Food Feature Articles

Food Feature Articles

Franchise Sector Showcase

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

Discovery Day is show time! Whether you have one franchise or a thousand, this special event propels your sales process to a crescendo.
  • Steve Olsen
  • 3,090 Reads
When he was a young man fresh off the farm in Dalhart, Texas, Mike Treadwell wanted to stretch his entrepreneurial wings by opening a restaurant. First, he opened an Alfie's Fish 'n Chips in Amarillo, then a Mike's Fried Chicken & Fish.
  • Debbie Selinsky
  • 8,149 Reads 26 Shares
At the 2013 Multi-Unit Foodservice Operators conference, Chick-fil-A President Dan Cathy explained how the company plans to grow in the future.
  • Jack Mackey
  • 5,695 Reads
Apple's new iBeacon technology, an "indoor positioning system" that allows devices to notify iPhones and iPads when they're nearby, is being evaluated by a lot of mobile marketers.
  • Daniel Lieberman
  • 4,261 Reads
When a customer ordered a sandwich at one of Mike Knobelock's restaurants in North Carolina, it came with pickles on it. "They didn't like pickles," says JJ Villafranca, COO at Knobelock's company.
  • Eddy Goldberg
  • 6,786 Reads 2 Shares
In previous articles we looked at the basics of taking your franchise global, how technology helps you succeed globally, and how U.S. franchises are growing around the world. So if you have decided to "Go Global" with your franchise, the next question is, "Now what?"
  • William Edwards
  • 3,087 Reads 1 Shares
Frances Allen is no stranger to big brands. Over the past 25 years, she's logged successful stints as a senior marketing executive at Dunkin' Donuts, Sony Ericsson, PepsiCo, and Frito-Lay.
  • Kerry Pipes
  • 5,069 Reads 1 Shares
Imagine you're a new snowboarder or skier having a rough day on the slopes. Suddenly, a Vail Resorts employee glides alongside of you. You wonder if she's going to ask you to get off the mountain so you don't endanger yourself or anyone else.
  • John Tschohl
  • 4,433 Reads 1,014 Shares
Ted Kergan's path to success as Louisiana's largest Sonic Drive-In franchisee has been marked by hard knocks.
  • Debbie Selinsky
  • 9,421 Reads 1 Shares
Frances Allen, executive vice president and chief brand officer for Denny's since July 2010, is no stranger to big brands.
  • Kerry Pipes
  • 4,225 Reads 1,021 Shares
Growing up on a farm in the Texas panhandle, Mike Treadwell was looking for a way to stretch his entrepreneurial wings. He thought of opening a restaurant.
  • Debbie Selinsky
  • 11,754 Reads 6 Shares
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In a time when many business executives are looking at what to cut because of rising payroll and healthcare costs, Michael Kulp, president and CEO of KBP Foods, a $250 million restaurant company with units in nine states, is taking an "inverse" approach.
  • Debbie Selinsky
  • 7,909 Reads 2 Shares
If you ask retired NFL defensive tackle Don Davey to list the qualities needed to succeed in the NFL or in franchising, his list is the same: competitiveness, tenacity, discipline, coachability, and focus
  • Debbie Selinsky
  • 6,310 Reads
How do you set standards and measure performance in your brand's sales and development department?
  • Franchise Update
  • 5,003 Reads 1,023 Shares
Cancer was a wakeup call for Charles Loflin. He was a successful businessman in 2009 going from one accomplishment to the next.
  • Kerry Pipes
  • 14,345 Reads 3 Shares
There's a sign on the wall in Charles Haney's Burger 21 restaurant in Voorhees, N.J., that he believes lists all the best ways to succeed. One, he says, defines who he is: "B-different."
  • Debbie Selinsky
  • 8,637 Reads 3 Shares
Why is it that we always hear about Millennials being the least brand-loyal generation of consumers ever?
  • Jeff Fromm
  • 3,996 Reads 176 Shares
One of Charles Haney's favorite things about his new Burger 21 restaurant in Voorhees, N.J., is a wall sign that he believes lists all the best ways to succeed.
  • Debbie Selinsky
  • 6,311 Reads 1,014 Shares
In my previous guest column, I discussed how I came up with the idea for a restaurant concept that fused the speed and inherent benefits of fast casual with the flavors, ingredient quality, and service level of fine dining.
  • Pierre Panos
  • 2,991 Reads
For U.S. franchisors, the domestic market can be highly competitive. From small businesses to large corporations, U.S. companies are turning their attention to markets abroad and the opportunity for growth overseas.
  • Martin Hancock
  • 10,170 Reads 1 Shares
In 2009, Charles Loflin's life was in high gear and he was racking up one success after another. Then his wife got cancer.
  • Kerry Pipes
  • 7,617 Reads
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Mary Lynne Carraway's 74 Domino's Pizza restaurants may dominate the Washington, D.C., market, but she runs her 1,800-employee business with a kind and gentle approach to success.
  • Debbie Selinsky
  • 10,329 Reads 4 Shares
In 2013, U.S. franchisors of all sizes and from all sectors are "going global" with their brands. Is this a temporary trend or a long-term strategy decision?
  • William G. Edwards
  • 3,884 Reads
Steve Baliva knew Hurricane Sandy was on its way and headed for the New Jersey coast.
  • Debbie Selinsky
  • 4,991 Reads 2 Shares
By Most Anyone's Definition, Eric Holm Is A Business Success Story. The Winter Park, Fla., Man Owns 30 Golden Corral Restaurants, Bringing In $155 Million In Annual Sales And Providing Jobs For More Than 3,000 Workers In Georgia And Florida.
  • Debbie Selinsky
  • 16,291 Reads 1 Shares
While many U.S. franchisors are now expanding into other countries, seeking new growth and less competition, international franchisors are finding the world's largest economy a target too good to pass up. But are the streets of the USA still paved with gold?
  • Bill Edwards
  • 6,657 Reads 9 Shares
Danny Sonenshine clearly remembers his father encouraging him to look into franchising back in the early 2000's.
  • Kerry Pipes
  • 15,550 Reads 6 Shares
When we first got to know William Bruce late last year (MUF 2012, 4th Quarter issue) it was clearly apparent that he values people.
  • Kerry Pipes
  • 8,745 Reads 1,023 Shares
At Fresh To Order (f2o), guests experience a unique offering--flavors and service inspired by fine dining served at a fast casual pace--and at fast casual prices.
  • Pierre Panos
  • 4,207 Reads 86 Shares
How many strategic initiatives has HR brought to the "C level" in the past 12 months? Your answer to this question tells us if you have a tactical or a strategic thinking HR person.
  • Bill Wagner
  • 8,612 Reads
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