Profitability, accurate supporting materials — like recipes and training manuals — and a defined plan of attack are all must-haves for a restaurateur considering franchising his or her concept, according to experts at the 2013 National Restaurant Association Show. “The first reason you should franchise, from a business standpoint, is because you want to build a brand, not to make money,” said Bob Gappa, founder and chief executive of consulting firm Management ...
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