Restaurant ownership can demand long hours and constant attention. Staffing, food costs, marketing, technology and other responsibilities can leave independent restaurant owners handling problems across nearly every part of the business.
FSC Franchise Co. has built its three restaurant brands, Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery, around a different model. Franchisees still need to run strong businesses, but they do not have to build every system or solve every challenge on their own.
That support can give owners greater freedom to decide where their time is most valuable, whether that means working closely with their team, building community relationships or focusing on additional growth.
FSC’s support begins before a restaurant opens. Franchisees receive help with real estate, construction, training and opening preparation. Once operating, the brands provide continued guidance, technology, marketing resources and established systems.
Beef ‘O’ Brady’s, for example, assigns franchisees a regional franchise consultant who provides guidance on operations, marketing, profitability and growth. Owners also have access to online ordering, a cloud-based POS system, a guest loyalty app and digital training resources.
“We started looking at franchises because we wanted the structural support system of an established brand, allowing us to focus on strategic growth and community impact rather than just daily survival,” said Ooltewah, Tennessee-based Beef ‘O’ Brady’s owner Tay Cochran. “Having a well-known brand with proven products makes a world of difference. The comprehensive training, marketing guidance and corporate purchasing support keep your food costs manageable and give you a massive competitive advantage that you just don't have when you're on your own.
FSC provides established systems, but its restaurants are also expected to become part of the communities they serve. Franchisees can build local relationships and make choices that help their restaurants connect with customers in their individual markets.
That local focus has been part of Beef ‘O’ Brady’s since the brand was founded. The family sports pub is designed as a neighborhood gathering place, and franchisees are encouraged to become active members of their communities. Owners can build relationships with families, schools, sports teams and local organizations while developing an identity within the larger brand.
The Brass Tap also gives franchisees opportunities to reflect their markets. The concept combines its broader food and beverage program with localized offerings, including rotating craft beer selections that can feature breweries and products relevant to the surrounding community. Local events and programming can give customers additional reasons to make the restaurant a regular gathering place.
"We were looking for a franchise that didn't have really strict guidelines as far as menu items and beer," said Danielle Du Plooy, who owns The Brass Tap in Philadelphia with her husband, Izak. “They let us choose our own beers based on what works best for our clientele. We're also not one of their normal sites. Usually, the bars have about 100 beers on tap and big outdoor spaces. We're a small corner bar in Philadelphia with about 30 beers on tap, so we were excited that they were willing to work with us.”
Franchisees therefore have established brand standards without losing the local connection that can make a restaurant successful. FSC provides many of the larger systems, while owners can spend more time understanding their customers and building relationships in their communities.
Technology provides another layer of support across the FSC portfolio. Rather than requiring franchisees to find and manage separate systems themselves, the brands provide tools designed around their restaurant operations.
For example, Newk’s Eatery uses Toast for point-of-sale functions, R365 for back-office management, 7shifts for employee scheduling, Par/Punchh for digital ordering and for catering management. These platforms give franchisees greater visibility into several important areas of the business.
FSC also provides ongoing operational guidance, digital training resources and supply chain support. System-wide advertising, marketing strategies and limited-time offers are supported through the national marketing fund.
Established systems become particularly important for franchisees who want to expand. Opening another restaurant becomes more difficult when an owner remains responsible for every decision at the first location.
“I doubled the size of my company because I believe in the brand,” said multi-unit Newk’s franchisee Skip Russell. “I believe in what it stands for, I believe in the leadership of the company, and I want to keep growing."
FSC’s brands provide operating procedures, training resources and technology that can be carried from one restaurant to another. Franchisees can develop managers within an established system while using reporting tools and support resources to stay connected to performance.
That structure can also allow owners to spend more time working on the business rather than handling every individual task inside it. For some, that could mean developing employees or strengthening local relationships. Multi-unit operators can devote more attention to expansion and overseeing a larger organization.
"The support staff is amazing," Russell said. “The vice president of operations has been phenomenal. If I text him or call him, he calls right back. We've spent time together touring restaurants and talking through remodels, and our field business consultant checks in with us every week. When I tell them I want to build another restaurant, they start helping me get the information I need. They make it easy to keep growing.”
The model does not remove the responsibilities that come with restaurant ownership. Franchisees remain responsible for their employees, guests and financial performance. Instead, FSC provides a framework that can reduce the number of challenges an owner has to address alone.
Across Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery, that combination gives franchisees support where they need it while leaving room for local ownership, management and growth. That balance provides a practical definition of freedom within the FSC franchise system.
To learn more about franchising with FSC Franchise Co., please visit https://1851franchise.com/fsc-franchise-co.
FSC Franchise Co.
