Happy Thanksgiving!

As 2010 comes closer to a close, F.C. Dadson has a lot to be thankful for. First, there's our amazing customers who give us the opportunity to serve them everyday. Then, there are our vendors and network friends that help us to serve our customers everyday. And last, but certainly not least, are our dedicated employees who serve our customers everyday.

To all these people: you helped to make 35 years in business possible, so thank you.

Happy Thanksgiving!

Chapter #9 - Take Me to the Pilot

Marie VanDrisse is back with the next chapter of her kiosk development story. In case you happened to miss 'em, you can check out the previous chapters here, here, here, here, here, here, here, and here.

Chapter #9 - Take Me to the Pilot

The real world is unpredictable. No matter how much you test your kiosks before deploying them, there's always the potential for unforeseen design defects to come up while in operation. The last thing you want is to have to invest a great deal of money and time in order to fix a bunch of kiosks out in the field. By creating a pilot program, you can put your kiosk design to the test of the real world and make any adjustments before launching a full-scale roll out.

Running a pilot kiosk program is a lot like baiting a fishing hook. If there are fish, you will at least have some hits on the line or even catch a few if you're really giving them something they want or like. However, if you still have bait on the hook at the end of the day, you didn't have to waste an entire jar of worms before realizing that you need to make some changes to your bait.

The biggest advantage of a pilot program is obvious: if there's something wrong with the kiosk that wasn't detected on the designer's desk or shop floor, the pilot's real world experience allows you to make adjustments before a full roll out is ordered. Changes can be difficult to make on location, but in limiting the number of kiosks in the field, changes become less expensive to carry out.

Ultimately, the pilot program gives you the opportunity to learn important lessons during its deployment that may affect the overall customer experience. It then allows you to tweak the design in a more cost-effective manner in order to make it something that meets your wants and needs in the actual operating environment. That way, when you dive into a full-scale roll out, you can be assured that your kiosks will work for you.


-- Marie VanDrisse (Connect with me on LinkedIn.)

Stuck in a Creative Rut?

I'm sure many of us have experienced this: it's time to work on a project that requires a little creative thinking, but you're finding it really hard to get going, so you put it aside to work on some other menial tasks that you deem more pressing at the time. And you're probably getting a little stressed out because you just can't seem to get out of your creative rut.

If you've ever found yourself in this situation, I strongly suggest that you check out this article, "Getting Around the Block," by Laura Sommers, on the VMSD.com website. It turns out that creator's block isn't your fault! It's actually due to your brain's physiological response to the stress you're feeling about not being able to create.

I won't get into the details here. You can read the article for that, but what I will share is what I found most interesting -that there are warning signs that your creative brain is starting to be taken over by your instinctual brain.

If you find yourself

• postponing starting the project,
• starting the project and suddenly "needing" to do five other things first,
• sitting down and then popping out of your chair,
• looking for answers at the water cooler or refrigerator,
• staying busy with less meaningful or lower priority tasks,
• endless research beyond what's really needed,
• trying to involve others or dumping it on someone else's desk,
• being critical of yourself,
• being critical of others, or
• feeling rigid, not being open to new ideas,

odds are that you're either already in or on your way to a creative funk.

So how does one get out of it? Well, you'll just have to read the article to find out!


-- Larry Myer (Connect with me on LinkedIn.)

Maximum Impact Retail Fixtures

According to this article on the New York Times website, it seems that retailers are taking to smaller spaces to sell their wares. Some brands, like Nike, are rolling out more compact prototypes. Others, like Anchor Blue, are partitioning off areas of their current stores to reduce their selling space.

The reasons for the shrinkage are many, but one thing's certain: smaller stores call for smartly-designed retail fixtures. And that brought to mind an article that F.C. Dadson put together a while back called "Maximum Impact Fixturing." Here's an excerpt:

Fixtures as function.
Beyond looking good, fixtures serve a purpose. From point-of-sale to merchandising and everything in between, you want to make sure your fixtures are performing to the max. Building in functional details is one way to keep your fixtures working for you. Work surfaces and storage areas can be stylishly incorporated or cleverly hidden in a fixture. Adding literature racks or interactive media screens to merchandising pieces not only allows consumers to see the product but learn about it as well.

If you're looking to increase the function of your fixture design, consider going modular. Modular components allow a fixture to change with your needs. So when that hot, new product comes in, you can essentially create a new fixture to display it.

For more ideas to maximize your fixtures' impact, check out the rest of the article at FCDadson.com.


-- Liz Blohm

Lessons Learned at the West Coast Franchise Expo

The franchise industry is like a little community where everyone knows -or at least knows someone who knows- everyone else. That's why I like attending franchise conferences and trade shows. I know I'll connect with old friends and make new acquaintances, and last week's West Coast Franchise Expo didn't disappoint in either department.

Talking with people at the show, however, it seemed not every franchisor was enjoying the same success. At first I thought that's just how it goes at shows -sometimes you win, sometimes you lose. But is that really true? Thinking about it more on my flight home, it became clear that's not exactly right.

In fact, I discovered two major commonalities among those franchise concepts that were finding the show successful when I talked with them:

1. They were all based on or near the West Coast.
2. They had all mentioned that they had spent time prior to the show encouraging prospective franchisees to come to the show.

We always hear about how important brand recognition is for business. It turns out that it's also good for franchise expos. The local attendees had likely heard of most of the West Coast-based concepts prior to stepping foot on the show floor. They may have even visited a location or utilized their services before. This previous experience and knowledge likely made attendees more apt to stop by these concepts.

Now that doesn't mean that non-local franchise concepts are automatically going to have a less successful show experience. The second commonality, promoting your appearance at the show, plays a large part as well -especially for those brands with weaker recognition among attendees. Reaching out to prospective attendees beforehand gives any franchise -regardless of where they are based- the opportunity to introduce their concept and entice attendees to stop by their booth to continue the conversation.

I learned a lot of things at this year's West Coast Franchise Expo, but this one was big: brand recognition goes a long way, but targeted pre-show promotion can take you just as far, if not further.


-- Troy Schwehr (Connect with me on LinkedIn.)

Retail on Wheels

Move over, food trucks, there's another brand of mobile business hitting the road. According to this article featured on Entrepreneur.com, some enterprising retailers are choosing to go mobile with their merchandise.

While still quite new and novel, these retail trucks do offer an allure and certain benefits just not found in the bricks-and-mortar setting. To start, mobile retailers can do away with costly rent payments and outfit a vehicle for a portion of the price. They also have the freedom to go to where the customers are, and their visibility increases the opportunity for enticing impulse purchases. Plus, just like how food trucks are the new "it" thing in their industry, mobile retailers are often seen as being cool and trendy in their uniqueness.

To counter the benefits, there are some drawbacks too like certain government regulations that bricks-and-mortar concepts don't typically have to deal with. It may be too early to say whether retail on wheels will really go far, but retail concepts ranging from national companies all the way to small artsy-types have given it a try, and it doesn't seem to be going away.

First online and now on-wheels, bricks-and-mortar stores are facing some stiff competition. Now more than ever, it's incredibly important for traditional retailers to continue to create compelling reasons for customers to step into their stores. Product selection is part of it, but an even bigger part is the overall experience -and that's certainly something to think about when designing or redesigning a store.


-- Liz Blohm

Words to Franchise By

In "How to Build Your Dream Franchise," a slide show featured on Inc.com, Zane Tankel, CEO of Apple-Metro (An Applebee's franchise company in the NYC area), shares some wisdom for achieving franchising success.

It starts with location -make it a good one- and being nice to your neighbors. Test something on a small scale before going big and "celebrate small victories" are two other ideas Tankel offers.

Some may call him unconventional, testing Applebee's corporate's limits every now and then, but much of what he has to say is actually quite conventional in its thinking. To check out what else he had to offer, click here for the full slide show.


-- Liz Blohm

F.C. Dadson Goes West

F.C. Dadson is almost ready to close the books on another successful trade show season -but not before we head west one last time for the West Coast Franchise Expo later this week and the Restaurant Finance & Development Conference next week.

Having participated in the West Coast Franchise Expo for a few years, we know first-hand the value this show brings to franchisors, potential franchisees, and even industry suppliers. Starting this Friday, Nov. 5, the Expo will bring hundreds of franchise concepts to the Los Angeles Convention Center for 3 days of education, exhibition, and networking with thousands of entrepreneurs and business owners. Franchising has shown resiliency during the downturn and continues to be a popular option for those aspiring to open their own businesses. If you're on the West Coast and interested in franchising, this show is a can't miss!

