1. Menu consistency
With large chains, it’s essential to have consistent menus to ensure a constant customer experience. Consumers should be able to expect that a meal or beverage they purchase in California will taste and look the same as one they purchased in Nebraska or New York, for instance. For franchisees to ensure that, recipe management, food prep and vendor uniformity is key.
Regionalization of menus can and does happen—serving sandwiches with biscuits instead of buns, for example, if it’s what consumers prefer in the area—but generally speaking, recipe development should otherwise be standardized throughout the company.
Additionally, franchisors should provide a list of approved vendors from which franchisees can source ingredients. This way, every operator is receiving the same quality of foods, each employee knows exactly how to prepare the foods being served and diners know what to expect when they order.