The 8 | September 22, 2017

1. Frantastic: Swiping left or right is no longer reserved only for dating apps. There’s a new Frantastic app called FoodFaves that’s taking Tinder’s methods and applying it to the food industry to help users find nearby restaurants. The app’s algorithm learns a user’s food preferences to point them in the direction of locations serving their favorite dishes within a few miles. Users can then review restaurants and dishes to let their friends know about their dining experience.

2. Franlebrity: We kicked off a new issue on 1851 this week highlighting emerging brands that are doing awesome things in franchising. And to get things started, we featured BoConcept*" target="_blank">Franlebrity Steen Knigge—director of U.S. marketing for BoConcept—on the cover. We talked to Knigge about how BoConcept is standing out in a crowded marketplace, especially as it brings its globally recognized brand to the U.S. Knigge says that differentiation as an emerging brand comes down to making the buy-in worth it, taking training to the next level and having a detailed focus on the product.

3. Frash Money: It’s impossible for franchises to make Frash Money without convincing customers to walk through their doors. That’s why ArteVino, an emerging paint and sip franchise, is putting customer service first. As the brand’s first franchisees join its system, the team behind ArteVino is making sure that each location has the one-on-one instruction that the concept is known for. ArteVino is also committed to expanding its collection of original, high-quality artwork to create new reasons for consumers to become loyal customers.

4. Frant of the Week: In this week’s Frant, No Limit Agency* CEO Nick Powills is picking up where he left off last week. Recently, he had a conversation about the challenges of franchise growth with 1851 chief development strategist Sean Fitzgerald. And beyond driving leads, their conversation landed on the franchise operations team. Even though operations teams are rarely considered in the conversation, it’s one of the most important pieces of franchise development. That’s why it’s up to development teams to ensure that they’re working together with operations to find their brand’s assets and liabilities so that any holes in their growth strategies can be fixed.

5. Franch Forward: Toppers recently faced a challenge that franchise brands welcome—supporting five openings in five states over the course of just nine weeks. Between July 1 and September 2, the brand Franched Forward in Wyoming, Kansas, South Dakota, Colorado and Michigan, showing how far its business model can extend. But to ensure that its franchisees were receiving the marketing support and training that they needed, Toppers recruited internal trainers and team members from cities across the country to help with each new opening. And now, they get to return to their stores as more knowledgeable and capable team members than when they left.

6. Fran Funny: What did one autumn leaf say to another? I’m falling for you.

7. Franspiration: “I always felt that everything was controlled when you owned a franchise. To me, it seemed like the business model didn’t give the owner any freedom. But here’s what I found: if you partner with a strong franchise system that’s creative and collaborative, you can be incredibly successful.” – Joe Gelshenen, Johnny Rockets franchisee

8. Franemies vs. Frands: This week, we’re calling out a few brands who can be called Franemies or Frands, depending on your tastes. Chipotle and Chili’s are cutting items from their menus in an effort to boost their bottom lines. Even though Chipotle added queso to its lineup, it’s ditching chorizo, which only accounted for three percent of sales. Chili’s, on the other hand, is retiring 20 items from its menu, including crispy asparagus, smoked chicken quesadillas and triple berry crumble cake. But if your favorite items are getting cut, you don’t need to worry. Chili’s is posting recipes online and saying goodbye to its menu items in an “In Memoriam” video campaign on social media.