Choosing a business to franchise takes strategy and careful consideration.
Franchising
After an abundance of successful business ventures, David Lobel founded Sentinel Capital Partners, a private equity firm that specializes in buying and building middle-market companies in the U.S. and Canada. Along with other prosperous investments, Lobel and senior partner and cofounder John...
Magic Wok has many types of noodles available on its menu.
Emerging Concepts
To most of its customers, Magic Wok is a destination for a quick, tasty, healthy Asian meal. For founder Tommy Pipatjarasgit, Magic Wok represents the realization of his father’s American dream. “My father came from Thailand in 1968 with just a couple hundred dollars in his pocket,” Pipatjarasgit...
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Customers can customize their dish, which is cooked in front of them.
Emerging Concepts
teriyaki_experience.m4v
Teriyaki Experience, a Canadian-based Asian quick-serve chain with more than 100 units in Canada and locations in Europe, South and Central America, the Caribbean, and the Middle East, is gaining ground in the U.S., with eight open locations and 15 more set to open this year. Another 15 are planned...
By using noodles as entrees restaurateurs can open up their menu variety.
Marc Halperin: Resident F&B Expert
Just how much do human beings love a great bowl of noodles? Ask Wang Cong-yuan. According to a December report in The Wall Street Journal, the highly regarded Taiwanese restaurateur charges about $324 for a bowl of his best beef noodles, which includes different cuts of beef from Japan, Australia,...
Michael Szyliowicz is the founder and chief chocolatier of Mont Blanc Gourmet.
Executive Insights
Why are specialty beverage programs growing in popularity? The quick serves are all trying to add specialty beverages to do two things. The first is to differentiate from each other, and secondly they’re trying to add products that their customers are already getting elsewhere. The advantage quick...
Industry News
Lawrence “Doc” Cohen, a veteran of the franchise industry who first franchised Great American Cookies 32 years ago, became the first-ever franchisee inducted into the International Franchise Association’s (IFA) Hall of Fame. The award, which was presented to Cohen at the IFA’s annual convention...
SPIN! Neopolitan Pizza uses coupons to get customers into their stores when wint
Industry News
Since mid-December, seven major snow storms have hit states all over the U.S., from the Northeast to the West Coast and everywhere in between. This bleak weather “has literally dimmed the bulb on the restaurant business pretty much across the board,” says David Crane, CEO of BlueSky Local, a slow...
Nate Appleman
Industry News
Nate Appleman was working at A16 in San Francisco when, one day in early September, a man named Phil Petrilli decided to introduce himself to the chef. Appleman was a Rising Star Chef from the James Beard Foundation and a Food & Wine Best New Chef. Petrilli was a regional director for Chipotle...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
Quick service brands add sustainable seafood items to fight ocean climate change.
Sea Change
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...
Fast food restaurant companies innovate supply around farm drought conditions.
At Mother Nature’s Mercy
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
Burger chain Shake Shack sees phenomenal growth from commitment to product and charity.
Three Lessons in Charitable Giving from Shake Shack
No doubt you’ve heard about Shake Shack’s successful IPO and its $1.7 billion valuation. The burger stand that started in New York’s Madison Square Park and now has locations in places like Moscow, Istanbul, and Dubai has had a very big year. What you may not have heard is the equally big news the...