Podcasts about The Halal Guys

Jessica Huang is a seasoned restaurant marketing expert with over 10 years of experience in brand strategy, digital marketing, and third-party delivery optimization. She has worked with a diverse range of restaurant concepts, from quick-service and fast-casual brands to full-service and multi-unit operators, helping them develop strong, sustainable marketing strategies that drive growth and customer engagement. As the founder of Restaurant Marketing, Jessica leads a team specializing in comprehensive marketing solutions for the hospitality industry. Her expertise includes brand development and management, social media strategy, food photography and media production, influencer and partnership marketing, and third-party delivery strategy. She has consulted for renowned brands such as Yogurtland, Wood Ranch, and Finney's, among many others. Additionally, she has orchestrated high-impact co-marketing initiatives with major brands including Cheetos Corporate, Bear Naked, Inc., and DreamWorks, bringing innovative collaborations to life. Before launching her agency, Jessica was a key part of the Postmates team, where she worked closely with enterprise brands such as Panda Express, Papa John's, Applebee's, IHOP, and The Halal Guys. She played a crucial role in executing national and regional co-marketing campaigns, developing go-to-market strategies, and optimizing restaurant performance on the Postmates platform, ensuring maximum visibility and profitability for partner brands. With a deep understanding of restaurant operations and consumer behavior, Jessica and her team continue to help brands navigate the ever-evolving digital landscape, create compelling brand narratives, and implement data-driven marketing strategies that elevate their presence in a competitive market. -- Critical Mass Business Talk Show is Orange County, CA's longest-running business talk show, focused on offering value and insight to middle-market business leaders in the OC and beyond. Hosted by Ric Franzi, business partner at REF Orange County.

The food-cart-to-global-franchise brand has expansion on the mind once again as it prepares to take its iconic concept to new markets. Meanwhile, CEO Ahmed Abouelenein continues to position the fast casual for the future while paying homage to its past—a balance that's constantly preparing The Halal Guys for whatever comes next.

