Multi-Unit Franchisee Insight - Innovation & Operations Part 2

We talk to successful multi-unit operators regularly here at Franchise Update Media. These busy on-the-go people share great insight and wisdom with us through our profile stories in Multi-Unit Franchisee magazine. Here, from our archives, are some insightful responses from some of these franchisees.

How do you give your team room to innovate and experiment? I empower the ASLs to run their businesses in a way that delivers the desired results. I'm open to new ideas and encourage the team to try different methods to find a process that works best for them.

At your level, are you still involved in operations? I'm very close to the operations with weekly business updates and in-store operation reviews every 28 days with my ASLs and GMs. I joke that I have more offices than most people--my stores, my home, and my truck.

Brent Veach, multi-unit franchisee of Del Taco How do you give your team room to innovate and experiment? We have no sacred cows. I'm willing to be convinced to try new things.

At your level, are you still involved in operations? It's funny, but I think I'm both too close and too far. There are times when I can get lost chasing details and miss pointing the team at the bigger picture.

In the same vein, there are details that slip by I wish I would have paid more attention to months before. JD Busch, multi-unit franchisee of Amazing Lash Studio and Massage Heights How do you give your team room to innovate and experiment? I believe in taking calculated risks.

At KBP, we emphasize the importance of using data to guide decisions. If the data supports going in a new direction, I'm on board. Our leaders challenge the status quo regularly and know that we value the courage to do so.

At your level, are you still involved in operations? We have great operational leadership. I stay very close to their key initiatives and the results achieved through our operations.

The team does a great job keeping me in the loop. Additionally, we work to maintain a regular cadence of visits in our restaurants throughout the country.