Apa Itu Franchise?

Franchise atau waralaba adalah suatu bentuk kerja sama dimana pemberi waralaba (franchisor) member ijin kepada penerima waralaba (franchisee) untuk menggunakan hak intelektualnya, seperti nama, merek dagang produk dan jasa, dan sistem operasi usahanya. Sebagai timbal baliknya, penerima waralaba membayar suatu jumlah yang seperti franchise dan royalty fee atau lainnya. (PP No 16 tahun 1997 tgl 16 Juni 1997).

Berikut pengertian dari beberapa istilah yang kerap digunakan dalam dunia waralaba:

• Franchisor (Pemberi Waralaba): badan usaha atau perorangan yang memberikan hak kepada pihak lain (franchisee) untuk memanfaatkan segala ciri khas usaha dan segala kekayaan intelektual seperti nama, merek dagang, dan sistem usaha yang dimilikinya.
• Franchisee (Penerima Waralaba): badan usaha atau perorangan yang diberikan atau menerima hak untuk memanfaatkan dan menggunakan hak atas kekayaan intelektual atau ciri khas usaha yang dimiliki oleh franchisor.
• Master Franchisee: franchisee yang diberi hak oleh franchisor untuk memberikan hak lanjutan kepada franchisee lainnya pada suatu area tertentu, dan atau membuka sendiri unit-unit franchisee lanjutan tersebut pada daerah tertentu
• Franchise Fee: kontribusi fee dari franchisee kepada franchisor sebagi imbalan atas pemberian hak pemanfaatan dan penggunaan hak intelektual yang dimiliki oleh franchisor dalam kurun waktu tertentu. Kerap franchise fee ini disebut one-time fee karena hanya dibayarkan untuk satu kali bentuk hak yang diterima.
• Royalty Fee: kontribusi fee dari operasional usaha franchisee yang dibayarkan kepada franchisor secara periodik, biasanya secara bulanan. Lazimnya, royalti fee berupa persentase tertentu dari besarnya omzet penjualan franchisee.

Ingin Memiliki dan Membuka Restoran Baru?

Anda bermimpi memiliki dan membuka restoran sendiri? Bukan hal teramat sulit untuk dapat merealisasikannya. Beberapa langkah berikut dapat anda jadikan panduan untuk memulainya:

Menentukan Konsep

• Jenis restoran apa yang akan dibuka merupakan langkah pertama yang harus anda putuskan. Konsep fine dining, casual dining, fast casual atau quick service restaurant, adalah beberapa pilihan yang dapat diambil. Untuk bahan referensi, silahkan lihat artikel An Overview of Different Restaurant Types,
• Perkembangan dan trend industri makanan ke depan juga patut menjadi perhatian. Silahkan lihat artikel 2015 Food Trends

Memilih Lokasi

• Pemilihan lokasi akan menentukan berkembang dan tidaknya restoran anda. Apakah lokasi yang dipilih berada di daerah yang sibuk, padat dengan lalu lintas kendaraan dan pejalan kaki, area parkir yang luas? Ataukah sebaliknya? Lokasi yang tepat harus menjadi pertimbangan sebelum anda menjalankan dan menandatangani kontrak sewa tempat.

Memilih Nama

• Pilihlah nama yang tepat, mengandung makna dan gambaran tema dan lokasi. Atau nama yang khas, unik, dan mudah diingat orang. Bisa juga menjadi cerminan makanan yang disajikan atau kita sebagai pemiliknya.

Membuat Business Plan

• Penulisan perencanaan bisnis yang baik akan memperjelas ide bisnis dan tujuan jangka panjang anda. Menampilkan cetak biru untuk menjalankan sekaligus parameter kemajuan bisnis anda. Pada gilirannya akan meyakinkan bank, investor, supplier dan pelanggan untuk mendukung bisnis anda. Silahkan lihat artikel How to Write a Business Plan.

