Owners of The Comfy Cow, a local, three-unit super-premium ice cream and desserts company, are working with a host of restaurant veterans to ready their business for franchised growth.
No less than Don Doyle (former president of KFC, CEO of Rally’s Hamburgers and former Qdoba franchisee in Kentucky, Indiana and Tennessee) and Chip Hamm, former director of franchise development for KFC, are advising Comfy Cow owners Tim and Roy Koons-McGee on the difficult and tedious task of drawing up its franchising documents.
(Hamm also is an investor with the Ton Brothers and Brett Davis in Doc Crow’s on Main Street and in La Coop, the French bistro in NuLu.)
According to Tim Koons-McGee, the effort is costing the business nearly $50,000, “but it’s going to be done right the first time with the help of people who know what they’re doing. We’ve heard horror stories of franchise agreements that were truly bad, so we want to bring that in house and tailor it specifically to our brand.”
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