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Fast Food Giants Roll Back Prices

by Lewis Trio on 12/27/11

On November 1, Train rattled and shook the quick-service community when it declared its newest marketing offer: $2 six-inch sub snacks.
 
As a “Customer Appreciation Month” campaign, the $2 December-only package may be Subway’s boldest engage in yet in the expenditures conflicts to tackle other chains’ value choices.
 
“[Subway is] clearly trying to take the concentrate off of what individuals can get for $1,” says expenditures advisor Barbara Kerr, creator of Boston-based Intellaprice.
 
While Subway’s well-known $5 footlong plan already visitors on value texting, it still functions things that are five periods the price of dollar-menu entreés, such as McDonald’s McDouble and Hamburger King’s Younger Whopper.
 
"For Train, who can't get into the 99-cent fight, this is the next best element. The $2 price is definitely a way to get to the other end of that weights,” Kerr says, mentioning expenditures technique that has premium-priced items on one aspect of the selection and price-conscious promotions on the other.
 
Concocting the right price mix is becoming progressively more significant to appeal to customers in the existing financial system.
 
Already in the well-known $1 place with its My 99¢ Each day Value Menu, Wendy’s presented its Dave’s Hot ‘N Hot top quality mozzarella dairy product pizza collection in October, a vary that at first presented three hamburgers in the $4–$5 vary.
 
But last 30 days, the new W mozzarella dairy product pizza, presenting a couple of 2.25-ounce patties, two rounds of mozzarella dairy product, a unique marinade, vegetables, lettuce, and crinkle-cut pickles, created its very first. At $2.99, the W satisfies a price market between the top quality Hot ‘N Hot vary and the 99-cent promotions. The trust, a organization consultant says, is that clients see value in the W and phase up the expenditures steps.
 
“When you can deal with all prices, there are merely more possibilities and alternatives for value to the individual,” says Wendy’s spokesperson Denny Lynch.
 
Although Lynch appreciates that it's too beginning to figure out the W’s achievements, he says other manufacturers need to take benefits of the new mid-tier-pricing technique.
 
“When you can deal with all prices, there are merely more possibilities and alternatives for value to the individual.”
 
“We can not all stay at 99 dollars, especially considering where meals expenditures are going,” Lynch says. “We have to be able to existing a ideal selection that provides value and does so beyond the 99-cent price.”
 
Subway primary campaign specialist Tony a2z Speed says people will see the $2 providing for what it is: a existing of gratitude during christmas.
 
“At the end of the day, we know it’s a convincing price,” Speed says of the provide, which is only available with the Meatball Marinara and Freezing Cut Pairing snacks. “To be able to say to clients ‘we’re on your side’ is essential to us.”
 
Pace says organization management perspective the November package as a a good reputation designer and visitors car owner during a typically complicated 30 days.
 
The changeable $2 package is just like its well-known $5 footlong, which also started as a limited-time provide. While the $5 footlongs have started into a $4 million company, Speed says, the organization wants to admiration the $2 deal’s month-long daily life.
 
“We will quit this package at the end of November, though we will come back to the customer-appreciation design again,” Speed says.
 
Ultimately, Kerr says, the value for both Train and Wendy’s expands beyond providing price wide vary to people and building up the weights.
 
“I look at all of these as campaign performs,” she says. “The $2 package, the W burger—these are new information and offer individuals something to discuss. Regardless of what individuals buy, these promotions can get individuals in the home, and that's successful, too.”
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Food Trends and How they will impact franchising in 2012

by Lewis Trio on 12/19/11

Rivalry in the foodservice industry is always intense and eating place organizations are regularly jockeying for your business, money and attention in an congested industry.
 
However, in 2012 five styles discussed by Mintel List Thoughts [8] will shape how employees attract their customers with local and brought in menu alternatives, double-sided selections, choices, and time-intensive planning techniques.
 
"Our styles are designed to provide both eating place employees and meals manufacturers a thorough comprehension of what's returning in the foodservice industry," paperwork Eric Giandelone, Foodservice Manager at Mintel.
 
"Our styles are based on unique customer research, improvements among dinner establishments and styles seen in other businesses. Our goal with these pattern estimations isn't merely to identify what's going to happen, but to produce a plan on how to take advantage of these styles."
 
Here are five styles that will effect the foodservice industry in the returning year:
 
American regionalism
 People are not only more conscious of international meals, they are also more conscious and interested in the local areas of expertise that determine National meals.
 
Whether it's Might City or Memphis bbq, New Britain Chowder or Low Country grits, more customers and dinner establishments are looking at the parts and places in the US to identify the "Best of" meals.
 
Double-sided menus
 It's unlikely that customers are going to start strenuous definitely healthy and sensible selections in the near future and even less likely that dinner establishments are going to completely list these definitely healthy and sensible alternatives. However, customers want choices, and the Increase On the sides List pattern features that choice. Menus will always feature extensively indulgent alternatives, but will be sensible with better, better for you alternatives.
 
Additionally, this goes beyond healthy and sensible and indulgent to include top quality and value costs. Providers understand it's not either or, it's both, so we'll always see both expensive and low cost alternatives on the same menu.
 
