Getting A Higher Price When Selling Your Restaurant In 2019

Getting A Higher Price When Selling Your Restaurant In 2019
Chris Viscup a prominent New York Business Broker with Transworld said “One of the other most important parts of selling your restaurant is to make sure your books are in order. It will be your job to prove out how much money trickles down to you through the company and what this can look like to potential buyers.

Getting A Higher Price When Selling Your Restaurant In 2019
by Gary Occhiogrosso Contributor
Photo by Rod Long on Unsplash

It’s 2019 and after years of hard work you’ve now decided to sell your restaurant, perhaps to open a different business, or retire or relocate. Whatever the reason, selling a restaurant requires a strong strategy, careful planning, and detailed preparation. In this article, we’ll explore some essential tips and steps needed to put you on a path for a quicker sale at the highest possible price along with a smooth transition.

Let’s Start With First Impressions.

The appearance of your restaurant not only matters to your customers, but it also matters to potential buyers. Bad “curb appeal” on the initial visit may be all it takes for a potential buyer to take a pass on a more in-depth look into the investment potential of your restaurant. Make sure everything inside and outside the restaurant is clean. If your establishment is a free-standing building, then the quality of care for the property will be an early indication of the level of care taken in building and growing the business over the years. Items like trimming the grass, keeping the parking lot and surrounding area clean and free of trash are crucial to curb appeal. Maintaining clean windows & glass doors, polishing handles, deep cleaning the grout in tile floors and shampooing carpeting are some simple things that will pay dividends to the buyers first impression. If the restaurant is a storefront location, then you’ll also need to make sure any cleaning and improvements that may be the responsibility of the landlord are taken care of before showing the business.

Nothing says “I don’t care” or “I’ve given up on this place” more than broken or missing equipment. If your kitchen equipment is not in 100% working order, it may set up doubt in your financial presentation regarding production capabilities. Also, nonfunctional equipment is detrimental to employee morale and productively. Ultimately that lack of productivity shows up on the Profit and Loss Statement (P&L) in the form of increased labor cost. Every part of the restaurant should present itself as credible to handle the current volume as well as to grow the business in the future. Make sure all of your equipment works. I can not emphasize enough to take the time in advance to replace or repair any broken equipment.

Remove personal items you do not intend to include as part of the sale. Doing this helps avoid any misunderstandings later between buyer and seller. For example, your personal laptop computer used for the business sitting on your desk may be mistaken as part of the assets for sale. Later in this article, we’ll cover making sure a complete equipment and asset list is written. However, the cleaner and less cluttered the visual aspect of the facility, the less chance for any misunderstanding when it comes time to negotiate.

And lastly regarding the facility, don’t be afraid to spend a little TLC money. Making a small investment, such as freshening up the paint, or replacing ceiling tiles, or reupholstering a ripped seat cover can go a long way to increase the visual appeal of your restaurant. These quick fixes will have a positive impact on your sale price and the time it takes to sell the business.

Put Your Financial House In Order Now

Presenting an honest, straightforward, financial picture of your restaurant is the most critical factor in determining accurate valuation and sale price. Professionally documented results regarding unit economics, profitability, and true owner benefit are what buyers, their accountant, and lawyer will be investigating in the due diligence phase of the process. Whether or not potential buyers purchase your restaurant depends on whether or not they think it will make money and provide a reasonable return on investment (ROI). Therefore, the financial information you provide to the buyer is the most significant factor in determining the success of the sale.

Ideally, you have practiced clear and organized bookkeeping since you started your business. If not, then arrange financial records going back at least one year before the time you list your restaurant for sale. That way potential buyers will have a trailing 12-month picture of the restaurant’s performance and trending. It is likely that buyers will ask to see a profit and loss statements and a balance sheet. If you are unable to create them yourself, have your accountant prepare them in advance so you do not feel rushed later in the sale process.

