In the current economic climate, financing your new franchise may be more challenging than it once was.  With less easily available credit, it is more important than ever to take stock of what is available to you from the onset.  Work together with your franchisor to find what options will work best for you to ensure that your business is established on a firm financial foundation.

Personal Resources

If you happen to be fortunate enough to be sitting on enough capital to start your business and float it through the rocky terrain of start-up then so much the better.  However, that ideal situation is not a reality for most, nor should you be constrained by it.  Nevertheless, the more capital you can generate on your own, the better off you will be.

Take a look at what you can realistically bring to the table.  Home equity is always a good start and can be leveraged as collateral for a loan to start your business.  Creating a C corporation from your 401k or (other type of retirement fund) can also provide you with a source of funding.  Rallying the support of personal private investors is also an excellent way of generating capital for your business.

Lenders for Business

Traditional lenders are still an option for starting up your business.  In the wake of the subprime collapse, many major lenders shut their doors, but those gaps in available credit have begun to be filled by alternative lenders.  Gaining the backing of the Small Business Association can dramatically improve your chances of finding a loan for your business.  If you haven’t committed to a franchisor yet, the SBA’s Franchise Registry also offers a great starting point and can help you find a franchise with strong credibility.

Site Specific Sources

If you have already committed to a franchisor, you might wish to explore sources specific to your state, area and even specific site.  Many states and cities offer financial incentives to encourage new business in the interest of economic development and job creation.  If you already have a site in mind, you would be wise to explore what financial incentives might be available through your landlord during the lease negotiation stage.

Other Sources

There are other available sources of capital targeting specific groups of business owners.  There is a wealth of support to be had by veterans, minorities and women (much of which is offered by the International Franchise Association).  These programs exist to increase the presence of these under-represented groups in the business community and to promote diversity.

Regardless of your financial background or situation, if you are determined and realistic in your approach to new business ownership, then you stand a reasonable chance of being able to fund your business venture.  Bring the same enthusiasm to your quest for capital that you intend to bring to the operation of your business.  Commit yourself to the same level of diligence and research in your investigation of available financial sources as you did in your search for the perfect franchise.

You rely on your managers to not only keep your restaurant running smoothly, but to keep it moving forward according to your vision of growth and development.  As such, it is essential to your business’s success that your managers be effective and proactive leaders.  Here are some issues and weakness to watch for and to correct to ensure that your management staff is the strongest and most capable leadership possible.

Communication

Effective managers must know how to communicate clearly and consistently.  Even the most motivated employee is going to miss the mark if he or she is unclear exactly what is expected.  Not only is healthy communication vital for establishing good relationships with staff and a positive work environment, but it is absolutely necessary in effectively conveying what is expected as far as employee performance.

Encourage your managers to discuss every aspect of the work environment and daily procedures with the staff.  Keep open lines of communication promote receptivity in  the general staff, and makes it easier for management to address the minor issues that come up along the way.  It is important that managers are able to offer gentle corrections as well as positive feedback for work well done.

Manager-Employee Relationships

Beyond the task of keeping up good lines of communication with employees, it is important that managers be able to maintain healthy and positive relationships with the staff.  By virtue of the very nature of the job, managers cannot be “best pals” with the staff and still be effective managers.  However, they can and should be able to keep professionally positive relationships with their employees.

Managers should treat their employees equally.  There is absolutely no room for favoritism in the workplace.  Managers should also be able to properly motivate the staff.  This entails being able to correct and critique without being unnecessarily harsh, balanced with the capacity to properly praise and reward good work.   In situations where necessary correction threatens to become an emotional issue, a good manager should be able to distance themselves from the employee’s emotion based response and maintain a calm and professional front.

Leading by Example

Your management staff should exemplify the highest ideals that you would like to see embodied by the entirety of your staff.  Encourage them to raise the bar for everyone by constantly challenging and improving themselves.  They will then be more able to convey this attitude of self-motivation to the rest of your restaurant staff.

A good manager should have an eye on the future of the business, not just an eye on surviving each shift.  To keep your company moving forward each manager should be motivated and capable of effective time management.  This means an ability to delegate responsibility when applicable so that the manager has the time to dedicate towards not only maintaining the establishment, but improving it.  Just as with the general staff, managers should be motivated to ask questions.  As your eyes, ears and mouth on the floor, they should feel compelled to make sure that they fully comprehend both the needs of the staff and your goals and standards for your business.