Consumer control
 People expect that their tone of speech will be heard and that their wants and needs will be met. And the best way to pay attention to the client and ensure their needs are met is to provide them the ability to management their dinner practical knowledge. Personalized getting systems will always succeed, as will greater mobility in menu design.
 
Slow it down
 Quick service dinner establishments are able to drive prices through their consistent advantages, but more and more we are seeing take out dinner establishments come back to more time-intensive planning techniques.
 
As such, items described as "handmade" or "home style" are going up on eating place selections as customers identify that they want more from their dinner practical knowledge than overall performance.
 
Importing ideas
 For many eating place organizations, development is elsewhere, in worldwide areas. And for those companies already with an worldwide existence, menu principles and product screening is developing offshore.
 
From there, guidelines are making their way to the US industry, as was the case with McDonald's recent McBites, which first started in Modern australia before coming into the US industry. Given the significance of worldwide areas for development, this is one pattern that will always development beyond this season.
 
For more information about these styles, sign-up here [9] for the online on this subject that will be offered by Eric Giandelone and Kathy Hayden, foodservice experts at Mintel, November 8 at 2 p.m. CST. Or, if you neglect the demonstration contact the media office (press@mintel.com [10]) for a content of the documenting and glides.
 
Mintel's List Thoughts data source monitors taste, component, marketing, and health promises from the 350 greatest US company dinner establishments and 150 impartial restaurants

More Money for Franchse Borrower

by Lewis Trio on 12/17/11

SBA official is encouraged by relationship between IFA, lenders
More than $1.5 billion of the nearly $20 billion in loans the Small Business Administration approved during the last fiscal year were for franchise business. "I'm ... encouraged by the engagement of many franchise organizations, such as the International Franchise Association, with those in the SBA lending community. I've noticed this past year that there's a strong working relationship between the two," said the SBA's Steve Smits, as part of a discussion on the environment for franchise funding. Entrepreneur.com (12/15)

The Power of Positve Thinking

by Lewis Trio on 01/24/11

 

We often start off each January with fresh ideas and the mindset that we can do anything. We make resolutions, try to get organized and make plans for the coming year. But, according to this blog post by Morty Lefkoe on Amex OPEN Forum, if you don’t truly believe in yourself and your potential, the reality that your goals will come true are slim to nil. Here are few tips to help you create new possibilities in your life:

• Eliminate negative beliefs that only hold you back and make room for positive thoughts.
• Remove the word ‘impossible’ from your vocabulary.
• Motivate your team in the workplace to help them believe that they can close a deal, meet a sales goal or reach their target.
• Make a commitment to yourself to change your thought process and stick to it.
• Remain optimistic and realistic about your goals so that you can achieve them.

Not everyone believes in the power of thought, but it only makes sense that if you’re optimistic about your life and the things you want to accomplish in your life, you will have a better shot at making those dreams a reality. A great example of this is the story of Muhammad Ali. While many thought his proclamations of “I am the greatest of all time” during his career were conceited and self-righteous, he was someone who believed in himself from the beginning and spoke his affirmations out loud until they came true. He never doubted himself and would constantly repeat positive thoughts so that before long he would believe them, his opponents would believe them and eventually the whole world believed them.

Though your days may be spent sitting behind a computer or out on a sales call rather than fighting in the ring, the point is we all have dreams and the ability to make those dreams come true. So get out there, believe in yourself and make a change for the better!

What does it take to run a sucessful foodservice franchise

by Lewis Trio on 01/21/11

Today, January 21, 2011 |
Running any business can be challenging, but Go to full articlethe foodservice industry is renowned for its demanding hours and hard work. However, if you’re willing to put in the effort and prepare yourself in advance, the outcome can be an extremely lucrative and enjoyable career. Here are a few tips to consider before you take the plunge:

Due Diligence
According to Chicago-based Technomic, Inc., nearly 75 percent of the top 100 foodservice chains use franchising to grow and new concepts continue to spring up every year. With so many concepts available, it’s important to do your research and identify a business model that fits your budget, lifestyle and career goals. Take advantage of the many resources: From the Internet to trade shows to working one-on-one with a franchise consultant, there is plenty of good information available.

Motivation
While a franchise will provide a great support system, proven business model, training and brand recognition, it will not run itself. Operating a foodservice franchise requires long hours and hard work, but if you put your time in you’re in a much better position to build a successful and profitable business.

Capital
Determine your personal net worth and ensure you have enough capital to not only buy into the franchise system, but also maintain it. There is typically a high initial investment when it comes to food franchises due to the food costs, tools and equipment, seating and bathroom areas. While the corporation will handle national advertising, it’s also a good idea to invest in local marketing efforts, which will require additional funds.

Strong Management Skills
Keep in mind that it requires a top-notch team to run a smooth operation. Guests come in looking for friendly and fast service, quality food, a clean establishment and efficient ordering. It takes a strong manager and outstanding training to get everyone up to speed and on the same page. It can also be challenging working with teenagers, those who are bilingual and other hourly wage employees – so be prepared to follow the systems put into place by the franchisor and stay organized.

Passion
It’s no secret that people perform better when they’re doing something they love. And it’s no different when it comes to running a foodservice franchise. While the hours may be long, the work hard and the stress high, it’s all worth it at the end of the day if you’re passionate about food, people, running a business and providing great food for others. A profitable business doesn’t hurt, either!