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Index
Cover
Title
Copyright
Table of Contents
Foreword
Introduction
Chapter 1 Understand What a Franchise is
What is a Franchise?
What are Franchise Fees?
What is a Brand?
Elements of a Brand
Image
Product (Menu)
Service Delivery
Marketing
Procedures
What a Franchise Does Not Provide
The Role of a Franchisee
Leverage Your Franchisor
Chapter 2 Lead the Way
Be the Leader that People Are Looking For
Would you work for you?
What Kind of Leader Do People Want?
Recommended Books
Create a Culture You Can Be Proud Of
Culture by Design
Charter
Mission
Vision
Values and Guiding Principles
Live Your Culture
When Do You Change Your Charter?
Leverage Your Franchisor
Chapter 3 Have the Right People in the Boat
The Right People in the Boat
The Right Number of People
In the Right Positions
External Contributors
Banker / Financing Provider
Lawyer
Accountant
Insurance Agent
Building and Equipment Service Providers
Emergency Contacts
Health Department Inspectors
Mentor / Coach
The Team
Above-Store Team
Restaurant Management
Restaurant Staff
6-Step Process to Have the RIGHT People in the RIGHT Roles
1. Detailed Employee Profile
2. Recruiting/Sourcing
3. Interviewing
4. Hiring
5. Onboarding
6. Training
Exit Interviews
Leverage Your Franchisor
Chapter 4 Take Care of Your People
The High Price of Turnover
Measure Turnover
Meet Their Needs
Pay Them Fairly
Train Them Well
Promote Them
Incentivize Good Behavior
Provide the Benefits You Can
Have Clear and Consistent Disciplinary Processes
Keep Them Safe
People Safety
What to Do in Case of an Accident
What to Do in Case of a Robbery
Leverage Your Franchisor
Chapter 5 Provide the Right Tools
New or Used?
What to Look for in Used Equipment
The Whys
The Importance of Small Wares
Equipment Maintenance
Ask for Training from Vendors
Building Maintenance
Cleanliness
Leverage Your Franchisor
Chapter 6 Know Your Numbers
You Move What You Measure
Understanding the P&L
Variances in P&Ls
P&L Chart of Accounts
P&L Sections
Revenue/Sales
Variable Costs
Gross/Variable Profit
Fixed Costs
Operating Profit / EBITDA
Net Profit
Cash Flow
Food Service Holy Trinity
What Is Your Break-Even?
The Balance Sheet
Business Planning
Other Numbers You Should Know
Customer Service
Speed of Service
Order Accuracy
Employee Turnover
Operations Evaluation Scores
Employee Satisfaction
Setting Objectives
To Share or Not to Share
Leverage Your Franchisor
Chapter 7 Master your Sales
Components of Sales
1. Transactions
2. Ticket
3. Sales Projections
4. Fraud control
Leverage Your Franchisor
Chapter 8 Master Your Food Cost
10 Food Cost Profit Control Points
1. Know your numbers
2. Have accurate recipes
3. Set Fair Value Pricing
4. Place the right food order
5. Receive your order
6. Proper storage
7. Proper prepping
8. Proper line set-up
9. Follow cooking procedures
10. Proper plating/packaging
Leverage Your Franchisor
Chapter 9 Master Your Labor Cost
8 Labor Cost Profit Control Points
1. Define wages carefully
2. Hire and train the right people
3. Promote from within
4. Volume/sales projections
5. Scheduling
6. Overtime
7. Schedule Compliance
8. Know your numbers
Leverage Your Franchisor
Chapter 10 Follow the Money
The Right Amount of Capital
How Much Working Capital?
From Who?
10/80/10 Rule
Follow the Money
1. Ringing in the Money
2. Balancing the Register
3. Making Deposits
4. Taking It to the Bank
Leverage Your Franchisor
Chapter 11 Spread the Word
Return of Investment (ROI)
Traditional vs. Social Media Marketing
Traditional Marketing
External Marketing
Internal Marketing
Occasion Marketing
Social Media Marketing
Facebook – 1.96 Billion users (April, 2017)
Instagram – 600 Million users (April, 2017)
Twitter – 319 Million users (April, 2017)
Reputation Management
Annual Marketing Plan
Leverage Your Franchisor
Chapter 12 Stay the Course
The Real World
Prioritize
SMART Objectives
Implementation Plan
Other Important Tips
Leverage Your Franchisor
Conclusion
Acknowledgements
About the Author
Thank You
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