Franchise Spotlight: Food
Franchises have the scale and streamlined business models to satisfy customers.
Usually excelling narrowly in a particular speciality, they are comparatively simple to run, which, along with the network’s collective buying power, lowers overheads and prices.
It’s a winning formula for the discerning British consumer with a shrinking disposable income.
Franchises often prepare their streamlined menu using innovative or authentically traditional cooking methods with high-quality, specialised cooking equipment.
To name a few examples: Turkish bakery-cafe TEGTAT; cinnamon roll bakery Cinzeo; The Greek Outdoors, which provides a Greek-style barbeque for outdoor events; and Spitting Pig, which does likewise with spit and hog roasts.
If you’re worried about limiting your appeal, then consider that many brands offer vegan, gluten-free and other specialised dietary options.
Is a food franchise for me?
A keen interest in food helps, yet you probably won’t need experience in the
Neither will you need extensive culinary knowledge. The menu is taken care of – which simplifies your role, but might be off-putting if you crave creative control.
What you will need is the ability to grasp, and faithfully follow, a proven formula.
Working briskly is paramount if you’re to keep the till ringing, queues short and customers happy – but not at the expense of quality, consistency or – vitally – hygiene.
Some outdoor catering franchises can supplement an existing catering business or be run part-time.
Snack-in-the-Box is an outlier in this category since franchisees aren’t involved in food preparation at all. Replenishing confectionary vending machines, franchisees must offer “great customer service, a professional attitude and a friendly, reliable approach.”