1851

The desire to own their own a business is nothing new to&nbsp;<a href="https://www.linkedin.com/in/tommy-j-bumstead-mba-ms-6507516/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=husband-wife-son-team-begin-life-as-houston-the-brass-tap-franchise-owners-2724471" target="_blank" rel="nofollow">Tommy</a> and&nbsp;<a href="https://www.linkedin.com/in/honey-bumstead-5a450537/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=husband-wife-son-team-begin-life-as-houston-the-brass-tap-franchise-owners-2724471" target="_blank" rel="nofollow">Honey Bumstead</a>. In fact, they have been looking into purchasing a franchise for the past 15 years. With a highly-accomplished career as an executive, including his current position as Global Vice President of Learning and Development at M.C. Dean, and a three-decade career as a science teacher, the two have found quite a lot of professional success. However, when searching for the right franchise to partner with, they kept coming up empty.That was, until they discovered&nbsp;<a href="https://1851franchise.com/brasstap">The Brass Tap</a>. With the perfect combination of delicious food and a strong corporate team, Tommy and Honey knew the brewery franchise was the one for them. Along with their son&nbsp;<a href="https://www.linkedin.com/in/blythe-bumstead-mba-560842a4/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=husband-wife-son-team-begin-life-as-houston-the-brass-tap-franchise-owners-2724471" target="_blank" rel="nofollow">Blythe</a>, the family moved back to Houston, Texas and is now set to open the first of a planned six&nbsp;<a href="https://thebrasstapfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=husband-wife-son-team-begin-life-as-houston-the-brass-tap-franchise-owners-2724471" target="_blank" rel="nofollow">The Brass Tap</a> locations.1851 spoke to Honey and Blythe to hear more about their journey into franchising and their plans for the future.PROFILE QUESTIONS1851 Franchise: Frame your personal story for us.&nbsp;What did you do before franchising, and how did you decide franchising made sense for you?Honey:&nbsp;I am a retired science teacher, having taught on and off for 30 years. We lived in Saudi Arabia for 22 years as a family, and that is actually where our son Blythe was raised.&nbsp;We always wanted to own our own business. It is something we have been looking into for the past 15 years or so, and franchising seemed like the way to go. A franchise has a proven model and evidence that it works. After looking at a wide variety of brands and concepts, we settled on The Brass Tap, and we could not be more confident that it is the perfect brand for us. We loved the upper management team as soon as we met them.&nbsp;We also really liked that while the brand has recognition throughout the U.S. and is well established, it isn’t so big like McDonald’s. With a brand like that, we felt like we would just be one of tens of thousands.&nbsp;So we decided to pursue The Brass Tap and went out to Tampa to meet the corporate team. That really cemented our decision.&nbsp;Blythe:&nbsp;I initially started my career as a financial analyst. I worked for a national oil company in Saudi Arabia when I was 25, even though most of my colleagues were in their 50s. I was the youngest person in the company, but my growth was capped because I wasn’t from the country and that meant I couldn’t fill the higher level roles.&nbsp;I spoke to my parents and when I heard about their plan to franchise with The Brass Tap, I was immediately interested in getting involved. Having this family business allows me to create something for myself and have some control over my future.&nbsp;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?Honey:&nbsp;Our perception of franchising beforehand was that when you bought the franchise, you were buying the name brand. That is true to some degree, because when we were looking for a franchise, that’s what first attracted us. We asked each other, “Have you heard of that brand? What is their reputation?” and things like that.&nbsp;When we learned more about franchising and The Brass Tap in particular, we learned it was so much more than a brand name. It is really beneficial being a franchisee because of the support that you get from the corporate team, especially as someone who is new to the bar and food industry.&nbsp;The beauty of a franchise is it's a proven product.&nbsp;1851:&nbsp;What made you pick this brand? What excites you most about this company?Honey:&nbsp;We love how helpful The Brass Tap has been.&nbsp;We have had support all the way from negotiating our lease to selecting an architect and a contractor. We're about to open, and they're bringing trainers to train our employees. I can't even imagine opening without this support.Blythe: It's a business in a box. The idea behind a franchise is that they have all the documentation that you need. They have checklists that you follow to get things open, making it so much easier for you. Everything is already there for you, and you just have to apply it. That's where success and failure happens at the franchise level. If you're investing in a franchise, you should be choosing that franchise based off of those little things that set them apart and because you believe in their model.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?Honey:&nbsp;We actually purchased the rights to open six The Brass Taps in the Houston area. Growing our business is the first thing we think about every morning when we wake up. We are always considering how we are going to make this first one successful so that we can purchase another.Blythe:&nbsp;When we are hiring people, we have a vision that these people need to be able to gain experience in other roles beyond their own, so that whenever we do grow, they can grow with us. We want to ensure that we are successful at the multi-unit-ownership level by building a strong foundation.1851:&nbsp;What is the one thing about your story you want us to know?Honey:&nbsp;One thing that has been eye-opening for me is the way this process has taken longer than I anticipated. It will be three years from the time when we first purchased our franchise and paid our franchise fees to when we open. I was super gung-ho to get started and we're so ready, but you need to be patient. The Brass Tap is absolutely the right choice for us, and it has the best craft beer you can find. We are looking forward to opening soon and making this a great place for our community.&nbsp;1851:&nbsp;What advice do you have for other people thinking about becoming a franchise owner?Blythe:&nbsp;Success doesn't happen overnight, even though a lot of people expect it to. They want the stock that rises insanely quickly or to win the lottery, but you need to be realistic. You have to work towards a goal to achieve it. There are obstacles that will get in your way and may delay your success, but you have to keep your goal in mind and keep working towards it.&nbsp;&nbsp;ABOUT THE BRASS TAP&nbsp;Founded by Jeff Martin in Tampa, Florida in 2008, The Brass Tap is an upscale craft beer bar with 60 taps and 200 varieties of local, national and international beers. The restaurant also features craft cocktails, a premium selection of wines and a food menu designed around community and sharing. The Brass Tap has a unique vibe that is upbeat, high energy and casual all at the same time. You will also find live music, social events, high-definition televisions to view all the sporting action, as well as an open-air patio. With more than 35 locations currently open and 50 in development, The Brass Tap is positioned to quadruple in size in the Southeast and beyond. In June 2012, FSC Franchise Co. LLC acquired the rights to franchise The Brass Tap. For more info, visit&nbsp;<a href="http://www.thebrasstap.com/?utm_source=1851franchise.com&amp%3Butm_medium=article&amp%3Butm_campaign=lifelong-friends-team-up-as-brass-tap-franchisees-bring-the-upscale-craft-beer-bar-to-tampa-bay-2724154&utm_source=1851franchise.com&utm_medium=article&utm_campaign=husband-wife-son-team-begin-life-as-houston-the-brass-tap-franchise-owners-2724471" target="_blank" rel="nofollow">www.thebrasstap.com</a>.&nbsp;

