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TAMPA, Fla. —&nbsp;<a href="https://fscfranchiseco.com/">FSC Franchise Co.</a> has announced a new, limited-time incentive program designed to make restaurant ownership more accessible and accelerate development for two of its concepts,&nbsp;<a href="https://beefobradysfranchise.com/">Beef ‘O’ Brady’s</a> and&nbsp;<a href="https://thebrasstapfranchise.com/">The Brass Tap</a>.Available through the end of 2026, the program provides incentives for both new and existing franchisees opening a new&nbsp;<a href="https://1851franchise.com/beefobradys">Beef ‘O’ Brady’s</a> or&nbsp;<a href="https://1851franchise.com/brasstap">The Brass Tap</a> restaurant, as well as existing restaurant operators interested in converting their location to one of the two&nbsp;<a href="https://1851franchise.com/fsc-franchise-co">FSC</a> concepts.For new and existing franchisees signing a single-unit agreement for a new location, FSC is reducing the initial franchise fee to $5,000, a $20,000 discount from the standard $25,000 fee. Franchisees who open their restaurant within 12 months of signing will also pay 0% royalties during their first year of operation and receive a dollar-for-dollar match on grand opening marketing expenses of up to $2,500.“We want to create a compelling reason for qualified entrepreneurs who have been considering restaurant ownership to make their move,” said&nbsp;<a href="https://www.linkedin.com/in/chris-elliott-7365a6b/">Chris Elliott</a>, CEO of FSC. “Reducing the upfront franchise fee significantly lowers one of the initial barriers to entry, but the bigger opportunity comes from opening quickly. If a franchisee opens their restaurant within 12 months, we’ll eliminate royalties for that first year and invest alongside them in their grand-opening marketing. We want owners focused on building their business and establishing themselves in the community from day one.”FSC is also introducing a separate incentive for existing restaurant owners interested in converting their current location into a Beef ‘O’ Brady’s or The Brass Tap. Qualified operators who sign a single-unit conversion agreement will pay no initial franchise fee, a $25,000 discount. Operators who complete their conversion and open within 9 months of signing will also pay 0% royalties for their first year of operation and receive up to $2,500 in matching grand-opening marketing funds.The conversion incentive is designed to give restaurant operators a lower-cost path to an established franchise system while leveraging existing restaurant space and infrastructure.“There are independent restaurant operators across the country who already have the location, equipment, employees and restaurant experience, but they may be looking for a stronger brand, proven systems and more support behind them,” Elliott said. “For those operators, a conversion can be an efficient way to join Beef ‘O’ Brady’s or The Brass Tap without starting completely from scratch. By eliminating the franchise fee and first-year royalties for operators who move quickly, we’re making that opportunity even more attractive.”Both incentives apply exclusively to single-location agreements signed through Dec. 31, 2026.The new incentive comes as FSC continues to build momentum in development across its restaurant portfolio. Through the first half of 2026, FSC opened seven restaurants, including two Beef ‘O’ Brady’s locations and five The Brass Tap locations, while signing five new franchise agreements. The company expects to open 18 restaurants across Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery by the end of the year.