You’ve mastered recipes, handled crowds, and now your buddies are telling you to “franchise your restaurant!” Sounds like being at a party with lots of appetizers, right? But let’s not make it sound better than it is. There is some sauce-splattered pandemonium on this path, and not all of it ends up on the table.
The first step in franchising is paperwork. Writing down every step is important. What do you say to guests? What if a fryer breaks down during the lunch rush? Someone will raise these questions, and the manual can’t just say, “Go with the flow, chef.” Also, think about your meals. How will each dish taste the same if you’re in downtown Chicago or San Diego? That is your secret sauce, and it needs more than just a generic recipe card.
You will need to choose franchisees. Business speed dating: If they don’t like your idea or you think they’re only in it for the money, leave. You want the person who is so excited about your cuisine that they hum while they eat it to grill the burgers for you. Make your choice process harsher than how Grandma used to do things at Thanksgiving dinner.
Now, let’s talk about training. It’s not just “watch and do it again.” Explain to them the “whys” of things like why you put a certain garnish on a dish or why you smile at the door. Share your kitchen tips, your hard-won shortcuts, and even the time you blew up the oven and served salads all night.
There are also legal issues. Franchising means contracts, trademarks, and keeping an eye on your brand. Lawyers will be your new friends at brunch. Don’t put off legal matters, thinking you can get by without them. Don’t give out your name like Halloween candy.
The king and queen are consistency. Standards are important because what works in one city might not work in another. But don’t tie every place to one notion that doesn’t change. Let some imagination flow. The Arizona outlet might have a chili burger that is better than the others. That’s not revolt, that’s flavor for your brand.
You have to do marketing. If you assume your food can sell itself, you should think again. Franchisees need help letting customers know, “Hey, we’re that great place you love, but we’re closer to your home now.” Help their launch become a party instead of a burial.
People make mistakes. A franchisee might forget the pickles, or a sign installer might switch letters, and you end yourself serving “Taco Bats” for a day. Accept it, correct it quickly, and then laugh about it afterward. The road to building a franchise is full of bumps, turns, and silly mistakes. What is the goal? A successful chain that seems as warm and welcoming as your first eatery. You might have more than just a restaurant if you can use that energy, no matter how many sites your business has. You have a legacy that tastes good.