Health Feature Articles

Health Feature Articles

Franchise Sector Showcase

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

In an article entitled "Customer Satisfaction and Stock Prices: High Returns, Low Risk," author Claes Fornell discusses the result of extensive research and studies that prove that an increase or decrease in customer satisfaction not only greatly impacts each individual organization, but has a significant impact on the future health of the economy.
  • John DiJulius
  • 3,352 Reads 37 Shares
For more than 20 years Rick Huffman and his two partners--Sam Catanese and Marc Williams--have been building things. They've developed shopping centers, hotels, apartment complexes, a large stock of affordable housing units, and Branson Landing, a $400 million mixed-use project in Branson, Mo.
  • John Carroll
  • 6,586 Reads 2 Shares
Senior care is one of the hottest growth segments in franchising today. The demand for senior care services, both medical and non-medical, has been growing by leaps and bounds, in tandem with the growth of the country's aging population, who are living longer, staying healthier, and remaining more active than any seniors in history.
  • Eddy Goldberg
  • 5,105 Reads
Retaining employees is an ongoing challenge for new franchisees -- and a key ingredient in building a successful business. After training employees to do their jobs well, the franchisee's goal is to retain them as productive, reliable workers. It costs much more to hire and train replacements than it does to work with current employees to improve their job performance.
  • Eddy Goldberg
  • 25,611 Reads 2 Shares
As the first in-home senior care franchise company, Interim HealthCare has always been on top of market trends. Successfully responding to those trends has allowed the company to steadily build its business for more than 40 years.
  • Linda Shaub
  • 3,882 Reads 2 Shares
Many years ago (I won't say exactly how many) as a small boy, I would fish off a wooden pier on the banks of Mobile Bay near the Gulf Coast. To this day, my younger brother talks about the "Monster Fish."
  • Larry Carnell
  • 4,606 Reads 1,023 Shares
Truly great franchise sales and development teams are hard to find... and can be even harder to create. For franchise sales executives, attracting the right mix of people, passion, and experience, along with creating a positive culture and providing the right mix of recognition and reward, it's a delicate balance. Achieving that balance means the difference between a marginal brand and a great one
  • Kerry Pipes
  • 4,513 Reads 68 Shares
Happy New Year to all! The parties and holidays are all now behind us and it's time to get back to assisting people who are searching for the business of their dreams. We all know making a decision to start a business during uncertain times takes a special individual who possesses a vision and drive for success. Over the years some of the strongest and most successful businesses have started, and even thrived, during all sorts of economic conditions.
  • Marc Kiekenapp
  • 2,895 Reads 1 Shares
Are you someone who would you like to know the calorie count of that scrumptious three-layer cake at your favorite restaurant? Even if you're not, menu labeling is now a fact for U.S. restaurant-goers and many restaurant operators alike under the new national health care law, the Patient Protection and Affordable Care Act. Section 4205 of the Act, signed into law March 23, 2010, sets new federal requirements for nutritional labeling of foods sold at "chain retail food establishments."
  • Regina Amolsch
  • 3,158 Reads 15 Shares
When Indianapolis native Greg Willman and his friend Phil Salsbery talked years ago about forming a small investment company or owning and operating franchise concepts, they consciously omitted the restaurants category. "Neither of us knew anything about the food industry or had any experience in it," recalls Willman, who had worked in marketing and product development at large pharmaceutical, chemical, and medical device corporations.
  • Debbie Selinsky
  • 9,126 Reads 1 Shares
In 1980, Bob Chase was in his early 20s, with a small family and not much money. He was barely able to start his first franchise, a Dry-Chem carpet cleaning operation, from a then-fledgling franchisor. But Chase wasn't the kind of young man to let a few little things like that stop him from building his own business from the ground up.
  • John Carroll
  • 9,362 Reads 1,061 Shares
Jersey Mike's Subs
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Gary Hughes turned 50 and decided he'd had enough of the corporate executive life. Based in the Seattle area at the time, he also decided he'd seen enough big city congestion to last a lifetime. Hughes soon found a picturesque, midsized town to call home and moved to Clarkston, Wash., pop. 50,000. "I used to say that we're so far out into the boondocks it's 120 miles to the nearest freeway," says Hughes gleefully.
  • John Carroll
  • 7,060 Reads 148 Shares
When Anil Yadav hears people talk about the United States as the land of opportunity, he takes pride in the fact that his life since emigrating from India has been a testament to the promise implicit in that phrase.
  • John Carroll
  • 23,625 Reads 6 Shares
Just like any business, the franchising business is one that I have seen evolve tremendously over the past 30 years. While many of the cornerstones and crucial elements - product, simplicity, control, and support - remain the same, so much is changing.
  • Larry Feldman
  • 4,095 Reads
Over the last several years, a number of jurisdictions have enacted legislation requiring chain restaurants to disclose caloric content and other information regarding their foods. Most commonly, caloric content must be placed on the menu board or menu near the corresponding food item
  • Anthony Marks
  • 1,970 Reads 3 Shares
Tulsa resident Bill Ramsey had worked hard in the international manufacturing business all his life, and was a bit disappointed when he learned that none of his five children were interested in following him into that industry. He didn't have a lot of family growing up, so he was determined to keep his close.
