| More and more, those who have a desire to open a | | | | convenience is a critical part of their lives. |
| business of their own are finding that opening a | | | | While older consumers demand quality, younger |
| restaurant franchise is very profitable. It is predicted | | | | customers want convenience. 55% of consumers |
| that restaurant sales will reach $577 billion in sales by | | | | between the ages of 25 and 34 admit they are |
| 2010. The restaurant business industry now employs | | | | usually in a hurry and want fast service. This sparks |
| 8% of all workers employed in the United States. | | | | the growing need for quick service restaurants. |
| That comes to about 11 million people, and makes | | | | Takeout restaurants are also a growing trend. 78% |
| them the largest employer next to the government. | | | | of all households in the United States use take out or |
| Restaurants have been satisfying the hunger of | | | | delivery service at least once a month. These people |
| people for ages, and restaurant franchising is around | | | | consider themselves very value conscious. |
| to add to the growth of the industry. In 1950, | | | | Many investors are buying into co-branded franchises. |
| Colonel Harlan Sanders introduced his Kentucky Fried | | | | Co-branding refers to franchising two or more |
| Chicken franchise and built a chain of over 600 | | | | different brands in one location (Taco Bell, Pizza Hut, |
| restaurants by 1960. McDonalds was franchised in | | | | & Kentucky Fried Chicken). All three are housed |
| 1955, and so were House of Pancakes, Tastee | | | | in one building, instead of building three different |
| Freeze, Dairy Queen, and Dunkin Donuts. | | | | restaurants. These restaurants are responsible for |
| Baby boomers (people born between 1946 and 1964) | | | | more than 29,000 restaurants, and more are popping |
| are often the folks opening new restaurants and fast | | | | up all the time. There are also multiple franchising |
| food establishments. They have sophisticated tastes | | | | concepts with Dunkin Donuts and Baskin Robbins in |
| and the money to make their ideas a reality. They | | | | the same building. |
| demand fresher ingredients, healthier dishes, and | | | | Some franchisors take their products overseas. |
| vegetarian options. Baby boomers are credited with | | | | Subway has nearly 800 international franchises (not |
| setting the pace for what does and doesn't work | | | | counting Canada). If you add Canada they number |
| when it comes to successful restaurants. When they | | | | around 2,000. The size of the company has helped |
| dine out they want high quality, no matter where | | | | with their popularity in other countries. |
| they are eating. | | | | Whether you are selling sandwiches across the sea, |
| More and more people are holding full time jobs, | | | | or have an upscale dining establishment uptown. The |
| leaving little time to prepare meals at home. Quick | | | | outlook looks strong for food franchising in the next |
| serve restaurants continue to be fueled by the | | | | ten years. As long as consumers continue to eat at |
| consumer's ever increasing need for convenience. | | | | restaurants, the franchise opportunity will be a gainful |
| More than half of all adults say they are busy, and | | | | one. |