Tag Archives: Business and Economy

Taking The Beaten Path

One of the questions that has come up often in my newish role as a franchise consultant has been why one should look to invest in a franchise to begin with rather than starting a business from scratch. After all, there are generally fairly substantial franchise fees associated with a franchise along with the other expenses one might expect when starting a business plus you usually have on-going royalties. You’ll still have to pay to incorporate, you still often need insurance, licenses, equipment, space, and people. Why incur the extra fees on top of the ordinary expenses? It’s a good question and I have what I think are some good answers. If you’re thinking of starting a business or maybe changing the nature of the business you’re running, here are my thoughts.

First, the biggest advantage of buying into a franchise is that it’s a business in a box. It’s a proven business model, one that comes with built-in support. Almost every franchise I work with has some form of training and on-going mentoring. I think about that in terms of the businesses that have hired me to consult in the past. Much of what I did would have been covered by that sort of support, negating the need for an outside consultant. The franchise will have research and the business results of all the other franchisees. That’s invaluable and beats the heck out of going it alone.

Another consequence of that is you’ll probably experience much faster growth. You won’t be spending time formulating a business plan. Instead, you’ll be getting trained and executing one that has been time-tested. Something as simple as logo design, which can take time and several iterations, is not really a concern. You’ll generally be presented with operations manuals and marketing materials. Your time to market is greatly decreased.

One thing that is much easier is financing your business. Franchises are less risky in lenders’ minds since they’re known brands and proven businesses. While banks aren’t the best source for franchise ending, there are many lenders who specialize in that (I work with 6 of them) and SBA loans are easier to come by as well. Finally, your potential customers will already know who you are. Most franchises have good brand recognition, and even those that don’t have a current local presence can often benefit from being seen as part of a bigger entity.

The Bureau of Labor Statistics says that roughly 1 in 5 of all businesses in the U.S. close after the first two years of operation and a little over a third shut their doors after four years. You can beat those odds by taking the beaten path and investing the franchise fee to gain the above benefits. In my mind, and why I added this to my consulting portfolio, that investment yields as good or better returns than blazing your own new trail. What do you think?

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Filed under Consulting

Stew

It’s nearly 80 degrees here on this Foodie Friday and one might think that winter is gone. Not so fast – it will be in the mid-40’s tomorrow so we’re not yet past stew weather. Stews are a winter staple and since there are endless variations of them, one can’t really get bored with making them.

Some folks think of stews as a thick soup but I think that vastly underrates the dish. I wouldn’t serve soup over noodles or mashed potatoes, would you? As it turns out, they teach us a bit about managing too.

One thing that’s great about stews is that the longer they sit, the better they get as long as you don’t raise the temperature too far. You need to choose your protein – generally meat – wisely. You want the inexpensive cuts that really aren’t good for much else since they contain a lot of connective tissue. They require lengthy cooking (pressure cooking excepted) so that tissue can break down and the meat can transform into tender loveliness.

The meat needs to be seared properly. That means you can’t overload your pan or the meat with steam and not brown. You don’t want to put too much flour on the meat or into the stew to help thicken it or you end up with a gloppy mess. Let the collagen from the meat do its job. If you need more thickening, use gelatin (look it up!) which does the job without changing the flavor or adding lumps.

So why is this appropriate for our business blog? Your team is your stew. You need to find the right ingredients, which are often the overlooked cuts. The best stew meat comes from the muscles that do a lot of work but need help in transforming into dinner greatness. Dig deeper for people, especially the ones who’ve been working hard but maybe not getting the recognition they deserve. You need a sturdy pot that can hold the heat. That, dear readers, is often you, the leader of the team. Great stews have lots of individual components, each of which needs to be added at the right time or it will get mushy. This speaks to the need to pay attention to the individuals on your team to bring out the best in each of them. Pull things together, apply some gentle heat, and give it time. Your team is a magnificent stew!

Here is a list of stews. It is quite varied, but the dishes have a lot in common while still being quite distinctive. Your stew – your team – will be too. Go out and pull it together.

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Filed under Consulting, Thinking Aloud

The One True Holiday

It’s Foodie Friday and it’s the eve of the annual national holiday called the Super Bowl. It’s America’s only true national holiday in my book. Oh sure – most Americans celebrate Memorial Day, July 4th, Labor Day and Veteran’s Day and even Thanksgiving, but none of those have the vast majority of the country focused on exactly the same thing at the same time. Only the Super Bowl does that.

Along with the game goes the food. Or, rather, THE FOOD, since inevitably there is a lot of it. Even those years in which I’ve watched the game by myself rather than at a party or a bar, I’ve managed to have copious amounts of generally not very healthy food by my side. Try to find a food site without a Super Bowl menu on it. Try to find a bar or a non-fine dining place that isn’t throwing a party.

Here was my take 8 years ago. Nothing has changed off the field (we won’t go into how the on-field experience has changed):

The Super Bowl is unlike any other sporting event from just about any perspective.  It’s watched by more people and is even covered by media people who wouldn’t know an H-back from Preparation H.  Hundreds of marketers, both authorized and unauthorized, try to tie in with “The Big Game” (for you ambushers) whether they’re selling food, TV’s, or anything else along the durable to non-durable scale.

So what do you do as a marketer? Do you try and fight city hall and run your own campaign not related to The Big Game? Do you pay the NFL’s or the broadcaster’s price tag (if your category is available) and use the marks or even just buy TV time in or around the game? Do you just stay quiet and begin your Valentine’s Day promotion after the game?

Tough question. If you’re in the food business, Super Bowl Sunday is one of the most popular takeout days of the year (1 in 7 Americans order takeout food for the game!). A third of Americans consume some sort of dip. Are you staffed properly if you’re a restaurant? Have you ordered extra dip and sour cream if you’re a market? If you’re not a food business, you need to account for this holiday – especially this holiday – in your marketing and content plans. Unlike any other sports championship, people watch The Super Bowl even when they don’t have a favorite team playing. They actually watch the ads. They generally participate in word of mouth and social media conversations. It is America’s holiday and if you market behind the others, maybe you need, as it says on many pizza boxes, to try the best since you’ve tried the rest. Make sense?

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Filed under food, sports business, What's Going On