Six Ways to Finance a Restaurant Franchise

Six Ways to Finance a Restaurant Food Franchise…

Before seeking financing of any kind, make sure you’ve done your own due diligence. Prior to beginning your search, it’s important to know your own net worth, your credit rating, and to have a comprehensive business plan that includes pro forma documents, operations details and market comparison analysis.

Six Ways to Finance a Restaurant Food Franchise

If you are considering investing in a franchise opportunity, the very first question that may come to mind is whether you qualify financially. Most entrepreneurs, restaurant aficionados, or business executives exploring opportunities for a restaurant food franchise will seek outside sources of financing. The golden rule is to expect to contribute 15% to 30% of your own money to start with, and then go from there.

If 30% seems daunting, there’s good news. Often a franchise business opportunity is looked upon by financial institutions as less of a risk, compared to independent business start-ups. This can be further reinforced by the history and recognition of the brand name, the number of units in operation, and even the support provided to the franchisee by the franchisor.

Before seeking financing of any kind, make sure you’ve done your own due diligence. Prior to beginning your search, it’s important to know your own net worth, your credit rating, and to have a comprehensive business plan that includes pro forma documents, operations details and market comparison analysis.

Franchise financing can be complex, but it doesn’t have to feel impossible. Consider these six ways to finance a restaurant food franchise like Taboonette.

1. Friends and family, as well as experienced business owners,d business owners turn inwardly toward friends and relatives to help finance their franchise or start-up business. With this kind of financing, individuals and families get to create their own terms for repayment and enjoy the collaborative support from those closest to them.

2.SBA loans.
The Small Business Administration is a government agency that helps entrepreneurs plan, launch, manage and grow their businesses.1 They work with financial institutions to provide SBA-secured loans. A lender may be more likely to approve financing for individuals backed by an SBA loan because it is 90% secured. This means if the loan goes into default, the SBA guarantees repayment of 90% of the loan to the lending institution.

3.Bank and private loans.
Since the 2008 recession, it has been more difficult to secure bank loans or loans from venture capitalists or angel investors. A bank loan not secured by the SBA is perhaps the most challenging to obtain, but if you have a good relationship with a financial institution, a stellar credit rating and the required minimum liquid capital, it may be a good option.

4.Veterans loan.
The Department of Veterans Affairs, another government institution, offers qualified veterans financing opportunities for franchise and business loans. The program, called the Patriot Express because of its speedy process, makes loans up to $500,000 to active-duty military preparing to transition to civilian life, as well as to spouses and survivors of veterans. The loans come with the SBA’s lowest rates.2

5.Home equity.
A home equity line of credit or second mortgage is a way of obtaining financing but comes with a personal risk. Financing in this way uses your home as security. This means if you default on a business loan, you lose your home. But with sufficient equity in your home, it can be a relatively easy financing source to tap.

6.401(k), stocks and other personal accounts.
It is not unusual for people to tap into their retirement or savings accounts to help finance business ventures. In an interview with the Wall Street Journal, Bernie Siegel, founder of Siegel Capital LLC, discusses a rollover plan where the franchisee creates a C corporation that will own and operate the new franchise business. That corporation then creates its 401(k)-retirement plan. The C corporation’s 401(k) plan then purchases stock in the C corporation. The cash paid to the corporation is then used as the down payment, and the balance can then be financed through an SBA guaranteed loan.3

At Taboonette, we are excited to work with financially qualified individuals to help them reach their goal of owning a restaurant food franchise. Together we look forward to growing both our Taboonette franchisee and customer bases and bringing our delicious trademark Middleterranean® food and a unique dining experience to more hungry guests.

For franchise information contact [email protected] . “Offer by Prospectus only”

1.https://www.sba.gov/
2. http://guides.wsj.com/small-business/franchising/how-to-finance-a-franchise-purchase/
3.https://www.wsj.com/articles/SB120242422031851929

Why Thin Crust Pizza is all the Rage in Franchising

While many new franchised pizza brands have turned to create your own, limited service concepts offering non-traditional, lower quality pizza, Riko’s Thin Crust has moved in the other direction. Offering full service, high quality, made to order pizza, salads, and Wings in a family-friendly casual setting. They practice all the steps in successful franchising

Why Thin Crust Pizza is all the Rage in Franchising

The “Think” Crust Concept behind Riko’s Pizza
By Laurie Hilliard – FMM Contributor.

The inspiration for opening a restaurant comes from many sources, Riko’s is rooted in the enduring values of family, a belief in simple homestyle food and finding the best means to serve the time-honored passion for pizza. Today Riko’s is an evolution of the classic mom and pop pizza places we all grew up with. It is familiar, inviting and smells delicious yet offers a modern next-generation twist designed to meet today’s fast-casual lifestyle. We like to say, “It’s a good place to be.” And that translates into “It’s a good place to be” all ‘round: a good place to eat, a good place to work and a good place to own.

