24 Franchising News Announcements from the Industry
26 Chris Conner: Franchises that hit the sweet spot
30 Rick Bisio: necessity breeds innovation: new opportunities in Qsr and Fast casual Dining
28 Kolache Factory: historic czech pastry stands the Test of Time
32 Boost Bowls: connecticut based boost bowls Expands its brand… nationwide Franchise opportunities
36 Smokin’ Oak Wood-Fired Pizza & Taproom: Makes Texas Debut
34 Robin Gagnon,: The next course: career options after owning a restaurant
investment in innovation and technology and industry-leading aUV, c apriotti’s came in at n o. 4,641 on this year’s list.
“The last few years have been a time of incredible growth for our brand as we have expanded to more than 175 locations across the country with another 285 in development. This growth is a testament to the strength of our business model and the dedication of our incredible team,” said David b loom, chief Development and o perating o fficer for c apriotti’s and Wing Zone. “To be ranked amongst some of the most powerful companies in america is a true honor and we look forward to seeing our brand continue to strengthen and expand through innovation, ingenuity and resilience.”
in addition to the inc. 5000 ranking, c apriotti’s has maintained strong sales and continues to attract investors in markets across the country. The brand celebrated its 46th birthday in June, taking time to commemorate having been named one of the top 25 most successful brands on Fast c asual’s 2022 Top 100 Movers & shakers list
Capriotti’s Sandwich Shop (Capriotti’s), the award-winning fastcasual sandwich franchise, announced today that it has been recognized for the first time ever on Inc. Magazine’s annual Inc. 5000 list, the most respected ranking of the nation’s fastestgrowing private companies.
o n the heels of impressive growth so far this year, major Chip Cookies – the original gourmet cookie delivery company – has announced plans to expand to Denver so more guests can enjoy their signature warm, fresh cookies.
Earlier this year the international Franchise a ssociation (iFa) named Javier g omez, franchisee of c apriotti’s in Fresno, c alifornia, as Franchisee of the Year for 2022.
For more information about the Capriotti’s franchise opportunity, please visit http://www.ownacapriottis.com.
having established the foundation for what is now the booming cookie market, chip cookies is continuing to stand out by using high-quality ingredients and delivering happiness, one perfectly baked cookie at a time. The newly franchising gourmet cookie company currently has 10 locations across Utah and i daho and is now targeting Denver and the surrounding metro area for growth, with plans to open 25+ locations there in the coming years. This next step in the brand’s expansion comes after they recently sold out all territories in their home state of Utah.
“Denver is one of the fastest-growing cities in the country, and we’re confident that Denverites and the influx of families moving there will appreciate the sweet moments that chip cookies provides,” said s ean Wilson, cEo and co-Founder of chip cookies. “We are excited to find new franchise partners in the community who will help us achieve our mission of delivering happiness.”
“We are confident that our loyal customers and proven business model will make chip cookies and our franchise partners a huge success in Denver,” said s arah Wilson, co-Founder of chip cookies. “There will always be a need for a pick-me-up, so we can’t wait to find more franchisees who will help us become the go-to spot for a warm, fresh cookie in Denver.”
To learn more about Chip Cookies, visit www.chipcookies.co/. For more information on their franchise opportunity, please go to https://www. chipcookies.co/pages/franchising-withchip.
Aroma Joe’s, one of the nation’s leading handcrafted beverage chains, announced today its fall seasonal menu items, which is being offered September 6 through November 6, or while supplies last. All seasonal offerings are as follows:
• NEW: Campfire Latte: The latte includes flavors of hazelnut, peanut butter and real Maine Maple syrup with whipped cream and graham cracker sprinkles, richer and more indulgent flavors as we transition from summer into fall. s erved both hot or iced.
• Maine Maple Latte: This fan favorite uses real Maine Maple syrup from aroma Joe’s home state. This is available hot or iced and maple can also be added to all coffee/espresso drinks.
• Perfect Pumpkin Latte: it isn’t fall without some pumpkin in the mix. For those who love the flavor and spices of pumpkin pie, this will be the go-to drink of the fall; available hot or iced, and the flavor can be added to all coffee/ espresso drinks.
