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In today's local morning paper is a huge ad for a new Make & Take franchise that opened about 26 miles from me. It was a good article (good exposure for this company), and of course, brings up points that we love re: the PC business and how we are a great service to families. My question: Does anyone have one of these types of stores near them (there are a few different franchises), and if so, has it hurt your business any?

Happy Holidays everyone!

Hi Gina, these are called supper clubs. The customers "build" their own weekly "meals" by what the club offers by appointment only. It is like an assembly line, but foods are not prepared on site for the customers. Customers have to bring their own cooler to transport the food back home to COOK themselves, but it is a bit less expensive than a personal chef.

The difference is huge...we do the shopping (instead of getting items off Sysco truck), we prepare meals according to our clients desires/dietary needs in the safety of their own home, leaving them heat instructions for all foods stored in containers that is placed in their fridge/freezer, and clean up after ourselves.

Supper clubs do not provide the same quality, and leaves the customer spending just as much time to prepare their meals once they get home, just like if they went to the grocery store. They only get to choose from what the club has specified the menu is for that week, so choices can be limited. I mean, if the customer desires meatloaf, and it is not on the menu that week, then guess what? They will have to choose something else instead, AND again, they have to COOK the food!

These clubs are NOT competition to us, just as the "on-line" food companies that send meals by fed-ex straight to their door. I have seen more clients that started with the supper clubs, or "on-line meal services" only to come to me. They are wowed that my food is so much better, AND realize that our services are a much better value...saving them at least 10-20 hours per week. Face it, our clients do not have time to spend an hour at the supper club, go home, spend 30 minutes to an hour to prepare the meals, then more time to clean. If the customer has dietary restrictions, they are usually just out of luck with a supper club or "on-line meal" service.

I have heard from other PCs that their clients left them to try the supper clubs, only to come running back to them. Bottom line? Do not let supper clubs fool you. Every person I have talked to that has tried it, said the food was mediocre at best, and not a time saver at all.

As a former owner of a the "make and take" franchise, I can assure you that they are of no threat to your business. Meal assembly franchises rely on volume to make a profit. You can't cater to individual's dietary needs or personal preferences when dealing with large volumes. And, as Jackie mentioned, most have limited menus offering on average 12 different entrees each month. Also, the franchisor controls the menu offerings. Independents have more freedom, but still must rely on volume.

As an owner, I did my best to meet my client's needs, like using Splenda instead of sugar in desserts. But, if someone came in who was on a salt-restricted diet, I couldn't help them because we used a lot of canned products, most of which are REALLY high in sodium. Vegetarians might have 1 or 2 options a month. Diabetes, maybe a half dozen options. Weight Watchers, 6 or 7 options. You see my point?

The beauty of the PC business is that you truly can cater to individuals, most of whom are willing to pay a little more for the privilege.

As an aside, outside of this forum and Candy's book, I've never hear them called supper clubs. I consider a super club a place that you go to have dinner and requires membership. It may just be a regional thing.

I'm amazing that there's only 1 within 26 miles of you! Where the heck are you? The DFW metroplex was saturated with them. Many have already gone out of business.

Bottom line, don't worry about them. And, whatever you do, don't buy a franchise!!!

Time for me to pipe in.Long time no post here on the forums. I have been working as the general manager of a meal assembly kitchen here in the Chicago suburbs.
A nice couple with no food or retail experience bought a franchise. They hired me to run the business for them and I have been busier than a one legged man at a butt kicking contest trying to get the place up and running.
I have kept a few clients and still do dinner parties when I can. This is like having my own huge kitchen without any investment or risk.
The food is actualy pretty good, we use mostly fresh ingredients and many of the sauces are home made,so I can take pride in the product we sell and I still do some real prepping and cooking.
The concept is not for everyone but can be a real time saver. No it is not the same as a PC and never will be. Some of our clients are capable of hiring a PC but I don't think they of the right mindset.
I have had a pretty good run with CHEF@HOME but was ready for a change. I still have my web site up and field calls to weed out the ones I am not interested in and reffer out the rest.
Turn back the clock 7 years ago and I would still be starting my PC business. It has been fun and put a few $$ in the bank.
Don't worry about Meal assembly kitchens in your town,theres lots of business for everybody.
By the way, I have not heard anybody in the industry call them supper clubs either.

Howard...been missing you, wondered what happened.

What is the name of the franchise you are operating. It doesn't sound like any of the others that I am familiar with. Curious minds want to know.

Jim

Hi Jim,
It's called Entree Vous, they have about 45 locations mostly in the se &s . The HQ is in Lexington KY where bacon is a food group of it's own, so some of the recipes are kind of fatty but as of 01/08 there will be some heart healthy items with less than 10 grams of fat per serving.
There is an oven so we always have samples out and it realy smells like food when you walk in.
I'm busy in the kitchen plus schmoosing with customers and out in the community hustleling up business.Not to mention all the time it takes keeping the new stainless steel shiny.
I miss stirring the pot on the forums and all my many PC pals but your email jokes and items are appreciated.Keep up the good work.

I wouldn't consider buying a franchise. Too many headaches, & as you noted, limitations on what you can offer.

I live in a very rural area of Eastern PA. This is the first of these types of businesses in my area. After reading these posts, I feel a whole lot better about my expertise & what I can offer.

Thanks so much!

Gina

These meal assembly places have popped up all over the place around here. In fact, there are two competing franchises (Super Suppers and Home Plate) on opposite corners of the same intersection in Collierville! I can think of five in the area at the moment, three SS, the Home Plate and an independent place. It appears "everyone" is getting into doing this, including people who are doing it out of their homes around here! Yes, you read that right.

I can only think of one client that I lost to a SS, but that was because they simply could not afford a PC to begin with. Very often when I start working for a new client, they have some remnants of a visit to SS in their freezer--untouched. One client went to SS for a "girl's night out," tried one and gave them all to her housekeeper.

IMO, the market is pretty saturated with this idea and the only way they are going to be able to compete with each other is to offer more and more variety AND fresher, better tasting ingredients. Some of these places are simply going to "die off." The market for these places are people who are really struggling to get dinner on the table--any dinner. The market for PCs does not want to be seen hauling their dinners home in a laundry basket! The market for PCs is also more concerned with their diet, convenience, variety and SERVICE.

There is a place for the meal assembly kitchens and they serve a need just as there is a place for personal chefs who fill a need. I have never felt they were competition other than for fast food restaurants.

Our clients pay for the service we provide,our attention to our ingredients and their needs. There are several assembly places in the greater Boston area and they all seem to get a reasonable degree of business---there will always be a niche for something new---the good assembly kitchens that can provide high quality, fresh ingredients, great service, clean environment, and ability to adapt to the needs of the customer base will survive.

The couple who hired Howard should be thanking the stars daily for getting someone of his caliber to run their kitchen--what a lucky find for them--Howard, we miss you and are happy to hear that you have jumped into this opportunity--with your help, theirs will be one that survives.

Best,

Christine & Dennis

It's interesting what has now begun developing. Some fo the new franchises are going out of business. A Super Suppers and a Dream Dinners have both closed in Frederick and Hagerstown and we heard a rumor that the Just Dinner across the street from us is not for long.

Jim