Since opening our first location in 2011 in Stamford CT, our family-centric enterprise has evolved and adapted to the changing pizza industry, local real estate markets, and consumers’ lifestyles. We have developed two proven operating models in three locations; full-service, casual restaurant with full bar and the fast-casual model; take-out and delivery. Both models have three points of service: dine-in, call/online ordering for pick up and call/online ordering for delivery. And that’s unique in the casual dining space.

Our menu is a study (a labor of love, to be sure) in simplicity, in delicious food, and no-fail processes. Our signature 6-slice, thin crust pizza made from a 70-year-old recipe starting with a proprietary pizza dough and sauce, that tops a carefully crafted, streamlined menu. Best sellers like cheese, pepperonil and hot oil pizza satisfy family favorites while innovations, like Chicken Scarpariello, a host of salad pizzas, specialty pies like Hawaiian pizza, Mac ‘N Cheese Pizza and Veggie Pizza tempt guests looking to try something new. Our baked (not fried) chicken wings, fresh-made salads, and tempting dessert selections offer a high-quality, family friendly, affordable meal to be enjoyed at our tables, at home or on the go.

Riko’s franchise opportunities are uniquely flexible, streamlined and turn-key. And while we have refined and tweaked our business models over the past 7 years, we have retained our core philosophy; a long-standing esteem for family and relationships, quality food from our own family recipes, and warm hospitality. Our respect for guests, our employees, and our community is the cornerstone of our success.

Franchise owners and guests alike are assured of consistency with every thin crust pie. Our proprietary, simplified cooking process draws on equipment, instructions and no-fail recipes that are easily perfected by cooks and non-cooks. We boast that we can teach anyone to make our pies with our process in about 10 minutes. That typifies the thoughtful approach we have taken to all aspects of the business. We blend our strong, family-based values with a simple menu, systems, and operations to ensure quality, consistency, and success. That’s the “secret sauce” for driving success and growth while keeping Riko’s a good place to be. Contact: [email protected]

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ABOUT RIKO’S THIN CRUST PIZZA
Riko’s Thin Crust Pizza is a chain of “new generation” pizzerias located in Fairfield County, CT. Using a recipe handed down for generations; Riko’s offers authentic Italian fare using the highest quality and fresh ingredients. Known for its thin crust pizza, Riko’s also offers a full complement of salads, wings, and other menu items. https://rikosfranchise.com/index.php

ABOUT FRANCHISE GROWTH SOLUTIONS, LLC
Franchise Growth Solutions, LLC is a strategic planning, franchise development and sales organization offering franchise sales, brand concept and development, strategic planning, real estate and architectural development, vendor management, lead generation, advertising, marketing and PR including social media. Franchise Growth Solutions’ proven “Coach, Mentor & Grow®” system puts both franchisors and potential franchisees on the fast track to growth. Membership in Franchise Growth Solutions’ client portfolio is by recommendation only. www.frangrow.com Offer by prospectus only.
Contact: [email protected]

Connecticut-Based Riko’s Thin Crust Pizza To Capitalize On Fast-Casual Food Boom With National Franchise Opportunities

Riko’s Thin Crust Pizza has teamed with franchise industry expert, Gary Occhiogrosso,founder of Franchise Growth Solutions, LLC, to expand the turnkey Riko’s Thin Crust Pizza casual QSR (quick service restaurant) business model from 3 locations in 2018 to 15 locations by 2020. Riko’s Thin Crust Pizza franchises are currently available in CT, RI, NY, NJ, and along the Eastern Seaboard.

Connecticut-Based Riko’s Thin Crust Pizza To Capitalize On Fast-Casual Food Boom With National Franchise Opportunities

Riko's Pizza of Connecticut

Stamford, CT: Riko’s, the Connecticut-based chain that has defined thin crust pizza in Fairfield County, moves to franchise the regional Riko’s brand nationally, according to founders, Rico Imbrogno and Luigi Cardillo.

A CONNECTICUT FAVORITE

“Pizza is America’s #1 comfort food*,” contends co-founder and brand namesake, Rico Imbrogno. “And, perfect pizza begins with the perfect crust. Not surprisingly, two-thirds of consumers prefer a thin crust pizza.” Business Insider concurs, naming the $45 billion pizza industry the fastest growing segment of all fast-casual restaurants with thin crust and new toppings leading the trends.

A staple for pizza lovers in Fairfield County, CT, Riko’s began with a single location in 2011 on Selleck Street in Stamford. That establishment, famed for its thin crust, hot oil pizza, quickly expanded from a takeout and delivery eatery into an 80-seat full-service dining spot. A second location with a full bar area was added in 2016 on Hope Street in Stamford. A third Fairfield County “Express” version opened in 2018 on Connecticut Avenue in Norwalk, CT. Each offers a complete menu of high-quality thin crust pizzas, salads, chicken wings.