• Apple Cider: aroma Joe’s fresh apple cider tastes refreshing and delicious as it generates reminders of the fall crisp air and apple picking with family and friends. s erved both hot or iced.
• Belgian Waffles: These are made with the secret ingredient that makes them so irresistible: pearl sugar (don’t tell!) These can be served with or without real Maine Maple syrup and all aroma Joe’s fall drinks are the perfect pairing.
The chain’s proprietary coffee blends are craft roasted and r ainforest alliance certified which means they are sustainably grown and ethically sourced. and their signature a J’s rUsh ® Energy drinks have resonated with a new generation seeking their daily energy in new and unique beverages.
For more information, please visit www.aromajoes.com
Island Fin Poké Co., one of the fastest growing fast-casual franchises in the country, recently hosted its second annual national franchise conference at Disney World Resort in Orlando. The conference featured guest speakers and sessions and team building activities with 45 franchisee attendees, while offering the opportunity to connect with each other and expand on the unified brand, vision and plans for their future growth.
island Fin poké co. is accelerating its national expansion, recently entering into four new markets, with 24 locations open, 58 sold, and multiple franchise areas under development. island Fin poké co. is a Florida-based fast-casual concept known for its hawaiianstyle build-your-own poke bowls that are more than just a bowl, but a lifestyle. From boat to bowl and farm to fork, the brand uses the freshest ingredients to capture the taste of the islands and transfer the vibrant flavors into the hearts and souls of each guest who visits in a welcoming and friendly environment that makes them want to keep coming back.
From the curated music to the friendly service at each counter,
the smiling team members carrying food to each table and the genuine farewell each guest receives upon leaving, island Fin poké co. offers a full-service experience to each and every guest that walks through their doors.
To learn more about Island Fin Poké Co., please visit https://www.islandfinpoke.com/.
island Fin poké co. recently Hosted its Second Annual n ational Franchise conference At
isney world
America’s got to eat — and the food service industry is ever evolving to meet the tastes of the public. From a full suite vegan burger selection at places like Daily Veg to unique Lebanese cuisine at Evoo Fresh Mediterranean Kitchen, all palates of all generations will find no shortage of things to sink their teeth into.
The treats, sweets, and desserts space is no different. Franchisors have found innovative ways to twist and improve traditional menu items to create something new and different.
Totally tubular has a whole new meaning thanks to the fresh Ube craze sweeping the nation. Leading the foray into this inspiring, exciting new purple yam space is Cafe 86, a Pennsylvania-based concept developed by Chopped Champion, Chef Ginger Lim-Dimapasok. Ube, which is a
staple in Filipino desserts, offers eyecatching color and unexpected flavor twists. The brand launched into franchising in 2022 and boasts the honor of being one of the first, if not only, franchises to carry Ube desserts as a headliner. Franchisees gain ongoing support plus tons of PRbacked brand power. Read more about Cafe 86 at cafe-86franchise.com.
Fe
Chris Conner
Systems
Donuts are an all time American favorite, taking their place alongside coffee, at the breakfast table, and during just about any type of event. Simply Done Donuts has taken this public fav and made it even more inviting through a quick size change. That’s right — Simply Done Donuts’ treats are mini-sized. Customers rave about the accessibility of the menu, no longer limited to just one or two flavors, but getting a generous sampling of various tastes. This brand offers not only a quick serve model but a popular food truck option for its franchisees too. Check out more information at simplydonedonutsfranchise. com.
The global boba tea market is expected to reach $4.3 billion by 2027, according to a recent report from Allied Market Research. Teacupfuls is on the forefront of this growing industry, offering a menu ripe with innovation and traditional favorites. Franchisees gain a model that is built for simplified operations and backed by ongoing support. On trend with insta-worthy creations, Teacupfuls stars larger-than-life drinks, complete with cotton candy, Pocky sticks, and other fun accessories. To learn more about Teacupfuls, visit their franchise site at teacupfulsfranchise.com.
Keto. Paleo. Gluten-free. These terms all have one thing in common — they are all high-demand markets with hard-tofind supply. Half Baked Goodness is one who has mastered the delivery of sweet treats that meet this burgeoning market — literally. That’s right. This Texasbased company gives its franchisees an additional revenue stream through delivery and offers catering too. Plus, their menu carries traditional cookies made with premium ingredients. With lower overhead and upfront costs than other comparable franchises, this brand is a fun business venture that makes it affordable to step into this sweet industry. First steps to ownership can be found on their site at halfbakedgoodnessfranchise.com.
