APRIL 2023 ISSUE

When was the last time you stopped and bought lemonade from a lemonade stand with 2 kids sitting behind a table? My brother and I had a lemonade stand when we were very young and it taught us alot of lessons. One of them is don’t drink all the lemonade or else you don’t have anything to sell. That happened a few times. In today's world, kids no longer mow grass or shovel snow, but entrepreneurship remains an integral part of kids' lives. Many of the great success stories in America started at a young age, whether it was to make extra money or just to feel independent. Entrepreneurs have changed the world and this is something that needs to be studied and taught to a greater extent than it is currently. This is my first article for Franchise Journal and I will be sharing the stories of young entrepreneurs over the next issues as we look for the kids who will impact your life years from now. Finding entertainment to fill a child's days is an important part of their inventiveness. Although people are busy in the adult world, they still need to allow themselves imaginative space to dream and play. Entrepreneurs often have big ideas and even bigger goals and most certainly think outside of the box in their journey to meeting those goals. This comes naturally to kids because they don’t have a box to think in! It is important to work hard, communicate effectively, and remain resilient after disappointment if you want to succeed as an entrepreneur. The development of these skills can begin at a young age. Many young entrepreneurs also play sports or have built businesses online. All great things, right? That's why entrepreneurship can be a great framework for teaching these skills and allowing students to practice these skills in a supportive environment. Putting the goal of being a 'founder' aside, entrepreneurial skills will serve kids well in school and beyond—both in their careers and personal lives. But really, here is how youth entrepreneurship education can make a difference in the growth and development of young people. Critical thinking at an early age that puts the various pieces of an economic puzzle together. How is it built? How is it marketed? How much does it cost? Who do we need to get involved to build a team? Entrepreneurship is all about thinking through the pieces that need to be put together. My family is full of entrepreneurs and the dinner table conversations have always been around business ideas and how to grow them on a local, national and global level. Having these experiences at an early age is important but if kids don’t have entrepreneurial families, they can still learn. Whether it is taking the time to learn about how Apple came about and how the iPhone was created is one level. Learning about how it is marketed, made and sold is another. These are classes that need to be taught in school just like math, science and history. This kind of critical thinking is crucial as our world becomes smaller and ideas become more and more valuable. Even though AI is becoming a mainstay of how we engage, critical thinking and creativity will always be important. You can’t use Chat GPT if you don’t have an idea of where you want to direct it to. Critical thinkers look at situations from multiple points of view, analyze facts, and weigh the strengths and weaknesses of something. By definition, they carefully think about a subject or idea without allowing opinions or feelings to affect them. Whether it is today or a thousand years ago, creating a business requires entrepreneurs to think critically about problems they see and how to find a solution. In the process, they also explore and may discover personal strengths and areas for development—thinking carefully (and critically) about their interests and where they are great, natural contributors, or where they may need support. This self-awareness can benefit them throughout their careers. Entrepreneurship is about identifying a need and solving a problem. Successful entrepreneurs contribute to the world by creating innovative and sustained solutions for long-standing problems. What proble  ms will the kids of today solve tomorrow? That will be the topic of our next issues and if you happen to pass a lemonade stand, be sure to stop. You might just be getting a drink from the next great entrepreneur in America and at the very least you are going to make a kids day. Thank you for reading and let the journey begin! About the Author Max Neonakis is a budding entrepreneur who has built a thriving Ebay business himself. He is a junior at Gulliver Prep in Coral Gables, FL.