FRANCHISES NOW AVAILABLE

Riko’s Thin Crust Pizza has teamed with franchise industry expert, Gary Occhiogrosso, founder of Franchise Growth Solutions, LLC, to expand the turnkey Riko’s Thin Crust Pizza casual QSR (quick service restaurant) business model from 3 locations in 2018 to 15 locations by 2020. Riko’s Thin Crust Pizza franchises are currently available in CT, RI, NY, NJ, and along the Eastern Seaboard.

Mr. Occhiogrosso has over 30 years experience in franchise development and sales and was integral to the success of nationally recognized brands including Ranch *1, Desert Moon Fresh Mexican Grille, and those found under the multi-brand franchisor, TRUFOODS, LLC.

ABOUT RIKO’S THIN CRUST PIZZA

Riko’s Thin Crust Pizza is a chain of “new generation” pizzerias located in Fairfield County, CT. using a recipe handed down for generations; Riko’s offers authentic Italian fare using the highest quality and fresh ingredients. Known for its thin crust pizza, Riko’s also offers a full complement of salads, wings and other menu items.

ABOUT FRANCHISE GROWTH SOLUTIONS, LLC

Franchise Growth Solutions, LLC is a strategic planning, franchise development and sales organization offering franchise sales, brand concept and development, strategic planning, real estate and architectural development, vendor management, lead generation, advertising, marketing and PR including social media. Franchise Growth Solutions’ proven “Coach, Mentor & Grow®” system puts both franchisors and potential franchisees on the fast track to growth. Membership in Franchise Growth Solutions’ client portfolio is by recommendation only. Offer by prospectus only.

*Source: Harris Poll 2017, 2018

The franchise sales information contained herein does not constitute an offer to sell a franchise. The offer of a franchise can only be made through the delivery of a Franchise Disclosure Document (FDD.) Certain states require that we register the FDD in those states. Such registration, or exemption, does not constitute approval of the information in the FDD by that state agency. The communications on this web site are not directed by us to the residents of any of those states. Moreover, we will not offer or sell franchises in those states unless we have registered the FDD (or obtained an applicable exemption from registration) and delivered the FDD to the prospective franchisee in compliance with applicable law.

Contact:
Gary Occhiogrosso
Franchise Growth Solutions
917-991-2465
[email protected]

KEEPING A LEGACY BRAND RELEVANT

Lee’s Hoagie House, the Pennsylvania-based chain that has defined Philadelphia’s traditional sandwiches, the hoagie, and the cheesesteak, for over 60 years, has relaunched its long-established regional brand with a streamlined in-store layout and national franchise offering.

According to CEO Allan Lewin, “Through our franchise efforts, consumers across the country can now enjoy an authentic ‘taste of Philly,’ and experience the pride of place that Lee’s hoagies and cheesesteaks invoke.

Keeping a Legacy Brand Relevant
PHILADELPHIA (PRWEB) JUNE 15, 2018

LEE’S® HOAGIE HOUSE REBRANDS FOR IT’S NEXT 60 YEARS
Lee’s® Hoagie House, the Pennsylvania-based chain that has defined Philadelphia’s traditional sandwiches, the hoagie, and the cheesesteak, for over 60 years, has relaunched its long-established regional brand with a streamlined in-store layout and national franchise offering.

IN-STORE REDESIGN
Among Lee’s® Hoagie House’s planned in-store upgrades are a new floorplan and a redesign of the Lee’s® Hoagie House retail space. Lee’s® Hoagie House contracted with Mark Metzgar, CEO of Cornerstone Consulting to manage the engineering and architectural redesign. “Our experience working with other successful franchises helped Lee’s® Hoagie House redefine their store concept to improve the customer experience, differentiate from the competition and better monetize their menu,” Metzgar adds. “We wanted the new layout and design to streamline operations at the same time showcasing the authentic Philadelphia legacy of the Lee’s® brand.

The new, industrial-meets-rustic look from offers distressed wood, exposed brick, overhead ductwork, cement floors, pendant lighting and large front facing windows. Bold graphics and easy-order digital displays add to the modern vibe. Each location will also honor its Philadelphia heritage with colorful murals and historic posters depicting classic Philly moments. The inviting design and thoughtful floorplan add ambiance and efficiency with a more streamlined throughput for customer ordering, fulfillment, and enjoyment.

TURNKEY SYSTEMS
Meeting the same quality standards nationwide necessitated new thinking on the part of the Lee’s operational team, as well. To guarantee the consistent quality of Lee’s® Hoagie House signature fresh made bread, LHH Franchise Group partnered with Liscio’s Bakery of New Jersey. Franchisees can now maintain the taste and integrity of Lee’s Hoagie House’s distinctive sandwich bread, by finishing it fresh on site from par-baked rolls and loaves.

INCREASED EMPHASIS ON NATIONAL FRANCHISES
Lee’s Hoagie House has teamed with franchise industry expert, Gary Occhiogrosso, the founder of Franchise Growth Solutions, LLC, to expand the turnkey Lee’s® Hoagie House fast casual QSR (quick service restaurant) business model from 17 locations in 2018 to 25 locations by 2020. Lee’s® Hoagie House franchises are currently available in PA, NJ, NY, DE, and along the East Coast.

