For upstart quick-service restaurants considering the move to franchising, the path can precipitate a major shift in business model and operations. Beyond the economic investment in franchising, experts say, operators must ensure their brand will consistently deliver quality across all locations.
Good Stuff Eatery
The story of the future of the foodservice industry starts with a man, a man who trained to become a chef, a chef who wanted to do things differently. Or maybe it was that all he could afford to do was something different. But in his first restaurant, different is what he did: different service format, different ingredients, different sourcing partners, different idea of what was possible outside of the fine-dining arena.
Celebrity chef Spike Mendelsohn wants to bring customers the good stuff. The former Top Chef contestant is prepared to franchise his family’s fast-casual burger concept, Good Stuff Eatery.
Opened in July 2008 on Capitol Hill in Washington, D.C., the original Good Stuff Eatery took about a year to brand and construct, Mendelsohn says, because franchising was always the plan. Since then, two additional company locations have opened, one each in Arlington, Virginia’s downtown Crystal City and in D.C.’s Georgetown neighborhood.