Matthew Liedke is a Senior Writer for Franchise Times and Food On Demand. With a focus on the franchise industry, Matthew covers a wide range of topics including brand expansion, industry trends, and business strategies. His articles provide insights and analysis for both franchise owners and industry professionals.
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Matthew Liedke's articles predominantly cover the business and food & beverage industries, focusing on product promotions and private sector announcements. This suggests he would be most responsive to pitches related to new products or services within the food and restaurant industry.
Given his focus on specific brands and their expansions, Matthew may prefer sources with direct knowledge of the companies or products being covered. He could also be interested in insights from marketing experts who can provide commentary on brand strategies, loyalty programs, or market trends within the restaurant industry.
As Matthew does not specify a geographic focus, it is likely that he covers national as well as international stories within these sectors.
This information evolves through artificial intelligence and human feedback. Improve this profile .
In July, Krystal franchisee WAC Enterprises opened its 92nd location in Arab, Alabama, a community with a population under 9,000.
By: Matthew Liedke
Eight Applebee’s restaurants in the Kansas City metro area have shuttered as the owner filed for Chapter 11 bankruptcy protection.
By: Matthew Liedke
Teriyaki Madness experienced rapid growth in recent years, more than doubling its unit count.
After nearly 50 years of building up a 140-unit presence in Texas, fast-casual concept Taco Cabana is looking beyond the borders of the Lone Star State for expansion.
An entrepreneurial family with a mix of restaurant and real estate experience is entering the franchise space, signing with Zaxby’s to develop three units in Maryland.
By: Matthew Liedke
In 2014, the newly formed investment firm Garnett Station Partners purchased a struggling 23-unit Burger King operation.
By: Matthew Liedke
Rash decisions are often ill-advised, but restaurant brands should be ready to make quick adjustments as trends change.
By: Matthew Liedke
by | Nov 12, 2024 | News This article originally appeared in Franchise Times, a sibling publication to Food On Demand.
By: Matthew Liedke
It’s been nearly nine months since California raised its minimum wage from $15.50 to $20 for QSRs and the business community is already experiencing the impacts.
Strong unit-level economics can paint a good picture for restaurant brands, but shouldn't be the only consideration when calculating long-term success.
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