Franchising is a unique, forward thinking and diverse industry with small businesses that collectively create BIG impact. You can be a solo business owner, just one person in a side hustle – or the leader of dozens of employees – making a difference for those around you while improving your local community. By Dawn Abbamondi
So, you are thinking of starting a franchise, and you are an aspiring franchisor. How will you make sure your franchise owners get the best opportunity from your brand? By Dawn Abbamondi
As we round out the end of 2025 we look back on what went well and what can be even better in the future. In early 2026, I have to celebrate those emerging brands I hold near and dear to my heart. This past year, they focused and worked to adopt best practices early in their brand development. This allowed them to compete with established brands – in their unique industry – while also competing with others in the larger universe of franchises. By Dawn Abbamondi
Right now, you are considering either creating a franchise or becoming a franchisee in one. Hopefully this short read will inspire you to make the decision soon. There is no time like the present and you can do it. Have the confidence in yourself. By Dawn Abbamondi
From Main Street to the fastest growing cities, franchise brands are in demand more than ever before. Now may be the best time to create your legacy, whether you join an emerging brand as a franchisee or become the newest concept that will encourage people to become an entrepreneur. By Dawn Abbamondi
Since you are considering franchising, this is a great place to be. Food and beverage concepts continue to perform well in this industry. In fact, this year, Quick Service Restaurant (QSR) brands are projected to grow more than ever. By Dawn Abbamondi
Businesses that focus on the environment and the community continue to be in great demand. Are you a current operator in this sector? If so, read more… this month we are shining a light on these unique businesses that were literally designed and created to help others. By Dawn Abbamondi