Husband-Wife-Son Team Begin Life as Houston The Brass Tap Franchise Owners

1851 Franchise

The Bumstead family have always wanted to own a business but were waiting for the right brand. Now, they are all in with The Brass Tap, with plans for six locations in Texas.

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Pool Scouts

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SBA Awards Pool Scouts Owner as Alabama Veteran-Owned Small Business of the Year

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The Melt

The Melt Launches National Franchising Initiative With Enticing Opportunity for Multi-Unit Operators

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HomeTeam Inspection Service

How HomeTeam Inspection Service Stays at the Forefront of an Evolving Industry

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Strategic Franchising

Exiting Franchising: How Strategic Franchising Helps Owners Build and Cash In on Their Legacy

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Beansquad

Why Franchisors Need the Right Financial Partner by the End of Q1

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KKR Nears Deal for Nothing Bundt Cakes at $2 Billion

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Prince St. Pizza Partners With Dave’s Hot Chicken Franchisee for National Growth

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KKR to Acquire Nothing Bundt Cakes in $2 Billion Deal -  1851 Franchise

KKR to Acquire Nothing Bundt Cakes in $2 Billion Deal

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FTC Settlement Puts New Focus on Franchise Disclosure Standards - 1851 Franchise

FTC Settlement Puts New Focus on Franchise Disclosure Standards

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Applebee’s Franchisee Files for Bankruptcy as Dine Brands Moves to Acquire 53 Units - 1851 Franchise

Applebee’s Franchisee Files for Bankruptcy as Dine Brands Moves to Acquire 53 Units

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image of sweta goyal, puneet mittal, mamta singhal, rajneesh signhal from paris baguette from texas

With five signed locations and their first set to open in January, two entrepreneurial families are turning their love for Paris Baguette into a community-driven business.

