Here are some tips on knowing how and when your restaurant is ready to become a franchise. It is important to know how to move forward in looking to become a franchised company. First when looking for a partner it is important to know that it is best to find a partner with experience in the industry. Be ready to walk away from offers if they do not fit your company perfectly, even if it sounds really good. Create a system that works for you and your company before becoming a franchise. Be ready to train and market your restaurant to meet the needs of many possible customers.

Key Takeaways:

• Make sure you have strong partners that know exactly how to run a franchise and are capable of running a successful restaurant.
• Don’t take every offer that seems good. Sometimes it is to good to be true and you will end up investing more time that humanly possible.
• Many restaurants are jumping into becoming a franchise and that means no more trying a new recipe because it will affect all of the other restaurants.

“Franchising can provide an attractive vehicle for quick expansion of a young restaurant concept.”

Read more: http://www.restaurant-hospitality.com/management/franchise-or-not-franchise

The restaurant industry is a major contributor for jobs in America and is always adding more with seasonal job offers for the busy months. This summer alone, the industry is expected to add almost half a million jobs to the market. Although the number of jobs is a very large number, it is down from recent years. This is mainly caused by the higher labor cost in the country. The seasonal jobs are still needed to cover the high amount of vacationing customers nationally.

Key Takeaways:

• Restaurants are expected to add 490,000 summer seasonal jobs this year, but this is the smallest gain since 2012.
• Higher labor costs and a tighter labor market are largely responsible for hiring being curtailed.
• Typically the restaurant industry is second only to construction in creating American summer seasonal jobs.

“Roughly one in six eating and drinking place establishments operate on a seasonal basis, and many of these are only open for business during the summer season.”

Read more: https://www.restaurantnewsresource.com/article95046.html