Anatomy of a Brand - Franchising.com
Company Added
Company Removed
Apply to Request List

Anatomy of a Brand

Older brands must change with the times, while newer brands undergo their own startup process. Franchise leaders tell their stories of how their brands were developed, launched, and reimagined as thriving, growing companies to meet changing consumer and franchisee needs.

RECENT HEADLINES

Michael H. Seid & Associates
MSA provides domestic and international franchise advisory services to franchisors and companies seeking to establish franchise and licensing systems.
Request Info
Red Roof Inn
SPONSORED CONTENT
Red Roof Inn
SPONSORED CONTENT
Red Roof Inn
SPONSORED CONTENT
Mighty Auto Parts celebrates 50 years in franchising by continuing to adapt to a changing marketplace
  • Josh D’Agostino
  • 2,889 Reads 4 Shares
Going on 32, Fazoli's has refreshed its brand, introduced new prototypes, and is ready for today's changing marketplace.
  • Doug Bostick
  • 2,506 Reads 13 Shares
Bruster's Real Ice Cream celebrates 30 years and looks forward to the next 30.
  • Jim Sahene
  • 4,036 Reads 3 Shares
At Dream Vacations, "caring more" is driving record-breaking sales.
  • Debbie Fiorino
  • 2,570 Reads 16 Shares
Arizona's Angry Crab Shack prepares to go national and is looking for early investors.
  • Ron Lou
  • 2,985 Reads 9 Shares
LunchboxWax is about much more than selling a service.
  • Debi Lane
  • 12,111 Reads 165 Shares
At Juice It Up! new ownership is taking the brand to the next level.
  • Chris Braun
  • 6,006 Reads 66 Shares
After more than 50 years of perfecting our big, fresh, and meaty sandwiches, we decided it was time for a brand refresh to ensure that everything we do, from marketing to store design, would be in line with the uniqueness and high quality of a Togo's sandwich.
  • Glenn Lunde
  • 7,119 Reads 50 Shares
For more than 20 years, Flame Broiler has been known for serving simple, healthy, and delicious rice bowls at an affordable price.
  • Daniel Lee
  • 6,257 Reads 3 Shares
It's a deliciously simple and satisfying concept: pick your dough, sauce, cheese, and toppings and watch your pizza get made right before your eyes, flame-fired in a 900-degree oven in under 3 minutes.
  • Ed Yancey
  • 12,700 Reads 111 Shares
Succeeding in the fast casual restaurant business is often as simple as consistently executing on what you do best and remaining open to the small changes that help you take advantage of new opportunities.
  • Andy Wiederhorn
  • 20,613 Reads 1 Shares
Angry Crab Shack
SPONSORED CONTENT
Angry Crab Shack
SPONSORED CONTENT
Angry Crab Shack
SPONSORED CONTENT
Share This Page

Subscribe to our Newsletters