Purchasing Resources for Food Franchises

Food Franchises Key Terms

Make the right choices for your food franchise by understanding key terms
By Loraine Degraff, Freelance Writer/Playwright Food franchises are among the oldest and largest franchises in the US and there are several advantages to owning one. First of all, the foundation is already laid for success. The risk of failure is low and, because it is an already established business, it will be fairly easy to garner financing. Of course, there are also a few challenges that come with starting a food franchise. As with any new business ventures, you have to overcome the learning curve. Understanding franchise terminology will make things easier.
 

Franchise agreement

A franchise agreement specifies the expectations and requirements of the franchisor and outlines their commitment to the franchisee. It usually includes information about location requirements, territorial rights, training and support, fees and other general information pertaining to the transaction. Restaurants and other food facilities can outline a franchise agreement that permits others the use of their name, concept, advertising and expertise for a fee.
Try: Consult FreeAdvice for more information about franchise agreements.

Menu engineering

Menu engineering helps determine overall business profitability and food costs by examining the sales history for each item on the menu.
Try: Learn the ins and outs of menu engineering through Restaurant Resource Group.

Quick service restaurant

A quick service restaurant, often referred to as a fast food restaurant, is characterized by its fast food menu as well as its minimal table service.
Try: Go to Hoover's for more information on quick service restaurants.

Food Establishment Inspections

Food facilities must undergo and pass regular inspections in order to continue doing business. The inspection is conducted by a health inspector and consists of an evaluation of food workers' practices, including the method in which foods are received and stored as well as how food items are processed and cooked. In order to pass an inspection, a restaurant must receive a score of 70 or higher.
Try: Learn all about Food Establishment Inspections through the U. S. Department of Health and Human Services.

Garde Manger

A garde manger is a well-ventilated pantry area in a franchise restaurant or hotel where cold buffet dishes such as salads and hors d'oeuvres are prepared and stored. The individual in charge of this unit is also referred as the garde manger.
Try: Learn more about the garde manger position at GardeManger.com.

Online food ordering system

An online food ordering system allows food businesses, including franchises, to profit from a wider market with a minimal investment of time and energy. It offers food customers an easy, reliable way to order food items at an affordable rate. More and more restaurants are implementing an online food ordering system as part of their marketing strategy.
Try: Learn the benefits of online food ordering through FoodEditorials.com.