Food and Beverage Franchise Interviews

Listed A Through K

Franchise podcast with Neil Hershman, pictured with his partner Danny Duncan to discuss the 16Handles franchise opportunity.

Franchise Interview with 16 Handles

We are scheduled to meet with Neil Hershman, the CEO of 16 Handles. Established in 2008 with its inaugural store in Manhattan’s East Village, 16 Handles made history as the first self-serve frozen yogurt shop in New York City. Since then, the brand has expanded to encompass more than 45 locations, offering a diverse menu featuring frozen yogurt, ice cream, vegan soft serve, an array of toppings, beverages, and various treats and snacks. The complete menu is accessible both in-store and through the 16 Handles app. Beyond crafting delectable desserts, 16 Handles actively collaborates with local and national organizations through partnerships and fundraising initiatives. Neil will also delve into the details of his collaboration with social media influencer Danny Duncan.

In the second part, we share an excerpt from our widely acclaimed podcast, "Great Quotes in Franchising."

franchise podcast with 1000 degree Neapolitan pizza franchise opportunity

Franchise Interview with 1000 Degrees Neapolitan Pizza

We are meeting with Brian Petruzzi of 1000 Degrees Neapolitan Pizza. Brian Petruzzi is no stranger to the world of startups. At 11, he handled a 200-home newspaper delivery service, cut lawns in the summer, and shoveled snow-covered Jersey sidewalks in the winter.

As a sophomore in college, Brian had amassed more than $2 million in revenue through different businesses - everything from movie rental stores and frozen yogurt shops to spray tan parlors and domain holding companies. But Brian grew up in an Italian family and dreamed of opening a pizza restaurant in Naples, Italy, like his grandparents.

With the extreme popularity of fast-casual pizza, Brian turned this into a reality in 2014 and founded 1000 Degrees Neapolitan Pizza. Serving customizable, authentic Neapolitan pizza on hand-tossed, never-frozen dough and topped with more than 50 of the finest, freshest ingredients, 1000 Degrees pizza perfectly captures American appeal and old-world Neapolitan flavor. Each pie is familiar with New York-style pizza but maintains the Neapolitan style's light and airy appeal with a thin, slightly charred crust.

Franchise podcast with 5 & Diner franchise opportunity

Franchise Interview with 5 & Diner 

Today, we are discussing franchising in the 1950s! Franchise Interviews is meeting with the CEO of 5 & Diner, Bob Watson. 5 & Diner is an honest-to-goodness ‘50s-style family dining restaurant model with a franchise growth plan to bring back the roadside diner experience across the United States. 

5 & Diner was created in 1989. The company is looking to attract new franchisees throughout the Northeast and Mid-Atlantic regions with a new model, updated menu, and leadership team. Learn more by listening to the show. 

Franchise Interview with Alamo Drafthouse Cinemas

The Alamo Drafthouse Cinemas has provided a unique combination of theatre and restaurant, showing first-run and independent films while offering in-theatre food and beverage service that includes an extensive menu of freshly prepared appetizers, sandwiches, pizzas and salads as well as a wide selection of hand-crafted beers and great wines.


The typical Alamo Drafthouse Cinema has four to ten screens resembling traditional movie theatres except for rows of seats with bench-style tables. Individual theatre seating ranges from 75 to 320 seats. First-come, first-serve seating begins approximately 45 minutes before show time. Customers are encouraged to arrive early to enjoy the pre-show entertainment. Instead of a barrage of advertising, various short films are shown that change regularly, some with tie-ins to the feature film. “We’re proud that we don’t show any advertising,” President and CEO John Martin said. “People don’t want to pay for a movie and then be bombarded with 15 minutes of dancing candy and fountain drinks.” Once seated, customers order from the menu, and the friendly wait staff brings the food to their seats.

Customers can continue ordering throughout the movie by writing their requests using the paper and pencils on their table and placing them on the clips attached. Waiters quietly collect and deliver those orders without distracting from the movie. All tabs are closed before the film ends. Click the play button below to listen to the show.