How Two Dallas Couples Turned Coffee Runs Into a Five-Store Paris Baguette Deal

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For&nbsp;Sandeep KesiReddy and his business partner,&nbsp;Siddhartha “Sid” Parepally, the decision to enter the franchise world was less about a career change than the fulfillment of a 20-year-old promise. Having known each other since their teens, the duo always envisioned building a business together.While life momentarily interrupted their plans — sending KesiReddy into the world of Bay Area tech startups, and Parepally into high-level operations — the desire to build something for themselves never faded. When they finally got serious about scouting for the right opportunity, they found&nbsp;<a href="https://ownaparisbaguette.com/">Paris Baguette</a> in a sea of process-heavy legacy brands.&nbsp;<a href="https://1851franchise.com/parisbaguette/info">Paris Baguette</a> resonated with their own generation and offered an attractive approach to operational strategy.&nbsp;Now, KesiReddy and Parepally are looking to lead the brand’s growth in the Seattle market. Despite being told by corporate and construction teams that a store build-out would take six to eight months, the duo utilized their business and operations backgrounds to navigate permits and construction in just under three months. Starting with their flagship location in Bellevue, the partners are already looking to expand the brand’s footprint across Washington.&nbsp;KesiReddy took the time to chat with 1851 Franchise to discuss all of this and more. Here’s what he had to say:1851 Franchise: Frame your personal story for us. What do you want us to know?Sandeep KesiReddy:&nbsp;My business partner Sid and I go back a long, long time. We have known each other for 15 plus years.We went to college together and always had this thing about opening a business together. Then, our paths diverged for a while; I went into entrepreneurship, running a startup in the Bay Area, and Sid became a head of operations for a global company on the West Coast. We were scouting for what we could do, and then came Paris Baguette. They just lined up so well for us as a rising brand that resonates with the current generation.1851: What did you do before franchising, and how did you decide franchising made sense for you?KesiReddy: I run a startup in the Bay Area and Sid manages operations for a global company. We realized Paris Baguette vibes very well with our synergies. They are an “ops-ish” restaurant rather than “ops-heavy.” You bake in the morning and sell in the afternoon, so it boils down more to a numbers and strategy problem rather than a time-efficiency problem that most restaurants have. That made it much more comfortable for us to jump into.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?KesiReddy:&nbsp;Before entering this, we were not keen on looking at franchising or the food business at all. Typically, our perception was that franchising involved a lot of red tape and processes that take away freedom from the owner to add their own flavor. Now, I want people to know that franchising can be very attractive if you find a brand that plays to your strengths. Seldom do you find a concept that has processes that actually empower you, help you run it right, and push towards higher revenues and profit margins. Paris Baguette has a unique combination of making the kitchen and the front of the store run as two independent operations, taking away most of the complexity of a restaurant.1851: What made you pick this brand? What excites you most about this company?KesiReddy:&nbsp;They were not one of those old-school brands stuck with lots of processes; they were flexible and quick in responding. What excites me most is the branding and the presence the brand has with Gen Z and millennials. Also, the flexibility the team had to understand our unique location was nice to have. I could just text my construction manager and have her fly in to help us out; I don’t see that happening often with other franchise brands.1851: What do you hope to achieve with your business? What are your plans for growth?KesiReddy:&nbsp;We want it to be one of the top-performing stores. Our goal is to make Bellevue a top-quartile store for Paris Baguette. We are already looking at expansion in the next fiscal year. You’ll see another store open in the Bothell/Woodinville region, and there is more to come.&nbsp;1851: Is there anything else about your story you want us to know?KesiReddy:&nbsp;Having a brand that has an appetite to grow is very important when you have similar ambitions. Most brands look at their franchisees through a single lens, but there are a thousand variables that make every location unique. Having an ear to listen to the story and being flexible while working toward a common goal is very important, and that is what Paris Baguette gave us. We navigated through the curveballs of construction and permits to launch our first store in three months, which the corporate team challenged us on, saying it would take six to eight. We’re excited to keep that momentum going.1851: What advice do you have for other people thinking about becoming franchise owners?KesiReddy:&nbsp;The power of a franchise is the process, the setup, and the safety net that comes with it. For a first-time business owner, there are very few things to figure out because there is always someone you can call and ask a question. There are many other franchisees who have been through similar situations. That mentorship is very important. Anyone trying to get into franchising should look at a brand that is ready to mentor them rather than just having them open a restaurant.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://ownaparisbaguette.com">https://ownaparisbaguette.com</a> or&nbsp; <a href="https://1851franchise.com/parisbaguette">https://1851franchise.com/parisbaguette</a>.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>.

image of Sandeep KesiReddy and Siddhartha Parepally, paris baguette franchise owners

By leveraging backgrounds in tech and operations, Sandeep KesiReddy and Siddhartha Parepally bypassed industry timelines to bring the global bakery brand to Bellevue.

