Franchise Journal April 2022

FRANCHISE Journal LEARN The Biggest Superfood Success Story p. 104

THE SCOOP On H&H Bagels Franchise p. 18

HOW TO Focus on Nutrition with Rockbox p. 72

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contents

APRIL 2022

26

SALSARITA'S FRESH MEXICAN GRILL

18

H&H BAGELS Like No Other Franchise in the World

by Seth Lederman

38

NAUTICAL BOWLS A Bowl of Goodness

by Jen Wherrell

22

Putting Our Best Paw Forward

by Drew Paras

42

L.A. BIKINI The Sweet Taste of Success

by Rhonda Sanderson

26

SALSARITA’S FRESH MEXICAN GRILL Operator has a Surefire Blueprint for Multi-Unit Success

by Rhonda Sanderson

GROWN Q&A with Shannnon Allen, CEO/ grownwoman™️

30 Memos From a Former Restaurant

52

KITCHEN SOLVERS Kitchens are the Heart of the Home

by Emily Romero

34

56

FRESHE POKE! Next Healthy Food Craze

Manager

by Greg Mohr

6

38

THE WEE CHIPPY What’s Cooking?

by Joe Pilaro and Rick Morgin

APRIL 2022 | WWW.FRANCHISEJOURNAL.COM

48

60 IFRANCHISE GROUP What Key Market Dynamics Are Impacting Restaurant Franchising?

by Mark Siebert 64

GUIDANT FINANCIAL The Top Food Franchises of 2022

68

ROOM 33 The Secret’s Out

by Rebecca Styn

72 ROCKBOX Focusing on Nutrition as a Competitive Advantage

by Abi Pepin

76

PAYMORE The Zero Competition Franchise

80

THE ARK SPA Pets Need the Same Nutrients as Their Owners Need!

by Abi Pepin

84

MILK CHA-CHA 2nd Generation Boba Tea Shop

112 104 VITALITY BOWLS The Biggest Superfood Success Story in Franchising 108 ROCK STAR MARTIAL ARTS GYM Real Life Superheroine

by Seth Lederman

88

TIM HORTONS Menu Quality and Optimized Model Key to Tim Hortons US Push

by Tim Arpin

92 96

GRÉCO FRESH GRILLE Fast, Fresh, Delicious!

TERIYAKI MADNESS Was #1 in 2021. Aiming Even Higher in 2022

100 BEANS AND BREWS COFFEEHOUSES Mountains of Opportunity

by Kim Falk

112

THE GREEKS Real Delicious Food, Fast

116 SUNMED™ Your CBD Store®

by Bill Van Den Acre

120 SCRAMBLERS A Family Franchise

124 MAHANA FRESH At Mahana Fresh, This Is Our Brand Anthem 128 PAUL DAVIS RESTORATION It’s All in the Family for These #DifferenceMakers™

by Rhonda Sanderson

100

132 THE DONUT EXPERIMENT For the Love of Donuts

by Stephanie Sumner WWW.FRANCHISEJOURNAL.COM | APRIL 2022

7

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The World's Most Trusted Source of Franchise News

welcome E veryone needs to eat. Therefore, food franchises will always be in vogue. From food trucks and kiosks to full service restaurants and everything in between, the food franchise industry is the foundation of franchising accounting for 30% of all franchise establishments as well as 60% of the nearly 8 million Americans who work in franchising.

Due to the COVID-19 pandemic, the past few years have been unlike any the restaurant industry has seen

MCDONALD’S SAID IN A FINANCIAL REPORT EARLIER IN 2022 THAT GLOBAL REVENUES TOPPED $23.2 BILLION LAST YEAR.

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before but restauranteurs are a hardy bunch and despite the gut wrenching number of closures, the category has innovated and grown in the face of massive changes. From delivery to contact less pickup to drive throughs the way we eat may never be the same.

One thing that will be the same is that food franchises will continue to find new ways to tease our palate and pocketbooks. The numbers are staggering with the average American eating almost 3 hamburgers a week. That's over 50 billion burgers a year. The

NOTES

stakes are high and restaurants constantly innovate. From healthy fast food to the greasy goods that we all love, there is a franchise food offering for just about everyone. These iconic names are staples of our lives with the average American being able to rattle off the top 10 franchise food brands by heart.

Fast-food chain Chick-fil-A, headquartered in College Park, Georgia, has ranked as once again as the best fast-food chain for customer satisfaction in the country according to American Customer Satisfaction Index (ACSI).

ACSI, a company that provides data for customer evaluations in 46 industries, says it used data from interviews with around 25,000 customers chosen at random and contacted via email. It asked about categories pertaining to customer experience that include accuracy of food order, courtesy and helpfulness of staff, food quality (taste, temperature, freshness of ingredients) and restaurant layout and cleanliness.

Dominos came in at #2.

McDonald’s came in last on the list.

restaurant sales in the fourth quarter grew 13.8 percent from a year earlier — the highest increase ever — from a combination of menu price increases, promotions around the McRib and the Crispy Chicken Sandwich, and the company’s digital loyalty program, McDonald’s said. Out of those 50 billion hamburgers that are eaten each year by Americans about 550 million of them are Big Macs.

Chicken in all forms has been a massive trend including companies like Teriyaki Madness which bucked the pandemic by

the rise of ghost kitchens.

These spaces prepare food, oftentimes for multiple restaurant concepts, for delivery. Franchise concepts that specialize in this type of operation offer the franchisee a chance to serve customers menu items from several types of food from one hub (upwards of 50, in some cases).

According to the franchisors, franchisees and their staff are trained on how to prepare the menu items from each of the restaurants they select for their kitchen.

Ghost kitchens accelerated in growth during the

ANOTHER MAJOR PANDEMIC TREND THAT IS SWEEPING THE FRANCHISE FOOD SPACE IS THE RISE OF GHOST KITCHENS. But there’s a list that McDonald’s comes in first and that’s the total sales.

Despite increasing costs, price increases on Big Macs, Chicken McNuggets and other food items helped McDonald’s more than offset sharp rises in food and labor costs and propelled the company’s revenues for 2021 to the highest level since 2016.

McDonald’s said in a financial report earlier in 2022 that global revenues topped $23.2 billion last year, a 21 percent jump from 2019 and the highest level since reaching $24.6 billion in 2016. Profit soared 59 percent from a year earlier, to $7.5 billion.

In the United States, comparable McDonald’s

increasing it’s system wide sales as well as opening restaurants at a faster rate than pre-pandemic. “Opening our 100th shop in Katy is a real achievement for us as a brand, of course. It’s extremely gratifying that we have such strong support from our customers,” said Michael Haith, CEO of Teriyaki Madness. “The last 12 months have been a difficult one for the industry, but we’ve been able to buck the trend by depending on our best-inclass technology investment and the commitment of the franchisee shop owners to the communities we serve.”

Another major pandemic trend that is sweeping the franchise food space is

pandemic due to the necessity of delivery during dining room shutdowns.

Well-established QSR brands started getting in on the concept to maximize their reach. Some of these f ranchises include: Wendy’s, Taco Bell, Applebee’s, Wingstop, Dickey's Barbecue Pit, and more.

While hamburgers, chicken sandwiches and pizza are the mainstay of franchised food offerings, over the years, quick service restaurants listen intently to their customers and are constantly developing menu items that will satisfy the customer’s desire for healthier fare. In fact, sales of plant-based menu items have seen a significant boost at

SALES OF PLANT-BASED MENU ITEMS HAVE SEEN A SIGNIFICANT BOOST AT VIRTUALLY ALL FOOD FRANCHISES, AS MUCH AS 20% IN RECENT YEARS, ACCORDING TO THE PLANT-BASED FOODS ASSOCIATION. virtually all food franchises, as much as 20% in recent years, according to the Plant-Based Foods Association.

Just because it’s healthy doesn’t mean it’s not delicious or beautifully presented or that it came from a profit motive. Shannon Allen is the creator of grown and with her husband, Ray Allen (twotime NBA champion) and their five children embarked upon a journey to provide food that is not only good for you but also made for you.

Shannon’s vision is that “food should be delicious, organic and inspiring. It's not made, it's not manufactured, it's grown. Everything on the menu can be made vegetarian and vegan upon request.” A primary focus of the menu is organic, farm-to-table food; for breakfast, there are options like omelets, baked goods, steelcut oatmeal, fresh fruit, coldpressed juices, and smoothies.

For lunch and dinner, there are small-batch soups, salads, sandwiches, wraps, and family-style meals like rotisserie chicken. Everything is made in-house, down to the dressings and marinades.

There are no freezers on the premises; everything is made fresh. “When you walk into the restaurant, you get a feeling like you’re in your own kitchen,” Ray says.

One of the largest contributors to the popularity of these plant-based items

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has been the rise of the socalled “flexitarian.” A flexitarian is a person who primarily eats vegetarian but occasionally eats meat or fish.

“Nearly one-third of the consumer identifies as either flexitarian or say they limit or avoid animal proteins,” says Patty Trevino, senior vice president of brand marketing for CKE Restaurants Holdings, Inc., which includes Carl’s Jr., Hardees, Green Burrito and Red Burrito. Dave Wood, founder of Mahana Fresh echoes this sentiment saying “we have a multitude of options on our menu that cater

to every taste from tofu to steak because we don’t want to lose out on the ‘veto vote’ or the person who doesn’t want to eat a certain item and then influences the entire party to go somewhere else.”

Nick Neonakis

Editor, Franchise Journal

FOUNDER

NICK NEONAKIS DESIGN DIRECTOR

Pete Neonakis DIGITAL DIRECTOR Chantae Arrington ART DIRECTOR Brenda Lesch

SENIOR EDITOR Bill Polk ONLINE EDITOR Seth Lederman STAFF WRITER Megan Neonakis SOCIAL MEDIA EDITOR Ted O'Shea ASSOCIATE EDITOR Mariel Miller ONLINE EDITOR Mike Ciccarelli

CONTRIBUTORS Bill Van Den Acre Tim Arpin Kim Falk Seth Lederman Greg Mohr Rick Morgin Drew Paras Abi Pepin Joe Pilaro Emily Romero Rhonda Sanderson Mark Siebert Rebecca Styn Stephanie Sumner Jen Wherrell

VIDEO PRODUCER Matt Panepinto

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WHAT'S COOKIN'?

H&H Bagels — Like No Other Franchise in the World

by Seth Lederman, Consultant, The Franchise Consulting Company

O

dds are bagels make you think of New York City. And if any bagel company is synonymous with NYC, it is H&H Bagels. The iconic brand has been serving New Yorkers authentic, premium, fresh-baked bagels for 50 years. The first location opened up on New York's Upper West Side in 1972, with a second founded two years later on the Upper East Side.

Now, H&H Bagels is ready to expand throughout the United States and beyond via franchises, bringing people everywhere their legendary bagels and high-quality sandwiches.

Not even the pandemic slowed this famous brand down. H&H Bagels experienced amazing growth in its shipping business— nearly 500% growth nationwide and almost 400% growth in its global wholesale trade. Thanks to the company's ability to ship their products, even people stuck at home could enjoy the authentic goodness of a classic New York bagel. Now, H&H Bagels is looking to establish f ranchise locations around the country, expanding its bagel empire even more.

AN ICONIC BRAND During H&H Bagels' storied history, it has been featured on many television shows and movies, including Seinfeld, The Office, Sex and the City, How I Met Your Mother, Entourage,

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You've Got Mail, and more.

H&H Bagels is particularly known for its appearance in the 1997 Seinfeld episode, "The Strike." In that episode, Kramer returns to his job at H & H Bagels after being on strike for 12 years. The media recognition results from H&H Bagels focus on the traditional bagel-making process. While the traditional approach is not easy, continuing to use the company's original recipe and concentrate on only using the highest quality ingredients is what continues to set their bagels apart from the competition.

What differentiates H&H Bagels from other bagel makers is their slow and consistent process of proofing, boiling, bathing, resting, and baking all of its bagels. As more and more Americans gravitate toward higher-quality, better-for-them products,

of-the-line franchise support system, complete with in-depth training around their trusted H&H Bagels methodology. The same diligence H&H Bagels shows in crafting authentic N.Y. bagels they also have put towards

of experience backing you, H&H Bagels is an excellent opportunity to explore.

But other great benefits come with owning an H&H Bagel franchise, including limited hours and a small footprint. H&H Bagel locations

“YOU DON’T NEED A SILVER FORK TO EAT GOOD FOOD.” ­— Paul Prudhomm H&H Bagel's all-natural, no preservatives New York bagels are well-positioned. All of this is what makes H&H bagels "Like No Other Bagel in the World!"

H&H BAGEL FRANCHISE OPPORTUNITY Intrigued? Joining the H&H Bagel family by opening your own franchise comes with all of that excellent brand recognition and a solid business platform. H&H Bagel franchises are turnkey operations, featuring premium products, an attractive menu, and strong consumer demand.

H&H Bagels offers a top-

creating the best experience for their franchisees and customers thanks to the extensive operations training around their trusted H&H Bagels methodology.

H&H Bagel franchisees benefit from continual support and a proven model.

They help with everything from real estate and site selection to store construction and build-out, from marketing and brand building to opening launch support. If you have longed to own your own business but like the idea of having the support of a proven system with 50 years

average 1,000 to 1,500 square feet and operating hours are 7 A.M. to 3 P.M. daily.

H&H BAGEL FRANCHISE REQUIREMENTS Ready to learn more about what it takes to have your H&H Bagel franchise? Franchisees need a net worth of $1 million, alone or with investment partners, and a minimum of $350,000 in liquid capital for investments. Interested entrepreneurs should be ready to start development in the next three to six months.

Best of all, no operational experience in the restaurant WWW.FRANCHISEJOURNAL.COM | APRIL 2022

19

H&H BAGELS IS READY TO EXPAND THROUGHOUT THE UNITED STATES AND BEYOND VIA FRANCHISES. business is required, although it is a plus. Without previous restaurant experience, the franchisee will want a professional general manager.

H&H Bagels is currently targeting the top 50 U.S. metro markets. The brand knows how vital the right location is. The brand is exceptionally strategic in terms of site selections to ensure that all franchisees have the best chance of success.

Some requirements include a population of 30,000 within a one-mile radius of the site and a market median household income of $50,000 to $75,000 and up.

Is the time suitable for you to become a part of H&H Bagels' innovative fast-casual concept?

It's a unique and exciting

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opportunity in a market where the demand for a high-quality, authentic product is paramount.

But H&H Bagel plans to be selective as it expands and grows. The iconic brand is looking to target specific geographic locales, partnering with only the best candidates, including first-time franchisee operators, to help share this iconic brand with the country.

If you're interested in exploring this franchise opportunity, the intelligent choice is to work with an

experienced franchise advisor.

They can help you save time and money while also ensuring you find a franchisor match that will lead you to become a successful business owner.

ABOUT THE AUTHOR Seth Lederman, CFE, a Franchise Acquisition, and Development Specialist, is a multi-faceted entrepreneur with over 30 years of experience in small business success, including ownership and sale of his own business enterprises.

He is a frequent contributing author to The Franchise Journal and is on the exclusive Forbes Business Council. Contact him at 312-307-1297 or at seth@ thefranchiseconsultingcompany.com.

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PET FRANCHISE

Putting Our Best Paw Forward

by Drew Paras, Consultant, The Franchise Consulting Company

T

here is nothing as special as bringing a puppy home for the first time. The wide eyes and smiles of children meeting their pet is truly unique, and it starts a lifelong bond between the dog and the family. There’s just one problem that people who want a dog are facing: there’s a shortage of dogs in the country. Part of the shortage can be blamed on the COVID pandemic. When everyone began working from home, they wanted the companywanted company to break up those endless hours

working on computers and attending Zoom meetings.

Many adopted dogs from shelters and rescue facilities, which found that they simply didn’t have enough dogs available. And most shelters don’t have puppies to adopt, only older dogs. Finally, many dogs simply aged out of the population.

