Franchise Connect Magazine / Issue 15 / SEP-OCT 2021 by Creative Edge

AMERICA’S BEST BUSINESS OPPORTUNITY MAGAZINE

FranchiseConnect

VOL 03 ● ISSUE 05

FOOD + DRINK

RESTAURANT FRANCHISES

INDUSTRY REPORT

ALL STAR FRANCHISES

TRENDING IN 2021 10 TIPS FOR BUILDING WEALTH

TIME FOR A CHANGE? HOW ACTIONS AND

REACTIONS DEFINED

THE NEW NORMAL IN FOOD AND BEVERAGE FAST-FOOD FRANCHISING IS THE NEW PANDEMIC FINE DINING

COVID-19 AND PREDICTING

THE FUTURE

SEP/OCT 2021

Start your own physical therapy clinic!

Your Passion. Your Patients. Your Profits.

OPERATIONS

ADVERTISING

MARKETING

• Increased Revenue, Profitability • Proven Marketing Strategies • Enhance Business Operations • National Brand Strength • Improved Patient Experience

BILLING + COLLECTIONS

CLINICAL ENHANCEMENT

EMPLOYEE MANAGEMENT

• Superior Outcomes and Quality Care

We are here to support your business, not run it. Every aspect is designed to help you run a successful practice and deliver the best quality of care to your patients. APEXNETWORKFRANCHISE.COM 314-312-0129 | Franchise@ApexNetworkPT.com

FRANCHISE THE FRANCHISE THE

FLAVOR OF FLAVOR OF NEW Y RK NEW Y RK

What Nathan’s did to hot dogs, What did to to New hot dogs, we’re Nathan’s doing again York’s finest, we’re doing to New York’scasual finest,cuisine. fastest and again most fast-casual fastest and most fast-casual casual cuisine. • Fresh Angus Burgers • Fresh Angus Burgers • Premium Heroes • Premium Heroes • Hand-Breaded Chicken & Onion Rings

RELISH THE PERKS RELISH PERKS OF BEINGTHE FAMOUS OF BEING FAMOUS • 103 years of global brand power & • 103 years of global consumer loyalty brand power & consumer loyalty • High profits, low cost • High profits, low cost • Best-in-class training & ongoing support • Best-in-class training &

• Hand-Breaded Chicken & Onion Rings • The World’s Best Hot Dogs & CrinkleBest Cut Hot French Fries • Fresh The World’s Dogs &

ongoing support • Flexible, adaptable designs • restaurant Flexible, adaptable

Fresh Crinkle Cut French Fries

restaurant designs

f i n d o u t m o r e t o d ay f i n d o u t m o r e t o d ay

email us email us

visit our site visit our site

This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. Within the This information is not intended offer to or the solicitation of an offer to buy, a franchise. It is for information only. Currently, the following states regulate offer and U.S.A., we offer franchises solelyas byan means of sell, our Franchise Disclosure Document. There are also countries outside thepurposes U.S.A. that have laws governing the offer and sale of the franchises. If sale you of franchises: Illinois, Maryland, Michigan, Minnesota, New York, Dakota, Oregon, Rhoderegistration Island, South Virginia, Washington, Wisconsin. Within the are a residentCalifornia, of one of Hawaii, these states or Indiana, countries, we will not offer you a franchise until we North have complied with pre-sale andDakota, disclosure requirements that and apply in your jurisdiction. U.S.A., we offer franchises solely by means of our Franchise Disclosure Document. There are also countries outside the U.S.A. that have laws governing the offer and sale of franchises. If you

We pledge you won’t be disappointed!

COMMERCIAL BUILDING SERVICES NEW BUILD

●

REMODEL

●

UPFIT

ITEK Construction + Consulting, Inc. | 627 Carlisle Dr. Herndon VA 20171 Phone (703) 261-6663 ● info@itekconstruction.com ● www.itekconstruction.com

IN TODAY’S WORLD OF ENDLESS BRANDS, CONSUMERS WANT SOMETHING DIFFERENT

“There are seven restaurants around me, and mine’s the one with the line out the door.”

OWN THE FRANCHISE WITH LINES OUT THE DOOR

— Sean Gray, California Tortilla Franchisee

As an entrepreneur, it’s easy to read between the lines and realize California Tortilla offers a healthy bottom line. California Tortilla franchisee, Sean Gray went from working for someone else in the restaurant industry for 20 years to owning his own profitable franchises. And with seven restaurants around him, his is the one with lines out the door.

ADD PERFORMANCE AND PROFITABILITY TO YOUR PORTFOLIO

POPULARITY HAS ITS PERKS... REPUTATION HAS ITS REWARDS

• Remarkable earning potential: average annual gross revenue is $1,023,268.1

Voted Best Burrito, Best Taco, Best Vegetarian, Best Mexican and Best Kids Restaurant by Washingtonian Magazine, named to Fast Casual Magazine’s Top 100 Movers and Shakers, Nation’s Restaurant News Next 20 Emerging Chains, one of the Top Ten Fastest Growing franchise concepts by RestaurantChains.net, and voted Zagat’s Best Bang For Buck.

• Top ratings from industry experts and a forerunner in the rapidly growing $30 billion a year fast-casual restaurant market.2 • Award winning, critically acclaimed food with a fiercely loyal fan base of repeat customers. • Successful and innovative high-profile promotions, press coverage, and extensive social media networking.

TIME TO ENJOY YOUR OWN LINE OUT THE DOOR!

• Perpetual growth, ongoing corporate support, and an easy-to-follow, leading edge business model.

FOR MORE INFORMATION VISIT US AT: FRANCHISE.CALIFORNIATORTILLA.COM OR CALL TOM QUINN AT: 720.316.6625

Copyright ©2019 California Tortilla. California Tortilla Group, Inc. 7825 Tuckerman Lane, Suite 214, Potomac, MD 20854. This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington and Wisconsin. If you are a resident of one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure. 1 Average annual gross revenue $1,023,268 per unit as stated in Item 19 of California Tortilla 2019 FDD 2 “Fast casuals fuel growth of restaurant industry,” Fast Casual, April 29, 2015: fastcasual. com/news/fast-casuals-fuel-growth-of-restaurant-industry/.

FranchiseConnect

EDITORIAL CALENDAR JAN/FEB – WINTER 2022 Home Services

MAR/APR – SPRING 2022

Meow. Woof. Chirp. Peep. Squeak.

Pet Franchises

"A MAN WHO STOPS ADVERTISING TO SAVE MONEY IS LIKE A MAN WHO STOPS A CLOCK TO SAVE TIME." – Henry Ford

MAY/JUN – LATE SPRING 2022 Education Franchises Children’s Products and Services

JUL/AUG – SUMMER 2022 Senior Care and Healthcare Franchises

SEP/OCT – FALL 2022 Food, Drink, and Restaurant Franchises

NOV/DEC – LATE FALL 2021 Sports and Fitness Franchises

w TOP 100 Home Services Franchises w INDUSTRY REPORT w Meet the People Behind the Brands w Expert Advice w Commercial Real Estate w Legal Advice w Franchising, Sales & Marketing, Finance, Technology, Leadership, Design, and Business articles

w TOP 100 Pet Franchises w INDUSTRY REPORT w Meet the People Behind the Brands w Expert Advice w Commercial Real Estate w Legal Advice w Franchising, Sales & Marketing, Finance, Technology, Leadership, Design, and Business articles

w TOP 100 Education Franchises w INDUSTRY REPORT w Meet the People Behind the Brands w Expert Advice w Commercial Real Estate w Legal Advice w Franchising, Sales & Marketing, Finance, Technology, Leadership, Design, and Business articles

w TOP 100 Senior Care Franchises w INDUSTRY REPORT w Meet the People Behind the Brands w Expert Advice w Commercial Real Estate w Legal Advice w Franchising, Sales & Marketing, Finance, Technology, Leadership, Design, and Business articles

w TOP 100 Food Franchises w INDUSTRY REPORT w Meet the People Behind the Brands w Expert Advice w Commercial Real Estate w Legal Advice w Franchising, Sales & Marketing, Finance, Technology, Leadership, Design, and Business articles

w TOP 100 Fitness Franchises w INDUSTRY REPORT w Meet the People Behind the Brands w Expert Advice w Commercial Real Estate w Legal Advice w Franchising, Sales & Marketing, Finance, Technology, Leadership, Design, and Business articles

WHAT'S INSIDE

FROM THE PUBLISHER Food + Drink and Restaurant Franchises Sitki Kazanci

16 COVER STORY

FOOD + DRINK AND RESTAURANT FRANCHISES

EXPERT ADVICE All Star Franchises Trending in 2021 By Christopher Conner

INDUSTRY REPORT 2021

EXPERT ADVICE 10 Tips for Building Wealth By Kimberley Daly

Working the Phones By Nancy Friedman

Covid-19 and Predicting the Future By Brian LaCour

Time for a Change? By Mark Schnurman

Even Pandemics Have a Silver Lining By Tom Scarda and Marcus Guiliano

EXPERT ADVICE What Is in a Franchise S.Y.S.T.E.M.? By Tiffany Dodson

START SMART A Foolproof Formula for Becoming a Team Player By Patrick Laforet

TAKEAWAY How Actions and Reactions Defined the New Normal in Food and Beverage By Michael Peterson

LEGAL ADVICE Fast-Food Franchising Is the New Pandemic Fine Dining through Franchising By Justin (Woo Won) Lee and Lynne Shelton

Legends Are Made in the Fourth Quarter By Kimberley Daly

INFOGRAPHIC BY THE NUMBERS

LEGAL ADVICE Fall of the Fast Food, Rise of the Fast Casual By Samuel Kim and Lynne Shelton FRANCHISE CONNECT 7

AMERICA’S BEST BUSINESS OPPORTUNITY MAGAZINE

FRANCHISE CONNECT MAGAZINE NOV/DEC – FALL 2021

Sports anD Fitness Franchises NEXT ISSUE

FranchiseConnect

VOLUME 3, NO 5, SEP/OCT 2021 1751 Pinnacle Drive, Suite 600 McLean, VA 22102 info@franchiseconnectmag.com www.franchiseconnectmag.com (703) 665-5507 ADMINISTRATION FOUNDER / PUBLISHER

Sitki Kazanci PRESIDENT / CFO

Jackie Harty EDITORIAL MANAGING EDITOR

Elizabeth Adams EDITORS

Sara Jensen David N. Smith Mary McHugh CONTRIBUTING WRITERS In Alphabetical Order by Last Name

Christopher Conner Kimberley Daly Nancy Friedman Brian LaCour Patrick Laforet Christina Williams Michael Peterson Lynne D. Shelton, Esq. ADVERTISING DIRECTOR

Micheline Johnson INTERN

Christina Huang DESIGN / PRODUCTION DESIGN

Creative Edge Design Studio PHOTOGRAPHY + VIDEO

Ibrahim Turk PRODUCTION MANAGER

Jennifer T. Gordon SALES / MARKETING

Advertising Department (703) 665-5507

Ready to talk about your ad program and our special huge COVID-19 discount? Quotes are customized based on your budget, goals, and preferences. Contact us!

ADVERTISING DEPARTMENT

(703) 665-5507

advertising@franchiseconnectmag.com

8 FRANCHISE CONNECT | SEP-OCT 2021

info@franchiseconnectmag.com Franchise Connect Magazine, published bimonthly by the Creative Edge, 1751 Pinnacle Drive, Suite 600, McLean, VA 22102. Application to Mail at Periodical Postage Rates is Pending at Merifield, VA, and addititonal mailing offices. POSTMASTER: Send address changes to Franchise Connect Magazine, 1751 Pinnacle Drive, Suite 600, McLean, VA 22102 Creative Edge and Franchise Connect Magazine are not responsible for advertisement content and contributors' articles. © 2021 by Creative Edge. All rights reserved.

FROM THE PUBLISHER

FOOD + DRINK AND RESTAURANT FRANCHISES

The first thing that often comes to mind when people hear of “franchising” is companies like McDonald’s and Wendys. In fact, many people are not aware of franchise concepts outside of the food and beverage industry. Food and drink is certainly one of the most popular areas of franchising. Along with traditional fast food, the industry also includes: fast casual, coffee, pizza, smoothies, frozen desserts, snacks, and full-service restaurants. Food franchises make up approximately 36% of the total franchise establishments in the United

States and 48% of the annual financial output of the U.S. franchise industry. Food and drink franchises

HAVING ALREADY CROSSED THE $800 BILLION MILESTONE IN 2017, SURVEYS SHOW THE FOOD AND BEVERAGE AND RESTAURANT INDUSTRY IN THE U.S. IS INCHING CLOSER TO $1 TRILLION IN THE COMING YEARS.

also make up about 65% of direct franchise employment jobs. The National Restaurant Association expects 1.6 million new restaurant jobs to be created by the year 2027. The food and beverage industry is significant both regionally and nationally to the U.S. economy. There is a consistent demand for food, making it a stable industry in terms of employment and labor. In addition, it employs 1.46 million workers and accounts for about 13% of all U.S. manufacturing employment. It is an industry that has quickly responded to the changes required during Covid. Now that the economy is opening up again, it provides endless opportunities for food and drink and restaurant franchises—from bakeries and sandwich shops to bars and coffee shops—the list is endless. In the U.S., more shoppers will be concerned about healthier food options. Healthy food will be a huge trend going forward. This explains why popular franchisors like Taco Bell are offering vegan and vegetarian offerings. This issue gives you a lots of information about food+drink and restaurant franchises. Additionally, please take a look at our TOP 100 Food + Drink and Restaurant franchises list on page 24. Stay safe and healthy.

