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Franchisees Kicking Ass: The Franchisee is King

The Great Franchisees: Brad and Jennifer Langford, Oath Pizza, Pacific Northwest

20-year veterans in franchise ownership, seasoned with a family full of restauranteurs, and the Langfords are ready to introduce the Pacific Northwest to Oath Pizza, the fast-growing, better-for-you pizza brand from the seaside of Nantucket Island, Massachusetts.

Parents make lasting impressions on their children; that’s obvious if you look at the second generation of franchise business owners, Brad and Jennifer Langford. As longtime owners of multiple Papa Murphy’s locations in the Seattle area, the Langfords and Oath Pizza plan to make a lasting impact one pie at a time as they open three locations in the Seattle market. Developed on the seaside of Nantucket Island, Massachusetts, Oath Pizza shop is currently in 30 communities around the country and is now bound for another seaside home.

What made you say “yes” to Oath Pizza?

Being an operation-focused owner, when I read about Oath Pizza’s business model, I realized they had found a way to streamline their operations and customer service to make the bottom line work while providing an amazing product; it surprised me. You can have the best product in the world, but if operationally you can’t take the development of a product and streamline it through operations, customer service and ultimately, market it to your customers, it doesn’t matter how great it tastes. After I spoke with Drew via Zoom, we decided my daughter, Emily, and I would fly out to DC (Fairfax, VA) for a week and try the pizza — we ate a lot of pizza! I was shocked at how great this product tasted and, more importantly, the bottom line added up. I know pizza, and while Papa Murphy’s serves a great product, Oath Pizza found a way to flash-freeze and maintain the flavor of their amazing dough. Their crust is some of the best I have ever tasted. Oath has definitely figured out how to hang onto that quality and taste, create excellent operations and employ a small staff while continuing to give great customer service. The numbers work, and the taste backs it up. Once I had their pizza, I was shocked at how much I loved it, and my daughter agreed. The local pizza here in Seattle doesn’t measure up.

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Yo Broker, Sell My Franchise

Grégoire Chef and Founder Grégoire Jacquet Explains How Fine Fast-Casual Food Will Revolutionize Franchising

Jacquet told 1851 Franchise all about starting the Bay Area’s first fine fast-casual eatery, where gourmet meals are prepared for takeout and delivery. He spoke about his excitement about venturing into franchising and how he thinks Grégoire is going to revolutionize the industry.

Grégoire, the Northern California eatery that focuses primarily on gourmet to-go, is on the cusp of becoming a franchise chain. Founder and fine dining chef Grégoire Jacquet, who worked in the kitchens of esteemed restaurants across the globe, meshed the magnificent menus of that world with the ease and low pressure of a take-out spot.

After 20 years of operating his Berkeley location, Jacquet is franchising Grégoire to expand the brand’s presence in the Bay Area. 1851 Franchise caught up with him to learn about this exciting point in time for the company.

1851: What was missing in the space before? What void does Grégoire fill?

Jacquet: There is nothing like it out there - from the quality of food for the price and timeliness to the franchise business model of having a culinary hub kitchen. No one was doing gourmet meals and putting it in a to-go box for on-the-go meals. We use high-quality, locally-sourced ingredients, and everything is made in-house – from mayonnaise to pickled vegetables to smoked salmon. We change the menu quarterly based on seasonality.

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The Bottom Thoughts

Ever since we were little children, we were trained to not believe in any get rich schemes. Yet, as we venture into adulthood, we seem to forget those lessons taught by our grandparents and parents.

We think that everything will come fast – and if not fast, faster than what data suggests.

We have had conversations with franchisors about leads. We talk about time, and money and validation and that marketing doesn’t cover the tracks of brand challenges – yet, most of the time, at the end of the conversation and after nodding yes, the zor says, “Where are my leads”.

Same is true for franchisees. Door opens. Logo on the door. And magically, the expectation is that money will come in. Forget hustle, just show me the money.

And, when it comes to the brokers, same thing. I signed up, why am I not getting any deals?

Hustle, education, validation and business are the tricks – yet, far too often, not all of the buttons are pressed – leaving zors unconnected to the qualified and ready to buy candidates.

Thus, if you want to win with the brokers, you better:

1. Define your why you/why now – so simple that they can communicate that message to their candidates.
2. Spend the time to train them on what your brand story is – including covering the expenses to have them come see your brand.
3. Spend the energy to give them the tools to win – 2-minute drills, brochures, zees who validate.
4. Make sure your commission structure is at least on par with similar brands and similar investments.
5. Build relationships.

While it’s certainly not rocket science, it is work. But with work comes a return. Do you have the attitude to win?