Another cause of the dog shortage is that most dogs are spayed or neutered. To help alleviate the shortage, many dogs are imported from other countries, but less than 3% come with any type of health records. So, what can be done?

hobbyists and large-scale breeders. Those who follow the program’s guidelines have healthy puppies to sell.

PUPPY PALACE - THE PINNACLE OF PET STORES One place to go for a healthy, happy puppy is a pet store that only purchases dogs from USDA licensed and regulated breeders. These are the only ones legally allowed to sell pets to pet stores. And Puppy Palace only buys dogs from breeders who meet or exceed health and welfare standards

THERE’S JUST ONE PROBLEM THAT PEOPLE WHO WANT A DOG ARE FACING: THERE’S A SHORTAGE OF DOGS IN THE COUNTRY. According to Mark Cushing, JD, founder and CEO of the Animal Policy Group, the answer is “humane breeding.”

“To alleviate the dog shortage, there is large scale breeding carried out under meticulously applied humane guidelines,” stated Cushing. “There are now rigorous standards, and a Canine Care Certified program from Purdue University that is helping to ensure healthy pet breeding in America,” he added. This program helps to ensure healthy puppies, as most dogs are bred by

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set by the Animal Welfare Act and fully ascribe to the Canine Care Certified standards. The fact is, Puppy Palace puppies receive veterinary care and oversight during the first 12 weeks of age, which helps to explain why these puppies have fewer health issues than puppies acquired from other sources. Here’s something else to consider: Puppy Palace dogs come with a 3-year congenital and hereditary health guarantee. So, people who are looking for a puppy can buy with confidence.

Aside from following all recommendations for care, our breeders are registered and licensed by the US Department of Agriculture. They all follow our 5 Pillars of Care pledge, which includes: he physical health of 1. Tthe puppy that features

preventative vet care and genetic health screening.

he behavioral health 2. Tcare that includes regular exercise, socialization, and enrichment.

he environment 3. Twhere puppies enjoy

safe, clean homes that feature indoor and outdoor wide-open, fun spaces.

he breeding life 4. Tand retirement

recommendations that follow veterinarian timelines for retirement, and all retired puppies go to families.

he caretaker 5. Texpectations that

include continuing education, knowledge of dog behavior and following best practices for dogs.

THE IDEAL TIME FOR A PUPPY PALACE FRANCHISE The need for puppies is great.

One estimate is that 8 million new puppies are needed each year to fulfill the need of aging out of family dogs. On top of that, the pet industry has enjoyed consistent growth for 25 straight years, exceeding $103 billion in sales last year.

The expectation is that this phenomenal growth will expand exponentially going forward. If you want to become a part of this growth and capitalize on the demand for puppies, now is an ideal time to acquire a Puppy Palace franchise.

People love their dogs!

According to 2021-2022 Pet Owners Survey, 69 million US households own a dog. This should come as no surprise, since there is simply nothing

that equates to the joy of raising a puppy to adulthood.

The lifelong bond that develops is one of the greatest experiences for a child or adult. Puppy Palace is a truly unique, high-end boutiquetype puppy store that will be embraced by families looking for a puppy, while helping to alleviate the shortage of dogs.

TO LEARN MORE

About the exciting Puppy Palace franchise opportunity, please contact us at: info@frangroup.com

ABOUT THE AUTHOR Drew Paras is a franchise business executive who specialized in master franchise / area representative opportunities. Because of this specialty, Drew can offer clients a unique insight into identifying high performing opportunities well-suited for their personal and financial goals. Contact Drew at: 678-634-9497 or drew@ thefranchiseconsultingcompany.com.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

23

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WHAT'S COOKIN'?

Relying on Basic Tenet of Outstanding Customer Service,

Operator has a Surefire Blueprint for Multi-Unit Success

by Rhonda Sanderson, CEO, Sanderson & Associates

KEN DESAI OF SALSARITA’S FRESH MEXICAN GRILL

A

lready a veteran of the hospitality industry, Ken Desai switched gears to the restaurant industry as smoothly as a Formula 1 driver navigating a tricky chicane. He’s found great success as a multi-unit franchise owner with Salsarita’s Fresh Mexican Grill and his blueprint illustrates why this fast-casual chain with more than 80 locations in 18 states is an attractive brand for multi-concept, multi-unit operators seeking a concept that consistently outperforms the fast-casual industry year-over-year.

Since 2007, Desai has operated the Salsarita’s located in the Festival Plaza in Montgomery, Alabama and this past February opened a second location in Auburn serving the university community and everyone else who loves fresh Mexican food in Auburn!

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Prior to joining Salsarita’s, the 50-year-old Desai and his wife, Nita, owned and operated hotels.

At the time, the couple lived in New Orleans, but they had a family member who had become a Salsarita’s franchisee in Knoxville in 2004, a group that has since become the chain’s largest franchisee with more than 10 locations in the Knoxville area. After spending some time checking out the Knoxville operations and with the brand having piqued their interest, the couple began scouting potential locations in New Orleans until Hurricane Katrina struck in 2005. As a result, Ken and Nita relocated to Montgomery and opened their first Salsarita’s in January 2007.

“After having had the chance to observe the Knoxville operations, the model was so simple and effective that we realized we didn’t necessarily need restaurant experience to be successful. The hospitality and restaurant industries might seem different, but in many ways they are similar. In both we strive to give great guest satisfaction and provide a clean environment that makes the guest feel comfortable, especially in today’s landscape,” said Desai, who added that he and Nita are still involved in the hospitality industry, but their primary focus is now Salsarita’s.

Ken and Nita have proven to be the perfect fit for Salsarita’s Fresh Mexican Grill. While Ken’s focus is on everything else! He gives much credit to Nita, who oversees all catering operations and whose background in retail sales has proven invaluable.

“Nita has been great in developing strong leaders

on our team, always coaching them and showing confidence in them,” Desai said. “But her major contribution was educating our loyal customer base on how to transition to a different ordering process when the effects of COVID-19 changed the way we operated our business.”

While the COVID-19 pandemic dealt a serious blow to the restaurant industry, Salsarita’s adapted quickly to the pandemic-caused issue of not being able to have dine-in guests by quickly bolstering programs to increase customer awareness of curbside pickup, takeout, and thirdparty delivery options. Systemwide, the efforts proved fruitful. Salsarita’s marketing promotions with third-party delivery partners led to a 40 percent increase in sales and orders via the Salsarita’s App and online increased 300 percent compared to pre-pandemic figures.

“When we had to promote online ordering, we struggled in the beginning because our loyal customer base still wanted the experience of coming in and ordering their meal, but Nita spent time with our guests showing them how to download the app and navigate it,” Desai said. “She continues to promote the app and always has them checking to see if they have any rewards or discounts. It’s another way of helping guests and showing them the wonderful things, we have to offer.”

Desai chuckles when he says Nita’s sales prowess is on display even when she pitches in on register duty. “She’s always looking for different angles to increase sales,” Desai said. “She’s known for her, ‘Do you want to make that a combo?’ pitch every time she works the register. No matter how many times a team member has asked, she’ll try one more time. She has a 75 percent conversion rate, and the winning line is ‘for 60 cents more you can add chips and salsa!’”

Coping with COVID has resulted in Salsarita’s creating an unusual and highly efficient operations

SALSARITA’S MARKETING PROMOTIONS WITH THIRD-PARTY DELIVERY PARTNERS LED TO A 40 PERCENT INCREASE IN SALES AND ORDERS VIA THE SALSARITA’S APP AND ONLINE INCREASED 300 PERCENT COMPARED TO PRE-PANDEMIC FIGURES.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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model that smoothly manages customer traffic whether in-store, online or third-party. One line is devoted to in-store guests, while online orders are managed separately, and third-party vendors have their own designated areas for picking up orders.

“One of our many positives has been having a separate entrance for guests who place online orders for in-store pickup. They simply pull into a separate parking area, enter from the back of the restaurant, and go to the pick-up station to look for their order,” Desai said. “That allows us to still provide personal customer service to guests who like to place their order in the restaurant. We also have less than a 30-second walk to deliver curbside orders. But this design wouldn’t have been possible without input from the Knoxville group as well as suggestions from Salsarita’s corporate office.”

Salsarita’s CEO Phil Friedman could not be happier. Thanks to all these new systems and relationships, Friedman and his CMO, Kelly Cooke, who was instrumental in much of the

newer successes of the company, agree that more franchisees like Ken and Nita Desai are just what they are looking for.

“What a pleasure it is to work with franchisees who bring not only a big arduous work ethic and business acumen to the table,” said Cooke, “but also fabulous innovations of their own.”

ABOUT SALSARITA’S: Founded in Charlotte, N.C. in 2000, Salsarita’s Fresh Cantina (now known as Salsarita’s Fresh Mexican Grill) offers Mexican favorites such as six flavorful house-made salsas, custom burritos, tacos, nachos, and salads made fresh to order with an extensive selection of proteins, toppings, and fillings.

Salsarita's was acquired by franchise industry veteran Phil Friedman in 2011 and operates more than 80 locations in 18 states, including 10 that are company-owned. For more information, visit www.salsaritas.com, like us on Facebook at http://www.facebook.com/salsaritas and follow us on Twitter and Instagram @salsaritas.

FOR MORE INFORMATION Contact Sanderson & Associates and Rhonda Sanderson at 847-612-9829 and Rhonda@sandersonpr.com.

ABOUT THE AUTHOR Rhonda Sanderson is a franchise expert who has owned and operated Sanderson & Associates and Sanderson PR, both specializing in, traditional, social media and crisis PR in the franchise space since 1986. She has authored many articles, helped grow numerous franchise chains is considered one of the Top 30 Small Business Influencers (Fit Business) in the U.S. Find her at Rhonda@sandersonpr.com or on LinkedIn where she is the author of Franchise Stars at https://www.linkedin.com/in/rhonda-sanderson-a6b658/

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WHAT'S COOKIN'?

Memos From a Former Restaurant Manager

by Greg Mohr, Consultant, The Franchise Consulting Company

I

got my start right out of high school as a restaurant manager for a fast-food chain. That’s when I got my first actual look at franchising. I worked for a master franchisor of Taco Bell throughout the Sacramento area, helping the restaurants grow and become more profitable.

Overall, I really enjoyed the fact that established franchise

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restaurants had all the systems and processes in place to run smoothly as long as you followed the system. As I was helping the master franchisor with managing some of her locations and day-to-day tasks, I quickly learned all the procedures. The procedures made it very easy to train people; you knew who you needed and when you needed them. With the restaurant

business, there are certain times of day, obviously, that are busier than others. We knew, based on sales, exactly how many employees we needed and what locations they were needed in, which made for very simple operations. It all felt so logical to me, and it felt really good to be able to walk into any of the Taco Bells in the Sacramento area and know that I’d be doing the

exact same things no matter the location. As I traveled the region, there was only one bad thing I noticed when I walked into these different restaurants. There were certain managers who had been there before me, and they weren’t exactly following those policies and procedures.

Maybe they thought they knew better. Nevertheless, they were making changes here and there—and those decisions weren’t paying off.

I was actually placed at those locations to put everything back on track, to make them run smoothly and efficiently according to the policies and procedures that Taco Bell had outlined. I learned that if you’re a new manager, your first day is not the right time to try to make improvements to proven systems and processes. Spend the time needed to get them in place, and then spend the time to maintain the right results. Later, when you’re a top owner, you might be able to add new ideas. There is room for growth, but you should get to know the improvement process first and foremost. As a teenager, I definitely saw that franchising was a great option.

I would later learn much more about it (especially that it’s not limited to restaurants), but I’m grateful for my first experience in the franchise world. I then moved on to a 24-hour food chain, Lyons, which is similar to Denny’s. I spent about 15 years managing restaurants.

Quite often when I introduce franchise restaurants to my candidates they shy away from the idea as being too difficult to run, too many moving parts.

They are concerned that they will have to be there too much.

I did not find this to be the case when I was a manager.

One the first things I would always do is to train people to take my place. I always had at least two assistant managers and two or three employees who could act as relief managers. This way I always had someone who could take over and know what to do should an emergency arrive, and I was not there to handle it or should I decide to take a vacation. Yes, sometimes emergency happen but in the 15 years I worked in the restaurant industry it only happened maybe a handful of times. With the right people in place in place and with the right franchise system, it all runs very smoothly.

Hiring was very easy as well.

The Taco Bell franchise (and Lyons Restaurant which was not a franchise) had already outlined what to look for in people. However, in the service industry it was pretty obvious.

When people came in to apply, I always looked for smiling faces and well-groomed people. Outgoing and easy to talk to is always a plus.

I did learn all aspects of what each employee did just so I could get the feel of it, and I would step in on occasion and run those different jobs. My employees got a kick out of it, especially the dishwashers and cooks. I bartended, bussed tables, washed dishes, cooked, and prepped food.

My customers always gave me hard time when I was in kitchen. They would tell the wait staff, “tell Greg I’m not

ordering until he gets out of the kitchen!”. It was a lot of fun doing the different jobs but was not necessary.

As a restaurant owner your customers want to see you out front, and they want to talk to you. You are the face of the business. Whether you choose to run one restaurant or be a multi-unit owner, having a restaurant to me, was very enjoyable and easy to operate.

ABOUT THE AUTHOR Greg Mohr is a former corporate ladder climber, author and has managed restaurants, been a micro-electric circuit engineer, owned and operated dry cleaners, storage units, rental properties, and franchises. Greg has helped hundreds of people invest in a few hundred franchise units. Contact Greg at 361-772-6401 or gregmohr@ thefranchisconsultingcompany.com

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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WHAT'S COOKIN'?

What’s Cooking at The Wee Chippy?

Fish and Chips Like You’ve Never Had it Before

by Joe Pilaro and Rick Morgin, Consultant, The Franchise Consulting Company

IT STARTS WITH THE PERFECT FRY! We start with the freshest largest russet potatoes. We hand cut them in front of our customers. We cut them large so they cook up with soft and creamy inside with a crispy on the outside, creating the perfect bite. The fries emanate from the box! But, we’re not done yet…

Then, we season them with the freshest kosher sea salt blends, like Italian Black Truffle, California Rosemary, Fire Roasted Garlic, Applewood Smoked, Spicy Jalapeño…

These salts take the freshly cooked fries to the next level.

But, we’re not done yet…

You can mix and match these flavored salts! And, you can top them with freshly chopped garlic, freshly squeezed lime, a

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dash of malt vinegar or freshly shaved parmesan. And we’re just getting started…

Our fries can be the main event, but are actually our side dish. Now pair these golden, seasoned fries with a beerbattered Atlantic Cod filet or lightly breaded calamari or tempura shrimp or even our own unique gluten-free batter or vegan fishless fish filet. Now you have a perfect meal to satisfy everyone!

This is reinvented Fish and Chips for the 21st Century by owner, founder and visionary Joe Gorrie, a native Scot, where “chips" go with every meal.

Our processes are simple.

Our food is delicious. Our customers are happy.

It’s all about the food. We operate from an eco-friendly philosophy, community spirit,

and team players. This is why The Wee Chippy was named one of the biggest emerging franchises of 2022.

We are an exclusive fish and chips shop that no one else is doing. It’s a one-of-a-kind concept in fast casual. The time is now. If you want to join our exciting team, please reach out to us at The Wee Chippy at theweechippy@gmail.com ABOUT JOE GORRIE He was given an opportunity to open a little 150 sq ft. food shack on Venice Beach in 2013, and he took it. He knew he had to keep it really simple and do one thing well. Being from Scotland, where fish & chips is the national dish, he took the classic dish and gave it a little California twist, bringing it into the 21st Century. That’s how The Wee Chippy was born.

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WHAT'S COOKIN'?

A Bowl of Goodness

by Jen Wherrell, Consultant, The Franchise Consulting Company

R

achel and Bryant Amundson opened the first Nautical Bowls location in the tiny Minneapolis suburb of Minnetonka in May 2018, and in quick succession added a food truck, and a location in neighboring suburb Eden Prairie.