Fransmart is a global leader in franchise development. For over 20 years, they've excelled at turning emerging concepts into national and global brands. Led by company founder Dan Rowe, Fransmart is known throughout the franchising community for spotting and growing brands like Five Guys Burgers & Fries and Qdoba Mexican Grill, from single unit businesses to the powerhouse chains they are today. Fransmart has built restaurants in all of the top 150 media markets in North America. Fransmart's success stories include Five Guys, Qdoba Mexican Grill and Halal Guys – a franchise that started from a success food cart in New York City. Today, Halal Guys is the most successful Middle Eastern restaurant in America. Dan's success stems from his knowledge of each market and the potential franchisees in each market. With that knowledge, he can often predict whether a restaurant will find franchisees and be successful. The biggest mistake a lot of franchisees make is picking the wrong brand to invest in. Another mistake franchisees make is not following the system put in place by the brand they're investing in.  QUOTES “A good franchisee wants to follow somebody else's system. A bad franchisee buys a franchise and tries to do everything different.” (Dan)  “In every market, we know where the best operators are, we know where the best intersections are, where the best projects are, the best architects, contractors, food distributors, so we just sort of developed this knack for understanding the best way to do everything in these markets.” (Dan) “I want to be relentless about getting the right site (for a new restaurant). For any concept, there's 10 or 15 or 20 potential sites. But there's really only three or four first sites. You have to be very careful when you're building a brand in a brand new market. There's something very strategic about using real estate and real estate's role in marketing.” (Dan) “You have to be really good at knowing exactly where your bullseye's are and coming up with some logic around what order you should be growing.” (Dan) “You have staff for the sales you want and you have to staff for the company you're trying to build.” (Dan) “I've never seen a concept that I can't figure out how to drive sales and lower costs.” (Dan)  TRANSCRIPT 00:00.00vigorbrandingHello if you’re a restaurant looking to become an an international restaurant chain or if you’re um, you know I’m gonna start over I’m sorry it’s kind of fumble that all just yeah, hello if you’re a restaurant looking to become an international restaurant chain or if you’re an entrepreneur who wants to own a franchise today’s episode is for you. My guest is Dan Rowe he’s the Ceo and founder of fransmart and he takes emerging restaurant concepts and turns them into national and international franchises. He’s been called the chainmakerr and we’re gonna talk to him today about his process. Dan. Thank you so much for joining us. 00:32.74dan_fransmart_comUm, yeah, thanks, thanks for having me. 00:36.52vigorbrandingWell let’s just jump right in. Let’s start with Fransmart tell me a little bit about it How you started maybe a little bit about your history and where you got your start. 00:44.96dan_fransmart_comsure sure I I started washing dishes and cooking got into technology if id never went to college so barelegged out of high school. So I but I was lucky enough when I was like nineteen eighteen and a half nineteen for about 5 years I got into technology. Worked for a guy that grew software companies made some money and what do I do go right back in the restaurant business I bought a franchise of a bagel bakery and it was a 6 unit bagel chain in Washington d c I lived in California the idea originally was to bring the franchise to California ah, because there’s no bagel shops near me. And I went into business with a buddy mine and his wife and they wanted to move to Denver so we opened up our first franchise in Denver I had negotiated a deal I said hey if we’re successful with this I want to also do your franchising and because I’m proving you outside of Dc where all your stores are. We were very successful and I was 23 I think he was 25 enty five or 26 and we were more successful than most of the stores that they had in Dc so we did their franchise development and we grew them from 6 stores to around 200 in about 4 years sold the company. 01:51.64vigorbrandingWow. 01:57.90dan_fransmart_com1 of my shops in Denver was across from the first Chipotle we tried to get him to franchise. He wasn’t interest in he did just fine without us but somebody who copied him was ah Kudoba Kudoba mexican so we approached Kudoba we got involved with Kedoba when they were only open a couple months. 01:59.35vigorbrandingI. 02:13.86dan_fransmart_comHelped him put together the whole franchise program grew that to think about 100 open and few hundred in development sold that to Jack in the box and at that point I had grown 2 companies at a time as individual, you know, like 2 different companies at a time under 2 different companies. And then I said it was 2000. Everything was a.com back then and I said you know what I’m going to I’m going to start a new company instead of growing one brand at a time I’m going to grow a portfolio at a time so we started fransmart. 02:45.15vigorbrandingThat’s brilliant Now you know, ah and talking with you I’ve learned a couple things number one I did 2 work in the restaurant first and I believe wholeheartedly that everyone should start out working a restaurant. You’ve got to take orders. You’ve got to get things Done. You have to execute you have to talk to people by and large. You have to get to know how to handle problems I mean there’s a whole lot of education that happens in a restaurant doesn’t it. The other thing I It’s very humbling. Ah, that’s right, That’s absolutely right? The other thing I will say is I also did not. 03:04.41dan_fransmart_comYeah, yeah, yeah, it’s It’s also humiliating and it’s humbling and it’s ah it’s good. It’s good to see why you should treat people better. 03:17.44vigorbrandingGo to college I I was a creative guy so I just like thought well hell I’m really smart at doing these big ideas and creating stuff I don’t need to go school so I didn’t and you know at the end of the day. It’s it’s kind of funny because 1 time my daughter was asked in school like hey do your parents ever have any sayings you know like you know what? what are they known for saying and. 03:23.23dan_fransmart_comYeah. 03:34.41vigorbrandingMy my daughter raised your hands and my dad said C students run the world so that was me I was just like yeah an underachiever. But just I worked really hard. So anyway, um so look with frasmar. Essentially you take this guesswork out of franchising right? You’re connecting entrepreneurs. 03:36.80dan_fransmart_comYeah. 03:51.90vigorbrandingAh, the one to get into the restaurant ownership business with emerging restaurants and I mean so you’re’re, you’re finding great ideas or you have these great ideas. You’re finding people that that are business people and maybe good operators but also teaching them how to operate um you know So what? at the end of the day. What makes a good franchisee. 04:05.99dan_fransmart_comA good franchisee wants to follow somebody else’s system a bad franchisee buys a franchise and then tries to do everything different or or argues with the the company. But yeah I mean franspart’s main business were franchise development company. We have big picture vision. So like with 5 guys. You know we didn’t invent burgers. We just saw a micro niche of you know, fresh burgers and nobody really owned that segment we saw burger King Wendy’s Mcdonald’s but nobody was really doing high quality. Um chefy food and. So 5 guys was in Dc they were near us. They won these awards all the time for best burgers. They had a really really good hamburger. It was more expensive than the other guys. Whatever but they had 4 units and I just said you know what? I’ve already grown you know mexican chain a bagel chain all across the country There’s nobody else doing this in any other market around the country and so our playbook is basically become we. We’ve built restaurants and all the top hundred and fifty biggest media markets in North america so New York’s the biggest something around Savannah Georgia or something like that is somewhere around one fifty 05:12.95vigorbrandingMe. 05:20.00dan_fransmart_comAnd in in every market we know who the best operators are we know where the best intersections are the best projects are the best architects contractors food distributors and so we’ve just sort of developed this knack for understanding the best known way to do everything in every one of these markets and so yeah, we did it with 5 guys. We. You know, wound up growing those guys I think we grew them from 6 4 4 locations to about 100 open a few hundred in development we sold. They’re like 2000 stores. Um, we did with halal guys. So here’s another thing like my premise was gosh. There’s a billion and a half muslims in the world. And when I go to Chipotle or Starbucks I’d ask my wife like do you know any muslim actors or singers or apparel companies or tech companies or car companies or food brands. There’s a no no no no no I’m like well wait a minute There’s a the biggest demographic population in the world and there’s no brand. 06:10.71vigorbrandingA. 06:16.28dan_fransmart_comAnd so and we were opening american brands over in the Middle East and so you know most of our franchisees are super wealthy. Many of them are royal family and the first night they gee whiz you with their homes and just the way that they live. Second day they’re like what do you want to do and I said I want to go get street food and they would take you to some of this amazing amazing middle eastern street food and I tell myself I’m like somebody’s going to figure out how to build a brand out of this and so we did with the halal guys. Ah, we hal. All guys was a cart in New York City for 25 years They had 3 carts in the city. Not even a food truck just a cart but they made really good kind of chicken or gyro over rice with this white sauce and. 06:47.34vigorbrandingUm, yeah. 07:00.43dan_fransmart_comAnd people stood in line for it and I’m like okay here we go so I found that same thing same playbook biggest 150 media markets. Best franchise operators you know exactly where to put them so anyone I mean sometimes these locations anybody could succeed there. 07:16.49vigorbrandingYeah. 07:16.65dan_fransmart_comBut that’s part of the hack. That’s part of the hack is is going into these markets and we’d pick great operators I remember the the 2 corporate stores that we built in New York City both did like ridiculous volume like 2 times what a 5 guys in the same location would do because we picked the right site. 07:34.20vigorbrandingHe. 07:36.18dan_fransmart_comThe first franchisee in Chicago opened up to like $80000 a week or some weird number the first California in first the first California store that we opened up clear across the country did over 100 grand it’s first week in sales. So. 07:48.67vigorbrandingWell. 07:51.51dan_fransmart_comYou take a good concept you package it right? and then you just have to build the right teams that can handle the volume pick the right locations and but that’s our playbook. We just keep doing it over and over. 08:01.41vigorbrandingThat’s fantastic That makes it mean it’s awesome and so like I have to ask like so the Halal guys I mean I’ve eaten it I mean I know know the carts I know that I know the whole deal Did you just like walk up there one day and say hey guys I’d like to talk to you about an idea I have. 08:12.41dan_fransmart_comSo they didn’t even have a website they didn’t have a website. They didn’t have a social media page. They had a fan page So a fan had created what I thought was the website. It wasn’t a website it was called. 08:21.50vigorbrandingScott. 08:26.38dan_fransmart_comFifty third and 6 are dot com or whatever it was but it was a fan page and I so and I basically emailed and they said hey I’ve done this and this and this and this and I want to do middle eastern and the guy’s like hey ah I don’t actually own it I’m just creating a fan page because I love these guys I’m like can you introduce me to them and they introduce me to him. 08:42.85vigorbrandingWow. 08:46.36dan_fransmart_comBut it was funny I’ll never forget when I went to go meet him I’m like hey I’m the guy that did 5 guys in qdoba and they’re like what’s that like they don’t know these were super religious muslim. They come to America looking for the american dream I mean. 08:53.20vigorbrandingYeah, yeah, yeah, so yeah. 09:01.88dan_fransmart_comAwesome founders, amazing! Beautiful people, great people. They came to America look they all had advanced degrees came here looking to the american dream and America basically shut the door and they started off driving cabs and they just you know, kind of worked really hard and then they opened a street cart. Was originally a hot dog cart that that they converted to halal food and they would use it as a way to sort of give people jobs like bring family members and friends over here and give them jobs and they had a couple of these carts but it’s like in the beginning when I was first trying to tell them. Oh I’ve got this big vision I want to go do all this stuff. 09:25.29vigorbrandingMay he. 09:36.38vigorbrandingYeah. 09:36.82dan_fransmart_comThey’re like what are you talking about and you know because they they just weren’t they didn’t realize they didn’t see what I saw and they and they were not taken at all with my background they could care less. Yeah. 09:44.63vigorbrandingWell, and yeah, they they had to start with they start with probably nothing right? So to get the cart and be able to get a corner probably was like they felt like they had they’d achieved a you know a lot which they had but they had no idea with with the capacity of that you could bring them like in in the locations and everything. 09:57.46dan_fransmart_comNo no and and and they didn’t care they frankly they said we don’t want to open what they didn’t want to do was be embarrassed, be ashamed. They’re like very prideful of what they do. It’s funny when you talk to the owners. They still talk about they could talk for. 10:03.10vigorbrandingWow. 10:15.46dan_fransmart_com10 minutes just about this plate of food and how to make that plate of food perfect and it’s like that’s why they have those long lines right? So like a guy like me I’m not the reason that they’re successful. They’re successful because they care about that plate of food tasting the way it tastes. 10:15.96vigorbrandingHe. Yeah. 10:30.31dan_fransmart_comYou know my job is not to screw it up but that it took a year from the time I first met him to the time that they finally said let’s go and it was mainly me convincing them that I wasn’t going to screw it up like this is a way that they’re feeding their family. They’re very proud of what they built and even though they didn’t have social media or whatever everybody knew what it was it was just 10:39.27vigorbrandingMy home. 10:49.71dan_fransmart_comThere’s 8000000 carts in the city and 3 of them have long long like absurdly long lines and they just didn’t want me to screw that up. So yeah. 10:55.79vigorbrandingUm, so I mean for us I mean you know we we do marketing and advertising so we focus on the restaurant segment with vigor and like they they took off is it because I kind of think it might be but. Because of the long lines in New York because of the word of mouth. Do you think it was just one of those things once they start getting locations people just kind of knew of it already because they had been exposed to it from the street or or is it like a lot of word of mouth or how do you think the explosion happened. 11:17.40dan_fransmart_comUm, well well yeah I mean well to take a step back a million people tried to knock him off none of them have none of a have a million people when this thing started to fly everybody who’s put the word halal. 11:26.40vigorbrandingHe wow. 11:35.29dan_fransmart_comOn their cart in their storefront or whatever when when I started franchising this. There was all these metoo copycats. None of them are around and it’s because they’re not authentic and they didn’t do the right thing but no, it took off what I did is the way I marketed it to people outside of New York was funny. The first few franchisees. 11:36.52vigorbrandingYep. 11:42.10vigorbrandingWow. 11:53.96vigorbrandingIn here. 11:54.63dan_fransmart_comKnew it from New York like when they would come to New York they would go there and so like my Chicago franchisee my vegas franchise or my um southern cow in my Houston franchisees even my Dc franchisee they they every time they went up to New York they went there so the minute that they found out we were franchising they they bought it. Everybody else? What? what? What would happen is we would just market pictures of the line so initially it was lines of the cart and so people would be like what is roe babbling on about and it’s like this long line would at least stop them to get them to look you know at the next line or at the next page. 12:17.41vigorbrandingHere here. 12:31.38dan_fransmart_comAnd then as soon as the first couple stores opened this the Southern California store doing 100 grandits first week that line looked like ah I mean it was Quarter mile long and so like even the news was taking pictures of it. So all I did is reposted what the news because. 12:41.45vigorbrandingA. 12:48.90vigorbrandingSure no doubt. 12:49.70dan_fransmart_comYou know it’s also a credibility technique. It’s like if I if I post a long long line people like yeah if the news posts it. It seems more credible. So yeah, we we just. In the beginning we would we kind of did that I didn’t want to explain with a lot of words what the concept was or what I thought it could be I just wanted to show long lines and then that would get people to come see it. Try it eat it and then you meet the owners and you just know like this this we had. 13:12.92vigorbrandingYeah, it’s authentic. 13:16.35dan_fransmart_comAlmost everybody who came in for Discovery day wanted a franchise but they wouldn’t approve him. They were very picky about who they let in I mean it’s funny. We had a guy that came in and the minute that they that they gave in the indication they weren’t going to run the place right? or hire the right team out like they would even get up and leave the meeting and um. 13:28.82vigorbrandingE well. 13:35.74dan_fransmart_comAnd then we even had a guy come in I’ll never forget it. He goes does the meat really have to be halal does it have to be halal because halal food’s more expensive and and I’ll never forget it like we’re all looking at each other like did he just say that and he did and it’s like meeting was over guy flew clear across the country for the meeting and within 8 minutes the meeting was over. 13:43.57vigorbrandingYeah. He had done. 13:55.41dan_fransmart_comAnd so yeah, it was but it’s a funny story but it’s’s ah I mean it’s such a great concept. It’s just a great concept. You think about billion and a half people no brands. It’s really the largest I mean certainly the largest restaurant chain MiddleEastern restaurant chain in North America 14:00.40vigorbrandingGood. 14:12.54vigorbrandingYeah. 14:12.74dan_fransmart_comBut now we’re open in London we’re open in Korea we’re open. You know we’re we’re we’re growing. So my goal with that and you know also when I started I’ll never forget when I first started growing the company. We got an interview with 1 of the big New York papers and I said this is going to and we only had carts and in. I said this is Goingnna be the biggest middle eastern brand in the world. The biggest muslim brand the biggest halal brand blah bla blah bla blah and the lady was laughing on the phone and I’m like what are you laughing about she was Dan They have carts and I’m like I know but I see something bigger so I’m not always right? But in halauge’s case I was. 14:35.62vigorbrandingIn. 