Mr. Occhiogrosso has over 30 years’ experience in franchise development and sales and was integral to the success of nationally recognized brands including Ranch *1, Desert Moon Fresh Mexican Grille, SkinnyPizza, Acai Express and those found under the multi-brand franchisor, TRUFOODS, LLC.

Lee’s® Hoagie House also requires its franchisees to attend Hoagie University, an intensive internal training program on opening and operating a successful franchise business. During the three-week course, franchisees learn about store operations, recruitment and development of staff, customer service best practices, marketing and sales techniques, and basic administrative oversight. Following the training, franchisees receive weekly coaching and support.

A PHILADELPHIA FAVORITE
A staple in generations of Philadelphian’s diets, Lee’s® Hoagie House offers a complete menu of 6, 9 and 18 inch custom made hoagies (a regional term for a hero, grinder or submarine sandwich), Philly and chicken cheesesteaks, hot sandwiches, wraps, salads, as well as chicken wings and chicken fingers.

The Lee’s® Hoagie House concept was created in 1953 by Lee Seitchek, expanded locally in 1977, franchised regionally in 2014, and will expand their franchise effort nationally in 2018. By enlarging the franchise footprint, consumers across the country will able to get the same quality, consistency, and service of the original Lee’s Hoagie House at any franchised location in the U.S. The fast-casual restaurant concept is currently in 17 locations across 4 states.

Once hourly employees at Lee’s, today, LHH Franchise Group co-founders, Allan Lewin and John Connell, are committed to leveraging Lee’s® Hoagie House from a beloved regional brand into a nationally recognized brand. “In order to take the franchising of Lee’s® Hoagie House national, we have created a strong business plan for the franchises to follow.” Says Lewin. “In 2018, the Lee’s ® Hoagie House franchise holder will have the strength of a long-time, proven concept and also benefit from new operational upgrades, a redesigned store layout, and consultative advice from one of the country’s top franchising experts.”

ABOUT LEE’S® HOAGIE HOUSE
Lee’s Hoagie House was founded in 1953 by Lee Seitchek with a menu based around the “Official Sandwich of Philadelphia”, the hoagie served on fresh-baked bread. Today, Lee’s® Hoagie House offers a variety of sandwiches, salads, and wings, including the original Philly Cheesesteak. Lee’s began expanding regionally in the late 1970’s and franchising in 2014, based on the popularity of its concept. Lee’s® Hoagie House currently has 17 owned and operated locations in Philadelphia, New Jersey, North Carolina and South Carolina. A national franchise plan was put in place in 2018.

According to CEO Allan Lewin, “Although the flavor profile of Lee’s® Hoagie House’s is synonymous with the Philadelphia region, through our franchise efforts, consumers across the country can now enjoy an authentic ‘taste of Philly,’ and experience the pride of place that Lee’s hoagies and cheesesteaks invoke.

ABOUT FRANCHISE GROWTH SOLUTIONS, LLC
Franchise Growth Solutions, LLC is a strategic planning, franchise development and sales organization offering franchise sales, brand concept and development, strategic planning, real estate and architectural development, vendor management, lead generation, and advertising, marketing, and PR including social media. Franchise Growth Solutions’ proven “Coach, Mentor & Grow®” system puts both franchisors and potential franchisees on the fast track to growth. Membership in Franchise Growth Solutions’ client portfolio is by recommendation only.

For information:
CONTACT: Gary Occhiogrosso
Franchise Growth Solutions
917.991.2465
[email protected]

Restaurant Operators, Franchisors and Franchisees – Benefits of an Inventory and Theoretical Program

Today’s post is written by recognized restaurant operations expert Fred Kirvan. I’ve had the privilege of working with Fred (almost 20 years) on various projects building scores of franchised Fast Casual restaurants. Today Fred discusses the importance of creating an accurate, detailed and evolving inventory and theoretical Cost of Goods program. Franchised as well and independent restaurant operations should take the time to learn how to build an use such a program. It will not only help you save money but more importantly will create a better system for overall results with or without your daily participation in the operation.
– Gary Occhiogrosso
Founder and Manager – Franchise Growth Solutions, LLC. #howtofranchise
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Performing regular inventories will serve to organize your stores as attempting to perform an inventory in a disorganized store will take twice the amount of time. As part of the integration of this program, we will teach managers and franchisees how to perform accurate and effective inventories.

Benefits of an Inventory and Theoretical Program

By Fred J. Kirvan
Founder FK Consulting
Cooperative Member – Franchise Growth Solutions, LLC

I deal with numerous franchisors and restaurant operators and still can’t understand why so many do not employ a good inventory system. In fact, the sad truth is some don’t even conduct a weekly or monthly inventory…Instead, they use purchases to somehow (and inaccurately) calculate their Cost of Goods (COG’s).
Today I will attempt to explain why it is critical for professional restaurant management that you have a detailed Inventory and Theoretical COG’s Program. A 3%-5% saving in COG’s can add up to tens of thousands of dollars. Remember, this saving goes directly to your bottom line, not to mention the increase in accountability of your operation whether you participate in the day to day operation or not.

