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...
Quick service brands can explore innovative potato dishes like poutine.
A New Plan for Potatoes
What can I possibly tell you about potatoes, dear quick-serve industry professional, that you don’t already know? It’s not as though you’re unacquainted with America’s favorite starch. You may even know that it’s the world’s fourth-largest food crop, trailing behind only rice, corn, and wheat,...
Quick service operators develop innovative potato dishes as menu options.
Sensational Spuds
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective...
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...
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 and fast casual brands adapt to menu labeling regulations.
Putting It All Out There
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Quick service restaurant chains invest in new growth with new finance and franchise strategies.
A Finance Refresh
Like much of the rest of the economy, the 2008 economic meltdown brought a massive slow-down to the quick-service franchise industry. The combination of tightfisted money lenders and general economic uncertainty put franchise businesses in a near impossible position when it came to accessing...