A strong management staff is the glue that holds your business together.  It is important that you, the owner, keep an eye out for weaknesses and address them.  It is up to you to make sure that your vision for your business is adhered to even when you are not on site.

Anyone who has operated a dining establishment for any length of time is well acquainted with customer complaints.  While contentious customers are certainly not the norm, they are something that has to be addressed.  Whether it is a complaint about service, quality, or cleanliness, it is important that you , your management and all staff members knows how to diffuse a potentially volatile situation and turn it into a positive dining experience that will have the customer coming back again.

Courteous Attentiveness

When a customer has a problem, your employees on the floor are your first line of defense (and often bear the brunt of the customer’s displeasure).  It is crucial that all serving staff is trained to listen and be courteously responsive to the customers concerns.  The employee should be able to repeat the customer’s complaint in a way that shows that he/she understands the problem and desires to rectify the situation.  A prompt apology can help defuse a situation before it gets unnecessarily negative.  On the other hand, a reactionary and temperamental employee can easily escalate a negative situation into a catastrophic one.

Employees should be trained to respectfully identify the customer’s problem and be able to relay that concern to the management.  It then falls to the management to address the concern and attempt to rectify the situation.  It is vital that the management be able to address the concern in the same respectful and courteous manner.  The chances are good that the offense to the customer was entirely unintentional, and the attention of a courteous and professional manager and a sincere apology will put the customer more at ease and is quite often sufficient to completely pacify and alleviate the concern.

Addressing the Issue

Once the problem has been identified and the customer has been made to feel that his/her concern is important to your establishment, it is time for the manager to take steps to rectify the situation.  Though a sincere apology may be enough to smooth over the customer’s injured feelings, going above and beyond is what will turn the situation around and bring the customer back.   It is up to the manager on duty to decide on an action appropriate to the situation

Whatever this issue is, immediate action in the presence of the customer is best, if possible.  If it is an issue of cleanliness, have a staff member clean the offense immediately.  If it is a problem with the food preparation, remake the meal.  Don’t be afraid to comp.  Though it is true that some customers will intentionally find fault for the express purpose of obtaining a free meal this is generally not the case and you cannot afford to assume the worst.

Do not chastise an offending employee in front of the customer.  This may mollify your customer, but it will also demoralize your staff.  If the problem is with a server, reassign a new server with the promise that the offending employee will be correct.  Again, don’t skimp on the apologies.

Give Thanks

Once the situation has been resolved and the customer satisfied with the service and attention that he/she has received, express gratitude.  Thank the customer for being understanding and patient.  Thank him/her for their business and let them know that they, personally, are appreciated by you and your business.

If handled properly, a potentially negative experience can be turned in to a public relations boon for your business.  Not only can you win over the offended customer, but you will also impress any who have witnessed the disturbance with how professionally the situation was handled.  I bit of finesse can make all the difference.

You’re probably already aware of the ebb and flow in customers in your restaurant and when to schedule more staff or cut back. This is a pretty basic thing that many managers are able to do usually within a month or so of taking the helm. However, now, using your Point of Sales system, you can cut back on losses even more and tack the way that things go down to the dime for future prediction of your staffing needs.

What Is a Point of Sales, or POS Terminal?

Most in the restaurant industry are already well aware of what the POS terminal is, however, this is just a short overview of the system and its benefits. POS terminals have replaced standard cash registers in most places of business, now, many also integrating a schedule and clocking in as well.
The POS keeps accurate records of orders, changes to orders, and tabs in restaurant settings, and this is where it is an extremely valuable tool in loss prevention- keeping complete and precise records of everything. Also, more than just having to cross reference to figure labor costs- most machines have an option that lets you stand up cost versus profit, tallying an accurate total.

Monitor Employees

The POS system is also incredibly valuable in making sure that employees are not abusing your time and break system by making it so there can be no fudging, no misunderstandings. A touch screen or button on the terminal is pushed, clocking them in and out and down to the second, so attendance related disciplinary actions are proven backed with ease.

