Thursday, July 31, 2008

Francorp Client - St. Hubert

Since 1951, St-Hubert has maintained an unwavering commitment: to satisfy our customers by offering an overall restaurant experience centered mainly on barbecue chicken dishes. Our simple recipe has three main ingredients: QSC, which stands for Quality, Service and Cleanliness. We make no compromise: providing the best value is the only way to achieve success. To uphold our excellent quality and satisfy our customers, we at St-Hubert remain true to a long tradition of innovation and keep our finger on the pulse of our customers by being on the cutting edge of new trends.
Millions of customers come to St-Hubert each year for our attentive service, warm decor and, especially, the superior quality of our products prepared the way they like them. Our key ingredients are our employees, franchisees and suppliers, who work together to honour the fundamental commitment which has been the Company's trademark since its very beginning: Customer Satisfaction.
Our purpose is for you to feel at home in our restaurants and to serve you in a friendly and comfortable atmosphere. We offer a choice of products that revolve around chicken in a relaxed environment, coupled with a quick and courteous service. Our modern decors are attractive to customers of all ages: whether you visit our dining rooms, St-Hub Resto-Bars, terraces or children's playrooms, you are sure to be satisfied. St-Hubert owes its success to a particular attention to detail and it all begins with a smile!
In order to meet the demand expressed by a large number of our customers and employees, we have decided, with firm conviction and the cooperation of our partners, to provide you with a smoke-free environment in all the restaurants of our chain.
A number of factors have prompted our company to come to this decision. Mainly the fact that second-hand smoke is a health hazard and there seems to be a well-established social consensus on this matter, not only in Canada but also throughout the world.
We feel that completely prohibiting the use of tobacco in our restaurants is the most efficient and fairest way to protect our employees from second-hand smoke in the work place. The many positive comments received from customers and from the public in general—when we announced our smoke-free environment—confirmed that our decision was well-justified.
Whether in Quebec, Ontario or New Brunswick, we therefore hope you enjoy the opportunity and pleasure of fully savoring the good taste of all our meals!
Approximately a hundred restaurants located in Quebec, Ontario and New Brunswick
7,500 employees
A 3,500 square meter Distribution Center
A state-of-the-art Call Center
A home delivery service
A transactional website

Francorp Client - M&M Meat Shops

By Eric Shackleton, The Canadian Press
TORONTO - M&M Meat Shops, Canada's largest retailer of specialty frozen foods, officially launched Wednesday its first foray into foreign markets, opening five stores in the U.S. Midwest.
"Because of proximity and (similar) demographics, we chose the Midwest" over eight other areas of the U.S. for the launch, president and CEO Gary Decatur said in an interview.
During a series of market tests in the Midwest, he said, consumers, such as busy career-oriented mothers, showed a strong interest in the company's approach to food preparation.
"A taste panel on the products that we offer in Canada ...loved" the offerings, he said.
The Kitchener, Ont.-based chain with 467 outlets across Canada already has five corporately-owned stores operating in the Madison, Wis.-area, opening one in May, two in June and another two in early July.
They are operating under a different name - MyMenu - to indicate that their products go beyond just meat, said Decatur, also president of MyMenu. However, they are similar in format to the company's Canadian outlets.
"We expect to have eight open by the end of the calendar year," all being run by a Madison-based, 30-member team under the direction of the Kitchener-based headquarters, he said.
M&M, he said, plans to franchise these outlets in the next couple of years.
The company, founded in 1980 and whose customers include many so-called "soccer moms," has annual sales of between $465 million and $467 million.
It defines soccer moms as 25-to 54-year old suburban women who juggle careers and families but who like to put healthy meals on the table.
M&M joins several Canadian retailers that have tried to enter the U.S. market but later were forced to retreat because of poor sales and little brand awareness.
These include Loblaw Cos. Ltd., Shoppers Drug Mart Corp. and Canadian Tire Corp. Ltd.
Meanwhile, nearly 300 of Canadian food icon Tim Hortons' more than 2,800 stores are based in the United States.
Decatur said M&M looked to Tim Hortons for inspiration.
As for franchising outlets, he said it "will take anywhere from six months to a year ... to work out any nuances that we may have to modify" before deciding on franchises.
However, if the MyMenu concept pans out in the Madison area, he said, M&M hopes to eventually have 300 to 400 outlets in the Midwest alone, all franchised like in Canada.
"We believe the MyMenu brand and shopping experience has incredible potential for growth internationally," he said.
Decatur said M&M's major competitors in the U.S. are the supermarkets, such as Kroger.
But while supermarkets carry lots of frozen foods, consumers increasingly indicated they like to shop at smaller, neighbourhood grocers, he said.
As in Canada, the M&M outlets in Madison are located in suburban strip malls with easy access, and are designed with orange and blue colours, in formats ranging from 1,200 to 1,400 square feet, with a single aisle and one-on-one service.
M&M, he said, believes its offerings are unique enough and separated enough from the supermarket format that "we'll be successful."
In the past 27 years, M&M has "experienced tremendous success and market penetration in Canada," he said.
"After many market research initiatives, we identified Madison as an area of communities that would benefit from our concept and residents who would find it particularly relevant to their lifestyle.
"Our new line of stores is specially designed for communities in the U.S."
Going forward, said Decatur, "we look at openings in the neighbourhood of 20 stores a year."
M&M is also looking at urban intensification projects as more people abandon suburban living for the downtown core due to high fuel and high land prices.
While most of M&M stores are located in suburban areas, "last fall we opened ... our first truly urban location in Toronto under the name M&M Meat Shops Uptown.
"We changed the decor to be more appealing to urbanites and located it in the base of a condo building."

Francorp Client - LuluLemon Athletica

Lululemon's Next Workout
Can Christine Day broaden the yoga clothier's appeal?
by Aili McConnon
BW Magazine

Incoming Lululemon CEO Day and co-workers Chris Buck
Lots of chief executives talk about keeping an ear to the ground. Few do it. Even fewer do it literally. But on a recent Sunday in Vancouver, B.C., Christine Day, the incoming CEO of yoga apparel retailer Lululemon Athletica, was on her hands and knees in a fitting room hemming pants. That's standard operating procedure at Lululemon. Every worker, from the C-suite to the accountants to the design team, must spend at least eight hours a month working in stores—an unusual mandate for a retailer. It's a way to keep close to the company's carefully cultivated and well-heeled clientele: the burgeoning Yoga Class.
Serving that niche with a laser-like focus has paid off for the Vancouver retailer. In 2007, sales rose 85%, to $275 million; profits leapt 300%, to $31 million; and the company raised $344 million in an initial public offering. Lululemon fans shell out $92 for a pair of workout pants, compared with $60 at Nike (NKE) or $70 at Under Armour (UA), according to research firm ThinkEquity Partners. No wonder, then, that at most of its 86 warehouse-chic stores, Lululemon sells $1,710 worth of gear per square foot—about triple the rate of red-hot retailers Abercrombie & Fitch (AWF) and J. Crew (JCG). "It's the best growth story in retail today," says Paul Lejuez, a senior analyst at Credit Suisse (CS).
As Day takes over—her official start is June 4—Lululemon is at a precarious point. It plans to increase its U.S. store count from 38 to 69 this year, with a goal of 300 over the next few years. But inventory problems have crimped margins, since the company had to pay extra to ship out-of-stock items to stores by air. Amid worries over cash-strapped U.S. consumers, the stock price, which rocketed to 60 after going public at 18, has fallen back to 31. How Day manages the rapid growth will determine whether Lululemon fades away, like so many once-hip retailers, or becomes a lasting franchise.
Day most recently ran Asia-Pacific operations at Starbucks, which serves as both a growth template and a cautionary tale for Lululemon. "At Starbucks, we moved too quickly away from the authentic Italian espresso," she says. CEO Howard Schultz hired her in 1986 as his assistant. She took care of everything from bookkeeping to human resources and quickly moved up the management ranks. In his memoir, Schultz credits Day for her early insight that the coffee chain's stores should be designed as "sisters—each with an individual appearance, but clearly from the same family." In her most recent post, as head of Asia, Day oversaw a side of Starbucks' business that is still growing furiously even as U.S. stores slump.
Lululemon has been quietly growing since 1998, when it was founded by Dennis "Chip" Wilson, a Canadian entrepreneur who had previously founded a surf, skate, and snowboard company. After attending a yoga class, he found the cotton-polyester blends most people wore to the studio were uncomfortable and ill-fitting, and they collected sweat. He created a black exercise pant for women made of fabric that would wick away perspiration and fit well, too. In 2000, Wilson, still the company's design chief, opened a small design and retail space in Vancouver that doubled as a yoga studio. He created clothing during the day and tweaked it based on feedback from students who took yoga classes in the same space at night.
Linking with local gurus has been crucial. Before Lululemon opens a store in a new city, it approaches yogis or other fitness class teachers. In exchange for a year's worth of clothing, they become Lululemon "ambassadors," wearing the duds in front of students and giving the company design feedback. They also host students at private sales and free classes sponsored by Lululemon in unmarked lofts or condo spaces.
Now the pressure's on Day to expand Lululemon beyond yoga into sports such as running, swimming, and biking. Outgoing CEO Robert Meers, who previously led Reebok International, put together a management team of retail vets from the likes of Nike, The Limited (LTD), and Abercrombie (RL). Day, though, has been visiting stores and picking up tips from workers on the line. At regular breakfast meetings, she's fond of asking employees: "What's the most idiotic thing we did in the last 60 days?"
SIDESWIPED BY SEAWEED
Early on, Lululemon dodged a bullet. In November, The New York Times reported the company made false claims about a line of clothing infused with seaweed that purported to moisturize skin during exercise. Lululemon says third-party tests confirmed its garments contained a seaweed derivative, but it removed the claims from labels.
A more pressing challenge is inventory. Analysts say stores in coastal areas often run short of small sizes and those in the Midwest sell out of larger sizes. Day says the company has rolled out a new inventory-management system and will spend up to $1 million on a direct-sales Web site. Day is quite aware that, in a recession that's punishing other retailers, she'll have a brief window in which to fix the glitches. "You can't be complacent about blaming the economy," she says, "when it's probably some operating...issue you're trying to get right."
To watch a video interview with incoming Lululemon CEO Christine Day, go to businessweek.com/go/tv/lululemon.
Back to the Hot Growth Table of Contents
McConnon is a staff editor for BusinessWeek in New York.

