Oregon Feature Articles

Oregon Feature Articles

Looking for a franchise opportunity in Oregon? Whether you're a first-time business owner or a seasoned entrepreneur, Oregon offers exciting potential for franchise success. From food and beverage to retail and services, the diverse economic landscape in Oregon is ripe for franchise opportunities. Explore the best franchise options today and take the next step toward business ownership in Oregon.

Informative articles to support business buyers, franchisees, and franchisors in Oregon.

Christie Finley, chief brand officer at Dickey's Barbecue Pit, brings vision, drive, and creativity to the nation's largest barbecue brand, with more than 400 locations in 42 states.
  • Kerry Pipes
  • 4,253 Reads
Texas-born and bred Dickey's Barbecue Pit is looking to expand. That's partly why executives of the family-owned brand recently created a new position - chief brand officer...
  • Kerry Pipes
  • 4,112 Reads
Operating a successful franchise business is challenging enough. Add in family members and things can get really interesting.
  • Michele Chandler
  • 8,019 Reads
FUSR bring you positive news each month, highlighting brands that are adding units, increasing comp store sales, innovating, and continuing to grow, both domestically and overseas.
  • Eddy Goldberg
  • 4,293 Reads 1,014 Shares
Franchising is bursting (not busting!) out all over these days, with a flurry of activity in financing, mergers and acquisitions, and incentives.
  • Eddy Goldberg
  • 3,425 Reads 25 Shares
As savvy franchise companies continue to flourish in a volatile economy, FUSR continues to bring you good news each month, highlighting brands that are adding units, increasing comp store sales, striking deals with investors, innovating, and continuing to grow, whether domestically or overseas.
  • Eddy Goldberg
  • 5,708 Reads 1,023 Shares
Pollo Campero will open three Houston locations by year-end featuring its new design and menu.
  • Eddy Goldberg
  • 5,070 Reads 119 Shares
As savvy franchise companies continue to flourish in a changing economy, FUSR continues to bring you good news each month.
  • Eddy Goldberg
  • 5,537 Reads 179 Shares
As savvy franchise companies continue to flourish in a changing economy, FUSR continues to bring you good news each month, highlighting brands that are adding units, increasing comp store sales, striking deals with investors, innovating, and continuing to grow, whether domestically or overseas.
  • Eddy Goldberg
  • 6,937 Reads 445 Shares
Are you someone who would you like to know the calorie count of that scrumptious three-layer cake at your favorite restaurant? Even if you're not, menu labeling is now a fact for U.S. restaurant-goers and many restaurant operators alike under the new national health care law, the Patient Protection and Affordable Care Act. Section 4205 of the Act, signed into law March 23, 2010, sets new federal requirements for nutritional labeling of foods sold at "chain retail food establishments."
  • Regina Amolsch
  • 3,145 Reads 15 Shares
Like it or not, litigation comes to virtually all franchise systems. Take a moment to see how savvy you are on franchise litigation issues based on real-world cases.
  • Jonathan Solish
  • 7,940 Reads 1,014 Shares
McAlister's Deli
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Like it or not, litigation comes to virtually all franchise systems. Take a moment to see how savvy you are on franchise litigation issues based on real-world cases
  • Jonathan Solish
  • 7,536 Reads 317 Shares
It's not difficult to see the opportunities offered by co-branding. Teaming related concepts together in one central location can certainly offer benefits in many situations. But even if you don't co-brand in the same location, there's a related twist some franchisees have used effectively by turning to complementary brands. Portland, Oregon multi-unit operator Steve Foltz knows all about the technique. Foltz got into the franchising business almost by accident following college in the mid-1980s. He was working as an assistant manager at a restaurant while job searching when he realized the restaurant business might offer a future of its own. A friend of his was in franchising and looking for a partner. Within a year the new partners had opened three Cinnabon's in the Portland area.
  • Kerry Pipes
  • 23,823 Reads 2 Shares