14:43.11vigorbrandingYep, that’s fantastic. Well I love your line I’ve heard you say it many times that you let people vote people vote with their wallets right? So you followed the line that’s bright I mean ah and your marketing was smart too I mean using the the news and all that and showing the lines I mean that’s the proof and that’s ah. 14:50.15dan_fransmart_comYeah, yeah, yeah. 15:00.48vigorbrandingThat’s masterful marketing and so that that brings me to sort of another question because it’s really an interesting ah like I’m really interested in what you do I mean you find these great products and these great brands you you look at the lines you say?? Okay, this is. There’s ah, there’s some white space in the ah in this in the restaurant world for this. This can be the next big thing. But then there’s also ah you need to know a fair amount about real estate right? There’s certain you just said. There’s some real estate that you could put anything in there I’m sure that’s not true, but probably any of your products you could put in there and they’d be successful. But then there’s also the the franchisees people want to own a restaurant or maybe Master franchise. These folks that have like a. You know they have a serious office and they own a bunch of different brands in some cases talk about like the whole thing coming together that whole thing coming together. Well just you have these the master franchisees right? So you got to find them then there’s the the actual then there’s the real estate part right. 15:37.93dan_fransmart_comYeah. Wait wait which part. Um, yeah, yeah, oh um, yeah, so for me I always start with the end in mind I I see a chain for what it can be 10 years down the road and that in that tells me the. 15:52.73vigorbrandingAnd then there’s also sort of the restaurant part. How does that all work together. 16:07.16dan_fransmart_comYou know the 150 biggest markets in North America US and canada canada most of the canadian markets behave like us. So I always talk about North America but um and then certain international markets like we’ve sold tons and tons and tons of deals internationally so like I already know where this is going to go. 16:22.24vigorbrandingA. 16:24.47dan_fransmart_comI Already know the franchisees in those markets and so I know which ones are going to like the brand and why and how I have to package or maybe I have to cook it a little longer before I show it to a certain guy like I already kind of know that whenever I take on a brand. The most important thing. 16:38.66vigorbrandingNate. 16:40.62dan_fransmart_comWhen I get a new brand because I’m getting them at a very early very early stage. They’re still hair on them. They’re still rough around the edges. They still don’t know what they don’t know 5 guys didn’t have pos systems for example, like the whole all guys didn’t have dead carts right? They didn’t have pos they they. 16:44.30vigorbrandingMe. 16:54.48vigorbrandingYeah, say they had carts. 16:58.36dan_fransmart_comYeah, so it’s like that’s okay, that’s okay, it’s like I know the other stuff but that and ironically like what I know is not um, as important is the fact that 5 guys had a line out the door or ha all guys had a line down the block like I can figure out how to build a system or manual. Way faster than I can ever figure out how to organically get a line down the road like that’s that’s a different level. So yeah, that is the magic but what I do is is it’s really interesting like when I I don’t leave anything to chance. No matter who I’m selling no matter what brand what market and who the franchisee is. 17:15.21vigorbrandingRight? That’s the magic. 17:30.87dan_fransmart_comI I act like they’ve never been in this business before because I want to be relentless about getting the right site. So like here I’m in Scottsdale right in Phoenix Arizona there’s for any concept. There’s 10 or 15 or 20 potential sites. But there’s really only 3 or 4 first sites. 17:36.65vigorbrandingYeah, he. 17:48.15dan_fransmart_comLike yeah to be very careful when you’re building a brand in a brand New Market is like there’s something very strategic about using real estate in real estate’s role in marketing and real estate’s role in branding and so you have to be really good of knowing exactly where your bull’s-eyes are and coming up with some logic around. 17:56.12vigorbrandingA. 18:07.15dan_fransmart_comWhat kind of order you should be growing and so we’re that kind of pedantic even about real estate. It’s not just about hey I need a twelve hundred foot space or fifteen hundred foot space like no, no, no there’s so much more to it and then once you have the right spot you have to make sure that your unit economics hit. So that that’s the thing is like you can’t you can’t go into a spot and then have cost overruns or you can’t have what you know it needs the cost. What everyone thought it was going to cost to open it needs to open above. Whatever sales everybody was thinking originally it needs to hit profitability faster because there’s all these weird things in people’s minds that like even if it’s a great site and for some reason it gets off to a slow start all of a sudden people like oops not going like plan. And psychological psychological. Ah they’ll start making dumb decisions. They’ll start cutting people cutting marketing cutting problems like wait a minute and so we we assume all that stuff’s going to happen so we’re relentless about how we pick real estate how we market how we build the team I always say you got a staff for the sales you want. And you have to staff for the company you’re trying to build. We never sell mom and pop franchises ones e toosey’s we sell territories and so whenever we’re selling like a halal guys. For example, the California franchisee opened with a director of operations from Panera. 19:11.99vigorbrandingHere. 19:25.37dan_fransmart_comAh, director of operations from Chipotle and I think a director of culinary from one of those 2 concepts too. Plus the manager plus the owners were there well, that’s also why that first store in California self-funded 7 more is because you you know you basically open up with the the team’s bandwidth could easily handle. 19:32.00vigorbrandingWell. 19:37.32vigorbrandingAre here. 19:45.32dan_fransmart_comThe kind of sales I think it was doing over three million a year and so you you have to sta for that if you if you open up doing you know $5000000 run rate with a million dollar team your sales go down. They never come back up and so like all of that little stuff. It’s like Dan you’re just the sales guy. It’s like mm. 19:46.10vigorbrandingWow. 19:55.19vigorbrandingAnd he. 20:02.92dan_fransmart_comI I sell a lot of franchises not because I’m good at sales I sell a lot of franchises because I make the brand sell themselves So all the things we talk about are kind of how do we get the brands to sell themselves the best the best marketing tool Any brand would ever have selling a franchise is the existing franchisees and so. 20:07.58vigorbrandingMan. 20:19.58vigorbrandingYeah. 20:22.35dan_fransmart_comYou have to make those franchisees So successful. So happy so referenceable that even when you’re not, they’re trying to orchestrate just the right reference even if they just run into somebody what they’re saying sells your franchise. 20:34.20vigorbrandingSure I mean it’s the experience the the customers get the franchisees get everybody. It’s got to be. You know everyone’s a customer at that point right? You know they’re selling the the actual brands to to new franchisees. So that’s. I mean that’s ah, that’s a really really great point. So what is the biggest mistake you see like franchisees making like when they you know they’re first coming to you. 20:57.35dan_fransmart_comUm, Fran when a franchisee ah picking the wrong brand like if they pick I mean I if they pick the wrong brand if they don’t staff the right way like everybody think about why somebody wants a franchise in the first place. The only reason to own a franchise is to get wealthy like there otherwise. 21:00.70vigorbrandingMan. 21:15.40dan_fransmart_comIt’s not worth the risk like you’re risking capital you’re risking an Sba loan or A Loan you’re risking signing a lease now you’re on the hook for that lease for years. The liability, the cash outlay the liabilities and the contingent liabilities those are real costs. The only reason to do that is because you’re trying to get to a completely different level in life and so now the question is what’s the right vehicle to get there. So what’s the thing that that’s going to make so much profit that I want to keep doing it and how do I do it and so the mistake a lot of people make is they’ll pick the wrong brand. 21:45.53vigorbrandingUm. 21:49.50dan_fransmart_comSo they want to get to never never land. They just pick on the wrong the wrong brand to get there when they buy a territory so somebody that wants to own 5 or 10 or 20 units when they open up their first store and they open up with a skeleton crew. You know we all have we have so much turnover in the restaurant business. You open up a store. 22:03.81vigorbrandingSure. 22:07.62dan_fransmart_comWith the skeleton crew and you even just have normal attrition. You’re constantly in a hole right? So you have to staff for the volume you want you have to staff for the company you’re trying to build that has to include redundancy has to include turnover so a franchisee who thinks a franchise only costs 300 grand to open. 22:09.63vigorbrandingHe. 22:27.40dan_fransmart_comIt’s like yeah but you need another 100000 in these extra soft costs to basically get to the point you know to get to this point and so it’s people not really thinking that through or at the first sign of things didn’t go like I thought. They start cutting. They abandon the big picture and they go start focusing internally and what happens is you start managing that business down so that’s the biggest mistake and then another big mistake is people just not following the systems like I interview from my podcast. All these franchisees of other brands I’m like tell me the difference between you and the. 22:46.60vigorbrandingAnd. 22:59.60dan_fransmart_comI Mean you like you’re one of the most successful franchisees and whatever the brand is I’m interviewing the guy for like what’s the difference between you and someone who struggles with the same brand almost to a T they go. We just follow the system and I said whenever you buy a struggling franchisee stores. How do you make them successful. 23:10.22vigorbrandingA. 23:17.45dan_fransmart_comGo back and follow the systems just execute like people are buying 5 guys because they want that burger those fries to taste exactly like they think they don’t want chicken sandwich. They’re not there to get you know salad or whatever they want that like just go back to making that. That’s all you got to do and it’s people overthink it and it’s like. 23:17.80vigorbrandingLeave you. 23:31.72vigorbrandingInconsistency. Yeah. 23:37.53dan_fransmart_comThat’s all you got to do if you’re buying a jack on the box at Mcdonald’s if you’re buying you know a Jiffy Lube right it’s like whatever it is. It’s like people are going to that brand because they want that experience all you have to do is give give it that give that to them. 23:51.50vigorbrandingYeah, well I mean we always say like in in marketing what we do. We always say ah the definition of a brand is brand is a promise and you know in the case with the restaurants I mean if I go to 5 guys no matter which one I go to I want I want them to basically promise me and give me that same thing I want that same product I don’t want it to vary from place to place. So. 24:03.60dan_fransmart_comYeah. 24:08.98vigorbrandingI think that’s amazing. Do you find yourself because I have to think this is is somewhat the case because you find these I’ll say these raw concepts these great concepts whether it’s halal guys or 5 guys or or probably Qdoba when you start with them I mean you’ve you’ve launched them. Are you bringing? you always talk about a playbook. Are you bringing that playbook to them. Are you kind of saying. Yeah, this is great here’s how we operationalize this thing. Do you find yourself really kind of setting up the operations a lot I figured. 24:32.20dan_fransmart_comUm, almost always so not not I mean not only setting maybe some sometimes it’s just tweaking right or giving them some best known tool we have because some people in me actually have really good systems for. 24:37.50vigorbrandingE e. 24:47.70dan_fransmart_comThere are 1 or 2 or 3 stores that the owners are constantly there and even if they don’t have a written system. They kind of all know how each other thinks and you know all that stuff. So there’s there’s really just technique about the best known way to do everything I mean marketing staffing operations time and motion studies like everything you can think of. 25:06.70vigorbrandingMe. 25:06.79dan_fransmart_comLike we have a tool in our toolbox for it and those tools keep getting changed. They keep getting retrofitted because think about marketing twenty years ago versus marketing today or tech the tech stack like there wasn’t even a tech stack twenty years ago so it’s like you have to keep evolving but our ecosystem in the restaurant business. 25:14.36vigorbrandingSure right. 25:25.52dan_fransmart_comIsn’t only every restaurant brand I’ve ever worked with I’m on the board of the national restaurant association. So there’s not really a Ceo I don’t know there’s not a big franchisee of any brand that I don’t know um I’m I’m ah oh and then kitchen fund. So we have a fund a kitchen fund. 25:29.85vigorbrandingUm, yeah. 25:39.51vigorbrandingThe. 25:42.51dan_fransmart_comWe were early investors in like sweet green and Kava and you know all kinds of different brands. So like our ecosystem’s pretty good and pretty valuable like we have a lot of really successful successful access in our in our ecosystem to always getting the best answer and so if there’s something coming up or something my brands are dealing with. Like I just go find 2 or 3 people that I know are just knocking it out of the park and you know we sort of get those answers and then we weave that back into our brand so it’s it’s a little bit of cheating. But. 26:14.52vigorbrandingUm, you know? yeah. 26:14.64dan_fransmart_comYeah, it’s something that we’re able to do you and I are on ypo together. There’s like most of the most successful franchisors and franchisees are in ypo and if you reach out to ah I mean I always say success leaves clues like if you’re trying to get a better answer like most people are pretty generous with their time like as long as you’re not overtly. 26:29.76vigorbrandingUm, yeah. 26:34.18dan_fransmart_comCompeting with them or annoying them. They’ll kind of help they’ll they’ll kind of help you figure that out. but but yeah but back to what the stuff we bring to the table is I think I liken it to a chain that goes around your neck like every link in the chain it takes to open a restaurant and operate a restaurant. Every link in a chain. It takes to what do I have to buy when do I have to buy it. What’s supposed to cost every link in the chain we feel like we have the best known chain with the best known links and so any brand that we take on who’s used to only having 1 or 2 or 5 or 9 or whatever it is like we’ll just have. 26:57.48vigorbrandingMe here a hint. 27:09.24dan_fransmart_comAll these links in the chain were like you know like some of the things they they may say no I’ve already got that I don’t need that but most often they they want help with that and then I’ve never seen a concept that I can’t figure out how to drive sales and lower costs like ah like drive drive sales I was on a call earlier today with a brand that that we’re looking at. 27:21.38vigorbrandingA. 27:28.90dan_fransmart_comBut it’s like you know it’s some of the stuff. It’s sort of like you and marketing like you could conversationally talk about marketing of stuff That’s just second nature to you to someone who’s not a marketing expert and they think you ah are you know a guru and it’s like I’m not really a guru I’ve just had we just have so many of these conversations. 27:38.24vigorbrandingRight mean he. 27:48.31dan_fransmart_comAnd we’re constantly trying to figure out how how who’s doing something better than everyone else. So we’re constantly having this conversation about the best known way So when these conversations come up. We’re able to just rattle them all up and it’s not. You know it’s just nature of our business. 27:52.40vigorbrandingMe. 28:03.61vigorbrandingYeah, and just we got to be refined, always refining so like I’m interested tonight. So someone called you and and I know you probably can’t say which I totally respect. But you’re looking at something I mean is it somebody that says hey I’ve got two like stores and I really think I have something here that could be. 28:12.14dan_fransmart_comYeah, yeah. 28:19.50vigorbrandingThe next big thing the next 5 guys. Ah or is it stuff that like you might have stumbled on to something or heard about something I mean how does that? How do how do they come to you or how does that work. 28:28.61dan_fransmart_comOh ah, well well those are 2 2 different things the way we get brands half the time they’re coming to us or someone will refer someone or someone says hey have you checked this out the other time we know what we’re looking for like we know what we’re looking for and we. We go after the best known players and whatever the market is so I’m I’m on this whole latin kick that nobody nobody’s done anything new in latin since Chipotle and they’re not even latin and so they’re as wide as I am and so we’re on this whole kick I met pitbull the rapper. 28:43.28vigorbrandingGot you? he. 28:59.86dan_fransmart_comAnd he’s like how come no Mexican chains are owned by Mexicans and how come no latins own the big Latino restaurant brands I’m like let’s fix that because probably because they might have like some of the best tacos or its best best restaurants you’ve ever been or in the hands of authentic latinos. 29:00.16vigorbrandingUm, he. 29:14.88vigorbrandingRight? Bum pop. 29:17.96dan_fransmart_comWhy haven’t they figured out how to build chains like I don’t know. Maybe it’s capital. Maybe it’s confidence. Maybe it’s know-how it’s like well we have plenty of all those. So now we’re targeting Latinos like pitbull and I are targeting Latinos with really good concepts we’re given a. 29:24.24vigorbrandingHe he. 29:33.10dan_fransmart_comEverything that both of us know think about his ecosystem like we’re giving him everything that we know to make to drive um success around that brand So we’re actually going to and we want to get wealthy helping Latinos get wealthy right? So that’s. 29:34.50vigorbrandingUm, yeah. 29:47.57vigorbrandingThat’s fantastic. 29:48.95dan_fransmart_comThat’s like but that that was one of these things where as soon as he and I came up with this I’m like okay now I got to go find a really great brand and in that case, what I did is I went to Us foods the biggest supplier in the country or one of the biggest suppliers in the country said here’s what pit bull and I are looking for who do you know. And all of a sudden they’re like this brand in Chicago we think is the next thing could be the next chipotle blah blah blah blah blah fly out to Chicago and it like you are right right? So that that goes from you know, somebody a Us foods we we told us foods like I told 90 people what I’m looking for us foods. Basically you know. Said here’s we have a lot of latin brands here’s one that’s a standout and you think about that too is like like us foods has something to gain too because now they have a client that goes from I think it was 8 stores when we got there now. It’s 13 with 6 or 8 new territories around the country. Now. They’re going to have instead of a 8 unit brand they’re going to wind up having a 500 unit customer you know and it was because they basically brought it up to us. 30:49.54vigorbrandingThat’s awesome. So do you think a latino brand. Do you think that’s going to be Franz Mars Next big big thing in the portfolio or you have something else cooking or what? what do you think the next big big thing is. 30:57.31dan_fransmart_comWe we? Yeah, we have a few brands that are doing record numbers like this this latin brands called cilantro it’s growing faster for me so far than 5 guys did like our first several months is growing faster. 