How to Create Systems in a Franchise Model for Off-Premise Foodservice

Off-premise sales have been growing fast, so fast that brands large and small are struggling to keep up. Today's restaurant operators, whether franchise or independent, are no longer questioning whether they need to invest in their off-premise strategy. The question is how to invest. One of the most significant considerations is whether to fund and develop an internal fleet of people, trucks, and off-premise technologies, use third-party services, or some combination of both.    

The off-premise paradigm shift has put technology and power in the hands of consumers, making third-party services providers like Uber Eats, GrubHub or Eat24 the first and last points of contact for those customers. The loss of direct communication can create a sense of uncertainty for restaurant owners. The model gets more complicated in the franchise ecosystem. A ship can go off course if the franchisor is not providing the leadership and systems needed to enable operators to navigate off-premise business opportunities effectively.  

In this episode of The Takeout, Delivery, and Catering Show we talk with Jim Vinz, CEO of Genghis Grill, about the systems and strategies Genghis Grill developed to become a model of success by empowering their franchisees to succeed in the tumultuous off-premise ecosystem.

Show Notes

  • 0:44 - Show Intro

  • 4:17 - Jim Vinz, CEO of Genghis Grill

  • 5:14 - Why can off-premise put a strain on the franchising model?

  • 8:02 - How do you convince the franchisee that you, the franchisor, has the strategy right?

  • 12:00 - What do you look for in a franchisor?

  • 16:25 - Third-party delivery driving menu changes.

  • 17:53 - What is Genghis Grill's model?

  • 20:35 - The franchisor has to be the leader.

  • 22:21 - Focus on your four wall capabilities first. "The order to cash cycle."

  • 30:00 - Closing

  • 30:30 - Ask Me Anything!

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