Restaurant operators have faced many challenges in recent years, from changing consumer habits to rising costs. For franchise investors, that makes choosing the right franchisor particularly important. FSC Franchise Co. believes its portfolio is well positioned for the current environment, with established brands, multiple revenue channels and a support system built to help franchisees grow. FSC is the parent company of Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery, giving the organization experience across several segments of the restaurant industry.
“Our brands continue to grow and succeed, and our recent openings are outperforming the system,” said Scott SirLouis, chief operating officer of FSC. “By partnering with franchisees who have a drive to succeed, a genuine love of hospitality and a connection to their community, we’ve shown that the future is bright.”
Part of FSC’s opportunity comes from the differences between the concepts themselves. Beef ‘O’ Brady’s was built as a neighborhood gathering place where families and sports fans can come together for wings, burgers and other casual favorites. The Brass Tap offers a higher-energy experience centered on craft beer, cocktails, food and entertainment. Newk’s Eatery is known for its fresh sandwiches, salads, soups and pizzas served in a fast casual setting.
That gives prospective franchisees an opportunity to choose the concept that best fits their market, interests and investment goals while still benefiting from the resources of the larger FSC organization.
“I think the opportunity has never been stronger for FSC,” said Heather Boggs, chief marketing officer. “We have multiple restaurant concepts under our belt that serve different occasions and demographics.”
FSC’s focus extends beyond opening additional restaurants. The company also works with existing franchisees to strengthen performance at the restaurant level. FSC continues to invest in training, marketing, operations and culinary innovation while giving franchisees tools designed to help them increase average unit volumes.
That includes catering, loyalty and off-premise programs, as well as local store marketing initiatives that help operators reach customers beyond traditional dine-in occasions. At FSC’s recent annual brand conference, the company brought all three concepts together around what it called a “blueprint to grow,” with discussions centered on areas including talent, execution, loyalty and leadership.
“We focus heavily on the importance of operators growing their average unit volumes,” Boggs said. “We work together with our franchisees, listening to our consumers and understanding what they want from us and from the experience that we offer.”
That approach matters even more as restaurant customers continue to expect more flexibility in how they interact with their favorite brands. A restaurant is no longer dependent solely on customers walking through the door for lunch or dinner. Catering, takeout, loyalty and other programs can create additional opportunities to reach guests and keep them coming back.
Community involvement has long been part of the brands’ identity. Franchisees can tailor local marketing around the people and organizations in their markets through activities such as trivia and sporting events, school and church partnerships, Little League and YMCA involvement, date nights and back-to-school promotions.
“That local community piece has been part of our DNA and who we are from the start,” Boggs said. “I think that sets us apart from our major competitors that don’t do those types of things.”
Those connections can be particularly valuable for franchise owners because they build relationships with guests every day. FSC provides the brand recognition, systems and resources, while owners have room to become visible members of the communities they serve.
With its brands performing well and new restaurants showing encouraging results, FSC is now looking for franchisees to help expand its brands into additional markets. The company is targeting opportunities across the Southeast, Midwest, East Coast and California. Rather than looking solely for restaurant veterans, FSC is focused on finding operators who share the company’s emphasis on hospitality and community involvement.
“We’re looking for passionate, guest-focused people in multiple markets,” SirLouis said. “We’re on track to open 20 to 25 locations annually for the next few years.”
The company also wants that relationship to continue well beyond opening day. Between marketing, operations, training, culinary development and programs aimed at building restaurant-level sales, FSC is positioning itself as an ongoing partner to its franchisees.
“We’re not just selling restaurants,” Boggs said. “We’re building long-term business partnerships with our franchisees and in the community.”
With Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery growing, recent openings performing strongly and FSC preparing to add dozens of restaurants each year, the company sees 2026 as an important point in its development. For entrepreneurs who want to build a restaurant business around hospitality and strong community ties, FSC believes there is plenty of room left to grow.
To learn more about franchising with FSC Franchise Co., please visit https://1851franchise.com/fsc-franchise-co.
FSC Franchise Co.
