Category
Franchise economics, pricing, food costs, real estate, payments
17 articles
At $3M+ average unit volume, Chipotle doesn't just outperform its fast-casual peers — it embarrasses most QSR franchises. Here's how the math actually works.
Tighter lending standards, rising net worth requirements, and SBA approval rates in freefall are shutting first-time franchisees out — and accelerating industry consolidation
The industry keeps investing in kitchen automation, but the returns remain frustratingly unclear — here's what the early adopters have actually learned
Royalties are just the beginning — the real cost of being a franchisee is buried in marketing funds, tech fees, and line items most operators never question
The apocalypse predictions didn't pan out — but the real impact is more nuanced than either side admits
From material inflation to labor shortages, franchisees face unprecedented barriers to expansion as build-out costs surge past historical norms
Private equity dry powder, aging franchisees, and a consolidation arms race are pushing QSR resale valuations to unprecedented heights — and reshaping who owns America's fast food.
Everything first-time QSR franchise buyers need to know about SBA 7(a) and 504 loans — from current rates and equity injection rules to the reinstated Franchise Directory and common deal-killers
With Chick-fil-A properties trading at sub-4.5% cap rates and institutional capital pouring into drive-thru assets, quick-service restaurant real estate has cemented its status as the bond market's cooler cousin.
From nuclear verdicts to carrier exits, the forces reshaping restaurant insurance — and the strategies operators are deploying to survive the hard market
From Roark's $9.6 billion Subway deal to Bain's billion-dollar franchisee plays, PE firms are reshaping the quick-service landscape—with profound implications for operators caught in the middle.
Inside the commission structures, margin pressures, and strategic choices defining the future of restaurant profitability
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