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Successful restaurateurs are often urged to expand on their success by franchising their concept, but franchising is not for everyone. The owners of the outstanding Taqueria del Sol share what their franchisor experience was like and why they decided to, except for one sole remaining franchisee with one location, eschew selling any more franchise licenses.
Back in 2010, Taqueria del Sol unveiled its plans for the future. The Atlanta-based fast casual, through a wholly owned subsidiary, was entering the franchise game—a rather intriguing prospect considering the brand’s resume. Three years earlier, the 10-year-old Mexican- and Southern-inspired concept, which began as a converted café in 2000, was named a “Top American Restaurant” by Bon Appétit. Following that, owners Mike Klank and Eddie Hernandez collected consecutive James Beard nominations for Outstanding Restaurateur, as well as stacks of regional and local awards.
…Today, however, the brand's outlook is a much different story. With the exception of one location, Taqueria del Sol will now keep the restaurant strictly in-house.
“We won’t partner with anybody else, except the [franchisee] from Nashville,” Klank says. “We’ll do it ourselves.” — Danny Klein, QSR
Click the link to find out how Klank and Hernandez's franchising experience influenced them to decide that full control of restaurants under their brand, not franchising, was the better road for them.