most profitable franchises

DENVER, CO – PRNewswire

Chipotle Mexican Grill (NYSE: CMG) announced its commitment to divert half of all of its restaurant waste from landfills by 2020. Since 2015 Chipotle has made significant strides towards reducing the amount of food and packaging waste bound for landfills, increasing its diversion rate from 31 percent that year to 40 percent in 2017. Now the company embarks on achieving a 50 percent diversion rate.
Landfills can often contain materials that could have been recycled or composted for greater environmental benefits, but instead emit greenhouse gases that may contribute significantly to global climate change. By diverting materials that would otherwise be sent to a landfill, Chipotle is doing its part to help lower emissions and be a positive force for change.
“Increasing our waste diversion rate to 50 percent is an ambitious goal, but we feel it’s important to be assertive in our efforts to advance our purpose,” said Caitlin Leibert, head of sustainability at Chipotle. “We remain deeply dedicated to bringing guests great tasting food while upholding Chipotle’s values and commitment to food made with respect for the land and environment.”
To reach this goal, Chipotle and its partners are implementing several best practices, including:
Reduce: Programs such as Chipotle’s Mindful Prep initiative, which trains restaurant staff to minimize food waste during the preparation process, along with targeted initiatives to reduce packaging, have lowered the amount of total waste upfront.
Right Sizing: Chipotle adjusts services and food preparation to its sales per restaurant so less food is going to waste at the end of day.
Recycling: More in-restaurant recycling and compost programs are being implemented for food packaging disposal. With this, Chipotle is working towards a goal of ensuring 100 percent of its restaurants are recycling by 2020.
Waste Audits: Chipotle goes a step further in waste management by using existing data to predict and manage its waste diversion rate. For example, after auditing its restaurants, the company replaced plastic wrap, a non-divertible product, with reusable lids to reduce the amount of material it sends to landfills. Chipotle is constantly assessing opportunities like these to reduce waste and support the environment.
Food Donations: By 2020, Chipotle has pledged that 80 percent of its restaurants will participate in the Harvest Program, which donates leftover food to local community organizations.
Composting: The company is also committed to increasing the availability of composting in its restaurants to 20 percent by 2020.
A full-time Diversions Coordinator will continue to oversee the work Chipotle is undertaking to meet the 50 percent goal. Chipotle also engages trusted partners to ensure proper waste handling at its restaurants. One of these partners, RiverRoad Waste Solutions, works with approximately half of Chipotle restaurants to constantly evaluate and implement programs to maximize waste diversion.
“Chipotle is never satisfied when it comes to minimizing its environmental impact,” said Kris Bunnell, CEO of RiverRoad Waste Solutions. “The company is always looking for new ways to go above and beyond to do what is best for their guests, the community and the environment.”
To learn more about sustainability at Chipotle, please visit Chipotle.com/Sustainability.

