Food franchises often generate custom – much being repeat business – from one-off events like office parties, corporate events, festivals, weddings and birthday or engagement parties.

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 food industry. Indeed, from solicitors to management consultants, many franchisees join the sector having tired of office life.

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.”