SITKI KAZANCI / Founder-Publisher

SEP-OCT 2021 | FRANCHISE CONNECT 9

TRENDING IN 2021 These franchises show great promise and offer strong support for franchisees. By Christopher Conner

NEVER SAY NO TO NO H20 brand several differentiators. No H20 has The waterless car wash company making 80 franchise locations in just eight short ike rain amidst a drought, a few key a clean sweep overseas is dashing to the years of franchising, boasting the ultimate franchise concepts have washed over American market. Not only does the con- title of Fastest Growing Car Wash Franchise the market in a welcome shower. cept extend an opportunity for cleanliness in the World. Learn more at www.noh2o The global pandemic has brought an to car owners everywhere through their .com/franchise. expected turn for the better within several science-derived product line, they have sectors in the franchise world, and some maximized revenue through the No H20 A HEFTY TEASPOON OF MARKET companies are outshining others. Indus- On Demand model, meaning users can SHARE tries range from home services to cafes, all order a carwash in just four clicks. Eco- Boba tea is one of the hottest trends in the of which share a common thread—they’re friendly products, clean consumer interfac- U.S. Teaspoon, a California-based franchise booming. ing, and streamlined convenience give the serving handcrafted, fresh boba tea drinks,

10 FRANCHISE CONNECT | SEP-OCT 2021

PHOTO BY PIXABAY

ALL STAR FRANCHISES

EXPERT ADVICE The global pandemic has brought an expected turn for the better within several sectors in the franchise world, and some companies are outshining others. has racked up a healthy dose of franchise units—20 in 2021, with six of those being in August alone. The Allied Market Research group estimates the boba tea market will reach $4.3 billion by 2027. The market is projected to register a compound annual growth rate of 7.8% in the next six years, putting Teaspoon in the right place at the right time. Franchise partners can expect rapidly growing brand recognition and a stellar support model. More information on Teaspoon can be found at www.teaspoonlife.com. BLOOMIN’ BLINDS BOOMS Bloomin’ Blinds isn’t just another sales-only blind company. They’ve experienced massive amounts of growth since their franchise launch due to their multifaceted service offerings—sales, installation, and repair. The family owned and operated company is proud to be so, offering a more personal touch and family appeal. Moreover, Bloomin’ Blinds can be operated from home, offers a strong support model, and is part of that ever-growing billion dollar home service market. Currently the brand has opened 45 locations in just four years. Bloomin’ Blinds franchise information can be found at www .bloominblinds.com/franchising. STRENGTH IN GREEN EARTH POWER WASH Speaking of home-based, service-driven franchises, Green Earth Power Wash makes the mark. The company has decades of experience to back them, having been around since 1992. A key differentiator for the company is the use of their 200+ degree water to clean almost any surface, used at both commercial and residential property, and its unrelenting avoidance of detergents and harsh chemicals. All water is reclaimed and employees are refreshed on OSHA standards monthly. Currently the company boasts eight locations and offers robust territory availability. Visit www. greenearthpowerwashfranchise.com to learn more.

KIKA STRETCH REACHES NEW HEIGHTS Kika Stretch is a huge opportunity to jump into the thriving, recession-resistant wellness market. The concept is extremely unique as it uses a signature, one-of-a-kind method developed by its founder, Kika Wise, named the Kika Method. With an aim to restore vitality and maintain youth through targeted, gentle stretching and exercise, Kika Stretch appeals to markets across the U.S. The company has 13 locations and is still growing. As far as trending franchises go, Kika Stretch is one to get into now. The franchise opportunity details can be found at www.kikastretchstudios.com/franchise. Our list of trending franchises all hold a common thread—they offer a strong support model to their franchisees, which is a key component when it comes to value, and present several differentiators that set them apart. It's not surprising to see how many

people have made the leap from a 9-to-5 desk job to being in business for themselves, adding to the entrepreneurial revolution that has contributed to the growth of franchising. Like we’ve helped thousands of others who have chosen to get on trend and take the path of business ownership, my team and I can help you too. We not only develop franchises, but we represent a huge database of high quality franchises just like these. If you’d like to have a conversation, get in touch with us at www.fmsfranchise.com. w Christopher Conner started his career in franchising in 2002 working for a franchise consulting firm in Chicago. He founded Franchise Marketing Systems in 2009 after seeing a need for full service franchise development services for new and start-up brands. Today, Conner's team has expanded to 27 consultants between the US and Canada and has worked with over 200 brands to support successful franchise development strategies. For more information on Chris Conner or Franchise Marketing Systems, visit www.FMSFranchise.com

SEP-OCT 2021 | FRANCHISE CONNECT 11

EXPERT ADVICE

IMAGE BY MOHAMED HASSAN FROM PIXABAY

5. Have a “Daly” Plan. Break your annual

10 Tips for Building Wealth No matter how you define it, these proven steps will start you building that wealth. HERE ARE MY TOP 10 TIPS FOR BUILDING WEALTH IN A FRANCHISE: ow do you eat an elephant? One 1. Select the Right Franchise. The right bite a time! How do you get franchise is the one that matches your goals, wealthy owning a franchise? Don’t skills, and investment capabilities. It is not we wish the answer was as simple the one you are the most passionate about as one bite a time? Before I can answer or even the one your community needs. It that question, let me ask you a question. can be, but those are secondary to what How do you define wealthy? matches you. To me, wealthy is defined as not just money, 2. Follow the System. When you invest in but time to spend my money. Wealthy is a franchise, you are buying leadership. Do getting up each day excited at how I will what they recommend. Follow their lead. Do spend my time that day. Wealthy is building not reinvent the wheel. a legacy for my family and my community. 3. Be Coachable. After you say yes, surrenIf I feel passionate about my life, have der your ego at the door and be coachable. work-life balance, am doing something Do not assume you know everything or that benefits others and enables me to anything for that matter. be remembered for positive reasons, and 4. Have a BIG Vision and Even BIGGER I am making the money I want and need, Goals! I would rather you achieve 60% of then I am wealthy. Can you achieve my a huge goal than 100% of a small goal. The definition of wealth in a franchise? You power of expectation is real. You will get better believe it! what you expect, so expect big! By Kimberley Daly

12 FRANCHISE CONNECT | SEP-OCT 2021

revenue goal into daily sales goals so each day you know exactly what has to be accomplished to eat that elephant one bite at a time. 6. Be a Leader. Delegate! Take pride in creating a fun environment for your team, build camaraderie, and inspire your employees to want to compete to win! 7. Be a Brand Ambassador. Your business may not need you in it every day, but your business still needs you. Wear the shirt! Be the best brand ambassador you know how to be by promoting your business within the community. 8. Seek Referral Partners. Marketing can get you only so far. Referral sources who can influence the end customer to come to you will always be your best and cheapest leads. Think outside the box, get fun and creative, and incentivize synergistic businesses to refer the customer to you. 9. Commit. Success in anything is not about getting, it is about going. Commit to the journey, and have fun every step of the way. You will hit your financial milestones and celebrate that for a day, but if you are enjoying the road to those milestones, you will feel a lot more successful! 10. Stay the Course. Wealth is not created overnight. To be truly wealthy as a business owner, you have to grow into the role of a wealthy business owner by building confidence, skills, and experience. When you become the owner worthy of the business of your dreams, you will have the business of your dreams. w Kimberley Daly is one of America’s top franchise consultants, a motivational speaker, business coach, and author. With over 22 years of experience as a small business owner and franchisee, she brings energy, wisdom and passion to her candidates as she helps them explore franchises matched to their background, interests and goals. She thrives on helping people achieve their dreams. She lives on the beach in southern New Hampshire and can be reached via kim@thedalycoach.com.

WORKING THE PHONES How to increase courtesy and friendliness on the phone. By Nancy Friedman

CUSTOMER FRIENDLY TIPS FOR EVERYONE

SMILE. We’ll start with the obvious. Smile before you answer the phone. It’s way too late to smile after you know who it is. There can be no discrimination when you answer the phone. Everyone gets a smile. No exceptions, no matter what has happened before it rings.

Assure the caller they have called the right place. This needs to be said before you ask for any information. One of the most frustrating things you can do is ask for information before you welcome the caller. We need to welcome the caller before interrogating them.

Be a good listener. This takes practice. If your mind wanders or you find yourself “not terribly interested” in the call (or the caller), you need a good listening course. Listening is an art, not a science, and it needs to be practiced.

any years ago, an insurance agent’s staff treated me so poorly and so rudely, I told him to cancel my account—and I was his largest account. Because of that interaction, I ended up with an international customer service training company. We help companies communicate better with their customers and coworkers. Every franchise and/or company has one thing in common: phone calls. Inbound or outbound; service or sales. The telephone is an important part of the business. So you see, how phones are answered and calls handled are critical. And no one is exempt from these tips! How can we make our interactions on the phone more customer friendly? Here are a few important notes for you. Simple as they seem, there is definite room for improvement nearly everywhere.

Take notes, and then take more notes. It’ll help you become a good listener. By jotting down key words as the caller talks, you can refer to any point in the conversation, and the caller will believe you are a great listener. It can be very risky to be on the phone without a pencil and paper. Good note takers become great on the phone.

Use buffers. Normally, a buffer means “Good morning,” “Thanks for calling.” Something before the company name. Even a bright happy “Hi” can be a good buffer. Buffers can also be used before you ask a question. Often, just blurting out a question can be offensive. “Mrs. Jones, let me ask you a question” is a good buffer. Using a soft buffer before the actual question is an excellent technique to learn. For example, if you need to ask several questions to gain more information, a good buffer might be, “Mrs. Jones, so that we can give you exactly what you need, I’ll need to ask a few questions.” Then ask your questions. This way, the caller is prepared and expects the questions rather than feeling bombarded with one question after another. And when you have a series of questions and come to the last one, this helps: “One last question, please.” That’s a good buffer as well.

Take your time. Remember: rushing threatens callers. Sure, you may have a series of calls in a row. But at no time do we want you to sacrifice quality for quantity. There are many ways to ask questions that can help move the conversation along.

Stay in control—a key point. Sometimes a caller can wander off into what seems to be another world. It’s up to us to get them back on track. There are several ways to do this. One is to tell the caller, “The story about your great-grandmother sounds interesting; however, I know you called with a specific question, and I’m eager to help you.” In other words, you’ve acknowledged that the caller has wandered off to another planet, and yet you sound interested and are in control. Enjoy! Have fun. And when all else fails, go back to tip #1. w Nancy Friedman is founder and chairman of Telephone Doctor®, an international customer service training company, helping companies communicate with their customers in St. Louis, MO. A speaker at franchise conferences, as well as corporate America, she specializes in sales, customer service and communication skills. Now offering and specializing in Zoom programs. Fun and fast!

SEP-OCT 2021 | FRANCHISE CONNECT 13

The future is yours to create. We can help you do it.

Join us on our continuing mission to empower new business entrepreneurs and change the face of the pet industry. Become a part of the movement to disrupt the catus quo!

446 Broad St. Windsor, CT 06095 (844) 422-8386

●

info@happycatfranchising.com

www.happycatfranchising.com

FranchiseConnect

WHY ADVERTISE WITH US? SAVE ON YOUR ADVERTISING BUDGET

GREATER DISTRIBUTION

FREE MAGAZINE

OUR MAGAZINE GOES DIRECTLY INTO THE HANDS OF POTENTIAL INVESTORS

POTENTIAL INVESTOR AND ENTREPRENEUR DATABASE BEST ROI

AFFORDABLE AD PRICE BETTER KNOWN QUALITY COUNTS!

LONGER SHELF LIFE

REPUTATION FREE AD DESIGN

WHO WE ARE Creative Edge Media Company has 40 years experience in magazine publishing. Creative Edge is independent. It does not belong to any big company or group. Creative Edge publishes the Franchise Connect magazine to bring together franchisors and investors. It has an award-winning design team that creates quality magazines. Your investment in Franchise Connect magazine is an investment in your business. Its readers are educated, aﬄuent, engaged, and highly qualiﬁed prospects for your product or service.

UST ND R

Y REPO

FOOD+DRINK AND RESTAURANT

FRANCHISE INDUSTRY REPORT 2021 New ideas in food and drink offer new opportunities.

By Sitki Kazanci

PHOTO BY CONGERDESIGN FROM PIXABAY

aving already crossed the $800 billion milestone in 2017, surveys show the food and beverage and restaurant industry in the U.S. is inching closer to $1 trillion in the coming years. It's true that recent events have caused a huge upset in the food service sector as a whole. However, the pandemic has revitalized our approach to food preparation and delivery. Many businesses have been forced to operate and innovate in ways they weren't expecting before. The push toward online ordering to stay socially distanced has allowed many food franchises to flourish.

16 FRANCHISE CONNECT | SEP-OCT 2021

COVER STORY

SEP-OCT 2021 | FRANCHISE CONNECT 17

FOOD+DRINK AND RESTAURANT

FRANCHISE INDUSTRY REPORT 2021

Even now, as restrictions ease and the sector full-service restaurant sector is said to grow makes a rebound, the online trends don't at a compound annual growth rate (CAGR) seem to be going away any time soon. More- of 4.7% over 2020 to 2027 and reach a valuover, several factors are setting the coming ation of $1.7 trillion from $1.2 trillion. An years up to be some of the best for restau- appreciable number of these businesses rant franchises, which have been a fairly are franchises. resilient market of late. An interesting trend to come out of 2021 BEVERAGE FRANCHISES AND THE is that most successful restaurants have PUSH TOWARD HEALTHY EATING largely been franchises, with only a small The global beverage industry is set to grow fraction of closures citing business failure. at an estimated CAGR of 6.96% from 2021 Strong real estate, favorable performances to 2026. in the food and beverage sector of the resEvents of the past year have had a major taurant industry, and low interest rates are influence on how people eat and drink driving franchise sales into the highest we've out of concern for their health. This trend will drive demand for drinks that improve seen in years. immune systems as consumers try to minimize their likelihood of getting ill. Coffee in particular spells an interesting opportunity for investors. There are over 62% of Americans consuming coffee every day—which means that demand will never seem to be at an end. Thanks to coffee franchises like Biggby Coffee and Scooter's Coffee, aspiring entrepreneurs FOOD FRANCHISES now have the opportunity of breaking into A quick peek at the franchise industry shows the booming beverage sector without worthat food franchises comprise nearly 30% of rying about growing their business from all such establishments across the United the ground up. States, and account for 60% of direct jobs. According to market surveys, many estab- BAKERY FRANCHISES lishments have focused on the adoption of The American Bakers Association states new technologies such as remote services, that there are nearly 6,000 retail bakeries deliveries, subscription boxes, drone kitchens, throughout the U.S. Most of these restaurants operate by franchising. and now cloud kitchens. This proves that the demand for baked Food franchises have always tried to satiate their customers' preferences at a time goods such as bread, bagels, pastries, and and place of their choosing, often at home. donuts has picked up over the past years. Many restaurants have seen a rise of nearly Many franchises either specialize in baked 20% to 30% in online orders, with some goods or feature them in their menus as a establishments relying 100% on them to stay side dish where they are served alongside profitable. In fact, most food and drink and burgers, sandwiches, pizzas, and more to restaurant franchises are shifting their entire stabilize income. business model to capitalize on this trend. Outside of industry giants like Cinnabon All in all, the global market for the and Dunkin, one prominent name worth 18 FRANCHISE CONNECT | SEP-OCT 2021

mentioning is Perkins, a popular mealtime gathering place that has become an essential part of communities for decades. Perkins has an impressive hold across the United States with hundreds of restaurants and counting. It provides franchisees with easy access into the burgeoning $11 billion bakery market. The future is looking bright for these franchise owners.

