NYU addresses the growing restaurant sector and ensures that aspiring restaurateurs possess the business fundamentals needed to succeed.

“We wanted to develop a curriculum that would serve the educational and training needs of both industry veterans and those seeking to launch their careers or new business ventures,” said Dr. Kristin Lamoureux, clinical associate professor and associate dean, NYU School of Professional Studies Jonathan M. Tisch Center for Hospitality and Tourism.

NYU addresses the growing restaurant sector and ensures that aspiring restaurateurs possess the business fundamentals needed to succeed.

August 3, 2016 – New York City
Aaron Ross
Assistant Director – NYU School of Professional Studies

Jonathan M. Tisch Center for Hospitality and Tourism
7 East 12th Street | 721E | New York, NY 10003 P (212) 998-7226

Despite the thousands of restaurants that go out of business each year, thousands more take their place as their owners pursue dreams of succeeding where so many others have failed. Despite the relative ease of launching a new venture, creating a restaurant that is successful in the long-term requires a balance between creating a memorable culinary and service experience and minimizing operational expenditures to ensure profitability.

To help address the needs of this growing sector and ensure that aspiring restaurateurs possess the business fundamentals needed to succeed, the NYU School of Professional Studies Jonathan M. Tisch Center for Hospitality and Tourism (sps.nyu.edu/tisch) is launching a new Professional Diploma in Restaurant Entrepreneurship for the fall 2016 semester.

“We wanted to develop a curriculum that would serve the educational and training needs of both industry veterans and those seeking to launch their careers or new business ventures,” said Dr. Kristin Lamoureux, clinical associate professor and associate dean, NYU School of Professional Studies Jonathan M. Tisch Center for Hospitality and Tourism. “By providing a framework for building knowledge and skills, access to industry leaders, and validating student learning through a comprehensive business plan, we can ensure that our diploma holders are prepared to not only start but grow successful businesses that will create lasting value for the communities in which they are based.”

This concentrated diploma program was designed with working professionals in mind and will be delivered in a blended – online and in-person format – which provides students with the utmost flexibility to complete the program. The 5 required courses include Restaurant Business Planning and Concept Development; Restaurant Financial Management; Restaurant Operations; Restaurant Sales and Marketing; and JobFocus: Restaurant Entrepreneurship.

Applications for the fall 2016 semester will be accepted until August 26. For more information about the Professional Diploma in Restaurant Entrepreneurship, including application requirements, and course faculty, click here. You may also call 212-998-7226 or email [email protected].

This program adds another option for students who would like to pursue a career in the restaurant industry, and is a perfect companion to the existing Diploma in Restaurant Operations and Guest Service, which focuses entirely on developing the skills to achieve operational excellence in the front- and back-of house. For information about the Restaurant Operations and Guest Service diploma, click here.

Mothers, Daughters and Franchise Partners

When Jada and Cindy came to our offices looking for a business to fit their family, we began by asking some important questions, like “what do you want the business to provide for you and your family?” My team and I have helped almost 400 people into business ownership, most of them first time business owners and almost all of them are family businesses.

Mothers, Daughters and Franchise Partners
By Leslie Kuban
Franchise Consultant | Franchise Owner | Educator and Author

Like so many millennials in the workforce today, Jada Hutcheson Clower watched her baby boomer mother scale the corporate ladder, break through the proverbial glass ceiling and blaze new trails in the corporate hospitality world. The tradeoff was her mom often worked long hours and traveled far from home. As Jada prepared to start her own family, she found herself in the midst of a career quandary. “I began asking myself what I want for my family and the answer was clear, I want to be present.”

It’s not as though Jada didn’t appreciate the success and longevity of her mother’s corporate achievements. To the contrary, she respected those career choices now more than ever as she talks about the successful franchise business they launched together in 2014. Jada credits her mother Cindy with setting the example for all that can be achieved through perseverance and hard work. “She helped me believe anything was possible.”

Jada originally chose a different career, but after 5 years as a teacher she began thinking about her long term options. Teaching offered some flexibility with summers off and holiday breaks, but Jada was burning out fast. “I was giving everything I had to my students and at the end of the day, I had nothing left to give to my family”, she confessed. When she became pregnant in 2014, she decided this was the perfect time to make some wholesale changes. Who better to consult for career advice than the one person who taught about the challenges of balancing business and motherhood?

