to the food industry that is worth researching.

There are even retail stores that specialize in beverages alone, including high-end tea stores, as well as smoothie restaurants.

Restaurants dominate the food industry but it is so much more. Food is a necessity, a never-ending world of product because it’s constantly consumed. In the world of business there is always a chance that consumers will lose interest. That’s never the case with food, not only will we always want it, but we need it to survive.

Due to the history of this product, from the natural environment to the farming fields, it’s been ameliorated and turned into a very profitable business.

The only downfall is the long and harsh amount of research before investment. A lot of the fields have large start up fees, but great profits and success rates. There is no previous experience needed, but an interested franchisee should really look around their community to see what food industry is in need and then begin research from there.

ABOUT THE AUTHOR: After receiving an English Degree, followed by a Journalism Diploma, Gina

Gill became a freelance journalist in 2008. She has

worked as a reporter and in communications, focusing on social media. She currently works as a community information officer with Epilepsy Society, while pursuing her writing career at the same time.

Look out for our next special feature:

retail FRANCHISING

86 X GOURMET RESTAURANTS

USA STORE #1 IN INDIANAPOLIS

7 X COUNTRIES AROUND THE WORLD

THE BURGER BUSINESS HAS CHANGED THIS PLACE HAS

REDEFINED WHAT A BURGER JOINT SHOULD BE!!

LIONEL W

SHOWS HOW WELL THEY HAVE THIS SYSTEM DOWN ON FRANCHISING HIEN L

THIS PLACE REMINDED ME WHAT

REAL FOOD

IS SUPPOSED TO TASTE LIKE VERONICA R

NEW ZEALANDERS MAKE BURGERS BETTER THAN AMERICANS KRISTIN H

NOT YOUR ORDINARY BURGER

A HEALTHY ALTERNATIVE

IN GOURMET FAST FOOD INTO INDY

BEST VEGAN BURGER I’VE EVER HAD! TONYA K

WOW! LOVE THIS PLACE!

100% PURE GRASS FED BEEF JILL R

THE HIPPEST

PLACE I’VE EVER BEEN TO. THANK YOU NEW ZEALAND FOR THIS GIFT PAIGE D

food FR A NCH ISI NG FE AT U R E – part 2

BU RG ER FU EL

THE BURGER BUSINESS HAS CHANGED:

MEET BURGERFUEL Recently named in 3rd in the Top 31 Burgers in the USA list by Thrillist, this full-throttle New Zealand burger brand is showing no signs of slowing down in the USA!

BurgerFuel is a global, gourmet burger concept, proudly born and bred in New Zealand – and they like to do things differently. Since 1995, they’ve been driven by the purpose of engineering the ultimate experience in gourmet burgers, incorporating delicious, fresh, natural ingredients served up in an atmosphere as charged as the food.

With almost 100 franchised stores across seven countries, you can currently grab a BurgerFuel burger in the mighty USA, New Zealand, Australia and the Middle East.

At BurgerFuel, they live, eat and play by the motto ‘life’s too short to eat bad burgers’ and it is this mission that drives the team forward every day to provide an even better, healthier, more gourmet alternative to fast food.

Franchising USA

When you buy a BurgerFuel franchise, you’re not just buying into a gourmet burger business with a strong and modern franchise model. BurgerFuel is a 360degree lifestyle experience where fast cars, street art, music and creativity reign supreme, and unique culture is something other brands can’t emulate.

The brand proudly runs its own global radio station, Radio BurgerFuel, where curated music, DJ sets, and live interviews are broadcast live all over the world from its headquarters in Auckland, New Zealand.

BurgerFuel also facilitates an in-house arts program called ‘Creative, Sweet’, adding custom, hand-painted street-art not only to the inside and outside of their stores, but to the communities that surround them too.

With a passion for cars that started right back in ’95, BurgerFuel also has a full collection of custom built American muscle cars as part of their ‘Speed and Custom’ program. These cars can be seen cruising the streets around BurgerFuel stores as part of their local store marking efforts. Many franchisees drive their own unique BurgerFuel muscle car too!

“BurgerFuel is a 360-degree life style experience where fast cars, street art, music and creativity reign supreme, and our unique culture is something other brands can’t emulate.”

