Today, we are genuinely asking the frantrepreneur who owns one. We are meeting with franchise Hall of Famer Lawrence Doc Cohen; Doc is a veteran of the franchise industry who became a franchise owner of Great American Cookies over three decades ago. Doc became the first-ever franchisee inducted into the International Franchise Association’s (IFA) Hall of Fame. The Hall of Fame includes quick-serve greats like Dave Thomas, Ray Kroc, Fred DeLuca, and Col. Harland Sanders. Mr. Cohen’s Houston-based Cookie Associates also owns TCBY, Coffee Beanery, and Pretzelmaker.

In part 2, we hear from another legend in franchising, George Naddaff. George is considered by many to be the Guru of Franchising in America and specializes in the development and marketing of franchise concepts. He is a recognized visionary as a man frequently featured in leading business publications like Forbes, Inc., Success, Entrepreneur, The Wall Street Journal, and numerous trade publications. Click the play button to listen to the show.

We are excited about our upcoming interview featuring Adenah Bayoh, the co-founder of Cornbread Farm to Soul. Established in 2017 by Adenah Bayoh and Elzadie “Zadie” Smith, Cornbread specializes in delectable soul food offerings, including baked mac & cheese, collard greens, yams, chicken, signature cornbread, and other unique menu items. Located in New Jersey, Cornbread currently operates three open locations in the NYC/NJ area.

As Bayoh and Smith embarked on their journey to establish a fast-casual restaurant business, their focus was on soul food—an enriching culinary tradition that has the potential to unite people but is often underrepresented in various communities and the franchise industry. Their goal now is to set Cornbread apart by defining a franchise system that reflects the company's distinctive objectives, values, and commitment to consistently serving the communities in which they operate. Additionally, they aspire to support the success of more women and minorities in becoming thriving franchisees. In the upcoming segment, we feature a snippet from our popular Great Quotes in Franchising podcast.

We are meeting with Sean Collins, the CEO of the Costa Vida franchise opportunity. Costa Vida is inspired by the beautiful Baja Peninsula Coast and the lifestyle that pushes you to catch the wave rather than stand on the sidelines to let life pass you by. This coastal lifestyle is a vision of the satisfaction of things done correctly. Cost Vida believes that food created with passion, from scratch daily, tastes better! And their customers know the difference. Sean discusses how Costa Vida is trying to redefine the fast-casual industry by creating a "fresh casual" segment. Click the play button to listen to the show.  

There is an excellent chance you have seen and heard of the famous movie Coyote Ugly. We have a great show today. We are meeting with Lil Lovell of the Coyote Ugly Saloon franchise. The most famous bar on the planet is now the hottest franchise concept! With over 20 years of experience, Coyote Ugly is seeking International Franchise Partners to become a part of one of the most recognized trademarks in the world. 

In part 2, you will hear our interview on New York's WVOX with Dr. Tantillo. Click the play button to listen to the show.

Get ready for some appetizing content on this show! Following in her father Bill Specht's footsteps, Christine Specht began her journey at Cousins Subs at the age of 15. Fast forward a few years, and in March 2008, Christine took on the impressive position of President and COO. In our upcoming conversation, we'll delve into Christine's remarkable transition from crafting subs, clearing tables, and operating the cash register to becoming the head honcho at Cousins Subs.

Click the play button to tune in and enjoy the episode.

Today’s podcast is considered one of “27 Ice Cream Shops You Need To Visit Before You Die.” We are meeting with Jim Ryan, Chief Operating Officer of CREAM. Cream is headquartered in Millbrae, California. CREAM is a rapidly growing fast-casual restaurant specializing in high-quality ice cream sandwiches and other confections.

Founded in 2010 and franchised since 2012, CREAM currently has locations open and operating throughout California’s Bay Area and plans to develop its national footprint over the next several years. Click the play button to listen to the show.

Here is another great story on franchising and entrepreneurship. When award-winning restaurateur Chris LaRocca embarked on building a revolutionary idea, he asked why there were no alternatives for genuinely delicious, healthful foods that could be served as promptly as their unhealthy counterparts. It sounds like an easy request to make healthy food taste good, so he and his partners went to work. The result was Crushed Red.

Next, they assembled a team of true experts: artisans who have spent decades perfecting their technique. Together, they created organically dressed salads fixed to order using a spectrum of colorful ingredients. They made pizzas with crispy whole-grain crusts and organic tomato sauce. Add to that all of this is served up quickly in a welcoming, comfortable atmosphere. Learn more about this franchise by listening to our interview/podcast with Chris LaRocca. Click the play button to listen to the show.

