Re: franchise sandwich shop - Posted by Frank Chin
Posted by Frank Chin on August 28, 2011 at 06:03:31:
John:
I went through the same analysis some years back. I looked into a variety of businesses including Chinese Restaurants, laundromats, and dry cleaners among others.
My dad was a Chinese restaurant manager for a number of years before setting up his own laundry/cleaners business. At one point, my job relocated from NY to NJ and co-workers of mine was complaining about the lack of Chinese restaurants in the area, and I told one guy maybe I talk my dad into opening one with me. My coworker was so excited that he even looked into empty stores on Route 22, NJ.
My dad remarked that I since never cooked, never wanted to, so how on earth am I going to run a Chinese Restaurant. I told him I have an MBA, and I would go hire managers, and perhaps he would like to be the manager of the very first one.
He laughed.
Since pepper steak was my favorite Chinese dish, he asked if I knew how to cook it, and how much beef and peppers goes into each dish. I told him I have no idea, but it’s the job of the manager I’m going to hire to know that.
He said that if I hired someone who can tell right away I don’t know a thing about running a restaurant, and if it was him, he would find some dishonest vendors to do business with, order say 100 lbs of beef, have 50 lbs delivered, and get a cash kickback from the vendor for the difference.
Then, of course I’ll have waiters or dining room managers who won’t be ringing up all the meals, or all the drinks served either. He wanted to know how I would handle that.
So I asked him how he would handle it.
He tells me if it’s very small restaurant, 1 or 2 waiters out front, 3 or 4 people in the kitchen, the owner should do all the purchasing, and make sure everything is delivered. But of course, then it wouldn’t really be absentee.
Or I would hire a “head chef” and a separate dining room manager, and have the kitchen report on how many and what meals are prepared weekly, and the dining room reporting on what was rung up in the dining room. To be foolproof, I have to audit the the figures weekly to see if it compares.
Interestingly, there was a Chinese takeout around the corner where I had my business, and I hear his customers complain that he is open six days, but closed on Sundays. One day, I asked him why.
He explained that he used to open 7 days, managed it 7 days till his daughters became teenagers, and he wanted to be with them Sundays, He hired a Sunday manager. So I said “then what happened”??
He explained that he knew he was doing at least 75 take out orders on Sundays, but when the manager took over, it eventually dropped to 25. Being suspicious, he parked nearby one Sunday, and counted deliveries he can see going out, and on that day, it was almost 100.
That night, he dropped by, and asked the manager how things were. His manager said things were slow, and they only did 25 take out orders. You don’t have to be a genious to figure out he fired the manager.
My dad said if he was starting out in the Chinese restaurant business again, he would find two other partners, and eventually own at least 3 restaurants, with each partner then running one of them. I asked him why 3 restaurants. He explained that with competition, the business can be unstable, sometimes business at one with nosedive if a competitor opens up down the street. And YES, I have seen new restaurants opening up right next door to an existing one.
But he added that the owners can then hire an extra cook or waiter, so if someone quits, and called in sick, they can quickly shift a cook or waiter from one restaurant to another, and not miss a beat.
And NO, after my dad interviewed me, he declined to be a restaurant manager for me, mainly because I knew nothing about it, and because I don’t plan to wait on tables or to cook.
At least that’s my dad thought of my opening restaurants and hiring managers.
If you think about management issues, rentals are far simpler as you know exactly how many tenants you have, how much rent they are paying or not paying, and what repairs are needed.