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.
If the nation hadn't been in the midst of a government shutdown and debt ceiling debate, last year's Nobel Prize winners in economics probably would have received more attention and commentary.
In wrestling with this question, it is clear that so-called loyalty programs are really rewards programs.
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.
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.
John Mulherin, a former investment bank CEO, likes to say he flunked retirement. "I believe that as people age, they have a decision to make," he says.
The Affordable Care Act (ACA) implementation, potential minimum wage increases, and likely overtime rule changes add to the ongoing challenges of managing the expense side of any business.
Over time, every brand evolves to stay relevant to its customers. You may not go through a corporate "rebranding" exercise to the extent that Wendy's, Burger King, or Arby's recently did, adopting a new logo, new store design, and/or new products.
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?"
Steve and Joanne Reitz are partners in life and in franchising. Since we last checked in with him (2009, Q4) the two also have been partners in exploring.
Mysteries are solved when we use clues to find the culprits behind the crime. Financially speaking, when the crime results in the untimely demise of a business, we often see three usual suspects: low cash, low gross margin, and low net margin.