FOLSOM, CA – PRNewswire  

The cultural resurgence of men’s grooming is sweeping the nation as the industry is estimated to reach $26 billion by 2020. Leading the way is Hammer & Nails Grooming Shop for Guys, a first-of-its-kind men’s grooming shop that provides hand and foot care, haircuts and shaves in a man cave nirvana. To lead the organization through this hyper growth period, Founder Michael Elliot has appointed a new Chief Executive Officer, John Choi, and President & Chief Operating Officer, Aaron Meyers. Choi and Meyers will play a critical role in the brand’s future development as Hammer & Nails enters a new era of growth.
The male grooming industry has become mainstream, with barbering services proving to be the fastest growing sector. As the surge continues, Hammer & Nails has appointed a leadership team to elevate the brand to new heights as it continues to expand its nationwide footprint. As a trailblazer in the space, the brand is perfecting its membership-based model to give men the ultimate man cave nirvana experience while upping their grooming regime.
After seeing success as the second Hammer & Nails franchisee, Choi brings a unique perspective to the corporate team and has first-hand understanding of the daily operations of owning a Hammer & Nails franchise. His experience in the franchise industry began as a Massage Envy regional developer and multi-unit franchisee. Choi brings extensive franchise development knowledge to the C-suite and is no stranger to the health and wellness industry.
Choi’s right-hand man, Aaron Meyers, is taking on the role of President & COO. Meyers’ impressive resume details more than 25 years of experience in operations and brand development. As the former VP of Operations & Innovation at Massage Envy, he led over 1,000 company-owned and franchised locations delivering $1.3 billion of revenue across 49 states. His impressive background also includes an additional 20 years at FedEx Office where he led operations in Europe, Canada, and Latin America.
“Hammer & Nails is entering an exciting era of growth and as I step into this new role, my energies will focus on growing strategically to ensure success for everyone within the brand,” said Choi. “Our new leadership team is strong, qualified, and has the knowledge to grow our company strategically. To continue our development across the nation, we are looking to partner with aspiring and established entrepreneurs who are looking to bring a fun and unique concept to their communities.”
Receiving impressive reception during its first-year franchising, the brand is building on the initial momentum to break through the saturated health and wellness industry with a one-stop grooming shop for every American male. The largest portion of franchise agreements were inked with multi-unit Area Representatives who will further develop their territories with qualified franchise partners to strategically grow the brand.
“With licenses awarded for nearly 300 shops, this is an exciting time to be a part of the Hammer & Nails brand and I’m thrilled to be joining such a strong leadership team,” said Meyers. “This new position will allow me to help franchisees with their day-to-day operations and ensure all locations are running efficiently while delivering a superior service – all in the ultimate man cave nirvana.”
The Hammer & Nails experience is unlike any other in the health and wellness space. The atmosphere is low-lit, with soft ambient lighting throughout the shop. Exterior windows are tinted dark for privacy and the interior is furnished with dark wood and steel, to create a relaxing vibe from the moment you walk in. If you have an appointment (which most guests do), you’re greeted by name and escorted to a luxurious oversized leather chair. You’ll select a complimentary beverage ranging from an ice-cold water to McAllen’s whiskey, all of which is included in the service cost. Every guest has a personal TV, remote and noise-cancelling headphones during his visit.
For more information about the Hammer & Nails franchise opportunity, visit www.hammerandnails-franchising.com.

WEST PALM BEACH, FL – 24-7PressRelease

For the third consecutive year, Signarama®, the world’s largest sign franchise, partnered with the International Sign Association (ISA) to present the Signarama Convention, the largest sign, graphics, print, and visual communications convention in the world.

The convention, held recently at the Orange County Convention Center in Orlando, FL, attracted in excess of 20,000 people, and nearly 600 exhibitors, with more than 300 representatives from franchises in the United States, Canada, and Indonesia.

“The turnout at this year’s convention was remarkable,” said Signarama President A.J. Titus. “Having the opportunity to get our franchisees and vendors together in one room to connect and strategize is one of the many successes of these annual conventions.”

The agenda included a welcoming reception that enabled franchisees to connect with colleagues and vendors sponsoring the event, and multiple exhibitors offered enticing promotional offers. The “Top Golf Mentor Swing” provided franchisees with the opportunity to meet mentors and share time with vendors. The evening concluded with a dinner and networking event that included an awards gala.

Honored at the gala were franchise owners Ric and Karen Anderson of Signarama – Salt Lake City, UT who received the “Mentor of the Year Award,” and franchise owner Bob Chapa of Signarama – Troy, MI who had $7 million in sales in one year, and received the 1,000,000 Star Award. Chapa was also recognized as “MVP of the Year.”

During the convention, Signarama unveiled its new interactive showroom that promotes customer engagement, as they can see not only photos of what their sign products will look like, but they can also touch and feel different substrates that provide a true hands-on experience.

The tradeshow floor consisted of a “Lounge & Learn” area where attendees received information about the latest products and ideas. Additional areas were segmented to allow the attendees to network, conduct business, or simply relax. Roundtable discussions were held in a “speed dating” format to allow franchisees to meet with vendors one-on-one. Franchise owners also took the stage and taught classes throughout the three-day event.

“Exhibitors reported that sales were outstanding,” said Lori Anderson, ISA president and chief executive officer. “This reinforces that this is the only industry event that connects sign and print companies with vendors who can help them capitalize on expansions in the sign, graphics, and visual communications industry.”