Meet the Two Best Friends Opening a Paris Baguette Franchise in Record Time

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For Dedrick Hill, the moving industry is familiar territory. After dedicating 37 summers to the business, he climbed the ranks from a driver to vice president at a major van line. He had built a comfortable career in San Diego, but soon realized it was time to build a legacy alongside his own family. Joining forces with his brothers, Duran McGregory and Darrell Hill, the team officially opened&nbsp;<a href="https://franchise.twomenandatruck.com/">TWO MEN AND A TRUCK</a> in Beverly Hills.&nbsp;For the trio, entrepreneurship runs in their veins. Their grandfather owned the historic Dunbar Grill in LA and their parents successfully ran a South LA preschool for 35 years. Following in those footsteps, the brothers chose to franchise with&nbsp;<a href="https://twomenandatruck.com/">TWO MEN AND A TRUCK</a> because they knew LA consumers demand a recognized, trusted brand. By leveraging Dedrick's industry experience, they successfully negotiated a territory within the franchise system. Now, their focus goes far beyond logistics. They are dedicated to giving back to their hometown, evidenced by their very first job being a giveaway to a local church.1851 Franchise spoke with Dedrick, Darrell, and Duran to learn more about their backgrounds and family-owned businesses. Here’s what they had to say:1851 Franchise: Frame your personal story for us. What do you want us to know?Dedrick Hill:&nbsp;I've been in the moving business for 37 years. My family is full of entrepreneurs, so this was just the right thing to do at the right time. My brothers and I all have different backgrounds, but they all mesh together. This is the first time that we've actually had a business altogether as one, so it's cool to work with family every day.&nbsp;1851: What did you do before franchising, and how did you decide franchising made sense for you?Darrell Hill:&nbsp;Before I was doing this, I was a director at a preschool. It's different to deal with adults than with children, but it’s fun and exciting.Duran McGregory:&nbsp;Before this, I worked in the sports and entertainment industry.Dedrick Hill:&nbsp;I worked for the major van lines and went from being a driver back in the day to a general manager and VP.&nbsp;Our parents were entrepreneurs and they taught us how to be business owners. My grandfather and his brothers were entrepreneurs, too. For us, it was natural because we were always taught to have our own business and to have total independence and autonomy.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?Dedrick:&nbsp;I was always a brand guy and I knew that the brands worked. I come from a major brand, so I know how the brand sells. I’ve learned that different franchises give you different levels of freedom. Not all franchises are a good fit for you and you have to pick an industry that's familiar. I wouldn't go into something if I didn’t know how it worked because your takeoff will be a&nbsp; lot longer and your path is a lot harder.&nbsp;1851:&nbsp;What made you pick this brand? What excites you most about this company?Dedrick:&nbsp;We were approached by other competitors, but for us, it was really the story behind TWO MEN AND A TRUCK. We could have easily gone out and opened up our own moving company, but people in LA like a brand they can trust. The brand sells.Darrell:&nbsp;I called people that I knew who didn’t live here and they all said that they had moved with TWO MEN AND A TRUCK. One person did five moves with them and another person did three, so we knew the brand was out there.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Dedrick:&nbsp;We can really build this business out. It's not just TWO MEN AND A TRUCK. There's TWO MEN AND A JUNK TRUCK for junk removal, Merry Maids for cleaning services, and ServiceMaster, where we can do restorations. This will be the core business, but we have the first right of refusal for any of those other brands. This is just a start.Duran:&nbsp;The sky is the limit. Right now, our focus is building a strong foundation and serving our community well, but we’re excited about the long-term possibilities1851:&nbsp;Is there anything else about your story you want us to know?Dedrick:&nbsp;We always give back. That's one thing we've always done as a family. My parents ran a very successful preschool in South LA for 35 years and gave back to the community by making sure the children ate the same quality food we ate at home. We think everybody should be treated fairly and equally. We do the same thing here. Our very first interaction with our trucks and our crews wasn't a move; it was a giveaway to a church.&nbsp;1851:&nbsp;What advice do you have for other people thinking about becoming franchise owners?Duran:&nbsp;Be patient and trust the process. Building something meaningful takes time, and there are always going to be challenges along the wayDedrick:&nbsp;This isn’t always easy, but it’s incredibly rewarding if you’re committed to it. Having some background or understanding of the industry you’re entering can really help set you up for success and shorten the learning curve.ABOUT TWO MEN AND A TRUCK:&nbsp;Headquartered in Michigan, TWO MEN AND A TRUCK is an international, full-service franchised moving company with more than 430 locations and 3,000 trucks operating in 47 U.S. states in addition to Canada, Ireland, and the United Kingdom. Each location is independently owned and operated, and together, the TWO MEN AND A TRUCK network has performed more than 10 million moves since its inception in 1985. In 2026, TWO MEN AND A TRUCK was featured on Entrepreneur’s Franchise 500 list, where the brand was ranked No. 1 in the Moving/Junk Removal Services category. TWO MEN AND A TRUCK was also named a top franchise by Franchise Business Review and was featured on the Best National Moving Company List by Newsweek. In 2021, TWO MEN AND A TRUCK was acquired by ServiceMaster® Brands, which is a leading franchise provider of needs-based residential and commercial services in the restoration, cleaning, moving, and bioremediation industries. ServiceMaster was founded as one of America’s first franchise businesses and does business under seven brands today across 50 states and nine countries that generate more than $3.5B in system-wide sales. For franchising opportunities, visit franchise.twomenandatruck.com.

image of two men and a junk truck owners dedrick hill, darrell hill, and duran mcgregory

With 37 years of moving experience and a family history of entrepreneurship, Dedrick Hill and his brothers Duran McGregory and Darrell Hill have opened a TWO MEN AND A TRUCK franchise territory.

Three Brothers are Trading their Diverse Careers to Build a Moving Empire in LA with TWO MEN AND A TRUCK

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<a href="https://www.linkedin.com/in/nancy-williams-b942874/">Nancy</a> and&nbsp;<a href="https://www.linkedin.com/in/mike-williams-83bba2396">Mike Williams</a> loved visiting&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a>, the national fondue franchise, with their kids. During one particular visit, Nancy casually asked, “Wouldn’t it be great to own one of these?” Mike didn’t hesitate to inquire, and he had a response from the franchise development team before they even left the restaurant that night.Now, the pair is beginning development for their new restaurant in Memphis, Tennessee, with hopes to build a family business and legacy with the brand. With plans to launch in early 2027, the Williamses are combining their interest in the hospitality industry with a desire to build a family asset while bringing a beloved fondue experience to the community.The Williamses sat down with 1851 Franchise to talk about their family franchising venture with&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a>. Here’s what they had to say:1851 Franchise: Frame your personal story for us. What do you want us to know?Mike Williams:&nbsp;I have had a very varied career. I was a member of the Tennessee General Assembly, a government relations executive and a whiskey maker. I’ve always been fascinated by and loved the hospitality industry. When Nancy and the kids expressed interest in doing this, I was all on board. We see this as a way to set up something for our family to carry on — something they can always count on.Nancy Williams:&nbsp;We are lifelong residents of the Southeast and have spent our lives in Middle Tennessee. My professional background is in economic development and downtown revitalization. I served as the director of the Tennessee Main Street Program and the executive director of Downtown Franklin. Even though I’ve retired from the directorship, I still consult and have worked all over Tennessee helping communities thrive.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?Nancy:&nbsp;I knew that we didn’t know enough about restaurants to create one on our own. If I had been in the restaurant business all my life, I might feel differently, but the franchise experience is very comforting.Mike:&nbsp;This team obviously knows what they’re doing, and it means we don't have to reinvent the wheel each time.&nbsp;I think people should know that franchising allows you to focus on the execution and the customer experience rather than worrying about the structural components of the business model.1851:&nbsp;What made you pick this brand? What excites you most about this company?Mike:&nbsp;The story actually starts in Orlando. We were sitting in a Melting Pot having dinner, and Nancy said, "Wouldn't it be great to own one of these?" I pulled out my phone, Googled “Melting Pot,” and found a contact email. I emailed them right there from the table. Before we even got up to leave, we had a response!The greatest thing about Melting Pot is that it's not just going to dinner. It’s an experience — something you can enjoy with friends. It changes what would be another chicken-fried steak into an experience and an event with your loved ones.1851:&nbsp;What do you hope to achieve with your business? What are your plans for growth?&nbsp;Nancy:&nbsp;We’re currently looking at locations in Memphis. We’re excited about the St. Jude connection, and our son, Keel, who graduated from the University of Memphis, will be living there to help manage the business alongside a general manager.Mike:&nbsp;We are looking at a first-quarter 2027 opening. We would love to get it open for the holidays in 2026, but realistic timelines point to early 2027. In the future, we would love to have a couple more. We just really love the concept.1851:&nbsp;Is there anything else about your story you want us to know?Nancy:&nbsp;This is truly a family venture. Our kids, Keel and Emma, really wanted to do this. We are doing this to build a future for them.1851:&nbsp;What advice do you have for other people thinking about becoming franchise owners?Nancy:&nbsp;Assess your own skill sets honestly. If you don't have the background in a specific industry, lean on the expertise of a franchisor who does. Visiting their corporate headquarters and working with them for several months, we’ve been really impressed with their history, the data they provide and the attention to detail. All of that is very comforting when you're investing.About Melting PotFounded in 1975, Melting Pot has offered a unique fondue dining experience for more than 50 years. As the premier fondue restaurant franchise, Melting Pot has 93 restaurants in 31 U.S. states and Canada. Known for offering a variety of fondue cooking styles and unique entrées, Melting Pot’s menu also features cheese fondues, salads, fine wines, spirits and chocolate fondue desserts. Fondue fans can join Melting Pot’s Club Fondue for exclusive promotions, special events and advance holiday reservation privileges. The Melting Pot Restaurants, Inc. (TMPRI), headquartered in Tampa, Florida, is the franchisor of Melting Pot. For more information, visit www.meltingpot.com. To learn more about franchise opportunities with Melting Pot, please visit&nbsp;<a href="http://www.meltingpotfranchise.com">www.meltingpotfranchise.com</a>.

