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First 3 Months Crucial, Fresh to Order Founder Believes



Pierre Panos spent years as a franchisee of four different brands, each with more than 1,000 units at the time he became an owner, and he’s still a big operator for Papa John’s.

So he learned a few things about training franchisees, he told an audience at an International Franchise Association panel today. He’s using some of those lessons at the franchise system he founded, Fresh to Order.

“The first three months of execution determines the first three years of sales,” Panos believes. If you don’t “open perfectly,” as he insists upon, “it will take you three years and $300,000” to regain the ground lost.

Panos describes Fresh to Order as “fine food fast,” or borrowing elements from fine dining and bringing them to customers in under 10 minutes and for less than $10.

He also believes in spending the entire franchisee fee on training, so when each store opens the franchisor staffs it with 10 corporate people who are there for 30 days—an unusually long and large commitment.

“We believe you have to open perfectly,” he says, because with social media, “the bad and good gets out there quickly. We want to spend all that franchise fee” on the franchisee, to boost success and lead to solid royalties down the road.

Panos was among the presenters at the International Franchise Association 54th annual convention in New Orleans, February 22-25.


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The latest news, opinions and commentary on what's happening in the franchise arena that could affect your business.

Laura MichaelsLaura Michaels is editor of Franchise Times. She can be reached at 612.767.3210, or send story ideas to lmichaels@franchisetimes.com.
Beth EwenBeth Ewen is senior editor of Franchise Times. She can be reached at 612.767.3212, or send story ideas to bewen@franchisetimes.com.
Nicholas UptonNicholas Upton is restaurants editor at Franchise Times. He can be reached at 612.767.3226, or send story ideas to nupton@franchisetimes.com.
Mary Jo LarsonMary Jo Larson is the publisher of Franchise Times Magazine and the Restaurant Finance Monitor.  You can find her on Twitter at




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