The brand conferenced with Lori Anderson and Glen Feder, ISA director, during the show to discuss several topics including the industry regulations. “As a result of our meeting, the ISA and Signarma will take its relationship to the next level in many facets that will directly and indirectly benefit the sign industry as a whole,” said Roger Ewart, vice president of operations for Signarma. “I believe that keeping an eye on regulations, understanding the associated impact and working more closely with the sign research foundation will benefit all involved. We look forward to partnering with the ISA.”

For more information about Signarama and its franchising opportunities, visit www.SignaramaFranchise.com. Signarama is at 2121 Vista Parkway, West Palm Beach, FL. Call toll-free at 800-286-8671.

Taziki’s Mediterranean Café, founded and based in Birmingham, has a new chief executive officer. The company last week announced Dan Simpson, its chief innovation officer for almost two years, as its new CEO.

Dan Simpson, Taziki’s new CEO, came to the company almost two years ago as chief innovation officer. (Taziki’s)
Simpson will work closely with Taziki’s founder Keith Richards, who two decades ago put up his house as collateral to build the first Taziki’s near U.S. 280 in Birmingham. The company now has locations in 16 states, and last month opened its 83rd restaurant in West Chester, Ohio. Plans are to have 100 locations open by 2019.
“Keith’s vision for his restaurant is an inspiration to so many. He has created an environment that combines extraordinary food with meaningful human experience,” Simpson said. “He has led the charge to offer fresh, healthy, diverse and affordable food options to the tables of tens of thousands of people for the past 20 years.”
Richards manages the flagship market of Birmingham and will continue to lead Taziki’s culinary research and development program and the HOPE program, which is the company’s charity.
Richards began the HOPE program when he decided to connect Taziki’s to a community need. It began with hiring special-needs adults and teens at his Birmingham-area restaurants, and led to the development of HOPE, or “Herbs Offering Personal Enrichment.” With HOPE, students are hired and taught to plant and cultivate herbs – parsley, oregano, cilantro, basil and rosemary – which are harvested and delivered for use in Taziki’s restaurants.

Simpson and Richards will continue to work with Taziki’s board and staff to clarify the purpose, mission and brand values to guide the company’s next 20 years.
“Dan is working closely with me to carry out my vision for the next 20 years of Taziki’s,” Richards said. “His passion for working to create the new ‘Mediterranean-Coastal’ design for our restaurants has been an integral part of this process.”
The new design for the restaurants includes community tables to create a welcoming environment for conversation, exposed wooden beams in the ceiling, stone and white shiplap-adorned walls, and white and deep blue interior accent pieces. A community board at the back of the restaurants lists local nonprofit events with information about how to participate.
Before joining Taziki’s, Simpson founded and was CEO of ToGo Technologies. Over the past five years, Taziki’s has experienced an increase of more than 60 percent in online and to-go orders.
“Expanding Taziki’s technology capabilities for our customers, including our app offerings, accessibility to ordering online, as well as a new website is a big focus for our team,” Simpson said. “We are working to anticipate consumer trends and seeking innovations that enhance guest experiences.”
Later this year, the company will launch TazRewards, a loyalty program that in-line and online customers can access on the app.

CHILLICOTHE, OH – PRNewswire

Petland Inc., the United States Department of Agriculture (USDA), the Ohio Professional Dog Breeders Association, the Ohio Department of Agriculture and the American Kennel Club (AKC) recently hosted the sixth annual Dog Breeder Symposium in Walnut Creek, Ohio. More than 200 professional and hobby breeders from three states were in attendance.

“Petland is proud to be a partner in supporting this annual educational conference. This is a special collaborative effort between federal and state agencies and the pet industry to promote and implement processes to improve the life and welfare of pets,” said Petland President and CEO Joe Watson. “Breeders from around the state have a unique opportunity to hear firsthand about improvements and standards of care.”

The Symposium series is unique in that the five groups work together to produce an annual breeder education event geared towards the continual improvement of dog-breeding standards.

“We find that bringing groups together is highly productive and beneficial,” said Petland’s Vice President of Animal Welfare Brian Winslow. “Petland works closely with the USDA and all of our conference partners as each group brings a unique set of skills and expertise to the meeting.”

This year’s symposium was held March 27 and focused on enrichment activities for dogs, and how to train dogs in a kennel environment. Speakers included representatives from Petland, AKC, the Ohio Professional Dog Breeders’ Association as well as veterinarians. Previous symposiums have addressed the importance of socialization programs for breeding parents and their offspring, improved kennel design and genetic testing.

