19/08/2026
You bought a franchise to own a business. What you actually own is more complicated than that.
Hospitality franchisees are some of the hardest working business owners I deal with.
They've invested $300k, $500k, sometimes more. They're putting in 60 hrs weeks. The brand is well known, the system is proven, and the customers keep coming.
And yet the numbers often don't reflect the effort.
Here's why the economics of a hospitality franchise are different and why they need to be understood before you sign, not after.
The royalty and marketing levy comes off the top. Before wages, food cost or rent, the franchisor takes their percentage of gross revenue. In hospitality this typically runs 8–14% combined. It's fixed, contractual, and payable whether you had a good week or a bad one. Every other margin sits underneath it.
You don't fully control your cost base. The franchisor specifies your suppliers, fit out, menu, systems and often trading hours. If your labour market is tighter than average or your rent is higher than the model assumed, you can't offset it the way an independent operator can.
The earnings figures in the disclosure document are not a promise. They usually reflect top quartile stores or network averages from flagship locations. Your specific site, your specific rent those determine your outcome. Model your own numbers from the ground up, not from the disclosure document down.
None of this means a hospitality franchise is a bad investment. Some are genuinely excellent businesses. But the ones that work are run by operators who understood what they were buying a licence to use a system, with a specific cost structure attached.
If the numbers feel harder than they should, start by pulling apart the P&L by cost category. Understand what's left after the franchisor's take and the rent. That number tells you what you're actually working with.
If you are looking at buying a franchise or struggling to make the numbers work and would like some sound advice, please contact us on the details provided below.