While enjoying the beautiful views of the lake they live on, Rachel and Bryant talked shop with Snap Fitness founder Peter Taunton.

They asked him what he would do if he was in their position. After digging into the business, and review their success, Peter immediately knew franchising was the key ingredient for national expansion.

“We met Peter and gained some wisdom from his endeavors and it was when he said, ‘Why not give other people the opportunity to pursue their dream?’ I’m like, ‘No-brainer,’” said Rachel.

“That’s why we’re mostly so excited to be expanding this business.”

Taunton, signed on as CEO of Nautical Bowls in July of 2021. Brining his 35 years of franchising expertise to the Nautical Bowl family. He knew they had something special and wanted to help take them to the next level.

“That’s what’s magical about this business,” Taunton said.

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“For as little as $100,00, you can change your life, you can take control. Eighty percent of our franchisees have no prior business experience.”

The cost to open a Nautical Bowls franchise ranges from $150,000 to $250,000, including a $30,000 franchise fee. The royalty fee is 6 percent of weekly gross sales.

WHAT MAKES NAUTICAL BOWLS SO SPECIAL? “At first we felt that people would think that the acai’ industry was fragmented but we knew better. We believed we did it better than anyone else, Nautical Bowls are plant based, dairy free, gluten free.

With no refined sugar and all organic.We call it A bowl of goodness. It’s truly a Meal replacement. “ Taunton said.

IDEAL FRANCHISEE Nautical bowls is a small scale operation, with only a need of between 800-1200 square feet. “Our Zees have no need for restaurant experience.

We have 1 manager and only

need between 1215 employees.” Said Taunton.

When I asked the health of the brand Peter excitedly let me know,“We have sold over 69 territories in the last 8 months, 15 are already under construction and 18 on the hunt for real estate.

With stores averaging between $900K and $1.1 million. The item 19 shows a Net of 15%, which is 2x industry average.”

I dug deeper into PETER the type of Zee that would shine, “ This is a low investment franchise for anyone that has an entrepreneurial Spirt. We want people who are passionate, that are interested in serving goodness and providing a need,” said Peter.

It’s clear that Nautical Bowls is here to stay. If you have a desire for financial freedom, to be your own boss for minimal capital this is one to watch!

TAUNTON, SNAP FITNESS FOUNDER

ABOUT THE AUTHOR Jen Wherrell is an independent consultant with The Franchise Consulting Company, Jen will put her 15 years of franchise business experience and success at your disposal. She can help you attain the freedom that comes with being a successful business owner. She is looking forward to getting to know you better, and matching you with the perfect franchise company to suit your personal and professional goals. Contact Jen at 407-342-1568 or at Jen@thefranchiseconsultingcompany. com.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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#FRANCHISESTARS

The Sweet Taste of Success

Former Massage Envy Franchisee Launches L.A. Bikini Expansion Program

by Rhonda Sanderson, CEO, Sanderson & Associates

#FranchiseStars Rhonda Sanderson is a franchise expert who has owned and operated Sanderson & Associates and Sanderson PR, both specializing in, traditional, social media and crisis PR in the franchise space since 1986. She has authored many articles, helped grow numerous franchise chains and is considered one of the Top 30 Small Business Influencers (Fit Business) in the U.S. Find her at Rhonda@sandersonpr. com or on LinkedIn where she is the author of Franchise Stars at https://www.linkedin. com/in/rhondasanderson-a6b658/

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C

lay Haley wanted to be a differentiator.

He was in search of a convenient, all-natural solution to remove body and facial hair that would allow people to say goodbye to hot wax, razors, irritated skin, and endless maintenance. He found his answer in “sugaring,” and it has Haley’s franchise concept at the forefront of a generational shift in the way beautiful skin is achieved.

The concept is called L.A. Bikini, getting its name from its primary service, which is a modern-day version of the Brazilian.

“We tossed aside old methods, primarily hot wax, in favor of ‘sugaring,’ which is a more modern and much more comfortable technique,” said Haley, CEO and founder of L.A. Bikini. “In simple terms it’s removing unwanted body hair by applying a proprietary sugar paste that goes on cool, comes off easily, and leaves skin unbelievably smooth. It works so well that we call it ‘The New Smooth.’”

And things have been going swimmingly for L.A. Bikini since Haley opened the first location in Birmingham, Ala.,

in 2013 and a second there in 2014. A franchise program was launched in 2015 and today L.A. Bikini has 14 locations in seven states with an ambitious growth plan. Haley expects to have 100 studios open across the country by 2027 and foresees eventually having more than 300 locations.

While using sugar to remove unwanted body hair is actually an ancient technique, it took L.A. Bikini to find a niche with the unique service and help it stand out in a competitive industry with little differentiation. L.A. Bikini offers a forward-thinking business model combined with state-of-the-art technology; smaller, more efficient studio footprints that result in lower operating costs and fewer employees; and unique membership models that give customers special perks and savings with only a short-term commitment.

“We make sure L.A. Bikini franchise locations are only as big as they need to be in order to achieve success,” Haley said.

Haley is no stranger to business success, or franchising either. After an 18-year career in marketing, a close friend of Haley’s

CLAY HALEY OF L.A. BIKINI

suggested they go into business together, which resulted in the opening of two Massage Envy locations in Birmingham. Haley, a natural born “disruptor” liked the novelty of the concept that introduced the first massage for under $30 so the average person could afford one.

“At the same time,” Haley said, “customers would come in sometimes and ask if we offered any other ‘body’ services such as waxing or tanning. It made me think about those services and I began to do some research on them.”

During his business partnership, Haley had already begun dabbling in the two

services of waxing and tanning separately from his two massage locations to see how they would do. The Massage Envy partnership lasted eight years until Haley sold his share in Massage Envy in 2016 to focus solely on L.A. Bikini.

“Tanning salons with machines had its ‘die-hards’ but were already waning from dermatology studies cautioning and revealing the danger of tanning machines.

More interesting to me was waxing,” said Haley. “It was struggling as well. Foremost complaints were about pain and irritable skin reactions to the wax. I began looking for the best product I could find for waxing,” Haley recalled. “I

needed something to make the customer experience better. A colleague of mine asked if I had ever heard of sugaring. I had not, but if it was an excellent product, I was definitely interested.”

It turned out to be a technique that Haley knew would revolutionize the hair removal industry, especially given the reality that not much had changed in it since a group of Brazilian sisters introduced the Brazilian to the U.S. when they opened a New York salon in 1987. Very few studios offered sugaring, but Haley was so convinced of its potential that he bought the product and began offering it to clients at his waxing and tanning studio.

“Once we started using the product and getting clients to try it, the strength of sugaring came to light immediately,” Haley said. “Almost every client we had at that time switched from wax to sugar, even paying a small upgrade to do it. That’s when I knew we had something special.”

By the end of 2012, Haley switched exclusively to sugaring and later partnered with Alexandria Professional®, the global authority on body sugaring, to be his product supplier. In 2013, Haley renamed the business L.A. Bikini and never looked back.

Sugaring offers several benefits to traditional waxing WWW.FRANCHISEJOURNAL.COM | APRIL 2022

43

and that’s an important distinction since hair removal is more popular than ever.

According to Treatwell, a hair and beauty bookings website, salon hair removal bookings quadrupled during one fivemonth period in 2021 alone.

L.A. Bikini clients can choose from an ala carte menu of sugaring options for all areas of the body or select from two membership options based exclusively on their primary service, the L.A. Bikini (Brazilian), that range between $75-$79 per month.

THE ADVANTAGES OF SUGARING: • Sugaring ingredients are 100 percent organic and performed at body temperature with no need

for hot wax being applied to one’s skin.

• Unlike waxing, sugar paste adheres only to hair, not skin, which means less pain.

• Sugar paste is removed in the natural direction of hair growth – in contrast to waxing, which removes hair against the grain – revealing skin that’s beautiful and silky instead of irritated or inflamed.

“The sugar paste that we use is completely natural and water-soluble,” Haley said.

“Our sugar paste is so safe that it’s actually edible and you are avoiding the chemicalbased waxing products that are typically used in the hair removal process.”

With summer on the horizon, Haley is looking forward to

L.A. Bikini’s continued growth, which will come primarily from Area Representatives, who commit to opening from seven to 20-plus units in designated territories over periods ranging from five to 10 years.

“We already have eight fantastic Area Reps up, running and ready to expand,” Haley said. “We’d like to add about 30 others just like them.”

ABOUT L.A. BIKINI Hoover, AL-based L.A. Bikini combines a unique sugaring hair removal technique that customers actually look forward to getting with an innovative business model that rewards customers with lifetime membership benefits without an ongoing contract. Franchising was launched in 2015 and L.A. Bikini expects to have 100 studios open by 2027, eventually growing to more than 300 locations nationwide. For more info email Clay@mylabikini.com

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WHAT'S COOKIN'?

Q&A with Shannnon Allen, ™️ CEO/grownwoman Flamingo Point’s 4,000 residents, but, for everyone living in or visiting South Beach.

WHAT TYPE OF BUSINESS OWNERSHIP DOES YOUR BUSINESS USE? grown™️ is the first ever 100% USDA organic certified fast food restaurant in the countrywe are an LLC.

WHAT’S NEW FOR GROWN? We are proud to announce our newest location…grown at 1504 Bay Road on Miami, Beach! We have been thrilled to host farmers markets, tech brunches, private corporate dinners, wellness lunches, book signings, charitable events (UNICEF’s 75th Anniversary Gala), an evening with TikTok star, vegan foodie/Celebrity Chef & NYT BestSelling author, Tabitha Brown a very special Black History Month Celebration for the Center for Black Innovation, a viewing party for our former executive chef, Chef Jamar Massey, who recently won “Chopped” on the

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FoodNetwork and our favorite events to date…a “SupperClub Sunday” series of SOLD OUT dinners and brunches featuring off-menu, sumptuous meals curated by our friend and partner, Celebrity Chef, Richard INGRAHAM and his business partner, Soley Gonzalez at S&R Hospitality.

Our spacious new 3,500 sq ft storefront is a feast for the eyes with a FULL BAR, a state of the art open kitchen, a stunning lush park-like outdoor seating and an organic retail marketplace. This new location feels very “grown up”! It exudes love, light and is becoming a favorite destination for not just

WHY WAS THIS FORM OF OWNERSHIP CHOSEN? Before setting up the company, we established a “kitchen cabinet of experts”; basically an advisory board filled with experts of various disciplines. We consulted with our attorneys, CPA, business manager and wealth

managers to determine which type of business made the most sense and setting up an Limited Liabilities Company is what made the most sense.

IF SALES WERE TO DOUBLE, WOULD THE BUSINESS THEN CHOOSE ANOTHER FORM? IF SO, WHICH FORM? WHY? If sales were to double (which is actually our goal this year and we are on track to exceed our goal) we would still remain an LLC. We have an intimate group of smart private investors; but, the company is funded and run daily by our management company, “The PreGame Meal” an LLC that is owned and operated solely by me and my husband, Ray. HOW MANY HOURS PER WEEK DO YOU SPEND AT YOUR BUSINESS? I am currently working 8-10hrs a day in the restaurants. My days actually start at 2:30am (for prep for a catering client we service daily for breakfast from Monday through Saturday); I spend between 2-4 hours a day on social media, marketing, billing/ accounts payable, speaking with new catering customers for private events, securing new opportunities, examining ways to scale both grown™️ and grown southern™️ through our franchise business (“The Franchise Player”), promoting our CPG business (grown CBD products and baked goods) and beta testing our app for our retail portal, grownorganicmarketplace. com. The grind never stops.

DO YOU THE PLAN TO HAVE THE BUSINESS CONTINUE IN THE FAMILY? WITH FOUR SONS AND A DAUGHTER, ONE OF YOUR FIVE CHILDREN WILL SURELY TAKE OVER AT SOME POINT. I do not plan for my children to have to run the business; if they want to, that’s another conversation entirely. My goal is to own/operate company owned brick & mortar stores, franchise locations and ghost kitchen locations.

After developing a successful online retail businessgrownorganicmarketplace. com; which provides the very best organic, NON-GMO, gluten free, paleo, keto and vegan products the market has to offer, we will transition to a virtual food company. My goal for my children is for them to do what they love every day of their lives- the success of our family business should enable them to set up a family office to invest in businesses they WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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“CREATE THE THING YOU WISHED EXISTED." thru- something everyone said was impossible. And we did it anyway. But, it took us time to figure out how to make it a financially sustainable business…we are there and boy, does that feel GOOD!

believe in with a philanthropic arm to give back to the community in a meaningful and transformative way.

IF YOU COULD CHANGE ONE THING IN BUILDING YOUR BUSINESS, WHAT WOULD THAT BE? I wish I had figured out how to make a profit early on. We set out to reinvent the fast food experience by providing delicious breakfasts, lunches and dinners made with strictly organic single ingredients with the convenience of a drive

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WHAT ADVICE DO YOU HAVE FOR A NEW ENTREPRENEUR? SOLVE FOR “WHY”.

Every product, good or service we use was created by someone that set out to solve their own problem. My “why” is and was our son Walker, he was diagnosed with Type 1 Diabetes in 2008 at just 17 months old and it changed the trajectory of our family’s collective lives forever. I was so frustrated that whenever I was on the go, I couldn’t find my baby (who was already insulin dependent) a delicious, nutrient dense meal with the convenience of a drive thru- so I created the thing I wished existed. What is yours? What is your “why?” The world is waiting for your big idea! And here’s, the magic, by solving your own problem, chances are you’re solving a problem for the rest of us too. Create the thing you wished existed. If it’s the first thing you think about when you wake up in the morning and the last thing you think about before you go to bed at night, you have to do.

LET’S GROW!

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Explore your Allegra Center ownership opportunity.

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866.433.4131 | allegrafranchise.com © 2019 Alliance Franchise Brands LLC. All Rights Reserved. Alliance Franchise Brands LLC is the parent company of Allegra Network LLC and KK Printing Canada ULC. This advertisement is not an offering. An offering can only be made by a disclosure document filed first with the Department of Law of the State of New York.

Such filing does not constitute approval by the Department of Law. MN F-4115

WHAT'S COOKIN'?

Kitchens are the Heart of the Home

by Emily Romero, Director of Development & Compliance, FranDevCo Southeast

"GOOD FOOD AND A WARM KITCHEN ARE WHAT MAKES A HOUSE A HOME." ­— Rachael Ray In many homes, kitchens are where memories are made.

Even when it was common for kitchens to be tucked away as their own separate havens, they were often cherished intergenerational gathering spaces and a place to discover a love of cooking (or eating).

Now, the combination of a record number of people working from home and open concept designs have put kitchens on display and made aesthetic almost as important as function.

So, it should come as no surprise that the past year and a half have been good for the recession- and pandemicresistant home renovation and repair industry. Unlike many other types of businesses– especially restaurants–the pandemic actually boosted sales starting nearly as soon as the country was sent home to work. In March 2020, home finance applications rose by 79% as the combination of low interest rates and the prospect of indefinite work from home led many homeowners to borrow money for long-desired home

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remodel projects.

The trend continued through 2021 and is looking good for 2022, as well. The latest Leading Indicator of Remodeling Activity (LIRA) predicts 4.8% spending growth in the first quarter of this year and that annual growth will reach 8.6% in the second quarter.

THE KITCHEN SOLVERS ADVANTAGE Those who are running home improvement businesses are enjoying great earnings and, as importantly, these types of businesses are affordable to launch. Buying and launching a Kitchen Solvers franchise typically costs between $88,000-$113,300, often coming in under $100,000. Additionally, we have designed a business model where initial overhead is low so new Partners can start making profits quickly: a Kitchen Solvers location can be launched out of a home so there are no real estate costs and payroll expenses are manageable because a business can be launched with as few as 2 employees.

Plus, Kitchen Solvers is a cash-

based opportunity with 90% of revenue collected before the project starts and there are no receivables and no inventory.

“It was really quick,” said Matt Salaices, owner of Kitchen Solvers of North Indianapolis.

