The Franchise Disclosure Document is an important aspect to a franchiser franchisee relationship. Franchisers are responsible for offering these to prospective franchisees, and as long as they are in writing- the format in which they are delivered does not really matter. You should recieve your FDD at least fourteen days before signing a franchise agreement, though many franchisers offer it much sooner so that you are able to fully look it over and ask questions about things you are unclear about.

The purpose of the twenty three page document is to give the prospective franchisee all of the information about the franchiser that they need in order to make a clear and informed decision. This is also a good document to share with your attorney before you sign, as an attorney familiar with franchise law can help you to not only better understand, but can help you to be sure everything that is supposed to be included is there.

There are currently fifteen states that have franchising laws requiring franchisers to give disclosure to all potential franchisees. These are called “offering circulars” and they are a very important aspect in informational exchange between the prospective franchisee and the franchiser. Of the fifteen, thirteen of these states view franchise sales much like the sales of securities- another investment. In those states, franchisers cannot offer or sell their franchise without first filing on public record and registering. There are two states that currently do not require filing, and you will want to make sure that you’re clear on which state laws apply to you and the potential franchise you are thinking about buying.

These laws were created to give prospective franchisees better legal rights- including the right to bring to court a lawsuit for violation of disclosure requirements and responsibilities. If you live in California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin, you have certain rights by law, and your state websites will offer more contact information on them. While not all states require filing of the FDD, all require that the franchise itself be registered as a business in that state.

Bear in mind- the disclosure documents are not the franchising agreement itself- the disclosure is just a way that the franchiser uses to keep the prospective franchisee informed as to many different aspects of their organization. While receiving and reviewing this information is vital, as is going over it with an attorney that understands franchise law, there is at this point still no obligation to the franchisee. This is also where you can begin your negotiations, and that is one of the many reasons that it is important that you are clear about each point in the disclosure, as it can better enable you to work with the franchiser to an outcome you can both be satisfied with. However, making sure that you understand all of the information that you have been given, and clarifying any that you don’t feel completely comfortable with is key before you get into the franchise agreement and before you sign.

With four more franchise owners joining the network, FiltaFry Plus is expanding strongly thanks to its cost saving, repeat business service

FiltaFry Plus has continued its impressive franchise network growth in 2009 with the latest class of franchise owners graduating from its initial franchise training programme. Four new franchise owners – Karl Williams (North Wales), Paul Manners (South coast), Zayad Ali (North London) David Cassells (ML and KY postcodes) – completed their induction in October and are now in the process of launching their businesses.

“I was attracted to the FiltaFry Plus opportunity because it offers a very good service with lots of potential customers and little competition,” says Karl. “The head office team made a very good impression and were very helpful while I was making my decision. I expect this business to be very successful and I’ll be very busy in the future earning a good living.”

Paul Manners highlights FiltaFry Plus’s national account work, which is provided to franchise owners by its head office sales team, as a major bonus. “The business is very strong with the additional national business,” he says. “It’s easy to share the passion that the head office team have for the FiltaFry business. What’s more, there’s no other service like this in my area!”

The potential for building a substantial business was a key factor in bringing Zayad on board. His ambition is to grow his FiltaFry Plus franchise to encompass a fleet of vans. “I’ll be hands-on in the business for the first six months,” he reports. “Once I’ve brought in enough business I’ll recruit employees to provide the service so that I can focus my time on promoting the business in my territory.”

The FiltaFry business model has been established for 14 years and has seen constant improvement by its franchisor team. “We provide a proven service that generates weekly repeat business for franchise owners and cost savings for customers,” says Franchise Manager Damian Slater. “For instance, the introduction in our vans of a 300 litre waste oil collection tank has provided an additional income stream for franchise owners through selling the oil on to biodiesel producers. The newer, more versatile vans can stock fresh cooking oil and other kitchen hygiene products to generate additional sales to existing customers.”

FiltaFry is seeking to grant the remaining 12 territories is has available in the UK over the next year, but there are opportunities to purchase existing businesses in the network. “We’re looking to bring in 15 more individuals over the next 12 months,” Damian reveals. “Just as with our latest class of franchise owners, we’ll provide you with a comprehensive initial training programme, followed up with a full week of business support and an eight week business development plan which we will help you to follow, monitor and review.”
 

Reported by Stuart Anderson

A franchise agreement is the most important document that you will find in becoming a franchisee, without it- you aren’t quite there, yet. This is the first step in forging a very solid relationship with the franchiser, and it is legally binding to both parties. This will be what fleshes out the obligations, responsibilities and rights of both franchiser and franchisee. It is typically a great deal more fluid and adaptable than the Franchise Disclosure Document, as it does contain aspects that are geared to meet the needs of both the franchisee and the franchiser. It also differs quite a bit than typical business licensing- and this is something to note, if you are given a “license” as opposed to a “franchise agreement” it is probably best that you make sure that your lawyer looks it over as this is a common scam.

Often, there is a version of this, or a sample agreement that will come with the disclosure statement, but you will have the franchise agreement at least five days before you are due to sign. Making sure that you discuss the contract first with a franchise law attorney, and if you have any questions or concerns address them before you sign. If you have gone over the franchise agreement with your attorney and you both feel that there are certain provisions that need changed, or you have further concerns, it is always best to speak to the franchiser directly to make sure that you are getting exactly what you want out of your franchise agreement and are proceeding forward with confidence in your decision.

Franchise agreements have provisions and will go into great detail the responsibilities of the franchiser to you- but also, it will fully outline what your own responsibilities as a new franchisee will be and what sort of training, support or direction the franchiser will offer and provide. This also will usually explain any fees pertaining to that, and other aspects of the franchise, as well as what territories you may have and if they are exclusive to you.

Another thing you will find in your franchise agreement will be any renewal rights or responsibilities, how long the franchise agreement will be good for and any royalties or service fees you’ll have to pay. This will also go into tax concerns, transfer or sale of the franchise, advertising and marketing issues, termination, disputes and operating practices, as well as any attorney fees associated with the agreement. Often, there will be other parts of the agreement that will go into the details concerning upkeep, maintenance of property and an operations guide as well.

Generally speaking there is not a common form, there’s no standard or template way that the franchise agreement will be laid out, though- this is because most of the terms, methods of operation and conditions are different from franchise to franchise. Bear in mind, though your franchise agreement may only be for a set term- this is something you want to be long term, and you will likely renew, so be sure that you have everything in order before you sign.

Many experienced and seasoned restaurant owners have had to deal with the consequences of a poor hiring choice at some point or another. Whether it was just a busy time of year and management didn’t filter through the applicants well enough, or possibly it was the management that was the bad choice- everyone’s been there. Usually, restaurant management handles the hiring and training but sometimes, a bad choice slips through the cracks. Avoiding a number of common hiring mistakes can cut your losses, actually. A poor choice in employees often results in loss of time, wages, advertising, and occasionally and employee lawsuit, so this is something to consider very deeply and take seriously.

Before you begin to even advertise for the position, sit down and really outline everything that you are looking for. Begin first with the positions you need filled, and the qualifications needed to fill them. When you do advertise the position, be exact in what you are looking for- this will save you a great deal of time and money, and prevent any mistakes in someone perhaps applying for a job that they are not qualified to handle. Ensure that the place that you plan to interview is casual, that it does not set the person at ill ease or make them feel uncomfortable- something which may make nerves worse and cause you to miss out on a potentially great employee based on a case of nerves.

The biggest problem usually comes in relying too heavily on references. More often than not you do not get a balanced opinion from these, even if it is a former supervisor. The best thing to do is to balance the references with the impressions that you get of the potential employee during the interview process, and go from there, rather than leaning too heavily on the references alone. Interviewing very carefully, perhaps conferring with an assistant manager or even your staff trainer may help. Often, having someone else there for the interview not only further puts the prospective employee at ease, but it can help to pool your opinions and impressions and make a much more informed choice.

Lastly- one of the best way to make sure that you hire on good employees, is to be a good employer. Reputation is everything in the restaurant business and people do tend to desire working for a much more highly spoken of business. It has been shown that the more desirable the position is within the restaurant, the better quality of applicants you will receive, and in that, you’ll find much better employees and less turn over rates. One of the biggest issues in the food service industry is it is typically a higher turn over- due in part to younger people accepting the positions but also, because often, employers are not doing the best they can to retain these employees. Things like promoting from within and you will  find that you are not only more able to hire better employees, but keep them working for you for a long time and reduce the need to hire quite as often.

If you have been in restaurant management for any time at all, you understand the maxim, “You can please some of the people some of the time, but you can’t please all of the people all of the time,” better than many.  No matter how diligent you are, no matter how well trained your staff is, no matter what precautions are taken, at some point you will have to deal with an upset customer.  However, if handled correctly, even the most irate customer can become a net-positive for your restaurant.
Establishing Protocol
As a first line of defense against upset customers, you must ensure that your staff is properly trained on how to handle an angry or dissatisfied customer.  If a customer has a problem with their food or with the service, your waiters will be the first to hear about it.  It is crucial that they are well aware of the proper way of handling an upset customer and of relaying information to you.
Since there is little your waiters can do to actually remedy a potentially volatile situation, it is most important that they all be skilled in the fine art of listening and communicating effectively.  Regardless of the customers demeanor, your staff should never be anything but 100% calm and courteous.  Those who display an inability to keep a cool head should probably not be in a position to actively deal with customers.
You staff must understand the importance of listening and being able to repeat a customer’s complaint back to them – this shows the customer that their complaint is understood and is important.  This also ensures that the staff member will be able to accurately relay the concern to you, so that you don’t have to escalate the situation by having to ask the customer to repeat him or herself.  Your staff should also remain apologetic about any misunderstanding, shortcoming or other perceived error.  Sometimes a simple apology from the server can diffuse the situation without your involvement.
When to Step In

Of course, in those instances when an apology isn’t enough, you, as acting manager, must step in to handle the situation.  Remember that all of the standards you hold your staff to in dealing with an irate customer also apply to yourself.  Again, in many cases an apology from management (with the promise of looking into the causal circumstances) can succeed in smoothing things over where an apology from the server was insufficient.  Also, if you are aware of a situation with a customer arising, be alert so that you can step in if your server begins to show signs of losing his or her calm.

Taking Action

When an apology and promise to address the underlying issue are not enough, then it is time to act directly.  Before implementing a solution, it is important that you express to the customer exactly what you propose to do and to ensure that the customer’s needs regarding the conflict are resolved by the proposed action.  However, this only applies to direct action to address a physical problem, such as a food preparation issue or cleanliness issue.

If the problem is with a staff member, then do not, under any circumstances, express how you plan to deal with that staff member.  Doing this can set you up for much greater trouble than just an annoyed customer.  Instead, simply repeat the issue back to indicate that you understand what has happened with your staff member and then assure that you will take action (without specifying what that action might be).  After addressing the issue, be sure to thank your customer for understanding and for their business.

Bad Oil means Bad Food… and that’s Bad for Your Business.

…..Filta can help.

When thinking about going into business, one of the first things an investor has to decide is whether to go into business completely independently, or whether to become a franchisee. Independent ownership allows the owner a greater degree of creative input and oversight of the business. Franchise ownership, however, offers a number of benefits that help to improve the new owner’s chances of successful business ownership.

Brand Loyalty

Brand recognition and loyalty is probably one of the most significant beneficial factors that favor franchise owners. When a new franchise opens, it does so with a certain level of recognition and acceptance. An independent owner would have to work very hard for a number of years to establish the same acceptance within a community that a franchise starts out with. People know franchise names, are aware of their products and services, and are often dedicated to using only those brands that they recognize and trust. This brand loyalty helps to ensure the initial and ongoing success of franchisees.