Franchise podcast with the Angry Crab Shack franchise opportunity

Franchise Interview Meets with Angry Crab Shack

In 2013, Angry Crab Shack launched in Mesa, AZ. This concept has a vibrant, memorable dining environment and offers high-quality seafood at a more affordable price. Angry Crab Shack combines Cajun- and Asian-inspired seafood, reasonable prices, and strategic real estate practices into the brand's winning franchise combination today. We are meeting with Andy Diamond, the President of Angry Crab Shack. Part two will play a clip from our popular Great Quotes in Franchising podcast. 

franchise podcast with the Angry Crab Shack Franchise

Franchise Interview With Angry Crab Shack

We are welcoming back Andy Diamond, President of Angry Crab Shack. Combining bold flavors in Asian food with his knowledge of seafood, Ron Lou launched Angry Crab Shack in 2013 in Mesa, AZ. A family-friendly neighborhood restaurant, Angry Crab Shack offers a vibrant, memorable dining environment and high-quality seafood at a more affordable price.

Every business has a story.

Former NFL player Ron Lou spent four years in the league with the Houston Oilers rather than the Philadelphia Eagles. During the next 35 years, he created five different restaurant concepts: breakfast, a sports bar, and three Chinese restaurants. Ready for another success, Lou set out to create something unique – not just another wing, burger, or pizza place. We play a clip from our popular Great Quotes in Franchising podcast in part two. 

Franchise podcast with Another Broken Egg franchise opportunity

Franchise Interview with Another Broken Egg

We are meeting with Ron Green, CEO of Another Broken Egg Café. Another Broken Egg Café is a full-service breakfast, brunch, and lunch restaurant. Currently, they just launched their National Egg Month Giveaway and are quickly expanding. In the first quarter alone, they opened nine new locations and are targeting more areas for growth.

In part 2, we discuss the expression that people don't buy drills because they need drills and apply it to franchising. Listen to the show to learn more. 

Franchise Interview with Apola Greek Grill

We are meeting with Yianni Kosmides, founder of Apola Greek Grill. Apola is the most Authentic Greek Gyro you can get without buying a plane ticket! Fresh ingredients, gluten-free, vegan, halal and veg-friendly. Yianni Kosmides and his family business, Apola, is a Greek restaurant franchise that brings the best Greek street food culture to the USA. Yianni's business adventure has been featured in Yahoo Finance, Fast Casual, NBC, and other publications!

Every business has a story.

The Kosmides Family has been in the restaurant business since 1977, when Dimitri (the father) was a fry cook and purchased his first Italian restaurant. Having grown up in a farming village in Greece, Dimitri knew the value of hard work and quickly saw the value of owning a business in the United States. Find out what happened next by listening to the interview with Yianni Kosmides.  

We play a clip from our popular Great Quotes in Franchising podcast in part two. 

Franchise Interview with Hala Moddelmog, President of Arby's

We are excited to meet with Arby's President, Hala Moddelmog, to discuss the company's refranchising success and significant investment into the brand during great economic uncertainty. 

This episode with Hala was one of our most listened to segments (over 8,800 downloads) in the history of Franchise Interviews. 

Some of the topics discussed with Hala are the following:

Arby's introduction of a new line of turkey roasters. Hala discusses why Arby's found it essential to expand its menu beyond its signature roast beef offerings.

Arby's testing a new restaurant design/layout in select markets. Hala discusses what Arby's hopes to achieve with a new look and feel.

Here is an interesting fact. Arby's has one of the most recognizable logos on the planet. Click the play button below to listen to the show. 

Franchise podcast with the Auntie Anne's franchise opportunity

Franchise Interview with Auntie Anne's

Today, Franchise Interviews is meeting with the President and COO of Auntie Anne's, Bill Dunn. Auntie Anne's is an award-winning franchise system consistently ranked number one in the category of hand-rolled soft pretzels by Entrepreneur's Franchise 500, which has received the World-Class Franchise. Bill will also offer advice on selecting a charitable partner that makes sense for your brand's identity. He will also discuss how to get employees emotionally invested in a common cause and how to get your charitable mission in front of customers. 

franchise interview with bacon bros. public house franchise opportunity

Franchise Interview with Bacon Bros. Public House

We have a great show today. We are meeting with Mike Porter of Bacon Bros. Public House. Started in Greenville, South Carolina, Bacon Bros. Public House features a straightforward, made-from-scratch menu. Bacon Bros. Public Houses offers delicious, quality food at an incredible value. A cure room with a viewing window is in the dining room so guests can see what meats are curing. The decor is warm and rustic with recycled pallet wood throughout the dining room, a nice compliment to Bacon Bros.'s accessible fare and fitting with the restaurant's recycled, local first theme. Bacon Bros. is the best bet for a fun, relaxed dining experience with friends and family or to meet pals after work for small bites. The restaurant also offers a great selection of craft beers, cocktails, and dynamic wine options.