  • Debbie Selinsky
  • 7,653 Reads 17 Shares
Long ago, when I was a newly minted junior analyst at a local investment firm, a grizzled veteran noted that it was pointless to be in the investment business if you weren't a long-term optimist. To me, that time-worn piece of advice continues to ring true. Operating from this mantra, I've spent my entire career believing that whatever short-term morass the economy or the market found itself in could be fixed (eventually) by the drive and ingenuity of the American entrepreneurial spirit. I'm hopeful that this time will be no different--although I admittedly find my optimism being severely tested. In nearly 30 years in the business, I've never witnessed such a complex array of issues at play.
  • Carol Clark
  • 7,757 Reads 35 Shares
Two people have figured prominently in Jerry Heath's career. The first is his father, who helped bankroll him when he started out in franchising. The second is Steve Jackson, the president of Hungry Howie's Pizza, who began mentoring Heath at an impressionable age (12).
  • John Carroll
  • 8,695 Reads 2 Shares
Opening franchise units in nontraditional locations has been the domain of specialists--but not anymore. With the economy still slumping, lending still tight, and suburban expansion at a standstill, many multi-unit franchisees are exploring the viability of sites such as airports, hotels, colleges, senior centers, highway rest stops, hospitals, and military bases.
  • Eddy Goldberg
  • 6,480 Reads
Just like any business, the franchising business is one that I have seen evolve tremendously over the past 30 years. While many of the cornerstones and crucial elements - product, simplicity, control, and support - remain the same, so much is changing.
  • Larry Feldman
  • 3,982 Reads 1 Shares
When Columbus, Ohio, native Jeff Rigsby was a 16-year-old frying chicken for KFC, he couldn't have foreseen that one day he'd own 21 Bojangles' restaurants.
  • Debbie Selinsky
  • 11,260 Reads 1 Shares
Marco's Pizza®
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These days, social media is one of the key ways brands nurture relationships with their loyal customer bases. In a lot of ways, a brand's social media presence serves as an overall indicator of the health and strength of a brand. For a brand like Denny's, which has nearly 97 percent brand awareness and a 57-year history, most franchise candidates come to us with some experience with and affinity for the brand.
  • Franchise Update
  • 5,643 Reads 206 Shares
New Jersey native and veteran franchisee Frank Bonanno says he learned early in life that he wanted to do something "easier" than mixing cement and carrying bricks and blocks like his contractor father
  • Debbie Selinsky
  • 11,496 Reads
As savvy franchise companies continue to flourish in this challenging economy, FUSR will continue to bring you good news each month, highlighting brands that are adding units, increasing comp store sales, striking deals with investors, and continuing to grow despite the economy - maybe even because of it. And, as the U.S. struggles through its "jobless recovery," growth-oriented franchisors continue to look overseas for expansion opportunities.
  • Eddy Goldberg
  • 11,387 Reads 93 Shares
Franchisors that provide a strong support program to help struggling franchisees should seriously consider using this as a selling point to help make new franchise sales in uncertain times.
  • Eddy Goldberg
  • 4,078 Reads 12 Shares
Franchisee satisfaction is a key performance benchmark for forecasting the rate of your system development. If your "troops" aren't promoting you, it doesn't matter how compelling and profitable your program is. I'll never forget the children's franchise with a great financial success story. Even though their business model and ROI were terrific, their recruiting efforts were flopping. Lack of corporate support sparked huge issues, and owner validation was near nonexistent.
  • Steve Olson
  • 3,799 Reads 6 Shares
When Cheryl Robinson went to work as a bookkeeper at a Southern California Supercuts salon in 1980, she knew nothing about franchising. Worse than that, she had "the world's worst hair. My idea of a good 'do' was a bikini scarf and hair tape on my bangs," she jokes. "I had curly, unruly hair and was using terrible products. I quickly learned that Prell--since it could hold up a pearl--was drying the holy hell out of my hair."
  • Debbie Selinsky
  • 10,447 Reads 372 Shares
Last issue, we discussed growth through nontraditional franchises. Private equity firm investments of significant amounts of capital in franchisors and in franchisees represent another avenue for sales growth. Economic travails have led to the availability of sites with increased negotiating leverage for prospective tenants and experienced franchise talent. But in this tight financial market, where are the dollars to take advantage of those opportunities? We explore private equity firm concerns, what to expect in negotiations, and when franchisors should "just say no."
  • Jan Gilbert and Gayle Cannon
  • 3,922 Reads 7 Shares
Before signing on as a multi-unit franchisee, Rob Parsons already had an insider's view of franchising, having spent time at Denny's and Popeyes working with franchisees on the real estate side. At Popeyes, Parsons worked with Jim Lyons, an industry veteran who is now chief development officer for Del Taco and Captain D's. Lyons played a key role in mentoring the young Parsons. During a five-year stretch at Popeyes, Parsons played a key role in pushing the brand's New York market from 58 to 101 locations.
  • John Carroll
  • 4,053 Reads 3 Shares
Businesses spend an average of $28.87 per hour for each employee, according to recent figures from the U.S. Department of Labor's Bureau of Labor Statistics. This figure includes salary plus benefits such as health insurance, vacation time, and workers' compensation. Overall, 69.7 percent ($20.13) goes toward salary and 30.3 percent ($8.74) to benefits, with 1.6 percent ($0.47) of that benefit percentage going to workers' comp.
  • Kerry Pipes
  • 7,188 Reads 253 Shares
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