Here are just a few benefits of using such a program

1. Provides the ability to conduct a monthly audit on your purchases when the program’s Master Inventory Sheet is updated each month by you or someone in your organization. These audits should be updated internally.

2. The process of developing this program serves to streamline your order guide by having to determine which products you will use moving forward as they are now tied to menu and recipes within the program. What that means is your order guide gets cleaned up by removing duplicate or unnecessary items.

3. In addition to a Theoretical Food Costing Program, it will also include Inventory Sheets for performing accurate physical inventories.

a. Performing regular inventories will serve to organize your stores as attempting to perform an inventory in a disorganized store will take twice the amount of time. As part of the integration of this program, we will teach managers and franchisees how to perform accurate and effective inventories.

b. By having theoretical and physical inventory in one program we can immediately identify down to the penny, the difference which should be accounted for discounts, employee meals, and waste. The unaccounted-for amount is then either over portioning, shrinkage or theft. Without this information your operating blind.

4. This process will streamline your Recipes, portioning must be solidified to achieve costing which serves to assist with the consistency of menu offering as well.

5. This process will streamline your Plate Builds, portioning must be solidified to achieve costing which serves to assist with the consistency of menu offering as well.

6. Once the program is completed:

a. You’ll immediately be able to identify higher and lower costed menu items.

*** i. With that information, you may elect to change the portioning and/or pricing to remedy the issue having an immediate impact on your costs.

*** ii. Additionally, repositioning lower cost items on the menu will also serve to immediately lower costs as well.

b. You’ll be able to see the immediate impact on your overall food cost as a percentage and dollar amount by changing costs from your distributor.

c. You’ll be able to see the immediate impact on your overall food cost as a percentage and dollar amount by changing portions on menu items.

d. You’ll be able to see the immediate impact on your overall food cost as a percentage and overall dollar amount by changing prices on your menu items.

Quite simply, no professionally managed restaurant group can or should operate without this level of information – certainly not having this level of detail on your menu offering will heavily impact your ability to recruit multi-unit franchisees in the future.

For more information on building and using an Inventory and Theoretical Program and for a FREE Consultation please contact [email protected] or call (917) 991-2465
Visit www.frangrow.com
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About the Author:
FRED KIRVAN
Founder FK Consulting

Fred started in the franchise business in 1991. Working with the founder of Desert Moon Fresh Mexican Grille he developed the operating systems and grew the company from a single unit into a multi state, 30 unit franchised brand. In 2008 he became President of Desert Moon remaining in that role until 2013

Mr. Kirvan was then recruited as the Chief Operating Officer for TRUFOODS, LLC. a 100 unit, multi brand franchise company that included Pudgie’s, Wall Street Deli, Ritter’s Frozen Custard and Arthur Treacher’s Fish and Chips.

Upon leaving TRUFOODS he became VP of Operations for Energy Kitchen; a NYC based fast casual chain which pioneered the “healthy alternative” space before leaving to launch an early learning & play center business “Moozie’s Play Cafe” with his wife.

Working in a variety of capacities in food and non food business’ Mr. Kirvan’s experience in systems development, writing manuals, brand connectivity, purchasing and construction project management have proven invaluable assets to start up & emerging brands.

Currently FK Consulting works to develop a full suite of Confidential Franchise Manuals which include Operations, Managing the Business, C&D and other critical Job Aids and Training Tools necessary to grow and enhance the process of devloping successful franchisees.

Are you looking for Capital or Deal Flow in the franchising space??

This session will consist of a panel discussion covering how to position your franchise company for Private Equity investment and what PE firms look for in a Franchise company acquisition or strategic partnership.

Are you looking for Capital to build your Franchise Company???
– OR –
Is your Investment Firm looking for deal flow in the franchising space??

By Gary Occhiogrosso
Founder of Franchise Growth Solutions, LLC.

On Friday, June 1st, I will be moderating a panel at the IFE in NYC. It will be comprised of Franchisors and Private Equity associates. Please see below for details and please let me know if you’d like to attend the meeting. If so, contact me here or at [email protected] & I’ll send you a FREE PASS to the Expo.

10:00 AM – 11:30 AM
+/- Private Equity Investing and Franchising
Room: 1B05
Moderated by: Gary Occhiogrosso, Managing Partner, Franchise Growth Solutions
Panelists: Roger Lipton, President, Lipton Financial Services; Grant Marcks, Vice President, Head of Business Development, Atlantic Street Capital; Kirk McLaren, MBA, CTP, CPA, Georgetown University
This session will consist of a panel discussion covering how to position your franchise company for Private Equity investment and what PE firms look for in a Franchise company acquisition or strategic partnership. In addition, there will be plenty of “networking” time for both Franchisors and Private Equity attendees to meet & network. This is a great opportunity for Investors and Franchisors to meet face to face and discuss current and future opportunities.
Sponsored by Franchise Growth Solutions, LLC. www.frangrow.com

FREE PASS To the International Franchise Expo in NYC
USE PROMO CODE FGS at: https://r1.events-registration.com/IFE2018/?source=FGS
YOU ARE INVITED BY
Franchise Growth Solutions
Booth #340
USE PROMO CODE FGS

This session will consist of a panel discussion covering how to position your franchise company for Private Equity investment and what PE firms look for in a Franchise company acquisition or strategic partnership. In addition, there will be plenty of “networking” time for both Franchisors and Private Equity attendees to meet & network. This is a great opportunity for Investors and Franchisors to meet face to face and discuss current and future opportunities.