Mencari Pembiayaan

• Hal ini yang seringnya menghentikan langkah sebagian besar orang melanjutkan rencana membuka restoran sendiri. Sebetulnya tidak sulit dan sangatlah mungkin. Penulisan business plan yang baik dan kesiapan presentasi yang professional yang anda tunjukkan kepada calon investor, bank dan lembaga pembiayaan lainnya, akan direspons dengan

2015 Food Trends

Technomic, Chicago, PRNewswire

The restaurant industry is evolving faster than ever, according to leading food research and consulting firm Technomic. Technology, consumer and menu trends are all revolutionizing food service. Technomic lays out 10 trends that its consultants and experts believe may be transformative in 2015. Predictions are based on Technomic research including consumer and operator surveys and site visits, backed up by data from its Digital Resource Library and vast Menu Monitor database. 

Lights! Camera! Action!

• Dining is no longer just a personal experience, but a staged event that imparts bragging rights. Plating and lighting are increasingly designed with phone snapshots and social-media sharing in mind. Customers collaborate to put on the show; menus, marketing, even charitable efforts are crowd sourced.

Small-minded.

• Small is in: Diners demand petite plates and flexible portions; units are smaller with shrunken, laser-focused menus, multi-use equipment and expanded hours to leverage fixed costs; labor pressures mean leaner staffing and more technology (though a backlash is brewing as many diners seek to unplug and be waited on).

Food service everywhere.

• Alternative forms of food service swallow share—from retailers' ever-more-sophisticated onsite

Marketing Plan : Competitive Analysis and Strategy

Competition

• What products and companies will compete with you?

 List your major competitors with names and addresses:

• Do they compete across the board with your entire business, or just for select products, customers, or only in certain locations?
• Are there any important indirect competitors? (For instance, personal chefs compete with restaurants, even though they are different businesses entirely.)
• How do your products or services compare with your competitions?

Below is a Competitive Analysis table

• Use the table to compare your company with the two most important competitors to your business.
• In the first column of the table, there are some standard competitive factors; of course you may need to customize the list of factors for your unique business.

In the column labeled My Business

• Evaluate how your business compares to your competitor’s to your prospective customer.
• Then consider whether each of these factors are strengths or weaknesses to your business. It may be difficult to evaluate your own business weaknesses but it’s better to be honest than misguided.
• Another option is to consider asking someone outside of your business to help you with the evaluation. The Small Business Administration can help you connect with a business professional to act as your mentor. That person can add invaluable insight into the business planning process. A neutral observer can help you evaluate your business without the emotional attachment you bring to the picture.
• Next, use the table to analyze each of your competitors. Briefly sum up how they compare to your business. 
• Finally, think of how your customer will view these factors – how important is each of the criteria to the customer with 1 being critical and 5 being unimportant.

Top 50 - The World's Best Hotels 2014

according to Travel + Leisure’s 19th Annual World’s Best Award

1.     Triple Creek Ranch, Darby, Montana

2.     Navana Springs, La Fortuna, Costa Rica

3.     Four Season Hotel Gresham Palace, Budapest

4.     Southern Ocean Lodge, Kangaroo Island, Australia

5.     Ocean House, Watch Hill, Rhode Island

6.     The Langham. Chicago

7.     Singita Sabi Sand Kruger National Park Area, South Africa

8.     Londolozi Game Reserve, Kruger National Park Area, South Africa

9.     Oberoi Udaivilas, Udaipur, India

10.   Taj Lake Palace, Udaipur, India

11.   Four Season Hotel, Hongkong

12.   Lodge at Sea Island Golf Club, Georgia

13.   Te Peninsula, Bangkok

14.   Post Ranch Inn, Big Sur, California

15.   Capella Pedregal, Los Cabos, Mexico

How to Buy an Existing Franchise

Entrepreneurs choose to buy an existing franchise for the advantages it offers over starting a new business. An existing franchise has name branding, a customer base and a proven strategy for earning a profit. The strategy includes interior design, products offered, pricing and marketing. Moreover, the licensing company provides education in their policies and procedures, as well as on-site training for the new franchisee. While the initial investment could be steep, depending on the licensing fee, the potential to earn an immediate profit attracts entrepreneurs to the franchising arrangement.