Congratulations, you have a great concept and franchisees are lining up to be part of your brand. The biggest part of the journey to get your concept on the ground with franchisees is still in front of you. The intention of this article is not to scare you, but to ensure you are prepared for all the necessary steps/support/process that will be needed to get those new franchisees up and running. This will be the first of multiple articles laying out the best way to build the support mechanisms needed for your franchisees to get their new locations opened in a manner that will continue to represent your brand in the way you have intended. This focus of the remainder of this article is going to serve to identify the key areas you should focus on prior to franchisees opening their locations. We will be covering additional support post-opening in upcoming articles. Below you will see the high level overview of each area of support, but it is important to note these topics go much deeper than what is provided below. AREAS OF SUPPORT – PRE-OPENING Onboarding – Resource and processes to ensure franchisees are supported through all steps of their journey until their location(s) are open for business. This function should be the co-pilot for a franchisee as they go through the journey of getting a new location opened. Training Support – If you are at the point where you are signing up new franchises, you most likely already have a training program in place. It is important that you continue to refine and introduce new concepts to franchisees and can ensure franchisees are participating in all trainings. Real Estate Support – Resources and processes to ensure that franchisees are getting the necessary support to identify ideal locations. This will also include internal resources to ensure that your site approval process is set up so when locations are submitted you are able tor review quickly to ensure the process continues to move forward. Construction Support – Most franchisees do not have experience building out locations, so it is imperative that you provide them the necessary support to ensure their projects are moving along as cost effectively and efficiently as possible. This support should cover all the following areas: A&E, GC Bid and Selection Process, Construction Management, Permitting and Approvals, Procurement of supplies and FF&E, delivery of CO and securing funding to cover the costs of all these steps from a franchisee’s lender. Creating the processes to support these are the first step in the process. You will also need an effective Customer Relationship Management (CRM)/Project Management system to ensure that your new franchisees are executing as you would intend in each area. The introduction of a strong CRM system will allow your franchisees to understand exactly where they are in each process and will also empower you to be able to track progress and be able to effectively move things along if they are lagging. The honest truth is that projects get delayed not only because franchisees are unsure what to do, but because franchisors don’t fully understand where the delays are occurring. The last thing you want is for your franchisees to get lost in these processes and lose time and energy around getting their project off the ground. CRM/project management systems can be expensive and are only effective if your entire team actively works within those systems. The good news is that there are many options out there for CRM/Project Management software so you can find a solution that won’t break the bank. About the Author Brian Guyre is a nationally recognized Franchise Operations Executive with experience in driving organizations through periods of accelerated growth. Highly skilled in developing and implementing key initiatives across multiple departments, fostering on-going process improvement to achieve cost controls, growth, and profitability. Proven ability to partner with C-Level executives on short and long-term goals and create innovative strategies and programs that solve problems and/or open new revenue streams. Brian has worked for and advised some of the largest franchise systems in the United States.

Mahana Fresh has been quietly revolutionizing the way QSR looks at healthy and delicious options with a range of meals served in beautiful restaurants at a value price that brings fans back again and again. With franchises across the country and many more in development, this is a story that is bring taste buds and heart healthy minds happiness. Maybe you’ve noticed that people are eating more healthy options and thinking about the quality of what they put into their bodies. Healthy food is more than delicious, it’s a way of life and all these healthy foods have in common: each one is a basic ingredient, such as a fruit, vegetable, grain or dairy product. You can use this as a rule of thumb when eating: if the food is simple, wholesome and minimally processed, you're in good shape. Mahana Fresh was founded in early 2019 by veteran restaurant operator Dave Wood of Sarasota, Florida, who owned 17 Dominos restaurants for nearly 30 years and has been an investor and advisor in some of the most well known fast food franchise concepts over the decades . He knows first hand how restaurants work and what people want to eat. "Our area was heavy on pizza, subs, tacos, Chinese, and there's not many other options especially if you want to ... try to eat something that's healthier," said NJ franchisee Ed Bush, a Toms River resident. "I said, 'You know what, there is not anything. I am going to bring it to Toms River.'" He opened his franchise and the lines have been out the door since. Customers at Mahana Fresh choose from a line of bases, proteins and vegetables, such as basmati rice, kale and cauliflower rice; chicken, grilled steak and tofu; and green beans, sweet potatoes and roasted mushrooms; as well as various sauces and add-ons. There is no fryer or freezer and all the food is made in-house from scratch, Bush said. While three factors drive shifts in what and how consumers eat out and purchase fresh food — price, perishability, and preference — price dominates amid inflation. The top cause of shopping stress overwhelmingly is concern over rising food prices (53%) Consumers are focused more on food prices: 85% say they prefer food options that are low in price, up five percentage points from 2021. “Mahana has focused on supply chain and restaurant efficiency since day one to serve the freshest meals that are good for you without being expensive” says Wood, “in fact, you can get a delicious bowl of fresh vegetables, perfectly cooked chicken or steak and a drink for less than the price of a super sized burger and fries. That’s food that your body and wallet can feel good about.” The restaurant's name means "like the sun," Wood said. "It's our mantra. It's a feeling, you know? We just want to make everybody's day a little brighter, a little better.” While Mahana Fresh may "lean into the fresh 'Hawaiian Tropic' kind of vibe," Wood said, "it's American food. You can bring picky kids here and they will find something they love and because they get to choose what they eat they are in control. We wanted to pass the VETO test - when a group of people don’t go to a restaurant because one of them doesn’t like a certain type of food ." "We want to be one step closer to healthy than most of your other choices," he said. "This is not quote-unquote health food or diet food, but it's healthier than a lot of your other options so it gives people the opportunity to make a good choice and still have a delicious meal." With a seasoned operations team and the ability to source real estate and open restaurants rapidly, the evidence of Wood’s 40+ years of experience in the franchise restaurant industry is apparent in every aspect of this happy and growing brand. See for yourself at a Mahana near you! In the tropics, Mahana means “like the sun.” Believing each day is filled with warmth, Endless possibilities, And boundless energy. Here, freshness isn’t just a saying, It’s a commitment. A sincere belief that a good mood Begins with good food. And everyone has a place at the table. That’s why we cater our creations To individual tastes. With chef-inspired ingredients That are positively fresh, And positively delicious, In just the right amount. Because you get out what you put in. So get back out there and shine. 

