Joining a franchise means gaining access to a proven business model, but the depth of that support can vary significantly from one franchisor to another. At FSC Franchise Co., the parent company behind Beef 'O' Brady's, The Brass Tap and Newk's Eatery, franchisees benefit from decades of operational experience, tested systems and a leadership team that has spent years working inside restaurants.
"Everybody that you deal with at FSC has been an operator," said Jim Keenam, director of franchise operations at The Brass Tap. "I've been everything from a dishwasher to a general manager to an owner. The tenure on this team is incredible. I've been on the team for 15 years. My counterpart on the Beef ‘O’ Brady’s side has been here for 17.”
Many members of the operations team have spent well over a decade with the company, giving franchisees access to experienced professionals who have helped restaurants succeed through changing markets and evolving consumer expectations. Instead of asking owners to figure things out as they go, FSC has developed playbooks that simplify nearly every aspect of operating a restaurant, from training employees to managing labor and controlling food costs.
One of FSC's biggest operational advantages is the experience of the people supporting franchisees. That operational background extends throughout the organization, including executive leadership and even departments such as IT.
“One of our biggest advantages is that everyone on the FSC team has real operational experience,” Keenam said. “From [CEO] Chris Elliott on down, every person has worked in operations in some capacity. Even members of our IT team have been operators. Scott SirLouis, our COO, owned his own brand before joining FSC. Chris started his career with Pizza Hut. No matter who you're working with at FSC, you're talking to someone who has been in your shoes as an operator.”
Because the team has firsthand experience running restaurants, franchisees receive practical guidance from people who understand the challenges they face every day. FSC also operates approximately 30 company-owned restaurants, giving the organization another perspective that many franchise systems cannot offer.
"We're not only looking at a system for how well it works for the franchisees, but we're also the largest franchisee," Keenam said. "Every decision we make is for them, but also for us because we are a franchisee."
Operating multiple restaurant brands has allowed FSC to refine processes over many years and apply those best practices across its portfolio.
"We've already figured it out for you," Keenam said. “You don't have to worry about it because we have one brand, two brands and three brands. No matter what the situation is, we have that figured out for you.”
The benefits extend beyond recipes. Standardized inventory controls, food preparation procedures, cash handling processes and reporting systems help franchisees avoid many of the common operational mistakes that independent restaurant owners often discover through costly trial and error.
“Being part of FSC Franchise Co. has helped streamline our day-to-day operations by providing structured systems and clear guidance,” said Josephine Snavely, a multi-unit owner of The Brass Tap. “[Those systems include] kitchen recipes, build charts, par levels and other tools so we don’t have to reinvent the wheel.”
Operating multiple brands also creates purchasing efficiencies. Shared ingredients across concepts increase buying power while allowing proven preparation methods and training procedures to be used throughout the organization.
FSC provides franchisees with operational resources long before their restaurants open. The company's online training platform, Opus, houses instructional videos, recipes, operational manuals and training materials that employees and owners can access as needed. Visual guides throughout the restaurants also reinforce proper food preparation and operational procedures. FSC also has systems to help franchisees identify real estate, navigate financing, oversee construction and prepare for opening day.
“We have direct access to the regional director who always answers our calls or messages promptly, no matter the time of day,” Snavely said. “We’ve never experienced any frustration due to unanswered questions or issues. Support from all team members, from the front office to IT, has been outstanding and our satisfaction remains high. Coming into the franchising business without any experience, The Brass Tap has been a wonderful partner and support system.”
FSC has also invested in technology that makes day-to-day restaurant management more efficient. Scheduling software uses historical sales data to forecast staffing needs, helping franchisees better align staffing with customer demand. Similar forecasting tools help owners determine how much inventory to order, reducing waste while maintaining product quality.
"We can help you predict how much food you need to order so you don't over-order your food," Keenam said. "They help you save your money and make sure you have the best quality products for your guests."
While technology and systems are important, FSC's greatest advantage is still its people. That combination of operational expertise, company-owned restaurant experience and continuously refined systems allows FSC franchisees to spend less time solving operational problems and more time serving guests and growing their businesses.
To learn more about franchising with FSC Franchise Co., please visit https://1851franchise.com/fsc-franchise-co.
FSC Franchise Co.