SPONSORED
With new restaurants outperforming the system and plans to open 20 to 25 locations annually, FSC is creating opportunities to grow with Beef 'O' Brady's, The Brass Tap and Newk's Eatery.
Restaurant operators have faced many challenges in recent years, from changing consumer habits to rising costs. For franchise investors, that makes choosing the right franchisor particularly important. FSC Franchise Co. believes its portfolio is well positioned for the current environment, with established brands, multiple revenue channels and a support system built to help franchisees grow. FSC is the parent company of Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery, giving the organization experience across several segments of the restaurant industry.
“Our brands continue to grow and succeed, and our recent openings are outperforming the system,” said Scott SirLouis, chief operating officer of FSC. “By partnering with franchisees who have a drive to succeed, a genuine love of hospitality and a connection to their community, we’ve shown that the future is bright.”
Part of FSC’s opportunity comes from the differences between the concepts themselves. Beef ‘O’ Brady’s was built as a neighborhood gathering place where families and sports fans can come together for wings, burgers and other casual favorites. The Brass Tap offers a higher-energy experience centered on craft beer, cocktails, food and entertainment. Newk’s Eatery is known for its fresh sandwiches, salads, soups and pizzas served in a fast casual setting.
That gives prospective franchisees an opportunity to choose the concept that best fits their market, interests and investment goals while still benefiting from the resources of the larger FSC organization.
“I think the opportunity has never been stronger for FSC,” said Heather Boggs, chief marketing officer. “We have multiple restaurant concepts under our belt that serve different occasions and demographics.”
FSC’s focus extends beyond opening additional restaurants. The company also works with existing franchisees to strengthen performance at the restaurant level. FSC continues to invest in training, marketing, operations and culinary innovation while giving franchisees tools designed to help them increase average unit volumes.
That includes catering, loyalty and off-premise programs, as well as local store marketing initiatives that help operators reach customers beyond traditional dine-in occasions. At FSC’s recent annual brand conference, the company brought all three concepts together around what it called a “blueprint to grow,” with discussions centered on areas including talent, execution, loyalty and leadership.
“We focus heavily on the importance of operators growing their average unit volumes,” Boggs said. “We work together with our franchisees, listening to our consumers and understanding what they want from us and from the experience that we offer.”
That approach matters even more as restaurant customers continue to expect more flexibility in how they interact with their favorite brands. A restaurant is no longer dependent solely on customers walking through the door for lunch or dinner. Catering, takeout, loyalty and other programs can create additional opportunities to reach guests and keep them coming back.
Community involvement has long been part of the brands’ identity. Franchisees can tailor local marketing around the people and organizations in their markets through activities such as trivia and sporting events, school and church partnerships, Little League and YMCA involvement, date nights and back-to-school promotions.
“That local community piece has been part of our DNA and who we are from the start,” Boggs said. “I think that sets us apart from our major competitors that don’t do those types of things.”
Those connections can be particularly valuable for franchise owners because they build relationships with guests every day. FSC provides the brand recognition, systems and resources, while owners have room to become visible members of the communities they serve.
With its brands performing well and new restaurants showing encouraging results, FSC is now looking for franchisees to help expand its brands into additional markets. The company is targeting opportunities across the Southeast, Midwest, East Coast and California. Rather than looking solely for restaurant veterans, FSC is focused on finding operators who share the company’s emphasis on hospitality and community involvement.
“We’re looking for passionate, guest-focused people in multiple markets,” SirLouis said. “We’re on track to open 20 to 25 locations annually for the next few years.”
The company also wants that relationship to continue well beyond opening day. Between marketing, operations, training, culinary development and programs aimed at building restaurant-level sales, FSC is positioning itself as an ongoing partner to its franchisees.
“We’re not just selling restaurants,” Boggs said. “We’re building long-term business partnerships with our franchisees and in the community.”
With Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery growing, recent openings performing strongly and FSC preparing to add dozens of restaurants each year, the company sees 2026 as an important point in its development. For entrepreneurs who want to build a restaurant business around hospitality and strong community ties, FSC believes there is plenty of room left to grow.
To learn more about franchising with FSC Franchise Co., please visit https://1851franchise.com/fsc-franchise-co.
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