• Research your favorite industry to track recent business trends. If you want to buy a hardware store, for example, then your target market includes homeowners and contractors. If homeowners are spending money on remodeling and repairs, then a hardware store has a better chance of earning a profit.

• Research the different franchise opportunities within your chosen industry. Eliminate those that do not meet your criteria. For example, some franchise owners must pay the licensing company a percentage of their monthly sales on top of the franchise fee. It can add up to a tidy sum over the years. This money could be reinvested to grow the business if you chose a franchise agreement that did not demand royalties.

• Choose the franchise that you believe is the best fit for your goals. You might prefer to consult with an accountant or attorney who specializes in this field for a professional opinion, as buying an existing franchise is a major investment.

• Contact franchise owners in your area for their unbiased view of the company. Their input might alert you to potential problems not addressed in the franchise business plan.

Franchising : Advantages and Disadvantages

Advantages of Franchising

1. The franchisee’s lack of basic or specialised knowledge is overcome by the training program of the franchisor. 
2. The franchisee has the incentive of owning their own business with the additional benefit of continuing assistance from the franchisor. The franchisee is an independent business person operating within the framework of the franchise system. This provides the opportunity through hard work and effort to maximise the return from their business and the value of their investment. In all franchise networks there are three basic levels of performance, despite the fact that all franchisees are provided with the same raw material. There are the high flyers who do extremely well, having the right attitude and approach, as well as some entrepreneurial skill which enables them to make the most of their opportunities. Then there are the average performers, who operate the system and basically achieve the anticipated performance levels and in line with their expectations earn a decent living. Their attitude and approach is sound, but they lack the flair of the high flyers. Finally there are those whose performance levels are low. These are people who joined the franchise with best of intentions, but they now lack the will or the aptitude, or have changed their mind and want to get out of the franchise. They clearly made a mistake in the first place by going into self-employment, and they perhaps deluded themselves into believing that their franchisor would remove all the risk for them. 
3. In most cases, the franchisee’s business benefits from operating under a name and reputation (brand image) which is already well established in the mind and eye of the public. Of course, there will be new franchise schemes which are in the process of being established and in which the name will not yet be well known. This is a factor to recognise and to make allowance for. Picking up a sound, newer franchise in its early stages can be a good proposition but the risks are higher. 
4. The franchisee will usually need less capital than for setting up a business independently because the franchisor, through their pilot operations, will have eliminated unnecessary expense. 
5. The franchisor provides the franchisee with a range of services which are calculated to ensure, that the franchisee will enjoy the same or a greater degree of success as the franchisor has achieved. These services will include:

An Overview of Different Restaurant Types

author: Monica Parpal 

There are many different restaurant types out there. New restaurants open all the time, and concepts vary from pizza chains to fine sushi restaurants to breakfast cafes and even restaurants that specialize in peanut butter and jelly sandwiches. Despite the broad range of restaurant concepts, most are classified by one of three major restaurant types, including full-service, fast-casual and quick-service. This article details the challenges and opportunities operators face within each restaurant type.

Full-Service Restaurants

Full-service restaurants encapsulate the old-fashioned idea of going out to eat. These restaurants invite guests to be seated at tables, while servers take their full order and serve food and drink. Full-service restaurants are typically either fine dining establishments or casual eateries, and in addition to kitchen staff, they almost always employ hosts or hostesses, servers and bartenders. Two standard types of full-service operations include fine dining and casual dining restaurants, discussed below.

Fine Dining

Fine dining restaurants top the ladder when it comes to service and quality. Fine dining restaurants usually gain perceived value with unique and beautiful décor, renowned chefs and special dishes. Listed below are some of the features, challenges and advantages of running a fine dining restaurant.

• Prices. Prices for entrées are often $20 or more.
• Service style. Service style for fine dining restaurants is top-notch. Well-trained and experienced servers and sommeliers attend guests, providing excellent knowledge of food and wines.
• Atmosphere. The atmosphere in a fine dining establishment is one of the keys to its perceived value. The lights need to soften the mood, the music should reflect the concept yet not overpower the guests' conversations, and the décor should add an elegant and unique perspective. Fine dining establishments strive to create an overall exceptional dining experience for guests.

