Questions to ask a Franchisor and current Franchisees

Q1: What is the background of the company and its performance record?
Steven's Corner was established by an Indian couple in year 1977 which located at Overseas Union Garden, off Old Klang Road, Kuala Lumpur. Steven's original stall is situated near a shop corner, hence the name Steven's Corner. At the beginning of his business, Steven opened a small humble stall, selling mamak fried noodles and roti canai only. As years goes by, Steven's Corner started to grow in size and number, making it one of the best mamak restaurants of all. In 1997, Steven's Corner opened its second restaurant in Pandan Indah and following in 2007, the third restaurant in Setapak. And today, Steven's Corner has become the most famous mamak restaurant in Malaysia.

Q2: What is the company's current financial status?

Hhmmm...

Q3: What are the names, addresses, and phone numbers of existing franchisees in my trade area?

Name :Steven's Corner
Address: 31 - 39, Jalan Pandan Indah 1/22, Pandan Indah, 55100 Kuala Lumpur. 
Tel :603-9274 9018

Q4: Describe how you train and mentor your franchisees.
Basically we only take 2 weeks to train a new staff and actually it's nothing much to train. We are more focus on the employee attitude, the way they serve customers. For chef, it's might take up to 1 month to train, they have to familiar with all kind of cooking receipt.

Q5: If at some point you decide to exit the franchise relationship, how does the exit process work?
I can sell the restaurants to other people after the contract is over, as long as the the company approve.

Q6: In what ways do you work with a franchisee who is struggling?
The best way is to come out a unique business model, a marketing plan that can make sure everything run in proper track.

Q7: How much does your franchise gross per year?
Starting is 270k, With the increase level of visibility, now is up to 300k.

Q8: Are the financial projections of revenues, expenses, and profits that the franchisor provided me accurate in your judgment?
Most of the time, yes.

Q9: Does the franchisor give you enough assistance in operating your business?
Not really, many things I have to settle by myself.

Q10: How many hours, on average, do you work a week?
Depends, average 7-9 hours (11am - 7pm), sometimes weekend or holiday works up to 10 hours.

Q11: How often do you get a vacation?
2 weeks 1time. It's depends, because I don't work full time in my restaurant. Once I make sure everything is ok then I free to go.

Q12: Have you been caught off-guard by any unexpected costs or expectations?
At least not yet, hope never.

Q13: Does your franchisor provide ongoing training and support to you?
Yes, something not enough staff, they will shift staff for me.

Q14: If you had to do it all over again, would you purchase a franchise in this system? Why or why not?

Why not. It is a good experience ever for me to run this restaurant, the most important part is can earn good money as well.