Marketing

This brand recognition and loyalty is only partially generated by positive customer experience at other franchises of the same brand. Though previous experience definitely does play a role, the biggest contributing factor to brand recognition is marketing. Most franchisors are able to market their brand on a scale that dwarfs anything possible in independent ownership.

Franchisors simply have more marketing funding and resources. By virtue of their size and financial resources, franchisors are able to conduct market research, create more effective ads and advertise across a broader spectrum. The saturation of a media with a brand name creates brand recognition and encourages an ever-growing customer base for franchise owners.

Multi-Level Support

Franchisees also have the benefit of several levels of support within their franchising organization. Most notably, franchisee have the immediate support of the franchisor during the start-up stage of their business. This helps to ensure that the owner has solid business experience and strategy guiding the selection of location, raising community awareness and all other aspects of starting the business. The franchisee most likely receives training from the franchisor, as well, which improves the franchisee’s chances of success.

Where franchisor support ends, the franchisee is able to draw upon the accumulated knowledge of his or her network of peers. This network includes all franchise owners who have been in business longer and have more experience. These peers can help guide the new franchise owner through almost any obstacle. Even if the franchisee is a new first-time business owner, he or she will have years of practical experience in the field to draw from.

Between the guidance of the franchisor and the peer network, there is very little that the new owner can encounter that has not already been worked through and solved beforehand. This helps to reduce the risk of making costly, and potentially disastrous mistakes. Of course, this support can only stave off failure if the new franchisee has the wherewithal to make use of it. Nevertheless, the support is there for the taking and provides a distinct advantage over independent ownership.

Another satisfied Filta customer using the FiltaFry service.

Ryan Johnson stood in front of the camera in North Carolina.  Here’s what he had to say.

More than half of small businesses never last through the first five years of business. This is an incredible number, even more so when you stop to think that most of these businesses represent a huge investment of capital. For many, failure means walking away with nothing, having lost everything.

However, of that 50% that fail, it is worth noting that franchises have a much lower rate of failure than independent businesses. The reasons for this disparagement in the numbers are several, but it is undeniable that franchisor support plays a major role. The support offered to new franchisees give new franchises an edge in the market.

The Mutual Benefit of Support

. Effective franchisor support helps both the franchisee and the franchisor. For a franchising organization to do well, it must ensure the success and profitability of as many of its franchises as possible. Franchise success brings in revenue for the franchisor, and makes the franchise brand more attractive to future investors.

Means of Support

Franchisors offer direct support of their franchisees in a number of ways. The most visible means of support lies in the area of marketing. Franchisors run large scale marketing campaigns on behalf of their franchisees to maximize their ability to reach customers. Franchisors also often assist franchisees with developing local marketing strategies and tactics.

Many franchisors also offer a greater degree of support during the initial stages of franchise start-up. Many are very active in the critical aspects of start-up such as site selection. Again, this is because it is mutually beneficial to ensure that the new franchise starts out on the best footing.

A number of franchising organizations offer support in the form to training, and training assistance. Franchisors will train new franchisees in-depth regarding franchise management and even in general business tactics, to help them succeed. Most franchisors will also provide training material to assist in training staff members to meet brand standards.

Indirect Support

Not all franchise support comes directly from the franchisor, though the franchisor may act to facilitate and encourage it. Peer support also plays a major role in the success of new franchises. As a franchising organization become better established, the scope of peer support greatly increases.

A franchisee’s peer network consists of all other franchisees operating under the same franchising organization. Again, the older and more established the brand is, the greater the support. For a franchising organization that has been around for many years there are an increasing number of franchise owners who have been in the business for years and who know the ins-and-outs of running an individual franchise even better than those at the brand’s corporate office do. These owners have experiential knowledge, where those employed directly by the brand may not.

It is this great wealth of experientially derived practical knowledge that makes the peer network invaluable. There are very few problems that a new owner will encounter that have not already been dealt with by his or her peers. It is in these times that turning toward peers for guidance can provide a practical solution based on proven strategy. Being able to draw on the experience of peers gives the new franchisee a significant edge.

Franchising has become a marked institution in the United States and, indeed, across the globe. The number of franchising organizations continues to steadily increase as does the percentage of businesses operating under franchising agreements as opposed to independent ownership. This shouldn’t come as any surprise when one considers the decided advantages that franchisees have over independent owners, especially during those risky first 5 years of trying to establish a new business within any community.

One of the most noticeable differences between the independent business and the franchise lies in the area of marketing. There are several marketing factors that contribute to providing an overall edge for the franchise owner. In fact, the aspect of marketing is what provides what is perhaps the single greatest benefit of franchise ownership: brand recognition.

It may seem to almost go without saying, but it does bear consideration – the independent business owner simply cannot ever hope to market on the level that franchising organizations market their franchises. It’s a simple matter of resources and practicality.

Franchisors make their money via royalties and franchising fees collected from their numerous franchisees. To increase their profits, they need to a) insure that every one of their franchises has the best chance of profiting at its greatest capacity and b) that they are bringing in a steady stream of new franchisees. The franchisor cannot hope to accomplish the latter without having accomplished the former. The brand is only appealing to new investors if the existing franchises, on the whole, are doing well.

In order to insure that the individual franchises are doing well, the franchisor has to market broadly and market aggressively. When we say broadly, we do not mean necessarily in the scope of demographic appeal (in fact, many of the more successful brands have become so by narrowing their target demographics significantly). What we mean by broadly is that they market through every available media, be it television, radio, newsprint, magazines, billboards, etc.

Off hand, you can probably think of two dozen advertisements you have seen just today that were representing major franchised brands. These multi-million dollar blitzkrieg campaigns are well beyond the scope of any independent business owner. In truth, such far reaching marketing campaigns would be of little benefit to the independent owner who relies predominately on local business.

However, the massive marketing campaigns of franchisors provide two major benefits to their franchisees. The first being, obviously, that these advertisements are more thoroughly researched and tested to appeal to the target demographics. Consumers want to be dazzled and they tend to be more influenced by ads that pull out all the stops, bells and whistles. The independent owner just can’t hope to gain the celebrity endorsements and high dollar budgeting for such ads.

The ability of franchisors to market broadly and effectively provides the second benefit to franchisees – brand recognition. This benefits the franchisee because they are able to start their business with an already established and accepting customer base. The franchisee also benefits from being able to bring in customers who may not be local, but who, when passing through an area are more likely to visit an establishment with a name they recognize and trust instead of using the goods and services of an unknown independent merchant.

One of the biggest concerns seen in new franchisees is employees. Many people are intimidated by medium to larger franchises because of this- everything from dealing with payroll to just handling employee conflicts can seem very intimidating to the first time potential business owner. However, it does not have to be this way and there are a number of ways that you can make sure that things go much more smoothly. Bear in mind, also that as you expand and grow- regardless of how small your franchise begins, you may end up wanting to hire on new employees and as your experience with the franchise also grows, you may feel more comfortable with this aspect.

You can begin this by making sure prior to signing a franchise agreement that you feel comfortable with the number of employees you may have to hire. As you do your research on various companies, check into the way they prefer to do business and see if they seem like they may need a large number of employees- if you don’t feel comfortable with that, move on to another. Pare down your options until you have a number that feels workable to you. Often, you can speak to existing franchisees, or visit their locations to see if this is something you feel like you can do. Talking to existing franchisees will also give you a greater insight into how trends worked, and how they began- you never know, you may just find a franchisee that felt just like you do, starting out, but changed their minds as time went on.

Another way to mitigate this area is to look into franchises that require a higher level of skill or training- the higher level of skill, the less headache you may have later on. Typically, employees that are paid higher than minimum wage are less numerous, and those that have the skills needed to draw a higher wage easier to filter through the hiring process and more stable. This is usually due to the number of years they have invested in time and training to learn their particular trades. Often, if you do go into a franchise that requires education and skill, you will find that the hiring pool may be narrower, but you are able to move through the process a little more quickly.

Once you do have a reliable team on board, another thing to consider is the cost and impact of hiring within- this is a great way to reward loyal and hardworking employees, and not deal with the hassle of hiring outside help when promoting. If you feel you have a position that requires a higher level of skill, it is often highly worth it for a number of reasons to hire on someone that you already have on staff, rather than bringing in someone new. These are just a few of the ways that you can work with employee staffing for a franchise- or put yourself into a position where you may not have to deal with some of the more common problems there.

If you are thinking about opening a restaurant, chances are good that you are very passionate about food- and this is the key element to being a success. However, there are a few other things that can enable you to get off on the right foot.

The very first thing to think about is your business plan- you have to be able to do the numbers down to the cent. Making sure that your food is costed appropriately, that you know how much you will need to ensure a profit versus cost and breaking it down into the projected amount of customers that you anticipate having. Generally speaking, planning for a variety of scenarios and outcomes is the best way to ensure that your business plan covers everything that it should. Be prepared for anything, and document that, as well as the numbers associated with it.

Many new restaurant owners find it to be extremely beneficial to hire on a consultant the first year or so of new restaurant ownership. This not only enables you to better find your target market but also, help you to better refine your marketing plans, work out cost verses profit, and generally ensures a much smoother start up. Some owners also bring on the consultant to reassess their business throughout the course of the business life, in order to make sure that they remain on track and profitable.

Initially, also, bearing in mind a flexible menu will help. Being adaptable and noting trends that begin to emerge during the first year will enable you to better refine your menu according to the needs of your customers. Most people who are regulars at any given restaurant are because they know that they can find the consistent quality of service, but also, the foods they enjoy most prepared the way they want each and every time- and you find out what those are through careful attention to the trends as they develop. Also consider your suppliers- there are several benefits to buying your produce locally. First of all, there is a better quality of freshness and usually it is more cost effective, but also there is a marketing angle to buying locally- supporting your local economy and agriculture is a recent trend that many have cashed in on. There are many of these small tweaks to your marketing and business plan that will pay off in big ways, so they are certainly worth considering right from the outset and before you open your doors.

Consider also your training methods and map those out ahead of time. The different responsibilities and aspects of running your restaurant and whom will be handling what are key factors and being able to start up and get running smoothly may depend on how well your staff are trained. Having all of these things set in motion before you begin the business of opening yours will enable you to have everything moving forward more efficiently and get your restaurant turning a much better profit, much faster.

You know that you need to have a stable marketing plan in place when it comes to the success of your business. There are a variety of ways that restaurant owners promote themselves- from coupons, discounts, family and theme nights to other means, it is vital that marketing is seen as an important facet of your business. There are different terms in restaurant marketing, that do not appear in other businesses. The lingo is quite different and there are many differences between marketing another type of business as opposed to a restaurant.

The first term we will look at is “bounceback coupon”- you have probably already seen this and never really realized what it was. When a customer leaves the restaurant and is given a coupon, or sometimes with their check receipt- this is a bounceback coupon. This usually offers discount on a subsequent visit, or free items if the customer returns. These are usually very effective for newer restaurants looking to build a stable and reliable customer base.

Another marketing tactic that is not so much exclusive to restaurants but is really showing signs of potential is a mobile marketing strategy- the use of mobile coupons. These are sent to a mobile device or cell phone, and usually do not have to be printed out. Showing the coupon to the server when ordering, or when arriving at the restaurant, the server takes the appropriate amount off the bill. This is particularly effective as it brings convenience and a sort of instant gratification factor. Going on that trend, another thing that many restaurants now employ is the use of websites. Either offering the convenience of online ordering, or just promoting their menu and promotions, websites are a powerful marketing tool for restaurants.

