Eddy Goldberg

“Your money or your life?” That was the challenge to British highway travelers in the 1600s and 1700s from highwaymen intent on relieving said travelers of their valuables (or lives). For multi-unit restaurant franchisees in the 21st century, this is not an either/or question, but one of balance; the two are inextricably interconnected. While running multiple restaurants is not exactly a life-and-death situation, if your business fails, your house is on the line, and you’re the sole provider in your household, it certainly can feel that way.

'Who ya gonna call?' Restaurant MUOs tell who they look up to and learn from.

Restaurant MUOs tell us who they look up to and learn from, part 2

"All Politics Is Local," goes the old saying. So are 99.99% of restaurant sales. (We made that number up, but you get it!) According to a FranNet article, local marketing "is essential to the success of franchise businesses" for several reasons: targeting local audiences, building community connections, competing with local businesses, enhancing customer experience, maximizing foot traffic and sales, optimizing operational efficiency, and adapting to ever-changing market dynamics. The article also lists 5 effective local marketing strategies. Check here to see if you've missed anything! We've also asked 5 successful multi-unit restaurant franchisees what they're doing to connect with their local communities--and why.

“Ch-ch-ch-ch-changes…” Forgetting about AI for a moment (if you can), this issue looks at how multi-unit restaurant franchisees adapted during Covid—and what lasting ch-ch-changes they see for the restaurant industry. For an “AI-scraped” view from across the Internet about which changes have become permanent, click here.

Managing through a crisis means being ready well in advance. As the saying goes, “Hope for the best, prepare for the worst.” Yet, no matter how well prepared you and your franchisor thought you were, a crisis is a wild card. You never know when it’s coming. Or from where. Or how bad it will be. Or for how long. Just last week, McDonald’s was blindsided by… onions tainted by E. coli on its Quarter Pounders. One person died. At least 49 were reported sickened. Lawsuits are being filed. Yum Brands announced that its Taco Bell, Pizza Hut, and KFC stores have stopped adding fresh onions at certain locations “out of an abundance of caution.”

How 5 multi-unit restaurant franchisees ensure continuous learning and stay current with best industry practices

When I worked in Silicon Valley in the early 1980s reporting on the nascent personal computer industry, I heard a lot about how many hours a week people said they worked. (Okay, it was 99% men in their 20s and 30s.) As if spending more hours at work were a badge of honor. A few years later, long-distance interviewing a computer engineer in Germany, I was happily floored to hear him say, “Are Americans so inefficient that they have to work so many hours?” Yet, as you well know, for a multi-unit restaurant franchisee, balancing your work and personal lives is often more complicated than in most other professions. So, how many hours are you putting in at work?

Keeping current in today’s dynamic, ultra-competitive restaurant industry requires multi-unit operators to continuously adapt to changing customer preferences, technologies, legislation, labor costs, real estate, and so much more.

What are you thinking about 2025? In this special year-end edition, we asked the Multi-Unit Franchising Conference (MUFC) Advisory Board—experienced and successful franchisees all—what they’re thinking about what the year ahead holds for franchising. Franchisees attending the conference will have the opportunity to meet several board members (and each other!) face-to-face at the Franchisee-Only Welcome Mixer. See you there?