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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Dogtopia
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Dogtopia
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Dogtopia
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The company is ready to make a splash in both U.S. and Canadian markets
  • Tim Koch
  • 3,145 Reads 4 Shares
The brand has 32 territories under development with active markets in Texas, Arizona, Idaho, Colorado, and Tennessee
  • Tim Lovett
  • 4,083 Reads 5 Shares
Protein Bar & Kitchen provides healthy, on-the-go meal options
  • Jared Cohen
  • 5,037 Reads 6 Shares
The goal was to create a bakery café that would elevate the art of French baking
  • Theodora Christophorou
  • 3,865 Reads 3 Shares
Swing Bays welcomes all golfers who want to improve their game and their well-being
  • Dustin Miller
  • 7,280 Reads 35 Shares
Fazoli's prepares fresh, tasty, and affordable Italian cuisine for its many fans
  • Tisha Bartlett
  • 7,002 Reads 52 Shares
Chick N Max hired chefs to create menu items with distinctive flavor combinations and sauces
  • Max Sheets
  • 7,005 Reads 53 Shares
Peter Piper Pizza added a new fast-casual option, attracting new guests and growing its fan base.
  • Genaro Perez
  • 6,149 Reads
After losing its way, 40-year-old On The Border is back, building on its storied past for a new era
  • Suzie Tsai
  • 5,596 Reads 4 Shares
Ford’s Garage serves burgers and beer with a side of automotive history
  • Steve Shlemon
  • 7,089 Reads 19 Shares
Moran Family of Brands teams up with a longtime franchisee to create a new aftermarket automotive brand, Turbo Tint
  • Pete Baldine
  • 8,579 Reads 14 Shares
Dogtopia
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Dogtopia
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Dogtopia
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Postal Connections and iSold It co-owner Fred Morache built his brands on listening to franchisees and customers and on top-notch training and support
  • Fred Morache
  • 5,629 Reads 6 Shares
Hot Dog on a Stick has been entertaining customers and celebrities alike for more than 75 years
  • Jenn Johnston
  • 9,689 Reads 13 Shares
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
  • 9,630 Reads 59 Shares
Mighty Auto Parts celebrates 50 years in franchising by continuing to adapt to a changing marketplace
  • Josh D’Agostino
  • 7,390 Reads 6 Shares
Going on 32, Fazoli's has refreshed its brand, introduced new prototypes, and is ready for today's changing marketplace.
  • Doug Bostick
  • 6,640 Reads 13 Shares
Bruster's Real Ice Cream celebrates 30 years and looks forward to the next 30.
  • Jim Sahene
  • 9,038 Reads 4 Shares
At Dream Vacations, "caring more" is driving record-breaking sales.
  • Debbie Fiorino
  • 6,103 Reads 17 Shares
Arizona's Angry Crab Shack prepares to go national and is looking for early investors.
  • Ron Lou
  • 7,227 Reads 10 Shares
LunchboxWax is about much more than selling a service.
  • Debi Lane
  • 17,354 Reads 168 Shares
At Juice It Up! new ownership is taking the brand to the next level.
  • Chris Braun
  • 11,354 Reads 67 Shares
Wienerschnitzel
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Wienerschnitzel
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Wienerschnitzel
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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
  • 12,098 Reads 51 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
  • 10,343 Reads 4 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
  • 17,284 Reads 112 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
  • 25,770 Reads 1 Shares
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