Franchise Articles

Apr 5, 2016

Social Media Trends and Tools for Growing...

What is the next big thing in the social media world? How can growing franchise systems embrace social media quickly? How can a franchise system efficiently achieve brand consistency across...

Apr 5, 2016

All Franchise Systems Go Through 5 Predictable...

Growing Pains: Seizing the Opportunity All franchise systems go through five predictable stages of growth. Growing from one stage to another creates equally predictable changes, crises...

Apr 5, 2016

Franchising: A Restaurant’s Fixed and Variable...

Restaurants are faced with two types of costs – fixed and variable costs. It’s important know how each behaves. By honing in on the cost structure of your restaurant, you may start to identify...

Mar 31, 2016

Proposed Changes to Federal Overtime Laws: Are You...

The U.S. Department of Labor’s (“DOL”) regulations related to “white collar” overtime exemptions under the Fair Labor Standards Act ("FLSA") have been in place since 2004. Last year, the DOL...

Mar 29, 2016

Understanding the Structure of Franchise Fees

There are a number of fees associated with franchising, as a Franchisor you should understand how each impact your business model and ability to support your growth through franchising. Each one...

Mar 27, 2016

Franchising: Business as Usual?

USA Today and Nation’s Restaurant News published articles shortly after the terrorist attacks in Brussels a few days ago stating that U.S. brands such as Starbucks and Domino’s would temporarily...

Mar 27, 2016

Franchise Renewals

I want to make clear, that it is our intention to renew most of the franchises in the system, but I also want to make clear that we will not give away, even a part of the FUTURE of the larger...

Mar 23, 2016

Franchising: Can't We Just Get Along

I had the great pleasure this month to join the IFA's Franchise Action Network and California Franchisors and Franchisees for the annual California Franchising Day at their state capitol. This...

Mar 21, 2016

Are You Leading Your Franchise Toward Greatness or...

Most owners naturally believe they are great leaders, but do your managers and employees see you the same way? Do your business efficiencies and financials reflect this? Sometimes when we move...

Mar 21, 2016

Franchising: POS Data is a Goldmine, Unlocking It...

This article is the first in a three-part series designed to show you how to use your POS data to retain customers, attract new customers and radically improve your franchise’s performance. In this...

Mar 21, 2016

Evaluating a Franchise Model

How Franchisors support Franchisees is an important question prospective Franchisees should ask prior to signing a Franchising contract. Levels of support vary dramatically from one Franchise to...

Mar 14, 2016

Understanding the Significance of Signage – for...

Franchisees can’t just open a franchise location and expect customers to beat a path to their door. Those customers need to be able to find them. One of the easiest methods to ensure that...

Mar 14, 2016

Franchise Industry Should Fish in a Well Stocked...

Our industry is hands-down the straightest path to successful business ownership. For men and women. Half of US Small Business start-ups are women owned businesses but in the franchise industry...

Mar 10, 2016

Growing Your Franchise: It’s a Process

“If you don’t k now where you are going, any road will get you there.” -- Lewis Carroll You’re a franchisor who has had a number of units you want sold by the end of next year in your head...

Mar 7, 2016

6 Top Items for a Prospective Franchisee’s Due...

When an individual decides to invest in a franchise and they’ve narrowed their choice down to one or two franchises, it’s important that the candidate conducts a thorough evaluation of...

Mar 5, 2016

Why Report Every 4 or 5 Weeks in the Restaurant...

It’s a best practice in the restaurant industry to have a weekly calendar and “periods” not months that that contain 4 or 5 weeks each. Many larger restaurant concepts employ this approach as...

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