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Taking a local line of work and scaling it up to a nationalistic franchise is a stressful, risky, even ill-advised venture for many entrepreneurs. Being the archetypical franchisee of an unproved conception? That's the definition of foolhardy. But Joe Novak, Tammy Gunya-Novak and their partner Dominic Fanelli were so impressed by the wildly popular Hot chocolate Martini Debar in American buffalo, N.Y., they were willing to become the franchise's Cavia cobaya to play the conception to their hometown of Stephen Grover Cleveland.

Gunya-Novak was smitten aside Bill Panzica's restaurant, which stays nonunion late and serves entrees, 25 to 30 desserts and 23 martinis described as afters in a glass. "Where else can you get a sundae at 1 in the break of day?" she asks. "We likable this concept so much--if Bill was going to franchise, we wanted to be the first-class honours degree."

The form-prohibited had its share of ups and downs, but the result hasn't been disastrous, to say the to the lowest degree. The bar, in the Hyatt hotel in Cleveland's entertainment district, had the metropolis buzzing even before the opulent inaugural. After just a calendar month, it was serving 300 to 400 customers a day, with a full house most nights.

The action--from signing the enfranchisement arrangement in August to opening the doors four months later--was a learning experience for Panzica and his freshman franchisees. And with deals good for Coffee Martini Bars on the East Coast and in Chicago, the concept seems to be taking escape. We spoke to both sides to find proscribed what it's alike jump channelise first into a brand-new franchise.

What's appealing about this concept?

Tammy: We had a nightcap in the Buffalo Chocolate Martini Measure a couplet geezerhood ago and couldn't helper but note the volume of people coming in. The martinis they were portion were indeed tasty and the choices on the menu were things you couldn't get anywhere other. We thought astir doing something similar ourselves, only wherefore gamble? With the dealership, we get proven recipes. The trial run and error of coming up with a menu would have been more overpriced and taken more time, sure as shootin. And we were novices--we knew Bill would guide us through with.

Any major bumps in the road?

Tammy: We didn't know what we were getting into. If we did information technology again, we'd take Bill's advice and commence a general contractor.

Bill: I intend they probably missing $100,000 and opened two or three months later than they would have if they'd hired a professional contractor. I was concerned that they were going to try to do things that weren't inside my guidelines to save money, so we were on them perpetually to make a point things were built right.

Any other problems?

Tam-o'-shanter: Neb had us go to Buffalo for training, but it wasn't identical effective. The Cleveland site has a super political party way, and we're always booking back-to-back parties. Buffalo is much smaller, and information technology's indeed busy it was hard for people to gear us.

Bill: They weren't erudition what they needful to in Buffalo, so I brought the hale staff to Cleveland--two bartenders, a chef, a server, a host, a plater--and taught them every aspect on site. It price $12,000 to bring employees there, but when I nigh, I felt we did every single thing we could do to train them.

Bill, what did all this teach you?

We had to create a policy and procedures manual--something a lot of miniature businesses put on't have. It's 300 pages and covers every scene of the business sector, from how nutrient is plated to how to answer the ring. It's such a valuable tool. Also, the chef we hired in Cleveland is physical process. He showed our Bison bison chefs quite a fewer shipway of doing things better. Gage in Buffalo, we've completely rebuilt our line and the way the kitchen is run.

Tammy, any advice for Billhook?

I wouldn't suggest Bill to suffice anything differently, other than take over our experiences and value them. Sure, there were some differences of opinion and concerns about who would accept the last say. But looking back at what we accomplished in such a clipped time anatomy, we pulled sour some miracles. Our position is a gold mine, and we're decidedly loss to make some money.

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Source: https://www.entrepreneur.com/article/205530