The Restaurant Finance & Development Conference rolls into Las Vegas's Bellagio Hotel Monday, Nov. 8, and with it comes thousands of restaurant operators and industry suppliers. Complete with keynote speeches, educational sessions, and a "Finance & Development Mall" where F.C. Dadson will be exhibiting with our friends at Javelin Solutions, this show is sure to bring value to all who attend.

Will you be attending either show? Are you interested in learning more about F.C. Dadson's cost-effective and time-saving build out solutions while you're there? Give us a call at (800)728-0338 prior to the shows to set up an appointment.


-- Liz Blohm

Chapter #8 - Prepping Your Kiosk for the Real World

Marie VanDrisse is back with the next chapter of her kiosk development story. In case you happened to miss 'em, you can check out the previous chapters here, here, here, here, here, here and here.

Chapter #8 - Prepping Your Kiosk for the Real World

Planning your kiosk roll out should be a common task in your kiosk program, but many times this is a valuable step that isn't taken.

The kiosk may have been carefully designed and engineered. You might have had a prototype made and had all the peripherals checked out for compatibility. Your manufacturer may have even set up your prototype at its facility and everything is working properly.

If everything is working properly, roll out should be a breeze, right? Wrong. The "real world" is a very different can of worms than your manufacturer's shop floor.

I once had a customer suggest that we set up its kiosk in our facility, test it by having our production team place orders for the concept's food offerings for a couple of days, and then evaluate the functionality of the kiosk based on the test run. However, the more we talked about the idea, the more pitfalls we discovered.

To start, we quickly identified that the normal dayparts that the concept operated during couldn't be duplicated within our facility's operating hours. We also realized that the ebb and flow of traffic to the kiosk would be quite different, too, because our production team has scheduled breaks throughout the day. There would likely be a mad rush during break times and the lunch hour. In a mall setting, typically traffic is more sporadic and spread out throughout the day, with the possibility of a slight rush (generally no more than 10 customers in line at a time) around lunch and dinner hours -depending on the type of fare you serve.

Our production facility, without a doubt, isn't set up like a mall either. In a mall, an employee may have to replenish stock from a kitchen/storage area away from the kiosk. Testing the kiosk in our facility wouldn't help our customer understand how many employees would be needed to service the kiosk. There was no way to determine the amount of time spent outside of the kiosk getting inventory and whether one employee could work the kiosk for an extended period of time.

Lastly, our production team didn't match the customer profile that the concept was trying to target, so there was no way to really measure the utility of the prep stations and tell if there was enough room to assemble menu items.

What it all came down to was that no matter how we tried to simulate the kiosk environment, there was no way we could recreate the experience of an actual customer ordering the product under normal operating conditions. Therefore, we wouldn't be able to really determine if the kiosk "worked." For that, the client needed a pilot program, which is what I'll be discussing in my post. So be sure to stop by next month to find out how to pilot a kiosk project for testing a concept.


-Marie VanDrisse (Connect with me on LinkedIn.)

The Evolution of Green

Green, while still a topic of conversation, is not quite as hot a buzzword as it was a few years ago. In a VSMD.com piece titled "Smart Talk," Anne DiNardo gives us some insight as to why this is: "If five years ago the retail community was thinking about introducing the topic of sustainability into their store design strategies, today they're sharing concrete examples and data of what's already working in the field."

For many companies, sustainability has become a corporate initiative -or at the very least an operational cost-cutting strategy. Having been in the game for a few years, it seems that the conversation has changed from "What can we do?" to "How can we do it better?"

This makes for an exciting, yet challenging time for retail designers. Those that haven't much experience working with green ideas are now finding the need to expand their repertoires while those that have a green portfolio are being challenged to push the envelope further.

And in the end everyone stands to win. Retailers benefit for operational cost-savings, designers grow with the challenge, and the customers are treated to innovation mixed with great design.


-- Liz Blohm

Retail Design's Increasing Importance

DDi Magazine released the results of its "State of the Retail Design Industry 2010" survey earlier this month and it presented a lot of interesting information. One piece that caught my attention was that 49% of survey respondents feel that the "importance of a retail designer's role" is much more important now than in the past and that 57% think "the average retail designer's job importance will rise even more in the next five years."

How can that be? Aren't people making more purchase decisions based on price these days? True, the majority of consumers may be more cost-conscious, but with so many retailers competing on price, eventually factors beyond price (like store design!) are going to weigh into their decisions. Janis Healy, Vice President of Visual Merchandising and Design at Orchard Supply Hardware and one of the survey's participants, explains it like this, "When given an option of a great price versus a great price and enhanced physical environment, I believe they want it all. In a price-competitive market, the retailer who can offer a complete package will win."

Maybe that explains all the innovation happening in retail right now. Another topic covered in the survey, almost 90% of respondent companies had tested out new ideas in recent years. Retailers are experimenting with everything from alternative store formats to new technology. Some are even adding entirely new product categories as a way to enhance the shopping experience -- all of which mean new challenges for retail designers to solve.

I, for one, can't wait to see what's to come in the near future for retail design. If this much has changed during a down economy, imagine the possibilities as we head into recovery.


-- Larry Myer (Connect with me on LinkedIn.)

Color: It's No Afterthought

We've talk about the implications that color selection has on your customers' emotions before. The right color combination can set the mood for a prositive interaction. The wrong colors, on the other hand, could keep customers from even stopping in.

This afternoon I came across a new article that offers more support for this idea. While the content is more geared toward product and packaging color, I think its message is quite pertinent to the store design world as well: color selection should be more than just designer discretion, it should be viewed as a strategic business choice.

"'The first point of interaction is shaped by the color, and color is the most memorable sense,' says Leslie Harrington, the executive director of The Color Association and a color consultant. 'Before anything else, they see color.'" So why not put color's power and influence to work for you and create a great impression from the start?


--Liz Blohm

People Hours

Building out new stores or restaurants is a BIG investment. Most obvious is the money involved, but what new owners may find surprising in the amount of personal time that they could potentially have to spend overseeing build out activities.

First there's the time it takes to find an architect to draft up floor plans for your space. Then there's the time spent soliciting bids from General Contractors, reviewing those bids, and negotiating a construction contract. Your GC may help get your architectural plans through permitting, but if he or she doesn't, you can expect to add a few days-worth of time to your plate filling out forms, submitting plans, and arranging for any necessary revisions. And this is all before construction even starts!

Once construction gets going, there will be the time spent on the phone answering contractors' questions and addressing any issues that come up. You'll also have to set aside some time for placing orders for equipment, graphics, furniture, small wares, etc.. When those shipments start arriving, you'll have to receive them, inspect the items, and file any damage/warranty claims as needed.

This isn't a comprehensive list either. There will be other little tasks along the way that can add up over the entire project. It's easy to see how managing a store build out can quickly become a full-time job. Some businesses have dedicated internal staff that exclusively handles store construction. Unfortunately, not every business owner can afford that luxury, but luckily for them, there are vendors out there that can help lighten their build out responsibilities. And after applying costs to the hours involved, you may just find that it's worth your while to check one out.


-- Troy Schwehr (Connect with me on LinkedIn.)

Case Study: Creating a Prescription for Build Out Success

F.C. Dadson has worked with a variety of clients in our 35 years in business, and we've created solutions as varied as the clients' problems we've solved. The company has created a series of case studies highlighting some of these solutions. Here's an excerpt from our latest case study on one of our valued clients, Doctors Express.

Doctors Express is an urgent care concept that specializes in providing a convenient, lower-cost alternative to the emergency room. The first medical franchise of its kind, Doctors Express sets itself apart by having licensed physicians onsite to see patients and treat a wide-range of non-life-threatening illnesses and conditions.

The Situation
Doctors Express had one location and plans in place to begin franchising. The company's founding team had a feeling the concept had high potential, but being the first franchise in the industry, it remained an unproven business model. This made selling and forecasting franchise locations difficult, but Doctors Express had two distinct advantages on its side:

1. Doctors Express had developed a model that allowed franchisees to operate centers in all states.
2. Banks remained more inclined to lend to medical concepts in spite of the economic downturn.

Doctors Express knew it needed to create a strong build out program that included a branded design and a repeatable, turnkey process that reduced the need for franchisee involvement. With a Franchise Disclosure Document (FDD) already in place, Doctors Express also knew that the selected partner would need to work within the budget parameters laid out in the FDD. Finally, it needed a partner with flexibility in its processes in order to be able to incorporate existing program elements and accommodate the franchise's indeterminate growth.