When Jada and Cindy came to our offices looking for a business to fit their family, we began by asking some important questions, like “what do you want the business to provide for you and your family?” My team and I have helped almost 400 people into business ownership, most of them first time business owners and almost all of them are family businesses. In recent years, we’ve seen a significant uptick in multi-generational family partnerships. It’s not just Mom and Pop anymore. Today a whole new generation is redefining “family business” with parents and adult children leading the way together. According to a recent article published by the International Franchising Association (IFA)…

“Recognizing the similar paths their lives are taking, many boomer parents and their millennial children are joining forces and going into business together.”
I have first hand experience in this area since I’ve enjoyed my own multi-generations family business partnership with my father for over 17 years.

Jada’s daughter is now two years old and the family business is thriving. I asked her to sit down with me to share her business ownership exploration and why they chose the business they did.

Q: Timing is everything, but you had a lot going on at the time, so what drove you?

A: My mother and I found ourselves together at a crossroad right about the time I became pregnant. I was burning out on teaching and I knew I wanted to create a world for my daughter where I could be there for her on a regular basis. I also knew I wanted my mom there with me. Her corporate career was winding down and this was our chance for a new beginning.

Q: You’re a certified teacher, what made you decide to leave teaching for business ownership?

A: I wanted more flexibility in my schedule, more than just weekends and school breaks. Plus, I wanted to focus my time and energy on building a business where my entire family could play a role. I realized the reason I love teaching is the feeling that I’m making a difference. That feeling can be achieved in creating a lasting legacy for my family as well.

Q: What made you decide to go into a business partnership with your mother?

A: My mother is one of the smartest businesswoman I’ve ever known. When I approached her about building a family business, it was no surprise to me when her first question was, “Why not?” I knew she would bring to the table her years of experience in the business world and she would tell me what I needed to hear honestly and openly. She was for me the perfect partner.

Q: Were you afraid that being in business with family would change your relationship?

A: No. We have always been extremely close and our family comes first. Generations of our family has lived in this community and we have an incredible wide support system to help us on track.

Q: Why did you decide to look at a franchise business?

A: We recognized that we need the support and process that franchise businesses could offer. We wanted to achieve that balance between true entrepreneurship and the corporate world, where my mother spent the majority of her career. There were other options, but a franchise business made the most sense for our family.

Q: Education and child enrichment businesses can be both rewarding and lucrative, why not stay in the world you know?

A: We thought about that, but I wanted to work ON the business and not IN the business. I also really wanted to do something vastly different, to expand my skills. This business is not just for me, it’s for my whole family, so we considered all the different options you presented.

Q: You decided on a B2B business model, Instant Imprints, why?

A: Instant Imprints checked all the boxes for us. The B2B component meant the opportunity for higher revenue, recurring revenue and predictable business hours. The franchise system demonstrated a strong network of customers, vendors and other franchisees. They work to keep the team updated and informed on the latest research, development and promotional opportunities. Most of all, we wanted a franchisor who would value open communication, mutual trust, clearly defined rights and obligations and is dedicated to long term success.

Q: What is your role and what is your Mother’s role in the business?

A: I am primarily involved in the creative process. My mother lends her support on the marketing and business development side, but what she really enjoys is caring for her granddaughter while Mom is at work. It’s all come full circle.

Q: What advice would you give to other prospective business owners exploring franchising as a path to business ownership?

A: Be clear on what you really want. Be focused and prepared to work really hard to achieve your goals. My mother taught me that.

Q: Is it everything you wanted in a family business?

A: Our business allows us the freedom and flexibility we need to make our family work. Families are always juggling priorities, but since we are all working together at home and at work, we have the opportunity to pull together to get it done.

Q: Is there a special Mother’s Day message you’d like to send to your Mom and business partner?

A: If I could be half the Mother to my daughter as my Mom was to me, I will consider myself a huge success.

As we prepare to celebrate motherhood this May, we congratulate these forward thinking ladies for their success as a family and as business owners.