“This class of Beef ‘O’ Brady’s and The Brass Tap restaurants is the best we’ve ever opened, and in this environment, we’re very excited about that,” Elliott said.FSC has also continued investing in restaurant development, marketing, technology and operational support while evaluating more efficient prototypes intended to reduce development costs. The new incentive builds on those efforts by reducing initial fees and providing additional support during the critical first year of operation.“We believe strongly in the future of both Beef ‘O’ Brady’s and The Brass Tap, and we’re willing to invest alongside franchisees who are ready to grow with us,” Elliott said. “There is still significant white space available, and we have a development and support team that knows how to get restaurants open and help operators build momentum. This incentive is about making 2026 an especially attractive time to join the system.”ABOUT FSC FRANCHISE CO.Founded in Tampa, Florida, FSC Franchise Co. is a leading multibrand franchisor driving growth and innovation across three dynamic restaurant concepts — Beef ‘O’ Brady’s, The Brass Tap and Newk’s Eatery. With more than 250 locations nationwide, FSC brings together decades of expertise in hospitality, franchising and community engagement under one unified platform. Beef ‘O’ Brady’s, with 120-plus family sports pub locations, serves up classic comfort food and community spirit in a neighborhood-friendly setting. The Brass Tap is a 50-plus-unit craft beer bar and entertainment venue that offers an extensive menu of drinks and food in a vibrant atmosphere. Newk’s Eatery, a 100-unit fast casual brand founded in Jackson, Mississippi, brings fresh, handcrafted food to guests with a focus on quality ingredients, digital convenience and hospitality. Together, FSC’s brands are redefining what it means to grow a scalable, community-driven restaurant portfolio — offering franchisees the opportunity to diversify within a powerful ecosystem of proven concepts. To learn more, visit&nbsp;<a href="https://www.fscfranchiseco.com/">https://www.fscfranchiseco.com/</a>.ABOUT BEEF 'O' BRADY’SBeef ‘O’ Brady’s is a franchise of family sports pubs that provides the perfect atmosphere for friends and families to watch the game and grab a bite. With a focus on providing value without sacrificing quality, the Beef ‘O’ Brady’s menu features delicious family favorites like award-winning wings, fresh Angus burgers, crisp salads, USDA Choice Cut sirloin and grilled salmon, along with a kids’ menu and a full bar for the adults. Beef 'O' Brady's is strongly dedicated to community involvement through ongoing partnerships with local schools, youth sports leagues and other community groups. Beef 'O' Brady's currently operates 120 locations in 21 states. For more information about franchising opportunities, visit&nbsp;<a href="http://www.beefobradysfranchise.com/">http://www.beefobradysfranchise.com/</a>.ABOUT THE BRASS TAPThe Brass Tap is a Tampa-based American tavern and entertainment venue known for its extensive local and regional brewery offerings, specialty cocktails and premium wines paired perfectly with a select menu of upscale shareables. Every location provides a unique space for social gatherings and entertainment, with an unparalleled atmosphere created through live music, trivia, sports, exclusive beer tastings and tap takeovers. For more than 10 years, The Brass Tap has offered franchise opportunities to qualified operators, continuing to grow its family of 50-plus bars in 16 states. For more information, visit&nbsp;<a href="http://thebrasstapfranchise.com/">http://thebrasstapfranchise.com/</a>.