Click here to read the full case study and find out how F.C. Dadson created just the build out program Doctors Express was looking for.

Take the Ordinary And Flip It

On Monday I wrote about rethinking store shelving to make it more exciting. Admittedly, this may not be an easy task due to the fact that we're accustomed to seeing fairly similar shelving from one store to the next. Not very inspiring, is it?

But what if you took something normal, like shelving, and flipped it? Turn it on its side. Flip it completely upside down. Now you have something interesting. Of course, some tinkering with the hardware will be necessary to make it functional, but it would certainly make for a sight we don't see every day.

Click here to see how a New York cafe took something as ubiquitous as the book and made it exciting again. (Careful: it can be a little disorienting at first.)


--Liz Blohm

Stand Out Shelving

Retail shelving can be -and often is- quite mundane. I know, I know. The product is always supposed to be the star of the show. But what if your shelving units could be more than just showcases for your products and become an attractive part of the store design too?

How about something like this? It's pretty to look at, shows off the products, and even offers a subtle reference to the company's logo. The shapes and mounting techniques create depth and dimension while the monochromatic color scheme keeps it from being too "in your face" and overpowering the merchandise.

If you're looking to set your brand and your products apart from the rest, a custom shelving solution may be just the thing to give your store design an added edge over the competition.


--Liz Blohm

Share Your Story

There's no better marketing tool than an authentic and memorable story. It gives your brand character and creates a point of difference that customers and fans can rally around.

Every brand has a story (whether you think you do or not), but not every brand is taking the opportunity to tell it in their physical spaces. Whether you've incorporated green materials into your design to promote your company's focus on the environment or you donate a portion of each sale to support a local, national or global cause, why not find a why to share that with your customers?

The closer you can connect your customers to your story, the better. Tell your story through graphics, video, literature at the POS counter, etc. Share it with your store employees so they can pass it on as well when interacting with customers. There are so many possibilities that there's no reason not to incorporate it somewhere, somehow.

You know your story best. It's up to you to get it out there.

Know of any brands that are fantastic storytellers? Share your thoughts here!


--Liz Blohm

Start Up Quote

For me, one of the coolest things about working at F.C. Dadson is helping new business owners create a place to open up shop. It's like we're producing the physical manifestation of all their planning, hard work, and dreams. Their excitement is contagious and their motivation is inspiring.

Of course for as much excitement and motivation they have, I'm sure they also encounter a little fear and frustration along the way. Who better to understand these trials than other entrepreneurs?

If you're lacking in the inspiration department, check out Startupquote.com. It's a fun little website full of quotes from famous entrepreneurs who've trudged through the same start-up trenches to get to where they are today.

I'm still working my way through the site, but this quote from Omar Hamoui, Found of AdMob, struck a chord with me this morning:

"The largest opportunities are found in ideas that go against the grain."


--Liz Blohm

Chapter #7 - Think Inside the Box

Resident kiosk expert, Marie VanDrisse, is back on the blogging scene with the latest chapter in her kiosk development story. In case you happened to miss 'em, you can check out the previous chapters here, here, here, here, here and here.

Chapter 7 - Think Inside the Box

We're so used to being told to think outside the box, but no, that's not a typo in the subject line. While a little creativity in kiosk design helps attract customers, kiosk designers need to also consider what's going on inside the enclosure of a kiosk to ensure a positive customer experience. There are more things to mull over than ever before as more and more kiosks are being opened up to encourage customer interaction and/or offer self-service opportunities.

In planning a kiosk, it's important to understand how you want your customers served within your shopping environment. Do your products lend themselves better to being display in a glass counter with an employee standing behind them? This type of kiosk is quite common and popular for items like cell phones where the products are higher-priced and the vendors need the additional storage for inventory and accessories.

Two developing trends within kiosks, however, are increasing customer interaction with products and offering self-service. Customers, in general, want to pick up and touch items and compare them with other products. They may not want a salesperson hovering over them either. Imagine not having to settle for a standard-size dish of frozen yogurt and being able to decide and serve yourself as much as you want. Self-serve frozen yogurt kiosks like this are setting up shop and providing fun and interactive experiences for mall walkers around the country.

Designing interactive and self-service kiosks will take more thought and consideration on what elements need to be included. Here are some questions to ask yourself during the planning process:

• Is there a "purchase path" customers will have to take through the kiosk to purchase the product (i.e., will they have to select one product or complete one step before moving on to the next)?
• How much storage will be needed to replenish stock?
• What accommodations for spillage or easy clean-up need to be made?
• How many point-of-sale stations will you need and will you need to incorporate scales or other measurement tools into the point-of-sale area?

Successful interactive and self-service kiosk deployment requires thorough planning upfront and well-considered, functional design. It's like Hunter S. Thompson said, "Anything worth doing is worth doing right." That means thinking a little outside the box, but not forgetting to think about the insides too.

--Marie VanDrisse (Connect with me on LinkedIn.)

FC Dadson @ the Franchise Leadership & Development Conference

Franchise Update's Franchise Leadership and Development Conference is this week and F.C. Dadson's excited to once again be a hospitality sponsor for the show. The conference, which runs September 22-24 at the Ritz Carlton, Buckhead in Atlanta, is an annual event that features two days of education and networking opportunities for franchise leaders and those affiliated with the franchise industry.

We're also excited because Troy Schwehr, who will be representing F.C. Dadson at the show this year, has been selected to co-facilitate a business solutions round table. His round table, titled "Selecting the Right Real Estate and Lease Negotiations," will take place Thursday, September 23 from 4:15-4:45pm with another 30-minute session immediately following. Troy will be joined by franchise real estate expert Ryan Cunningham of Javelin Solutions.

For more info about the Franchise Leadership and Development Conference, please visit the show website.

Selecting a Franchise Supplier

Anyone that's been involved with franchising in some way, shape, or form knows that it's quite a unique business model. For a franchisor that's just starting out, the idiosyncrasies can be overwhelming. That's when he or she turns to partners and vendors to help him or her figure things out. Unfortunately, not all suppliers understand the franchise model themselves.

The International Franchise Association is one of the best resources for franchisors out there. Within the Association they've assembled a Supplier Forum whose member companies cover a wide variety of functions -marketing, finance, legal, franchise sales, consulting, and even equipment and displays (like F.C. Dadson). If you're looking for suppliers for your franchise, this is a great place to start.

What makes these suppliers different from the rest is that they've made the commitment to understanding the franchise model and have developed products and services that are specially designed for franchise systems. While every franchise will still have its own unique set of needs and requirements, these suppliers tend to be better prepared to respond to those needs.

Because the suppliers a franchisor selects have a big effect on the rest of the system including the franchisees' businesses, it's incredibly important to thoroughly evaluate supplier options and select the one that is the best fit for the company. And it also makes sense to select a supplier that not only fits the system now, but can continue to fit the system as it grows. That way you can avoid the hassle and expense involved in seeking out new suppliers and getting them acquainted with your business.

So, how can you help weed out the bad seeds to find suppliers for your franchise? Here are some important questions to ask:

• Who are their clients and is there a good representation of franchise companies?
• How have the suppliers' products/services worked for those franchise clients?
• Are those franchises still clients?
• How would the suppliers' proposed products/services suit your franchise?

And always, always, always ask if you can contact their franchise clients for references.


--Larry Myer (Connect with me on LinkedIn.)

Seeking a Project Manager

The Dadson Diaries is excited to announce that the F.C. Dadson team is looking to grow...AGAIN!

This time we're seeking an experienced Project Manager to add to the team.

As Project Manager, some responsibilities will include:

• serve as clients' direct contact for all project-related activities
• set up new accounts
• prepare project proposals and handle project revisions
• direct project teams to stay on budget
• keep production and purchasing on schedule
• schedule, track, and follow up on order shipments
• field questions from clients and outside contractors and vendors
• follow up once projects are finished to ensure all aspects are complete -includes making sure all paperwork is filled out, all payments made, all orders received, etc.
• oversee all warranty and damage claims

The candidate must possess 3 to 5 years of relevant experience within a commercial or retail environment. He or she must also be proficient in reading architectural drawings and have exceptional communication, organization, and customer service skills.

Interested individuals may send their resumes to: F.C. Dadson, N1043 Craftsmen Dr., Suite 2, Greenville, WI 54942 Attn: Human Resources no later than Thursday, September 30, 2010.

