Viddl-It, Wayback Burgers' new electric vehicle initiative, combines the on-site cooking of food trucks with on-demand delivery technology to, the company says, ultimately bring consumers a better product.
With its made-to-order donuts and array of toppings, franchisee Marcial Dieguez-Acuna says the “superior donut” offering of Duck Donuts will stand out to Chilean consumers and the experience of watching each donut get dipped and topped is unique to the market.
The “robust” job market will be a challenge in 2019 for people charged with selling franchises, says Jania Bailey, CEO of FranNet, in a new survey of International Franchise Association board members sharing their outlooks for 2019.
Some of the challenges franchisors have to deal with are ones that receive plenty of scrutiny—such as how to select franchisees, how to structure a franchise, ways to manage the relationship, branding issues, or finance.
Two items are noteworthy in the Chapter 11 bankruptcy filing last week by Mr. Gatti’s Pizza, Sovrano and Gigi’s Cupcakes: a $20.2 million term loan from Equity Bank to Mr. Gatti’s and Sovrano, its parent company, and a $9.2-million term loan from Equity Bank to Gigi’s Cupcakes, both made last June. Jeffrey Cohen of Cohen Law, the attorney representing 18 Gigi’s Cupcakes franchisees in ongoing litigation, wants to know, "What happened to the cash?"
A year and a half after hanging with Raymond Griffin, founder of The Lost Cajun, the Cajun restaurant brand is celebrating the fruits of an impressive growth streak during the past 12 months. The brand opened 13 new restaurants during 2018.
Nominations closed this week for the annual Franchise Times Dealmakers project, so we’re knee-deep poring through the deals to select finalists to present to our judges in January. As usual, we’ve got a complex, ambitious and fascinating group of deals.
“Somebody was going to get there, and it was a real privilege to be the first one to hit that milestone,” says Trey Owen, speaking about United PF Partners surpassing the 100-club mark this past fall and becoming the first Planet Fitness franchisee to break that barrier.
Consumers have been trained to be wary of health challenges, as there always seems to be some fine print or a big price tag. But CoreLife Eatery is doing everything it can to keep the brand’s healthy lifestyle challenge “pure.”
With the U.S. stock market tumbling, along with softening auto sales, home building and consumer confidence, you’d be forgiven for assuming times are tightening in the hospitality market, but so far that isn’t the case. As the hotel industry continues an unprecedented growth streak, Hilton’s All Suites brands—Embassy Suites, Homewood Suites, Home2 Suites—hit the milestone of 1,000 open properties.
Restaurant businesses can be dangerous, with their slippery floors, repetitive tasks and the endless peril of delivering food. And all those dangers can be costly, as outlined in a new report from insurer AmTrust.
Pizza Hut made a big move to bolster its online ordering capabilities, acquiring QuikOrder earlier this month. Though it didn’t disclose terms of the agreement, Pizza Hut noted this marks one of its largest acquisitions to date.
From the Zor Awards to Orangetheory’s crazy growth spurt, MidiCi and the second-largest Applebee’s franchisee landing in bankruptcy court, this was an unusually dramatic year in franchising according to web traffic stats of Franchise Times.
The franchise sector added nearly 140,000 jobs in 2018 for a growth rate of 1.82 percent, according to a new study by the ADP Research Institute. That was down from the year before, when 212,000 franchise jobs were added for a growth rate of 2.74 percent.
With full ownership of the brand, Smashburger’s 351 stores join Philippines-based restaurant giant Jollibee, which itself has more than 4,300 units across a dozen brands in the Philippines, China, Vietnam and elsewhere in Asia. Smashburger accounts for 7 percent of Jollibee's systemwide sales, which were $3.4 billion last year.
Would you like to know which franchises in some 180 industry sub-categories have the highest to lowest average unit volumes? You would? We thought so, and so for the first time we included that information in The Franchise Handbook, our brand new resource for readers available January 1.