In light of the rapidly changing demographics of the U.S. consumer market, minority business enterprises (“ MBEs ”) are absolutely essential to the continued economic success and growth of the U.S. However, many MBEs struggle with expanding their businesses and growing their revenue base, and the pandemic proved that it is just too risky to have one channel of distribution. These reasons, among others, underscore why franchising may be a viable option for MBEs and why it is imperative that we have a program like Mayor Eric Johnson’s Franchise Initiative to identify, cultivate, and connect more MBEs to the franchising ecosystem. Franchising is industry agnostic, so any business can utilize this strategy, and it has proven to be successful in sustaining and growing revenues and creating practical business opportunities for others. Given this, MBEs should take a closer look at franchising if they are (1) looking to expand their operations but unable to self-fund some or all of their expansion and (2) willing to partner, support, and share economic benefits with other entrepreneurs that are authorized to sell products and services under the MBE’s brand. There are many benefits associated with franchising. From a business standpoint, franchising forces the MBE to protect their brand, goodwill, and intellectual property as well as develop and implement scalable business systems. Franchising allows a company (with minimum or no equity dilution) to grow with less contingent liability. Each franchisee of the MBE are business owners, and as a result of this, each franchisee will be more incentivized than company managers of the MBE to sell more of the MBE’s products and services. Finally, franchising does not prohibit MBEs from operating corporate units as well. This gives MBEs the flexibility to analyze the costs/benefits between operating an additional site themselves versus granting one of their franchisees with a license to operate at such site. From a legal perspective, franchising can be used as an effective risk mitigation strategy. Many people do not realize how easy it is to fall within the confines of federal and state franchise and distribution laws. For example, if a MBE enters into a “license agreement” with another person/company and (1) the MBE provides training and support to that person/company and (2) that person/company pays the MBE any fees, then this arrangement most likely will be deemed as a franchise arrangement under applicable law. Moreover, if a franchise arrangement exists, the law requires the MBE to have a franchise program and provide detailed disclosures to that person/company. Failure to provide these legally mandated disclosures subjects the company and its owners to federal and state regulatory actions, criminal penalties, and lawsuits. Having a franchise program can potentially reduce a MBEs legal exposure from violations of law as well as help to defend against potential misrepresentations and fraud claims.  Given these benefits, franchising should be at the top of any strategies relating to expansion. There are many MBEs, throughout various zip codes in the U.S., capable of being successful franchised concepts. These MBEs just need access to a vibrant franchise ecosystem that will help them develop scalable and profitable franchise programs.