Wednesday, July 30, 2008

Dunkin Donuts

By LAUREN SHEPHERD, AP Business Writer Wed Jul 30, 7:48 AM ET

NEW YORK - Looking to entice those hungry for a healthier option, Dunkin' Donuts will begin offering a new slate of better-for-you offerings in August.The menu, which will debut in stores Aug. 6, will feature two new flatbread sandwiches made with egg whites. Customers will be able to choose either a turkey sausage egg-white sandwich or a vegetable one. Both will be under 300 calories with 9 grams of fat or less, the company said."We just felt it was important to provide some choice in our menu," said Will Kussell, president and chief brand officer.The new menu will be called DDSmart and will include all current and new items that either have 25 percent few calories, sugar, fat or sodium than comparable products or contain ingredients that are "nutritionally beneficial," the company said.Current products that will join the new sandwiches on the menu include a multigrain bagel and a reduced-fat blueberry muffin.Kussell said Dunkin' will continue to add products to the menu and is currently developing several new offerings, but would not disclose any details.Kussell said Canton, Mass.-based Dunkin' Brands Inc. will spend several million dollars marketing the new menu.A number of restaurants have added better-for-you options to their menus in the past few years to take advantage of a trend toward healthier eating."We're staying very true to our brand and very true to our heritage," said the company's executive chef Stan Frankenphaler. "We're just growing and evolving."

Empty Space Means Big Opportunity

(Crain’s) — The vacancy rate for Chicago-area retail real estate shot up during the second quarter to its highest level in nearly five years, and is expected to continue to climb this year as merchants retreat.
Amid an increasingly harsh economy, the vacancy rate climbed to 8.65% during the second quarter, compared to 7.93% during the first quarter and 7.51% during the second quarter of 2007, according to a report by CB Richard Ellis Inc.
The vacancy rate hasn’t been this bad since the third quarter of 2003, when it was 9.19%.
CB Richard Ellis says the vacancy will continue to rise this year at a slower rate, but does not predict how high. The rapid rise in vacancy can’t be blamed on developers, because the total amount of space remained unchanged during the quarter. Instead, the escalating rate is largely the result of store closings during the quarter by retailers such as Linens 'n Things and Sharper Image.
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“Doom and gloom is not my nature,” says Sharon Kahan, a first vice-president with CB Richard Ellis’ retail brokerage group. But “everyone realizes that we still have some tough times ahead of us.”
Last week, trendy discount apparel retailer Steve & Barry’s filed for Chapter 11 bankruptcy protection and is expected to liquidate. The Port Washington, N.Y.-based company has about a dozen stores in the Chicago area, including one planned for Evanston.
The 0.72-percentage-point jump in vacancy is the largest quarterly increase since the fourth quarter of 2002, when the rate soared more than a percentage point, to 11.13%, the highest level since at least 1994.
Chicago developer Robert Bond offers a particularly bleak assessment of the local retail real estate market, particularly if oil prices continue to rise.
“This economic morass we are in will continue past 2009, and hopefully start turning around in 2010,” says Mr. Bond, president of Chicago-based Bond Cos.
In addition to weakened retailers closing stores, even healthy retailers are slowing down their expansion plans.
For example, Walgreen Co., a driving force in retail real estate nationwide, said last week it plans to slow down expansion over the next three years.
The Deerfield-based drugstore company said it would add 365 stores during the 2011 fiscal year, 27% fewer than the 500 stores its expects to add during the current fiscal year, which ends Aug. 31.
And Plano, Texas-based J.C. Penney Co., said it plans to open just 20 stores nationwide in 2009, compared to 36 new or relocated stores in 2008. Penney’s opened five stores in the Chicago area in 2007.
The total amount of retail space rose just 0.63% during the second quarter, to about 124.2 million square feet.
The amount of space under construction slipped to 10.4 million square feet during the second quarter, compared to 10.7 million square feet during the previous quarter. Despite the slight decline, the amount of space under construction in 2008 is still well above recent historical averages of about 8 million square feet, the report says.
A joint venture led by Mr. Bond completed the only significant new shopping center during the second quarter: Springbrook Prairie Pavilion, a 270,000 square foot, two-stage lifestyle center in Naperville. Anchored by Austin, Texas, based-Whole Foods Market Inc., the center will be about 93% leased in October, when the second phase is completed, Mr. Bond says.
The vacancy rate rose in nine of the 12 Chicago-area submarkets during the second quarter, CB Richard Ellis says. The rate was the highest in Kane County, where it rose to 16.4% during the second quarter, compared to 14.81% during the first quarter.
Outlying retail centers that were banking on the suburban homebuilding boom are expected to face stiff challenges, Ms. Kahan says.
The vacancy rate is the lowest on the city’s North Side, falling to 3.99% in the second quarter, compared to 4.71% during first quarter.

Tuesday, July 29, 2008

Fast Food

Government at various levels already says buckle your seatbelt, don't smoke and be sure to recycle, so it shouldn't be any surprise that the Los Angeles City Council is preparing to tell people to eat their peas. Council members, concerned about the proliferation of fast food restaurants in a low-income area of South Los Angeles, are considering an area ban on additional fast food joints such as McDonalds (MCD), Burger King (BKC) and Wendy's (WEN).

Libertarians and other cranks might ask: Is this a legitimate role for government and, by the way, where's the legal authority for such action? So far, government's answer is: Never mind - we know what's best for you. Hush, now. The Los Angeles City Council says fast food restaurants lead to obesity and seeks to encourage sit-down eateries that serve salads and other healthy food to set up shop in the area. But how likely is it that Darden Restaurants (DRI) would open a moderately expensive Olive Garden in a low income area - especially when the eatey's Italian-themed menu offers ample opportunity to be naughty with pasta while skipping the vegetables? What would the City Council say about Chipotle (CMG)? You can eat smart with chicken, vegetables, rice and salsa or, if you're feeling wicked, you can gunk up your meal with guacamole and sour cream. Perhaps the answer is a city monitor, tape measure in hand, stationed at each restaurant to quickly assess the girth of each customer and say yay or nay to piling on the guac. Cynics would say the monitors could be unionized and become a reliable voting block for council members seeking life-time tenure in city government, but you know cynics. Few would argue that fast food restaurants serve health food. But some states require restaurants to post the nutritional value of meals in plain sight, including calories, grams of fat and salt content. Isn't providing the information needed to make an informed decision enough? Don't citizens make their own decisions in a free society?

Probably not. Some bright, concerned member of the City Council is bound to ask: What if people make the wrong decision? Fast food restaurants provide jobs and appear to be the only industry that wants to be in the low-income area of Los Angeles. How does limiting employment, especially for young people who are learning how to balance outside responsibilities with school, benefit low-income residents? Don't ask. The all-knowing City Council probably has a ten-point program for that, too. Those same philosopher kings also appear ready to take on the weighty problem of plastic shopping bags. A ban appears likely, which is sure to upset environmentalists because someone has to cut down trees to make eco-friendly paper bags. Anyone who takes out the trash will be certain to curse the council, because paper bags get soggy and the bottom falls out. Perhaps this unfortunate circumstance requires community classes teaching folks how to mop the kitchen floor - and be happy about it.

The possibilities for "good for you" government intervention are endless. There's always chatter somewhere about banning cigarettes and other merchants of coffin nails, never mind the legality of tobacco products or the unhappy experience with Prohibition in the 1920s. But maybe it's simpler than that. If you're a Los Angeles City Council member, why worry about inadequate public transportation, building in canyons prone to wildfires and mudslides or even potholes when you can preen and bellow about fast food?

Marketing Food to Children

Ahead of the Bell:FTC report on kid food marketing
Tuesday July 29, 6:20 am ET
FTC to report on how much food and drink makers spend on marketing to children NEW YORK (AP) -- How much major food and drink makers spend on marketing to children will be the subject of a report released Tuesday by the Federal Trade Commission. The FTC subpoenaed major food and beverage companies as part of a report prepared for Congress. A hearing was scheduled for 11 a.m. EDT in Washington, D.C.
The list of subpoenaed companies includes Burger King Holdings Inc., Campbell Soup Co., The Coca-Cola Co., General Mills Inc., Interstate Bakeries Corp., Kellogg Co., Kraft Foods Inc., Mars Inc., McDonald's Corp., Nestle USA Inc., PepsiCo Inc., Wendy's International Inc., YUM Brands Inc. and others. Also Tuesday, the Council of Better Business Bureaus will release a compliance report on the progress of the Children's Food & Beverage Advertising Initiative, a self-regulation effort. In addition to adopting internal standards for how to market to children, food makers have attempted to introduce healthier alternatives, with mixed results. Some new products include lower-calorie snack packs and cartoon-branded vegetables.

Francorp Client - Swiss Chalet

Francorp client Swiss Chalet opened the doors to their first operation in 1954 on Bloor Street in Toronto Canada. The menu has always been simple with a focus around rotiserie chicken. The concept was dine in or take out and the restaurants featured Swiss Chalet's famous fresh cut fries.