One more facet of restaurant marketing that can be a little different from regular business is in consulting and analysis. Restaurant consulting when you apply it to food service marketing is allowing an outside company to work on the marketing and advertising. This is usually done very in depth, everything from customer thoughts on food and service to the sorts of foods and pricing is taken into account. Often, these consultants will make use of focus groups to gather opinions and will likely go through trends to find what has worked in the past. In analysis, they will go into not only the restaurant itself, but its competitors and more to discover the very best ways to market that particular restaurant and improvements that may be needed.

Marketing for restaurants has many areas that sort of mirror other businesses, however, there are vast differences that need to be taken into account. Once those factors are in place and a restaurant owner has a pretty good idea of the best ways to promote his or her business, marketing usually is reassessed on a quarterly or sometimes bi annual basis to make sure that it continues to work out for the restaurant itself.

Anyone in business knows that for the past few years, the economy has been seeming to grow more and more unsure- and that can make many people feel a bit leery of investing, or starting up a new business. In tandem with these stories, there are also signs that point to franchising still going strong and in some cases, really becoming more profitable. In recent years, that International Franchise Association, or the IFA has actually reported some surprising trends in growth and profit amongst franchisees, and there may be some good reasons for this. However, one thing is very sure, across the board- in a down economy, franchising is probably a more stable investment than an independent business.

There have been a few reasons that some people believe that franchising may be booming where other businesses are finding it either hard to stay open, or closing their doors all together. For one thing, franchises really cross a wide terrain of financial income levels for start up. From a small home based business franchise which may only take a couple of hundred dollars to start up, to a mega million dollar earner like McDonald’s, there is a franchise out there with a start up that most people can afford. In addition to that, there is a franchise out there for every interest or passion. Not only that, most of these bring about their own training and start up can generally be very quick, making it a much faster road to seeing a profit than other investments. Sometimes, because franchising is based on brand recognition it is easier to obtain start up financing- often this is because the banks and lenders already have a relationship with the franchiser, but sometimes it is based on name.

Also, another benefit of franchising is, it’s pretty easy to take a look around and see if you could be successful in a chosen business venture. Through different research methods, or even just talking to other franchisees- projections on profits and the like are easier to obtain. This makes franchising a more stable option as it is less risky- knowing that you are investing in something that is already successful versus hoping for that success makes it a much less intimidating investment. Many people want to strike out on their own and they want to become self employed- but it’s rightfully so, an intimidating thing- with franchising, there is that knowledge of a proven system of business, coupled with a parent company and other franchisees. The template is already there, so to speak and that often makes people feel much more at ease with franchising, and it can help a great deal. It doesn’t hurt that with most franchises, the business, down to the buildings in some cases- is usually up, running and already turning a profit in the start up days.

Franchising tends to hold its own in a down economy because it does afford a certain level of stability that independent business can’t- it’s not all that different from investing in independent business, the same hard work is needed, however, franchising offers a bit more support and guidance.

You will definitely have to think about how you will finance your franchise, before you even sign anything- more often than not, it’s much better to already have a good handle on your credit and finances before you even begin. You have to be fairly financially prepared, franchises, like any business, are investments and should be looked at in that light. Being very sure of your income, your savings and other assets before you go into it, is key because lenders usually want to know everything. If you are going through some rougher times, understand that lenders may be a bit more tight with the money than they would be, were things more fluid. Also know that no lender will grant you a 100% loan- you’ll need to have some capital built up and lenders want to see you investing some of your own money, as well as a strong business plan.

If you have come to a place financially where you feel that the investment is a sound one that you can manage, then you will need your finance information in order. Put together a folder of all of your tax returns, debts, account balances and other financially pertinent information. Lenders can obtain most things through your credit report, however, not all, and it is still best to be forthcoming. Also bear in mind the sort of franchise that you are looking to invest in, as well as its implications on the lender- more often than not, a bank will be more keen to invest in a better established franchise.

Many franchisors have begin to offer some kind of financing, but this can vary, in both being an alternative to other lenders and in the amount they may offer you. Be aware that this does not always mean that it will be easier to obtain financing or that you’ll have less to worry about with your credit history and other factors. Often times, franchisers are just as stringent about the details as banks are- after all, they do run businesses themselves and they want to ensure their own investments are sound. If you find that you are struggling a little for funding, there are a few options out there, though, there are programs for certain groups of people, and you may be able to obtain the needed loans from friends or family.

However, before you invest in a franchise, you should think about a few things. For instance, consider if you can personally afford to lose the money if the investment goes south, or if you have enough money to support yourself as you go into start up. Also, consider how much you can personally invest and go from there. Finding funding for a franchise should not be looked at differently from any other business, but, there are some benefits, and you should ask the franchiser what options they have seen work out best. More often than not, the biggest benefit is again, having a brand name behind you that already has a stable and profitable business plan that the bank can depend upon.

Deciding to go into business is a major decision and not one to be made lightly.  Starting a business is a daunting task even for the seasoned entrepreneur.  For the first time owner it can be downright overwhelming.  However, it can also be richly rewarding.

Business ownership is a major commitment of money, energy and time.  Many first time owners take the risk and invest much of their life savings into the chance of business ownership.  When making that big of a commitment, it is important to set yourself out on the best footing with the greatest chance of success.

Franchising offers the greatest degree of benefit for both the first time owner and the experienced business investor.  Aligning yourself with a successful franchisor takes much of the guesswork out of business start-up and ownership.  There are also many other benefits to franchise ownership and these many benefits are what have seen franchising become an increasingly large institution in the U.S. and across the world.

One of the biggest benefits inherent in franchising is brand recognition.  An independent business owner, starting a business from scratch, has a tough road ahead in gaining acceptance and establishing a rapport with the business’s target demographics.  The franchise owner, on the other hand, starts his or her business with a pre-established degree of acceptance and a customer base that is already aware of and eager to purchase the business’s goods or services.

Almost half of small businesses fail within the first five years of operation.  The bulk of these floundering businesses are those that operate independently.  The independent business owner simply has a much more difficult time establishing his or her business than the franchisee does.  Franchising takes much of the worry and work of building the business’s name and reputation out of those difficult first few years.

Franchising also offers benefits to franchise owners in the area of marketing.  A business cannot hope to succeed on word of mouth alone.  Every businessman understands the need to market aggressively and expansively.  However, the independent business owner is limited in his or her resources for marketing and in the outlets available for marketing.  Running a national marketing campaign is not only unrealistic for the independent owner, it simply wouldn’t be beneficial for supporting a single location.

For franchisors, though, large scale marketing is not only realistic, but it is almost necessary for success.  For the brand to succeed, as many franchisees as possible must succeed.  Large franchising organizations are able to promote their franchises in ways that the independent owner could never hope to do.  Franchisees, then, benefit from massive multi-media ad campaigns, designed to reach the greatest number of potential customers for all franchisees and equally benefiting all franchises.

By entering into a franchising agreement with a reputable franchisor, the business investor puts him or herself into a much better position to succeed from the onset.  The franchisee, of course, sacrifices a degree of freedom and input into his or her business in exchange.  However, for most, what is given up is very slight in comparison to what is gained by buying into a respectable brand.

FiltaFry Plus has perhaps been associated with being a more male oriented business model in past years. However, this year has seen two more women franchisees join the successful and ever growing network in the UK.

In April FiltaFry Plus welcomed aboard Karen Herbert from Bridgend who has taken over the CF postcodes and Deborah Bixter from Rugby who has taken over the CV postcodes. Both Karen and Deborah had some reservations at first as to whether they would be physically strong enough to move the highly specialised equipment around with ease but soon realised that this is down to technique and not brute strength. They have both settled well into the network and are developing their businesses in line with their original goals.

Karen intends to grow her business within the year to enable her partner Ian to give up his full time job and join her to operate a second shift thus maximising the potential of the existing equipment and resources. Since taking on the Franchise Deborah has won customers such as the Ricoh Arena, home to Coventry City FC, the local Ikea store and Warwick University. She is eventually looking for a management role by having a number of operatives working for her in the CV postcode, which she will develop over a threeyear period.

“From the outset I could see the benefits of the FiltaFry Service due to massive price increases of cooking oil and the savings that catering establishments make using FiltaFry Plus,” Deborah reflects. “Due to the economic climate this made it an easy decision for me when choosing the franchise opportunity. My previous career was in customer services and I understand that it is all about being able to offer a high level of service and going that extra mile for your customers.”

Prior to taking on the FiltaFry Plus Franchise, Karen had taken some years out from care work to bring up her daughter. She was finding it increasingly difficult to work her hours around school times, which eventually lead her to FiltaFry Plus. “FiltaFry Plus is a franchise, which does not need to be nine to five and the hours that you arrange your jobs for can be fitted in and around your family life,” says Karen.  “You can always find different customers for any hour of the day or night which will also be good once Ian comes on board to operate the second shift.

 “Something I also like about the concept is that it is repeat business week in week out and once you have 35-40 customers you have a full van for a one shift operation and with relatively low overheads this means I have great earnings potential. My experience with FiltaFry Plus so far has been everything and more than I expected to receive, particularly in the early days with support from the Head Office team who have helped me get clients such as Cardiff Airport, Moto motorway services and Bosch among many others.”

When looking into franchising, the options, as far as available franchisors, are almost overwhelming.  Any business that you may have dreamed about going into exists, with multiple brands and business models already established and proving profitable.  Having so many available options can make it difficult during the initial “narrowing down” process of selecting a franchisor.  There are so many questions you have to ask yourself along the way, such as “Do I want to start big, or start small and work my way up?”

The Big Start

If you have a lot of capital and want to start big, there are certainly plenty of options available.  Granted, the larger the franchise, the greater the investment and the greater the risk.  This is why big franchise operations like major motel chains mainly appeal to those who have already established themselves within the industry.  These franchises are very expensive, but can also provide the highest return on investment if handled properly.

Large franchises are intended to be able to reach the greatest amount of customers within a region starting from the moment the doors open for the first time.  However, there is very little room for growth within the individual franchise.  What you start with is generally what you continue on with, with only minimal modification.  The potential for profit is certainly there in a big way, but the potential for growth is minimal.

Building Up

When you go into business as a motel franchisee, or a fast-food chain owner then you start big and, more or less, retain your size with only minimal growth in the franchise and in profits.  On the other hand, if you enter into a franchising agreement with one of the many franchisors that offer small business plans with the potential for almost unrestricted growth, then you are only limited by your own initiative.

When you start small, obviously, you don’t see as much profit as the big guys.  However, you’ve also invested less and you have more control of how your business grows.  There are a number of small franchise, such as waste oil management operations, that can be run from home and whose growth is only limited by the ability and drive of the owner.

This degree of flexibility, freedom and unrestricted potential makes small franchise ownership very appealing.  This small scale model of franchising is especially well suited to first time owners who don’t have a lot to invest and to those who want a hands-on owner operated business.  The owner-operated franchises provide a level of control that bigger franchises cannot.

The Perfect Fit

Small franchises are almost all intended to have a broad potential for growth.  By starting small you are often affording yourself the ability to expand far beyond the scope of what you would have been able to do by purchasing a larger, but more static, franchise.  Over time a small business can become something that rivals big franchises for profitability while retaining the relatively small initial investment and risk.  This makes small franchises not only promising for first time owners, but also the safer investment in many cases.

There are few things in life more satisfying than going into business for yourself.  Of course, the financial benefits are what most of us focus on, but there are great personal benefits as well.  Watching your business grow and flourish is a feeling like no other.

We all want our businesses to succeed, but it takes more than simple desire to succeed in business.  This is especially true in the tumultuous first 5 years.  Purchasing a franchise rather than going into business independently offers a greater chance of weathering those first 5 years, but, of course, nothing is ever guaranteed.  A lot depends on being smart about the franchise you select and basing your decision on solid research.

