Fast Food Franchising – Mikey Dee Fri, 04 Jun 2021 13:19:34 +0000 en-US hourly 1 Fast Food Franchising – Mikey Dee 32 32 Garbanzo Mediterranean Fresh’s “Falafel Quest” takes guests on a tasty journey around the Mediterranean Thu, 03 Jun 2021 16:58:18 +0000

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The fast-casual Mediterranean restaurant brand introduces three new flavors of falafel and a seasonal hummus this summer

June 03, 2021 // // WEST CONSHOHOCKEN, PA – Garbanzo Mediterranean Fresh, a fast-casual Mediterranean restaurant brand, will present four limited-time menu items to launch its Falafel Quest campaign starting June 1. Three new flavors of falafel and a seasonal hummus will feature the region’s famous tastes and ingredients and are designed to invoke a rich and delicious journey around the sunny Mediterranean.

The new summer-only items will be available from June 1 to August 31 and will be introduced for a limited time during each summer month to create an exciting, nutritious and tasty Falafel Quest experience. They include:

  • Roasted Red Pepper Falafel, available from June 1 to 30, is a falafel with roasted and smoked red peppers inspired by the unique flavors of Spain.
  • Falafel with jalapenos and cilantro, available July 1-31, is a spicy jalapenos and cilantro falafel inspired by the tangy flavors of the Middle East.
  • Falafel Tomato Basil, available August 1-31, is a savory falafel with herbs, tomatoes and basil inspired by fresh ingredients from Italy.
  • Hummus with citrus and beetroot, available June 1 through August 31, is a pink hummus made from a combination of earthy red beets and the sweet flavor of orange.

Guests can join the Garbanzo Mediterranean Fresh Rewards program and download the app for an exclusive member-only preview day on May 31 to be the first to try the June LTO Falafel – the Roasted Red Pepper Falafel (available from June 1 to June 30) – and the new Citrus Beet Hummus which will be available all summer. Rewards members will also be able to participate in the Falafel Quest Challenge and earn bonus points all summer long.

“Much like a Mediterranean cruise and a stopover in different ports to sample the rich local flavors, Falafel Quest is a chance to sail across the Mediterranean and sample the flavors of Italy, Spain and the Middle East. Said Mark Mears, Marketing Director of WOWorks, parent company of Garbanzo Mediterranean Fresh. “Summer is a time of fun, adventure and discovery, and our limited-time menu featuring unique Mediterranean ingredients and fresh flavors gives guests the opportunity to go on an adventure without ever leaving their neighborhood.”

Garbanzo Mediterranean Fresh and its menu is more than just a meal or snack – its food comes from the healthiest region in the world and is rooted in traditional dishes that have not changed for a thousand years. The menu features stuffed pitas, laffas, traditional gyros, customizable plates and salads that are bursting with unique local flavors like olive oil, paprika and hummus, making every dish simple, clean and tasty. for you.

Open for lunch and dinner, Garbanzo Mediterranean Fresh restaurants offer online ordering and delivery through third-party delivery services such as Uber Eats, GrubHub, and Door Dash. Customers can join the Garbanzo Mediterranean Fresh program and download the app for exclusive member-only rewards, special offers and guest benefits. Plus, a full range of dining options are available to feed groups of any size with fresh, tasty and nutritious menu items – from home meetings to office parties or special events – including safe meals. for food and individually wrapped.

SOURCE Fresh Mediterranean Garbanzo



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Dave’s Hot Chicken Inks deal to open 10 stores in Massachusetts Wed, 02 Jun 2021 19:29:43 +0000

Dave’s Hot Chicken, Los Angeles-based street food sensation turned revolutionary fast-casual brand, today announced that it has signed a franchise agreement with Jamal Bourote and Imran Asghar to open 10 stores in Norfolk and Norfolk counties. Suffolk, Massachusetts.

“The New England area is a natural next step for us as we continue to expand nationwide,” said Bill Phelps, CEO of Dave’s Hot Chicken. “It is a privileged sector with many opportunities for growth and exposure. I anticipate great success for Jamal and Imran in Boston.

Dave’s Hot Chicken model works well in a variety of floor plans. The team is looking for 2,000 to 2,500 square foot tips and stand-alone locations, with a drive-thru infrastructure a plus. Real estate developers should contact Adam Conviser at 617-593-1700 to review the available space.

“Dave’s Hot Chicken is a true American Dream success story – a pop-up parking lot that becomes a national brand. When the opportunity presented itself for us to join them, we could not let it pass, ”says Bourote. “With their stellar corporate team, delicious food and proven success, I look forward to what lies ahead. ”

The duo bring extensive restaurant and franchise experience to Dave’s Hot Chicken. Bourote is currently a Blaze Pizza franchisee and previously a Five Guys franchisee. Asghar is involved with The Halal Guys and was a 7-Eleven franchisee before that.

“Jamal and Imran are exactly who we want to partner with as we enter a new part of the country,” says Shannon Swenson, vice president of franchise development at Dave’s Hot Chicken. “Their knowledge of the industry will be imperative for Dave’s Hot Chicken to establish itself in Boston, and I have the utmost confidence in them.

The news and information presented in this press release has not been corroborated by QSR, Food News Media or Journalistic, Inc.

