The 3 Golden Rules in determining whether a business is franchiseable are whether: 1. There is a UNIQUE concept 2. The operations are SIMPLE, so that it can be replicated and easy to train 3. The business has a history of FINANCIAL SUCCESS
Gordon Ramsay, the notoriously razor-tongued head chef on Fox's reality show, "Hell's Kitchen," is hosting another show called "Kitchen Nightmares." "Kitchen Nightmares'" premise is much broader than that of its predecessor, because Chef Ramsay not only critiques the menu items, but also the way the business is operated. Each episode focuses on a quaint Mom & Pop restaurant in desperate need of an overhaul. Think of a marriage between "Trading Spaces" and "Nanny 911."
Chef Ramsay addresses problems by sampling the menu, rummaging through the inventory, observing the work habits of the owners, managers, and chefs, and considering the decor in the establishment. As expected, he will eat "the worst meal" he has ever had. Surprisingly, however, he will find moldy cherry tomatoes in the same container as fresh ones, or cooked chicken stored with its raw counterparts. And typically, Chef Ramsay will identify communication problems among those running the restaurant, as well as ambition or respect issues within those individuals.
Chef Ramsay's remedies often include simplifying the menu. In one episode, he made the ingredients easier to obtain by choosing supplies from local farmers. His remedy also includes defining and delegating very specific responsibilities to each owner or manager. And finally, he gives the restaurant a face-lift. It's worthy to note that he doesn't do any renovating, and he often leaves the fixtures as they are, but his creativity totally transforms the dining room atmosphere. In an episode with a waterfront seafood-themed restaurant, he added miniature fish bowls at each table, and gave diners a piece of rope with a guide to tying nautical knots while waiting for their food. The "little" things and a coat of fresh paint often made for an astounding presentation.
In essence, Chef Ramsay made these restaurants franchisable. By offering fresh, simple, yet gourmet menu items, and serving in an aesthetically pleasing dining room, he made the products and the service UNIQUE. By delegating management responsibility, streamlining food preparation, and implementing hygenic procedures for food storage, he made the business method SIMPLE. And finally, of course there are always panning views of the customer line out the door, to show that this is a FINANCIALLY SUCCESSFUL operation.
Are you a business owner? Would you like a Chef Ramsay-style consultation (minus the curt insults) of your operation to determine whether it is franchisable, or find out what you can do get it to that stage? Is your business at the stage to prepare it for franchising? Arrange a consultation with me.