In the 1970's the large food purveyor Cara Operations took over Swiss Chalet and took the company into the next 30 years of operations. Francorp worked with Cara and Swiss Chalet to bring the company into the United States and continue the strong brand's growth throughout Canada. Now Swiss Chalet operates more than 190 locations throughout Canada and the U.S. and still has one of the strongest brand names in Canada for the their quality food and great service.

www.swisschalet.com

www.francorp.com

Francorp Client - Boston Pizza

Francorp worked with Boston Pizza to structure their US franchise operations and grow the concept into the US market. The company and brand continue to make strides and become a powerful player in the franchise market both in the U.S. and Canada.

The Boston Pizza concept began in Edmonton, Alberta in 1964 when Greek immigrant Gus Agioritis opened “Boston Pizza and Spaghetti House”. Although he lacked any significant restaurant experiences, Agioritis achieved success by combining hard work with a business strategy that included a focus on growth through franchising. This strategy established the early success of the Boston Pizza chain, and by 1970 Boston Pizza had 17 locations throughout Western Canada, of which 15 were franchised.

One of the first franchisees attracted to the Boston Pizza concept was an RCMP officer named Jim Treliving. Treliving noticed the growing popularity of Boston Pizza and in 1968 opened his first franchise restaurant in Penticton, British Columbia. In Penticton, Treliving met George Melville, a chartered accountant and then manager of the local Peat Marwick office. Melville acted as Treliving’s business consultant for four years before becoming his partner in the business in 1973. Over the next 10 years the two men built a chain of 16 restaurants throughout B.C., giving them the hands on experience that would prove invaluable in their future position as the franchisor of the Boston Pizza concept.In 1983, Treliving and Melville acquired the chain of 44 Boston Pizza restaurants from then owner Ron Coyle, who had bought the company from Agioritis in 1978. The pair immediately divested 15 of their restaurants to individual franchisees, converted one restaurant to a corporate training restaurant and set about establishing systems and operating standards designed to enhance the already successful franchise system. In 1986 Boston Pizza made a corporate commitment to be the official pizza supplier for Expo 86 in Vancouver, B.C. The exposure that Boston Pizza received through the course of the world’s fair created significant interest in the franchise opportunity, leading to 17 new franchises in 1987 and 1988.By 1995, Boston Pizza had grown to 97 restaurants in Western Canada, with total system sales in excess of $110 million. Over the years the concept had evolved into a full service restaurant, the sports bars had been established as an integral part of the business, and the menu had been expanded to include a variety of appetizers, entrées, salads and desserts. On the corporate side the organization was preparing for future growth and evolution by adding core management resources to the corporate management team.In order to ensure the success of its eastern expansion, BPI made significant commitment of finances and personnel in Eastern Canada.

In 1997, BPI opened a regional office in Mississauga, Ontario and Jim Treliving moved to Toronto to oversee the operations, hiring senior experienced foodservice management and transferring a senior operations person from Vancouver. The organization signed its first development agreement for the city of Ottawa in that same year and opened the first restaurant in September 1998. As the company continued to grow in eastern Canada, Boston Pizza opened a regional office in Laval, Quebec in April 2004. Today there are over 90 Boston Pizza restaurants in Eastern Canada, including 18 in the Maritimes, and BPI has signed agreements and/or collected deposits for another 75 restaurants. At the same time, development continues in Western Canada, as strength of the brand provides new opportunities for growth.It took 12 years for the Boston Pizza chain to grow from $25 million in annual system sales to $100 million in 1995. Five years later the chain had reached $200 million in annual system sales and in 2005 it surpassed $500 million in annual system sales.

Growth has been accelerating, and Management believes that the necessary conditions exist to continue the level of growth achieved over recent years as the strength of the Boston Pizza brand continues to grow. In 2006 Boston Pizza reported sales in excess of $647 million.Jim & GeorgeAfter 32 years in the business, partners Jim Treliving and George Melville still love the business they are in. Though they have sold off all but five of their restaurants to devote all of their attention to managing the corporate operations, their attitude remains the same as the day they entered the restaurant industry. "Think like a customer, deliver outstanding food value and work closely with your partners."www.francorp.com

Baskin Robbins to Open more Locations in Denver

Baskin-Robbins Opens Denver for Franchise Sales; Plans More Than 60 New Stores
America's Favorite Neighborhood Ice Cream Shop Hosts Denver Franchising Seminar on August 5, 2008

Last update: 10:45 a.m. EDT July 28, 2008
CANTON, Mass., July 28, 2008 /PRNewswire via COMTEX/ -- Baskin-Robbins, America's favorite neighborhood ice cream shop, is rapidly expanding its Colorado footprint with today's announcement that Denver is now open for franchise sales. More than 60 new stores are projected over the next several years throughout Denver and the surrounding counties of Adams, Arapahoe, Boulder, Denver and Jefferson, among others.
Currently, Baskin-Robbins operates 13 locations in and around Denver and 25 stores across Colorado. The company plans to open more than 60 locations statewide in Denver and other large and small markets over the next several years. Baskin-Robbins will open more than 400 stores globally in 2008.
Baskin-Robbins' Denver launch is part of an aggressive growth strategy, which includes expanding in existing markets while entering new cities throughout the country. The company is actively seeking new franchisees willing to own and operate a minimum of three stores in Denver and the surrounding counties.
"As the Baskin-Robbins brand continues to develop in Colorado, we're now looking for franchisees in Denver with strong financial backgrounds to manage multiple stores and a passion for their local communities," said James Franks, national director of franchising, Baskin-Robbins. "We are excited about new franchisees joining our team who are ready to work on their business and not just in it. Our small business, small network approach allows owners to develop a strong presence in their market and play a vibrant part in the daily lives of people who live and work in and around Denver."
Baskin-Robbins offers franchisees a variety of store concepts including free standing stores, sites within shopping centers, kiosks and other retail environments. Furthering its commitment to its franchisees, Baskin-Robbins also offers a range of support systems including: complete training, site selection assistance, design and construction, marketing, and technology assistance.
To share information about franchising opportunities in Denver, Baskin- Robbins is hosting a franchising seminar at the Denver Marriott Tech Center on August 5, 2008 from 10:00 a.m. - 12:00 p.m. Included in the discussion will be the brand's new store design, new logo, marketing, training and site selection. To register for the event and learn more, visit the seminars and events link at www.baskinrobbins.com/FranchiseOpportunities/ .
Over six decades ago, Baskin-Robbins was founded by ice cream enthusiasts Burton "Burt" Baskin and Irvine "Irv" Robbins who shared a dream to create an innovative ice cream store that would be a neighborhood gathering place for families. Today, more than 300 million people visit Baskin-Robbins each year to sample the more than 1,000 flavors in its ice cream library, as well as enjoy its full array of frozen treats including ice cream cakes, frozen beverages and sundaes.
"Baskin-Robbins will satisfy a growing demand in Denver for high-quality ice cream, specialty frozen desserts and beverages," said Franks. "Over the past 62 years, Baskin-Robbins has become the brand of choice for consumers, and has consistently delighted them with our irresistible flavors and treats. We look forward to being an important part of the Denver community."
About Baskin-Robbins
Named the top ice cream and frozen dessert franchise in the United States by Entrepreneur magazine's 29th annual Franchise 500(R) ranking, Baskin-Robbins is the world's largest chain of ice cream specialty shops. Baskin-Robbins creates and markets innovative, premium ice cream, specialty frozen desserts and beverages, providing quality and value to consumers at more than 5,800 retail shops in more than 30 countries. Baskin-Robbins was founded by two ice cream enthusiasts whose passion led to the creation of more than 1,000 ice cream flavors and a wide variety of delicious treats. Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin' Brands, Inc. family of companies. For further information, visit www.baskinrobbins.com .

Francorp Client - Mad Science Group

Francorp Developed the franchise program for Mad Science Group, this is a fun and dynamic business that uses interesting and fun science projects to teach and entertain children. The company has continued to pave the way for service oriented children franchises. Here is an overview of the company and background of their franchise success.

Mad Science Group, TheProvider of science activities for children

Year began: 1985 Franchising since: 1995

As children, brothers Ariel and Ron Shlien loved to create crazy science experiments. As adults, they realized that kids like fun, cool science. So in 1985 they started Mad Science by hosting “edu-taining” birthday parties featuring scienctific demonstrations. Franchising began in 1995, with initial franchises in Florida and Toronto, and now has franchises worldwide offering educational demonstrations to preschools, in-class and afterschool programs, community centers and scout programs. The company also provides entertainment for birthday parties, special events, camps and more.

8360 Bougainville St., #201
Montreal, PQ H4P 2G1
CanadaPhone: (800)586-5231
Fax: (514)344-6695
Franchisor is a privately-held company with 30 employee(s); 3 employee(s) in franchise department. US Franchise Growth
Year
2007 - 140
2006 - 139
2005 - 130
2004 - 112
Canadian Franchises 25 24 25 21
Foreign Franchises 32 24 22 32
CompanyOwned 0 0 0 0

www.francorp.com

Monday, July 28, 2008

Francorp Client - Knowfat Lifestyle Grille

Francorp has worked with Knowfat! Grille in their franchise development. The company is poised to go to the next level in their market, here are some of the reasons why:

Why Knowfat Grille?