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Malaysia Pavilion Announces Huge Local Success Marrybrown as Official Coffee Operator for Expo 2020 Dubai Wed, 02 Jun 2021 15:14:00 +0000

Kuala Lumpur, Malaysia, June 2, 2021 / PRNewswire / – The Malaysia Pavilion is delighted to announce that Marrybrown, Malaysia’s largest halal fast food chain, will be its coffee operator for Expo 2020 Dubai.

Marrybrown will represent one of the top Malaysian brands at the Malaysia pavilion and feature Malaysian specialties on its menu as well as fast food dishes that have proven to delight international taste buds.

Offerings include all-time favorite Malaysian fried chicken, a variety of burgers, delicious Arabic wraps and the Malaysian classic “Nasi Lemak“(fragrant rice cooked in coconut milk and pandan leaf) among other rice dishes such as Nasi Kari Ayam (chicken curry rice) and Malaysia famous drink Teh Tarik.

“Malaysia Pavilion is incredibly pleased to have Marrybrown as a coffee shop operator to represent our Malaysian identity. Marrybrown is a shining example of a Malaysian company that pioneered the franchise of fast food chains in Malaysia and has continued to successfully spread its wings around the world, ”Mr. Shamsul Bahar Mohd Nor, Managing Director of the Malaysian Center for Green Technology and Climate Change (MGTC).

Malaysia the overall participation in Expo 2020 is led by the Ministry of Science, Technology and Innovation of Malaysia, while the MGTC is the implementing agency.

“With its vision to bring Malaysian favorites to the world, Marrybrown has raised the Malaysian flag high by becoming a global brand. Marrybrown rightly represents the Malaysian spirit and the best brands of Malaysia at the Expo, ”added Mr. Chamsul Bahar.

Marrybrown currently has over 500 restaurants in Malaysia and in 16 countries serving millions of customers in Sweden, Singapore, Thailand, Indonesia, Burma, India, Maldives, Africa and the Middle East.

Back home, he won several distinctions as well as regional awards such as asia Best Brand Award. In the Middle East, Marrybrown was awarded “Malaysia’s Most Successful Franchise in the Middle East“recognition and” The family fast food restaurant of the year “.

The Malaysian pavilion at Expo 2020 Dubai is designed as a “rainforest canopy” and is themed “Energizing Sustainability”. It is located between the sustainability district and the mobility district on the 438 hectare exhibition site.

The pavilion will house permanent exhibition segments and storefronts, a business center, amphitheater, and retail and cafe areas.

“Visitors will end their visit at the cafe. They can expect to be tempted by the aromatic scent of fried chicken and other Marrybrown dishes inviting them to stop for a bite to eat or take out,” Mr. . Chamsul Bahar.

In agreement with Malaysia Sustainability Commitment and its “No Plastic Pledge” for Expo 2020, environmentally conscious customers can rest assured that utensils and packaging used in coffee are only made from sustainable, non-plastic materials.


Malaysia will be one of the 192 countries participating in Expo 2020 Dubai, scheduled for Oct 1, 2021 at March 31, 2022. On the theme “Connecting minds, creating the future”, the world exhibition is the first to be held in the Middle East, Africa & South Asia Region.

Malaysia the pavilion is self-built and represents a rainforest canopy. It bears the theme “Energizing Sustainability” to capture the nation’s commitment and approaches to sustainable development. It is a net zero carbon pavilion. Malaysia activities during the exhibition will include permanent exhibitions, showcases, pocket discussions, summits and forums, cultural performances, demonstrations and 26 weekly thematic trade and business programs. The Business Weeks will be led and supported by 22 ministries, 44 agencies and 5 state governments.

The Ministry of Science, Technology and Innovation is the ministry responsible for Malaysia participation in the mega event. The Malaysian Center for Green Technology and Climate Change (MGTC) is the executing agency.


The Malaysian Center for Green Technology and Climate Change (MGTC) was previously known as the Malaysian Green Technology Corporation or GreenTech Malaysia. MGTC is a government agency under the Ministry of Environment and Water, mandated to lead the nation in the areas of green growth, climate change mitigation, and climate resilience and adaptation.

As part of green growth, the MGTC focuses on three key areas:

  • Green incentives and certification
  • Green advice and capacity building
  • Green promotion and investment

As part of its recently expanded scope, the MGTC now focuses on climate change mitigation and adaptation through the following roles:

  • Policy analysis
  • National reports
  • Coordination of national programs (mitigation and adaptation to climate change)
  • Focal point for climate change mitigation and adaptation data
  • Communication, Education and Public Awareness (CEPA)

MGTC is the executing agency for Malaysia participation in Expo 2020 Dubai.

For any questions, please contact Jane Ritikos at tel. : +6019 387 1991 or by e-mail at: [email protected]

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Meet the teenager carrying on DC’s mambo sauce tradition Tue, 01 Jun 2021 21:39:15 +0000

Andy Burton, the founder of Uncle Dell’s Mambo Sauce, tells us how this condiment became a staple in DC culinary history.

Andy Burton and his brother Nyles | Provided by Maitane Romagosa

Andy Burton and his brother Nyles | Provided by Maitane Romagosa

If DC has one flavor, it’s definitely mambo sauce. Just as diverse as the city that created it, mambo sauce is known for its distinctive red-orange color and sweet and sour flavor that may resemble barbecue sauce, Buffalo sauce, or something completely its own. , depending on the restaurant that made the condiment.

