When taking a growing franchise into large cities such as New York City and Indianapolis, companies must educate consumers about who they are and what they offer. “It’s an opportunity for us,” says Jeff Linville, CEO of Mexican quick-serve chain Taco John’s. “We get to define our future brand today in new markets.”

Taco John’s is seeking franchisee partners who want to help the company expand the brand across the country. The company’s ideal partner is highly capitalized, operates other restaurant franchises and is willing to build out a market with five to 20 Taco John’s locations. That high level of commitment requires some freedom, Linville says. Larger franchisees tend to want control over the marketing and pricing in their market, which Taco John’s readily provides.

Plamondon Hospitality Partners has an extensive track record in the hospitality industry in both the restaurant and hotel sectors. The company’s growth in the hotel and restaurant markets is thanks to its experience in the industry and its ability to tap into the resources needed for successful development and management.

“This is a second-generation family business,” Co-President Pete Plamondon Jr. says, who owns the company with his brother, Jim. “Our father left Marriott to become a Roy Rogers franchisee. The original goal of the company was to develop Roy Rogers franchises, and we eventually got into lodging to add that to our restaurant portfolio.” 

Known in the industry for its fresh product and authentic processes and recipes centered around brick oven cooking, Bertucci’s is taking the customer dining experience to the next level with its new Kitchen concept and renovated locations. 

“One of the things that makes Bertucci’s unique – and that our guests love – is seeing the fresh roasted product and the cooking process,” CEO Bill Freeman says. “We value craftsmanship. Bertucci’s brings in fresh products daily and every dish is made to order in-house.”

The Northborough, Mass.-based company started more than 30 years ago when the first restaurant opened in the Davis Square neighborhood of Somerville, Mass. Bertucci’s was born in 1981 after young entrepreneur and ice cream shop owner Joey Crugnale was inspired by a visit to his grandmother’s home in Italy. Over the next five years, the company opened two more restaurants and in the 1990s, USA Today named Bertucci’s one of America’s top 10 pizza restaurants.

When two childhood friends founded the original Duffy’s Drafthouse in Lake Park, Fla., in 1985, it soon became known as a great place to get a beer and a burger. Fast-forward 30 years and Duffy’s Sports Grill has become a popular place for food and drink in Florida with locations from Miami to Orlando.

The original founding partners of Duffy’s did a lot to expand the company in its early years, growing into the nearby communities of West Palm Beach, Jupiter and Greenacres. Since its earliest days, Duffy’s has been known for serving high-quality food and providing comfortable settings, friendly service and fair prices, and for its community involvement. 

Lots of restaurants serve food and beer, but what differentiates them? For the multiple brands of CraftWorks Restaurants & Breweries Inc., distinctive profiles have been created that determine not only the type of food and beer they serve, but also where they are located.

Created in November 2010 as a holding company, CraftWorks Restaurants & Breweries consolidates a group of companies that are primarily in the craft beer and casual dining segment. The company’s nearly 200 restaurants feature 11 different concepts. “We are basically pushing growth on the three lead brands – Old Chicago Pizza & Taproom, Gordon Biersch Brewery Restaurant and Rock Bottom Restaurant & Brewery,” CEO Srinivas Kumar explains.

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