1851 Franchisee Spotlight with photo of Nancy Williams and Melting Pot logo

After sending a franchise inquiry from their Melting Pot table while on vacation in Orlando, Mike and Nancy Williams decided to partner with their children to open a location in Memphis.

Longtime Melting Pot Fans Sign To Bring Fondue Franchise to Memphis

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How much can franchisees make? It’s a question many prospective owners ask before investing in a franchise. While earnings tend to be driven by variables such as industry, location and general management skills, a proper understanding of the key factors driving profitability can help franchise owners develop expectations that are realistic.&nbsp;Multi-unit franchisee&nbsp;<a href="https://www.linkedin.com/in/mangesh-patel-9368569/">Mangesh Patel</a>, who’s readying the launch of six&nbsp;<a href="https://www.beefobradysfranchise.com/">Beef ‘O’ Brady’s</a> restaurant locations in the Macon, Georgia area, shares insights from his franchising experience.<h2>Understanding Franchise Income</h2>Keeping operational costs in check can have a major impact on overall earnings. Taking a proactive approach to expenses such as food and labor, as well as payroll and scheduling, can help align actual franchise income with general expectations for the business.“I just had a meeting with a couple of people, and they said, ‘You talked about a 25% profit margin, but I’m only doing 12%.’ So, I looked at the figures they sent me,” Patel said. “Their&nbsp;<a href="https://1851franchise.com/calculate-restaurant-franchise-profit-2730476">restaurant</a> food cost was running at 37%, which should be around 30%. The national average is about 32%. If I do things correctly, my average food cost needs to be at or below 30%. And payroll should run around 18%. But many people run 25 to 28%.”So,&nbsp;<a href="https://1851franchise.com/unraveling-franchise-earnings-how-much-can-you-really-make-2723935">how much can franchisees make</a>? Here are five areas to consider.<h2>Practical Tips for Prospective Franchisees</h2><ol><li>Control Costs From Day One:&nbsp;It’s important to monitor payroll, food and supply costs closely. Overstaffing and inefficiencies can quickly reduce profits.</li><li>Plan For The Opening Surge:&nbsp;Traffic within the first few months of opening is likely to be higher. It’s important to adjust staffing and inventory accordingly, and pay close attention to how those levels change as time goes on.</li><li>Invest In Training:&nbsp;Properly trained workers can help reduce waste and improve overall service, which has a direct effect on net income.</li><li>Understand Your Market:&nbsp;Each market is unique and revenue potential will vary depending upon location, demographics and competition.</li><li>Track Metrics Regularly:&nbsp;Food cost percentages, labor ratios and weekly sales data act as key indicators operations may need to be adjusted.</li></ol><h2>What Profitability Really Comes Down To</h2>Patel notes that if franchise owners manage labor and costs properly, it’s not impossible to achieve strong cash flow even in the first year, bucking some franchising trends.So,&nbsp;<a href="https://1851franchise.com/how-much-can-you-make-as-a-franchise-owner-2724761">how much can franchisees make</a>? While results tend to vary, careful planning, disciplined operations and a proactive approach to assessing initial costs are essential. But by grasping and guiding the elements that drive franchise profitability, franchise owners can maximize overall business earnings, scaling a business that’s sustainable financially over the long term.Want to learn more about franchise opportunities on 1851 Franchise? Be sure to visit our&nbsp;<a href="https://1851franchise.com/power-rankings">Power Rankings</a> to read more on brands making moves.