Make A To-Do List For Yourself

Financial statements aren’t the only aspect of getting organized. This step also includes creating a written list of all hard assets such as furniture, fixtures, small wares, and equipment. Also, a copy of your lease should be available for review in the due diligence phase of the transaction. Additionally, be prepared to document that all of the restaurant’s bills are up to date. Be ready to prove in writing that your sales and payroll taxes are current and paid in full. Employee payroll information needs to be in a presentable format and up to date. A to-do list will help you make sure everything gets done so that the sale goes as smoothly as possible.

The Hunt For Buyers

There are two ways to find potential buyers: find them yourself or hire a business broker. The process of valuation, listing, advertising, and vetting potential buyers is time-consuming and in my opinion, requires professional experience and know how. Although many sellers take this step on their own, a professional business broker can support the process by offering recommendations and presentations that save time and attract more potential buyers.

When you interview brokers, be sure to ask them how long they have been in the business of selling businesses, what their specialty is, how many listings they have now, and how many restaurants they have sold in the past year. Also, ask if they have prepared contracts for this type of transaction and how they plan to determine the value of your restaurant. Discuss their answers with your financial and legal advisors to determine if the broker has the right qualifications, experience, and track record.

One prominent New York Business Broker I spoke with said “One of the other most important parts of selling your restaurant is to make sure your books are in order. It will be your job to prove out how much money trickles down to you through the company and what this can look like to potential buyers. Without this component, you will either fall prey to lower offers than you would otherwise be getting, no offers, or end up with buyers wasting your time and never getting to the finish line. Not having good books leads ultimately to the two biggest deal killers – lack of trust and too much time for the transaction to close. With a good broker and good books, most of the heavy lifting is completed in the beginning, before putting the business on the market. Once you sign with a broker, there should be significant time dedicated to proving out the numbers – what they are, and what they could be. Every minute you spend in the beginning will save 5-7 minutes later.”

On the other hand, if you decide to go it alone and forgo hiring a business broker, then you’ll need to get some additional advice from your attorney and account. They can assist you with the proper valuation and selling price. Setting an unrealistic or emotional price on the business will slow the sales process or cause it to fail altogether. Actions to take also includes advertising and listing the restaurant on websites that post restaurants for sale. Keep in mind professional business brokers also use these websites, so competition exists. However, if you study these websites carefully, you should be able to get a good idea on how to word your ad for better results.

Always Be Ready

Whether you list your restaurant on your own or with a broker be prepared to show your restaurant to potential buyers at all times. Since you may have a buyer visit you unannounced, it means keeping the restaurant clean, fully staffed and well-managed no matter the day and time. You never know when a buyer might drop by to take a look. I also remind my clients that any customer in the restaurant may actually be a buyer doing some research before they contact you.

Once The Buyer Is found

At this point, if you’ve found a buyer and negotiations have been successful, then the final step is the paperwork necessary to complete the transaction. The paperwork usually starts with an “Asset Purchase Agreement.” Your attorney should prepare this document for you. The Asset Purchase Agreement details all the components of the sale. Items such as the sale price, the terms (if you are holding a note), a full and complete equipment list, the amount and value of the inventory you will have at the time of closing, the length of time (if any) that you are willing to train the new owner as well as any contingencies regarding the lease assignment from your landlord and of course a deadline date to close the transaction. Regardless of whether you’re working with a business broker or selling on your own, in all cases, I recommend you have your attorney involved to ensure the Asset Purchase Agreement covers all the various aspects of the transaction.

In addition, once you have a buyer engaged but before the final closing date, you should continue to operate your restaurant as if you are not selling it. Acquisitions sometimes fall through at the last minute, and you don’t want to create extra work for yourself in getting everything back up to par again if that happens.

Plan And Proceed

Smart and detailed planning will minimize glitches and deal-killing problems, throughout the transaction. Business Brokers warn: “The biggest disasters all come with one thing in common – wasted time. Without proper planning, not only may you decide to accept an offer lower than what you desire, but you will lose a good portion of your time getting there. As the saying goes – An ounce of prevention is worth a pound of cure! Make sure you front-load your business and get all the materials you need in order before you sell it.”