Utilizing Your Skills

Though many franchises are set up so that a new owner has an excellent chance of success even if he or she has never worked within the industry before.  However, your chances of success are markedly greater if you go with something that you do know and have experience with.  Being aware, at least in a rudimentary way, of the intricacies of the business you will be going into prior to entering into a franchising agreement will give you a definite edge.

This is to say, if you have experience in the fast-food industry, than you will probably do better as an fast-food franchise owner than if you went into the motel business.  Your chances are even better if you buy into a franchising organization that you have already worked under.  There is simply no substitutions for real life knowledge and experience.

Check Out Available Training

Whether you have worked in the industry you hope to go into business in already or not, when selecting a franchisor look at what training they offer.  The fundamental benefit of franchise ownership lies in the maxim “in business for yourself, not by yourself”.  A good franchisor will equip their franchisees with every possible tool for success, including intensive training.

If the franchisor you are looking at does not offer a wide degree of franchisee training and support, then they probably aren’t a wise investment.  If they can’t offer a certain level of business training, then they really don’t offer much more than a name over going into independent business.  This is why it is important to thoroughly research your franchisor candidates before making your final selection.

Do What You Love

Probably the single most important thing to consider when thinking about going into business is what you will enjoy doing.  Going into business is major investment and chances are, at least for the first few years, you will be in complete control and very involved in your business.  Many owners retain that level of hands-on involvement over the entire course of their ownership.

Because business ownership is such a major investment of money, time and energy, it is vital that you pick a franchise that you can really see yourself working at and enjoying long-term.  Again, there is a lot of satisfaction to be gotten from seeing your business boom.  Doing what you love insures that you will be able to continue to give the level of hands-on commitment needed to see that happen.

Food service is a very resilient industry, and no matter how bad the economy gets, it is usually one of the few areas that make it through. This usually depends by and large on the abilities of the management to make sound choices, control loss, and be able to make sure that the restaurant is still moving forward, even when many businesses are falling behind. There are a number of strategies that smart restaurant management uses in order to continue moving in a positive and profitable direction, and these things are generally a key ingredient in surviving rough economic times.

Marketing is still a major factor, even when the economy is down. With the boom in internet use, many food service establishments have Myspace pages, Facebook and even use Twitter as a way of continuing to promote sales, specials and deals in a cost effective manner. The trend continues to move upward, which does show businesses that utilize this as being with the times and keeping up with their customers- so that is an added benefit.  Other means of advertising and promotions abound- everything from themes to adding karaoke has been used by restaurants in order to continue promoting, and continue to make sales.

Controlling loss is a way to make it through, even with profits are not surging upward. Staffing is one area where loss can be controlled by paying attention to market trends and making sure that you are scheduling accordingly. You have to be absolutely certain that you have the right number of staff during the busy times- but not over staffing during the slow. Balancing your schedule in this way helps to cut the cost of labor, which is a great way to make sure that loss stays at bay. Paying careful attention to the staff that is working hard and giving their full effort is key, so that in the event you do have to cut some of your crew, you know who will provide the very best customer experience.

Another area, is in employee theft. Everything from theft of tips, to even recognizing patterns of behavior can help- because during a down economy, the sad truth is that theft tends to occur more frequently. Understanding how to appropriately address these situations as they arise is important, yes, but loss prevention measures can not only enable restaurant management to avoid loss, but rarely have to deal with this problem, as well. This problem can impact all aspects, from loss of inventory to fudged time cards, and is something that can cause a great deal of loss.

Preventing loss and making sure that you are still working towards a better bottom line is more important than ever when things seem uncertain. More often than not, food service industry professionals are keenly aware of the trends in their profits and using that information will enable you to be able to better schedule, prevent loss and be able to continue to make it through. Intelligent business owners are the ones that make it through the rough patches and still succeed.

Payroll is a record that restaurant owners keep to record all employee salaries, hourly wages, and deductions for a given pay period. The choices that a restaurant owner has to make are involved, when it comes to payroll. Questions like when employees will be paid and on what schedule, if overtime will be made available, and how it will be paid out, how employees will keep track of their time, and which employees will be salaried and which will be hourly are important. But also, there are other factors to consider such as the sort of paid off time you will, if you decide to provide.

In addition to that, there are certain liabilities that you will need to be accountable for. Making sure that with holdings, medicare and social security are taken care of, as well as accounting for federal and state unemployment tax payable, and state worker’s compensation tax payable. The payroll tax reports that a restaurant owner has to file are a quarterly report, or a Form 941, Federal Unemployment Tax Report, or Form 940,  State Worker’s Compensation and there may be forms for your local taxing authority on a local level, as well.

In addition, a restaurant owner may have to decide the fiscal set up- for instance, asking the question of “Are my staff to be hourly or salaried?” Hourly employees have to receive time and a half for overtime work and are paid hourly, where as salaried employees receive a yearly wage- divided over pay terms, usually monthly and do not receive overtime. Couple this with the choice as to how often employees will be paid- the consideration here is that in order to prepare payroll, it costs money, so, employers generally try to keep paydays to a minimum. Thinking about over time, the consideration is usually if it will ever be available, and if not, how to maintain adequate coverage at all times. Overtime is paid at time and a half and can be very hard on the budget, so most avoid allowing staff to work it.

Common set ups are twice a month, or every other week. Another consideration is full time verses part time employees. There are reasons apart from availability that this is something that has to be thought about- full time employees generally receive benefits, whereas part time do not. An employee is usually considered full time working thirty hours or more during a work week.

These are a few of the considerations with payroll that most restaurant owners and managers face when dealing with payroll. It is often a great deal of paperwork and effort, and can be something that is at some point, passed off to the restaurant owner’s accountant on a tax level. More often than not, the paperwork is dealt with by someone on a managerial level, and the owners do not handle it- however, when it comes to taxes and general payroll set up, this is one area where owners are typically more hands on.

Owning a restaurant is a great deal of work, and there are many responsibilities that come with it. From set up to hiring on proper management staff- there is much work to do. One major responsibility of a restaurant owner is making sure you are well acquainted with state and federal employee laws. Whether that is your state’s minimum wage, over time or tips, there are some basic laws across the board that usually come into play. Understanding and making sure that you are in compliance with these laws will prevent you from having to deal with some major fines in most cases.

Employment of minors always carries some risk, however, it is usually a cost effective way to make sure that you are adequately staffed. The hours and job position that most states allow minors to work are pretty similar, however, they do vary from state to state in some ways. For instance, in Maine, a minor employee can work at fifteen, however, they cannot use or even pick up knives or serve liquor until they are seventeen. It is also usually imperative to adhere to a minimum hours guideline- and understand those may change through out the year in respect to school hours. You have to always ensure a minors age, as well- make sure that you have not only drivers license, social security card, but a birth certificate as well to verify age. Another example of workers that you will have to verify eligibility are alien workers. Immigrants also have restrictions on employment and require more documentation to prove that they are able to work- you verify this through checking a visa or work permit.

Minimum wage usually varies by state, but you as a restaurant owner have probably already checked with your local government to find out what that is- in some states, though, you do have to change the way servers are paid, as they collect tips. As far as tips go, those always belong to the employee themselves. Though in some restaurants there are tip pools where the employees put all of their tips together and divide them equally- this is actually a practice that is to be voluntary and is not enforceable. Employers cannot make their employees use this, and that is something that not many people are actually aware of.

As far as overtime goes- this is any hours worked above the usual forty hour work week. If an employee works those hours- they are to get time and a half. It’s always best to limit overtime because this is one way you will have a great deal of loss through payroll- even if an employee volunteers to work overtime at normal wage- it’s still the law that employers pay the time and a half.

These are just a few of the legal areas that restaurant owners have to be able to be very clear and adhere to given standards in practice. Making sure that you are not only aware of them but keeping practice will help your business to run more smoothly.

Of course there are some routine things that a potential business owner will want to look into, however, potential franchisees should take particular care to make sure that they are contacting other franchisees before they invest in a franchise. Making sure that you have the uniform offering circular with the details you need about the way the franchise is set up- the financial, legal and personal history is also important before you sign a franchise agreement.

Before you sign, it’s reasonable to expect that you have the franchise’s backing- that is use of the name, trademark and also their know how in advertising, marketing, facility design and layout, as well as any fixtures and displays. You also need to be sure that you are going to get the benefit of the training and management assistance, and the ability to do business in an area exclusive to you and protected from other franchisees. There are a number of things that you will want to be sure that you are completely clear on, and these are just a few of them. If there is any aspect that you aren’t comfortable with, never be afraid to ask.

In certain situations, franchisees may be able to negotiate with the franchisor in order to purchase of lease equipment, signs and other different supplies, or obtain building permits and remodel the business buildings and premises. Usually, franchisers have a set way of doing things, and because of this, will often enable the franchisee to utilize their resources, or at least offer guidance in obtaining the needed items for start up and other structural needs from training employees and management to sometimes hiring practices.

While it is true that a contract usually benefits the franchisor more than it will the franchisee, the benefits to the franchisee of entering into such an agreement are numerous. Yes, the franchisee will probably need to meet certain sales quotas and may have to purchase the supplies, equipment and inventory needed- but more often than not the franchisor can help in this case, if it is not already a requirement. Adhering to guidelines set under a franchise agreement will be important and not doing so can result in the franchiser, under their rights, terminating the contract and the franchise if it isn’t going with that agreement, or if it violates other contract obligations.

It is usually best before entering into a franchise agreement that you make sure that you have a good support system- like any business. You will need to enlist the help of not only an attorney with franchising experience, but also, an accountant. There are certain tax issues that are specific to franchising, and things that are better addressed by a professional with quite a bit of experience in dealing with the key elements of franchising as it pertains to tax law. Having an attorney go over your franchising agreement before you sign will ensure that your rights are being protected, and that everything is being done as it should be.

Many people are considering Bio Diesel as an alternative fuel, and for good reason- biodiesel is typically cleaner burning, smells better and also better on the environment. While some savvy restaurant owners have come to the conclusion that it is better to recycle and reuse the oil- either by way of filtering better to eliminate loss through waste, or by giving their waste oil to local bio diesel users to convert- the problem remains the same. You cannot simply dump waste vegetable oil, so disposal is often a concern of restaurant owners.

When not disposed of properly, waste vegetable oil is not good for the environment, ironically. It can cause serious damage to local water supply and also, can be problematic for wildlife. Dumping waste vegetable oil in your own parking lot can also cause damage to your sewer and septic systems, and cause a great deal of repair to have to be made- costly repair.

Dumped vegetable oil actually causes a large number of issues with sewer and septic systems because as vegetable oil cools and settles it congeals, which can clog up pipes and cause corrosion of certain materials.

There are a number of kits available on the market now for do it yourself bio diesel afficianados- and the popularity of alternative fuel is taking the world by storm, particularly in the US. So, now, restaurant owners find themselves with a new alternative to paying fees for disposal or having to deal with local ordinances. However, there is also an issue of some bio diesel users not being careful when removing the waste oil- so how do you bring these two things together to benefit both? Some intelligent business owners have simply started to place ads in the paper for the removal of their waste oil, coming together and giving the grease using populace an easy way to obtain their fuel, but also, a great and cost effective way to dispose of the grease.

The FiltaBio service, offered by Filta Franchisees, takes the old oil away and ensures that all the oil goes to biodiesel.  Others still yet simply take the waste vegetable oil to rendering companies. Usually, in these cases it doesn’t even matter how nasty the oil has gotten, not only do the rendering plants need that extra grime in the vegetable oil- they usually will pay to take it. These plants typically make alternatives to fire starters or animal foods from the vegetable oils, and restaurant owners never have to deal with it again. As you can see, there are many other alternatives to simply dumping waste vegetable oil out there- and all have better outcomes than simply tossing it. So, there are a variety of really great ways to take the waste oil issues you may have, and turn them around- not only either benefiting your bottom line, but benefiting the environment as well. Waste vegetable oil does not have to be a headache- as a matter of fact, with a little bit of negotiation, your “trash” can become someone else’s “treasure”.

