As we move into 2017, it’s time for a little year in review. It’s been another strong year at Franchise Times, and the editorial content here was booming with features, special projects, and franchise news items. Franchise Times News
As we move into 2017, it’s time for a little year in review. It’s been another strong year at Franchise Times, and the editorial content here was booming with features, special projects, and franchise news items.
Chalak Mita Group Managing Director Pushpak Patel gives a glimpse inside the well-diversified company built on the trust between best friends at the 2016 Restaurant Finance & Development Conference. The group is growing every which way from QSR to hotels and even a Jamaican cricket team.
Partner and attorney Derek Ladgenski of Katten Muchin Rosenman LLP discusses the “active” M&A market at the 2016 and his outlook for 2017 at the Restaurant Finance & Development Conference. And what’s going to happen when interest rates ticket up? Ladgensky says nobody really knows, “all you can do is get ready.”
Area director and multi-unit franchisee Bill Mapes discusses what kind of franchisee Jersey Mike’s is looking for, and how the company looks for people who fit the company values before they’re in the system.
What can a restaurant do in this landlord’s market? Jim Haslem of CS Advisors has more than three decades of experience negotiating leases and seeing what works at restaurants. He explains how to get to the right rent metric at the 2016 Restaurant Finance & Development Conference.
All the gnashing of teeth over the SBA Registry rule change may be for naught, since the four points the SBA has pulled out into an addendum are best practices most franchisors are already doing. Or so said a panel of franchisors and lenders that discu…
The concept is based on a hot dog joint I grew up with in Buffalo, New York, called Ted’s. It’s been around since the ’20s. The No. 1 is based on a Ted’s hot dog with the works: pickle spear, hot relish, onion, and mustard. “They use a Buffalo product called Weber’s Mustard. We import […]
Linda Vanderweel started her quick-serve career back in 1979 as a Del Taco shift leader in West Covina, California, working nearly every position in the restaurant, from prepping food in the restaurant’s working kitchen to serving as general manager. Then, after watching her hard work and passion for the brand for 10 years, the franchise […]
Let’s be frank. Hot dogs and sausages can be winners. Although hamburgers and chicken get the lion’s share of attention as quick-service restaurant entrées, wieners also hold a respected place as a contributor to the growth of fast food. From hot dog carts dating to the 19th century to today’s brick-and-mortar locations, restaurants have embraced […]