#fastfood, #franchisor
#networking #businessdevelopment #financialservices, #franchiseconsulting #strategicpartnerships #ife #capitalization #dealflow #investments #acquisitions #privateequity #howto #franchising #pe #positioning #officers #universities, #moneyraise, #Franchisesales,#expansion, #capital, #NYC, #Sharktank,

PRESS RELEASE – Acai Express On Fast Track To East Coast Growth

Acai Express® will be featured at the Franchise Growth Solutions Pavilion (booth #346) at the 2018 International Franchise Expo (IFE) May 31-June 02 at the Jacob Javits Center in New York.

For Immediate Release
Contact Gary Occhiogrosso
email at [email protected]

Acai Express On Fast Track To East Coast Growth
Leading Organic Super Food Franchise soon to take on New York and New Jersey

NEW YORK May 09, 2018
Acai Express®, the Puerto Rico-based chain that offers a fresh fruit and nutrient-rich menu for healthier living, is focused on opening its first New Jersey location in 2018. Acai Express®’s next location will be the fourteenth (14) fast casual super food shop for the brand. From its humble beginning as a surf side food truck, Acai Express® currently has twelve (12) locations in Puerto Rico and one (1) stateside location in Cocoa Beach, Florida.

”The preference for a healthy lifestyle and the demand for a super food based diet has never been stronger.” Says Acai Express® founder, Hector Westerband. He envisions Acai Express outposts in every city in America and around the globe. The cornerstone of his fast casual shop’s menu is the acai berry, a purple, antioxidant-rich stone fruit that hails from the Amazon River basin. Through his work with Brazilian farmers, Westerband is helping support the communities in which the berry is grown, preserve the rainforest from further deforestation, and bring social responsibility to his franchise concept.

“As the leader in 100% organic Grade A acai and a menu that includes acai, oatmeal and pitaya bowls, smoothies, salads, juices and lemonades, Acai Express offers high quality, high nutrient meals, grain bowls, and/or desserts for active consumers.” Westerband adds, “While research has shown that Americans are willing to pay more for healthier foods, at Acai Express they don’t have to! Acai Express® offers convenient, affordable, and delicious food that is good for you – and that feeds the mind, body and soul.”

Acai Express® has teamed with franchise industry expert, Gary Occhiogrosso, founder of Franchise Growth Solutions, LLC, to expand the turnkey Acai Express® fast casual QSR (quick service restaurant) business model from thirteen (13) in 2018 to twenty-five (25) locations by 2020. Acai Express® is expanding in NY, CT, PA, NJ and along the eastern seaboard.

Acai Express® will be featured at the Franchise Growth Solutions Pavilion (booth #346) at the 2018 International Franchise Expo (IFE) May 31-June 02 at the Jacob Javits Center in New York.

ABOUT ACAI EXPRESS®
Acai Express® is an Acai-based super food shop that uses fresh and organic ingredients to create nutrition-rich meals for active and adventurous consumers who are proactive about their health and wellbeing. From one surfside food truck in Puerto Rico in 2013, Acai Express has grown into a recognized lifestyle brand available in 13 locations in the Puerto Rico and the U.S. Acai Express combines the growing trend toward one-bowl meals, super food ingredients, and fresh fruit smoothies in a socially responsible business model.

ABOUT FRANCHISE GROWTH SOLUTIONS, LLC
Franchise Growth Solutions, LLC is a strategic planning, franchise development and sales organization offering franchise sales, brand concept and development, strategic planning, real estate and architectural development, vendor management, lead generation, and advertising, marketing and PR including social media. Franchise Growth Solutions’ proven “Coach, Mentor & Grow®” system puts both franchisors and potential franchisees on the fast track to growth. Membership in Franchise Growth Solutions’ client portfolio is by recommendation only.

For more information on ACAI EXPRESS® fast casual restaurant concept, please visit acaiexpress.com. For information on owning an ACAI EXPRESS® franchise, please contact Gary Occhiogrosso at [email protected]

Video Education Series-Onboarding New Franchisees

Video Education Series-Onboarding New Franchisees
By Gary Occhiogrosso – Managing Partner – FRANCHISE GROWTH SOLUTIONS,LLC.