For those who are not familiar, mambo sauce can be found on fried chicken, chicken wings, fries, fried rice and everything in between. While the sauce is reliably made from tomatoes, the similarities end with this ingredient – mambo sauce can be sweet, sour, spicy, thick, bright red, or burnt orange. But whatever the differences, it remains a DC kitchen staple.

The condiment is traditionally made by outlets around the DMV area, but some pack the sauce in an effort to expand access to this piece of DC culinary history. The latest is Andy Burton, whose Uncle Dell’s Mambo Sauce has become one of the best-selling versions of the condiment in the region. After having created his company, Andy’s factory, at the age of 5, the young entrepreneur continued to develop his culinary empire under the tutelage of his mother and with the help of his older brother, Nyles. We spoke with Burton to learn more about his business, its connection to mambo sauce, and the driving force behind his desire to continue this long DC culinary tradition.

As a local, how would you describe mambo sauce and its relationship with DC?

Mambo sauce is so DC because that’s where it started. For a long time, DC was the only place you could get it. I have heard stories of people asking their family and friends to buy takeout sauce before visiting them out of town. My Uncle Greg is about 50 now, and he talks about being at different take out and finding different foods. It seems there was never a conversation about life in this era that didn’t include a story about picking up take out.

I think the mambo sauce is also linked to being a city kid from the 80’s and 90’s. I’m not going to lie, I wasn’t very impressed when my mom and dad brought it up ago. long time. It took me getting older and seeing the level of change in DC happening before my eyes to really appreciate how they felt and why the sauce was so personal to them.

What’s your story with mambo sauce? Do you remember the first time you had it?

Most of my early experiences eating mambo sauce were with my maternal grandmother. She would go to a delivery in Bladensburg, MD, and order wings. They always had mambo sauce on them. I was however a picky eater and wasn’t always a fan of the sauce or what it covered – I was that kid who didn’t like to mix things up!

Later, mambo sauce became a staple in our house, but I didn’t have the full take-out experience because mom made it at home. I remember her offering jars of it at the end of the holidays because she only put it on fried chicken that we haven’t eaten that often.

When did you start making mambo sauce? What was the inspiration?

I started making mambo sauce myself in 2015 for a school assignment. I have been homeschooled all my life, and a mission actually gave me the impetus I needed to start my “business” when I was five. In 2015, I turned to my mom for new inspiration for this updated mission, and she explained the concept of franchise to me – I interpreted the concept as a way for people to start a new business. without necessarily having an original idea of ​​their own. . My mom asked me what I thought I could get through in our home and create my own. I chose the mambo sauce.

It was an easy choice. Many of my friends and family already knew and loved our mambo sauce. I decided this would be a good product for my business project. But my mom didn’t just hand over her recipe – instead, she made me watch her make it batch after batch. I then had to do the math and adjustments to make a jackpot.

After perfecting my own recipe, my mom had me make flyers, design a logo, and create a little business plan, all. I even had to do a mock sales presentation at my table with home school moms we knew to give their thoughts on how I could improve ahead of the big sale day. It paid off. When we went to the first pop-up shop, I completely sold out within hours. I had about 30 jars I think.

So how did you make it a full-fledged business?

When I decided I wanted to start a serious business the only thing that came to my mind was to bottle this mambo sauce. The reaction I have received over the years from our family and friends about their love of the sauce made it easier for me. I stuck with the name I had used since I was five, Andy’s Factory, and incorporated the company in August 2019.

Seems like Andy’s Factory is really a family affair, and we’ve heard your brother plays a big part. What is it like working with your older brother?

Working with my older brother Nyles (or Bee) is perfect for me. He is very supportive and works on the more administrative functions of the business which require sitting at a desk and concentrating more. This is something that is difficult for me to do. I have to keep moving. So we balance ourselves. It’s also good to have her support because I’m still doing schoolwork and it’s been a few hectic days here and there.

Now, at almost two years old, I can say that I’m starting to feel like I’m working with both brothers! My little brother David is 8 years old and the best taste tester ever. He also likes to accompany me during deliveries when he can. I’m glad to have them both around.

What is the story behind the Uncle Dell’s name? Is he also a member of the family?

My little sister Blaire and I are only six years apart, but when she was little she called me Uncle Andy. I really love little kids and have always been very considerate of her which I guess is why I got the nickname. I named my initial sauce Uncle Andy’s mumbo sauce. However, when I presented my ideas to my Creative Director, the team alerted me to the copyright issue for Uncle Andy’s.

Still, I wanted to keep the notion of “uncle” something with the sauce because I want all of our products to have a family theme. I changed the name of the sauce to “Uncle Dell’s” in honor of my maternal grandfather, Lieutenant Colonel Wardell Guyton, better known as Poppy. Our family has had a lot of ups and downs recently, and I really wanted to honor a great man in my life.

I also want those who love our sauce to feel like part of the family. Everything I have done and planned so far is really something that we have truly enjoyed in our Burton family for years.

What makes your mambo sauce different from other sauces?

Uncle Dell’s mambo sauce is different from other mambo sauces because of its versatility. It can be used much more than just traditional chicken wing dipping sauce – it is excellent on a variety of meats, as a vegetable dip, seafood sauce and more. I have the impression that it is gourmet mambo.

