It all comes down to numbers. You’ll need to know how much is going and how fast so you can maintain your franchise inventory with as few things as possible going bad. During training with your franchisor, you should learn some things about keeping your inventory stocked and fully functional. If your franchise doesn’t have inventory, feel free to skip this section.
This is also called the stockroom where all of your stores extra goodies live until it’s time to move to the shelves. It’s called the back of house because usually it’s literally the back of your business building. You’ll be expected to keep it organized and to know what you have in back. If you’re working in retail, it will be imperative to know what you have and where it is when a customer asks about a certain time. If you have food products, organization will be all the more important in order to maintain freshness and to keep food from going bad, getting moldy, and spreading germs.
As the owner of a franchise, you should have some kind of inventory system in place that you are able to teach new employees and staff members when they come in. The system should be easily maintainable and enforced to keep the backroom organized, track inventory, and monitor ordering. It should also be organized by type of products such as:
This term is used to refer to anything that does not require a refrigerator to be stored at your franchise, even if it’s a wet food. Here are some practices for dry-food storage:
Here are some tips for your cold storage units at your franchise:
The front of house is your store. This is what all customers will see if you’re working a retail franchise. It is just as important to keep your front of house as organized as your back of house because you want your customers to look at the room and be enticed to walk in. If your store is dirty or unorganized, an individual is much less likely to approach. It’s also important to keep the front of house organized so your consumers can have an easier time finding what they need. Having a tough time finding what they need, especially if they know it’s there, can end with a negative impression of the store and possibly even the brand.
If you’re a restaurant franchise than your front end is going to be handled a bit differently than a retail unit. However one thing still stays the same: your front end is what your customer will see and base their first opinions on.
Retailers have to think ahead when they’re planning their front end. Shelves have to be stocked to look attractive and entice potential customers, especially if you’re in a strip or mall of some kind where consumers walking in will almost solely depend on how enticed they are by what they are seeing. Even the way things look placed inside a refrigerator will change how your consumer feels about your store and how cluttered (or clean) it looks.
Here are some tips to keep your store in the best shape possible:
It is a franchisee’s responsibility to comply with local laws, including accessibility laws for the disabled. That means your store must accommodate any disabled people by keeping the shelves far enough apart to grant entry to them. As a general rule, think of a wheelchair when placing your shelves and make sure minimally a regular-sized wheelchair can fit through. Usually that’s a good enough rule of thumb for most. Also don’t congest your store with so many displays that it will make it hard to navigate or block off any fire exits.