BurgerFuel is currently seeking

Franchisees and Master Franchisees

franchise model, with a brand that does things others can’t?

expands within Indiana and beyond.

Hit the application link below to take the first step in your BurgerFuel USA journey.

Ready to dive full throttle into a modern

www.burgerfuel.com/us/franchise

to join the BurgerFuel movement as it

As a BurgerFuel Franchisee or Master Franchisee, you’ll benefit from the robust operational support, sophisticated systems, world-class training and innovative marketing programs that BurgerFuel provides to support their premium brand.

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 31

food FR A NCH ISI NG FE AT U R E – part 2

Christopher Conner, President, Franchise Marketing Systems

Food Service: Great Systems Equal Great Scale The effectiveness of franchising in food service can be seen around the world and in all industry segments of the food service business where everything from steak to sandwiches and cocktail lounges have been franchised effectively. With that being the case, not all food service businesses can franchise their model and not all franchises turn out to be wildly successful.

Chris Conner

The Food Service industry has always been one of the more capital intensive and operationally difficult models to manage.

This dynamic creates obstacles when considering operating even one single operating food service business, but certainly becomes an elephant in the room when considering scale and new unit growth.

With each new location the same difficulties present themselves, but even in a greater degree when the owner of the business isn’t in the location every day.

This scenario has been the root cause of why so many food service operations have chosen franchising as a channel for expansion, by putting an owner operator in the stores and overseeing the intricacies of managing the day to day business, franchise distribution allows food service to become scalable.

Franchising USA

At the core of what makes a food service business viable for franchising are the systems that operate the day to day model.

One of the first aspects that Franchise Marketing Systems will look for in a food service business who is considering franchise expansion is whether technology has been infused into the daily operating procedures.

Great food service businesses have excellent systems which allow the business to operate without relying on any one or two people to make the place go. It starts with the POS System, the heart of any

restaurant model. In today’s technology crazed market place, the number of options and variety of different flavors can make this process overwhelming quickly. But the key is to have a system that accomplishes day to day tasks easily, provides reporting needed to manage the business efficiently and has tools which can be leveraged to manage inventory, costs and daily expenses inherent in any business.

Choosing the right POS system requires the advice and guidance of someone who knows the field and has worked extensively with different solutions. Not all POS systems are created equal and different systems offer different value to specific types of food service businesses.

Hire someone who can help you make the right choice as early as possible and avoid headaches of having to pull the system out later. With the transition to cloud based technology, these systems have become much more cost effective and easier to install and maintain.

Page 33

OPPORTUNITY IS KNOCKING. GET YOUR FOOT IN THE DOOR BEFORE IT CLOSES.

Visit LittleCaesars.com or Call (800) 553-5776 to Join the Fastest Growing Pizza Chain in America *

*Based on 2015 U.S. store growth. © 2017 LCE, Inc. 62622

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Christopher Conner, President, Franchise Marketing Systems

Online ordering and delivery are extremely important for most food service businesses and are becoming more important every day with the growing number of millennials becoming an increasingly important part of the consumer base. Systems and technology need to be developed and implemented into the fabric of the restaurant business and incorporated into daily operations.

Without these systems in place, you will lose significant opportunities and market share to those who do.

“Online ordering and delivery are extremely important for most food service businesses and are becoming more important every day with the growing number of millennials becoming an increasingly important part of the consumer base.” these activities can be automated through technology. Social media marketing, email marketing, website management and other aspects of digital marketing should be structured to be consistent, professional and purpose driven.

In today’s franchise market, some of the key differentiators for franchise brands over mom and pop operations is the value of offering franchisees online ordering platforms and delivery technology.

Outsourced options for both of these functions are available, find a solution provider who can work for you and integrate into your operating model.

Technology allows a food service business the time and tools needed to manage these critical marketing channels and duplicate efforts in new company owned or franchise locations. Customer retention may also be supported entirely through technology and systems allowing for restaurants and food service businesses to keep customers coming back through text message marketing and loyalty programs leveraging digital platforms.