As well, tracking the sales from each shift over time can help you to know which employees perhaps are not performing at their best, so that they can be counseled on better upsell technique or however you choose to handle those situations. Making sure that each moment of your time is taken seriously, a POS machine can certainly help you to cut your losses and prevent issues with time management in your restaurant.

Inventory

Many models now come with options for tracking inventory and waste, as well. Keying in the totals of all your own hand stock, sales and waste has never been easier to do than it is with a POS machine, and this handy tracker can also enable you to have easier access so that you are able to order only what you need. No more hassles with overordering, and waste in that regard. Keeping track of your inventory is a very important factor in preventing loss as well as keeping things running smoothly.

Utilizing a Point of Sales system is just one way to decrease the loss in your restaurant and help you to be a much more effect manager in your location, by enabling you to have a touch of the finger access to everything you need and helping you keep an eye out for those things you don’t.

Every restaurant manager should be looking for ways to cut costs and reduce overhead. Reducing expense of purchasing cooking oils, while reducing burn liability is an excellent way to accomplish this. A campany known as <a href=”http://www.slideshare.net/FiltaFranchise/filtafry-franchise-information-green-franchise”>filta fry</a> specializes in cooking oil filtration and fryer management to accomplish both of these tasks. Get more information at <a href=”http://www.businessbroker.net/franchise/filtafry.ihtml”>filtafry</a>.

Every potential business owner is well acquainted with the old adage, “location, location, location.”  That one word, repeated for emphasis reveals a great deal to the astute potential franchise owner, and can be cause for a fair amount of anxiety.  Just how does one go about selecting a suitable and beneficial location for a new franchise?

Fortunately, many franchisors offer assistance with finding an appropriate location.  After all, the franchisor doesn’t want to over saturate the market, and wants its franchises to do well.  However, the amount of available assistance varies from company to company and it is up to the potential business owner to find out just what tools are available from their intended franchisor.   As such, ascertaining the amount and type of real estate support available is a crucial part of the initial research any tentative business owner should conduct when deciding exactly which franchising organization is most suitable to the owner’s needs.

It is important that the prospective business owner approach the issue of location with as much knowledge and support as possible.  To this end, it is beneficial to expand the support offered by the franchisor and include a reputable local real estate broker and qualified lease attorney in the search for the right commercial property.  As a potential owner, should you feel that you are qualified and knowledgeable enough to forgo using a broker or attorney… reconsider whether or not you are really suited to business ownership.  Cutting corners in the initial stages of opening a franchise sets a bad framework for the burgeoning business and can end up costing more in the long run.

At a minimum, most franchisors provide franchisees with a specific criteria for selecting a suitable site and require that the franchisee get their consent for the selected location.  Again, they want to see the franchise succeed and location is a vital condition to success.  An owner looking for a location should expect to receive, and request if necessary, the franchisor’s data regarding population density of a desired location, accessibility data (such as traffic patterns and parking availability), business visibility and demographic statistics.  This information is invaluable in developing a clear perspective of the practicality of an intended locale.

While the burden of finding a suitable location rests primarily on the shoulders of the prospective owner, a good franchisor will be willing to be involved in most aspects of location selection.  The franchisor, franchisee and real estate broker should all work together to find an optimal situation.  A good real estate agent can clear concerns about lease causes that can result in unexpected expenses and a drain on the profits of a growing business.  There are often times means of financial assistance available from landlords, and a good realtor and diligent franchisor should be able to assist in indentifying such allowances.

Once a suitable location has been selected and agreed upon by the franchisee and franchisor, it is time to negotiate a lease for the property.  Any lease should be reviewed by a qualified attorney.  A good lease attorney can help insure that a franchise is protected from undue financial constraints, undesirable competition on associated locations, and other unexpected restrictions.  Again, a good franchisor should be willing to help guide the new franchisee through the leasing procedure.

From start to finish, it is ultimately the responsibility of the franchisee to select a property that will offer the new business the best chance to grow and flourish.  Assembling an effect support team is vital to this decision making process.  These players work for the franchisee to help ensure that the business starts on solid ground (both literally and figuratively) and has the best possible chance for success.

Starting a business and being your own boss is an exciting venture, but it should not be taken lightly. Proper support for your business is very important. Check out an example of a real franchise and how they run by visiting <a href=”http://filtafryreview.info”> FiltaFry </a> or <a href=”http://www.franchisegator.com/Filta-Environmental-Kitchen-Solutions-franchise/”> Learn about Filta </a>.