I recommend you spend the time upfront, planning the sale, organizing paperwork, investigating brokers and deciding the best time to execute your plan. Selling a restaurant can be a smooth, simple transaction if these tips along with the advice of your accountant and attorney are put into practice.

Branding Drives Restaurant Sales

Create Branding To Drive Restaurant Sales And Growth…

A restaurant must connect with the lifestyle of consumers. The first step to doing this is to have a definite name, image, and brand message.

Create Branding To Drive Restaurant Sales And Growth
By Gary Occhiogrosso
Forbes Contributor
I write about the franchised restaurant and food services industry.

In the past, restaurant advertising consisted mainly of print and broadcast advertisements along with word of mouth. Branding isn’t accomplished solely through conventional advertising. Although advertising uses the branding elements, it refers to so much more. Branding is the practice of making a name, symbol, reasons, and guest experience stand out in the minds of consumers. Branding gives the company and its products a competitive edge above other companies which provide similar products. Thousands of restaurants serve hamburgers, but why when people think about burgers, their minds immediately go to McDonald’s or Burger King? It’s because the power of branding connects the product to a bigger picture. Today’s savvy consumers expect more than merely a place to have a meal. They are not only hungry for lunch but eager to connect with the experience the product or service provides.

Spotlight on branding
In today’s noisy advertising environment restaurants must cut through the clutter with a cohesive advertising and marketing strategy. Franchised and chain restaurant brands spend a great deal of time, effort and dollars on this critical aspect of their business model. Creating and enforcing their brand image is a crucial task for their marketing teams. Smart restaurants marketers understand the need for a consistent brand voice with a clearly defined marketing plan. This consistency is vital because locations in the chain must present consumers with the same image and message to avoid confusion and brand dilution.

Additionally, many consumers want to know what a company stands for, it’s mission, how it goes about its business and why you should eat at a particular restaurant. The need for guest engagement has led restaurant marketers to pivot from purely traditional advertising to creating a total restaurant experience. These experiences include social causes the guests share, their experience with friends and family via social media and their connection to a community. The evolution of social media platforms such as Facebook, Instagram, Twitter, and Yelp, as well as search engine optimization, and online ads have become the new messaging channels used by marketers to increase “occasion to use” and brand loyalty. Today’s chain restaurants employ tactics including traditional advertising, social media messaging and participating in local events that support the community. Creating value and loyalty through brand image and guest experience lives in the mind of the guest long after the meal.

Creating a connection is key

A restaurant must connect with the lifestyle of consumers. The first step to doing this is to have a definite name, image, and brand message. Usually, the owners of the business and a branding team come together to discuss and decide on what the restaurant will mean to their future customers. This step should be accomplished at the beginning of the business planning.

Jennifer Williams, the founding partner, of “the watsons,” a New York City based branding firm, describes the importance of restaurant branding like this: ” The National Restaurant Association reports that Americans spend $799 billion a year on restaurants. Beyond clothing, restaurants are the most searched type of business online. Competition is fierce, and branding is more important than ever before. Whether yours is a franchise or independent restaurant, it takes more than great food and service to lure customers and build loyalty and repeat business. It takes a well-defined brand that resonates emotionally with your customers. A brand is essentially the personality of your business. Moreover, its value is derived from the connection people make with it. In today’s crowded restaurant sector, where many chain restaurants offer similar menus, your ability to differentiate yourself – can make or break your success.

READ THE ENTIRE ARTICLE HERE https://www.forbes.com/sites/garyocchiogrosso/2018/11/14/create-branding-to-drive-restaurant-sales-and-growth/#537d8cd3487a

Tips for Branding Design Success – Riko’s in Stamford CT

Riko’s: Designed For Success…

Restaurant design plays a huge role in branding. Your guest’s total experience is the difference between success and failure. Especially in the franchise business. Small Business needs to watch how the Big Guys transform their restaurants into memorable experience their customers can take home…

Riko’s: Designed For Success
By Laurie Hilliard – FMM Contributor.