Top 25 - Indonesia's Best Hotels 2014

according to Travellers’ Choice Award 2014

1. The Legian Bali – a GHM hotel, Seminyak, Bali 
2. Komaneka at Bisma, Ubud, Indonesia, Bali 
3. The Samaya Bali, Seminyak, Bali 
4. The Magani Hotel and Spa, Legian, Bali 
5. Jeeva Klui Resort, Mangsit, Bali 
6. Mulia Villas, Nusa Dua, Bali 
7. Mandarin Oriental, Jakarta 
8. The Oberoi Bali, Seminyak, Bali 
9. Alila Villas Uluwatu, Pecatu, Bali 
10. Four Seasons Resort Bali at Sayan, Ubud, Bali

Manfaat Franchise / Waralaba

Sebagai salah satu alternatif model bisnis, pengembangan usaha  dengan pola ini menawarkan berbagai manfaat yang menarik baik bagi franchisor mau pun franchisee.

Manfaat bagi franchisor:

• pengembangan usaha dengan biaya yang relatif murah
• potensi passive income yang cukup besar
• efek bola salju dalam hal brand awareness dan brand equity usaha anda
• terhindar dari undang-undang anti monopoli.

Manfaat bagi franchisee:

• memperkecil resiko kegagalan usaha
• menghemat waktu, tenaga dan dana untuk proses trial & error
• member kemudahan dalam operasional usaha
• penggunaan nama merek yang sudah lebih dikenal masyarakat.

Restaurant Training Checklists Are Important Tool

quoted from John Foley

Training tools and aids make the difference between education and knowledge. Education, the act of imparting information, isn't difficult for those who are familiar with the subject. Yet, learning the subject may take more than a quick training session.  Knowledge comes from learning and retaining what was taught and is expected to be clutched. Simply, training tools make the difference between learning and forgetting.

Every restaurant staff deserves a variety of tools to help make them successful and to perfect their professionalism. These tools need to be strategically posted throughout the restaurant for the staff to reference, throughout their shift when they are not sure about a certain procedure.

I couldn't help notice the recipe card for one of the company's drinks. The well defined card (pictured, right) outlined the steps to drink perfection. I have always wondered how the baristas can create drinks that are being called out faster than a Gatling gun without missing a beat, pump, or steam wand. The refresher recipe card explains a lot.

Now to create these cards once the game has begun is not an easy task. In the perfect world they would have been developed and filed on your computer for ease of editing. But that most likely was only a dream that ended just after the doors opened.

And, if you do have them placed throughout the restaurant, now is the perfect time to check and edit the cards.

Here are 10 tips on training tools.

1. Plating consistency is imperative. Plating pictures help.  Photos of each plate, including salad, appetizer, entree, or dessert should be placed on a board and labeled near the plating station. Styling the food on the plate exactly the way the chef created it makes this an efficient way to achieve consistency. 
2. Coffee recipes and tea service. Recipes for coffee drinks and the procedure for serving tea – (one bag or a selection; a pot of hot water or just a cup) are all steps that need to b defined. 
3. Dessert plating. use a picture, especially for daily dessert specials. Also define the amount of ice cream and whipped cream to be served. 
4. Opening checklists. Even the smallest restaurant is too large to run without an opening checklist. Laminate them and have the assigned server initial each task. You can divide up the checklist. 
5. Closing checklists. If you are so slow you don't need a closing checklist to close, find a real estate agent. Closing procedures save you money. Turn down the air conditioning, turn off the kitchen fan, turn off the stereo are all music to the accountant's ear. 
6. Server station setups. New servers forget to set up the server station with pens, water pitchers, coffee cups, saucers and other items that break the rhythm of the dining room if they are not around. 
7. Bar setup. Bar customers hate to wait. Describe how many limes, lemons, olives need to be cut diced, sliced, and kept under the bar. Explain fruit and juice rotation. It may sound elementary today, but wait until the bartender doesn't show up, and Steve the server has to stand in for Johnny the bartender. 
8. Cooler map. If nothing else this will alleviate any violations from the health department when the inspector realizes the raw chicken does go on the bottom shelf. With today's computer programs, designing and designating cooler shelf space is a breeze. Define rotation on the sheet and don't forget to post an inventory checklist in the cooler. 
9. Glass stacking. Make sure the bussers and the dish know how many, where they go and ho to check for spots. 
10. Batch and deposit checklist. Your manager is sick. You're on vacation. And the deposits have stopped going into the bank from American Express. Nobody had the batching instructions. Go over the deposit procedures with one or two trusted employees, and leave the instructions in a drawer, just in case. It will make that vacation a lot more enjoyable. But then, what restaurant owner can take a vacation? 