No phone calls, please.

How Much Build Out Support Is Enough?

A big selling point of franchise opportunities is the support franchisees receive from the franchisor. While each system is a little different, the three things most franchisees can expect when signing their franchise agreements is an established operations manual, extensive training, and marketing/advertising direction.

When it comes to building out a new franchised location, the support level becomes more varied across systems. It's not uncommon for franchisors to assist with site selection. They will also likely provide design guidelines and equipment lists as well as approve floor plans for the space. From there, it becomes less predictable as to how involved the franchisor will be.

Some franchisors take their programs a step further and contract with vendor partners that work with the franchisor to create an entire build out program that offers everything from construction management to interior decor and equipment. This approach helps the franchisor retain control over the final outcome, keeps the franchisee from becoming overwhelmed and bogged down with the build out details, and keeps costs fairly constant and predictable from one location to the next.

Other franchisors leave their franchisees to find their own contractors and suppliers to complete the build out. For an experienced franchisee that has built locations in the past, this may not be a big deal because they likely have a team of suppliers already in place. For the new franchisee, however, this can be a huge undertaking. With all the details involved in build out, it's all too easy to get tied up in the process applying for permits, managing the contractor bid process, and answering questions once build out begins. If the franchisee is tied up with these things, it's likely that other areas like pre-opening promotion and staff hiring and training are suffering because of it.

So the question I'd like to ask is how much build out support should the franchisor really supply? In my line of work, I've seen plenty of franchisees (And even a few franchisors) struggle to manage the build out process on their own. I've also seen a handful of franchisees master it beautifully. It really does come down to how experienced the franchisee is with construction and purchasing; and is it fair for franchisors to implement programs that can find new franchisees struggling?


--Troy Schwehr (Connect with me on LinkedIn.)

Seeking a Commercial Draftsman

The Diaries is excited to announce that the FC Dadson team is looking to grow.

CAREER OPPORTUNITY - COMMERCIAL DRAFTSMAN

FC Dadson is seeking a Commercial Draftsman to add to our team.

The candidate must possess 3 to 5 years of experience, be proficient with AutoCAD, and have strong communication, organizational, and customer service skills.

This is a full-time position and is located at our Greenville, WI office.

Interested individuals may send resumes to F.C. Dadson, N1043 Craftsmen Drive, Suite 2, Greenville, WI 54942 Attn: Human Resources no later than Friday, September 17, 2010.

No phone calls, please.

Fall Franchise Conferences to Attend

Summer is winding down and kids are getting back to school. That usually means that it's getting time to start thinking about franchise trade shows and conferences again. I have to admit that after spending most of the summer in the office, I'm really looking forward to getting out and seeing many old friends, clients, and meeting new prospects.

The International Franchise Association (IFA) website has a fairly detailed list of franchise events listed but a few highlights for consideration through the end of 2010 are:

• Sept. 12-15: IFA Public Affairs Conference, Fall Leadership Meetings & Development Conference in Washington, DC
• Sept. 22-24: Franchise Update's Franchise Leadership & Development Conference in Atlanta.
• Nov. 3-4: IFA Franchise Development Super Session in Los Angeles.
• Nov. 5-7: West Coast Franchise Expo in Los Angeles.
• Nov. 8-10: Restaurant Finance Monitor's Restaurant Finance & Development Conference in Las Vegas.

Many of these events also qualify for credits through the IFA's Certified Franchise Executive program. Perhaps now is the time to seriously consider getting credit for attending events that many of us franchise industry folks go to anyway. It's easy to register and the IFA does a great job of keeping tracking of your status for you. Once registered into the CFE program, a simple email to the IFA letting them know what event you participated in quickly shows up on your online credit report so you can see how close you're getting to claiming CFE status.

There are complete books written and numerous online articles available about how to "work" a trade show or conference. All have very good advice on pre-show marketing, show floor strategy, etiquette, and the importance of post-show follow-up.

If I could add one more small bit of advice though: it's been my experience that the show doesn't end when the floor closes or the sessions end for the day. It's just as important to get involved in the evening networking opportunities that are generally available. Attending cocktail receptions and sponsored parties or setting up a small (or large) dinner party with some close networking associates to invite key business prospects to are all great business development opportunities. I know that I have gained new clients and networking contacts through these interactions. Some would even say that I do my best work with a beer and a cigar in my hand. Hey, it works for me and it might just work for you too.

See you at the shows!

--Tim Matey, CFE (Connect with me on LinkedIn.)

Rarely As Simple As It Seems

The Subway restaurant by my house was in the process of renovating an adjacent space into a larger dining room for its eatery. While having lunch there, I overheard the store's owner having a conversation with a customer about the project. The customer was clearly surprised at how much work went into what he thought was a pretty simple project. He didn't realize that plans had to be drawn up, permits needed to be obtained, licensed contractors had to be hired, and so on.

They say things are rarely as simple as they look. This is SO true when is comes to store and restaurant build outs and remodels. Even the smallest details get scrutinized by building review committees before approval is given and the project can begin. New store owners are often unaware of this. Those of us who have been in the industry for a while know it all too well.

Surfing around NYTimes.com this morning, I came across this blog post about the process involved in putting up a sign in front of a restaurant in Southampton, NY. While I'd like to say that Mr. Buschel's experience is the exception, it's actually quite normal.

Cafe vs. Coffee Bar

The more I read up on the coffee market, it seems like more and more coffee shops are doing away with offering free wi-fi or deciding against offering wi-fi all together. It may be that they want their employees to focus more on the art of brewing the perfect cup of coffee instead of providing tech support, but one message rings loud and clear -these coffee shops are not offices.

In addition to doing away with wi-fi, some coffee shops are taking it a step further and getting rid of the plush furniture and tables that have become synonymous with American cafes. In their place, coffee shop proprietors are installing counters and bars in the hopes of inspiring conversation but cutting down on the lingering.

In this article featured on The New York Times' website this morning it's clear to see that moving from cafe to coffee bar has spurred much debate. I, personally, see valid points coming from both sides of the equation, but if the coffee shops highlighted in the article are any indication of a new trend in the industry, we designers and build out companies may have to retool our line of thinking when it comes to creating new coffee joints.

What do you think? Are coffee bars the wave of the future or are cafes here to stay? We'd love to hear where you weigh in on the cafe vs. coffee bar debate.


-- Liz Blohm

Design Lessons from The Gap

Designing with brand longevity in mind is a tricky task. If you're too trendy, you run the risk of becoming irrelevant in a short period of time, but if you're too neutral, you may bore customers right out of the store. The Gap has seen its ups and downs over the years, but one thing has remained constant in its brand lifetime -smartly-designed stores that go the distance.

In this article on EventDesignMag.com, Erin Alley, Gap's Director of Store Design, divulges some of the brand's design secrets. Here are some tidbits worth hanging on to from this designer's tool box:

• Avoid becoming too thematic -unless a certain theme fits your brand. "It's more important to understand -and stay true to- your brand than it is to pay attention to what other retailers are doing."
• Incorporate flexibility into your fixtures to allow for reconfiguration. This will help accommodate changing merchandise as well as different store footprints.
• Durability is hugely important -and don't forget to consider maintenance and the costs associated with it. "White tables are horrendous in terms of upkeep."
• While a store may look finished, "the design process never ends." Reviewing and refining should be constant as the design rolls out.

--Liz Blohm

The Great Cookie-Cutter Debate

In QSR Magazine's "Second Location" feature for August, a design firm exec makes the case that national chains taking a cookie-cutter approach to designing new locations pretty much have the wrong idea. I mean, cookie-cutter -saying it even sounds hum-drum, doesn't it? People want excitement. They want energy. They want to have new experiences. If every one of your locations essentially looks the same, that's going against what the people want. Eventually they'll develop a "been-there-done-that" attitude about your restaurant brand.

Well, that's what he had to say anyway.

While some good points were made, I don't think that a cookie-cutter (or modular or whatever you want to call it) approach to new locations is necessarily the kiss of death that some reading the article might conclude. In fact, I think it has a couple of advantages -some of which are touched on in the QSR piece but really deserve another look.

First there's brand recognition. There's no mistaking a Perkin's Family Restaurant. That green sign, those striped awnings. The lighter wood-toned furniture and casework and the abstract-patterned fabrics. Driving past and walking in, there's no doubt what it is. It makes it easy for people who seek out their home-style fare to find it.