Marketing and customer retention are critical to any food service business and need to be system-oriented and technology driven. Digital marketing is at the center of all advertising campaigns and much of

Regardless of what type of food you serve, where your restaurant is located or whether you are a QSR or full service restaurant model, systems and technology need to be embraced in order to scale.

Franchising USA

Franchising is the ultimate version of scaling food service businesses and the most successful food service franchises in the world boast incredible technology to support effective duplication of their systems. Spend the money and make the effort to structure your operation for success with great systems.

Christopher Conner is the President of Franchise Marketing Systems and has spent the last decade in the franchise industry working with several hundred different franchise systems in management, franchise sales and franchise development work.

His experience ranges across all fields of franchise expertise with a focus in franchise marketing and franchise sales but includes work in franchise strategic planning, franchise research and franchise operations consulting. www.franchisemarketingsystems.com

Own your own Own yourshop. own sandwich

Page 35

sandwich shop.

Franchise opportunities are nowavailable availablelocally locally Franchise opportunities are now worldwide with new andexisting existingshops. shops. andand worldwide with new and If you enjoy working with people, leading your ownteam, team,learning learning If you enjoy working with people, leading your own new skills and are ready for an exciting new challenge, contact us new skills and are ready for an exciting new challenge, contact us ® today! The Subway franchise fee is $15,000 which is included in the today! The Subway® franchise fee is $15,000 which is included in the total investment. The total investment can range from $147,050 to total investment. The total investment can range from $147,050 to $320,700+ (See Franchise Disclosure Document for further details.) $320,700+ (See Franchise Disclosure Document for further details.)

Restaurant owners should have half of the total investment in cash Restaurant owners should have half of the total investment in cash and finance the other half. Please visit subway.com or call and Ralph finance the other half. Sales Please visit subway.com or call Piselli, Franchise Manager: 800.888.4848 x 1312 .

Ralph Piselli, Franchise Sales Manager: 800.888.4848 x 1312 .

SUBWAY® is a Registered Trademark of Subway IP Inc. ©2017 Subway IP Inc.

SUBWAY® is a Registered Trademark of Subway IP Inc. ©2017 Subway IP Inc.

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Matthew Jonas, President, TopFire Media

Marketing on the Move:

Top Tips For Your Mobile Food Truck Franchise It’s no surprise that the food truck franchise opportunity has positioned itself among the hottest concepts to own in 2017. From major cities to college towns, food truck owners are winning over the hearts of food lovers nationwide.

Today, the U.S. boasts over 4,000 food trucks, so whether it’s gourmet grilled cheese, fresh sushi or health-conscious

Franchising USA

sandwiches, there’s sure to be a food truck for any taste and every investor.

Uniquely positioned with low initial fees, mobility as the model, and a fairly low overhead, IBISWorld reported an annual industry growth rate of 7.9%. Even more appetizing, they’re fun to market on the franchise and consumer sides! Here are a few quick tips on how to best attract that potential investor or hungry customer.

Leverage local SEO As a mobile business, your most valuable target market are those in close proximity to your truck, so increasing your visibility amongst those who are searching “near me” is huge! If you park your food truck near Grant Park, leverage

that popular landmark when thinking about “near landmark” searches. Making those connections and optimizing your consumer site with references to those landmarks can pay big returns when hungry folks are on the hunt for a quick bite to eat.

Stay connected with customers What’s one huge benefit of a food truck?

It’s got wheels!

Stay connected with customers in real time via social media to let them know when you’re on the move. Facebook, Twitter and Instagram are all great platforms for posting your latest location and deals, and don’t be afraid to sprinkle in some fun to your posts. Hosting contests via

“Whether you’re trying to catch the eye of a customer or a prospect, your food truck’s curb appeal could be the deciding factor of whether or not people stop to see what you have to offer.” social media is a key franchise lead generator, and it’s important to keep in mind that consumers can also be prospects, even if they don’t know it yet.

To ensure you don’t miss an opportunity to find your next franchisee, incorporate a mix of consumer and franchise material on your social media channels, and encourage visitors to further interact with your franchise opportunity via a whitepaper, eBook or some other offering in exchange for contact info.

First impressions are everything

social media can be a great way to catch customers’ attention. For example, if your truck’s located near Wrigley Field, snap a picture of a nearby landmark and post the hint of your location on Facebook.