ICE CREAM FRANCHISES The ice cream industry is a proven market for entrepreneurs to reach their business goals. For one, it has been America's favorite comfort food and will always hold a special place in their hearts. One trend that has become dominant in this market is the customization of ice cream—a lesson that can be applied to other food niches outside of ice cream and beverages. There are many franchising opportunities out there, with prominent names like Freddy's and Cold Stone. Freddy's had a reported $1.68 million average unit volume in 2020, an increase from $1.53 million in 2019.

You can order a burger in more than 250,000 ways at Five Guys. There are that many topping combinations and add-ons. Franchises in the U.S. provide employment to more than 8 million people. There are more than 750,000 franchises in the United States alone.

GHOST KITCHENS - A PROMINENT TREND IN 2021

WHICH TYPE OF FRANCHISE SHOULD YOU ENTER?

Ghost kitchens rose drastically in the U.S. Opportunities for food and drink and reswith a global market value of over $43.1 taurant franchises are a dime a dozen in the billion in 2021, a sharp rise from $40 billion U.S.—from bakeries and sandwich shops to in 2019. The concept of a ghost kitchen is to bars and coffee shops—the list is endless. provide a shared working space to multiple In the U.S., more shoppers will be conrestaurants for food preparation. By sharing cerned about healthier food options. Healthy a common space, restaurateurs can reduce food will be a huge trend going forward. ongoing expenses for day-to-day operation. This explains why popular franchisors like This allows restaurants to offer a diverse Taco Bell are offering vegan and vegetarian menu of food at a lower cost. Many fran- offerings items. chises are allowing their franchisees to offer Other franchises that are diversifying more food concepts. Combo Kitchen touches their menu with vegetarian offerings include on this trend by offering up to four different Burger King, Dunkin', KFC, and McDonald's. Now that you're on the up and up about menus from a pre-approved list. Taco Bell is also experimenting with ghost kitchens the latest trends, it's time to start your by opening a new space at a total size of search for the food franchise that aligns 1,325 square feet, which is half the size of with your goals. Before investtheir traditional outlets. ing in a franchise, make Disney's Barbecue Pit is also expanding sure to thoroughly review into ghost kitchens to cater to digital orders. its franchise disclosure Unless something big comes along to document to gain combuck this trend, experts believe that the plete information about market for ghost kitchens could grow into its procedures, operations, nearly $1 trillion by 2020. and expenses. w

The McDonald’s golden arches logo isn’t the same everywhere. In Israel’s Tel Aviv, the traditional yellow and red logo was trumped by the blue and white of the Isareli flag to distinguish its kosher restaurants. In Sedona, Arizona, the arches are turquoise to blend in with the local landscape. And in Russia, both the name of the company and its products are written in Cyrilic. Steve Kuhnau founded Smoothie King when he concocted a drink that even lactose-intolerant people can enjoy. He named it smoothie.

SEP-OCT 2021 | FRANCHISE CONNECT 19

Time for a Change? Turning to franchising requires reflection and an appreciation for its benefits. By Mark Schnurman

ranchising is a great path for people to become their own bosses, take control of their careers, and build income and wealth. Franchise exploration begins with uncertainties and unknowns; it ends with information, facts, data, and validation. In my experience, the people whose transitions into franchising are the most successful are the ones who dispassionately weigh the pros and cons of change. They understand that it is natural to question whether the career paths they chose at 22 are still the ones that they should be on today. That is not an easy realization to process. For most people, the arc of our career is predictable and begins with a motivation to express our knowledge, competence, talents, 20 FRANCHISE CONNECT | SEP-OCT 2021

skills, and abilities. We work long hours, play the political game, and take on challenges to achieve and climb the corporate ladder, each rung metaphorically proof of our growing talents. With time our mindset evolves, and we seek meaning and happiness in our lives. As we strive to self-actualize, changes in our values, motivations, and drivers transform us and lead to being unsatisfied or unfulfilled in our careers, careers that were previously very satisfying. This is likely where you are now as you explore franchising. While the destination is the same, the catalysts for people are different. Some people are internally driven and simply find their career unsatisfying, unfulfilling, or leading them down a path of unhappiness. For others, the motivation is external—losing

out on a promotion or being laid off. Regardless of what causes the inflection point, a shift in perspectives and motivations is predictably inevitable. Most people are not well prepared. Successful transitions occur when you embrace the broad possibilities that present themselves. This is a time of personal understanding and can be the most invigorating and exciting time of your career as you reassess what work, and indeed life, mean. We reach inflection points where certain approaches, attitudes, beliefs, goals, or assumptions simply no longer serve us. While some of my clients are just entering franchise exploration, many come to me after getting stuck along the way several times. I hear comments such as “business ownership is something I have thought

EXPERT ADVICE

With time our mindset evolves, and we seek meaning and happiness in our lives.

It is easy to get stuck if you continue on an inertial path. It is easy to get stuck if you don’t explore franchising the right way. It is important to have a well-defined exploration process, ask the right questions, and focus on the facts. SELF EVALUATION The following questions can help calibrate your feelings, goals, objectives, and motivations. The answers should be kept in the fore as you explore franchising!

w What are your goals and motivations? Be crystal clear on your motivations and keep them as focal points in your franchise decision-making proess.

w What do you need to be happy and fulfilled? Life is too short to be unhappy at work. Be intentional about what it will take for you to be happy. Will your current career path help you achieve your goals? In my experience, if people do not think their current path can help them achieve their goals, the need for a change becomes crystal clear. w What do I need to let go of to make a change? All changes begin with an ending. Consider what you are leaving behind and become comfortable with it. No surprises.

w What are my transferable strengths, skills, and interests? Identifying these helps match you up to the right brands for you. Franchising success is not predicated on sexy brands; it is finding a concept that allows you to play to your talents and interests.

PHOTOGRAPH COURTESY ANN SAN FROM PIXABAY

about for years” or “I looked into franchising several years back.” Unfortunately, without a clear process to follow, many people cannot find their way.

PROS OF FRANCHISING People turn to franchising for a lot of reasons. Here are some of the most salient.

w Proven Success Model. Leading franchise systems are turnkey, proven business models with the structure, processes, and resources necessary for success to be consistently repeated. Franchises should be able to show you that they have a number of successful open locations and that they have a methodology to repeat the success. In addition, one of the great things about franchising is that the mistakes have already been made and the systems optimized. Investing in a proven franchise system significantly reduces the risk of failure.

w Lead Generation. Franchising provides top-notch brand recognition and state-ofthe-art marketing, enabling franchisees to jump-start their efforts to acquire clients and grow thriving businesses.

Obviously, not all franchise brands have the name recognition as of the big brands, but they make up for it with lead generation ability. So, for example, a brand may be a leader in its space, but because of the nature of the business (e.g., kitchen remodeling, children’s services, senior care, pet care), it will never be a household name. So these brands have world class marketing that generates client leads.

w Training Programs. Franchisors deliver world-class training and development programs that start pre-launch and continue through the life of the business. Programs include classroom and virtual training, business coaching, achiever groups, and conferences. The training should help you launch the business quickly and effectively and allow you scale. One-time training events are good, but look for brands that have ongoing support and people you can leverage when you have questions. SEP-OCT 2021 | FRANCHISE CONNECT 21

filled with the right people. People who do not meet the franchisor’s requirements are not awarded franchises.

w People Support. Franchises have excellent ongoing support so that franchisees are never on their own. Help and expertise in all business areas including products, marketing, and IT is never more than a phone call away! In addition, franchisees, while competitive, support each other, exchange ideas, and share best practices.

PHOTOGRAPH COURTESY GAUDILAB

w Site Selection and Construction Assis-

w Operational Support. Franchisors systematically help you build and run your business by providing a clear “playbook.” The playbook will lay out all aspects of the business from client acquisition to client service, sharing best practices at every step. This is so important because you want a franchise that will be as turnkey as possible. The more variability in the structure the more variability there will be in performance.

w Technology. Franchisors invest in cuttingedge technology that supports brand performance. Customer relationship managemen and point of sale are just the beginning of the technology suite that top franchisors use to empower their franchisees to outperform the competition. The technology platform should be a cornerstone of any brand and allow you to 22 FRANCHISE CONNECT | SEP-OCT 2021

optimize each aspect of your businesses operations.

w The Power of YOU. Owners are better than managers. They work for themselves, don’t have to play politics and have ALL their skin in the game. Managers work for a paycheck, and research shows most don’t give all of their discretionary effort. Owners do. Think of all the successes that you have had up to now in your career. As you put a lifetime of experience to work, the results will follow!

w Franchises Vet Candidates. Franchisors award franchises to candidates who meet their ideal candidate profile. Effectively screening candidates to match the required skills, strengths, and experience significantly improves success rates. Filling territories is not enough; they must be

tance. When brick and mortar locations are required, the franchises perform demographic/competitive analysis and guide design and layout decisions optimizing your location. Franchises may help to identify locations, assist with leases, and help negotiate on behalf of franchisees. This assistance is critical because for brick and mortar concepts, real estate is typically the largest expense, especially if there is a build out necessary. Some brands have preferred real estate vendors and offer guidance on layout and furniture. The big takeaway from this should be that leading franchises will support you in myriad ways to ensure your success.

w Economies of scale. Franchise systems’ enormous buying power enables them to negotiate significantly lower prices than independent business owners. Superior pricing often offsets any fees associated with the franchise. Buying a proven franchise significantly reduces the risk of failure. No business is guaranteed to succeed, but with the model and support that a franchise provides, franchisees’ chances are greatly increased. Franchising has transformed my life both as a franchise consultant and as a franchisee. Let me help you explore franchising with a well-defined process, and see if franchising can do the same for you! w Mark Schnurman is one of America’s top franchise consultants helping clients optimize their franchise decision. Reach out to him at (973) 452-4558 or mark@franchisingforce.com, on LinkedIn at https://www.linkedin.com/ in/markschnurman/ or visit his website at https://franchisingforce.com.

GOOD DESIGN

Gets Better Marketing Results We are a full service award-winning agency specializing in brand development, graphic design, social media marketing, website development, and advertising. We are devoted to helping our clients shape their brands with intuitive designs and by building effective communication that is market friendly and impactful. Finding the right franchisees is one of the most challenging and critical aspects of building a successful franchise. Let’s talk about how we can work together to help you get the leads you need to make your sales goals. J u s t c o n t a c t u s .

WE ARE HERE FOR YOU FranchiseConnect AND READY TO HELP

COVID-19 has made this a challenging time for both our families and businesses. Eventually we will get through this situation and the economy will get back to normal. Meanwhile a lot of people are looking for new opportunities and they have more time to do research. It is time to get in front of them.

creativeedge designstudio creative

These are unprecedented times. And we’re taking unprecedented steps to help you. We have a huge COVID-19 discount for you when you place an ad in Franchise Connect magazine to help you get more leads.

Contact us today for this big opportunity. Micheline Johnson Advertising Director advertising@franchiseconnectmag.com (703) 665-5507 phone

BE UNIQUE, BE AWESOME

1751 Pinnacle Drive, Suite 600 McLean, VA 22102 sk@studiocreativeedge.com www.studiocreativeedge.com 703.439.0557 SEP-OCT 2021 | FRANCHISE CONNECT 23

FranchiseConnect

TOP 100 FRANCHISOR

FOOD + DRINK AND RESTAURANT Franchises

FOUNDED FRAN. SINCE

INITIAL INVESTMENT

CONTACT

PHONE

WEB ADDRESS

Zoup! Eatery / Zoup! Systems, LLC

1998

2003

$357,900 - $650,500

Richard Zimmer

(248) 210-5588

www.zoupfranchise.com

Capriotti's Sandwich Shop, Inc.

1976

1980

$480,000

Bruce Evans

(702) 522-2496

www.ownacapriottis.com

Penn Station East Coast Subs

1985

1987

$389,731 - $607,026

Ammy Harrison

(513) 474-5957 Ext 106

www.penn-station.com

Junk-it

2017

2019

$145,000

Ron Sacco

(800) 388-2810

www.junk5.com

BURGERFI International Inc.

