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PIRTEK is a unique business to business franchise system with 30+ years of experience in 23 countries, providing you with a proven business opportunity. Ken Adair, Owner PIRTEK O’Hare, South Holland & McKinley Park, Chicago, IL “After fifteen years as a PIRTEK franchise owner, the potential of the concept still excites me as I operate my third location.” 1-888-774-7835 # 1 in the USA Exclusive Territories Available www.ownapirtek.com PHOTO © SHUTTERSTOCK/EDWARD WESTMACOTT
ely heavily on the opinion of his cooks. “After the candidates come out to L.A. and spend some time in the truck, I’ll ask the cooks how they’re doing,” Tselikis explains. “They’ll tell me, ‘This guy’s ready,’ or ‘They’re clueless.’ The guys in the kitchen are usually right.” For Lomac, the most difficult part of the process has been making the transition from an independent business owner to a franchisor, putting his concept into other people’s hands. “I went to Phoenix for our first grand opening, and I was looking at this truck in the street,” he remembers. “It was mine, but it was not mine. It’s a crazy feeling. You feel proud and uncomfortable and excited.” He also felt a duty to enforce the standards he and his cousin had worked hard to develop. “I was more tough with their cooks,” he says. “If I didn’t like the way the food looked, I was fierce. You have to set the tone for the quality you expect.” Leaving that quality control in the hands of a franchisee for the first time was nervewracking. “Getting on the plane I was very nervous. It’s like having children going off to college,” Lomac says. “We want the best for them, but, boy, it’s scary. We have to do check-ins and secret shoppers. Still, I had to pinch myself and ask if this was really happening. I mean, this is an idea we came up with over drinks. It’s a very powerful feeling.” While developing their franchise, the cousins are glad they haven’t made any drastic errors in judgment. They do, however, wish they had made their initial operations manual more detailed. “Some things seem so obvious that we didn’t even think to put them in the manual—like the exact amount of ketchup or mayo to give a customer,” Tselikis explains. “There are things we missed that would have made our franchisees’ lives a lot easier. Including pictures in our manual for how to lay out the truck and exactly where things like plates and pans go would have been helpful.” Such realizations will help them as they continue to expand. But they have not set any quotas. “We’re not in the business of having 100 mediocre trucks. We want 10 that are phenomenal and want to make whoever signs on with us extremely successful,” Lomac says. Looking back on the past two and half years, he has no regrets: “In hindsight, I know we wouldn’t have done anything differently. It was stressful, and at times we did go a million miles an hour. But we wouldn’t change it at all.” MADISON, WIS.-BASED JASON DALEY IS A FREQUENT CONTRIBUTOR TO ENTREPRENEUR.
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