People who love to eat are always the best people. — Julia Child Food isn’t simply essential to life, its value goes beyond that for most, if not all, people. Yes, we need sustenance to survive, but food also brings pleasure and connects us to people and places. We study why people eat what they do, how they eat and how our cultures influence our food choices. Each year, enterprising entrepreneurs dream of building a business on the human love (and need) of food. As a result, thousands of restaurants open every year. It has been estimated that more than 32,000 full-service restaurants were established in 2022. These are establishments where people order, are served while seated and pay after eating. As of 2023, there were an estimated 201,865 fast food restaurant businesses in the US, a figure expected to continue to increase with an expected compound annual growth rate (CAGR) of 5.1% through 2027. Restaurants are back Certainly, food franchises had to adapt quickly during the height of the pandemic, as many industries did, but the implemented changes allowed many to survive and thrive. Adding technology and transforming their operations to meet consumer demand for safety and delivery permitted restaurants to overcome the challenges of COVID. Looking ahead, the companies that embraced these changes are poised for even more growth. Not all types of food franchises are doing as well as others. Quick-service establishments appear to be the best situated, while those locations centered on a dine-in business may still have ground to recover. The International Franchise Association’s 2022 Franchising Economic Outlook indicated that employment and output were almost back to pre-pandemic levels. One of the most significant modifications restaurants have had to make revolves around digital ordering, which now represents 28% of all orders compared with 10% before 2020. Increases in food costs due to inflation and labor shortages also must be navigated. Types of food franchises There’s a lot of variety regarding the food franchising options available to entrepreneurs. The options fall into four categories: fast-food or quick-service, fast-casual restaurants, casual-dining restaurants and fine dining. Quick service options are the expected major burger chains, while fast-casual restaurants have customers order at a counter as well, but are often perceived as healthier options. As a result, the prices at fast-casual franchises run higher. Casual-dining chains offer table service and often cater to families, with more varied menu offerings. The final category of fine-dining establishments includes those that feature more elaborate menus and the highest prices. These locations are also set apart by their staff, who have more extensive industry experience or culinary school training. Deciding which of the four categories you want to pursue will depend on multiple factors. What is your initial investment budget? Fast food options may cost less to get off the ground than a full-service casual-dining location, but how well-known the brand is also factors into this equation. You will want to consider the needs of the area you hope to locate your establishment. What will be your competition? Are there needs that existing restaurants aren’t serving? Finally, consider your desired profit margins. Full-service restaurants may cost more to start but also offer higher profits. You must do a deep dive into your prospective franchise opportunity to determine if it is the right fit for you and your entrepreneurship dreams. Investing in a food franchise can be a great way to build your own business, and a franchise comes with built-in strategies for success, from marketing assistance to help you find a location. Franchise spotlight—DonutNV Offering a spin-off of the quick-service category are food trucks. This trend continues to be popular, especially with people 25 and 44 , who make up 43% of food truck spending. Even more enticing, the food truck industry in America has enjoyed an average annual rate of 9.9% since 2018. The DonutNV franchise family offers interested business investors a custom mobile unit and training. Their interactive opportunity serves hot mini donuts, fresh-squeezed lemonade and other juices, as well as hot and iced coffee. Initially founded in 2014 as Cinnamini Donuts, customers demanded a mobile option, which Founders Alex and Amanda Gingold introduced one year later. With the response from customers to the concept strong and growing, the decision was made in 2018 to transform to DonutNV Franchising and offer others a chance to achieve their own sweet business success. DonutNV’s turnkey, one-of-a-kind trailers include donut machines and LED viewing windows so guests can watch their donuts being made and citrus being squeezed. From a financial standpoint, these food trucks offer high margins with low waste and a proprietary donut recipe that is freshly made to order. Franchisees have the flexibility to operate their trailer in various event structures, from a fixed location to catering events or a mix of both. Franchises benefit from flat weekly royalty fees. They also can count on the ability to quickly start their DonutNV food truck without waiting months or longer to launch their new franchises. Finally, they can operate their business either part- or full-time in a protected mobile territory. Ready to explore a food-based franchise? If you think feeding the masses is your path to business success, it might be time to learn more. Seth Lederman of Frannexus has years of experience helping entrepreneurs of all stripes discover the franchise opportunity that works for them. For more information and to find out how to get started pursuing your business ownership dreams, contact Frannexus today. About the Author Seth Lederman, CFE, a Franchise Acquisition, and Development Specialist, is a multi-faceted entrepreneur with over 30 years of experience in small business success, including ownership and sale of his business enterprises. He is a frequent contributor to The Franchise Journal and is on the exclusive Forbes Business Council. Contact him at seth@thefranchiseconsultingcompany.com .