In all fairness, mambo sauce varies from dish to dish, which is part of its beauty. My mom’s personal favorite, for example, came from a restaurant near Howard University, where she attended college. Everyone had their favorite and in the end, it’s all the differences in the sauce that make the whole mambo experience authentic.

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Andy’s Factory Uncle Dell’s Mambo Sauce Is Available online or to dozens of stores around the DMV area.

Elsie Yang is a Thrillist contributor. Follow her on Instagram.

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California bill would help fast food workers, hold businesses accountable Tue, 01 Jun 2021 09:07:44 +0000

In May, McDonald’s workers in 15 cities led strikes to demand a company-wide minimum wage of $ 15. Fast food workers just do $ 11.80 per hour or $ 24,540 per year working full time, on average, making them some of the lowest paid workers in America. Fast food workers in California go even further. Last month workers rallied for the Quick Payback Act, a California bill that would create a worker and business interests council to set higher wages and working conditions across the industry. It would also make fast food brands liable for labor law violations in all of their independent franchises.

By holding parent companies accountable and improving labor standards across the industry, this bill would change the nature of competition in fast food restaurants. As it stands, strict franchise contracts push franchisees to profit by reducing workers’ wages, benefits, hours, and safety, as many other business decisions are beyond their control. Establishing comprehensive, worker-informed, industry-wide labor standards can especially benefit workers in heavily fractured industries with low unionization rates, such as fast food restaurants – provided workers don’t lose any labor law in the process (which sectoral negotiation proposal for workers in New York threatens to do).

Fast food companies exploit and abuse workers. California’s fast food workers are among the lowest paid in the state, averaging $ 13.27 per hour. According to SEIU, more than 70% of these workers are people of color. Planning may be unstable for working parents, and fast food workers experience exceptional levels of salary theft and other labor violations. Sexual harassment and racism are also rampant, according to worker surveys and Imelda Rosales, who worked at McDonald’s in the Los Angeles area for 11 years. “So many fast food workers are afraid to talk about issues in their stores because they are afraid of retaliation,” Rosales said through a translator. Indeed, a survey of fast food workers find 70 percent suffered consequences for reporting harassment. As the main source of income for her four children, Rosales sometimes had to take the shift offered by McDonald’s, take a second job, and work 6 a.m. to midnight seven days a week to support her family.

To understand California’s approach to protecting fast food workers, it’s important to remember how the fast food business model works. Massive fast food chains like McDonald’s or Domino’s pride themselves on their uniformity globally, but most of the big fast food chains don’t own the bulk of their restaurants. Some 73 percent fast food workers are employed by franchise chains, which means local independent business owners hire workers and run restaurants.

Amendments to the Antitrust Law to have permit franchisors to establish stricter contractual control over their franchisees, which calls into question the truly independent character of these companies. In a sample of franchise contracts reviewed by Open Markets Chief Economist Brian Callaci, 95% dictated which products franchisees could sell, 92% set their hours of operation, 83% gave franchisors the power to withdraw funds directly from franchisees’ bank accounts, and 56 percent set maximum and minimum prices. On average, foodservice franchises also purchase 63 percent of their supplies from sources dictated by the parent company.

Under these conditions, Callaci’s research reveals that franchisees rely on reducing labor costs to compete. “By removing non-labor variables from the set of choices to maximize franchisee profits, vertical restraints force franchisees to focus on minimizing labor costs and extracting the labor effort for their profit margins ”, Callaci written. Indeed, economic studies show that franchised fast food establishments offer lower wages and have more labor violations than establishments owned directly by the parent company.

The FAST Recovery Act would have disturb this dynamic. On the one hand, it would hold franchisors accountable for labor law violations at all of their franchisees, forcing the mother ship to think twice when drafting contracts that encourage squeezing of workers.

The bill would also create a government-sanctioned council of business and labor representatives to set industry-wide standards for wages, benefits, safety, hours and hours. other working conditions. The council would update the fast food workplace standards at least every three years and allow for temporary emergency standards, like the pandemic safety protocol. It would also hold hearings every six months to allow workers to share stories and to ban employer retaliation. In addition to getting higher pay and more stable hours, Rosales wants the bill passed to hold employers accountable for sexual harassment and racism. “We could get respect at work and protection from things like sexual harassment,” Rosales said. “We would have a place to go.”

New York State raised minimum wage for fast food workers through a similar wage setting board, and Seattle created a multi-party board that defines Labour Standards for domestic workers, including independent contractors. “Sector councils are really well suited to industries where unions have little or no density and where the structure of the industry is very fragmented and makes traditional organization difficult if not impossible,” says David Madland, senior advisor to the industry. ‘American Worker Project at the Center for American. Progress. Only 1.3 percent Of all restaurant workers are union members, and even if only one fast food restaurant could unionize, that wouldn’t stop the franchise at the bottom of the bloc from undercutting them on wages. “Sector council can help ensure competition based on productivity and improved service delivery, rather than squeezing workers,” says Madland.

It should be noted that not all industry standardization efforts are created equal. New York lawmakers recently introduced a sectoral bargaining proposal that, on paper, would allow delivery and ridesharing workers to elect unions to negotiate with tech companies, such as Uber and Instacart, for wages and benefits at the industry-wide.

