Winning strategies for franchises: Key success factors

This white paper helps franchisees and potential franchisees identify key strategies which will help their business succeed.

Type: White Paper

Sponsor:


Social Media Is Running (Not Ruining) Your Restaurant…Why That’s A Good Thing

Watch the full session video of the opening keynote of the 2016 Restaurant Franchising & Innovation Summit. Speaker: Andrew Gruel, Founder and Head Chef of Slapfish Restaurant Group

Type: Webinar

Sponsor: Restaurant Franchising & Innovation Summit


Maximize the Franchisee/ Franchisor Relationship with Localized Marketing Tools

Franchisors want to maintain control of their brands, while franchisees often want to add a personal touch and a local feel to their marketing materials. Those viewpoints can work together to get the most out of an operation.

Type: White Paper

Sponsor: Visualogistix


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FEATURES


NRA2016: What you need to know about emerging global markets (Part 2)

In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when designing their outlets overseas.

Domino's wage theft suit could have big implications for chains

The suit claims that because of the under-calculated hours, employees at the franchises named were not compensated for more than $500,000.

Dippin' Dots makes big moves to continue upward growth trend

New products, new markets and new partnerships are in the works for Dippin' Dots as part of a plan to continue the company's explosive growth worldwide.


Dunkin’ innovation chief: Hope is no strategy; retailers must differentiate or die

John Costello, Dunkin’ Brands president, global marketing and innovation, doesn’t mince words when it comes to the state of retail and what retailers must do to survive and beat the competition.

NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.


Will Taco Bell's four redesigns refresh the brand?

Taco Bell announces new looks that emphasize community, environment and urban life.

Freshii CEO: 'Cupcakes are dead. Froyo is finished. Juice is next.'

Freshii CEO Matt Corrin sends an open letter to juice franchises offering them a chance to become Freshii franchisees.

Video: Restaurant Franchising & Innovation Summit attendees party with a purpose

More than 140 restaurant execs, plus a variety of sponsors, attended the first Franchising Restaurant and Innovation Summit.

Restaurant, retail customer experience leaders headline ICX Summit

Gurus from Smashburger, Dickey's Barbecue Pit, Detroit Red Wings, Domino's Pizza and Wingstop are among a hefty list of speakers and panelists offering expert insight at the annual event being held June 1 – June 3 in Dallas. Registration is open.

Why millennials make valuable franchise partners

Millennials have ignited rapid change in the industry and view franchising differently than the previous generation of business owners.

Philly Pretzel Factory expands into non-traditional locations

A QSR can work in a nontraditional venue. Here's one CEO who was willing to take the unknown path.

5 pros and cons of scaling your restaurant business

Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.

Video: How Chick-Fil-A works with franchisees to ensure success

The brand succeeds by having each franchisee become integrated into the community and is always seeking ways to boost the customer experience via new technology.

Tips, advice on preparing the brand for unit expansion

Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.

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Trends and best practices for restaurant franchisors and franchisees. Stay on top of the brands that are growing, how they're doing it and where.

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