1. Tell us about yourself and how you became affiliated with SynergySuite? I started my career in software sales, working for companies like Oracle and Workfront, but it wasn't until 2016 when I joined a company called RizePoint that I began working in restaurant technology. I love how energizing and tight knit this industry is, so was excited to stay in the industry when approached by an Irish company called SynergySuite to join them as CRO in 2018. I then became CEO a year later. 2. Please tell our readers about your company? SynergySuite was founded in Dublin, Ireland, in 2011 by a brother-sister duo, Niall and Suzanne Keane. They had both worked in pubs and restaurants while going to school and came away with a determination to provide solutions for the issues they experienced at work. They built this back-of-house platform to provide a unified solution for tasks like inventory, checklists, food safety, and scheduling. Then I was able to come on as they began looking to grow more in North America. We've been really fortunate to continue growing despite the bumps of the pandemic, inflation, and labor and supply chain fluctuations, and I'm really proud of how we've helped client’s weather those as well. 3. Have you worked with Franchisors or Franchisees before? Yes, we work with both. It's more common for us to begin working with franchisors first but do have some customers who are franchise management groups for a single or multiple concepts. 4. Do your clients hire you for all of your services or can they tailor their needs? SynergySuite is sold modularly, so customers can use some or all of the services we offer. But beyond that, the platform is highly configurable, so our customers can further tailor our software to their needs during the implementation process. 5. Are you able to track productivity or efficiency gains that your clients achieve? Yes. We're designed to pull in information from other parts of your tech stack and give you reports that are clear and easy to understand. This makes it easy to track things like food and labor costs from a high level, but also as granular as the customer would like to go. If customers didn't have a clear baseline with previous processes or technology, they may not have had the ability to track as many metrics, but they will see improvements on the big two regardless. 6. How can our subscribers help you? Who are your ideal clients? Our ideal clients are franchisors or franchisees with 20+ units of the same concept. Of course, we'd love to talk to any subscribers who are interested in BOH. But beyond that, it would be amazing to hear from subscribers who have ideas about how BOH could serve them better. Even if we're not their vendor of choice, we're always looking to stay on top of what multi-unit restaurants need. More about Greg Staley Greg has been working with SaaS customers for more than 20 years to help them find the right solution to their problems. He has deepened the company’s focus on meeting customer needs and speaking directly to customers and partners through our sales and marketing efforts. Greg is the guy who is never satisfied until the customer has what they need. About the Author Rick Morgin is a Consultant with The Franchise Consulting Company and alumnus of Santa Clara University. We assist clients with the educational process of researching and selecting available franchise businesses that best suit desired lifestyles and financial goals. Contact Rick at rick@thefranchiseconsultingcompany.com .

We are pleased to introduce the ever-growing, renowned culinary hotspot - Saveurs Du Monde Café Franchise - in the world of gastronomers. With delightfully quirky cafes, scrumptious food, and an enchanting ambiance, Saveurs Du Monde offers an experience that is far from the ordinary. If you are looking for an opportunity to savor some authentic global cuisine or create a unique dining experience for customers in your own city, then read on to learn more about the exquisiteness that is Saveurs Du Monde Café Franchise! The Origin of Saveurs Du Monde Rooted in the heart of Charleston, SC, Saveurs Du Monde Café made its debut in 2014 with its first-ever café, enchanting locals with its elegant European style and delectable cuisine. With a rapidly growing clientele and overwhelming demand, Saveurs Du Monde expanded its franchise to three successful locations, eventually capturing the attention of the gourmand community worldwide. Artful Ambiance and Decor Entering a Saveurs Du Monde Café is like stepping into a European bistro fused with a modern touch. The establishments prioritize creating a cozy and elegant atmosphere, which is reflected in the sophisticated furnishings, warm color palette, and carefully designed layouts. Each café is adorned with details reminiscent of Parisian street scenes and European architectural elements, ensuring every corner is an Instagram-worthy spot. A Melting Pot of Global Cuisine The chefs at Saveurs Du Monde take great pride in crafting a diverse menu that offers a mouthwatering selection of dishes inspired by world cuisine – with a French twist. From flaky croissants and buttery pastries to savory crepes and an extensive assortment of breakfast and lunch options, the menu is designed to cater to several palates. Some of their signature dishes include the "La Parisienne" crepe, which boasts an exquisite combination of Brie cheese, turkey, avocado, and spinach, and the all-time favorite "Croissant au Jambon," a heavenly ham and cheese croissant. Coffee is on the menu Saveurs Du Monde offers an array of coffee offerings. Using a proprietary organic roaster Saveurs Du Monde served up over 40,000 coffee drinks in 2022. In the tradition of French and European Cafes…. Coffee