As the restaurant industry returns to the generally slower winter months, Cheba Hut is making some updates to prepare for the first winter with COVID-19.
When the pandemic first hit, Joe Giammona, CEO of the Driver Training Group, sprang into action to work with Washington’s state government to establish web-based driver education, something the state had never allowed before, as well as virtual licensing.
On solid footing heading into 2020, Bruster's Real Ice Cream braced for the worst with the arrival of the COVID-19 pandemic, but this crisis is yielding far different results than the one more than a decade ago, said CEO Jim Sahene.
Since COVID-19 hit, Hawaiian shaved-ice brand Kona Ice started receiving more attention from national brands looking to launch their own mobile concepts, and CEO Tony Lamb welcomes the competition.
Systemwide sales at Pizza Guys are up 30 percent over last year, said CEO Shahpour Nejad, with some restaurants seeing same-store sales jump as much as 80 percent. The 70-unit brand is pushing into Southern California and looking to grow in Oregon and Nevada.
While restaurant results are slowly getting better, improving to the highest new levels since February, growth in August was fairly flat.
Army veteran Raymond Kusch is Fit20 USA’s first investment partner and newest shareholder, as well as a member of the board of directors. Founded in the Netherlands, Fit20 features a 20-minute slow-motion workout once a week with a certified personal trainer.
Franchise development firm Fransmart announced two new brands as an initial foray into the service and retail side of franchising.
Franchisees of five stores in Quebec are suing Atlanta-based Edible Arrangements, claiming the fresh-fruit bouquet franchisor has "totally abandoned them," according to the lawsuit.
Fifteen corporate-owned Steak 'n Shake restaurants were set to sell September 3 via public auction, a process that can benefit sellers that fail to find buyers for troubled stores in the traditional way, said Harold Bordwin of Keen-Summit Capital Partners, the firm that handled the transactions with NAI Global.
Popeyes Louisiana Kitchen has a new brand president following the departure of Felipe Athayde to hair salon franchisor Regis Corp.
In a world of mostly off-premises operations, drive-thrus are exceptionally busy, delivery is up but digital pickup may be the habit that sticks.
Franchising since May, sanitizing and disinfecting concept Safe From Spread has quickly grown to 17 franchisees operating nearly 40 territories. The company recently inked a contract with NBCUniversal for its operators to sanitize and disinfect locker rooms, studios and production trailers at NFL, PGA, LPGA and NASCAR events.
Pool Scouts, a residential pool cleaning and maintenance franchise, has seen a same-store network revenue increase of 74 percent during the pandemic as homeowners are spending more time in their pools, according to Pool Scouts president Michael Wagner.
If Uber and Lyft roll out a "franchise-like" model in California to avoid classifying their drivers as employees, as the New York Times reported they were considering in August, would that be good for franchising? Yes, said one franchise leader. No, said another.
The pandemic is speeding up the movement toward ibuying in residential real estate, in which institutional buyers use technology platforms to buy homes speedily and without seeing them in person. The "instant buying" trend is now being adopted by traditional real estate brokers, too.
Finally able to welcome members back inside their gyms, Retro Fitness franchisees in New Jersey share how they navigated the prolonged COVID-19 closure.
With pandemic mask mandates, beauty trends are changing as lipstick sales are dropping and mascara and eyelash-enhancing service sales are growing. Case in point: An Amazing Lash Studios ‘zee has seen a 46 percent spike in year-over-year client leads since COVID-19 began.
Michael Moore, a Pizza Inn franchisee in Hobbs, New Mexico, spent the first week of August preparing to open for outdoor dining, going to considerable expense to put up a 30-foot-by-50-foot tent, outfitting servers and more. "We got it open," he said, on Friday, August 7. "We had a court order late that afternoon so we had to shut everything down."
The new, futuristic Taco Bell prototype is smaller, more digitally focused and primed for off-premises efficiency.