The first five people to comment and guess your location get a free entree item.

Remember, short-term tactics can help build those long-term followers.

Express your brand via social media Like customers, prospective franchisees also want to know what they’re getting before they buy it. Your social media accounts should be a convenient way for potential investors to get an understanding of your brand and personality! Today,

Whether you’re trying to catch the eye of a customer or a prospect, your food truck’s curb appeal could be the deciding factor of whether or not people stop to see what you have to offer. Like any business, standing out amongst competitors starts with asking yourself, “How’s my brand different?”

Is it your truck’s colors or vehicle wrap?

Maybe it’s your striking logo. If your truck is primarily cruising city streets, consider adding graphics to the top of your truck. It might sound strange at first, but having your name and website displayed on your truck’s roof just might catch some attention from office-window onlookers.

On the franchise side, ensure your leadgen website is optimized and ready to serve up a piping hot mix of benefits-based messaging and franchise information to grab the prospect’s attention.

No matter what’s getting new faces to stop by, a great first impression can lead to a life-long customer or your newest investor.

Equip your franchisees It’s approaching noon in the heart of Chicago’s West Loop, and the flood of button-ups and briefcases is about to pour out of the buildings surrounding your truck. Do your franchisees have information available for those potential investors that step up to order? Ensure

that franchisees are your biggest fans, and stack them with franchise fun facts to share with those interested.

Don’t underestimate the power of customer relations Some people say that politeness is a dying art, but don’t let yourself go down with that ship. Remember when I mentioned how easy it is for social media to connect you with customers? Well, it’s the rise of social media that has also made it easy for angry customers to share their displeasure of a poor experience or badmouth your business. Being courteous to customers can help you avoid those bad reviews and can take your brand reputation a long way when it comes to word-of-mouth marketing. It may even help attract your next franchisee.

Matthew Jonas is the president of TopFire Media, an award-winning integrated public relations and digital marketing agency specializing in franchise marketing and consumer branding. Together with the leaders of iFranchise Group, Jonas established TopFire Media to bring a fullyintegrated marketing approach to the franchise industry. As a digital marketing strategist with more than a decade of in-depth experience in SEO and PPC, social media publishing, conversion based marketing, inbound marketing, sales management, and online lead generation, Jonas has built a career dedicated to delivering an integrated marketing approach that achieves client success and long-term relationships. www.topfiremedia.com

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 37

food FR A NCH ISI NG FE AT U R E – part 2

Sterling Douglass, CEO at Chowly, Inc.

Working Smarter Not Harder

with Restaurant Delivery Services drivers to fulfill the order, others have it mandatory, and some rely on the restaurant to figure it out. In the case of the latter, the restaurant has two options: hire or outsource. There are companies in most markets that simply provide the fulfillment piece of the order (outsource). They act as your own in-house delivery drivers without the W2 status and can be a great option for restaurants just entering the delivery space. Thinking hard about how the order gets to the customer is a significant part of the due diligence process.

Many restaurants go in guns blazing when it comes to adding on delivery partners.

However, restaurants may not realize there are many shortcomings to not doing proper due diligence before going live.

Third-party Online Ordering Solutions (TOOS). Often times it’s more than just increased revenue.

They also may not realize all the different value they’re getting from adding on these

How are the orders going to be fulfilled?

Some TOOS offer the option for their own

Franchising USA

DILIGENCE Think about which platforms make sense for your restaurant. It may be a situation where any-and-all platforms are welcome, or it might make more sense to only add one or two. Sometimes the kitchen or floor plan at a restaurant won’t allow for the any-and-all solution. There could be limited counter space or minimal room for drivers to pick up food.

The diligence doesn’t stop at a customer.

It goes all the way to the back of house reporting. How is a restaurant going to be able to tell how well their different platforms are doing? Ensuring the TOOS data seamlessly integrates into the pointof-sale (POS) will be key if restaurants want to avoid looking at five different reports/statements from five different TOOS. Typically, a TOOS will set a restaurant up with some kind of tablet. Finding room for each tablet and managing their unique functionalities can be daunting, however there are solutions that consolidate them and save employees countless headaches and frustration. Be sure to use technology to simplify and improve restaurant operations instead of complicating them.

