Page 110 - Entrepreneur - USA (January - February 2020)

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They needed to understand that the quality is better with sous vide than we’re talking with him about it. So yeah, what we’re finding is
not. Because if I send you a frozen hamburger, or a hamburger that’s two things: People are interested in building new Taffer’s Taverns,
fresh, some kid who’s 18 or 20 years old is going to season that thing but existing franchisees are really interested in converting
on the line. You get too much salt, not enough salt. There is a certain underperforming units. And that’s exciting because these are
inconsistency that happens when things are done at the unit level. But people who know the business.
we preseason it when we package for sous vide. So we have more con-
trol over products, consistency, and quality than Let’s go beyond food. What else is new at
anybody else does. Once they understood the a Taffer’s Tavern?
science of sous vide and where we’re going, that’s If you went to a Taffer’s concept, wouldn’t you
“I’ve been able to do
when everybody lined up to come on board. be more inclined to try a beverage? I’m putting
my brand through together what I believe is the world’s best bev-
media. This is me
Your message seems to go against a lot of erage program. I mean, everything from cotton
bringing my brand
conventional wisdom. I mean, food brands candy to ice pops is in these cocktails.
to the street.”
are always big winners in our Franchise 500
list. But here you’re saying: This industry That sounds time-consuming to make!
is facing trouble, so let’s rethink it. Do you Will you have to staff up more there?
get pushback on that? When you look at a drink that takes four minutes to make, I’ve got to
The answer is, I’m shocked. Because we’ve heard from mostly sell four times the amount of the drink that takes a minute to make.
multi-unit franchisees. Every one of them has some tired And that’s where mixology economics start to fall apart. And I can’t
buildings, some tired concepts. I can’t mention names, but a com- charge four times higher for a drink. So we will do some premixes;
pany is looking at converting a number of units. We’ve heard from we’ll prebatch certain things. Our concept is one-minute mixology.
two airport space operators; we’re in discussion at 12 locations on The best drinks you’ve ever had in your life, with the finest ingredi-
that. There’s another individual with hundreds of franchise units; ents, but we’re getting it out in a minute. f

“InXpress is the vehicle to

produce the life I wanted to live

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Blake Waller, InXpress Owner, 28 years old
*
2018 Revenue: $974,808 2018 Gross Margin: $259,106 *

• Sell international shipping and logistics services
• Business to business (no retail)
• Home-based franchise (no storefront)
• Low initial investment
• Residual income

For franchise information,
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