However, this proposal also obliges construction workers to give up several rights, namely their right to be qualified as employees instead of independent contractors. To create a legal prune permanently classifying construction workers as subcontractors prevents these workers from directly engaging in collective bargaining. The bill would also prevent workers from being paid for time spent looking for rides (which would undermine the value of any minimum wages that unions might negotiate). The proposal also includes a no-strike clause and replaces existing state-level unemployment insurance with portable benefits that could be less generous, among many other questions raised by critics.

On the other hand, the Quick Payback Act in California does not prevent fast food workers from forming a union to negotiate benefits beyond the standards set by the sector council. Nor would the council remove existing protections and benefits for workers. The bill has already been spent by the California Assembly Judiciary, Labor and Employment and Appropriations Committees and awaits speaking votes in the Assembly and Senate.

This piece originally appeared in Power and power.

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Ukrainians invest in franchises to start their business with lower risk | KyivPost Mon, 31 May 2021 09:57:34 +0000

To open a franchise for e-commerce giant Rozetka, tech specialist Roman Pasechniy invested nearly $ 23,800. He rented a 63-square-meter office in Kiev’s Troieshchyna district and, within six weeks, turned it into one of Rozetka’s first pick-up points. According to Rozetka, his franchise will bring in more than $ 1,270 in net profit each month.

Pasechniy knew from the start that his franchise wouldn’t make a fortune – Rozetka only pays him $ 0.7 for every order delivered to a customer. Still, Pasechniy thinks it’s a good deal: when the investment pays off, he could open another department and earn more.

Besides Rozetka, more than 800 local companies sell franchises in Ukraine and abroad, according to the consultancy company Most. For businesses, franchising is the easiest way to grow, attract new customers and generate profits.

Ukrainians, on the other hand, want to invest in franchises because it is safer than starting a business from scratch. Even budding entrepreneurs with no business background can buy a franchise because everything – logistics, services, and products – is already done for them.

“The biggest companies in the world have their franchises – it’s the fastest and cheapest way to grow a business,” said Roman Kirilovich, owner of Franch, a company that creates and promotes franchises in Ukraine.

Roman Kirilovich, owner of Franch, a company that creates and advertises franchises in Ukraine, speaks with Kiev Post in his Kiev office on April 20, 2021 (Kostyantyn Chernichkin)

Emerging market

Unlike the United States, where giants like McDonald’s, KFC and Burger King have been selling their franchises for decades, the Ukrainian franchise market remains untamed.

Up to 10% of local small businesses operate franchises, compared to nearly 80% in the United States and 70% in Europe, according to Kirilovich.

The franchise is the most popular in the food industry with bistros like, Lviv Croissants, Aroma Kava and FreshLine expanding across the country. The scope of investments in these franchises ranges from $ 36,800 to $ 63,000, depending on the location and size of the building.

The demand for franchises in the food industry has declined during the pandemic, but franchises in the security industry, fashion retail and medicine are gaining momentum, said Myroslava Kozacuk, co-founder of Franchise Group which launched franchises for security company Sheriff, beauty salon G.Bar and bistro chain

Ukrainian franchises are generally popular among small businesses willing to invest up to $ 30,000 and earn an average of $ 1,300 in net profit per month.

Large companies, in turn, usually invest in foreign franchises like KFC or Domino’s because these companies are expensive and the requirements for entrepreneurs are higher.

“It is very difficult to bring a foreign franchise to Ukraine. Companies must first prove that Ukraine is a reliable market that can bring profits, ”Kirilovich said.

Wild West Franchise

Although franchising is a popular business, Ukraine remains the Wild West as there are no laws that regulate the market. Even its size estimates are rough because franchises are popping up all over Ukraine all the time and no one is tracking them, according to Kirilovich.

Experts have said this lack of regulation is good for franchising. It allows companies to resolve disputes without courts and opens the market to everyone.

Entrepreneur Dmytro Borysov, owner of the Gastrofamily restaurant chain which includes popular restaurants like Chicken Kyiv, Bilyy Nalyv, Mushlya and Dogz and Burgerz, told the Kyiv Post that many of his franchise owners had not worked in the restoration before but wanted to try.

One of them, Anton Zarichnuk, opened Bilyy Nalyv in Vinnytsa, the town of 370,000 inhabitants 268 kilometers southwest of Kiev, when he was only 19 years old and studying at the local university. . Zarichnuk’s parents helped him with investments, but it was his “adventurous idea” to buy a franchise.

Bilyy Nalyv is Borysov’s most popular franchise because it is cheaper than large restaurants and does not take up much space – almost 50 square meters. Franchise investments pay off in almost 12 months or even sooner, depending on the location. For example, Bilyy Nalyv on central Khreshchatyk Street in Kiev returned her investments in just 54 days, Borysov said.

People line up at Bilyy Nalyv Street Cafe on Khreshatyk Street in Kiev on March 27, 2021. Bilyy Nalyv is Dmytro Borysov’s most popular franchise because it is cheaper than large restaurants and does not take up much space. (Oleg Petrasiuk)

A franchise of a small cafe like Bilyy Nalyv can cost an average of $ 30,000. The relatively low barrier to entry doesn’t mean it’s easy to take advantage of a franchise. By investing in just one franchise, local entrepreneurs buy themselves their independence and work, experts say, but to make a lot of money they need to invest in more places.

