Franchise Interviews FranchiseInterviews

Have you ever wanted to open a bar? We have a great show.  We are meeting with Roman Maliszewski, founder of Tapster, the groundbreaking self-serve taproom concept. Their tasting room franchise opportunity eliminates much of the overhead and headaches of a typical bar. It offers entrepreneurs a proven blueprint and ongoing support to deliver a true Tapster experience.

Roman’s story is much more than just opening a bar. It’s a leap from a Princeton graduate to an advertising executive, a world traveler, and a BEERpreneur. His unique journey and industry knowledge have positioned Tapster at the forefront of a self-serve transformation within the bar industry!

Here’s why Roman & Tapster are newsworthy:

·        From Vendor to Visionary: Roman transitioned from the tech side (Pour My Beer) to build Tapster.

·        Self-Serve Revolution: Tapster capitalizes on staffing shortages and consumer desire for unique experiences.

·        Future of Bars: Roman predicts a rise in craft cocktails on draft alongside a focus on sustainability.

·        Sustainability & Innovation: Tapster prioritizes eco-friendly practices and constantly explores new ways to elevate the customer experience.

Roman is a passionate leader with a truly compelling story. He’s happy to discuss:

-        The impact of self-serve tech on the industry.

-        How Tapster fosters a unique customer experience.

-        Trends shaping the future of bars, including staffing shortages and sustainability.

Learn more by listening to the show. 

In part two, we play a clip from our popular Great Quotes in Franchising podcast. 

 

Do you recall the days when people relied on maps to reach their destinations? Thankfully, we now have GPS technology. This insightful comparison comes from Chad Harrison, Franchise Development Representative at Authority Brands, and Darren Guccione, CEO and co-founder of Keeper Security, Inc. They draw an analogy between GPS technology and maps in the context of franchising.

We have a great show.  We are meeting with Bennett Maxwell, the Chairman of Dirty Dough. Dirty Dough uses centralized production with special machines to produce the world’s first 3-layer cookie. This technology also allows a franchise to open up at half the cost of the competition and half the labor while lowering ongoing costs. Other issues of waste, quality control, supply chain, etc., are handled on the corporate level, resulting in the simplest food franchise concept.

Dirty Dough is growing rapidly and expanding across the country. Dirty Dough is a food franchise that specializes in unique and fun-to-eat cookies. Recipes are trademarked, meaning customers won’t find these flavors anywhere else. Dirty Dough stores are uniquely set up to be profitable in both large and small markets.

With extremely low labor costs and high profit margins, their locations don’t need to sell as many cookies as our competitors to make the same profits. And selling these uniquely addicting cookies isn’t hard to do.

Great Quotes in Franchising Podcast - Follow the System! - Julie Bennett is the author of the Franchise Times Guide to Selecting, Buying and Owning a Franchise. Julie appeared as a guest on our weekly radio show Franchise Interviews. Her book is a must read for anyone looking to buy a franchise. Listen to the two quotes she references on this podcast.

Ford's Garage is a restaurant franchise that takes inspiration from 1920s garages, boasting licensing rights from Ford Motor Company. It has garnered a reputation as a popular dining spot nationwide, attracting patrons with its nostalgic ambiance and authentic American cuisine. The interior design recreates a classic 1920s service station, complete with vintage vehicles, fixtures, and gas pumps. One of its distinctive features is a suspended Model T or Model A car above the central bar, surrounded by Prohibition-era elements such as brick walls, richly colored woods, and a hand-hammered copper bar top. The staff dons mechanic shirts, napkins are made from blue shop towels, restroom sinks are crafted from tires, and the faucets resemble fuel pump nozzles. This restaurant concept is not only unique but also rapidly expanding across the country, making it a topic of lively discussion. We are meeting with Dave Ragosa, VP of Franchising and Development for Ford's Garage.

In Part Two, we play a clip from our popular Great Quotes in Franchising podcast.

Great Quotes in Franchising Podcast - People don't buy drills because they need drills. - Franchising is not rocket science by in Dr. Robert Needham's case it is. Dr. Needham was a former rocket scientists who became an expert in franchising. He suggested "People buy drills because they need holes." The same concept applies to franchising. Listen in to learn more.