We have a great show today. We are meeting with Berekk Blackwell, President of Daily Jam. Daily Jam is a Phoenix-based brunch franchise, formerly Ncounter, but has rebranded as it seeks to grow through franchising. Berekk also has an interesting background; he’s from the family that founded Kahala Restaurant Franchising and is using his experience with restaurant franchising to grow Daily Jam.

We are meeting with the Daily Juice franchise. Daily Juice serves made-to-order juices and smoothies prepared from fresh vegetables, fruits, superfoods, and highly nutritious grab-and-go foods in a quick-service, uniquely cultural environment. Health-conscious consumers who see Daily Juice as a destination for unique drinks and products with an emphasis on health and nutrition.

The mission of Daily Juice is to become a global brand by providing an accessible source of authentic, nurturing energy to the world one community at a time. We are meeting with John Martin, Co-founder & CEO of Daily Juice. In part 2, you will hear our interview on CBS radio. Click the play button below to listen to the show. 

We are meeting with the President and CEO of the Desert Moon franchise opportunity, Gary Occhiogrosso. Dessert Moon is the East Coast's original Fresh Mexican Grille franchise. Desert Moon has been "The Fresh, Healthful Alternative to Fast Food" since 1992.

It's all about the food!!! Fresh ingredients, big flavor, made-to-order, zero trans fat, high fiber, low fat with gluten-free and essential Organic items. Our modified table service is set in a fun, fast-casual environment.

I can't tell you how many people have recently suggested trying Dickey's Barbecue Pit since they recently moved to our area. We are meeting with Trinity Hall, the Senior Vice President of Development for Dickey's Barbecue Pit. Every Dickeys Barbecue Pit location smokes all of its meats on-site at the restaurant the same way it was done in 1941. Over the years, numerous journals and business magazines have recognized Dickey's Barbecue Pit. Some include the following:

"Top 100 List: Private Companies" Dallas Business Journal

"Top Fastest Growing Companies" by Inc. Magazine.

Click the play button to listen to the show. 

We are meeting with Chris Medhurst, COO of District Taco, the premier authentic Mexican fast-casual restaurant, bringing the flavors of the Yucatán to the masses. The franchise has grown to 15 locations in and around Washington D.C. and Philadelphia metro areas. Their mission is to serve quality – Yucatán style – fresh, simple, and healthful Mexican food, with a fully customizable menu that includes vegetarian, vegan, and gluten-free options. District Taco's food is made fresh daily from the highest quality ingredients. They strive to limit their environmental impact by serving in environmentally friendly packaging where possible.

Chris is helping lead the charge for future growth with franchising and increasing brand awareness throughout the East Coast. The brand started in 2009 with Osiris Hoil and his neighbor, Marc Wallace, and built on the American dream with only a taco truck. Hoil moved to the United States from Mexico, hoping to become an entrepreneur. Today, the brand has grown nationwide and hopes to create more smiles with its authentic Yucatán style Mexican Cuisine.

In Part Two, we play a clip from our popular Great Quotes in Franchising podcast. 

We are meeting with David Grossman of DMK Burger Bar. DMK Burger Bar offers an elevated dining experience centered on a popular American classic, burgers. Every detail of the burgers is closely scrutinized, and the focus on the product gives DMK its sterling reputation. 

Each of their award-winning burgers comprises 100% grass-fed beef, artisanal cheeses, freshly-cut vegetables, and house-made sauces. With world-renowned fries, house-made sodas, gourmet milkshakes, and partnerships with your local breweries, DMK Burger franchises are garnering attention nationwide. 

David Morton, son of Arnie Morton of Morton’s Steakhouse, and five-time James Beard Award Nominee Chef Michael Kornick have teamed up with franchise guru David Grossman to bring the DMK Burger Bar franchise to locations worldwide.

These three gentlemen provide experience and service unrivaled in the Restaurant Industry, let alone the burger franchise niche.

We are meeting with Tom Krouse, CEO of Donatos Pizza. Donatos is a family-owned, privately held company that treats our Franchise Partners like they are part of the family. Their mission is to promote goodwill through their products, services, principles, and people.

Every business has a story.

