Krystal’s Market Makeover: A Bold Reimaging of Six Restaurants in Albany, GA
The brand has remodeled six restaurants across Albany, GA and nearby areas, marking a significant investment in its future while staying true to its Southern roots.
Cheba Hut ‘Toasted’ Subs Grows Higher Than Ever in 2024 and Beyond
Colorado-based ‘toasted’ sub shop with full bar continues on path to 200 shops by 2030.
Teriyaki Madness Sizzles into the New Year with 68 New Units Signed and 35 New Shops Opened
From the opening of its 160th shop to exciting new leadership hires, the fast-growing teriyaki franchise had a lot to celebrate in 2024.
Taziki’s Wraps Up Innovative 2024, Dives Into Fresh 2025
From record-breaking expansion and innovative menu offerings to meaningful philanthropic efforts, Taziki’s demonstrated in 2024 that its commitment to hospitality and quality food continues to make a lasting impact on customers nationwide.
First Utah Layne’s Chicken Fingers Location Set to Celebrate Grand Opening in Clearfield on January 25th
The Soon to be Famous chicken finger franchise with 20 restaurants open across the U.S. and another 226 sold, celebrated its first opening in Utah with a location in Clearfield.
Paris Baguette Ranks Among Top Franchises on Entrepreneur’s Franchise 500 for 2025
Paris Baguette ranked No. 42 overall, climbing 19 places from last year, as well as number 1 in the Bakery Café category.
Paris Baguette Celebrates Record Growth With 163 New Franchises Awarded, Sets Sights on 100+ Café Openings in 2025
In addition to their remarkable franchise development, the French-inspired bakery café franchise approached half a billion in sales in 2024, laying the groundwork for another year of strong growth.
Grand Opening of Pearland Paris Baguette Café on February 3rd as the Brand Continues to Dominate the Bakery Café Space
The bakery café concept with over 4,000 units worldwide, is growing quickly in the US & Canada. With over 200 bakery cafés open in North America and more in development, they are building a strong presence.