31:06.43vigorbrandingI Love the name. 31:11.34dan_fransmart_comAnd it’s growing every franchisee is a franchisee of another brand and so they all have experience. They all know what they’re doing. They have capital but they also have a perspective of why they like this brand better than what they’re doing and so um, it’s interesting. Keep an eye on cilantra. That’s gonna be a fun one and then we’re. 31:25.93vigorbrandingAnd again I don’t know who does your naming but I love that I Love the name Slanic because I think that’s so approachable yet It’s intriguing. You know. 31:33.69dan_fransmart_comYeah, but it’s it’s like Chipotle right? So it’s like cilantro and and ah but it’s I mean it’s a real authentic story because I’m like the world doesn’t need another chipotle another mexican created by a white guy like they need. It should be like so our tagline or our. 31:43.75vigorbrandingE. 31:49.14dan_fransmart_comPositioning is the next big thing in Mexican is actually really mexican and so this is a family that kind of you know snuck into the country and like so many do and started off ah humbly through life in America you know like the halal guys. 31:50.94vigorbrandingShe. 31:56.48vigorbrandingHe. 32:06.56dan_fransmart_comAh, yeah, but they you know they came across and they they literally started opened up a restaurant to make a living to feed people to make a living turned out that what they were serving and it was latin for latinos so they started off their whole career is making this amazing. So think about how tough that customer is it’s not Latin Latino for gringos. 32:18.00vigorbrandingBriefly. 32:25.61vigorbrandingWe hear. 32:25.73dan_fransmart_comThis is latino for latinos and it was a standout brand that was doing crazy numbers and then all of a sudden they had opened 2 locations. They took over a failed baha fresh and it’s doing crazy numbers. They took over a failed chipotle right? That’s America’s darling is chipotle. 32:41.70vigorbrandingUm, right. 32:44.30dan_fransmart_comWhere Chipotle couldn’t succeed in this area of Chicago they’re packed. They’re busy and so you’re like wait a minute latino for latinos yeah, people like it and I’m like this thing’s going to be a monster and that’s why like I think we had 6 or 8 people come look at it all 6 or 8 of them are our franchisees now. 32:47.27vigorbrandingYeah, and again so it’s it’s quality. Yeah. 33:01.87dan_fransmart_comSo they’re all buying the franchise but that and then the other thing I’m excited about we got approach and beginning a covid if you you remember when Covid first happened the government was scrambling every day with new rules and regulations and restaurants had to close or could only open every other seat or had to do dividers Whatever was driving the industry crazy. 33:02.11vigorbrandingThat’s awesome. 33:20.40dan_fransmart_comAnd I had a franchise lawyer that said hey I’ve got this electronics Brand Would you take it on I’m like I don’t think so I don’t know anything about electronics Long story short. We took it on that thing’s growing faster than any brand I’ve ever grown. It’s way more successful than any restaurant has ever been. It’s called pay more pay more electronics. It’s. 33:35.64vigorbrandingThat’s great, very cool. 33:37.90dan_fransmart_comBuy sell trade new and used electronics and the irony is a lot of food guys are building it and then all of a sudden I run across um, a ah facial Studio Skincare Studio called Glow thirty. So it’s a small little and and I was approached by her. 33:40.57vigorbrandingShe. 33:53.68vigorbrandingYou know. 33:54.36dan_fransmart_comHer commercial broker her real estate broker. She goes hey would you ever do like a facial place I’m like I don’t know I’ve never even had a facial and I I talked to the lady and she said hey I want to be the orange theory of skin care I’m like I don’t know what that means and I’ve never been to orange theory and I’ve never had a facial but I. 34:06.19vigorbrandingAnd then. 34:13.40dan_fransmart_comAnd I saw the lady who was in Bethesda Maryland I looked on through my Linkedin I found somebody at orange theory and Bethesda and I said hey can I venmow you some money and you go check this place out and she said sure I’ve venmoed her some cash she went and checked it out. She looked up my background she goes I don’t know what your plan is with this brand but whatever it is I’m in. 34:30.79vigorbrandingYeah, yeah. 34:33.90dan_fransmart_comAnd so she actually left orange theory came to work for me. She’s the vice president of 4 us growing low 30 and this is skincare clinic that’s growing faster than I mean it’s just grown like crazy. So we’ve gone from being a restaurant franchise development company to a franchise development company and um. 34:50.48vigorbrandingThat’s awesome. 34:51.84dan_fransmart_comBut we keep looking for food like I’m I’m I’m ah I can’t offline I’ll tell you who, but it’s but we’re we’re working on a pretty pretty big project right now like I’m still I’m at the end of the day I like to feed people. There’s just something very rewarding about feeding somebody someone pays you for the food that you give them. 34:59.73vigorbrandingUm, yes, yeah. 35:11.33dan_fransmart_comAnd they say thank you and they come back and they bring friends like there’s just something instantly gratification gratify gratifying about about that. So like I’ll always be in the in the restaurant business but the restaurant industry is getting a little wakeup call because it’s from a business perspective. It’s hard. 35:12.11vigorbrandingYeah, he. 35:29.54dan_fransmart_comHarder to make money nowadays in restaurants which is why so many like at this places glow 30 like we just sold all of Arizona to a huge food franchisee Greg Flynn the biggest franchisee in the world is this starting to expand with nonfoo and and ah yeah. 35:39.47vigorbrandingUm, sure. Yeah, the the glow 30 thing look I’ll be very very honest I think it’s fantastic because I know that look feeding people makes you feel great. If you haven’t gotten a facial i. Absolutely recommend it I look I’m a father of daughters I’ll admit it I go every two months. It is the greatest thing on earth. So the fact that you are in the on the but the ground floor of a franchise for this brilliant I guarantee it will explode I mean I just ah, in fact I buy a bunch of the gift cards and I give them out to folks here in the office because I just think it’s like. 36:02.53dan_fransmart_comUm, yeah. 36:11.60dan_fransmart_comYeah, well I it will now I can’t now so glow 30 It’s one of these members. It’s a membership skincare which is another thing it’s sort of like memberships is the ultimate hack because you make money while you sleep. You basically make money whether people use. 36:11.71vigorbrandingAh, great hour of your life. You know? So if you if you haven’t done it. Do it. Ah perfect. Yeah yeah, right. 36:28.82dan_fransmart_comSomething or not when you have a membership think about fitness studios how many times you buy a membership and you don’t go and the fitness studio is happy. They’re happy because you’re not there so they wind up selling one hundred and fifty percent of capacity knowing that the third of the morons never show up. So um. 36:31.63vigorbrandingYep, yeah. 36:41.56vigorbrandingUm, that’s right. 36:44.97dan_fransmart_comBut that’s that’s sort of the membership model and it’s like man this thing you buy a membership and the ah but the irony here is people don’t not use it. So it’s ah every month the the facial changes right? So like in October it was like a pumpkin facialin. 36:52.97vigorbrandingAre a are. 36:59.45dan_fransmart_comJuly I think it was like lemoncello or whatever but every month it’s a different carefully curated facial and people don’t miss it. So it’s not like you just get a facial and no big deal I get one next week it’s people like no, it’s the end of the month they’re going to change this month into next month I don’t want to miss last month so the reason I still haven’t ever been to glow is every time I come in for discovery day. These guys are booked out three weeks in advance. So like if you said you wanted a franchise right now for glow the earliest I could book your discovery day is like three weeks because we want you to get a facial as part of your discovery day. It’s like yeah and so. 37:19.90vigorbrandingOh yeah, yeah yeah. 37:26.37vigorbrandingWow Yeah in the in the facial is the product’s holding it up right. 37:35.15dan_fransmart_comSo yeah, so it’s ah but it’s yeah, it’s funny, but but now I mean it’s franchising like we had. We is weird. We had a record year last year we we had more new franchise sales last year than ever the first quarter of this year doubled last year so like been doing this for 30 years and 37:48.56vigorbrandingA. 37:54.11dan_fransmart_comAnd that’s even food like I mean our food brands like cilantro we have. We have the largest fastest growing indian brand called curry up now. So there’s another one. There’s a billion and a half indians when you think about how many indians and pakistani eat what looks like to you and I indian food. It’s like no one’s ever built a brand. 37:54.65vigorbrandingUm, yeah. 38:11.40vigorbrandingUm, right. 38:12.55dan_fransmart_comAnd so we you know now we have 100 units in development for curry up now. We just sold London so that’s now international. So the London franchisee is the subway franchisee for for all of Uk. He actually bought all of Uk for curry up now. So yeah, we’re going we’re going nuts we got dessert franchises. We got. You know we we got really good things but I’m drawn to things that have really good numbers. So like I have a cookie franchise called smackery in New York City and no one. There’s no real number 2 to crumble and nobody I mean crumble just went like a monster I tried to get smackery 6 or 7 5 five five 38:38.32vigorbranding8 38:44.17vigorbrandingYeah, yeah. 38:50.41dan_fransmart_comYears ago before I ever saw crumble and I couldn’t even get him to call me back and then finally I knew someone who knew him and we made a deal about a year ago but there’s no number 2 to to crumble all the people that are trying to build cookie shops are all doing six hundred Grand seven hundred Grand a year this guy is. He’s in Eight hundred Square feet and I think he did two point three million dollars last year. So yeah, yeah, cookies 3 yeah so I mean ridiculous sales and and um, but he’s doing a difference. It was like well even in New York there’s a lot of other places that do under a million dollars why is he doing. 39:09.85vigorbrandingWow Cookies That’s fantastic. 39:27.26dan_fransmart_comMore than double what everyone else is doing. It’s like that’s what I look for so like I look for concepts that just do like haa guys. There’s a lot of people selling meat over rice with sauce in New York only 1 guy had a line down the block. So I got him it was smackerys only 1 guy is doing whatever. 39:33.77vigorbrandingNo. 39:39.46vigorbrandingYeah, that’s right. 39:46.65dan_fransmart_comThousand dollars a foot in sales. He’s $3000 a foot in sales or whatever he’s doing even in New York like by New York standards that’s still 2 times the sales per foot than any other chain does and it’s like well you know so there’s something about that which makes yeah which makes my life easy because I don’t have. 39:56.93vigorbrandingUm, there’s some there. Yeah. 40:02.94dan_fransmart_comYou know like I don’t have the guy that’s only doing 7 or eight hundred Grand a year in cookies I have the guy doing two point three million so makes my life a little bit easier. 40:06.62vigorbrandingYeah, very cool. Let’s let’s talk 1 more thing about that you’re’re you’re embarking on the podcast journey you’re gonna do smart franise you go talk a little bit about that. 40:16.50dan_fransmart_comSure so I started a franchise. It’s the first question I ask whenever I meet successful franchisees or franchisors I’m like what makes you successful. What are you doing? What do you know that I don’t or what you know why are you getting results that other people are getting and so. 40:31.22vigorbrandingIs. 40:33.95dan_fransmart_comStarted smart franchising with frans smart I just believe success leaves clues and I feel like people are willing to share and so my first guest on was the biggest franchisee in the world. Greg Flynn he owns 2700 something franchises all over the world. He’s now going I mean I think he’s targeting 5000 franchises. He’s going to go to some weird number and it’s like okay, well and I’d ask him right on the podcast What do you do different like why are you getting the results you’re getting why are you and without saying it I’m kind of like why are you better than everyone else or what are you doing that people can learn from. 41:06.64vigorbrandingMe here. 41:10.85dan_fransmart_comAnd surprisingly I mean he’s he’s obviously um, careful. Ah, but he gave some really good. Um, really good tidbits and then but like I had franchisees of 5 guys and and um, franchisee really successful franchisee from um, red robin. 41:27.74vigorbrandingHe sure. 41:29.52dan_fransmart_comRight? So casual dining is taking a beating right now. Well here’s a guy that’s doing double-digit sales increases and he’s still growing. So I’m like what thell are you doing that like Chilis can’t figure out in Fridays are closing restaurants and you’re building more restaurants you’re doing great. What are you doing and he’ll tell you he’ll tell you exactly as secrets as success. 41:38.98vigorbrandingSo in here. 41:44.92vigorbrandingYeah. 41:49.00dan_fransmart_comAh, 5 guys franchisees like why? Why do you have 80 stores. Why do you? This other guy had 17 another guy had 80 like what is it, you do different than everyone else they leave that and one I had 2 other guys on that are really really cool by bunch but 1 of them was Don Fox from Firehouse sold a sandwich shop right? You think there’s not room for another sandwich shop or he builds one he sells it for $1000000000 so it’s like how did you do it like what can what can my audience learn or Freddy’s like even after fiveges. Freddy is the burger and and milk shake company. 42:08.98vigorbrandingYou’re right. Shift a. 42:22.10dan_fransmart_comSame thing like you get his whole story and you get how he did it and they tell it in a way that tells you if you follow what they did. You’re going to have the same result and then 1 thing right now that I think is mystifying a lot of people is the restaurant tech stack people don’t understand restaurant marketing or the tech stack. Most. 42:31.42vigorbrandingMan. 42:38.63vigorbrandingPerformance. 42:41.80dan_fransmart_comMost people don’t get it I had a guy on that I think is the best and most brilliant in the space and he decoded the whole thing and not only decoded it I’m like give me the app to fix this. Give me the app to fix that if you were a franchisee. What are the first 3 things that you’d make sure that you did. 42:57.90vigorbrandingMe. 42:59.16dan_fransmart_comAnd he went into detail about everything and so it’s you know stuff that he charges a lot of money as a consultant. He’s giving it all away for free so smart franchising with Fransmar is really just that. It’s like what’s this. What’s the best known way to do everything um in a way that people can learn from. 43:15.69vigorbrandingYeah I mean it seems to me and I don’t know if you found this but I feel like there’s a lot of the same ingredients I mean it typically starts with a really good quality product I think people think a lot of times when there’s a franchise or whatever. It’s like you figure out ways to ah ah skip. And to save money and certainly have to run the operation but it’s usually a quality product. Um consistency. Ah great operations and then I go back to that sort of that brand promise like there’s a story. There’s there’s this great authenticity that that kind of exudes and and kind of you can carry from place to place. We just had. I just had betsy ham ah from duck donuts on and that that’s a franchise that kind of grew I mean yeah, did the world need another donut shop I mean you know Russ Degiio the the founder thought so and and a great story I mean was it he was at the outer banks ah always thought of like you know going and getting fresh donuts at the beach the jersey shore we are. Lots of places have you know, fresh. You know, homemade Duck. He didn’t he couldn’t find one so he thought he should start a donut place at the outer banks out in duck and that’s where that’s where it came from and it was like I mean you know puts this together and it’s this. Ah, it’s this great franchise. So I feel like a lot of these guys have ah just a great story. A passion. 44:17.76dan_fransmart_comYeah. 44:29.72vigorbrandingAnd it’s an authenticity that you know makes it makes it kind of ah ah, magnetic that other people want it and and want to grow from it. Yeah. 44:33.49dan_fransmart_comYeah, yeah, yeah I agree but that I duck don’t I Love duck donuts and they’re delicious, but you think about it’s like well how did he create that it’s like because he created it like how did I do what I did because he did it. 44:43.90vigorbrandingYeah, yeah, that’s it. Yeah yeah, yeah, that’s right, you know execute That’s right, you know don’t be afraid to fail the whole thing I tell my I tell my daughters all the time I mean look I failed a lot. So. 44:49.77dan_fransmart_comIt’s like that’s the biggest thing is people sitting on the sidelines like you got to get going life is short. Yeah. 45:01.28dan_fransmart_comYeah, yeah. 45:01.81vigorbrandingThe C student guy Again, you know you you fail. You just go out there and you know hey look hopefully you get an a here bring that average up to a C but you know you’re allowed to fail you go out and try things and pivot and and keep going. It’s it’s exciting. So you said you start your podcast out with the same question I end mine with the same question. So I’m going to. 45:09.78dan_fransmart_comYeah. 45:17.85vigorbrandingI’m gonna ask this? Um I look forward to your answer, you’ve created a lot of restaurants you’ve built brands all over the the world. So your last meal one final meal. What would you eat where and why and there’s a disclosure you’re not going to assault any of your ah ah franchisees. You can just pick anything. So. 45:31.60dan_fransmart_comOh man, probably my last meal would be my last meal is going to be Italian and it’s probably going to be. 45:47.32dan_fransmart_comI don’t know got to think about this? um I wish you said it ahead of time but ah, but there’s a restaurant in New York City it’s my favorite in the world and it’s because the dad cooks the mom’s the hostess and the son’s the waiter. It’s called Sandros Sandros 46:04.57vigorbrandingSandros. Okay. 46:05.57dan_fransmart_comAnd it’s the best food I’ve ever had. It’s dinky teeny tiny but everything that comes out’s unbelievable. It’s the opposite of pretentious. It’s the ah I mean it’s just a neighborhood place that you could walk by a hundred times and never know it was there every time I go to New York I 46:13.37vigorbrandingE. 46:22.30vigorbrandingI I just wrote it down I’m in New York all the time. So I’m gonna I’m gonna try and fight is it in Manhattan it’s okay Sandros. 46:23.10dan_fransmart_comBlock time to go there. That’s probably my favorite meal of all places sandros. Yeah yeah, yeah in the upper East but it’s like it’s awesome. Food’s good. Price are reasonable. You know and you all and you go there and you feel like they appreciate that you’re there the whole the whole load but it was definitely my last meal of no matter where would be Italian like favorite food I could I mean I Just can’t get enough of that. So I Love it. But yeah, Thanks ma’am. 46:39.42vigorbrandingHe. Yeah, you go? Yeah hey I Appreciate you know I could talk to you for hours is fascinating I Absolutely enjoy it. Thank you so much soon. 46:57.21dan_fransmart_comYou’re welcome. We’ll see you soon. 

