6 Management Tips for New Franchisees
by Andrew Call
Buying a franchise is just the first step in running a new business. This
article presents six tips that can increase the opportunity for a successful
Conceptualizing, creating, and operating a successful restaurant is as
daunting as it is promising. From purchasing equipment to keeping your
restaurant supply in stock, the list of
to-dos on any new managerís plate steadily piles up. Thatís why many would-be
restaurant owners choose to purchase an already established franchise rather
than risk it all on a concept of their own.
The benefits of nestling up under the wing of a regional or national restaurant
chain by becoming a franchisee are enough to make the opportunity an enticing
one, but managing a franchise has itís challenges just like any other
restaurant. Taking the right steps, and enforcing the proper procedures,
requires dedication and determination no matter the venue.
Here are 6 pointers to help you get that franchise up, running, and on the
road to success:
1- Donít rush into hiring employees. Often the interview
process for hiring new employees takes all of 5 minutes. Between the initial
meeting, discussion of resume and qualifications, and listing off expectations
many managers hire new staff members in less time than it takes orders to reach
tables. This can result in customer service suffering and a higher employee
Take the time to pre-screen potential employees and donít hesitate to hold
one or two interviews with the same person before hiring them. Youíll be
happier, and your new hire will perform better, in the long run.
2- Lead by example. Itís a creed that gets tossed around in
every aspect of any business, but leading by example is the only way you can
effectively show your staff that standards are applied evenly across the board.
Nothing is more irritating or demeaning than
setting guidelines and rules only to shy around them as the manager. On the
other hand, when your staff sees you living up to the standards youíve set it
signifies to them that even though youíre in charge you are not above anything
you ask them to do.
3- Donít micromanage. Being a manager gives you good reason
to want to control every aspect of your operation, but trying to control
everything is a quick way to frustrate and annoy your staff. Check in and
conduct regular reviews, but learn to believe in your employees. Give people
responsibility and trust them to do their job. Itís surprising how much
performance improves when you take a step back and resist the urge to dip your
finger into everything thatís cooking.
4- Have a clear path for advancement. Being transparent and
open about advancement opportunities is an excellent way to ensure your staff
has something to work towards. Even your current superstars will eventually want
something more than waiting tables for tips and operating your
equipment. Setting a clear standard for raises and position advancement
beyond ďyouíve been here the longestĒ is not only smart itís essential.
Compliment and reward employee development on a regular basis and advance
members of your staff who have truly earned it.
5- Listen and encourage feedback. Youíd be surprised how
often this phrase is uttered only to go unheeded. Underlying problems in
operation and interaction may go unnoticed by you as the manager if youíre not
asking for feedback. Create an environment where employees can be comfortable
sharing their thoughts without fear of being reprimanded, and actively listen to
make your staff feel like their opinions are valued.
6- Create a corporate culture. In the cut-and-dry world of
corporate business itís easy to bypass the notion of creating a culture within
your space. One way to make your staff feel comfortable, work more efficiently,
and go home satisfied with their performance is to invite them to become part of
your corporate family. Work doesnít need to be a draining, lackluster experience
every day, and creating an enjoyable atmosphere can drastically change how your
employees view their workload.
Buying into a franchise doesnít mean you have to leave all personal touches
at the door. While restaurant supplies may
be chosen for you, finding a balance between business and building relationships
can help you and your staff enjoy work while getting the most out of the
Andrew Call provides blog insights regarding restaurant management and
marketing at The Back Burner. The
top-rated food service blog is written by the employees of Tundra Specialties, a
company specializing in restaurant supply, parts, and a wide variety of food
service equipment and sundries.