Donatos was founded in 1963 by 19-year-old Columbus, Ohio native Jim Grote, who borrowed $1,300 and envisioned a company that put customers first. Find out what happens next by listening to the podcast.  

In Part Two, we play a clip from our popular Great Quotes in Franchising podcast.

We are meeting with Sam Ballas, the Chief Executive Officer of East Coast Wings and Grill. Sam speaks with Marty McDermott and Don Johnson about why East Coast Wings & Grill has enjoyed consecutive quarters of positive same-store sales increases despite other restaurants seeing successive losses. Dedicated to family and far different from the norm in the chicken wing segment, Ballas and Kontos took over in 2000 after they noticed that the vast majority of wing concepts focused on pushing alcohol sales to make money. By creating a warm and inviting decor and focusing on families, customers started flocking to the restaurants. Alcohol sales at East Coast Wings & Grill attribute for less than 8.5 percent of total sales, while the wings account for over 30 percent. Another reason for their success is the diverse menu offerings. The East Coast Wings & Grill menu offers an array of high-quality food, including wraps, salads, overstuffed sandwiches, burgers, and more. 

More than a decade ago, we had the opportunity to speak with Sam Ballas, the founder of East Coast Wings + Grill. Today, our guest is Mark Lyso, CFE, the Chief Development Officer at East Coast Wings + Grill. This franchise is a full-service, family dining establishment with a focus on buffalo wings. Guests can select from an impressive array of 60 award-winning wing flavors and seven heat indexes, allowing for the creation of over 420 combinations of Buffalo-style wings. The renowned East Coast Wings + Grill Wing Sauce played a pivotal role in securing the Best Hot Sauce award at the National Buffalo Wing Festival in Buffalo, NY.

East Coast Wings + Grill takes pride in offering a comprehensive dining experience, featuring a welcoming atmosphere and a diverse menu that includes signature burgers, flatbreads, skillets, craft beer, and outstanding hospitality. The franchise is dedicated to seeking out the most promising entrepreneurs to join their chicken wings franchise and remains committed to ensuring the success of these franchisees.

In the second part, we share a snippet from our popular Great Quotes in Franchising podcast featuring entrepreneur Darren Guccione. Press the play button to tune in to the podcast.

The Edible Arrangements franchise concept was first launched in East Haven, CT 1999. The company began franchising in 2001 in Massachusetts, with additional stores quickly following in Connecticut, Georgia, and New Jersey. At the time of this interview, almost 1,000 locations are operating or coming soon throughout the United States, Canada, Puerto Rico, the UK, and the UAE.

Edible Arrangements stores specialize in designing fresh fruit bouquets overflowing with juicy strawberries, pineapple, grapes, oranges, and cantaloupe. Click the play button below to listen to the show.

We have a great show today. We are meeting with the Erbert and Gerbert’s Sandwich Shop franchise opportunity. Erbert and Gerbert’s Sandwich Shop is a long-running franchise with delicious sandwiches and soups convenient for our guests, with options for dine-in, carryout, drive-thru, catering, and delivery. With dine-in, carryout, drive-thru, catering, and delivery available at most locations, Erbert and Gerbert’s sandwiches are a convenient go-to lunch or dinner choice for loyal guests.

Erbert and Gerbert’s Sandwich Shop has been around for nearly 30 years, but the story of our name stretches back even further. “Erbert and Gerbert Herbert” were two brothers in stories our founder’s father told him as a child. Those adventures are all over our menu, with each sandwich named after the characters from those bedtime stories.

We take that personality into our marketing and every Erbert and Gerbert’s location. It cultivates a quirky, nostalgic tone that pairs well with our classic, comforting sandwiches and soups. Having a story behind every sandwich puts more meaning into them and makes us more memorable to guests.

Famous Toastery, a franchise specializing in breakfast, brunch, and lunch, encourages its guests, team members, and franchise owners to embrace local fame by offering "Famously Fresh" meals. Serving as a welcoming hub for friends, families, and neighbors to gather, Famous Toastery creates a comfortable atmosphere where every server is considered your own. The brand originated in 2005, transitioning into a franchise system in 2013 and expanding to over 25 locations today. Notably, it secured a spot on Restaurant Business' The Future 50 in 2020 and 2019 as one of the fastest-growing small chains. Entrepreneur Magazine recognized Famous Toastery as No. 9 in the Full-Service Restaurants category in its Top Food Franchises of 2019 and included it in the Franchise 500 Rankings in 2019 and 2022. CNBC identified it as a top franchise to buy in 2018, and it gained recognition in various other publications like FSR Magazine, Inc. 5000, and Franchise Times' Top 200+. Mike Sebazco, President of Famous Toastery, will be part of our upcoming meeting.