Menu innovation never stops, but at times of rising costs and diminished labor, finding relatively easy ways to create menu news is especially appealing.It's operationally straightforward to swap one sauce for another, but quite impactful in terms of flavor.Sweet-and-spicy was certainly the flavor combination of last year, and Arby's, Qdoba, Buffalo Wild Wings, Genghis Grill, Red Lobster, Chester's Chicken, and Bonchon all added sauces in that category. Twin Peaks added a hot sauce that's so spicy its name requires an asterisk, while other chains augmented what they already had, such as The Halal Guys and Naf Naf Grill.McDonald's, while busily upgrading its burgers, also decided to make its beloved Big Mac sauce available for any menu item.Dunkin' found that the Butter Pecan Swirl which was a seasonal syrup that guests could add to their coffee was so popular that they made it a permanent addition to the menu.

Paul Tran is a seasoned entrepreneur with a history of founding, scaling, and selling successful restaurants and franchisees, including the largest franchisee of The Halal Guys. He shares his experiences with growing a portfolio of franchise sites and advice on what aspiring franchisees should look for. Tune in for Paul's insights on how to build a successful franchise empire and restaurant brand.

Welcome Back to the M3 Podcast, this week we have Halal Guys, talking about their journey to Missouri, how they got to where they are, and how Halal Guys came about!Follow Halal Guys!Instagram - https://www.instagram.com/thehalalguyskc/?hl=enFacebook - https://m.facebook.com/profile.php?id=100089453976490&_rdrWebsite - https://thehalalguys.com/locations/8702-ne-flintlock-rd-kansas-city/Follow Us Here! Instagram - https://www.instagram.com/mossmarketinggroup/Facebook - https://www.facebook.com/MossMarketingGroupWebsite -  https://www.mossmarketinggroup.com/#Marketing #Business #Podcast

In this episode Neel sits down with Paul Tran, owner of 11 Halal Guys stores in the Orange County, California area. Neel and Paul discuss: - how what you don't know can really be a secret weapon in entrepreneurship - what sort of people make good franchisees (and who can sometimes come with baggage) - how Paul's personal love for the brand led him to jump back into the restaurant space after sitting on the sidelines for a decade If you want to start your own MaidThis Franchise in your market & skip years of trial-and-error, go to ⁠www.maidthisfranchise.com⁠ If you want a foundations do-it-yourself course on how to start your own remote local business model, check out ⁠blueprint.beremotelocal.com⁠

In this episode Neel sits down with Paul Tran, owner of 11 Halal Guys stores in the Orange County, California area. Neel and Paul discuss: - how what you don't know can really be a secret weapon in entrepreneurship - what sort of people make good franchisees (and who can sometimes come with baggage) - how Paul's personal love for the brand led him to jump back into the restaurant space after sitting on the sidelines for a decade If you want to start your own MaidThis Franchise in your market & skip years of trial-and-error, go to ⁠www.maidthisfranchise.com⁠ If you want a foundations do-it-yourself course on how to start your own remote local business model, check out ⁠blueprint.beremotelocal.com⁠