Sometimes the desire to “come into the 21st century” can get in the way of common sense.

VALUE Before adding on a new TOOS, it’s important to understand all of the costs associated with them. Some charge set-up fees and most come with a commission fee that ranges from 10% to 35%. TOOS will tell the restaurant that a 30% commission is a fair price because the TOOS will fill unmet capacity in the kitchen resulting in only the cost of the food to the restaurant.

TOOS don’t believe overhead costs should be included when doing a cost comparison.

There are strong opinions on this debate, but the fact of the matter is that it depends on the restaurant. Some restaurants will add 100+ orders a day through TOOS without bringing on any additional labor.

In this case, the only increased cost is food cost. Other times, they must bring on more staff to handle the increased volume, in which case the overhead does increase.

That surge in orders can actually result in a more modest growth of online orders and in-store pickup too. Some of these new customers do in-fact convert to traditional ordering channels. In this situation, TOOS are considered marketing costs because they are putting a restaurant and its brand in-front of more customers. These conversion rates are not sky high, but still significant.

Additionally, a 30% commission isn’t something to immediately over-react to.

It can be hard to quantify how much a delivery fulfillment is worth in terms of a percentage, but let’s give this a shot. For example, let’s say a restaurant has a $32 order from a TOOS that charges a 17.5% fee. The 17.5% relies on the restaurant delivering the food themselves. If the restaurant uses a delivery fulfillment company, that will typically cost about $4 an order to fulfill the delivery. In this case the restaurant has paid $4 + $5.60 (17.5% of $32) totaling $9.60 in fees. Now let’s do the case of the TOOS that charges 30% but includes the delivery fulfillment. It is worth noting the total fees also add up to $9.60 (30% of $32).

Truly understanding the value this commission is generating is paramount to how to effectively use the TOOS and delivery partners.

“Be sure to use technology to simplify and improve restaurant operations instead of complicating them.

Sometimes the desire to ‘come into the 21st century’ can get in the way of common sense.”

ADVICE A common misnomer in the restaurant world is that customers are loyal to their preferred brands. In actuality, customers ordering in the restaurant delivery space have a more dedicated loyalty to the TOOS. This is important to understand while working on online strategy. White labeled online ordering is great, but according to a McKinsey study done earlier this year, 80% of customers rarely, if ever, change to a different ordering app.

For example, if a customer is an habitual UberEATS customer, this customer isn’t leaving that app to order food.

understand what you’re paying for, and to use technology to simplify the process, not convolute it.

Sterling Douglass is a Co-Founder and CEO at Chowly, a first of its kind restaurant technology company. Chowly integrates orders from companies like UberEats, Grubhub, and many others into the restaurant’s POS system.

Chowly seeks to simplify technology for restaurants by connecting software to the restaurant’s POS. www.chowlyinc.com

A couple key questions for restaurants to ask TOOS when evaluating them: 1. How many orders are they generating for other restaurants in the area?

2. How many similar restaurants are currently on the platform?

Learning about how a TOOS is currently doing in a specific area and its uniqueness on the platform are great indicators on what kind of volume a restaurant can expect to see.

The key to maximizing Third-party delivery is to do your research, truly

Sterling Douglass

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 39

food FR A NCH ISI NG FE AT U R E – part 2

Rick Bisio, A Franchise Coach

Do You Have What It Takes

to Be a Successful Food Industry Franchisee? location. The more locations you have the more levels of management you can build to insulate yourself.

I don’t want to be too negative. As your restaurant(s) becomes more successful, chances are, managers may be able to fill those gaps, and you may get to the point where you never have to work hours you don’t want to work. But, you do want to ask yourself if you’re prepared to have to possibly fill in for your staff during some inconvenient hours for several years while your business ramps up.

Food franchises are everywhere – at every highway exit, near hotels, at airports, on college campuses, in hospitals.

Sure, franchises exist for just about every facet of modern day life; there are disaster cleanup franchises, professional coaching, window cleaning and educational franchises. These are good franchises but you don’t see those at every highway exit. You will, however, find McDonald’s, Burger King, Wendy’s, Olive Garden, Cracker Barrel, Subway, Panera Bread, Chick-fil-A and – well, you get the idea.

