You’ve put a lot of time, effort, and possibly a lot of late-night work into franchise my restaurant. People are coming. Good reviews are coming in. People who come here often bring their buddies. Crazy idea: should your restaurant become a chain? Let’s think about that for a while.

First, think of some hard questions. Can you put the magic in a bottle? Is your idea ready for the big stage, or does it depend too much on your own touch? Some places are great because you can shake hands with everyone at every table. Good for one place, but hard if you have stores in other places.

Standardization is very important. There needs to be a script for every step, from cracking the eggs to folding the napkins. Make guides. Recipes should be as clear as possible so that mistakes are less likely to happen. Teach them everything, even how to smile at guests who are upset. The more you explain it, the fewer problems you’ll have later.

Talk about money. There is a cost to franchising. It seems like everyone wants a piece of the action: lawyers, consultants, and marketers. Do your research. Make a list of all the costs, including what franchisees will have to pay. You want people that want to succeed, not people who are in over their heads.

Choose the proper partners. Would you let them drive your car? Your dog? Your secret sauce? That’s how much trust you need. They’ll obey the regulations like clockwork in some circumstances. In some cases, you’ll have to put down little uprisings. The top franchisees come up with new ideas while still following the rules.

Don’t forget to do the legal work. It might not be as famous as Food Network, but a strong agreement protects your brand. Make it clear what is and isn’t acceptable. Bad service or a wilted salad under your name may ruin a brand faster than anything else. And don’t worry, even the big stars make mistakes sometimes.

Teaching. Say it with me: Train, train, train! The staff needs to know your way around well. Hold workshops, exchange movies, and go to places. Get them a coffee and chat business. Put in time now, and you’ll get rewards later.

Marketing is important. I love your logo. Take charge of your menu. Be active on the internet. Tell stories about successful franchises. Social networking is great, but a good opening party is also a good idea. Local buzz and national support keep everyone fed.

Loops of feedback. Start talking to each other. Set up email lists, forums, and calls. You might hear people clap, or you might hear someone say, “The soup was cold.” All feedback is good. Make sure you fix what’s broken.

Keep in mind that no one gets it right the first time. Some places won’t work. Don’t take it personally. Learn from your losses. Franchising can make your dream come true or make you too busy. Be quick on your feet. Make sure the flavors are strong. Someone out there wants your idea. Will you add fuel to the fire?