The Accidental Franchisor: Eddie Flores Jr. Kicks Off Restaurant Franchising & Innovation Summit with Candid Look at L&L Hawaiian Barbecue
Eddie Flores Jr., the accidental franchisor of L&L Hawaiian Barbecue, recounted the brand’s evolution from a single Honolulu drive‑in in 1976 to more than 235 locations across the U.S. and overseas. The chain’s Hawaiian identity, low‑cost franchise fee and word‑of‑mouth marketing propelled it to become Entrepreneur’s No. 1 Asian‑food franchise for eight straight years. Flores Jr. highlighted both successful tactics—such as the 76‑cent promotion and SPAM Musubi Day—and missteps, including failed forays into China, Malaysia and the Philippines. His daughter Elisia now leads a modernization push, tightening operations and expanding digital outreach.
Measuring the Impact of Culture Change in the Workplace
Jim Knight’s article outlines how organizations can move beyond vague mission statements to quantifiable culture change. He lists core metrics—engagement, turnover, satisfaction, productivity, absenteeism, customer experience, and innovation—to gauge progress, and recommends tools such as surveys, focus groups, and real‑time...
Professor Green Teams with Hero Brands to Launch PG in UK
PG Fast Food, a joint venture between hospitality group Hero Brands and musician‑entrepreneur Professor Green, opened its first UK location in Glasgow. The concept replaces the classic burger‑and‑fries model with a "naughty but nice" menu featuring UFO toasted pockets, salad...
&Pizza Serves up Romance with Pi Day Weddings
&pizza is hosting four free wedding ceremonies and receptions on March 14 at its Brookland shop, continuing a decade‑long Pi Day tradition. Chief marketing officer Sergio Pérez will officiate the events, which are followed by a celebration at the Hive Rooftop. The chain...
Chili Shack Promotes Elizabeth Orona to COO
Chili Shack, the Denver‑based fast‑casual chain, has promoted Elizabeth Orona from general manager to chief operating officer. Orona will steer the brand’s national franchise rollout, targeting up to 100 new locations over the next several years. The company currently runs...
Everytable Launches National Franchise Program
Everytable, the Los Angeles‑based food platform with 35 locations, announced a national franchise program aimed at single‑ and multi‑unit operators in California, Arizona and other Western markets. The model relies on a centralized commissary kitchen, allowing storefronts of 500‑1,400 sq ft to...
Toast Releases Q4 Trends Report, February Price Monitor
Toast released its Q4 2025 Restaurant Trends Report alongside the February 2026 Menu Price Monitor. The data shows a modest decline in regular drip coffee (‑3.3%) and cold‑brew sales (‑2.2%) while specialty espresso‑based drinks rose, reflecting a shift toward treat‑oriented consumption. Median...
The New Front of House: Why Pizza’s Next Growth Era Runs on Self-Order Kiosks + Intelligent POS Systems
Pizza operators are turning to self‑order kiosks tightly integrated with intelligent POS platforms to streamline front‑of‑house service. The app‑like kiosks reduce wait times, improve order accuracy, and allow real‑time upselling of high‑margin items. Integrated POS systems provide dynamic pricing, analytics,...
The 4:30 Am Grind: How a Cotton-Field Startup Turned Into an Artisan Pizza Empire
Joe Carlucci transformed a COVID-era pizza food truck into Valentina’s Pizzeria & Wine Bar, now a 196‑seat, full‑service restaurant in Alabama. Starting with a 1,500‑sq‑ft space and 12 employees, the operation has grown to over 50 staff and a curated...
Roger Berkowitz Returns to Logan Airport with Fast Casual Seafood Concept
Former Legal Sea Foods CEO Roger Berkowitz opened Roger’s Fish Co., a fast‑casual seafood outlet, in Boston Logan Airport’s Terminal A satellite. The 700‑sq‑ft venue offers counter service with items like double clam chowder, lobster BLTs, and fried haddock chips,...
Secret Burger Kitchen Targets 'Institutional-Grade' Scaling with Trio of Industry Heavyweights
Secret Burger Kitchen (SBK) has enlisted three restaurant veterans—Capriotti’s COO David Bloom, former Dave’s Hot Chicken CMO Brad Haley, and ex‑Subway North America president Douglas Fry—to engineer an "institutional‑grade" rollout. Each advisor will own a strategic pillar: Bloom on development discipline,...
