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Franchised or Non-Franchised Restaurant?

#1
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10/1/09 at 1:07am
  • Joined: October 2009
  • Post Count: 2
It is one of the vital questions that haunt everyone who want to start a new restaurant. There are several facts states that for a non-franchised restaurant, it is hard to sustain in the market. Whereas, in case of franchised restaurants, the success rate is almost 90%. The factor that should be considered before opening a restaurant is that how well other franchised restaurants are doing.
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#2
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10/1/09 at 5:15am
  • Joined: May 2006
  • Location: PALM BEACH FLORIDA
  • Post Count: 2,552
A high quality restaurant cannot be franchised,(because it is individualized) You can;t individualize a franchise. they must all be the same . Remember you are franchiseing a system, concept and brand name only.

CHEFED

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#3
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10/4/09 at 10:16pm
  • Joined: October 2009
  • Post Count: 2

Franchised or Non-Franchised Restaurant?

I agree but this is also true that establishing a brand takes a long time and good amount of resource. This sometimes create problems for the owner.
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#4
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10/6/09 at 2:20pm
  • Joined: October 2009
  • Location: Canada/Mexico
  • Post Count: 42
Franchise mean NO FREEDOM.
You can't run a dinner special or a recipe of your own.
In my mind franchises are crap. Its not cooking its an assembally line of pre packaged pre portioned crap. Sorry if this offends anyone but if your a line cook in a franchise you are worse of a cook then my dishwasher. At least he can cut veggies where yours come from a factory portioned by someone who gets paid more then you do and have no idea what they are doing.
Yes its more difficult to "make a name" for your establishment. But you will never get a food critic to write a reveiw about the wicked awesome Arby's you just opened.
Mind you there are a few and very few franchises I would eat at if asked to. Like the Keg, Montana's or some ish. They tend to have hot waitress's wearing the same skimpy outfit they all wear. I know at the Keg I am going to order a steak. If I go to an independent restruant I will be more dareing and ask what the chef recommends or try something I have never had before.
If you know what your doing you open your own place.
If you wanna be told what to do and never truely be your own boss.
Then my friend open a BK Lounge in a hood near you.
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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#5
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10/6/09 at 4:51pm
  • Joined: August 2009
  • Location: Montreal Canada
  • Post Count: 802
Interesting thought Chef ED. May I make a confession ? When I crave a bacon and cheese burger, I am so glad to see a " Wendy's " ! :blush:

But like I said, your so very right.


Petals

Petals
Creme tangerine and Montélimar
A ginger sling with a pineapple heart....after the "Savoy Truffle".

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#6
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10/6/09 at 5:37pm
  • Joined: February 2009
  • Location: Pacific Northwest
  • Post Count: 320
A Restaurant Mgr would prob say Franchise ..........A Chef would never say Franchise
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#7
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10/7/09 at 5:24pm
  • Joined: October 2008
  • Location: In the Lab
  • Post Count: 572
I would have to disagree with you Chef Ed, have you ever been to a Roys? While it technically isnt a "franchise" in the traditional sense of the word, (they call it a partnership) as a chef and a gm you are a vested partner that pays into the restaurant. You pay back out to Outback as they are the partner with Roy and you and each restaurant has an individual menu with many changes that happen daily and part of the menu that stays the same and is consistent amoung all the shops in the company with standard recipes and presentations.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.

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#8
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10/7/09 at 5:32pm
  • Joined: October 2009
  • Location: Canada/Mexico
  • Post Count: 42
I Agree with you
"If You Can't Handle The Heat... Get Yo Self Out The Kitchen"
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