Building empires

According to Andriy Khudo, co-owner of the Fest Local restaurant chain which, among others, includes restaurants like Rebernia, Lviv Handmade Chocolate, Piana Vyshnia and Beer Theater, it’s common practice for entrepreneurs who have started with a franchise. Pravda. Khudo has 125 restaurants across Ukraine, nearly 60 of which are franchised.

“If companies buy multiple franchises, that means a franchise is good,” Kozacuk said. According to her, the more franchises the company has, the higher its value.

Local franchise owners know the needs of their customers and therefore help businesses thrive in local markets, said Maxim Melezhik, franchising manager of Ukrainian parcel delivery company Nova Poshta.

Nova Poshta has more than 8,000 post offices – 6,500 of them operate franchises in towns and villages. The company works with more than 700 partners. Opening a Nova Poshta office in a village can only cost $ 3,000.

Entrepreneur Oleksandr Granovsky, who now has 29 Nova Poshta offices in Kiev oblast, mostly in villages, typically returns his investments within 12 to 18 months. According to Granovsky, his business has growth opportunities as postal services in villages are in demand.

“I see how local businesses are changing as people gain access to new customers across the country and even overseas,” with the help of Nova Poshta delivery services, he said.

A customer collects a package from a Kiev branch of the delivery company Nova Poshta. The company has more than 8,000 post offices and 6,500 of them operate franchises. (Photographer: Ievgen Ivanov)

Selling abroad

Almost 40 Ukrainian companies have their franchises abroad, usually in Eastern and Western Europe. Ukrainian franchises are good enough to compete with even American companies, Kozacuk said.

Companies that work in foreign markets have more responsibilities and responsibilities, according to Kirilovich. They also need a reliable partner to run their business in another country.

“There are many difficulties (to open a franchise abroad). This activity is risky but interesting, ”said Iryna Pohodina. She owns the hairstylist Express Haircut, founded in Ukraine, which has 130 salons in five countries, 100 of which are franchisees.

The initial fee to open an express haircut in Ukraine is $ 1000, in Russia and Kazakhstan $ 3000, and in Europe is $ 5000. The total investment in its franchise in Europe is almost $ 30,000 and $ 10,000 in Ukraine. The profit in Europe is also higher: 2,500 dollars against 1,200 dollars in Ukraine, according to Pohodina.

Kirilovich stressed that local companies enter foreign markets because the initial costs, royalties and investments are higher there than in Ukraine.

To open Piana Vyshnia de Khudo, the store that sells artisan cherry brandy, Polish and Romanian entrepreneurs have to pay at least $ 100,000, while in Ukraine it costs almost $ 75,000.

Besides Poland and Romania, Khudo has other franchises in Azerbaijan, Moldova and Latin America. He said that in order to enter a foreign market, Ukrainian franchises must have a concept that will appeal to foreigners.

“You can be very cool in Ukraine, but your idea can fail abroad,” Khudo said.

This happened with Salateira, the fast-healthy Ukrainian restaurant chain that opened a franchise in Spain and its own restaurant in Dubai, but had to close them because demand for salads there was low and competition high, according to the founder of Salateira, Alexander Savilov.

Neighboring Belarus has fewer competitors, so Savilov’s business there has taken off and is making profits. Now he has four restaurants in Belarus, the fifth will open soon. All are owned by a local entrepreneur.

Kirilovich said that it is easier for local franchisees to work in the overseas service industry because the demand for services is higher.

The Ukrainian G. Bar has franchises in Poland, Belarus, Georgia, Estonia, Kazakhstan, Russia, Cyprus and even the U.S. The initial fee for its franchise is $ 15,000, the investment in one place starts at $ 50,000 in Ukraine and $ 70,000 in Europe.

Overcome difficulties

Franchising is not always a win-win solution for a business and the owner of a franchise.
People who have never worked in business don’t understand what franchising is and how it works, Kirilovich said. “When you buy a franchise, you also buy its rules,” he said.

Some franchises don’t follow them: refuse to pay royalties or violate company standards. Some franchises just don’t take off.

“You can’t just replicate a successful restaurant in another city. In franchising, everything – from technology to business processes – has to be adapted to a new market, ”said Borysov.

Ukrainian entrepreneurs agree that running a business under the name of a famous company can be difficult, but say it is worth a try.

“I am happy that I decided to start a franchise business. After working in the tech industry, I had to change my mindset from being an employee to being an entrepreneur, ”Pasechniy said. ·

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Make your family day out even better by stopping at Ventura’s newest effort: a Mediterranean restaurant named the Republic of Hummus Sun, 30 May 2021 20:05:37 +0000

What better way to kick off the reopening of theme parks and summer with a stop at the infamous Six Flags in Ventura County !? This same better way to start your adventure with a stop at a family-run Mediterranean restaurant, The Hummus Republic. As of May 26, The Hummus Republic opened its new location in Ventura County, California.

Founded in 2013 by a group of friends who wanted to bring authentic Mediterranean cuisine to their families on the go, The Hummus Republic now has franchises across the United States, with owners who share the same values ​​as the restaurant. The idea of ​​franchising is important to initial owners because they emphasize the idea of ​​individual success.

