Franchise Your Restaurant

Tuesday, March 6, 2018 - 11:00 am to 12:00 pm
2018 Agenda - Operational Excellence - Operational Excellence

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Mark Siebert
CEO, iFranchise Group


Franchising is the most dynamic method of expanding a restaurant in today’s marketplace. Mark Siebert’s discussions will include determining if franchising is the best strategy based on a restauranteur’s own personal goals and objectives. A number of key factors will be discussed including a restaurateur’s need for capital, brand recognition, and growth and the three main reasons to franchise: time, people, and money. A restaurant owner’s obstacles will be discussed including finding and retaining good unit managers, and how franchise ownership can minimize this obstacle. Franchising allows the restaurateur to avoid high employee turnover by substituting a highly motivated franchisee for that unit manager. Finally, opening a unit takes time. Find a site. Negotiate the lease. Hire the architect and contractor. Financing. Recruit your staff. Purchase or lease your equipment and inventory. Train staff. The list goes on and on. Bottom line: the number of restaurants an owner can open at any one time is limited. But for restaurants with too little time, too little staff, or too few resources, franchising solves that problem by having the franchisee do most of the heavy lifting. Thus, franchising not only allows the restaurateur financial leverage, but it allows “resource leverage” as well. This session will also address the process of franchising, including speed of growth, territorial development, support services, staffing, and fee structure, to name several of the most important.

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