“From the time the initial startup happened to feeling like everything is moving forward, it was only a couple of months.”

To put it into perspective, for the same amount of up-front investment it would take to launch a franchise that required a physical location, heavy staffing, and large purchases of inventory before generating any revenue, an entrepreneur could invest in 3 Kitchen Solvers territories!

On top of the benefits of an efficient launch and smart business model, Kitchen Solvers offers a good return on those investments: The average cost to a homeowner for a Kitchen Solvers remodel is just under $17,000 and about 41% of that typically comes in as gross profit.

“Since we started this we have never operated in the red,” said Jay McAdams who has owned the Kitchen Solvers Emerald Coast location with his wife Jill for nearly 7 years.

“We have always operated in the black and we have always made money and that money continues to grow and improve.”

Beyond the initial capital, successful Kitchen Solvers Franchise Partners bring with them a good work ethic, some experience with business or management, excellent communication skills, and a devotion to customer satisfaction. What they don’t have to bring is a background in construction or handiwork because we have a streamlined and effective program in place to train our Partners on remodeling and cabinet installation.

Our concept is more than just a business. It is a chance to fulfill the entrepreneurial dreams of our Partners along with the vision of the perfect kitchen for our clients, ensuring the kitchen will keep its prestigious role as the heart of the home.

To learn more, email kitchensolvers@frandev.co.

A GROWING INDUSTRY:

$352B

generated annually by kitchen and bath remodeling services

PREDICTIONS:

4.8%

spending growth in 2022 Q1

79%

increase in home finance applications in March 2020

8.6%

annual spending growth by 2022 Q2

According to the Latest Indicator of Remodeling Activity (LIRA)

KITCHEN SOLVERS ADVANTAGE:

$88,031-$113,292 affordable launch

90%

of revenue collected up front in this cash-based business

2

employees only needed to launch $0 for brick & mortar due to home-based model

ABOUT THE AUTHOR Emily Romero is the Director of Development & Compliance with FranDevCo Southeast. She has more than 8 years of franchise development and franchise operations management experience with an emerging brand, including experience developing a national growth strategy that propelled the brand to be the largest U.S. franchise within their industry category.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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Start a Business.

Change Lives.

Your clients can do more than just start a profitable business.

Help them change lives by connecting talented employees to growing businesses as a part of the $160 billion staffing industry.

Want to learn more? Let's get started!

Visit AtWorkFranchise.com or call 888-553-1745 today!

FIRST OF ITS KIND

PRE-FABRICATED OIL CHANGE FRANCHISE!

A’S AMERICT FASTES G GROWINNGE OIL CHA ISE FRANCH

Innovative Design

Speed to Open

Low Lease Payment

Minimal Staffing

Streamlined Model

costa@frandevco.co l 425.470.4451

WHAT'S COOKIN'?

FRESHE POKE! Next Healthy Food Craze

T

hrough eating sushi around the country, Freshe Poke's founder, Sally Cheung's obsession quickly grew in starting a business with the focus on serving "freshe", high quality ingredients. At Freshe Poke, we take the extra mile to serve our customers offthe-chain poke bowls with our fresh cut ingredients and freshly brewed boba teas. Our menu is varied, and our poke

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flavors are unmatched. As an avid sushi lover, poke is the staircase to sushi heaven without the fuss of having to use chopsticks. Patrons can customize their next meal however they like to suit their palate, even a vegan bowl is available.

Freshe Poke started their first location in December 2017, which has now grown into three locations in Columbia. We continuously

research on how we can evolve our menu to keep up with the trend and understand what our customers like us to offer.

For the launching of our summer campaign, we will offer mangos, mandarin oranges, sun dried tomatoes, cello radishes, and sugar-free, lemon poppy seed dressing. Our company recently added boba tea to two of our locations to

satisfy the demand of the tea market in our area. Two of the new teas that we will be highlighting are Rainbow Fruits of Tea and Sunkist Grapefruit Tea that highlights fresh cut ingredients infused in tea.

of work-life balance. With no need for culinary staff or cooks, it is much easier to control the output of our products.

We cannot wait to help more families obtain the lifestyle they deserve in a few months!

For more information

OUR "NO COOKING" MODEL ALLOWS INDIVIDUALS WITH AND WITHOUT RESTAURANT EXPERIENCE TO FOCUS ON HIGH QUALITY INGREDIENTS AND SUPERB LEVEL OF CUSTOMER SERVICE. Our "no cooking" model allows individuals with and without restaurant experience to focus on high quality ingredients and superb level of customer service. The model has been proven successful while allowing a high-level

on Freshe Poke, visit us at freshepoke.com. For information on franchising opportunities, reach out to freshepokefranchising@ gmail.com.

Sally Cheung is the founder of Freshe Poke and a previous

owner of Ganbei Sushi, Hibachi & Wok Restaurant in Lexington, SC. She graduated from University of South Carolina with B.S. in Supply Chain Operations, international Business, and Marketing.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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Feed Your Cells.

Fuel Your Life. www.THEDRIPBaR.com

FRANCHISE OPPORTUNITY Your body works hard enough—it shouldn’t have to work hard to get the essential vitamins and nutrients needed for optimal wellness. IV drips are absorbed at a much higher percentage, feeding your cells to fuel a more balanced life.

grow a healthy business Saladworks is the original create-your-own, fast-casual salad franchise.

Healthy – USDA reports that American adults are choosing healthier foods such as fruits and vegetables to support a healthier lifestyle. That’s why nearly half of all Millennial and Gen Z consumers buy 3+ entrée salads per week away from home. Saladworks is on-trend.

grow a healthyequipment-light business and easy Simple – Our concept is asset-light, Saladworks is the original create-your-own, to operate. No fryers and salad no hood means less expensive fast-casual franchise. buildout costs for Healthy you.– USDA Just chop, sliceadults and dice to serve the reports that American are choosing healthier foods such as fruits and vegetables to support a tastiest create-your-own salads is turn-key. healthier lifestyle.

That’s whyaround. nearly half of all Saladworks Millennial and Gen Z consumers buy 3+ entrée salads per week away from home. Saladworks is on-trend.

Accessible – The fast-casual landscape is overbuilt and Simple – Our concept is asset-light, equipment-light and easy to operate. No fryers and no hood means less expensive cluttered with create-your-own burger, sandwich, pizza, buildout costs for you. Just chop, slice and dice to serve the tastiest create-your-own salads around. Saladworks is turn-key.

Mexican and smoothie concepts. Landlords are looking for Accessible – The fast-casual landscape is overbuilt and healthy concepts like ours.

We have market, venue, format cluttered with create-your-own burger,the sandwich, pizza, Mexican and smoothie concepts. Landlords are looking for Saladworks is the original create-your-own, concepts like ours. We have the venue, format and footprint you healthy want.

Saladworks ismarket, available. fast-casual salad franchise.

grow a healthy business

and footprint you want. Saladworks is available.

saladworksfranchising.com

fransales@saladworks.com

* Details located at Item 19 inside Saladworks Franchise Disclosure Document.

Healthy – USDA reports that American adults are choosing healthier foods such as fruits and vegetables to support a healthier lifestyle. That’s why nearly half of all Millennial and Gen Z consumers buy 3+ entrée salads per week away from home. Saladworks is on-trend.

$1,227,858 median net sales for top quartile*

saladworksfranchising.com

Simple – Our concept is asset-light, equipment-light and easy to operate. No fryers and no hood means less expensive fransales@saladworks.com buildout costs for you. Just chop, slice and dice to serve the tastiest create-your-own salads around. Saladworks is turn-key.

* Details located at Item 19 inside Saladworks Franchise Disclosure Document.

t sales for top quartile*

Accessible – The fast-casual landscape is overbuilt and cluttered with create-your-own burger, sandwich, pizza, Mexican and smoothie concepts. Landlords are looking for healthy concepts like ours. We have the market, venue, format and footprint you want. Saladworks is available.

$1,227,858 median

saladworksfranchising.com

fransales@saladworks.com

* Details located at Item 19 inside Saladworks Franchise Disclosure Document.

$1,227,858 median net sales for top quartile*

WHAT'S COOKIN'?

What Key Market Dynamics Are Impacting Restaurant Franchising?

by Mark Siebert, CEO, iFranchise Group

T

he restaurant industry will look vastly different after the pandemic (knock on wood) is finally over. As expected, 2021 restaurant sales were down significantly from prepandemic levels, but what wasn’t as predictable was that not only did restaurants lose one million employees during partial and full closures, those cooks and servers were slow to return and many left the industry altogether.

This shortage of labor is even more problematic when coupled with higher costs for food and rent, not to mention supply shortages.

According to a survey by the National Restaurant Association (NRA), 96 percent of U.S. operators experienced supply chain delays or shortages of key items in 2021 – and these challenges will likely continue throughout 2022. Even when the pandemic restrictions are a distant memory, there will still be residual issues to resolve.

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And yet with all that baggage, the restaurant industry is expected to reach $898 billion in sales in 2022 and its workforce is projected to reach14.9 million by the end of 2022, the NRA reported in its annual forecast. On top of that, franchising, which historically grows when the economy is down, had “an exceptional year in 2021,” according to FranData, a franchise research firm; it’s a trend that is expected to continue well into 2022 and beyond.

The fact that restaurants are rebounding isn’t a surprise to restaurant owners – both franchisors and independents – who love this industry despite all its challenges.

Eating out is still a great American pastime, and people who developed the habit of dining out multiple times a week aren’t going to give up that form of entertainment.

It’s how we eat out that will be different –

from more drive-thrus and takeout/delivery to more outdoor dining options to purchasing meal-assembly kits from our favorite restaurants.

This expanded consumer view of what constitutes a restaurant provides nimble concepts myriad options for multiple profit centers. Ideas include adding a strong retail component to restaurants, such as a European-style market or wine/beer store, or sponsoring pop-ups on weekends, or bringing in guest chefs. Some owners are adding a second concept to their existing one, similar to the co-branding that companies like YUM have tried. Only now, several concepts being serviced out of one location are referred to as a ghost kitchen.

IT’S ALL ABOUT HAVING A STRONG CULTURE, WHICH IS WHY PROFESSIONAL TRAINING, PLANNING AND EXECUTION ARE SO VITAL RIGHT NOW

Whether you’ve already franchised your restaurant concept or are considering it, this is the time to reassess your strengths as a brand.

Can you add delivery and still make a profit? What about selling some of your proprietary products in grocery stores or in your lobby? Early in franchising’s history that idea was perceived as taking away business from franchisees, now it’s seen as viable brand expansion when done correctly.

You also need to reevaluate your franchise offering, as well as your internal processes, procedures and best practices – from manuals to marketing to how you select your franchisees. This may be the

time to call in an outside expert to help you track the massive changes in the industry. For instance, employees are expecting benefits that include health insurance, 401k programs, higher wages, vacation and sick pay. A shallow employment pool means more cross-training and flexible schedules are all the more important. Knowing how to manage all this in the most cost-effective manner is crucial.

In addition, carefully thought-out incentive plans will help you recruit and keep these in-demand workers. No one wants to lose an employee after training them just because someone offers a few dollars more.

It’s all about having a strong culture, which is why professional training, planning and execution are so vital right now. Franchisee recruitment through a strong lead generation program is paramount, so you only bring on board franchisees who understand your culture and how to serve this new dining paradigm.

The restaurant industry is diverse, varying from food carts on street corners to fine dining, and it is all about people – serving them, employing them, and creating business growth opportunities for them.

And while hospitality is in most restaurateurs’ blood, sometimes we all need a transfusion.

ABOUT THE AUTHOR Mark Siebert is CEO of the leading franchise consulting firm iFranchise Group. Reach him at 708.957.2300 or info@ifranchisegroup.com. His book is Franchise Your Business: The Guide to Employing the Greatest Growth Strategy Ever.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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FRANCHISE WITH US

(800) 326-6243

ecomaids values

AN OPPORTUNITY TO BUILD YOUR LEGACY

promoting sustainable living

ecomaids is the leading innovator of environmentally responsible, nontoxic residential cleaning services for families throughout the country.

supporting our local communities saving the planet, one spotless home at a time

franchiseinformation@ecomaids.com www.ecomaids.com/franchise-opportunities We’re a Happinest Company

BUSINESS ADVICE

The Top Food Franchises of 2022 Guidant Financial is pleased to honor our Top 5 Food Franchises of 2022! These five franchises were chosen because of their stupendous growth, great franchisee relationships, and commitment to customer service and giving back to the community.

WORRY LESS ABOUT YOUR CANDIDATES AND FRANCHISEES

BY RECOMMENDING GUIDANT’S BUSINESS SERVICES. 64

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C

ongratulations to these franchises, their franchisees, and their amazing communities of customers!

Be sure to check the full article on guidantfinancial.com.

Do you have clients making their dreams come true with these franchises?

Guidant can help you seal more deals.

We offer franchising funding done right the first time. From leveraging retirement funds to assisting with SBA loans, we’ve got you and your candidates covered!

And we’re not the kind of company to fund it and forget it. Worry less about your candidates and franchisees by recommending Guidant’s business services. With our payroll, accounting and tax, and other business services, Guidant takes on the bulk of business admin so franchisees can focus on what’s actually important: becoming profitable and being a fantastic franchise brand ambassador.

Guidant: Increasing the number of foodies who succeed in small business.

Guidant Financial helps business owners secure financing to start, buy, or grow a business or franchise through industry leading financing. Visit Guidant at guidantfinancial.com.

TOP 10 REASONS

AROOGA’S

t s e B e h is t

RICA E M A N I R A S P OR T S B

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Fresh & Unique Menu 44 Beers on Draft Award-Winning Wings Signature Cocktails 2019 Kitchen of the Future Certified Green Gluten-Free & Certified Organic Technology Enhanced Experience Plant-Based Options for Veg-Based Diets A View of Every Game from Every Seat

FOR MORE INFO:

2018

2017

2020

2021

Please contact Keith Swade at keithswade@aroogas.com for Arooga’s Franchise Opportunities

WHAT'S COOKIN'?

The Secret’s Out

by Rebecca Styn, Proprietor of Room 33, Founder & Managing Partner Blind Tiger, LLC

S

peakeasies are supposed to be a covert location, but the cat's out of the bag with a brand-new franchise concept that’s more than a gin joint. Room 33, which is named after the year Prohibition ended (1933) is a full-service bar & restaurant featuring a unique dinner menu, signature cocktails (and full bar), silent movies, and more. A marriage of the pre- and post- Prohibition eras, the location offers a glimpse into the glamour of the Roaring 20s while providing an ambient but classic atmosphere for patrons to unwind in.

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Room 33 features many of the hallmarks of the speakeasies of today: a hidden entrance, art deco design, suspender-clad bartenders with newsboy hats, signature craft cocktails and silent movies. But what it doesn’t have are exorbitant prices or 10 ingredient libations.

While the team are cocktail enthusiasts with discerning tastes, they seek to be more inclusive in their approach – from a patron, employee, and stakeholder experience.

Because of this philosophy, Room 33 franchisees will have the flexibility to design a space that keeps with the brand, but is most in line with

their personality, desires, and goals. Although the flagship location chose to pay homage to the past by incorporating signature murals highlighting famous movies and individuals throughout the space and is owned by bibliophiles at heart who chose to create a secret entrance in a bookcase, each destination is encouraged to be unique and personal to the franchisee.

As the menus are the most important part of a restaurant’s success, the team promises to not disappoint whether the patron is noshing or sipping.

Unique offerings like the Good Fella (bourbon, St.

Germaine, ginger ale, amarena cherries) or the Al Capone (bourbon, Campari, sweet vermouth) can be found on the menu, alongside classics such as the Southside (gin, lime, simple syrup and mint – reportedly Al Capone’s favorite drink) and Bee’s Knees (gin, lemon, honey syrup).

In addition, the delectable cuisine includes small plates to full dinners including Bugsy’s Bruschetta, Moe’s Greens, Peppino’s Pork Belly, and more – keeping everyone from the vegan to the meat lover in mind.