Every Business Has A Story

Serial entrepreneurs Eric Bergelson and Mike Porter, along with Chef Anthony Gray and Jason Callaway, are the Bacon Brothers. Porter and Bergelson decided to branch into the restaurant business and teamed up with Gray and Callaway in 2012. In one of their early meetings, Callaway brought bacon he had fried that morning at home and transported it in a mason jar that he placed in the center of the table where they were gathered. The four men started snacking and talking about their love of bacon. As the pieces quickly disappeared, they realized they had a concept and name for their new restaurant.


Part two will play a clip from our popular Great Quotes in Franchising podcast. Click the play button below to listen to the show.

franchise podcast with the Bad Ass Coffee franchise opportunity

Franchise Interview with Bad Ass Coffee

The Bad Ass Coffee Company of Hawaii, Inc., is the premier franchise for an existing and rapidly expanding chain of gourmet coffee stores. They started in the beautiful state of Hawaii and have grown in hometowns and popular tourist destinations throughout the Hawaiian Islands and North America. Marty and Don tried their coffee, which was out of this world. Lookout Starbucks! Click the play button below to listen to the show. 

franchise interview with the Bass Ass Coffee of Hawaii franchise opportunity

Franchise Interview: Bad Ass Coffee of Hawaii 14 years later!

One of our very first podcasts over 14 years ago was with Bad Ass Coffee of Hawaii. We are excited to have them back 14 years later! We are meeting with Scott Snyder, CEO of Bad Ass Coffee of Hawaii. Bad Ass Coffee of Hawaii is entering a new era of growth following its acquisition by Colorado-based Royal Aloha Coffee Company in 2019. During the last three years, the company has re-launched the national brand with a new logo, packaging, and restaurant design, resulting in a revived 32-year-old brand with a cult following.

Debuting this year is the brand's freestanding full café with a drive-thru model spanning approximately 1,650 - 1,800 square feet, which is slated to open in Hendersonville, Tennessee, in late Q3 2022. As an evolution of this model, which is gaining vast interest among prospective franchisees, the brand is set to roll out a freestanding double drive-thru model, spanning 500-740 square feet, with pickup windows and no interior café seating by Q4 2022. The full roster of store models now includes the following:

· Traditional in-line store with café (and drive-thru with end-cap locations)

· Freestanding single or double-drive-thru kiosk with pickup windows and no interior café seating (outdoor seating optional by location)

· Freestanding full-café with drive-thru and exterior seating

· Non-traditional kiosks: grocery, shopping malls, airports, transportation centers, etc. (square footage dependent on location and limited menu offering)

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

Franchise podcast with bagger dave's franchise opportunity.

Franchise Interview with Bagger Dave's

This franchise concept is in the better burger category. Bagger Dave’s was founded by Michael Ansley, a successful Buffalo Wild Wings franchisee who owns and operates 14 BWWs in Michigan and 7 in Florida. He uses four company-owned Bagger Dave’s restaurants in metro Detroit/Ann Arbor and was recently approved to franchise in his home state, Ohio, Indiana, and Illinois. Bagger Dave’s has found its niche in the burger sector by offering a full-service restaurant and bar that serves freshly ground beef hamburgers, turkey burgers, milkshakes, and local craft beers. We are meeting with Michael Ansley, the founder, and Bill McClintock, their head of development. Click the play button to listen to the show.

franchise podcast with the Balance Grille franchise opportunity

We are meeting with Prakash Karamchandani (PK), the Co-founder of Balance Grille. Balance Grille is the Asian Fast Casual concept redefining the franchising and restaurant industries. The brand is focused on clean eating, menu transparency, authenticity, and tech innovation, setting it apart from its competitors and positioning itself as the rising leader of the Asian Fast Casual Category. Balance Grille has been turning heads throughout the fast-casual industry since it was founded in 2010, solving nearly every issue facing the restaurant arena today and instead turning them into key differentiators for the brand.