Whether you’re exploring business ownership as a new career or simply want to know more about building wealth and equity through franchising, sit down with your family and watch some of our educational videos together. We’ll help you start the conversation.


Leslie Kuban is the Owner and CEO of FranNet of Georgia; an Atlanta based Franchise Consulting Firm. Leslie has a proven track record of helping over 350 people successfully transition from corporate life to business ownership. Leslie and her team offer over 59 years combined expertise and her personal experience as a franchise owner gives her a unique perspective to help her clients assess their real opportunities, risks, and timing to make sound decisions. To reach Leslie, please visit http://www.atlantafranchiseexperts.com/team/leslie-kuban

To stay connected to a wealth of information on becoming your own boss, click on the Follow button above, like us on Facebook & follow Leslie on Twitter and sign up for one of our local events. Leslie can be reached at [email protected]

The Benefits of Hiring a Specialized Franchise Lawyer

Unlike general practice attorneys, specialist often have experience developing franchise-specific documents. They also know the latest federal and state franchising regulations. Only about one out of every 500 U.S. attorneys focus on these laws.

The Benefits of Hiring a Specialized Franchise Lawyer

By Harold KestenbaumHarold Kestenbaum
President at HLK P.C. Law Firm | Franchise Lawyer

It’s becoming more and more important to hire a lawyer who specializes in franchise law if you run a company involved in franchising. Recent legal developments pose serious new challenges for franchise companies. For example, the National Labor Relations Board changed its rules about employer liability during 2015. The revised rule treats franchisees and franchisors as joint employers in many situations. This means both parties could suffer when current or former staff members initiate lawsuits.
Overtime Changes

Additionally, the federal government has proposed major adjustments to overtime rules. They could go into effect as soon as late 2016. Although the details remain unclear, regulators will probably increase the minimum yearly income for overtime exemptions. This amount may rise to $40,000 or $50,000 and start increasing with inflation. The government could also enact stricter rules to reduce the number of workers who don’t qualify for overtime.
Dispute Resolution

These and other changes increase the likelihood that franchised businesses will encounter complex legal disputes. For instance, a staff member could bring lawsuits against both joint employers when a supervisor breaks overtime rules or fails to maintain safe working conditions. Franchisors also face franchisee legal action under various circumstances, such as when supply expenses are deemed exorbitant. A lawyer who specializes in franchise law can help defend businesses in any of these situations.

Disclosure Documents

When franchise companies write disclosure documents for franchisees to read, it is vital for franchisors to hire attorneys with the appropriate expertise. These lengthy, complicated documents must contain accurate information so as to protect companies from lawsuits. Many franchisees pay lawyers to examine such documents. They can take legal action against franchisors if a disclosure document contains false or misleading data that causes them to make unwise business decisions.

Unlike general practice attorneys, specialist often have experience developing franchise-specific documents. They also know the latest federal and state franchising regulations. Only about one out of every 500 U.S. attorneys focus on these laws. If you need a specialized business franchise lawyer, think about hiring Harold Kestenbaum. He has worked in this field for over three decades, co-founded a franchise consulting service and created a successful book about franchising. Click the logo below to learn more!

Small Business and Franchise Show on AM970 The Answer New York City.

This program will help put you on a clear path of starting and growing a business. An enterprise that you can call your own, one that can help you achieve freedom from a dead end job, help you gain financial independence, and true security for your family. We will explore ways for you to create, start & grow your ideal business or franchise. You’ll learn how it’s done, how to bring your dream to life, and The Risks and the Rewards of business ownership.

This Week We started our Small Business and Franchise Show on AM970 The Answer New York City. You can listen to the entire first broadcast at the Link below. Our guests were Harold Kestenbaum – Attorney and Nick Powills, CFE – No Limit Agency. Give a Listen and tune in every Sunday at 3pm EST. Also feel free to call in with your questions. https://soundcloud.com/small-biz-and-franchise-show

Why RadioShack’s Shuttered Stores Won’t Be Vacant for Long

“When a ‘bundle’ of real estate becomes available, such as the case here, that is a great opportunity for companies… to take a look at an abundance of retail rental inventory to see what might be a good fit for their brand,”

Read more…http://www.entrepreneur.com/article/243447

Restaurants caught between franchising trends

In order to find the right franchise operator, the 800-unit Checkers Drive-In gives prospective operator partners as much transparent access to the company’s leaders, both the Rally’s and Checkers brands, early on in the process and throughout.