CANTON, MA – To bring customers more options to enjoy two great breakfast sandwiches at one great price, Dunkin’ Donuts launched Dunkin’ Go2s, the brand’s new national value menu. Available beginning today at participating Dunkin’ Donuts restaurants nationwide, the Dunkin’ Go2s menu allows guests to choose from among three of the brand’s most popular breakfast sandwiches, and purchase two of their go-to favorite at $2, $3 or $5 price points.

Available all day long, Dunkin’ Go2s include*:

• Two Egg & Cheese Wake-up Wraps® for only $2
• Two Egg & Cheese Breakfast Sandwiches served on English Muffins for only $3
• Two Egg, Cheese & Bacon Breakfast Sandwiches served on Croissants for only $5

According to Tony Weisman, Chief Marketing Officer, Dunkin’ Donuts U.S., “Dunkin’ Donuts is committed to offering our guests quality products at compelling prices, and we are excited to introduce a new national value menu. Dunkin’ Go2s is focused on delivering more choices and great value for our most popular go-to breakfast sandwiches. Now guests can enjoy not one but two of their favorite breakfast sandwiches priced at $2, $3 or $5.”

Calling All Go-Getters

For the launch of Dunkin’ Go2s, Dunkin’ Donuts is celebrating “go-getters” across America. Beginning April 9, and throughout April the brand will host the new “Go-getters Go2 Dunkin’” contest, giving fans the chance to win by sharing how they work hard to succeed each day. Each week fans will be asked to nominate themselves as the ultimate go-getter– such as the office go-getter, go-getter with a side hustle, a go-getter in the community, etc. — on Instagram using #GoGetter and #contest. Dunkin’ Donuts will select three go-getters to receive a customized trophy in honor of his or her drive and ambition to succeed, along with a gift card to share a Go2 breakfast sandwich with their friends/loved ones. No purchase necessary, 18+, U.S. residents only. Ends April 30, 2018. Official rules will be available at www.DDGoGetters.com.

Cold Brew Tasting Event

Dunkin’ Go2s pair perfectly with the brand’s coffee beverages, including hot or iced coffees, lattes, macchiatos, frozen coffee and Cold Brew coffee. On Friday, April 6, Dunkin’ Donuts is giving guests a great opportunity to try a taste of its rich, smooth Cold Brew coffee as part of a special nationwide Cold Brew tasting event.

Dunkin’ Donuts will offer a complimentary sample (3.5-ounce) from 10 AM to 2 PM at participating Dunkin’ Donuts restaurants nationwide, while supplies last. Dunkin’ Donuts Cold Brew coffee is crafted by hand in small batches, prepared by steeping a special blend of coffee in cold water for 12 hours. This longer process extracts a uniquely distinctive, inherently sweeter flavor from the beans reminiscent of dark chocolate.

To learn more about Dunkin’ Donuts, visit www.DunkinDonuts.com, or subscribe to the Dunkin’ Donuts blog to receive notifications at https://news.dunkindonuts.com/blog.

* Single sandwich sold at regular price. No substitutions. For a limited time at participating locations.

CLEVELAND, OH – PRNewswire

Americans are more stressed out about the future of our nation and the ongoing political divide according to a Harris Poll survey conducted late last year for the American Psychological Association.  In fact, political turmoil is now the top source of stress ahead of concerns about money and work.  The good news is that April is Stress Awareness Month, and HealthSource, America’s largest group of clinics specializing in holistic healthcare, will be offering free massages and consultation on ways to prevent stress from causing chronic pain.

More than 60,000 Relax-O-Gram cards will be handed out in April by participating HealthSource clinics, offering recipients free massages.  HealthSource clinics will also be conducting free massages out in the community to teachers, social workers and first responders (police, fire, EMS, active military and veterans).  In addition to the free massages, the clinics will feature a special Pain & Stress Relief Package for just $49, which includes a massage, chiropractic evaluation and bottle of Relax, a dietary supplement that promotes relaxation and normal sleep.