Americans want their fast food, as they will always be on the run in today’s fast paced world. But how can they get their food on the run and still live a healthy lifestyle? The answer is the KnowFat! Lifestyle Grille.
64% of food/beverage industry executives believe that the “better for you food” category has the greatest growth potential.
43% of fast food customers rate the “availability of healthy/nutritious food” as extremely important.
U.S. Department of Health & Human Services has declared that obesity will surpass smoking as the #1 cause of preventable death in America.
64% of adults consider themselves healthy eaters; 50% say they follow some form of health-conscious diet.
What makes this concept really work is the symbiotic relationship between the restaurant and the supplement side. The contribution of nutrition center retail sales to the total volume of a KnowFat! unit allows KnowFat! to far outpace typical quick-serve restaurant volumes.

http://www.knowfat.com/video.php

Coffee, Tea, or Red Espresso

Coffee, Tea, or Red Espresso?
Red espresso is a tea designed to be ground and brewed in coffeemakers. As coffee, it underwhelms. But as a tea—regular or iced—it's a hit
by David Kiley
Lifestyle

When I tried red espresso, a relatively new product from South Africa, I was put in mind of a bit that comedian Lewis Black does on candy corn: "It's corn that tastes like candy…candy that looks like corn."
Red espresso, which is sold at Whole Foods (WFMI) and similar stores, is Rooibos tea, which is made from a member of the legume family and grown only in South Africa. It is noncaffeinated, full of antioxidants, and ground to brew in coffeemakers, especially espresso pots and makers. What it isn't…is espresso.
The advertising line that accompanies red espresso is, "the café revolution: who would have thought a tea could play by coffee's rules." And yet, I pay homage to Lewis Black: It's tea that looks like espresso; espresso that's made from tea.
Taste Test
It doesn't taste like espresso. I brewed it, as instructed, in a stove-top espresso pot. It was dark, rich, and strong, and had a crema on top. I poured it into an espresso cup, took a deep breath, and…. Well, nah.
Okay, let's be fair. This is good tea—quite good, in fact. What it isn't, as I said, is espresso. It is to espresso what, say, Postum is, or was, to coffee. Postum, conjured up in the late 19th century by Post as a noncaffeine replacement for coffee and adopted during wartime food shortages, was recently discontinued by Kraft (KFT).
Now, I'd like to step back a second. One's taste in food and drink is highly subjective. I like cabernet sauvignon. But merlot? Also, I prefer microbrews to Budweiser or Miller. Who, I asked myself, might like red espresso? If you are a tea drinker, and you do not drink coffee because you don't care for the taste, red espresso may appeal to you. I drink a lot of tea and a considerable amount of espresso. I have no objection to coffee or caffeine. Indeed, I'd go so far as to say I need a cup of coffee a day. So, for me, red espresso brewed to take the place of espresso joins that list of stuff that doesn't hit my taste buds well, such as Postum, lite mayonnaise, Diet Coke, NutraSweet, Lactaid Milk, nonalcoholic beer, and "yogurt" made from tofu.
Distaff Vote
My wife tried it, too. She drinks espresso and does not like tea unless it's iced. As iced tea, she liked red espresso fine. But she raised a question I was silently thinking: Why wouldn't people who don't drink coffee, and prefer tea, simply have a cup of tea brewed the conventional way?
Oddly, red espresso earned Best New Product in the specialty beverage category at the Coffee Association of America's Conference & Exhibition last May. That's a little like New York Giants quarterback Eli Manning getting voted Most Valuable Player by Major League Baseball.
One reason tea drinkers might like red espresso—an idea mentioned to me by the company and spelled out on a PowerPoint presentation somewhere, I presume—is that red espresso enables tea drinkers to partake more of the café culture. Call me crazy, but I don't think tea drinkers at Starbuck's (SBUX) sitting with coffee drinkers are experiencing an inferiority complex. Do they feel they need to sit at another table from their friends?
Not So Addictive
The Web site, www.redespresso.com, says that inventor Carl Pretorius was moved to develop the brew when he became "addicted" to six shots of espresso a day. Oprah Winfrey's O Magazine wrote that it was a hit with the magazine's staff. The price of red espresso is $12.99 for an 8.8 ounce pouch, or $25.99 for a 2.2 lb. package.
But let's take another step back and examine red espresso for what it is: good tea. I took the leftover tea in the espresso pot and made iced tea. It was terrific. I then mixed it with ice and water and tossed in an ounce of apple juice. Also very nice. In another glass, I added muddled mint leaves to both the iced tea and the apple tea. Superb. Now we're on to something, I thought.
Red espresso is now on my shelf with the dozen or so boxes of tea I keep (along with glass jars of tea botanicals from my own garden). One of the tins on my shelf is, in fact, Rooibos tea, much like red espresso. Pretorius' whole point, it seems to me, is to get the product off the crowded tea shelf and make me think of it as an alternative to just one other product in my pantry—espresso coffee.
That's not happening. For the remainder of the summer, though, when I have guests, I'll ask if anyone wants to try red espresso. That is, unless I blow through the two big pouches the company sent me making pitchers of delicious iced tea first.
Kiley is a senior correspondent in BusinessWeek's Detroit bureau.

Let's Hear It for the B Players

Let’s Hear It for B Players
Key ideas from the Harvard Business Review article by Thomas J. DeLong and Vineeta Vijayaraghavan
The Idea
Who’s most critical to your company’s success, especially during a weak economy? Who supplies the stability, knowledge, and long-term view your firm needs to survive? B players—competent, steady performers far from the limelight.
These supporting actors of the corporate world determine your company’s future performance far more than A players—volatile stars who may score the biggest revenues or clients, but who’re also the most likely to commit missteps. B players, by contrast, prize stability in their work and home lives. They seldom strive for advancement or attention—caring more about their companies’ well-being. Infrequent job changers, they accumulate deep knowledge about company processes and history. They thus provide ballast during transitions, steadily boosting organizational resilience and performance.
Yet many executives ignore B players, beguiled by stars’ brilliance. The danger? If neglected, these dependable contributors may leave, taking the firm’s backbone with them. How to keep your B players? Recognize their value—and nurture them.
The Idea in Practice
The Best B Players
Your most valuable B players are:
• Former A players. These highly skilled, focused professionals often jump off the fast track to balance work and family. They continue accomplishing A work—but on their own terms. Seasoned and sharp, they step up during crises.
• Truth tellers. Zealously honest in interactions with superiors, they pose challenging questions. Colleagues, recognizing their lack of ambition, highly value their opinions.
• Go-to managers. These power brokers compensate for second-rate functional skills with profound understanding of company processes and norms. They amass such extensive networks that everyone consults them when pushing initiatives through politically challenging terrain.
Corporate Backbone
During turbulent times especially, B players provide stability by:
• Accumulating organizational memory. B players remember how their company survived earlier crises—providing indispensable perspective during tough times.
• Adapting to inevitable change. Less threatened by restructuring, B performers adapt to change and have the credibility to dispense vital information. They mentor younger people through the trauma of change, cultivating a reassuring sense of emotional and psychological safety.
• Staying focused during management shakeups. Unlikely to be promoted or fired when a new CEO arrives, B players are usually the most secure people in any company. They ignore political infighting and get back to business, quietly completing projects while A players prepare to jockey for new positions.
Nurturing B Players
To keep your B players motivated:
• Accept differences. We’re all tougher on people who differ from us. If you’re an A player, avoid the temptation to undervalue B performers. Ask what they want from their careers, then match them with mentors who’ll help them get it.
• Give the gift of time. Track your communication patterns to ensure you’re not ignoring—and thus alienating—solid performers.
• Hand out the prizes. Since B players are promoted relatively infrequently, reward them in others ways. Even handwritten notes of appreciation can make them feel valued and motivated.
• Give choices. Rather than grooming only stars, allocate scarce resources—compensation, coaching, promotions—to high-potential B players. Promoting sideways can provide appealing career alternatives.
This HBR in Brief presents key ideas from a full-length Harvard Business Review article.

Saturday, July 26, 2008

Francorp Client, Schlotzsky's

This chain makes its bread selling sandwiches. Schlotzsky's operates a chain of more than 350 deli sandwich shops in Texas and about 35 other states. The eateries offer a selection of toasted sandwiches, wrap-style sandwiches, and paninis, along with gourmet pizzas, salads, and dessert items. Most locations are franchised; some include bakeries, coffee bars, and computers with free Internet access. The Schlotzsky's chain was founded in 1971 by Don Dissman. It is owned by private equity firm Roark Capital Group through that firm's FOCUS Brands affiliate.

Quizno's to Open More Locations in Middle East


INTERNATIONAL. Quiznos plans to open new restaurants in the Middle East this year as part of a push to sell its sub sandwiches in international and emerging markets.
President Dave Deno said the Denver-based chain signed development agreements with franchisees in Saudi Arabia and United Arab Emirates and plans to open locations in those countries by the end of the year.
In Saudi Arabia, the company will partner with Gulf Restaurant & Park Co to develop a total of 50 locations in the country, Deno said. Hasan Mohammed Jawad & Sons, the franchisee for the UAE, has also committed to 50 stores.
The company declined to disclose the financial terms of those deals. Deno would not specify the exact dates the agreements were signed, but said both were signed within the last few months.
Deno said the menu for the locations will mostly remain the same, but the company may offer different proteins to coincide with what consumers prefer, a tactic he said the company will also use for future development in Asia, Europe and other regions.
Deno said the company has been focused on its US business, but is now attempting to expand quickly into more countries.
"What we're finding is that our brand and the food that we serve travels very well internationally," he said.
He said the company is in discussions with possible franchise partners in Brazil, India and Singapore.
Eventually, he added, he wants to add China, Mexico and Australia to that list. Deno said the company, which is privately held, plans to open a total of 150 international locations in 2008 and 250 locations in 2009.

www.francorpconnect.com

Arby's Restaurant Group

Sandwich fans hungry for beef that's not in the form of a patty can turn to this company. Arby's Restaurant Group (ARG) operates the Arby's fast food eatery chain popular for its hot roast beef sandwiches. Arby's ranks as the #3 sandwich chain behind Subway and Quiznos with nearly 3,700 locations across the US and in a handful of other countries. In addition to roast beef sandwiches, its menu features chicken sandwiches, salads, and some dessert items. More than 1,100 Arby's locations are company-owned, while the rest are franchised. The chain was started in 1964 by brothers Forrest and Leroy Raffel. ARG is owned by Triarc Companies.

