Franchise Update Magazine Issue II, 2013 - Page 25

Grow Market Lead regulations are eventually written. The panel also included David Barr, chair of PMTD Restaurants, which operates 23 restaurants. He presented different scenarios he’s been exploring for his 412 employees (109 fulltime, 303 part-time). In one scenario, the act’s regulations would have cost him $750,000 annually. After studying different scenarios, he managed to reduce his initial estimates of what the act would cost him from $750,000 to $444,000; and in an ideal scenario, where employees don’t sign up because they went on their spouse’s plan, that cost could come down to $136,000. He said that in any scenario that came in at less than $200,000, it was worth it for him to play, instead of pay the penalties. He did express concern about the effects of employee c utbacks on the quality of service at his restaurants, and how that must be balanced against the purely monetary aspects of any decision. “Reducing FTEs has to be com- “Reducing FTEs has to be completed with one eye toward customer service.” —David Barr pleted with one eye toward customer service,” he said. After that session, filled with dense, detailed charts and diagrams explaining the rules, current options for franchisees, and seemingly endless ways to work the numbers in an uncertain environment (implementation is still in the works), the morning’s general session broke into two separate luncheons, one for franchisees and one for franchisors and suppliers. Franchisees gathered to continue networking with peers and enjoy a fastpaced, humorous magic show by motivational speaker, magician, and former NFL player Jon Dorenbos, who was a long snapper for the Philadelphia Eagles and a 2010 Pro Bowl selection. After that, the panelists from the healthcare discussion fielded questions from the audience. In a separate room, the franchisor luncheon focused on lead generation, recruitment, and qualification. Facilitated by Lane Fisher, partner at franchise law firm FisherZucker, the panel consisted of Steve Dunn, vice president of global development at Denny’s; Pete Lindsey, vice president of franchising at Sport Clips; Dan Collins, senior vice president of brand development at East Coast Wings & Grill; Greg Tanner, national director of franchise sales at Aaron’s; and Scott Mellon, vice president of franchise sales at Papa Murphy’s (see page 56, “What’s Your Development Speed?”). Franchiseupdate I ssue I I , 2013  23