How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board)
You can do many things as a franchisor to improve your chances of building a thriving restaurant franchise. However, the most important thing is to engage with the right franchisees. Even if you’ve ticked all the right boxes and executed every step of the restaurant franchise playbook to perfection, your ability to attract and retain […]
Restaurant Menu Pricing Strategies, Tactics & Tips
As an F&B manager in a large multi-outlet operation [or a hotel chain], you’re used to focusing on the cost side of things. Shaving a percentage point off food costs here… eking out a few extra pennies by tightening up inventory procedures… stomping out waste. Every little bit adds up, right? But… there’s another side […]
How To Run A Successful Restaurant Franchise — 10 Essentials For Sustainable Growth
You don’t have to be Starbucks or Mcdonald’s to win at franchising, but you have to get the basics right. We’ve studied small and midsize restaurant groups and found ten essential elements for running a successful restaurant franchise business. Managing a chain of company-owned restaurants is very different from working with franchisees. Your goal as […]
Virtual Restaurant Brands—How To Build A Delivery-Only Concept Into A Fast-Growing Sustainable Franchise
If one thing is certain, consumers want food delivered to their homes ready to eat. The European Online Food Delivery Market is projected to reach US$ 66.2 Billion by 2027 with a 10,7% year over year growth. Let those numbers sink in for a second. That’s massive. New avenues for revenue and growth are opening […]
Pitfalls Of Starting A Restaurant Franchise — Is Your F&B Concept Fit For Expansion? Are You Ready To Deal With Franchisees?
Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. However, like every business model, it has a few drawbacks you should consider. In this post, we are NOT exploring the benefits of a restaurant franchise. Instead, we embrace the dark side and look at the pain points […]
Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items
For restaurant operators and F&B operations managers, the devil really is in the details. It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual […]
What Is The Host Kitchen Model And How To Get In On It?
Instead of trying to conquer the food delivery space on their own, foodservice operators can also gain market share through established virtual restaurant brands. Over the past few years, the hospitality industry has been evolving at breakneck speed to meet consumers’ ever-increasing expectations of speed, choice, and convenience. The demand for convenience, of course, isn’t […]
Apicbase Explained | Why Its The Backbone Of Multi-Site Restaurants
“What can Apicbase do for our _______?” Fill in the blank with: … and you get a question that lands in my inbox a few times every week. And, every time I see it, I have to resist the urge to type a one-sentence response: ‘Everything!’ Because that’s the answer. But it’s also an unhelpful […]
Secrets To Restaurant Success With Daniel Spinath of Crêpeaffaire
“You can have a strong brand but still be locally sensitive.” Apicbase CEO Carl Jacobs asked Daniel Spinath, the founder of Crêpeaffaire, how he grew the brand and successfully entered the international market with a niche product: crêpes. From a single location in downtown London to 30 stores across the UK and the Middle East, […]