FSC Franchise Co. Launches Limited-Time Franchise Incentive for Beef ‘O’ Brady’s and The Brass Tap

New and existing franchisees can take advantage of reduced franchise fees, first-year royalty relief and grand opening marketing support for qualifying restaurants signed by the end of 2026.

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<a href="https://investors.brinker.com/overview/default.aspx">Brinker International</a> outlined plans to open 20 to 30 new&nbsp;<a href="https://www.chilis.com/">Chili's</a> restaurants a year through fiscal 2029, according to<a href="https://www.restaurantdive.com/news/chilis-new-unit-growth-after-strong-sales-performance/830691/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=chilis-brinker-unit-growth-plan-2026"> Restaurant Dive</a>, as the casual dining chain looks to convert a five-year sales turnaround into fresh unit growth at its Sept. 17 investor day.The growth targets follow an unusual stretch for the brand.&nbsp;<a href="https://1851franchise.com/franchise-deep-dive-chilis-franchise-costs-fees-profit-and-data-2722559?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=chilis-brinker-unit-growth-plan-2026">Chili's</a> same-store sales rose 71% over five years, yet its company-operated U.S. store count actually fell, from 1,131 locations in fiscal 2022 to 1,110 in fiscal 2026. Last fiscal year marked a turn, with the system finally posting net unit growth. CEO&nbsp;<a href="https://www.linkedin.com/in/kevin-hochman-5605083/">Kevin Hochman</a> called sustained growth a "completely new lever" for the brand.Chief Financial Officer&nbsp;<a href="https://www.linkedin.com/in/mikaware/">Mika Ware</a> laid out four categories of development white space. The first is underpenetrated states like Washington, where Chili's has a single streetside unit against 35 to 40 locations for its closest competitors. The second is infill in strongholds like Texas, California and Florida, where eight new locations are already in the pipeline. The third covers growing secondary markets across the Carolinas, Georgia, Virginia and the Washington, D.C. area. The fourth is the middle of the country, where Chili's has spent years buying back territory that was once exclusively franchised and is now underdeveloped relative to the growth rights the brand already holds in all 50 states. Ohio was cited as one example where competitors with far smaller market share still outnumber Chili's locations.Brinker sees other ways to grow, too. In expensive, densely populated markets, the company is considering converting existing restaurants rather than building from the ground up. Across its expansion markets, it has identified about 300 potential sites. A new Chili’s costs an estimated $5 million to $6 million to build, while newer restaurants are doing more than $5 million in volume. That compares with an average unit volume of $3.3 million in 2023.For franchise development teams, Brinker's plans show how much the growth opportunity can vary from one market to the next. The company is backing up its expansion plans with volume and investment figures while identifying where it sees room for more restaurants. Some of those opportunities are in markets where Chili's previously closed locations or bought back territory from franchisees. The question for franchise candidates is whether any of that white space will eventually become available for franchise development or remain part of the company's own growth plans.Read the full article<a href="https://www.restaurantdive.com/news/chilis-new-unit-growth-after-strong-sales-performance/830691/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=chilis-brinker-unit-growth-plan-2026">&nbsp;here</a>.Want to learn more about how 1851 helps franchisees find the right franchise opportunity? Visit<a href="https://www.1851growthclub.com/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=chilis-brinker-unit-growth-plan-2026">&nbsp;www.1851growthclub.com</a> and start your journey.

Brinker Targets 30 New Chili’s Locations Per Year By 2029

Chili’s is getting back into growth mode after years of rising sales and a shrinking store count, with Brinker planning to open new restaurants in company and franchise markets.

