Auntie Anne's

Auntie Anne’s Now Testing Whole Grain Pretzels

Auntie Anne’s, the franchise known best for its fresh, convenient, hand-rolled treats, began testing new whole grain pretzel products Jan. 8, 2012, in select markets across the U.S. as part of a mission to better appeal to guests looking to consume more whole grains.

The Growth 40

In October, upstart fast-casual burger concept Burger 21 launched its franchise program. Rather than pursuing partners to build the brand across the national landscape, Front Burner Brands, the Tampa-based parent company of Burger 21 and the popular Melting Pot restaurants, identified its first growth market: Orlando.

“Mickey Mouse does wonders,” Burger 21 vice president of franchise development Dan Stone says. “Orlando may not be Times Square in Manhattan, but it’s the equivalent of that in the Southeast.”

Auntie Anne’s Offers At-Home Baking Kit

According to recent reports, consumers are planning on spending less this holiday season, making the search for affordable holiday gifts a top priority.

For frenzied consumers faced with the challenge of sticking with a leaner holiday budget, Auntie Anne’s At-Home Baking Kit provides the opportunity to purchase a unique and lower price point gift that gives recipients the option to make several popular recipes with Auntie Anne’s pretzel dough designed for at-home baking.

Gingerbread Pretzel Stix Land at Auntie Anne’s

Auntie Anne’s, the world’s largest franchisor of hand-rolled soft pretzels, is testing a new holiday pretzel product at 32 store locations across the nation.

Auntie Anne’s Gingerbread Pretzel Stix are a sweet, warm treat, available now until Jan. 8, 2012.

A specially formulated mix of gingerbread spices are blended with Auntie Anne’s Original Pretzel dough and topped with cinnamon sugar to create a fun and festive holiday pretzel.

Food Costs Cramp Menus

Quick-service operators are trying to adapt as commodity costs continue to rise.

Rising commodity costs are threatening to destroy any kind of optimism operators held that they were climbing out of the nation’s economic woes.

The costs present a consistent challenge to Togo’s, for instance, as it plans on opening 50 units in 2012 and develop the franchised concept beyond its 244 stores.

“The rising commodity prices can negatively impact everything we’re trying to do as a brand,” Togo’s vice president of branding and marketing Renae Scott says.

Auntie Anne's Named No. 1 Food Franchise

Brand is followed by Firehouse Subs and Jet’s Pizza on the “Top 30 Food Franchises” list.

According to a new report released by Franchise Business Review, Auntie Anne’s is No. 1 on the “Top 30 Food Franchises” list. One executive at Auntie Anne’s says an intense focus on supporting the people of the brand helps sustain strong satisfaction levels.

“Our focus is on our people because we genuinely care about our franchise partners, we care that their business is successful, and we care that they have the right location, the best equipment, and a sound marketing plan,” says Mele Sarmiento, director of franchise sales and development for Auntie Anne’s.

Concessions 101: Cashing in on Airports, Campuses

Nontraditional venues, much like airport security itself, may come with a menu of hassles and constraints. For vendors who master the process, however, airports and universities, flooded with hungry, on-the-go patrons, are a dominant opportunity.

Auntie Anne’s Awards $25,000 in Employee Scholarships

Auntie Anne’s recently awarded $25,000 in post-secondary education scholarships to five exceptional individuals.  

Auntie Anne’s Scholarship Awards Program, currently in its sixth year, is open to franchise and corporate employees, as well as their immediate family members. The scholarships are awarded to individuals based on outstanding work ethic and educational accomplishments.