Morning Advertiser:
Kitchen franchises have long been a feature of the pub landscape, though probably not one the average customer has noticed.
They have proved useful for many licensees who want to offer food but don’t want to get involved in a catering operation. But there are plenty of pitfalls — and plenty of factors to consider before you take the plunge.
A good franchisee in the kitchen really can build your business, as people who come in for the food boost your drinks sales.
A bad franchisee, however, can drag you down. If customers are disappointed by the food they’re not going to blame the kitchen. They’ll blame the pub.
So franchises tend to work best in wet-led pubs. The more food you expect to do, the greater the risk.