How franchisees operate their stores is probably the most contentious issue that raises friction between the franchisor and the franchisees. We have come across number of franchises where the franchisee and the franchisor are at odds with regard to how the store should be operated – the franchisor wants franchisees to keep the stores open late to improve sales; while the franchisees only look at it as increasing their labor expense without adding much to the sales.
In our opinion, there needs to be a balance between the needs of the franchisor and the franchisees. However, in real life, the balance is usually tilted in franchisor’s favor. The district supervisors and inspectors hold a lot of sway in dictating how franchisees run their businesses and can even impose penalties and other restrictions in many cases. In one example, the inspector asked the franchisee of a fast-food restaurant to replace the oven because it was not showing proper temperature. It could have been repaired for $1,000; but the franchisee ended up spending $20,000 for new oven simply because the inspector insisted on it.
How can you ensure that you understand whether franchisor runs the operations in a pragmatic or dictatorial fashion and avoid getting into a franchise where you have constant fights?
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