Every Business Has A Story

The innovators behind this industry disruptor are co-founders Prakash Karamchandani (PK) and HoChan Jang (CJ) — two buddies-turned-business-partners. CJ handles all kitchen operations, while PK focuses on business, including refining kitchen efficiencies, overall customer experience, and franchising. We play a clip from our popular Great Quotes in Franchising podcast in Part Two. 

Franchise Interview with BannaStrow's

Introducing BannaStrow's - Your Premier Quick-Service Crepe Franchise Opportunity

Discover the innovative world of BannaStrow's as Franchise Interviews engages in a conversation with Mauricio Acevedo, the visionary CEO and Founder of this dynamic crepe franchise. BannaStrow's distinguishes itself with a unique business model centered around rapid expansion through non-traditional outlets, including strategically placed kiosks in airports, malls, and college campuses, as well as a versatile truck model. In a bid to propel the brand's growth, BannaStrow's is actively forging partnerships with influential developers and institutional collaborators, such as arenas and concessions, aiming to establish a prominent presence in high-traffic areas and foster regional expansion. Tune in by clicking the play button below to delve into the exciting world of BannaStrow's. 

Franchise Interview with Bar145

Presenting an intriguing gastropub franchise opportunity, today's interview spotlights Bar 145. "Gastro-What?" you may inquire. A gastropub, an American twist on the British concept, refers to a pub specializing in elevated, high-quality cuisine beyond the standard pub fare. These establishments boast a laid-back ambiance, emphasizing a distinct culinary experience akin to the finest restaurants. Bar 145 adheres faithfully to this concept, ensuring a menu that complements its diverse selection of beers, wines, and bourbons.

What sets Bar 145 apart?

Bar 145 distinguishes itself with a focus on "Burgers, Bands, and Bourbon." Echoing their culture clash, encapsulated in the tagline "Red Chucks, White China," the establishment serves all its delectable dishes on white china, while staff dons vibrant red Chuck Taylor tennis shoes. Offering a spacious patio with high-rise tables, a 50-seat oval bar bisected by an industrial-sized garage door, and strategically positioned flat-screen TVs, Bar 145 creates an immersive experience for its patrons.

Emphasizing their commitment to freshness, Bar 145 collaborates with local farmers and procures fresh ingredients daily, resulting in a plethora of exclusive specials for customers to enjoy. The unique "stack your own" option empowers patrons to craft their burgers or sandwiches, selecting from twelve artisan cheeses, 21 house-made sauces, and 24 toppings that span from vine-ripe tomatoes to in-house cured bacon. For an in-depth exploration, click the play button and tune in to the show.

Franchise Interview with Bar Louie

Hi everyone and welcome back to a very special edition of Franchise Interviews, where for over 9 years we have been asking the frantrepreneur who owns one. I am your host Marty McDermott and I am the President of Franchise Interviews and we have a great show today. We are meeting with John Neitzel, CEO of Bar Louie. Bar Louie is a national collection of neighborhood bars featuring hand crafted cocktails and spirits, delectable food and an inviting atmosphere. Click here to read the transcript or listen to the interview.

franchise interview with the Baskin-Robbins franchise opportunity

Franchise Interview with Baskin-Robbins

We are meeting with James Franks, National Director of Franchising for Baskin-Robbins. July is National Ice Cream Month, and the weather will be warmer, so the timing for your listeners is great! For over 70 years, Baskin-Robbins® has made people feel good inside and out. We’ve perfected the combination of delicious treats and a fun atmosphere. Now, we’re offering rewarding franchise opportunities that help aspiring business owners thrive and continue our great heritage as America’s Favorite.