The food service industry is a staple in all cities — and franchises like the ones above make the deal that much sweeter.
To learn more about food service franchises available in your area or to learn more about franchising your own business, contact my team and I through our website at www.fmsfranchise.com
c hris conner has worked in the franchise development industry for almost 20 years and helped over 600 brands franchise their brand and develop franchise distribution channels. He founded Franchise Marketing Systems in 2009, which now includes a team of 27 franchise consultants based in and Canada and supports brands around the world to grow and scale through franchise expansion. v isit www.fmsfranchise.com for more information
Forty years later, Banks marvels at the brand he built with his family. His wife is now gone, but his daughter Dawn Nielsen serves by his side as Chief Operating Officer.
On the 40th anniversary on September 13, 2022, father and daughter showed up at one of the Houston-area stores to celebrate with their customers and serve up 40¢ fruit and cream cheese kolaches to loyal customers, special kickback pricing to celebrate the milestone. And what’s more, there were 60 other Kolache Factory stores coast to coast doing the same thing.
“It was an amazing day! So much energy and kolache love in the air,” exclaimed John Banks, President and Founder
of Kolache Factory. “And all of our franchisees around the country really embraced this with us, which meant a lot to me, and of course, our customers appreciated it.”
After experiencing fast local growth in Texas, where the Czech heritage and love for kolaches are strong, Banks decided to start franchising Kolache Factory in 2000 — also during a recession. In 2008, another recession hit, but the bakery chain kept chugging along. Then in 2020, COVID hit, and yet 2021 saw the best year of sales in Kolache Factory’s 40year history! Today, Kolache Factory has 33 franchises from California to South
the bakery-café’s 25 kolache flavors, which are made fresh daily, have proven to be recession-resistant and pandemic-proof. Kolache Factory’s business model helps with that, too.
“Our price points are low, our products are unique and fun to eat, and are very filling. The fact that we are not full-service, dine-in restaurants really helped us during COVID when no one wanted to be sitting in a restaurant,” explained Nielsen. “When inflation is high, the first thing folks cut out are the high-ticket items, but kolaches are a quick breakfast and lunch option that can feed people for only $2 to $4 a person. That is a comfortable place to be considering all other options out there. So, I feel really good about where we are and the value we provide for a great-tasting product.”
Family values and generational loyalty also contribute to the company’s growth. A third generation of the Banks family is about to join the corporate team, as Nielsen’s daughter Sabrina prepares to follow in her mother and grandmother’s footsteps. Long-time franchisees are also bringing the next generation of their families on as owners, and new franchisees are already planning to make their Kolache Factory store a generational legacy for their children.
“Franchising is key to our growth. Kolaches are very well known in Texas, but
When John Banks and his late wife Jerilyn opened the first Kolache Factory store in Houston back in 1982 — during a recession — he had no idea what it would grow into, but he believed in his c oncept of a small handheld Czech pastry filled with fruits, meats, and cheeses that could be eaten on the go.
John Banks and his late wife Jerilyn
them,” says Nielsen. “There is so much opportunity for growth across the country, and franchising is the way to make that happen. If we stay true to offering our customers a great experience with a great product for a great value, there will always be entrepreneurs who want to join our family.”
Kolache Factory is expanding nationwide by adding franchise units and receives national attention for its concept and product. Food Network recognized Kolache Factory as one of the Top 5 Drive-thru’s in America, and Modern Baking magazine named them one of the top 50 food service bakeries in the United States, making it one of the fastest growing companies in Houston! Kolache Factory was even anointed the #1 Baked Good franchise in 2022 and among the top 200+ food-based franchises last year by Entrepreneur magazine.
Nielsen keeps the company on the cutting edge by keeping the best of what her dad started and adding to it with the latest in technology, a constant array of new flavors, and an eye toward future trends in what customers want out of their dining experience.
