Food Feature Articles

Food Feature Articles

Franchise Sector Showcase

Informative Food franchise articles to support business buyers, franchisees, and franchisors.

Brent Collier earns his bread and butter from tourism. His 16 restaurants from 7 different brands offer something for everyone--from a fun or romantic fondue dinner at The Melting Pot to Sunday afternoons for the family at Golden Corral.
  • Debbie Selinsky
  • 17,878 Reads 5 Shares
Top 500 Chain Restaurant Report Points to Limited-Service Segment as Big Winner While Quick-Service Giants Show Improved Performanc
  • Multi-Unit Franchisee
  • 16,900 Reads
When retired Air Force Lieutenant Colonel Tim Hershberger signed on as a franchisee with Dickey's Barbecue Pit in Florida, the 30-year military veteran was already focused on the customers he knew best. And his military ties have helped jump-start his first nongovernmental venture.
  • Helen Bond
  • 16,175 Reads 1 Shares
Dairy Queen and Huddle House Multi-Brand Franchisee Adds Second Huddle House As He Takes Over An Existing South Carolina Location.
  • 14,651 Reads
Let's start with what's an Acai berry. Looking like a cross between a grape and a blueberry, the açaí (ah-sigh-EE) berry is a small, reddish-purple fruit harvested from palm trees that grow around the Amazon River Basin.
  • Eddy Goldberg
  • 3,877 Reads 2 Shares
In the U.S. we are privileged to have many women senior franchise executives (some of whom are profiled in this issue--Editors).
  • William Edward
  • 4,555 Reads 1 Shares
Is your sales team overburdened by poor leads? A dedicated qualifier will free up their time and boost your chances to sign the best prospects.
  • Steve Olson
  • 2,979 Reads 1 Shares
Survey Finds The 500 Largest Restaurant Chains in the U.S Experienced Growth That Reached $288 billion in 2015.
  • Multi-Unit Franchisee
  • 8,845 Reads 1 Shares
What makes a great company culture? Free food? Extra vacation time? Flexible hours? Employers spend more than $720 million on engagement every year, yet only 30 percent of the workforce is actively engaged.
  • Julie Moreland
  • 9,438 Reads
If you had LeBron James on your team, you'd feel pretty good about your chances of winning--big. And that's exactly what Blaze "Fast-Fire'd" Pizza intends to do.
  • By Eddy Goldberg
  • 5,100 Reads 15 Shares
Mission statement, shmission statement! Do you have a Customer Service Vision for your employees to live out every day, with every customer, in every transaction?
  • John DiJulius
  • 15,614 Reads 3 Shares
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As senior vice president and chief investment officer of Impact Properties, Shirin Kanji is in charge of all of the Tampa-based company's investment-related activities.
  • Helen Bond
  • 12,838 Reads 12 Shares
Ross Harried has found that a "small" strategy can serve up big business success. His Maui Wowi Ka'anapali Carts (Tiki huts on wheels) are 8 feet wide, 3 feet deep, 8 feet high and can squeeze in most anywhere...
  • Helen Bond
  • 10,504 Reads 9 Shares
When we last visited with Dawn Lafreeda in mid-2012 she was operating 70 Denny's restaurants in six states and had been adding restaurants, even through the Great Recession.
  • Kerry Pipes
  • 11,808 Reads 1 Shares
At Jersey Mike's Subs, inter-departmental cooperation using an integrated technology platform and a home-grown POS system continue to fuel growth.
  • Eddy Goldberg
  • 6,339 Reads 2 Shares
We kick off 2016 with our annual Mega 99 issue: a list of the largest U.S. franchisees ranked by total number of units--along with 7 profiles of multi-unit mega-operators.
  • 8,966 Reads 6 Shares
Each year we work with FRANdata to compile a list of the country's largest multi-unit franchisee organizations.
  • Multi-Unit Franchisee
  • 3,822 Reads 2 Shares
So, you just found out your POS system needs a software and hardware upgrade to support EMV ("smart chip") technology and you missed the October 1st implementation date.
  • Tom Epstein
  • 11,817 Reads 1 Shares
Mike Pietrzyk has always loved contributing to charitable causes. So it wasn't surprising that a decade ago the Firehouse Subs area representative came up with the idea of selling his restaurants' empty 5-gallon pickle buckets, rather than tossing them out.
  • Kerry Pipes
  • 7,767 Reads
Innovation in non-traditional locations defines Gina Puente's approach to business. When we profiled her in 2010, she told us how her family business, Puente Enterprises, had created La Bodega Winery, a winery in an airport, in the mid-1990s.
  • Kerry Pipes
  • 7,374 Reads
In 2011, RPM Pizza (the largest U.S. franchisee of Domino's Pizza) made major improvements in its speed-of-delivery service by improving its percentage of on-time pizza deliveries by 17 percent.
  • John DiJulius
  • 6,842 Reads 1 Shares
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Results from the 2016 Annual Franchise Development Report (AFDR) were unveiled in October at the 17th annual Franchise Leadership & Development Conference.
  • Eddy Goldberg
  • 6,088 Reads
In my 30-plus years in franchising I have often wondered: What is the "DNA" of a franchise sales superstar? Is it a natural selling talent fueled by tremendous drive? Is it pure luck based on representing today's hottest franchise?
  • Steve Olson
  • 3,096 Reads
Gina Puente creates success non-traditionally through unique brands and airport locations.
  • Kerry Pipes
  • 8,657 Reads
New Franchise Business Review "Best of the Best" report highlights the most satisfied franchisees in the business.
  • Multi-Unit Franchisee
  • 11,741 Reads 3 Shares
When it comes to hiring, BrightStar Care franchisees Maureen and Peter Moore count on more than just credentials to get the job done.
  • Helen Bond
  • 10,925 Reads 1 Shares
Food Service Industry Making A Difference In Childhood Hunger - And Has The Stats To Prove It.
  • Multi-Unit Franchisee
  • 5,108 Reads
Don't just tell your employees to be present or to provide genuine hospitality without telling them <how.> Make it black-and-white, and make it measurable.
  • John DiJulius
  • 20,793 Reads 22 Shares
Franchise Business Review Provides Data and Insight on Women in Franchising
  • Multi-Unit Franchisee
  • 12,697 Reads 29 Shares
In the fast food industry, taste will always rule. The past few years, however, have seen a shift in the way guests connect with brands, with elevated expectations regarding food quality, transparency, and authenticity.
  • By Bill Phelps
  • 5,181 Reads 1 Shares
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