NRA Show
The ins and outs of restaurant franchising

The ins and outs of restaurant franchising

This is part of NRN’s special coverage of the 2013 NRA Show, being held in Chicago, May 18-21. For the latest coverage from the show visit NRN’s NRA Show page and NRN's editor blogs, plus follow @NRNonline on Twitter. Also find the most compelling digital buzz from the show in one place at NRN's new social media hub.  

Profitability, accurate supporting materials — like recipes and training manuals — and a defined plan of attack are all must-haves for a restaurateur considering franchising his or her concept, according to experts at the 2013 National Restaurant Association Show.

“The first reason you should franchise, from a business standpoint, is because you want to build a brand, not to make money,” said Bob Gappa, founder and chief executive of consulting firm Manag

Register to view the full article

Register to view this article

Already a member? .

TAGS: Franchising
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish