COVER STORY
food FRESH, FUN
FRANCHISES
Fresh and fun lead the charge in food franchising
F
By Jill Abrahamsen
ood franchising is not the gimmicky, burgers-and-fries on-the-fly scene that it used to be. Today, customers want healthy and sophisticated foods, no matter where they are or how much time they have. Diners, especially trendsetting millennials, aren’t looking simply for meals—they want experiences. Franchisors hear these demands—and they’re answering them in a big way. Here, we talk to food franchisors who are disrupting the market, challenging us to rethink a brand encounter. Take the Waffle Experience (page 39), for example. Putting a creative—and sophisticated—twist on an old favorite, the innovators behind this popular brand know how to “wow” customers and keep them coming back for more. Then there’s Mamoun’s Falafel (page 42). The iconic New York City Middle Eastern restaurant has had a cult-like following since it opened in the 1970s. Today, it offers franchise opportunities. Burgers and tacos once ruled fast food, but now we have poké, acai bowls, and poutine moving in. Never heard of these foods? Read on. Maybe one will be the mainstay of your next business.
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FranchiseDictionaryMagazine.com
