In this episode, Paula Kircher, a former franchisee in a Tex-Mex concept, spills the beans on the highs and lows of running a restaurant.
The first year was so fun, exciting, and a huge success – fantastic food, booked every night, and an incredible vibe!
But then, the competition heated up, and things got challenging. The crowded landscape made it tough to stand out, and here's the kicker – the franchise had incredibly high standards when it came to the ingredients in their food - not a bad thing. However, it was difficult, if not impossible, to reduce their cost of ingredients due to required vendors and the franchisor's high standards.
Ever wondered what challenges a restaurant franchisee encounters? This interview sheds light on the reality behind the scenes!
Stay tuned for the full interview and get ready to peek into the world of franchise ownership - the good, the bad, and the unexpected.
Paula is a business consultant in the tech industry, and co-host of The Savvy Session. You can find Paula on LinkedIn at LinkedIn-Paula-Kircher.
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