(FranchisePick.Com)  Some new franchisors might be alarmed when two of their first franchises fail and their franchisees lose hundreds of thousands of dollars.  But for Make & Take Gourmet founder Michele Bellso, franchise failures seem to be no big deal.

According to Bob Niedt’s initial story  and a followup piece this past Saturday in the Syracuse, NY Post-Standard, two Make & Take Gourmet meal assembly kitchen franchisees have hung up their aprons for good - within a week of one another. 

But Michele Bellso, founder of the now-14 unit chain, isn’t letting a little thing like two of her first franchise owners losing their $174,500 to $292,000 investments get her down.  In fact:

Late Friday, Bellso sent out a blast e-mail to her customers, saying she expected some stores would close as the business model evolved.

Michele Bellso’s main concern is obviously to bolster the spirits of her remaining franchisees, and to boost their confidence in her commitment to their success:

Bellso said they anticipated some franchises might not survive.

“We expected that, as with any franchise, including the McDonald’s and Burger Kings of the world, there would be failures,” said Bellso. “Every franchise has failures. It could be rising food costs, management, or adapting to emerging trends.”

With 12 Units & a 12.5% Failure Rate, Bellso is clearly an “industry leader.”

In the article, Bellso is quoted:

“We continue to be an industry leader… Interest in franchise stores is continuing, and we’re committed to the evolution of the best business model to succeed. I can honestly say that Make and Take Gourmet’s future is looking very bright.”

If Make & Take Gourmet has collected $420,000 in franchise fees alone (14 X $30,000) and franchise interest remains strong despite minor negatives like failing stores or an “evolving” business model*, it’s clear that “the future  is looking very bright.”

But very bright for whom?

* Sometimes known as “Not having a clue”