How to Tell If You Are Really Ready to Expand Your Brand

How to Tell If You Are Really Ready to Expand Your Brand

As you look at your restaurant, you might have thoughts of more locations. Maybe one or two more? Maybe a dozen? Perhaps you even have big dreams of multiple concepts from east to west? Before you get too far ahead of yourself, this might be a good time for a little reality check.

Yes, watching the movie "The Founder" with Michael Keaton as McDonald’s icon Ray Kroc gave us the idea that with a great game plan we could do the same thing. Ray Kroc was a man with a vision, a very aggressive vision and there was no way he was going to sit by and watch the two McDonald brothers just stay in their comfort zone and just survive. Ray wanted to thrive and to do that someone has to push the edge.

  • Who in your company is that person willing to push the edge?
  • Who is willing to make sacrifices to get what they want? 

Many live in one world and dream of another. There is the restaurant they have now and the restaurant they dream it could be. To get from one world to the other you need a means of transportation and that is called a solid plan.

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The Inner-Workings of Firehouse Subs’ International Expansion

Franchising is a scalable route that many chains take to grow a brand. Firehouse Subs, a fast-casual, made-to-order sandwich concept that Foodable has worked with extensively, is one of them. Recently, Firehouse Subs made an international move to Canada, with the first unit launching last week. So naturally, we sent a film team to get a close-up of the inner-workings of their unique route to expansion.

In this “On Foodable Weekly” episode, brought to you by the Foodable WebTV Network, we introduce you to Greg Delks, VP of franchise development for Firehouse Subs. Why did the brand decide to build presence in Canada? How does an American brand merge into a foreign market? What local resources has Firehouse Subs tapped into to scale and run these new units?

As you’ll see in the full episode above, their path to international expansion is a unique one based on community and connections, an ethos that aligns well with the brand’s mission.

Cava Grill's $16M Expansion — Challenges, Scaling, and What to Expect in L.A.

Cava Grill's $16M Expansion — Challenges, Scaling, and What to Expect in L.A.

By Jessica Bryant, Managing Editor

Co-Founders Ike Grigoropoulos, Dimitri Moshovitis, and Ted Xenohristos were onto something when the three childhood friends decided to extend their full-service restaurant, Cava Mezze, into a health-based fast-casual concept, Cava Mezze Grill, in January 2011. Cava Mezze was founded in 2006, and the trio began distributing their dips and spreads, which they still produce, in 2008.

Now, four years later, D.C.-based Cava Grill, a healthy spin on Mediterranean with locally sourced ingredients in a build-your-own format, is going national with an expansion to the west coast, thanks to a recent $16M in funding, led by VC capital firm SWaN & Legend Venture Partners.

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