franchise podcast with the Beef O Bradys franchise

Franchise Interview with Beef O' Brady's

Marty and Don want to know about Beef O’ Brady’s strategy to open restaurants in non-traditional locations such as hotels and why this benefits the franchisee, franchisor, and non-traditional settings. About Beef ` O’ Brady’s Beef’ O’ Brady’s is a fast-growing national chain of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in every Beef ‘O’ Brady’s neighborhood market. This unique concept’s “kid appeal” is reinforced by a moderately priced kids' menu and video games. Ironically, despite what the name implies, Beef’ O’ Brady’s is best known for its Buffalo-style chicken wings. Beef ‘O’ Brady’s has several hundred open restaurants throughout the Southeast and the Midwest.

franchise podcast with the biggby coffee franchise opportunity

Franchise Interview with Biggby Coffee

We are meeting with Laura Eich, BIGGBY® COFFEE’s Chief Purpose Officer, to discuss how the coffee house’s unique and innovative approach to employee culture and team health through its LifeLab® Program has poised BIGGBY to succeed in today’s challenging labor market. Formerly known as BOOST, LifeLab® is a culture incubator as the company works toward its vision of refined human leadership.

As the current labor market continues to be challenging, with as many as 11 million job vacancies in the food service industry, BIGGBY® COFFEE’s culture centers around uniting the entire BIGGBY® population, ensuring baristas feel they are part of a healthy team and can see a future with the company. Through the LifeLab® program, a remarkable result has been a strong tenure among baristas. Some franchise owners have built an average barista tenure of 3 years, while some have been with the brand for over 20 years! With a strong company culture and a team dedicated to the mission, the concept offers something unique to employees of all levels.

In Part Two, we play a clip from one of our most listened-to “Great Quotes in Franchising” podcasts with Gary Occhiogrosso.

Franchise interview with the Bonchon franchise opportunity

Franchise Interview with Bonchon

Bonchon created its signature sauce in Korea in 2002 and has kept its original recipe ever since. Every piece of Bonchon chicken is double-fried, then hand-brushed with their signature sauce.

Bonchon was created to satisfy a craving. A craving for nostalgia and familiarity. An appetite for the indulgent taste of authentic, flavorful, crunchy Korean fried chicken accompanied by a variety of unique pan-Asian comfort foods. Initially, there were few places in the United States to satisfy this craving. Their founder, Mr. Seo, introduced a premium, flavorful sauces, and cooking techniques in a globally inspired, modern, and sleek environment. And for the next generation of diners, a new way to experience fried chicken was born.

Bonchon was recognized by Business Insider in 2019 as “the gold standard for fried chicken,” beating out five major restaurant chains as “best chicken wings.” We are meeting with Flynn Dekker, Bonchon's CEO.

We play a clip from our popular Great Quotes in Franchising in Part Two. 

franchise podcast with Bostons the gourmet pizza franchise opportunity

Franchise Interview with Boston's: The Gourmet Pizza Restaurant & Sports Bar

We are meeting with Mike Best, Chief Operation Officer of Boston's The Gourmet Pizza Restaurant & Sports Bar. Boston's is a full-service, pizza-themed, casual dining restaurant and sports bar offering incredible gourmet pizzas and gourmet pasta, along with a wide variety of other great dishes, such as wings, ribs, burgers, entree-size salads, sandwiches, and the most delicious and fresh kid's menu in the casual dining category. Click the play button below to listen to the show. 

franchise interview with boston pizza franchise opportunity

Franchise Interview: A welcome back with Boston's: The Gourmet Pizza Restaurant & Sports Bar

It has been about seven years since we last met with BOSTON'S PIZZA. We are meeting with Jeff Melnick, the President of BOSTON'S PIZZA Restaurant and Sports Bar. Boston's is a family-friendly casual dining restaurant and an energetic sports bar, all under one roof. For over 50 years, Boston's has specialized in providing a relaxing atmosphere and food from scratch to parties of all sizes. With Boston's brand promise, "We'll make you a fan," and 80+ menu items, primarily made in-house, they deliver on having something for every occasion and taste. Boston's is recognized by Entrepreneur magazine as one of the top three full-service restaurant brands.


The company is also ranked No. 464 on Entrepreneur magazine's 2018 Franchise 500 list. The brand is ranked No. 89 on the 2018 Franchise Times Top 200 (Plus 300) list. With sales exceeding $1 Billion in system-wide gross sales, Boston is growing through franchising and is looking to expand around the US and Mexico. 

