Franchise Industry News

Building a brand identity takes intentional effort from the franchisor. It starts by supporting franchisees with the right tools to keep their locations consistent with the rest of the system.

The rapid rise in beef prices has narrowed its cost advantage over chicken, putting new pressure on burger franchisors and giving chicken concepts a stronger pitch to franchise candidates.

Mark Jameson says today’s franchise buyers arrive with more information, but knowing when to walk away from a deal remains just as important as making the sale.