Starbucks Launches Tiered Loyalty Program to Boost Engagement
Starbucks introduced a three‑tier Rewards program—Green, Gold and Reserve—aimed at deepening engagement among its 35.5 million U.S. members. The new structure raises star‑earning rates from 1 Star per dollar at entry level to 1.7 Stars for Reserve members and eliminates star expiration for...
GoTo Foods CEO Declares Rebranding a Success
GoTo Foods CEO Omer Gajial announced that the two‑year rebranding from Focus Brands has delivered strong results, unifying seven restaurant concepts under a single digital infrastructure. The shared omnichannel platform has nearly tripled system‑wide digital sales since 2019 and added...
Gong Cha Takes Control of 170 US Franchises
Gong cha has purchased the rights to 170 U.S. franchise locations, spanning thirteen states, to bring those territories under direct company control. The move is part of a broader plan to standardize operations, strengthen supply chains, and accelerate the brand’s...
Blaze Pizza Partners with Marvel Television's 'Daredevil: Born Again Season 2'
Blaze Pizza has launched a limited‑edition Sweet Heat pizza in partnership with Marvel Television’s Daredevil: Born Again Season 2, debuting on Disney+ March 24. The pizza, featuring spicy red sauce, double pepperoni, roasted red peppers, mozzarella and Mike’s Hot Honey, hit U.S....
A Tale of 2 Mike’s: Jersey Mike’s Franchisee Adds Mike’s Red Tacos to Portfolio
Michael McGuire, who runs over 23 Jersey Mike’s Subs, is adding Mike’s Red Tacos to his 825 Ventures portfolio. The franchisee will open 15 birria‑focused locations, marking the first official franchise agreement for the San Diego‑born concept. Mike’s Red Tacos, a food‑truck‑to‑brick‑and‑mortar brand, has already secured more...
Speaker Spotlight: Jay Jhun, Senior Director, Loyalty and Digital, Church's Texas Chicken
Jay Jhun, senior director of loyalty and digital at Church's Texas Chicken, will speak at the Restaurant Franchising & Innovation Summit’s “Grinding Your Franchise into Omnichannel Overdrive” session. He oversees the brand’s first‑party online ordering, the Real Rewards loyalty program,...
Tips, Advice for Selecting the Right Franchise Location
Restaurant franchising success hinges on selecting high‑traffic sites, as highlighted at the upcoming Restaurant Franchising & Innovation Summit in San Diego. Experts from Smoothie King, Little Caesars, Parlor Doughnuts, and Wienerschnitzel warned that overlooking fundamentals like rent‑to‑sales ratios, parking, and trade‑area strength can...
5 Mistakes Pizza Restaurants Make with Their Digital Menus
Pizza operators face intense competition, making digital menus a critical differentiator. Common pitfalls include cluttered item lists, weak visuals, unsynced POS data, paper‑style kiosk designs, and treating kiosks merely as labor‑saving tools. Experts at INFI show that optimized, visual‑first kiosks...
JRI Hospitality Acquires HCI, Adds 43 Freddy’s Locations
JRI Hospitality announced the acquisition of HCI Hospitality’s restaurant operations, adding 43 Freddy’s Frozen Custard & Steakburgers locations to its portfolio. The purchase brings JRI’s total Freddy’s count to over 130 units across 18 states and expands its overall restaurant...
Buffalo Wild Wings GO Expanding in Texas
Buffalo Wild Wings GO opened its first takeout‑focused restaurant in Teays Valley on March 4, 2026. The 26‑sauce menu emphasizes rapid service through a dedicated pickup window and delivery options. The location is owned by Little General Stores, a franchise group...
Big Dave’s Locks in Supply Chain Partnerships to Supercharge Expansion
Big Dave’s Cheesesteaks announced strategic supply‑chain partnerships with Amoroso’s Baking Co. and Philly’s Best Steak Company to support its national franchise rollout. Amoroso’s will supply a custom‑cut baguette, while Philly’s Best becomes the exclusive, Halal‑certified protein provider, standardizing menu quality...
How to Empower Employees Through Autonomy, Ownership
Jim Knight argues that modern leaders must balance employee autonomy with structured support to reshape culture, spark innovation, and lift performance. He outlines five practical strategies—shifting from control to collaboration, building trust, equipping teams, granting ownership, and phasing autonomy—to make...
Freddy's Frozen Custard Launches Senior Meals
Freddy's Frozen Custard & Steakburgers announced a new Senior Meals line aimed at diners aged 55 and older. The offering includes four core menu items—cheeseburger, crispy chicken sandwich, grilled chicken sandwich, and all‑beef hot dog—each paired with a small side...
