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Food Feature Articles

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

Last issue we reviewed the first two days of the 2014 Franchise Consumer Marketing Conference, held this past June in Atlanta. This issue covers Thursday and Friday.
  • Kerry Pipes & Eddy Goldberg
  • 3,405 Reads 1,017 Shares
In this age of big data, the restaurant industry trails behind all other major industries in data collection and analysis.
  • Vikram Rao & Francesca's Restaurant Group
  • 9,194 Reads 1 Shares
Larry Lee had a built-in advantage when he leveraged his career in real estate and shopping center development to include franchising.
  • Debbie Selinsky
  • 7,100 Reads
Recently, I had the opportunity to attend a presentation on "Understanding Customer Loyalty and Designing Effective Reward Programs," by Clay Voorhees, assistant professor of marketing at Michigan State University.
  • Plante Moran
  • 5,262 Reads 82 Shares
In 1984, I met Fred DeLuca, co-founder of Subway, then a 19-year-old retail chain with approximately 300 stores. Many of us would be happy with such development success.
  • Steve Olson
  • 6,061 Reads 1 Shares
Consumer marketing changes constantly - no news there. Keeping up is another story. Tactics and thinking that were progressive and results-oriented yesterday are passe and ineffective today.
  • Kerry Pipes & Eddy Goldberg
  • 4,572 Reads
A busy NYC restaurant kept getting bad reviews for slow service, so they hired a firm to investigate. When they compared footage from 2004 to footage from 2014, they made some pretty startling discoveries.
  • Maia McCann
  • 5,038 Reads 1 Shares
Every franchisor wants to attract a "certain type" of franchisee. Lately, the type of franchisee every franchisor seems to want is a multi-unit franchisee.
  • Molly Rowe
  • 4,578 Reads
Before rebranding to Old Chicago Pizza & Taproom in 2013, Old Chicago Pizza & Pasta had a successful 37-year history that served three generations of guests.
  • Mike Mrlik
  • 3,881 Reads 1 Shares
Tony Lutfi, who immigrated to the United States from Lebanon, is one of the most successful QSR franchisees in the country, rapidly growing his five food brands to market domination and record revenues.
  • Debbie Selinsky
  • 10,065 Reads 1 Shares
Some would say find what you do best and stick with it. If you've been successful with food franchising, then stay in that lane.
  • Debbie Selinsky
  • 29,570 Reads 8 Shares
Woof Gang Bakery
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Jack Hough has never been limited by space. Back in 1996, he was trying to figure out which restaurants to place where in a somewhat limited space at the North Georgia Premium Outlets mall.
  • Debbie Selinsky
  • 7,063 Reads 2 Shares
Change in a franchise system is inevitable. All franchise brands across all segments -food, home services, health and wellness, B2B, and others--eventually come to a point in their growth where the choice is clear...
  • Michael Abt, CEO
  • 3,812 Reads 22 Shares
Growing franchisee profitability usually requires growing the top line, as well as controlling costs. With no rising economic tide to lift all boats, the way to grow sales is to take share from the competition.
  • Jack Mackey
  • 7,089 Reads
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?"
  • Debbie Selinsky
  • 9,712 Reads 1 Shares
For the third consecutive year, FPN is reviewing the previous year's sales trends in the franchise space. While not encompassing all of franchising,
  • Tom Epstein
  • 6,168 Reads
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.
  • Debbie Selinsky
  • 11,751 Reads 28 Shares
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.
  • Eddy Goldberg
  • 13,703 Reads 3 Shares
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.
  • Debbie Selinsky
  • 10,508 Reads 2 Shares
I literally grew up working in the business before it became a holding company for multiple franchised service brands. By the time I was 13, I was learning all about sales and customer service at a car wash my father owned.
  • Franchise Update
  • 5,877 Reads
Ted Kergan has been a student in the school of hard knocks. He's got the diploma to prove it. But along the way he's become Louisiana's largest Sonic Drive-In franchisee.
  • Debbie Selinsky
  • 14,923 Reads 4 Shares
Dogtopia
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This winter, many of us were confined to the house by bad weather, and it's likely that you were exposed to some outrageously expensive TV commercials in the Super Bowl and the Olympics, or in the network programming that helped pass the time, even entertained at times.
  • Barry Klein
  • 4,062 Reads
For many multi-unit franchisees one brand just isn't enough. They prefer to spread their risk across different brands, seeking diversity and economies of scale.
  • Kerry Pipes
  • 11,457 Reads 1,023 Shares
If you have decided to "Go Global" with your franchise, the next question is, "Now what?" Recent reports by both McKinsey and the Economist indicate that global executives in many regions of the world are more bullish about new investments than in recent years.
  • William Edwards
  • 3,899 Reads
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
  • 3,944 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
  • 9,507 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
  • 6,804 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
  • 4,821 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
  • 8,063 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
  • 4,012 Reads 1 Shares
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