Food Feature Articles

Home of Merengue and a rich baseball tradition, the Dominican Republic covers 48,730 square kilometers, has a population of approximately 8.8 million people living on the island, and has more than one million nationals living in the United States.

Irvine, CA-based El Pollo Loco has a penchant for serving hand-marinated, flame-grilled chicken and the freshest Mexican foods, and last year the company experienced record sales of $396 million. But executives there say that although their product is important, they owe much of their success to their loyal and dedicated employees. In fact, multi-unit operator Roland Spongberg recently went six years without losing a single manager at his 21 southern California El Pollo Loco locations. So what's going on at this company that's creating this environment of motivated, hard-working employees who stay the course?

Bill Welter's name may not be familiar, but one small phrase he created decades ago will place him for you immediately: "Where's the beef?" Yes, Welter was executive vice president of marketing for Wendy's when that famous campaign made a star out of a little old lady named Clara Peller, and gave Wendy's a real boost in the marketplace.

Despite recent economic turmoil, franchising in Argentina has rebounded at a surprising rate. In the 1990s, many foreign franchisors (particularly from the U.S.) expanded to Argentina. At the height of the economic turmoil in 2002, the sector shrunk by 4% and the expectations for 2003 were very low. However, contrary to expectations, in 2003, the sector grew by 70%, generating approximately US$1.9 billion in sales in 2003, and adding twenty-nine (29) new franchises. Today, franchising in Argentina represents 20% of the total retailer sector, accounts for more than 13,000 retail stores, and employs more than 100,000 employees. Furthermore, the national franchising association (Asociacion Argentina de Franchising), an organization affiliated with the International Franchise Association, estimates that the sector will continue to enjoy strong growth, projecting sales volume to reach US$2.35 billion in 2005 and for the sector to account for 30% of the retail sector in the next decade.

"We've got to change and evolve with the times, and we're definitely doing that," says Tom Whitley, chief marketing officer at Popeye's Chicken & Biscuits. "We offer different things to our customers than we did in 1972. The brand is much more complicated and sophisticated." At the core, he says, "Great-tasting New Orleans-style flavored foods will always be part of what we do."

When a franchisor terminates a defaulting franchisee, the franchisor can sue for past due royalties and prevail, if there are no legitimate defenses by the franchisee. Can the franchisor also recover lost future royalties resulting from the early termination of the franchise relationship? Ten years ago, the answer was probably yes. Today, the answer is much less certain.

Bill Welter's name may not be familiar, but one small phrase he created decades ago will place him for you immediately: "Where's the beef?"

Last November Captain D's Seafood announced seven new franchise agreements that will add at least 34 new franchise locations to the system. The largest was with Serve Holdings, led by veteran multi-unit operator Clarence A. Mitchell, III, who bought 20 company stores in the Memphis DMA. He will remodel all 20 with the company's new prototype and develop 15 new stores in the next 5 years. The deal grants Serve Holdings exclusive expansion rights in western Tennessee and three surrounding states (MO, KY, and IL).

When it comes to evaluating a potential area developer, don't marry for money, say franchisors. With money as a given, look for that indefinable "fit" and you're golden for the long haul.

Julia Stewart is a very persuasive woman. As president, CEO, COO and director of IHOP Corp., she is, she says, using all her skills as a communicator, persuader, and collaborator, to revitalize one of the oldest and best-known foodservice brands.

If there is such a thing as perfect training to become a franchisor, Great Wraps Chairman Mark Kaplan got it. And he's applying that training to a franchise he and his partners are building from the ground up.

Mack Wilbourn has a problem: What to do with the cartoon figures of Popeye, Olive Oyl and the rest that decorate his jet black Hummer. That was great when Popeye's Chicken and Biscuits had the license for the characters, but now that the chain is rebranding, the characters have to go.

When interacting and working with Swedes, it is important to understand the meaning of the word lagom. It does not have an exact equivalent in English but translates approximately to "just right" or "everything in moderation." It implies an ideal place of moderation and balance. You can see its influence in everything from the decision-making process and the need for consensus, to how much food to put on your plate. The lagom "point" varies from individual to individual, but falls somewhere along the middle of a continuum. It can be difficult for non-Swedes to really understand, however a good rule of thumb is to think in terms being moderate, modest, and to tone things down. It is also important to remember that Lagom does not imply lack of ambition or self-confidence. Swedes are very quality conscious and believe in doing their personal best.

During a weakening economy, franchise growth is notable for its sheer size The overall number of domestic franchise units in the 18 key sectors analyzed for this report has grown 12.6% over the three-year period between 1999 and 2001.