Getting out of the Comfort Zone
Several years back, enjoying Japanese cuisine was considered a luxury in a developing country. The amount spent to enjoy a complete meal is almost equivalent to a month salary of an ordinary employee. Eventually, there were business entrepreneurs who ventured in putting up Japanese restaurants offering Japanese menu at affordable price.
In 1981, a Japanese restaurant was established right in the heart of a financial center. Some of the sumptuous dishes are Tempura, Teriyaki, Teppanyaki, Maki, Sushi and Sashimi made available at reasonable prices. They prepare or cook the food using only fresh ingredients and special condiment by well trained and professional culinary expert. On the same period, there were also other food establishments that also started the same business. After almost a decade, establishments began to expand and eventually opened the business for franchising leaving this Japanese Restaurant behind the race.
Finally after more than two decades, the owner was convinced to expand by putting up branches and offer the business through franchising. A very difficult decision to make but they need to do it to be able to cope with the existing business trend. One of the primary requirements in putting up a branch is location. All the branches must be located in strategic areas. However, the founder/ owner confronted several concerns while running the franchising business.
Expanding the business by setting-up branches and going into franchising is one big step and decision made by the founder/owner. This means, getting out of their comfort zone. Expanding a business must be accompanied with the review of existing marketing strategies, evaluation of the hiring process of qualified service crews, upgrade the training and development programs, willingness to completely transfer cooking technology other related activities to support and ensure that business will grow.
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