Food Feature Articles

Food Feature Articles

Franchise Sector Showcase

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

Beyond the unmistakable impact of the Internet and World Wide Web, advances in technologies used every day by franchisees are continuing to change the face of franchising -- and the way franchisees do business.
  • Eddy Goldberg
  • 3,886 Reads 1,014 Shares
Earlier this year, a franchise magazine that shall remain nameless here focused upon the issue of "cleavage in the marketplace" - a subject no man in his right mind would ever touch. However, I found it interesting that this subject had garnered discussion in one of the leading publications on franchising, or for that matter, in any reputable publication.
  • Rupert M. Barkoff
  • 3,503 Reads 1 Shares
Most people would trade their day job anytime for Bob Stucker's problem a few years back: "I retired too young."
  • Kerry Pipes & Eddy Goldberg
  • 5,093 Reads 11 Shares
Becoming a "Mega Franchisee" is a high-risk, high-reward endeavor. For a third year, Area Developer has measured and highlighted those franchisees bold enough, smart enough - and fortunate enough - to succeed in the rapidly growing and lucrative market of multiunit and multi-concept development.
  • Kerry Pipes & Eddy Goldberg
  • 5,772 Reads 1,023 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
  • 6,236 Reads 98 Shares
There’s probably not a bigger franchise opportunity in America...literally. Weight loss franchises not only help individuals change their lives, live longer, and more healthfully, but also offer high earning potential for franchisees who are interested in a piece of the $46 billion weight loss franchise industry.
  • Kerry Pipes
  • 2,249 Reads 3 Shares
Last Saturday, mom and dad packed the kids into the minivan and headed out to the fitness center (Curves for her and Athletic Republic for him). First they dropped the kids off (one at Huntington Learning Centers, the other at Abrakadoodle). Before they left, they'd made sure the woman from Bathfitters knew exactly what they wanted done with their new shower, and reminded the man from Spring-Green to cut the back lawn extra short this week.
  • Eddy Goldberg
  • 4,748 Reads 1 Shares
Even experienced area developers can get emotional about locations, says Jeremy Behar, president and CEO of Cirrus Tenant Services, a Toronto-based company specializing in real estate negotiations for various businesses, including franchises. As a consequence, he says, "They will do what it takes to sign the deal and get it done."
  • Ripley Hotch
  • 3,587 Reads 3 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
  • 2,978 Reads 49 Shares
Sure, you're measuring your advertising spending and marketing budget. But are you measuring the numbers that matter? Savvy franchisors who do are reaping bigger rewards at significantly lower costs.
  • Steve Olson
  • 8,928 Reads 1,023 Shares
1987 was a good year for franchising. Up to then, franchising was young, brash, and not always professional. Franchises weren’t much concerned with history. They were built mostly by young entrepreneurs who saw an opportunity and grabbed it, looking forward, not backward. The first 30 years of modern business format franchising had the feeling of the Wild West (like the Internet of the last 10 years).
  • Eddy Goldberg & Ripley Hotch
  • 3,758 Reads 9 Shares
Angry Crab Shack
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When was the last time you made an honest assessment of who you have in the most important "chairs" of your operation? Your front-line staff single-handedly sets the tone of your customer service and "packages" your performance day to day. Is your packaging attracting or distracting? Does it gather customers, or chase them away?
  • Gloria Plaisted
  • 3,408 Reads 5 Shares
In the chronicles of franchising history, some names come immediately to mind - Ray Kroc, S. Truett Cathy, Dave Thomas. The names conjure up images of independent-minded entrepreneurs with the savvy, know-how, and vision to create successful business models replicable anywhere. As part of the celebration of Franchise UPDATE's 20th anniversary, we look back at some of these colorful, inspiring, and sometimes controversial characters.
  • Kerry Pipes
  • 5,326 Reads
When native San Franciscan Ellen Hui left a career in banking in 1989 to take on her first Popeyes Chicken and Biscuits restaurant, she experienced a big culture shock.
  • Debbie Selinsky
  • 4,754 Reads 2 Shares
The incredible surge in outsourcing prospect generation to franchise brokers has - literally - reshaped the sales programs of many franchise systems.
  • Steve Olson
  • 3,439 Reads 5 Shares