Friday, July 25, 2008

Dunkin Donuts New Sandwiches

DUNKIN' DONUTS EXPANDS OVEN-TOASTED MENU WITH NEW SOUTHWEST CHICKEN FLATBREAD SANDWICH Dunkin' Donuts Expands Its Oven-Toasted Menu with Sizzling Southwest Flavor
CANTON, MA (June 30, 2008) - Dunkin' Donuts, America's favorite everyday, all-day stop for coffee and baked goods, is spicing up summer with sizzling Southwest flavor with the addition of its new Southwest Chicken Flatbread Sandwich, available year-round at Dunkin' Donuts restaurants nationwide beginning today. The newest addition to Dunkin' Donuts' Oven-Toasted all-day menu features a grilled chicken fillet topped with cheddar cheese, grilled peppers and onions and a maple-chipotle sauce, all perfectly pressed in a tasty flatbread.
The introduction of the Southwest Chicken Flatbread Sandwich provides customers with an exciting new all-day menu choice at a time when both chicken sandwiches and southwest flavors are growing in popularity among consumers seeking options to burgers and fried foods. According to the NPD Group, the chicken sandwich category grew 8% in the quick service restaurant industry over the past year, reaching more than 3 billion servings for 2007.
According to Dunkin' Donuts Brand Marketing Officer Frances Allen, the new Southwest Chicken Flatbread Sandwich provides busy, on-the-go customers with bold new flavors and ingredients. "Today's time-starved consumer wants a wide variety of quick, delicious foods and beverages, available all day and every day, without compromising quality or taste," she said. "With our new Southwest Chicken Flatbread, we are continuing to break down the limitations of traditional menus and offer Americans exciting and unique choices for keeping themselves running whether it's 8 AM or 8 PM."
Dunkin' Donuts' Oven-Toasted menu launched earlier this year as the most significant change to Dunkin' Donuts product lineup since the company launched espresso-based beverages in 2003. In order to introduce the new menu, Dunkin' Donuts shops received an entirely new cooking platform. New cooking ovens, using patented technologies, deliver the "Oven-Toasted" result. Exciting Dunkin' Donuts' Oven-Toasted menu items available all throughout the day include:
Flatbread Sandwiches, easy to hold and eat. In addition to the new Southwest Chicken, these hot, crispy sandwiches are available in three classic flavors: Turkey, Cheddar & Bacon; Ham & Swiss; and Grilled Cheese.
Personal Pizzas, available in five-inch servings. Customers can choose from three varieties: Supreme (Italian sausage, pepperoni and green and red peppers); Pepperoni (mozzarella and diced pepperoni) and Cheese (asiago, mozzarella, parmesan and romano.)
Hash Browns, lightly seasoned and served as bite-sized medallions. The special Hash Browns container was specifically designed to fit neatly into a car cupholder, perfect for on-the-go occasions.
###
About Dunkin' DonutsFounded in 1950, Dunkin' Donuts is America's favorite everyday, all-day stop for coffee and baked goods. Dunkin' Donuts is the #1 retailer of hot and iced regular coffee-by-the-cup in America, and the largest coffee and baked goods chain in the world. Dunkin' Donuts has earned the #1 ranking for customer loyalty in the coffee category by Brand Keys for two years running. The company has more than 7,900 restaurants in 30 countries worldwide. In 2007, Dunkin' Donuts' global system-wide sales were $5.3 billion. Based in Canton, Massachusetts, Dunkin' Donuts is a subsidiary of Dunkin' Brands, Inc. For more information, visit www.DunkinDonuts.com.

Francorp Client - Jimmy Johns

Francorp began working with Jimmy John's in 1993. Since that time the chain of gourmet sandwich operations has almost 2000 franchises sold across the country and remains one of the hottest franchise brands in the world. Here is an overview of this fantastic company.

Jimmy John's is franchised sandwich restaurant owned by Jimmy John Liautaud. The restaurant was founded in 1983 and has since grown to nearly 682 stores, with many locations in college towns. Their headquarters is located in Champaign, Illinois.
It is not to be confused with Jimmy John's Pipin Hot Sandwiches in West Chester, Pennsylvania, which specializes in hot dogs and is known for its assortment of electric trains.[1]
Contents[hide]
1 History
2 Current statistics
3 Miscellanea
4 References
5 External links
//

[edit] History
After founder Jimmy John Liautaud graduated second-to-last from Elgin Academy in 1982 high school class, his options were joining the Army, college, or starting a business. He chose to start a business.[citation needed]
Inspired by Portillo's, Liautaud's father loaned him $25,000 to start his own hot dog business. If the business was successful, he would own 52% of it and his father would own 48%. If it failed, he would join the Army.
After Liautaud realized it would cost nearly twice as much as the loan to start a hot dog business, he ventured down the sandwich shop route. A nearby neighbor told Liautaud that the secret of a successful sandwich was in the bread. He started baking bread in his mother's kitchen, bought the most expensive meats from Dominick's and had several family members vote on the top four sandwiches he created.[1]
The first Jimmy John's opened in a garage in Charleston, Illinois on January 13, 1983, with used equipment, without a menu or outdoor advertisement, selling the four sandwiches and 25-cent Cokes. After giving samples out around town, his business began to thrive. He especially catered to college students at Eastern Illinois University. After two friends backed out as managers, he ran the store himself for the first few years, working seven days a week from open to close.[2]
In April 1985, he bought out his father's side of the business and became sole owner. He opened his second store in Macomb, Illinois, and, after manager William "Billy" Burns was killed in a car accident, he ran the second store himself for a few months. Liautaud went on to honor Burns by naming the "Billy Club" sandwich after him, which remains a popular menu item.
He would later open several more stores, and he developed a prototype before franchising began in 1993.

Current statistics

States with Jimmy John's Restaurants
Jimmy John's now offers 25 different sandwiches[2] and has over 682 stores in 35 states.[3] Liautaud projects the chain to grow to at least 1,000 shops by 2009.[citation needed] About 95% of the current restaurants are franchise-owned.

Lists of miscellaneous information should be avoided. Please relocate any relevant information into appropriate sections or articles. (September 2007)
Since many Jimmy John's shops are located in college towns, many of the decorations in the shops are designed to appeal to that market, with witty phrases like "the customer is usually right", "your mom wants you to eat at Jimmy John's","We'd love to see you naked but state code requires a shirt and shoes" ,"Free Smells", "bread so French it must be liberated!", which is a campy version of the classic "no smoking" sign, and, for employment opportunities, "Rock stars wanted". Many of these signs are designed to look rustic, with old fashioned text and, in the case of a metal sign, faux rust.
Most Jimmy John's shops feature a large picture of Jimmy himself surrounded by his products.
In 2007 Jimmy John's sponsored NASCAR driver Kenny Wallace in the #2 Richard Childress Racing Chevrolet during the Gateway 250 at Gateway International Raceway. Jimmy John's will be a part-time sponsor on the #66 Rusty Wallace, Inc. Chevrolet driven by Steve Wallace during the 2008 NASCAR Nationwide Series.
Comedian Mitch Hedberg was briefly hired as a spokesman for several radio spots utilizing his unique comedy stylings "Eating deli meat with artificial ingredients is like eating a turkey breast...with implants!"

References
^ JimmyJohn's at HollyEats.com
^ Jimmy John's Menu
^ Jimmy John's History
^ Jimmy Johns stake sold, Chicago Tribune, January 4, 2007

Francorp Client, Dunn and Bradstreet Article

Dunn and Bradstreet

When economic conditions get tough and revenues start to decline, sales and marketing departments have traditionally battened down the hatches - employment freezes, training is cut back and layoffs often occur.But is this the right approach?The answer is an emphatic no. Cutting back in a challenging economy is the worst thing a business can do. A deteriorating economy should be the trigger for businesses to ensure their marketing and sales focus is unwavering, if not strengthened.But the approach must be focused to ensure maximum results are achieved and meaning you need to reach targets most likely to respond to your offer.There are two key groups - current accounts and the ones that got away! Selling to peoplewho know your business is always easier than forging new relationships. A slow economy provides the perfect opportunity to leverage your customer relationships, remind your clients you were there for them before times got tough, you are there for them now and you'll be there when conditions improve. They'll appreciate the message and the attention, and will likely reward your loyalty with their own.Now for the ones that got away - former customers and previous prospects who may have chosen an opposing product or service are ripe for the taking. If your competitors have battened down the hatches in an attempt to survive the downturn its highly likely they aren't giving their clients the attention they deserve. Take advantage of the situation, make your competitors clients feel loved. Winning them over could be as simple as a face-to-face visit.An economic downturn also presents an opportunity to pump up and prepare your sales force so they are ready to hit the streets when conditions turn the corner. It's likely that many companies will be forced to lay off staff, don't fall into this trap. Hire the talented people that other businesses are letting go and use the time to train them thoroughly on the products and services you offer. Current and new staff should be included in this process. Ensure that everyone understands the business goals, that sales leads are good, that marketing materials are in order and that the ideal customer profile is well and truly understood.When the economy turns the corner, confidence returns and cash begins to flow again, it is important not to let the diligence and discipline slip away.It is easy to throw money around when it's flowing through the door; however industry leaders maintain their focus and use the positive economic conditions as an opportunity to examine every line item in the budget.Value needs to form the central focus of this exercise. Investments that have value to you and your clients should absolutely remain while those that don't need to be let go.Consider the value of your current budgeted activities and determine whether slight tweaks could enhance the impact on your clients and prospects. A slow economy is an excellent opportunity to improve the quality and size of your sales force, double up your efforts to get people on the street and capitalise on the strengths of your executive team. A solid economy on the other hand is the time when businesses can improve their cost base by thinking outside the box and questioning every investment the business makes.Top performers do not allow external factors to control their success, instead they use these factors to their advantage.
Christine Christian is the chief executive officer of Dun & Bradstreet Australia

Franchise Success in Omaha

If your house is messy, your stomach is rumbling or your grandpa is rattling around alone in his house, don't blame Omaha.