Every business has a story, and for Brian Burchill and Robert Maynard, best friends since childhood, their shared passion for good times, good food, and the performing arts led them to venture into the restaurant business. In 2005, they opened their first Toastery in Huntersville, NC, and expanded to three more locations. By 2013, their big idea had evolved into a successful franchise system, with nearly 40 Famous Toasteries along the East Coast today and more on the horizon. In Part Two, we feature a clip from our popular Great Quotes in Franchising podcast.

THEY STARTED SIMPLY AS A FRESH IDEA. First Watch was founded in 1983 in Pacific Grove, CA, to put customers first. They begin each day at dawn, slicing fresh fruits and vegetables, baking muffins, and whipping our French toast batter from scratch. They are committed to freshness, using some of the finest ingredients, and compromising quality. Their unique Breakfast, Brunch, and Lunch creations are freshly prepared for each order. When customers arrive, we welcome them with a pot of our coffee, complimentary newspapers, and Wi-Fi Internet access.

Today, First Watch Restaurants, Inc. is one of the country's largest privately owned, daytime-only restaurant companies. Headquartered in Bradenton, FL, First Watch offers something for everyone, from traditional Breakfast, Brunch, and Lunch favorites to our signature creations. Business or pleasure, we take pride in meeting the unique needs of our customers. Click the play button below to listen to the show.

Are you familiar with crowdfunding? Did you know owning part of a franchise for only $1,000 through crowdfunding is possible? We are meeting with the CEO and founder at CrowdFranchise, Forever Brands, Forever Yogurt, and Mandy Calara.

Founded in November 2013, CrowdFranchise is a crowdfunding platform complete with a community of investors interested in owning a piece of a brand in their local area. As opposed to traditional crowdfunding sites, CrowdFranchise will award franchises to the investors, thus providing them with active equity versus just donations. Click the link below to listen to the show.

We are meeting with the founder of French Fry Heaven, Scott Nelowet. French fries are not commonly a topic of confusion, but when one company created more than 50 unique fry flavors, the plot thickened. French Fry Heaven, the first and only gourmet fry franchise, launched a mobile application that helps consumers understand their wacky fries through fun, flying potatoes, and prizes.

French Fry Heaven has developed a cult following since the first store opened in Jacksonville, Florida, three years ago. Repeat customers have the unique flavors down; they know full well that the "Festival Saint" is a sweet potato fry that tastes like funnel cake and the difference between a Cupid and a perfectly sized fry. However, with new locations opening in 10 states over the next few months, French Fry Heaven sought to find a simple way to explain the unique concept and extensive list of flavors to all future fry eaters.

Today, Franchise Interviews is meeting with Pierre Panos, Founder and CEO of the Fresh To Order franchise opportunity. Fresh To Order: f2o is an innovative, franchised restaurant model that combines quality American cuisine, fresh gourmet ingredients, and fast service to offer unbelievable food in less than 10 minutes for around $10. Find out more about Fresh To Order by listening to the interview.  

Every business has a story. Cliff Kennedy's story begins while sitting in traffic and discovering Frios Gourmet Pops. Once he tried the product, he knew he had to be part of this fantastic brand. Cliff signed on as a franchisee 2018, buying the Mobile, Alabama territory. He then bought Frios Gourmet Pops within six months to add more support and structure to the company. By joining the Frios family, you are entering the fastest-growing ice pop franchise in the U.S. and one of the most straightforward and flexible franchise concepts! Enjoy the all-in-one mobile office that equips you with what you need to start selling happiness and bringing smiles to your community and has the confidence in selling their pre-packaged product, knowing it has had zero contact with human hands. Learn more about Cliff's story and the Frios Gourmet Pops franchise by listening to this podcast. We play a clip from our popular Great Quotes in Franchising podcast in part two. 

We are meeting with Gregg Rozeboom, the CEO and founder of Fruitive. Fruitive is a whole-food, plant-based restaurant franchise in the middle of some exciting expansions. Your health and happiness are what matters to Fruitive. At Fruitive, they strive to be better for you. No matter where you are on your health journey, their wholesome ingredients support taking you to the next level. "My goal with Fruitive was to create something good for my family, our community, and the world," said Gregg Rozeboom; in part two, we play a clip from our popular Great Quotes in Franchising podcast. 

