West Coast Sourdough Franchise Questions to Ask

Owner-operator participation is required. What does day-to-day involvement look like in year one versus year three, and what is the path to a semi-absentee model if one exists?

What does the ramp-up period look like for a new location — how long before most franchisees reach steady-state volume, and what are the most common operational mistakes in that window?

Are franchisees required to purchase supplies or inventory exclusively through approved vendors, and how do those prices compare to open-market alternatives?

The FDD lists 42 days of initial training. How is that split between classroom instruction and hands-on operations, and what ongoing training is available after launch?

How many franchisees does each field consultant support, how often do they visit, and what does a typical support interaction look like?

What technology systems — POS, scheduling, inventory, CRM — are part of the franchise system, and what are the associated monthly or annual fees not listed in Item 6?

Is there an active franchisee advisory council, and how much influence does it have over system-wide decisions such as menu changes, pricing, or marketing campaigns?

The $250 per month ad fund contribution — who controls how those funds are spent, how is ROI measured, and can franchisees audit fund expenditures?