Franchising is a mode of business operation wherein an independent business owner adopts the business plan, philosophy and brand label of an existing business.  The existing business then operates as a franchisor, granting the independent operator (the franchisee) the right to use and distribute its products under its trademark as part of a franchising agreement.  The franchisee also becomes privy to such trade secrets and techniques as are relevant to operating his/her business in a manner consistent to the expected quality of the franchisor.

In exchange for being granted these usages, the franchisee remits to the franchisor a franchising fee – a predetermined percentage of the gross monthly sales garnered by the business, as well as royalty fees for the use of the franchisor’s trademark.  The franchisee also assumes the responsibility of meeting the standards of quality and upholding the operational procedures set forth by the franchisee.  The franchisee may be obligated by the terms of the franchising contract to purchase supplies from accepted sources, conform to certain standards of presentation and practice, and make concessions in the interests of brand uniformity and consistency.

The most commonly thought of franchises involve fully established business strategies and provide the franchisee with only a limited amount of input regarding how to go about running the franchise.  Restaurant and grocery chains are ready and obvious examples of this type of franchising.  While such entities are certainly franchises, the term “franchise” is not limited to these types of arrangements.

Product or trade name franchising is a somewhat looser form of franchising wherein the franchisee contracts for the right to distribute a brand of product only, without clearly defined guidelines for running his/her business.  A prime example of this lies in the realm of vending machine ownership.  An owner may enter into a franchising contract to use a specific vending machine for a specific product, such as a trademarked brand of beverage.  As with a restaurant or market chain, the franchisee is obligated to uphold certain standards and pays royalties for use of the franchisors trademark.  However, in the case of a trade name franchising agreement, the franchisee is neither provided with, nor held to, a rigid business plan.  The franchisor grants the franchisee the right to vend the trademarked product, but does not have input as to where the franchisee chooses to place his/her machines, how often the machines are stocked, the frequency of collecting funds from the machines, etc.

Both forms of franchising come with their own associated benefits and drawbacks.  A chain franchise may afford a somewhat higher degree of dependability, but offers the business owner only a limited say in the operation of his/her business.  On the other hand, a product franchise offers a greater level of autonomy, but relies more on the owner’s own good business sense for its success.  It is up to the potential franchisee to establish what type of franchising works best with his/her ultimate business goals and the associated risks that he/she deems to be acceptable.

filtafry

Waste vegetable oil is a natural byproduct of cooking and presents an interesting problem for any restaurant owner.  Just what does one do with the gallons, sometimes even barrels, worth of used vegetable oil accrued on a daily basis through the everyday workings of the restaurant?  Fortunately there are several options, some of which can even be profitable to the restaurant owner.

The most common means of disposing of the large quantities of waste oil generated by a restaurant is the use of a waste oil disposal service.  Depending on the area the restaurant is operating in, there may be several options in this.  In areas where there is not a ready demand for used oil a restaurateur may find it necessary to pay to have waste oil removed.
Locating a suitable disposal service is often as simple as turning to the local yellow pages.  Waste oil removal services are often listed under the heading “Oil – Used and Waste”.  It is a simple matter of doing a bit of research and calling around to see which service offers the best price and works with the restaurant’s schedule.  Often times refineries offer a waste oil removal service at lower cost than independent operations.

In some areas, where there is an applicable use and facilities that utilize waste oil, a restaurateur may even find that he can make money off of his restaurant’s waste oil.  Many waste oil removal services are willing to pay for oil that they then resell.  Waste oil is used by rendering plants where it is recycled into high energy fat used in animal feeds.  Used cooking oils can also be treated and turned into biofuel replacements or traditional fossil fuels in industrial environments.  Removal services in areas with access to such facilities are often willing to pay a restaurant owner a fraction of the price they are able to get per barrel of waste oil.

