FOOD AND FRANCHISING PART 2 from FRANCHISING USA

FranchisingFeature food franchising - part 2

no vember 201 9

refranchising

evaluating it as an option for your franchise

fast-casual:

the restaurant segment to watch

special

food franchsing feature - part 2

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what’s new!

Canadian Favorite Ben & Florentine Announces Franchise Opportunity in Usa

MTY Franchising USA/Kahala Brands Joins Brunch Boom with New Breakfast-Focused Franchise Ben & Florentine, a favorite breakfast and brunch restaurant in Canada, is going south of the border. The hot spot known for artful, delicious twists on breakfast classics, is pleased to announce its franchise opportunity is now available in the United States.

Since opening its first location a decade ago, Ben & Florentine has become an innovator in the Canadian breakfast market. While each of the 55+ locations have always offered traditional morning favorites, the full-service restaurant has garnered an enthusiastic fan base through its reputation for creative and fine-dining quality menu items. Now, MTY/Kahala Brands is bringing the delectable food and scalable business model stateside.

Kahala Brands Vice President of Franchise Development, Jay Goldstein, is leading U.S. franchise sales and growth of Ben & Florentine. With the immense popularity of breakfast and brunch in the country, he anticipates a strong introduction in the U.S. Some highlights of the franchise opportunity that has already piqued the interest of entrepreneurs include a strong a support system, ties to the community, customer base built for social and an enviable

work-life balance. The breakfast brand is initially targeting bigger markets along the east coast, with special attention to development in Florida. Just like American snowbirds, many retirees in Canada spend their winters in Florida, so there is already brand recognition in the Sunshine State.

For more information on the Ben & Florentine franchise opportunity, please visit benandflorentinefranchise.com

JUICE IT UP! TAPS JAMBA VETERAN TO LEAD OPERATIONS Leveraging over 26 years of experience in the restaurant industry, Susan has served in various leadership roles for national franchise chains including 14 years at Jamba, where she was the Senior Director of Franchise Operations.

Juice It Up!, one of the nation’s leading handcrafted smoothie, raw juice, and superfruit bowl chains, is proud to announce the appointment of Susan Taylor as Vice President of Operations.

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“Susan is not only well versed in our particular segment, she is passionate about the booming industry and the potential for the Juice It Up! brand; not to mention her impressive history of producing remarkable results for high profile franchise chains,” said Chris Braun, Juice It Up! CEO. “This is a very exciting time for Juice It Up! and I look forward to what we can accomplish together.”

In previous roles, she led national franchising efforts by creating long-

term development and growth strategies designed to activate diverse markets.

At Juice It Up!, Taylor will oversee all

aspects of operations including franchise development, real estate, training, store design and construction.

“Juice It Up!’s products are phenomenal, and nobody has managed to strike the

perfect balance of flavor and functionality like they have,” said Taylor. “I’m looking forward to working closely with our franchise partners to increase their

profitability and uncover unique ways to strengthen the guest experience.”

For more information about the Juice It Up! brand and franchise opportunities, visit www.juiceitupfranchise.com

Cincinnati Bengals Star John Miller to Bring Famous Ike’s Love & Sandwiches to East Coast NFL guard teams up with his father to open the concept’s first East Coast locations as part of an exclusive multi-unit franchise deal Ike’s Love & Sandwiches, the iconic San Francisco-based sandwich chain with a cult-like following, solidified a multi-unit franchise deal with NFL star John Miller, guard for the Cincinnati Bengals, and his father Johnnie Green to bring the concept to the East Coast for the first time.

The father-son duo is expected to open 10 storefronts throughout Broward County and Miami-Dade County, Florida, over the next seven years. The first location will open doors in Miami by next spring.

“My father and I immediately fell in love with Ike’s Love & Sandwiches when we visited its San Francisco location, and saw a golden opportunity to bring it to our home state of Florida,” said John Miller, professional football star and Ike’s Love & Sandwiches franchisee. “Ike’s Love

& Sandwiches is different than any other restaurant concept in Florida right now.

We’re excited to bring it to the East Coast as we know demanding customers are craving the sandwich selections and will jump all over it once we open the doors.”

Fueled by the power of Fransmart, the franchise development company behind the explosive growth of brands like Five Guys Burgers and Fries and Qdoba Mexican Grill, Ike’s Love & Sandwiches will continue to expand nationwide. The brand is currently seeking experienced franchisees to continue bringing the concept to the top 40 media markets throughout North America.

