Calico Jacks

[lance]

Ugh!...............................

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From the Moderator-
Please be objective, helpful and constructive and talk about what's good.
Thank you. J

[Foodie7]

I heard that they have the same owner, just no more Denny's affiliation. We've had quite a few "Grand Slams" there over the years. Since I haven't been in since the name change, can somebody tell us what you had that was good?

[CWF]

Is Dennys now Calico Jacks?

[Telegraph]

Unfortunately, yes.

[Beachomatic]

Well, how is it that quality is off if the staff and management are the same? Is it just menu choices? Has anyone spoken with the mgr? I've had my share of grand slams and never had an issue but that's all I can remember having.

[Telegraph]

Originally Posted by Beachomatic

Well, how is it that quality is off if the staff and management are the same? Is it just menu choices? Has anyone spoken with the mgr? I've had my share of grand slams and never had an issue but that's all I can remember having.

Some points for you to consider.

When you own and operate a restaurant as a franchisee, you are taught to operate within the guidelines of the franchisee system. Eg; If you are a Denny's franchisee, McDonalds franchisee, Taco Bell franchisee, etc, etc, you pay a franchise fee which entitles you to utilize the franchisor's system which includes operational training for the management and staff, menu development, food product specifications, ordering guidelines, signage, and overall brand strategy and tactics.

In addition the franchisor provides assistance in the selection of real estate, building construction, permitting, and so on. You, the franchisee, don't even have to think about these items, and as such, you don't get much exposure to these aspects of the business. This contributes to an overall lack of experience on the part of the franchisee with respect to some of the key ingredients that are required for success. Because you are operating within the guidelines of a proven system, as a franchisee, such as the case is with Denny's, you usually reap the benefit of a national brand through increased sales.

This is what you pay a royalty for which is usually anywhere from 3 to 5 percent of top line revenue. Next, you pay an advertising fee which can be anywhere from an additional 3 to 6% of top line revenue. Also you are contractually required to operate within the perameters of the system with respect to menu items that are served, and hours of operation. In Denny's case they require you to be open 24/7.

Sometimes franchisees after several years start to believe they have acquired adequate expertise to "go it alone" without being part of a franchise system. Most often this doesn't work out so well. As a franchisee 90% of all the critical and strategic thinking is done by the franchisor. When you are independent, you must develop your own marketing strategy, which includes name selection, menu items to serve, advertising, pricing of the food, training, etc, etc. This is where most independents fail.

While it might be tempting to eliminate all the associated franchise fees, most franchise operators are best advised to continue being a franchisee. The restaurant industry has one of the highest failure rates of all businesses. Paying the royalities and receiving the benefits of a nationally recognized and proven brand mitigates the risk substantially.

[Tim]

Good analysis, Telegraph.

[Beachomatic]

I considered that, but figured the tactics would rub off. But yeah, see your point. When you're using corporate ingredients and a list of proven menu items, success is almost guaranteed. Sad to hear it's having problems. Don't know the manager, so can't speculate more.

Originally Posted by Telegraph

Some points for you to consider.

When you own and operate a restaurant as a franchisee, you are taught to operate within the guidelines of the franchisee system. Eg; If you are a Denny's franchisee, McDonalds franchisee, Taco Bell franchisee, etc, etc, you pay a franchise fee which entitles you to utilize the franchisor's system which includes operational training for the management and staff, menu development, food product specifications, ordering guidelines, signage, and overall brand strategy and tactics.

In addition the franchisor provides assistance in the selection of real estate, building construction, permitting, and so on. You, the franchisee, don't even have to think about these items, and as such, you don't get much exposure to these aspects of the business. This contributes to an overall lack of experience on the part of the franchisee with respect to some of the key ingredients that are required for success. Because you are operating within the guidelines of a proven system, as a franchisee, such as the case is with Denny's, you usually reap the benefit of a national brand through increased sales.

This is what you pay a royalty for which is usually anywhere from 3 to 5 percent of top line revenue. Next, you pay an advertising fee which can be anywhere from an additional 3 to 6% of top line revenue. Also you are contractually required to operate within the perameters of the system with respect to menu items that are served, and hours of operation. In Denny's case they require you to be open 24/7.

Sometimes franchisees after several years start to believe they have acquired adequate expertise to "go it alone" without being part of a franchise system. Most often this doesn't work out so well. As a franchisee 90% of all the critical and strategic thinking is done by the franchisor. When you are independent, you must develop your own marketing strategy, which includes name selection, menu items to serve, advertising, pricing of the food, training, etc, etc. This is where most independents fail.

While it might be tempting to eliminate all the associated franchise fees, most franchise operators are best advised to continue being a franchisee. The restaurant industry has one of the highest failure rates of all businesses. Paying the royalities and receiving the benefits of a nationally recognized and proven brand mitigates the risk substantially.

[Telegraph]

Originally Posted by Tim

Good analysis, Telegraph.

Thank you for your comment.