Companies are booming one after another. An example of a successful industry is the business format franchise.

Most people believe that franchise businesses often pertain to food. The growth and success of various big and recognized fast food franchises is the reason behind this impression.

If you are a businessman thinking of franchising a restaurant, you must focus on the business and its characteristics you would like to invest in. The first step is to determine if this industry is appropriate for you. Amidst all the businesses you can venture in, make sure that the food industry is what will help you succeed.

There are tons of advantages to running a restaurant franchise, but there are also lots of challenges you must know before embarking in this business.

1. The demand

Since you are franchising a restaurant, customers are already familiar of what it offers. This is a good first step for your business. Now, it is your task to double check that what you provide can last. Customers must demand this product for a long period – meaning this is not a trend or a fad.

2. Track record of success

As a businessman, you must always be two steps ahead of your competitors. Get a food franchise that have numerous franchises and have already been providing services for some time. In that way, it already has a record.

3. Reputation

Customers often associate a glamorous perception to a businessman who owns a restaurant franchise. This is both a good and a bad thing.

Before franchising a restaurant, you must assess the following:

1. Investments

There must be an increase in the initial investment. Most restaurant franchises need a significant investment in order for the business to kick off. Sinks, stoves, ovens, food preparation stations, grease disposal system, customer seating, venting requirements and bathroom. All these must be considered. Invest by spending but strategize wisely.

2. Code Compliance

The governments makes sure that food businesses meet the guidelines and codes in order for the food to be healthy for the paying customer. Complying may be expensive and time-consuming but by it could also result to the businessman obtaining good scores regarding the sanitary issues that must be prioritized in the food business. This clean record can also entice other customers to check out the businessman’s franchise.

3. Labor

Of course, a food business needs the labor of employees in order for the food franchise to take off. In this industry, the turnover of employee’s positions are higher than normal. That means, retaining and recruiting good quality employees is a challenge of any food franchise.

4. Margins

In the food industry, the franchisee has the prices of goods and costs of labor set against the environment which is price sensitive. Food businesses’ net margins often face the challenge of dealing with theft and spoilage. As a businessman, you must be on top of your game regarding these concerns.

5. Quality

Consumers associated to a high status understand that the hours in a franchised restaurant can be extremely long. The challenges especially about labor may be stressful but these comes with the territory.

If you have completely made up your mind about purchasing a restaurant franchise, then the key for you to succeed is to be sure that you have consumers with you. You supply their demand. That’s what makes a food industry boom – the demand of their clients allow them to provide the services. Without demand, then there is no need for the restaurant.

Before making a responsible decision involving franchising your business or franchising a restaurant, you should get all the information you can regarding the matter. Our website, Franchising My Business offers news, tips and advice to help you through this decision making process.

If you want to learn the restaurant biz in Manhattan, you have to start at the bottom. Ultimately, every restaurant is going to desire managers who can honestly say they’ve worked every position and know how things should be done because they’ve already done every job. In Manhattan especially, there’s the added obstacle that you really can’t start to be a waiter unless you learn to bus tables and be a runner. A runner is just someone who runs food from the kitchen to the tables, but doesn’t really interact with the customers.

If you’re really lucky, you can find a restaurant that is opening, track down the owner and tell him you’ll work for free just so you can learn the biz. You’d be surprised how open a restauranteur is to this because there are so many things to do in a restaurant opening. Most restauranteurs have a pre opening list that has hundreds of things that have to be done before an opening.

Anyway, that’s it for now. And as always, click here to check out my “learn how to cook” website. Let me know what you think of it so that I can make it better. Until next time folks.

Jonathan Chin writes and edits for intensecooking.com. Check us out for anything related to basic cooking at http://www.intensecooking.com.

They deserve it, that’s why.

I know that sounds harsh but you have to understand that when we come into your establishments, it’s because we’re choosing to pay for a dining experience we can’t get at home. Our expectations aren’t high -all we desire is a decent meal, a little service and the peace of mind that comes from knowing we don’t have to drag the shopvac up from the basement to clean under our children’s chairs. That doesn’t seem like too much to ask, does it?