Enjoy the first edition in our franchisor education video series. This session covered the topic of “Onboarding” new franchisees. Our panel of experts share tips for successful growth of your franchise company. Our panenist: Robyn Elman, Paul Samson, Jason Mazzerone, Ed Teixeira.
Hosted at Harold Kestenbaum’s Franchise Forum in #Melville, NY
The full 1 hour session is available by contacting [email protected]

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About the Moderator and Franchise Growth Solutions, LLC.

Mr. Occhiogrosso’s involvement in business development & franchising began in 1984 when he left a decade-long career in NY radio to become a Dunkin’ Donuts franchisee. In addition to operating a successful retail shop, Mr. Occhiogrosso created a wholesale baked goods division within the company which supplied donuts and other fresh-baked goods to over 80 points of sale while concurrently serving on Dunkin’ Donuts’ franchisee advisory council and advertising committee. Mr. Occhiogrosso continued his involvement in franchising in 1989 by opening a gourmet confection and gift basket shop, Ralph’s Nut Pound. As a advisor to the franchisor, the company developed 53 additional units.

He followed up its success in 1991 with GPM Consulting Inc., a New York-based Sales and Brand Development firm which successfully developed several national franchise brands including Blimpie Salad and Subs, Treasure Cache, Teamworks and Ranch*1.

Working with the founders of Ranch *1 Franchise Corp., he grew the brand into a 60 unit restaurant chain with commitments for an additional 200 units. Gary and the original Ranch*1 management team created the operating system and strategic development plan for the company. In addition he planned and executed Ranch*1 advertising and brand development strategy which included the “Howard Stern” radio show and NY TV campaigns.

Mr. Occhiogrosso moved on to become President & COO of Desert Moon Fresh Mexican Grille a Fresh Mexican fast casual concept where lead the concept from a 4 unit start-up to 23 unit regional chain. He elected to leave that role in early 2009 to become the President of the up-and-coming 100+ unit Multi Brand franchisor TRUFOODS, LLC.

He is the founder of the educational franchise website: Franchise Money Maker.com and Franchise Growth Solutions, LLC.Mr. Occhiogrosso maintains memberships in the International Franchise Association.

FRANCHISE GROWTH SOLUTIONS, LLC. is a strategic planning, franchise development & sales organization. Admission into our membership client portfolio is by recommendation only. Our service is offered only to those recommended & qualified franchisors committed to growing their brand. Our “Coach, Mentor & Grow”® program helps put your system on a fast growth track.

Franchise Growth Solutions. LLC. can connect you to and expertly deliver all franchise disciplines from:

Franchise Sales * Concept & Brand Development * Operations Manuals

Strategic Planning * Real Estate Selection * Lead Genration

Social Media, Advertising & Marketing * UFDD Development * Public Relations

Architectural Design & Construction * Vendor Negotiation & Product Purchasing

Developing your “Elevator Pitch” * Media Coaching

Since we limit our client list, you must be recommended into our Member Client Portfolio. Please contact us to discuss a free evaluation interview. We will have an open, honest discussion regarding your brand, its growth potential and whether we mutually agree if Franchise Growth Solutions, LLC is a good fit. www.frangrow.com

Getting New Franchisees Off to a Great Start

This approach helps franchisees adapt as the brand grows and systems evolve. Preparing franchisees to deal with the issues that may come up along the way is key to building a successful franchise system. Ultimately solid onboarding and training should expose the franchisee to detailed information so the franchisee knows what the company expects and they can live up to the “Brand Mission”.

Getting New Franchisees Off to a Great Start
Prepare them for business ownership through the onboarding and training process.

By Gary Occhiogrosso – Managing Partner of Franchise Growth Solutions, LLC.

When training new franchisees, there is a term that is used regularly but has received a lot of criticism “Onboarding” Many Franchisors believe that the “onboarding process” begins once a candidate is awarded the franchise. I coach this process is a different way. At Franchise Growth Solutions we know that the onboarding process begins from the very first interaction the company has with the franchise prospect.

That said, let’s take a step back and first explore the goal of proper onboarding. In my opinion, the main focus is to create value for the brand in the minds eye of the candidate. Without value and respect for the brand, all the training in the world will not produce a franchisee capable of living up to his or her full potential as the operating franchisee.

Although franchisee training is often seen as a means to an end because of how quick paced it is and how much information is packed into training sessions, in and of itself training is certainly not the sole answer in producing quality franchisees. Through the years I’ve trained franchisors to understand that in order to successfully orientate a new franchisee; Mission, Culture and Core Values of the brand must be communicated to and embraced by the franchisee. Here again I cannot emphasize enough that franchisors must start building value and respect for the brand during the recruitment phase. It is during that time, potential franchisees and the franchisor should engage in meaningful, mindful conversation so that the franchise candidate understands what is expected of them and the Franchisor should understand what the franchisee expects in return. It’s a simple (but not easy) process that can lead to rejecting a candidate and losing the deal. However, trust me when I say, losing that candidate is a far better outcome than bringing the wrong franchisee into the system only to wreak havoc, compromise brand standards and lobby additional, otherwise satisfied franchisees into their negative mindset.