The Franchise Disclosure Document is a legal document that you usually will get in the course of looking into a franchise. By law, franchisors must furnish this document to prospective franchisees, and  this generally contains materiel information that will be important to the franchisee in assessing the franchise as a business opportunity. This document is usually packed very full of information, and each piece is a vital part of the overall picture that you need to make a more informed choice. Having this document and being aware of the parts of it is important. Here, we will go into the different parts of the Franchise Disclosure Document and what different changes are in this format for franchisees.

Franchise Disclosure Documents all follow the same format: The franchisor and any predecessors, litigation history, bankruptcies, the franchising fee and any other opening payments, any other fees involved, a statement of the investors initial cost, obligations to the franchisee to purchase from specific sources, obligations to purchase in accordance to standards, financing, obligations of the franchiser itself, designation of territory, trade marks, trade names, logo types, service marks and other commercial symbols, copyrights and patents, obligations of the franchisee to participate in actual operations, restrictions on goods and services,  Renewal, termination, repurchase, modification and assignment of the Franchise Agreement and related information, arrangements with public figures, actual, average, projected or foretasted sales, profits and earnings, information regarding the franchisers’ franchises, financial statements, contracts and lastly, an acknowledgment of receipt.

The FTC rules for franchises changed in 2007- and many people question the differences between the Uniform Franchise Offering Circular, or UFOC and the  FTC Franchise Disclosure Document, or FDD. It is important to bear in mind that the FTC does not require these documents to be filed, but that twenty six states require business opportunity disclosure filings, and thirteen states keep these on file. It’s generally advised that a franchiser give you this document at least fourteen days before you sign a franchise agreement- though the better advice is to be sure you are clear on it well before then.

As of  July 1, 2008 the new format became mandatory. Most people have discovered that franchise closings do go a great deal more smoothly since the change, and it certainly does make delivering the document via electronic means a great deal easier. However, the same rules apply as to this document as did the old- make sure that you have a qualified franchise attorney look it over, and if you have any questions about any part of the document, or anything said in it, always ask for clarification. It is vital that you are absolutely clear on the franchise agreement, and the FDD, more importantly, before you proceed so that you are completely understanding about what you are engaging in.

The kitchen is the most important place in any restaurant. This is where food is prepped, delivered, made, and plated in a presentation that will be most appealing to the customers. Being able to maintain a neat, orderly and above all safe kitchen is paramount to any restaurant manager. Most restaurant kitchens are made up of several stations. From Prep, saute, pizza, salad and more, depending on the size of the restaurant there may be only a couple, or there may be many. When you’re thinking about your kitchen, consider the menu that you offer. If you have many salads on the menu, having an adequately stocked salad station is key, grilled food requires a larger grill to make sure that food gets prepped, prepared and delivered faster. Being able to maintain good space requirements, and understanding the space limits you have will help, also.

How you stock your kitchen will be very important, too. You have to make sure that all of the equipment you have is appropriate and efficient. However, it is usually beneficial to get much of the equipment used- this is a cost effective way to stock your kitchen and serving utensils, dishes, and other small items can really be obtained much more cheaply this way. For larger pieces, such as grills and ovens, you need to be a bit more careful to ensure that they have more life left in them. You may also want to think about leasing your equipment, particularly in respect to things like ice makers, which typically have a very short span of use.

Safety should be in your mind at all times. Always ensure that there is plenty of space for movement around things like the grill, ovens, and fryers. There needs to be enough room for your staff to be able to do their jobs and in such a way that does not compromise safety. Being sure that all areas where hot things are served, prepared or otherwise handled have appropriate safety measures is key, and making sure that your staff is well trained in how to handle certain situations will also be beneficial. As a routine part of your maintenance routine- make sure you have lists available on the way that you want each and every process done. This may be anything from how to clean the grills and ovens, to how to clean, filter and maintain the fryer- but make sure that everyone is very clear on what it is that needs to be done and in what fashion.

Keeping your kitchen safe is a major part of running a good restaurant. Your staff deserve and have the right to a safe and well organized work space that is as free of risk factors for injury as possible. Being aware of the space requirements from the outset and planning accordingly can help you to create a safe workplace before staff even enter the door. These are a few small ways to make sure that you’re not only running an efficient, but safe kitchen.

On the whole, if you asked the staff of ten restaurants what they hated the most about their line of work, the kitchen staffs from each of these restaurants would tell you- the commercial deep fryer is a dreaded machine, lurking there, waiting to be cleaned. From filtering the oil, to actually changing the oil and dealing with the vents- what a mess! Most staff do not relish the idea of waiting for the temperature to drop, dealing with the downtime, the potential burns, grease splatters and often slipper floors after. Training new employees to clean the fryer can be problematic- some employees are too young to even be allowed to touch it, let alone clean it. However, there are some things you can do to train employees to deal with the dreaded deep fryer in a better way.

First you have to get the fryer ready to be cleaned, and this involves letting the oil cool. Beginning with this, you have to realize that the fryer is kept at a constant heat- usually right around 350F, and that takes a long time to cool properly. Turning the fryer off, unplugging it, and allowing the oil to get down to a workable temperature is important. The highest the temperature should be when cleaning is roughly 150F. Once it has reached this temperature or lower, you can then begin the cleaning process.
Once the fryer oil has cooled, then comes draining it of the oil. As you allow the oil to drain from the vat, you will want to take any baskets or utensils used and wash them separately. After all of the oil is removed from the fryer, then you have to scrape it clean. Particle build up is a big problem for fryers- and if the scraping is not done properly, not only will the new oil be compromised and make it so the food does not taste the best that it could, but, it can also cause mechanical problems and safety issues with the fryer itself. Using a metal spatula, scraping down the sides and being sure to get into the corners is usually best.

For every type of fryer, there may be a different way of cleaning- and this is the actual deep cleaning that is so vital to the continued maintenance of the machine. Fill the fryer with water and a soap solution made for cleaning deep fryers, and plug the fryer back in- turn it on and allow the water to come to a boil. Once it has reached a good, rolling boil, then unplug the fryer again, and allow the water to cool, draining the soap solution just as you did with the oil. Rinse with a rinsing agent, and then, rinse it again with water.

Generally, a decent solvent will take care of the outside of the fryer. Sometimes you may find that you have to allow the solvent to sit to make sure that you have removed any caked on grease. Wiping the fryer down, making sure to give it a good once over with dry towels or cloth can help your fryer to not only look better, but smell better also. Once this is all done, you have to make sure that the area around the fryer itself isn’t still greasy. Often, throughout the normal course of a day, the area in front of a fryer gets a thin layer of grease which can cause slip and fall accidents. As this is the last step, the fryer, and the area around it should be ready to run again with the next shift.

The alternative… get a Filta technician in to manage your fryers.

Knowing the ropes, and knowing what it takes to succeed in franchise ownership is sometimes hard- from the outset, it may seem complicated, but honestly as with any business it boils down to attitude. With almost any franchise opportunity you can look into, you will see that there are people who have had good experiences with it and bad- and depending on the person, they may have had good reasons for either. But one thing is sure, it does take a certain sort of person to become a success in any business, and franchising is definitely no different. When you make the decision to buy any franchise, before you really consider it, take a little time to speak to those who have been successful with it. Those who are still involved with the franchise itself will be able to shed a better light on how to succeed and what sort of pit falls you may encounter.

One of the greatest aspects of franchising is making sure that you are very organized when it comes to accounting. If you don’t have an accountant that manages things- you may need to be a great deal more fastidious about your numbers than one who does. But even if you do have an accountant, there are day to day operations to consider, and a great deal of thought that has to go into those. If you decide, even prior to start up that every bit of the numbers, the money and statistics that you use need to be organized properly, you’ll be off to a better start. Also, the very best way to really get into that habit is to begin with your start up funding and carefully budgeting it down to the last cent and sticking to that budget as best you can. You may find that this helps you keep a mindset of organization, but also, it makes you very aware of your finances, and what is going where and why. This comes into play later on when it comes time to cut losses and balance things further, if need be.

Another aspect of franchising that does differ from your typical independent business is that you do have to really remain communicable with your franchisor. There will be a number of marketing strategies that are usually used, the business itself, and the way that you run things that may depend on this, yes, but there is more to it than that. Keeping an open and clear line of communication with your franchisor keeps you abreast of any changes to system, any innovations that may be in the works, and also maintains a good working relationship as well. Being flexible and adaptable is a great trait to have, and one that will definitely benefit a new franchisee. Though there are great benefits that go along with franchising, looking into it as any other business can help. Successful people understand that in any business, franchising or no, riding the ups and downs in an intelligent way and being able to stick it out is always a key factor in making it work for them.

The duties of a restaurant manager are varied and this career requires a great deal of multitasking and quick thinking. Depending on where you work, you will find that each and every restaurant manager has different duties in each food establishment worked in. In most, the restaurant manager is assisted in duties by sub managers, or assistant managers and crew leads. On occasion you will have larger restaurants who do have an executive chef that handles most of the kitchen management duties and takes care of the back of the line. However, for a general restaurant manager, there is a great deal of hard work and time put into the job that makes this a very broad range description.

For the most part, the restaurant manager’s duties begin with a heart of customer service. Yes, at times the restaurant manager will be the one that takes care of customer complaints, resolves issues and often, you will see the manager of any establishment out amongst the customers, helping the staff. A real hands on approach is always a benefit to being a great manager, and being able to be cautious and set a good example for the rest of your staff will enable you to do the work that is needed. There is also a great deal of organizational skill needed in this, as managers are more often than not responsible for taking care of inventory, stock, and doing everything from making schedules to analyzing trends in various sales to make sure that protocols are followed.

Being able to have a keen eye for detail is another area where managers must excel. Being able to keep accurate records of foods served, costs, losses, profits and sometimes making sure that a tip pool is accurately distributed is key. Also, being able to ensure that there are enough staff on at all times, and not an over staffing is very important to making sure that losses are kept under control and that customers are kept happy. A big part of this means being able to hire quality staff, from kitchen help to wait staff, to make sure that the employees on crew are reliable, friendly and helpful and that they can do the jobs that they are hired on to do. In keeping with high standards of quality, sometimes a manager may have to conduct certain interviews and disciplinary practices, and this can be something that requires a great deal of strength. Being able to discern when it is most appropriate to take action, and what those actions may be is another area where many managers have to take care to pay attention to detail.

On the whole, the role of a manager in a restaurant is a critical one, and a career path that is very carefully considered and worth working towards. Being able to be self motivated, hard working and committed to the continuing excellence of your restaurant are traits that all effective, efficient and forward moving managers posses.

Victor Clewes, Filta CEO

The U.S. Commerce Association has honored FiltaFry creator Filta Group Inc. with the designation of the 2009 Best of Orlando Award in the green services category.

Washington, DC (PRWEB) January 18, 2010 – The Filta Group Inc., The creators of FiltaFry Mobile Oil Filtration and other green services has been selected for the 2009 Best of Orlando Award in the Green Services category by the U.S. Commerce Association (USCA).

Best Of Orlando 2009 Filta Group

While Filta is proud of its impact as the green movement, environmental responsibility is merely a byproduct of good business for FiltaFry.

The USCA “Best of Local Business” Award Program recognizes outstanding local businesses throughout the country. Each year, the USCA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.

