Easy entry for franchisees and portability for customers are helping Kono Pizza expand around the world.
In this first of a three-part series, we take a closer look at the chain that claims it's inventing a new restaurant sector that combines speed and quality into an idea that some industry analysts say the market is clamoring for.
As the issue of joint responsibility for employee wages and other workplace issues winds its way through the docket with the NLRB, the battles lines appear to be steepening on both sides.
In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when designing their outlets overseas.
The suit claims that because of the under-calculated hours, employees at the franchises named were not compensated for more than $500,000.
When a franchise manages to enter its 100th country on the planet, it must do something a little different, or maybe a lot different in Pizza Hut’s case. The African nation of Tanzania was the 100th country to welcome Pizza...
More than 140 restaurant execs, plus a variety of sponsors, attended the first Franchising Restaurant and Innovation Summit.
The fast casual pizzeria craze shows no signs of ebbing.
Gurus from Smashburger, Dickey's Barbecue Pit, Detroit Red Wings, Domino's Pizza and Wingstop are among a hefty list of speakers and panelists offering expert insight at the annual event being held June 1 – June 3 in Dallas. Registration is open.
Millennials have ignited rapid change in the industry and view franchising differently than the previous generation of business owners.
Wouldn't it be great if your franchise funding options were as tasty as the pizza you believe in?
&pizza is the name of the Washington, D.C.-based pizzeria co-founded by Michael Lastoria and Steve Salis in July 2012. Since then, it's expanded to 13 locations in the D.C. area and spreading its four core values — celebrate oneness, make it personal, keep it fresh and elevate everything — as it goes.
Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.
When entering into non-traditional restaurant formats like food courts, universities & airports, re-developing a concept to fit these new operational structures is no easy task, although it can be done and with great success
Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.
Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.
Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.