You've worked hard to build your multi-unit franchise business, and now it's time to step back--not only from the day-to-day operations, but perhaps from the business itself. Is it time to let go? Can you? Will the business continue without you?
  • Eddy Goldberg
  • 6,552 Reads 1,021 Shares
When Steve Foltz graduated from Eastern Oregon University in 1985 he thought he might be interested in city or government work. To bide his time and help pay bills while he was interviewing for jobs during the day, he took a night job at Rax Restaurant in Portland.
  • Kerry Pipes
  • 7,936 Reads 2 Shares
Conventional wisdom would say the best franchise operators are individuals with past business experience - or even better, previous franchising experience. But that may not be the case any longer. A youth movement is under way in the world of multiunit franchising.
  • Kerry Pipes
  • 5,909 Reads 98 Shares
Sit-down restaurants, also known as casual restaurants, have re-established themselves in the world of franchising - a world more often associated with such fast-food standards as McDonald's, Burger King, Wendy's, KFC, Taco Bell, and Subway, for example.
  • Eddy Goldberg
  • 2,684 Reads 49 Shares
How Do I Know? Multiunit franchising offers benefits - and risks - but it's a method of franchising that can be fruitful
  • Kerry Pipes
  • 2,562 Reads 4 Shares
Daren Patera and Brian Wernicke met in law school in Salem, Oregon, on their first day of orientation. "After about our second day, we knew we didn't want to be lawyers," says Patera, and they decided to go into business. "We wanted to be our own bossesâ€"not graduate and get a job working 80 hours a week for a law firm and hope to be a partner someday."
  • Eddy Goldberg and Kerry Pipes
  • 4,476 Reads 19 Shares
"A hot dog at the ball park is better than steak at the Ritz." That's what Humphrey Bogart, American icon, said way back when. Today, the once-lowly hot dog has become an icon of its own, especially at sporting events around the world.
  • Eddy Goldberg
  • 5,475 Reads
While politicians wrangled over the Mexican-U.S. border situation in 2006, one thing remained certain: people on both sides of the border love Mexican food. Americans have come a long way from Taco Bell, embracing Mexican food more and more each year, in all its flavors and variations.
  • 10,610 Reads
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Business supplies are like the air we breathe: they're all around, necessary for life, and noticed only when missing. Where would we be without our business cards, business forms, stationery, logo-ized pens, printer and toner cartridges-not to mention all the computing and communication gear and gizmos-that keep the wheels of commerce turning? And don't forget the signage on everything from delivery trucks to the booths of trade shows.
  • Eddy Goldberg
  • 2,576 Reads 7 Shares
Ron Berger knows the advantage of buying an existing franchise concept and improving on it. That is what he has done with Figaro's Pizza, a Salem, Oregon-based chain that is growing at a rapid pace.
  • Joan Szabo
  • 3,950 Reads 7 Shares
Franchisors find new opportunities in many places. An entrepreneurial spirit and business savvy can often turn an idea into reality. Take the case of Dan P. White, who is a marine biologist by education. His desire to protect the environment for future generations led him to start an environmentally-friendly franchise operation called Rapid Refill Ink.
  • Joan Szabo
  • 2,783 Reads 8 Shares
When interacting and working with Swedes, it is important to understand the meaning of the word lagom. It does not have an exact equivalent in English but translates approximately to "just right" or "everything in moderation." It implies an ideal place of moderation and balance. You can see its influence in everything from the decision-making process and the need for consensus, to how much food to put on your plate. The lagom "point" varies from individual to individual, but falls somewhere along the middle of a continuum. It can be difficult for non-Swedes to really understand, however a good rule of thumb is to think in terms being moderate, modest, and to tone things down. It is also important to remember that Lagom does not imply lack of ambition or self-confidence. Swedes are very quality conscious and believe in doing their personal best.
  • Christina Johansson Robinowitz
  • 4,155 Reads 22 Shares

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