Another option that is growing rapidly in popularity comes from private individuals who have adopted the growing trend of using waste oil as fuel for automotive use.  In the current rise of environmental consciousness, more and more individuals are exploring the use of greener and more cost efficient fuels.  In the wake of this movement there has been a rise in the conversion of diesel engines to run on waste oil.  The process is safe and relatively inexpensive and has a great appeal to those seeking to lessen their carbon footprint or to lessen the burden on their wallet from exorbitant traditional fuel prices.  These individuals are more than willing to take waste oil off of a restaurant owners hands, solving the problem of waste removal for the owner and giving him the satisfaction of knowing that he too is playing a role in protecting the environment.

Waste oil is a normal and unavoidable aspect of restaurant operation, so it benefits the owner to survey the options available for its disposal before the grill is even fired for the first time.  As demonstrated above, there are numerous options available to the owner, some of which can even prove beneficial to the business.  It pays to do the research and find out what is accessible.

Every restaurant manager should be looking for ways to cut costs and reduce overhead. Reducing expense of purchasing cooking oils, while reducing burn liability is an excellent way to accomplish this. A campany known as <a href=”http://www.slideshare.net/FiltaFranchise/filtafry-franchise-information-green-franchise”>filta fry</a> specializes in cooking oil filtration and fryer management to accomplish both of these tasks. Get more information at <a href=”http://www.businessbroker.net/franchise/filtafry.ihtml”>filtafry</a>.

For over a decade Filta has been steadily gaining a world-wide reputation for excellence by providing food service owners and managers a cost effect and environmentally friendly way to manage fryers and cooking oil.  In 2008 Filta brought that outstanding quality and service to the restaurants coolers with their top quality FiltaCool line of products and services.  This amazing service can extend the life of your coolers and have them running at optimum efficiency.  FiltaCool achieves this by using a simple but highly effect filtration system, specifically tailored for commercial coolers to eliminate odor, regulate humidity and reduce concentrations of the gases that degrade and deteriorate foods.

Food Costs

Every year food service establishments spend an average of 30 percent of their annual income on food items.  FiltaCool filters drastically alter the harsh environment inside your coolers, reducing the factors that speed up the decomposition of your perishable goods.  As a result, your goods last longer, your waste is reduced and you save money.

To illustrate the point, let us assume a restaurant bringing in $1,000,000 annually with a 30 percent food cost of $300,000.  Of that $300k, nearly 35% ($105k) will be spent on produce, a good deal of which will have to be replaced after spoiling.  If FiltaCool filters eliminates just 2 percent of the cost of produce, that results in a savings of $2,100 annually ($175 each month) on produce alone.  In reality, this is a conservative estimate of what FiltaCool can save a business.

Energy Costs

The savings potential from Filta doesn’t end at reduced waste, however.  In an independent test, FiltaCool lowered overall cooler temperatures by 2-5 degrees.  As a result, FiltaCool filters were shown to reduce energy use by as much as 10 percent.

The standard 8′X10′X7.5′ walk-in cooler expends 20,000 kWh of energy each year.  If you look at the national average of $0.11/kWh, the cost of running a cooler out to approximately $2,244 per year.  FiltaCool filters reduce that by 10 percent, a savings of $224 per cooler each year.

Equipment Replacement and Repairs

There is an additional benefit to having your equipment running more efficiently, as well.  Because your equipment doesn’t have to work as hard to regulate temperatures in your coolers, its overall life can be extended by as much as 33 to 44 percent. FiltaCool users frequently report reduced spending on costly repairs and maintenance.

A 1.5 HP compressor with a 8200 BTU evaporator and 2 fans averages costs in the neighborhood of $3,000.  This units have a 5 year life expectancy.  Filta can add up to 40 percent to a units lifetime.  That is an additional 2 years and a savings of  $172 in equipment costs each year.

When you have FiltaCool units installed in your commercial refrigeration units your produce will last longer and you will generate less waste.  Your equipment will run more efficiently and last longer.  FiltaCool filters are inexpensive to install and maintain and are easily available from the same technician that already help you manage your fryers.  It’s all part of the Filta commitment to helping you save money and work “greener”.

Every day, more and more businesses are springing up that are geared towards the concept of environmentally friendly ways of doing things. More and more make headlines as they are seen as not following suit and that is something that really hurts- so, how can existing businesses cash in on the benefits of going green, and avoid the bad publicity that comes from not doing things in such an environmentally conscious way? Many have taken to finding better means of running their own establishments but still yet find themselves at a loss for how to continually improve the ‘green’ aspects.