2011

2012

$629,900 - $1,011,750

steve lieber

(561) 312-1611

www.burgerfi.com

Peace, Love and Little Donuts

2009

2016

$121,000 - $235,000

Jeff Bennett

(412) 496-3411

www.peaceloveandlittledonuts.com

Philly Grill Franchises

1993

2016

$200,000

Ron Fine

(561) 502-1900

www.thephillygrill.com

Gyro Shack

2010

2015

$172,400 - $518,900

Seth Brink

(208) 853-5840

www.Gyroshack.com

River Street Sweets

1973

2015

$458,000 - $920,500

Jennifer Strickland

(844) 842-9037

www.riverstreetcandyfranchise.com

Teriyaki Madness

2012

2005

$327,200 - $678,260

Fabian Trejo

(303) 997-0727

www.teriyakimadness.com

Huey Magoo's

2004

2016

$650,000 - $2,000,000+

Andy Howard

(214) 293-1564

www.hueymagoos.com

Slim Chickens

2003

2013

$800,000 - $2,000,000

Jackie Lobdell

(630) 300-4798

www.slimchickensfranchise.com

Poke Rainbow

2016

2018

$100,000

Leo Wang

(805) 635-8194

www.pokerainbow.com

Cinnaholic

2010

2014

$225,000

Spencer Reid

(404) 844-8661

www.cinnaholic.com

Bahama Buck's Franchise Corporation

1990

1992

$100,000

Abie Rampy

(806) 771-2189

www.bahamabucks.com

Waters Edge Wineries

2004

2012

$554,974 - $1,220,060

Ken Lineberger

(909) 468-9463

www.watersedgewineries.com

Dunn Brothers Coffee

1987

1994

$421,020 - $700,932

Kim Plahn

(612) 877-3610

www.dunnbrothers.com

Rachel's Kitchen

2006

2009

$250,000 - $550,000

Debbie Roxarzade

(702) 629-6100

www.franchise.rachelskitchen.com

7-Eleven

1927

1964

$47,050 - $1,165,400

Joseph M. DePinto

(800) 255-071

www.franchise.7-eleven.com

Abbott's Frozen Custard

1902

1977

$288,896 - $406,160

Rob Amico

(585) 723-8933

www.abbottscustard.com

Alamo Drafthouse Cinema

1997

2003

$9,052,500 - $21,482,500

Sumyi Khong

(310) 351-1185

www.drafthouse.com

Arby's

1964

1965

$320,550 - $2,004,200

Ray Lauletti

(973) 906-9323

www.arbys.com

Auntie Anne's Hand-Rolled Soft Pretzels

1988

1989

$199,475 - $385,100

Josh Krauss

(717) 4351568

www.auntieannes.com

Baja Fresh

1990

1995

$224,450 - $993,040

Ramsey Zawideh

(866) 452-4252

www.bajafreshfranchise.com

Baskin-Robbins

1945

1948

$93,550 - $401,800

David Hoffmann

(781) 737-5200

www.baskinrobbinsfranchising.com

Ben & Jerry's

1978

1981

$149,185 - $504,300

Laura Peterson

(802) 923-2679

www.benjerry.com

Between Rounds Bakery Sandwich Cafe

1990

1992

$36,500 - $49,500

Jerry Puiia

(860) 291-0323

www.betweenroundsbagels.com

Black Bear Diner

1995

2002

$1,124,800 - $2,094,200

Andrea Miller

(530) 243-2327

www.blackbeardiner.com

Buck's Pizza

1994

$165,450 - $345,400

Josh Benton

(814) 371-3076

www.buckspizza.com

Burger 21

2010

2011

$428,247 - $1,085,164

Julie Anderson

(813) 327-7870

www.burger21.com

Chickbuck

2014

2020

$300,000

Naveed Rahman

(966) 56281-7308

www.chickbuckbroasted.com

Chicken Salad Chick

2008

2012

$515,000 - $683,000

LeeAnne Hobbs

(334) 292-3611

www.chickensaladchick.com

Chocolate Works

1973

2012

$290,500 - $456,600

Joe Whaley

(573) 803-1297

www.chocolateworksfranchise.com

Church's Chicken

1952

1969

$348,300 - $1,826,300

Joe Christina

(866) 345-6788

www.churchs.com

Cinnabon

1985

1986

$181,900 - $340,400

Kat Cole

(317) 216-9141

www.cinnabon.com

Coconut's Fish Cafe Franchise

2009

2013

$412,750 - $808,750

Azeka Center

(808) 875-9979

www.coconutsfishcafe.com

Corner Bakery Cafe

1991

2006

$843,000 - $2,378,000

Diana Hovey

(800) 309-4642

www.cornerbakerycafe.com

Culver's

1984

1988

$1,970,000 - $4,714,000

Paul Pitas

(608) 644 2614

www.culvers.com

Deli Delicious

1996

2008

$122,300 - $467,850

Mohammad Hobab

(559) 448-9444

www.deli-delicious.com

Denny's Inc.

1953

1963

$228,000 - $2,546,075

John Miller

(503) 481-4979

www.dennys.com

Dog Haus

2010

2013

$378,000 - $949,000

Erik Hartung

(626) 796-4287

www.doghaus.com

Earl of Sandwich

2003

2005

$317,000 - $603,000

A. J. Schuler

(407) 284-1833

www.earlofsandwichusa.com/franchise

Extreme Pita

1997

1998

$175,760 - $406,250

Ankit Patel

(867) 633-4716

www.extremepita.com

Factory Donuts

2017

$250,000

Carollee Marjarum

(215) 333-1400

www.factorydonuts.com

Fatburger North America Inc.

1952

1990

$525,500 - $988,000

Ron Roe

(310) 319-1863

www.fatburger.com

Flatbread Grill

2008

2016

$293,000 - $772,500

Arzu Esendemir

(201) 659-6560

www.flatbreadgrill.com

Forever Yogurt

2010

2012

$240,000 - $478,450

Ahmad Yilmaz

(312) 878-7597

www.foreveryogurt.com

French Fry Heaven

2010

2012

$118,900 - $339,700

Scott Nelowet

(855) 841-6379

www.frenchfryheavenfranchise.com

Fresh First

2015

2018

$332,200 - $740,450

Tarso Teixeira

(954) 763-3344

Gloria Jean’s Coffees

1979

1986

$15,000 - $25,000

Laina Sullivan

(949) 265-0575

Go Burrito

2013

2016

$435,000 - $962,000

Elizabeth Rummage

(704) 634-8003

24 FRANCHISE CONNECT | SEP-OCT 2021

www.freshfirst.com

www.gloriajeans.com/franchise www.goburrito.com

InDepenDent guiDe to the best franchises FRANCHISOR

FOUNDED FRAN. SINCE

INITIAL INVESTMENT

CONTACT

PHONE

WEB ADDRES

Go! Go! Curry

2006

2018

$366,780 - $777,300

Tomoko Omori

(917) 789-6992

www.gogocurryamerica.com

Golden Chick

1967

1972

$443,350 - $1,288,640

Jake Stanfill

(972) 831-0911

www.goldenchick.com

Great Wraps

1974

1983

$159,500 - $485,500

Matt DeBusk

(678) 592-4663

www.greatwraps.com

Grumpy's Restaurant

1999

2019

$363,850 - $663,400

Daniel DeLeon

(904) 219-1741

www.GrumpysRestaurantCo.com

Happy & Healthy Products, Inc.

1991

1993

$50,506

Leslie Frazer

(561) 367-0739

www.happyandhealthy.com

Hooters

1983

1986

$956,500 - $4,275,000

Mark Whittle

(770) 329-6836

www.hooters.com

Huddle House

1964

1966

$511,935 - $1,328,075

Don Merritt

(770) 325-1300

www.huddlehouse.com

IceBorn

2003

2012

$113,050 - $245,650

Troy Doom

(888) 391-8065

It’s A Grind Coffee House

1994

2000

$200,000 - $500,000 (range) Laina Sullivan

(949) 265-0575

Jamba

1991

1993

$273,600 - $504,300

Steve DeSutter

(404) 255-3250

www.jamba.com

Jet's Pizza

1978

1990

$457,500 - $651,000

Kevin Tosolt

(586) 268-5870

www.jetspizza.com

Juice It Up!

1995

1998

$214,375 - $377,475 (range)

Susan Taylor

(888) 705-8423

www.juiceitupfranchise.com

KFC US

1930

1952

$1,442,550 - $2,771,550

Kevin Hochman

(502) 874-8200

www.kfc.com

Kona Ice

2007

2008

$127,750 - $151,550

Tony Lamb

(800) 566-2423

www.kona-ice.com

La Madeleine French Bakery & Cafe

1983

2011

$1,249,362 - $3,088,747

Darren Bothe

(972) 996-2166

www.lamadeleine.com

Le Macaron French Pastries

2009

2012

$84,350 - $361,500

Rosalie Guillem

(720) 316-6626

www.lemacaronfranchise.com

Ledo Pizza

1986

1989

$126,250 - $442,000

Darren Parzow

(410) 571-8385

www.ledopizza.com

Let's Yo!

2011

$355,800 - $548,500

Eric Casaburi

(702) 586-8700

www.letsyoyogurt.com

Liquid Nutrition

2004

2011

$135,300 - $334,900

Evan Brown

(905) 815-1112

www.liquidnutrition.com

Marco's Pizza

1978

1979

$293,515 - $788,610

Mo Abusido

(614) 804-0475

www.marcosfranchising.com

McDonald's

1955

$1,263,000 - $2,235,000

Joe Erlinger

(630) 623-3000

www.corporate.mcdonalds.com

Moe's Southwest Grill

2000

2001

$443,535 - $1,005,212

Ana-Karen Valles

(404) 257-7033

www.moes.com

Mountain Mike’s Pizza

1978

1981

$30,000

Carol DeNembo

(949) 438-1205

www.mountainmikespizza.com

Nathan's Famous Systems, Inc.

1916

1972

$200,000

Susan McCann

(516) 338-8500

www.nathansfamous.com

Nekter Juice Bar Inc.

2010

2012

$254,500 - $466,600

Steve Schulze

(949) 313-0440

www.nekterjuicebar.com

Nestle Toll House Cafe by Chip

2000

$214,350 - $499,100

Kimberly Tauch

(214) 495-9533

www.nestlecafe.com

Nothing Bundt Cakes

1997

2006

$392,875 - $545,475

Sharon Hansen

(402) 933-9305

www.nothingbundtcakes.com

Pizza Hut

1958

1959

$357,000 - $2,213,500

Artie Starrs

(800) 948-8488

www.franchise.pizzahut.com

Robeks Fresh Juices & Smoothies

1996

2001

$236,450 - $345,500

David Rawnsley

(360) 734-6363

www.robeks.com

Rock & Brews Franchising

2010

2012

$1,478,000 - $4,216,000

Adam Goldberg

(310) 545-9977

www.rockandbrews.com

Rolln Lobster

2012

2019

$65,000 - 100,000

Peter Crest

(310) 600-1934

www.rollnlobster.com

Shuckin' Shack Oyster Bar

2007

2014

$234,200 - $541,350

Franchise Development Team 855-SHACKNC

www.theshuckinshack.com

Sids Pizza

2003

2016

$225,000

Stan Kurnett

(770) 403-5822

www.sidspizza.com

Sobik's Subs

1969

2019

$107,000 - $377,000

James Emerson

(407) 536-6109

www.sobiks.com

Sonic Drive-In

1953

1959

$1,236,800 - $3,536,300

Emily Conrad

(405) 225-5000

www.sonicdrivein.com

Subway

1965

1974

$150,050 - $328,700

Kelsey Bauer

(203) 877-4281

www.subway.com

TacoTime

1958

1961

$144,650 - $814,050

Hayley Ballinger

(480) 362-4800

www.tacotime.com

Taste of Mediterranean

2004

2007

$98,800 - $287,400

Sam Hussein

(416) 821-5561

www.tasteofmediterranean.ca

Tea Lounge

2000

2012

$140,750 - $243,750

Jack Hsiao

(765) 586-9398

www.latealounge.com/home

The American Grilled Cheese Kitchen

2010

2017

$275,000 - $650,000

Nate Pollak

(415) 243-0107

www.theamericansf.com

The Coffee Beanery

1976

1985

$185,000 - $472,500

Kurt Shaw

(810) 499-5762

www.coffeebeanery.com

The Great Steak & Potato Co.

1985

1986

$133,500 - $519,050

Stanley Ma

(866) 452-4252

www.thegreatsteak.com

The Halal Guys

1990

2014

$233,600 - $844,000

Mohamed Abouelenein

(347) 527-1505

www.thehalalguys.com

Totally Nutz

1989

2014

$58,000

Jorge Rivas

(760) 680-3531

support@totallynutz.com

Tropical Smoothie Cafe

1997

$246,500 - $580,500

Kristen Klein

(770) 821-1900

www.tropicalsmoothiecafe.com

UCBC Bagels Café

2010

2018

$200,000

Charly Sahlia

(203) 857-9525

www.ucbcbagels.com

Vocelli Pizza

1988

2008

$243,000

Franchise Sales

(412) 919-2100

www.vocellipizza.com/franchise

Beermiscuous

2014

2017

$272,000 - $388,150

Ryan Rutledge

(773) 698-6824

www.beermiscuous.com

Acropolis Greek Taverna

2001

2015

$580,000 - $842,000

Bernard Beverly

(813) 242-4545

www.acropolistaverna.com

www.ice-born.com

www.itsagrind.com/franchise

DISCLAIMER: Our magazine is not an offer to sell a franchise, and is not directed to any reader to buy any franchises. The companies are not listed by rank. Our team carefully researched the listed information. The company information may change; please make sure to check and contact the company directly.

SEP-OCT 2021 | FRANCHISE CONNECT 25

PA RT 2

What Is in a Franchise S.Y.S.T.E.M.? Finding the right fit is crucial for both the franchisor and the franchisee. PART 2 OF 6: YIELD By Tiffany Dodson

n part one, the first S was revealed as Selection It included the motivation behind becoming a co-author with Stan Phelps and the unique name of our book, “Purple Goldfish: Franchise Edition”. In summary, the title and motivation match a passion for customer experience and franchising into one book. During our 20 months of research, we chose the acronym S.Y.S.T.E.M. as franchisees hear and say the term often. Our research uses system to house best-in-class examples that make some of the top franchises stand out in performance and satisfaction. The letter Y focuses on Yield. 26 FRANCHISE CONNECT | SEP-OCT 2021

THE TWO PARTS OF YIELD With a franchise, Yield represents leveraging the franchise system’s knowledge as well as complying with and producing from the system’s benefits. In an April 25, 2018, Entrepreneur article, Four Mistakes that Will Sink Your Franchise Dream, author Aaron Bakken,

a franchise owner, warns, “Remember: You're part of a franchise group. The worst mistake a new franchise owner can make is ignoring the proven procedures outlined by the franchise. If you don’t take program and processes seriously, you’ll greatly limit your chances for success”.

EXPERT ADVICE

The franchisor offers a system that franchisees follow to save time and money; often top performing franchisees add much to the mix as well.

TWO HEADS ARE BETTER THAN ONE While the franchisor offers a system that franchisees follow to save time and money, often top performing franchisees add much to the mix as well. Jim Rohn, entrepreneur, author, and speaker, stated, “You're the average of the five people you spend the most time with.” By yielding to the knowledge of others, franchisees may easily find the top performers in their field and learn from how they work. Often franchisees will make finding top performers very easy by featuring them on conference calls and in training.

