1851

One of the single biggest changes in the past five years to the way consumers in the United States eat is an increase in meals from home, seemingly at the expense of restaurant usage, according to <a href="https://www.npd.com/wps/portal/npd/us/home/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=npd-group-going-out-gets-tough-for-restaurant-consumers-922" target="_blank" rel="nofollow" target="_blank">The NPD Group</a>.

The market research firm found in its 29th annual “Eating Patterns in America Report” that Americans purchased an average of 191 meals per person for the 12 months ended in August 2014, the slowest pace of eating out since 1993. U.S. consumers’ rate of restaurant usage had grown steadily “for over a generation,” NPD Group found, but it fell sharply during the Great Recession of 2008 and 2009 and has yet to recover to pre-recession levels.

Americans now get eight out of 10 meals from home, NPD Group reported, but that does not necessarily mean they are cooking more meals at home; they often are making use of more prepared foods.

“We are eating more meals in our homes but not cooking more dishes,” Harry Balzer, vice president of The NPD Group and author of the report, said in a statement. “You can see how Americans are making their lives easier, despite the economic limits, by looking at the foods and beverages that have become a part of more American diets. The real ‘Foods of the Decade’ are not hummus, quinoa, nor kale and not even Sriracha. The real foods and beverages of the decade are those that have increased the most in the American diet.”

Leading that growth in prevalence are yogurt and bottled water, which during the 12-month period ended February 2014 showed increases of 12.5 percent and 10.7 percent, respectively, in the number of American consumers to have had the items once, compared with the 12-month period ended February 2004.

Pizza grew in popularity as well, with 9.6 percent more American consumers having recently eaten it in the period ended February 2014 than they had in the period ended February 2004. The next largest growth rates measured by NPD during the 10-year period belonged to, in order, poultry sandwiches, Mexican food, fresh fruit, snack bars, frozen sandwiches, chips and pancakes.

Balzer noted that these foods’ strongest appeal to consumers is the ease with which they can be eaten.

“What’s the real preparation to consume these 10 items? A spoon for the yogurt and maybe a fork and knife for the pancakes?” he said. “We are still leaving the cooking to others. With restaurant visits down, the manufacturers of our foods are filling more of that need.”

But many restaurant brands are not giving up on traffic from customers who are more content to stay at home to eat. <a href="http://www.toppers.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=npd-group-going-out-gets-tough-for-restaurant-consumers-922" target="_blank" rel="nofollow" target="_blank">Toppers Pizza</a>, for instance, knowing that it competes with simply prepared frozen pizzas from the grocery store, redoubles its menu innovation efforts to come up with toppings and flavors that customers can’t easily executive themselves or find in the freezer aisle.

“At Toppers, we recognize the fact that more and more people are looking for a great meal that they can enjoy with friends and family inside their own home but don’t want to settle for a boring pizza experience,” said Scott Iversen, Toppers’ vice president of marketing. “So we’ve created a vibrant menu with tons of options that don’t require our customers to put on pants to enjoy. To top it off, we load up our delivery drivers with plates, utensils, napkins and a variety of seasonings to make the meal complete.”

Toppers’ signature items include “house pizzas” like the Loaded Tot-zza, topped with bacon and tater tots, or the El Cubano, which features pulled pork and diced dill pickles, as well as unique flavor combinations such as Chocolate Baconstix.

1851 Franchise

One of the single biggest changes in the past five years to the way consumers in the United States eat is an increase in meals from home, seemingly at the expense of restaurant usage, according to The NPD Group.

The market research firm found in its 29th annual “Eating Patterns in America Report”.....

