The farm-to-table movement keeps growing in popularity, and Farmer Boys Restaurants, a 34-year-old brand, is ideally positioned to take advantage of that trend. It offers locally sourced, farm fresh food in generous portions for all day parts, in a diner-type atmosphere with drive-thru service available in many locations.
“We deliver really high-quality, farm-fresh food. It’s in the name, and it’s definitely in the product we offer,” says Robert Campos, Director of Franchise Sales at Farmer Boys. “Our food literally comes from the farm to the table. It comes into our restaurants whole, is prepared fresh daily, and is cooked fresh to order. We offer something for just about everybody.”
Farmer Boys is a “Breakfast, BURGERS, and More” restaurant, with a great lunch day part, but it also generates strong sales at breakfast and dinner. “It’s a little more complex of a kitchen, seeing that everything is made fresh,” Campos says. “Our breakfast is served all day long. If you want breakfast at 2 p.m., you can do that. And if you want a burger at 8 a.m., you can do that too.”
The company is looking for potential franchisees who are committed to the farm-to-table concept. “We’re looking for people who share that passion for delivering farm-to-table food,” says Campos. Restaurant experience is a bonus but not required, although candidates ideally should have a strong track record in the retail or service industry. They must have $300,000 in liquid assets, a strong credit score, and should be able to finance the non-cash portion of the investment. The initial investment is approximately $45,000, and land, construction, fees, and equipment typically range from $1,387,500 to $2,503,500.
Farmer Boys now has a franchise operation that includes more than 80 locations across California and Nevada. It is looking to expand further North throughout California, and to move deeper into Nevada. It is also looking to open up in Arizona, Utah, and the rest of the western U.S.
Franchisee training includes a 12-week program that takes a comprehensive look at the Farmer Boys operation, taking place at existing restaurants as well as in a classroom setting. “It involves learning all the ins and outs of the restaurant, learning the role each restaurant position plays in the system, and learning what takes place in the typical franchisee work day,” Campos says. “We also offer some business training in terms of how to manage the restaurant the Farmer Boys way. It’s a very thorough training process.”
The corporate team supports franchisees with dedicated franchise advisors, who work with franchisees on a monthly basis to review profit and loss statements and to help maximize revenue generation. A Franchisee Advisory Committee, made up of franchisees, serves as a conduit to share concerns and disseminate best practices between Franchisee and Franchisor.
In 2015, Farmer Boys is excited to expand television ad campaigns throughout California and the Las Vegas market, and will be introducing a series of new store prototypes. “We’re really focused on growth this year,” Campos says. “Farmer Boys has been a farm-to-table, better-burger concept for 30-plus years now. And as the consumer becomes more conscious about the type of food they’re putting into their bodies, we will continue to serve their Farm-Fresh Food needs.”
For more information about franchising opportunities with Farmer Boys, visit www.farmerboys.com
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