IS FRANCHISING THE PATH FOR YOU?

Westshore Pizza franchisee Tyrell Reed shares his experience and keys to success.

Are you looking to begin your career in the pizza industry but aren’t sure where to start? Maybe you don’t quite have the capital for a solo venture or you might not have the bandwidth or name to grow a loyal community of customers. Maybe you’re just looking for a side venture in a food group you love. Franchising might be the path for you!

If you take the route of a franchisee, you are investing in a business with a tried and true brand that has a built-in following, procedures and tested recipes. We connected with Tyrell Reed, a franchise executive and multi-unit franchise owner. Over the last 20 years Reed has climbed the ranks in the industry from dish washer to multi-unit franchise owner.

Reed has served in senior leadership roles with multiple brands including Westshore Pizza, Fuzzy’s Taco

Shop, Checkers/Rallys & Moe’s Southwestern Grill.

In our inaugural issue, Reed shares his experience and keys to success as a franchisee of Westshore Pizza–a chain that originated in Tampa, Florida. Westshore Pizza is a fastgrowing concept boasting nearly 20 operating locations today in Florida and more committed to open. Hungry for more insight from Reed? You can explore his article “Laying The Foundation: Why Team Building Matters” on page XX.

SPM: What made you decide that investing in a franchise was the right fit for you?

Tyrell Reed [TR]: I would say my path wasn’t the traditional route for someone looking to invest in a continued on next page continued from previous page franchise business. I’d spent years working in the brand, managing multiple locations, and on the corporate operations team. My first taste of ownership came from a group of people who wanted to invest in me. Sweat equity.

SPM: Can you touch on some of the first steps you took to become a franchisee?

TR: I spent years learning the brand and improving my skills as an operator. That experience proved to be invaluable once the problems became mine to solve.

SPM: What are some tools every franchisee should have or invest in to run a successful location?

TR: Technology. You don’t have to be first, but it could be costly to be a late adopter of industry changing technology.

SPM: Would you say that any specific type of background would help before investing in a franchise location?

TR: Having experience managing people or leading teams is important.

Coming from a background that emphasizes communication and collaboration will help you get things done in the pizzeria.

SPM: How much involvement and/or guidance does a franchisee usually receive from the company? Is there any room for creative freedom?

TR: That really depends on the brand. A well-established brand may have less room for creative input but offer more support and guidance. Creativity becomes more structured in the form of test groups or steering committees. Smaller units or newer brands lean on the input and feedback from franchise operators to help improve products and processes.

SPM: Do you have any tips for marketing as a franchisee?

TR: One of the biggest mistakes I see new franchise owners make is depending solely on the marketing from the brand to drive traffic. Always have a local marketing plan to accompany the brand awareness efforts. Also, don’t be afraid of the things you don’t fully understand. Take the time to learn them and capitalize.

SPM: Which specific channels are best to invest in, from your experience?

TR: I’ve always had success investing in cross-promotional opportunities with other local businesses and organizations. Seeing our banner at a high school or a big stack of Westshore boxes at an event helps us sell to people who would not have known about us otherwise.

SPM: Is there anything you wish you would have known before franchising?

TR: I wish I’d known how important relationships were to our long-term success. This is a very tough business to build on your own. Having the right people on your team, the right vendors, and the right support will help you grow your business the right way.

SPM: What is your advice for someone looking to become a franchisee of a pizza restaurant?

TR: Spend as much time as you can learning the business before you invest your dollars. Go work for someone who is established. Ask them lots of questions.

Coming from a background that emphasizes communication and collaboration will help you get things done in the pizzeria.