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April 2019

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Covers everything from good news to bad judgment
IOT in Action at Chick-fil-A

IOT in Action at Chick-fil-A

Chick-fil-A shares some of its tricks (and a few "what ifs") as it aggressively pushes toward a truly connected restaurant.

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Wetzel’s First Test of Delivery Yields Pleasant Surprises

Wetzel’s First Test of Delivery Yields Pleasant Surprises

Just a few weeks into a test of delivery for Wetzel’s Pretzels, new CEO Jennifer Schuler counts two surprises, in a good way.

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Antarctica Is Next for Anytime, and Then, Mars?

Antarctica Is Next for Anytime, and Then, Mars?

When the Magellan Explorer departs on its maiden voyage to Antarctica in November the adventure expedition ship will have one more amenity.

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Heading Inland But Trying to Keep Shuckin’ Shack Vibe

Heading Inland But Trying to Keep Shuckin’ Shack Vibe

Shuckin’ Shack Oyster Bar, which started as a 900-square-foot shack in Carolina Beach, North Carolina, in 2007, is heading inland for growth.

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Dale Carnegie ‘Zee Sees Opportunity in China

Dale Carnegie ‘Zee Sees Opportunity in China

Dale Carnegie Training began operating outside the United States in the 1940s. Now, 127 of its 228 territories are in international markets, and about five years ago revenue from international operations began exceeding its domestic system.

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Nominations Open for Franchising Gives Back Awards

Nominations Open for Franchising Gives Back Awards

Now in its fifth year, the IFA and its Educational Foundation are seeking nominations that highlight the charitable efforts of franchisors, franchisees and industry suppliers. Gold award winners receive a $5,000 donation and Silver winners receive a $1,000 donation for their charity partner and are recognized during the Franchising Gives Back Celebration and Awards Dinner in Washington, D.C., on September 9.

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Still Flat at MAACO but New Prez Forecasts Growth

Still Flat at MAACO but New Prez Forecasts Growth

2018 was another flat year for sales growth at MAACO, the auto repair and paint franchise that also stayed flat the prior year, said Bob Benjamin, president for about 11 months. But he predicts growth will get going again in 2019.

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UberEats Dangles Swanky Events to Lure Customers

UberEats Dangles Swanky Events to Lure Customers

Select restaurant delivery customers of UberEats can participate in decidedly swanky events, according to Bowie Cheung, head of regional operations for the delivery service. Think South by Southwest, March Madness and the Oscars, as he described at the Food On Demand Conference in Chicago earlier this month.

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That Voice in Your Head Telling You to Re-Order? It’s Google

That Voice in Your Head Telling You to Re-Order? It’s Google

In the future, tapping an app to order food will be soooooooo 2019, says the Google executive charged with convincing the masses to use Google Assistant, its artificial intelligence offering.

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Training, Correcting Errors Drives Real Money to Bottom Line

Training, Correcting Errors Drives Real Money to Bottom Line

There are a lot of areas where restaurant operators can save without denigrating the customer experience.

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GPS Adds Pizza Huts, Could Cross 500-unit Mark in 2019

GPS Adds Pizza Huts, Could Cross 500-unit Mark in 2019

Atlanta-based franchisee GPS Hospitality recently added 75 Pizza Hut restaurants to its portfolio that already includes 400 Burger King and Popeyes locations, bringing its footprint to 13 states.

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Dessert- and Drink-Only Restaurants? Yes, Please.

Dessert- and Drink-Only Restaurants? Yes, Please.

I am delighted by the new Edwards Dessert Kitchen bar and restaurant in Minneapolis. A brick-and-mortar experiment by Schwan’s, this restaurant for drinks and treats feels like something new.

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Legal Eagles Tackle FDD Bloat, Complexity

Legal Eagles Tackle FDD Bloat, Complexity

Franchise disclosure documents have gotten absolutely massive and complex—and some franchise attorneys want to do some major trimming.

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Delivery Dudes Boss Jabs Underbelly of Delivery Explosion

Delivery Dudes Boss Jabs Underbelly of Delivery Explosion

In case anyone was overwhelmed or even jaded by the shiny, giant delivery players speaking on stage at the Food On Demand Conference today—Grubhub, UberEats, Postmates, Google and their impressive peers—along came Delivery Dudes’ founder Jayson Koss, speaking truth to power in funny fashion and rocking the best hair of the conference.

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‘Sharpen Your Pencil’ Falls on Deaf Ears for Grubhub Exec

‘Sharpen Your Pencil’ Falls on Deaf Ears for Grubhub Exec

Since Seth Priebatsch, founder of LevelUp, joined Grubhub after his company’s acquisition, he’s been bombarded by requests from restaurant operators to give a discount. What he’s heard most often: “Sharpen your pencil,” he said during the second day of the Food On Demand Conference, but he joked there’s a problem with that phrase. “I’m a millennial so I’ve never even used a pencil!”

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Delivery Part of ‘Long-term Strategy’ for ‘Zors, Says KFC Exec

Delivery Part of ‘Long-term Strategy’ for ‘Zors, Says KFC Exec

“We have to think about a system of 4,000 stores and how are you going to create a consistent experience,” says Dawn Croft, KFC's director of legal, speaking today at the Food On Demand Conference in Chicago.

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‘Keep Experimenting’ Urges 4th Gen Canter’s Deli Operator

‘Keep Experimenting’ Urges 4th Gen Canter’s Deli Operator

From the brilliant idea file comes this, from Alex Canter, who grew up as the fourth generation of his family’s restaurant business called Canter’s Deli in Los Angeles. It has to do with grilled cheese sandwiches, as he told the audience at today’s Food On Demand Conference in Chicago.

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Delivery Biz in Third Inning, Food On Demand Speaker Says

Delivery Biz in Third Inning, Food On Demand Speaker Says

Owning the customer is critical for restaurant operators as the delivery and mobile ordering business evolves, said Andrew Charles, senior analyst for Cowen & Company, in opening remarks at the Food On Demand Conference in Chicago today.

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Hospitality Must Be at Heart of Delivery, Chef Orkin Says

Hospitality Must Be at Heart of Delivery, Chef Orkin Says

When famed ramen chef Ivan Orkin opened a tiny ramen shop in a suburb of Tokyo in 2007, he’d look out his shop window and see an old lady who ran a tobacco store. “This old lady and I became fast friends,” he recalled to the opening day audience at the Food On Demand Conference in Chicago, and ultimately taught him a lesson in hospitality and delivery that he shared with the crowd.

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Covers everything from good news to bad judgment

About This Blog

The latest news, opinions and commentary on what's happening in the franchise arena that could affect your business.

Tom KaiserTom Kaiser is senior editor of Franchise Times. He can be reached at 612.767.3209, or send story ideas to tkaiser@franchisetimes.com.
 
Beth EwenBeth Ewen is senior editor of Franchise Times. She can be reached at 612.767.3212, or send story ideas to bewen@franchisetimes.com.
 
Nicholas UptonNicholas Upton is restaurants editor at Franchise Times. He can be reached at 612.767.3226, or send story ideas to nupton@franchisetimes.com.
 
Laura MichaelsLaura Michaels is editor of Franchise Times. She can be reached at 612.767.3210, or send story ideas to lmichaels@franchisetimes.com.
 
Mary Jo LarsonMary Jo Larson is the publisher of Franchise Times Magazine and the Restaurant Finance Monitor.  You can find her on Twitter at
 twitter.com/mlarson1011.
 

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