Room 33’s team also recently developed a line of non-alcoholic RTD cocktails and mixers that are inspired by classic drinks from the Prohibition era. When Covid-19 hit, like all restaurant operators around the country, they were fronted with a challenge – adapt and overcome or close their doors. By adapting and pivoting, they not only survived but thrived over the last few years. As overall sales in the restaurant industry declined, Room 33’s revenues increased. Blind Tiger (what

speakeasies were called during Prohibition) officially launched in January 2021 and is currently in distribution and retail in three states. It is also part of an extensive nonalcoholic cocktail menu at the restaurant.

Overall, the team brings over 25 years of restaurant, mixology, and hospitality experience, plus full marketing support. Room 33’s training support will get each franchisee off to great start and will designed to allow even those without restaurant experience to quickly learn the business. Welcome back to the roaring 20s!

ABOUT THE AUTHOR Rebecca Styn is the Proprietor of Room 33 and Founder & Managing Partner of Blind Tiger, LLC, a line of Prohibition-inspired RTD NA cocktails. She holds 25 years experience in the hospitality, marketing and fund development arenas, and a Ph.D. in leadership with a focus in entrepreneurship. www.room33.bar WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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Open A NOW Massage Boutique In Your Neighborhood New Concept Reimagines Massage Experience The NOW Massage, a new concept massage boutique, was founded on the principle that self-care is a necessity, not a luxury.

Designed to serve as an oasis from today’s digitally driven society, The NOW offers high-quality, affordable massage services in an inspired setting. The brand has recently signed franchise agreements representing 61 locations in 18 cities.

Territories are available across the country.

Learn more at thenowmassage.com/own-a-boutique

A Super(food) Franchise Healthy, fast-casual restaurant looking for entrepreneurs!

#1

in the Açaí Bowl Category

Why Vitality Bowls?

• Prime markets available

• Allergy-friendly kitchen

• Low investment opportunity

• In-demand health food category

• National brand recognition

• Healthy menu featuring açaí bowls, smoothies, salads, panini & more!

Ready to get in touch?

Uriah Blum, VP of Operations uriah@vitalitybowls.com (530) 513 - 0464

WHAT'S COOKIN'?

Focusing on Nutrition as a Competitive Advantage

by Abi Pepin, Content Writer, FranDevCo

M

ost franchises have only one main revenue stream, giving Franchise Owners little leeway on expanding and growing their business. That’s why RockBox Fitness’ nutritional guidance through the Leverage Nutrition supplement line is an important distinction from other franchise brands.

The supplements have been

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tested and trusted throughout the fitness industry and are built to help each member exceed their fitness goals and optimize their life.

While members can burn fat and build muscle during the classes, RockBox recognizes that nutrition is a crucial component of members’ fitness journeys.

The way members fuel their body correlates to the way

their body will perform in a workout.

RockBox studios are authorized distributors of these products, offering their members distributor pricing while maintaining the high value products that Leverage offers. The supplements have been tested and trusted throughout the fitness industry and are built to help each member exceed their fitness goals and optimize their life.

While serving members, Leverage Nutrition also serves Franchise Owners with another revenue source, on top of apparel sales and semiprivate and private session programs.

BUSINESS DESCRIPTION: RockBox’s new and rapidly growing concept is solving the nation’s #1 problem with fitness programs: boredom! While people give up on their workouts, RockBox’s fight club meets night-club atmosphere

ROCKBOX’S NEW AND RAPIDLY GROWING CONCEPT IS SOLVING THE NATION’S #1 PROBLEM WITH FITNESS PROGRAMS: BOREDOM! combines a mixture of boxing, kickboxing and strengthening functional exercises.

RockBox has purposely implemented the perfect variety of equipment, creating a full-body, goalsmashing, workout. The 50-minute energetic workout allows members to boost confidence, lose weight, and tone up with long-lasting results through the supportive and unique RockBox Fitness community.

FRANCHISE OPPORTUNITY: RockBox’s emerging concept has a proven business model, while their competitors use Franchise Owners as a testing ground.

This is a franchise that is built with an eye for longterm attainment and measurable goals, for both members and Franchise Owners.

The difference between RockBox and other fitness franchises is that they are focused on results in both

their business and members’ workouts. Owning a RockBox studio can allow Franchise Owners to turn their health and fitness passion into success, while becoming part of a unique brand in the fitness industry.

ABOUT THE AUTHOR Abi Pepin, one of FranDevCo's Content Writer, is a recent graduate from Appalachian State University.

With a degree in communications, journalism, she is using her writing skills to create content that promotes brands

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ABOUT US

The Zero Competition Franchise PayMore is paving the way in the new electronic and gaming franchise industry

F

ranchisees are always looking for the next big thing. This time it’s not burgers, pizzas or smoothies, it’s electronics.

PayMore is the fastest growing used and new electronics and gaming franchise in the country.

This recession-proof business offers low start-up costs, low-royalties, and the ability to open a store in under three months. The hub and spoke model makes PayMore easy and economical to scale for multi-unit operators.

I’ve always been somebody who wanted to do my own thing,” explained Lisa Conger, franchisee in Gastonia, North Carolina. “I knew PayMore would be a good electronics franchise to get involved in because technology is not going away.

Ideally suited for tech and gaming loving entrepreneurs, PayMore is built on the idea of providing a safe, inviting place to turn unwanted electronics into cash. Personal data is wiped from all devices PayMore buys, ensuring the highest level of protection for customers. PayMore is also helping the planet by keeping old electronics out of landfills, not just in April for Earth Day, but year-round.

Franchisees with PayMore

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enjoy multiple revenue streams to drive profitability.

Not only can store owners buy and sell at their brick and mortar locations, but all franchisees are able to sell globally on PayMore’s online mega store, as well as on third-party platforms like ebay, Amazon and Facebook marketplace.

“PayMore is the best concept to expand into a large franchise business that I’ve ever seen,” said Dan Rowe, CEO of Fransmart.

“There’s nothing like their unit economics.”

PayMore’s streamlined systems and extensive, proprietary POS system make running a PayMore outlet one of the easiest franchises to execute.

With its easy operations and strong returns, PayMore is also ideal for a restaurant franchisee looking to diversify his portfolio. After the hit restaurants took during the pandemic, and the continued labor and supply chain issues, many franchisees are seeing the benefit to a franchise portfolio that isn’t vested in just one industry.

“Many times, when the buy-in is low, the upside is low too,” said Rowe. “With PayMore, it’s the opposite…low cost and high sales and profit.

This is the perfect franchise for current food franchisers to

invest in to expand their brand portfolio.”

Chris Phillips, a restaurant franchisee in Philadelphia who initially wanted to invest in another restaurant brand, decided to open up PayMore stores instead after comparing the opportunities.

“I could open two or 2 ½ PayMore’s for the cost to open one restaurant and there are just a lot less headaches too,” he said.

With a low franchise fee of $30,000 and the freedom

to open one or multiple locations, a PayMore franchise is accessible. With prime territories selling fast, now is the time to get your foot in the door with PayMore.

“I wouldn’t have gotten involved with PayMore if I didn’t see a future for it,” said Cary, North Carolina franchisee Nick Facciano. “Invest. It’s a great opportunity!“ Ready to own the hottest electronics franchise around?

Visit https://fransmart.com/ paymore/ to get started.

PayMore Stores was founded in 2011 in Massapequa, New York a small community in Long Island, to solve the problem of old and broken electronics piling up in landfills. Our mission is to repurpose old electronics and recirculate them back into the marketplace, to help reduce the country’s e-waste footprint. To meet demand, the first PayMore Stores location served customers across the U.S. and around the world.

PAYMORE’S STREAMLINED SYSTEMS AND EXTENSIVE, PROPRIETARY POS SYSTEM MAKE RUNNING A PAYMORE OUTLET ONE OF THE EASIEST FRANCHISES TO EXECUTE. WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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WHAT'S COOKIN'?

Pets Need the Same Nutrients as Their Owners Need!

by Abi Pepin, Content Writer, FranDevCo

W

hen Jay Floyd founded The Ark Pet Spa & Hotel, he wanted to create a safe place that pet owner’s could trust. Just like the name, The Ark is an allinclusive pet spa and hotel that can provide services to

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all types of domestic animals, from cats and dogs to lizards and mini pigs!

The Ark has a profitable mix of four services: pet boarding, daycare services, grooming and retail products, making it a one stop-shop for all consumer needs.

Slobberbones Bakery & Market, one of the revenue streams, was created to provide customers and their pets with the best all-natural pet treats and supplements.

The Ark’s experienced staff is educated in pet nutrition and are knowledgeable about

boarding offering that provides services to a variety of domestic and exotic pets, The Ark’s services continue to surpass competitors. They have developed the systems and procedures to allow them to be successful while doing what they love. Their concept has fully developed policies and procedures with a proven service/retail mix.

every product in the store.

They are always ready to help customers understand labeled ingredients, discuss any questions they may have, and customize the perfect diet for their pets.

Understanding the benefits of specific ingredients will ensure that customers’ choices will deliver all the nutritional benefits to help their pet thrive. Just like humans, pets need all the same nutrients in their diet, making Slobberbones Bakery & Market a great stop for perfecting your pets diet.

FRANCHISE OPPORTUNITY: As about 67% of U.S households own a pet, there is a societal need for all things pet related in order to keep families with pets functioning properly. Families are no longer purchasing pet care and pet treats out of pure necessity; about 72% of people say they will not alter

their pet spending regardless of their financial situation, creating an industry that is able to survive unstable economic circumstances.

The Ark is looking for potential Franchise Owners who have a genuine passion for pets. People who have prior experience and a broad understanding of business principles with a willingness to learn and soak up knowledge will thrive best as a Franchise Owner.

ABOUT THE AUTHOR Abi Pepin, one of FranDevCo's Content Writer, is a recent graduate from Appalachian State University.

With a degree in communications, journalism, she is using her writing skills to create content that promotes brands

BUSINESS DESCRIPTION: The Ark Pet Spa & Hotel was created to provide a safe, fun and loving environment for guests and their pets. By ensuring the highest trained crew members, the best facilities, and the latest in pet care techniques and products, it’s no wonder this is an award-winning franchise.

With a unique pet WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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America's Premier Kitchen Remodeling Franchise PROVEN

39-YEAR

CONCEPT RE-ENERGIZED

for TODAY'S ENTREPRENEURS

AFFORDABLE START-UP

NO REMODELING CASH-BASED EXPERIENCE BUSINESS NEEDED

RECESSION RESILIENT

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INVESTMENT RANGE $88,031-$113,292

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WHAT'S COOKIN'?

ABOUT MILK CHA-CHA

M

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ilk Cha-Cha was founded in 2020 by two “Boba Addict” friends.

Their obsession quickly grew from drinking boba all around the world. After a year of tirelessly developing recipes, the first Milk ChaCha boba tea shop opened in Charlotte, NC. The shop provides an unique boba experience by using fresh fruits, fresh dairy, and premium loose leaf teas.

While traditional boba shops utilize powder, syrup, and creamer for taste, Milk Cha-Cha maximizes the use of real fruits, fresh dairy, premium loose leaf tea, and organic products.

Our modernized approach delivers a fresh and unique experience to customers.

Most importantly, Milk Cha-Cha is on the forefront of innovation to offer exciting new drinks to the growing boba market.

WHY FRANCHISE MILK CHA-CHA Milk Cha-Cha is a 2nd generation boba tea shop, meaning we focus on freshness, quality, and taste.

THE BOBA MARKET Our menu is varied and the taste is unmatched to other businesses in the booming boba industry. As coffee and

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tea are the most consumed beverages, boba tea, a modified tea product, has gained immense popularity in recent years throughout the United States.

Boba tea is constantly gaining popularity thanks to its distinct taste and variety of flavors. A rising preference for boba tea is projected to boost the demand for a continued growth of the industry.

FRANCHISE SUPPORT Milk Cha-Cha’s team is composed of experienced management strategy consultants and technology start-up experts to help

provide essential support needed for growth.

Throughout the Milk ChaCha franchisee development process, our team of experts will provide guidance around: • Marketing best practices • Operational excellence • Centralized product to market strategy STEPS TO OWNERSHIP 1. Fill out the inquiry form 2. A Milk Cha-Cha team member will contact you via email or phone 3. Schedule an interview to go overall the details 4. Receive franchise disclosure document (FDD) 5. Look for the best

possible store location (the Milk Cha-Cha Team will provide professional recommendations for location screening and final approval) 6. Sign franchise agreement and lease for approved store location 7. Store Renovation (Milk Cha-Cha will recommend a professional team to design a recommended store and interior layout) 8. Training Program 9. Grand Opening (Milk ChaCha will assist you during the grand opening period to ensure smooth store operation) 10. Continued support from the Milk Cha-Cha Team

THE INVESTMENT • Franchise Fee: $47,500 • Total Investment Range: $180,000 - $400,000 • Royalty %: 4.25% GET IN TOUCH milkchachausa@gmail.com www.milkchachausa.com Milk Cha-Cha is a 2nd generation boba tea shop that focuses on freshness, quality, and taste.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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©

WHAT'S COOKIN'?

Menu Quality and Optimized Model Key to Tim Hortons US Push

by Tim Arpin, Head of Franchising, Tim Hortons U.S.

T

he idea that “everything is bigger in Texas” is fitting for a brand looking to expand its reach in a major way. That’s exactly what international coffee giant Tim Hortons is planning, making its introduction to the Lonestar State a major milestone.

Though Tim Hortons provides the vast majority of QSR coffee business in Canada, a recent multi-unit deal in the Houston area will serve as a key step in its strategy for significant U.S. expansion in 2022. To this point, its American presence has been limited to markets in the Northeast and the Upper Midwest regions. But after major multi-unit deals in Texas and Georgia, it’s clear the brand is positioned for a larger U.S. push than ever before.

“It’s rare for a brand of our size to have so much room for growth,” said Tim Arpin, U.S. Head of Franchising for Tim Hortons. “We have such a strong foundation and so many advantages as one of the world’s most recognizable coffee brands, and that’s what

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drives the excitement we hear from franchisees that are driving the Tim Hortons expansion into these strategic new markets.”

These moves, according to Arpin, are proof that Tim Hortons has molded its U.S. model in a way that creates valuable opportunity for its future franchisees. More importantly, though, it helps reach a massive consumer base in one of the largest industries in franchising.

Even since before the pandemic’s onset in the early months of 2020, the demand for on-the-go coffee and breakfast options has been steadily rising, increasingly winning the most loyal customers according to QSR studies. When drive-thru became a necessity, brands that could provide speed of service not only sustained their success but expanded it.

Tim Hortons is bringing those lessons into its current

growth phase.

Through a flexible development model, Tim Hortons aims to allow multiunit franchisees the chance to reach more customers in more convenient settings.

The rise in drive-thru has put an even further emphasis on location and traffic flow, specifically in the breakfast window.

But at the end of the day, that speed and convenience of service has to be paired with a superior menu.

“A lot of areas in the U.S. marketplace suffer from a lack of choice when it comes to quality breakfast and bakery options,” said Arpin.

“Customers obviously value convenience, but they’ve come to expect quality as well.

That’s where brands like ours can find opportunity. As much as we’re known as a coffee brand, the quality of the menu is a major reason for return business.”

THE RISE IN DRIVE-THRU HAS PUT AN EVEN FURTHER EMPHASIS ON LOCATION AND TRAFFIC FLOW, SPECIFICALLY IN THE BREAKFAST WINDOW.

Maintaining the consumer experience is as much a focus in this expansion as the efficiency for franchisees. That efficiency, as a result, is crucial in winning the battle for morning commuters.

Thanks to the benefits of owning its own supply chain, Tim Hortons can consistently review its menu design to anticipate trends and meet demand with quality ingredients like fresh-cracked

leading the 30-store plan introducing Tim Hortons to Texas. “Their food and beverage options cater to people of all ages with new and innovative products constantly coming down the pike.”

