What legacy do you hope your franchise organization leaves behind in your communities?

Legacy goals

When it comes to restaurant operations, several owners said they wanted to be known for having a welcoming environment and providing good food and service to their customers. Many operators said they hoped their legacy would be as a good employer who gave people the opportunity for gainful employment, allowed them to support their families, and grow in their careers. The franchisees also said they wanted to make a positive impact in their communities by supporting local organizations and charitable programs.

Franchisee perspectives

See below for the myriad of issues restaurant franchisees are dealing with today. Todd Rogers Company: Viking Group Inc. Brands: 17 Donatos Pizza Years in Franchising: 31 We want to be known as a local pizza company that makes a positive difference in the communities we serve.

That starts with being a good employer who treats associates with respect and provides opportunities for people who might not always get a chance elsewhere. It also means delivering high-quality food and service while treating our customers with that same respect. Beyond the restaurants themselves, we try to give back through partnerships and support for community organizations.

Ultimately, we want Donatos Pizza to be remembered for all the right reasons. Tom Kazbour Company: Kazbour Operating Group Brands: 63 Hungry Howie’s Years in Franchising: 42 My father always said, “Money comes and goes, but your name and how you treat people last forever.” That’s the legacy I hope we leave behind.

I want our communities to remember us for creating opportunity. For giving people a chance to grow, to learn, to own something, and to provide for their families. I want our team members to feel like part of a family, not an employee list.

And I want every store to reflect the values I was raised with: work hard, love your people, serve great food, and never let anyone outwork you. If we do that, the business will take care of itself. Skip Russell Company: Russell Restaurants Brands: 5 Newk’s Eatery Years in Franchising: 31 I want our organization to be known for more than just a great sandwich.

That can be through supporting 'Newk’s Cares' and the fight against ovarian cancer, being the first job for a high schooler where they learn the value of hard work, or helping the people in my community where I do business in ways that they couldn't otherwise get the help they needed. I want to leave behind a culture of service and love for our guests. I hope our legacy is a business that stays in the family for generations and continues to provide a place where Mississippians feel at home.

If we can leave our communities a little better than we found them, then I’ll consider my career a huge success. Matt Langdon Company: SHS Management Brands: 6 Penn Station East Coast Subs Years in Franchising: 32 The legacy I hope to leave is being known as someone who was a great person to work for. Much of my success stems from retaining employees over the years, which has built a deep level of trust with my long-term team and has become an essential component.

Jim D'Aquila Company: Virentes Hospitality Group Brands: 5 Shipley Donuts, 3 Saigon Hustle, 1 Sweet Paris Years in Franchising: 17 We don't just write checks. In every market we operate, we identify the specific needs closest to that neighborhood and lean in hard by putting our name behind the cause and calling others' attention to it, too. In practice, that looks like this: Nashville, TN: Deep involvement with the Boys & Girls Club, advocating for kids who often get overlooked.

Clearwater, FL: Active support of the largest U.S. Coast Guard headquarters in the country, where the men and women keep our borders and coastlines safe.

Jacksonville, FL: We partner with one of the country's largest nonprofits for retiring military and police service animals. We bring the dogs into our Shipley stores, raise awareness, and help connect them with adoptive families. An eight-year-old German Shepherd who served this country deserves a home, just like the soldier who served alongside them.

All markets: Local food banks and Wounded Warriors, consistently and without fanfare. Every time we open Shipley Donuts, we ask what does this particular community need most? And then we make that our cause too.

That's the legacy: a business that leaves every neighborhood a little better than it found it. Franchisee Bytes What is your biggest current challenge? **Being in the restaurant business, labor costs and staffing are challenging.

Maintaining high-quality food that is affordable for our guests is something that is nonnegotiable.** -Lisa Starnes, Franchise Owner, Starnes Holdings, 8 Captain D’s **Dealing with commodities inflation and consumer fatigue. I think both are shared throughout the restaurant industry and in the current economy as a whole.

Interest rates remain high.** -Joey Pierson, CEO & CFO, Tacala Companies, 381 Taco Bell, 38 7 Brew **There are a few. The quality and cost of labor in our restaurants.

Another is the increasing costs of goods and real estate. All expenses continue to go up.** -Tom Lovelace, Owner/President, Tom Lovelace Group, 96 Papa Murphy’s **Our biggest challenge right now is balancing rapid operational growth with maintaining the same culture and guest experience that made Playa Bowls special from the start.

To stay true to our roots, we make it a priority to be active in our communities and closely involved in day-to-day operations. That hands-on approach keeps our teams connected to the brand’s energy and ensures every location delivers the same experience guests have come to love.** -Misha Punwani, Multi-Unit Franchise Owner, 16 Playa Bowls **We are seeing some of the growing pains of building from a single-brand company to a larger-scale, five-brand enterprise.

We are working hard each day to develop the internal processes, systems, and reporting to make life easier for our teams and support future growth.** -Alex Karcher, Operating Principal, JCK Restaurants, 61 Carl’s Jr., 11 Jersey Mike’s Subs, 8 The Human Bean, 8 Dave’s Hot Chicken, 1 Hawaiian Bros Island Grill **The cost of capital and construction costs.

A lot of the real estate deals that were great a year or two ago don’t make as much sense now from a return on capital standpoint.** -Nick Crouch, Co-CEO, Dyne Hospitality Group, 118 Tropical Smoothie Cafe **As they have with most in the industry, labor costs and finding reliable staff have been tough. Balancing growth with maintaining the culture and quality that Honey Baked Ham is known for is always a challenge.