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<a href="https://www.linkedin.com/in/robert-campbell-0006ab45">Robert Campbell</a> has spent his life in service. After growing up in poverty and serving more than two decades in the Marine Corps, Campbell went on to lead a growing church and develop affordable housing for seniors and veterans. When he began searching for a business that could support his long-term vision for workforce development and community impact, he wasn’t looking for just another company. He was looking for purpose.That search led him to&nbsp;<a href="https://www.trubluefranchise.com/">TruBlue Home Service Ally</a>, a premium handyman franchise focused on helping seniors and busy adults stay safe, comfortable and confident in their homes. For Campbell,&nbsp;<a href="https://1851franchise.com/trubluehomeserviceally/info">TruBlue</a> is an extension of who he is, how he serves and the five-star standard he believes people deserve.1851 spoke with Campbell to learn more about his inspiring story, what drew him to TruBlue and his plans for the future. Here’s what he had to say:1851 Franchise: Frame your personal story for us. What do you want us to know?Robert Campbell:&nbsp;I have always wanted to give back. I grew up in Missouri in poverty. I joined the Marine Corps and served in two wars. I spent over 20 years and retired as a major with a master’s degree. It wasn’t easy.After that, I came down to Wilmington, North Carolina, and became a pastor at a small church. We grew that church and built a multi-million-dollar complex. Since I got here, I’ve always been trying to help people.I had a vision for building affordable housing. We built affordable housing for senior citizens using low-income tax credits. We went on to buy and build a couple of multifamily homes and lowered the rent. In trying to buy housing and build affordable housing, I was also looking to start workforce development. I thought I would train people to fix houses and give them jobs.1851: What did you do before franchising, and how did you decide franchising made sense for you?Campbell:&nbsp;As I started writing up that workforce development program, it was really hard. But one day I saw TruBlue, and I thought, “Wow — this is a business with a purpose.” You can merge service and community, and that’s my sweet spot. I decided to look into TruBlue, and I really liked the ethos, the integrity — all of those things. We decided to go ahead and invest in the franchise.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?Campbell:&nbsp;What I’ve learned is that franchising gives you structure. TruBlue gave us everything — the way it’s structured, the onboarding, and the understanding that we are a premium handyman service. That matters.1851: What made you pick this brand? What excites you most about this company?Campbell:&nbsp;When I was starting our church, we were in the inner city. We had bars on the windows, and people were afraid to come there at night. But I shared with our people that we were going to build a five-star church.And TruBlue is a five-star premium service. We go a step above. We sweat the details. We come into people’s homes, and we respect it. It’s not finished until we do our five-star walkaround.In the last 21 years, I’ve been involved in several things, but TruBlue gives me the opportunity to not only help our premium customers, but also to help the marginalized. I know how to write grants. I know how to serve people. The name of my non-profit is New Hope CDC. I want to help ordinary people excel.I thought I would buy this business for myself and use it for hope.1851: What do you hope to achieve with your business? What are your plans for growth?Campbell:&nbsp;TruBlue did a great job of helping us understand that a Silver Tsunami is coming. I’m a Baby Boomer myself, and I know that 65 is just getting in the game nowadays.I’ve ensured that our team learns about senior citizens. As a senior, we sometimes forget that we’re not 21 anymore. People know about the risk of falling, but they still get on ladders.I went to change a light bulb the other day on a step ladder, and when I was coming down, I almost broke my neck. I can afford to have somebody come over and do the maintenance plan. They can come by every quarter. That fall was fitting — I’d never had that happen before.We don’t age in our minds as much as we age in our bodies. It’s just not worth it. Sometimes you can have a fall and get injuries that you never recover from.1851: What does your background bring to the TruBlue model?Campbell:&nbsp;I’m a senior. I’m in real estate. I own personal real estate in five states. I understand the entrepreneur who has to get his house ready for a flip, and I understand providers. We provide a premium service. What’s going to determine how the client feels about the job is how they feel about you. That’s why I teach five-star service. It’s about relationships. If we make good relationships, we can bring in repeat customers.1851: What are your long-term goals with TruBlue?Campbell:&nbsp;I’m writing grants to build houses and getting ready to build 34 units for veterans — permanent housing for chronically homeless veterans. It’s a $10 million project. We’re also starting a all boys school, HOPE Technology Preparatory Academy, a high school for boys 9-14th years. What’s different about this school is it’s culture over curriculum and giving them the chance to belong to a brotherhood. If we don’t give them a place to belong in the school, they will find a place to belong in a gang. With TruBlue, I can have them working for us being exposed to different skills, environments, people, doing work and awakening their perspective to so much more. These young men won’t be in a traditional school with a workforce program; the school is the workforce program and a stabilizing institution in the community as it will host a head start program, daycare center, and learning labs for adults and to get their GED, high school diploma and learn new trades and skills.My goal is to expand with TruBlue into other states. I believe that when I talk to them this time next year, we’re going to outperform most franchisees. I’m an overachiever, that’s what I do. 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1851 Franchisee Spotlight graphic with photo of Robert Campbell, TruBlue Home Service Ally

A retired Marine Corps major and community builder, Robert Campbell found a business in TruBlue that allows him to merge premium service, integrity and community impact.

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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.