"Omaha has been a wonderful, wonderful city for franchising," said Tom Guy of the Ellis & Guy advertising firm, who was a part of the early franchise business in Omaha.The city has done its part to keep the nation well-fed, happy and clean through a type of venture that can spread rapidly worldwide and generate billions of dollars in sales.What is it?It's franchising, and over the past 35 years the city's entrepreneurs have spawned at least a half-dozen operations that have gone nationwide and, in some cases, worldwide.Every day, employees of Omaha-originated franchises clean thousands of homes, inspect thousands of properties, serve thousands of pizzas and sandwiches and perform chores for thousands of senior citizens, from Europe to Asia and all across the United States.
Franchise businesses with Omaha ties
Little KingFounded: 1968 Initial investment: $30,000- $80,000 Total investment: $140,000- $240,000 Royalty: 6%Outlets: 8 franchisees, 15 storesNational Property InspectionsFounded: 1987 Initial investment: $21,800 Total investment: $28,500- $31,000 Royalty: 8% Outlets: 262 in the U.S. and CanadaHome Instead Senior CareFounded: 1994 Initial investment: $32,500 Total investment: $44,000- $57,600 Royalty: 5% Outlets: 800 centers in 12 countriesGodfather's PizzaFounded: 1973 Initial investment: $0-$20,000 based on a number of factors Total investment: between $10,000-$550,000 Royalty: varies, based on a number of factors Outlets: about 620 in more than 40 statesRight at HomeFounded: 1995 Initial investment: $32,500 Total investment: $50,000- $80,000 Royalty: 5% Outlets: 155Merry MaidsFounded: 1979 Initial investment: $19,000- $27,000 Total investment: $23,350- $34,450 Royalty: 5-7% Outlets: 1,421The MaidsFounded: 1979 Initial investment: $10,000 Total investment: $74,000- $221,000 Royalty: 3.9-6.9% Outlets: More than 1,000 marketsSource: The Franchise Mall Those involved in franchising say Omaha's success is built, in part, on:• A service-oriented Midwestern mind-set.• A willingness to share the secrets of building a successful franchise.• The ability of key individuals to turn good ideas into businesses that can be replicated almost anywhere."Omaha has been a wonderful, wonderful city for franchising," said Tom Guy, who tied his marketing expertise into several successful franchises.Consider this history:Willy Theisen knocked a hole in the wall between his bar and an adjacent pizza restaurant and began selling pizzas to his customers. Convinced that the thick-crust pizza could compete with Pizza Hut's thin-crust version, he launched Godfather's in 1973. He sold the company in 1983 for $306 million.Dallen Peterson realized in the late 1970s that women joining the work force wouldn't want to come home and clean house. He started Merry Maids, selling it in 1988 for $25 million.Peterson protégé Paul Hogan and his wife, Lori, saw that elderly parents of busy and often far-flung children could thrive in their own homes with a little help from a caretaker. The Hogans started Home Instead, which is expected to generate $650 million in revenue this year on three continents."Dallen helped me rifle in on the senior market," Paul Hogan said.There's also Right at Home, a senior care company that includes in-home medical services; The Maids, another home-cleaning company; and Little King sandwich restaurants.A different kind of service franchise caters to businesses instead of individuals. National Property Inspections Inc. provides information on such details as home condition, energy consumption and safety features.Colin Bishop, executive vice president of The Maids, said developing a true, successful partnership with the franchisee is key. That sort of cooperation seems commonplace in the Midwest, he said.In 30 years, Bishop said, The Maids has had only two lawsuits, an outstanding track record considering the decades of business dealings with franchise holders.Merry Maids founder Peterson said Godfather's success inspired him, and he knew Tom Guy and Rick Ellis from working at Fairmont Foods' snack division. Their advertising firm, Ellis & Guy, handled Godfather's marketing campaign, which featured actor J. William "Bill" Koll as a tough-talking gangster who virtually ordered people to buy pizza.Peterson figured that if he could operate a successful home-cleaning service in Omaha, it would be the sort of business that could be franchised: Capital costs were low; most people could understand the necessary training; and the demand was nationwide.Guy helped develop the name - No. 12 on a list of 35 proposed names.Peterson said just being from Omaha was an advantage."The transportation in and out was good, and the work ethic of the people in Omaha was wonderful," Peterson said. "We were able to get talented people on our staff."
Franchises work best for a business:
• With a good track record of profitability• Built around a unique or unusual concept• With broad geographic appeal• That is relatively easy and inexpensive to operate• That is easily duplicated Once you have the right concept, he said, franchising is built on relationships, which in turn depend on choosing the right franchise holder.During the selection process, finalists came to Omaha to learn more about the company."Everyone who came to Omaha would come with a kind of skepticism," Peterson said. "But by the time they spent a week in Omaha, they always were so impressed. There's something about Omaha, the people, the culture, the work ethic, the integrity - all those things were factors."Success built upon success.Peterson and others who started franchise operations gave money to launch the International Center for Franchise Studies at the University of Nebraska-Lincoln, which attracted business students with franchising in mind.Franchises work, say Peterson and others, because they give franchisees a successful formula for doing business, letting them tap into an established brand backed up by training, advertising, equipment and other proven features.And franchises reward people who want to be their own bosses. The drawback, in comparison to starting an independent business, is that the franchisee must pay start-up fees and royalties to the owner of the corporation.An estimated 5,000 franchise companies operate in the United States, making $600 billion in annual sales. They created 1.2 million new jobs between 2001 and 2005, according to national franchise groups.Roland Bates was a contractor who saw a need for qualified inspections of residential and commercial properties. He started National Property Inspections in 1987."This is the kind of place that people still feel you can do business on a handshake and people keep their word," Bates said.Bates eventually met Allan Hager, a hospital administrator who had his own idea for a franchise: a senior care service that would provide in-home medical care as well as light housekeeping, errand and other services."He wanted to know more about what was involved in franchising," Bates said. "He picked my brain. We visited for months."The relationship has continued, Hager said."He was very generous in showing me the nuts and bolts," Hager said of Bates.For example, Hager learned that before offering a concept to franchisees, he needed to assemble and have in place all pieces of a franchise. Those include information technology, marketing, employee recruiting, legal details, pricing and screening of franchise applicants."I think the business climate here is terrific," he said. There's a trust factor in the Midwest. That's just the way people are here." • Contact the writer: 444-1080, steve.jordon@owh.com

Jamba Juice

New "Orange Refresher" Saves Consumers Coins and Calories EMERYVILLE, Calif. (BUSINESS WIRE) -- Jamba, the leading blender of fruit and other naturally healthy ingredients, has launched a $2.95 All Fruit Smoothie, for a limited time, in all Jamba Juice stores. Jamba is taking steps to educate the consumer of the benefits of Jamba smoothies, which not only taste great, but are good for you. As the leader in the smoothie category, Jamba believes its product offerings, store atmosphere, and overall customer experience offers a competitive advantage over those whose primary business is serving coffee or hamburgers."Our product is 210 calories, offers more real fruit, 100% natural ingredients, contains no high-fructose corn syrup, and has no added sugar. We do all that while never sacrificing Jamba's great taste," said Paul Coletta, Jamba's senior vice president of brand development. "At $2.95, the Orange Refresher is a great value."Consumers will be invited to buy this or any smoothie and receive a second smoothie for free, with a valid on-line coupon, which will be distributed electronically and also available at www.jamba.com. The coupon will be valid from July 17, 2008 through July 30, 2008. Jamba will also offer a summer loyalty card to all customers to reward more frequent visits, from July 24, 2008 through September 21, 2008.
About Jamba, Inc.
Jamba, Inc. (NASDAQ:JMBA); (NASDAQ:JMBAU); (NASDAQ:JMBAW) is a holding company and through its wholly-owned subsidiary, Jamba Juice Company, owns and franchises JAMBA JUICE(R) stores. JAMBA JUICE is the leading blender of fruit and other naturally healthy ingredients. Founded in 1990, Jamba strives to inspire and simplify healthy living for its customers and employees. As of April 22, 2008, JAMBA JUICE had 726 stores, of which 515 were company-owned and operated. For the nearest location or a complete menu including our new breakfast smoothies with organic granola, please call: 1-866-4R-FRUIT or visit the JAMBA JUICE website at www.jamba.com. Look for Jamba's ready-to-drink Jamba(R) bottled Smoothies and Juicies on grocery store shelves.SOURCE: Jamba, Inc.