Although their main goal is the success of their business, The Hummus Republic’s goal is to involve as many diverse people as possible in their concept. In addition to rapid growth, the restaurant emphasizes environmentalism and is committed to fostering a community that emphasizes the well-being of its consumers and the products they ingest.

The mission of the Republic of Hummus is to provide its community with tasty, convenient and primarily plant-based meals, as well as to create access to healthy and authentic foods. They believe that food has the power to bond and strengthen communities.

In a world where society is focused on unity and inclusion, it is important to take advantage of the use of food and restaurants. People from diverse backgrounds come together to enjoy food and to enjoy a meal out, and for a restaurant to focus on bringing communities together through their service, that’s exactly what the world has need right now!

More Hummus Republic Ventura location info: The menu style is ‘Build Your Own’ with custom wraps, pitas, and bowls. You can completely personalize your order with all of your favorite ingredients.

First, you choose your base and up to three different types of your desired hummus flavors. You have the choice between a variety of spreads, you are bound to find the one you like! Then you choose unlimited protein and toppings, with a choice of dressing to top it off.

Courtesy of The Hummus Republic

The Republic of Hummus has an option for anyone looking for a Mediterranean bite. As more people receive the COVID-19 vaccine and restrictions become more lenient, now is the time to try a new, healthy, family-friendly restaurant in your area! La République de l’Houmous is a guilt-free fast food restaurant.

To stay up to date with The Hummus Republic and all the openings in your city, be sure to follow the restaurant on Instagram!

Posted on May 30, 2021

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A nationwide chain of food trucks has landed in Raleigh Sat, 29 May 2021 14:00:00 +0000

Courtesy of Abu Omar Halal

At the corner of the heart of Glenwood South, a national food truck chain will claim its first dealership in North Carolina.

Houston-based food truck fleet Abu Omar Halal will open in Raleigh next month, signing a lease at 709 W. Peace Street, half a block from Raleigh’s busiest nightlife district. The truck will open for the first time on Saturday June 5th.

Abu Omar specializes in Mediterranean and Middle Eastern dishes, including shwarma, kebabs and falafels, and caters to a lunch and late-night crowd, owner Muhammad Altawaha said. The truck will be in use seven days a week from 11 a.m. to midnight at least.

“We associate best with all areas of nightlife,” said Altawaha. “Universities, the busiest areas of cities.”

Altawaha moved from Jordan to the Houston area in 2008 for his graduate studies and also started running restaurants. He said he pursued a master’s degree in five different majors, but never finished, gravitating towards cooking instead.

When he first launched a food truck, his name was “Abu Omar Taco” and served halal tacos.

“The first food truck started off as a joke,” Altawaha said. “I wanted to try something new, but Houston wasn’t really ready for food trucks back then.”

He returned to restaurants for years, then relaunched Abu Omar Halal in 2015. That’s when he took off, landing in the middle of a national love affair with food trucks.

Altawaha said its most popular sellers were its versions of beef and chicken shwarma, a grilled meat wrap, with pickles, garlic sauce and fries. At first, Omar said he couldn’t find satisfactory flatbread, so he used what was nearby in Houston – flour tortillas.

“A Mexican tortilla is 80% like the real thing,” Altawaha said.

There are seven brick and mortar locations in Abu Omar and over 60 food trucks, spread from Los Angeles to Oklahoma City, Baton Rouge and Tampa Bay. Most are located in larger cities in Texas including Houston, San Antonio, Dallas, and Austin.

Altawaha is considering franchising the company, but for now owns all the sites, recruiting management partners to manage specific trucks or restaurants. The manager of the Raleigh truck, Omar said, grew up in Charlotte and ran a location in Dallas. When venturing into North Carolina, the choice fell on Raleigh or Charlotte.

“He said Raleigh is nicer than Charlotte, so we went to Raleigh,” Altawaha said. “We’re going to start with the food truck and see if we can build from there.”

Abu Omar is the latest national channel to settle in the Triangle, continuing a growing pre-pandemic trend. Recently, Texas-based Torchy’s opened its first North Carolina location in Raleigh, joining fast-paced entertainment chains like Zambrero and upcoming Dave’s Hot Chicken.

Similar articles from Raleigh News & Observer

Drew Jackson writes about dining and dining for The News & Observer and The Herald-Sun, covering the Triangle and North Carolina food scene.

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Restaurant lobby groups and CEOs helped many GOP governors now end unemployment benefits amid pandemic Fri, 28 May 2021 19:44:39 +0000

According to the Congressional Research Service, the leisure and hospitality sectors experienced some of the worst levels of unemployment in April 2020, when the pandemic was first declared. A year later, the industry is now publicly struggling to rebuild itself as the pandemic subsides. Restaurant owners lament persistent labor shortages, despite a wide range of new efforts to attract applicants, ranging from referral bonuses, higher wages, health care and vacation benefits, and Moreover.

Many economists said that awarding the $ 300 supplement for massive labor shortages is probably an oversimplification of what is really going on. For example, worker advocates have pointed out that despite the decrease in Covid-19 cases, significant barriers to finding meaningful employment remain, including lack of access to childcare services and low wages.

