Multi-Unit Franchisee Magazine Issue II, 2012: More Brands Are Better
Multi-Unit Franchisee Magazine: More Brands Are Better

Q2 | 2012

More Brands Are Better

Wayback Burgers
SPONSORED CONTENT
Wayback Burgers
SPONSORED CONTENT
Wayback Burgers
SPONSORED CONTENT
I am convinced that someday the franchising community will finally get around to unleashing its biggest competitive strength: unit predictability.
Darrell Johnson
Since national health care reform was signed into law in March 2010, it has generated strong reaction from multi-unit franchisees and small-business owners across the nation.
Debbie Selinsky
Anil Yadav has graced the pages (and one cover) of Multi-Unit Franchisee magazine twice before.
Kerry Pipes
At the recent Multi-Unit Foodservice Operators Conference, Service Management Group (SMG) conducted interviews with executives on how their customer satisfaction efforts are working.
Jack Mackey
When Chirag Patel left India 15 years ago, he had mixed feelings about leaving his home and his parents.
Debbie Selinsky
After earning a degree in computer science from the University of Delaware, Craig Colby set up his own consulting and programming business for the first decade of his career.
Kerry Pipes
Hungry Howie's Pizza
SPONSORED CONTENT
We have made progress digging our way out of the pit of economic meltdown we tumbled into in 2007, but we certainly have a long way to go before we experience the vibrant economy we enjoyed in much of the 1990s and the early to mid-2000s.
Dean Zuccarello
Today's economy has resulted in some brutal price wars that make it difficult, if not impossible, for many companies to raise prices.
Steve LeFever
Franchisors recognize the best performers in their system with a Franchisee of the Year award (or equivalent).
Eddy Goldberg
Let me get right to the point. The keys to success in any business are: (1) the quality of the products or services you offer, and (2) your employees' ability to deliver outstanding customer service. And I'm not the only one who thinks so.
Mel Kleiman
It's a familiar scenario: a successful concept is born from a family-owned restaurant where everybody knows your name and embodies a particular culture.
John Longstreet
If there's anything Gavin Hart enjoys more than a vanilla cone at one of his Dairy Queens, it's handing one over to a customer.
Debbie Selinsky
A couple of years ago, I went through an exceedingly challenging period in my personal life, where the path I'd been on for several decades proved flawed, and I had to figure out how to pick up the pieces and move on. The status quo had become unacceptable, even though the way forward was unclear.
Carol Schleif
The last time we visited with Eric Werner, he had just signed a deal with the up-and-coming LA Sunset Tan franchise.
Kerry Pipes
Huddle House
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Huddle House
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Huddle House
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