Editor at Large Nancy Weingartner joined the franchise trade mission to India and Sri Lanka the first week in December. Here is the first installment of her adventures in international franchising.
Sonic is a chain of drive-in restaurants, and its CFO Claudia San Pedro says interactive touchscreens in each of 18 to 24 stalls at each unit is one key to drive sales growth.
Scott Milas chatted with Franchise Times’ Beth Ewen at the Restaurant Finance & Development Conference. They discuss Wayback Burgers franchise, which touts a relatively low $300,000 to $400,000 cost to get a unit started and a stripped-down operating plan.
After waiting for months for new rules from the U.S. Small Business Administration, lenders and franchisors just received them in a surprise notice—and they’re upending the usually routine business of making government-backed loans to franchisees.
After working on our Food on Demand media project, this editor's holiday gifts will not only be delivered by a third party, they'll be reoccurring. And her gift to you is an informative e-newsletter on this demanding and disruptive new trend for restaurants and the foodservice industry.
Freshii, the Toronto-based fast-casual brand with a focus on healthy eating, announced a master franchise agreement that will add 20 new locations in Australia. In addition, it has inked a new retail partnership with Walgreens, its second big-name non-traditional partnership after signing a similar deal to add locations within Target stores.
In unveiling a range of new sustainable practices, California-based Chronic Tacos is the latest franchised brand to turn its transparency mantra into a marketing message with its new “Nothing To Hide” campaign.
In a last-minute decision, a judge in Texas has put the nationwide overtime rule on hold just days before it was set to go into effect December 1, 2016.
Whatever side of the aisle you’re on politically, most agree that the election of Donald Trump as the next President of the United States was a surprise. Like most industries (and people), franchising is trying to asses the implications of our next president, and his agenda that promises to be a significant departure from what we’ve seen under the Obama Administration.
It's been a volatile year for restaurant stocks, especially many franchised restaurant brands. But since the election, most stocks on the Franchise Times watch list have seen a dramatic lift.
The founders of Zingerman's Deli shared their strategy of "sharing lavishly" at the Restaurant Finance & Development Conference Wednesday, an antidote to all the laments over a rising minimum wage heard elsewhere at the conference.
To stay current and relevant in this overcrowded restaurant environment, eateries need to maximize value with a focused menu, serve craveable food and give a sincere nod to customization, according to Larry Reinstein, president of LJR Hospitality Ventures.
Americans are more familiar with the concept of a food court than with a food hall. And while “there’s no meaningful difference” between the two versions of a collection of restaurants under one roof, one is associated with fast food and pit stops for shoppers, while the other, a British term, conjures up visions of trendiness.
Instead of fighting over the same box everyone else wants, many brands are looking seriously at shared spaces such as food halls.
As a franchise reporter for two years now, I’m continually amazed by the amount of research, brainpower, cultural/regulatory awareness and personal time spent traveling to bring U.S.-based brands to overseas markets.
With more cities adopting higher minimum wages across the country, and talk of a nationwide wage increase, franchisors and franchisees of restaurant brands have some real decisions to make. Primarily, where does the money come from to pay employees wages that are much higher in some municipalities?
The session was titled “Revenge of the Independents: How Multi-unit Independents and Chefs Are Shaking Up Legacy Chains.” But as the discussion progressed on the last day of the Restaurant Finance & Development Conference in Las Vegas, it became clear independents actually look to emulate chains in some ways.
By the time CKE’s CEO Andy Puzder was introduced on the second day of the Restaurant Finance & Development Conference in Las Vegas, no introduction was needed.
Launching Freshii, the Toronto-based fast casual restaurant concept focused on health and wellness, was “scrappy and at times quite painful,” founder Matthew Corrin told those gathered for the founders panel at RFDC. “But now we maximize every dollar we spend."
“It’s great to be here,” said astronaut and U.S. Navy Captain Scott Kelly, to open his keynote address at the Restaurant Finance & Development Conference today. “After being in space for a year it’s great to be anywhere with gravity.”