Apparently it is. Lately, I find the only way to get through a terrible dining experience is to imagine myself eating in one of the seaside cafes depicted in the expensive murals that cover the walls. Many’s the time I’ve “disappeared” into a charming Italian villa by the sea while waiting for my missing waiter to reappear with the bill.

But I’m not here to just complain about the state of the restaurant industry or to encourage greater use of murals that showcase charming seaside communities to stimulate daydreaming as a means of overcoming unpleasant customer service experiences, I want to help – particularly those entrepreneurs considering whether or not they have what it takes to open a new restaurant.

So here are ten helpful tips from a seasoned diner to make sure your restaurant lasts longer than a Whoopi Goldberg talk show.

1. Always greet people when they enter your restaurant. Customers love this because it reinforces their belief that they are actually alive and can still be seen by others.

2. Customers appreciate it when a waitperson tells them their first name when they approach the table. This makes it much easier to seek additional support when their waiter or waitress disappears without a trace. “Have you seen Lance? We’re still down three entrees and about to draw straws to determine who’s going to plaster his picture on telephone poles.”

3. Most people consider a dining experience to be a positive one when their entrees all come out at the same time. The only exception to this rule is when you serve customers who view unsynchronized meal delivery as a wagering opportunity.

4. While many waiters and waitresses are aspiring actors, encourage them to write down the specials if they can’t remember them. Seasoned diners can spot an improvised specials speech a mile away. “Our Ahi tuna is served piping hot in a reduced balsamic …um, seafood glaze with olives, anchovies and uh, a tiny medallion of tapioca pudding.”

5. Make sure the tables are set and never underestimate the feeling of comfort people derive from knowing that their eating utensils are all present and accounted for when they are first seated. Have you ever tried to have a conversation with someone missing a knife and a fork at a restaurant? Monosyllabic responses during normally lively conversations, eyes darting nervously about the room searching for someone, anyone to bring them utensils before the food arrives, muttered open ended questions with no easy answers like “Where is this guy?” One missing fork can spoil an entire evening and you haven’t even brought out the meal yet.

6. If you advertise your restaurant as a family restaurant it always helps if the staff pretends to actually like children. Parents with kids rarely return to a family themed restaurant if the owner uses a throat slashing gesture from behind the register to communicate that the use of crayons is frowned upon.

7. At this stage in our human existence, it is no longer necessary to include photographs of food as a means of describing them in a menu. People know what most dishes are supposed to look like and they never look like the dishes in the pictures anyway.

8. While food presentation is important, if a customer can’t decide whether to eat an entrée or have it framed – you probably shouldn’t be in the restaurant business.

9. A bill should never be delivered looking like a Jackson Pollack painting. If it’s not uncommon to see a group of customers hovering over a bill like a heart transplant team, confiscate the ink pens from your wait staff and exchange them for pencils or even a computer – they’re much less expensive now and often come bundled with encyclopedia software.

10. When someone requests water from a waitperson, actually bring them a glass. They love that.

Ten surefire tips for restaurant success. No charge, just a 15% gratuity which I took the liberty of adding when I assumed a party of six or more would be reading this. Hope I’m right.

John Hartnett is the owner of Early Bird Publishing, a manufacturer of all occasion humorous greeting cards. He can be reached at johnhartnett@earlybirdpublishing.com.

Not only do you know who they are, you have probably been in some of them so many times that you know exactly what they have to offer. These franchises, in other words, have succeeded wildly in branding their products. What are they?

Franchise restaurants, of course. Anybody borne after 1955 probably cannot remember a world in which McDonald’s didn’t exist, and they were only the beginning. If you are one of the millions of people thinking about breaking away from the nine-to-five routine and starting your own business, you could do much worse than a franchise restaurant.

Why? Because given the choice of trying to establish a loyal customer base for a new, unfamiliar product of your own choosing, and going with a restaurant franchise with food already familiar and proven to keep the customers coming back, the odds are definitely on the side of the franchise restaurant.

