The Oxford Dictionary defines a habit as: “a settled or regular tendency or practice, especially one that is hard to give up.” It goes without saying also that with the good comes the bad and many franchises struggle to unlearn bad habits that are detrimental to the company’s health.
Managing Executive of The Fish & Chip Co, Marcel Strauss, shares some insights into how bad habits can be turned around by adopting the following habits.
Habit 1: Balance
The first habit is to get the balance between hands-on and hands-off management right. It has been evident in the past that franchise stores operate better when the franchisee is directly involved in the business.
The premise leads that successful franchises are led by owners who are as involved in their stores on a daily basis as they possibly can be, thus being hands-on. Hands-on management loosely refers to an owner who offers a pro-active presence in the store and continually encourages and motivates their team members to promote problem-free, productive operations.
By keeping their finger on the pulse of the business, they are able to manage issues as they arise and solve these sooner rather than later. The problem with this, however, is that this type of management often becomes synonymous with micro-management. At worst, employees feel that adequate support and coaching is not available and subsequently lacks focus and direction and will not take responsibility in the management of the business.
Whilst it is very important to be very involved in one’s business, it is also imperative to balance a hands-on with a hands-off business management approach to ensure growth.
By being a hands-off manager, one is able to put more responsibility in the hands of team leaders. This type of management style often relies more on goals and numbers to measure effectiveness and will assist in building team cohesion and responsibility. By offering the staff sufficient training and allocating the right tasks for each, confidence and trust is secured and staff will be enabled to carry out their roles to the best of their ability with minimal supervision – leaving the business owner to also pursue other business areas.