The Parikh brothers added a new brand to their restaurant portfolio, inking a development agreement this week to open 50 new Arby’s restaurants over the next eight years, and purchasing 18 corporate-owned Arby’s restaurants in Baltimore, Maryland, and Harrisburg, Pennsylvania.
I wasn’t really complaining when I wrote last month’s Franchise Times column about our fruitless quest to have a medium Pizza Hut box delivered at work so our FT Fantasy Football league could play the chain’s flick football game.
As we prepare for our annual Restaurant Finance & Development Conference in Las Vegas next week, it’s the busiest time of the year here at Franchise Times. With more interviews on my plate than any other month thus far in 2016, here’s a look at what we’re working on as our nation collectively bites its nails on Election Day.
“It was just electric!” exclaimed David Grossman, the diehard Cubs fan and master franchisee in Chicago for Freshii, who was in Cleveland for Game 7 of the World Series when the Cubs reversed the curse and won it all. By this morning, applications were still flooding in for Freshii’s offer to waive the $30,000 franchise fee for a rabid Cubs fan—if the Cubs went all the way.
Stacy Brown’s entrepreneurial roots go back to family conversations around the dinner table, said the CEO and founder of Chicken Salad Chick, an Auburn, Alabama-based franchise. She was on a recent conference call to prepare for a Restaurant Finance & Development Conference panel in Las Vegas on November 15.
From countless interviews every year, I write about a lot of brands. Some of these stick with me—for a variety of reasons—while others fade to background knowledge. One restaurant brand I’m still itching to try and that I enjoy following is Captain D’s, a 50-year-old seafood brand based in Tennessee.
A cold shadow has fallen over America as we enter a new moon phase this Halloween weekend. Election jitters have people drawing the shades and staying close to home. This autumn is more foreboding than most, but rosy economic numbers offer a sharp contrast to our current period of angst and uncertainty.
Usually huge development deals never actually get completed, especially when an emerging brand with just 21 units is the franchisor, but a massive contract to build 300 Dog Haus locations in 12 states over the next seven years just may be the exception, if co-founder Andre Vener’s math holds up.
As a frequent traveler, I’ve become a hotel snob. When it’s time to pick out a room for my next trip, I look for something unique rather than a cookie-cutter hotel that could be in any city or under any flag.
A big win by the Chicago Cubs last night puts Freshii’s promotional campaign one step closer to reality. If the Cubs win the World Series, the healthy fast-casual chain says it will give away a free franchise to an applicant who also expresses undying Cubs love.
Currently, only about a third of the population orders delivery food that’s not pizza; demand for a wider variety of take-out food is consistent in cities, suburbs and rural areas; and, the delivery category as a whole is only scratching the surface of its massive potential as third-party services literally bring more meals, goods and services to more people.
It’s that time of year again: leaves falling, temperatures chilling and, once again, Domino’s is the star of the quarterly earnings show. On the eve of my trip to the pizza giant’s headquarters in Ann Arbor, Michigan, I’m writing questions and wondering if this high-tech pizza brand can be stopped in light of its 22 consecutive quarters of positive sales growth.
“I’m going to start at the city halls because that’s where the action is,” said Dan McElroy, president and CEO of Hospitality Minnesota. He was referring specifically to Minneapolis and St. Paul, where city councils are considering proposals to raise the minimum wage or mandate paid sick and safe leave. But he also noted cities and counties across the United States are increasingly at the center of workforce regulation while the U.S. House and Senate dither.
Jennifer Burlington, a three-unit Massage Heights franchisee in San Antonio, has a simple yet often overlooked way of finding out what her massage therapists want in the workplace: She asks them. Her approach is instructive for anyone facing a shortage of good employees (which means everyone).
Phil Keiser, named CEO and president of Culver’s restaurants last year, has died, the company said on Monday.
It’s a new era in food, with companies like Domino’s designing their own cars and drone technology that’s ready and waiting once regulatory hurdles are cleared. This will impact everything from independent restaurants to the largest players in industry, and we’ve started a brand-new media project called Food On Demand to cover it all.
As previously mentioned here, I flew out to Denver last week to check out Franchise Expo West in its new, mile-high home. Foot traffic at the show was slow, but I enjoyed exploring the city’s excellent downtown while catching up with industry contacts and meeting some new franchise friends.
Ruth's Chris Steakhouse in Ann Arbor thought it had a great deal on the docket for University of Michigan football fans. For every point the Michigan football team scored, guests were able to get 1 percent off their check. It was a fun, creative idea until the Wolverines actually took the field and dominated the Scarlett Knights 78-0 last Saturday.
For a story about how architecture can help franchise brands expand, we peeked at the drawing board of Greg Terry, design director at Studio Four Design in Knoxville, Tennessee. He offers these design tips, with more to come in next month’s issue.
The poison pen of Jason LeVecke is rattling management’s cage at CKE Restaurants, the California-based franchisor of Carl’s Jr. and Hardee’s restaurants.