Various sources of information were gathered and analyzed to choose the winners in each category. The 2009 USCA Award Program focused on quality, not quantity. Winners are determined based on the information gathered both internally by the USCA and data provided by third parties.

“While Filta is proud of its impact as the green movement, environmental responsibility is merely a byproduct of good business for FiltaFry,” says Filta Group CEO Victor Clewes. Filta Group was chosen for their relentless pursuit of business opportunities that promote green initiatives. The company has a long track record of providing services to business owners that allow them to run more efficient restaurants and commercial kitchens. Their original offering FiltaFry offers cooking oil recycling and fryer management. The service allows clients to eliminate the burn incidents that are common in most commercial kitchens related to filtering or disposing of waste cooking oil. It also allows them to increase the usable length of their cooking oil, and improve the taste of fried foods because of higher quality cooking oil and better understanding of the frying process. Using their highly advanced micro-filtration technology, Filta has purified enough cooking oil to fill even the largest football stadium. This recycled oil drastically reduces the need to produce, transport, and dispose of additional oil for cooking.

As of recently, Filta Group has expanded their initiative past just FiltaFry. They recently rolled out a multinational effort to introduce FiltaCool, a humidity control system for refrigeration units such as commercial refrigerators that conserves energy, prolongs air-condition equipment life, and reduces spoilage. Each of their two offerings focuses on helping restaurants and commercial kitchens control costs, liability, spoilage, and waste.

Victor Clewes remarked on the achievements saying that Filta was grateful for being recognized for its efforts. He also remarked on the expansion in the early part of 2010 of Filta’s additional green services such as waste oil pickup and recycling under the name of FiltaBio.

There are many different types of oil you can use in your commercial fryer that will make a difference in not only the taste of the oil, but the longevity of it, and the cost, as well. Filtering is an important factor of regular deep fryer maintenance because of the nature of the foods cooked in the oil. Preventing food particles from building up and causing problems for your fryer is very important, but this can also impact other areas of the fryer and the food you serve, as well.

The typical commercial fryer holds about twenty gallons of oil. One gallon of vegetable oil usually runs roughly $4.96 dollars a gallon. So, each refill of a twenty gallon commercial fryer costs around $99.20. If you’re a busy restaurant, that can mean going through quite a lot of vegetable oil- and filtering is important because it prolongs the life of that oil. Generally, though, for most commercial fryers, the stable oil lasts about 100 hours. However, factoring in the actual cooking, you’ll lose about 1/5th of your oil- that’s about four gallons. In an improperly filtered fryer- that number can increase pretty dramatically. But, we’ll say in a fifty batch of food day in a restaurant, you’ve lost $19.84, just in running the fryer as normal. Different types of oil don’t really make much difference in this- the differences in the oils are health and flavor related, for the most part. Though, considering the sort of oil you use in your fryer may be an important and wise marketing tactic, as health conscious as people are these days.

The reasons that you’d want to filtered that oil are numerous, but looking at the above paragraph, you realize that anything that would prolong the life of that oil- and 100 hours at a 50 batch of food a day run is going to end up costing you about $175.00 every four days without a filter- assuming you only do 50 batches. More than that, the cost shoots up further. With a filter, you prevent the breakdown of the oil itself. So, filtration is very important for economic reasons alone. Each and every little food particle that builds up further and faster breaks down that oil. Having a good filter system or having the oil regularly filtered can actually cut that cost in half, sometimes even more than that, but there are other benefits. Consider your fryer and how much it costs. Now consider that while yes, all that particle build up is causing issues with the oil- but what about that large, complex and expensive piece of machinery it is frying in?
That’s right. Filtration can also save you on maintenance and even having to replace your fryer itself. So, to recap, not only does filtration of the oil save you money in oil costs, but it makes your food taste better longer, gets rid of those yucky little extras that people sometimes find in their fried foods, but also prolongs the overall life of your commercial fryers themselves.

For more on filtafry visit filta.com.

Kitchen workers, especially fry cooks may have a greater risk for injuries like burns and carbon monoxide poisoning. Though commercial fryers are relatively easy to use, injuries can and often do occur in the routine course of using them and especially in maintenance. Consider that frying oil is generally kept at a temperature of about 350 degrees, anyone who works around them is at risk for injuries due to splashing oil. As to carbon monoxide poisoning, most commercial fryers come with a specialized vent for diverting the gas into a vent hood. However, when that vent hood is compromised or the exhaust is not properly maintained, the entire kitchen can very quickly fill with the gas.

Protective measures are best. Restaurant managers need to be absolutely on top of their employees safety at all times. While it is true that it is the responsibility of the manager to provide a safe work environment, there are a number of things that employees themselves can be doing to ensure that they are safely handling the fryer systems. Management has to take care to make sure that there are nonslip pads on the floor near the fryer, that all employees handling the fryer are well trained and always cautious, that the vent hoods are regularly inspected and in working order, and that there is a class K fire extinguisher nearby in the event of an emergency. Inadequate or training that has not been taken seriously when using fryers is a big cause of injury amongst food service workers. Always take roughhousing and other hazardous behaviors very seriously and discipline accordingly to not only prevent injury, but insurance premium costs that can come of even minor injuries as a result.
Here are a few tips for employees so that they can protect themselves from injury when working around the fryer.

• Always be sure to wear slip resistant shoes and the proper safety equipment. Pot holders and oven mitts should be used when lifting baskets and always wear steam gloves when changing or filtering the oil.
• Only add the oil to the fill line. An overfull fryer vat is an accident waiting to happen, as the oil can boil over very easily if it is too full.
• If you experience symptoms like dizziness, weakness or nausea, check with coworkers to find out if they are also experiencing them. If so, report this to the management immediately and be sure that the vent hood is in full working order.
• Never have drinks around the fryer- this can cause ice or liquid to go into the hot oil, which can cause splattering and splash overs that can cause injury.
• Always allow the oil plenty of time to cool before removal of vent filters and cleaning.
• Keep the floor around the fryer clean and dry at all times. An oily or slippery floor can lead to slips which will cause a burn.
• Never drop baskets abruptly into the oil. Always lower slowly, with care not to splash or move too quickly.

You may have thought that waste oil was done with its usefulness when you disposed of it, but recently, many people have been finding an interesting and very beneficial use to used vegetable oil that is becoming a growing trend in fuel. Environmentally friendly, better smelling and completely renewable, it is very little wonder why bio diesel is beginning to take the world by storm as a viable option over traditional petroleum fuels.

Bio Diesel and other recycled vegetable oils, when used in place of petroleum diesel bring a great many different environmental, fuel security, health and economic benefits. When burned as fuel, vegetable oil doesn’t emit any SO2, which is the main compound in diesel that causes acid rain. Also, recycled vegetable oil fuel produces less carbon dioxide- up to seventy eight percent less, in fact and forty eight percent less carbon monoxide, as well as less asthma causing particulate, and up to eighty percent less polycyclic aromatic hydrocarbons when compared to petroleum diesel.

Apart from great reductions in pollutants, vegetable oil fuel also could give a greater amount of fuel security in the United States. Some have said this would enable the US to then curb the reliance on imported oil- which currently stands at about sixty percent of all the fuel that the US needs. This leaves our nation susceptible to higher oil prices, higher defense costs, and all of the political implications of having to secure that imported oil.

Produced in the US domestically, vegetable oil is grown by farmers, and in a recent US Department of Agriculture study, it was found that if demand were increased for vegetable oil by only 200 million gallons, this could increase the average farm income by roughly 300 million dollars per year.
Fryer waste oil from the food industry, animal fats, and fresh pressed vegetable oils can be used as fuel. Displacing the need for fossil fuels and reducing air pollutants are just two of the benefits.

There are two different ways that most people use vegetable oil as fuel. The first is just using straight vegetable oil- that is, taking fryer waste oil or just fresh oil and using an extra fuel tank and a specialized system to heat and filter the oil first. Once it reaches the engine, the oil has to be heated and filtered because vegetable oil is too thick on its own to run through an engine. The other way, however, is converting it to bio diesel and this can generally be used in engines with no modifications whatsoever.

How efficient this fuel is depends on quite a few things. Sometimes the quality of the vegetable oil used, or the type can make a difference, or the different ways that people will filter and heat it. Often, maintenance and care as well as proper use of the systems also play a role. However, with a bit of education and know how, bio diesel is widely accepted as being a good alternative to traditional petroleum diesel.

For more on filtafry visit filta.com.

YouTube Hungary

The video attached shows the FiltaFry service video for the service in Hungarian.

A Look at FiltaNet
As you may have already heard, The Filta Group offers a vast and strong support network for all Filta franchises to help assist them in operating and growing their Filta franchises.

This expansive support base includes complete in-field training in the operation and administration of a Filta mobile business, as well as intensive instruction in marketing and promotion. Filta franchisees are also privy to ongoing support whenever it is needed via the toll-free Filta support line. As of June 2004 Filta franchisees have access to an even easier and more comprehensive means of 24 hour support through the innovative FiltaNet online support venue.

What is FiltaNet
FiltaNet is the online Filta Franchisee Support Intranet exclusively available to U.S. and Canadian franchise owners. The Intranet offers franchisees the tools and resources necessary to stay up to date on all of the latest exciting developments within the Filta Group. Franchisees can also participate in group discussions, contributing concepts about how they would like to see the brand grow and getting useful knowledge and support from other experienced and successful Filta franchisees.

The Filta Group views its independent owners as a part of their ever growing and rapidly expanding family, and wants its franchisees to feel the same. The FiltaNet helps to achieve this goal, making it possible for franchisees from across the North American continent to come together to exchange hints, tips and general support. Through the use of the Intranet it is easier than ever for franchisees to access one of the greatest benefits of franchising: the experience and knowledge of a strong network of peers.

How Does FiltaNet Work?
FiltaNet offers a valuable researching tool for franchisees working to grow their businesses. For instance, let us say that a franchisee has booked a free demonstration with a Brand X Restaurant location on Friday. The franchisee would be able to access the Intranet and do his homework well before the scheduled appointment ever takes place. FiltaNet will be able to supply the franchisee with information as to how many Brand X Restaurants are being serviced by Filta, what those locations are being charged for services and which franchisees are providing the services to those locations.
The franchisee is then able to post messages and confer with other franchisees about their successes and failures with Brand X Restaurants and get valuable advice. The franchisee can even ask around to see whether an existing Brand X Restaurant manager would be willing to give a verbal recommendation to the manager of the location the franchisee is going to be offering the demonstration to. Once the franchisee has landed the Brand X account, he can then seek advice on the Intranet as to how best to provide service for specifically tailored to Brand X Restaurants’ needs.

Other Features
FiltaNet also provides Filta franchisees with a number of other valuable tools. Franchise owners can access a secure internal e-mail system, a comprehensive topic-oriented discussion forum, a helpful Q&A section, regular news updates, polls and surveys. There is also an extensive online library for franchisees, complete with all documents relating to the Filta business. FiltaNet also provides a number of useful business links, a method of simple online monthly reporting, as well as complete and up-to-date lists of all chains being serviced around the country.

The day after Gordon Finlay flew back from holiday he made a life-changing decision. Looking round the Franchise Show, he came upon the FiltaFry stand. By June 2002 he was running his own FiltaFry business.

Before the Show, Gordon had been looking to set up a business in Lincoln, but he saw that FiltaFry could give him the opportunity to return to his hometown of Newcastle upon Tyne. Luckily for him his wife, Joanne, and young kids Lydia and Harry, supported his decision – and he’s never looked back.