Which means that if you’re thinking of buying into a franchise, you’re probably giving some thought to owning a restaurant. It certainly makes sense as those franchises are so intertwined with our culture and lifestyles. Although most people find restaurant franchises intriguing, restaurants come with interesting challenges including cost, HR, inventory, customer service, and more. At

Franchising USA

the same time, restaurant ownership can be rewarding if it’s a fit for you, your skills and your lifestyle.

So, how do you know if you’re a fit?

Well…a food industry franchise may be a good fit for you if…

You don’t mind working evenings and weekends I know what you’re thinking. You’re thinking, Look, I’m going to be the boss.

I won’t be working weekends or evenings.

My staff will do that. Here’s the problem.

Most people eat dinner at the same time you eat dinner. Same with breakfast and lunch. As an owner, being available when the business is busiest is important. Even if you are using a manager, they are most likely to call you when the restaurant is busy, not when it is empty.

Staffing is always a challenge in the restaurant business. You always build the staffing model for contingencies but what happens if your manager is sick. You may need to step in to keep an eye on things. Obviously these challenges are most difficult when you only have one

You like high-pressure environments You’ve seen busy kitchens at fast food and sit-down restaurants. Managing one can feel like being an air-traffic controller.

Still, the way some people react when they don’t get their burger done just so, or if you give them a cappuccino instead of an espresso, you would think a customer thinks his or her life hangs in the balance.

Some entrepreneurs thrive under that kind of consistent pressure; others, don’t.

You’re comfortable handling countless moving parts Every business, to some degree, has a lot of moving parts – managing employee turnover, handling inventory and keeping customers happy all at once. Every business has their own pressure points. If you run a preschool franchise, for instance, you’re going to deal with some high-strung parents – and their little kids – so, safety is going to be paramount. As a restaurant owner, unlike most jobs or entrepreneurial ventures, the fires you must put out aren’t restricted to the weekdays or the “9-5” grind. Countless problems can arise

As a restaurant owner... the fires you must put out aren’t restricted to the weekdays or the “9-5” grind. Countless problems can arise simultaneously at any time, and great owners (and managers) can handle them calmly and effectively.

simultaneously at any time, and great owners (and managers) can handle them calmly and effectively.

So, running a food related franchise is much more than just opening the doors and watching the money pour in. There are six essential traits that all successful franchise owners need to possess: • Having a clear vision • Confidently communicating the vision • Setting a timetable for achievement • Viewing setbacks as learning opportunities • Standing apart from the crowd • Focusing on continual learning If you don’t have these traits, or know you don’t have the interest in mastering them, you really shouldn’t own any business, much less a restaurant that requires more pre-launch planning and investments than most franchise opportunities.

But even if you have all of them, it doesn’t mean you should own a food-related franchise. Maybe you should own a pet supply store or run a maid service franchise. You could own a fitness center or a car service franchise. You might want to own a tax preparation service. There’s a wide variety of franchises out there, and you don’t want to necessarily select the most popular option.

Because while some people are natural born restaurant owners, others were born to be restaurant customers. If you can figure out who you are before buying into a restaurant franchise, you’ll save yourself a lot of heartburn and financial indigestion.

Rick Bisio recently published the third edition of his Amazon-bestselling author of The Educated Franchisee.

Bisio is a leading franchise coach with FranChoice, the creator of the FDD Exchange and the Franchise Glossary and the co-host of Rick Bisio’s Franchise Focus. Since becoming a franchise coach in 2002, Bisio has assisted thousands of aspiring entrepreneurs nationwide explore the dream of business ownership. Prior to joining FranChoice, he was the Director of International Development at AFC Enterprises, the parent company of Popeye’s Chicken, Church’s Chicken, Seattle’s Best Coffee and Cinnabon, establishing locations in more than 30 countries.

To learn more about Rick Bisio and The Educated Franchisee resource center, please visit http://www.afranchisecoach.com/thecoach/

Rick Bisio

Franchising USA

food FR A NCH ISI NG FE AT U R E – part 2

Page 41