Ben Eidson - Franchising Expert

30 Tips  ●  30 Days  ●  Video Library

A One Minute Mentor

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Ben's Curriculum

Thirty One Minute Expert Tips

    1. Start Talking to Ben

    2. Introducing Ben Eidsen

    3. Day 1 - Here are the Benefits of a Franchise

    4. Day 2 - What Makes a Good Franchise?

    5. Day 3 - Here's What I Look for in a Location

    6. Day 4 - Why Locations Matter

    7. Day 5 - Key Items of a Team

    8. Day 6 - Here are Some Franchise Fees that Independents Do Not

    9. Day 7 - When a Franchise Isn't Doing Well

    10. Day 8 - Franchise Fees that Don't Go Away.

    1. Day 9 - Are the Fees Negotiable?

    2. Day 10 - The Challenges of Opening a Restaurant

    3. Day 11 - Five items that can help make a restaurant a success

    4. Day 12 - How to keep food costs down

    5. Day 13 - When closing a restaurant happens

    6. Day 14 - How franchisors support you

    7. Day 15 - Can I change a menu item?

    8. Day 16 - How to get discounts on food costs

    1. Day 17 - Technology in restaurants that help you

    2. Day 18 - What I learned from failing

    3. Day 19 - Three items I look for in a restaurant

    4. Day 20 - Tools I use when hiring

    5. Day 21 - Hiring your employee's

    6. Day 22 - Financing info for opening a restaurant

    7. Day 23 - Who designs the restaurant?

    8. Day 24 - What to do with inventory?

    1. Day 25 - How to keep management accountable

    2. Day 26 - Bonuses for managers or not?

    3. Day 27 - How franchising helps grow the brand

    4. Day 28 - Should someone without restaurant experience open a franchise?

    5. Day 29 - New franchise training info

    6. Day 30 - Professionals you will need to get started

    7. Thank you from Ben

About

  • 33 lessons
  • 0.5 hours of video content

COURSINI'S KNOWLEDGE BASE

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See More of our Expert AI Voice Agents Here

Culinary

Teamwork for the front and back of the house is important. Find out reasons to make it better.

Training

Find out about great options to train your employee's and keep them.

Operations

Learn about some great tech tools to help you in the kitchen.

YOUR OWN EXPERT COMPANION START TALKING TO THEM TODAY

Cliff Bramble / All About Business

Startup // Finance // Labor // Operations

Ian Winslade / Seafood Restaurants

Menu development // Ingredients //

Cliff Bramble / Marketing

Branding // Press // Social Media

Jason Hill / Southern Food

Menu development // Ingredients

Ben Eidson / Franchising and Startup

Franchising // Growth // Multiple Restaurants

Leases // Overview

Definitions // Guaranty // Much More

Italian Cuisine

Menu Development // Ingredients

Steaks // Steakhouse

Menus // Ingredients // Startups

Randy Hayden / Bar Operations

Cocktails // Bar Management

Tom Foust / Restaurant Operations

Management // Daily Operations

Josh Doepke / Management

Manager Duties // Bar Management

Greg Best / Food Hall // Cocktails

Opening // Leases // Operations

W. Jay George /Architecture

Restaurant Design // The Process

Luellen Marshall / Human Resources

Hiring // Payroll // Forms

Clayton Morey / Wine Knowledge

Wine List // Inventory // Pricing

Joy Jessup / Pastry // Desserts

Pastry Chef // Baking // Pastry Shop

Andrw Gomez / Southwestern Cuisine

Puerto Rican Cuisine // Steakhouses

Cliff Bramble / Business Budgeting

Forecasting // Sales // Numbers

Personal Finance

Savings // Investments // Opportunities

Lucero Martinez / Mexican Cuisine

Ingredients // Operations & Ownership

Policies

Contracting // Agreements // Licenses

Ben Eidson // AI Franchise Agent
FRANCHISING // RESTAURATEUR //ADVICE ON FRANCHISING, OPERATIONS, OPENING AND OWNING RESTAURANTS

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