The World's Best Hotel 2013 – Top 50

Which hotels deliver the most extraordinary experiences?

The results of Travel + Leisure’s 18th Annual World’s Best Award :

1. Mombo Camp and Little Mombo Camp, Moremi Game Reserve, Botswana

2. Castello di Casole—A Timbers Resort, Casole d’Elsa, Italy

3. Singita Kruger National Park, South Africa

4. Nayara Hotel, Spa & Gardens, La Fortuna, Costa Rica

5. Four Seasons Resort Bora-Bora, French Polynesia

6. The Lodge at Kauri Cliffs, Matauri Bay, New Zealand

7. Ritz-Carlton, Berlin

8. Oberoi Udaivilas, Udaipur, India

9. Sabi Sabi Private Game Reserve, Kruger National Park Area, South Africa

10. Singita Sabi Sand, Kruger National Park Area, South Africa

The World's Best Airline Awards 2013

Ranking 1 to 20

The World Airline Awards are a primary benchmarking tool for Passenger Satisfaction levels of airlines throughout the world, delivering a unique survey format based on analysis of business and leisure travellers, across all cabin travel types (First Class, Business Class, Premium Economy Class and Economy class passengers).

Air travellers completed an online survey questionnaire about their experience with airlines on the ground and onboard, during a 10-month period. The survey measures passenger satisfaction across more than 40 key performance indicators of airline front-line product and service - including check-in, boarding, onboard seat comfort, cabin cleanliness, food, beverages, inflight entertainment and staff service. The Survey covered over 200 airlines, from the largest international airlines to smaller domestic carriers.

1	Emirates
2	Qatar Airways
3	Singapore Airlines
4	ANA All Nippon Airways
5	Asiana Airlines
6	Cathay Pacific Airways
7	Etihad Airways
8	Garuda Indonesia
9	Turkish Airlines
10	Qantas Airways
11	Lufthansa
12	EVA Air
13	Virgin Australia
14	Malaysia Airlines
15	Thai Airways
16	Swiss Int'l Air Lines
17	Korean Air
18	Air New Zealand
19	Hainan Airlines
20	Air Canada

The World's 50 Best Restaurants Award 2013

list from San Pellegrino

The World's 50 Best Restaurants list has been announced, and the big news is of course that Noma's three year reign as the number one restaurant in the world has come to an end. That title now goes to El Celler de Can Roca in Girona, Spain. Noma holds tight at second, while third goes to Massimo Bottura's Osteria Francescana.

World's 50 Best also announced they'll be doing Latin America's 50 Best Restaurants in September in Lima; more details on that can be found in a press release below.

1. El Celler de Can Roca, Girona, Catalonia, Spain 
2. Noma, Copenhagen 
3. Osteria Francescana, Modena, Italy 
4. Mugaritz, San Sebastián, Spain 
5. Eleven Madison Park, New York City 
6. D.O.M, Sao Paulo, Brazil 
7. Dinner by Heston Blumenthal, London 
8. Arzak, San Sebastián, Spain 
9. Steirereck Restaurant, Vienna, Austria 
10. Vendôme, Bergisch Gladbach, Germany

The World's 50 Best Restaurant Award 2011

quoted from William Reed Business Media Ltd

The much-anticipated S. Pellegrino World's 50 Best Restaurants Awards 2011 was held on Monday 18th April at the historic Guildhall in the City of London, in the company of the world's finest chefs, international media and the world's most influential restaurateurs.

