WHAT'S COOKIN'?
Food Franchise VS Independent Restaurant What We Sell Restaurants Learned During The Pandemic by Phyllis Pieri, Consultant, The Franchise Consulting Company
I had met Robin Gagnon, the co-founder of We Sell Restaurants, during the International Franchise Association Convention. My conversation with Robin shed some light on I hope you will enjoy learning why people are attracted to food franchises and why being part of a franchise system makes a difference.
Q: Why did you start We Sell Restaurants? ROBIN: My husband and
I both came out of large organizations, and like so many others we both decided to take a different path and start our own business. We decided that we wanted a niche vertical in the business brokerage industry. So 20 years ago we founded our company, We Sell Restaurants, out of the
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basement of our home. For the first two years I kept my corporate job and did our business’ marketing and advertising at night and on the weekends. As you can imagine, this was a very hectic time in our life. Q. How did you come up with your business’ name?
ROBIN: It’s a fun story because with my marketing
background I kept asking Eric, my husband and partner, lots of questions. At the end we got the essence of what he wanted to do. He said, “I will sell restaurants.” I said, “You are getting closer, but that doesn’t sound big enough. I think we need to be, We Sell Restaurants.” From there we ended up building the largest restaurant brokerage franchise brand in the country.
