With new, tech-inspired digs, a collaborative mindset, and combined resources, Focus Brands is sprinting toward success.
In response to a growing consumer sentiment towards cage-free eggs and the adoption of this policy by several other food service companies, Focus Brands is joining forces with others in the industr
Focus Brands Inc., which is the franchisor and operator of more than 5,000 ice cream shops, bakeries, restaurants, and cafés through its affiliate brands, announces its 2015 Franchisees of the Year
When Uncle Maddio’s received its second equity investment in December, it was from a very familiar source.
The Southeast Franchise Forum (SEFF) announces the appointment of Paul Macaluso as chairman of its Marketing Committee, effective immediately.
Chicken Salad Chick recently announced that it has received an investment from Eagle Merchant Partners (Eagle), an Atlanta, Georgia-based private equity firm.
Joe Guith, COO for Cinnabon, has been promoted to president of Cinnabon. Guith will continue to build on the strong momentum created by his popular predecessor, Kat Cole.
Focus Brands—the franchisor and operator of 3,500 ice cream stores, bakeries, restaurants, and cafés under the brand names Carvel, Cinnabon, Schlotzsky’s, Moe’s Southwest Grill, a
FOCUS Brands Inc.—the fast-growing company responsible for overseas expansion of Cinnabon, Auntie Anne's Pretzels, Carvel Ice Cream, Moe's Southwest Grill, Schlotzsky's, and Seatt
FOCUS Brands Inc., the fast-growing company responsible for overseas expansion of Cinnabon, Auntie Anne’s Pretzels, Carvel Ice Cream, Moe’s Southwest Grill, Schlotzsky’s, and Seat
FOCUS Brands announced today it has named Chad Scales as senior vice president of business development. In this newly created role, Chad’s primary responsibility will be to develop new l
FOCUS Brands Inc., the franchisor and operator of more than 3,300 ice cream stores, bakeries, restaurants, and cafes, announced that Gary Bales has been named chief concept officer.
QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s not in menu trends. Their answers may surprise you.