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: my name is marcus lemonis, and i fix failing businesses. lemonis: if you don't like money, don't follow my process. lemonis: i make the tough decisions. lemonis: we're closing the store. we're done. i'm not talking about it anymore. lemonis: i back them up, spending my own money. it's not always pretty... man: perfect flavor. lemonis: ...but this is business. lemonis: you got to trust the process. lemonis: i do it to save jobs, and i do it to make money. lemonis: thanks for your business. lemonis: this is "the profit." queens, new york, is a dense and diverse world of cultures and businesses. and it's home to artistic stitch, an embroidery and silk-screening business run by sal loretta and nick meola. the company started 18 years ago in sal's garage. -sal: where we at with this job? -fabio: it'll be done today. lemonis: today, it's become a $2-million-a-year business, the bulk of that revenue coming from uniforms, hats, and custom shirts. fabio: hey, that's one down. here we go. here we go. lemonis: two years ago, sal and nick decided to mo

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.kin's sees over 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 tha

lemonis: my name is marcus lemonis, and i fix failing businesses. if you don't like money, don't follow my process. i make the tough decisions. we're closing the store, we're done, i'm not talking about it anymore. i back them up, spending my own money. it's not always pretty... man: perfect flavor. lemonis: ...but this is business. you got to trust the process. i do it to save jobs, and i do it to make money. thanks for your business. this is "the profit." fairfield, connecticut, is a pretty new england town right on the coast of the long island sound, and swansons fish market is one of fairfield's local institutions. for over 40 years, they've been selling fresh fish, hot soups, and doing a little catering and, along the way, got their fair share of critical acclaim. gary: okay, you're getting the works today. lemonis: gary swanson jr. took the market over from his dad and worked alongside his wife, sue, and they made a comfortable life for his family. but on july 4, 2009, a fire destroyed his original store. [ siren wails ] dispatcher: code 6. ga

lemonis: my name is marcus lemonis, and i fix failing businesses.oney, don't follow my process.

lemonis: my name is marcus lemonis, and i fix failing businesses. money, don't follow my process. i make the tough decisions. we're closing the store, we're done i'm not talking about it anymore.