Anatomy of a Brand - Franchising.com
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Anatomy of a Brand

Older brands must change with the times, while newer brands undergo their own startup process. Franchise leaders tell their stories of how their brands were developed, launched, and reimagined as thriving, growing companies to meet changing consumer and franchisee needs.

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Bruster's Real Ice Cream celebrates 30 years and looks forward to the next 30.
  • Jim Sahene
  • 3,449 Reads 3 Shares
At Dream Vacations, "caring more" is driving record-breaking sales.
  • Debbie Fiorino
  • 2,051 Reads 16 Shares
Arizona's Angry Crab Shack prepares to go national and is looking for early investors.
  • Ron Lou
  • 2,574 Reads 9 Shares
LunchboxWax is about much more than selling a service.
  • Debi Lane
  • 9,327 Reads 164 Shares
At Juice It Up! new ownership is taking the brand to the next level.
  • Chris Braun
  • 5,202 Reads 66 Shares
After more than 50 years of perfecting our big, fresh, and meaty sandwiches, we decided it was time for a brand refresh to ensure that everything we do, from marketing to store design, would be in line with the uniqueness and high quality of a Togo's sandwich.
  • Glenn Lunde
  • 6,471 Reads 50 Shares
For more than 20 years, Flame Broiler has been known for serving simple, healthy, and delicious rice bowls at an affordable price.
  • Daniel Lee
  • 5,841 Reads 3 Shares
It's a deliciously simple and satisfying concept: pick your dough, sauce, cheese, and toppings and watch your pizza get made right before your eyes, flame-fired in a 900-degree oven in under 3 minutes.
  • Ed Yancey
  • 12,018 Reads 111 Shares
Succeeding in the fast casual restaurant business is often as simple as consistently executing on what you do best and remaining open to the small changes that help you take advantage of new opportunities.
  • Andy Wiederhorn
  • 19,789 Reads 1 Shares
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