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Opening a new&nbsp;<a href="https://ownaparisbaguette.com/">Paris Baguette</a> in Federal Way this summer is not just a career milestone for Eric Cao. It’s the destination of a journey that spans continents. Cao studied accounting in Seattle and has managed franchise operations before, but his entrepreneurial ambitions were first shaped by his father in Vietnam. Growing up, Cao watched his dad navigate the business world and dreamed of becoming an owner one day. That dream stayed with him as he moved from Vietnam to Australia, and eventually to Washington.&nbsp;Pursuing franchise ownership with&nbsp;<a href="https://1851franchise.com/parisbaguette/info">Paris Baguette</a> stemmed from a personal connection to the business for Cao, who says the heart of his venture comes from his wife, who loves to bake. It’s what sparked Cao’s interest in the brand. For years, the family imagined building something together that combined Cao’s operational background with his wife’s passion for baking. They hope this new chapter will become a lasting legacy for their children.&nbsp;Turning this dream into reality has required a difficult sacrifice for the family. As Cao is in Washington preparing for the new café opening, his wife and children are in Vietnam enduring a temporary separation. But for Cao, every hour spent preparing for the opening is driven by his anticipation for a new beginning and the realization of his family’s dream.Cao sat down with 1851 Franchise to discuss more about the journey that led him to business ownership. Here’s what he had to say:&nbsp;1851 Franchise: Frame your personal story for us. What do you want us to know?Eric Cao:&nbsp;I used to be an international student in Australia, and I worked for multiple corporations, from a part-time staff member to general manager. I’ve been through a lot of franchises like KFC, 7-Eleven, and a burger franchise back in Australia. I also operated a franchise back in Vietnam from 2014 to 2017. I had three stores similar to Starbucks. In 2017, I moved to the U.S. and pursued my Master’s degree. My dad actually started his own business, and I look at him as my goal. I really want to start my own business, just like my dad.1851: What did you do before franchising, and how did you decide franchising made sense for you?Cao: I got a Bachelor of Accounting in Australia and my Master’s in Administration in Seattle. After graduating, I was looking for a job, and I knew it didn’t suit me to sit in the office, to be honest. My fiancée, who is now my wife, really loved to make cakes and bake stuff. She said once she arrived in the U.S., she would like to have a mini bakery. My uncle in San Jose hooked me up with Paris Baguette. He saw a store in San Jose and brought it to me. I thought it was such a good opportunity for myself, my uncle, and my future wife.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?Cao:&nbsp;I worked for multiple franchises, and I did research on their corporate, the projected revenue, the potential sales, and the profit. Even though we haven’t got the store running yet, the Paris Baguette corporate is really supportive and helpful. They have all the guidance for you to start as a franchisee instead of you starting on your own. As a franchisee, you are not alone. There is a corporate team to support you as well as your family.1851:&nbsp;What made you pick this brand? What excites you most about this company?Cao:&nbsp;Since I knew about Paris Baguette, we visited them back in Vietnam dozens of times. Since I lived in Seattle, there were really not other competitors competing with Starbucks. I think it’s a great opportunity to give Seattle, Washington a new, fresh line of pastry and drinks.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Cao:&nbsp;I hope that my store maintains good revenue and keeps growing.1851:&nbsp;Is there anything else about your story you want us to know?Cao:&nbsp;I’m really grateful to have my wife. She has been really helpful searching for the location and everything. We have two daughters, twins, who are only 15 months old. She is looking after them in Vietnam right now for me to do the business. Once the store has been settled down, I’ll bring them over to the U.S.1851:&nbsp;What advice do you have for other people thinking about becoming franchise owners?Cao:&nbsp;You’ve got to have determination in yourself and the belief that you can do it. You’ve got to research. It’s going to be challenging, but there are people down the line helping you.ABOUT PARIS BAGUETTE:&nbsp;With a projected 1,000 bakery cafés in North America by 2030, Paris Baguette is on a mission to reestablish the neighborhood bakery café as the heart of the community. Paris Baguette serves craveable baked and brewed treats and creates warm and welcoming experiences through a blend of gracious service, expert craftsmanship and community connections. From decisions made behind a desk to smiles offered behind a counter, the desire to spread joy and make the world a happier place drives everything we do. Being a neighborhood bakery café means caring about those around us and finding ways to make a real impact. We do so through our "Love Baked In" programs that bring to life our commitment to serving local communities through various charitable programs and initiatives. Paris Baguette is a leader in the hospitality industry with its commitment to creating unique consumer experiences and a network of successful franchisee relationships. For information and to find the Paris Baguette location closest to you, please visit&nbsp;<a href="http://www.parisbaguette.com">www.parisbaguette.com</a>.&nbsp;

image of eric cao owner of paris baguette Seattle Washington

Eric Cao left his family in Vietnam while he prepares to open a new Paris Baguette in Federal Way, betting that today's sacrifice will create a better future for the people he loves most.

He Hasn't Seen His Wife and Twin Daughters in Months. He's Building the Business That Will Bring Them Together.

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Franchise Deep Dive graphic with Keke's Breakfast Cafe logo

Franchise Opportunity Deep Dive: Keke’s Breakfast Cafe® is a well-established breakfast and lunch brand serving high-quality, fresh meals in a warm, family-friendly environment.

Keke's Breakfast Cafe® Franchise Costs, Fees, Profit and Data for 2026

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Planet Fitness Franchise Costs, Fees, Profit and Data for 2025

Franchise Opportunity Deep Dive: Accessible, community-focused fitness franchise known for its Judgement Free Zone®.    

Planet Fitness Franchise Costs, Fees, Profit and Data for 2026

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Franchise Opportunity Deep Dive: This fast-casual hot chicken concept is known for bold flavors, a simple menu and a massive fan following.

Dave's Hot Chicken Franchise Costs, Fees, Profit and Data for 2026

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Wild Bill's Craft Beverage Company - 1851 Growth Club

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 Wild Bill’s Craft Beverage Co. Soda Franchise Opportunity

