lemonis: okay. franchising is an incredibly attractive business model because it allows you to get paid once you perfect a concept. my big fat greek gyro only gets about $10,000 when they sign up a new franchise. in success, that fee could grow much higher. better still, each of your franchisees pay the owner a royalty on a monthly basis. that could be anywhere between 4% and 12% of your monthly sales. mike: right now we're making about $60,000, $65,000 annually on royalties. lemonis: they pay an up-front fee. mike: correct. lemonis: you control the branding. mike: correct. lemonis: who picks the locations? who goes out and vets it 'cause it's your brand? mike: i do. lemonis: who developed the menu? kathleen: we did. lemonis: i was gonna take a trip to greece this summer, and i'm looking for tater tots... cheese sticks, cheddar balls, mushrooms. -hummus isn't greek. -andreas: lebanese. lemonis: what do you actually make yourself? mike: we have the traditional gyro. we have steak. we have fresh chick

lemonis: okay. so, there's more expansion land. norton: as long as we keep getting business, we can keep adding on. lemonis: how much is lunch? -norton: $8.95. -lemonis: and dinner? norton: $12.70 for an adult. lynn: plus tax. lemonis: all you can eat, $13.95? norton: yeah, that includes drinks and dessert. lemonis: i mean, that's a heck of a deal. $13.95 for an adult price on a buffet with chicken and ribs? that's a great price, but i don't know how they make that work. can we take a look at the kitchen? lynn: yeah, come on. let's show you the kitchen. this is lynn's world. lemonis: what is in lynn's world? lynn: we make the biscuits, the dessert. lemonis: when do you make the biscuits? can we make them together? lynn: yeah, we can make them together. they're a lot of fun. lemonis: how much time a day does this take you to make? lynn: well, 30 minutes a batch. that includes the prep time. but we're doing eight batches. lemonis: four hours a day, almost. lynn: yep. lemonis: who makes the biscuits he

lemonis: wow.er 600,000 customers per year, and a little over 1/3 of them order coffee. that equals about 220,000 cups per year. in one pound of coffee, you can make 40 cups of coffee. based on that, larkin's would need to order just under 5,800 pounds of coffee per year. west end sells it at a wholesale price of $7.25, then from this one meeting alone, they would generate $42,000 a year in sales. that's 5% of their annual revenue with just one meeting. -i'll turn it over to you guys. -john: okay. we appreciate the time that you guys have given us today. i realize how valuable that is. and we're here just to tell you about west end coffee. we are a full-service coffee-roasting facility. man: if it was a custom blend. becky: i don't know if we're gonna offer a private recipe for larkin's. if that's the case, we wouldn't have that on the shelf. john: to answer your question, chef, if you order that on monday, you'll have it in your kitchen on friday. so it may not necessarily be true that we would no

you heard what marcus lemonis just said i hope about mcdonald's. he said they have to tear the menu down and make it a heck of a lot simpler. is it as simple as that? >> i think so. they also have to look at their product offering because they haven't had a really compelling new product launch in the last couple of years, which is another issue why they're having some sales challenges. >> are their burgers good enough, rajul? >> i think so. we've looked at the differences between the fast casual burger segment, and it has not had a huge impact as it relates to qsr burger sales. you see jack in the box and wendy's seeing positive sales right now. >> are the mcdonald's burgers tasty enough? the shake shack burger is a different kind of approach. a smash burger is a different kind of approach. five guys, a different thing. are they competing in their core space effectively? >> i think that the target markets are a little bit different just based on the price points that they're off short. >> sure. jack let's turn to you. where are -- i talk about the

and the new york side looks like a lemony snicket book cover. [ laughter ] sad and less trees with no "what happened? why is that side so much worse?" canada side, that's the place to do it. it's amazing. yeah, we got to work in that side of niagara falls. so where does he play? >> i've never been to the new york side. >> jimmy: oh, please, we know. we'll fix it up. but where does he play? >> he played at -- for a big show there for about 60,000 people. >> jimmy: have you been to niagara falls? >> i had before -- [ laughter ] we can't even have a a conversation. >> jimmy: you're feeling a a little something. yeah, yeah, yeah. [ laughter ] >> i'm not! >> jimmy: a little chemistry. a little chemistry now. it's too late, baby. ship is sailed, okay, nicole. taken, okay? i am taken, okay. [ laughter ] just kidding. just kidding. i can't believe this. what a day. >> i am never coming on this show again. >> jimmy: no! come on, please! please, no, come on! you got to -- they're feeling it. this is fantastic. and we love keith. >> i'm teasing you. >> jimmy: we love keith. >> you love keith? >>