Franchise podcast with the Brass Tap franchise opportunity.

Franchise Interview with Brass Trap

Today, we are talking about beer and wine at the Brass Tap. The Brass Tap is an upscale craft beer and wine bar renowned for its more than 300 varieties of imports, local craft beers, and a great variety of the finest wines and cigars. In June of 2012, Beef O' Brady's, a previous franchise on our podcast, acquired the rights to franchise The Brass Tap. Some have described The Brass Tap as a place for after-work and community connection. We are meeting James Walker of The Brass Tap. Click the play button below to listen to the show. Click the play button below to listen to the show. 

Franchise Interview with Brewster's Chicken

Brewster's Chicken has all the following under the same roof: Buckets of chicken, Brewster's Chicken, Chicken sandwiches, and side items. Brewster's uses Brewster's chicken process, which provides a tender, juicy, and flavorful product with a fraction of the carbs, fewer calories, and less fat in most instances than the leading national brand. Brewster's allows their menu to expand or contract; Brewster's offers beer as an option and believes in our 3 "Qs" ~ Quality, Quantity, and Quick-Service.

Brewster's build your business as big (or small) as you wish: Express (Malls / Convenience stores), strip mall (In-line or End-units), or freestanding units. We are meeting with Mark Anderson, the CEO and founder of Brewster's Chicken.

Brewster's Chicken was developed for all the entrepreneurs who want to own a piece of America.


Open seven (7) days a week.

Our Chicken is cage-free and Halal-certified.

Offering our Brewster's Chicken: Sandwiches, Tenders, and Nuggets

French Fries, Sweet Potato Fries, and Beer-battered Onion Rings.

Along with some premium sides, including a fresh tomato and mozzarella salad and delicious premium desserts.

Part 2 will hear a clip from our Great Quotes in Franchising podcast. Click the play button to listen to the show. 

franchise interview with BRIX Holdings

Franchise Interview with Brix Holdings

We are meeting Craig Erlich, President of BRIX Holdings, the parent company for brands like Red Mango, Smoothie Factory, RedBrick Pizza, and Souper Salad. We will speak with Craig about BRIX’s position in the healthy food market and the healthy portfolio of brands they have built. We also discuss the following topics:

franchise podcast with bruegger's bagels franchise

Franchise Interview with Bruegger's Bagels

We enjoyed meeting with Chris Cheek of the Brueggers franchise opportunity. Brueggers is known for authentic boiled and baked bagels; Bruegger's bakers lend their expertise to crafting a variety of other stone-hearth baked breads, such as Ciabatta and the exclusive Softwich™, a softer, square bagel ideal for sandwiches. In almost 300 neighborhood bakery-cafes in over 20 states, including Alaska, Bruegger's offers a warm, comfortable setting for guests to enjoy a wholesome meal.

franchise interview with the Bubba Gump Shrimp Co.

Bubba Gump Shrimp Co. 

Franchise Interview with Bubba Gump Shrimp Co.

Marty McDermott, the host of Franchise Interviews, holds Forrest Gump as one of his favorite movies. When Scott Barnett, the author of "Gumption: Taking Bubba Gump from Movie to Restaurant," completed his book, it caught Marty's attention, prompting him to invite Scott onto the show. The decision to utilize franchising for global expansion was made by the Bubba Gump Shrimp Company. In the interview, Scott shares compelling stories, delving into the experiences detailed in his book.

Scott Barnett's journey in the restaurant industry commenced as a teenage parking attendant at a popular steakhouse in Palm Desert, California. Opting for the challenging path, he engaged in various roles within the business, including cooking, serving, and bartending, all while working his way through college. With a rebellious and irreverent approach, he entered the corporate world, fostering a belief that the restaurant business could be revolutionized. Taking charge of a struggling company, he and his team not only saved it but also sought avenues for growth, leading to the inception of the Bubba Gump Shrimp Company restaurant concept. Despite facing challenges such as economic downturns, conventional business practices, preconceived notions, skeptical Wall Street investors, and personal doubts, Scott and his team succeeded in establishing one of the world's most prosperous restaurant companies. To learn more about their remarkable journey, tune in to the show by clicking the play button below.

franchise interview with the cafe2u franchise opportunity


Franchise Interview with Cafe2u

Cafe2U is proud to pioneer the mobile cafe industry within Australia. Cafe2U launched its prototype mobile coffee business in 2000 on Sydney's northern beaches. With this first vehicle, the mobile cafe concept and the potential profitability of this new mobile coffee business model were tested.

franchise podcast with the California Tortilla franchise

California Tortilla

Franchise Interview with California Tortilla Franchise

We are meeting Bob Phillips and Keith Goldman of California Tortilla, a fast-casual Mexican-inspired restaurant.