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Army veteran&nbsp;<a href="https://www.linkedin.com/in/connormobrien/">Connor O’Brien</a> had recently left his job in finance and was deciding what he wanted to do next. He was working on starting his own company when a friend told him about an available&nbsp;<a href="https://drinkwildbills.com/pages/franchisees">Wild Bill’s Craft Beverage Co.</a> territory in Utah.The idea initially caught him off guard. O’Brien had spent his career in the military and finance, and he had little experience with an event-based business that sold craft soda. His opinion changed after he attended FanX in Salt Lake City and watched the&nbsp;<a href="https://1851franchise.com/wild-bills">Wild Bill’s</a> team work one of its largest events in Utah.“I was floored,” O’Brien said. “The operation, how they ran things, the numbers and the team were all great. What really sold me was the team they have working at the franchisor level.”<h2>Seeing the Business Up Close</h2>O’Brien had a connection to Wild Bill’s through a college friend who had previously worked with the company, but he wanted to see how the business worked before deciding. Wild Bill’s operated FanX as a corporate event because the brand did not have a franchise owner in Utah at the time. O’Brien watched the team run the stand and saw firsthand the sales the event could generate. He also got an early look at the people he would work with if he bought the territory.“The numbers are one thing on a single event, but what really locked it in and sold me on it was the backend support that you get from the franchisor,” O’Brien said. “Wild Bill’s really goes above and beyond at the corporate level to help you be successful, help you transition and start up.”That support mattered to O’Brien because he was entering a business he had never operated before. He wanted to know that he could call the corporate team with a question about an event or another part of the operation and get help when he needed it.<h2>A Veteran Discount Helped Lower the Initial Cost</h2>O’Brien graduated from West Point and was commissioned as a U.S. Army infantry officer in 2010. He completed multiple rotations overseas before leaving the military, attending business school and eventually working for his family’s finance company.His family’s finances played a role in his decision to buy the Wild Bill’s territory. O’Brien and his wife had a young child and another baby on the way, while his wife was taking time away from work to care for their children. He wanted to limit how much money he put at risk as he started the business.Wild Bill’s offers qualified veterans a 50% discount on the franchise fee. O’Brien said the discount did not determine his decision, but cutting that expense made the investment easier for his family to handle.“It was a very big comfort and cushion upfront,” he said. “You can finance the franchise fee, you can take out loans, but the interest rate market right now is not conducive to borrowing money. Little amounts add up and they matter. They matter a lot.”<h2>The Mobile Model Gave O’Brien Flexibility</h2>The Wild Bill’s model itself helps keep another major expense out of the equation. Franchisees operate branded mobile stands at fairs, festivals, conventions and other events rather than opening permanent beverage shops. Owners therefore do not have to take on the real estate and buildout expenses associated with a traditional brick-and-mortar food and beverage concept. The mobile format also puts much of the owner’s attention on preparing for events, managing inventory, staffing the stand and serving customers.The mobile model gave O’Brien another reason to feel comfortable with the investment. Without a fixed location and its associated expenses, he saw less risk and more freedom to pursue events wherever the opportunities made sense.“I’m not tied to one fixed location. There’s less of a capital outlay because of that,” O’Brien said. “I think it’s been the best thing ever because I’ve got complete autonomy on where I go and what events I do. If you’re tied to a fixed brick-and-mortar location, you do not have that flexibility. Both from a capital outlay standpoint and from a market standpoint, [it’s] very advantageous.”As a Utah franchisee, O’Brien can choose events within his market or travel to events in other states, such as Montana.&nbsp;<h2>What O’Brien Wants Other Veterans to Know</h2>O’Brien believes veterans considering a franchise should spend time learning about the company behind the business model. Financial projections and available markets matter, but he also recommends finding out how the franchisor works with its franchise owners after they sign.Prospective owners should also take a close look at the market they plan to enter. O’Brien learned in the Army that a plan can change once someone sees what is actually happening on the ground, and he applies the same thinking to his business.“There’s the saying from the Army, ‘Don’t fight the plan, fight the fight,’” O’Brien said. “Your plan is one thing, but the situation on the ground in your market is something different. You’ve got to adjust to that.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/wild-bills">https://1851franchise.com/wild-bills</a>.&nbsp;

Wild Bill's Soda Mobile Beverage Franchise

The West Point graduate was looking for his next business opportunity when a friend introduced him to Wild Bill's and an available territory in Utah.

Army Veteran Connor O'Brien Found the Right Fit With Wild Bill's Craft Beverage Co.

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