KNOWLEDGE ALSO COMES IN THE FORM OF TECHNOLOGY. Shared platforms and tools often improve efficiency and client retention. While customer relationship management as well as point of sale tools are often specified by the franchisor, they lead to higher client retention and increased knowledge about business performance. Sharing the data across multiple units allows for more informed decision making and training for areas that lack relative to opportunity. Often these tools aid with: customer communication, managing expenses, improving productivity, growing profitability, and handling inventory.

FRANCHISEES OFTEN FIND THAT A VAST AND UNIQUE TALENT POOL AMONG FELLOW FRANCHISEES.

PHOTO BY SHUTTERSTOCK

PHOTO BY STARTUP STOCK PHOTOS

While mathematically impossible, franchisors seek to make 1 + 1 equal something greater than two. Sometimes this comes from leveraging a bulk arrangement, where franchisees benefit from purchasing items from the same source. Other times it may come in the form of synergy when a franchisor operates various brands across complimentary sectors where each brand benefits from the client base of others. By yielding to these suppliers and marketing groups, the franchisee benefits from the collaboration.

EXPERT ACCESS No one person holds mastery over every piece of business. Some suggest hiring

complementary talent. With a franchise, yielding to the operating system often offers advantages as those systems foster the various areas of business. Additionally, corporate team members and neighboring franchisees may have expertise in the needed area. Franchisees often find that a vast and unique talent pool among fellow franchisees. YIELD FOR RESULTS To gain the benefits of a franchise, yielding to the knowledge and complying with the system produces results. If two heads are better than one, adding the number of franchisees, franchisee employees and corporate team members produces dozens, hundreds, and in some cases thousands of heads to put together. w With over 25 years of franchise experience, Tiffany Dodson, CFE, holds deep roots from senior marketing roles at wellknown international franchises to recognition as a top performing franchisee, Master Developer, author, and speaker. Find Tiffany at The Salt Suite, and reach her at Tiffany@TheSaltSuite.com.

SEP-OCT 2021 | FRANCHISE CONNECT 27

A Foolproof

FORMULA FOR BECOMING A TEAM PLAYER

The three Cs of teamwork

START SMART

By Patrick Laforet

nless you want to work in a lighthouse, being a team player will probably be part of your job description. It is a question that comes up at most interviews, and it’s essential for job satisfaction and career advancement. It is also something that you usually have to learn on the job. Over time, you’ll find an approach that matches your personality and workplace. Still, some essential ingredients go into any successful formula for being a team player. Focus on mastering the basics that you can adapt for any stage of your career.

COMPETENCE

Successful teams depend on individual members who understand their roles and responsibilities. Aim to meet and exceed expectations. USE THESE TECHNIQUES TO HELP YOUR TEAM EXCEL: 1. Follow through. Establish a reputation for reliability. Deliver what you promise. Meet deadlines or let others know promptly if you expect any unavoidable delays. Keep striving to increase the quality of your work. 2. Leverage your strengths. Top performers know what they like to do and what they do well. Structure your tasks so that you take advantage of your individual talents. 3. Continue learning. Make a commitment to expand your knowledge and skills. Take certification courses online. Sign up for training sessions at work, and talk with others about their areas of expertise. 4. Radiate confidence. Appearances count too. Dress professionally even when you’re making video calls from home. Smile and speak with certainty.

COLLABORATION

Working with others toward a common goal sounds simple. However, it can be challenging to deal with different work styles and balance your personal wellbeing with the goals of the group.

FOLLOW THESE STRATEGIES FOR PRODUCTIVE COLLABORATION: 1. Build consensus. Clarify expectations and discuss different points of view. Create ground rules for making and implementing decisions. Employees will feel more invested in the team if they see that they’re being treated fairly. 2. Take responsibility. Hold yourself accountable for your actions. Acknowledge mistakes promptly and explain what you’re doing to resolve the situation. 3. Share credit. Praise others for their contribution to the team. Thank them for their input and support, especially if you’re the team leader. 4. Cultivate emotional intelligence. How well do you manage your emotions and socialize with others? Work at treating others with kindness and respect. Show compassion for yourself as well.

COMMUNICATION

In any industry, it’s important to be able to connect with others and discuss ideas and information. Strong communication skills enable you to add more value to your team. KEEP THESE IMPORTANT TIPS IN MIND TO ENHANCE YOUR COMMUNICATION: 1. Listen closely. Give your team members your full attention when they are talking. Let them know that you care about what

they have to say. Make eye contact and ask pertinent questions. 2. Exchange feedback. Ask others for candid input about your performance. Show your gratitude by being openminded and using their suggestions to make positive changes. Be thoughtful and generous about sharing your thoughts too. 3. Speak constructively. Think about your purpose before speaking. Ask yourself if what you have to say is necessary and helpful. Use a positive tone and focus on creating solutions. 4. Have fun. Your team members are more likely to want to spend time with you if you’re friendly and look for ways to make work more pleasant. Share some personal information and take an interest in your coworkers’ lives. Tell a joke or pass along an interesting news story. Developing a team orientation will help you build rewarding relationships and reach your career goals. The more you collaborate, the more enjoyable and fulfilling your work will be. w Patrick Laforet is a senior recruiter with over 25 years of experience placing sales, marketing, and senior management positions all across North America with a particular focus on the franchise industry. He has been described as a trusted advisor by many of his clients.

SEP-OCT 2021 | FRANCHISE CONNECT 29

THE NEW NORMAL IN FOOD AND BEVERAGE How well a franchisor responded to the pandemic to help its franchisees says a lot. By Michael Peterson

his issue of Franchise Connect is focused on the food and beverage space. What I want to share with you, however, is applicable across most franchises; how to be confident in your selection of a franchisor partner. Though this advice is somewhat ubiquitous in the franchise industry, the actions over the last 18 months of franchisors in the food and beverage industry played an outsized roll in their franchisee’s success. IS NOW REALLY A GOOD TIME TO CONSIDER THE RESTAURANT SPACE? The short answer is yes. The longer answer is: I can’t think of a better time to evaluate a franchisor in the restaurant space. I can imagine you reading that last sentence and thinking, “Sure, there may be 30 FRANCHISE CONNECT | SEP-OCT 2021

reasons why now is not a terrible time to invest in the food industry, but the best?” Allow me to explain. I likely won’t shock you when I tell you that most franchisors in the restaurant space were bruised and beaten over the last 18 months or so. It’s an unfortunate reality that some in the space didn’t survive, and others barely so.

The Covid-19 pandemic forced franchisors in all spaces to showcase their ability to: 1. both react and react appropriately to unexpected marketplace changes, 2. truly partner with their franchisees, and 3. truly lead. Let’s look at these one at a time.

PHOTO BY ALEXANDER RATHS

HOW ACTIONS AND REACTIONS DEFINED

TAKEAWAY

A franchisor that enlists their franchisees in times of trouble, instead of shutting them out, is much more likely to react in a way that is helpful, rather than neutral or a hinderance. To illustrate, in reaction to the stay-at-home order of March 2020, Building Kidz Preschools (a franchisor I work with directly) immediately took several actions to help their franchisees. Like many franchisors, they gave an abatement of royalties. Because royalties are typically

PHOTO BY BARANQ

A True Partner

PHOTO BY SHUTTERSTOCK

Nimbleness and Direction Dog Haus Restaurants epitomized what nimbleness in action looks like with their 2020 roll-out of “Absolute Brands.” According to Dog Haus’s Director of Franchise Development Erik Hartung, Absolute Brands are a series of virtual brands which re-menu portions of the Dog Haus in-restaurant offerings for take-out or delivery only. Erik explained to me that the company had been considering the Absolute Brands idea for some time, but prior to March of 2020 they were planning a roll-out “sometime in the next couple of years.” When the pandemic hit and franchisees were suddenly forced to shutter their restaurants, the Dog Haus team went to work, and they went all-in on Absolute. Instead of “sometime in the next couple of years,” franchisees were able to offer the first of the Absolute Brands less than 60 days later, and today they have four different virtual brand offerings, with an eventual goal of eight. Dog Haus didn’t complicate things; they used what their franchisees already had. To date, they have added only one new SKU to support the virtual brands, and franchisees of Dog Haus are automatically eligible to offer the virtual brands as well. The results? Franchisees generating prepandemic revenues by June of 2020 and comping up July 2020/2019.

a small part of a franchisee’s overhead, however, reduction of royalties is more of a sign of solidarity than it is a life raft. Franchisees expressed what they needed most: the ability to secure funding to weather the storm. Building Kidz reacted to the franchisees’ request for assistance and secured a relationship with a Small Business Administration lender well before the Paycheck Protection Program (PPP) was passed through Congress. In so doing, they

put their franchisees in a favorable position when the funds were approved; so much so that all Building Kidz franchisees (17) that applied for PPP loans received them.

True Leadership Dog Haus and Building Kidz are just two example of the many franchisors that were able to step up and effectively lead their organizations during the initial days of the Covid-19 pandemic. They used very SEP-OCT 2021 | FRANCHISE CONNECT 31

PHOTO BY RIDO

TAKEAWAY

your range, spend a bit of time on Item 20, and then dig into Item 19. However, when evaluating a restaurant franchisor as an investment today, I would encourage you to allow the narrative of the franchisees to carry at least equal weight to the FDD in your decision process. If you see an Item 19 showing that franchisees took a 10–20% hit in profitability, yet hear from franchisees that business is recovering and also hear anecdotes similar to Dog Haus and Building Kidz, you are likely looking at a franchise with strong and capable leadership. Likewise, if you see an Item 19 that shows a minimal drop or even an increase in profitability in 2020, but franchisees can’t pinpoint how their franchisor helped them either push through the pandemic or make the most of opportunities it presented, you very well may be looking at a brand with mediocre leadership that happened to hold a market position that wasn’t hit hard or even benefited from the pandemic.

What Will the Next Challenge be?

different methods, but to the same end: to react to a sudden, unforeseen market shift in such a way that they either strengthened or, in some cases, outright saved their franchisees’ businesses. BEYOND THEORETICAL The ever-changing landscape of 2020 and 2021 has laid bare a franchisor’s ability (or lack thereof) to step up to the plate. If you ask franchisees in two or three years from now how their franchisor helped them weather this storm, your will likely get vague answers. Let’s face it, our memories are short, and as business owners, the 32 FRANCHISE CONNECT | SEP-OCT 2021

events of two or three years ago are just not front-and-center in our minds. Right now, as many franchisees are just beginning to return to some sense of normalcy, is the perfect time to use real-world experiences, outside of the franchise disclosure document (FDD), to evaluate the franchisor you are considering.

Go Beyond the Document We all know that the FDD is an invaluable resource to help evaluate a potential franchise investment. If you are a franchise-savvy investor, you likely glance at Item 3, look at Item 7 to make sure it’s in

The global and domestic economy and U.S. small businesses will suffer from another setback in the future. It may be another pandemic, but it could just as easily be caused by a financial bubble burst similar to the dot-com and housing market recessions, or even something completely unrelated to U.S. economics like the energy crises of 1973 and 1979. Prospective franchisees are in a unique position today to know, rather than hope, how well franchisors respond to external threats to their business. w Michael Peterson is the president of Franchise Beacon, a premier franchise consulting and outsource development firm. Michael is the author of the bestselling How and Why to Franchise Your Business, contributes widely to franchise publications, and speaks frequently on franchise sales and compliance.

Ready to talk about your ad program and our special huge Covid-19 discount? Quotes are customized based on your budget, goals, and preferences. Contact us! ADVERTISING DEPARTMENT (703) 665-5507 advertising@franchiseconnectmag.com

Proprietors made changes to accommodate pandemic living. Some are here to stay. By Justin (Woo Won) Lee and Lynne Shelton

hould you consider getting into the franchise industry now, during Covid, and with the unprecedented unemployment rates? By May 2020, unemployment in the United States was as high as 13.0%, which surpasses the peak unemployment rate of 10.6% during the Great Recession of 2007 to 2009. However, during these times of uncertainty, fast food franchises continued to thrive. During both the pandemic and the Great Recession, numerous fast-food locations reported higher sales than previous non-pandemic/recession years. What makes fast food such a popular option? As many of us know, fast-food has contributed to society by offering an inexpensive food option that is served quickly at the cost of a healthy diet. Most Americans have labeled fast-food comfort food. There is nothing better than a juicy burger to postpone 34 FRANCHISE CONNECT | SEP-OCT 2021

your real-world problems for a couple more hours. While full-service restaurants were closing, people were pushed to go to their local fastfood franchise for something quick and tasty to eat. What does this mean for franchisors and current and future franchisees? If you have been deciding whether you want to franchise or become a franchisor, you may want to consider getting into the market now. Even with the vaccines and masks, Covid-19 is still thriving in different forms. The Delta variant continues to make headlines. This has created a scare throughout the United States, causing a

THE INNOVATIONS IN FAST-FOOD FRANCHISING WILL CONTINUE TO EXPAND AND MAY FURTHER INFLUENCE THE WORLD OF FOOD AND BEVERAGES.

large portion of the population to be extra cautious. Although the stay-at-home mandate has been lifted in some states, people continue to stay home in fear of their health and the health of their loved ones. Further, people have no incentive to leave their homes as most people have adjusted their homes to accommodate work from home. Everything has become accessible, and technology has evolved enough so that daily tasks can be done at your fingertips. Groceries? Food delivery? Just a couple clicks away. Back to the question at hand, why should you consider getting into the market now? This is the time of innovation. Time and time again, history shows an upward trend in innovation after a period of difficulty. For example, after the plague in the 14th century, people started to implement ideas to lower costs by making technological breakthroughs, such as the printing press. People are still actively seeking out quick

PHOTO BY DAN RENTEA

Fast-Food Franchising Is the New Pandemic Fine Dining

LEGAL ADVICE

Everything has become accessible, and technology has evolved enough so that daily tasks can be done at your fingertips. Groceries? Food delivery? Just a couple clicks away.

