Expert Advice on the Food + Drink Industry
For our June issue Special Section: Food + Drinks, we asked Janice Durant, CFC and president of New Trails Business Consultants, Inc., a FranServe, Inc. affiliate, to share some of the expert advice she provides clients on the largest franchise industry in the world.
Food and drink options tend to be the first thing people think of when they hear the word franchising. Why is that?
Restaurants are the most visible franchises in everyday life. Whether you’re commuting, running errands, or grabbing a bite with the kids, these concepts are everywhere and spotting the same brand across multiple cities is often the moment people realize they’re eating at a franchise. It’s no wonder people associate franchises with food.
However, many people don’t realize how often they interact with other types of franchises in their daily lives. From the lawn care company maintaining their neighborhood to the health spa where they unwind, chances are they’ve been a franchise customer without ever knowing it.
Do many of your clients express interest in food and drink franchise opportunities versus other sectors?
Clients who gravitate toward this industry typically have industry experience or recently visited a thriving concept that sparked their interest. The variety of food franchises continues to expand, from health-focused offerings to authentic cultural cuisines, which keeps the category new and appealing.
For those who steer clear, I often hear concerns about consumer spending trends and the desire to seek opportunities that are considered a necessity but less vulnerable to the impact of recessions and AI. Food and drink franchises will always have a place in the conversation. Today’s candidates are asking the right questions before they commit.
What are some of the expectations you set with clients for this industry?
This industry is not for someone seeking a quick ramp-up. Finding the right location and completing a buildout takes time, and significant investment goes out the door before a single customer walks in. Once you open, cash flow begins but recovering that initial investment is a long game requiring patience and staying power.
Investment levels can be significant, the runway to opening is longer than most expect, and margins leave little room for error. Day-to-day operations bring their own challenges: finding and retaining reliable management, navigating staff turnover, maintaining health code compliance, and managing perishable inventory all demand consistent attention and strong operational oversight.
Owners must genuinely enjoy serving the public, engaging with customers, managing a team, and responding thoughtfully to online reviews.
The landscape is evolving. Newer concepts built around simplified menus and equipment, lean staffing models, and mobile concepts are lowering some of those barriers.
Any particular advice you have for someone who is interested in food and drink franchises?
Explore multiple concepts so that you understand all the options and can confidently decide if a food and drink option is the right fit for you. And don’t be afraid to pivot, food and drink is one sector within a vast franchising landscape. If it doesn’t align with your vision, skills, and lifestyle, there is absolutely a concept out there that will.
Nancy E. Williams