The food cart enterprise is a rapidly growing business enterprise in Bacolod City, and is noted for its potential in making contributions to local economic development. The majority of these enterprises are franchisees given the observed minimal risk associated with this particular type of business organization. With the popularity of food franchising, it would be interesting to know how food cart entrepreneurs manage their enterprises. The paper presents the results of a study that examined the management of food cart franchisee in select areas of Bacolod City, Philippines. The majority of food cart franchises are single proprietorships that regularly engage in planning and controlling but infrequently carry out organizing, staffing, and leading. Planning entails the creation of a strategic plan for the enterprise and day-to-day decision-making based on feedback from employees and customers. Human resource hiring, advertising, and selection processes are used in the staffing function. Organizing is governed by a manual for the organization and operations of the business. Controlling is exercised through the use of employee performance reviews and financial recording and reporting. The study suggests that food cart franchisees adopt a strategic planning approach, offer a clearly defined structure and better staff supervision, and address operational issues and concerns