This forward-thinking mindset has helped Kolache Factory thrive and continue to soar to new heights. The franchise enjoys being part of a 12-billion-dollar market as bakery-cafes are expected to expand over
the next five years, according to industry market research site IBISWorld.com.
“My team embraces change and is always looking for ways Kolache Factory can offer the best customer experience while holding onto the principles my parents started the company with four decades ago,” says Nielsen. “I cannot wait to see what the next generation of Kolache Factory will look like!”
born. It became a tasty and beloved treat throughout Eastern Europe and arrived in America in the 1850s when Czech settlers came to Texas. By the 1900s, the Czech immigrants were holding yearly celebrations to honor their beloved culinary treat — the kolache.
Kolaches (pronounced koh-lah-chees) were born in Czechoslovakia centuries ago when a young girl nabbed some soft, sweet bread dough from her mom, added plums, and tossed it in the oven. Her dad grabbed one for a snack, and when he took a bite, the hot plum juice made him circle like a wheel in delight. The Czech word for wheel is “kola” — so the kolache was
It should be noted that traditional kolaches are fruit-filled, while the meat varieties made popular by the Czech Texans were known as klobasneks, or in plural, klobasniky. Now, that Texan twist includes savory meats, cheeses, and spices, and the term kolache has become a catchall for anything wrapped in the soft, semi-sweet dough! Kolache Factory has taken the iconic Texan delicacy and made it available from coast to coast.
Headquartered in Katy, Texas, Kolache Factory is privately owned and operated. For more information on Kolache Factory and franchising opportunities, please visit https://kolachefactory.com
still don’t know what a kolache is? here’s a kolacheBanks and his daughter d awn n ielsen serves by his side as chief o perating o fficer
For anyone considering owning a restaurant franchise, right now is great time to put those plans in place and move forward. Perhaps no industry was impacted more in its day-to-day operations than restaurants. But through adversity comes change and many in the sector have bounced back as a result.
As customers’ expectations and preferences have shifted, many restaurants had to do the same, or risk going out of business. While some segments of the restaurant industry have struggled to evolve, others have done well, even flourishing with the changes. As a franchise coach, I have seen the best examples of this trend coming in the quick-service restaurants (QSRs) and fast casual restaurants.
QSR and fast casual restaurants have become a fast-growing and increasingly profitable business concept, with growing markets with openings for new franchisees. Market experts anticipate the fast casual market alone will grow from $125.6 billion in 2019 to $209.1 billion by 2026. A large part of this is due to fast casual restaurants and QSRs being able to adapt quickly. Most of these restaurants are parts of franchises, which provide their locations with technology services to stay on top of the latest trends and developments. The
franchisors also handle market research to know what practices are bringing in the most customers, something that independent restaurants tend to struggle with.
One reason QSRs and fast casual franchises are profitable concepts is the last three years takeout and delivery services have grown in popularity. QSRs and fast casual restaurants have been able to add or expand drive thru services, and third-party delivery services like GrubHub and DoorDash have sprung up to provide such services to restaurants that previously haven’t provided delivery or takeout.
Additionally, many QSRs and fast casual franchises have adopted curbside takeout, which has become popular for those who prefer limited-contact or no-contact pickup. As an example, Texas Roadhouse reported its off-premises sales have risen from 7% in 2019 to 14-15% by 2022. Meanwhile, customer engagement technology company Medillia Zingle stated a recent survey of its users show 87% of consumers want restaurants that provide curbside pickup to continue to provide the service and to limit in-person contact. QSRs and fast casual franchises have capitalized on these consumer trends.
There has also been a steady shift to online ordering which was only accelerated by the pandemic. According to Statista.com,
a market and consumer data reporting website, the online food delivery market is projected to reach $63.02 billion in 2022 and grow to $96.5 billion by 2027. Again, this is an area where QSR and fast casual restaurant franchises have flourished, as franchisors are well equipped to handle websites and internet services, like online ordering, while the franchise owners and their staff focus on providing quality food and customer service.
