Jeremiah's Italian Ice's customization sweetens brand's appeal in dessert space

by Mandy Wolf Detwiler — Editor, Connect Media

Jeremiah's Italian Ice, a franchise brand of 89 units growing primarily in the Southeast, plans to open up 40 more stores in the next year.

Chip Cookies bakes up plans for 500 stores in 5 years

by Mandy Wolf Detwiler — Editor, Connect Media

Chip Cookies has 10 units in Utah and Idaho. The brand's leadership plans to open 500 stores in the next five years.

The Original Rainbow Cone franchising after 96 years

The Original Rainbow Cone is a Chigaco-based line of ice cream shops. Now on its third generation of ownership, the granddaughter of the founder is ready to…

Blaze Pizza CEO: Pizzaverse tech still growing, staffing can be addressed

by Mandy Wolf Detwiler — Editor, Connect Media

During the Pizza Leadership Virtual Summit, Blaze Pizza CEO Mandy Shaw addressed the rise in technology and current staffing challenges.

Wicked Lick has cheeky concept, begins franchising

by Mandy Wolf Detwiler — Editor, Connect Media

Key West's Wicked Lick is a single-unit ice cream shop. Here's how its owners plan to franchise the brand.

White Castle among businesses utilizing AI

by Kevin Damask — Editor, Digital Signage Today

While the use of artificial intelligence has grown throughout several industries in recent years, there is still a great deal of mystery surrounding AI. A…

A&W training program gives franchisees leg up

by Mandy Wolf Detwiler — Editor, Connect Media

A&W has a new training program designed to help franchisees get their footing before working in their own stores. The company has a new director of training…

How to hire young employees

Hiring isn't easy for any business owner. Here's advice on hiring young crew members.

Toppers Pizza leaders' epic road trip is all about gathering insight

by Mandy Wolf Detwiler — Editor, Connect Media

Scott Gittrich and his wife, Robin, are on a trip to visit all 71 stores in the Toppers Pizza franchise. Along the way they're holding town halls and meeting…

Examining all the benefits of high oleic soybean oil

by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media

High oleic soybean oil offers benefits to restaurants as well as dining customers, from nutritional aspects to extended fry life.

Taco Del Mar ready to grow with local focus, great food

by Mandy Wolf Detwiler — Editor, Connect Media

Taco Del Mar once had upwards of 300 stores. Now, wth just under 100, and new ownership, the brand is eager to grow with a local focus and great food.

Chipotle, Rally’s, Noodles & Company execs talk increasing drive-thru experience

by Mandy Wolf Detwiler — Editor, Connect Media

Drive-thru innovation and the customer experience was the focus of a panel discussion at the Restaurant Franchising and Innovation Summit held this month in…

Bonchon, Asian Box, Zoup Eatery leaders discuss hiring, retention best practices

by Mandy Wolf Detwiler — Editor, Connect Media

Hiring and retention remains a critical issue plaguing the restaurant industry today. A panel of experts at the Restaurant Franchising & Innovation Summit…

Original ChopShop, McAllister's, Mutt's Canine Cantina leaders share clever marketing tips

by Mandy Wolf Detwiler — Editor, Connect Media

A panel discussion at the Restaurant Franchising and Innovation Summit examined ways to market without breaking the budget.

Examining alternatives to raising menu prices

by Mandy Wolf Detwiler — Editor, Connect Media

In the second part of a two-part series on raising prices, we examine how much is too much and potential alternatives to increasing prices.

How to determine when it's time to boost menu prices

by Mandy Wolf Detwiler — Editor, Connect Media

In part one of a two-part series, we take a look at making the decision to raise prices and how to do so without losing the customer base.

Wow Bao leader talks career growth, how ghost kitchens can drive success

by Mandy Wolf Detwiler — Editor, Connect Media

Wow Bao CEO Geoff Alexander kicked off the Restaurant Franchising and Innovation Summit in Nashville, Tennessee, being held March 30 through April 1, with a…

Pollo Campero has long tradition of unique food, successful operations

by Mandy Wolf Detwiler — Editor, Connect Media

Pollo Campero had a record year in 2021. Blas Escarcega, director of franchise development, explains what's behind the Central American concept and how it is…

Rascal House's catering, delivery programs set it apart in crowded field

by Mandy Wolf Detwiler — Editor, Connect Media

Rascal House's concept is heavy on delivery and catering. Learn what sets the company apart in the QSR space and how the six-unit company plans to grow.

Chill-N Nitrogen Ice Cream has cool concept ready for franchising

by Mandy Wolf Detwiler — Editor, Connect Media

Chill-N Nitrogen Ice Cream has a creative concept that puts customers squarely in the middle of the creation process. The eight-unit company plans to franchise…