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

John Gantes has been in the restaurant business his entire life. "From the time I was a little kid, I worked around restaurants. I'm from Greek heritage and my dad had a restaurant when I was growing up, so I knew the business. Unlike my dad, who was very content to have one restaurant, that wasn't what I really wanted to do."
  • Eddy Goldberg
  • 10,958 Reads 339 Shares
Listening to franchisees with multiple brands discuss business sounds a little like stock brokers strategizing with clients about their portfolios.
  • Debbie Selinsky
  • 9,069 Reads 1 Shares
If you are a multi-unit franchise owner on a fast growth path, you are always on the lookout for sources of capital to help grow your business. That is why you will want to take a serious look at one of the latest developments that enables you to get capital, using your future credit card sales. This arrangement promises to help you raise the funds you need to expand, purchase more franchises, buy equipment and inventory, and modernize your operation.
  • 3,669 Reads 4 Shares
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.
  • 12,269 Reads
Let's face it. From a franchisee's perspective, the single most important piece of information to gather during the sales process is the likely return on investment. Any franchise salesperson will tell you that the most frequently asked questions by prospective franchisees during the sales process are: "How much can I make?" and "What do similar units earn?"
  • Lane Fisher and Rocco Fiorentino
  • 4,818 Reads 6 Shares
Chew on the numbers presented in this article and consider the implications for you and your organization from the perspective of your customers and employees--the people you hire and the people you sell to. You will see great numbers to keep in mind when positioning your company, looking for your next location, and developing your next marketing push.
  • Mauricio Velasquez
  • 5,341 Reads 3 Shares
For many years--like the ancient bones of "Lucy" discovered by Donald Johanson in 1974 and long thought to be mankind's first ancestor--Albert Singer, who founded the Singer Sewing Machine Company in 1851, has been credited with being the first franchisor in the United States. The designation was likely given because his was the most recognized name of the early pioneers that people still remembered.
  • Michael Seid
  • 32,859 Reads 26 Shares
Big money, in the form of private equity, is finding a home in franchising, and bringing big promise to area developers and multi-unit operators-and to franchisors and franchise executives as well.
  • 6,495 Reads 1 Shares
What's the outlook for franchise finance in 2006? [i]Area Developer[/i] asked several industry veterans for their take on who's financing area developers and multi-unit operators today.
  • Eddy Goldberg
  • 4,804 Reads 7 Shares
Smoothie and juice franchises are healthy and hot. "Juice and smoothies, including juice and smoothie bars, frozen dessert stores, and the mix segment, are forecasted to be approximately $2 billion in retail sales for 2006," says Dan Titus, president of Juice Gallery Multimedia, a consulting and publishing company concentrating on the needs of juice bars and restaurant start-ups.
  • 2,961 Reads 30 Shares
Chew on these numbers and take into consideration the implications for you and your organization from the perspective of your customers and your employees - who you hire and whom you sell to. You will see great numbers to keep in mind when positioning your company, your next office and your next marketing push. Many of these numbers come from my work in the construction, landscape, and business-to-consumer industries, which understood these numbers many years ago. Construction, landscaping, manufacturing, and related industries are in the trenches and don't understand why so many other industries are not getting it.
  • Mauricio Velasquez
  • 3,701 Reads
McAlister's Deli
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McAlister's Deli
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McAlister's Deli
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Fast food chicken franchising has come a long way from 1939, when Colonel Harlan Sanders introduced Kentucky Fried Chicken. Since then, brands like Church's, Chester's, and Popeyes have spread the gospel of fried chicken not only across the continent, but across the world. Fried chicken has become American as apple pie, and everybody wants a piece.
  • Eddy Goldberg
  • 4,533 Reads 13 Shares
The difference between satisfied customers and loyal customers can sink a multi-unit franchisee. But there is also good news here.
  • Jack Mackey
  • 5,014 Reads 3 Shares
It's all her son's fault! Twenty-eight years ago, says Alice Schleicher (pronounced "Slisher"), her then 16-year-old, Rick, came home and said, "'Mom and Dad, I saw a restaurant and I want to buy it.'" It was a KFC in Sellersburg, Indiana. "We kind of looked at each other and said, 'Okay, well, we'll buy it.'" She envisioned having four someday. So far, she's exceeded that by 50.
  • Eddy Goldberg
  • 11,000 Reads 2 Shares
Linda Fong loves franchising. Not only does she own three Liberty Fitness locations, but one Fast Signs franchise and a Phlato's Closet store. "I can grow the other businesses by increasing sales," Fong says. "I'm opening more fitness locations because that's how I can grow that business."
  • Linda Ray
  • 5,144 Reads
Charles Loflin has won Wingstop franchise's awards for highest sales in 2004 and 2005. Last year, he had a million-dollar store. In 2006, he'll have two.