Successful onboarding and training requires transparency, consistency and follow up.

The likelihood of a franchise owner “going rogue” when a company is transparent in its expectations lessens. Franchisees know what is expected of them. In addition, the Franchisor’s support personnel should be out in the field in front of the franchise owner, coaching, counseling and working with the franchisee to achieve optimum results, financially as well as making sure the business is providing options consistent with the franchisees lifestyle goals. Supplying ongoing training that places resources within reach of the franchisee is not only vital at the onboarding phase but throughout the lifecycle of the business relationship. This approach helps franchisees adapt as the brand grows and systems evolve. Preparing franchisees to deal with the issues that may come up along the way is key to building a successful franchise system. Ultimately solid onboarding and training should expose the franchisee to detailed information so the franchisee knows what the company expects and they can live up to the “Brand Mission”. Initial and ongoing training should support the idea that following the system is the most important aspect leading to the success of the business. This approach puts franchisees in a better position to make sound decisions concerning the business with little outside assistance and with little room to “reinvent the wheel”.

Franchisees need to be held accountable for holding the same high standards as the franchisor. In order to do this, your company culture, value proposition, training program, operations manuals, job aids and other franchisor supplied tools should be carefully developed, tested, reviewed and updated as necessary. The onboarding process and training program is never “done”. As the franchisor it is your job to insure that franchisees have access to the tools and support needed to grow and thrive.
Get new franchisees off to a great start through a sound onboarding process that starts at the first hello. Recruit and vet your candidates thoroughly, be certain they are a fit for you brand culture and buy into your mission statement. Provide them with the tools and support needed to navigate system changes as they occur. Give the franchisees the foundation they need to grow, develop, and succeed as business owners. An excellent franchise system, built this way from the start makes it easier for franchisees to overcome challenging situations as they occur, and they will occur.
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About the Author:

Gary Occhiogrosso is the Managing Partner of Franchise Growth Solutions, which is a co-operative based franchise development and sales firm. http://www.frangrow.com

Their “Coach, Mentor & Grow Program” focuses on helping Franchisors with their franchise development, strategic planning, advertising, selling franchises and guiding franchisors in raising growth capital.

Gary started his career in franchising as a franchisee of Dunkin Donuts before launching the Ranch *1 Franchise program with it’s founders. He is the former President of TRUFOODS, LLC a 100+ unit, multi brand franchisor and former COO of Desert Moon Fresh Mexican Grille. He advises several emerging and growth brands in the franchise industry.

Gary was selected as “Top 25 Fast Casual Restaurant Executive in the USA” by Fast Casual Magazine and named “Top 50 CXO’s” by SmartCEO Magazine. In addition Gary is an adjunct instructor at New York University teaching Restaurant Concept & Business Development as well Entrepreneurship. He has published numerous articles on the topics of Franchising, Entrepreneurship, Sales and Marketing. He is also the host of the “Small Business & Franchise Show” broadcast over AM970 in New York City and the founder of http://www.FranchiseMoneyMaker.com

Lee’s – LEGENDARY PHILADELPHIA HOAGIE BRAND NOW READY FOR EAST COAST FRANCHISE EXPANSION.

“Lee’s has had to limit their expansion to the Delaware Valley. But now, with the help of Liscio’s Bakery, Lee’s is able to share their award-winning hoagies and cheese steaks beyond their original home, the “City of Brotherly Love.”

By: PRWeb

Legendary Philadelphia Hoagie brand now ready for East Coast franchise expansion

Philadelphia , PA (PRWEB) September 06, 2017

Lee’s Hoagie House has been serving up authentic hoagies and cheese steaks since 1953. So much so that when it comes to serving their legendary sandwiches, they have three generations of bread experience. However, up until very recently and due to “the bread issue,” Lee’s has had to limit their expansion to the Delaware Valley. But now, with the help of Liscio’s Bakery, Lee’s is able to share their award-winning hoagies and cheese steaks beyond their original home, the “City of Brotherly Love.”

Through a par-bake technique and onsite baking, Lee’s Hoagie House can now expand anywhere without the fear of giving up the traditional taste of Philadelphia. Lee’s Hoagie House CEO, Allan Lewin states “The Lee’s hoagie roll is one of the keys to our success and great tasting sandwiches, therefore we will not compromise on the bread.”

Lewin went on to say, “The bread is fully-proofed, flash-frozen and then shipped to our stores. Each store has a special oven called a CombiTherm which injects both steam and dry heat while the bread is baking. This method produces that unique hoagie roll that has made the Lee’s brand famous in Philadelphia for over six decades.”

“The unique par-baked bread allows Lee’s Hoagie House to…..

READ THE ENTIRE ARTICLE AT: https://franchisegrowthsolutions.com/blog-1/

For More Information Contact: [email protected]
http://www.leeshoagiehouse.com

For the original version on PRWeb visit: http://www.prweb.com/releases/2017/09/prweb14659520.htm