For more information about franchise opportunities, visit www.Fransmart.com/Ikes-Sandwiches

Highly-Anticipated Casual Dining Restaurant & Sports Bar Opens in Waunakee Boston’s Restaurant & Sports Bar (Boston’s), a casual-plus dining concept that combines two experiences under one roof, has opened its doors in Waunakee.

Located at 1370 Water Wheel Drive, Boston’s offers the perfect place for locals to enjoy great food and drink in a lively, sports-driven atmosphere. The restaurant has a unique design that separates the dining experience from the bar area, making it ideal for families and sports fanatics alike.

Boston’s give guests the ability to choose from over 80 different menu offerings, including gourmet pizzas, pastas, ribs, health conscious items, and a variety of specialty dishes such as the Beyond Burger®. The restaurant will have TV’s from wall to wall for local sports games

and other events, making it the spot for fans to cheer on the Badgers.

of a casual dining experience, not only

“We are so excited to open Boston’s in the Waunakee community. It’s the perfect place to show our devotion to the community and serve them great food,” said Derrek Kinzel. “I am confident that Boston’s will exceed people’s expectations

with the unique atmosphere that we create

with the quality and taste of our food, but for our guests.”

For more information about the Boston’s franchise opportunity, please visit www.ownabostons.com

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what’s new!

Curry Up Now Plots Second New Jersey Outpost in Hoboken

Curry Up Now, the largest and fastest growing Indian fast casual concept in the United States, has announced a second New Jersey location coming to 91 Washington Street in Hoboken before year’s end.

The new outpost is nestled in the center of Hoboken’s Historic District and is the second of five New Jersey locations secured by local franchisees, Pritesh Benjamin and Tejavsi Patel.

“We’re excited to be opening in Hoboken and Newark thereafter,” remarked Kapoor. “This is just the beginning of Curry Up Now’s East Coast expansion. Our real estate team in the New York TriState area, headed by Raj Whadwa at Newmark Knight Frank, is aggressively seeking sites for future Curry Up Now locations.

Additionally, there’s some solid interest from franchisees in Massachusetts, Indiana, Michigan and southern New Jersey.”

Curry Up Now has solidified multi-unit franchise deals in nearly every major region in the country, including the West Coast, Northeast, South, and the Mountain States. The brand has 41 franchised and corporate stores sold and in varying stages of development across the country. The concept has been recognized

by the restaurant industry’s top publications for its innovative approach to Indian cuisine and huge potential for growth, and has recently been featured in Inc. 5000’s list of fastest growing private companies, QSR’s 40 Under 40, and was listed #20 in Fast Casual’s Top 100 Movers & Shakers 2019.

For more information, visit www.curryupnow.com

Huddle House Announces Tim Linderman as Chief Development Officer with an expansive amount of experience in the franchise industry that will be instrumental in rapidly amplifying our development efforts.”

Huddle House, the nation’s iconic neighborhood restaurant and gathering place, announced today the appointment of Tim Linderman as Chief Development Officer.

As Huddle House’s new CDO, Linderman is responsible for the oversight and direction of all of the brand’s franchise development efforts, including franchise sales, real estate, franchise marketing and more. As part of the Executive Leadership team, Linderman also plays a key role in providing guidance on corporate strategic direction, policies and the brand’s steady forward momentum.

“Tim is a seasoned leader and an exceptional fit for Huddle House’s Executive Leadership team,” said Michael Abt, CEO of Huddle House. “He joins us

Prior to joining Huddle House, Linderman spent more than 17 years in the franchise industry, serving in various development roles for Marble Slab Creamery, Arby’s,

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Primrose School and most recently Global Franchise Group, LLC, where he oversaw franchise sales for Great American Cookies, Marble Slab Creamery, Pretzelmaker, MaggieMoo’s and Hot Dog on a Stick. His proven track record of growing brands through franchising will be influential in accelerating Huddle House’s expansion in key markets throughout the country.

The addition of Linderman to Huddle House underscores the brand’s commitment to continued growth and evolution in 2019 and beyond.

To learn more about Huddle House franchise opportunities, visit huddlehousefranchising.com

Schlotzsky’s Austin Eatery Inks 10-Unit Franchise Agreement with Multigenerational Franchise Group Veteran Dairy Queen Franchisees Targeting South Texas For Development Schlotzsky’s Austin Eatery, the Austin-born fast-casual restaurant, home to The Original® oven-baked sandwich and famous Freshfrom-Scratch® buns, announced today the signing of 10 new franchise agreements to grow the brand across the Rio Grande Valley in South Texas – including Edinburg, McAllen, Weslaco, Harlingen, Brownsville and Laredo.