This was one of our earliest podcasts. The Garlic Jim's franchise opportunity is a concept designed by gentlemen with many years of "National Chain" and "Local" pizza experience. They all agree that the national pizza chains understand how to deliver a pizza quickly. They also have spent years looking high and low for a higher quality pizza delivered quickly enough that you are still hungry when it arrives.

We have a great show today. We are meeting Michael Poates, President of Gatti's Pizza. For nearly half a century, Gatti has been satisfying cravings. The Gatti's Pizza brand is amid a considerable growth period as it introduces new prototypes at a record number of recent locations, an updated brand, and new products. Some of the topics we discuss include the following:

What Is Gatti's?

The Gatti's Story

How Is Gatti's Different?

Available and Growth Markets

Gatti's Franchise Models

What's Special About Their Menu?

What Technology Powers Gatti's?

Startup Costs and Fees for a Mr. Gatti's Pizza or Gatti's Pizza Franchise

Who Makes an Ideal Gatti's Franchise Owner?

Gatti's Franchise Reviews

In part 2, we play a clip from our popular Great Quotes in Franchising podcast. Click the play button below to listen to the show.

We couldn't think of anyone better to spend our first-anniversary show with franchise legend and guru George Naddaff. Find out why he is considered the guru of franchising. George leveraged his experience developing Boston Chicken takeout stores, leading to a national rollout and a history-making IP0 in 1993. While many knew George from his Boston Chicken success and featured in Inc., Forbes, and The Wall Street Journal, he was proudest of employing so many people throughout his life.

George's latest franchise venture is knowFat!/Ufood Grill. UFood Grill is leading the rapidly growing fast-casual segment of franchising. With a sleek, inviting design and setting that serves fresh and delicious fast food, UFood Grill is meeting the current and increasing customer demand. UFood Grill's menu consists of fresh dishes, ALWAYS baked, NEVER fried, under 700 calories, and 950mg of sodium. UFood Grill also offers a customizable menu with Better-For-U food that can meet all dietary needs and restrictions.

"Made with fresh ingredients that taste great, we truly are where delicious meets nutritious."

One of the fastest-growing segments in franchising is fast-casual restaurants.

We have a great show today. We are meeting with Gigi Butler, the founder of Gigi's Cupcakes. People across the country know Gigi from her "Undercover Boss" appearance on CBS, and her journey is the American Dream come true.

Soon after opening, Gigi's Cupcakes became a Nashville delicacy dessert of choice. Now, nine years later, it has expanded to more than 100 locations across 24 states...making Gigi's the largest cupcake franchise in the country!

Moving to Nashville in 1994 from California to pursue a career in music at 15 years old, Gigi supported her dream by cleaning houses during the day and singing in honky tonks at night. While she loved music, she also had a passion for baking. As the years passed, she decided to take a chance on her cooking talents instead of her voice. 

Gigi took a considerable risk and opened a cupcake boutique in a high-rent area just off Music Row in Nashville in February of 2008- close to the bars where she sang. Soon after opening, Gigi's Cupcakes became a Nashville delicacy dessert of choice. Now, nine years later, it has expanded to more than 100 locations across several dozen states...making Gigi's the largest cupcake franchise in the country! 

We are meeting with Mike Feretti, Great Harvest Bread Company's CEO. Great Harvest Bread Company is a 40-year-old bakery brand that makes bread "the way it was made in the Bible" - milled from whole grains every day on the premises of its local franchised bakeries. 

Great Harvest Bread recently announced it will begin offering a "hub and spoke" bakery-café franchise opportunity. With the new model, franchisees can purchase a large territory that includes a single Great Harvest Bread Co. bakery operation and as many café-only units as they desire in surrounding towns. The bakery locations would have ovens and ample space to produce and deliver the hand-milled bread to the nearby café-only locations throughout the day.

Great Harvest Bread Company

The company announced it would begin offering a "hub and spoke" bakery-café franchise opportunity. With the new model, franchisees can purchase a large territory that includes a single Great Harvest Bread Company Co. bakery operation and as many café-only units as they desire in surrounding towns. Click the play button to listen to the podcast.

Have you ever dreamed of owning your own pub? If so, today’s show will catch your interest. We are meeting with Dan White, the founder and CEO of Growler USA. Growler USA - America’s Microbrew Pub, launched in 2014, is a neighborhood gathering place offering only American-made craft beverages and a menu to celebrate each drink’s unique flavors.