The Pros and Cons

There are, of course, big risks in starting a restaurant of any kind. Only those people who have a genuine love for the business usually stick with it long enough to make a profit; while having a franchise restaurant may ease some of the concerns, there are some realities you need to face before you start.

First, buying a franchise restaurant can be very expensive; they can include actually buying the land on which you will build your operation. You may be able to get help with your financing from the franchisor, and banks also realize that a restaurant franchise is one of the less risky small businesses, so may be willing to give you favorable terms.

On the positive side, you will have the advantage of selling only those foods which are proven moneymakers, so you can limit your inventory, which will be ordered from the parent company’s preferred suppliers. You and your company’s other franchisees in the area can share the costs of joint advertising.

On the downside, be prepared for long hours at your franchise restaurant; as a franchisee you will have certain standards, both service and financial, to maintain, and you will be giving regular reports to your franchisor. If you have personnel shortages, you and your family members will have to fill the gaps.

Be Prepared

You can almost count on having personnel problems; low pay and unchallenging work will make it hard to keep employees for extended periods. Restaurant employee turnover is extremely high. But if you and your family are willing to supply the elbow grease, your chances of succeeding with a well-established franchise restaurant are better than they would be in any other business you could start.

You can also find more info on Franchise Consultant and Franchise Opportunity. Startfranchisehelp.com is a comprehensive resource to get information about Franchise.

What Is Your Net Worth?

You have to remember a Burger King franchise is very popular and the profits can be very high but in order for the corporation to be profitable they need to charge the franchise buyers a very large amount. Unfortunately if you do not have a very high net worth you will probably not be eligible to own a Burger King restaurant. The reason why it is priced so high is because the branding is mostly done by the corporation so you get basically instant recognition once you set up the restaurant. The financial barrier is the biggest one because everything after that can easily be learned over time.

Managing The Restaurant

Because the Burger King franchise becomes yours when you buy it you will need to be able to manage it. In many cases management may be an issue because some of you may not have proper training but that’s fine because there are courses you can take and the Burger King Corporation offers support programs for those in need. Training includes everything from marketing, staff management to menus and much more. If you are willing to learn everything, you will be ensuring a successful business.

Having A Long Term View

Franchises are mostly long-term businesses and a Burger King franchise is no different so if you are expecting short-term results you better be an outstanding businessman. The reason why this is a long-term business is because the initial investment for such a restaurant is very expensive and you will probably have to use the first few years to cover your investment before making any profits. How long it takes to cover your investment depends on how good of a manager you are and how much you actually invested initially. If this is your first franchise, you also need to take into consideration everything you have to learn the first year so it might slow down business a little.

Whether you own a Burger King franchise or any other franchises you have to remember that it requires a lot of work at the beginning and you may be very disappointed by the results but if you keep it up, you can definitely to expect great results in the long term. Not everyone is suited for this business but if you are very disciplined and punctual you may have two of the most important criteria in order to manage your own business. Products, marketing, brand and other company goals can easily be learned or created but being disciplined and punctual are a habit that many cannot develop.

Now that you have a clear idea of what it takes to run a Burger King franchise you can have a better opinion whether it would be time for you to invest in a franchise. Knowing what you’re going up against makes your decisions a lot easier and more accurate. Do not make any mistakes when in doubt because this is one investment you cannot afford to lose.

For more information about burger king franchise costs, fees and agreement, go to http://www.burgerkingfranchiser.com

Have you considered a new career, perhaps a franchise? The restaurant business is not the easiest business in the world, but if it’s done correctly it can be a very consistent business. Of course any business including a franchise is a risk and there is no guarantee of success or profits. When you work in corporate America you get a paycheck and you know how much it will be, but in a franchise there is a chance you could even lose your investment or not make a profit for three years? That is a little scary to contemplate.