is definitely on the menu and will also be a major revenue stream for all SDM cafes. Superior Quality Ingredients and Beverages At Saveurs Du Monde Café, quality ingredients are non-negotiable. The key to the franchise's stellar reputation lies in its commitment to using the finest imported European chocolates, premium homemade batters, and locally sourced produce to render an unforgettably authentic taste. Additionally, the café prides itself on offering a range of premium beverages, such as the famous “Nutella Latte” and aromatic French-pressed coffee. Becoming a Franchise Owner The growing success, proven market strategies, and strong brand appeal of Saveurs Du Monde Café provide a lucrative opportunity for entrepreneurs or curated café enthusiasts to join the franchise family. Becoming a franchise owner is a streamlined process, complete with extensive support in terms of café design, staff training, supplier relationships, and ongoing assistance. With a commitment to excellence and a passion for culinary innovation, any business-savvy entrepreneur stands to benefit from the growth and reputation of Saveurs Du Monde Café. With its commitment to providing a superb dining experience through its exceptional cuisine, charming ambiance, and unparalleled customer service, Saveurs Du Monde Café continues to set the gold standard in the world of franchised cafes. In the ever-growing realm of gastronomy, it is no surprise that this franchise chain has earned its spot in the hearts of food lovers around the globe. So, why not take the leap and become a part of the flourishing Saveurs Du Monde Café franchise family? We assure you that your entrepreneurial journey with us will be as delightful as the culinary magic we create! About the Author Michael Stavrinakis is the CEO and Top 10 Award Winning Broker of Stavrinakis Franchise Consulting and Business Brokers. To learn more about a Saveurs Du Monde Café Franchise please contact Michael Stavrinakis at mstav@thefranchiseconsultingcompany.com .

Once in a while you come across a story that is so awe-inspiring that it needs to be told. One such story that I recently ran into during one of my seminars, was that of Anand (Andy) Kumar. Anand’s journey went from working in a convenient store for $5.75 an hour to owning 15 McDonald’s® locations! Dreams like these only come true in America. In 1999 Anand was pursuing a career in law in India and decided to visit the US. He loved his time in this country so much that he decided to stay back and continued renewing his visa every six months. He was young and single and there was nothing holding him back in India. Anand started working odd jobs at gas stations and convenient stores. He always longed to own a business but could not do so without a permanent resident Green Card. He remembers calling his parents from a pay phone at the gas station where he worked and telling them – “I am not coming back home until I am successful”. His employer helped him file his green card application. In Oct 2004 he received his green card, and for the first time in 5 years, went back to visit family for 3 weeks. But Anand was ambitious. He bought his first convenient store in Dec 2004, using $27,000 of savings and some borrowed capital. He worked long and hard hours. 11am – 11pm. In 2009 he bought 2 more convenient stores. By 2013 his portfolio consisted of 3 convenient stores and a gas station. He bought struggling businesses and turned them around. Sales in his stores grew from $400,000 to $1.6 million. He came to be known as the “turnaround king”. Growing businesses bolstered Anand’s ambitions and he also started investing in real estate during the 2008 housing crisis. By 2014 he owned about 30 properties. Then in 2014 came a turning point in his life. While working on a project in the house, Anand fell off a ladder and had multiple fractures on his foot. His businesses required him to be on his feet almost all day long and his first thought was – “How am I going to stand and work?” He knew he had to make a change in life. In 2014, after the accident, Anand started exploring opportunities in fast food. He applied to Church’s Chicken®, Golden Chick®, and several others……and reluctantly to McDonald’s® as well, knowing how far-fetched it was to become a McDonald’s® franchisee. Luckily, he got an interview call from them. During the interview he told the interviewer that he had no F&B background, and no contacts who could help him prep for the interview, so all his answers came straight from the heart. After a few perfunctory next steps, he was awarded a franchise. The first step was to go through a training program inside a McDonald’s®. For 17 months Anand worked from 7am-11am in a local McDonald’s® store, and then went to attend to his businesses. In 2017 he was offered the first store in a run-down neighborhood. Not many people wanted that location, but Anand jumped on it. After all, he was the turnaround king. In 2 years, sales for the store went from $1.8M to $3.3M. McDonald’s® started offering him more turnaround opportunities and he kept taking them. Anand currently operates 15 stores and employs close to 1200 people. He has never fired an employee. “Make them feel good, and they will make your customers feel good”, he says. Anand told me – “If an employee complains of a dark parking lot that feels unsafe at night, fix it. Gestures like these will go a long way.” I asked Anand for his advice to aspirational entrepreneurs. “Believe in yourself. Nothing is impossible after that. Money is a by-product of hard work. Don’t let money be the entire focus. Enjoy the journey”, says Anand. His closing words were – “Listen to your heart. It will always tell you when you’re not doing the right thing.”