With up to 100 taps of craft beer, hard cider, draught wine, root beer, cold-pressed coffee, and kombucha tea, Growler USA invites guests to enjoy craft beverages that suit their unique palate. Each Growler USA captures the community’s personality through its decor elements, localized menu offerings, and unique draught options. Learn more by listening to the show. Click the play button to listen to the show.

On today’s show, Franchise Interviews meets with Leonard Fisher, President and owner of Handel’s Homemade Ice Cream & Yogurt. Since 1945, Handel’s Homemade Ice Cream & Yogurt is prepared fresh every day on location. They use products, equipment, techniques, and recipes exclusive to Handel’s. Each batch is made in freezers precisely designed to create Handel’s distinctively smooth and creamy texture. What made this interview enjoyable was that our President Marty McDermott got to sample half of a dozen flavors. Learn more by clicking the button below to listen to this fantastic show. 

A sushi franchise! We are meeting with Yuen Yung of the How Do You Roll franchise. Yuen discusses a unique niche found in the sushi industry. Yuen discusses how he and his brother founded the concept and his brother's history of being a sushi chef for over 15 years.

How Do You Roll is an aggressively expanding fast-casual sushi franchise in Austin, TX. The franchise concept offers high-quality sushi at a reasonable price and is made within minutes using proprietary machines as the customer customizes precisely what they want. How Do You Roll? offers authentic side items and a traditional Japanese dessert. Find out more by listening to the interview. Click the play button to listen to the show. 

HTeaO provides a selection of 26 handcrafted flavors of ultra-premium tea, available in both caffeinated and decaffeinated options, sweetened and unsweetened, at each of its locations. The consistency in flavor across all locations is maintained through its proprietary water filtration system. The menu encompasses a variety of hot and cold tea and coffee beverages, including unique options such as the Texas Chai Tea Latte and Iced Horchata coffee. Currently meeting with Justin Howe, the CEO of HTeaO, the brand, which officially launched in 2018, has achieved an impressive two-year revenue growth of 240%. In its 2023 Franchise Disclosure Document (FDD), HTeaO introduced its first-ever ITEM 19, revealing an Average Unit Volume (AUV) of $1,352,540.98. 

Noteworthy achievements for HTeaO in 2023 include a substantial expansion with 95 locations anticipated by year-end, a robust growth pipeline with over 100 sites under construction, and numerous candidates expressing interest in joining the expanding HTeaO family. The brand also foresees the awarding of several franchise agreements in 2024. Recognitions for HTeaO's recent success include being ranked among the top 60 fastest-growing brands in the Southwest by Inc. and securing the No. 9 spot in Entrepreneur's 2023 Top New & Emerging Franchises Ranking. 

Franchise Interview with the Ichor Restaurant Group/Old Carolina Barbecue. 

Brian Bailey discusses his background, the origin of Ichor, and the development of its brands. In the segment, Brian discusses strategies behind brand development and Ichor's growth plans.

Every Franchise Has a Story

The Ichor Restaurant Group is a family of franchise concepts. Headquartered in North Canton, Ohio, Ichor is a collaboration of individuals who share a passion for food, creativity, and excellence. The restaurant group develops, operates, and franchises unique restaurant concepts throughout the Midwest. The group focuses on developing efficient and profitable business models and delivering an extraordinary dining experience to its guests—for example, one of the concepts if Old Carolina Barbecue.

ABOUT OLD CAROLINA BARBECUE: In 2006, long-time friends Brian Bailey and Tim Hug (founders of Ichor Restaurant Group) opened their first Old Carolina Barbecue Company restaurant 60 miles south of Cleveland, in Massillon, Ohio. Inspired by the roadside shacks found in the Carolinas, Brian and Tim envisioned bringing original barbecue, authentic taste, and Southern hospitality to Northern markets that lacked such establishments. Old Carolina Barbecue offers hickory-smoked signature meats and scratch-made sides. The Sauce Bar features four original barbecue sauces that represent the authentic flavor profiles of the Carolinas, plus a flavorful Screaming' Beaver Hot Sauce with its rabid fan base. They also provide table service for their guests, a rarity in the fast-casual genre. Listen to the show to learn more. Click the play button to listen to the podcast.

