So your restaurant has been a success. The tables are constantly filled, the staff knows your regulars by name, and someone just asked if you’d ever think about opening a franchise. Suddenly, your mind goes back and forth between money and tragedy. “Should I franchise my restaurant?” Isn’t that for the bigwigs, like the pizza restaurants that pay for advertisements during the Olympics? In fact, it’s easier to get to than you think… But let’s be honest about the crazy ride ahead.
It seems a bit like cloning yourself to go from one busy place to a fleet of restaurants. Your clone sometimes wears a hat sideways and forgets the additional sauce on the side. If you’re a control freak, be careful: someone else will be watching every detail you love. Most people who want to be franchisors trip over that first emotional hurdle: letting go.
Get started with the basics. Is it easy to set up and use your restaurant? It’s nice to have a place with character, but if your menu depends on your nightly poetry or a cranky uncle frying burgers, that’s hard to bottle. Write down every recipe, brand guideline, and store setup instruction as if you were writing a play for high school students. Do you know how to fold napkins a certain way? Write it down. People want to buy a system that works without having to hire a crazy genius.
The best franchises have unique features that make consumers want to come back for your famous fries or funny signs. Put those things in place and get a lightning rod for your legacy. But don’t forget the forms. Sounds like a drag, right? But cutting corners on contracts is like not having the health inspector come before the big day. Look for experts who know how to read franchise disclosure documents. Yes, it takes money, but not spending enough now could cost you a lot later.
Your restaurant’s training is like a passport. Future owners need to understand and follow your rules. If you sent your brother or sister to a culinary class in Italy, you would expect them not to put garlic in every dish. Make sure there is clear training and that you are available to answer questions. Keep your manuals simple. No one wants to figure out restaurant hieroglyphics.
Family fights can happen over franchise fees and royalties. Be fair, but don’t lie about what you’ll do. If you’re merely offering grilled cheese, don’t promise the moon. People that join up are putting their money on your idea, so be nice to them.
Keep in mind that not every place needs hundreds of locations. A few exceptional franchises can be better than a lot of cookie-cutter places. Quality goes down when you lose control. So keep an eye on what customers say, make surprise visits, and keep making changes. Keep an eye on the horizon because trends change.
Franchising is both a leap of faith and a balancing act. If your gut says to do it, ask yourself, “Will other people care as much as I do?” If the answer could be yes, get ready to work. Get the correct help, trust the system, and get ready for stories you’ll tell for years to come. Some will make you chuckle, while others will be better told in the kitchen after hours.