Wednesday, July 23, 2008

The Franchise Way to Play the Population Trend

Three years ago, Curt M. Maier retired before he turned 50 from his job as a general manager with Air Products and Chemicals, and began looking for entrepreneurial opportunities.
“I wanted to find a business I could follow the processes and procedures and be pretty much assured of realizing a profit,” said Mr. Maier of Allentown, Pa. “I wanted to find something that would generate the kind of compensation that would support my lifestyle.”
After reviewing franchise opportunities from janitorial services to upscale child care centers, he ultimately decided on opening a SarahCare adult day center, which serves the elderly and those with a disability. The model was created by Dr. Merle D. Griff, a gerontologist, who opened the first SarahCare center in Canton, Ohio, in 1985. He began franchising in 2004.
With the leading edge of the baby boomers creeping toward 65, adult day care businesses — as well as many others geared toward serving the aging population — are increasingly cited as a good place for entrepreneurs to look for opportunities.
“The market opportunities are bigger than Barbie,” said Mary Furlong, a entrepreneurship professor at Santa Clara University and author of “Turning Silver Into Gold: How to Profit in the Boomer Marketplace” (Financial Times Press, 2007).
And although most adult day care centers are still operated as part of a larger organization like a skilled nursing home or medical center, they are gaining in popularity with entrepreneurs, as well as companies that are developing chains.
A look at the numbers helps to explain why. Although there are more than 3,500 adult day centers providing care for 150,000 people, the National Adult Day Services Association estimates that more than 5,400 are needed.
With the portion of the population 65 and over expected to grow to 20 percent by 2030 from 12.4 percent, demand is projected to skyrocket.
“The numbers are in our favor,” Dr. Griff said. “The number of elderly is only going to continue to explode, and with federal and state governments really trying to keep as many people in their home as possible, this is an area full of opportunity.”
Two SarahCare centers are run by the corporation, with 18 franchise operations open and another 30 sold and in the development process. Of those, 17 are expected to open in 2007.
In the last four years, she said, the corporation has doubled its income.
But if opportunity seems boundless, there are some realities to consider, according to those who have studied the market.
“As far as the entrepreneurial side, what I see happening a lot is that many individuals see a need in their community and they want to open an adult day center and they want to be for-profit,” said Nancy J. Cox, who led the study that examined the number of adult day service programs, a project of the Robert Wood Johnson Foundation. “In about a year, they convert to nonprofit. They’ve not been able to make a go of it financially.”
By becoming nonprofit, she said, they get access to grants and donations and contributions.
That is a lesson learned early on by Rena McNeil, a registered nurse who opened a commercial adult day center in Cahokia, Ill., in 2004. Although she is still commercial, she joined with a nonprofit community center in East St. Louis last year to open a center after finding it difficult on her own.
She said the new arrangement allowed her to receive state funding not available before as well as tax breaks on supplies.
“I did not go into this to get rich,” she said, “but I do need to pay the staff and make a living.”
She estimates she needs to have 45 to 50 clients to generate enough revenue to make the business worthwhile. She currently has about 24.
Ms. Cox, national director of Partners in Caregiving, which works to promote adult day services throughout the country, said that starting out too small is a mistake made by many adult day centers.
“I think it can be a viable business as long as you know what you’re doing,” she said.
She noted that there are two types of adult day centers, social and medical. The medical have a therapeutic aspect that makes them eligible for some government funding, typically Medicaid.
The Active Day Corporation, which owns a chain of adult day centers, is banking on government money and strength in numbers by bringing together adult day centers from Florida to Massachusetts.
“The margins are relatively small and difficult for individual centers,” said Kris Baldock, president and chief executive of Active Day, based in Owings Mills, Md., outside Baltimore.
In the last 18 months, Active Day, has grown to 59 from 39 centers, and revenue has increased to about $50 million from $21 million, he said.
The company operates only centers with medical components, which makes them eligible for Medicaid funding. And the company operates in states that have better reimbursement programs than others.
Dr. Griff said what she hoped to do with SarahCare was provide entrepreneurs with a framework to open and operate high-quality, accredited adult day programs.

“We hear the same thing over and over again,” she said. “People say, ‘I’ve been very successful; I’ve made a lot of money; or I’ve gotten a golden parachute, now I want to own a business where it’s successful and profitable, but feel I’m having an impact on my community.’ ”
Mr. Maier said he initially worked with a franchise broker to examine opportunities and even considered becoming a franchisee of Comfort Keepers, a company offering in-home care throughout the United States and in Canada, Britain, Ireland, Australia, New Zealand and Singapore.
But, he said, there were many more franchises already operating in the in-home service arena.
“I wanted to be part of something new,” he said.
He said he had invested about $345,000, and although he did not expect to see a profit for a couple of years, he said that he anticipated operating returns of about 25 percent eventually. He has committed to developing several more SarahCare centers in the Allentown area.
At the center, clients receive a light breakfast, lunch and an afternoon snack. Amenities include a library, arts-and-crafts area, beauty salon and barber shop, bathing area and therapeutic spa. Regular activities and special programs are organized for participants, who pay $60 a day to attend, not including transportation. They offer extended hours.
“We run about 10 to 15 percent over the nonprofit centers,” he said, “but I really think people want a nicer place.”
Ms. Cox said entrepreneurs considering going into the adult day care business should begin by asking a lot of questions. How many people do you want to serve? What will the hours of operation be? What services will you provide? How big is the market for those services?
She said marketing can present problems for adult day care providers because traditional avenues like television, radio and newspaper do not seem effective. In addition, she said, there is often a stigma attached to adult day care.
“There’s a connection to child care and some seniors say, ‘I’m not going; I’m not a child,’ ” Ms. Cox said.
In addition, she said, caregivers for the participant, often an adult child, frequently feel guilty about using such a service.
“You really have to have compassion and concern,” Ms. McNeil said. “The object is taking care of seniors and making sure they’re stabilized in their golden years. You can’t look at it as a get-rich-quick business.”

For more information on a multitude of franchises and senior care franchises, visit www.francorpconnect.com and www.francorp.com.

Selling a Business in This Economy

Small Businesses on Discount By ELIZABETH OLSON
Published: May 27, 2008

To all the usual reasons that small businesses are put up for sale — personal problems and personnel squabbles among them — add economic woes this year. But even as for-sale listings rise around the country, so is buyer interest.Skip to next paragraph Enlarge This Image Julie Keefe for The New York TimesRichard Lightowler sold the nursery business attached to his general store in West Linn., Ore., for a lower price than he thinks he would have received in previous years. “When economic times get tough and people can’t find a job, they will go out and buy a job,” said Ronald W. Hottes, president of the Business Team, a broker in Torrance, Calif.The problem, though, for owners seeking to sell their businesses is that prices appear to be softening — a reflection of a variety of causes, among them tighter credit markets, rising costs and fewer customers.The country’s largest listing site, bizbuysell.com, has 50,000 businesses for sale — up from 43,000 this time last year, said Michael K. Handelsman, the site’s general manager. The number of businesses being sold also rose, to 1,795 listings that closed in the first quarter of this year, a 66 percent increase from 1,081 sales in the same quarter of 2007.In Gaithersburg, Md., mill3nnium.com reported that businesses for sale on its site had surged in the last year.

The site focuses on the metropolitan Washington area, and one reason for the surge was a decline in customers. Those businesses included delis, dry cleaners, dollar stores and gas stations. “We have 80 to 100 listings, double the number we had last year,” said the site’s owner, Moses A. Zuniga. “Every business is hurting.”Such sites can give only a snapshot of the market, Mr. Handelsman acknowledged, because “when a listing is removed, we always check to see if it sold, but the broker doesn’t always tell us.”Several brokers say that buyers typically are people who are retiring and looking for a second act or laid-off corporate executives looking for a business to run.Retirement, illness, divorce, death — and simple burnout — still drive the majority of owners to sell, but in the rocky economy, some otherwise solid businesses are now having a hard time. Their owners decide they cannot hold out for better times, so they sell for less, business brokers say. A decline in revenue was one reason that Richard Lightowler decided to sell the family’s retail nursery in West Linn., Ore., in January. When he took over the Willamette General Store from his parents in early 2007, he said, he evaluated the business. He said he found it difficult to manage the adjacent nursery, which specializes in ponds and pond supplies, as well as the store’s growing business in expensive Traeger barbecue grills.So he decided to sell the decade-old nursery, which had been bringing in $150,000 annually several years ago. Business had slipped even though nurseries generate higher margins than the hardware, barbecue supplies and food that are the core items at the blue-and-white clapboard general store, he said.“A few years ago — based on how it was doing then — I could have gotten $50,000 for the nursery,” said Mr. Lightowler, 40. “But I had to ask less, about $40,000, and accept $33,000.”Phillip L. Beukema, of Luxemburg, Wis., who recently sold his online business, Corporate Apparel Unlimited, may have been luckier in his timing. Over the last eight years, he and his family built the company, which sells promotional items like T-shirts on 13 Web sites, with some 25,000 clients, and recorded $2.8 million in sales in 2006.Then he and his wife, Charla, both 55 years old, decided last August that they wanted to retire. So last fall he listed the company with a business broker, Cornerstone Business Services, in nearby Green Bay, and the transaction — he did not disclose the sales price — closed on Feb. 15. The price, said Mr. Beukema, a former college dean, would probably have been less if he had tried to sell this year.“As the subprime situation hit last year, we noticed about a 10 percent slide in orders,” he said. “So if we had put it on the market in January, the asking price would have been in jeopardy. I don’t think we could have gotten the same figure for it.”

Pinpointing what is happening to sales prices nationwide is difficult because data is diffuse and unreliable. It is possible to advertise nationally on a Web site, but the buying and selling of most small businesses remains local. And most transfers of small businesses are between individuals, who are not required to register such transactions.Skip to next paragraph But both listing sites and brokers around the country say that sellers have become more flexible about price. In a survey by the International Business Brokers Association of its 2,000 members, nearly 73 percent predicted that 2008 would be a buyer’s market. The survey was released in January. Cress S. Diglio Sr., the association’s chairman and president of Corporate Investment International, which is based in Orlando, Fla., said that “this year the number of sellers will easily outpace the number of qualified buyers.”One reason is that a crucial small business financing tool, home equity lines of credit, has been drying up as house values fall. Traditionally, small businesses have had a hard time obtaining commercial credit, and that is worsened in rough economic times, several brokers said.“A year ago, people were using home equity loans,” Mr. Hottes said. “And now they are drawing down their 401(k)s.”Sellers — who historically have provided financing to sell their small businesses — are doing so more than ever, said Julie Gordon White, chief executive officer of BlueKey Business Brokerage in Point Richmond, Calif. Even so, an unpleasant truth is that many, if not most, businesses do not sell. For decades, the conventional wisdom was that brokers sold about one out of five businesses they listed. But a new study by Louis O. Vescio, owner of Sunbelt Business Brokers in Melbourne, Fla., found that the percentage was only 10.5 percent.The main reason, Mr. Vescio and others said, was that “most small business owners keep bad records,” so buyers cannot get an accurate financial picture. Confidentiality can also hamper sales, brokers said.“It’s not like a house where you want everyone to know it’s for sale,” said Mr. Diglio, who has been in the business for two decades. “You don’t want employees, customers or competitors to know you are selling.”

