Articles from the November 2010 issue

Snack items like frico offer a strong take home snack option for fast food custo

If quick serves offer customized snacks at the counter that consumers can take home, the grocery brands may be in for big competition.

Different potato varieties and dips can boost french fries offerings.

Restaurants use different varieties, seasonings, and dips to spice up potato sales.

Multiunit franchisees have the job of keeping the gears of a brand turning.

A great brand depends on strong multiunit franchisees. See how some of the nation’s best are tackling their challenges.

Reflecting on a decade of franchisee-franchisor litigation provides important insight. What can you learn?

A look at how some restaurants are cutting down.

While gadgets like the iPad and iPhone can be effective communication tools, experts say the multitasking habits they create can be harmful. 

With the traditional franchise model struggling in the recession, some business people are finding that co-operative efforts are more rewarding.

The world of credit and debit card processing is a complex one, but operators can save money and headaches if they patiently sort through it.

With sales down due to the recession, having an efficient throughput model is critical to retaining and even building business.

It’s time the industry gets the credit it deserves. Employing nearly 13 million people is something to be proud of.

Rival franchises and price increases won’t deter a loyal customer, says Kevin West, director of coffee operations for Tim Hortons. But it’s up to the company to brand that loyalty.

A conversation between the former advertising chief of McDonald’s, the executive director of the Center for Science in the Public Interest, and an eight-year-old. 

Pricing is not about one number. By determining your worth and building value perception around that, your pricing strategy can strengthen brand perception and differentiation.

The best seller is a traditional butter-and-salt pretzel, which outsells the other flavors eight to one. Other seasonings include sour cream and onion, cinnamon sugar, and garlic.

Negotiating a lease for a second location is like planning for a second marriage: The ground rules are similar, but you’re still starting all over. Attorney Randall Airst offers some tips to help protect your interests.

It's the franchisor's responsibility to equip franchisees with the appropriate local marketing tools.

The popcorn chain already has locations in Arizona, California, Colorado, Georgia, Indiana, Michigan, Minnesota, Tennessee, and Texas, and the owner would like to see at least 100 locations open in 2011.