continue to expand and may further influence the world of food and beverages. However, this doesn’t mean every new franchise will see a growth in sales. There are still failing franchises that were heavily affected by the pandemic. Consider whether you are an essential business during and after a pandemic. You may also want to consider how the franchisor responded to the pandemic and what changes were made. If you were given the option to eat in a restaurant or have food picked up/delivered, which would you choose? To take it one step further, would you prefer to get ready and risk getting sick or stay in your pajamas and eat in the comfort of your own home, in front of the TV, where you don’t have to interact with other people? We’re all thinking it. After spending a year at home and working from home, our ability to socialize and interact with other people has diminished. Next time you’re out ordering food for yourself or your family, take a careful look at the local restaurants, and pay attention to the changes that have PHOTO BY SHUTTERSTOCK

NEW CHANGES As mentioned above, the unemployment rate is high, and people are still unwilling to work during a pandemic. The 2020 Restaurant Franchise Pulse by TD Bank shows that franchises have implemented enhanced delivery services, online/mobile ordering, and a limited menu. Many fastfood locations did this during the pandemic to lessen the work of the few still working. Not only have they cut down operating expenses, but they have allowed more safety in the workforce. Further, franchises that have implemented the new changes to their businesses and future franchisees will likely see little to no change when the pandemic blows over. People will continue to appreciate the comfort, speed, and ease of ordering food from fast food locations. Franchises are continuing to work hard to provide a quick service that the people didn’t know they needed. The pandemic has proved me wrong. For example, Amazon uses new technology and innovation to provide people with a service that they never knew they needed, two-day free shipping. When Amazon Prime was introduced to the world in 2005, people thought Amazon Prime was absurd, and there were many skeptics. Now it is a service most people cannot live without. Amazon identified a service that people didn’t know they needed, gave them a taste of it, and now it has become the new standard in shipping. Just like Amazon, franchises are currently giving people a faster service, when most people, like me, didn’t think it could be any quicker. The innovations in fast-food franchising will

PHOTO BY RAWPIXEL FROM PIXABAY

and easy food options and continuing to find ways that don’t push them out of their pandemic-induced comfort zones. Fastfood franchises are tackling this problem head-on and have already implemented new innovations that have become a key factor in surviving the pandemic.

been made in the past year. By jumping in now you are assured of a fast moving and innovative industry that you can be proud to be a part of. Not to mention that you would become part of the solution to give Americans the opportunity to get back to work. w Justin Lee is in his third year at the McGeorge School of Law. He is currently an extern at Shelton Law & Associates, LLC (SLA). He is learning the world of franchising and intellectual property as part of the SLA team, and he plans to pursue a career in entertainment law. In a previous life, Lynne Shelton was a franchisor of a large franchise system. She is a senior attorney for Shelton Law & Associates (“SLA”) franchise law firm. SLA attorneys have 50+ years of business consulting, franchise, and trademark experience. Their knowledge facilitates an understanding of a large variety of businesses, services, and technologies. They help businesses protect their brands through trademark, copyright, and business contractual transactions. These services allow SLA to “Expand their Brand®” through franchising. For franchisors, SLA provides full outsourced in-house counsel. SLA additionally works with entrepreneurs buying franchises by assisting with business creation, industry evaluations, franchise disclosure document review, fairness factors, opinion letters, and negotiations. For more information or to schedule a customized consultation for your business you can write to franchising@SLA.Law or call (866) 99-FRANCHISE.

SEP-OCT 2021 | FRANCHISE CONNECT 35

ILLUSTRATION BY HARU NATSU KOBO

DELEGATING 101:

Because You Can’t Do Everything By Mary McHugh

Explain the Task

f you are a business owner, you cannot spend your time being the CEO, as well as looking after the budget, overseeing marketing efforts, and sweeping your own office. A time will come when you need to delegate tasks to someone else so that you can focus on your core functions. Delegating tasks may seem like giving up control, and some people find this scary. However, it doesn’t have to be.

You don’t want to leave the person to his own devices unless he has worked on a particular task before. Although you shouldn’t micromanage, you need to give clear instructions on what you want to get done. A good idea is to show them how to do something, rather than tell them, as our brain understands things more clearly with visuals cues rather than auditory ones.

Assign Tasks to the Right Person

Make sure to equip your employees with all the information and tools they need to carry out the task. Let them know where they can find the things they need, how and when they can use them, and if there is anything else they need to accelerate their work.

This is a given; you wouldn’t assign a sales task to someone who works in the HR department. However, you also need to consider whether the difficulty level of the task matches the person’s skill set. You don’t want to assign a task to a person with zero experience, and you don’t want to assign a task to a person for whom the task is too easy. People love to be challenged, especially when they feel they are trusted and appreciated. 36 FRANCHISE CONNECT | SEP-OCT 2021

Equip Your Employees

Inspecting the Task

Nobody can work comfortably with their boss breathing down their neck. However, as a business manager, we also need to

ensure the person to whom you delegated the task is completing it. Therefore, request periodic reports so that you know the task is coming along as you expect. Also, if employees know you will check up on them, they will be ready. Delegating tasks does not mean you need to hire a retinue of costly employees. It is a mistake to assume that your part-time employees are only interested in doing menial or non-challenging jobs. You can enrich their job descriptions by incorporating other tasks and incentivizing them along the way. This will also make them feel appreciated, and you will get a person who is also familiar with the day-to-day tasks of your business. w

“DELEGATING TASKS MAY SEEM LIKE GIVING UP CONTROL, AND SOME PEOPLE FIND THIS SCARY. ”

FALL OF THE FAST FOOD,

Rise of the Fast Casual By Samuel Kim and Lynne Shelton

nyone remember riding in your parents’ car as a kid and seeing those glorious golden arches out the window? “Mom, chicken nuggets!,” you yelled. But she responded, “No, we have food at home.” But being too tired to prep dinner and knowing you’d complain about the broccoli, she says “Fine, but just this one time,” and pulls into the drive-thru of your local McDonald’s. I doubt she told you, but I bet she felt a little guilty about feeding you fast food, but hey, it’s fast and affordable, and you like it more than broccoli. Can you blame her? How about that time you couldn’t pack your lunch and needed to figure out what to eat during your never-long-enough 30-minute lunch break? “I think I saw a fastfood place just around the corner.” You’ve been trying to eat a little healthier lately but, while knowing fast food restaurants often use frozen products and cook with mysterious chemicals and about two-weeks’ worth of sodium to keep them “fresh” longer, you have no choice but to go for it. It’s the only place that’s quick and affordable near your office. 38 FRANCHISE CONNECT | SEP-OCT 2021

But long gone are the days when fast food was both fast and affordable. With many fast-food franchises aiming to improve the quality of their food by using locally grown produce and fresh meat, it has become not so affordable. Fast food has become exactly what it proclaims itself to be, fast. And unfortunately for them, despite all their efforts, they still carry the reputation of being unhealthy and for lower-income families. For the somewhat health-conscious parents, there are much healthier and more delicious options where they can feed their kids at the same price point as fast food. But with juggling their own work while driving their kids to school, soccer practice, music lessons, and whatever else, there’s just no time to go to any other kind of restaurants. And for those health-conscious adults, it’s

Imperial March from Star Wars plays in the background

pretty near impossible to go to a restaurant, have lunch, then be back at work within 30 minutes. Even Einstein would agree. ENTER FAST CASUAL RESTAURANTS! Fast casual restaurants have been secretly lurking in the food industry since the 1990s but became prominent only in the last decade. Fast casual sits between typical fastfood establishments and more traditional full-service restaurants. However, like fast food, orders are placed at the counter, and the food is prepared fairly quickly. Also, with meal combos commonly priced over $10 in fast-food restaurants, fast casual establishments offer a comparably accessible price point. Fast casual establishments offer as fast and as affordable a dining experience as fast-food restaurants. However, unlike fast food, fast-casual restaurants typically use better and fresher ingredients than your average fast-food joint. More often than not, they cater to a variety of diets—organic, vegan, gluten-free. You name it; they probably have it—and you’ll probably see artsy signs indicating that their ingredients are locally sourced. I wouldn’t be surprised if that sign was made by a local aspiring artist. The ambiance at a fast-casual

LEGAL ADVICE

Fast casual restaurants have been secretly lurking in the food industry since the 1990s but became prominent only in the last decade.

PHOTO BY SHUTTERSTOCK

PHOTO BY ALTERIO FELINES

THE NUMBERS Well, that explains why fast-casual restaurants have been the among the fastest growing segment in the restaurant industry. In 2009, there were approximately 17,300 fast casual restaurants in the U.S. and their total sales came in at $19 billion. By 2018, the number of fast casual restaurants doubled to approximately 35,000, and their total sales were a whopping $47.5 billion! To put fast casual growth into perspective, sales from fast casual restaurants increased 13.5% from 2013 to 2014 and 10.4% from 2014 place will also feel more upscale and wel- to 2015. The increase in sales in the restaucoming, with softer lighting and comfortable rant industry as a whole was only 5.3% and seating. In approximately the same time 5.7%, respectively. While it makes up under frame and price point, you’d be enjoying a 10% of the restaurant industry, fast casual is healthy delicious meal comfortably instead unarguably the quickest growing segment. Let’s take a look at a familiar fast casual of sitting on a hard plastic bench seat while Mr. Ronald stares at you grabbing soggy burger franchise, Shake Shack. At its initial fries out of a paper bag. Really, what’s not public offering in 2015, its stock opened at $21 per share and closed at $41.90 on the to love about that?

first day, skyrocketing to almost double its value in a single day. By the end of May 2019, stock price was over $61, and as I am writing this, it sits at just over $85 per share. That’s over 400% increase in the last six years! By comparison, McDonald’s, which is a bigger and more profitable company, saw an increase of only just over 250% in the same time period. It’s no wonder that so many restaurant franchises are trying to dip their toes in the fast casual segment. Once a niche category with only a few companies, most notably Chipotle and Panera Bread, fast casual has become the hottest trend. A number of full-service dining companies, such as P.F. Chang’s, have started fast-casual chains, while others have acquired them, as Buffalo Wild Wings did with Pizza Rev. This isn’t to say that branching into fast-casual will always be successful. Red Lobster ended its Seaside Express Lunch shortly after its introduction, and Denny’s effort, Denny’s Café, couldn’t even kick off. It might be tough to target the right audience and pick the right food or place, but clearly, the numbers don’t lie. Who knows? Maybe all this data might have you considering opening a fast-casual spot. w Sam is in his last semester of law school at McGeorge School of Law. As an extern at Shelton Law & Associates, he helps the team work with its clients in offering guidance and support as they achieve their franchise goals. In a previous life, Lynne Shelton was a franchisor of a large franchise system. She is a senior attorney for Shelton Law & Associates (“SLA”) franchise law firm. SLAattorneys have 50+ years of business consulting, franchise, and trademark experience. Their knowledge facilitates an understanding of a large variety of businesses, services, and technologies. They help businesses protect their brands through trademark, copyright, and business contractual transactions. These services allow SLA to “Expand their Brand®” through franchising. For franchisors, SLA provides full outsourced in-house counsel. SLA additionally works with entrepreneurs buying franchises by assisting with business creation, industry evaluations, franchise disclosure document review, fairness factors, opinion letters, and negotiations. For more information or to schedule a customized consultation for your business you can write to franchising@SLA.Law or call (866) 99-FRANCHISE.

SEP-OCT 2021 | FRANCHISE CONNECT 39

Performance and innovation during the pandemic are a good barometer of future success. By Brian LaCour

ccording to a forecast released by the National Restaurant Association, sales at U.S. eating and drinking places is expected to jump 10.2% in 2021 to an aggregate $548.3 billion as consumers indulge pent-up demand for restaurant experiences that they were denied during the pandemic. What do the following people have in common? Marian Ilitch, Andrew and Peggy Cherng, Steve Easterbrook, Lynsi Snyder, Howard Schultz, Dan Cathy, Nigel Travis, Tom and Judy Love. They are all millionaires who own restaurants. Something I hear from clients, when I mention a restaurant business is, “Restaurants are too risky.” I hear this even more due to the Covid-19 pandemic. Much to their surprise, many franchise brands grew throughout the pandemic. Yes, of course there were some casualties; however, very few were actual franchises. Many 40 FRANCHISE CONNECT | SEP-OCT 2021

of the small mom and pop restaurants that didn’t survive lacked a proven system or the back-office support that a quality franchisor provides for their franchises. These executive teams pulled together and worked closely with each of their franchisees and were able to pivot and think out of the box to support the franchisees and the local

communities. Many modified their menu to just the items that travel well during delivery. Others, since they already own much of the equipment already, adopted the ghost kitchen concept into their organization and offered additional items. For example, if they were serving your typical burger joint items, they added an additional brand to the

PHOTO BY PHOTOGRAPHEE.EU

COVID-19 AND PREDICTING THE FUTURE

BOOK

kitchen that offered fried chicken and so on. Some even opened kitchen-only locations to deliver to underserved communities. Yes, with any investment there is a level of risk; however, quality brands with a strong executive team and a proven business model put the odds in your favor. Some brands have also reduced the footprint size on their concept models, which greatly reduces the overall investment and the overhead cost. If you are considering partnering with a franchise brand, here are a few questions you might ask: w What percentage of daily orders are delivering? Some owners have stated up to 58% of orders were delivery. w Do they have different and/or smaller business models since the pandemic and how has it helped with growth of the company? w What percentage of the menu items travel well for delivery? w What action has the company taken to ensure quality with the delivery menu item upon receipt? A few options are a small dining-in restaurant with minimal seating with carryout and delivery service, or a local sports bar that is serving the greatest comfort food while people enjoy their favorite sporting event. The low-end overall investment range is between $70,000 and $250,000 for smaller concepts. Many larger concepts that require additional equipment and square footage range from $550,000 to the millions, depending on the concept's geographical location. w Brian LaCour is a certified franchise consultant. He has more than 20 years of business leadership experience in driving fiscal results, strategic planning, saving costs, increasing revenue, streamlining processes, and developing top performing teams. LaCour’s passion for helping people led him to the role of president of the International Franchise Group. Call LaCour at (561) 502-7283 or email him at blacour @internationalfranchisegroup.com.

