Consider Complaints Carefully

I'm that kind of customer that likes to make suggestions for improvements when I shop. I do it kindly, I believe even intelligently. With a marketing background I can't stop myself.

Be tolerant with this sort of consultant/complainer. My dad is one, too.

Take, for example, egg department at Megagrocery Store. You could call it scrambled, week after week. The little plastic prices are half broken off shelves, never repaired. The sign overhead is crammed with more little plastic numbers and undecipherable abbreviations. The whole situation makes me doubt whether they ever change prices, even though their grocery flyer claims week to week sale prices. At Smallergrocery Store a mile away, they switch out paper signs above egg racks every week. The simple signs are nicely handwritten on thick colored paper. Disposable. Inexpensive. No-brainer. THIS WEEK! LARGE DOZEN, 99 CENTS. I grab one and head off.

I had to point out unnecessary egg chaos to management in Megagrocery. The problem? It's much too difficult for busy shopper to decipher egg prices. The solution? Easy! Apparently he didn't like my telling him how nicely his competitor does it, because he didn't change a thing. (Or ask his vendor to.) But sometimes I get results.

Watch out for mere grumblers. Those with chronic complainitis.

Edited by Ann Dugan, Published by Association of Small Business Development Centers (ASBDC)

Cooked up by CPA's, Attorneys and Insurance Brokers, with a dash of disgruntled franchisee and a pinch of fatherly advice from a franchisor, this utilitarian dish is nothing if not healthy. With a steady diet of this recipe, potential franchisees will leave table full and satisfied and yearning for a VERY rich desert to make up for all pragmatic, reasonable and intelligent ingredients used to prepare this three course meal.

Course 1: "Choosing Your Franchise" opens with a light salad of franchising history explaining how Singer Sewing Centers were first franchisor in 1858. There are tales of early automobile dealership franchises, oil company and service station franchises, and motel chain successes that lead to explosion of franchise phenomenon in 1950's and 60's. The bulk of color is made up of tart slices of Ray Croc's establishment of Franchise staple, McDonald's. With some dressing made up of a bit of "Good News Future" discussing establishment in 1992 of American Association of Franchisees and Dealers or AAFD, (the equivalent of a Franchisees union) to tilt flavor toward sweet.

There are croutons here to add texture and variety, warning that you must be very clear that there is a large difference between an entrepreneur and a franchisee. It is simply stated that if you spend more time thinking about how things "could or should be" then it is likely you are an entrepreneur and that franchising is definitely not for you. Predefined trade dress, business practices and required equipment, signage, etc., are each carefully chosen and non-negotiable by franchisee. Once again, AAFD proudly spices this ingredient defining newly negotiable items of contracts and leases while clearly stating that Franchisor maintains upper hand in all cases.