New York Food Quest

04/14/2021

My Forbes article today covers how Freddy's Frozen Custard and Steakburgers Co-Founder & COO Scott Redler managed to stay true to the company's core values while growing the brand and navigating the challenges of the past year.
https://www.forbes.com/sites/garyocchiogrosso/2021/04/13/staying-true-the-freddys-way/?sh=49e09c721f3c

Frozen custard is traditionally made with egg and has a denser texture. It is creamier than traditional American ice cream and has a smooth, silky mouthfeel.

03/01/2021

EXCITED TO ADD THIS CONCEPT TO OUR PORTFOLIO

Franchise Growth Solutions Adds Farm to Table Pioneer to Its Roster in 2021
https://bit.ly/3sE6NkA

02/12/2021

Congratulations to our Client Jay Ragusa and Gofer Ice Cream

01/21/2021

Cynics look high and low for wisdom

And never find it...

The open minded

find it right on their doorstep.

Visit: www.franchisegrowthsolutions.com

A cooperative of franchise consultants assembled to assist & coach entrepreneurs, franchisors, and independent operators achieve their growth goals

01/04/2021

FRANCHISE GROWTH SOLUTIONS IS EXCITED TO INTRODUCE OUR LATEST CLIENT...

FRIEND OF A FARMER

Since 1986 Friend of a Farmer has been a pioneer in the farm-to-table movement.

We’ve created a reputation for seasonally fresh and local ingredients within an atmosphere unlike anything else in New York City.

We provide our guests with a warm familiar feeling found only in the countryside.

Thirty years later and Friend of a Farmer still remains a family owned and operated business that has stayed true to its roots and concept.

NOW OFFERING FRANCHISES!

Single & Multi -Unit franchise opportunities available now for qualified operators.

Contact info@frangrow.com
Visit: https://lnkd.in/eXmfT86
"Offer by Prospectus Only"

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12/09/2020

Thinking about franchising your business in 2021
My latest article in Forbes covers 5 Key Reasons to do now!

Why do restaurant owners choose to franchise their business? For the most part, it comes down to capital, time, people, and geography.

09/29/2020

Sottocasa- Brooklyn

09/11/2020

NYC style

04/18/2020

The current financial state of the restaurant business is sad, no doubt. Still, for many, it’s done. I say this with no disrespect. I mean it with no lack of sensitivity or empathy or compassion for those people who lost their business as a result of the “shutdown.”

But Now What?
We should be looking to the future and how we get people back to work. I don’t want to see our communities looking like ghost towns in an old Western movie.

I see the opportunity! Franchisees opening up new restaurants in 2nd generation spaces as a result of restaurants that sadly will never reopen with the prior owner is just one of the nuggets of opportunity now emerging… Combine that with the low cost of borrowing money as well as Landlord flexibility regarding rents & TI contributions, and you have a formula for the best opportunity in years!

We can lament, cry, make excuses, be in mourning, and whatever excuses/reasons we need to tell ourselves to justify doing nothing - OR - We can help restore our economy by investing, building, and creating new jobs in new restaurants. That’s the restaurant industry I know, that’s the country where I live, that’s the mindset I choose.
www.frangrow.com