These costs can be significant and reduce the franchisee's

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Tried and tested business concepts From restaurant furniture to work clothes and customer communication: every franchise in the catering industry writes its own rules. These USPs set the company apart from competing restaurant and café chains. You don't have to worry about the stylistic design of your business - the contractually secured corporate design takes care of that . Although this leaves less room for your own creativity, at the same time you welcome bahrain phone data your customers in a contemporary atmosphere . After all, you eat with your eyes. 6. Purchasing group As a licensee of a catering company, you are generally not alone. You get access to a network of license-holding colleagues . As a purchasing group, you can benefit from attractive conditions with supplying companies. As part of a collective, you can expect more discounts than if you were a sole proprietor. These are the disadvantages faced by operators of a franchise restaurant Operating a restaurant franchise offers many advantages, such as established brand recognition and proven business models, but there are also some disadvantages that you should consider as a future restaurant owner: 1. Fees and running costs Franchisees usually have to pay initial franchise fees as well as ongoing licensing and marketing fees .

profit margins. In the worst case scenario, the premises are not profitable, even though the store is actually doing quite well. In addition, you usually also have to bring a certain amount or a minimum amount of equity. franchise Subway mouth-fein Coffee Fellows McDonald's North Sea entry fee 10,000 € 15,000 € from 5,000 € 46,000 € 30,000 € Equity capital at least 15,000 € 40,000 – 50,000 € from 15,000 € individually, but at least 25% of the total investment at least 100,000 € Ongoing fees 12.50% 5% 5% 10% 7% Sourcequality guidelines and operational procedures must be followed. This limits the possibilities for individual adjustments and innovations, which can be particularly frustrating for creative restaurateurs. Self-initiative is usually not required , and you may even have to implement things that you don't