Start Here for Business Advice and Financial Help In his book and his Post Pandemic Fund, Brian LaCour provides a path to success, even in hard times. By Sara Jensen

rian La Cour and his book Start Here offer a revolutionary approach and innovative ideas toward helping established and new businesses and entrepreneurs to succeed in today’s competitive world. He is a seasoned global business advisor, who has been helping hundreds of businesses over multiple decades at home and abroad to grow. He has also taught new business owners unique methods and approaches to grow and succeed rapidly. Based on his extensive experience, La Cour has written a masterpiece to help readers understand and learn how to start a business, tackle obstacles, and handle hurdles along the way. Keeping in mind the effects that the recent pandemic has had on the business world, La Cour is sharing his expertise and innovative ideas with business owners who have endured loss. His advice has helped readers recover and run their businesses more efficiently and cost effectively than ever.

COVID EFFECT The world has been brought to a standstill. Beginning in February 2020, the United States experienced its worst macroeconomic shock since the 1930s. As a direct result of the arrival of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and consequent measures to contain and mitigate viral transmission, real output was on pace to contract by as much as 8% in 2020, marking the worst economic contraction since 1932. With the S&P 500 index facing its worst decline since the financial crisis of 2008–9 from February 19 to March 23 (–33.9%), the

median private sector forecaster was projecting that unemployment would reach 19.0% in May 2020, its highest level since the Great Depression and almost twice its peak in the aftermath of the 2008–9 crisis. Now it is up to us to find ways to save ourselves and help all those who find no hope in what is left. La Cour has committed to donating proceeds from his book Start Here to a Post Pandemic Fund created by the International Franchise Group. The fund will assist new business owners with initial start-up costs, as in franchise fees and lease deposits. The fund is also geared to assist current small business owners who are struggling to keep the doors open. It will not only help small business owners with financial assistance, but the business owners will also have access to a business advisory service that would normally cost between $250 and $500 an hour at no charge. His book Start Here is currently available on Amazon and Barnes & Noble as a prerelease. The full release of the book on all national platforms is coming soon. Order here: https://bit.ly/BrianLaCour

SEP-OCT 2021 | FRANCHISE CONNECT 41

Even Pandemics Have a Silver Lining Creativity, meeting people where they are, and hard work paid off for this restaurant. We all know that restaurants struggled significantly during the pandemic. We’ve y friend, award-winning chef heard stories of establishments that pivoted, and food and beverage expert, persisted, and prayed, Marcus Guiliano, is the proprifrom the front of the etor of the Aroma Thyme Bistro house to the kitchen. with his wife Jamie. They have been in the There are countless restaurant business for most of their adult sad stories of many lives. Nestled in the Catskill Mountains, 90 eateries that closed minutes north of Manhattan, their familytheir doors forever. I wanted to know owned bistro has been operating for almost what it was really two decades and is renowned for its farmto-table menu and as producers of wine, like in the trenches spirits, and craft beer. The establishment and what lessons were learned 18 holds the most awards of any restaurant in the Catskill area, and there are no brand months later. So, I called Marcus and asked names on the shelves at Aroma Thyme— him. Fortunately, Marcus and Jamie are their customers (fans) appreciate the effort. teachers at heart and want to share what By Tom Scarda and Marcus Guiliano

42 FRANCHISE CONNECT | SEP-OCT 2021

EVERYONE STILL HAS TO EAT. SO, RESTAURANTS HAVE FOOD, AND THE GROCERY STORES HAVE FOOD.

they have gleaned for the good of everyone in the hospitality industry. Marcus has so much to share about running a food establishment during the most challenging time we have known. He is now finishing a book about the 20 lessons he learned during his pandemic experience in the restaurant. For this article, I asked him for only his three top takeaways that would be useful whether the restaurant is franchised or not. In his words, here are Marcus' three big tips that grew sales in his restaurant during the beginning of the pandemic and beyond. Marcus started with, "I get asked this question almost weekly, 'How did you survive the pandemic? How bad were your sales? How much down were you?' Most

Especially in the restaurant industry, it's tough to recruit people. So, you had to be willing to roll up your sleeves. We extended our hours, went to seven days, and created more food specials.

EXPERT ADVICE

people are shocked when I tell them that I had my best year in 2020, and 2021 is on par with 2020. Then suddenly I have their ear, and they're like, well, tell me what you did. What was your secret? Can you share? And, of course, I'm happy to share. In fact, I learned so much during the pandemic that I'm in the process of finishing up a book. It features 20 tips that I instituted during the pandemic, and some we still do now. Some of those are here to stay. We made decisions that grew sales and also decreased expenses. All around, it's been a very positive experience for us, even in a pandemic.”

The Deal

The first thing, in March 2020, we had to make a huge, quick decision. And that was if we're going to continue going forward with the restaurant or if we're going to sit back and close. Of course, the decision was to stay open. Here's the number one tip that I tell everybody. In fact, it's the name of my next book: Everyone Still Has To Eat. So, restaurants have food, and the grocery stores have food. In restaurants, it was a bit easier to order food and get things delivered, including toilet paper and grocery items to keep serving people. We just had to figure out how we were going to feed everybody. That was the main question. How are we going to provide food for everybody because the restaurant's not open inside? You can't come in and sit, so that leaves us with takeout. And we were never a takeout restaurant before. I mean, our takeout sales were terrible. We tried to do takeout, and it never really worked out. Now we quickly found ourselves in the takeout business solely. Part of the success of our takeout began when I noticed many restaurants were offering family packs for four people for $40. I thought that didn’t make sense, and it was probably an ill thought out, knee-jerk reaction. How many families of four are out there to take advantage of that exact deal? What about a family of two? How about

a family of six, seven, how about a family In some cases, our daily $9.99 dishes outdo of three? So we modified that quickly and the regular menu items. So, the takeaway is decided that we weren’t going to copy what just make it easy on the guests. other restaurants were doing. Instead, we improved upon what they did and created Social Media these great family deals, but you could order The second biggest tip is social media. People were home and not working. They one meal at a time. Our deal was and still is $9.99 for a single had their eyes peeled to the news, social meal. The customer can order what they media, and all digital platforms. People were want, how many they want, in addition to in the digital age full force, and if you did other things on the menu, so they're not not promote your business on social media, locked into a specific food selection. Some you were losing out massively. Everyone restaurants offered family meals, only. We was watching. Business owners might ask, decided we would run our whole menu for “What should I say on social media?” We takeout and add the $9.99 pandemic special. have a restaurant coaching business, and Eighteen months later, we're still offering it. we said, “Just get on and talk. Be yourself. SEP-OCT 2021 | FRANCHISE CONNECT 43

IMAGE BY RAWPIXEL FROM PIXABAY

Be entertaining and create value. Those are the two things you need to do right now.” Be entertaining and create value. Your social media could be about anything; it didn't matter much at that time. Jamie never did her own separate Facebook Live streams. But that changed quickly. She stepped up and started doing her own Happy Hour with Jamie, which continues to this day, 18 months later. People love it. It has turned into an email campaign every Wednesday. We promote the drink of the week with her recipe. People walk in the door and say, “I want what you made an hour ago on your Facebook Live. It sounded great.” The process we follow starts with a live stream at four o'clock every day. We remind people that it's time to eat in an hour. It was all strategically planned. All we did is get on Facebook, or Instagram, created some live videos or other content so that people knew we were out there willing to help. Our views went through the roof. Now, because we've kept this momentum going, our reach has grown exponentially since the pandemic began. We taped lots of educational videos, which got us a ton of positive feedback. For 44 FRANCHISE CONNECT | SEP-OCT 2021

example, I showed people how to wear latex gloves properly. Most people don't know how they work best. We also gave away gloves. We gave away filtered ionized water. We taught people to get some sunshine. Hey, there are choices you have to make now with your diet to eat healthier foods, we told folks. Any business can do this. Just be entertaining and create value.

Work, Work, Work

Number three is the big one, and many people didn't want to do it: Put in the work. You had to be willing to work extra, overtime, whatever it takes to get your business to survive. There's no secret that we are at the highest labor shortage ever, and it's continuing. Especially in the restaurant industry, it's tough to recruit people. So, you had to be willing to roll up your sleeves. We extended our hours, went to seven days, and created more food specials. We ended up crushing it throughout the summer of 2020. And then, at a point, we said, “Okay, we finally figured this out. We know what's working. Our guests told us what deals were working by virtue of what they bought. We know what is working on social media. We have the whole

game plan in place.” That is how I came up with the 20 points for my new book. Once we had it all dialed in, we scaled back our hours and figured out what menu items were working, which enabled us to cut some expenses. And like I said at the beginning, decreasing costs and increasing sales is the holy grail of running a welloiled restaurant. In retrospect, the pandemic was a blessing in disguise for those who were willing to put up a fight. For many, it made good operators into great restaurateurs. w Tom Scarda is a franchise coach and advisor. He was the number one franchisee of the year with his first franchise concept and failed miserably in his second franchise. The lessons learned from failure are what makes him such an expert. Tom is the author of the number one bestseller, Franchise Savvy and hosts The Franchise Academy Podcast. Marcus Guiliano is a two-time business author and Forbes business contributor. Marcus has also contributed to Dr. Gary Null’s alternative health books, helping people achieve a higher understanding about how to live a healthy life. His business books were written to help other restaurants owners understand his success principles, double revenue, and work less. To learn more, visit: www.marcusguiliano.com

PHOTOGRAPHS COURTESY SHUTTERSTOCK

Legends Are Made in the Fourth Quarter When in the fourth quarter, focus on your goal. By Kimberley Daly

he football games we remember most are always won in the fourth quarter. When Tom Brady is losing as he enters the final quarter of the game, the opponent better watch out! Champions are born, leaders emerge as legends, and the most inspirational moments in sports history unfold when winners find a way to win against impossible odds. The same can be true about your business as we enter the fourth quarter of 2021. If you are not where you want to be, or you feel like you are up against impossible odds, the champion in you can arise as you lead your company to victory, emerging as a legend in your franchise and making history that will inspire others for years to come. 46 FRANCHISE CONNECT | SEP-OCT 2021

We are in the fourth quarter. The game is not over yet. Get clear and specific on what you want to accomplish. Do not try to figure out exactly how to accomplish it. Just get clear on what you want. Invest time imagining the outcomes: projects completed,

contracts signed, making historical bank deposits. Your job as the leader of your organization is to dream the dream and stay committed to your vision. If you stare at reality that is not equal to your dream, you will only create more of what you are

EXPERT ADVICE

THE PLAN The Daly Coach advocates for the Daly Plan! In your Daly Plan, break down your fourth-quarter goal into daily goals that allow you and your team to come to work each day focused only on what has to be accomplished that day. If you want your wildest dreams to come true, write them down. Post them where you and your team can see them throughout the day. In my office, I have goals on the wall in front of me. These reminders keep me focused and clear. Every Monday, I make lists of what I want to accomplish that week and then divide that list into five days. My newest and most remarkable trick is using the power of expectation by writing 1), 2), 3), 4), etc. on a blank sheet of paper and then waiting for the prospects to appear. This is the most magical and easiest trick I have ever tried, and it works. Try it. Whatever you are targeting in your business, new leads, sales, etc., write how many are coming your way that week by numbering a sheet of paper. Do not waste any energy contradicting yourself. Just write it down and then get to work as you normally would. You will laugh at the ease with which you start attracting business.

IMAGE BY RAWPIXEL FROM PIXABAY

staring at. The fastest, easiest and most inspiring way out of a rut or a business that is not going in the right direction is for a leader to create an inspired vision and get the entire team on board. There is no time to talk about what if or contingency plans. This is the time to move confidently toward the vision.

downstream. The second you contradict your positive outcome with “what ifs” or negative talk, you have turned your raft upstream. The good news is downstream is just a positive thought away. The more you learn to control your thoughts and stay in the dream, the more momentum you will create, and the faster your results will come. STAY IN THE DREAM The law of attraction is like the law of grav- It takes some practice to stay in the flow, ity. Whether you realize it or not, you are but once you feel the ease of the ride, you using it every day. If you want to turn your will want to keep moving downstream. As business around in the fourth quarter, it you achieve history-making results with is as easy as finding the happiest feeling relative ease, you will know exactly how you can imagine about your business and Tom Brady feels when he is in the pocket moving in that direction. Picture a raft going with no time left on the clock with preswith the current. When you are having fun, sure on all sides but can still throw that feeling in control, and crystal clear about winning touchdown pass with amazing what you want, you are in your raft riding accuracy every time.

Every legendary game in sports history was made in the fourth quarter, on the last lap, or on the last hole. Let’s make 2021 a legendary year for your business. Create that vision. Make it so big that even you will be in awe when it comes true. Inspire your team to believe, stay focused on the win, and then execute on your daily goals. w Kimberley Daly is one of America’s top franchise consultants, a motivational speaker, business coach, and author. With over 22 years of experience as a small business owner and franchisee, she brings energy, wisdom and passion to her candidates as she helps them explore franchises matched to their background, interests and goals. She thrives on helping people achieve their dreams. She lives on the beach in southern New Hampshire and can be reached via kim@thedalycoach.com.

SEP-OCT 2021 | FRANCHISE CONNECT 47

COMPANY PROFILE

The Great Greek Mediterranean Grill Franchise Opportunity Delicious and Healthy Mediterranean Cuisine

onsumers across the country are seeking delicious, new, healthy options when dining out. New research confirms Mediterranean food is the big winner with diners both when it comes to onetime trial and for eating frequently.* Mediterranean food features big, bold ﬂavors and healthy ingredients that make it delicious to enjoy. The American Heart Association, famous TV doctors, and chefs everywhere have promoted the Mediterranean diet - full of olive oil, whole grains, lean proteins, tomatoes, fresh vegetables and spices like cardamom, mint and sumac - as the most healthful way to eat. Add to that, the ease of dining at The Great Greek’s attractive fast-casual locations and you have a highly sought-after destination for diners. Those customers keep coming back and they are prompting accolades and award recognition. In 2017, The Great Greek was the Gold medal winner of the Best New Restaurant and Best Family Friendly Restaurant awards, and was also recognized with awards for Best Mediterranean and Best Power Lunch. The popularity of our fresh, made-from-scratch food, the healthy options, the dining experience, and the industry recognition are all ingredients in our recipe for success.

