American City Business Journals:
Entrepreneurs have plenty of questions that need answered when they’re planning new ventures, covering everything from business type to location to funding.
But there’s one other question that is just as important: Should the new business be a franchise?
Budding restaurateurs Brian Kubik of Buxton-Kubik-Dodd Interiors and Architecture and Paul Freeman of Computech Mailing Service, and industry veteran Jeff Hurshman chose a franchise – Cleveland-based San Francisco Oven – when they were ready to open an eatery in 2006 under the Oven Spaces LLC banner.
‘With a franchise, a lot of the headaches have been worked out,’ said Kubik, whose group paid $300,000 to renovate their first space, at 1845 E. Sunshine St., in May 2006.
‘The menu’s been made, the kitchen’s been decided, the equipment has been decided, the approach, what people wear, what the place looks like, how the business is run.’
Continue reading: Dealing with details.
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