GoTo Foods Names CFO, CGO
Atlanta‑based GoTo Foods, the parent of seven restaurant brands including McAlister’s, Cinnabon and Jamba, announced the appointment of Brett Ubl as chief financial officer and Francisco Bram as chief growth officer. Both executives arrive with deep experience in franchise finance and digital...
Don't Bet the House on GLP-1: Why 'Everyday Health' Is the Better Menu Strategy
The piece warns restaurant operators that chasing "GLP‑1 friendly" labels is a short‑term gamble, citing data that more than half of users discontinue the drugs within a year and that up to 40% of weight loss is lean‑muscle loss. It...
Speaker Spotlight: Chris Noffze, Director of Direct Franchising and Operations, Gong Cha
Chris Noffze, director of direct franchising and operations for Gong cha Americas, will speak at the Restaurant Franchising & Innovation Summit in San Diego (March 16‑18). In his role, he guides franchisees through onboarding, store openings, and ongoing operations to ensure...
Make Every Location Your Best Location: Drive More Revenue From Your Underperforming Stores
Fast Casual’s new white paper, sponsored by Momos Guest AI, reveals that multi‑location restaurant and retail brands can reclaim up to $28 million annually by revitalizing their lowest‑performing stores. The report highlights that 96 % of unhappy guests never complain, and that...
Strategic Sizzle: Why Houston TX Hot Chicken Prioritizes Smart Growth over Rapid Expansion
Houston TX Hot Chicken, a Nashville‑style concept launched in Las Vegas during the COVID‑19 pandemic, now operates 31 units and boasts over 400,000 social‑media followers. The brand’s strong online presence generates organic franchise leads, reducing the need for aggressive sales...
Building Unity Through Community
The article positions the restaurant industry as a natural community connector that fuels growth for founders and creates belonging for patrons. By sharing experiences through events like the Founderology Growth Summit, leaders expand perspectives and accelerate progress. February’s calendar of...
Speaker Spotlight: Liz Williams, CEO, El Pollo Loco
Liz Williams, CEO of El Pollo Loco, will speak at the Restaurant Franchising & Innovation Summit in San Diego on March 16‑18, 2026. In the interview she outlines her career path from a paper route to leading a national fast‑casual...
La Madeleine Eyes Accelerated Growth Following 'Ignite the Joy' Turnaround
French‑inspired bakery‑café La Madeleine reported its strongest expansion pipeline in nearly a decade after a year of operational restructuring under CEO John Dillon. The 2025 “Ignite the Joy” plan delivered positive sales, with off‑premise revenue reaching roughly 50% and new...
Jeff's Bagel Run Sprinting Past 30 Units
Jeff's Bagel Run has surpassed the 30‑location milestone, adding four new shops in Madison, Alabama; Colorado Springs, Colorado; Jacksonville, Florida; and Rolesville, North Carolina. The fast‑casual brand, founded in Orlando in 2019, leverages scratch‑bakery methods and a recent acquisition of...
Philadelphia-Based Spread Bagelry Entering Atlanta
Philadelphia‑based Spread Bagelry is opening its 17th store, a 2,800‑square‑foot location in Buckhead, Atlanta, in March. The shop will function both as a retail outlet and a production hub, supplying fresh bagels to future sites across Georgia and the Carolinas....
5 Ways QR Codes Help Grow Restaurant Catering
QR codes are emerging as low‑cost, trackable tools for restaurant catering growth. Kelly Grogan outlines five intentional placements— in‑store contests, bag stuffer flyers, local leave‑behinds, catering order collateral, and thank‑you cards— each designed to capture leads and drive repeat business....
Jeff's Bagel Run: From Garage Bagels to 30 and Growing
Jeff Perera, co‑founder of Jeff’s Bagel Run, recounts how a garage‑started bagel shop expanded to nearly 30 locations with new openings each week. The Founderology podcast episode reveals the pivotal choices that moved the brand out of the "stuck zone,"...
The 10-25 Unit Playbook: Scale Without Chaos
SynergySuite released an eBook titled “The 10‑25 Unit Playbook: Scale Without Chaos,” targeting restaurant groups expanding from ten to twenty‑five locations. The guide outlines practical frameworks, real‑world data, and a unified technology stack to eliminate inventory bleed, improve labor forecasting,...