How much can franchisees make? This guide explains what drives franchise earnings and how to manage costs, with expert tips from multi-unit owner Mangesh Patel on maximizing your franchise income.

How Much Can Franchisees Make? A Guide for Prospective Franchise Owners

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Amada Senior Care Franchise Costs, Fees, Profit and Data for 2026

Franchise Opportunity Deep Dive: Amada Senior Care is a non-medical home care, assisted living placement, and related senior-support services with multiple revenue streams.

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Franchise Opportunity Deep Dive: A fast-casual restaurant brand serving made-from-scratch sandwiches, salads, soups and pizzas rooted in Southern hospitality.


Newk’s Eatery Franchise Costs, Fees, Profit and Data for 2026

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Visiting Angels Franchise Costs, Fees, Profit and Data for 2026

Franchise Opportunity Deep Dive: Visiting Angels is a senior home care franchise focused on in-home support for seniors and individuals with disabilities.

visiting-angels-franchise-costs-fees-profit

Is franchising better than starting a business from scratch? For many&nbsp;<a href="https://1851franchise.com/a-beginners-guide-to-franchising-how-the-model-works-2724686">prospective entrepreneurs</a> weighing the idea of ownership, the answer to that question can be both yes and no. Franchising offers a proven system and built-in support. Starting from scratch allows greater flexibility and control. And a proper understanding of the trade-offs can help potential owners decide which path is most aligned with their business goals.According to&nbsp;<a href="https://drymedicfranchise.com/">DRYmedic Restoration</a> franchisee&nbsp;<a href="https://www.linkedin.com/in/keith-carlson-29b0a930/">Keith Carlson</a>, the appeal of franchising often starts with structure. “The yes is that you have an automatic blueprint,” he said. “You’re in. You don’t have to think of everything. You don’t have to come up with your business plan or your marketing plan.”As Carloson noted, franchisors generally provide detailed guidance on everything from licensing and certifications to business structure. “All of those things are done. Or they’re in a list or part of a large checklist,” he said. “From that perspective, it’s simpler on the back end.”<h2>Franchising Vs. Starting From Scratch: Key Considerations</h2>So,&nbsp;<a href="https://1851franchise.com/buying-a-franchise-vs-starting-from-scratch-2725815">is franchising better than starting a business from scratch</a>? Here are five areas to consider:1. Built-In Systems Vs. Total Control Franchising provides a tested playbook. But it comes with rules. “If you’re in a franchise, every time you want to do something that’s outside their playbook, you have to ask permission,” Carlson reminds. Independent owners, on the other hand, can pivot freely but must build systems from the ground up (which takes time and resources).2. Fees and Royalties Franchise fees and royalties are part of the deal. It’s important to both understand and plan for them accordingly.3. Experience and Support One of franchising’s biggest advantages is access to experienced operators. Carlson recalled his first job after signing his initial work order: “I was nervous. But I had somebody on the phone within 10 minutes saying, ‘You’ve got to do this, this and that,’” he said. “It was so easy to get through that first job because there was no guesswork.”4. Following The System (With Local Flexibility) While local nuances aren’t always captured in a national system, the strength of a proven system remains a franchising hallmark.5. Long-Term Upside Starting a business from scratch can be more lucrative. “But it depends on the level of effort you want to put in,” Carlson reminds potential zees.<h2>The Bottom Line</h2>So, is franchising better than starting a business from scratch?&nbsp;<a href="https://1851franchise.com/franchising-and-the-american-dream-2730380">Franchising</a> can reduce risk, shorten the learning curve and provide critical support (especially early). Independent startups can offer more autonomy and, potentially, greater long-term rewards. Therefore, an honest assessment of tolerance for structure, fees and self-direction can help those considering entrepreneurship to properly assess the ownership situation best aligned with one’s goals for success in the business opportunity.Want to learn more about franchise opportunities on 1851 Franchise? Be sure to visit our&nbsp;<a href="https://1851franchise.com/power-rankings">Power Rankings</a> to read more on brands making moves.

