Restaurant Franchising, 3rd Edition

166 Restaurant Franchising

n Brief description of the concept

n History of the franchise

n Landmarks and signifi cant changes with time

n Franchisor’s philosophy

n Organizational chart and administrative staff

n Franchisee/franchisor responsibilities

Section 2: General Rules

This section should focus on procedures and policies. The basic informa-

tion related with quality, control, and customer relations.

n Critical points

n Quality expectations

n Customer relations

n Procedures and policies

n Controls and inspections

n Warranties

n Maintenance requirements

Section 3: Menus and Menu Plans

For restaurant franchises this is a very important component of the ...