Restaurant Growth and Expansion | Food Newsfeed
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Expansion

Who To Sign With

I've decided to give you the benefit of my 32 years of watching franchisees come and go and create Roy’s list of what to look for in a franchisor. If I was thinking about buying into a franchise company (and Kate and I have talked about doing so), what would I look for in the perfect marriage?First and foremost: franchisee advocacy.

Smart Supply Chains

Al Kelso, chairman and CEO of Sysco’s quick-service delivery operation, Sygma, says the key to supply chain efficiency is leveraging a brand’s size and the supplier’s resources.Q: When I open my second store, how do I make my supply chains the most efficient?Typically, what’s important to someone who’s going to go to a second unit is they’re going to have to document what they’re currently doing in the first unit and try to replicate that in another.

Let's Make a Deal

Rodger Head, CEO of Duke & King Acquisition Corp, takes big risks and gets big rewards when his company buys distressed units. He tells you how to do it right.Q: Is it smart to buy my second store off a franchisee who’s in over his head?There are a lot of challenges restaurateurs can run into when acquiring a unit that’s already in operation.

Operators Know Best

Phil Friedman, chairman and CEO of McAlister’s Deli, is a firm believer in independent research of a company’s franchisees. Getting an independent read on the health of his franchise system has led to important changes in key operational areas, such as marketing and distribution.

Add Hours To The Day

Q: Now that I have a second store, is there a way to better use my time at both?One of the first things I would suggest someone in the restaurant business do is ready, aim, fire. You absolutely have to know where you want to go before you begin anything.

License to Serve

Every day I get several cool e-mails from you readers. Most of them are compliments—and a few question the marital status of my parents. Every once in a while I get a request from a graduate student who wants me to write his thesis, or the prospective licensee who believes that QSR is paying me a pile for this column and would like me to answer a 15-page questionnaire on the fast food business for free.

New-Age Franchising

The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise.

Seasons 52 Heads for Chicago (Again)

Seasons 52 has announced Oakbrook Center in Oak Brook, Illinois, as a site for its next restaurant, which is slated to open in a year.The new restaurant will be the company’s 22nd location and the second in the Chicago area.

Max Brenner Sweetens the Dining Scene in Boston

Max Brenner, the Chocolate Bar chain of Strauss Group, has opened a new chocolate bar in Boston.The restaurant will be located on the desirable “Restaurant Row,” in a historic 100-year-old building.

The Franchisee’s Frustration

One of the greatest franchisee frustrations centers on local marketing and the struggle to obtain marketing materials targeted to their particular location and demographics. Too often, operators are provided with little or no local marketing support—when they are, the options they receive are ineffective.

Step One for Lease Two

Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease? There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything.

New-Age Franchising

The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise.

The Dirty Work

Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.

How to Out Smart the Credit Market

When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco’s Pizza, stepped in with an unusual idea. As a result of the frozen credit market, Switzer developed Marco’s Assurance, which offers a $50,000 guarantee on franchisees’ loans.

The Art of Site Selection

Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S. history, a number of quick-service companies are advising their franchisees that, with soft real estate prices, lower construction costs, and increasing availability of capital loans from lending institutions, now is the right time to get growing again—as long as the sites are right.