FAQ

Franchising questions, answered straight.

Franchising is surrounded by myths.

That you need many locations first, that it costs a fortune per unit, that you'll lose your brand. Those myths keep good restaurants from growing.

We turn proven restaurants into franchise brands, handling legal, operations, marketing, and franchisee recruitment.

Yes. Food and beverage concepts exclusively.

Andy Klie, President, 20+ years in franchising, 500+ franchises awarded.

Typically 3–6 months to build the system.

The Franchise Disclosure Document, a federally required 23-item document governing the franchise offering, built with franchise counsel.

Most involved early, when we codify your concept; lighter as the system takes shape.

Building a complete system typically runs plus or minus $55K (+/–$55K). Franchisees fund their own locations.

Primarily through franchise fees (often $30K–$100K) and ongoing royalties (commonly 4–12% of gross sales).

No one can guarantee outcomes. A strong concept plus the right system meaningfully improves your odds.

No. You need a proven, repeatable model, not a set number of stores.

The goal is the opposite: to protect your standards across every location.

Yes, we've built mobile and storefront franchise models.