QSR and fast casual franchises are among the earliest adopters of technological innovations in the restaurant industry. Ordering online is the most obvious example, but even in-person ordering has seen technological upgrades. Ordering kiosks have been added to many national
rick Bisio is one of the countries most respected franchise coaches and author of the Amazon best seller, The Educated Franchise – 3rd Edition. Since becoming a franchise coach in 2002, Bisio has assisted thousands of aspiring entrepreneurs nationwide through franchise resales and helping them explore the dream of business ownership. www.afranchisecoach.comQSRs are good concepts for a growing industry trend: ghost kitchens. This is a remote space in an existing restaurant rented out to handle delivery and/or takeout orders. This practice has gained a lot of interest with restaurants equipped for high-volume deliveries, particularly restaurants with large kitchens which have had to limit their dine-in capacity. When creating these ventures, the restaurant providing the kitchen space usually looks for concepts that mesh well with their in-house fare, making similar cuisine that requires the same sort of ingredients and kitchen equipment.
These innovations have helped QSR and fast casual restaurants succeed in difficult times. However, all new ideas take time to get the bugs worked out, and there are challenges to consider before opening your own QSR or fast casual restaurant.
Curbside takeout, delivery, and drive-thru services help franchises keep serving their customers, but order accuracy is very important. If a dine-in order is mixed up, it’s simply a matter of exchanging the incorrect food. But when your customers pick up their food and leave, they may not discover the mistake until they get home, requiring them to drive back or accept what they were given. In either case, it’s an inconvenience that can cost a restaurant further business if it happens too frequently.
Order accuracy is also important with self-service kiosks, but with a different twist. Kiosks can ensure orders are accurate because the customers themselves are putting in the information. However, it depends on the interface being user friendly. Customers who aren’t tech-savvy, such as older customers, may be confused by a complicated ordering system.
Ghost kitchens help restaurants make use of unused space and allow QSRs to serve
“ One reason QSRs and fast casual franchises are profitable concepts is the last three years takeout and delivery services have grown in popularity.”
their customers without having to manage a physical location. However, it’s important for the host restaurant to have the space and equipment available and for the QSR to find a location with sufficient online orders and access to third party delivery services.
The events of the last three years have seen the restaurant industry go through a period of rapid evolution. Sometimes change and growth is painful and difficult, but ultimately those who can adapt will come through it stronger than before. QSRs and fast casual franchises have risen to the occasion. They are a good franchising opportunity for those willing to adopt new practices while maintaining the qualities that keep customers coming back, even when times are tough. While some have had to close their doors, these enterprising businesses have found their time to shine.
restaurant chains, including McDonald’s, Panera Bread, Subway, and others.
Newtown, Ct. Boost Bowls, serving up their unique brand of fresh fruit feasts and salads in an artist designed selfie- perfect atmosphere, is offering Acai Bowl and Smoothie Franchise opportunities taking the brand from the East to West coasts and beyond.
The brainchild of Tatiana and Val Mehmeti, the couple’s aim is to make Boost Bowls a signature entrant in the current hot growth industries –Health and Wellness, Quick Service Restaurants and the burgeoning 720 million-dollar Acai Berry industry predicted to reach 1 billion within the next 5 years. Initially, Boost Bowls opened its doors to fill a gap... a feel-good place serving fresh ingredients in unique blends to everyone from kids after school to seniors on a shopping break… “Our vision, was to create an inclusive brand with a youthful vibe appealing to a young at heart clientele without excluding Mom and Dad or their Moms and Dads. The result, now the brand: a vibrant, welcoming space with a youthful vibe complete with bold artist designed murals, dramatic lighting and an acai-powered menu. The Brand which embodies
simplicity, convenience and fresh, wholesome choices enters the competitive world of franchising as a “genuine turnkey” concept complete with a low entry cost. According to the Mehmeti’s, Boost Bowls ideal franchisee for the young at heart with an entrepreneurial spirit, motivated by success and the drive and passion to grow.
Boost Bowls owners are committed to ensuring the success of every franchisee, working directly with them along with a team of experienced franchise pros, each with their own set of skills.
From day one, the team works with franchisees to help select the optimum location, ensure training, marketing, coaching and lend continuing support. “Together, our goal is to help every one of our freshmen owners not only succeed but thrive and grow…it’s a team effort,” they added.
Boost Bowls is located at 16 PT Square in Bethel, Ct and 6 Queen St, Newton, Ct. For more info www.Boostbowls.com.
