The Ray Kroc of BBQ?
Well, looks like it's finally here: I've always wanted to be involved with a small business owner who was ready to franchise their model on a national level, and although the same rules apply for any genre, I guess I always thought it would be something food-related. More, I've always felt that, if a business owner has a few key things buttoned down: financials, training, minimum number of years in business, efficient operations, etc., it's not that big a deal to replicate it. And I never agreed with anyone who said that a business needed more than 1 - 2 units in operation to start a franchise, either. I mean, if it's a long-running proven winner, isn't that proof enough to start cranking out copies of the original?And so, thanks to Ken Faught of Baby Back Blues BBQ, it looks like this train is finally leaving the station, and soon. I'm happy to report that, starting with the video I produced for his website (which he and everybody else loves), he likes my style & vision, and is entrusting me to "build the new car" around his already smooth-running engine. That includes: New logo (above left, this is the first time it's gone "live" anywhere), website, retail product design/packaging, t-shirts, training videos, a commercial, new menu, etc. In other words, everything a business needs to start franchising and attract franchisees.
Of course, it's WAY to early to project how big, how quickly he'll grow, or how successful he'll be with this. But, paying close attention to all the signs for Ken and his brand (how many companies get invited to put products on the shelves of the huge corporate chains before there's even a product in existence?!?!? How many businesses have people bugging them nearly every day about being a franchise owner? And on and on and on and ON), I'm wondering just how charmed Mr. F and his brand could turn out to be? I know I'll do my damndest to help him get there quickly, with a minimum of hiccups...
Labels: baby back blues, bbq, franchising, ken faught, ribs
