The world of franchising has become more sought in recent years. At one time, owners were less open to the idea of allowing their restaurants to be franchised because they were concerned with their brand becoming damaged due to franchises changing their product or damaging their reputation by not following the same standards as the original owners would but this has changed. With the years of franchising experience has come a more standard operating procedure, complete with specific vendors and ingredient lists that must be used if franchising. No more cutting corners. This coupled with the growing technological breakthroughs, it makes it easier to stay on top of the franchises and address issues in real time, making the idea of franchising an option these days.

Key Takeaways:

• Many fast casual restaurateurs initially fear franchising due to concerns over dropping quality as they expand.
• As they gain experience in operating their restaurants, some founders discover there are options available letting them effectively monitor quality at new locations.
• Using increasing scale as their order volume rises is a strong attraction for many restaurateurs to embrace some expansion.

“During Dog Haus’s first three years in operation, everyone from business moguls and consultants to rabid fans approached them about the possibility of franchising.”

Read more: https://www.qsrmagazine.com/franchising/why-fast-casuals-are-turning-franchising

Digital is transforming businesses everywhere, even food service and restaurants. Deloitte has assembled data which reveals nearly half of customers would rather make their orders online. Better for restaurant owners, those customers who do order online often spend as much as a quarter more than customers who order in person at the establishment. Industry observers caution restaurant owners to not move into digital so quickly that they lose the ability to project and protect their brand identity. Any digital transition should be handled carefully.

Key Takeaways:

• An increasing number of customers, especially younger customers, want to use digital and online ordering options.
• With a powerful user interface, customers are encouraged to use digital ordering platforms, and restaurants can better establish their brands online.
• Beyond further developing the brand, restaurants should take care that digital ordering doesn’t restrict customers compared to in-person ordering at their locations.

“Ideally, the digital ordering experience will be no different from the experience customers have in-store. “

Read more: https://www.qsrmagazine.com/outside-insights/going-digital-dont-sacrifice-your-brand-experience