Look no further than your coolers, refrigeration systems, and freezers. The first thing many people think about when they try to trim the fat in their budgets is generally waste and loss management in inventory. Being able to find ways to cut the loss of inventory but still yet continue to run a profitable business can be a tricky area for some, but it really doesn’t have to be. What if you had a way to not only reduce the amount of inventory related loss, but also save on things like energy bills and equipment replacement, as well as promoting a more environmentally friendly way of doing things?
You can and it is as simple as looking at the filtration system in your cooling units.

Humidity control is a huge problem for those with cooling units as a part of their business and many do not realize that in solving this problem, they may also have an option to run things in a much more environmentally friendly way. Most know that ice buildup can be a real problem and can cause higher energy bills and ruin food inventory- but also solving that problem is a Green step forward. The key in being more environmentally friendly is often seen in the slogan, “reduce, recycle and reuse”- and reduce is the area this applies to. The latest offering from the Filta Group is known as FiltaCool, and this comes in to save the day for many. Studies published by the company have shown that “FiltaCool increases equipment life on average, by 35%, while reducing energy costs by 10%.”
That helps your business, AND the environment, it’s certainly a win win.

FiltaCool’s innovative cooling system reduces humidity in cooling units- this works out well for several reasons. Uncontrolled humidity causes bacteria buildup, premature spoilage and higher electric costs, but at the same time maintains the amount of humidity that is needed within the storage unit. Coming from a franchise already well known for higher environmental standards, this is an intelligent solution and just one way you can take steps towards greening your routine, but also lowering your budget quite by quite alot. Being able to reduce your waste output, as well as your energy use, all combines to create a bigger picture of not only being a greener business but also, saving you money in these sometimes uncertain economic times.

As the effects of human activity on the planet become more apparent, it is quickly becoming common practice to look for more environmentally conscientious ways of living and doing commerce.  The more we search for ways to minimize our impact and saver our fragile environment the more we find we are able to benefit financially from reducing our waste.  One company, The Filta Group, has already been working to help commercial kitchens around the world reduce waste since the 90s.
Filta launched its business in the 1996 with the flagship FiltaFry chain, helping restaurants run and maintain their commercial fryers and cooking oil more efficiently.  Since then, Filta has expanded its influence into the area of cold storage with its FiltaCool line of services and products.  For Filta, it has never been about being trendy.  Earth-friendly conservation of resources is just good sense.

FiltaFry

FiltaFry, Filta’s first foray into the kitchen, has been helping owners and management reduce waste and save money for over a decade.  Much more than a waste removal service, FiltaFry offers a complete fryer and cooking oil maintenance solution.  Trained technicians work with owners and managers to assess all aspects of fryer operation to provide a tailored plan for reducing waste and improving fryer use.  This service is so effective that most users report a 50 percent decrease in oil usage.  That adds up to big long-term savings.
The FiltaFry service doesn’t stop at waste oil reduction, though.  Highly trained and knowledgeable technicians keep fryers clean and working optimally.  They help to train staff on more efficient use and proper frying procedures.  FiltaFry truly is a comprehensive fryer and oil management service that helps reduce waste and energy use, creates a safer work environment and saves its customers money.

FiltaCool

With the addition of FiltaCool products and services in 2008, the Filta quality and savings were extended to commercial coolers.  All of the befits of energy efficiency and waste reduction that made FiltaFry an internationally renowned presence in the food service industry is now available in cold storage.  FiltaCool offers full-service cooler management that can reduce spoilage, increasing the quality and longevity of perishable food items, while simultaneously improving cooler function and improving worker safety.
FiltaCool filters help to regulate humidity, bacteria and gases that build up in commercial coolers.  Humidity can create safety hazards for staff and suppliers, as well as reduce the energy efficiency of your cooler.  Harmful bacteria and gases create unpleasant odors and decompose stored food items.  With FiltaCool you can see a marked improvement in the quality and freshness of your foods while simultaneously saving money in the operation of your cold storage units.

The Total Package

Both of these great services are conveniently available from one mobile source.  Your Filta technician will work around your schedule to provide you with the quality service that is customized to your business’s needs.  From the very first visit your kitchen will begin reducing waste, saving money and making strides toward a more efficient and “greener” way of doing business.