Best Practices in Franchising: Three Franchise Professionals Sound Off
Best Practices in Franchising: Three Franchise Professionals Sound Off

A solid growth plan, excellent training materials and franchisee support among top tips.

CEO Brett Randle of Soulman’s Bar-B-Que of Dallas, CoreLife Eatery’s senior vice president of franchise development, Steve Corp, and Chicken Salad Chick CEO Scott Deviney spoke to QSR about all things best practices in the franchise space.

Randle was attracted to the “growth opportunities that come with franchising,” and since franchising his barbeque concept in 2017, “Soulman’s has brought on two franchisees and is looking for more. By the end of 2019, it plans to have 13 franchises, as well as more than 20 company-owned stores,” the article said.

Fitness and “healthy lifestyle-oriented” brand CoreLife Eatery, started in 2015, wanted to be able to offer their system on a national scale, so they focused on training and franchisee support, the article said. “Through training and investment, it’s been able to do it. Today, the company has 50 outposts around the country, and the number keeps growing,” according to the article.

“Chicken Salad Chick CEO Scott Deviney can’t understate the importance of having a sound growth plan—and sticking to it,” said the article. To make sure growth is scalable, Chicken Salad franchisees can sign on to operate “no more than 10 stores,” said the article. “The company has built a foundation that prioritizes franchise support—and it’s paid off. Chicken Salad Chick has more than 100 stores and plans to open at least 40 in 2019,” according to the article.

Read the full article here.

 

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