Paul Tran is the Vice President of Franchise Development of Roll Em Up® Taquitos, The largest franchisee at Halal Guys. He has been in the restaurant and franchise world since 2005 as a franchisor, franchisee, investor, and advisor. In this episode, we talked about the unique perspectives of being both the franchisor and the franchisee.Check out Brian's newsletter Stay up to date with all things franchising by following Brian on Twitter & LinkedIn

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Who Has the Best Food?, published by Zvi on September 5, 2023 on LessWrong. It is a fun question going around the internet this past week, so here we go. In particular, people focused on the question of France vs. America. As one would expect, those on the French side think those on the American side are crazy, it is insulting to even consider this a question. Those on the American side like food. All of this is always just, like, your opinion, man, or at least that's the story. Checking the Survey Data YouGov asked back in 2019, got the following answers across nations, which we were reminded of during current debate on Twitter of American versus French food. I will quibble, but I was impressed how good this list was for nationally identified cuisine, as opposed to in-country experience. Where do I see obvious mistakes, ignoring the unfamiliar ones? Everyone is underrating Brazilian because meat on swords is awesome, Pão de queijo is awesome, and the accompaniments are optional, if not diverse enough for the true top tier. Mongolian is not even listed, and I only know the one format for it, where you fill a bowl with meats, noodles and sauces (and for some, vegetables) that they then grill for you, but that one format is an excellent experience, and I will take advantage of it every chance I get. Which is not often. Somehow you cannot get Mongolian BBQ anywhere in New York City or anywhere in San Francisco proper or the East Bay. I have two very different places I like to go for Lebanese, one low end and one high end. I'm not sure if this is a coincidence or not and what distinguishes them from other Middle Eastern cuisines, except perhaps their rice style. Either way, underrated. America's biggest mistake is underrating Indian quite a lot. Indian provides a unique set of flavors and experiences, done mediocre it is fine and done well it is very good. Only China and Thailand have it lower than America, and I am guessing that opinion is mostly not about the food. Spanish and British seem clearly overrated here, although perhaps Spanish gets a lot better when Italian isn't available locally. I have never not felt Spanish cuisine was an inferior good. Thai food is very good when they don't overdo the chili oil as a cheat code, but is likely higher than it should be due to its absurdly excellent marketing. Korean is alien, they serve you all these things my brain refuses to agree are food, so while I still occasionally enjoy the straight Korean BBQ experience it always seems like an inferior good to me. But who am I to say? I consider Italian to be Tier 0 and the clear #1, then Tier 1 can go mostly in any order for Chinese, Japanese, Indian and American. Tier 2 is Mexican, Thai, Brazilian, Mongolian, Greek and Lebanese, plus whatever includes Katz's. In practice that's essentially all my meals. My wife will sometimes make what she calls Vietnamese Chicken and I occasionally go to The Halal Guys. Otherwise, that's it. Then there's France. Genius in France French restaurants I see as overrated. I always feel like they want me to be impressed rather than that they want me to enjoy the food. And yes they are often very impressive, but who wants to pay for being impressed? Or they want to check off boxes. Whereas Italian focuses on your experience of consuming food. In France or in French places, in my experience, everyone is implicitly trying to impress you in the same way (except the higher end places that want to impress you even more, but which made me mostly feel like I was being robbed, and sometimes lower end places are a pure simulacra) and everyone has the same menu that does little for me. As Tyler notes the hours are infuriatingly particular. If you messed up and went to the wrong place, it was bad, as in reheated frozen bad. French style assumes you want to sit a...

Link to original articleWelcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Who Has the Best Food?, published by Zvi on September 5, 2023 on LessWrong. It is a fun question going around the internet this past week, so here we go. In particular, people focused on the question of France vs. America. As one would expect, those on the French side think those on the American side are crazy, it is insulting to even consider this a question. Those on the American side like food. All of this is always just, like, your opinion, man, or at least that's the story. Checking the Survey Data YouGov asked back in 2019, got the following answers across nations, which we were reminded of during current debate on Twitter of American versus French food. I will quibble, but I was impressed how good this list was for nationally identified cuisine, as opposed to in-country experience. Where do I see obvious mistakes, ignoring the unfamiliar ones? Everyone is underrating Brazilian because meat on swords is awesome, Pão de queijo is awesome, and the accompaniments are optional, if not diverse enough for the true top tier. Mongolian is not even listed, and I only know the one format for it, where you fill a bowl with meats, noodles and sauces (and for some, vegetables) that they then grill for you, but that one format is an excellent experience, and I will take advantage of it every chance I get. Which is not often. Somehow you cannot get Mongolian BBQ anywhere in New York City or anywhere in San Francisco proper or the East Bay. I have two very different places I like to go for Lebanese, one low end and one high end. I'm not sure if this is a coincidence or not and what distinguishes them from other Middle Eastern cuisines, except perhaps their rice style. Either way, underrated. America's biggest mistake is underrating Indian quite a lot. Indian provides a unique set of flavors and experiences, done mediocre it is fine and done well it is very good. Only China and Thailand have it lower than America, and I am guessing that opinion is mostly not about the food. Spanish and British seem clearly overrated here, although perhaps Spanish gets a lot better when Italian isn't available locally. I have never not felt Spanish cuisine was an inferior good. Thai food is very good when they don't overdo the chili oil as a cheat code, but is likely higher than it should be due to its absurdly excellent marketing. Korean is alien, they serve you all these things my brain refuses to agree are food, so while I still occasionally enjoy the straight Korean BBQ experience it always seems like an inferior good to me. But who am I to say? I consider Italian to be Tier 0 and the clear #1, then Tier 1 can go mostly in any order for Chinese, Japanese, Indian and American. Tier 2 is Mexican, Thai, Brazilian, Mongolian, Greek and Lebanese, plus whatever includes Katz's. In practice that's essentially all my meals. My wife will sometimes make what she calls Vietnamese Chicken and I occasionally go to The Halal Guys. Otherwise, that's it. Then there's France. Genius in France French restaurants I see as overrated. I always feel like they want me to be impressed rather than that they want me to enjoy the food. And yes they are often very impressive, but who wants to pay for being impressed? Or they want to check off boxes. Whereas Italian focuses on your experience of consuming food. In France or in French places, in my experience, everyone is implicitly trying to impress you in the same way (except the higher end places that want to impress you even more, but which made me mostly feel like I was being robbed, and sometimes lower end places are a pure simulacra) and everyone has the same menu that does little for me. As Tyler notes the hours are infuriatingly particular. If you messed up and went to the wrong place, it was bad, as in reheated frozen bad. French style assumes you want to sit a...

How to Recognize the Next Big Thing. Dan Rowe, specializes in finding the next big thing and for over 20 years has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today. Dan Rowe is the Founder & CEO of Fransmart and Co-Managing Partner at The Kitchen Fund and FranInvest which have invested in Sweetgreen, Cava, by Chloe, Inday, eegee's, to name just a few, and is an active board member of YPO and the National Restaurant Association. Today he joins us on The Franchise Woman podcast: Where Passion & Purpose Collide to discuss: ·         How he recognizes the ‘next big thing' ·         His #1 passion, purpose and priority: Getting Rich While Making Others Rich ·         Why and how he diversifies his portfolio of franchise concepts Listen in to this fascinating and enlightening conversation. 

This week on Happy Half Hour, our food and drink podcast that won a national award and we'll never shut up about that fact… I try somewhat awkwardly to establish nostalgic bonds with David Kennedy, co-owner of James Coffee Co. James is the younger brother of a longtime friend (Lisa Kennedy, who owns The Corner Mercantile & Eatery in La Jolla). I vaguely remember going over to their house when we were in high school, and I'm fairly certain I falsified a memory of him learning guitar while we tried to study (David is a member of the band Angels & Airwaves with Tom DeLonge of blink-182, and played in Box Car Racer). David co-owns James Coffee Co with his wife, Carina (the way he tells it, there wouldn't be a coffee company without her and her math brain, or at least her insistence that they manage how much money comes in, and how much goes out), and his brother, Jacob. “I got really into coffee shop culture when I was traveling,” David says of the start. “I bought an old popcorn maker and started roasting my own beans.” We have an honest conversation about their efforts to get rid of single-use coffee cups, and be as sustainable as humanly possible without losing their shirt. James was one of the first shops to get rid of single-use cups, and use only durable cups that customers could return and fill. The project didn't really work, he admits. They're still offering it, tinkering with it. But being more environmentally friendly while maintaining a sustainable business model isn't an easy thing, and we talk through that frustration. In “Hot Plates,” big chef swap news this week. Jon Bautista, who was lobbed a James Beard nomination for his work at Kingfisher last year, left to join the wholly resuscitated and thriving SD classic, The Fishery. Meanwhile, the chef that was part of The FIshery's reemergence accepted a job at Callie next to Travis Swikard (arguably one of the best restaurants and chefs in the city). That's a hell of a team now. Downtown gets a new rooftop restaurant, Leave of Absence. The exec chef guiding its light has San Diego roots—Jason Neroni, who longtime food fans might remember as the chef at Blanca in the 00s. Neroni's a talent, and now he's got some operational kitchen wisdom. Good to have him back in the scene. Leave of Absence will be doing wood-fired dishes and brunch options like flatbread pizza with squash blossoms and chicken shawarma meatballs. In the holy-shit sushi world, Sushi Ichifuji just opened—a new 10-seat omakase-only restaurant in Linda Vista, helmed by chef Masato Fujita who previously worked at Michelin-starred restaurants Soichi and Tadokoro. Meanwhile, family-owned Our Green Affair is set to open its third location in Solana Beach this summer, featuring clean, healthy food created when one of the family members was diagnosed with Crohns. And in we can't believe it took this damn long news—agua frescas have been added to the national “harding” movement, where every liquid that isn't motor oil is getting spiked with booze. El Perquito hard agua frescas has opened Miralani Makers District. The famed NYC street cart chain Halal Guys have announced plans to open not one, not two, but five locations in San Diego. David and I discuss our excitement, and at the same time, our love for the hometown favorite Kebab Shop.