“ Boost Bowls ideal franchisee for the young at heart with an entrepreneurial spirit, motivated by success and the drive and passion to grow.”
next month our Special feature on automotive Services in 2022 provides the perfect opportunity to showcase your franchise.
for advertising opportunities please contact Vikki bradbury at: vikki@cgbpublishing.com
Over the past several years, many people have considered a career change, both by choice and out of necessity. Recent events have made this a difficult time for the restaurant industry. The pandemic resulted in costly restrictions for restaurants, and even after they were allowed to reopen their doors, they were required to limit seating for dine-in customers. Other factors like supply chain delays, hiring shortages, high gas prices, and other rising costs have added to the stress and frustration of restaurant operators.
Despite the resurgence of restaurant industry over the past year, the challenges that came about following the pandemic resulted in a feeling of weariness and burnout among many operators. Some have evaluated exit strategies to potentially leave the field but have often wondered what career options are possible. Luckily, there are a lot of great opportunities for those with experience in owning or operating a restaurant.
We Sell Restaurants is the nation’s largest business brokerage franchise
specializing exclusively in restaurant sales. The company assists others in both the purchase and sale of restaurants. The growing brand has sold thousands of restaurants across the 45 states in its twodecade existence.
They have found former restaurant owners and managers make great restaurant brokers. More than 40% of their franchisees are former or current restaurant owners with several others having backgrounds in the food industry. Many of the skills they acquired and honed over the years with restaurant management have served them well as brokers.
For example, customer service always translates, whether it is with customers or clients. Multi-tasking experience is important when trying to sell multiple restaurants. Communication and staff management are crucial when working with other brokers and keeping in touch with clients on sales. Knowing the accounting behind running a restaurant is vital in restaurant valuation analysis and pricing.
A deep knowledge of the industry and understanding of the market is essential regardless of a role one occupies. Former restaurant owners not only have the skills to be good brokers or consultants, but they
also have the firsthand experience in the field to provide valuable advice to others. They understand the financials of operating a restaurant which translate to determining its market value.
Former owners understand that having to sell a restaurant can be an emotional experience. The owner may not want to sell, but needs to sell, for financial, family, or health reasons. They might be letting go of a restaurant that’s been in their family or was something with deep roots and sentimental ties. Being able to empathize with the seller will help make the process less stressful for them.
There are many different potential careers in which former restaurant owners can apply the skills and knowledge they have gained in the years in the industry. These are just a few examples:
• restaurant Supplier – Knowing what supplies and ingredients restaurants need, when they need them and in what quantities, as well as being skilled in inventory management and multi-tasking makes former restaurant owners well suited for this job.
• Consulting – Restaurant technology companies often look for people who know about the needs of restaurant owners and their staff. Restaurant franchisors are often interested in expert advice on creating or improving their business models.
• facilities Management – Former restaurant owners know about staff coordination, scheduling, and inventory management. These are all skills useful to managing the maintenance of a large facility.
• Event Manager – Once again, former restaurant owners are good at multitasking, coordinating staff, setting and maintaining schedules, and conflict resolution. All of this makes them wellsuited to organizing large events where there are multiple activities going on
simultaneously or one after the other.
• Hospitality Manager – Hotels, motels and inns deal with a lot of the same needs and requirements as restaurants. A former restaurant owner puts their budgeting, staff coordinating, customer service and conflict resolution skills to work providing customers with a place to stay while they’re away from home. If the business has an in-house restaurant, the manager may even get to relive their restaurant days occasionally.
There are a lot of benefits that come with being a restaurant owner. They are providing people with a fun, social experience with friends and family on a daily basis. Restaurant owners can also make a very nice living. But let’s face it – the long hours and pressure to keep customers coming through the door can take its toll.
Many of these other careers are far less stressful than managing a restaurant. There are more standard 9-to-5 hours or flexible scheduling so more time can be spent at home. Some jobs, such as a business broker, don’t even require an office or physical workspace. They can work remotely or from home with a phone and a laptop, giving them greater control over their daily schedule.
The restaurant industry can help people prepare for many different types of careers, from sales to business advising. Finding the right position is all a matter of doing the proper research and deciding on which career choice has the most appeal. It’s important that for whatever job someone aspires, they have not only the skill and know-how to do it, but the interest and the drive to succeed and flourish.
