Franchisor StoriesJul 13, 20264 min readCan a Restaurant Really Thrive in Under 500 Square Feet?Onigilly founder Koji Kanematsu explains how a small-footprint restaurant model can reduce costs, increase flexibility and create opportunities for growth in today's evolving restaurant landscape.Chris IrbyCopy Editor
Franchisor StoriesJun 2, 20265 min readOnigilly Bets Japanese Street Food Can Scale Like Burritos DidAfter 18 years of building the category, founder Koji Kanematsu sees onigiri becoming a go-to handheld option for Americans seeking convenient, affordable and healthier meals.Luca Piacentini1851 Managing Editor
Franchisor StoriesMar 10, 20265 min readHow Focused Menus Improve Franchisee Performance at OnigillyOnigilly Japanese Kitchen keeps its concept intentionally simple, which makes locations easier to staff, easier to operate and easier to replicate as the brand grows.Victoria CampisiStaff Writer
Franchisor StoriesOnigilly Targets Los Angeles for Expansion as Part of Larger Southern California Growth Strategy
Franchisor StoriesOnigilly: A Recipe for Franchisee Success — Comprehensive Support Every Step of the Way
Franchisor StoriesKoji Kanematsu Turned a 2,000-Year-Old Japanese Staple Into One of the Most Scalable Restaurant Franchise Models