Banana ketchup is a condiment that is popular in the Philippines and other parts of Southeast Asia. It is made from mashed bananas, vinegar, sugar, and spices, and has a sweet and tangy flavor similar to tomato ketchup. While it may not be as well-known in the United States as tomato ketchup, it is becoming increasingly popular in American restaurants as a unique and flavorful condiment. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! How Banana Ketchup is used in the U.S. One example of a non-Filipino and Southeast Asian restaurant that uses banana ketchup in the United States is Pok Pok, a Thai restaurant chain with locations in Portland, Oregon and New York City. At Pok Pok, banana ketchup is used as a condiment for their famous Ike's Vietnamese Fish Sauce Wings. The wings are coated in a mixture of banana ketchup, fish sauce, and sugar before being deep-fried and served with a side of the ketchup for dipping. Another example is The Halal Guys, a popular chain of halal food carts and restaurants in the United States. The Halal Guys serve a variety of Middle Eastern and Mediterranean-inspired dishes, including gyros and falafel, which are served with a side of banana ketchup as a condiment. In addition to these chain restaurants, many smaller, independent restaurants and food trucks in the United States are also starting to incorporate banana ketchup into their menus. For example, the food truck "The Hangry Buffalo" in Portland, Oregon serves buffalo chicken sandwiches topped with a spicy banana ketchup slaw. In conclusion, while banana ketchup may not yet be as widely used in the United States as tomato ketchup, it is gaining popularity as a unique and flavorful condiment in American restaurants. From Thai wings to Middle Eastern falafel, banana ketchup is finding its way onto menus across the country. Banana Ketchup recipe Here is a recipe for making Banana Ketchup at home (recipe created by A.I.) To make banana ketchup, you will need the following ingredients: 4 cups mashed bananas (about 6-8 medium bananas) 1 cup white vinegar 1 cup sugar 1 tsp salt 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp ground allspice Instructions: In a large saucepan, combine the mashed bananas, vinegar, sugar, salt, paprika, onion powder, garlic powder, and allspice. Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer for 20-30 minutes, or until the mixture has thickened to a ketchup-like consistency. Remove the saucepan from the heat and let the ketchup cool completely. Transfer the ketchup to a jar or container with a tight-fitting lid and store in the refrigerator for up to 2 weeks. Here are three unexpected recipes that use banana ketchup as an ingredient: Savory dish: Banana ketchup glazed pork chops - In a small bowl, mix together 1/2 cup of banana ketchup, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp of sriracha. Brush the mixture over pork chops and grill or bake until cooked through. Dessert or ice cream: Banana ketchup ice cream - In a blender or food processor, combine 1 cup of heavy cream, 1 cup of whole milk, 1/2 cup of sugar, 1/2 cup of banana ketchup, and 1 tsp of vanilla extract. Blend until smooth, then freeze in an ice cream maker according to the manufacturer's instructions. Cocktail: Banana ketchup margarita - In a blender, combine 1/2 cup of tequila, 1/4 cup of banana ketchup, 1/4 cup of lime juice, and 1/4 cup of simple syrup. Blend until smooth,

Today, Erik is joined by entrepreneur and franchisee, Paul Tran.   Paul is a franchise advisor as well as a franchisee with The Halal Guys and has a lot of experience in the world of franchising.   He get's super real on this episode about losing 2 locations in the midst of covid, how that affected investor relationships, and much more!   This is an episode you don't want to miss!     Did you know you can listen to the Franchise Secrets Podcast on your favorite platforms?   Spotify: https://open.spotify.com/show/4BpskQS...   Apple Podcasts: https://podcasts.apple.com/us/podcast...     Learn more about my franchisee mastermind here: www.franchisetribe.com ⬅     Learn more about my franchisor mastermind here: www.franchisortribe.com ⬅     Learn more about my passive investing mastermind here: www.tribeofinvestors.com ⬅     Want to buy a franchise? Connect with me here: https://forms.gle/n4JedEuU5p7asE617 ⬅     Want to franchise your business? Connect with me here: https://forms.gle/n4JedEuU5p7asE617 ⬅     Don't forget to subscribe to the Franchise Secrets Youtube channel so you don't miss out on any content! http://www.youtube.com/channel/UCGL_D....     Add Erik as a friend on Facebook: https://www.facebook.com/erik.v.horn/     Follow Erik on Instagram: https://www.instagram.com/erikvanhorn/     Connect with Erik on Linkedin: https://www.linkedin.com/in/evanhorn/   Erik Van Horn is a franchising specialist, and expert in multi-unit, semi-absentee franchise business ownership. From entrepreneur to regional developer, and investor to consultant, Erik has worn many hats over the last two decades, which has provided him unique insight into complex aspects of the industry. If you're a franchisee, a franchisor, or one aspiring to be, subscribe to the Franchise Secrets channel and visit www.FranchiseSecrets.com for even more tactical and practical tools to help you buy, grow, and sell franchises like an expert.

Jaime Oikle of RunningRestaurants.com gets with Chef Shawn Edelman of The Halal Guys on their explosive growth. From covering their "carts on the street" origin story to franchise expansion plans the two hit on lots of key topics including expansion & franchising, simplicity, efficiencies, labor market challenges, career growth, takeout/delivery & more... Find out more at https://thehalalguys.com & https://www.runningrestaurants.com.

49ers, NFL rankings, draft orders, Giants Aaron Judge and... In Style, Out of Style with Allen Stiles! (Whats considered the Bay Area, Kyler Murray vs Patrick Peterson, Russell Wilson surprise party fail, Halal Guys and more)!

November 18, 2022 It's the holiday meat season! Huge turkeys, Thanksgiving sides, mail order meat companies. The hopefull return of pickle barrels. Erik sees 'Black Panther: Wakanda Forever'. The Hot Dog Wars: Sam's Club vs Costco. The Halal Guys.  Streaming / TV /  Movie updates. Brough to you by: Steven Singer Jewlers www.ihatestevensinger.com 'It's Erik Nagel' Show Audio | Video | Social Media | Discord www.itseriknagel.com VIDEO EPISODE: YOUTUBE

When The Halal Guys started as a New York City food cart in 1990, technology was the furthest thing from the founders' minds. Today, the growing and thriving restaurant is rapidly expanding, thanks largely to a customer-focused digital approach to dining. Customers will always seek out great food, but they increasingly want a digital dining experience. Chief Development Officer Margaret Carrera says being open to evolving with new technology demands has allowed The Halal Guys to innovate and offer new digital capabilities. Technology has the power to enhance how people experience the food, from ordering to the in-restaurant dining and delivery experiences.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road and live at the National Restaurant Association Show in Chicago, where they chat with Dan Rowe, CEO of Fransmart, about the show, the benefits of multi-unit franchises, and the importance of landscape when considering new brands. Fransmart CEO, Dan Rowe and the guys chat about how Rowe got started in the industry. He talks about deciding as a teenager that he wasn't going to go the traditional route and attend college to find his career path. He says that he wanted to figure out how to become successful, and while at a motivational seminar, he was faced with the question, “What do you want to do with your life?” His answer was, “I want to get wealthy helping people get wealthy.” He shares that his goal for attaining riches was not to be at the expense of others, and that's something that drew him to the franchise space. He says, “What I like about franchising is that basically the model is that, you know the franchisors only make money if the franchisees are making money, franchisees are only making money if they've got a good team and their people are making money.” He adds, “Honestly, I find a lot of joy in this space. It's the kind of job that even if I wasn't getting paid, this is exactly what I'd be doing.”Rowe, who was also a successful multi-unit franchisee, shares his insights on why it's better to invest in multi-unit franchises rather than just buying a single unit. He talks about the Fransmart formula for success, that includes finding the right emerging franchise opportunities, which are less expensive to build and are more likely to be able to leverage conversions. He says, “It's the ultimate wealth builder to me, when you get into a brand when they're young, they're just less expensive to build, you get your money back fast and then you roll that into another store, and at some point those self-fund multiple locations, making millions of dollars.” He adds, “You've got an asset now that you can sell for a life changing amount of money. Frischling provides some data, sharing that Fransmart has sold over 5,000 franchises worldwide.Schatzberg talks about the company's current restaurant portfolio which includes, The Halal Guys, Brooklyn Dumpling Shop and Savannah Seafood Shack. He asks Rowe what Fransmart looks for when considering an emerging brand. Rowe shares that it involves a lot of unit economics, because high volume indicates that customers like the restaurant. He says, “High volume tells you customers like the concept, you know customers vote with their wallets. So if they've got really, really good sales, that's a good indication.” Rowe talks about the importance of landscape and the tremendous success of The Halal Guys, largely due to the huge opportunity he saw there. He shares that while opening more that 50 American brands in the Middle East, he found himself falling in love with the local Mediterranean street food, and he realized that no big brand in America was offering this concept. He says, “It dawned on me. You've got a billion and a half Muslims, Middle Eastern food, Mediterranean food is amazing and I just saw there's a huge opportunity if somebody gets this right, you're going to have a monster on your hand, and that's exactly what we did.” He adds that the chain is already at 100 units and on its way to 500.To hear more from Rowe's chat with Schatzberg and Frischling at the National Restaurant Association Show in Chicago, check out this episode Hospitality Hangout.This syndicated content is brought to you by Branded Strategic Hospitality.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road and live at the National Restaurant Association Show in Chicago, where they chat with Dan Rowe, CEO of Fransmart, about the show, the benefits of multi-unit franchises, and the importance of landscape when considering new brands. Fransmart CEO, Dan Rowe and the guys chat about how Rowe got started in the industry. He talks about deciding as a teenager that he wasn't going to go the traditional route and attend college to find his career path. He says that he wanted to figure out how to become successful, and while at a motivational seminar, he was faced with the question, “What do you want to do with your life?” His answer was, “I want to get wealthy helping people get wealthy.” He shares that his goal for attaining riches was not to be at the expense of others, and that's something that drew him to the franchise space. He says, “What I like about franchising is that basically the model is that, you know the franchisors only make money if the franchisees are making money, franchisees are only making money if they've got a good team and their people are making money.” He adds, “Honestly, I find a lot of joy in this space. It's the kind of job that even if I wasn't getting paid, this is exactly what I'd be doing.”Rowe, who was also a successful multi-unit franchisee, shares his insights on why it's better to invest in multi-unit franchises rather than just buying a single unit. He talks about the Fransmart formula for success, that includes finding the right emerging franchise opportunities, which are less expensive to build and are more likely to be able to leverage conversions. He says, “It's the ultimate wealth builder to me, when you get into a brand when they're young, they're just less expensive to build, you get your money back fast and then you roll that into another store, and at some point those self-fund multiple locations, making millions of dollars.” He adds, “You've got an asset now that you can sell for a life changing amount of money. Frischling provides some data, sharing that Fransmart has sold over 5,000 franchises worldwide.Schatzberg talks about the company's current restaurant portfolio which includes, The Halal Guys, Brooklyn Dumpling Shop and Savannah Seafood Shack. He asks Rowe what Fransmart looks for when considering an emerging brand. Rowe shares that it involves a lot of unit economics, because high volume indicates that customers like the restaurant. He says, “High volume tells you customers like the concept, you know customers vote with their wallets. So if they've got really, really good sales, that's a good indication.” Rowe talks about the importance of landscape and the tremendous success of The Halal Guys, largely due to the huge opportunity he saw there. He shares that while opening more that 50 American brands in the Middle East, he found himself falling in love with the local Mediterranean street food, and he realized that no big brand in America was offering this concept. He says, “It dawned on me. You've got a billion and a half Muslims, Middle Eastern food, Mediterranean food is amazing and I just saw there's a huge opportunity if somebody gets this right, you're going to have a monster on your hand, and that's exactly what we did.” He adds that the chain is already at 100 units and on its way to 500.To hear more from Rowe's chat with Schatzberg and Frischling at the National Restaurant Association Show in Chicago, check out this episode Hospitality Hangout.This syndicated content is brought to you by Branded Strategic Hospitality.

Happy April! Today on East to West we cover a recent climate strike in Boston, the Halal Guys at the GSU, Mayor Michelle WU announces a new LGBTQ+ advancement office, and more. FEATURING: Nellie Maloney, Bailey Salimes, Rani Thompson WRITTEN BY: Nellie Maloney, Taylor Hawthorne, Rani Thompson, Jit Ping Lee, Kajsa Kedefors EDITED BY: Jit Ping LeeBASED ON DFP PIECES BY: Bella Ramirez, Tian Liao, Seamus Webster, Casey Choung, Jennifer SmallMUSIC:Acid Trumpet by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3340-acid-trumpet License: http://creativecommons.org/licenses/by/4.0/Backbay Lounge by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3408-backbay-lounge License: http://creativecommons.org/licenses/by/4.0/  Ultralounge by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/5010-ultralounge License: http://creativecommons.org/licenses/by/4.0/  This episode originally aired April 4, 2022. For a full archive of “East to West,” head to dfpress.co/listen. 

