When Pam Wolfe began operating Papa Murphy's Take'N'Bake Pizza franchises 15 years ago you could almost always find her in the company kitchen
The Summer Olympics reinforced my respect for world-class athletes of all nationalities.
When we heard Frank Bonanno had been named 2012 Vetrepreneur of the Year by the National Veteran-Owned Business Association, we had to catch up with him to find out what else he's been up to since we last profiled him in this magazine 2 years ago (3rd quarter 2010).
How do you feel when a valued employee gives notice? Are you shocked? Disappointed? Do you feel like you've been jilted?
The decision to sell your successful multi-unit business is now firmly on the horizon.
Michael Knobelock has always been in sales. As a 14-year-old growing up in Houston, he sold newspaper subscriptions and was a top salesman, earning between $400 and $500 a week in the 1970s.
After visiting with Guillermo Perales five years ago, perhaps the most pointed question to ask him today is, "What have you not been up to?"
Previously, I described one of the few positives from the recent financial crisis: In the world of small-business lending, franchising has gained a competitive edge in the battle for access to capital.
In an episode of "The Simpsons," Lisa tells her dad that the Chinese use the same word for both "crisis" and "opportunity"--to which Homer replies, "Yes! Crisitunity!"
An overwhelming number of franchisees are perplexed about network security ownership and responsibility--especially when it comes time to pay for a data compromise.
As a former Air Force fighter pilot, Greg Mooneyham is a natural risk-taker. But his decision to venture into the world of franchising in the fitness industry during an economic downturn was a calculated move to practice what he preached.
For William Bruce, chief operating officer at Abundant Brands in American Fork, Utah, a late night of channel surfing turned into a life-altering idea to feed the hungry.