Restaurants caught between franchising trends
This artilce is written by Mark Brandau
It originally appeared in Nation’s Restaurant News Wed, 2014-05-21

It’s a tale of the haves and have nots. Many restaurant brands are finding themselves caught between two prevailing franchising trends — the availability of single-unit franchisees, which can be successful, but lead to slower growth, and the difficulty in reaching mega operators currently dominating the space, who promise speedy development.

“There doesn’t seem to be a middle class of franchisee anymore,” said Jennifer Durham, vice president of franchise development for Tampa, Fla.-based Checkers Drive-In Restaurants Inc.

“It seems like it’s either the biggest [franchisee companies] or the one-to-three-unit operators,” she said. “It gets hard for brands to compete when we’re going for the same folks, so it comes down to what your differentiation is.”
To stand out, many restaurant brands have had to get creative. Some have focused inward on unit economics of company-operated systems, to best entice partners, while others go on aggressive recruitment roadshows. Some even lower expectations on snagging that large franchisee, instead working together with smaller operators to grow the brand in a sensible dynamic.

Read the entire article here: http://nrn.com/franchising/restaurants-caught-between-franchising-trends?page=1

Pudgie’s Naked Chicken Co. – Ready to Launch on Long Island

You can own a Pudgie’s franchise.
Call 800. 212. 5416 for all the details on qualifications, costs and available territory.

The next generation of Pudgie’s (Naked Chicken Co.) is about to be launched in Massapequa, Long Island… Don’t miss out on this exciting opportunity! Call today for details and a presentation including the updated menu and decor package.

Pudgie’’s Naked Chicken Co.

Pudgie’s Naked Chicken Co. signature product is Bone-in Skinless fried chicken that contains zero grams of trans fat per serving. Preparing our specialty chicken includes such steps as removing the skin and using a proprietary breading process. By eliminating the skin, Pudgie’s Naked Chicken Co. is able to address consumers’ growing desire for a healthier option, making our chicken lower in fat and cholesterol than traditional fried chicken.
People Love Pudgie’s Naked Chicken Co.

Founded in 1981 in the community of Bethpage, New York, (as Pudgie’s Famous Chicken), George Sanders developed his secret chicken recipe and skinning process. The concept quickly spread throughout Long Island and by 1989 had become a franchise company. In 2007, TRUFOODS LLC, acquired the Pudgie’s brand. After some trial and error and exhaustive research, TRUFOODS, LLC. created the most unique, relevant & quality driven chicken brand in the quick service restaurant industry, Pudgie’s Naked Chicken Co. With the introduction of more “portable” skinless chicken products such as tenders, salads and sandwiches, our concept is more viable and appeals to a broader customer base. TRUFOODS’ success is based on our ability to create new opportunities, build customer base through aggressive and effective marketing, reducing costs, & improve the overall management of the brand.
Why Pudgie’s Naked Chicken Co.?

When you make the decision to join the Pudgie’s Naked Chicken Co. franchise team, you are choosing to go into business with a company dedicated to helping you succeed. Our franchisees benefit from a distinct competitive advantage by bringing a classic yet updated food brand into the neighborhoods they serve. You will not find a better business partner, more committed to your success!

With a growing market awareness built on healthful menu options, cravable, handcrafted food and superior guest service, Pudgie’s Naked Chicken Co. is developing a unique position in the market by exceeding guest expectations. As a result, Pudgie’s Naked Chicken Co. has become a sought after franchise brand by experienced food service operators as well as first time entrepreneurs.

These are just a few of the many reasons why you should consider becoming part of our franchise success story:
Pudgie’s Competitive Advantages

Innovative, Delicious and Unique
Home Meal Delivery
Low Turnkey Cost
Financing Available
Protected Territories
Simple Operation
Proven Business Model
One-Stop Supplier Selection
Marketing and Advertising Programs

Superior Franchise Support

Site Selection & Demographic Analysis
Construction Assistance
Full Training
Group Buying Power
Integrated digital marketing & Advertising Programs
Ongoing Menu Engineering to meet today’s more healthful trends

Training and Support

All franchisees must successfully complete basic training at a certified training store as well as a 14-day training program. The program will cover day-to-day operations, cost controls, staffing, labor controls and management skills. All the training will take place in an operating shop. To assist you in your opening period, we will send one of our Regional Directors of Operations to your unit for 7-10 days.