Gordon is familiar with the problems of owning and managing a business. He had run a general store and, before that, had been manager of an estate agency. So he has plenty of experience to call on in commenting on the FiltaFry set-up. “I found no hidden problems, no uncertainties,” says Gordon. “The market for the service is there – I get most of my new customers by word of mouth. Once chefs see how good the service is, they tell their friends and managers. And Filta helps with securing bigger customers, for example my Business Development Manager is happy to phone or meet key management in National Accounts to back my pitch.

“The Filta support package is excellent, and the training is first class, too. Within a few months of start-up I was earning a steady £800 a week, working around 30 to 35 hours. Like the man says, FiltaFry does exactly what it says on the can!”

The FiltaFry service looks after oil used for frying in commercial catering kitchens. ‘Oil-management’ is a huge task for most caterers, and one that all kitchen staff hate. An on-site micro-filtration and oil purification service, the FiltaFry programme takes over much of the routine tasks (and problems) of both oil management and fryer equipment cleaning.

“The actual process is easy,” says Gordon. “The FiltaFry system is designed to be simple to operate and efficient. Basically, if you follow the procedures in the FiltaFry manual, you can’t go wrong.”

Given the number of catering sites in every part of the country, almost all of them with a deep fat fryer, the market is huge. Just as importantly, in terms of selling the service, the programme of protecting and managing cooking oil can result in significant savings in oil costs and preservation of cooking quality.

So, FiltaFry franchisees do a job that their customers hate. In doing it, they save their customers money and help improve their food. It’s hardly surprising, then, that Gordon and his fellow FiltaFry franchisees are creating profitable businesses across the UK.

What makes a good franchisee? Again, Gordon can speak with some authority. “Reliability is what the customers want. Obviously being friendly with customers is important, and taking pride in your appearance, including the van: it’s a great advert for the business.

“Going that extra yard at a job is the way to keep your customers happy. I’ll not only do the job I’m there for, I’ll also maybe spend an extra five minutes to ensure everything is perfect. When the chef sees the improved quality of their fried food, they’re delighted.”

Of course, running your own business is not just about money, there are other rewards, too. Gordon is a life-long Newcastle United fan, and now he’s looking after the fryers in the Magpies’ stadium!

There are a number of commonly asked questions when it comes to franchising. Some wonder, if you are using someone else’s business model, and you have to answer to a franchisor, are you still your own boss? Others still yet wonder if other franchisees in the same franchise are competition, or are they colleagues. Going further still yet, many wonder if perhaps you need special skills or if franchising is something that anyone can do. Here, we’ll touch on a few of the basics and sort of explain how franchising is one way to open a business and become self employed.

What is Franchising? To put it very simply, franchising is paying someone else to use their business model, marketing and operations techniques, and the use of their brand name. You buy into an already successful business, and benefit from its brand and experience. In some ways you are not your own boss, in others you are- there is still yet a certain level of flexibility that one gets from franchising. However, in the aspects where you aren’t your own boss, generally the benefits outweigh that. Being able to have that backing and support can be a big benefit and many who have gone into independent business can tell you- support is very important. Not only that, with franchising, you tend to get a much quicker return on your investment, and reduction of risk is a big factor as well.

The fact that franchises are usually more quickly up and running is easy to explain- if you look down the street in any given town, and think about the franchises you see, such as McDonalds- they are all the same. The same basic build, same basic operating procedure, same training, same products, and the same marketing. This makes it very easy to set up, and done quite quickly which in turn makes it a faster road to turning a profit.

There are however a few things with franchising that you don’t have with independent business. In order to purchase a franchise, you’ll first need to pay a franchising fee. This is the amount agreed upon and paid at the time of signing a franchise agreement. Usually this fee only covers the right to use the name and the system, but in some cases may include other things. There are also ongoing fees known as royalty fees- and these are generally a percentage of sales, the terms of which will be drawn up and outlined in your franchising agreement. Still, general running costs for franchises are typically a little less than independent businesses.

This is just a simple run down of franchising, itself. There is much more to it than just the fees and brand recognition, but on the whole, franchising affords people another option for business ownership. This option is usually well laid out and more organized that independent business, and as such, is generally a good option to narrow the risk margin and for faster start ups.

For more on filtafry visit filta.com.

Franchising has one big benefit and this is one that is expressed a number of ways but it boils down to lower risk. Any time you begin a new business, it carries with it a high level of risk that can be very intimidating. As a matter of fact, we’ve seen, studies show that 90 percent of all businesses will fail within three years and that the failure rate is high because owners have to adapt- and can’t. Failure to move through that learning curve and learn to operate a business is rough, but quite common. Franchising takes away a great deal of that risk because it is an already proven formula in most cases. Franchises are usually an already defined, proven business format, whereas often, independent business requires a great deal of trial and error- and unfortunately, in business, it’s those errors that cause failure.

Another great benefit is that franchise is an investment and like most businesses, that carries a certain element of risk, yes, however, unlike an independent business- you can research a franchise. Sure, you can project potential income for a business, but you cannot accurately assess what it will make based on example- but with a franchise, usually you can. There is also usually a great deal of information about any given franchise out there ready for anyone to look at, and read through making it a very informed investment on the part of the franchisee. Additionally, with that proven plan comes proven names. Brand recognition is easily one of the biggest advantages to a franchise operation.

Supply costs are typically lower with a franchise as well. There is usually some form of group purchasing power through the franchiser itself that makes this much more organized and sold at the best possible price. There is almost always a uniform system of operation, so that consumers end up getting the same, consistent quality from location to location. This is also one of the tie ins to mass purchasing power and brand identification as well as customer loyalty.

The franchiser will also often offer a better format for training and marketing. Not only that, using that proven system, there are often protocols in place for everything from accounting to the technical basics of maintaining the equipment involved. This usually makes the advantage definitely franchise over independent business when in start up because it is almost instant business- with training formats outlined, ways of doing business already clearly defined, all that is left is training employees in the given format.

As you can see, there are a number of ways that a franchise really has a great deal of benefit over an independent business. While this is true, understanding that this is still yet a business of its own, with the same sorts of responsibilities can help. Identifying your own traits and lifestyle needs and weighing them against your franchising options can definitely help you to make the right choice for you.

For more on filtafry visit filta.com.

In recent years, working at home has become a big boom. The draw to telecommute is a big one- not only can you be your own boss, but you see all the time, “work in your pajamas!” and other perks listed. While not all home based franchises are going to afford you the luxury of working in your pajamas, a few do. There are a number of home based franchises that can really make a big difference in not only your way of life, but your wallet as well. There is a reason that home based franchises are some of the most sought after positions around- they bring a greater flexibility, assume less risk than independent business, and bring in a source of stable income. What could be better?
There are all sorts, but each will carry a small element of sales. Even if your franchise is simply one of those massage chair franchises that we see in all of the malls and shopping outlets- you’ll still have to be able to sell yourself to the location in order to be successful. However, for every type of person, there is definitely an at home franchise that can be well suited to them.
Everything from housekeeping to painting, tutoring and beyond. Whatever interest you have, you can be sure that you will find a home based franchise that not only suits your goals, but likely can be integrated into your lifestyle with ease.

Having an office in your home does also mean less overhead, little commute costs, and you have a greater flexibility in setting your own hours and working at your own pace. There are also a number of tax benefits having your home office set up- especially if you are franchising, and according to the tax laws, you can claim portions of your house or garage for use as a home office. Using that area on a regular or exclusive basis means that you use it for work and not just occasionally. Exclusive means that it is only an office and nothing else and you will not be able to run the administrative aspects of your business anywhere else if you claim your home office. One of the best things you can do if you do decide to buy a home based franchise is to be sure you have an excellent accountant who can help you to make sound business decisions in this regard.

Other benefits of at home franchises is, relatively speaking they do tend to have much less in the way of start up as opposed to brick and mortar franchise. Considering you don’t have to set up a building, you don’t have to hire on staff most of the time, and you usually do not need a huge amount of inventory, it’s really no wonder. The convenience is also a big draw, as it makes balancing work and home life a bit easier for many people who perhaps have reasons for not wanting to work outside of the home.

For more on filtafry visit filta.com.

For entrepreneurs and those fascinated by the small business world, the explosion of internet financial journalism can be both a blessing and a curse. Everyone has an opinion these days on the state of the business world, and everyone with an opinion has a blog and a Twitter feed. But every now and again, some wisdom is passed on that is so important, we must pass it on.

The Wall Street-Journal has provided 5 small business indicators that are essential for forecasting the direction of the US economy. They are listed below.

1. Real Personal Consumption Expenditures: this will “shed light on whether consumers are spending and how much”
2. Consumer Confidence
3. Producer Price Index: important to monitor because it can reveal inflationary pressures
4. U.S. Dollar
5. Unemployment Rate

The big issue, underlying most of this is consumer confidence. There will be a day, either this year or the next, when people decide it is safe to go out and spend again. This will have something of a domino-effect on the economy at large. All of these indicators will give you a great sign of where consumer confidence lies.

If you are a franchisee considering taking on extra staff or considering expansion or a prospective franchisee trying to perfectly time your entry into the market, our advice is this: monitor these indicators very closely throughout the year.

Many people have concern about keeping it local. Everyone wants to support their local economy and make sure that the money stays within the community. However, there are a few facts about franchising that you should know before you assume that a franchise is “big business” and that it is purely about taking money away from your community. It is not really the case, usually- for the most part, franchises are almost always owned by someone who has lived in the territory for some time, or at least close to it.

In any given franchise, particularly the smaller ones, there is a local person- usually someone who is actually native to the area, behind everything. Franchises are bought by people who want to be self employed, want to run their own business, but are seeking out a proven business model and perhaps brand backing to help them succeed. So the first thing to really understand about a franchising operation is this- behind it, it is likely one of your own neighbors. The bulk of the money that was going to go out of the community already did- when this person bought the franchise. Yes, there are fees and royalties, but for the most part, consider that the person who owns that franchise is probably one of your own neighbors. More often than not, franchises are not big, faceless corporations at all, but locally owned and run businesses, just like their smaller, independent counterparts.

Secondly, franchising brings jobs- even the smallest of businesses, the more successful they become, has to hire on help. The most cost effective way to handle hiring of employees is to do so from the existing pool of the population around. So, the jobs are not being taken away, either, and on the whole, franchises may be employing a great number of people in your very own community. Also, smart franchise owners usually bring in supplies and contractors from the community itself- this is intelligent business sense, as it is usually not nearly as expensive to bring in local work. So, in these ways, franchising does in fact benefit local economies in a better way. Many people find that their first job as a teen, in fact, ends up being in a food service franchise of some sort, and again- this benefits the local economy.

Behind each and every franchise operation that you may see in your community, there is an owner, a manager, sometimes sub managers and usually employees. Each and every one of those people come from your communities. As they work, they bring in money to support their own families- and, in turn, your community as well. The economic wheel moves as it does, and the local work that comes from franchising is actually a very stable and good thing- unlike independent businesses which can face economic crunches and not make it out, franchises usually already have a proven set up that has been working for them for some time. This keeps your neighbors, family and friends in jobs that support both themselves, but also, your community on the whole.

For more on filtafry visit filta.com.

As restaurants and companies dealing in food production struggle to survive, a small industry is capitalizing on opportunity. Cost reduction services are thriving off the needs of business owners to reduce overhead anyway they can. One company in particular has positioned itself to profit from the increased demand for cost reduction, as well as capture the attention of sustainability managers looking to push corporate green initiatives.See how this business is paving the way for inevitable changes in the way businesses deal with green initiatives in the coming years.

As struggling businesses look to cut costs, the small but growing industry of cost reduction services is flourishing in the current economic environment. In times like these, anything that helps a business lower its operation costs is going to be a welcomed service. Several companies are taking such needs all the way to the bank, but an oil filtration company known as The Filta Group found a particularly unique niche that combines the benefits of cost reduction with the social capital of going green for restaurants and commercial kitchens.