The S. Pellegrino World's 50 Best Restaurants Awards and List is organised and compiled by Restaurant magazine, and sponsored by S.Pellegrino. The Awards are now in their tenth year.

Human Resources Strategy

Human resources management concerns the human side of the management of enterprises and employees’ relations with their firms. Its purpose is to ensure that the employees of a company, i.e. its human resources, are used in such a way that the employer obtains the greatest possible benefit from their abilities and the employees obtain both material and psychological rewards from their work.

Human resources management has strategic dimensions and involves the total deployment of human resources within the firm. Thus, for example, human resources management will consider such matters as:

• the aggregate size of the organization’s labor force in the context of an overall corporate plane (how many divisions and subsidiaries the company is to have, design of the organization, etc.)

• how much to spend on training the workforce, given strategic decisions on target quality levels, product prices, volume of production, and so on

• the desirability of establishing relations with trade unions from the view-point of the effective management control of the entire organization

• the wider implications for employees of the management of change (not just the consequences of alterations in working practices).

The strategic approach to human resources management involves the integration of personnel and other human resources management considerations into the firm’s overall corporate planning and strategy formulation procedures. It is proactive, seeking constantly to discover

Why Fast Food Is Not Cheaper Than Healthy Food

quoted from Tim Harland, MD - Board certified internist and founder of Dr Gourmet.com

I get a lot of questions during lectures from people wanting to know how they can eat better when eating healthy is so expensive. They base their questions on claims that unhealthy choices are cheaper. For instance, I saw a recent news story where the reporter walked around Wal-Mart and looked at the value of foods based on the measure of calories per dollar. This is really nothing more than a cute parlor game to say that one dollar will purchase close to 1,000 calories of candy bars but only a single large apple, because it doesn't tell us anything about what we get for our money. Calories are certainly an important part of our diet and weight control, but it is the quality of those calories that matters to our health.

The conclusion often from studies and news reports is that the subsidies on more calorie-dense foods are the culprit Because our government provides funding to farmers growing calorie-dense products like corn (which is processed into sugars) and beef, the typical fast food menu can be advertised as being "cheap, cheap, cheap," and candy bars can be sold for 33 cents each.

This is, however, one of the great myths about healthy eating -- ranking right up there with the fallacy that eating healthy doesn't taste good. I believe it's more economical to cook a fresh, healthy meal than to eat junk food.

The argument I hear most often is that it's cheaper to eat at McDonald's. After going to McDonald's recently and putting together a typical meal for four (mom, dad and two kids), I came up with a total of about $14.00 (I didn't actually buy anything, though). For that money, you get almost nothing of nutritive value, but bland white bread, greasy burgers and fries with a sugary soda.

Memasarkan Franchise

Pemasaran akan sangat berperan terhadap perkembangan franchise terutama pada masa awal dimulainya usaha. Keuntungan anda akan sangat bergantung pada banyaknya orang atau fihak yang menjadi franchisee. Berikut beberapa faktor yang harus diperhatikan:

• Benefit bagi franchisee.  Dibuat suatu skema benefit yang menarik dan menguntungkan bagi calon franchisee. Poin-poin tersebut antara lain: hasil investasi menarik, jangka waktu pengembalian modal yang pendek, dan tingkat resiko yang rendah.
• Perjanjian Kontrak yang menarik.  Tidak jarang suatu konsep bagus tidak diterima hanya karena cara atau metode penyampaiannya kurang menarik atau tampak tidak bonafide. Perlu penekanan masalah benefit finansial yang akan diterima franchisee, serta transparansi dan detail hak dan kewajiban franchisor dan franchisee.
• Strategi pemasaran yang tepat.  Strategi yang tepat antara lain dapat dilakukan dengan menyediakan sebuah outlet sebagai sampel, pendekatan personal, dan pemilihan media promosi yang tepat.