Food Feature Articles

Food Feature Articles

Franchise Sector Showcase

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

Metrics firm Experian studied how people spent their time online in the United Kingdom this August.
  • Daniel Lieberman
  • 2,914 Reads 4 Shares
Smart franchisees are always looking for ways to increase cash flow and reduce expenses.
  • Andy Gustafson
  • 9,503 Reads 189 Shares
Lenny's Sub Shop President Brent Alvord lends new meaning to the term, well-rounded: an MBA in finance from the University of Memphis, 15 years as an executive with organizations such as Burger King, FedEx, and America Online, and a hands-on understanding of the restaurant industry he acquired as a youth working at Subway, Ruby Tuesday's, and Chili's.
  • Debbie Selinsky
  • 4,655 Reads 2 Shares
Brothers Joe, Ricky, and John Rosa were no strangers to the restaurant business.
  • Multi-Unit Franchisee
  • 12,278 Reads
As savvy franchise companies continue to flourish in a changing economy, FUSR continues to bring you good news each month.
  • Eddy Goldberg
  • 5,613 Reads 179 Shares
When Michael Ansley was a teenager helping his father, a painter, with work at KFC and Wendy's restaurants in Springfield, Ohio, he soaked up both his father's entrepreneurial spirit and a basic knowledge of the food and franchising business.
  • Debbie Selinsky
  • 6,886 Reads 1 Shares
One common thread linking this year's group of multi-unit dominators is how none planned a career in franchising.
  • Eddy Goldberg
  • 5,292 Reads
Wisconsin-based Topper's Pizza just launched its first-ever "mobile pizza store" this past July. The brand is one of many testing the waters of mobile food delivery vehicles.
  • Kerry Pipes
  • 9,436 Reads 840 Shares
John Scharnweber grew up in the restaurant business, starting at the bottom as a dishwasher and busboy growing up in Minneapolis.
  • John Carroll
  • 7,315 Reads 3 Shares
In this issue's glimpse into a franchise start-up, I'll share the challenges and the victories I've encountered in attempting to differentiate our emerging EarthFruits Yogurt brand within its red-hot category and the resultant commoditization occurring within the space.
  • Keith Gerson
  • 4,412 Reads 60 Shares
In this sluggish economy, home-based franchises--or businesses you can run out of a home office--are some of the fastest moving franchise opportunities out there.
  • Susan Morris
  • 6,157 Reads 107 Shares
MSA Worldwide
SPONSORED CONTENT
MSA Worldwide
SPONSORED CONTENT
MSA Worldwide
SPONSORED CONTENT
Former U.S. Marine Sergeant Steve Brevitz always dreamed of having his own business.
  • Kerry Pipes
  • 7,465 Reads 1,023 Shares
Many franchisors lust for experienced multi-unit franchisees to buy their concepts.
  • Steve Olson
  • 5,414 Reads 613 Shares
Having survived five decades, including eight recessions, a bankruptcy, the closing of nearly half its restaurants, a reputation-killing E. coli outbreak, and multiple ownership changes, Sizzler, the original "American Family Steakhouse," was on the mend as it celebrated its 50th anniversary in January 2008.
  • Michael Branigan
  • 4,025 Reads 1 Shares
As we've seen in high-definition in the past few months--from the natural and man-made disasters in Japan, to the rolling upheavals across North Africa and the Middle East, to the volatile whipsaws in food and energy prices--the factors that must be accounted for while structuring financial affairs are much more complicated than ever before.
  • Carol Clark
  • 7,420 Reads 1,023 Shares
Kevin Hatton is honest enough to admit that when he became an EMT at age 18, he came to the job with no noble or lofty motives.
  • Debbie Selinsky
  • 7,305 Reads
As savvy franchise companies continue to flourish in a changing economy, FUSR continues to bring you good news each month, highlighting brands that are adding units, increasing comp store sales, striking deals with investors, innovating, and continuing to grow, whether domestically or overseas.
  • Eddy Goldberg
  • 5,722 Reads 195 Shares
Forecasting is a tricky business, involving equal amounts of data crunching, interpreting economic and general news events, common sense, and guessing.
  • Darrell Johnson
  • 7,122 Reads
John Scharnweber grew up in the restaurant business, starting at the bottom as a dishwasher and busboy growing up in Minneapolis.
  • John Carroll
  • 6,185 Reads
The inspiration for Randy Elias's expansion into a new franchise concept came from a restaurant he'd been frequenting for years.
  • Tracy Staton
  • 6,685 Reads 84 Shares
Last month I discussed three steps for businesses to get started in social media.
  • Erica McClenny
  • 9,008 Reads 2,317 Shares
Doner Shack
SPONSORED CONTENT
Doner Shack
SPONSORED CONTENT
Doner Shack
SPONSORED CONTENT
The stagnant economy. Sustained unemployment. Rising food and gas prices. It's no wonder consumers are more value-conscious than ever before.
  • Denise Lee Yohn
  • 5,634 Reads 30 Shares
Access to capital has been a bane to franchise growth for nearly three years. Much of the blame has been placed on lenders, who have been notoriously gun-shy since the September 2008 financial debacle.
  • Eddy Goldberg
  • 5,538 Reads 57 Shares
As savvy franchise companies continue to flourish in a changing economy, FUSR continues to bring you good news each month, highlighting brands that are adding units, increasing comp store sales, striking deals with investors, innovating, and continuing to grow, whether domestically or overseas.
  • Eddy Goldberg
  • 7,025 Reads 1 Shares
Mobile applications allow customers to choose location, menu, and to select from the menu.
  • James Stewart
  • 3,355 Reads 110 Shares
For years, Jeff Orlando has read with fascination the articles in franchise and business magazines about super-successful entrepreneurs. "It's amazing to read about these guys who have 87 Burger Kings and 92 Wendy's units and these unbelievable homes and lifestyles," says the Killeen, Tex., resident. However, he adds, it's also nice to read about "regular guys like me," who choose to define their success in a different way.
  • Debbie Selinsky
  • 6,276 Reads
Kevin Hatton is honest enough to admit that when he became an EMT at age 18, he came to the job with no noble or lofty motives.
  • Debbie Selinsky
  • 7,954 Reads
As multi-unit franchisees with 24 Sizzler restaurants, Gary and Sally Myers spend a lot of time together at work, where he is president and CEO of their Temecula, Calif.-based company, and she is vice president of marketing.
  • Debbie Selinsky
  • 14,914 Reads 2 Shares
In early 2008, Moe's Southwest Grill was still something of a newcomer in Mexican fast-casual segment. But in the eight years since it had been founded, not much new work had been done on either the restaurant prototype or its menu. So when Focus Brands acquired the franchisor in August 2007, then CEO Steve Romaniello reached out to Paul Damico to see if he was interested in not just running the brand, but freshening it up and reenergizing it.
  • John Carroll
  • 19,668 Reads 2 Shares
You might not know it from reading the news, but there's a lot of money out there looking for a good home, and high-performing multi-unit franchise companies have become targets for private equity investors. Estimates of available private equity peg the pent-up funds at about $500 billion, more than enough pie for most multi-unit franchisees to get a slice--if they have what it take to appeal to investors.
  • Eddy Goldberg
  • 9,251 Reads 634 Shares
Share This Page

Subscribe to our Newsletters