"Outsourcing" is a buzz word on everyone's lips. It usually conjours up the process of using resources external to the organisation whether that be locally or overseas.
It usually means saving money.This can be a controversial topic.
www.FoodStrategy.com.au discusses how it can help your franchise.
Controversy aside; there is a real need for businesses of all sizes to grow and develop in new areas as the times change. It can be cumbersome and costly to bolt on a permanent staff member or team to enable this growth.
Imagine you are a food franchise group (new or established):
You are in a position to roll out new stores or restaurants for keen franchisees.
The outlook is positive but you know that future markets and economies can be fickle so you exercise caution.
As the owner or franchisor, you have a great idea of how your concept should look when it's open but don't know how to make it happen.
You could recruit a construction manager to oversee the projects, a few computer drafters and an admin assistant to shuffle the paperwork. Then invest in printers, computers, software and peripherals so they function. This group of people become a fixed cost to your franchise overheads and require a constant stream of work to be viable on a weekly basis.
There are the hastles with; getting the designs to work functionally in a tight space; ensuring the brand is reflected in the end result; travelling to project locations; insurances; council approvals; catering equipment selection and construction price variations; conflicting advice; builders and shopfitters queries and disagreements; council signoff and franchisee satisfaction.
Or - you could outsource.
Franchise groups can cut massive overheads by outsourcing the complete service on a store by store basis. You only pay as you need the work. You could maintain control or pass the costs to your franchisees.
Food Strategy (
www.foodstrategy.com.au) is already set up and has perfected your design and construction management department. Food Strategy functions independently as a design and contract management facility specialising in foodservice with industry trained staff.
Here's how it can work for your franchise:
You get:
- Fixed quotes - Know how much the design and contract management will cost for each project before you start. Pay as you go. No ongoing contracts.
- Fully detailed and accurate documented designs - ready for the builders, shopfitters and catering equipment suppliers to work with. They will give you their best prices with less variations and risk. View the designs in accurate 3D so your franchisees can understand them as well.
- Tender documents - Be able to transparently compare your suppliers construction and equipment costs 'apples for apples'. Flush out how they are pricing your project and detect any oversights or cutting of corners. Reduce the nasty $$ surprises at the end of the project.
- Council approvals - no hassles. We sort out the red tape.
- Advice and answers to your shopfitters and supplier's curly questions before, during and after construction.
- Project sign off and handover of all documents for your records.
- Open communication channels and trust between you and your franchisee. Anyone is welcome in our office to see the work in progress. We've done it all before so we understand that communication and information is vital to your franchise success.
- Peace of mind
Tip: Don't Use Cookie Cutters
To save money - never treat your franchise designs like a 'cookie cutter'. Every site is unique.
No two projects are identical in size, dimensions and existing infrastructure.
Shopfitters and suppliers can't give your their 'best' prices and best work based on 'loose', 'conceptual' or 'cookie cutter' designs.
If you give your shopfitters and suppliers fully detailed FACTS in a plan with full construction documentation - they can rest easy and give you their 'best price'.
Now everyone's on the same page!
Call us to see how 'outsourcing' can get you ahead by saving time and money and overheads.
P: +61 7 3354 2055 E:
news@foodstrategy.com.au
Food Strategy's director Robert Green has been appointed to the FCSI (Foodservice Consultant's Society International) www.fcsi.org international board of trustees 2012 for the Australia and New Zealand chapters. This is a humbling appointment - to be acknowledged by the global FCSI board in Canada as a professional foodservice consultant of international status and to represent the board in their professional capacity.
