Anatomy of a Brand - Franchising.com
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Anatomy of a Brand

Older brands must change with the times, while newer brands undergo their own startup process. Franchise leaders tell their stories of how their brands were developed, launched, and reimagined as thriving, growing companies to meet changing consumer and franchisee needs.

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Jamba®
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Ford’s Garage serves burgers and beer with a side of automotive history
  • Steve Shlemon
  • 3,440 Reads 18 Shares
Moran Family of Brands teams up with a longtime franchisee to create a new aftermarket automotive brand, Turbo Tint
  • Pete Baldine
  • 4,520 Reads 12 Shares
Postal Connections and iSold It co-owner Fred Morache built his brands on listening to franchisees and customers and on top-notch training and support
  • Fred Morache
  • 2,712 Reads 3 Shares
Hot Dog on a Stick has been entertaining customers and celebrities alike for more than 75 years
  • Jenn Johnston
  • 5,493 Reads 11 Shares
One Hour Heating & Air Conditioning’s vice president of operations attributes 18 years of growth to the brand’s ability to continuously adapt to change 
  • Lance Sinclair
  • 5,190 Reads 58 Shares
Mighty Auto Parts celebrates 50 years in franchising by continuing to adapt to a changing marketplace
  • Josh D’Agostino
  • 4,278 Reads 4 Shares
Going on 32, Fazoli's has refreshed its brand, introduced new prototypes, and is ready for today's changing marketplace.
  • Doug Bostick
  • 3,798 Reads 13 Shares
Bruster's Real Ice Cream celebrates 30 years and looks forward to the next 30.
  • Jim Sahene
  • 5,453 Reads 3 Shares
At Dream Vacations, "caring more" is driving record-breaking sales.
  • Debbie Fiorino
  • 3,670 Reads 16 Shares
Arizona's Angry Crab Shack prepares to go national and is looking for early investors.
  • Ron Lou
  • 4,441 Reads 9 Shares
LunchboxWax is about much more than selling a service.
  • Debi Lane
  • 14,760 Reads 167 Shares
Dogtopia
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Dogtopia
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Dogtopia
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At Juice It Up! new ownership is taking the brand to the next level.
  • Chris Braun
  • 7,792 Reads 66 Shares
After more than 50 years of perfecting our big, fresh, and meaty sandwiches, we decided it was time for a brand refresh to ensure that everything we do, from marketing to store design, would be in line with the uniqueness and high quality of a Togo's sandwich.
  • Glenn Lunde
  • 8,872 Reads 50 Shares
For more than 20 years, Flame Broiler has been known for serving simple, healthy, and delicious rice bowls at an affordable price.
  • Daniel Lee
  • 7,494 Reads 3 Shares
It's a deliciously simple and satisfying concept: pick your dough, sauce, cheese, and toppings and watch your pizza get made right before your eyes, flame-fired in a 900-degree oven in under 3 minutes.
  • Ed Yancey
  • 14,340 Reads 111 Shares
Succeeding in the fast casual restaurant business is often as simple as consistently executing on what you do best and remaining open to the small changes that help you take advantage of new opportunities.
  • Andy Wiederhorn
  • 22,396 Reads 1 Shares
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