  • Debbie Selinsky
  • 11,271 Reads 2 Shares
More than 26 years ago, North Carolinians Tommy and Donna Haddock bought their first Bojangles' franchise. Things worked out so well, with him taking care of store operations and her working on insurance, workers comp and other "bureaucratic red tape," that they've never felt the need to try another franchise organization.
  • Debbie Selinsky
  • 8,025 Reads 1 Shares
For a man who values family so highly, Jeff Rogers has accomplished a lot in the world of business and franchising. He's been at the top of his class in advertising, winning numerous awards; a turnaround specialist advising troubled companies (more awards); and has taken the helm at more than one struggling franchise company, where he worked his magic to transform a loser into a winner (yes, more awards, including 1997 Turnaround Entrepreneur of the Year from Inc. magazine, IBM, and Deloitte.)
  • Debbie Selinsky
  • 7,765 Reads 6 Shares
You wouldn't know it from looking at his photo, or at his remarkable string of successes in taking failing chicken franchises and giving them wings, but Aslam Khan grew up poor. "I was born in poverty," said Khan in a 2001 interview, "and had a deep desire to move away from it. I wanted to do better."
  • Eddy Goldberg
  • 11,883 Reads
When Linda Burzynski was offered the CEO slot at Liberty Fitness, the franchising veteran says she hesitated, in part because she didn't feel she was in the best shape, physically, to head up a health and fitness organization.
  • Debbie Selinsky
  • 6,462 Reads 23 Shares
Pizza. A blank canvas filled with dreams. Starting with the crust and rising upward through the sauce, cheese and toppings, pizza can be tailored to satisfy the palate - and pocketbook - of anyone. And pizza franchises have become the dream of many an entrepreneur.
  • Eddy Goldberg
  • 4,222 Reads 8 Shares
Broken Yolk
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Broken Yolk
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Broken Yolk
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I must be becoming a curmudgeon. In recent Viewpoint columns, I have taken potshots at the FTC and my fellow franchise lawyers. So far, the state franchise regulators have for some reason been below my radar screen. Why? Over the course of my...
  • Franchise Update
  • 5,788 Reads 7 Shares
I must be becoming a curmudgeon. In recent Viewpoint columns, I have taken potshots at the FTC and my fellow franchise lawyers. So far, the state franchise regulators have for some reason been below my radar screen. Why?
  • Rupert M. Barkoff
  • 4,473 Reads 9 Shares
Building a franchising empire in the restaurant industry takes a good deal of planning, commitment, and expertise. Fortunately for the industry there still are leaders out there who can bring all those qualities to the table.
  • Joan Szabo
  • 5,365 Reads 39 Shares
For Don Cape, franchising came as an afterthought-and a good one. Cape, 34, who grew up in a family that developed land in Montana, focused his education and early career almost exclusively in real estate, finance, and development.
  • Eddy Goldberg
  • 5,857 Reads 15 Shares
Nevermind rising room rates and increased hotel occupancy, customer satisfaction in the hotel industry is up, a new study says. The annual J.D. Power and Associates North America Hotel Guest Satisfaction Index Study measured overall hotel guest satisfaction based on six measures: check-in/check-out, guest room, food and beverage, hotel services, hotel facilities, and costs and fees. Hotel chains were ranked in six segments: luxury, upscale, mid-scale full service, mid-scale limited service, economy/budget and extended stay.
  • 4,154 Reads 129 Shares
Time for my annual "just got back from the IFA Convention" column. I saw lots of my lawyer friends while there-also met a lot of suppliers, franchise consultants, academicians, journalists, and franchisees. Occasionally, I even came a cross a franchisor. Didn't see too many psychologists, however. Why not?
  • Lawrence Bivins
  • 5,045 Reads 9 Shares
In 1996, a young London inventor asked British franchise veteran Victor Clewes whether he should franchise or sell the innovative machine he'd created for filtering used cooking oil. Clewes had never set foot in a commercial kitchen, but it didn't take him long to see that Jason Sayers was sitting on a franchising goldmine.
  • Deb Selinsky
  • 6,672 Reads 15 Shares
A family-oriented bar? Imagine children playing and laughing as football games are broadcast on big-screen TVs, while parents and patrons have a cold one. It's not as strange a concept as you might think.
  • 4,252 Reads
Can an elephant change its spots? Sometimes it feels easier to start a new brand than to change an old one-even if the old one seems ready for the bone yard. But how do franchisors who want to keep a valuable (but tired) nameplate breathe new life into it, attracting new customers while retaining the faithful--and convince its franchisees not only to have faith after years of malaise, but that change is what they need? Franchise UPDATE spoke with three franchisors who knew they had a good thing going-and figured out a way to make it fly once again.
  • Eddy Goldburg
  • 4,782 Reads 19 Shares
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