In addition to your initial training period, Pudgie’s Naked Chicken Co. will provide a support team that will coach you in various facets of construction, equipment, marketing, advertising, staffing and training. Our Regional Directors of Operations will also make regular visits to counsel you on business issues such as operating procedures, inventory, cost control, profitability, and marketing. To ensure consistency, you will have the right to use our Operations Manual and will be provided with marketing and operational updates.
Ideal Candidate

We’re looking for franchise owners who are outgoing and have sales, marketing, and/or management experience, and who are results oriented. A person who can build relationships, lead a team, and who has the motivation to excel! PLEASE NOTE OUR FINANCIAL REQUIREMENTS: The total start-up cost for a Pudgie’s Naked Chicken Co. restaurant is approximately $450,000, not including working capital. Also, please note, $200,000, of the total start-up cost must be unencumbered (not borrowed) liquid capital.


The International Franchise Expo Returns to New York City

June 14, 2013
Media Contacts:
Graham Chapman [email protected] 919-459-8157
Sue Yannello [email protected] 919-459-8162

The International Franchise Expo Returns to New York City
Thousands in the Tri-State Explore Hot, New Businesses in Franchising!

(Manhattan, June 20, 21, 22) – Thousands of folks in the Tri-State will explore the hot, new businesses in franchising as the International Franchise Expo returns to New York City’s newly renovated Javits Center from Thursday June 20 through Saturday June 22. Even in a down economy, franchising has experienced rapid growth in the past decade (more than 40%), enabling franchise establishments to employ more than 8 million Americans. After 19 20 years in Washington D.C., the IFE moved to the Big Apple last year because of its larger economic market and strong international presence. And due to the show’s unprecedented success in 2012, the IFE returns to New York City for the second straight year.

This year, more than 400 franchise businesses from more than 80 countries will be on display. These businesses include restaurant powerhouses BLIMPIE and Golden Corral, who were major contributors to the more than 7,700 New York based food and accommodation jobs that were added in 2012. Both companies have developed a strong presence in the tri-state area, as the brands combined have helped more than 130 entrepreneurs launch their own business in NY, NJ and CT. And considering Blimpie is approaching its 50th anniversary after getting its start in Hoboken, NJ in 1964, we have plenty of GREAT LOCAL HOOKS TO HELP YOU TELL THIS NATIONAL BUSINESS STORY!

This is a great opportunity for you to interview people who want to buy themselves a job with a franchise…or are tired of the 9 – 5 rat race and want to become their own boss.


Ritter’s Frozen Custard franchise – Creating new ways to attract customers

The Ritter’s Frozen Custard franchise – Creating new ways to attract customers.

Some new & unique flavors in Ritter’s Frozen Custard and Burger Shoppes. Interesting news from QSR magazine
Inspired by consumers’ ever-increasing obsession with the story of their food and everything Food Network–related, Ritter’s Frozen Custard realized last summer that the time had come to spice up its menu and capture this growing market.

Read the entire article at QRS Magazine , click here http://www.qsrmagazine.com/news/search-foodies-ritters-creates-unique-flavors

Trufoods’ revamped brands ready for growth

As appeared in QSR web magazine

Instead of plowing forward, sometimes it’s necessary to take a step back, halt growth and re-evaluate a restaurant brand’s internal systems. Andy Unanue took just that approach when he purchased the four, small quick-service brands that now make up Trufoods.

Beginning in 2007, the franchising company acquired Pudgie’s Famous Chicken and Wall Street Deli as well as the franchising rights to Arthur Treacher’s Fish And Chips (Nathan’s Famous retains the intellectual property rights). The following year, Unanue brought in Ritter’s Frozen Custard. Following those purchases, he recruited the company’s management team…

Read the entire story here, http://www.qsrweb.com/article/112962/Trufoods-revamped-brands-ready-for-growth