Baskin-Robbins, a 61-year-old brand, has 5,600 stores in 40 countries and 98 percent brand awareness in the United States.

James Franks, director of franchising for Baskin-Robbins, said part of the company's great success is its heritage, a long history of being "America's favorite neighborhood ice cream shop. We built our brand one neighborhood at a time."

Franks said it's time the company expanded that heritage in Las Vegas.

The company has 18 stores in the valley, but 30 new stores will be part of a strategic expansion requiring franchisees to open two to four stores each in small, geographic neighborhoods.

Baskin is looking for eight or nine new franchisees to sign onto their small-business network model. Franks said the model provides franchisees with support and training as well as standards.

"We have a state-of-the-art system set up, where we really hold their hand through the process," Franks said. "We coach and counsel them, help them select the right real estate, negotiate leases, select contractors and get the store ready to be open."

And then Baskin corporate helps craft a detailed grand opening plan.

Lorenzo Blanco, 3, and his brother Marcello, 6, look over ice cream selections at the Baskin-Robbins at Jones Boulevard and Desert Inn Road. Photo by Steve Marcus

Sarah Latham, whose first Baskin store will open this summer, said the company has taken much of the work of opening the franchise off her back. The company has done everything from solicit bids from contractors to selecting an architect to pricing equipment, she said.

"It's been really smooth," said the former stay-at-home mom.

Melanie Fernandez and husband Shawn purchased an existing Baskin store on South Jones Boulevard and Desert Inn Road in September.

Fernandez said the business has benefited from an established clientele. The store has been in the same location for 23 years.

Fernandez hasn't determined the location for her second store yet, and thinks it will take some time to get the first store completely on its feet before investing in a second.

But she said Baskin's five-week franchisee training program, as well as online programs for both employees and owners and training stores where she could learn the basics of running a franchise, have taught her things she can use in every store - from her first to her fourth.

"To be able to see it on the computer and also to actually do it helps make sure things stick in my head," Fernandez said. "It's helpful not to just be thrown into helping customers and trying to remember recipes."

Franks said Baskin provides training programs for all franchisees and their employees, covering everything from recipes to customer service to safety. The corporation also encourages community involvement for franchisees, something Fernandez said is important to her and her husband.

Janis Stevenson, a business development advisor with UNLV's Nevada Small Business Development Center, said franchisee training is important for first-time business owners.

"Franchises are often attractive for people who have no previous business management or ownership experience, and without training they could have problems that could otherwise be avoided," Stevenson said. "It costs money to learn (from experience). People have to understand how this business works, how to hire, how to train, how to keep this thing going consistently. They just don't understand the business end of plying their trade."

The multi-store chains allow franchisees to use economies of scale for everything from marketing to bookkeeping, and to shuffle employees from store to store when needed, Franks said.

Stevenson said the multi-store franchisee could benefit owners like Fernandez, since franchises are designed to be easily replicated to begin with. Experience can only help.

But Stevenson said location, management strength and capitalization will play an important role.

Fernandez has learned that timing can be important, too.

"We basically came in at the end of summer. We went through the winter time. We're learning," she said. "Now we're excited about being busy. It's hot and people start thinking of ice cream when its hot."