Multi-Unit Franchising Articles

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Growing Up Pizza: Franchising Beats Out Med School For This Entrepreneur

DEC. 21, 2009 08:00:00 AM | BY JOHN CARROLL

Jason Shifflett learned early in life that Domino's Pizza could offer him the keys to a successful life--and that he plans you make in your youth don't always come to pass. "I started with Domino's at age 14 and worked my way up in high school," says Shifflett. In college, he was a biology student and planned to attend medical school. He continued to work at Domino's as a general manager--and learned a few things there too.

Doing the Common Uncommonly Well: Florida Papa John's Operator Rises Above The Recession

DEC. 07, 2009 08:00:00 AM | BY JOHN CARROLL

Ricky Warman already knew a lot about finance when he left his job as an investment manager for Prudential Securities in Miami to start a life in franchising in the early 1990s. Warman was a friend of Jenny Craig and started in franchising with nine Jenny Craig weight loss centers. He would go on to try other franchise brands, including Schlotzsky's. Today he's wholly committed to the Papa John's brand, operating 42 pizza locations. (He had 53, but recently sold 11.)

How To Develop Capable Leadership Management Successors

DEC. 03, 2009 12:00:00 PM | BY NICHOLAS K. NIEMANN AND ANDREW HOROWITZ

Ben presented us with a situation common to many business owners who find out too late they are not in a position to exit on their terms. Ben had founded and built a very successful business supply business. He had customers across the country and was consistently earning solid profits under his management. He had decided he was ready to retire in the near term.

A Facebook Grand Opening

DEC. 03, 2009 11:00:00 AM | MULTI-UNIT FRANCHISEE

Looking to open a new franchise location? You might want to consider using Facebook. That's what multi-unit franchisees like Adam Saxton are doing - and they're getting results. When the Saxton Pierce Restaurant Corp. was looking to open a new McAlister's Deli location in Texas last spring, the company called on Facebook.

Southern Style: North Carolina-Based Multi-Concept Operator Capitalizes on Three Decades of Restaurant Experience

DEC. 03, 2009 10:00:00 AM | MULTI-UNIT FRANCHISEE

Thomas "Tab" Broome has spent most of his professional life in the restaurant and franchise business. He's seen it all - learned a lot - and is one franchisee who knows how to manage a chain of restaurants. His professional story begins with a restaurant group in Raleigh, N.C. At the time, the company ran a string of Darryl's restaurants - a place that looked a lot like Applebee's, only with a little more variety and flair - a group of 11 Pizza Inns, and the Angus Barn. General Mills swooped in and bought the pizza places and family restaurant business and Broome got a chance to work for a large restaurant corporation.

Capital Access

DEC. 03, 2009 09:00:00 AM | MULTI-UNIT FRANCHISEE

Gaining access to and securing capital is more important for franchisees today than ever. Every week we talk with multi-unit franchisees about how they are growing and the kind of financing it takes for them to achieve their goals and objectives. It's an important topic and sometimes we get some very candid responses.

Picking and Choosing Franchises out of Bankruptcy Court (part 1)

DEC. 03, 2009 08:00:00 AM | BY BARRY KURTZ AND NEVIN SANLI

Buying assets out of bankruptcy court is time-consuming but usually easy. But if your target is a franchisee and you get choosy - meaning, for example, that you want to buy only 10 outlets in a bankrupt 20-outlet franchise restaurant chain - things get dicey. Why? Because it's hard to determine a fair value for such assets, and if you fail to do so, you could find yourself back in court fighting angry creditors who think you've cheated them.

The Importance of Service Design: One Sour Experience Can Turn Customers Off Forever

NOV. 30, 2009 08:00:00 AM | BY JACK MACKEY

I love Tivo. At least, I used to. But then I had to interact with live people. Now this is not the beginning of a rant about bad service. It's the beginning of a rant about bad service design. Because when employees are directed to follow processes that drive customers crazy, that failure of service design is management's responsibility.

Restaurants Face New Reality: Operating in a Changed Economic Environment

NOV. 23, 2009 08:00:00 AM | BY DEAN ZUCCARELLO

Since mid-2008, the economy, consumers, and the restaurant industry have been in the vice grip of the country's deepest and longest recession since the Great Depression. Finally, a light at the end of the tunnel is beginning to emerge. Most economists are now saying we have reached or passed the bottom. While the going is certainly still rough, business conditions are beginning to improve, unemployment is stabilizing, and consumers are dipping their toes back in the spending pool. Capital flow is increasing, with equity investors coming off the sidelines and lenders beginning to seriously pursue new debt facilities for borrowers.

Call for Multi-Unit Franchisees to Participate In Nationwide "Top 99" Rankings By Franchise Update Media Group

NOV. 16, 2009 11:05:00 AM | PRESS RELEASE

Franchise Update Media Group (FUMG), the leading industry resource for franchise development, today announced that submissions for the 2010 Multi-Unit Franchisee "Top 99" lists are being accepted through Friday, Nov. 20, 2009.

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