Driving Schlotzsky’s South Texas expansion are seasoned multiunit Dairy Queen franchisees, the Lozano Family of Lotzapan L.L.C. At the helm are parents Robert and Laurie Lozano along with son, Bob Lozano Jr., daughter, Lensda Lozano, and her husband, David Lozano. The Lozano family has been with Dairy Queen for more than 32 years, currently operating 41 locations throughout Texas and Oklahoma.

“With the addition of Schlotzsky’s to our portfolio, we now have two wholesome, legendary brands that have staying power,” said Bob Lozano Jr., Chief Development Officer of The DQ Team.

“Our family has deep ties to Schlotzsky’s hometown, and we could not be more excited to join the brand as it continues to grow.

There is something truly humbling about a person choosing to come into your restaurant to feed themselves and their families and we love the connection Schlotzsky’s makes with a diverse group of people.”

only one sandwich, Schlotzsky’s now spans across 35 states with more than 350 restaurants serving up toasted sandwiches, artisan flatbreads, specialty pizzas, freshly tossed salads, gourmet soups and more.

Founded in 1971, as a small restaurant in Austin, Texas, serving

Visit schlotzskysfranchising.com for more information.

Moe’s Southwest Grill® Appoints Erik Hess as Brand President Erik Hess joins the Moe’s Southwest Grill® brand with more than 25 years of global experience in the food and beverage industry specializing in business strategy, consumer insights and improving operations.

Hess will be leading as President of the Moe’s brand, a fast-casual Mexican concept with more than 725 operating units, where he will oversee franchise and company operations, marketing, supply chain and product innovation.

“I am excited to lead the Moe’s Southwest Grill brand because it sits in one of the fastest growing segments in the restaurant industry.” says Erik Hess, President, Moe’s

Southwest Grill. “The brand has great food, an incredibly loyal fan base and very involved franchisees. We’re well positioned to accelerate growth.”

Previously, Hess spent 25 years at McDonald’s Corporation in a wide variety of senior leadership positions responsible for product development, innovating the customer experience, strategy and insights, restaurant development among many other responsibilities. He brings a unique perspective to the brand with intimate knowledge of consumer behaviors while balancing the operational complexities present in a large franchised organization. www.moes.com

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Food

Franchising Feature - part 2

The food market is well known in the franchising world; in fact the majority of the top ten biggest franchises in the world involve food.

Modern franchising truly started growing in the U.S. once the food market came into play, and it’s been a staple of the franchising world ever since.

As with any business, food trends have come and gone, or grown within the industry. Drive thrus were eventually established and created new profits and ideas, while nowadays food franchises are partnering with other companies for food delivery. Between fast food, beverages

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and gourmet high-end meals, there are many different options for franchisees to consider for investment.

Sit-in Restaurants Now more than ever, people are choosing to leave their homes and experience a restaurant at dinner time. At one point, eating out was a means of convenience, or a last option. But now people are consciously choosing to take a meal at a sit down restaurant and enjoy the experience.

It’s become somewhat of a trend for people across the board. Young couples, families, retired folks are taking the time to forget the dishes and enjoy company at supper time.

The National Restaurant Association predicted a 3.6% jump in restaurant sales in 2019, and money being spent on food

is going into the pockets of restaurant owners.

Franchise chains used to dominate the restaurant industry but there is now a competitive market with personal restaurant owners. More people are taking the leap and opening their own place to cater to the many demands of restaurant consumers. People are looking for different aesthetically pleasing atmospheres, with a variety of high end food choices including health food options and appeasing to allergies.

Though small business owners are a competitive market, franchise restaurants have responded to the need for well designed locations with carefully determined menu options. Franchises used to be cookie cutter copies of one another that appealed to the repetitive nature of

“Now more than ever, people are choosing to leave their homes and experience a restaurant at dinner time. It’s become somewhat of a trend for people across the board.

Young couples, families, retired folks are taking the time to forget the dishes and enjoy company at supper time.”

consumers, but a lot of restaurants are now answering customers needs for variety and uniqueness.

Restaurants are now partnering with giant delivery systems to gain an extra profit; if you are interested in such a franchise, inquire if there is a delivery partnership and inquire about the cost of such an add on.

Ethnic Restaurants With a need for more choice and consumer desire for variety, the franchise market has tapped in heavier to the ethnic food opportunity. People are more open to trying new foods and testing out menus than ever before. They want a breadth of experiences and are willing to add new pieces to their fill their appetite.