In our very visual world, consumers have developed a keen awareness of design. What we see and how it makes us feel impacts our response to our environment in virtually every facet of our lives. The importance and impact of design in the restaurant industry is an ongoing and growing trend for restaurants as they scramble for recognition. “The U.S. restaurant industry is huge: $800 billion in annual sales with some 625,000 restaurants each trying to set itself apart from the others. One effective way of differentiating a restaurant brand is to design around a theme or concept that conveys a story to customers as they dine.” Reports international architectural design firm, AD&V.

Vincent Celano, founder, and principal of New York-based Celano Design Studio says, “The guest experience starts when he or she walks in the door. ”READ THE ENTIRE ARTICLE CLICK HERE”

SELLING & AWARDING FRANCHISES

“In sales, it’s not what you say; it’s how they perceive what you say.”
– Jeffrey Gitome
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Franchising, Be Your Own Boss, Venture, Shark Tank, Mark Cuban, Entrepreneur, Gig Society, Side gig, Franchise your Business

SELLING & AWARDING FRANCHISES
By Gary Occhiogrosso – FMM Contributor

Selling on every level is the principal work in any franchise organization in order to grow your franchise business. Whether it’s selling new franchises or creating systems to support your franchisees to grow their sales or selling your goals to investors, there’so business on the planet that exists without sales.

Have you given thought to the logistics? How do you intend to quickly respond to all the incoming calls, make follow-up calls and address all the prospects questions? How will you ever conduct discovery days, tour prospects to operating units or spend the needed hours to address their fears, concerns and objections? How will you manage your CRM, keep past inquirers in the loop or create buzz that may initiate new buyers and motivate past inquirers to take action now.

A consistent, timely sales effort rules the day. That’s our specialty… We sell! We make the initial contact, we qualify the prospect, guide the candidate through the application process, do the store visits, conduct the meetings & the numerous follow-up calls, the discovery day and work with the prospect each step of the way. You, the Franchisor can stay focused on building the operational side of your business.

One of the most important aspects regarding the franchise sales process is to practice timely response time and create value in the system. That comes from totally dedicated time & focus to the sales process, carefully planning a sales funnel that uses decades of experience, successful track record, industry credibility and franchise industry specific “know how”.

The various steps and numerous hours it takes to close a franchise sale are not something any startup or emerging franchisor should even be thinking about doing on their own.

There is no organization like Franchise Growth Solutions that offers not only a franchise consulting program but also earns its keep by selling franchises for you. It’s our “success-based” upside to offset the low fees for all the other services FGS provides.
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About the Author:
Gary Occhiogrosso is the Founder of Franchise Growth Solutions, which is a co-operative based franchise development and sales firm. 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 its founders. He is the former President of TRUFOODS, LLC a 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 on the topics of Restaurant Concept & Business Development as well Entrepreneurship. He has published numerous articles on the topics of Franchising, Entrepreneurship, Sales, and Marketing. He was also the host of the “Small Business & Franchise Show” broadcast over AM970 in New York City.
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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
Contact: [email protected]

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]

How Critical is Harassment Prevention Training?

Take this topic seriously regardless of how small or large your business is. The financial risk and exposure to the community and the customers and clients you serve can be destroyed overnight if you fail to manage your employment practices effectively.

CRITICAL IS HARASSMENT PREVENTION TRAINING
From the SymbianceHR Newsletter.
Your Challenges. Our Solutions. A Successful www.symbiancehr.net

If you have watched or heard any of the attest news highlights in recent weeks, the topic of sexual harassment is popping up all over the country and across industries. Increased education and awareness of the behaviors and conduct that lead to violations of employee’s rights in the workplace have and will continue to lead to an increase in complaints and litigation. Ignorance in this arena is not bliss, and your failure as a manager, supervisor or business owner in what your obligations are to protect your workforce will not excuse you in court.

