So your restaurant is full every weekend. People keep telling me, “You should make this a chain!” You laugh it off at first. But the idea stays. Then it gets arms and legs and starts running around in your head. All of a sudden, “franchise my business” doesn’t sound like a wild daydream anymore. It sounds like a good idea. But how do you do it without going crazy or losing your secret family recipe for spicy mayo?

Begin with the basics. What makes folks pick your place over the one next door? Is it the fast service? What is the secret sauce? Crazy decorations? You need to put the magic in a bottle and spell it out. Franchisees desire a guide. If you miss the mark, your whole brand could go off course like a table that isn’t level. Nothing is too trivial to make uniform, from recipes to branding to how you fold napkins.

Next comes the legal things. This is where things get stickier than maple syrup in the summer. You’ll need something called a Franchise Disclosure Document. This lets people know what they’re getting into. It talks about the rules, costs, territory, and how long the arrangement will endure. Get a lawyer who specializes in franchises. For real. The paperwork is more confusing than a box of Christmas lights, and making a mistake can destroy your festive spirit for years.

Let’s talk about money now. Duh! Opening a new place costs money. But you can’t just ask for a handful of dimes and be done with it. Make a fee structure that is reasonable. There is usually a charge up front, occasionally recurring royalties, and other payments for advertising. Too high? People will run away from you. Not expensive enough? You lose control. Find your sweet spot.

Training is important. It’s not simply about teaching someone how to cook burgers or spaghetti. It’s about passing on your complete mood and way of thinking. You might give yourself a pep talk every morning or not let others wear socks and sandals together. Every little thing matters. Go to some chains that are well-run. Watch how they learn. Take their finest ideas, not their silverware.

Choosing the right site can make or ruin a new outpost. Tell franchisees what works: the size of the location, the amount of foot traffic, and the businesses around. Your brunch spot might be busy next to a yoga studio but not so busy close to a nightlife. Give what you know. People who don’t listen to your advice will have to learn the hard way.

Do you ever wonder why some fast-casual empires are everywhere and others disappear overnight? Being consistent. Stay in touch with the people who own your franchise. Make sure there are options for people to give comments, check in, and remedy things when they go wrong. It’s simple to want to keep your brand to yourself, but franchising implies letting other people run the show. Give them advice, but let them fly (like a child on a sugar high—scary but sort of cool).

In the end, running a restaurant as a franchise is like creating a cookbook for people you don’t know. You give them the recipe, show them how to do it, and then you watch to see how it works out. Sometimes, theirs might be better. You could be ready to franchise your restaurant if you think it would be fun to see someone else use your ideas and do well. If not, the store down the street is hiring. You might also just order more fries and think about it.