Stress Awareness Month has been celebrated every year in April since being established in 1992.  The goal is to educate Americans on the impact stress can have on the body while offering ways to reduce stress before it leads to chronic pain.  According to the American Institute of Stress, approximately 90 percent of all doctor visits are attributable to stress, including conditions ranging from back and neck pain, stomach disorders and heart disease.  Job related stress costs American businesses more than $150 billion a year in lost productivity.

“Stress is a relationship between your brain and your body,” said Dr. Chris Tomshack, CEO and founder of HealthSource. “Left unchecked the stress your brain is communicating to your body can cause physical harm.  Diet, stretching, massages, exercise, yoga and relaxation techniques can help you manage stress.  If you experience chronic back or neck pain as a result of stress, it’s important to schedule an appointment with a chiropractor.”

Papa Murphy’s Holdings Inc. has named Nik Rupp chief financial officer, effective April 9.

Rupp replaces Mark Hutchens, who will retain his role as the take-and-bake pizza chain’s chief operating officer, the company said on Tuesday.

Rupp most recently served as CFO of Specialized Bicycle Components. Earlier, he held several positions at Nike.

“I am very pleased to welcome Nik to Papa Murphy’s,” said Weldon Spangler, CEO of the Vancouver, Wash.-based operator, in a statement. “His financial leadership and strategic planning expertise will add significant value to our entire team as we continue to execute our long-term initiatives and build brand momentum. We are also fortunate to have Mark’s breadth of financial acumen and experience dedicated to our franchise owners’ profitability moving forward in his role as chief operating officer.”

Rupp said he looked forward to joining Papa Murphy’s.

“I have admired the company for its unique and high-quality product, and I look forward to working with the team to help drive growth in the business and deliver long-term value for shareholders,” he said in a statement.

The announcement of Rupp’s appointment came a month after the appointment of Laura Szeliga as chief marketing officer.

In the fourth quarter ended Jan. 1, Papa Murphy’s net income was $13.5 million, an increase from $1.5 million the previous year. Revenue declined to $30.7 million, compared with $35.5 million the previous year. Domestic same-store sales fell 2.6 percent.

Papa Murphy’s has more than 1,500 locations in the U.S., Canada and United Arab Emirates.

WEST PALM BEACH, FL– 24-7 PressRelease

United Franchise Group (UFG), The Global Leader for Entrepreneurs with more than 1400 locations in 80 countries, has added to its impressive network of franchises with the announcement of a partnership with Nick Anthony Della Penna and Trent Jones, co-founders of The Great Greek Mediterranean Grill restaurant chain.

Della Penna, a third-generation restaurateur, has 21 years of experience in the hospitality industry, including the role of vice president of Food and Beverage at the Excalibur® Hotel and Casino, while Jones has many years of experiences as a real estate and small business entrepreneur. Together, they purchased the first The Great Greek in Henderson, NV in 2011. During their first year of operation, gross revenue rose by 18 percent. The 12-month 2017 revenue was $1,536,137*. Based on that success, Della Penna and Jones opened a second restaurant in the southwest area of Las Vegas in 2017.

“With minimal advertising, it became an instant hit, commented Jones. Through the fourth quarter of last year, daily sales were on track to exceed the original location by 28 percent, with the average monthly revenue of the two locations in 2017 at $143,690*.”

In 2018, a lease was signed to open a third restaurant in Las Vegas, and a Letter of Intent has been accepted for a lease to open a The Great Greek showcase location in Palm Beach Gardens, FL in the summer.

The Great Greek Mediterranean Grill is the second fast-casual food option in UFG’s expansive network. It joins Jon Smith Subs(JSS), which has 21 locations either open or under construction throughout the United States, with several locations also already sold globally.

“The incremental growth of JSS is a true indicator of our success in the food sector, so it was only natural to add another top-level, award-winning food brand,” said Ray Titus, Chief Executive Officer of UFG. “I recognize the popularity of Mediterranean food, and after visiting one of The Great Greek locations, I instantly knew that it would be a success as our next franchise.”

According to the founders of The Great Greek, the success is attributed to three factors: The highest quality ingredients, fresh products are prepared every day, and every team member is devoted to providing outstanding hospitality. ”

“The Great Greek Mediterranean Grill is an award-winning fast-casual dining option with a very bright future,” said Titus. “It is a pleasure to welcome them to the United Franchise Group family.”