Everybody has a dream job, as well as jobs they’d be comfortable doing. It’s up to whoever is doing the work to decide for themselves what feels right.
“ The restaurant industry can help people prepare for many different types of careers, from sales to business advising.”robin Gagnon is the Co-Founder and CEO of We Sell Restaurants, the nation’s largest restaurant brokerage firm and the only business broker franchise specializing in restaurant sales.
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The Austin community has been growing rapidly these days and residents need a restaurant that provides an experience for the whole family to enjoy.”
Smokin’ Oak Wood-Fired Pizza – the fastest-growing woodfired pizza franchise in the U.S., is happy to announce the opening of its first Lone Star State location. This will be a true family-run business, locallyowned and operated by Tiffany Lauchlan and her brother, Ed Juline, with Tiffany’s husband, Gary, assuming the role of General Manager.
This will be the first Smokin’ Oak WoodFired Pizza & Taproom the Lauchlan family intends on opening, with plans for additional locations in the near future.
Tiffany and Gary Lauchlan are involved members of the Lake Travis community, belonging to both the local chamber of commerce, The Hills Country Club & World of Tennis and the Freedom Boat Club. The couple wanted to make a bigger difference in their hometown and decided to go into franchising. When a franchise business broker introduced the Lauchlans to Smokin’ Oak Wood-Fired Pizza and Taproom, they instantly fell in love with the restaurant’s energetic, family-friendly atmosphere and thought it would be a
perfect fit for Austin. With Tiffany’s expertise in commercial real estate, Gary’s experience in the fast-casual restaurant space spanning over 40 years, and her brother Ed’s background in finance and entrepreneurship, this trio brings strong leadership skills to ensure that the Austin restaurant is a success.
“The Austin community has been growing rapidly these days and residents need a restaurant that provides an experience for the whole family to enjoy,” said Tiffany Lauchlan. “At Smokin’ Oak Pizza, you can have a delicious meal in either 15 minutes or enjoy the self-pour taproom and linger for longer, so it’s perfect for every occasion. I know local families will love this concept because kids can have fun watching their food being made while parents relax with a drink from the Taproom.”
Smokin’ Oak Wood-Fired Pizza and Taproom features a full menu of woodfired pizzas, sandwiches, salads, starters, and even desserts. The oven, fueled by oak wood, gets to about 900 degrees and cooks pizzas in about two minutes. The brand delivers an enjoyable pizza experience through the use of its open-plan kitchen, which allows customers to be able to customize and watch their pizzas being
made right in front of them. The dough and sauces are made in-house, veggies are cut fresh throughout the day, and even the meats are roasted in the wood-fired oven to infuse real oak wood flavor.
The Taproom features a self-pour tap wall that offers beer, wine, and cider. To use the Taproom, a guest will start a tab, be provided with an RFID-enabled bracelet, and then be free to explore the tap wall. Guests can pour anywhere from one to 16 ounces at a time, which provides them an opportunity to try different wines, beers, ciders and other drinks they may not otherwise try. It’s a great way to do beer tasting with friends of local breweries without the need to travel from Blanco to Dripping Springs to East Austin, instead we bring it all to you in one Taproom. A Taproom Attendant will be available to answer any questions on how to use the tap wall and to provide recommendations.
“We are thrilled to open our first location in Texas and Tiffany, Gary, and Ed are the perfect Franchise Owners to do so with,” said Matt Mongoven, CEO and Co-Founder of Fourth Avenue Restaurant Group, the Franchisor of Smokin’ Oak Wood-Fired Pizza. “I am confident that our unique restaurant concept will become a regular spot for the Austin community, and they’ll truly remember our woodfired signature menu items and have fun exploring the drinks on the taproom wall.”
The team bringing this location together is Architect, Andrea Corn of Nuvu Interiors ATX, General Contractor, Robert Juarez of DKC Construction Group and Construction Manager, Ty Estes of ECR.
The opening of the Austin location marks an important step in Smokin’ Oak Wood-Fired Pizza & Taproom’s continued national expansion.
For more information, please visit www.smokinoakpizza.com.