Las Palapas Taps Paytronix for Digital Overhaul, Adds Mobile App
Las Palapas, the San Antonio Tex‑Mex chain celebrating its 45th year, has partnered with Paytronix to replace its legacy systems with a unified digital platform. The rollout introduces the LP Club mobile app, migrating over 100,000 loyalty members and adding...
Beyond the Balance Sheet: Why the Future of Franchising Is Proactive, Not Passive
The Restaurant Innovation and Franchising Summit in San Diego will feature a session called “The Money Map: Navigating Your Franchise to Peak Profit,” urging operators to treat unit economics as a dynamic narrative rather than static spreadsheets. Panelists stress proactive...
Pizza Vs. Chicken: The Ultimate Industry 'Vibe Check' At RFIS
At the Restaurant Franchising & Innovation Summit, FastCasual hosted a game‑show style "Feedback Family Feud" pitting pizza leaders against chicken executives. The unscripted showdown forced senior marketers, HR heads and digital innovators to answer rapid‑fire questions about diner expectations. Participants...
Capriotti's Launches '50-50-50' Franchise Incentive Program
Capriotti's Sandwich Shop is celebrating its 50th anniversary with a aggressive expansion plan, unveiling a "50-50-50" franchise incentive that can save qualified partners up to $50,000 in royalties and fees. The brand announced the opening of 20 new locations and...
The Melt Doubling San Fran Footprint
The Melt, a San Francisco‑based fast‑casual chain, is set to double its Southern California presence in 2026, adding eight new restaurants and raising its regional total from six to 14. The rollout targets high‑traffic retail hubs such as Brea Mall,...
Urban Plates Expands Grass-Fed Burger Lineup
Urban Plates is adding three chef‑crafted, 100 % grass‑fed burgers—Bacon Cheeseburger, Avocado Cheeseburger, and Crispy Onion Cheeseburger—bringing its grass‑fed options to four. The new items, priced between $13.25 and $14.75, debut on the latest seasonal menu at all 22 California locations...
Kelli Valade Tapped to Lead Women’s Foodservice Forum
Kelli Valade has been appointed president of the Women’s Foodservice Forum, succeeding Therese Gearhart. Valade arrives from a string of C‑suite roles, most recently as CEO of Denny’s and previously leading Red Lobster, Chili’s Bar & Grill, and analytics firm Black Box Intelligence. In her new...
Speaker Spotlight: Eddie Flores, Co-Founder L&L Hawaiian Barbecue, Chairman of L&L Franchise, Inc.
Eddie Flores, co‑founder of L&L Hawaiian Barbecue and chairman of L&L Franchise, Inc., will deliver the opening keynote at the Restaurant Franchising & Innovation Summit in San Diego on March 16‑18, 2026. In his talk, “Franchising the American Dream,” he...
2026 State of the Industry: 10 Trends Redefining the Restaurant Landscape
The National Restaurant Association projects 2026 sales to hit a record $1.55 trillion, marking the most data‑rich year in the sector’s history. Operators face rising food and labor costs, prompting a shift toward AI‑driven kitchen automation, robotics for back‑of‑house tasks, and...
T-Pain Drops Buffalo Wild Wings-Themed Anthem to Promote LTO
Buffalo Wild Wings teamed with Grammy‑winning artist T‑Pain to launch a brand‑specific anthem, “Let’s Go Buffalo Wild (A Pick 6 Love Song),” promoting its new Pick 6 Meal for Two. The meal bundle, priced at $19.99 nationally, includes two entrées, two sides,...
Freddy’s Frozen Custard Names Todd Paladini as CIO
Freddy's Frozen Custard & Steakburgers announced Todd Paladini as its inaugural chief information officer. Paladini, a veteran with over two decades leading IT for brands like Cafe Rio and Cinemark, will oversee modernization of the chain’s technology infrastructure. The hire...
Currito Opening 11 Locations in 2026
Currito, the Cincinnati‑based fast‑casual bowl chain, will open 11 new restaurants across the Midwest and Mid‑Atlantic in 2026, following a record year that saw 25 franchise units sold in the past 18 months. The expansion targets markets such as Dayton,...
Peter Piper Pizza Truly Engrained in the Communities It Serves
Peter Piper Pizza operates about 115 restaurants across Arizona, Texas, New Mexico and northern Mexico, offering a $10.99 all‑you‑can‑eat lunch buffet aimed at workers, families and budget‑conscious diners. Chief marketing officer Genaro Perez emphasizes targeting different demographics at various times...