Territory and Site Assessment
An exclusive territory defined by road corridors rather than administrative boundaries, plus full assessment of any site the franchisee identifies: traffic data by hour and direction, competitor mapping, access and visibility analysis, planning and licensing review, and a written recommendation with a projected first-year turnover range. We will also introduce sites from our own pipeline, and we assess sites for prospective franchisees before any agreement is signed.
Build and Kitchen Package
Standard drawings adapted to the site, a specified equipment list bought at negotiated prices, contractor introductions, project management through construction and fit-out, and commissioning of the whole kitchen with our own chefs before opening. The specification covers extraction, drainage, grease management, cold chain, seating, signage, drive-through layout and car park marking. Typical build time is fourteen to eighteen weeks from permission to opening.
Training and Opening Support
Four weeks of pre-opening training for the franchisee and three supervisors in a working unit, covering the line, management systems, financial control, food safety and employment basics. An opening team of four works the first ten days on site, and an area manager runs a full review at week six. Ongoing training includes twice-yearly refreshers, new-product sessions and a management development programme for staff being promoted from within.
Supply and Purchasing
Access to all group supply agreements for chicken, oil, packaging, drinks, cleaning products and equipment, with prices published in full and no franchisor margin. Delivery schedules are set per unit around trading patterns, and the ordering system suggests quantities based on the previous four weeks and the forecast. Equipment servicing and emergency repair contracts are also negotiated centrally, which typically halves the response time for a fryer or a refrigeration failure.
Systems and Reporting
Point of sale, stock control, rota planning, food-safety records and a management dashboard showing sales, margins, labour percentage, waste and speed of service, all provided and supported. Franchisees see their own figures benchmarked anonymously against the network, which is usually the fastest way to identify a problem. Compliance documentation for food safety, allergens, fire and employment is templated and kept current centrally as regulations change.
Marketing and Continuing Support
National campaigns, road signage design and permissions, launch marketing for each opening, seasonal promotions and a customer feedback system, funded by a published marketing levy with the spend reported annually. Fortnightly area manager visits, a support line for operational problems, quarterly franchisee meetings and access to relief managers and chefs complete the package. Resale support is provided if a franchisee wants to exit, including valuation and introduction to buyers.