“We make a lot of assumptions about why people are unemployed and can’t have these jobs,” said Nicole Marquez, director of social insurance for the National Employment Law Project, referring to the narrative that people choose to live. benefits rather than filling vacant positions. For the sake of long-term recovery, she suggested that lawmakers reject the easy-going talk of a ‘labor shortage’ and instead consider policies that might make existing employment opportunities more attractive and sustainable for women. the workers.

“People want to work,” Marquez said. “And they want to work in jobs that have good systems and supports in place, like affordable child care, paid family leave, be able to have secure and healthy jobs, and decent wages.

But that’s no excuse for staying out of a job, if you ask Gov. Abbott.

“The Texas economy is booming and employers are hiring in communities across the state,” he said in his announcement in mid-May. “At this point in the state being 100% open, the goal must be to help unemployed Texans connect with over a million job openings, rather than paying benefits. of unemployment to stay off the job lists. “

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FAT and PepsiCo Brands Establish Exclusive Partnership to Bring Consumers More of What They Love Fri, 28 May 2021 13:03:00 +0000

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First Global Restaurant Crossedsing company and food and drinks Icon Announce a new partnership, Elevate Commitment to shared growth strategies and stay ahead of changing consumer demand

Los Angeles, May 28, 2021 (GLOBE NEWSWIRE) – FAT (Fresh. Authentic. Tasty.) Brands Inc., parent company of nine restaurants, announces an exclusive beverage partnership with PepsiCo, Inc. (NASDAQ: PEP). Building on PepsiCo’s relationship with Hurricane Grill & Wings, Yalla Mediterranean, and Ponderosa and Bonanza Steakhouses, FAT Brands expands its beverage partnership with PepsiCo to include the Fatburger, Johnny Rockets, Elevation Burger, Buffalo’s Cafe and Buffalo’s Express brands .

As part of the new deal, national restaurants FAT Brands will offer customers up to a dozen popular drink choices from PepsiCo’s diverse portfolio, including Pepsi, Diet Pepsi, MTN DEW, Brisk Iced Tea, Tropicana Fruit Punch and Dr Pepper through its bottling partnership in most markets. The two companies will also launch new brand-specific restaurant-level offerings, such as a new Fatburger Lemonade, as well as a variety of culinary innovations taking advantage of options from the PepsiCo food and snack line. In addition, many franchisees will expand their offering of soft drink and AQUAFINA bottles and cans, and leverage PepsiCo’s digital expertise to further develop their take-out / delivery business as demand from consumers increases. consumers increases.

“We have had a strong and dynamic relationship for many years, so we are delighted to bring even more PepsiCo classics to guests of our FAT brands, in addition to exciting new offerings,” said Andy Wiederhorn, CEO FAT brands. “At the same time, we embrace flexibility for branding and branding innovation based on the needs of each of our unique restaurant brands and their identity. This collaboration will allow our restaurants to offer consumers even fresher, more authentic and tasty experiences.

“At PepsiCo, we offer a wide range of choices in our food and beverage portfolio to make people smile and meet their individual tastes and preferences,” said Hugh Roth, Director of Customer, PepsiCo Foodservice. “Our holistic partnership with FAT Brands strengthens our common ability to deliver the best and most modern consumer experiences by enhancing the delicious food line at its restaurants with our line of beloved brands. We look forward to working together to generate an unmatched level of growth. “

Restaurant concepts that will develop under the partnership will begin to convert to PepsiCo products across the country from late summer. In the meantime, Fatburger, Johnny Rockets and Elevation Burger are embracing the latest element of the #BetterWithPepsi campaign by encouraging burger lovers to celebrate National Burger Day on May 28. Pepsi invites consumers to brand a Pepsi in one of two ways:

  1. Share a photo of themselves with a Pepsi and any burger of their choice purchased that day – even burgers from restaurants that don’t serve Pepsi – on Twitter, Instagram, or Facebook with the hashtag #BetterWithPepsi. Then the brand will contact to verify the associated receipt (s) from the consumer that clearly shows a burger and a Pepsi purchase.
  2. By clicking on a #BetterWithPepsi ad on Facebook or Instagram, then sharing their receipt (s)

Once the brand verifies the receipt (s), consumers will receive a discount through Venmo, PayPal, or a digital gift card of up to $ 3.49. You will find all the details on


About the FAT (Fresh. Authentic. Tasty.) Brands

FAT Brands (NASDAQ: FAT) is a leading global franchising company that strategically acquires, markets and develops fast and casual food concepts around the world. The company currently owns nine restaurant brands: Fatburger, Johnny Rockets, Buffalo’s Cafe, Buffalo’s Express, Hurricane Grill & Wings, Elevation Burger, Yalla Mediterranean and Ponderosa and Bonanza Steakhouses, and franchises approximately 700 units worldwide. For more information, please visit

About PepsiCo

PepsiCo products are loved by consumers more than a billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $ 70 billion in net revenue in 2020, thanks to a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker, Tropicana and SodaStream. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including 23 brands that each generate more than $ 1 billion in estimated annual retail sales.

Guiding PepsiCo is our vision to be the world leader in convenient food and drink with good reason. “Winning with objective” reflects our ambition to win sustainably in the market and to integrate the objective into all aspects of our business strategy and our brands. For more information visit


FAT Brands: Erin Mandzik, 862-246-9911

Judge Gina,

Source: FAT Brands Inc.

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