So you’re thinking about whether or not franchise your restaurant should become a franchise. Let’s just say that you’re not alone. A lot of popular places in the area, like the ones where people wait in line for pancakes on Sunday or mojitos under the moon, have thought about it. Why not store all the magic in one place? But those “How to Franchise” books don’t tell you this: it’s a mix of work, puzzles, and a little bit of patience.

First, you need to put your restaurant’s secret sauce in a bottle, and I’m not talking about the one on your nachos. You need to write down every process, every funny thing your team says, and even how your lights dim at night. If you don’t, your next branch can feel more like a third cousin than kin. Get a notebook. Get to writing. It’s important to pay attention to the details. What do you say to consumers when you see them? What do you do when a table can’t make up its mind for 25 minutes? Write everything down. Owners who don’t execute this step wind up with copies that don’t taste correct.

Don’t just make a big handbook and leave it at that. People need real training, therefore have new franchisees work with your top employees. Let them see how hard you work in the kitchen and the charm behind your famous Taco Tuesdays. Manuals get dusty, but memories last.

Here comes the parade of paperwork: contracts, trademarks, and permits. Sound dry? In a way, yes. Get a lawyer who knows a lot about franchising. Don’t try to be both a lawyer and a chef. Are you copying someone else’s agreement from the web? That’s like playing Jenga with your eyes closed. You want terms that are rock solid and will safeguard both your recipes and your reputation.

Let’s talk about money because ignoring it will only lead to problems. How much should you charge for a franchise? What help will you give? Royalty rates, money for advertising, and continuous help. Get this straight, or you’ll be fighting about how much napkins cost on a Tuesday night when you should be home.

The finest franchises make sure that people can talk to each other. Not just emails every month that no one reads, but real feedback. Don’t just think of franchisees as a way to make money. Give them a call, go see them, and ask them to come back for yearly pow-wows. Tell us about the most embarrassing things that have happened to you in the kitchen. A bad cake story is the best way to get people to stick with you.

Now, looking for places to film shouldn’t be a shot in the dark. Pay attention to how many people walk past, how the neighborhood seems, and what other businesses are close. The best franchise models fail if they open next to a bigger, bolder burger place or in a mall that is empty.

And of course, your name. That’s what you’re truly selling. Your catchphrases, your wall art, and your logo. Make it hard for them to forget. It’s important to be consistent. If your flagship is all about “surfboards and reggae,” don’t let someone put up chandeliers and play opera over and over again. Customers come in expecting a certain atmosphere, so give it to them every time.

Challenges come up like visitors who weren’t invited to a BBQ. People leaving their jobs. Complaints about the supply chain. Franchisees who think your fried rice should use more salt. Keep listening and make changes when you need to, but stand up for what makes your menu unique.

If the thought of seeing your neon sign in new zip codes makes your heart race (and your phone ring with Yelp reviews), franchising might be your next big thing. There isn’t a map in this game, but there is a lot of space for crazy rides and never-ending ambition. Who’s hungry?