Second is the control you keep over build out budgets and timelines. This can be incredibly important for franchise brands whose build out costs are laid out in their Franchise Disclosure Documents. You can cut out some of the necessary design time required for the space. You can also use the same vendors from project to project, which helps keep costs consistent. Plus, incorporating similar components into each of your stores not only helps you dial in the process to gain efficiency, but it may also give you the opportunity to take advantage of any volume discounts your suppliers offer because you're able to make more than one store order at a time.

Lastly, while we may be people that seek new experiences, I'd also argue that we are a group that seeks comfort and assurance as well. Tying it back to the brand recognition point, if people enjoy your food and the experience, they'll come back and they'll be likely to seek out your brand when away from home too.

A little design variation from space to space isn't terrible. It may even be required due to space restrictions or landlord requests. However, I'd caution against changing up too many things because the easier it is for your fans to find you, the better.

The Dadson Diaries would love to hear how you weigh in on the great cookie-cutter debate. Share your thoughts here!


--Liz Blohm

Made There? Can't Come Here.

When F.C. Dadson first started out, we worked with companies based in the Midwest. Each project presented a few surprises, but nothing too big. As our customers started to grow nationally, we went right along with them. We learned a few more things along the way, but, again, nothing too major. Then our customers explored Canada and The Caribbean and we had to learn a lot about how to get our products into different countries -things like passing border inspections, charging and paying the right taxes and fees, and transporting goods across water to name a few.

As our customers expand even further from home base, we're learning new things every day. The lessons are often quite mundane and involve policies and regulations, but every once in a while, we learn something that catches us by surprise. Yesterday was one of those days.

On of our project teams is currently researching regulations and restrictions we'll be subject to as we build out a new international location for a client. It's the first build out we'll be doing in this country, so there's been a lot to go through, and yesterday they discovered that the country had strict rules about what countries products could and couldn't come from.

Working primarily in within the United States' borders, we often take "Country of Origin" for granted when specifying materials and buy-out items for our clients. With only a few exceptions, we are a country that accepts products from most other countries. So we've been free to find the best fitting products at the best prices. Moving forward, that may not always be the case.

That "Made in" or "Product of" label is such a small part of a product, but it is growing in importance as clients continue to take their concepts across the world.

--Troy Schwehr (Connect with me on LinkedIn.)

ADA's Affect on Common Retail Fixtures

Having recently celebrated its 20th anniversary, the American with Disabilities Act is receiving a lot of press coverage lately. Reading all these articles brings to mind a piece that F.C. Dadson's Troy Schwehr wrote a while ago about how ADA guidelines affect event the smallest details in store design.

To keep the ADA celebration going, here's an except from that article. The entire article can be found here.

Measuring Accessibility
Designing accessible stores is heavily based on measurements. The United States Access Board, the federal agency that oversees the list of design standards, has assigned appropriate heights, widths, amounts, etc. -when applicable- to everything from toilets to door handles. While not as obvious a candidate for ADA intervention as bathrooms or entrances, store fixtures also have their own requirements. Let's take a look at two common types of retail fixtures: counters and displays.

Counters
ADA guidelines for counters depend primarily on what the counters are used for. For example, counters with cash registers require that at least a 36 inch long section of the counter measure no higher than 36 inches from the finished floor. Service or reception counters, on the other hand, may have either a portion similar to the cash counter or show reasonable accommodation through something like a drop-down shelf for customers in wheelchairs to complete written transactions or an open area alongside the counter where customers may be helped. Food serving counters have still different guidelines. Despite these differences there are three key things to remember that apply to all counters: 1) they must be on an accessible route - an aisle that is at least 36 inches wide, 2) the accessible route must provide access to the accessible entrance and other areas where merchandise and service are provided, and 3) all counters need to have an area of clear space, at least 30 inches by 48 inches, directly in front of the counter to allow customers in wheelchairs to pull up.

Displays
Guidelines for merchandising displays aren't quite as stringent as those for counters. Not all merchandise has to be within the reach range of a customer in a wheelchair as long as sales associates are available to help retrieve items. However, permanent display fixtures must be located on accessible routes with additional space at corners for maneuvering, though it doesn't hurt sales to make all floor fixtures, permanent and temporary, accessible is space allows.

Lottery Art

With F.C. Dadson's president officially on vacation for the rest of the week, The Dadson Diaries decided it would only be appropriate to offer ourselves and our readers a little respite as well in the form of an article on FastCompany.com that shows us all that there's beauty to be found in the dashed dreams of loser lottery tickets.

Take a couple minutes to enjoy...and then get back to work. :)

Converting Spaces, Saving Places

National chains have long been seen as the arch-nemesis of "mom-and-pop" businesses. Could they now be a struggling local business's saving grace? It appears so as this article on Entrepreneur.com points out.

Conversion franchising, or taking an existing business and converting it to a franchise brand, gained momentum during the downturn. Many sought it as a way to keep their businesses open and bring more customers through the doors. While no longer an independent entity, these new franchisees typically maintain ownership of their property (should they already own them) and pay less in franchising fees and royalties than a new start-up location would. These franchisees are finding additional benefits like access to state-of-the-art equipment and operating systems that they wouldn't have had access to before. They are also benefiting from the recognition the national brand has built.

Part of the reason franchisors are comfortable with offering lower fees is that converting an existing store is often cheaper than a new store build out. F.C. Dadson is in the process of helping a client's franchisees convert stores and the total package price is a fraction of what a new store would cost. While a few new fixtures are being brought in, they are incorporating the sites' existing displays and counters into their design. Apart from these few fixture pieces and new signage and graphics, there isn't much else besides possibly painting the walls to better match the brand's color scheme and updating the point-of-sale system.

Admittedly, conversion build outs aren't always this simple as there may be new equipment or a more extensive decor package that needs to be introduced to the space. Still, franchisees are finding the remodeling hassles worth it to gain the support of a national brand. And franchisors are enjoying it too as it's a way to quickly grow their presence within new and existing markets.


--Liz Blohm

Guiness World Records & Customer Service

We've all heard of Guiness World Records. Maybe you or someone you know even holds one. Given how thick the book is, it shouldn't surprise me to hear about a seemingly obscure record being broken. But as I was reading this blog post about why Microsoft Xbox support pays attention to profane as well as positive tweets, another record I had never heard of had me saying, "They really have a record for that?" It was the Guiness World Record for Most Responsive Brand on Twitter and it currently belongs to Microsoft's Xbox Elite Tweet Fleet (@XboxSupport).

Now that you know it's out there, if you aspire to hold the title someday, SocialMediaExaminer.com's Casey Hibbard offers these hints:

1. Respond to all @s.
2. Find and reply - identify what your audience tweets and monitor for those words/phrases.
3. Deliver a personal connection.
4. Broadcast about incidents - tweet the issues as well as the good news.
   

Unattached

When it comes to creating something, it's really hard to remain unattached and unemotional about it. It's your idea. It's your hard work. How dare these other people come in an criticize it, right?

In certain instances, having a strong conviction really does help. Unfortunately, in the world of store and kiosk design, becoming too attached and emotionally-involved in the process can ultimately hurt progress, not help it.

For designers, becoming too attached to a specific design could lead to missing the mark and perhaps even losing the job. Clients come to us for our expertise and experience, but they are the experts of their businesses. They may find that a certain fixture doesn't provide the functionality they need, a decor element doesn't quite represent the brand as well as they'd like or that they just don't like how something looks. In some cases the designed solution may actually be the best, but being unwilling to take the clients' constructive criticism into account could keep you from seeing an even better solution than what was originally developed.

For design clients, it's also important to remain open-minded during the design process. While you may not initially care for what a designer presents to you, if you're unwilling to listen to their rationale behind their design choices, you may end up with a store or kiosk that doesn't represent your brand or that doesn't fully meet your functionality needs.

It all comes down to keeping in mind the reason client-designer relationships exist in the first place: designers help and serve their clients, and clients hire designers because they lack the knowledge, experience and/or resources to do the work themselves. Being unable to acknowledge the other half -more often than not- will lead to disastrous results for both sides.

Chapter #6 - Plan for Peripherals

Continuing her kiosk story, Marie brings us Chapter 6. In cased you missed them or want a refresher, the earlier chapters can be found here, here, here, here, and here.

Chapter 6 - Plan for Peripherals

Often people think that the only thing they have to do is install their kiosk and they are going to be up-and-running. If only it were that easy.

