If you ever wanted to be your boss and start a business, becoming a franchisee in the Quick Service Restaurant (QSR) industry might be the right thing for you. According to industry data, QSR franchise is expected to grow in 2025 as customers become increasingly focused on value, compelling menu items and convenience. If you've considered opening a restaurant, Wendy's shares three key things.

It is expected that the locations of more than 204,000 QSR franchises will be opened this year alone. This increased by 2.2% according to the franchise economic outlook for the International Franchise Association in 2025. What drove the opportunity? Consumer spending is becoming increasingly selective, prioritizing the perceived value and personalization of discounted prices. According to IFA, the quality-price ratios for QSR and fast-casual brands are expected to run superior in 2025 and remain attractive to cost-conscious consumers.

Aspiring QSR franchisees have many options when deciding to grow within the industry, including evaluating brand potential, location availability, building type and incentives as part of the overall business opportunity. Industry experts recommend exploring all options to find growth opportunities that suit each entrepreneur, including the brand itself, considering rural versus urban locations, and analyzing the benefits of different restaurant asset types, whether it is opening a traditional standalone location or non-traditional location, such as an airport or a travel center. Several restaurant brands also offer incentives such as kit mechanisms that can reduce upfront costs of opening restaurants.

Mike Zak, 30-year veteran franchisee and president of Wendy's franchise organization, shared some tips to consider when opening a QSR:

• menu: Does the menu include craving items? Are brands innovative and delivering a great customer experience for repeated visits? Can it provide relevant value? Does the team make sure that every visit requires fresh hot food to get customers back?

• Restaurant design: Good restaurant design sets the stage for better rewards. The design should have a simplified construction process to reduce capital expenditure and operating costs. In the digital age, the brand must offer designs that include simplified ordering, increased digital capacity, and dedicated mobile pickups and delivery windows. It is also essential to have a fresh, clean design, employees love to work, and customers love to visit.

• technology: Is the brand innovative to help restaurant operators provide customers with a fast and seamless experience? Expressing AI in the drive, coupled with user-friendly applications, can enhance and help crews focus on delivering fast, friendly service and customer experience.