Showing posts with label Restaurant. Show all posts
Showing posts with label Restaurant. Show all posts

Friday, 12 January 2018

The Award in an Alberta Franchise Rescission Case - Essa v Mediterranean Franchise Inc.


Introduction
Reported decisions dealing with the quantification of the rescission remedy under the various provincial franchise disclosure acts are rare. Of the few reported cases, most have come out of Ontario. The trial decision in Essa v. Mediterranean Franchise Inc 2016 ABQB 178 provides a welcome opportunity to see the rescission remedy of the Alberta Franchises Act (“AFA”) in action. In this article, I analyze the financial concepts behind the different categories of expenditures that comprised the trial judge’s award.

Background
Mr. Essa and his business partner purchased a “Taste of Mediterranean” franchise in Edmonton in 2010. The business was not successful, and closed after nine months of operation.
The trial judge found that the disclosure document provided was deficient in several respects, including:

  • Failing to disclose telephone numbers of existing franchisees
  • Failing to disclose a list of all unit closures within the past three years
  • Failing to comply with disclosure requirements regarding earnings claims
  • Failing to comply with disclosure requirements regarding financing arrangements

For these reasons, statutory rescission was granted under section 13 of the AFA.
Unlike all of the other provincial franchise disclosure legislation, the AFA does not break down the rescission remedy into four separate components or "buckets". Section 14(2) of the AFA states simply that in the event of a rescission due to non-disclosure:

 “The franchisor or its associate, as the case may be, must, within 30 days after receiving a notice of cancellation under section 13, compensate the franchisee for any net losses that the franchisee has incurred in acquiring, setting up and operating the franchised business" (emphasis added)

In Essa, while the evidence was that the plaintiff lost money operating the business, the plaintiff did not present a calculation based on the overall results of the business; though not stated in the decision, this may be because detailed accounting records were not kept. Instead, Mr. Essa presented the following claims for losses:

  

 These amounts were all accepted by the trial judge.

Analysis

Do the above amounts overcompensate or undercompensate the franchisee? It is not possible to say, based on the information contained in the decision. However, we can offer the following conceptual commentary:

In general, businesses spend money to either a) buy assets or b) fund operating losses. In a franchise rescission, assuming the assets are no longer of any value, the franchisee is entitled to receive an amount equal to what it paid to fund its assets and operating losses. Broadly speaking, this is how Ontario's Arthur Wishart Act works, and there is no reason the AFA would not work the same way. The only difference is that under the AFA, these two categories can be offset against one another; thus, if a franchisee paid $100,000 for the assets of her business and made a $30,000 profit, the rescission remedy in Alberta would be $70,000, whereas in Ontario it would be $100,000.

With that introduction, we can now analyze the rescission award in Essa.

  • The franchise fee and store purchase amounts are moneys paid for assets that are of no value following a rescission. Given that it was established that the plaintiff did not make any money running the business (i.e. there is no offsetting profit), the amounts awarded under these categories make ample sense.
  • In Ontario, a separate claim for royalties and ad fund payments would be uncontroversial; there is a separate subsection (6(6)(a)) for amounts paid to the franchisor. In Alberta, however, the only reason to include these as separate heads of claim would be if it were established that the business broke even (or lost money) prior to considering these amounts. This may have been the evidence before the court; it is difficult to tell.
  • The claims for capital infusions are amounts paid into the business, not out of the business. These infusions would be used to either buy assets or fund losses. Strictly speaking, if a franchisee is already claiming for amounts paid for a) assets and b) operating losses, it cannot also claim for the cost of funding those cash outflows; to do so would likely result in double-counting. That is, if the business incurred $100,000 in operating losses and borrowed $100,000 to fund those losses, it can only claim a rescission remedy of $100,000, not $200,000. This is an error I have seen in many rescission claims.
  • That said, in cases where it is very difficult to quantify the amounts spent based on the accounting records, it may be possible to arrive at a reasonable estimate of the franchisee’s losses by looking at how much money the franchisee invested (both debt and equity) in the business; that is, if you can't measure the money going out of the business, you can measure the money going in. It appears that in this case the cash infusions were being used by the trial judge in precisely that manner, as a proxy for operating losses.
  • Finally, the claim of $36,000 for unpaid owner/manager labour was based on an hourly wage of $10. Based on 9 months of operating the business, this works out to around 50 hours per week for each of Mr. Essa and his wife. The court noted that Mr. Essa’s hourly rate as an engineer was $300, and concluded that the claim for unpaid wages was “properly compensable as part of their net loss just as much as actual payments to employees would have been compensable had they any other employees” (para. 230).
All in all, the overall rescission remedy appears reasonable.

Tuesday, 2 January 2018

Ontario's New Minimum Wage - Impact on Profits of the Restaurant Industry


Introduction
On January 1, 2018, the minimum wage in Ontario government changed from $11.60 to $14.00. It is scheduled to rise to $15.00 in 2019.

The move has provoked negative reactions from business groups. For example, according to Restaurants Canada:

“These aggressive changes to labour legislation will have severe and immediate consequences for the foodservice industry and the customers they serve every day. Prices for consumers will go up. Jobs will be lost, it’s as simple as that." A recent story in the Globe and Mail contains different reactions from restaurant owners; some are unfazed, others somewhat less so.
This issue is also of interest to business valuators such as myself. Valuations of established businesses are often based on the future anticipated profits or cash flows of a business. These are typically projected based on an analysis of the business's historical results, adjusted for forecasted changes. Valuators need to understand how the change to the minimum wage will impact profitability going forward.
The Data

Somewhat surprisingly, when we look at average labour costs for limited service restaurants (as a percentage of revenue) for the period 2001 to 2012, we see surprisingly little change:

The chart (which is based on data from Statistics Canada, CANSIM Table 355-0005) includes several periods where the minimum wage stayed constant in nominal dollars.
For example, in BC the rate was stagnant at $8.00 per hour from November 2001 until May 2011.  During that period, the CPI for restaurant food grew by 35%. Assuming that the average restaurant has 75% of its employees making the minimum wage, one would have expected the average cost of labour at BC restaurants to fall to 23% of revenue. Yet that did not happen.
The chart also includes periods in which the minimum wage grew very quickly. Again looking at BC, the minimum wage in 2010 was $8.00; in 2012, the average was approximately $10, an increase of 25% (slightly higher than the proposed Ontario change). A restaurant with 75% of its employees making the minimum wage would expect to see its cost of labour rise from 29% to 33%. Yet that did not happen.
Some (Tentative) Theories
What should one make of the data?
One theory might be that restaurants are able to pass along wage increases to consumers in the form of higher prices; the Globe and Mail article gives some examples of restaurants that are planning to do precisely this. Unlike, say, a manufacturing plant, restaurants cannot really be moved to other jurisdictions with more favorable labour laws. A change affecting all restaurants will therefore result in higher prices for consumers.
Another possibility is that the aggregate data shown above masks significant changes.
Imagine for a moment that there are two types of restaurants: prosperous ones who have an average wage cost of 25%, and less efficient ones whose average cost is 35%. The former have profit margins of 15%, the latter have profit margins of 5%. A rapid hike in wage costs equal to 5% of revenue will mean that the less prosperous firms will no longer be viable; they will be forced to close.  The more prosperous firms, meanwhile, will see an increase in their labour cost, such that the industry average will remain 30%.

A third possibility is that the increase in third-party wage costs results in owners (many of whom pay themselves via a salary) being forced to reduce their own wages.