Throughout the life of your kiosk program, you'll encounter a number of unforeseen situations -some positive and, unfortunately, some negative. Let me tell you about a catastrophe I witnessed in the mall during the busiest of shopping seasons -Christmas. I came across what appeared to be a newly-installed kiosk complete with a huge handwritten sign reading "Cash Register Out of Order!" With my curiosity piqued, I stopped by to ask what the problem was. The kiosk owner proceeded to tell me all about how she had been open for 6 weeks with software problems causing her computer system to malfunction. All she was able to do was take down people's names as they stopped by to contact at a later date to see if they were still interested in purchasing her product. Wow! Can you imagine the lost revenue caused by the unexpected error?

Many times, problems you'll encounter have little to do with the kiosk design, but rather they involve the equipment used to operate your business -things like printers, computers, touch screens, audio and video, and point-of-sale systems and software. Crafting a fully-operational kiosk that can properly accommodate these peripherals is like solving a multidimensional puzzle in which all the pieces affect all the others. That's because not only does the kiosk have to house all these components, it must also create adequate space for transactions, offer proper ventilation and room for wiring, and secure components to deter theft. Fulfilling other requirements, such as United Laboratories (UL) certification or providing easy access for maintenance, can pose even more of a design challenge.

Designing a kiosk so that all these pieces effectively work together takes time. It helps to hire a firm with experienced designers and engineers that can help address these situations. It also is beneficial to incorporate a testing phase into your roll out program. That way issues that come up can be more easily-managed and dealt with in this smaller scale.

Here's a list of other things to keep in mind when deciding on peripherals for your kiosk:

1. The kiosk's size and the environment it'll be placed in.
2. Service and maintenance issues (best considered during the design phase).
3. If and how UL and ADA (Americans with Disabilities Act) rules will affect your kiosk.
4. Any budgetary restraints. (Can I do what I want to do with the money I have?)
5. Equipment/component requirements, the vendors that supply them, and whether the components will be compatible.
6. Be sure to communicate your responses to 1-5 to your designer.
7. Request the layout of the components within your kiosk, reviewing it for "human factors" with customer service in mind.
8. Consider building a prototype so you can actually place your components within your kiosk, see if the layout works, and move forward if it does or make changes if it doesn't.
   

Too Much Design?

Here's an interesting question: can a store ever be "over-designed?" After a recent conversation with a customer of ours, I'd argue that, yes, it's entirely possible.

Our client mentioned that she noticed a few of her competitors making some miscues in their designs and were suffering because of them. In spite of positioning themselves as "cost-effective alternatives" in their industry, these companies were putting together grandiose designs that essentially ended up being too big and having too many niceties than their business model could support.

While we all want to put our best face forward and project an attractive image, retailers also have to take into consideration what type of build out and design costs are reasonable for their businesses or franchisees to incur. In other words, if you're working in the value sector, that marble counter top probably isn't necessary.

Harry Cunningham, VP/Creative at Saks Fifth Avenue OFF 5TH, summed it up best in his "Think Tank" column in July's issue of DDi Magazine: "At the end of the day, it's our responsibility to create great design -and it's equally our responsibility to remain cognizant of costs. We should both value DESIGN, and VALUE design."


--Liz Blohm

Plan for the Unexpected

Just over a month ago, I experienced the most excruciating pain in my back. Several weeks and doctor's office visits later, I'm still not operating at full speed -but I'm getting there. For the first few weeks, I worked a little here and there, but couldn't focus long enough to really get anything done. I had trade show follow-up to do, plans to work on, and phone calls to make. Talk about an unexpected disruption!

Since I wasn't expecting taking time off, I really had no plan in place to take care of business while I was off. Now I'm back in the office part time and plenty busy playing catch up. They say hindsight is 20/20. I'd say they are absolutely right.

My recent experience is just another reminder of how important it is for businesses to plan for the unexpected. It's a surprising world out there and you just never know. ActionCOACH's Josh Slavitt echoes that same sentiment in a recent article for Westfair Online.

Some of his suggestions for preparedness include:

• Create a manual detailing all of your business activities and who is responsible for each.
• Back up your data regularly.
• Keep emergency contact info for all employees.
• Review your disruption insurance policy limits.

Has your business had to face an unexpected situation? How did you get through it? Share your stories here.


-Larry Myer (Connect with me on LinkedIn.)

Wedding in Aisle 5

Remember when you were a kid and your friends would say "If you love it, why don't you marry it?" Some retail (and restaurant) fanatics are taking that philosophy to the next level, except in their case it's "if you love it, why don't you get married there?"

Retail weddings have been popping up the news lately. Remember the couple that got married in Taco Bell a while back? USA Today recently featured that as well as a handful of other couples choosing to walk down store aisles to say their "I do's." Some are employees that met while at work, others are just big fans of the the brand, and most are saving a little cash by choosing a retail venue over more traditional wedding sites (as it turns out most stores don't charge to host weddings).

For a little Monday morning fun, we're wondering what store or other type of business would be your ideal wedding site? Some place with an extensive garden center? A favorite restaurant where you could stay for the food? Share your answers here!

Putting the TEAM in Teamwork

I've heard people say on more than one occasion that in business, it's not what you know, it's who you know. One of the most challenging things for a business owner is deciding who should be a part of his business team. Some think they can tackle everything themselves or that they can ask a family member or friend to help out. I'll admit that in some cases this works out, but more often than not, businesses suffer without having the proper support team in place.

Whether you're choosing a person to join your management team or are looking to hire an outside consultant, it's important to give serious consideration to their background. Not only should this person have relevant experience in the functional area you're looking for them to help with, they should also be knowledgeable about the industry your business serves. Each industry has its nuances and people familiar with those particulars can help your business better meet the market's needs and run your business more efficiently.

Qualified professionals can also help you get started and keep you focused in the right direction. I've seen companies without the proper support team try to bite off more than they can realistically chew and it never ends well. Someone who has been in this position before can offer insight and help steer the business down a more sustainable path.

And finding knowledgeable professionals doesn't mean that you have to "break the bank" to get the best of the best in your industry. There are plenty of qualified resources at all price points that can help. It does take time to search out and find the best candidate for your business, but the time is well worth it.


-- Troy Schwehr (Connect with me on LinkedIn.)

Yay for 3-Day Weekends!

The team at F.C. Dadson hopes you all have a safe, relaxing holiday weekend. There'll be no new blog post on Monday as we'll be recovering from all the hamburgers and brats (we are in WI after all), salads and delicious desserts we'll be indulging in over the weekend, but we'll be back Thursday for your reading pleasure.

Happy 4th of July, all!

Indoor Tanning Tax: Burning Some, Avoiding Others

With the new fiscal year comes the first tax of the recent healthcare legislation to take effect -the indoor tanning tax. Starting today, patrons of certain tanning beds around the country will have to pay an additional 10% for that summer glow.

Having clients that operate in the tanning and fitness industries, I've kept this on my radar to see how it will ultimately affect these concepts. It turns out that not every establishment that offers tanning will be required to charge the extra tax if certain conditions are met. For example, if a health club or gym offers tanning as part of its annual membership, the tanning service stays tax-exempt. If, however, tanning is offered as an upgrade to that annual membership, the 10% applies.

So what's to keep customers switching their unlimited memberships at their tanning salons to an annual membership at one of these gyms? Not much, and I can see how that's leaving some tanning salon owners feeling burned.

It also turns out that not every tan is taxable. Traditional tanning in beds is. Spray tanning isn't. This fact has many owners scratching their heads over how to calculate the tax on unlimited tanning that often offers both services as an option. It's a bit of a point-of-sale quandary (but a huge opportunity for POS providers to the industry!).

What do you think about the tax? I see both positives and negatives to the issue, and I'd love to hear what you have to say about it.


--Tim Matey (Connect with me on LinkedIn.)

New School Restaurant Design Trends

Always a sucker for Top 10 lists, Eater NY, the trendy New York dining/bar scene-reporting website, dished up a great one last week: New School Restaurant Design Trends for 2010.

One of my favorites that made the list is aptly titled "Recycled Junk." I think there's something really unique about discovering reclaimed or repurposed items in a business. It's always neat to see the new and clever uses designers can come up with. These pieces add a certain character and charm that isn't always achievable with new items. And, as the article points out, they also suggest "an eco-friendliness," which is something many diners appreciate these days.

"Boiler Room Chic" is another trend I've seen a lot of lately. Eater NY classifies this one as including "exposed brick, tan wood accents, and utilitarian lighting fixtures." I'd also add stainless steel and other metal accents, exposed ceilings and cement and/or wood flooring to the list. I've seen these elements used in ways that play up a building's history and I've also seen them come together to create cool, modern spaces. I think this versatility is part of the appeal for restaurant owners.

