Sam Batt
Company: Batt Enterprises
Brands: 15 TCBY and 2 Mrs. Fields
Years in Franchising: 16
I’ve always enjoyed working closely with TCBY to try new things while still protecting the brand. When we opened our first Charlotte location in 2010, we helped test the self-serve platform, so innovation and collaboration with the brand have been part of our relationship from the beginning. At the unit level, we continue to test new flavors and concepts and share what we learn with the brand so it can potentially be scaled system-wide. We also keep an eye on where the broader dessert category is headed — trends like Dubai chocolate, for instance — and think about how we can make it work for our customers.
Brad Steven
Company: 3B Lodge
Brands: 9 Twin Peaks
Years in Franchising: 4
We look for opportunities to localize our approach while staying true to the Twin Peaks brand. Whether it’s community engagement, local partnerships, grassroots marketing, or tailoring our approach around major sporting events and market-specific opportunities, we empower our teams to understand what drives guests in their communities and act on it.
Andrea Wells
Company: Wells Pie Group
Brands: 6 Your Pie Pizza
Years in Franchising: 11
One of our brand pillars is strengthening the communities we serve, and that was something that drew us to the brand from the beginning. Over time, we’ve leaned even further into that pillar by finding ways to make community involvement not only part of our culture, but also part of our local store marketing strategy.
One way we’ve done that is through what we call “Spirit Nights.” We seek out organizations whose missions align with our values - local schools and sports teams, Girl Scout troops, food pantries, and other community organizations - and partner with them on fundraising events. We help market the event to their supporters, and a percentage of the event’s sales goes back to the organization.
It creates a win for everyone. The organization receives financial support and greater awareness, while we have an opportunity to introduce our restaurant to guests who may not have visited us otherwise. From there, it’s our responsibility to impress them with our hospitality, food, and operations so that someone who initially came in to support an organization becomes a loyal customer.
Our goal is to host at least one of these partnerships each month at every location. It allows us to innovate within the franchise model by taking an established brand value and finding a consistent, locally focused way to turn it into meaningful community impact and sustainable business growth.
Moe Moustafa
Company: LES Wings Partners
Brands: 3 Atomic Wings
Years in Franchising: 5
Rather than going off on my own, I try to work within the system, since Atomic Wings has built a strong model. The brand has been around for more than 30 years, and even though franchising is newer, the infrastructure is solid, and we're built to handle high volume as the brand grows. Where I add value is by working closely with leadership, including the founder, Zak Omar, to test new flavors and bring back real customer feedback that shapes what ends up on the menu. It's less about breaking from the model and more about being a hands-on partner in refining it.
Amy Boesen
Company: AK89 LLC
Brands: 6 Rock N Roll Sushi
Years in Franchising: 21
We look for creative ways to bring the RNR Sushi brand to life within our local, small-town communities. While remaining consistent with the brand’s core identity and standards, we tailor how we engage our teams and guests to make each restaurant feel locally connected. For example, we create opportunities for team members to experience new products firsthand so they can promote them authentically and build excitement among guests. That local mindset, combined with our willingness to adapt quickly and find solutions when challenges arise, has helped us make the brand feel relevant and special in each community we serve.
Franchisee Bytes
What are some formative influences or events in your life or career?
My father, who spent 50 years with IHOP. Having the ability to be around someone with that much industry knowledge at a young age was extremely beneficial. He worked his way through corporate America and achieved the dream of owning a business. That gave me a great foundation and understanding that doing things the right way and working hard are what ultimately get you to your goals. The values I learned from both my mom and dad are that faith and family are the most important. Those values continue to drive me today.
-Alex Anthraper, Multi-Unit Franchisee, Anthraper Restaurants, 22 IHOP, 1 Applebee's
The most influential event in my life was coming to the U.S. from Pakistan for school. I went through extreme culture shock and missed my family immensely. This experience deeply humbled me and pushed me to take life much more seriously to make the move worth it.
-Nadeem Bajwa, Co-founder and CEO, Bajco Group, 270+ Papa Johns
We didn’t have a lot growing up, but my parents set a tremendous example. I was raised in an Air Force family, and my parents taught me the importance of discipline, structure, and doing my best. Baseball and basketball taught me teamwork, and Boy Scouts helped shape my leadership skills. Becoming an Eagle Scout at 16 was a major milestone and helped instill the values of responsibility, service, and perseverance.
-Brian Bailey, CEO, Team Bailey, 160 Domino's
As a franchise owner himself, my father instilled in us the importance of guest experience, discipline, time management, and truly valuing the team. He also taught us how to dream big, work hard, remain united, and do things the right way.
-Ali Lakhany, Chief Executive Officer, 141 Popeyes Louisiana Kitchen, 11 Tim Hortons, 2 Andy’s Frozen Custard, 118 T-Mobile, 4 LaPasha Mediterranean Lounge and Grill, 4 Marriott International and Hilton Hotels
My biggest influence has always been my parents. They started our family business back in 1993, and I learned early on the value of hard work, treating people right, and staying consistent.
-Matt Davis, President, The Davis Restaurant Group dba the Honey Baked Ham Co., 22 Honey Baked Ham
Coming from a very modest household and being the first generation born in the U.S., I appreciated the risk my grandparents and parents took in 1975 when they immigrated from the small island of São Miguel, Portugal. Trying to imagine what they hoped for in the new world pushes me to make them proud of the accomplishments I can create after their humble journey.
-Andy Cabral, CEO, Vigario Management, 25 Dunkin’, 9 Baskin-Robbins
I played college football at the University of Georgia, so my time growing up on the football field was an incredibly formative experience for me. I continue to apply the lessons I learned in teamwork, leadership, and grind to my career in the restaurant industry every day.
-David Weeks, CEO, The Bean Team, 9 Barberitos, 8 Dunkin’, 4 Newk’s Eatery, 1 Dunkin’/Newk’s co-brand
My parents were immigrants and instilled family values, like an unrelenting work ethic. I learned business from a young age through both wins and painful lessons. One of the biggest wins for our family was when my parents made generational progress by going from employees to becoming franchisees. It showed me firsthand the power of entrepreneurship, risk-taking, and the freedom that comes with building something of your own.
-Chris Aslam, CEO & Principal, Rock Strategies and various entities, 59 Jack in the Box, 5 Golden Chick, 5 Hawaiian Bros Island Grill