You must take proactive steps to educate your leadership on the laws and regulations they must adhere to and follow to protect…..

Read the entire article here: https://franchisegrowthsolutions.com/blog-1/

For more information on this topic please call or visit: SymbianceHR | 888-343-7340 | [email protected] | www.symbiancehr.net

Skinny Pizza continues Franchise Expansion

SKINNYPIZZA’s expansion focus includes primary domestic and international markets that support a healthier approach to great tasting New York-style pizza, pasta, organic salads and farm-to-table greens. Company officials say they anticipate additional expansion this year with a growth rate of 6-10 domestic units, including locations in Greenwich, CT, Dallas/Ft. Worth and Philadelphia.

SKINNYPIZZA® Goes Global

NEW YORK, NY – Healthier New York pizza sensation, SKINNYPIZZA®, announced their expansion to The Kingdom of Saudi Arabia with the addition of 25 locations with Fawaz Alhokair Group, one of the leading groups of companies in Saudi Arabia focusing on the retail, real estate and restaurant business sectors.

Fawaz Alhokair Group entered the Food & Entertainment sector in 2005, bringing fresh new alternatives to the Saudi Arabian market. Their highly experienced Food & Entertainment Company operates 11 separate franchises of leading international brands, in categories such as coffee, sweets, juices, sandwiches and fast-casual dining.

Fawaz Alhokair Group’s Food & Entertainment Group VP, Sultan Alhokair said, “There is nothing similar to SKINNYPIZZA in the Saudi market. It is either fast-food quality or casual dining pizza offerings.” Mr. Alhokair believes SKINNYPIZZA is a perfect fit for the market. He stated, “SKINNYPIZZA brings a gourmet, healthy, New York authentic pizza experience to the fast-casual sector, which differentiates it from the rest.” Karim Hajjali, Chief Business Development Officer, will lead the expansion of SKINNYPIZZA under the leadership of Kamal Abusara, CEO of the group’s Food & Entertainment division.

SKINNYPIZZA Founder and CEO Joseph Vetrano said, “We couldn’t be more pleased to be partnering with Fawaz Alhokair Group to bring healthier SKINNYPIZZA to The Kingdom of Saudi Arabia. Alhokair Food & Entertainment has a long history of successful real estate development and food operation and represents precisely what we look for in an experienced international multi-unit development franchisee.”

SKINNYPIZZA Senior Franchise Recruiter Vince Blumetti indicated that “the company is very excited with the newly formed multi-unit relationship with Alhokair Group and the discerning investments of its chairman of Fawaz Alhokair. We believe that this places SKINNYPIZZA in ‘rarefied air’ that includes Chairman Alhokair’s interests in 2,100 stores across the Middle East, North Africa and Central Asia, and of course his recent highly publicized $88 million Park Avenue purchase, which is Manhattan’s highest penthouse.”

SKINNYPIZZA’s expansion focus includes primary domestic and international markets that support a healthier approach to great tasting New York-style pizza, pasta, organic salads and farm-to-table greens. Company officials say they anticipate additional expansion this year with a growth rate of 6-10 domestic units, including locations in Greenwich, CT, Dallas/Ft. Worth and Philadelphia.

ABOUT SKINNYPIZZA
After life-long experience with authentic Napoli-New York-style pizza, and over six years of research and development, Joseph Vetrano came up with a winning formula. SKINNYPIZZA is the New York Post’s #1 rated, best tasting pizza. Their healthy and delicious pies include a no-additive crust, USDA organic tomatoes, and hormone-free, nitrate-free toppings. SKINNYPIZZA, along with its staff Registered Dietician, serves only all-natural additive-free pizzas, GMO-free pastas, USDA organic salads, farm-to-table greens, high-fructose corn syrup-free sodas, soups, sandwiches, and optional organic craft beers.

