Imagine this: your burger place is full, regulars know your name, and by six o’clock on a Tuesday, you have no more tables. You might think, “What if your logo showed up in five towns instead of just one?” That’s when the F-word, “franchise your restaurant” starts to sizzle in your head like an overcooked burger.

Franchising sounds exciting. Add more places. More paydays. But every slice of reality comes with its own red tape, frustrations, and shocks. For some, it’s the way to get rich; for others, it’s like trying to herd cats with a spatula. Before you give out keys to your brand’s kingdom, let’s think about what’s important.

Weigh your recipe first. Is your idea unique, or is your menu just like everyone else’s? Franchisees want things that make people go crazy, not just another cheese pizza. How well does your system work while you’re not behind the counter? Operations that run smoothly are more important than charm. It’s perilous to give up the apron if you don’t know how to make Chef Mike’s lasagna right.

Let’s speak about habits and how to make them happen again and again. Franchising works best when there are mechanisms in place, including secret sauces that are locked up tighter than grandma’s will, clear instructions for folding napkins, and training documents that everyone can follow. You need to be able to teach every step. If your business runs on gut feelings, scaling will trip you up faster than a banana peel at a marathon.

Then there is the cheese platter for lawyers. You can’t get around needing a Franchise Disclosure Document. If you want your lawyer to read your emails, be ready to pay more than $300 an hour. What are trademarks? You should probably register your name before someone else starts making burgers with your logo on them. If you don’t do this, you’ll end up in court with additional pickles and no bun.

Money speaks. Franchising costs a lot of money. Think of five-figure bills only for legal work. When you add in branding decks, operation manuals, and marketing playbooks, you’re in over your head. If your cash flow isn’t good enough, stay in one place until you can handle the waves.

It can be hard to find the ideal franchisees, like being a talent scout for a rock band. One bad apple can make your avocado toast franchise into a very costly warning story. It’s not just background checks. It’s about trusting your instincts, sticking with it, and being okay with saying “no” every now and again.

Growth sounds great, but let’s not forget the essentials. Franchising can get you out of the daily grind, but it also puts your infant in the hands of strangers. Will they care about your dream as you do? Sometimes. Not all the time. Be ready to train, retrain, and sometimes be the therapy.

Some people think that franchising is the best way to get out of the kitchen. Some people know it’s just a new way to do things at work—different spices, but the same fire. If your restaurant culture is contagious, your systems work on their own, and you have a lot of patience, it might be time to add another pin to the map. Until then, keep your eyes open and your grill even hotter. The best way to grow is to start at your own table.