SPONSORED
Across Beef 'O' Brady's, The Brass Tap and Newk's Eatery, FSC Franchise Co. gives owners established systems and operational support while leaving room for local involvement and growth.
Restaurant ownership can demand long hours and constant attention. Staffing, food costs, marketing, technology and other responsibilities can leave independent restaurant owners handling problems across nearly every part of the business.
FSC Franchise Co. has built its three restaurant brands, Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery, around a different model. Franchisees still need to run strong businesses, but they do not have to build every system or solve every challenge on their own.
That support can give owners greater freedom to decide where their time is most valuable, whether that means working closely with their team, building community relationships or focusing on additional growth.
FSC’s support begins before a restaurant opens. Franchisees receive help with real estate, construction, training and opening preparation. Once operating, the brands provide continued guidance, technology, marketing resources and established systems.
Beef ‘O’ Brady’s, for example, assigns franchisees a regional franchise consultant who provides guidance on operations, marketing, profitability and growth. Owners also have access to online ordering, a cloud-based POS system, a guest loyalty app and digital training resources.
“We started looking at franchises because we wanted the structural support system of an established brand, allowing us to focus on strategic growth and community impact rather than just daily survival,” said Ooltewah, Tennessee-based Beef ‘O’ Brady’s owner Tay Cochran. “Having a well-known brand with proven products makes a world of difference. The comprehensive training, marketing guidance and corporate purchasing support keep your food costs manageable and give you a massive competitive advantage that you just don't have when you're on your own.
FSC provides established systems, but its restaurants are also expected to become part of the communities they serve. Franchisees can build local relationships and make choices that help their restaurants connect with customers in their individual markets.
That local focus has been part of Beef ‘O’ Brady’s since the brand was founded. The family sports pub is designed as a neighborhood gathering place, and franchisees are encouraged to become active members of their communities. Owners can build relationships with families, schools, sports teams and local organizations while developing an identity within the larger brand.
The Brass Tap also gives franchisees opportunities to reflect their markets. The concept combines its broader food and beverage program with localized offerings, including rotating craft beer selections that can feature breweries and products relevant to the surrounding community. Local events and programming can give customers additional reasons to make the restaurant a regular gathering place.
"We were looking for a franchise that didn't have really strict guidelines as far as menu items and beer," said Danielle Du Plooy, who owns The Brass Tap in Philadelphia with her husband, Izak. “They let us choose our own beers based on what works best for our clientele. We're also not one of their normal sites. Usually, the bars have about 100 beers on tap and big outdoor spaces. We're a small corner bar in Philadelphia with about 30 beers on tap, so we were excited that they were willing to work with us.”
Franchisees therefore have established brand standards without losing the local connection that can make a restaurant successful. FSC provides many of the larger systems, while owners can spend more time understanding their customers and building relationships in their communities.
Technology provides another layer of support across the FSC portfolio. Rather than requiring franchisees to find and manage separate systems themselves, the brands provide tools designed around their restaurant operations.
For example, Newk’s Eatery uses Toast for point-of-sale functions, R365 for back-office management, 7shifts for employee scheduling, Par/Punchh for digital ordering and for catering management. These platforms give franchisees greater visibility into several important areas of the business.
FSC also provides ongoing operational guidance, digital training resources and supply chain support. System-wide advertising, marketing strategies and limited-time offers are supported through the national marketing fund.
Established systems become particularly important for franchisees who want to expand. Opening another restaurant becomes more difficult when an owner remains responsible for every decision at the first location.
“I doubled the size of my company because I believe in the brand,” said multi-unit Newk’s franchisee Skip Russell. “I believe in what it stands for, I believe in the leadership of the company, and I want to keep growing."
FSC’s brands provide operating procedures, training resources and technology that can be carried from one restaurant to another. Franchisees can develop managers within an established system while using reporting tools and support resources to stay connected to performance.
That structure can also allow owners to spend more time working on the business rather than handling every individual task inside it. For some, that could mean developing employees or strengthening local relationships. Multi-unit operators can devote more attention to expansion and overseeing a larger organization.
"The support staff is amazing," Russell said. “The vice president of operations has been phenomenal. If I text him or call him, he calls right back. We've spent time together touring restaurants and talking through remodels, and our field business consultant checks in with us every week. When I tell them I want to build another restaurant, they start helping me get the information I need. They make it easy to keep growing.”
The model does not remove the responsibilities that come with restaurant ownership. Franchisees remain responsible for their employees, guests and financial performance. Instead, FSC provides a framework that can reduce the number of challenges an owner has to address alone.
Across Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery, that combination gives franchisees support where they need it while leaving room for local ownership, management and growth. That balance provides a practical definition of freedom within the FSC franchise system.
To learn more about franchising with FSC Franchise Co., please visit https://1851franchise.com/fsc-franchise-co.
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