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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The premier franchise event in the Western US market. Concepts meet face-to-face with qualified prospects eager to start a business. Whether you’re looking to expand domestically or internationally, sell area developments or master licenses, FEW is the pe
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Arizona's Angry Crab Shack prepares to go national and is looking for early investors.
  • Ron Lou
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LunchboxWax is about much more than selling a service.
  • Debi Lane
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At Juice It Up! new ownership is taking the brand to the next level.
  • Chris Braun
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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
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For more than 20 years, Flame Broiler has been known for serving simple, healthy, and delicious rice bowls at an affordable price.
  • Daniel Lee
  • 5,028 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
  • 11,010 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
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