Best practices for using Yelp
Franchise Disclosure Documents (or FDDs) are an essential part of the due diligence process for investing in a franchise. These documents are chock full of critical info on franchisors, but they can be dauntingâ€¦ sometimes 300 pages or more. Here are 6 Tips for evaluating a key section of an FDD, what is referred to as the famous Item 19 â€“ Financial Earnings Representations.
According to new articles put out by both the NRA and Nation's Restaurant News, now is the perfect time to invest in restaurants
Freshii Founder and CEO Matthew Corrin recently went undercover in his chain's fast casual franchise restaurants as a part of the hit television show "Undercover Boss."
As 2012 ends and 2013 begins, it brings some of the following questions to mind: What is the current state of the economy/the restaurant industry? Was 2012 an improvement over 2011? And, what's in store for the coming year?
Why 'soup and salad' is such a tried but true winter time favorite among both consumers and restaurant ownersÂ
Poutine is a dish that is relatively unknown to many diners in the United States.Â But for our Northern neighbors in Canada, it is the crĂ¨me de la crĂ¨me of comfort foods.
A Software Advice blog article researches which mobile apps are the most useful to restaurant owners
Many people wonder how to turn the dream of owning a bar into a reality. Franchising concept, Fox & Fiddle, takes the guesswork out of opening up your own business, and living the life of your dreams. Â
English-style pub concept presents a foxy new interface for their growing brand
Where finding civilian jobs is an increasing problem for many U.S. veterans, Flippin' Pizza honors those who have served with their Flippin' Pizza Veteran Recognition Program, which incentivizes vets to become Flippin' Pizza franchise owners.
Paying Yourself First could be the best business advice you get all year. The concept states that you automatically pay yourself first â€“ right off the top - before paying other bills or payroll. You must then adjust to run your business with the remaining income. The practice may seem awkward at first, but will eventually come naturally. You are guaranteed a better return on your investment than if you fall into the trap of paying yourself with â€śwhatâ€™s leftâ€ť.
PartÂ 2 in a 3 Part Series covering different dietary restrictions, and how restaurant franchises are reacting to the growing needs of todayâ€™s consumer. Healthy eating practices, as well as more concern for the welfare of animals, have brought on an increasing number of vegan dieters. The difference between this and a vegetarian diet is that vegans do not eat any animal products, including eggs or dairy, on top of not eating meat. There are a growing number of people adopting these practices due to the growing attention received by animal rights and the use of harmful additives in meat products.
A new article put out by MSN Money â€“ The Street, describes the explosion of the better burger industry, calling better burger franchises such as Elevation Burger and Five Guys â€śthe next big opportunities in fast-casual restaurants".
While discounts may seem like the best way to drive traffic to your restaurants, manyÂ franchise owners will agree that there are much better ways. Fransmart's Sunny Pinhero gives his insights on alternative ways to drive traffic that are better for business.
Across the restaurant industry, marketers at all levels are striving to keep up with new technologies to connect with customers, ranging from social media to mobile devices. The race can be frantic. Unfortunately, keeping up with the fast pace of digital marketing can happen at the peril of the real world restaurant experience. Terms like â€śfour walls marketingâ€ť and â€ślocal store marketingâ€ť are quickly becoming terms of yesteryear, but their principles are more important now than ever. Read on to hear how a hip NY-style pizzeria restaurant franchise merges new digital strategies with proven four-walls marketing principles.
Part 1 in a 3 Part Series covering different dietary restrictions, and how restaurant franchises are reacting to the growing needs of todayâ€™s consumer. About ten years ago, the term â€śgluten freeâ€ť did not get much mainstream attention.Â And those on a gluten free diet would sooner forego the hassle of trying to have their dietary needs met, than to bother with the restaurant scene.Â Recently, however, food franchises are taking dietary restrictions more seriously and examining their practices to accommodate the diverse needs of their customers.
Where to invest your food franchise dollars -- with a Mature Brand, or an Emerging, High Growth Brand? Fransmart's Paul Tran shares insights that have enlightened many investors seeking profitable franchises, debunked widely accepted franchising myths, and reminded best-in-class food operators why they were originally successful.
Market research is forecasting phenomenal growth for the restaurant franchise industry in 2012, both in the United States and abroad. Fransmart's Casey Thorp reports with insights from Fransmart CEO Dan Rowe.
The battle for social media dominance continues, with both Facebook and Google pulling out the big guns in the past few weeks. Franchise and Restaurant Industry marketers are left to wonder - which platform will better serve restaurant chains?
Hold on tight... the race for social media dominance is about to speed up with the arrival of Google+. How will this new technology impact restaurant operators and the franchise industry?
Fransmart interviewed three franchisees for their take on the couponing giant, Groupon. If youâ€™re a franchisee, youâ€™ve no doubt heard of -- and from â€“ Groupon.Â While the group buying model promoted by companies like Groupon and LivingSocial has exploded in popularity, a groundswell of complaints by many participating small business owners have left the franchise industry asking if Groupon is good for business.
Good word-of-mouth buzz is a franchisorâ€™s dream, and todayâ€™s customer base is increasingly valuing online peer reviews as indicators of restaurant quality.Â Â Yelp has emerged as the most visible aggregator of the man-on-the-street restaurant critique, and individual franchise locations are now being held up to scrutiny as much as a neighborhood bistro.Â As a franchisor or a master franchisee, this means a significant transfer of your corporate brandâ€™s power to your local franchisees.
As Founder and CEO of Fransmart, Dan Rowe has turned dozens of emerging restaurant concepts into national and global chains. Mr. Rowe is a franchisee, master franchisee, franchisor, consultant, strategist, and private equity investor. He has published several expert opinion articles and spoken at numerous restaurant and franchise industry conferences. Dan is also a guest blogger for CNBC through his membership in YPO - Young Presidents' Organization. Connect with Dan Rowe on LinkedIn
As Fransmart's Vice President of Marketing, Kristin Martonik directs the global franchise marketing strategy for Fransmartâ€™s portfolio brands. She has led franchise marketing for more than twenty regional, national and global chains.Â Connect with Kristin Martonik on LinkedIn
As Vice President of Fransmart, Al Rowe matches qualified franchise candidates with innovative franchise opportunities. Mr. Rowe specializes in international franchise development, and has spearheaded the growth of multiple US-based chains in high-growth international markets.Â Connect with Al Rowe on LinkedIn
As a Senior Director of Development, Paul Tran manages the Fransmart's emerging concepts division and is involved in recruiting franchise operators, raising capital, and territory development.Â Connect with Paul Tran on LinkedIn
As the Vice President of Operations for Fransmart, Kathy Thombs works closely with new franchise candidates, franchisors and the Fransmart development team to ensure seamless and successful new franchise partnerships. Her areas of expertise include franchise compliance including federal and state franchise regulations, marketing research and strategy, analytics, and customer relationship management systems. Connect with Kathy Thombs on LinkedIn.
As a Senior Director of Development, Ryan Durishin helps food operators build wealth by expanding their portfolio with high growth, emerging restaurant brands. Ryan is also a Master Franchisee for Tossed in the Washington, DC Metro market.Â Connect with Ryan Durishin on LinkedIn
Mark Treptow is a Director of Franchise Development at Fransmart,Â and founding shareholder in a privately held QSR concept. Connect with Mark Treptow on LinkedIn