Franchisers are sending their owners back to school.

In a shaky economy, many chains are trying to protect and expand their brands by putting their franchisees through training courses to make sure they know the business inside and out, and don't get derailed by unexpected problems. The courses can cover everything from minutiae like flipping burgers and cleaning restrooms to employee management and media relations.

In most cases, training happens before the franchisee opens for business. But established owners are also getting classroom time as chains try to keep them sharp and get the best performers ready to open new outlets.

"The franchisers want to give [franchisees] the best possible chance in this economic climate," says Steve Caldeira, president and chief executive of the International Franchise Association. "The last thing a franchiser wants is to offer a franchise to an underqualified franchisee, no matter how much capital they have. It's all about protecting the brand."

SCHOOLED IN SERVICE Bob Doxsey had to complete a 16-week course before he could open a Culver's restaurant Culver's

He also says that training can make a franchisee look better to banks. With lenders looking to mitigate risk, he says, "these programs can truly make a difference when an underwriter evaluates a prospective franchisee's loan application."

One of the most extensive training efforts comes at Culver's, a fast casual restaurant chain based in Prairie du Sac, Wis.

The training starts even before the franchisee officially signs the paperwork to buy an outlet. In Discovery Week, potential owners spend 60 hours doing everything from flipping burgers to ringing up tabs at the register. Then there's the 16-week ButterBurger University. During the first 12 weeks, potential owners spend 56 days in a restaurant and 16 days in a classroom. Course work includes everything from managing a diverse workforce to media relations and crisis communication. There are even classes in first aid and CPR.

In the final four weeks, franchisees take part in opening up two other restaurants—before they finally get to open their own.

Once a prospective owner has completed the 16-week training, it's very rare that they drop out, says George Kelsey, director of training at the franchise, which has 462 outlets in 19 states.

"For people who make it out of the 16 weeks, they are going to open a restaurant," he says. "They are ready, and when they ask someone to do a job, they know what they are asking because they have already done that job themselves."

Bob Doxsey, who opened his Findlay, Ohio, restaurant in August of 2011, credits the Culver's training program with preparing him for anything and everything—right down to nuances like how the women's restroom should look.

"People ask me all the time if I've had any surprises or disappointments," Mr. Doxsey says. "Unequivocally, I can tell them I have been surprised by nothing."

At the time he started training, the 54-year-old former tire manager had no restaurant experience. "In my case, it was about leaving your ego at the door," he says. "You have 14-year-old kids giving you directions as to what you need to do. It's humbling."