Falling in love with the brand's bold flavors and fun, laid-back attitude, the duo felt the concept would be perfect for a world they were familiar with - franchising. Together, they have built more than 50 restaurants in eight states over the past fifteen years and hope to introduce restaurants outside the mid-Atlantic.

With Goldman's 40 years of restaurant experience and Phillip's previous experience owning dozens of franchises, the pair works like a well-oiled machine. Phillip's expertise in financial business models and bookkeeping and Goldman's operations proficiency complement one another.

In 2002, experienced restauranteurs Bob Phillips and Keith Goldman opened their first California Tortilla.

With Goldman's 40 years of restaurant experience and Phillip's previous experience owning dozens of franchises, the pair works like a well-oiled machine. Phillip's expertise in financial business models and bookkeeping and Goldman's operations proficiency complement one another.

We play a clip from our popular Great Quotes in Franchising podcast in part two.

franchise interview with Charley's Grilled Subs franchise


Franchise Interview with Charley's

Over the years, Franchise Interviews has discussed many great stories on franchising. In today's interview, it all started with a wrong turn made right. A gentleman named Charley was taking a family vacation when a missed exit brought him to South Philadelphia. His first encounter with a local delicacy, a Philly Cheesesteak, was love at first bite. Captivated, he returned his findings to Columbus, Ohio, and began testing recipes on his college buddies.

After perfecting the recipe, Charley's fortune took another turn for the best. His mother let him borrow from her life savings to open the first Charley's on the Ohio State University campus. The 450-square-foot, 16-seat restaurant featuring Philly Steak Subs, Gourmet Fries, and Natural Lemonade was an instant hit. To keep up with customer demand, Charley began franchising in 1991. Locations began popping up worldwide, including mall food courts, strip centers, airports, and even Army and Air Force Bases. You can now enjoy the award-winning taste of Charley's Grilled Subs in hundreds of locations, from Ohio to Hawaii to Alaska to Japan and beyond. Learn more by listening to the interview. 

In 2002, Charley’s Steakery became Charley’s Grilled Subs, putting emphasis on our “grilled-fresh-in-front-of-you” transparency. Now, Charleys Cheesesteaks is serving our favorite cheesesteaks, fries, and real-fruit lemonades at every Charleys. Click the play button to listen to the show. 

franchise interview with Chronic Tacos franchise

Chronic Tacos

Franchise Interview with Chronic tacos

We are meeting with Michael Mohammed, CEO of Chronic Tacos. Chronic Tacos is a fast-casual concept that offers the taste of Mexican cuisine in a fun, laid-back atmosphere.

Chronic Tacos was founded in 2001 by Randy Wyner and Dan Biello. The pair thought fast, fresh, made-to-order Mexican food could be served with authentic recipes in a fun and friendly atmosphere. They envisioned great Mexican food with California style. By 2004, Chronic Tacos had become a local sensation, and the owners found that customers were flocking from Newport Beach, where the first location opened, and from nearby cities. It was at this point that they realized it was time to expand.

Click the play button to listen to the show.

Legends in Franchising - Doc Cohen

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.

Franchise interview with Cornbread Farm to Soul

Cornbread Farm to Soul

Franchise Interview with cornbread farm to soul

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.

franchise podcast with the Costa Vida franchise opportunity

Costa Vida franchise opportunity

Franchise Interview with costa vida

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.  

Coyote Ugly franchise

Franchise interview with coyote ugly

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.

Christine Specht of Cousins Subs

Franchise interview with Cousins subs

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.

Cream franchise opportunity

Franchise interview with cream

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.

