Fornino chef Karl Wilder, writing for HuffingtonPost.com on “How To Franchise With Integrity… and Control,” discusses a recent experience that gave him new insight into how a franchise may adapt and grow in diverse cultures.
Known for his three artisanal New York City pizza establishments, Wilder was recently given the opportunity to consult with the Magnolia Bakery franchise to create a café menu for new stores in the Middle East.
Chef Wilder presents a list that would benefit any current, or potential, franchisers and franchisees:
“Just like a co-op, retain the right to charge an assessment for additional costs for work done in the interest of the franchisee,” Wilder writes. “This might be additional staff training, special menus or product development for a specific market.”
Own your name.
Wilder cautions franchisers about the world’s culture of imitators, and writes, “If you don’t protect the rights to your name worldwide, there is nothing to stop China from opening under the same name and creating similar food.”
Be responsible for your food.
“If you are famous for your tacos, make sure they source ingredients with the same integrity you do,” Wilder advises. “You can even specify brands and drop ship products that are not locally available.”
However, franchises must learn to…
Adapt for local markets.
“Think globally, act locally within your markets,” says Wilder, who is currently working with Fornio CEO Michael Ayoub to develop non-pork soppressata, pancetta, and prosciutto for markets that forbid pork. Again, Wilder, “If you are going into Key West, you need a conch on the menu, if headed into San Francisco, a vegan, gluten-free version of your product would be very appropriate.”
“Check the integrity of your franchises. Taste the food. Engage in additional staff training if needed. Never be a negligent parent,” Wilder writes. “As your family of restaurants grows, the amount of careful training and supervision needed grows as well.”
Finally, he asks, “How exciting is it to have something that other cities or cultures want to share?” and concludes, “Enjoy your expansion!”
Read Chef Karl Wilder’s full HuffingtonPost.com post here.
Just as we happily share our vast point of sale (POS) experience and expertise with startup owners in order to help them make the best decisions from the very beginning, we at Sintel Systems are happy to share articles and commentary about the retail franchise market.
If you’re considering starting a franchise business, you might not realize how important it is to choose the right point of sale (POS) provider for your long-term success.
Most people are aware that a POS system goes far beyond the cash register, but they may not be aware that a well-executed POS system is an essential cornerstone for success — not just in processing transactions but in areas such as strategic decision-making and customer relations management (CRM). And, let’s face it, your POS system is the gateway to your money.
Don’t wait until late in the game to plan for your POS system. The benefits of establishing an early relationship with your POS company are many — not just in demystifying the process and determining the optimal system, but even before you decide on a franchise direction.
At Sintel Systems, we happily share our vast experience and expertise in restaurant franchise and geographic growth trends, such as the growing gourmet burger market and explosive growth in Central and South American thanks to our ability to deliver full-service analytical POS systems to emerging markets.
Sintel enhances our customers’ success by turning POS data into strategic decisions, allowing larger franchises to grow and providing startups the foundation for future growth from the very beginning by acting as a franchise incubator, nurturing their businesses for the long haul.
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