Remember pulling up to the Jack in the Box drive-thru in the 1970s and placing your order through an over-sized talking Jack head where the voice on the other end sounded like a grown up from a Charlie Brown cartoon. You had no idea what the person on the other end was saying or how your order would turn out. Times have changed and the evolution of technology in the fast food industry is picking up the pace - and making the fast food arena one full of strong franchise opportunities.
  • Kerry Pipes
  • 33,770 Reads 7 Shares
Life was easier for a franchise sales person in 1987. There were fewer media, fewer regulations, and what prospects knew about your brand was mostly what you told them.
  • Steve Olson
  • 3,667 Reads
From Mail Boxes Etc. to The UPS Store, a quick history; or, 27 years in 90 seconds or less.
  • Eddy Goldberg
  • 11,583 Reads 8 Shares
With the first kick-off of the pigskin this season, chicken wings were back on top of the menu once again for hungry football fans nationwide. Each autumn, migrating herds of Americans return to their favorite hot (wings) spots week after week to catch the big games on big screens, or wolf down their favorite spicy chicken wings at home on their new HDTV unit. It's a routine that's become big business, and it doesn't seem to be losing any steam.
  • Kerry Pipes
  • 2,418 Reads 3 Shares
If history has taught us anything, it’s that not all good things from the past necessarily follow us into the future. Employee attitudes and work ethics that were around two decades ago are no exception.
  • Gloria Plaisted
  • 4,895 Reads 1 Shares
The Little Caesars Pizza story is… well, quite a story. Founded by Mike and Marian Ilitch, first-generation Americans of Macedonian descent, the company is approaching its 50th anniversary. Still family owned and operated, Little Caesar Enterprises, Inc. has grown prodigiously since its first store opening in 1959 in Garden City, Mich.
  • Eddy Goldberg
  • 16,840 Reads
Bojangles
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Multi-unit operators have been a part of the growth and expansion strategy at Fantastic Sams since the brand first began franchising in 1976, according to Jeff Sturgis, vice president of franchise sales development.
  • Kerry Pipes
  • 3,467 Reads 1,014 Shares
When Liz Goodwin of Durham, N.C., was announced as the Curves Franchisee of the Year for the Southeastern Region last October, a cry went up from across the Las Vegas hotel ballroom.
  • Debbie Selinsky
  • 4,298 Reads 20 Shares
Check cashing has come a long way toward respectability in the past couple of decades. Its reputation, however--at least in the eyes of the media and much of the general public--has lagged behind.
  • Eddy Goldberg
  • 15,790 Reads 1,701 Shares
Just as the Memorial Day holiday was about to begin, lawmakers preparing to flee Washington, D.C., for vacation, reached agreement on continuing to fund the war in Iraq. That funding bill also raised the minimum wage. Not a big deal, many business owners would say, because half the states already require minimum wages in excess of the federal level.
  • Mark E. Battersby
  • 3,764 Reads 7 Shares
This issue's Tech Talk takes a look into four ways franchise companies are using technology to improve their business: 1) integrating digital surveillance with POS systems; 2) contactless retailing; 3) protecting the brand in the online era; and 4) using an online service to track promotions and referrals.
  • 3,971 Reads 1 Shares
This issue's Tech Talk looks at two ways area developers can save time and money by using technology to improve their management and operations: 1) using Web-based software to conduct online meetings for all or some of their sites; and 2) using in-store cameras to improve operations on the fly and provide a digital record that can improve customer relations and protect employees at the same time.
  • Ripley Hotch
  • 3,008 Reads 4 Shares
Conventional wisdom has it that young franchises are jumping on the area developer bandwagon to grow quickly and establish their presence in the most efficient way.
  • Ripley Hotch and Debbie Selinsky
  • 3,607 Reads 137 Shares
Innovation has played a progressive role in franchising since the beginning. Over the years, there have been new spins and fresh angles on all kinds of products, services, and concepts. As if there were any doubt, consider the more than 300 new franchise concepts introduced last year alone, according to franchise research firm FRANdata.
  • Kerry Pipes
  • 5,263 Reads 182 Shares
In the early summer of 2007, retired Air Force Tech Sergeant Robert Flores was making his way across the country with a U-Haul from Texas to Indiana to open his first Little Caesars franchise. That may sound extreme -- but it's not -- nor, is this his first brush with running his own business.
  • Franchising.com
  • 2,215 Reads 35 Shares
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