Best practices: Maintaining a cohesive brand across franchises

Brand consistency is the foundation of all franchises. Developing company-wide brand strategies is key to protecting the brand’s image which creates value for consumers and the franchisees.

Type: White Paper

Sponsor: Visualogistix


The acceleration and diversification of iced tea across America

The diaspora of iced tea across the United States has been swift. In the past 5 years, this Southern staple has since found its way onto restaurant menus across the country.

Type: White Paper

Sponsor: S & D Coffee


The Evolution of Fast Casual

Fast casual restaurants, with their upscale ambiance and promises of higher quality food, continue to be the driver of restaurant industry growth, but as more brands enter the segment, industry stars will have to modify their model to continue that impressive growth.

Type: White Paper

Sponsor: Long Range Systems


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FEATURES


Lobster clawing its way onto fast casual menus

Lobster is quickly clawing its way onto limited-service menus as its appearance has doubled over the past 12 months.

Franchising focus: Zoup! CEO talks sales-surge strategy

Zoup! CEO Eric Ersher gives an inside look at what it takes to run a successful fast casual franchise.

The changing franchise landscape: Why Incorporation matters more than ever

It is more important than ever for franchisees and franchisors to work together and remain a united front. There are many ways to achieve this, of course, but franchisors facilitating compliance education and support programs for their franchisees, to ensure the health and longevity of their businesses, is one very effective way.

Living the brand: How &pizza CEO has inspired customers to wear its logo forever

&pizza is the name of the Washington, D.C.-based pizzeria co-founded by Michael Lastoria and Steve Salis in July 2012. Since then, it's expanded to 13 locations in the D.C. area and spreading its four core values — celebrate oneness, make it personal, keep it fresh and elevate everything — as it goes.

5 pros and cons of scaling your restaurant business

Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Navigating the crossover: Fast casualization of the restaurant industry

Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.

Tips, advice on preparing the brand for unit expansion

Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.

The perfect pitch: 3 restaurant concepts

Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

FCES15: Real estate decision requires lots of homework, data insight

As any business owner knows the location decision can sink the business or be the foundation of initial success and growth. But it involves much more than negotiating a lease or property purchase.

FCES15: Tips on building a foundation for profitable growth

Strategic and profitable growth for today's restaurants, quick service eateries and retailers is a comprehensive endeavor. But it's doable and the number one tip to getting a foundation built is to jump in and start making it happen.

FCES15: Why design is key to customer engagement

Design is a key aspect for the customer experience and plays directly into the "corporate soul" and building a relationship with customers.

CEO: Why we sold 40 percent of Smashburger to Asia-based restaurant company

While the latest trend in fast casual business operations seems to be leaning toward taking a company public, Denver’s Smashburger has gone another route. It reported today that it sold 40 percent of the company to Jollibee Foods Corporation.

Franchising focus: Amsterdam Falafelshop set for growth

With little knowledge of the restaurant industry, Matt D’Alessio said he invested solely off his passion for the brand. On the other end of the spectrum was his business partner, Laurence Wintersteen, who had recently been approached by restaurant groups inquiring about franchising his business.

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Trends and best practices for restaurant franchisors and franchisees. Stay on top of the brands that are growing, how they're doing it and where.

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