It’s not easy to franchise your restaurant. You put in a lot of effort. You probably sweated over every change you made to the menu and might have even named your sourdough starter. Now you want more people to love what you’ve made, but how can you get there without going crazy?

Let’s skip the fairy tales: if you want to grow your business through franchising, you need to do a lot of effort before someone puts up your brand in a new city. Begin with your recipes. Are they stuck in your head, or do you have step-by-step directions that are as foolproof as grandma’s cookie recipes? There is no room for negotiation when it comes to consistency. If the chicken parm at one place tastes like a hug from a family member and the chicken parm at another place tastes like a breakup, you’re done.

What’s next? Systems. If you don’t want confusion, don’t just write things down on napkins. Write down how you employ, train, clean, and deal with complaints. Imagine that you’re telling an alien who has never seen a spatula how your business works. This is very important for copying. You don’t want to get furious SMS about missing parsley because you neglected to say who the supplier was.

Do people know your brand? Funky music and colorful napkins can only do so much. What kind of mood should folks be in when they walk in? Warm and cozy, quick and easy, family reunion? Put that in place.

Now, let’s discuss about the law. Franchising is not the same as giving your cousin your waffle iron. You will need a Franchise Disclosure Document (FDD) that would make a lawyer swoon (or pass out). This isn’t a proposal. Being open and honest fosters trust and keeps people from suing. Get a lawyer who eats contracts for breakfast, not one who is just learning how to do it.

Get your wallet ready. Franchising costs money up front. You could want to think of trademarks, operational manuals, marketing materials, and maybe even a cool new website. If you are very frugal, this could sting. But do it well, because cutting corners generally comes back to get you (like when you don’t cook chicken all the way through—nobody wants that).

Finding the ideal franchisees is like being a matchmaker and a detective at the same time. You need partners who share your values, not just those who want to make money. Before you sign anything, talk to the person, watch them work, and maybe even share a meal or shift with them. A subtle gut sense can save you a lot of trouble down the road.

A handshake and “good luck” aren’t enough support. Plan on training sessions, surprise visits, and regular check-ins. Send updates, ask for input, celebrate successes, and fix problems quickly. Think about what it would be like to be a coach that cares about the players and not simply the score.

When you become a franchise, your marketing changes. You are now more than simply the chef or owner; you are a brand ambassador. Make sure everyone knows the guidelines for social media. Encourage local creativity, but make sure everyone is working toward the same goal.

One last thing. Know that mistakes will happen. Be open to change. Like juggling hot potatoes, franchising is hard: if you drop one, laugh, pick it up, and throw it again.

You might have what it takes to grow if you’ve made it this far. Franchising isn’t a quick fix, but it’s a lot of fun. And if everything else fails, you’ll have stories ready to go for the “How I Built This” podcast that will come up.