‘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: http://youtu.be/dTRYdM8rVvM.

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.

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.

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.

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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

Top 4 Restaurant Franchises

The United States has maintained its status as the leader in franchising since the 1930s, when restaurants and other establishments used franchising as a means of expansion during the Great Depression. In the years since, restaurant franchises and food franchises have consistently ranked amongst the top-performing franchises in the industry.

 

In the past five years, food and restaurant franchises have appeared consistently in Entrepreneur magazine’s list of top new franchises, especially the most recent list released.

 

In 2013, Entrepreneur listed four restaurant franchises in its top ten: Kona Ice, Menchie’s, Orange Leaf Frozen Yogurt and Smashburger Franchising LLC.

 

Kona Ice

shaved ice franchise

Kona Ice, a shaved ice truck franchise, serves up shaved ice anywhere customers require refreshment. Kona Ice partners with various community groups, like schools, teams, and youth groups for fundraising events. In addition to trucks, Kona Ice franchisees may operate ice carts, kiosks or trailers. There are currently 279 Kona Ice units in operation in the U.S.

 

Franchises similar to Kona Ice: Hokulia Shave Ice

 

Menchie’s

best frozen yogurt franchise menchie's

When it comes to restaurant franchises, the frozen yogurt craze has yet to cool down. Menchie’s, a self-serve frozen yogurt franchise, serves over 100 flavors, including low-carb, low-sugar, gluten-free, dairy-free and kosher options offered on a rotating basis. Franchising since 2009, Menchie’s has 220 units in operation in the U.S., 26 in Canada and 10 outside of the U.S. and Canada.

 

Franchises similar to Menchie’s:  Farr’s Fresh32 Degrees a Yogurt BarAll American Ice Cream & Frozen Yogurt , Fro.Zen.YoFuzzy PeachMarble SlabTCBYSub ZeroYogli MogliYogen FruzYogurtlandYoGo FactoryYumzYou Say WhenZoyo Neighborhood Yogurt

 

Orange Leaf Frozen Yogurt

best frozen yogurt franchise

The success of Orange Leaf Frozen Yogurt has been undeniable since it began franchising in 2009. Just two years after its first store opened, the self-serve frozen yogurt franchise grew its number of units in operation from 1 to 116, a 99 percent increase. Today, the franchise operates 170 units in the U.S. and two outside of the U.S. and Canada.

 

Franchises similar to Orange Leaf Frozen Yogurt: Menchie’sFarr’s Fresh, 32 Degrees a Yogurt Bar, All American Ice Cream & Frozen Yogurt , Fro.Zen.Yo, Fuzzy Peach, Marble Slab, TCBY, Sub Zero, Yogli Mogli, Yogen Fruz, Yogurtland, YoGo Factory, Yumz, You Say When, Zoyo Neighborhood Yogurt

 

 

Smashburger

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After two decades in the restaurant industry working for big name franchises like Pizza Hut, Quiznos, Long John Silver’s and McDonalds, Smashburger creator Tom Ryan struck out on his own. Named for the way its burgers are prepared (by smashing the burger meat onto the grill), restaurant franchise Smashburger offers its customers a variety of bun and topping choices, allowing each individual the chance to customize his or her burger experience. Hot dogs, shakes, sides, chicken and veggie burgers are also available at Smashburger franchises. Today, the burger franchise operates 91 units within the U.S. and is seeking franchisees in the U.S., Africa, Asia, Australia, New Zealand, Canada, Central America, Europe, Middle East, Mexico and South America.

 

Franchises similar to Smashburger: Johnny Rockets, BGR The Burger Joint, Cheeseburger Bobby’s, Jake’s Wayback Burgers, Mooyah Burgers, Steak and Shake, Thumbs Up Diner

Franchises Going Heart Shaped

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Happy Valentine’s Day! This year, spending on Valentine’s Day related gifts is expected to reach $18.6 billion! In 2013 the average person will spend about $130.97 on candy, cards, gifts and other heart shaped paraphernalia, including at franchises.

 

Valentine’s Day celebrations begin with breakfast at doughnut franchises Krispy Kreme and Dunkin Donuts. Each Valentine’s Day, each franchise offers heart-shaped doughnuts. What’s not to love?

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Heart shaped goodies continue at fast food franchises Chick-Fil-A and Bojangles. At Chick-Fil-A the famous breakfast chicken sandwich is served in a heart-shaped biscuit. At Bojangles, sweet “boberry” biscuits are rolled and stamped into heart shapes before being swirled with sweet frosting.

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Papa Murphy’s pizza franchise is prepared to make your Valentine’s Day lunch or dinner “heartfelt” with their Heartbaker, a heart-shaped pizza is only available on Valentine’s Day. I guess Italians really will go to great lengths to be romantic.

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If you know of any other franchises that celebrate this day of love let us know by commenting below!