Beyond the quality of ingredients in its menu, the need for innovation and strategy remains top of mind as Tim Hortons expands

eggs for its breakfast and baked goods.

“They have fresh products at a great price point for our customers, which is key for us,” said Ali Lakhany, who along with his brother Emad is

throughout the United States.

From digital menu boards to a mobile app and loyalty program, there is always a new way to improve a customer’s experience.

“It’s such a unique

opportunity,” said Arpin. “Tim Hortons is the third-largest coffeeshop brand in the world and yet has so much market potential that’s still untapped.

Being able to offer that value to both customers and franchisees really makes it feel like we’re part of something special right now.”

ABOUT THE AUTHOR Tim Arpin is the U.S. Head of Franchising for Tim Hortons. His team is leading the introduction of world's third-largest coffee brand to strategic markets throughout the United States. https://franchising.timhortons.com/ WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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WHAT'S COOKIN'?

FAST, FRESH, DELICIOUS! “KALI OREKSI!”

T

his is what you will hear from Vasilis Pahountis, Founder of Gréco Fresh Grille, when dining at one of his places. It means bon appetit in Greek, and he took that seriously when curating

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the menu for his fast-casual Greek dining concept.

After relocating to North Carolina from New Jersey in 2010, Mr. Pahountis began brainstorming a forward looking, less complicated

VASILI AND HIS TEAM ARE NOW OFFERING FRANCHISING OPPORTUNITIES ACROSS THE COUNTRY, WITH THE SOUTHEAST AND TEXAS AS THEIR FIRST REGIONAL OPPORTUNITIES. business model than the traditional New Jersey diner that he grew up in. He knew he wanted to provide something to the Charlotte community that drew from his Greek heritage, but that also met the demands of increasingly health conscious and convenience-driven customers. He decided on what is now known as Gréco Fresh Grille.

His first location was opened in a tiny 1100-square foot space in south Charlotte.

After a raving review in the Charlotte Observer was published, it was all uphill

from there. Gyros, handcut fries, fresh salads, and house-made hummus and tzatziki are some of the fare that have garnered thousands of 4 and 5 star reviews.

Mr. Pahountis now owns 7 Greco Fresh Grille restaurants in the greater Charlotte area, with a few more planned for expansion in the near future.

The rapid success of his concept has not gone unnoticed. After opening his second location, the franchising inquiries began rolling in. Vasili and his team

are now offering franchising opportunities across the country, with the Southeast and Texas as their first regional opportunity areas given the proven track record with similar demographics.

For those interested, Vasili and his team can be reached at frachise@grecofreshgrille. com.

Gréco Fresh Grille – Fast, Fresh Delicious! www.grecofreshgrille.com

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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THE INDUSTRY/SPACE - CycleBar® is a premium boutique fitness model dedicated to offering a dynamic fitness experience - Boutique fitness has 450% growth year over year since 2010 - CycleBar® is the first & only indoor cycling studio offered as a franchise

BUSINESS MODEL - Listed on Entrepreneur’s Franchise 500 list 2019 - Revenue can be generated online 24 hours a day / 7 days per week - Simple human resources: semi-absentee, front desk help and instructors

THE MARKET/FINANCIAL TRANSLATION - Many different markets (urban or suburuban) offer indoor cycling classes - Financial performance representations show net margins over 50% of gross revenue - 250+ CycleBar® studios open in the U.S., Canada, U.K. and The UAE with more coming each month

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No showers, smaller community room Smaller overall buildout, under 2000 sq ft CycleTheatre improvements with same bike footprint Faster open and ramp-up to profitiability

New POS/CRM for greater retail sales New sales based component for employees New marketing strategy for membership based model Now part of the Xponential Fitness family

FOR MORE INFORMATION CONTACT

SALESINFO@STGBRANDS.COM EBD CB, LLC (“EBD CB”) is a franchise seller/broker representing CycleBar Franchising, LLC (“CycleBar”). This advertisement does not constitute a franchise offering or the solicitation of an offer to buy a CycleBar franchise which may be made only after your receipt of the CycleBar Franchise Disclosure Document, which first must be registered with certain states. CycleBar franchises are offered solely by means of the franchise disclosure document issued by CycleBar Franchising, LLC, 3185 Pullman Street, Costa Mesa, CA 92626, and at (949) 346-9794. Certain states and foreign countries have laws governing the offer and sale of franchises.

If you are a resident of one of these states or foreign countries, CycleBar will not offer you a franchise unless and until it has complied with all applicable legal requirements in your jurisdiction. Please consult with your franchise seller/broker at EBD CB for an updated list of jurisdictions where franchises can be sold.

Copyright © 2018 EBD CB, LLC. ALL RIGHTS RESERVED.

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WHAT'S COOKIN'?

Teriyaki Madness Was #1 in 2021

Aiming Even Higher in 2022 The Seattle-style teriyaki concept also saw 23 new shops open in 2021 and a 32%* same-shop-sales increase from 2019 to 2021.

S

o long 2021, can’t say we’ll miss ya! Still, Teriyaki Madness can’t say it had a bad year.

The Seattle-style Teriyaki Shop franchise wrapped up 2021 with 98 new units sold

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among 33 new franchisees as it continued to provide its signature teriyaki bowls to a loyal and growing fanbase.

And it’s not just the franchise’s development efforts that saw growth.

Teriyaki Madness’s systemwide sales spiked 50% yearover-year from 2020 to 2021.

Technology is a huge driver of this. TMAD’s takeout, online ordering, curbside pick up and integrated third party

delivery accounted for 80% of customer orders. With only 20% of orders being consumed in shops, franchisees can keep their build outs lower and locations smaller. Locations have Average Unit Volumes of $1.16M* in a small footprint.

Most shops are 1200-1600 square feet and located in-line in strip malls.

“2021 was an excellent year for our franchisees, including many new ones,” said Teriyaki Madness CEO Michael Haith. “We are really firing on all cylinders in terms of sensational revenue, sales and franchise development.”

In addition to welcoming new franchise partners, Teriyaki Madness saw five existing franchisees upgrade and add additional units.

The brand also celebrated successful Canadian expansion with multiple locations opened in 2021.

The brand’s exceptional growth in 2021 did not go unnoticed in the franchise industry. Teriyaki Madness was rated the No. 1 fastest growing restaurant by Restaurant Business, No. 13 on Fast Casual’s list of the Top 100 Movers & Shakers, No. 4 on QSR Magazine’s Best Franchise Deals, and received

14 other prestigious accolades in 2021.

Teriyaki Madness has already opened 5 new shops and has 31 more in the opening process for 2022. In the first quarter of 2022, Teriyaki Madness awarded 32 new locations to 10 franchisees.

That’s a lot of new Teriyaki Shops opening in markets nationwide. But when it comes to their overall growth strategy, Haith says, “the Teriyaki Madness approach is anything but mad.”

“Growth is not something we force,” said Haith. “We look at where there’s demand and we make sure the opportunity

is right. Right now, we don’t have to look very hard. The demand for Teriyaki Madness is growing everywhere, and we’re finding potential franchisee partners who are passionate and driven in every market we look at. As we prepare for the year, we are excited to see what the future holds.” * Refer to the 2022 Franchise Disclosure Document To learn more about the franchise opportunity available with Teriyaki madness, email franchise@teriyakimadness. com or visit franchise. teriyakimadness.com.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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Did You Know?

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INVESTMENT RANGE: $357,891 - $651,700

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theark@frandev.co 704.209.4310

REDEFINE THE IRRIGATION INDUSTRY WITH

CONSERVA IRRIGATION As the only irrigation franchise with a focus on water conservation, Conserva Irrigation is transforming the $7.1 billion irrigation industry. Featured in the Inc. 5000 FastestGrowing Companies list for two years in a row, the Conserva Irrigation franchise is a thriving business model that provides rapid client acquisition, reoccurring revenue streams, and scalable growth opportunities. Ready to gain professional and financial freedom with one the fastest growing eco-friendly franchises? Consider a future with Conserva Irrigation.

Why Choose Conserva Irrigation?

• Low Initial Investment • Reoccurring Revenue Streams • Award-winning, Eco-Friendly Franchise

804-823-7554 IrrigationFranchise.com An important part of

WHAT'S COOKIN'?

Mountains of Opportunity Investment firm believes in the growth potential of Beans and Brews Coffeehouses

by Kim Falk, Vice President of Developmentg, Beans & Brew Coffeehouse

I

n business, it’s always great when someone believes in your vision. In the QSR Franchise world, it’s even better when that acknowledgement comes in the form of financial backing.

Recognizing the incredible potential Beans and Brews has for growing its footprint and customer base, Charger Investment Partners, a Hermosa Beach, Calif.-based investment firm completed a growth

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investment in Beans and Brews Coffeehouse in partnership with its founders, Jeff and Kevin Laramie.

Adding to the incredible experience base of this growing franchise’s leadership, Charger’s operating partner, Chris Dull, will join Beans and Brew’s board of directors. Dull has extensive experience as a CEO and board member working with businesses in the food and beverage and

franchise space.

“We are confident that Charger, with their expertise and insights, will accelerate the company’s growth while maintaining our core values.”

– Beans and Brews CEO Jeff Laramie With the addition of Charger Investment Partners, Beans and Brews now has an even better support system to ensure the implementation of successful franchising growth plans not only today, but into the foreseeable future.

LOOKING BACK TO LOOK AHEAD In 1993, Beans and Brews started serving up their unique coffee using the process of High-Altitude Roasting™, which results in a smooth intensity that is unmatched from coffees roasted at lower altitudes.

The popularity of the brand

as a proven franchise model with their 28 years of success and decided it was an opportunity that they couldn’t pass up.

The backing and financial investment Charger brings to the brand will provide Beans and Brews the capital to further fuel their growth.

At the end of the day, it’s a

click away. When you succeed as a new franchise owner, we all thrive.

“Beans and Brews has the foundational support system to help you be successful.

Opening one is one of the best things we’ve ever done.” – Rick and Angela Thomas, MultiUnit Franchise Owners

and its coffee led to the first franchise location being established in 2006.

Now growing with 64 locations and opportunities becoming available in eight states – with several territories already claimed or sold out in Utah – Beans and Brews is a proven franchise that anyone looking for a business that is positioned for success, should seriously consider.

Charger Investment Partners saw the unique position of Beans and Brews

win-win for everyone involved including potential new franchise owners.

THE SUPPORT SYSTEMS GO DEEP From site selection, construction, employee training, systems training and implementation to grand opening day marketing, the leadership team at Beans and Brews is there to support in every way possible. You’ll never be left to fend for yourself, and answers are always a call or

ARE YOU READY TO BRING THE MOUNTAINS TO YOUR COMMUNITY? If serving up delicious, highaltitude, mountain-roasted coffee is your idea of the good life, Beans & Brews Coffeehouse wants you to be a part of our expansion and be the first one to bring Beans & Brews to a new market. There are plenty of opportunities for those willing to climb the mountain and stake their claim. www.beansandbrews franchising.com WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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Mountains of Opportunity

We’re bringing our coffee and lifestyle to both flatlander and mountain markets alike. Experience the mountain life without leaving your neighborhood. Just look at all the reasons to join us.

Our brand is simple, yet bold and unique.

It’s based on these three pillars.

The Human Connection

The atmosphere at a Beans & Brews is come as you are.

We support our communities through charitable giving because we love our neighbors and enjoy supporting those who make our business possible.

$845K

Average Net Revenue* increase sales volumes, including mobile app ordering, drive-thru and delivery, means Beans & Brews Coffeehouse Owners can reach their breakeven point in 6-12 months.

Signature Coffee advantage over the competition through the process of High-Altitude Roasting™. Roasted at 4,400 feet above sea level, the result is a uniquely smooth intensity that is unmatched by coffees roasted at lower altitudes, making it a customer favorite.

Our Business Model and Training

We care about what we serve – a lot. We put tons of thought and effort into training, so each staff member delivers the perfect cup every time.

Our Mountain Roots

Though we were born in Salt Lake City, we aim to go beyond our mountain-town origins and bring the values, sensibility and care we were built on to mountain and lowland markets alike.

We’re looking for owners with a sense of adventure.

Streamlined Operations Food service experience is something you won’t need to own or run a Beans & Brews Coffeehouse franchise, thanks to simple food prep and an innovative menu that doesn’t require a full kitchen or fryer.

Our ideal Franchise Candidate is: A Multi-Unit Franchise Owner wanting to diversify A business professional ready for ownership

$275K Minimum Investment Capital $500K+ Total Net Worth Multi-unit packs © 2021 Beans & Brews Coffeehouse. All rights reserved. This is not an offer to sell or a solicitation of an offer to buy a franchise. The offer of a Beans and Brews Franchise may take place only through the delivery of a current Beans and Brews Franchise Disclosure Document.

Versatile Prototype Options including non-traditional opportunities like airports, gives you options to place your franchise where your customers are. We’re the perfect drive-thru coffee franchise that delivers satisfaction right where it hits the spot. *For the top 50% of Franchise Owners in 2020

For over two decades, WSI has helped women establish their own digital marketing businesses. Our franchising opportunity provides a global network of continuous coaching, training and support, and access to leading partnerships you can use to join the ranks of women who truly mean business.

www.wsifranchise.com/women-of-wsi

Toll free: 866-363-3525

contact@wsifranchise.com

WHAT'S COOKIN'?

VITALITY BOWLS: The Biggest

Superfood Success Story in Franchising

L

eading allergy-friendly superfood café, Vitality Bowls, continues to set the pace in the health food restaurant industry by building on its momentous achievements from the past year and trailblazing a path in 2022 with strategic franchise growth, strengthened operations and advanced menu innovation.

The Northern Californiabased company celebrated its 10-year anniversary in October 2021, as well as many other highlights. Notably, Vitality Bowls earned national recognition as one of Fast Casual’s Top 100 “Movers & Shakers,” awarded for its innovative digital approach to customer experience, and was named the #1 Açaí Bowl brand

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by Entrepreneur. The 122-unit brand later welcomed new and renowned team members to its roster when John Mascali joined the company as its Chief Operations Officer, and former NFL pro Damon “Snacks” Harrison signed an agreement to open the brand’s eighth Texas-based superfood café.

In the last year, Vitality Bowls rolled out its highly anticipated Savory Menu nationwide. A perfect complement to the brand’s signature Instagram-worthy açai bowls and smoothies, the new savory menu included items such as grain bowls, salads, wraps and toasts filled with fresh, all-natural ingredients loaded with

antioxidants and vitamins. As a result, the brand’s systemwide sales exceeded $36.7 million and it sold more than two million açaí bowls by the end of the year.

“We were thrilled to introduce the Savory Menu to our Vitality Bowls cafés in 2021. The launch resulted in reduced labor costs and increased store AUV, boosting sales performances for participating franchise locations across the county,”

said Tara Gilad, president and co-founder of Vitality Bowls. “In light of these outstanding results, menu innovation will continue to be at the forefront of Vitality Bowls. As we continue to grow our footprint across the nation with passionate and qualified franchisors, we are in a position to share our superfood movement with a

broader customer base than ever before.”

Nationwide growth in key markets throughout California, Texas, North Carolina, New York, Florida, Arizona, Tennessee and Florida remains a priority for the brand. In addition to signing 12 new franchise agreements and seven new leases, Vitality Bowls opened the doors to

twelve new units across the country amidst the pandemic.

With a goal to add 20+ new locations before the end of 2022, the health-food concept is well positioned to expand its superfood movement across the country.

Vitality Bowls has been a pioneering brand from the start, inspired by the quest of founders, Roy and Tara Gilad, to find healthy, safe alternatives for their daughter who was born with severe food allergies. Originating in Northern California in 2011, Vitality Bowls has since become a bonafide leader in the health food industry and solidified itself as America’s superfood café – combining a dynamic café vibe with a unique collection of menu items containing high nutritional values and extraordinary tastes.

To learn more about Vitality Bowls, visit http://vitalitybowls. com. For more information about franchise opportunities with Vitality Bowls, visit http:// franchise.vitalitybowls.com/.