Win-win situations are rare when environmental initiatives work in tandem with profit strategies, but the company based out of Orlando, Florida is succeeding by doing just that. Called Filta, this green franchise focuses on environmental and efficiency solutions for restaurants and commercial kitchens. The company’s largest product is an oil microfiltration service, which allows cooking oil to be used effectively for a much longer period of time, thus improving food quality and the life of the frying systems. It is a service that most restaurants had never heard of until Filta Group started franchising their FiltaFry service in the 90’s. Oil filtration is exactly what it sounds like. The company uses a proprietary technology to filter impurities out of used cooking oil to extend its use life. The company says it can extend oil life by up to 50%, reducing costs for restaurants (far more than the cost of the service) while lowering their impact on the environment. According to Filta’s president Jason Sayers, the company has filtered over 250 million pounds of oil since it’s inception, or enough to fill an entire football stadium. That’s a tremendous positive impact on the environment, as well as the profits of thousands of restaurants and commercial kitchens. The word is beginning to spread.

Starwood Hotel Brands, which includes the likes of Sheraton, Aloft, Westing, St. Regis, and other hotel leaders, entered a deal with the company recently to offer Filta’s services to the hundreds of hotel-managed restaurants and commercial kitchens in its management portfolio. A national agreement was reached with the hotel giant after a pilot program yielded an impressive 37% reduction in costs associated with frying oil processes or roughly $570,000 in savings.

Other major corporations are soon to follow suit as the attraction of cost reduction, and the added social capital of going green, grabs the attention of upper financial management and sustainability managers alike. The only downside is that oil filtration services are not yet available nationwide to fill the ever-increasing demand for such a service. Analysts expect the demand for oil filtration to increase 25% annually for the next several years, as going green and cost reduction becomes the motto of every Fortune 500 company and small restaurant chain alike. Filta Group president Jason Sayers put it best, “fried food isn’t going anywhere anytime soon. Fryer’s are an essential part of almost any commercial kitchen. We just found a way to make them more efficient and profitable for restaurants. If we can make a profit making their business more profitable, then we have done our job.”

Staying true to its food service cost-reduction core, Filta has also just released a new service known as FiltaCool. This unique system utilizes passive moisture-controlling technology to increase refrigeration efficiency in restaurant coolers. The move is paying off for Filta and clients alike. Studies have shown the system’s ability to significantly increase the efficiency of refrigeration systems to control humidity and temperature, two major factors that help decrease energy costs in cold-storage. This passive and relaltively inexpensive service allows commercial kitchens, and restaurants to reduce operations costs even further than FiltaFry alone.

If you have not yet seen a Filta mobile service van in your area, expect to see it soon. The company is barely keeping pace with the number of new requests for franchise information. In times like these, it is good to see any company thriving. Especially one that combines green initiatives with profitability. Companies like Filta are the next evolution in the new economy. They are proof that social responsibility and profit can be achieved at the same time.

The Small Business Administration has just released its newest list of failure rates by franchise brand from October 1, 2000 until September 31, 2008. This is a list of general SBA 7(a) and real estate and equipment 504 loans to franchise owners. It gives a sense to lenders and buyers on how well franchisees in a chain are financially able to perform. This is the list that the agency provides to loan officers of its most trusted lenders and banks throughout the country.

Loan officers and franchise buyers realize that there are thousands of franchise opportunities to buy from, so why mess with the riskiest?

This Report, in spreadsheet form, is the unedited data from the US Small Business Administration (SBA) reporting on franchise loan performance on the brand level during the time period of 10/1/2000 and 9/30/2008.

The table of data includes listings for all identified franchises by franchise code for loans guaranteed through the 7(a) and 504 programs. The table includes the number of disbursements, the amount disbursed, the failure percentage and the charge-off percentage. Individual loan data is not included in this report.

FiltaFry’s failure rate is only 6%. There are more than 300 brands with much higher failure rates (as high as 85%!) including:

Athlete’s Foot – 46% failure rate
Dollar Discount Stores – 44% failure rate
Carvel Ice Cream – 41% failure rate
Blimpie – 40% failure rate
Golf Etc – 40% failure rate
Wing Zone – 38% failure rate
Kwik Kopy – 33% failure rate
Mr. Electric – 33% failure rate
Back Yard Burgers – 32% failure rate
Fast Frame – 27% failure rate
TCBY – 25% failure rate
Budget Blinds – 24% failure rate
Godfather’s Pizza – 23% failure rate
Wetzel’s Pretzels – 23% failure rate
Minuteman Press – 22% failure rate
Meineke Discount Muffler – 21% failure rate
Petland – 20% failure rate
Quiznos – 19% failure rate
Lawn Doctor – 18% failure rate
AAMCO – 17% failure rate
Chem-Dry – 16% failure rate
Long John Silvers – 16% failure rate
Mr Handyman – 13% failure rate
Exxon – 13% failure rate

For more information visit www.filta.com

See what this TGI Manager says about the FiltaFry service (which is provided to many TGI stores).

Business ownership can be one of the most financially rewarding investments you make.  It can also be one of the riskiest.  By choosing to invest into franchise ownership, rather than starting up a private, independent business, you significantly increase your chances of success.

However, franchise ownership can be notably more costly than independent ownership.  Though the cost is certainly worth it both in terms of security and potential return on investment, financing a franchise can be an ordeal in and of itself.  Where does a hopeful investor turn to raise the capital need to start his entrepreneurial endeavor?

Personal Assets

Obviously, you want to raise as much of the capital as you can on your own.  The more you put up yourself, the less beholden you are and the more positive the start of your business.  So before you get started, take stock of what you have to offer.

If you haven’t already hired an accountant, now is the time to do so.  A good accountant can advise you of options you may have not considered.  If you have equity in your home that you can borrow against, then you are off to a good start.  Look into your other assets as well.  It is possible to create a C corporation from your 401k or other retirement funds.

Co-Investors

If you feel comfortable with the idea, then you might want to consider soliciting for investors within your business and social networks.  Friends, family and associates can often be surprised in the level of support they are willing to give to someone who has a history of good business sense and the drive to succeed in business.  Don’t let shyness stop you from achieving your dream of business ownership.

Funding Through the Franchisor

As lending has tightened, due to the economic crisis, more and more franchising companies are beginning to offer incentives and financial backing for those looking to invest in franchise ownership.  Though this additional financial dependence on the franchisor is far from ideal for most owners, it may provide a means of ownership for those who simply cannot raise capital through other methods.  As such, make sure you are aware of what options your intended franchisor options for those looking to become owners.

Other Loan Resources

Just because lending has become more restricted doesn’t mean that a traditional business loan is unobtainable.  Banks are lending less, but are still lending.  In addition to the traditional lenders, an increasing number of alternative lenders have also begun to make loans available in the gap created by the banking industry.

If your business is backed by the Small Business Association and their loan backing guarantee, then you stand a much higher chance of getting a traditional loan.  If you haven’t settled on a franchisor yet, but know that you will need a loan once you do, you might wish to narrow your search to those on the SBA Franchise Registry.  Having a SBA backed franchisor will put you in a much better position when it comes time to apply for that loan.

For more on filtafry visit filta.com.

Effective Restaurant Management: Secret’s In the Sauce

One area that many restaurant managers do not get as involved in their management as they should is food prep. This sounds a bit far fetched, but bear in mind that some of the largest fast food and other restaurant franchises have one thing in common: all have a very consistent menu. The way that they do things, is the way that they have always done things- and the public likes that. If you want to see an increase in your profits, whether you’re managing a local mom and pop diner, to a territory in a bigger franchise- consistency is key. Sure, there is a great deal to be said for bringing new product, but, keep your recipes the same. There are a number of reasons why controlling your food prep is a great idea in being an effective manager, and we’ll go into those now.

First of all, as mentioned above, people like knowing they can get what they like. Basically, they enjoy knowing what to expect. National Restaurant Association surveys show that an average sit down restaurant gets about sixty percent of its business from repeat customers, but the average fast food or casual restaurant may get up to eighty percent of all business from repeats. This means that customers are looking to have the familiar and that is what you have to provide.

Secondly, consider the cost implication. If you have a clear cut standard of doing things and a method behind all of the food that is prepared, you can control loss in a big way. You do this by being able to ensure that expensive ingredients are not used where they are not needed, exact portions are enforced and knowing exactly how much of a product you are making. Everyone’s experienced the line cooks that don’t use a formula and how either recipes go very wrong, aren’t enough for all of the portions needed, or had to deal with employees feeling that they could simply have a taste or lunch break at the expense of the restaurant. If you use a set model for every recipe and menu item that your provide, the risk of loss in these ways is much less.

Thirdly, managing portions is easier with a set recipe for each dish you offer. Once you have that set recipe, you can also provide the tools that your staff needs to ensure that each portion is precise and accurate. Making sure that every product that goes on your line is already measured out into the exact need based on trends is a very useful way to also cut your costs, controlling food usage and also, time spent in prep before it goes out to the customer.

These are just a few small ways that having a set standard can enable you to be a more effective restaurant manager. A quick glance around your kitchen and you may just find that the more organized you are- down to the smallest condiment, the better your cost to profit ratios will be.

For more on filtafry visit filta.com.

We’d like to take this opportunity to pass on our condolences to the family of Arthur Bartlett who passed away on New Year’s Eve. Mr Bartlett was a true giant of franchising.

Born in 1933 in New York state, Bartlett is one of the people most responsible for the spread of the real estate franchise. The company he co-founded with Marshall Fisher, Century 21, may be the most recognizable real estate franchise in the country. Bartlett had worked as a salesman before getting into real estate, and was turned onto franchising by Fisher. They opened their first Century 21 in Santa Ana, California way back in 1971 and Bartlett was quickly converted into one of the most prominent believers in the power of franchising.

“Franchising has been the savior of free enterprise in this country. It has given the small businessman a way to survive,” Bartlett told the LA Times back in 1982. Those are words that will inspire anyone involved in franchising in the slightest.

According to the LA Times obituary, what made Bartlett unique was his ability to convince thousands of independent real estate companies to believe that their greater interest rested in being part of a national franchise organization.

When you think of it, Century 21 is everything is a franchise should be. Those yellow-y jackets, that iconic logo: Century 21 business owners embodied all of the principles of the larger business they represened and they became America’s most visible real estate company. It’s a global organization now with over 7,700 offices around the world.

We’d like to salute Arthur Bartlett for his life work and remember everything he has done for franchising.

As everyone working in the franchising sector knows, even though the calendar has changed, the economic challenges haven’t gone away. Luckily, this fact hasn’t escaped the eyes of President Obama, who has spent some of the first week of the year lobbying America’s banks to accelerate their small business lending.

According to Entrepreneur magazine’s Diane Ransom, President Obama has asked that bankers give small businesses that had loan applications rejected this year “a third and fourth look” this year. They are strong words from the President and now the ball is firmly in the court of America’s big banks to do something about it.

Will they, though? The CEOs of Bancorp and PNC Bank, after meeting with the President, subsequently made pledges to reconsider rejected loans. And according to outgoing Bank of America president Ken Lewis: “Small and medium sized businesses are the lifeblood of the U.S. economy. Our improved financial condition and our optimism about the economy will allow us to step up lending to support these clients.” That statement is backed up by pledges of up to $5billion to small banks, so at least Bank of America are putting their money where their mouth is.

But still the lending market remains stalled. We welcome the President’s lobbying on behalf of small business owners, but it is time for these hugely profitable banks to start to push some of their earnings back into the real economy and into the pockets of America’s franchisees and small business owners.