Restaurant Franchises Use High Tech Techniques

The franchise industry is proving that you don’t need to visit the restaurant of a “Top Chef” to enjoy meals prepared using molecular gastronomy or other technical food science techniques. The secrets to mind-blowing how-did-they-do-that dishes once reserved for fine dining are making their into quick-service and fast-casual establishments.

 

LIQUID NITROGEN

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Thanks to Top Chef Richard Blais, the use of liquid nitrogen to create frozen desserts, particularly ice creams and milkshakes, has become a rising trend. Due to liquid nitrogen’s properties, almost immediate chilling and freezing occurs when the liquid reaction with living tissues. The rapidity of liquid nitrogen’s freezing ability causes the formation of smaller ice crystals, creating a dessert with a much smoother texture.

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Franchises or multi-unit restaurants using liquid nitrogen: FLIP burger, Sub Zero Ice Cream and Yogurt

 

SOUS-VIDE

Sous vide

French for “under vacuum”, sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times at much lower temperatures. The intention of cooking vegetables or proteins using the sous-vide method is to create a more tender and juicy finished product. As an added benefit, cooking large quantities of vegetables or protein using this method produces expert and uniform  results.

 

Franchises or multi-unit restaurants cooking with the sous-vide method: Panera, Chipotle

 

SPHERIFICATION

Not likely to be seen outside the kitchen of a professional chef, spherification is the culinary process of shaping a liquid into spheres held intact by a thin gel membrane. Texturally like caviar, almost any liquid may undergo spherification.

 

Great spherification ideas: salad dressing, maraschino cherry juice or olives for cocktails

 

FOAMS

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Culinary foams are surprisingly common; meringues, whipped cream and mousse are all foams. As such, even the franchising giant McDonald’s can pat itself on the back for using an advanced cooking technique.

Restaurant Franchise Trends for 2012

The franchise industry has always been a way for entrepreneurs to get started in a restaurant or business with a well-known brand name that helps draw in more customers. When it comes to getting involved in a restaurant franchise, the increased success rate is a major draw for entrepreneurs. Before getting started, it is always important to understand the latest trends for the best possible rate of success.

In 2012, the continued economic crunch on funding will continue to make it hard for some entrepreneurs to get off the ground. Despite the fact that financing remains a problem in some situations, the rise of mobile restaurants is expected to continue in 2012. The mobility of the restaurant is a benefit that makes it easier to gain the attention of customers and is less expensive to finance, making it an ideal solution.

Entrepreneurs should also expect to find more multi-tier solutions for their franchise business because more restaurants are taking action to make the brand name a little more affordable. With the multi-tier trend in 2012, it is a little easier to find an affordable solution to the financing problem. Three or four different pricing options continue to open up the doors of getting started in the restaurant franchising business.

Due to the economic changes, the growing trend for casual and fast restaurants that provide value for the cost is a continued trend. Restaurants like Panera Bread that offer healthy food items as well as relatively fast services and casual environments is a growing trend within the restaurant franchise segment.

Restaurant franchise trends for 2012 are similar to those found in 2011. The credit crunch continues to make financing a little difficult for many potential entrepreneurs, but the creative solutions available and the growth of certain restaurants make it a lucrative option for potential franchise owners.

How Einstein Bros Bagels Franchise Entrepreneurs Connect With Customers

einstein bros bagels franchise

Bagels. There isn’t a tastier breakfast food since the invention of toasted bread.

Einstein Bros. Bagels seeks to make the best bagel and best opportunity to interested entrepreneurs. Einstein Bros Bagels is the largest bagel bakery operator in the world as it leads in offering fast casual food in the restaurant industry segment. As one of the best franchises in the bakery-cafe segment, the Einstein Bros. Bagels have 500 restaurants in over 36 states including the District of Columbia.

At Einstein Bros Bagels, they satisfy hunger customers by offering 20 bagel flavors and 4 blends of coffee to their breakfast menu, Bagel Thin Sandwiches for lunch, and other healthy alternatives. With such delicious menu options, entrepreneurs are eager to be a part of this growing franchise. Einstein Bros. Bagels is not a start-up. They are an established 15-year franchise corporation that has offered interested entrepreneurs the opportunity, training, and support to be involved with a growing company that offers products in demand in every region of the country.

Entrepreneurs who have purchased into the franchise have used inventive ways to communicate with customers, find out what customers are interested in, and offer specials to bring in sales. Coupons have always brought in customers. But now, with the Internet age, these coupons are just a computer mouse-click away to give customers easy savings. Also, customers can enroll in Einstein Bros. Bagels loyalty programs to have even more money saved in their pockets with every purchase.

Other ways that entrepreneurs are building their Einstein Bros Bagels franchise is to have a presence on social medias. These social platforms allow for entrepreneurs to give important information to customers as they talk about sales offers and new types of entrees on the menu. Social media also allows for entrepreneurs to read customer comments about the business so that entrepreneurs can offer better services.

It’s a great time for entrepreneurs in the Einstein Bros. Bagels franchise as they continue to create innovative ways to communicate and offer savings to customers.