Is franchising better than starting a business from scratch?

Is franchising better than starting a business from scratch? Franchising offers a proven system and support. Starting from scratch provides flexibility and control. Here’s how to assess the tradeoffs.

Is Franchising Better than Starting a Business from Scratch? A Guide

is-franchising-better-than-starting-a-business-from-scratch-a-guide

When evaluating a franchise opportunity, there’s an important early step: how do I research franchise complaints? Understanding the issues both current and former franchise owners have experienced can help prospective franchisees make better-informed decisions that increase the likelihood of selecting a brand aligned with their business goals.Franchise consultant&nbsp;<a href="https://www.linkedin.com/in/franchise-guru/">Lisa Welko</a> of&nbsp;<a href="https://integrityfranchisegroup.com/">Integrity Franchise Group</a> emphasizes the importance of validating information through direct research. “The most important thing about researching any franchise is the opportunity to validate with franchise owners personally,” Welko said. “Use the reviews to formulate your questions and opinions. And then validate those findings with actual owners in the system.”<h2>Start With The Basics: Public Records And Online Tools</h2>How do I research franchise complaints?&nbsp;It starts with sources that are accessible and objective.<ul><li>Franchise Disclosure Document (FDD):&nbsp;<a href="https://1851franchise.com/understanding-item-3-of-the-franchise-disclosure-document-litigation-history-2703061">FDD Item 3</a>, litigation history, lists pending litigation or past legal issues involving franchisees that can be potential&nbsp;<a href="https://1851franchise.com/red-flags-to-look-out-for-when-doing-franchise-research-2723769#stories">red flags</a>. &nbsp;</li><li>State Regulatory Agencies: Many states publish franchise or business complaints (including the Attorney General’s office). &nbsp;</li><li>Online Reviews and Forums: While helpful for providing additional context, they should not be used as the only source of research. “Just like anything on the internet, we need to remember ‘Buyer Beware,’” said Welko. “Online reviews can be a helpful tool. But we need to remember that it’s one tool in the arsenal. So, don’t let one bad review torpedo your research.”</li></ul><h2>Speak Directly With Franchise Owners</h2>Nothing replaces firsthand insights. Contacting current – and former – franchise owners to ask about their experience with franchisor support, operations and growth potential is a critical part of the validation process. It’s essential to pay attention to recurring themes in their feedback, both positive and negative, to identify potential risks (or opportunities) correctly.&nbsp;<h2>Practical Takeaways For Evaluating Franchise Complaints</h2><ol><li>Verify Patterns, Not One-Offs – A single complaint may be an isolated incident. Look for repeated issues that may indicate systemic challenges. &nbsp;</li><li>Check The Age Of Complaints – Older complaints may reflect resolved issues or changes in leadership (while recent complaints can indicate ongoing issues). &nbsp;</li><li>Ask Specific Questions – When speaking with franchisees, ask about areas like training, corporate support and general operational challenges. &nbsp;</li><li>Evaluate The Brand’s Response – How a franchisor addresses complaints can reveal the level of transparency, responsiveness and commitment provided to franchise owners. &nbsp;</li><li>Integrate Findings Within Decision-Making – Use complaint research as part of a larger due diligence process (along with financials, market analysis and personal goals).</li></ol><h2>The Takeaway</h2>So, how do I research franchise complaints?&nbsp;Doing so is essential. Utilizing a combination of public records, online insights and&nbsp;<a href="https://1851franchise.com/what-is-the-value-of-franchisee-validation-in-the-franchise-sales-process-2703208">direct validation with franchisees</a> (past and present), potential franchise owners can better evaluate both risk and opportunity. By following a structured approach, actionable insights that build confidence in the franchise decision-making process can be identified.Want to learn more about franchise opportunities on 1851 Franchise? Be sure to visit our&nbsp;<a href="https://1851franchise.com/power-rankings">Power Rankings</a> to read more on brands making moves.

How do I research franchise complaints? In this guide with expert tips, learn how to uncover patterns, validate insights with franchisees and make informed franchise investment decisions.

Husband-Wife-Son Team Begin Life as Houston The Brass Tap Franchise Owners

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