Tara Gilad and her husband, Roy, launched Vitality Bowls after learning of their daughter’s severe food allergies. With nowhere to turn, they took matters into their own hands and opened the superfood restaurant with a wide range menu items that are free of preservatives, artificial ingredients and chemicals. Tara has her hands in all aspects of the business but specializes in franchisee relations. After franchising the brand in 2014, they now have more than 122 units open or in development.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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TURN YOUR PASSION INTO RESULTS BECOME A PART OF ONE OF THE HOTTEST BRANDS IN THE FITNESS INDUSTRY

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For franchising information contact: rockboxfitness@frandev.co • 704.659.1816

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FRANCHISE OPPORTUNITIES! applespice.com | chuck@applespice.com | 385.259.6699

WOMEN IN FRANCHISING

REAL LIFE

SUPERHEROINE

Shiva Boecker, President of Rockstar Martial Arts

by Seth Lederman, Consultant, The Franchise Consulting Company

I

f you were a kid growing up in the 1980s, chances are you know (and maybe loved) the fictional superheroine of the 1985 series “She-Ra: Princess of Power”. She-Ra may not be real, but superheroines certainly are. Meet Shiva Boecker, President of Rockstar Martial Arts, a wildly successful upscale Martial Arts gym franchise headquartered in Frisco, Texas.

Born in Iran in 1980, just after the revolution, Shiva, along with her parents, brother, and sister, fled the uncertainties of their homeland for the U.S. Starting over in a new country was a struggle for the family. Shiva watched her father work his way up from the bottom to put all three children through college. With the memory of her parents' struggle, courage, and sacrifice fresh in her mind, Shiva graduated and was determined to become a successful entrepreneur, a life that would not have been possible had she remained in Iran.

"SHOW ME SOMEONE WHO HAS DONE SOMETHING WORTHWHILE, AND I'LL SHOW YOU SOMEONE WHO HAS OVERCOME ADVERSITY." — LOU HOLTZ

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Shiva's husband James owned multiple martial arts schools, and in 2014, she decided it was time to build something of her own that would fill the void in the market for a luxury martial arts brand. Rockstar Martial Arts was born. "I never wanted to franchise. I just wanted my one school", recalls Shiva. After a year of operation, her clients had other ideas. "They came to me and wanted a Rock Star Martial Arts Gym of their own, which was flattering."

Shiva wasn't convinced that franchising was the right direction for her brand and opened a second location in partnership with her husband, James instead.

Although franchising wasn't on her radar yet, building systems was. "I implemented systems because I knew it was so important. Even though I didn't want to franchise, I wanted to ensure we could duplicate our success in a second or third location.” As the business expanded, Shiva discovered that the systems she developed were so strong that her managers could follow them and realize the same success.

Fueled by a desire to provide opportunities for instructors and staff to own their own locations and the increasing demand from wannabe investors, RockStar Martial Arts initially began offering the business opportunity in Texas and Florida.

"Rock Star Martial Arts owners don't necessarily have to know martial arts because there are instructors to teach that," says Shiva. She's found that the most successful gyms are typically owned by husband-and-wife teams.

"These are people who are over the corporate rat race and want to get out there and build a legacy for themselves and their families."

As President of RockStar Martial Arts, Shiva intends to grow the brand into a fitness giant. Anyone who knows Shiva and where she started out in life has little doubt that this real-life superheroine will achieve whatever she sets her mind to.

SHIVA'S ADVICE TO WOMEN LOOKING TO GET INTO BUSINESS… "Find a mentor immediately.

Don't wait to get into business.

Find that mentor before you even get into business. People want to help, and they love to help. You just have to reach out and ask them."

ABOUT THE AUTHOR Seth Lederman, CFE, a Franchise Acquisition, and Development Specialist, is a multi-faceted entrepreneur with over 30 years of experience in small business success, including ownership and sale of his own business enterprises.

He is a frequent contributing author to The Franchise Journal and is on the exclusive Forbes Business Council. Contact him at 312-307-1297 or at seth@ thefranchiseconsultingcompany.com.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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CALLING ALL SUPERHEROES!

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WHAT'S COOKIN'?

THE GREEKS,

Real Delicious Food, Fast

F

rom the islands and mainland of Greece, the Greeks have gathered the most authentic recipes and brought them to you. The Greek cuisine, in tandem with the Mediterranean diet, is more than a delicious meal, it is a way of life. You can have a great lunch or dinner at The Greeks and not feel guilty afterwards.

Chef Georgios Papanikolaou started fulfilling his lifelong vision of The Greeks in 2011 by opening up the first store in Wilmington Nc. The foundation of his philosophy is great food, fresh food, at affordable prices.

“Only the freshest ingredients, prepared right in front of you, thats how The Greeks operates.

We cook the food with the

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FAST CASUAL RESTAURANTS HAVE GROWN IN POPULARITY, BUT WE NOTICED THAT SOMETHING WAS MISSING – DELICIOUS GREEK FOOD THAT WAS TRULY AUTHENTIC! respect and the reverence it deserves for such traditional and well refined recipes” Epicurious was the ancient Greek philosopher who presented the first recipes and found about the remarkable healing abilities of well sourced and well prepared food. We are continuing on a path of a 3,000 year culinary tradition and are proud to expand it to Wilmington North Carolina.

Do you have a passion for great flavors? authentic Greek flavors and desire to develop your own business?

Get your own franchise the greeks! Since 2011, the greeks bring traditional, authentic Greek tours and not only to the hungry visitors of the restaurant. Our quick daily idea, commitment to authentic taste and focus on customer service pushed us to expand! Are you ready to become part of the greeks history? Now is the time!

Fast casual restaurants have grown in popularity, but we noticed that something was missing – delicious Greek food that was truly authentic! We chose to meet this need and

the greeks officially started in 2011.

Using our proprietary methods, proven business model and customer service techniques, greeks expand the franchise network!

Join the greeks franchise family today.

OWNING A RESTAURANT HAS BECOME EASIER Everyone wants to have a restaurant, but not everyone can make it a market player.

We did just that. Greeks are your opportunity to join the always popular specialized restaurant and grow! We have many ways of support and training waiting for you.

Operation manual, unique recipes, there are two huge books that franchisees need to study for all of them, great branding, even cooking lessons – everything is here in the strategically developed franchise system.

Georgios Papanikolaou has been a chef for the past 35 years, working everywhere from cruise ships, upscale restaurants to fast casual concepts. www.thegreeksnc.com

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FASTSIGNS of New Orleans, LA

When Did You See The Sign?™

FASTSIGNS of Arlington, TX

FASTSIGNS provides candidates with an Item 19 including full profitability information. And you’ll enjoy owning a business with these compelling features: • Business-to-business hours

• Professional business clientele

• Low staffing requirements

• Attractive margins

Fast Franchise Facts Franchising Since: Founded 1985 ®

Total Franchise Operating Units: Over 700 in 9 countries Minimum Liquid Capital: $80,000

Franchisor Support

Minimum Net Worth: $300,000

• Site selection and build-out

Total US Investment: $218,596 - $298,679 Total Canadian Investment: $257,626 - $338,718 CAD

• Four weeks of training, including one week of training in a FASTSIGNS center, followed by two weeks at our Dallas Headquarters, and one week of onsite training in your new center

Franchise Fee: $49,750

• Pre-opening marketing blitz to drive your sales and reduce ramp time

VetFran & First Responders Discount: $24,875 Franchise Fee

• Grand opening support and guidance from an Outside Sales Manager and Brand Ambassador

Royalty (per unit): 6% (Reduced to 3% for 12 months)

• Dedicated Business Consultants to assist with business/finances training, marketing and sales, production and staff management

Advertising Fund (per unit): 2% (Reduced to 1% for 12 months) FASTSIGNS has over 400 markets approved for development in the US and Canada and is also seeking Master or Area Developer expansion in markets worldwide

• Franchisee Mentor Program to guide you and lend support in every aspect of your business • 24-hour web-based learning management system that keeps you and your staff up-to-speed and in-the-know in this fast-paced market

FOR MORE INFORMATION ON FASTSIGNS:

214-346-5679 | mark.jameson@fastsigns.com | www.fastsigns.com

ABOUT US

Your CBD Store

®

SUNMED

™

Celebrates Franchise Growth, Awards & Major Milestones Achieved in 2021

by Bill Van Den Acre

Y

our CBD Store® | SUNMED™, the largest hemp retailer in America, has wrapped a monumental year marked by innovative product launches, a successful owner’s conference, and unprecedented franchise growth. Perfectly underscoring its position as a leader in cannabis research and innovation, Your CBD Store® | SUNMED today announced it has broken into the coveted Entrepreneur magazine Franchise 500 Ranking®, earning the top spot in the CBD category and coming in 314th overall.

“It’s exciting to see what we’ve achieved, even during a difficult year, and to feel like we are beginning a new chapter as we look ahead to 2022,” said Marcus Quinn, Your CBD Store® Co-Founder.

“We couldn’t have imagined the growth that our company has achieved just 3 years after opening our first store in Bradenton, Fla. Every milestone we reach is just as important as the last, and these accolades truly are a

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testament to the passion and dedication of our franchisees.”

Throughout 2021, Your CBD Store® | SUNMED signed 134 new franchisees, raising its total count of U.S. franchise storefronts from 161 to 295 and total store count to over 500 nationally. In addition, the company powered through one of its most transformative years yet, launching its first delta-8 product line, ABOVE, and an industry first “Fuller” Spectrum product line BEYOND, which is packed with 400 percent more minor cannabinoids than the brand’s conventional Full Spectrum formulation. In October, SUNMED introduced TRIM, an innovative, first-of-its-kind weight loss CBD product, with appetite suppressing qualities that reverse the hunger sensation commonly associated with cannabis consumption. The launch of TRIM coincided with the Your CBD Store® | SUNMED owners conference, which took place Sept. 30-Oct. 1. The 2021 Your CBD Store® | SUNMED conference was the brand’s

first in-person gathering since 2019, with more than 300 attendees representing Your CBD Stores from across the country.

Over the past year, Your CBD Store® | SUNMED was the recipient of numerous accolades in the franchising world, in addition to last week’s Entrepreneur Franchise 500 Ranking®. The brand has previously been included in other Entrepreneur franchising rankings, placing #36 in the 2021 “Top New Franchises” list, #38 in the “Fastest-Growing Franchises (U.S. and Canada)” list, and #97 in the “Top Franchises for Less Than $100,000” list. In addition, Your CBD Store® | SUNMED received praise from the International Business Awards, earning Bronze Stevie® recognition in the Company of the Year – Health Products & Services category. Rachael Quinn, Founder of Your CBD Store®, was also awarded

THROUGHOUT 2021, YOUR CBD STORE® | SUNMED SIGNED 134 NEW FRANCHISEES, RAISING ITS TOTAL COUNT OF U.S. FRANCHISE STOREFRONTS FROM 161 TO 295 AND TOTAL STORE COUNT TO OVER 500 NATIONALLY. in the Executive of the Year Category – Health Products & Services category for her leadership and commitment to the Your CBD Store® | SUNMED brand.

“We’ve had a tremendous year with our new product launches, continuous research collaborations, and rampedup franchising initiatives,” said President of Your CBD Store® | SUNMED, Jay Benge.

“We’re proud of the work we’ve accomplished coming into 2022 and are hitting the ground running with some very ambitious new goals to achieve.”

For more information about Your CBD Store | SUNMED™, please visit www.getsunmed.

com. For information about franchising opportunities, please visit www.getsunmed. com/s/franchise. Your CBD Store® is the largest hemp retailer in America and the exclusive home of SUNMED products.

ABOUT YOUR CBD STORE® | SUNMED Your CBD Store® | SUNMED is the largest hemp retailer in the United States and the exclusive home of awardwinning, hemp derived SUNMED products. With more than 500 Your CBD Store® locations across 39 states, as well as three stores in the United Kingdom, the brand provides the highest

quality CBD experience to customers nationwide. Its parent company, SunFlora Inc., produces quality products for health and wellness, skincare, and pets.

ABOUT THE AUTHOR 40+ years’ experience in Franchising, Retail Operations and Customer Service in all 50 states, Puerto Rico, Canada, Mexico and the UK. Variety of industry leading brands including 7-Eleven, Dollar Financial Group, Best Buy, BJ’s, Sigue’ and Jackson Hewitt.

WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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Support youth sports, work smarter, and fundraise more.

Youth sports participation is at an all-time high, and school funding cannot keep up. The need for fundraising is real!

Since 2009, Fundraising University has worked with over 8,000 schools and raised more than $45M

Low startup costs, under a $100K investment with over $1.2M in average revenue.

Home based business, no lease required.

Small staff, zero to one employees.

HIGH REVENUES

$1.2M

Quick ramp up- revenue within the first 60-90 days.

Led by Fundraising Veterans with 25+ years of experience.

Turnkey support from Franchisor in training, sales, marketing, and operations.

Flexible schedule - work as much as you want.

NET WORTH

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Fundraising University is the best Vision & Values fundraising company I have worked with. Our first year we raised over $24,000 then $35,000 the second year with Fundraising University.

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WHAT'S COOKIN'?

SCRAMBLERS: A Family Franchise

S

hain Buerk remembers the day well. He was having a conversation with his father, a longtime Wendy’s franchisee, about the future. It was 1989, and Shain was still a student at Ohio State, studying finance, with dreams of wearing expensive suits and working in a fancy office building or bank — probably in New York City.

But this conversation wasn’t about that. It was about eggs.

It was about how the father and son duo could use what they learned working in the restaurant industry to start their own thing.

“We thought, ‘why not?’ and then we got to work,” Shain said. “It was pretty exciting and a lot of fun.”

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Shain and Phil teamed up to open “Café Marie,” named after Shain’s mom, Deby Marie. It became known as the “Best Breakfast” in Toledo, Ohio. As it grew, they changed the name to Scramblers, focused on breakfast and lunch only, and started lending the concept and recipes to other entrepreneurs who were fans, and wanted to bring Scramblers to their towns.

Eventually, the grassroots franchising efforts turned more formal, and Scramblers now has 30 locations across Ohio and Michigan with two locations set to open in Florida this year with plans to expand into even more states.

THE FAMILY’S FRANCHISE The family is still heavily involved in the franchising process and each new location that opens. Shain is the president and participates in training for franchisees.

Shain’s brother and cousin serve as VPs of Operations, and a couple of his older kids, in their 20s now, are taking leadership roles within the business.

This is a company that is growing but is never far from its roots on Secor Road in Toledo.

“It’s really important to us

to stay true to the brand my father and I built,” Shain said.

“This is a franchise model that we believe is just the right size for someone who has dreams of opening a restaurant.”

THAT CONVERSATION ABOUT EGGS Each egg that enters a Scramblers location enters in its shell. That may sound like something that doesn’t need to be said, but it’s definitely not the common practice.

Most restaurants bring their eggs in by the carton or even in bags. That’s because it’s time-consuming to crack eggs. It takes more effort, and you will drop a few eggs along the way.

But this is exactly what Shain and his father were talking about when they first had this idea. They wanted to create a concept that wasn’t like other restaurants, and to do that, they needed fresh eggs — eggs in the shell.

They don’t stop with eggs and insist on fresh, simple ingredients. If you work in a

Scramblers, you may have to tackle the 42-pound block of cheese. Yes, it would be easier to buy the cheese shredded, but that wouldn’t taste as good.

WORK-LIFE BALANCE Part of the beauty of a family restaurant is actually spending time with family, and that is one of the reasons Shain and Phil made the decision long ago to focus on breakfast and lunch. Scramblers closes at 3 p.m. each afternoon.

The idea is to cut back on the staff and supplies needed, and it also creates something much more valuable: work-life balance.

The restaurant business can be brutal, leading to long

hours, nights, weekends, and holidays. But with this model, franchise owners can be home by dinnertime.

Scramblers franchise owners coach Little League teams, play golf on Sunday afternoons, and even take college courses at night.

