image of FSC Franchise Co.
Backed by decades of restaurant experience and supported by a centralized infrastructure, FSC operates with the discipline of a portfolio company and the heart of a hospitality brand. Rather than chasing trends or overbuilding restaurants, FSC has focused on right-sized footprints, smart real estate strategy and corporate testing before franchising. This approach has enabled the system’s strongest locations to outperform category averages while consistently remaining accessible to qualified operators.
With renewed momentum, a unified franchise development strategy and a clearly defined portfolio vision, FSC is entering its next phase of growth, one focused on scalability, franchisee alignment and long-term brand value creation.
Beef ‘O’ Brady’s | The Brass Tap | Newk’s Eatery
| FSC Franchise Co. Experts Investment Range | Varies per brand |
| No. of Units Currently Open | Over 280 |
| No. of Units Expected to Open this Year | Varies per brand |
| Royalty (%) | Varies per brand |
Morgan Wood
1851 Franchise Contributor
Before joining FSC Franchise Co., Chief Operating Officer Scott SirLouis spent years working his way up in restaurants, eventually owning five locations of his own — an experience that included both success and hard lessons. That background now influences how FSC approaches franchise support across brands like Beef ‘O’ Brady’s and The Brass Tap.
“I created my own concept … made a whole lot of mistakes, and learned an awful lot about being an entrepreneur and both the power and the risks of owning your own business,” SirLouis said during a recent webinar with 1851 Publisher Nick Powills.
After selling two locations and closing three others, SirLouis moved into corporate leadership roles, overseeing hundreds of locations before joining FSC eight years ago. Today, he leads development, operations, IT and training, giving him a broad view of what franchisees need to succeed — and where independent operators often struggle.