If you open your own franchise there is no guarantee of success either and well most restaurant proformas and limited partnership investments are troubling, I mean you have clauses which state total re-modeling in every ten years and all the costs of everyone, salaries, etc. Then the remodel costs 1-5 million? Oh well there goes your ROI.

With a restaurant franchise there are many stipulations and requirements in the franchise offering circular and you need to be aware of all these. Let’s take a Taco Bell for instance; you must build 10 stores in 10-years, sign the then current franchise agreement, then all of sudden it might say to remodel all 10-stores at once? Ouch. Do you see my point? Please consider all this in 2006.

“Lance Winslow” – Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/. Lance is a guest writer for Our Spokane Magazine in Spokane, Washington

Restaurants have been satisfying the hunger of people for ages, and restaurant franchising is around to add to the growth of the industry. In 1950, Colonel Harlan Sanders introduced his Kentucky Fried Chicken franchise and built a chain of over 600 restaurants by 1960. McDonalds was franchised in 1955, and so were House of Pancakes, Tastee Freeze, Dairy Queen, and Dunkin Donuts.

Baby boomers (people born between 1946 and 1964) are often the folks opening new restaurants and fast food establishments. They have sophisticated tastes and the money to make their ideas a reality. They demand fresher ingredients, healthier dishes, and vegetarian options. Baby boomers are credited with setting the pace for what does and doesn’t work when it comes to successful restaurants. When they dine out they want high quality, no matter where they are eating.

More and more people are holding full time jobs, leaving little time to prepare meals at home. Quick serve restaurants continue to be fueled by the consumer’s ever increasing need for convenience. More than half of all adults say they are busy, and convenience is a critical part of their lives.

While older consumers demand quality, younger customers want convenience. 55% of consumers between the ages of 25 and 34 admit they are usually in a hurry and want fast service. This sparks the growing need for quick service restaurants. Takeout restaurants are also a growing trend. 78% of all households in the United States use take out or delivery service at least once a month. These people consider themselves very value conscious.

Many investors are buying into co-branded franchises. Co-branding refers to franchising two or more different brands in one location (Taco Bell, Pizza Hut, & Kentucky Fried Chicken). All three are housed in one building, instead of building three different restaurants. These restaurants are responsible for more than 29,000 restaurants, and more are popping up all the time. There are also multiple franchising concepts with Dunkin Donuts and Baskin Robbins in the same building.

Some franchisors take their products overseas. Subway has nearly 800 international franchises (not counting Canada). If you add Canada they number around 2,000. The size of the company has helped with their popularity in other countries.

Whether you are selling sandwiches across the sea, or have an upscale dining establishment uptown. The outlook looks strong for food franchising in the next ten years. As long as consumers continue to eat at restaurants, the franchise opportunity will be a gainful one.

Mario Churchill is a freelance author and has written over 200 articles on various subjects. For more information on restaurant business checkout his recommended websites.

Franchisers have the option to provide more than the service expected by the customer. This includes customized orders that can be taken care of by the chefs. Restaurants that provide the buffet style food can provide the patrons with various options while paying considerable lesser than the actual individual costs of the items.

Fast food restaurants have streamlined operations with a very wide network. This ensures the quality of the food to remain perfect along with excellent service in all the franchisees because of the extensively trained staff. Even quick service restaurants that deal with only sandwiches can seem to be an excellent place either to just hang out or have a leisurely meal at nominal prices in a known neighborhood because of all the franchisees. However, the fast food restaurants might face problems when dealing with franchisees abroad. This might require extensive research whether raw materials can be found in that country and whether keeping a control on the staff from long distance would be a possible.

The best example of the franchising in the restaurant business is the pizza industry. Even though pasta is just as popular, it has not been able to infiltrate the market in the whole world as well as the pizza restaurants. They ensure that the very best service is provided to the customer keeping up with the standards of the original restaurants. It is sometimes even difficult to decide whether a particular restaurant is a branch or a franchisee, based on the standards being followed in the restaurant.

