Menchie’s Frozen Yogurt Celebrates 300th Store Opening

Menchie’s Frozen Yogurt, the world’s largest self-serve frozen yogurt franchise, opened its 300th location on May 23rd in Houston, Texas. Impressively, Menchie’s has reached the 300-store milestone in just six years, with an average of five openings per month since 2008. In the past 10 months alone, 100 locations have opened worldwide, helping to cement Menchie’s as the global leader of the category.


“The celebration of our 300th location shows that we’re not slowing down,” said Amit Kleinberger, CEO of Menchie’s. “We’ve always believed that an exceptional experience is what makes special brands, and from day one we designed our stores to make people smile,” he added. “I’m happy to say that it is working.”

Among the company’s achievements in 2013, Menchie’s celebrated:

  • The opening of 41 new stores worldwide.
  • Master franchise agreements in China, India, Pakistan and the United Arab Emirates.
  • Multi-unit agreements in place for Australia, Israel, Jordan, Puerto Rico, South Africa and the United Kingdom.
  • Expansion in Canada, now with nearly 50 locations across the country.
  • The launch of Smile World, the brand’s first mobile game featuring four engaging mini-games.
  • The introduction of over six new proprietary yogurt flavors including Pop-arazzi Popcorn and Ice Cream Sandwich Bar.


“This milestone is a testament of our loyal fans, dedicated team, hard-working franchisees and quality products,” Kleinberger says. “I see our brand reaching new heights and spreading smiles far into the horizon, redefining the frozen yogurt experience within communities across the world.”


The company is a world-leader in providing best-in-class products, an unparalleled store experience and world-class service. Guests can choose from premium rotating yogurt flavors and delicious toppings for unlimited combinations, ensuring happiness in every cup.


Menchie’s uses only the highest quality milk and flavors to make its frozen yogurt. The proprietary collection is made from the milk of “happy” California cows, which have not been treated with artificial growth hormones (rBST). Menchie’s frozen yogurt contains live and active cultures and has received the Live and Active Culture (LAC) seal indicating its endorsement by the National Yogurt Association.

For more information about Menchie’s and Menchie’s franchising opportunities, please visit:’s-Frozen-Yogurt-Franchise.

‘Reclaim Your Angus’ with Carl’s Junior, Hardee’s

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Carl’s Junior, Hardee’s CEO Andy Puzder invites consumers to ‘reclaim their Angus’ after the launch of their new black Angus beef burgers. This comes as a direct response to McDonald’s announcement that they will be removing all Angus Third Pounder burgers from their menu options.

In a video posted on YouTube, Carl’s Junior, Hardee’s CEO offers consumers a coupon toward the purchase of any of their $6 Angus burgers, while posing as a McDonald’s customer sympathizer armed with a solution: get your Angus burger from your local Hardee’s or Carl’s Junior. Puzder continues, “And that’s perfectly understandable. Nobody likes to be deprived of something they enjoy. So if you’re wondering where the beef is, we have it. And we’d never deprive you of it.”

View the entire “Reclaim Your Angus” Video here:

Carl’s Junior and Hardee’s have been serving Angus burgers for 13+ years, and do not plan to discontinue the product anytime soon. Carl’s Junior and Hardee’s marketing team likes to point out that while many have tried to duplicate their success with the Angus burger, few others, and now possibly no other restaurants, have mimicked their success with the product.

Asian Restaurant Franchise Mama Fu’s Launches New Black Market Menu


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One of the most popular restaurant franchises, Mama Fu’s, has reintroduced its Black Market Menu.

The Black Market Menu first appeared last year to great success, as it filled customers’ plates with delicious fare, including Mama Fu’s famous banh-mi sandwich.

Black Market Menu items include an entrée salad, two rice dishes, Korean street tacos and two shareable dessert options. The new menu is completely secret and only available to members of Mama Fu’s loyalty club, the Funatics.

Items appearing on the new 2013 Black Market Menu include:
·         Ginger Chili Glazed Salmon—Pan-seared salmon filet glazed with ginger chili sauce on a bed of spring greens.  Served with orange wheels, daikon radish, and pomegranate vinaigrette.

·         Spicy Seoul Stir Fry—Spicy Korean Chili Garlic sauce tossed with cabbage, mushrooms, onions, red bell peppers, bean sprouts and scallions. Garnished with cucumber sticks and served with white or brown rice.  Choice of pork tenderloin, chicken, beef, shrimp or tofu.

·         Korean Street Tacos—Soft flour tortillas filled with your choice of Pork Tenderloin, Chicken, Beef, Shrimp or Tofu with kimchi, pickled carrots, daikon radish and green onions.

·         Sichuan Kung Pao—Fiery Kung Pao sauce tossed with celery, water chestnuts, red bell pepper, onion, peanuts, and chili peppers. Served with white or brown rice.  Choice of pork tenderloin, chicken, beef, shrimp or tofu.

