Concept Creation for Franchise Restaurants (Checklist)

I Definition

Defining the product / concept
Defining the target group / criteria regarding location
Demand analysis
Competition analysis
Factors for success and description of benefit
Obstacles
Rough description of the stages of development
• time
• space
• personnel (centralised tasks, decentralised tasks, outlet)

Local partners and operating companies

Services head office

Mixture of distribution outlet

Communication concept for local partners and operating companies
Mixture of conditions, starting costs, fixed administration fees, fixed marketing fees

Producer / manufacturer
Suppliers
Handbook that contains the range, menu
Corporate design, interior design, technical concept, clothes / dishes, restaurant equipment
Electronic points of sale / cash register handbook, maintenance, hotline and training included
Outlet accountancy
Support of the local partners and training
Contract patterns
Restaurant checklist
Handbook quality assurance, products, personnel / trainings/ values
Franchise handbook, marketing, corporate philosophy

Separate listings for the head office, the local partners and the outlet