When Darryl Thompson opened his first Taco Del Mar franchise unit in the Fort Worth, Texas, area in 2006, he was told by the Seattle-based franchisor to expect food costs to run about 32 percent. In reality, however, Thompson found his costs running between 37 percent and 39 percent, and sometimes higher. He also ran into trouble getting product he needed from the franchisor-approved vendor. As a result, according to Thompson, less than a year later he was forced to close his store and ...
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