Sopköket - optimizing concept for greater social impact

Purpose and goal

The purpose of the project has been to develop Sopköket franchise, for fastest possible growth and social impact. Project goals: Contact with 3 interested potential franchisees Clear business model for franchisees After an interview in radio P4, 28th may 2019, we have an interested potential franchisee. We also have customers and various decision-makers requesting our presence in other Swedish cities and abroad. At the same time we know from talks with franchisers that some work remains before Sopköket is ready to scale up as franchise.

Expected results and effects

Since the opening of our current restaurant, we daily get the question where else we can be found. Our work has been nominated in Fast Food Awards and White Guide Sverige year 2019. Our vision of franchise has also enabled us to reach new and nation wide collaborations. Elaborated concepts, as well as a flexible menu, has made it possible to use an increasing amount of rescued produce and reduce the amount of leftovers and one use materials. The social impact from the current restaurant and catering business has increased, but the positive effects of future units still remains to be seen.

Planned approach and implementation

Attended speeches about franchise and gotten mentors successful within franchise: franchiser, lawyer, banker. Opened a restaurant and tested many different offers both as restaurant and catering (products, prices, times of the day). Always with Sopköket’s core values intact. Measured what works and what does not. Started Sopköket’s of franchise book. Searched more and nationwide collaborations from different fields, to be able to offer benefits to future franchisees.