We are meeting with Bill Chemero, Executive Vice President of Jake's Wayback Burgers.Wayback Burgers began in 1991 as Jake's Hamburgers with a single restaurant in Newark, DE, still occupying its original location on Route 273. Home to the University of Delaware, Newark is also known for its automotive plants (little-known fact: reggae icon Bob Marley worked in one) and Main St. shopping district. A simple, unassuming "burger joint," Jake's soon became several stores and home to one of the region's favorite burgers.

Jake's Hamburgers had always served big, juicy, hand-made burgers and real milkshakes crafted to order by a friendly staff. Delivering the freshest, most delicious food possible was Jake's only philosophy.

Fast forward 20 years: many fast-food chains are selling some version of a "premium" burger. Most of these are just larger versions of their frozen "hockey-puck" burgers, mass-produced and shucked at customers from under heat lamps. Celebrity chefs also got in on the act, selling overpriced burgers for $20 at their upper-crust burger boutiques.

None of this felt right to the people at Jake's. Burger lovers deserve better than that, and Jake's wanted to remind people that they can still get a better burger, made just the way they like it, in a warm and comfortable restaurant that feels like home. That's how they did it, and that's what they still do today.

So, in August 2010, Jake's Hamburgers changed their name to Jake's Wayback Burgers. They still serve the best burgers under the bun.

Peter Cancro, founder and CEO of Jersey Mike's Franchise Systems, has recently been named Entrepreneur of the Year, receiving the honor during the International Franchise Association's (IFA) 53rd Annual Convention, February 17-20, 2013.

It started back in 1956 and was originally called Mike's Subs. Mike opened the small shop in the seaside town of Point Pleasant, New Jersey. Remember that 1956 there were very few franchise restaurants or hamburger chains. There are no chain pizza, chicken, or taco restaurants, either.

In 1956, proprietors or mom-and-pop businesses would open their stores in essential storefront locations like you see here. They had to offer exceptional quality products and unparalleled service to survive and thrive. In 1956, Mike was unique in that his product- the submarine sandwich- was a relatively new item in American society. Mike also benefited from the geographic location of his store. Point Pleasant, New Jersey, is centrally located on the legendary Jersey Shore. The rest is history! Click the play button below to listen to the show. 

We are meeting with Clay Sanger of JINYA Ramen Bar: JINYA Ramen Bar was founded by Tomo Takahashi in 2010. His parents were restaurateurs in his native Japan, but he frequently visited the United States. Throughout his teenage and college years, he became obsessed with opening an authentic ramen restaurant on La Brea Avenue in Los Angeles.

In 2010, Tomo made his vision a reality and opened the first JINYA Ramen Bar in Studio City, California. The restaurant was a communal eating experience utilizing community tables, a welcoming environment, modern interiors, and an authentic Japanese menu. People were falling in love with the authentic Japanese noodles and broth you couldn't find anywhere else. In 2012, Tomo and his team began franchising JINYA Ramen Bar - the first and only gourmet ramen franchise in the U.S. Fast forward to today, and there are locations from Los Angeles to Washington D.C. and everywhere.

The franchise has received praise from prolific late L.A. Times restaurant critic Jonathan Gold, and Hollywood stars are constantly coming in for their insatiable ramen fix.

Johnny's Italian Steakhouse, a leading dining destination offering everyday indulgence, is infusing the sophistication of legendary speakeasies with a modern edge - and finding success. Posting a 34 percent unit growth increase from 2017, this notable expansion showcases the demand for Johnny's Italian Steakhouse's enduring dining concept. 

Combining classic steak and Italian cuisine throughout Midwest markets, Johnny's provides guests with a high-end dining experience without the high-end price. Johnny's is uniquely positioned, capitalizing on the demand for upscale dining at an accessible and affordable price. The emerging brand is now experiencing rapid growth, breaking into two new states with four recent locations in 2018. By the end of the year, Johnny's will open locations in Farmington Hills, Michigan; Livonia, Michigan; Sun Prairie, Wisconsin; and Thornton, Colorado, bringing the brand's presence to 15 locations. 

Today, Franchise Interviews is meeting with Frank Easterbrook, CEO of the Juice It Up franchise opportunity.

Juice It Up was first launched in 1995. Juice It Up is a franchised smoothie and juice bar chain specializing in blended-to-order fresh fruit smoothies, fresh-squeezed juices, and other beverages served in a relaxed, family-friendly environment. Juice It Up combines fruit, proprietary fruit juices, non-fat yogurt, sherbet, and nutritional and vitamin supplements to create smoothies that are consistently voted best-tasting in blind taste tests among the top smoothie and juice bar chains. Click the play button below to listen to the show. 

