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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Dog Drop
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Dog Drop
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Dog Drop
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One Hour Heating & Air Conditioning’s vice president of operations attributes 18 years of growth to the brand’s ability to continuously adapt to change 
  • Lance Sinclair
  • 3,626 Reads 58 Shares
Mighty Auto Parts celebrates 50 years in franchising by continuing to adapt to a changing marketplace
  • Josh D’Agostino
  • 2,951 Reads 4 Shares
Going on 32, Fazoli's has refreshed its brand, introduced new prototypes, and is ready for today's changing marketplace.
  • Doug Bostick
  • 2,558 Reads 13 Shares
Bruster's Real Ice Cream celebrates 30 years and looks forward to the next 30.
  • Jim Sahene
  • 4,108 Reads 3 Shares
At Dream Vacations, "caring more" is driving record-breaking sales.
  • Debbie Fiorino
  • 2,621 Reads 16 Shares
Arizona's Angry Crab Shack prepares to go national and is looking for early investors.
  • Ron Lou
  • 3,056 Reads 9 Shares
LunchboxWax is about much more than selling a service.
  • Debi Lane
  • 12,360 Reads 165 Shares
At Juice It Up! new ownership is taking the brand to the next level.
  • Chris Braun
  • 6,106 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
  • 7,229 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
  • 6,328 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
  • 12,760 Reads 111 Shares
Sky Zone
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Sky Zone
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Sky Zone
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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
  • 20,730 Reads 1 Shares
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