THE GREAT GREEK FAST-CASUAL DIFFERENCE: ● Our recipes are authentic third-generation ● Greek family recipes ● Our meals and desserts are all made from scratch with fresh, whole ingredients ● Our restaurants have received a variety of awards for their delicious food options and family-friendly atmosphere ● Greek/Mediterranean cuisine is highly sought after because of its bold ﬂavors and healthy options ● Simply. Delicious. Greek.

THE GREAT GREEK MEDITERRANEAN GRILL 2121 Vista Parkway West Palm Beach, FL 33411

48 FRANCHISE CONNECT | SEP-OCT 2021

(561) 868-6368 brokers@ufgcorp.com www.thegreatgreekgrillfranchise.com

COMPANY PROFILE

Franchise T H E f o o d tthe h atFlavor m a k e sof uNew s faYork! mous

hen you mention hot dogs, the next thought for millions of people across the country is Nathan’s Famous. Nathan’s Famous is an iconic New York Restaurant institution - anyone can walk into a Nathan’s Famous Restaurant anywhere in the world and experience the best of the New York Casual Food scene. Nathan’s has worked to build its sterling reputation for a hundred years, and it starts with the restaurant’s Fresh Angus Burgers, Black Angus Ribeye New York H o t D o gby s Pat & Fr i es P r e m i u m S uChicken bs Cheesesteaks LaFrieda, Hand-Breaded World-Famous, All Beef, Authentic New York and Onion Rings, the World’s Best Hot Dogs, Fresh Toppable Hot Dogs & Specialty Subs, Crinkle Cut French Fries and a fun, upbeat restaurant Fresh Crinkle Cut Fries including NY Ribeye atmosphere. Cheesesteak by Pat La Frieda One of the biggest advantages of joining the Nathan’s Famous franchise family is the ﬂexibility of its business models, with options for a standalone store, H ot custom-built D o g s & Fr i es a medium-sized P r e m i u mcounter S u b sformat, a small front-of-house design or a cart, all serving World-Famous, All Beef, Authentic New York Nathan’s mouth-watering menu items. The range of Toppable Hot Dogs & Specialty Subs, options provides a way to own a Nathan’s franchise Fresh Crinkle Cut Fries including NY Ribeye for relatively little initial investment. Cheesesteak by

T H E f o o d t h at m a k e s u s fa m o u s

WHAT NATHAN’S DID TO HOTDOGS... Pat La Frieda

WHAT NATHAN’S DID TO HOTDOGS...

IT!

B e s t - I n- C l as s , C o o k e d- T o- O r d e r B u rg e rs Fresh Angus Beef Burgers

H a n d- B r e a d e d P RO G R A M Proprietary Batter developed for Chicken, Onion Rings, and more

With footprints ranging from 300 to 3000 square feet and a ﬂexible menu whatever store model you Nathan’s training team will guide you from Bchoose, est-I n-C lass, H a n d-B r ea d ed the with I S D beginning, O I N G AG A Iassisting N AS N EW YO Rsite K'Sselection FI N EST, and Cdesign, o o k ed-To-O rpre-opening d er P RO Gongoing R A M support. marketing, and FAST EST A N D M O ST FLAVO R FU L B u rg ers Proprietary Batter FR A N C H I S E I N T H E WO R LD. developed for Chicken, Join Angus Nathan's Famous franchise family today. Fresh Beef Onion Rings, and more Burgers

I S D O I N G AGA I N AS N EW YO R K'S FI N EST, FAST EST A N D M O ST FLAVO R FU L FR A N C H I S E I N T H E WO R LD.

We look for well-financed Franchisee candidates who are well versed in business operations within their given markets. The Nathan’s business model can accommodate numerous operating options from traditional drive-thru and street front to airportsINC. and mall footprints. NATHAN’S FAMOUS, For more information, please contact 800.NATHANS, ext. 306, or smccann@nathansfamous.com

1 Jericho Plaza Jericho, NY 11753

(516) 338-8500 smccann@nathansfamous.com www.nathansfamous.com

SEP-OCT 2021 | FRANCHISE CONNECT 49

COMPANY PROFILE

ITEK Construction & Consulting

Full-Service Construction

TEK Construction is a full service construction company, located in Herndon Virginia. Established in 1994 with a clear strategy of continuing growth, as a general contractor, ITEK Construction, Inc. has built a solid reputation of stability and exceptional client services. Our quality and satisfactory services are the reason why a large percentage of our business is with repeat clients who place their trust in us. We are committed to providing the necessary resources to complete the project on time and within budget despite the many challenges that are encountered. We manage all aspects of the commercial construction process. Our talented and loyal staff is the core of our success. Our team has broad skills and experience in construction estimating, management, and project development. ITEK believes that every client should enjoy a finished project with their expectations surpassed. The owners are integrated in the construction process. We continue to be recognized for our top-notch construction workmanship, superior commercial construction services to our clients, highest level of safety standards and contributions to our community. ITEK has been exceeding the established goals in almost every instance. Pursuing satisfaction of our clients in the construction industry, we tackle each challenge with safe, reliable and innovative solutions.

We believe that the highest quality work and customer satisfaction result from adherence to these values. SKILLS & KNOWLEDGE We approach every project with one goal in mind; to exceed client’s expectations. We are able to achieve this goal because we hire the finest talent, manage every detail, imagine the unknown and articulate it for others, translate the new ideas into concrete forms and set one of the highest quality standards in the commercial construction industry. APPROACH Organizations demand fast and efficient projects that do not interrupt their business operations. At ITEK, project success is determined early on, sometimes even before actual work begins. We continually seek alternatives that will reduce the cost and duration of each project, while maintaining clean, safe and unobtrusive construction sites. We seek to understand the foundations of our clients’ criteria for decision making.

CORE VALUES We believe that fostering relationships, constant pursuit of excellence, community responsibility and ethical behavior yield the highest quality of work. Project success is determined by understanding our clients needs, business objectives, and even their competitive markets, in order to accurately define their real project needs and constraints.

ITEK CONSTRUCTION INC. 627 Carlisle Drive Herndon, VA 20170

50 FRANCHISE CONNECT | SEP-OCT 2021

(703) 261-6663 oyazgan@itekconstruction.com www.itekconstruction.com

COMPANY PROFILE

Your Passion. Your Patients. Your Profits. Why ApexNetwork Franchise is the best choice in the industry.

pexNetwork Physical Therapy specializes in outpatient physical therapy and industrial rehabilitation. With more than 20 years of experience and 90+ locations in 13 states, they are one of the leading sources for owning and operating therapy clinics. Their growing brand strength and recognition are synonymous with exceptional rehabilitation services. At ApexNetwork, the operations team guides you in site selection, lease consultation, strategic operational efficiencies, patient compliance, and ongoing practical review of KPIs and data analytics. Billing and collection services will be handled by experienced professionals to maximize reimbursement and improve collections. Other billing services include insurance credentialing, guidance with Medicare and HIPAA compliance, and insurance regulation updates. ApexNetwork provides state and federal compliance policies, as well as procedure manuals, web-based human resource support and management systems. Their marketing team provides training in effective marketing techniques and work with you to develop a customized and strategic marketing plan enabling you to grow your referral base and patient volume. They provide website maintenance, social media and SEO management, and patient review tracking. In the ever-changing media world, the ApexNetwork advertising and design team stays on top of trends assisting with development of distinctive branded materials.

ApexNetwork Physical Therapy offers unique business models that are designed to maximize profitability by providing you with the tools and resources to optimize your practice as a Franchisee. Models include 100% Ownership, Partnerships, and Conversions. So, whether you own your practice, or would like to open up your own, we invite you to explore teaming up with ApexNetwork Physical Therapy.

“The franchise route was the best route because I didn’t have to make expensive mistakes. Apex’s support with billing, credentialing, human resources, marketing and advertising allows me to build a network in my region as big or as small as the region can sustain. It is completely scalable. Once I was committed to the process, everything unfolded as expected, as it should. ApexNetwork allows me to the opportunity to bring high quality services to an underserved region with a system and a model with a demonstrated track record. It then becomes my choice how far I want to take it.” – Tim C. APEXNETWORK PHYSICAL THERAPY 15 Apex Drive Highland, Illinois 62249 apexnetworkfranchise.com

(314) 312-0129 franchise@apexnetworkpt.com jhettenhausen@apexnetworkpt.com

SEP-OCT 2021 | FRANCHISE CONNECT 51

COMPANY PROFILE

Lifting Noodles Ramen Now Available For Franchising Around Atlanta’s favorite ramen is ready to sweep the nation

ifting Noodles Ramen is traditional Japanese ramen with a twist. We offer all your favorite classic ramen staples plus some fun, exciting dishes that really set us apart from your average ramen shop. Lifting Noodles opened in Atlanta in 2018 and has reached tremendous success and is working on opening its next 3 locations in the last quarter of 2019. Lifting Noodles Ramen is new but has proven to be a cult following and award winning brand. Lifting Noodles has just recently begun franchising and is looking to partner with people with a passion for food and looking for a strong simple business model. Lifting Noodles Ramen has incredibly low costs to open, low overhead, low staffing needs and incredibly high profits. The company is looking to expand across the country in 2020. Come join us on our quest for ramen world domination.

LIFTING NOODLES RAMEN

2678 Flat Shoals Ave SE Doraville, GA 30340

52 FRANCHISE CONNECT | SEP-OCT 2021

(917) 416-0738 keithschan@gmail.com www.LiftingNoodlesRamen.com

COMPANY PROFILE

Savi Provisions franchisee a neighborhood destination selling locally sourced organic foods, wines and spirits

he Savi Provisions concept is a high-end boutique grocery operation that offers a robust selection of natural food and drinks. Currently, the six locations in Atlanta, GA have been selected in markets where the current customer demographic is in line with our territory guidelines. Franchisees will mimic this environment and will look for locations ranging from 2,000 to 6,000 square feet (depending on the model). Savi Provisions is a neighborhood destination that markets locally sourced gourmet and organic foods, fine wines and spirits, with a generous environment to sample and celebrate the fruits of everyone’s labors. As an integral part of the neighborhood, an advocate for local sourcing and an enthusiast for the nostalgic purveyor, Savi Provisions has multiple locations in Buckhead, Brookhaven, Inman Park, Midtown and Decatur, GA. Since its inception in 2009, Savi Provisions has developed and implemented a model that is based upon a ﬂexible growth strategy. Founded by entrepreneur, developer, and investor, Paul Nair, Savi Provisions revisits the role of the original purveyors who built generational relationships with farmers, vineyards and distilleries to serve their local communities. They put out a shingle, sourced the best organic fruits and vegetables, purchased the finest wine and spirits and invited neighbors to join them around the table to celebrate that bounty.

https://franchiseconduit.com/franchise/savi-provisions-franchise/

SAVI PROVISIONS 4080 McGinnis Ferry Rd # 1208 Alpharetta, GA 30005

(800) 610-0292 pnair@nairindustries.com www.saviprovisions.com

SEP-OCT 2021 | FRANCHISE CONNECT 53

BY THE NUMBERS

STATS SHOW THAT

10.5%

MCDONALD'S IS THE WORLD'S LARGEST TOY DISTRIBUTOR.

TACO BELL IS AMERICAN FOOD IN MEXICO.

OUT OF THE TOP 10 FRANCHISES TODAY, ONLY THREE AREN’T FOOD RELATED.

THE PHILADELPHIA PHILLIES ARE THE OLDEST ONE-CITY, ONE-NAME SPORTS FRANCHISES IN THE US.

THE AVERAGE AMERICAN SPENDS

$1,200

ON FAST FOOD IN A YEAR.

WIKIPEDIA

CHICK-FIL-A BUYS THE MOST SUNKIST LEMONS.

AMERICAN HOUSEHOLDS SPEND

$3,154

EATING OUT. THERE ARE OVER

250,000

POSSIBLE WAYS TO ORDER A BURGER AT FIVE GUYS.

FRANCHISE DIRECT

MORE THAN A THIRD OF AMERICAN KIDS EAT FAST FOOD EVERY DAY.

OF BUSINESSES IN THE U.S. ARE FRANCHISEES.

MCDONALD’S IS THE WORLD’S BIGGEST FRANCHISE WITH MORE THAN THE FRANCHISE INDUSTRY ACCOUNTS FOR ABOUT 50% OF ALL THE RETAIL SALES IN THE U.S.

38,000

RESTAURANTS.

THERE ARE

OPEN

7-ELEVEN OWNS MORE THAN 71,000 UNITS. TBSEFM NEWS

54 FRANCHISE CONNECT | SEP-OCT 2021

38 MILLION

STARBUCKS IS A CHAIN BUT NOT A FRANCHISE.

WAYS TO MAKE A SUBWAY SANDWICH.

FRANKART GLOBAL

Looking to franchise your business? Looking to buy a franchise?

Don’t get lost. We can help. WWW.SLA.LAW Fixed Fees. No Billable Hours.

YOUR OUTSOURCED IN-HOUSE COUNSEL

(866) 99 FRANCHISE Helping You "Expand Your Brand®"

T H E f o o d t h at m a k e s u s fa m o u s

H ot D o g s & Fr i es

Premium Subs

World-Famous, All Beef, Toppable Hot Dogs & Fresh Crinkle Cut Fries

Authentic New York Specialty Subs, including NY Ribeye Cheesesteak by Pat La Frieda

WHAT NATHAN’S DID TO HOTDOGS...

IT!

B e st - I n - C l ass , Cooked-To-Order B u rg e rs Fresh Angus Beef Burgers

H a n d - B r e a d ed P RO G R A M Proprietary Batter developed for Chicken, Onion Rings, and more

I S D O I N G A G A I N AS N E W YO R K ' S F I N E ST , FAS T E S T A N D M O S T F L AV O R F U L FRANCHISE IN THE WORLD.

We look for well-financed Franchisee candidates who are well versed in business operations within their given markets. The Nathan’s business model can accommodate numerous operating options from traditional drive-thru and street front to airports and mall footprints. For more information, please contact 800.NATHANS, ext. 306, or smccann@nathansfamous.com