SPONSORED
Rather than learning through costly trial and error, franchisees follow systems that have been refined over decades of operating restaurants.
Joining a franchise means gaining access to a proven business model, but the depth of that support can vary significantly from one franchisor to another. At FSC Franchise Co., the parent company behind Beef 'O' Brady's, The Brass Tap and Newk's Eatery, franchisees benefit from decades of operational experience, tested systems and a leadership team that has spent years working inside restaurants.
"Everybody that you deal with at FSC has been an operator," said Jim Keenam, director of franchise operations at The Brass Tap. "I've been everything from a dishwasher to a general manager to an owner. The tenure on this team is incredible. I've been on the team for 15 years. My counterpart on the Beef ‘O’ Brady’s side has been here for 17.”
Many members of the operations team have spent well over a decade with the company, giving franchisees access to experienced professionals who have helped restaurants succeed through changing markets and evolving consumer expectations. Instead of asking owners to figure things out as they go, FSC has developed playbooks that simplify nearly every aspect of operating a restaurant, from training employees to managing labor and controlling food costs.
One of FSC's biggest operational advantages is the experience of the people supporting franchisees. That operational background extends throughout the organization, including executive leadership and even departments such as IT.
“One of our biggest advantages is that everyone on the FSC team has real operational experience,” Keenam said. “From [CEO] Chris Elliott on down, every person has worked in operations in some capacity. Even members of our IT team have been operators. Scott SirLouis, our COO, owned his own brand before joining FSC. Chris started his career with Pizza Hut. No matter who you're working with at FSC, you're talking to someone who has been in your shoes as an operator.”
Because the team has firsthand experience running restaurants, franchisees receive practical guidance from people who understand the challenges they face every day. FSC also operates approximately 30 company-owned restaurants, giving the organization another perspective that many franchise systems cannot offer.
"We're not only looking at a system for how well it works for the franchisees, but we're also the largest franchisee," Keenam said. "Every decision we make is for them, but also for us because we are a franchisee."
Operating multiple restaurant brands has allowed FSC to refine processes over many years and apply those best practices across its portfolio.
"We've already figured it out for you," Keenam said. “You don't have to worry about it because we have one brand, two brands and three brands. No matter what the situation is, we have that figured out for you.”
The benefits extend beyond recipes. Standardized inventory controls, food preparation procedures, cash handling processes and reporting systems help franchisees avoid many of the common operational mistakes that independent restaurant owners often discover through costly trial and error.
“Being part of FSC Franchise Co. has helped streamline our day-to-day operations by providing structured systems and clear guidance,” said Josephine Snavely, a multi-unit owner of The Brass Tap. “[Those systems include] kitchen recipes, build charts, par levels and other tools so we don’t have to reinvent the wheel.”
Operating multiple brands also creates purchasing efficiencies. Shared ingredients across concepts increase buying power while allowing proven preparation methods and training procedures to be used throughout the organization.
FSC provides franchisees with operational resources long before their restaurants open. The company's online training platform, Opus, houses instructional videos, recipes, operational manuals and training materials that employees and owners can access as needed. Visual guides throughout the restaurants also reinforce proper food preparation and operational procedures. FSC also has systems to help franchisees identify real estate, navigate financing, oversee construction and prepare for opening day.
“We have direct access to the regional director who always answers our calls or messages promptly, no matter the time of day,” Snavely said. “We’ve never experienced any frustration due to unanswered questions or issues. Support from all team members, from the front office to IT, has been outstanding and our satisfaction remains high. Coming into the franchising business without any experience, The Brass Tap has been a wonderful partner and support system.”
FSC has also invested in technology that makes day-to-day restaurant management more efficient. Scheduling software uses historical sales data to forecast staffing needs, helping franchisees better align staffing with customer demand. Similar forecasting tools help owners determine how much inventory to order, reducing waste while maintaining product quality.
"We can help you predict how much food you need to order so you don't over-order your food," Keenam said. "They help you save your money and make sure you have the best quality products for your guests."
While technology and systems are important, FSC's greatest advantage is still its people. That combination of operational expertise, company-owned restaurant experience and continuously refined systems allows FSC franchisees to spend less time solving operational problems and more time serving guests and growing their businesses.
To learn more about franchising with FSC Franchise Co., please visit https://1851franchise.com/fsc-franchise-co.
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