Keep in mind as you read the list that these trends come from observations made in NYC-area establishments. Still, certain elements of each have broad enough appeal and could be successfully incorporated into concepts anywhere.

The list is also far from definitive. In fact, as I was reading through it, I came up with two I would as to it as restaurant trends: sustainability and something I call "cafe casual." First up, sustainability has been talked about for years, but more and more, we're seeing requests for eco-friendly, recycled/recyclable and sustainable materials.

The second, "cafe casual," refers to the upscaling of QSRs and downscaling of full service concepts I see happening. Heavily influenced by the growing popularity of the fast casual segment, concepts on both sides are incorporating elements into their own designs that either add a touch of sophistication (McDonald's and their McCafes) or a touch of casual (such as upscale eateries forgoing dress codes and table cloths).

What do you think? Agree with the list? Like my additions? Have any that you would add? Share your thoughts here.


--Liz Blohm

Chapter #5 - Custom vs. Off-the-Shelf Kiosks

After taking May off to report on the NRA 2010 show, Marie is back in kiosk mode with her latest installment in her kiosk program development story. In case you missed them or just need a refresher, you can read the previous chapters here, here, here and here.

Chapter 5 - Custom vs. Off-the-Shelf Kiosks

Some people believe that there is no clear distinction between custom and off-the-shelf kiosk programs. But there are differences. Let's start with off-the-shelf.

There are a couple of areas to mull over when choosing an off-the-shelf program. First is the number of units you plan to open. If you're opening just a single unit and there is no plan to grow beyond that, off-the-shelf is the way to go. The upfront investment is generally lower than a custom kiosk and with the multitude of designs available, you should be able to find something that will work for you.

If you're planning to roll out more than one unit, however, off-the-shelf may not be the way to go. I always tell my customers that the biggest mistake start-up businesses can make when developing a kiosk program is not building a solid branded design platform and maintaining that identity throughout the entire program. Stock kiosks don't always allow for this to happen.

Another area to consider is if you plan to test your concept before rolling out additional units. If yours is a brand-new, unproven concept, it would make sense to start with an off-the-shelf kiosk because of their lower upfront cost. Once the concept has been proven and you decide to develop more kiosks, then you may want to look into a custom program.

I must say that too often, the decision really comes down to money. If you're very price sensitive, off-the-shelf is the better option.

And now for the other side - custom kiosks. Virtually all regional and national kiosk programs will incorporate some level of customization. This is because there are so many different elements to a kiosk's design including branding, size, number of product display areas and overall functionality for your customers and employees. Additionally, you have to take into account the mall property groups you plan to lease from as each one will have different design criteria. If you're planning a national roll out, custom is definitely the way to go as it'll help strengthen brand identity and recognition while allowing you to make necessary revisions to accommodate mall guidelines (plan for at least 3 to 4 designs to enable you to lease within these properties).

If you're deciding between off-the-shelf and custom, here's a quick list of pros and cons for each to consider:

Off-the-Shelf

• Lower cost
• Ideal for testing an unproven concept
• Speed to market -- about 4 weeks
• Standard design concepts
• May not express your brand
• May not fit your parameters

Custom

• Ideal for building brand identity/recognition
• Unique design
• Will be functional for selling your product/service
• Higher cost
• Lengthy design process -- about 2-3 months

--Marie VanDrisse (Connect with me on LinkedIn.)

"'Custom' doesn't have to mean 'expensive'"

It's a common misconception in the retail fixture world: to get custom-designed fixtures, retailers need to shell out big bucks. So not true says the fixture pros in this article on VSMD.com. And we have to agree. As long as retailers are willing to be creative and flexible, a uniquely-branded look is well within most store design budgets.

F.C. Dadson specializes in designing and producing custom fixture packages, and not all of our clients are the larger, national chains one generally thinks of as having the budget for personalized designs. In fact, many of our customers had just a handful of stores (some less than that) when we started working with them.

Many also came with the challenge of a small budget. Still, we made it work and here are a few ways you can make it work too.

• Explore the different material options that are available. If you're digging the look of a pricier wood or solid surface, there's likely to be a comparable veneer or laminate on the market that's a more cost-effective option.
• Smartly engineer designs to reduce tooling time. Intricate cuts and extensive assembly increase production time, adding to the project's cost.
• Use graphics for the perfect finishing touch. Graphics can turn even the simplest fixture into an exciting branded element. Plus, they can be updated regularly, extending the life of your display.
  

A Perfect Time to Grow

At the beginning of the year I read a blog post on RetailSmartGuys.com that really struck a chord. It was all about how NOW (or then, I suppose) is the perfect time for retailers to map out growth strategies. Thinking back to late 2009/early 2010, those in retail were more interested in maintaining their current levels and even cutting back when necessary. I would read of some growth happening, but it was generally the same handful of stores that I had been hearing about for the last few years. To encourage growth strategies at a time like that, I thought, was pretty gutsy.

Fast forward to today and I find myself thinking about that blog post again. It's looking like retailers have heeded Mr. Jablons's advice and started focusing again on growth. The downturn saw retailers going out of business and closing stores. This has left openings in markets for growth-minded companies to come in and gain market share.

It's like Jablons concluded months ago, "This economy has had us all worrying, contracting, suffering, weeping, struggling, and enslaved for far too long. The time has come to do something proactive, something amazing, something bold, and something historical."


--Larry Myer (Connect with me on LinkedIn.)

Small Business Love

Despite pressure from larger chains and a lack of attention from financial institutions' lending departments, small business owners are still feeling the love -from local consumers, celebrities and even a handful of of larger businesses.

In this article on Businessweek.com, it's reported that a February Gallup poll found the term "small business" receiving the most positive reaction from respondents. Additionally, a recent Pew Research study found small business owners earning higher rankings than the other institutions asked about in the survey. Even Tom Hanks extolled the virtue of small business in a recent visit to a small stationery store in Altadenta, CA.

And while times may still be a little tough for the little guy, a number of businesses have created perks and special offers only available to small business owners. From hotel deals to Bank of America's recent pledge to increase lending to small- and mid-sized businesses by $5 billion in 2010, there's a variety of things happening that should give small business a major case of the warm and fuzzies.

After reading this, I'm curious if and how our small business readers are feeling the love. Feel free to share your experiences here!


-- Liz Blohm

Placing a Value on the Intangibles

It's something I hear almost everyday: "That's great, but if I go with these guys I could save 5%." While budgets have loosened a little these last few months, it's still very clear that businesses are in money-saving mode. Being cost-conscious is always an important characteristic for business owners to have, but it's just as important to really look at what you're getting for the lower price tag. As they say, sometimes you get what you pay for.

Which brings me to the question of the day: "How do you place a value on the intangibles that come with selecting a certain vendor?" Things like customer service and timely delivery. You may save 5% on the upfront cost, but if everything is arriving late, are you really saving 5%?

Before choosing one vendor over another, take some time to figure out what things aside from the product itself are important for you and your business. Do you value personalized service and prefer working with a dedicated account manager or are you comfortable placing orders online or over the phone with any customer representative? Are the products time-sensitive for your business or do you have some leeway in delivery times? Depending on your answer, you might find that the cheapest option isn't the best one for you.

Then the question becomes, "how much are those intangibles worth to you?"It's not always easy to figure out, but once you do, you can choose the vendor that's best for your business, not just your budget.


-- Troy Schwehr (Find me on LinkedIn.)

Are LEED Buildings Really that Great? New Study Says No.

In the last few years -and especially since LEED for Retail was implemented, we've seen more and more projects come through that are either working toward LEED certification or are trying to be a little more LEED-friendly by incorporating some of the environmentally-conscious building principles into their plans. Some do it for the purported energy savings and tax benefits. Others see it as being the "right thing to do." But is the program really as great as many think it is? Connecticut-based Environment and Human Health, Inc. thinks not.

In a recent study conducted by the non-profit group (and as reported in an article on FastCompany.com), it seems that the LEED program, while providing some benefit, still allows "all sorts of harmful stuff, whether pesticides in tap water or formaldehyde-laden particleboard." The study's lead author, John Wargo, also had this to say to the Fast Company reporter: "even the Council's most prestigious Platinum award does little to ensure that hazardous chemicals are kept out of certified buildings."

