It’s back and bigger than ever. Now in its fourth year, our “Best Franchise Deals” report has become the can’t-miss list of top quick-service and fast-casual franchises, assessing factors such as investment-to-sales ratio, marketplace differentiation, corporate support to franchisees, and positive brand momentum.
Fresh to Order
Fast-casual restaurants were once able to claim premium food, modern décor, and all-around upscale service as hallmarks of their category. But with more quick-service chains retooling in those areas to compete for post-recession consumers, fast casuals have been left to search for new ways to differentiate their brands.
For many, that search has turned up something typically better suited to fine- and casual-dining joints: booze.
Concessions International (CI), a leading concessionaire with food and beverage outlets in major airports in the U.S. and Virgin Islands, announced the appointment of Donata Russell Major to the role of chief executive, effective immediately.
Major, who previously served as the company’s vice chairman and has been a principal factor in the company’s growth, has worked in a variety of jobs during her 28-year career at the Atlanta-based concessionaire.
Fresh To Order, the pioneer of “fast fine,” a newly identified segment in foodservice, continues its growth surge with the opening of its seventh unit at the Emory Point Mixed-Use Development, located across from the Centers for Disease Control and nearby Emory University in Atlanta.
The new 2,800-square-foot restaurant, which features an additional 500-square-foot outdoor patio, will serve as the prototype for future units.
It’s the first week of classes, and students at the University of North Carolina at Chapel Hill are bustling through Lenoir Hall, home to a dining hall and food court that feed many of the 30,000 Tar Heels on campus.
Like the groundbreaking Cheesecake Factory before it, Fresh To Order (F20) is breaking all the rules with its cutting-edge approach to a new segment that it continues to pioneer, “fast fine.”
The largely franchised F2O is gaining rapid traction as it grows outside its Atlanta base, most recently with its development agreement with Giriam Patel, an experienced restaurant operator who plans to open eight restaurants in the highly competitive Orlando, Florida, market, a new market for F20.
Setting strategic objectives, visiting stores, developing franchisee relationships, building a strong organization, mentoring tomorrow’s leaders—CEOs have a lot of responsibilities on their plate. But several chief executives manage to add one very helpful task to their to-do list: getting into the field.
Successful Atlanta restaurateur Pierre Panos will give franchise prospects, as well as civic and business leaders, an inside look at his newest concept, Fresh To Order (f2o), during tasting events next week in Charlotte and Raleigh, North Carolina.
Fresh To Order, the innovative Atlanta-based restaurant concept that combines the quality of casual fine dining with the operating platform and price point of the fast -casual segment, plans to open at least 25 new restaurants in the Carolinas over the next four years.
To drive development of this new “fast-fine” franchise concept, Fresh To Order is actively seeking franchisees statewide. As part of the search for the right franchisees, Fresh To Order executives are hosting receptions in Charlotte, North Carolina, on September 18 and in Raleigh, North Carolina, on September 19.
Recent Technomic research shows that almost half of today’s consumers eat a burger at least once a week, and fast casual restaurants throughout the country are encouraging the trend. The better-burger segment has taken off throughout the restaurant industry as one of its fastest growing segments.
Fresh To Order (f2o), the leader in the ‘fast fine’ dining segment, will expand its selection of fast, but fine food with the addition of a new line of better-for-you burgers this summer.