Judy Kneiszel

A combination of franchised and homegrown concepts can be a winning formula for restaurant portfolios.

Meat may cost less and cheese could fetch a higher price, but operators would do well to take it all with a grain of salt.

Members of the largest living generation have been called apathetic, lazy, and narcissistic. But as they come into their own, they’re proving to be a tantalizing franchise target.

An inside look at how Cousins Subs reinvented itself after 44 years.

This emerging group is spurring growth by offering financial and operational resources.

Once a pie purveyor and now a bakery-café favorite, this family-owned concept is steadily spreading across Michigan.

Founded by two health-minded parents, this fast casual 2.0 concept hopes to become a healthy alternative to home-cooked meals.

Inspired by a family cookout, this Florida concept spices up the better-burger segment with grilled kebobs.