·         Banana Bites—Crispy wonton wrappers filled with banana, dusted with cinnamon sugar, and served with whipped cream and chocolate sauce.

Restaurant Franchise Profile: Marilyn Monroe Cafe


Hollywood glamour is coming to franchising as Marilyn Monroe™ Café is set to open its doors in the USA. The upmarket café experience is designed to be a place Marilyn would be comfortable in, not a shrine, featuring a relaxed but elevated design experience with lush organic coffee and tasty treats.


A renowned actress, model and style icon, Marilyn Monroe captivated audiences around the world with her charming personality and graceful cinematic performances.


Marilyn’s timeless beauty and charismatic persona are the inspiration behind Marilyn Monroe™ Café. To reflect her effortless glamour and appeal, the café provides premium food and beverage offerings showcased in a casual chic setting that Marilyn would be sure to call her favorite café.


Combining a classic old Hollywood glamour with contemporary design flair, the fashionable café features intimate banquet seating, plush fabrics and exquisite design details, creating a space where you could imagine Marilyn sipping her favorite latte and indulging in a luscious danish.


Through the Café’s refreshing beverages and delectable assortment of sweet and savory fare served within an elegantly designed space, it is their aspiration to delight your senses and make you shine as brightly as the icon herself.


When you step into the Marilyn Monroe™ Café, you step into the spotlight. Learn more about owning your own Marilyn Monroe Café here:

America’s obsession with gourmet cupcakes goes stale

America’s craving for cupcakes appears to have come to an end.


Over the past decade, cupcakes have become the treat of choice for more than just pink-loving young girls and Sex and the City fans, who got their first craving for the frosted delights watching Carrie Bradshaw indulge in a cupcake from Magnolia Bakery.


The confectionary treat has proliferated across America, appearing in place of wedding and birthday cakes, in coffee shops, set up shop in cupcakes-only bakeries and starring on Food Network’s “Cupcake Wars” and TLC’s “DC Cupcakes.”


Topped in headdresses of pink buttercream or filled with creamy peanut butter, many gourmet cupcakes from the likes of Georgetown Cupcake, Crumbs, Sprinkles, and Yummy Cupcakes are priced at and above $4 a piece and can cost about 500 calories.


Two years ago, America’s cravings for expensive, exotic cupcakes hit its zenith in June of 2011, according to the Wall Street Journal. Today, major cupcake bakeries and restaurant franchises report that the demand for the frosted creations has fallen dramatically.


In comments to the Wall Street Journal, an executive vice president of a Chicago research and consulting firm that specializing in the food industry pontificated that singularly focused concepts aren’t going to receive business from the same customers every day. At this point, the market is saturated, and, well, people can make cupcakes themselves.


While the gourmet cupcake food bubble may have burst, Forbes has suggested that America has not only moved on from cupcakes but done a complete turnaround, albeit in a much healthier direction, to juicing. The raw fruit and vegetable juicing trend seems to be catching on the same way cupcakes did in the beginning.

Restaurant Franchise Wendy’s Helps Hurricane Sandy Victims

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Restaurant franchise Wendy’s recently awarded checks to three charity organizations providing disaster relief for Hurricane Sandy victims.


The checks, which amount to $68,017.67, were given by Wendy’s franchises in the New York Tri-state area. The benefitting organizations include Long Island Cares Inc. the Harry Chapin Food Bank, Hurricane Sandy New Jersey Relief Fund, and the Mayor’s Fund to Advance New York City.


The restaurant franchise raised the funds through two fundraising initiatives. Fifteen percent of total store sales were donated to the three organizations during a special fundraising night on Thursday, December 13, 2012. For the following month, special coin canisters were also placed at the front cashier counter of all participating Wendy’s franchise locations.


All funds collected were donated to the three beneficiary organizations, each receiving $22,672.

Restaurant Franchises Use Secret Menus

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The secret is out: what’s on the menu at some of your favorite restaurant franchises might be more than meets the eye.

Have you heard of the Mc10:35? The quesarito? Perhaps you’ve tried the power steak breakfast bowl? Surely you’ve sipped the banana cream pie frappucino. What about the 3×3? These are just some of the off-menu items that food franchises and chains like McDonald’s, Chipotle, Starbucks and In-N-Out Burger offer.

It used to be that these secret menu items, much like secret handshakes, were only known to those in the know or to those who somehow overheard a secret ordering being placed. Now, the secret menus of so many food franchises are not so secret– the franchises are telling their customers about it.

Why? Well, there may be several explanations. The first: most fast-food franchises want their ordering systems to be as simple as possible for their customers and their employees. Complicated menus and ordering systems usual results in frustration and longer ordering times. The second reason is that we all like being in on a secret; it gives regulars and fans a chance to feel like they’re in the know and have an inside handle on one of their favorite places. Also fans of a franchise or restaurant will probably be the only ones who use the secret menu regularly.