Similar to sit-in restaurants, ethnic food franchises are competing with small business owners who may know more about a country’s food than a franchisee.

Researching the menus and going directly to a franchise to experience the food and atmosphere personally could help determine whether or not one is interested in such a particular investment.

Having the opportunity to franchise an ethnic food restaurant opens a lot of new doors for franchisees, and would be a great option for real foodies who would like to serve up plates with more than just a burger.

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“A franchise that specializes in one type of desser t or a place offering mainly baked goods is a great option for work life balance as it doesn’t hold the same late hours as restaurants.”

Baked Goods It’s become more common to stroll through a mall or downtown center and come across a bakery specializing in one particular baked good: cinnamon buns, soft pretzels, cup cakes or cookies. Baked goods restaurants have taken a particular dish and stepped it up to the next level.

With the increased interest in cooking shows, people are interested in dessert.

A consumer report on desserts stated that 40% of respondents are eating desserts after a meal at least twice weekly, which is up from 36% three years beforehand.

When people head out the door for the evening, they are willing to pay for the experience and eat their cake too.

A franchise that specializes in one type of dessert or a place offering mainly baked goods is a great option for work life balance as it doesn’t hold the same late hours as restaurants. Competing with small markets and local businesses in this area could be of concern. Reviewing the territory to get an idea of the competition would be advised, while also taking a look a different franchise menus to get an idea of new items to bring to the table within your community.

Social media has allowed bakers to put forward their products without overhead costs and could be a competitor in your community. Ask consumers and businesses

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about local products to see how a franchise would be accepted within the area.

For someone who has a great passion for baking and wants to mix business with pleasure, a baked goods restaurant is a great bet, plus it doesn’t have the huge overhead costs of other food locations.

Smoothies and Juices Another trending franchise is a juice and smoothie bar. They are starting to gain traction and are seen almost as often as a coffee shop. A healthier alternative to most fast food restaurants, the smoothie shop gives consumers a different and lighter option in the middle of the day. The industry’s total revenue was over $2 billion in 2018 and is projected to rise.

While most restaurants are competing with local businesses, franchises have dominated the juice industry. A lot of smoothie bars now offer fruit bowls and appeal to the health conscious customers by ensuring their products are made with real fruits and offering other great postworkout products.

It would be wise to review a juice bar and see what extended products are offered.

A lot of juice bars have great contracts with locations that bring in numerous customers- shopping centres, airports, downtown in the middle of the city hub, for example. These opportunities could

increase profit margins significantly.

The food industry is synonymous with franchising and now more than ever there are so many choice for those interested in such an endeavour. The sit-in restaurant has evolved over the last decade, changing as customer desires progress. New upbeat atmospheres with gourmet menus and a variety of choices are bringing in a wider variety of customers. While franchises have also opened their doors to new menus from all over the world, and customized baked goods and juices.

The food industry doesn’t stop there.

Franchisees can pick a place that works for them, or invest in a food that they are passionate about. Research all the possibilities, seek out current locations and taste the menus, then choose a place that best suits your palate.

Look out for our next special feature:

RETAIL FRANCHISING

ABOUT THE AUTHOR: After receiving an English Degree, followed by a Journalism Diploma, Gina Gill became a freelance journalist in 2008. She has worked as a reporter and in communications, focusing on social media. She currently works as a community information officer with Epilepsy Society, while pursuing her writing career at the same time.

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®

Generations in business Families succeed together.

Since its founding, the Subway® brand has valued family. The past 54 years would not have been possible without help from our world-class Franchise Owners, Business Development teams and their families from around the world. See how far the Subway® family can lead you. Your new opportunity is available now.

Thank you to all the families within the Subway® team, including the Daltons, the Grewals and the Hammonds.

800.888.4848 subway.com/franchise FranchiseNAmerica@subway.com Subway® is a registered trademark of Subway IP LLC ©2019 Subway IP LLC

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Expert Advice: Ed Yancey | Vice President of Franchise Development | B.GOOD

Evaluating It As An option For Your Franchise

Ed Yancey

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In my 26 years of working in franchise development, I’ve seen many opportunities arise for both franchisees and franchisors to leverage the beauty of the business model as a way to strategically grow their enterprises.

One attractive aspect of franchising that truly seems to be a win/win for both franchisees and franchisors is refranchising. Through this process, franchisees acquire company-owned units already built and operating, with cash flow in place. Plus, the franchisor exits operations in locations that are either better suited to be run by local operators, or exits in order to become more dialed into overall brand management.

