Business View Magazine | Volume 9, Issue 2

125 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 2 OSMOW’ S questions to see what their approach would be. Interviews include questions about dealing with customer inquiries, or complaints, or how to deal with an underperforming location. “We put together more situational approaches that allow us to be able to identify the franchisees that work best in our system,” Ben says. Once a franchisee has been approved, they are sent for two weeks of training at Osmow’s corporate restaurant in downtown Toronto. Training is two-fold, including administrative classes in the boardroom followed by on-the- ground, in-restaurant training. Then a company trainer is sent out to open up the new restaurant with the franchisee. In addition to franchising the restaurant, the company also expanded their business to include a production commissary in Mississauga, Ontario. They buy all their fresh ingredients in bulk, then have them shipped out to the