In order to determine whether what you make is able to be turned into a profitable business and then a franchise ask yourself these questions:
- What can you cook that you can teach someone else to make? How technical and time intensive is it?
- What foods are popular in your area? Is what you making in demand by word of mouth already? If you’re passionate about making sushi, for example, but no one in your area likes it, that’s your first barrier to entry.
- Are the ingredients that you use easy to get and cost effective in bulk? Will you benefit from bulk purchase discounts?
- Are your products easy to transport?
- Is your product easy to prepare and serve quickly?
- Will your customers be able to eat and carry around the product easily?
- Is there a good profit margin for the food you want to sell?
- How exclusive is your product? Are there 100 other food wagons selling the same thing?
- Are you going to specialise in one kind of food or offer a select range?
These are the fundamentals for operating a mobile food business. Then, to be able to scale up the operation to a mobile franchise you need to answer these questions:
- Is it easy to make repeatedly in large quantities?
- Does it taste consistently the same?
- How complex is it to teach someone to make it?
When you have the answers to these questions, you will be able to determine whether the idea is able to be franchised.