/24-7PressRelease/ - DUBLIN, IRELAND, March 25, 2007 - Few scents better evoke the spirit of summer than the smoky aroma of barbecuing meat. Few sights are more welcome to hungry eyes than a steadfast chef turning a choice cut in preparation for a long, slow lunch in the blazing summer sun.
An afternoon spent barbecuing is the basis for a whole culture of cuisine. Getting the fire stoked and flaming is most of the fun. Many macho men are never happier than when they're installed behind the blaze with a pair of tongs like a latter-day blacksmith, lording it over a recalcitrant rib-eye steak.
But the image of barbecue is also diversifying. International cuisines mingle and fuse in our cosmopolitan age. Barbecued shrimp is a speciality in Russia; fresh barbecued fish marinated in pimento is savoured on Cuban beaches. Barbecue needn't mean meat, muscle and brawn. The health-conscious will enjoy low-fat, calorie-light foods infused with the smoky, primeval scent of outdoor cooking. Try skewered sweet potato, grilled vine tomatoes, seared courgette - each infused with the intense flavours of the coals. This style of cuisine has even made the move to sweets - barbecued pineapple with hot chocolate sauce is a Nigella Lawson favourite.
If you're a true believer in barbecue, your job is to convert the masses. Self-belief is a great start for any franchisee and the magic ingredient is the marketing know-how to inspire others with that belief. If you're convinced the barbecue business is brimming with opportunities in your chosen location, get cooking. But think how best to communicate your passion to potential diners. The first year is traditionally accepted to be a difficult one for franchisees - it is rare to break even.
That fact makes it vital to have the financial, psychological and emotional resources to keep focused on your goal through a rough patch. Before becoming a franchisee, consider the following: Are you willing to sacrifice the security of a company pension to be your own boss? Are you prepared to take financial risks?
For a barbecue outfit, expect to invest between $75,000 and $250,000 in total capital investment. Your franchise fee should average out at around $35,000. The franchisor may take a royalties cut of around five per cent of takings.
Locations, meanwhile, are likely to be large and spacious. You'll need to have a customer-facing approach that can fill that space, night after night. Some franchisors construct from scratch to guarantee standardised experiences. Bar-B-Cutie takes between 90 days and six months to build and prepare a site. That could mean putting your sizzling hot ideas on hold for a while.
What's more, 'involved' franchisors will want to sculpt your outlet. Design, waitress' outfits and menus - leading names like 55-year-old Bar-B-Cutie chain will be keen to protect their powerful brand identity in these areas.
If you would prefer an independent approach - experimenting with your menu, perhaps sampling organic meats from local farmers - a smaller franchise could be just the ticket. There's no set menu - so take your pick.
Copyright Adfero Ltd 2007
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