And this isn't the first time LEED has come under the scrutiny of an environmental or health group. Most see it as being "eco-lite and a little too industry-friendly." These criticisms many not be too far off the mark as even a 2008 study conducted by the U.S. Green Building Council found that "one-fourth of freshly certified projects weren't conserving as much energy as their LEED seals indicate." Makes you wonder, doesn't it?

While few can argue that LEED isn't a step in the right direction, it seems that there is still room for improvement -as is generally the case with most things.

Links to the study as well as more commentary from both sides can be found in the article, located here on FastCompany.com.


--Liz Blohm

Summer Reading

They say that people listen to their peers more than other people. For franchisors looking for sage advice or a little reassurance from a fellow franchisor, your peer group just got one blog bigger.

Founder, President & CEO of Beautiful Brands, David Rutkauskas, recently launched a personal blog. In it, he shares his experiences, secrets to success and why he does what he does. He also offers up a special "Ask David" email that readers can use to submit their own questions to be answered in future posts.

They also say that to get an answer, you should go directly to the source. I'd say David's a pretty good source.

Find it here: http://davidrutkauskas.com/


-- Liz Blohm

Memorial Day

The Dadson Diaries hopes that you and yours have a relaxing, fun-filled Memorial Day weekend. Our team will be out enjoying the 3 consecutive days off, so there won't be a new post on Monday. But we'll be back on Thursday with some refreshing new material for your reading pleasure.

I Survived My First Trip to NRA Show

This is the first year I attended the National Restaurant Association's NRA Show, in which some 50,000 other food and restaurant professionals also gathered to learn about the latest and greatest trends and innovations within the restaurant and hospitality industry. As you may already know, the NRA Show is the largest restaurant and hospitality trade show in the Western Hemisphere and it's the Restaurant Association's goal to create a 4-day, super-sized industry event.

A major component of the industry just happens to be food and, let me tell you, there was no shortage of it here! When I first stepped foot onto the show floor, the buzz I heard was more about the fabulous food samples served on toothpicks that made a person wonder how these exhibitors could get so much flavor packed into just one bite. There was everything from oysters in the shell to deep fried cheese hot dogs. I know that my manager will be really happy when he sees my expense report for the show because there weren't a lot of charges racked up in the meal column!

In addition to the weird and wonderful food, I was also grateful for the opportunity to speak at an educational session about expanding brands into non-traditional locations. The session focused on educating the audience on some of the do's and don'ts of going into non-traditional markets like airports, universities, office buildings and more. I was incredibly lucky to recruit a panel of seasoned industry professionals that represented all areas of expertise. They included Greg Powell, VP of Concept Innovation for Denny's; Lynette McKee, Chief Development Officer for Checker's Drive-In; Marie Gill, Director of Business Development & Brand Strategy for Seattle's Best Coffee; and, finally, Steve Brush, Principal of Brush Enterprises, a non-traditional development consultancy.

I was so proud of our panel and the energy and enthusiasm everyone put forth to make this session a success. We had around 100 attendees from all over the globe -especially impressive considering our session was one of the first ones on Sunday morning. There was plenty of banter between the panelists and the attendees and a good time was had by all (or at least I hope!). In fact, it was so successful, we're thinking about taking the presentation on the road and see what other trade shows would be interested in having us present. (I'll keep you posted on where and when our next engagement will be.)

With the show's size, it was hard to get around to meeting everyone that I wanted to, but I still had the opportunity to meet quite a few amazing people and I'm really looking forward to my future conversations with them. All in all, I enjoyed my first time at NRA Show and felt that I accomplished quite a bit. Now let the follow-up fun begin!


--Marie VanDrisse (Catch up with me on LinkedIn.)

Store Remodels and Your Employees

There have been many signs of returning retailer optimism in recent months. One that we're particularly excited to see is increased spending on FF&E (fixtures, furniture and equipment).

A few of these FF&E purchases are for new locations, but we're finding that many retailers are instead choosing to focus on improving their current stores and turn them into smooth, revenue-generating machines.

Some of these remodels are small-scale while others have been more intensive. Whichever it ends up being, it's incredibly important to keep your store employees in the loop. After all, they are the ones who not only have to deal with a change in their working environment, but they also have to help your customers cope with the changes as well. The more information they have, the better equipped they'll be to get through the process.

On the VMSD.com website, Steve Kaufman offers commentary on two different trips taken to two recently-remodeled stores. The interesting thing about it is that he doesn't focus on the updates themselves so much as he does the employees' reactions to the changes. At the first store, he overhears employees griping to customers, while at the second, the employee he chatted with had a very positive response to the updates.

Now, Mr. Kaufman does note that the first store remained open during the remodel and that might have played into the employees' complaints. (The second store closed during the transformation.) Still, I can't help but wonder that if these employees have been kept informed on the project's progress and trained on how to address customer complaints/comments, would the interaction have been more positive?

It's certainly something to consider if you're planning any store updates of your own.


--Liz Blohm

See FC Dadson at ICSC RECon

While F.C. Dadson's Marie and Troy are busy working NRA Show this weekend in Chicago, our Director of New Biz Development, Larry Myer, will be heading out west for the 2010 ICSC RECon (May 23-25 in Las Vegas).

And while he's there, he'll be taking part in a panel presentation Sunday morning (the 23rd @ 9:45am, to be exact) about cutting edge ways to reduce the cost of store openings. With money and financing being such a hot-button issue these days, the session's all about delivering timely advice for making both new corporate and new franchise locations more affordable.

From the show website:

"From reassessing site selection parameters to developing multiple footprint sizes to value engineering fit out, retailers and food concepts need to find ways to lower the cost to open new units. With lower upfront costs, financing becomes easier, more units can be opened on the same budget and unit profitability increases. Hear from site selection and design/construction experts as well as cutting edge retailers and food providers on ways to reduce costs and increase profitability."

Joining Larry is the moderator, Ryan Cunningham of Javelin Solutions and fellow panelists Jim Valentino, President & CEO of Tropical Smoothies; Jacqueline Vanella, Development Lead East for Burger King; and Dan Wieber, EVP New Business Development for Great Clips.

Going to NRA Show 2010?

The National Restaurant Association's NRA Show 2010 starts this weekend in Chicago. F.C. Dadson's resident kiosk expert Marie VanDrisse and restaurant guy Troy Schwehr will be in attendance, and we were wondering if you'll be there too.

If you are attending and are looking for a break from the hustle and bustle of the show floor, Marie will be moderating a panel of seasoned restaurant development pros as they talk about expanding into the non-traditional market. The session will take place on Sunday (the 23rd) from 10-11:30am. More info can be found here.

Or if you're interested in learning more about F.C. Dadson, feel free to call either Troy or Marie at (800)728-0338 to set up a meeting during the show.

Hope to see you there!

Where is Your Time the Most Valuable?

As a new franchise owner the task of getting a location can feel very daunting. First, you have to find a space. Then there's choosing an architect, finding a general contractor, permitting -don't even get me started on this one- and the actual construction itself.

Studies have shown that a new franchisee can easily spend over 300 hours overseeing the pre-construction and construction phases of their store openings. In most cases, these new franchisees have little experience in these areas, so even more time gets spent researching contractors, comparing pricing and ensuring all your bases are covered -once you've figured out what bases you need covered in the first place.

And then there are all the questions that will inevitably come your way during construction. "The demising walls don't coincide with the drawing and need to be changed. What do you want to do?"

While all of this is going on, there are store orders to place and staff to hire and train. And on top of all of that, you have to find time to market your new business to ensure the community is aware you are opening your doors.

The time spent on all of the above quickly adds up. So, how do you prioritize what's important for you to focus on in the time you do have? Getting to know the brand, hiring and training your employees, setting up your location for opening and marketing your business so the cash registers will be ringing once your store opens are all pretty important areas to focus on as these are where your return on investment lies.

But what about the store construction? True, this is important, but there are also many companies out there that can help you out by moving that portion of store opening off your plate and putting it on theirs. It may cost you 3-5% more to have them manage the process, but when you break down the numbers, the additional cost is minimal. Plus, these companies utilize economies of scale and existing vendor relationships to keep build out costs affordable and use their expertise to keep things moving along so your store opens on time and on budget.

So, whether you are looking to open a location, move your brand to a national stage or have just begun franchising your concept, the most important advice I can give is to make sure you have a program in place that will allow you and/or your franchisees to focus on what is important and that is the long-term success of your brand.


--Troy Schwehr (Connect with me on LinkedIn.)