Food Feature Articles

Food Feature Articles

Franchise Sector Showcase

Informative Food franchise articles to support business buyers, franchisees, and franchisors.

Last issue we discussed the first of the three key selling skills involved in effectively selling new franchises--and how they apply in good economies and bad.
  • Steve Olson
  • 4,335 Reads 2 Shares
You'll find Craig Joy with his sleeves rolled up working alongside his employees at his Checkers restaurants in Florida. The multi-unit franchisee takes a people-driven approach to running his business and, as a result, maintains a very high retention rate for his employees.
  • Multi-Unit Franchisee
  • 12,345 Reads 1 Shares
On a personal level, I bet 100 percent of you agree with me that people really do matter, but are you living it every day in your businesses?
  • Nate DaPore
  • 7,009 Reads 1 Shares
Franchisors often ask us when they should activate their franchise marketing fund. They may have a requirement for marketing spending in their FDD, but may not be collecting or spending the money centrally.
  • Janet Muhleman
  • 16,526 Reads 3 Shares
Larry Lee knows a great location when he sees one. After all, he was in real estate and shopping center development before he became a franchisee.
  • Multi-Unit Franchisee
  • 15,155 Reads 1 Shares
Consumer marketing changes constantly—no news there. Keeping up is another story. Tactics and thinking that were progressive and results-oriented yesterday are passé and ineffective today.
  • Kerry Pipes & Eddy Goldberg
  • 8,064 Reads 1 Shares
Growing franchisee profitability usually requires growing the top line, as well as controlling costs. With no rising economic tide to lift all boats, the way to grow sales is to take share from the competition.
  • Jack Mackey
  • 5,669 Reads
Change in a franchise system is inevitable. All franchise brands across all segments--food, home services, health and wellness, B2B, and others--eventually come to a point in their growth where the choice is clear: either change and continue to grow, or remain stale and gradually fade away as more progressive competitors pass you by.
  • Franchise Update
  • 2,918 Reads 8 Shares
U.S. Census numbers show that Latinos are the nation's largest minority: the Hispanic American population in 2012 had reached 53 million and is expected to grow to 128 million by 2060.
  • Sebastian Aroca
  • 10,980 Reads 8 Shares
Whether it was the Gulf War, dot.com bomb, Katrina, or Great Recession, veteran brands know that change is constant, and that long-term growth is the ability to re-evaluate, adapt, and tackle economic storms.
  • Steve Olson
  • 4,432 Reads 1,021 Shares
Last issue we reviewed the first two days of the 2014 Franchise Consumer Marketing Conference, held this past June in Atlanta. This issue covers Thursday and Friday.
  • Kerry Pipes & Eddy Goldberg
  • 2,855 Reads 1,017 Shares
Sonny’s BBQ
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In this age of big data, the restaurant industry trails behind all other major industries in data collection and analysis.
  • Vikram Rao & Francesca's Restaurant Group
  • 8,042 Reads 1 Shares
Larry Lee had a built-in advantage when he leveraged his career in real estate and shopping center development to include franchising.
  • Debbie Selinsky
  • 6,004 Reads
Recently, I had the opportunity to attend a presentation on "Understanding Customer Loyalty and Designing Effective Reward Programs," by Clay Voorhees, assistant professor of marketing at Michigan State University.
  • Plante Moran
  • 4,436 Reads 82 Shares
In 1984, I met Fred DeLuca, co-founder of Subway, then a 19-year-old retail chain with approximately 300 stores. Many of us would be happy with such development success.
  • Steve Olson
  • 5,110 Reads 21 Shares
Consumer marketing changes constantly - no news there. Keeping up is another story. Tactics and thinking that were progressive and results-oriented yesterday are passe and ineffective today.
  • Kerry Pipes & Eddy Goldberg
  • 3,870 Reads
A busy NYC restaurant kept getting bad reviews for slow service, so they hired a firm to investigate. When they compared footage from 2004 to footage from 2014, they made some pretty startling discoveries.
  • Maia McCann
  • 4,106 Reads
Every franchisor wants to attract a "certain type" of franchisee. Lately, the type of franchisee every franchisor seems to want is a multi-unit franchisee.
  • Molly Rowe
  • 3,985 Reads
Before rebranding to Old Chicago Pizza & Taproom in 2013, Old Chicago Pizza & Pasta had a successful 37-year history that served three generations of guests.
  • Mike Mrlik
  • 3,040 Reads 1 Shares
Tony Lutfi, who immigrated to the United States from Lebanon, is one of the most successful QSR franchisees in the country, rapidly growing his five food brands to market domination and record revenues.
  • Debbie Selinsky
  • 8,623 Reads 1 Shares
Some would say find what you do best and stick with it. If you've been successful with food franchising, then stay in that lane.
  • Debbie Selinsky
  • 27,732 Reads 8 Shares
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Jack Hough has never been limited by space. Back in 1996, he was trying to figure out which restaurants to place where in a somewhat limited space at the North Georgia Premium Outlets mall.
  • Debbie Selinsky
  • 6,146 Reads 2 Shares
Change in a franchise system is inevitable. All franchise brands across all segments -food, home services, health and wellness, B2B, and others--eventually come to a point in their growth where the choice is clear...
  • Michael Abt, CEO
  • 3,178 Reads 22 Shares
Growing franchisee profitability usually requires growing the top line, as well as controlling costs. With no rising economic tide to lift all boats, the way to grow sales is to take share from the competition.
  • Jack Mackey
  • 5,904 Reads
Rose Colarossi, a high-energy multi-unit franchisee from Frisco, Texas, likes to open remarks about her franchising career with this question: "Which came first: the mama or the egg?"
  • Debbie Selinsky
  • 8,341 Reads 1 Shares
For the third consecutive year, FPN is reviewing the previous year's sales trends in the franchise space. While not encompassing all of franchising,
  • Tom Epstein
  • 4,664 Reads
In 1996, Jack Hough was trying to figure out which restaurants to place where in a somewhat limited space at the North Georgia Premium Outlets mall.
  • Debbie Selinsky
  • 10,658 Reads 28 Shares
Franchising is all about outsourcing. Someone comes up with a great concept and essentially outsources its growth to franchisees so corporate can focus on its core task of system development.
  • Eddy Goldberg
  • 12,082 Reads 3 Shares
Conventional wisdom says it makes sense for multi-unit franchisees with food brands to stick with food as they expand. Ahmed El-Hawary doesn't see it that way.
  • Debbie Selinsky
  • 9,201 Reads 2 Shares
I literally grew up working in the business before it became a holding company for multiple franchised service brands. By the time I was 13, I was learning all about sales and customer service at a car wash my father owned.
  • Franchise Update
  • 4,892 Reads
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