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These Franchisees are Opening Their Own Brands
A combination of franchised and homegrown concepts can be a winning formula for restaurant portfolios.
What to Expect from Commodities in 2017
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.
Millennials’ Next Frontier: Franchising
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.
How to Refresh a Legacy Brand
An inside look at how Cousins Subs reinvented itself after 44 years.
A New Generation of Franchise Investors
This emerging group is spurring growth by offering financial and operational resources.
Why Grand Traverse Pie Company is One to Watch
Once a pie purveyor and now a bakery-café favorite, this family-owned concept is steadily spreading across Michigan.
Why Luna Grill Fresh Mediterranean is One to Watch
Founded by two health-minded parents, this fast casual 2.0 concept hopes to become a healthy alternative to home-cooked meals.
Why Pincho Factory is One to Watch
Inspired by a family cookout, this Florida concept spices up the better-burger segment with grilled kebobs.
Why Super Duper Burgers is One to Watch
Less is more at this eco-friendly San Francisco burger concept with a streamlined menu of high-quality offerings.
One to Watch: Fusian
Three childhood friends with no culinary background introduce the Midwest to build-your-own-sushi rolls.
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Cicis Helps Spread Gratitude with Gift Card Promotion
Colorado-Based Larkburger Opens First Out-of-State Store
Multi-Unit Operators Join Tropical Smoothie's Growth
Wetzel's Giving Away Pretzels on National Pretzel Day
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Penn Station Launches Incentive Program for New Units
Garbanzo Mediterranean Fresh Headed to St. Louis
DC's The Chickery Launches 'Early Bird' Breakfast Menu
Sharky's Debuts Three Artisanal Tacos for Fiesta de Mayo
FETCO Introduces New Easy, Small-Batch Coffee Brewing