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

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For nearly 14 years,&nbsp;<a href="https://www.linkedin.com/in/richard-scott-797aa952/">Richard Scott</a> built and operated multiple businesses across East Alabama, becoming a steady presence in the local business community. In 2024, he made the radical decision to sell them all. The turning point, in many ways, came a decade earlier.Nearly ten years ago, Scott lost his mother after a long battle with multiple sclerosis. As her condition progressed, her home required urgent safety modifications — grab bars, accessibility upgrades and ongoing maintenance — to help her remain comfortable and secure. Scott and his adult siblings experienced firsthand how difficult it can be to find reliable partners for the care needs of aging or sick parents.While looking for a service rooted in compassion for older adults and people who are ill, he found&nbsp;<a href="https://www.trubluefranchise.com/">TruBlue Home Service Ally</a>, a company focused on home safety modifications, handyman services and ongoing home maintenance designed specifically for seniors and busy families.&nbsp;In January 2026, Scott launched&nbsp;<a href="https://www.trublueally.com/east-alabama/About-Us">TruBlue of East Alabama</a> to be a trusted, one-call solution for families like his own. Just as importantly, he’s building a team that prides itself on training, compassion and long-term career development, ensuring his staff understands the deeper impact of their work inside clients’ homes. What began as one family’s struggle is quickly becoming a resource for all families in East Alabama.&nbsp;Richard took the time to chat with 1851 Franchise to discuss the transition and why home modifications are more than just business for him:1851 Franchise: Frame your personal story for us. What do you want us to know?Richard Scott:&nbsp;I have owned and operated businesses for the last 14 years, with all that being in the restaurant business. I’ve also owned an education services franchise. I sold those businesses in 2024 and spent a year searching for home services franchises that would fit into my ability to go above and beyond for customers.One segment of the population that needs that at this particular moment is the senior population that is aging in place. They require trustworthy partners, or allies as&nbsp;<a href="https://1851franchise.com/trubluehomeserviceally/info">TruBlue</a> calls them, to cater to their home services needs. Ten or so years ago, my mother passed away from a long battle with multiple sclerosis in which she had to have numerous home modifications — as well as other maintenance to her house that she was not able to do. I saw through caregiving for my mother that we needed trustworthy and reliable services available in our area.&nbsp;She was fairly young when she passed, and her whole demographic is now in their 70s and 80s. All of those people are in the position where they can’t tend to all the things that they need, so that’s where TruBlue steps in — to be an ally for that segment of the population.1851: What did you do before franchising, and how did you decide franchising made sense for you?Scott: I worked in sales and marketing for a medical billing business, and my first experience in franchising was in the pizza business. The streamlined approach to marketing and systems, as well as the accountability, camaraderie and the support of other franchisees working with you, really creates that iron-sharpens-iron effect.As far as home services go, it's not something that I've done before. So, there are a lot of new things to learn and, hopefully, by being with the franchise, I will minimize some of the mistakes. We’ll gain more through their help, experience and knowledge, and be able to leverage that into a successful business faster than if we were doing it alone.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?Scott: For my personality, it is a good fit for me. When you are taking on somebody else's name, remember that you are putting it on yourself. Do you feel good about having that brand on your body and being the face and the embodiment of that brand in your community? If you're not willing to do those things, then it's not the right opportunity.1851: What made you pick this brand? What excites you most about this company?Scott: I researched numerous home service franchises — fencing, painting and other specialized services. I really liked the flexibility of TruBlue. What attracted me most was its focus on serving the needs of seniors aging in place. It really came down to a business that I felt good about, that had plenty of good references for and to the people in the organization. It shaped my decision that I just needed to start and trust that God will provide.1851: What do you hope to achieve with your business? What are your plans for growth?Scott: I think growth is an important part of every business and I wouldn't get into it unless I was interested in growing. My primary focus is going to be on seniors and home modifications and accessibility needs in my area.I’d like to provide opportunities for employees, help people get what they want in life and grow. This is a business where you get to provide a worthwhile value. I would like to be able to help my staff grow in what they do and feel value in their work and in themselves.1851: Is there anything else about your story you want us to know?Scott:&nbsp;I'm just looking forward to bringing TruBlue to East Alabama, serving people in the best way that I can, and being a trusted one-call solution for their home maintenance needs. I'm just excited for the future.1851: What advice do you have for other people thinking about becoming franchise owners?Scott: I think you need to like the people who run the franchise and fully vet their intentions to see whether they are equally yoked in their desire to grow franchisee profitability. You need to test their dedication to their culture and the values that they hold and expect you to hold. You need to make sure those things align with you personally. I think it needs to be a brand that you can stand behind and want to represent in your community.About TruBlue Home Service Ally:TruBlue Home Service Ally® provides a unique and affordable approach to helping busy adults and seniors live a worry-free life by offering trustworthy handyman, home maintenance and senior modification services. Helping you maintain your home both inside and out, TruBlue’s services include handyman projects and to-do list chores, preventative home maintenance programs, kitchen and bath remodels, seasonal work and senior modification services, all handled by professional, bonded and insured Tru-Pro® Technicians. TruBlue franchise owners are required to complete senior home safety certification programs through the NAHB and Age Safe America. As certified specialists, TruBlue franchisees are able to perform aging in place home safety assessments and can make recommended safety modifications as needed.All locations are independently owned and operated. Service offerings, certifications and licenses vary by location.

1851 Franchisee Spotlight graphic with photo of Richard Scott, TruBlue Home Service Ally

Built on a personal understanding of accessibility challenges, Scott is delivering home modification and maintenance services that help seniors live safely at home.

Inspired by His Mother's Battle With MS, Richard Scott Is Helping East Alabama Families Age Safely at Home With TruBlue Home Service Ally

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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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Beef 'O' Brady's Franchise Costs, Fees, Profit and Data for 2026

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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.


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