Restaurant Owners: Don't Franchise Your Restaurant or Buy a Restaurant Franchise!

[@Therestaurantboss]

Are you a franchisee or franchisor? What do you love and what do you hate about your business?

[@lelandmcminn3859]

This was a great video. Covered a lot of the same thoughts that I've had over the years. Keep these videos coming.

[@Therestaurantboss]

Glad you enjoyed it!

[@BirendraRawat01]

Excellent video Ryan. Very productive and informative. Cheers to you man. I have got quite a few answers from this which I always wondered for franchise business

[@Therestaurantboss]

Glad it was helpful!

[@alisardo1119]

Franchise has always been a problematic topic to some extent for many restaurants business operators but,revealing investment / financial implications of franchising could really tell different story,citing some positive aspects of this trend😎

[@Therestaurantboss]

It's often misunderstood, for sure!

[@PolarBearPredator]

Hi Ryan, great video thanks for your input. I am planning my restaurant empire and I must say I hate franchising in the restaurant business for the most part. I find franchise restaurants are much more lazy and slack when it comes to cleanliness and that to me is absolutely essential especially in the restaurant business. Without cleanliness you have nothing in the restaurant business. I'd rather grow slower and grow more quality controlled. All my restaurants will be 100% corporately owned and controlled. I don't even care if it costs me money to do so as it's my brands reputation on the line and the last thing I need is for some slack franchisee who tarnishes that hard earned high level reputation.

[@RronKurtolli]

Well, two things here: it's in the franchisor's interest to grow the sales of every unit, be that a franchisee or their own. More sales - more in royalty fee. And second - I don't believe that the franchisor doesn't want to deal with operations. For examples, having a restaurant in Illinois, and selling it to a franchisee in Texas with all the manuals necessary to operate (since in the end, that's what the franchisee IS paying for) doesn't make the franchisor "lazy who doesn't want to deal with the operations." No, it opens up the brand to another location all together, which makes perfect sense to franchise.

[@RonSommar]

I am European and I could never understand US tourists coming to France, Italy or Germany for a 2 week roundtrip - just to have a Starbucks in Rome, a McMuffin in Paris or whopper in Munich... thus saying- why is the US so enthusiastic about standardized dining?

[@AWholeVibe96]

USA here and I agree with you. Its ridicolous tbh

[@66gtb]

We have different views on what a life is or should be, unfortunately. Too many people are too busy so it’s an easy option. Too many people never really learned to cook well (maybe because both parents were working) and don’t have an appreciation for good food. And finally, too many people are living paycheck to paycheck and it’s inexpensive. I’d guess that the people who can afford to travel to Europe would not be in this demographic but maybe they are too.

[@AustiuNoMatterWho]

Food poisoning

[@chiquitawims1784]

Speaking for myself. I am not as adventurous when it comes to food especially if I am hungry and paying with my own money. I will be less likely to try something on my own dime. In this I have a saying which is stick to what you know. That way you don’t have to pay $80 tip included, and not be satisfied. I have completely done this before and had to go out and get more food because trying something new didn’t quit work out. Idk if others think like that but that’s just my take. however I am completely open to trying something new on someone else’s dime or if I am not as hungry.

[@marlonmajette6471]

Thx man see how serious to be a franchisers

[@floresthlimited2150]

Thank you for telling us the truth

[@Therestaurantboss]

Glad you found it useful =) -Dawn, Team TRB

[@FinCrescer]

Nice topic, but talk more about ghost kitchens

[@Therestaurantboss]

Hi Renato! I did an entire series on ghost kitchens (kzbin.infosearch?query=ghost%20kitchen%20) and have a Ghost Kitchen Bootcamp training program that takes you step-by-step through the process of opening one (therestaurantboss.com/programs/ghost-kitchen-bootcamp)

[@BlueRoseSteakhouse]

Absolutely agree. So often I see people go in with a franchise and left standing in a storm without even a flashlight let alone a lighthouse. Or they go in and don’t really think about how little say they have in anything at all. Now I have only ever had one outsider ask if he could buy my name, which I said absolutely not, I have had several exiting or soon to be existing team members ask if i would franchise to them. I always say no but I would be willing to invest in a new name if they could bring me a solid business plan, and I believe they have the capability to take on the task. Sometimes we go through it and they decide it way more work or way less money than they thought, or both lol. And a few we have gone all the way to opening doors. Partner with experience if you want a support system don’t try to purchase an “easy door” in.

[@joeydelrio]

when i was a kid there were these independent burger places everywhere, now they are non existent, how do these giant franchise corporation block or discourage people from opening independent businesses? immigrants can start Mexican and Chinese places and succeed, why not simple burger places?

[@splitp]

Can you just license out your name And logo and make an agreement on consistency?

[@Therestaurantboss]

Sure you can but you'll want to follow some of the same rules that Ryan talks about in this video. The agreement is the easy part, ensuring that they're keeping up the standards associated with your brand is another! - Dawn, Team TRB

[@cosmiccarrieworldoftanksco4737]

Ok here goes. Am chef with 30 yrs experience. Am opening restaurant in 3 months. What of your courses do you recommend?

[@Therestaurantboss]

SCALE no question about it, scalemyrestaurant.com. It is our most in-depth course and contains training touching all aspects of operating a restaurant using systems, processes and procedures.

[@cosmiccarrieworldoftanksco4737]

@@Therestaurantboss Something that I need to ask. My current boss is doing all this. We both run a small take-away and have been open for 3 months with moderate success. He has never done catering before and has now decided to open the full restaurant in 3 months. He has zero money in place, no concept design, nothing, just a wing and a prayer and a ‘lets do this’ attitude. He plans to do everything on borrowed money/credit. The site is a in very affluent area in a prime position and expensive. Two floors that used to be a ‘Gap’ style store with no plumbing on one floor and no gas on both. My question is- he’s crazy, right? I should dissuade him, correct?

[@danjenkins2064]

I’d also suggest reading The E-Myth (revisited) by Michael Gerber.

[@akashamanthe]

Not my quote: Business is Easy until People are invloved

[@Therestaurantboss]

LOL that's a great one! And it's right on the money. That's one of the reason Ryan preaches "Manage Systems. Develop People". -Dawn, Team TRB

[@maliksabirhussain3676]

Agreed with you

[@cheasmoon8213]

When you have the same intro as coach Greg

[@pratikghodse3590]

Nice topic...

[@brianabramov5798]

This video just sounds like a tonne of complaining. The comment section of people agreeing with you are just quitters and non-devoted people

[@mer_meh]

I really hate it for two reasons 1. It's unfair competition 2. It's so ugly and cheap

[@JeraTierra]

Hi Watching your Video.

[@々々-n9i]

great video.

[@djcezah]

Interesting im about to franchise

[@Ben-nf6pv]

That’s all I wanted to do

[@Therestaurantboss]

I wish you much success!

[@rmdysound]

if you wasn't reading from a screen id probably believe you about your "friend" haha

[@Therestaurantboss]

Hey Buddy, I put notes on the camera to look at once in a while, but I try not to read from them. Even if I was, I am not a professional actor so cut me some slack, getting in front of a camera and sharing your life's passion in a world where people criticize everything is not easy to do. However, the story about my friend is very true, I can promise you that. All my best.