Paying homage to classic Rat Pack supper clubs, Johnny's values decadent dishes, timeless tunes, and a stylish 1940s ambiance. This is highlighted by Johnny's trademark Blue Bar, a dynamic social environment where cell phones take a backseat to the conversation, and specially trained Bootleggers prepare handcrafted cocktails.

This podcast was one of our earlies shows. JUICE STOP stores attract a wide variety of consumers, ranging from executives to laborers to students - all seeking a quick, nutritious, tasty meal. Therefore, the JUICE STOP products and environments have been specifically designed to appeal to this broad spectrum of consumers. 

We have a scheduled meeting with Dan Doherty, who serves as the Director of Operations and Vice President at Kelly's Roast Beef. Doherty's affinity for Kelly's Roast Beef dates back to his childhood, and he has consistently favored their signature buttery roll filled with roast beef, barbecue sauce, mayo, and cheese. In the late 70s, he transformed his love for the brand into a summer job, gaining valuable life lessons such as a strong work ethic. These lessons have guided him on the corporate side of the brand, where he has played a crucial role in expanding Kelly's presence and establishing it as a household name.

A native of Revere Beach, Doherty recalls the brand's early days when Revere Beach was an amusement park, and Kelly's served as the town's concession stand. Initially not known for roast beef sandwiches, Kelly's evolved into a central hub for Revere Beach, attracting various individuals who later became influential members of the community, including State Supreme Court Judges, Mayors of Revere, firefighters, police officers, and teachers.

Doherty attributes his success to the brand and the numerous individuals he has collaborated with over his 40-year tenure. Established in 1951, Kelly's Roast Beef has been delighting customers daily with freshly prepared sandwiches, seafood, salads, fries, onion rings, and their renowned roast beef. While the flagship walk-up window still operates on Revere Beach, Massachusetts, the larger suburban dine-in and drive-thru locations reflect the brand's 1950s history, featuring carousel horses, vibrant fish tanks, Revere Beach murals, and boardwalk nostalgia. As a family-owned business for over 60 years, Kelly's Roast Beef operates five casual eateries in eastern Massachusetts, preserving its legacy.

We are meeting with Steve Titus of Franchise Development for the Kilwin’s franchise opportunity. Kilwin’s hand-made Chocolates, Fudge, and Original Recipe Ice Cream have existed since 1947. Their product line includes the following:

Genuine hand-made premium chocolates have been made the same way since 1947 in Petoskey, MI.

Their secret recipe Made In Store products like Mackinac Island Fudge, Brittles, Caramels, Caramel Corn, hand-dipped Chocolate products, and “The Perfect Apple” Caramel Apples add theater to the store experience and are of the highest quality.

Their Original Recipe Ice Cream (the recipe has stayed the same for several decades) is real ice cream. Just ask their customers!

Tony Lamb founded Kona Ice, which provides a bright, welcoming, and professional alternative to the typical ice cream truck. Kids line up to buy shaved ice and use a patented "Flavor Wave," where customers can pour their flavors onto the ice with thousands of combinations, making it a fun, interactive experience for kids. Kona Ice is a national franchise. Its crisp, clean trucks and revolutionary design are changing how America thinks about the stereotypical ice cream truck. Tony can discuss how Kona Ice was formed and turned into a franchise. Some possible questions include:

Launched in 2007 by Tony Lamb, Kona Ice provides a bright, welcoming, and professional alternative to the typical ice cream truck. Kona Ice is committed to the community and has donated more than several hundred thousand dollars to local organizations since its inception. Kona Ice has quickly become a desirable franchising opportunity due to the low overhead, flexible hours, quick profit margins, and low royalty fees. Click the play button below to listen to the show.

Over the years, we have had some cool concepts on the show. Today’s show is no exception. We are meeting with Matt Bailey, the VP of operations for “The Original” Kono Pizza. The “Original” Kono rocked the country when it introduced pizza cones in the United States, solving the dilemma of eating a slice without a gooey, drippy mess.

With their cutting-edge 3D crust, the cones feature the first and only seamless bread product that can be held and eaten in one hand without spilling or dripping any grease or sauce. The cones are customized with whatever ingredients you desire before baked in the brand’s proprietary pizza oven.