When private equity acquisition news makes the headlines it’s often for a big-name restaurant buy. But as this recent move by Sentinel Capital Partners shows, retail franchises can prove just as attractive.
Noticing a recent trend of more Asian-inspired cuisine in the U.S., Angry Crab Shack founder Ron Lou seized the opportunity to bring traditional spicy seafood dishes to the states. Lou has 40-plus years of experience in the restaurant industry and his full-service casual concept has grown to seven locations across Arizona in just five years.
Mega-sandwich brand Subway is going its own way with new agreements with four of the largest delivery providers. These new partnerships could dramatically increase Subway’s overall share of delivery, and also shift the economics of delivery in smaller markets across the U.S.
Rising interest rates are on the minds of restaurant operators, but even though they’re about a full point higher than they were a year ago they’re still not the biggest cost concern, according to expert panelists at the Restaurant Finance & Development Conference last month.
Shared coworking spaces remain hot in this economy of countless startups and shrinking workplace square footage. The latest entering the franchising world is The Work Lodge out of Houston that just signed its first franchise agreement for Fort Worth, Texas.
Tap into the intellectual capital of the franchisees you have in the beginning, advised Frank Milner, president of Tutor Doctor, as he noted these people likely have relevant experience that when put to use can benefit the brand overall. Milner and others shared their advice at IFA's Emerging Franchisor Conference last month.
Amazing Lash Studio is the highest-ranking newcomer on our annual Franchise Times Fast & Serious list, which ranks the 40 smartest-growing franchise brands based on a 10-point proprietary formula that emphasizes sustainable unit and sales growth over a three-year period.
If you’re anything like me, you would much rather chow down on a gooey pizza from the comfort of your home. It’s time for the largest franchised pizza chains to try something new and capitalize on recent shifts in the so-called convenience economy.
The three-unit craft beer-focused restaurant chain with locations in Virginia announced a franchise deal that will have American Development Partners planning the construction and development of more than 100 Crafthouse franchise units over the next five years.
There are plenty of positive economic indicators to be thankful for as Thanksgiving ushers in this year’s holiday season. Notably, gas prices are low, unemployment claims are at generational lows and housing starts for both one-unit and two-plus-unit structures are higher than any other moment in time since the Great Recession.
Famed national economist and presidential confidant Art Laffer made his fifth appearance before the RFDC panel dating back to 1995 in Chicago with a message that the best economic growth in recent memory may be in hand.
“International light” is how some restaurant brands view Canada when they think about expanding outside the United States, and while the market is certainly attractive and shares many similarities with its southern neighbor, that doesn’t mean franchisors can simply drop their concept in without considering all aspects of the business.
At the second day of the Restaurant Finance & Development Conference in Las Vegas, Neil Culbertson, founder and principal of Growth Partners LLC, led a panel entitled “Delivery Economics: How Do Operators Make Money?”
“The cola wars, they are alive and well—it’s a thing of beauty,” said George Hiller, of Hiller & Associates, sharing his beverage forecast with an audience of restaurant operators constantly looking to maximize drink sales.
People used to say “bon voyage” when wishing you a good trip, says travel writer and teacher Rick Steves. But now they say “have a safe trip” or are too afraid to travel in the first place, and it drives him crazy. “Get a grip, America,” he told the luncheon crowd at the Restaurant Finance & Development Conference today.
Inc. magazine’s Bo Burlingham interviewed between 100 and 150 business owners when researching his book about company exits, and what he found was surprising, he told the audience at the Restaurant Finance & Development Conference today.
Anyone who’s bearish on the restaurant business might take heart from consultant Alice Elliot, founder of The Elliot Group and an optimistic speaker at the Restaurant Finance & Development Conference yesterday.
JPMorgan Chase’s Commercial Bank announced the launch of the Franchise and Restaurant Group within its Middle Market Banking & Specialized Industries business and has appointed Michael Pura to lead the effort.