In January of 2015 Chef Paul Schmdigall, a military veteran and graduate of Johnson & Wales University decided it was time to expand his business. He started Fire & Rice Paella in 2011 in the vacation destination of Naples, FL. Four four years he worked to build up a large and loyal following which helped him grow his business. He came to in inflection point where he wanted to continue to grow his business but his local market was seasonal so he decided to look at other options rather simply opening another Florida location.
He had been hearing, from many of his existing customers, that you need to open a location in my hometown (insert city & state). Paul put a lot of. thought and consideration into opening locations in the northern states. How would a northern location work, who would manage the business, how would we put the right people in place. Then he was thinking that the perfect person would be from the local area. The would have community connections, they would know where the best events are being held, they would have ties to the community. Also, if this person could be an owner of the business they would produce the highest and best quality products for the guests. So after a long deliberation, Paul decided franchising the business was the best method.
He contracted a company to analyse his existing business to see if Fire & Rice was a franchisable asset? The looked through the companies numbers and found that it was a company that could be franchised. The next and very important step was to put in systems in the company so the company could run on its own without the day to day supervision of Paul and his Naples team. After a bit of reworking, the systems were put in place and the legal work was completed and Fire & Rice Franchising was born.
If you have ever had an interest in owning your own business or setting your own schedule a Fire & Rice franchise might be a good fit for you!
He had been hearing, from many of his existing customers, that you need to open a location in my hometown (insert city & state). Paul put a lot of. thought and consideration into opening locations in the northern states. How would a northern location work, who would manage the business, how would we put the right people in place. Then he was thinking that the perfect person would be from the local area. The would have community connections, they would know where the best events are being held, they would have ties to the community. Also, if this person could be an owner of the business they would produce the highest and best quality products for the guests. So after a long deliberation, Paul decided franchising the business was the best method.
He contracted a company to analyse his existing business to see if Fire & Rice was a franchisable asset? The looked through the companies numbers and found that it was a company that could be franchised. The next and very important step was to put in systems in the company so the company could run on its own without the day to day supervision of Paul and his Naples team. After a bit of reworking, the systems were put in place and the legal work was completed and Fire & Rice Franchising was born.
If you have ever had an interest in owning your own business or setting your own schedule a Fire & Rice franchise might be a good fit for you!