Franchise interview with Crushed Red

Franchise Interview with Crushed Red

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.

Franchise podcast with the Daily Jam franchise opportunity.

Franchise Interview with Daily jam

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.

franchise interview with daily Juice

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. 

Franchise interview with dessert moon

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.

Franchise interview with dickey's barbecue pit

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. 

Franchise Interview with District taco

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. 

Franchise Interview with DMK Burger Bar

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.

franchise interivew with Donatos pizza

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.

Franchise podcast with East Coast Wings & Grill

Franchise Interview with East Coast Wings and Grill

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. 

Franchise interview with East Coast Wings + Grill

Franchise Interviews welcomes Back East Coast wings + Grill

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.

Franchise interview with Edible Arrangements

Franchise Interview with tariq farid, founder of edible arrangements

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.

Franchise Interview with eola wine company franchise

This was one of our earliest interviews. At the time of the interview, the Eola Wine Company had over 70 wines by the glass, 11 wine flights, and over 30 boutique/microbrewed bottled beers, tapas, and desserts. The Eola Wine Company is where friends have a place to get together - to share stories, some laughs, and some delicious wine. Click the link to listen to the show. 

Franchise podcast with the Erbert and Gerbert's franchise opportunity

Franchise Interview with erbert and gerbert's sandwich shop

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.

Franchise interview with Famous Toastery franchise

Franchise Interview with famous toastery

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.

Franchise podcast with the First Watch franchise opportunity.

Franchise Interview with First watch

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.

Franchise podcast with Foreverbrands and crowdfranchise

Franchise Interview with Mandy Calara of Crowdfranchise and Forever Brands.

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.

Franchise interview with Fransmart and Five Guys Burgers

Franchise Interview with Fransmart

We are meeting with the cofounder of Fransmart, Dan Rowe. Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and international brands for years. Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and Qdoba Mexican Grill from 1-5 unit businesses to the powerhouse chains they are today.

Their current and past franchise development portfolio brands have opened several thousand restaurants in dozens of states and countries. Fransmart and its partner brands are committed to franchise development growth in development across their current portfolio. Click the link to listen to the show.

Franchise podcast with French Fry Heaven

Franchise Interview with French fry heaven

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.

Franchise interview with Fresh to Order f2o

Franchise interview with fresh to order f2o

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.  

Franchise interview with the Frios franchise opportunity

Franchise Interview with Frios

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. 

franchise podcast with the Frutive franchise opportunity

Franchise Interview Meets with Frutive

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. 

Franchise Interview with Garlic jims

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.

Franchise interview with Gatti's pizza

Franchise Interview with Gatti's pizza

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.

Franchise interview with George Naddaff

Franchise Interview with Franchise Legend George Naddaff

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.

Franchise interview with Gigi Butler of Gigi's cupcakes

Franchise Interview with Gigi's Cupcakes

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! 

Franchise Interview with Great Harvest Bread

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.

Franchise interview with Growler USA

Franchise Interview with Growler UsA

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.

Franchise Interview with Handel's homemade ice cream & yogurt

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. 

Franchise interview with how do you roll?

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. 

Franchise interview with HteaO

Franchise Interview with HTeao

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 podcast with Old Carolina Barbecue Company.

Franchise Interview with the ichor restaurant Group/old carolina barbecue

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.

Franchise podcast with Jake's Wayback Burgers

Franchise Interview with Jake's Wayback Burgers

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.

Franchise interview with Jersey Mike's Subs

Franchise Interview with Jersey Mike's Subs

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. 

Franchise interview with Jinya Ramen Bar

Franchise Interview with Jinya Ramen Bar

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.

Franchise podcast with Johnny's Italian Steakhouse

Franchise Interview with Johnny's Italian Steakhouse

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. 

Franchise Interview wtih Juice it up

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.

Franchise interview with Juice Stop

Franchise Interview with juice stop

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. 

Franchise podcast with Kelly's Roast Beef

Franchise Interview with Kelly's Roast Beef

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.

Franchise podcast with Kilwin's franchise opportunity.

Franchise Interview with Kilwin's

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!

Franchise Interview with Kona Ice

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.

Franchise interview with Kono pizza.

Franchise interview with kono pizza

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.