Back in 2015, big-name brands like McDonald’s, Wendy’s and TGI Fridays initiated large-scale refranchising efforts.

While the number of franchises being

“Determining how fast your franchise-owned locations are growing compared to corporate-owned is the first step. While it may seem more ideal to favor one direction or the other, in truth it’s better to have a good mix of the two. ”

Benefits of refranchising Franchisor

sold varied (McDonald’s sold 3,500

restaurants while Wendy’s sold 500), the

goal was the same: shift a greater balance

of stores to franchisees in order to increase profitability at those stores and provide

the franchisor with more room to manage their portfolio of stores and the brand. As we know, these brands have had their ups and downs, but the last handful of years have been strong for each of them postrefranchising.

If you are considering a refranchising

strategy, here’s what you need to think through.

While not a guarantee, you can expect heightened management engagement with a franchisee-owned location. Although managers and staff at a corporate-owned unit are often incentivized and motivated to achieve performance goals, they don’t have the same “skin in the game” or incentive to perform that a franchisee would have in the local area. Not only are franchisees putting their own sweat equity into the business with resources such as money and time, but franchisees often also bring extensive knowledge of the business with them. They may already have existing relationships with other business owners in the area, or even know the best way to spread the word about a new product or offering. In many cases, they may also already operate a franchise unit or more with other brands, or the same brand.

Similarly, franchisors gain additional cost-saving benefits from refranchising.

Operational overhead is eliminated and administrative costs can be reduced significantly.

Additionally, it’s beneficial for new unit growth and expanding the brand’s

franchisee footprint. Think of it like a domino effect. Once word gets out about a franchise opportunity for your brand in a local market, potential franchisees will soon be looking to sign up and pursue their entrepreneurial dreams.

Franchisee Up to this point, it might sound like refranchising is a great deal for the franchisor. But what about the franchisee?

To start, a franchisee is buying into an established brand that already has a presence in the area, as well as existing cash flow. Millions of Americans share the dream of opening a business and being their own boss, and some avenues (such as franchising) make this dream more attainable. Since the brand and its model have already been established in the local market, the franchisee won’t have to worry about completely starting from the ground up.

Finally, due to their knowledge and ties to the local market, a new franchisee also has the potential to further embed themselves in the community by owning a franchise and strengthening the bonds with other business owners and customers alike.

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Expert Advice: Ed Yancey | Vice President of Franchise Development | B.GOOD

“One attractive aspect of franchising that truly seems to be a win/win for both franchisees and franchisors is refranchising.”

Determining if refranchising is right for your business While the potential benefits sound ideal, for the Franchisor, it’s important that you evaluate your company’s current situation to determine if refranchising is the right route to take.

Pace of growth Determining how fast your franchiseowned locations are growing compared to corporate-owned is the first step. While it may seem more ideal to favor one direction or the other, in truth it’s better to have a good mix of the two. So, have you been opening up more corporate-owned stores than franchised ones as of late? If so, refranchising is something to seriously consider. But, if you have been signing a lot more franchise agreements, holding off

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on turning over those corporate locations might suit you better. It mostly comes down to not throwing all your eggs in one basket. Plus, your franchisees want to see that you as the franchisor can continue to prove out the model and test new initiatives.

Evaluating current performance You may be inclined not to flip your highest-performing corporate locations.

But, if you’re reviewing store performances and find some of your higher performers aren’t reaching their potential, it wouldn’t hurt to consider a change in store leadership from a manager to an owner/ operator via refranchising. A change like this can help reenergize store employees and offer a new take on conducting business. Plus, setting up a franchisee operator with a high performing location

provides instant validation for further franchisee interest and commitment.

As your company is looking to grow its presence, refranchising is an option to seriously consider. Not only will costs be reduced, but it can also give your brand an edge in a local market by bringing in a franchisee with ties to the community.

As franchise development professionals, it’s important to weigh all options when considering refranchising and to be honest with your company as to which benefits are most appealing.

Ed Yancey is vice president of franchise development at B.GOOD, a farm-totable concept based in Boston, a role he has held since 2018. He has more than 26 years of experience in franchise development and restaurant ownership, and has worked for brands such as Char Grill, Jersey Mike’s and the Briad Restaurant Group, where he has supported both corporate and franchise growth. www.bgood.com

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Expert Advice: Peter Ortiz | Vice President of Franchise Development | Potbelly Sandwich Shop

Peter Ortiz

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So, what is it about fast-casual that appeals to today’s diners – and why should franchisees seek out concepts firmly positioned in this growing and dynamic segment? Read on.