THE FUTURE Scramblers is now making a push to expand this concept into more of the Midwest and the entire east coast. The family loves the business and is hoping to help other families achieve a goal of business ownership.

What started as a conversation between a father and a son is now 30 years

of experience and a solid franchise model.

“I’m glad I chose eggs over a career in banking,” said Shain. “I have six kids, and I have been able to watch them grow while providing a very comfortable life for them. I want the same for all of our franchise owners.”

Over the past 30 years, Scramblers has continually reinvented itself in order to stay efficient, relevant, and on top of the market. From a simpler name and a cleaner logo to a more modern restaurant design and an updated menu we continue to keep things fresh. sramblersf ranchise.com WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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The automotive franchise that’s engineered for success.

More Than 4 Decades of Success

Recession Resilient Industry

70% Brand Recognition

Meineke runs on innovation.

Meineke gives you the unbeatable combination of experience, brand strength, and industry-leading technology. Customers come to our one-stop centers for everything from oil changes to tire replacement, transmission work and general auto repair. They know and trust our brand, love our customer service, and reward us with their loyalty. That’s why we continue to add new stores and grow same store sales with the help of our passionate Franchise Owners.

Ready to get started? Shoot us an email or visit us online!

Franchising@Meineke.com

MeinekeFranchise.com

WHAT'S COOKIN'?

AT MAHANA FRESH, THIS IS OUR BRAND ANTHEM IN THE TROPICS, MAHANA MEANS “LIKE THE SUN.” BELIEVING EACH DAY IS FILLED WITH WARMTH, ENDLESS POSSIBILITIES, AND BOUNDLESS ENERGY. HERE, FRESHNESS ISN’T JUST A SAYING, IT’S A COMMITMENT. A SINCERE BELIEF THAT A GOOD MOOD BEGINS WITH GOOD FOOD. AND EVERYONE HAS A PLACE AT THE TABLE. THAT’S WHY WE CATER OUR CREATIONS TO INDIVIDUAL TASTES. WITH CHEFINSPIRED INGREDIENTS THAT ARE POSITIVELY FRESH, AND POSITIVELY DELICIOUS, IN JUST THE RIGHT AMOUNT. AT MAHANA FRESH, WE LOOK ON THE BRIGHT SIDE OF EVERYTHING. FROM A FRIENDLY GREETING, TO A HELPING HAND, OPTIMISM ABOUNDS. FRESHNESS REIGNS. AND GOODNESS IS OUR GREATNESS.

O

ur Brand Anthem is our guiding light. We refer to it as we make decisions that will affect our customers and our team.

Many segments of the restaurant industry are still struggling with the aftereffects of the pandemic.

However, fast casual brands like Mahana Fresh have emerged stronger than ever. It may sound surprising that after the difficulties the restaurant industry faced during the

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height of the pandemic, we would be saying this is a good time to invest—but it is.

According to QSR Magazine fast casual concepts are an appealing prospect for entrepreneurs as they see consumer demand increasing, a thriving business model and continued growth potential.

This particular market was valued at $125.6 billion in 2019 and is expected to reach $209.1 billion by 2026.

Mahana Fresh hits a sweet spot with consumers. Great food that is both healthy and

delicious. A Mahana Fresh restaurant does not have a fryer, it does not have a microwave and it doesn’t have freezers- but, it does have great food. The entire menu is made from scratch in the restauranthence the word fresh in the name. In addition, Mahana Fresh is 100% gluten free.

The great things about the Mahana Fresh menu is how flexible it is. We believe healthy choices are good choices.

Our menu is 100% gluten free and made from fresh, high quality ingredients because it just tastes better that way. No artificial flavors. No antibiotics.

No hormones. No additives.

No nonsense.

Our menu will continually evolve based on consumer demands and food trends. Our simple, flexible concept allows us to make these necessary adjustments as needed without any disruption to the operation.

Whether someone is on a keto diet, a vegetarian diet, a vegan diet or a gluten free diet- they can all find healthy and delicious options at Mahana Fresh.

Mahana Fresh has also upgraded its tech stack in 2021.

Mahana Fresh rolled out three major tech initiatives in 2021.

First, Mahana Fresh rolled out Toast POS across all locations in 2021. Toast is a leader in cloud based restaurant operating systems. In addition, Mahana Fresh implemented the Jolt restaurant management system. This iPad based system stores all of the operating manual, the recipes and all checklists necessary to operate the restaurant.

The last but arguably most important tech advancement

was the rollout of the ios and Android based apps for Mahana Fresh. In partnership with Incentivio- a leading app development companyMahana Fresh rolled out this app which allows customers to place orders, receive offer notifications, purchase and store gift cards and track their points in the Mahana Fresh loyalty program.

Like many restaurants in 2020, Mahana Fresh had to reimagine their restaurant operating model as the pandemic ran rampant around the globe.

Several innovations that were made in response to the pandemic, have proven to be worthy of staying even after the

pandemic is in the rear-view mirror. Mahana Fresh is focusing on smaller footprints with more concentration on consumer friendly delivery and pick up offerings. These changes can result in a less expensive start up and fewer employees needed to operate the restaurants.

Mahana Fresh is looking towards a robust growth year in 2022 with restaurant openings planned from Fargo ND to south Florida and spots in between. If you are interested in learning more about how to get your share of the healthy food restaurant trend that is sweeping America, please contact Jeff Tarlton at Jeff.

Tarlton@MahanaFresh.com.

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FRESHNESS ISN’T JUST A SAYING, IT’S A COMMITMENT. A SINCERE BELIEF THAT A GOOD MOOD BEGINS WITH GOOD FOOD AND EVERYONE HAS A PLACE AT THE TABLE. VISIT OUR WEBSITE FOR FRANCHISE INFORMATION MAHANAFRESH.COM MEET MAHANA AT THE GREAT AMERICAN FRANCHISE EXPO IN HOUSTON AND DALLAS! FOR FREE TICKETS GO TO: WWW.FRANEXPOUSA.COM

ABOUT US

It’s All in the Family for These #DifferenceMakers™ of Paul Davis Restoration West Michigan Team has Made a Very Big Impression in a Very Short Time

by Rhonda Sanderson, CEO, Sanderson & Associates

T

he phrase “One for all, all for one” was first made famous in the novel The Three Musketeers, which detailed the exploits of three heroic inseparables who strove for the greater good of others in 17th-century France.

Jump ahead some 400 years and the same can be said for Jason Kitchen, Michael Byrnes, and Travis Byrnes and what they have accomplished as both business owners and community contributors since July 2020 when the trio opened Paul Davis Restoration of West Michigan, joining the franchisor recognized as the insurance industry’s restoration expert and one of The Best Franchises to Open in 2021.

Paul Davis of West Michigan grew from three employees to 14 in 18 months with a fleet of more than eight vehicles providing 24/7/365 Emergency Services to restore residential and commercial properties throughout Greater Grand Rapids, Kalamazoo, and the Lakeshore in West Michigan.

Expectations are to add a minimum of five employees

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FROM LEFT: TRAVIS BYRNES, MICHAEL BYRNES, JASON KITCHEN OF PAUL DAVIS WESTERN MICHIGAN

by June and to double growth in 2022 and again in 2023 to position Paul Davis as one of the top five restoration companies in the region. “This growth, local partnerships and our commitment to extraordinary customer service will ensure that we are the premier restoration company in West Michigan,” said Kitchen.

The three men already shared a common bond before going into business together. The 47-year-old Kitchen is Chief Marketing Officer and the

brother-in-law of 57-year-old Michael Byrnes, who is Chief Operations Officer and the father of 28-year-old Travis Byrnes, who is the General Manager. Kitchen brings 25-plus years’ experience as an accomplished sales and marketing executive; Michael has served in executive leadership roles for more than 30 years while Travis brings comprehensive experience in the residential construction industry and is a licensed builder. “Our office is a family

partnership,” Kitchen said.

“While most people avoid mixing family and business, we wouldn’t have it any other way. We challenge each other’s thinking, provide direct feedback and hold each other accountable every step of the journey.”

Paul Davis teams across North America are clearly Difference Makers™, honoring daily the company’s mission to “deliver an experience of extraordinary care while serving people in their time of need.” The mission

of West Michigan is a locally owned business that believes in the power of community. We are headquartered and live in Byron Center and have raised our children in the community that we serve. And we also have a strong belief that the strength of any economy starts by supporting small businesses in the communities that are close to where we live and work.”

MAA through annual charity sponsorships.

“Purpose has been the common theme for our ownership group,” Kitchen said. “Travis was seeking purpose after finishing his college career and Mike and I were seeking purpose after successful careers in the corporate world. The common theme of ‘helping others in their time of need’ coupled with a sound business model with Paul Davis was an exciting catalyst for making a change.”

“WHILE MOST PEOPLE AVOID MIXING FAMILY AND BUSINESS, WE WOULDN’T HAVE IT ANY OTHER WAY." at Paul Davis of West Michigan has been to go above and beyond since they opened their doors and started serving the community on Day One. The belief of giving back was nurtured early when Travis Byrnes was still in college and putting himself through school by working as a Certified Nursing Assistant in senior living communities before learning the trades as a home remodeling carpenter in a family-owned business. “That combination of experience was a catalyst for Travis – and all of us – wanting to find a way to help homeowners while in their time of need,” Kitchen said. “Paul Davis Restoration

That support extends to other areas, as well. Paul Davis of West Michigan’s community involvement includes: • Providing Emergency Preparedness Planning at no charge to any property owners in communities that are served.

• Supporting the PINK FUND for families in need due to breast cancer diagnosisrelated expenses.

• Partnering with Kent and Ottawa counties and MDOT for cleanup and remediation of homeless encampments • Supporting CARWM, Byron Chamber of Commerce, Hand to Hand, GRAA, Blue Goose International and the

ABOUT PAUL DAVIS RESTORATION For more than 55 years, Paul Davis Restoration has restored residential and commercial properties damaged by fire, water, mold, storms, and disasters. Paul Davis is a one-stop shop for disaster damage and restoration and is approaching 350 franchises in the United States and Canada.

The professionals at Paul Davis are certified in emergency restoration, reconstruction, and remodeling. For more information, visit the company website at www.pauldavis. com. For more information about a franchise go to www. pauldavisbusiness.com

ABOUT THE AUTHOR Rhonda Sanderson is a franchise expert who has owned and operated Sanderson & Associates and Sanderson PR, both specializing in, traditional, social media and crisis PR in the franchise space since 1986. She has authored many articles, helped grow numerous franchise chains is considered one of the Top 30 Small Business Influencers (Fit Business) in the U.S. Find her at Rhonda@sandersonpr.com or on LinkedIn where she is the author of Franchise Stars at https://www.linkedin.com/in/rhonda-sanderson-a6b658/ WWW.FRANCHISEJOURNAL.COM | APRIL 2022

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LOOK US UP! ADVERTISE WITH US!

CONTACT US INFO@FRANCHISEJOURNAL.COM

www.thedonutexperiment.com

Why You Should Become a Donut Experiment Franchisee • Retail Specialty Donut/Coffees • Strong Catering Model • Semi-Absentee - Allows Zee to maintain full-time employment if wanted • Owners Role- Manage the managers & the financials. A CEO type role as the owner.

• Excellent Income Possible • Corporate finds sites, manages Letter of Intent, Lease Negotiations and handles Construction Management • Requires 1,200 square ft. retail space • $275K - $300K Total Investment • Excellent income potential (via Item 19) • Single, Multi-Shop & Area Representative (Master) Licenses Available • Great Hours! 7:00 - 1:00 • No Experience necessary • Few Employees • Fun, Simple to Manage Restaurant

Investment Details • Average Single Shop investment is approximately $275K - $300K • Net Worth required is $500,000 • Liquid Capital required is $100,000

Contact us today to find out how you too could own your own The Donut Experiment Franchise!

TheDonutExperimentInfo@r7fdc.com

*TDE Franchising, LLC does not make or endorse, nor does it allow any representative or other individual to make or endorse, any oral, written, visual, or other claim or representation that states or suggests any level or range of actual or potential sales, costs, income, expenses, profits, cash flow, or otherwise with respect to The Donut Experiment franchise other than those contained in Item 19 of the Franchise Disclosure Document.

WHAT'S COOKIN'?

For the Love of Donuts

by Stephanie Sumner, Rhino7

S

hawn Wampole traded his old job as a cop for one as coowner of The Donut Experiment.

Several years ago, he and his wife, Cecilia, vacationed in Anna Maria Island, Florida, with their kids - living in Philadelphia at the time, they felt like something was missing; there weren't any doughnut shops.

They journeyed home and joked about opening a shop somewhere on Anna Maria Island. But once the idea started being discussed, that is all they could think about. In less than a year of contemplating the idea, they were already quitting their jobs and selling everything to make their doughnut dream come true. They packed up the family and headed south.

The Wampole's opened Anna Maria Donuts in December 2012 and later changed the name to The Donut Experiment. They already had people lining up outside their doors for their doughnuts less than a year later. There was a massive demand for these delectable creations.

Customers would first choose from among five flavors of icing and toppings before taking them home to enjoy.

"People grew up with doughnuts made at the doughnut shop, and that's not how it is anymore," says Shawn

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"People grew up with doughnuts Wampole. "I think the fact that made at the doughnut shop, and they can get a doughnut they that's not how it is anymore," says can watch being made is what Shawn think the they fact theyWampole. remember"Iand what that they can get a doughnut they like. And it's a better doughnut canthan watch being made is what something frozen and they remember and what they like.

And sitting around for hours." it's a Ten better doughnut than years later, The Donut something frozen and another sitting around Experiment began for chapter hours." of business in franchising. It was never meant to Opportunity go this far. Still, after Franchise

Ten years later, The Donut WWW.FRANCHISEJOURNAL.COM Experiment began another chapter of business in franchising. After being

being contacted by many eager individuals who wanted a Donut Experiment close to home, they had no other choice than to jump at the opportunity.

Today, The Donut Experiment has expanded its menu and footprint with two franchise locations, one in Lombard, IL, and one in St. Augustine, Fl; with two more in the buildout phase. Cealy and Shawn stress to their franchisees that consistency across the board is good for everyone," says Cecilia Wampole. "The experience we want our customer to have should be the same here, in Anna Maria Island, as in St. Augustine. We try not to overcomplicate things. That's why we stick with doughnuts and coffee."

The Donut Experiment truly is an experience where their customers can make hundreds of various creations. Customers start with a delicious, freshmade cake donut, and then pick from a vast selection of icings and toppings. Donuts can be as simple as plain or glazed or as crazy as key lime, maple bacon, or Sriracha. It's the ultimate donut experience that allows customers to be creative.

Over the years, they have added in more than coffee.

Now they have a selection of lattes, espresso drinks, their "almost" famous iced coffee, and Beaker Blenders, a frothy slush coffee beverage that you won't find anywhere else. They also offer catering packages like donut holes and donut cakes. These packages have been extremely popular for birthdays, weddings, and baby

showers. "Donut boards have become popular for weddings.

We can get pretty creative with donuts and it is fun to be part of peoples special occasions, says Cecilia Wampole; my favorite custom orders are gender reveals."

"At the end of the day, this whole thing has been an experiment," says Cecilia Wampole. "We are excited to see how far it goes. " Rhino7 Franchise Sales and Development has supported The Donut Experiment in franchise sales. Rhino7 is a full-service franchise sales and development company.

Whether in need of franchise sales support, operational support, or real estate assistance, Rhino7 becomes a seamless part of your team.

THE DONUT EXPERIMENT TRULY IS AN EXPERIENCE WHERE THEIR CUSTOMERS CAN MAKE HUNDREDS OF VARIOUS CREATIONS.

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Own a Creative, Dynamic Business in the $100 Billion Flooring Industry INDUSTRY TOTAL INVESTMENT: $180K-$200K Mobile Flooring Showroom We bring the showroom to the customer and bring her an experience the Amazon Way – where she wants it, when she wants it; IN HER HOME, with her own lighting and home décor.

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