Grumpy’s Restaurant Featured “‘Franchisees Are Where My Heart Is,’ Says Grumpy’s CEO” On FranchiseTimes.com.
Megan Glenn
Reporter Megan Glenn asks what makes emerging brand leaders tick—and presents their edited answers in this column in each issue. To suggest a subject, email mglenn@franchisetimes.com.
What got you started in franchising?
Almost all of my career has been in franchising. I was a multi-unit franchisee for a couple restaurants. I did some consulting for RBI, the owner of Popeyes and Burger King. I got experience on the franchisor side and as a franchisee myself. I had a great balance, especially when I made decisions as a franchisor from a franchisee perspective.
When I was consulting with RBI, I just knew I wanted to build something of my own. The diner space was the perfect place to go. It’s something I’m passionate about and a fan of on a personal level. I thought I could do things well in this space and I went for it.
Grumpy’s Restaurant is old school. We do everything in house, and it’s a process. But you’ve got to love it to do it.
What’s made you—and Grumpy’s—stand out from the crowd?
Franchisees are where my heart is. I was a financial adviser right out of college, and I couldn’t do it. I knew I had to take a chance, so I became a franchisee. My franchisee hat is always on in any decision we make, any deals we’re working, anything that improves things for franchisees.
That’s why my model is not to grow a lot of corporate stores. I want to grow my corporate staff to support our franchisees in their growth. Franchisees are the center.
I try to do as much as I can. One of the most recent things I did was get involved with YoungConference, which is a conference of franchisors either young in brand or young at heart. I did a legal symposium panel with them about what things to look out for in franchising.
With anything I do, I try to engulf myself into and master it. I call myself a ‘serial learner.’ I always try to expand my education.
There’s not a lot of people in this field. You usually don’t bump into your neighbor and go, ‘Oh yeah, I’m a franchisor.’ It’s kind of limited. Meeting friends in the industry is really only at conferences or franchisor-specific events. Now I take phone calls and offer my consulting services at no cost. Or just on a friend basis. Things like that to make their search easier. If I can help a fellow franchisor, I’m totally open to it.
Do you think other franchisors should do the same? Are you worried you’re helping a competitor?
I mean, competition is going to come. You need to be a steward of your industry and to your fellow business person. Being a small-business owner, to me, is one of the most difficult jobs there is. A lot of times people don’t know what they’re getting into, or the ads make everything look perfect. It’s not always like that in the real world. The work is still work, and you have to pound the pavement.
There are a lot of resources for franchisees, but not so many for franchisors. It’s a lot smaller of a niche, and a lot of the masterminds in the group are things you have to pay for. I’m just willing to help and tell them our experience.
It’s not that I know everything, but if you want to know my experience with our legal team or PR firm, I’ll help you out. But I don’t want my competitor to open right next to me. I’m kidding.
Everyone knows a great market, and sooner or later, the cat’s out of the bag.
For more information, visit: www.GrumpysRestaurantCo.com/Grumpys-Blog
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