Franchising provides detailed information about franchising, franchising businesses, franchising directories and more. Franchising is affiliated with Home Based Business Opportunity

Online Food Ordering System is one such concept that can help your restaurant in numerous ways. Customer convenience is a top priority for restaurants and online food ordering system is the order of the day for any restaurant that wishes to keep its customers happy and satisfied. Online Food Ordering system lets you receive food orders from your customers online, communicated to you through emails.

The system is highly desirable as it promises expansion of customer base beyond the offline constraints. Logically flow in more sales and, in turn, more profit.

With more and more eating joints cropping up, the market scene for you is turning all the more hostile. Under the circumstances, you cannot afford to follow the beaten track of pamphlet distribution. Thinking over the utility of pamphlets, flyers and brochures, you may come across substantial number of instances wherein your paper ad often becomes an addition to the garbage box without a second thought. Many a times, it is because the target customer even fails to spot the pamphlet and it flies here and there with the rest of the dry leaves and dust. Printing of pamphlets costs you significant budget that does not yield relatively lucrative results.

Sporting a website installed with an efficient online food ordering system allows you to stand out and can do wonders to your public image and help you promote your business substantially.

A thorough insight of the market scene reveals that growing number of people prefer shopping online. The change is steady owing to the generally tight schedules, Internet-based jobs and luxury-and-comfort-oriented life styles. In gist, circumstances of today also favor online food ordering system as a futuristic need.

Further, setting up an Online Food Ordering system is hassle free. The web-based service does not require any kind of installation(s) on your servers. To top it off, it is an affordable system with zero maintenance cost.

To conclude, the online food ordering system can prove to be an economical and efficient marketing collateral that can help you serve your customers the way they expect and demand – that is promptly and quality-consciously!

Merosys, the trusted name in online food ordering systems, was designed specifically for the restaurant industry to allow restaurants and cafes to display their menus online. Customers can browse your online menu, select items they want and can submit online order directly to your store. MeroSys is completely customisable, unlike other online food ordering systems. The online menu can be completely customized to your needs, with different sizes of dishes.

Visit our website: www.merosys.com to see a complete online demo.

In the restaurant industry, you will need to count all ingredients. As an example, a cheese burger with tomato, lettuce, and mustard on a wheat bun with a small bag of potato chips has a total cost of $2.10. If you want to get a 30% food cost for this item, you will need to divide $2.10 by 30 % (.30), which will give a menu price of $7.

Try to keep your food costs between 22 and 34%. If your food cost is 22%, it will mean you will be spending 22 cents of every dollar for food. This would leave you 88% of every dollar to cover labor and other expenses.

If you want to use the factoring method, you can multiply the cost of ingredients by three. This will only give you the cost of the menu item and not include other costs.

When you use gross margin pricing, the formula is profit minus the cost of goods sold divided by the net sales. For instance a gross profit margin of 33:1 means that for every sales dollar, you will have 33 cents to cover other expenses. This is the best for calculating a dish with a high ingredient cost in the restaurant industry.

The Prime Cost method works by adding the cost of labor and cost of food, then add a percentage for profit. This method is good in the restaurant industry for dishes that need a lot of preparation.

Competitive Pricing matches what other restaurants charge for the same product, with what you charge. Compare the prices by studying the menus, and price your product not much higher or lower than what others are charging.

The restaurant industry views combination pricing as a method that uses all methods– factoring, gross margin, prime costs, and competition. They try to balance prices of the competition with your costs and what you need to make.

ChefTec Software– will allow you to customize reports and print out inventory reports, recipes, make up ordering lists and analyze recipe and menu costs by portion.

PC-Food II– Is an inventory and marginal management system for use in all food service establishments. You can calculate and keep food costs down, and keep track of selling prices based on the margin you desire. You can generate displays and reports, export files. You can use already programmed recipes, or add your own recipes to the list and generate them whenever you want them. This and so much more is available on this software.

You will find plenty of restaurant software on the internet.

Mario Churchill is a freelance author and has written over 200 articles on various subjects. For more information on restaurant industry checkout his recommended websites