The Menu Yes, flavor profiles are important, but there are other factors at play that are shaping consumer decisions today and ultimately the success of franchises in the food space.

Today’s consumers are a bit of an enigma.

They want health-forward options, but still crave old-school classics. They want an affordable price, but don’t want to sacrifice quality.

The fast-casual segment has cracked the code behind today’s diners.

For starters, fast-casuals offer healthforward options, while still having classic mainstays on the menu (because we all have cheat days). Restaurants in this space offer fresh ingredients and often display them for the customer to see, so they can watch their meal being prepared. This is widely preferred today over pre-assembled, previously frozen food made and packaged in the back, away from customers’ curious eyes.

Finally, fast-casuals are positioned in an affordable price-point, making them accessible and logical choices for breakfast, lunch and dinner.

These traits firmly position fast-casual menus as the leading choice among consumers – as evidenced by the segment’s booming growth.

Fast-casual restaurant concepts have been growing in units and customer traffic for the past decade – and it’s not slowing down anytime soon.

The popular category falls between fast food and a casual dining experience, offering the perfect balance for today’s consumers: convenience, without sacrificing quality.

In fact, according to industry experts the fast-casual market has grown by 550 percent over the last 20 years, and was the only industry segment to maintain growth through the recession. While many sectors of the restaurant industry struggle for a variety of reasons (e.g. evolving consumer wants and needs, the boom of off-premise dining, and economic factors), the fast-casual segment continues to grow – fast.

A Better Customer Experience One of the top trends driving the restaurant industry is diners’ desire for a good experience, quality, and of course, convenience, and fast-casuals check off all the boxes.

Need a quick pick-me-up for the morning commute? Done. Want to grab a lunch (packed with fresh ingredients) in under 10 minutes? Check. Craving a time to sit down with your kids for dinner over customized mac-n-cheese bowls? You can do that too.

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Expert Advice: Peter Ortiz | Vice President of Franchise Development | Potbelly Sandwich Shop

By offering the convenience of quick ordering and eliminating mandatory sitdown service, restaurants are able to cater to consumers’ busy on-the-go lifestyles, while still offering that homey environment when needed.

The look-and-feel is more elevated than fast food, but not as formal as sit-down restaurants. The seating environment in a fast-casual is relaxed and laid back, offering a space for people to sit and enjoy their food and conversation without the time commitment of table-service dining.

“By delivering the perfect mix of quality, experience and convenience, fastcasual offers the most attractive franchise opportunity in the restaurant space today.”

rolling out its “Shop of the Future,” which will feature an updated layout to maximize space and efficiency and an updated design to appeal to today’s diners. It also stands to reduce development costs for franchisees.

In restaurants, it’s undeniably the fast-casual space.

Another factor to look for in the perfect fast-casual restaurant franchise is several dayparts – and off-premise – to maximize revenue opportunities. Since Potbelly rolled out breakfast, it has offered three dayparts, making it more attractive to franchisees. Also, check that the brand has a solid catering function and reliable delivery partners to drive off-premise revenue. These traits are fundamental to attaining loyal customers in today’s competitive landscape.

Fast-casual franchisors have streamlined operations and development processes, setting up franchisees for success from day one. It’s also important to look at how concepts evolve with time to adapt to new consumer trends. For example, Potbelly is

The fast-casual model is here to stay and fueling franchise growth in the restaurant industry. Over the past decade, consumer habits have evolved to require convenience while still prioritizing quality. Until fastcasual came into the mix, this was a void

Why Should an Entrepreneur Consider Fast-Casual A franchise is a huge investment – both of time and money. Before taking the plunge, make sure you fully understand what’s positioned for sustained growth in the industry you’re planning to enter.

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that desperately needed to be filled – and isn’t going anywhere. By delivering the perfect mix of quality, experience and convenience, fast-casual offers the most attractive franchise opportunity in the restaurant space today.

Peter Ortiz brings nearly 30 years of relevant executive-level experience to Potbelly, having previously managed franchise development for leading brands including Moe’s Southwest Grill, Carvel and Schlotzsky’s. In his role with Potbelly, he oversees all aspects of franchise development. An accomplished salesman, over the course of his career Ortiz has secured the sales of major multi-unit deals, helping brands expand into new regions and reach new consumers. Over the years, Ortiz’s efforts have netted sales of nearly 2,000+ franchises throughout the United States and Canada. www.potbelly.com/franchising

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