SKINNYPIZZA is based in New York City at Brookfield Place, Two World Financial Center, 225 Liberty Street, Suite 251, New York, NY 10281. For more information visit: skinnypizza.com

Media Contact:
[email protected]
516-695-7045

Franchise Inquiry Contact:
[email protected]
www.frangrow.com
917.991.2465

Franchising continues to grow and Millennial founded brands are a driving force.

There is no doubt in my mind that the “Franchise Prototype Model” has revolutionized the way people take a small local business and turn it into a regional or national brand.”

Franchising continues to grow and Millennial founded brands are a driving force.

As Millennial Entrepreneurs are coming into their own with new brands that are emerging and growing, the idea of Franchising as a tool for rapid growth has become a prime focus. Understanding the need for Brand Identity and Social Acceptance perhaps better than any generation before it, the Millennials and GenX’rs are turning to franchising as the key method to expand beyond their immediate territories.

Gary Occhiogrosso, Managing Partner of FranGrow, (a franchise development and sales firm www.frangrow.com ), put it this way “as popular as the internet has become, you can’t physically experience your favorite restaurant or have your hair cut, or do a spin class or take care of aging parents “on the internet” or using an “app”. “There is a “real world” element that provides great opportunities for franchising both product and service based businesses.” “In the first six months of 2017 we’ve been approached by double the number companies looking to franchise their business or help them expand compared to the same time last year.”

FRANCHISING GROWS IN TOTAL

Robert Cresanti – President & CEO of the International Franchise Association (IFA) reported “We are forecasting that for the sixth consecutive year, franchise businesses will grow at rates that exceed the economy-wide growth of industries where franchises are concentrated, Franchise businesses are showing tremendous capability to provide new jobs for working families and new businesses for first-time business owners across all sectors in local communities, despite the fact that franchisees are facing many new regulatory threats at all levels of government.”

TOP CATEGORY IN FRANCHISING

According to Entrepreneur’s Franchise 500, the top growth sector both domestically and internationally is Quick Service Restaurants. As this stat relates to Millennials, they are particularly fond of the build your own concepts that feature fresh, made to order items, using sustainable ingredients and “built” to the customer’s specifications. Occhiogrosso who also teaches restaurant concept development and entrepreneurship at NYU says that his students aim their creativity on either launching or purchasing a quick casual brand that focus on the quality and social responsibility of the concept. He went on to say, “regarding founders and entrepreneurs that engage us to expand their brand, the franchise model is the primary form of expansion. Our client list has grown to the point whereby we’ve had to go to a waiting list. There is no doubt in my mind that the “Franchise Prototype Model” has revolutionized the way people take a small local business and turn it into a regional or national brand.”

For follow up information please contact [email protected]

So You Want To Be An Entrepreneur? Start Here!

Want to be an entrepreneur? It’s the first question everyone asks: where do I start? Well, if you want to be an entrepreneur but you wonder what’s been holding you back, I have the perfect place to start: the mirror.

Want To Be An Entrepreneur? Start Here!
By Bubba Mills

It’s the first question everyone asks: where do I start?

Well, if you want to be an entrepreneur but you wonder what’s been holding you back, I have the perfect place to start: the mirror.

Yes, if you want to know what’s holding you back in your professional life, grab a mirror, and after you get over all the admiring, notice what’s between your ears. That’s right, it’s your head.

Everything your life is today is a direct result of what’s been going on between your ears. Henry Ford said it well, “Whether you think you can, or you think you can’t, you’re right.”

If you think your problems come from outside of your head, please move on. I can’t help you. And ironically, you won’t be able to help yourself. Because all change comes directly from you and the understanding that you’re responsible for your life – no one else – nothing else.

Now, if you’re still with me and you’re willing to accept what I’ve written so far, good. You’re on the right track – the track to a better, more fulfilling life.