Starbucks in China

Daily Specials
Starbucks increases its presence in Southern ChinaSEATTLE (June 13) - Starbucks Coffee Co., based here, expanded its Southern China operations by increasing its ownership of Coffee Concepts Ltd. to 51 percent from 46 percent. The other 49 percent of Coffee Concepts, a licensee of Starbucks stores in China's Guandong province, belongs to Mei-Xin International Ltd., a subsidiary of Hong Kong-based Maxim's Caterers Limited.
As part of the deal, Mei-Xin will partner with Starbucks to open an undetermined number of Starbucks outlets in Chengdu, China, later this year.
"The decision to expand our relationship with Maxim's is a sign of our confidence and continued commitment to building a great business throughout China," Christine Day, president, Asia Pacific Group, Starbucks Coffee International, said in a statement.
Starbucks operates and franchises more than 9,000 units worldwide.

Francorp Client - Al's Beef

From its humble beginning back in 1938, brother Al Ferreri and his sister and brother-in-law, Frances and Chris Pacelli, Sr. began developing what is known today as one of the "Top 10 Sandwiches in America," a "Chicago Food Legend" and "Chicago's #1 Italian Beef Sandwich," an honor bestowed upon it by Chicago magazine.
The original idea for the Italian beef sandwich was formed out of necessity, as many great ideas are. In the great depression era, meat was scarce. Chris and Al would go to family weddings and in order to make the meat go around, the family sliced it thinly and made sandwiches.
Chris and Al sat down in Al’s home kitchen and formulated their now legendary recipe. They would make their thinly sliced Italian beef sandwiches and deliver them to the local hospitals and businesses in the area. Soon, demand required that they take the next step and build a little beef stand that the local neighbors could visit.
The first official Al's Beef stand began as a small, curbside, outdoor, wooden neighborhood food stand with countertop service located on Laflin and Harrison Street, in Chicago’s “Little Italy” neighborhood. This is where the Italian beef simmered and the newly added Italian sausage grilled over flaming charcoal.
Chris Sr., who was Al's brother-in-law, maintained an outside job during the war, while Al's sister Frances managed to work at the beef stand and raise three sons, Terry, Chuck and Chris, Jr. When the pressures and demands of growing a business became overwhelming, Chris Sr. was forced to devote all of his energies to the beef stand on a full-time basis. It was then that the legend truly began.
The beef stand gradually grew and moved to its present location at 1079 W. Taylor Street, still in Chicago’s "Little Italy." It was here that they added Chicago hot dogs, fresh, homemade, hand-cut French fries, and Polish sausage to the menu.
Chris and Al ran the business from 1938 into the 1970’s when Chris Sr.’s sons Terry, Chris Jr. and Chuck took over the helm. The three brothers ran the day to day operation at the Taylor Street location and began receiving incredible media praise for their restaurant specialty, the Al’s Italian beef sandwich and their homemade, hand-cut French fries. It was after one such media article in Chicago magazine that the brothers had to expand the beef stand to its current building.
In 1999, Dave Howey, of Chicago Franchise Systems, Inc., owner and franchisor of Nancy's Pizza, bought the rights to Al's #1 Italian Beef Restaurants. Dave had been a loyal customer since 1971 and worked out the details to expand Al’s Beef through franchising. Al's and Nancy's now have almost 100 locations around the U.S.
The first Al's Beef franchise opened in Tinley Park, IL in the summer of 2001. The Al's Beef chain has grown significantly throughout Chicagoland and is currently casting its eye to other states.
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Al's Beef is totally dedicated to preserving what this country has come to recognize as a true food icon. When the History Channel produced their 2-hour "History of Food in America" documentary, Al's Beef was the only Chicago restaurant featured. When Gourmet magazine decided to do a story on the new Italian beef sensation, it was Al's Beef that was featured in a 4-page spread. And when Travel and Leisure magazine ran their "Top 10 Sandwiches in America"… you guessed it, it was Al's Beef that was picked. In March of 2008, Esquire Magazine named the Al’s Italian Beef sandwich as one of “the Best Sandwiches in America.” It's these and so many more awards and recognitions that have kept us focused on the tradition: keeping our eye on the beef. We have a lot to be proud of and a great legacy to grow and preserve.

Francorp Offices - Francorp Malaysia

Francorp, Inc., the world's foremost franchise development and consulting group, headquartered in Chicago, USA, announced the availability of its services through Francorp Malaysia, a Southeast Asian regional office, based in Kuala Lumpur, to provide services to large and small businesses in Malaysia, Singapore, Thailand and Indonesia. Since its founding 28 years ago, Francorp has counseled more than 8,000 companies, and helped more than 2,000 businesses join the ranks of franchisors in America, Europe, Middle East and Asia. Among its clients are Kentucky Fried Chicken, Omni Hotels, Holiday Inns, Ace Hardware, Damon's, USA Baby, Auntie Anne's Pretzels, Culver's, Jollibee, Jimmy John's, Jersey Mike's Subs, Texaco, Shell and BP Amoco.
This announcement comes in concert with the Malaysian Government's initiative, to convert Malaysia into the franchise hub for the Southeast Asian region. Francorp Malaysia will provide a Full Franchise Development Program to all sorts of business concerns, enabling them to expand locally and into foreign markets (regional and worldwide) in a professional and profitable manner, without the burden of major investments in company owned branches.
Franchising has proven to be the most successful expansion method in the history of business. In the most advanced economies, franchised networks account for almost 50% of retail sales. In fact, most of today's large systems emerged from the obscurity of one or two modest retail outlets and have accomplished worldwide coverage and prestige through franchising.
Franchising, on the other hand, has become extremely competitive, especially since the international expansion exercised by the major companies has brought a completely new business culture to the rest of the world. No franchise should attempt to operate with any less than the highest standards to ensure success. Traditionally, small but successful business owners in emerging economies have encountered that as an insurmountable barrier to take a rightful place in franchising in their own countries and regions. Francorp's services ensure competitiveness in this difficult, but most rewarding, business arena, affording Malaysian businesses the strength and proficiency to franchise even in the United States, with the highest franchising industry standards.
Francorp also offers international brokerage services, bringing together franchise sellers and buyers. This service has proven effective in Francorp introducing 30+ American franchises into Japan and some Asian and Latin American franchises into the US. (Jollibee from the Philippines and Pollo Campero from Guatemala, among others). This service will facilitate both the import of franchises to the region, and the introduction of Asian franchises, particularly the Malaysian franchises, into the major world markets.
Affandy Faiz, Francorp Malaysia's President and CEO declared, "We are convinced that the government programs, supported by professional franchise development services, will place Malaysia in a most prominent place in the franchising map of the world in the years to come. Our reputation as the foremost franchise development and consulting group is committed to that effect and we will play a key role in bringing franchise opportunities to entrepreneurs throughout Asia. With talented individuals on our local and global team, we have not only strengthened our leadership position in Asia, but throughout the entire world."
"Francorp Malaysia is ready and willing to cooperate with the Ministry of Entrepreneur Development and Cooperative and other government agencies, chambers of commerce, business associations, financial institutions and other support institutions in assisting the Malaysian entrepreneurs to expand their business through franchising."
"For almost 30 years, Francorp has been the leader in the franchise consulting industry. In fact, we invented the niche. We have a unique approach that remains unmatched by any other firm in the world. We have assembled a team of experts whose talents are coordinated seamlessly to create customized materials that fit the specific needs of our clients. And as an international company, we have the global reach to help them expand their business, with a local presence to adjust their business to fit each country's unique culture and laws".
"We think global, and we act local". Affandy Faiz further added, "Francorp brings to Malaysia the highest franchising standards in the world. Many of those standards have been Francorp's own contribution to the industry. We created the Franchise Strategic Planning process that allows franchisors to define in advance every single subject and activity that will rule the performance of their network, before they sell the first franchise, so as to avoid hasty, costly decisions. Our method systematizes the managing of the system to ensure the quality of the franchisor's services, cost control and optimum operational performance, within the framework of a mutually rewarding relationship between the two parties".
Francorp provides every single service needed to franchise a business: Strategic Planning and Program Structure, Legal Documentation and Franchise Registration, Operations Services and Manuals, Advertising and Marketing Services, Franchise Sales Consulting, Training and Manual as well as Franchise Marketing and Sales Implementation in addition to General Consulting and Program Review.
Francorp regularly conducts a "Franchise Your Business" Seminar, which is highly recommended for entrepreneurs and business owners expiring to expand their business via franchising. This seminar is designed to provide the business owners a better understanding of the costs, time frame and working capital typically needed to grow through franchising. The upcoming seminars will be held on July 18-20, 2004, which will be led by Ramon Vinay, Vice President, Global Development, Francorp International and on September 3-5, 2004, which will be led by the Guru of Franchising, Donald D. Boroian, Founder and Chairman of Francorp Inc. We also conduct special seminars tailor fit to the clients' franchise needs.