Brand New

As Tropical Smoothie Cafe turns 20, the milestone is marked by steady growth, a new prototype, and dedication to digital technology.

Let’s Get Physical

The physical retail environment is changing to accommodate an omni-channel approach to retail. That’s having an impact on how space is used, and changing the purpose of retail space as we know it.

Be The Good

Walmart embarks on a new era of “trust and transparency,” expanding on its 2005 environmental sustainability goals with ambitious new goals set for 2025.

The HVAC Dilemma

Experts discuss the 2020 deadline to phase out R-22 refrigerant and how it will impact commercial properties and their bottom lines.

A Natural Fit

As Golden Corral begins moving in to dozens of former Ryan’s, Old Country Buffet and HomeTown Buffet sites, the buffet leader is experiencing both the growth and cost benefits of restaurant conversions.

Super Sonic

SONIC plans to open 50-60 new drive-ins this year, including flexible design concepts like conversions from existing buildings.

Sustained Excellence

For over 15 years, Food Lion has been reducing its impact on the environment — and raising its profile as a leader in sustainable retailing.

A Sweet Deal

Shopping mall veteran Cinnabon sweetens the deal for franchisees, landlords and customers with a hot new prototype and lucrative licensing.

Freedom of Expression

Mellow Mushroom takes “unique” to a whole new level — from the way it bakes its pizza to its free, anti-corporate culture and hippy-inspired store design and decor.

Seeing Red

Forever 21 sees great potential in its new store concept, F21 RED, which plans to double its store count in 2016.

In The Details

How a constant focus on operations contributes to Marco’s Pizza’s enviable growth success in the competitive pizza segment.

Hooters’ New Look

In time for its 30th anniversary, Hooters of America opens the first ground-up location featuring its new restaurant design.

The Dunkin’ Difference

Dunkin’ Brands remains one of the consistently fastest growing franchise companies in the QSR industry. Now with expansion into California and new store designs rolling out, it’s full steam ahead.

Creative Space

Papa Murphy’s take ‘n’ bake pizza rolls out a new store prototype and plans to open approximately 100 new units a year.

In The Huddle

As Huddle House marks its 50th anniversary, the company is rallying its franchise teammates to keep improving the efficiency and operations — starting with a brand new prototype design.

Front & Center

As people place greater emphasis on healthy living, salad moves to the center of the plate — something Saladworks has been doing for almost 30 years. Today, the franchise prepares to expand and unveil a new design prototype.

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