Your mindset – in essence – how you think, determines outcomes. Accept this and you’re on your way to being not just any entrepreneur, but a successful entrepreneur.

The next step: overcoming fear. We all have it – and for good reason. Sometimes fear saves your life. Long ago, fear served us well when we heard the growl of a hungry tiger. And unfortunately for many would-be entrepreneurs today, the fear they feel is equivalent to hearing that tiger – even though it’s not a life-threatening situation. So instead of moving forward , they end up frozen with fear. Realize this to overcome any fear: the absolute worst thing that can happen is that you fail. Big deal. Get up, dust yourself off and go at it again.

And the next step: weigh the gains. The safe route is the 9-to5 J.O.B. (Just Over Broke) — The world of mediocrity and the false security of “knowing” that they show up to work and they get paid for that day. The fact is people get fired from “secure” jobs every day. Why not weigh the gain of living the life of your dreams using your new-found mindset of knowing you can succeed?

Here are the other gains of entering entrepreneurial waters:

Freedom: Yes, the positives include the freedom to set your own hours, leave the office when you want, and vacation on a whim. You not only have 100 percent control of your schedule, but also freedom from the negatives of normal jobs: dealing with boneheads, having to show up at a certain time every day, sitting in pointless meetings. On and on.

Control: You and you alone sit in front of the control panel of your business. You decide what products or services to offer. You choose your ideal customer. In short, you control every aspect of your business instead of someone else telling what to do.

Unlimited Income: No one will tell you your salary. You and your new mindset get to create your income. And let me tell you from personal experience, the sky truly is the limit. Just be sure not to set your goal too low and settle for good, when great is achievable. Business guru Jim Collins said it best: “Good is the enemy of great.”

Work/Life Balance: What’s my favorite characteristic of being an entrepreneur? Let me start with the end in sight — you get to attend every one of your kids’ school events or family get-togethers. Yes, that is the blessing of not working for someone else. You don’t have to submit a time-off request or wonder if you have accumulated time-off to take a vacation.

I’ll leave you with this: “You can’t teach hunger. You either have it or you don’t.”

You still with me? You still willing to give your new life a shot? To be bold? Adventurous?

Bubba Mills is the CEO of Corcoran Consulting and Coaching Inc. (www.corcorancoaching.com/programs, 800-957-8353), an international Real Estate, Mortgage, and Small Business coaching company. Mills is a nationally recognized speaker, coach and mentor to the top real estate agents and mortgage companies. Visit us at www.CorcoranCoaching.com.

Visit www.frangrow.com and put your idea into orbit!
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http://articles.submityourarticle.com/want-to-be-an-entrepreneur-start-here–372474

ALERT: 10 legal issues for restaurant operators to watch


photo credit:Mario Tama/Getty Images

From minimum wage legislation to predictive scheduling, here’s what to expect on the legal front in 2017

10 legal issues for restaurant operators to watch
Article link courtesy of Nation’s Restaurant News.
Written by Jordan Berstein

Jordan Bernstein is a partner at the law firm of Michelman & Robinson LLP in Los Angeles, focusing on the restaurant industry. Taylor Burras is an associate with the law firm. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.
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With the election of Donald Trump as president, labor-related stress that restaurant operators have experienced in recent months may soon relax. However, new federal, state and municipal regulations will impact operators in 2017. Regardless of federal policy, restaurants will face uncertainty when it comes to employment and regulations.

Here are 10 legal developments that should be front and center for operators this year:

Read the entire article here:
http://www.nrn.com/workforce/10-legal-issues-restaurant-operators-watch?NL=NRN-02_&Issue=NRN-02__20170202_NRN-02__542&sfvc4enews=42&cl=article_1_3&utm_rid=CPG06000002460545&utm_campaign=14453&utm_medium=email&elq2=6c67573ba8544aec81dcf8424caebec2