The Evolution of Fuddruckers: From Beer and Burger Joint to Fun, Fast-Casual Dining

Since Fuddruckers first opened its doors in 1980, the restaurant was centered on the premise of serving high quality burgers in a fun, yet sophisticated, environment.  Its first location in San Antonio, Texas is still in existence today, but the core concept of the brand has slowly shifted focus. While their number one priority has and always will be great burgers and quality food items, Fuddruckers has made sure its brand adapts with the times. A perfect example of this is the brand’s new mobile application, which allows customers to give on-site feedback in real time. Fuddruckers believes that this application will make it easier for customers to provide feedback in the over 115 stores that are launching the program. Because the majority of consumers own a mobile device, they feel that the app will make providing opinions on service and experience more convenient, thus making their visitors more likely to provide it in the first place, versus traditional methods of gathering data through paper forms and online surveys.


To further broaden their variety and appeal to an ever-growing health-conscious nation, they also offer vegetarian-friendly options like their Veggie Burger, their Turkey Burger for a lower calorie alternative, as well as a Buffalo Burger. Beyond their signature burger entrées, they also offer a variety of chicken sandwiches, freshly tossed salads, steak sandwiches, hot dogs, kids’ meals, shakes and bakery items.

Fuddruckers seems to have it all figured out when it comes to keeping up with the times. While their look, strategy, and menu has grown and evolved, the Fuddruckers of today still delivers on their original promise of serving only the highest quality foods paired with exceptional customer service.   Fuddruckers_Image1

The Story of Restaurant Franchise Sbarro

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The story of restaurant franchise Sbarro spans decades, beginning in Brooklyn in 1956 with an entrepreneurial Italian family, the Sbarros.


During this period in history, Brooklyn’s heyday was coming to a halt. The bustle of the borough had begun to wane as the factories and industrial powerhouses that had been so needed during World War 2 closed their doors. Families began to leave for the suburbs and, in almost a defeating blow, the Dodgers moved out west to Los Angeles.


Despite Brooklyn’s economic difficulties, the Sbarro family remained and prospered, opening a salumeria (a shop that sells Italian groceries and charcuterie) in 1956. The Sbarro’s business sold homemade mozzarella, imported cheese, sausages and salami.


The first Sbarro mall-based restaurant opened a decade later in 1967, which marked the beginning of the restaurant’s current franchise concept and the birth of one of the most recognizable and successful restaurant franchises to-date.


Since, Sbarro has opened over 1,000 mall-based restaurant franchise locations in 40 countries. Over half of all Sbarro locations are in the United States.


In October of last year, two antique 1940’s pizza trucks kicked off a 25 city “Slice of Italy Tour” that coincided with Sbarro’s introduction of its new Neapolitan-style pizza that will replace its longstanding recipe.


James Greco, CEO of Sbarro, said, “By going back to our roots, we’re improving what set us apart from the very beginning, great pizza made from quality ingredients and served in a warm and welcoming environment.”


“These values and priorities helped grow Sbarro from a single Italian salumeria to a global restaurant company. And now, technology has enabled us to offer pizza of the same quality as our original recipe on a national scale.”


Sbarro’s commitment to quality and excellence companywide is one of many reasons why it’s the nation’s leading Italian quick-service restaurant franchise. For those interested in joining the Sbarro franchise family, Sbarro provides in-depth guidance, training and support. From food preparation to site design, Sbarro’s team of franchising experts assists each franchisee through the process of buying a franchise to its opening day.

How Restaurant Franchise Taco Bell Became Number 1

It seems counterintuitive to offer cheap tacos and pricier, premium Mexican menu items at the same restaurant franchise, but that may just be what pushed Taco Bell to the top spot in Mexican fast-food.


Taco Bell, owned by Yum Brands Inc hasn’t witnessed this kind of growth since 2006 and it’s had a roller coaster kind of momentum since– ups have been often followed by downs.


The launch of the Doritos Locos Tacos hit the proverbial nail on the head with one of Taco Bell’s major customer bases: young, hungry guys. The Doritos tacos, which will soon feature a Cool Ranch flavor, may even be the most successful product launch in the history of the restaurant franchise.


A partnership with Miami-based Latin chef Lorena Garcia and the release of their Cantina Bell menu has appealed to more mature audiences. The fast food franchise’s attempt to make Chipotle-style burritos and burrito bowls (burritos without the tortilla) has been met with positive response.


Sales at established Taco Bell restaurants rose 8 percent, a bit more than burrito chain rival Chipotle, which rose 7.1 percent.


Moving forward, Taco Bell plans to expand its cheap Doritos line and to also add more healthy, pricier options to the Cantina Bell menu. It seems most fast-food restaurant franchises are moving away from their core customer base in an effort to capture more of the market.