How Trendy Concepts Can Have Staying Power Franchises built around trendy menus plan to stick around for the long haul.
Striking a Balance Between Corporate and Franchised Growth Emerging concepts explore the pros and cons.
Why International Franchises are Coming to America Brands can find a foothold in the U.S. with the right domestic partners.
Dairy Queen Invests in its Own Growth The classic chain is offering a quartet of new rewards to drive expansion—but do hefty financial incentives really work?
What Type of Franchise Partner is Best for Your Brand? For some restaurants, experienced, multi-concept operators are most desirable, but others seek exclusive relationships.
Should Restaurants Weigh in on Politics? In these contentious times, brands have the opportunity to react to issues—or at the very least, support their consumers.
How Social Media Influencers Can Drive Restaurant Traffic Everyday people have built massive followings thanks to social media; here’s how restaurants can work with foodie influencers.
Rules to Live By When Launching a Franchise Program There’s no one right way, but due diligence and flexibility set brands up for success.
Finding Fast-Casual Flavor at 30,000 Feet With American Airlines now serving select items from Zoës Kitchen, the sky is the limit for in-flight fast-casual fare.
Employees with Disabilities Find a Home in Restaurants In many ways, the restaurant industry is tailor-made for special-needs workers.