Last month’s column about an evolving franchise model is particularly relevant in light of emerging disputes between franchisees and franchisors and how it is being played out in front of the Federal Trade Commission….
Over the years a steady stream of people who are in the early stages of developing a restaurant concept have come to see me to ask about franchising. In most cases, the business owner…
The last three years has created change in the restaurant industry, so it’s important to look at your exit strategy, which should include a review of buy-sell agreements. To address some of these issues,…
After decades of representing companies in the restaurant and franchise world, I’ve come to the conclusion the majority of the successful companies have effective boards. They can be formal, legal boards or advisory boards,…
Over the last three years, restaurant businesses have been privy to numerous loan programs and government benefits, several administered in conjunction with the Small Business Administration (SBA). The importance of the SBA as a…
The one thing that has evolved in the restaurant industry is “Restaurant Darwinism,” or better known as survival of the fittest. What defines “the fittest” can be a restaurant’s unique food, the best location,…
You can’t pick up a restaurant periodical lately without reading how concepts are addressing consumer issues, technology and looking to refresh concepts and individual locations. And while these improvements are certainly necessary, they sometimes…
Once again in 2022, I have the opportunity to give my thoughts on the Monitor’s Top 200 ranking of the largest restaurant franchisees in the nation based on sales, that appears in the Restaurant…
A common question from early-stage restaurant companies is this: “When is the right time to franchise?” There is no set answer to this question, but many concepts franchise before their time and before they…
