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Sebastien wrote:I don't read entrepreneur at all but I highly recommend Franchise Update and Franchise Times. I don't think you can get them off the shelf though. I think you have to go and subscribe through their website.
My favorite is Franchise Times as it gives franchise information that is very easy to understand. They rarely talk about very sharp topics such as the China franchise law (boring!). Franchise Times deals with current topics and the writers speak their mind, believe me (especially Janet Sparks).
I was actually profiled in last month's issue of Franchise Times! Go read the article here http://franchisetimes.com/content/story ... icle=00789. My ego will love that
The International Franchise Association also has a publication, Franchising World. I don't really like this magazine has it often deals with very complex issues (ie: China franchise law) and I see it as a very biased publication.
BuzzAroundBooks wrote:Hi Sebastien,
So what makes "Franchise Update" stand out from the rest of the franchising publications?
By the way, congratulations on being profiled in last month's issue of "Franchise Times"! Can you share with us some tips on how you got published?
I actually took the time to read all of your interview answers because I felt they were genuine, rather than designed to simply make you look good. For instance, I especially liked the part where you mention how you watch "'The Girls Next Door' if they're on", haha! I enjoy that show as well
Sebastien wrote:Like Franchise Times, Franchise Update is a very practical magazine. There is no blah blah, just straight facts that anyone in the franchise community can relate to. I just want to mention that all these magazines are NOT franchisee oriented. I mean these magazines are for franchise professionals. If you're looking to buy a franchise, you won't find much information in there.
To answer your question, getting published in Franchise Times was fairly easy. I don't want to brag too much but I think I am known in the franchise industry. I was the marketing guy at Franchise.com for a few years before joining my new company, the World Franchising Network. So people know me and I have a very good relationship with Nancy Weingartner, the Managing Editor at Franchise Times. I was talking with her at the last Franchise Expo South in Miami and she mentioned she'd like me to be profiled. I was like "ok, sure!". I like this franchise executive profile thing in Franchise Times as it is rarely BS. People are usually really natural in there.
RussellWebb wrote:Congrats on the write up Sebastien! I Read it, been there: Encinitas... and have friends nearby in Fallbrook. If I'm not mistaken, there's a nice little surf spot, where I gave it a go years back, next to a nuclear reactor just north of you... the water's nice and warm too.
theFranchiseMarket wrote:We subscribe to Franchise Times as well . . . its really a pretty good read and the information seems fresh and direct, without hardly ever being forced, and the advertising unobtrusive in comparison to the content . . . something that is becoming harder to find these days in this industry . . .
Sebastien wrote:theFranchiseMarket wrote:We subscribe to Franchise Times as well . . . its really a pretty good read and the information seems fresh and direct, without hardly ever being forced, and the advertising unobtrusive in comparison to the content . . . something that is becoming harder to find these days in this industry . . .
Do you read Franchising World, the IFA publication? If so, what do you think of it?
hooligan18 wrote:I work in a restaurant as a cook for about 3 years now.
Here's some advice from my experience. Put a camera in your kitchen.
I was always working hard because i felt the boss was always watching me, and if I did a bad job I could be replaced. This will keep your worker's productivity high and cautious.
Trust me a camera in the kitchen is an investment that will pay off.
One more thing, let your employees eat the left overs, because in the kitchen i work at we have to throw out what people didn't eat. This is frustrating because of all the work we put into the food, and the amount of food that is wasted. Also it would be nice if you share abit of the tips with the kitchen. A cook that knows his working for tips will work and try harder. hope this helps
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