Dan Rowe is the CEO of Fransmart, one of the largest franchise development firms in the world. Dan has over 30 years of experience as a franchisor and franchisee, having grown brands like Five Guys, Qdoba, and The Halal Guys. Dan and his team at Fransmart help brands succeed by staying on top of the next big opportunities. Additionally, Dan is the Managing Partner of Kitchen Fund and an active Board Member of YPO and the National Restaurant Association. In this episode… In this episode of the SpotOn Series, Chad Franzen sits down with Dan Rowe, CEO of Fransmart, to talk about how the company has become one of the world leaders in franchising. Dan shares how his time in the restaurant industry led him to franchising, the ways Fransmart helps franchisees succeed, and the tried-and-true systems restaurant owners need to grow and reach their goals.

Welcome back to Season 2, Episode 125 of the Asian Hustle Network Podcast! We are very excited to have Shawn Tsao on this week's show. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify, and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday and Saturday, so stay tuned! Shawn is a proud Chinese-American immigrant who grew up in the Los Angeles area and an alumnus of UC Berkeley. During his senior year, he joined his college friends to start a daily deals company called Munch On Me (YC class of S11) and dove into the tech startup industry. He later co-founded a food delivery company, Caviar, in early 2012. Caviar was later acquired by Square, now a public company, in 2014 and then acquired again by DoorDash in 2019. He is currently a Co-Founder and General Partner of Beluga Capital and LUNAtic Capital, a tech investment syndicate and crypto-focused fund, respectively. He is also currently an advisor to a few tech startups and a part-time advisor at The House Fund. Besides tech, Shawn is the founding partner of Umai Hospitality Group, a restaurant group investing in major franchises like The Halal Guys and Bonchon Fried Chicken, along with local brands like Rooster and Rice. To stay connected within the AHN community, please join our AHN directory: bit.ly/AHNDirectory --- Support this podcast: https://anchor.fm/asianhustlenetwork/support

This Meeting concerns Halal Guys. How much is too much? How much is not enough? These questions will be answered incorrectly by Romey and then actually answered by the other guys. Email us at TheMeetingWithConspiracy@gmail.com IG: @conspiracylovesyou TW: @itsconspiracy

Justin Bartek is the Chief Marketing Officer of JINYA Holdings Inc., a group consisting of JINYA Ramen Bar and 3 other world-class ramen brands. Justin is a master marketer with experience as the Marketing Director at the Halal Guys, Veggie Grill, Qdoba, and others. He has also executed over 5000 campaigns for brands such as Domino's and Ace Hardware. On this episode, Justin and host, Zack Oates discuss:The number one goal of restaurant marketersWhat to do with customer data (e.g., send new chicken dishes to chicken lovers)Omni-channelWhere you should start with restaurant marketingIs location that important? (Yes)The importance of convenienceMoreThanks, Justin!

Join Scotty, Holly, Ed Pedroza and guest Rick Standley for Ten Junk Miles in which we discuss: Rick's life in running, the English Beat, Rick's journey to America, Halal Guys, the death of a great promotion with Goodr, gifts from Scotty, packages, World's Longest Turkey Trot Chat, the Negative Splits Podcast, the Lakefront 50/50, Last Dot Standing, Smooth Operator, Rick Ashley, Roger Bennett's book and much much more!!! This episode brought to you by our friends at Xoskin!  Check out their HUGE holiday sale!!!  So. many. Deals!!!!! Use the code TJM at www.xoskin.us Website: http://www.tenjunkmiles.com/ Patreon: https://www.patreon.com/tenjunkmiles Twitter: https://twitter.com/tenjunkmiles Instagram: https://www.instagram.com/tenjunkmiles/ Facebook: https://www.facebook.com/TenJunkMiles/

In the Podcast of today, Patrick tell us about the franchise fees and franchise cost of The Halal Guys. The Halal Guys is a quick service restaurant franchise concept that primarily focuses on selling American Halal food items like signature meats, sauces, and gyro. If you are looking for more information, you can connect with us through our networks: https://www.vettedbiz.com/ https://www.linkedin.com/company/vettedbiz/ https://www.facebook.com/vettedbiz

#NuevaYork #moto #comida #cultura En las últimas semanas nos hemos tomado un descanso del podcast para preparar un contenido diferente. Aquí os presentamos la primera pieza de una antología de vídeos en los que Ale os sumergirá en esa ciudad que tanto ha dado al imaginario cultural de EEUU y del mundo: NUEVA YORK. Después de años viviendo allí con aventuras y desventuras de toda índole, Ale te monta en su moto, Valeria III y te lleva a lugares neoyorquinos que se alejan de esos estereotípicos sitios de referencia en "La Gran Manzana". Porque si quieres ver o saber sobre el Empire State, La Estatua de la Libertad o Times Square solo tienes que ponerlo en YouTube y decenas de estupendos videos cortados por el mismo patrón y con información casi idéntica te solucionarán la papeleta - @Resilentos es nuestro favorito en español. Pero si buscas una visión diferente de NYC, quieres escuchar historias fascinantes y poco conocidas, o deseas descubrir lugares neoyorquinos de los que jamás habías oido hablar, enhorabuena: estás en el lugar correcto. Empieza En Moto Con Ale. Para verlo en YouTube: https://youtu.be/pqM00zxvIso Después de una pequeña introducción al proyecto Ale te lleva a un museo de referencia para la todo hispano que poca gente conoce o visita: La Hispanic Society of America. Después, y con el hambre acuciando, tu contador de historias favorito te monta de nuevo sobre dos ruedas para llevarte a un "food truck" que todo neoyorquino de buen comer debería conocer: El carrito de comida The Halal Guys. Con el estomago lleno Ale te da un breve pirulo nocturno por las calles de Manhattan. ¡Ojalá te guste! Y de ser así dale al

Hello hello all. Waiting in line for a famous platter of chicken and rice I witnessed a Halal beatdown of a thug all of us will never forget -- a classic New York 2021 scene. Also, having no money but sometimes you just gotta say, "What the F**k -- make your move." The horribleness of what is Space Jam 2 and NBC's absolutely awful coverage of the Olympics -- oh I'm sorry, I meant NBC's awful coverage of the Olympics unless you worship Beach Volleyball. WTF!!! See acast.com/privacy for privacy and opt-out information.

How many times have you pivoted?

Celia joins to talk Corpus, Lodge 49 and food!Celia's social media: @itsceliaau on Instagram and @itsceliaau on Twitter. Celia's current/recent projects: Wu Assassins - streaming on NetflixShoplifters of the World - movie released in MarchBlack Dragon - short filmSnakehead - premiered at Santa Barbara Film FestivalVisit her IMDB page for all credits. Restaurants in Atlanta where Celia ate with Lodge 49 crew: “All you can eat” crab legs on Monday: Cirque Daiquiri Bar and GrillMary Mac's for fried chickenPonce City Market ramen place: Ton Ton Ramen & YakitoriPlace she ate in NY with Sam Puefua when he visited:The Halal Guys - near Rockefeller CenterAfter our recording, Celia told us her favorite taco place in Brooklyn is Tacos el Bronco in Sunset Park. The same owners have a taco truck that parks on 5th Ave and 37th in that neighborhood and is a favorite of co-host Jim. See acast.com/privacy for privacy and opt-out information.

On the 135th episode of the Seattle Foodie Podcast, we're sitting down with Tanner Jitmonkonkul, one of the co-owners of @sticky.treats.sweets. These Thai-inspired Sticky Rice Desserts were a hit when they first debuted at the South Lake Union Market and are now available to order online. These unique desserts come in flavors such as Traditional Coconut, Black Sesame, Coconut with Bourbon Pecan Topping and more. Tune in and listen in as Tanner talks about the origin of @sticky.treats.sweets and so much more. In addition, Monica and Nelson recap the week, which included a delivery from Lola's Traveling Tea Party. They each got a sneak preview of their Mother's Day for Two Experience in a box, which will be available for pre-order next weekend. As for what they ate this week, Nelson stopped by Ono Poke for their flash sale, sampled the plant-based options from the Halal Guys, ate at Cafe Ori with foodie friends, and dined at Dough Zone and The Third Place. Meanwhile, Monica received a beer delivery from Tavour, stopped by Rubenstein's Bagels, checked out Jemil's Big Easy pop-up at Local Tide, participated in the Nakano Knives Fruit Cutting Challenge, sampled the Sakura Spring Series from Tanuki Izakaya, had a virtual experience from Cafe Nordo, and visited the Nutty Squirrel Gelato and Sweet Nothings and More collaborative pop-up. Thank you so much for listening and we hope you enjoy the latest episode of the Seattle Foodie Podcast!

Sabrina explains about Muslim culture, shares how she got a government scholarship to study in Korea and asks eSNa some tough questions while eating Halal Guys.Remember to subscribe, like, comment, rate/review on all of our platforms! Your feedback means everything!Connect with eSNa (에스나):http://www.youtube.com/esnathesingerhttp://www.instagram.com/esnahttp://www.instagram.com/notsoclassyshowhttp://www.facebook.com/esnahttp://twitter.com/esnathesinger

Paul T Tran: How To Start Your Own Business And The Advantage Of Consulting First Meet Paul Tran, a restaurant chain owner, franchise developer, fanatic about using VSAs to automate and scale companies, sales innovator, newsletter publisher, podcaster, and a nonprofit director. Paul is currently residing in Southern California and operates 10 restaurants with The Halal Guys which was his client before. Paul’s main job is as a consultant for restaurant franchises and shares that he has worked with a lot of different restaurants.  In this episode of Construct Your Life with Austin Linney, Paul shares how he started from having a client to him eventually operating this well-known restaurant. Paul will give you an idea of the things you should consider when starting your own business or creating your own brand. Paul provides a bit of advice if you are considering doing a franchise and understanding what aspects of the business are you looking for. Paul will also give you an idea of how owners come up with the food prices and what it actually covers. Listen in to learn why approaching a business consultant is important when you want to grow your business.  “Focus on what you’re good at” - Paul Tran “You need to be where the action is.. you just need to look different” - Paul Tran What You Will Discover: [03:40] How to start your restaurant or food chain business and having the vision of growing it [07:43] Paul helps you understand why having a system is important especially if you have multiple establishments [12:31] The basics in creating your own brand and the objective of getting noticed [16:12] Why focusing on what you’re good at is better than having a lot of options [23:57] Paul explains why it’s better to be near your competitor and understand the importance of knowing your location [27:54] Paul shares that sales is important to him since it can be applied to everything and anything [33:36] Paul’s advice on what to focus on when cultivating your sales techniques   Relevant Links:   Linked in: https://www.linkedin.com/in/paulttran/  Website: https://lnk.bio/mxdy/  Website: https://wondrous-leader-4208.ck.page/b813129f24  Website: https://www.prosulum.com  Instagram: https://www.instagram.com/paulttran/  Instagram: https://www.instagram.com/thehalalguyssocal/  Facebook: https://www.facebook.com/Paul-T-Tran-103685014307447  Twitter: https://twitter.com/PaulTTran  Podcast: https://podcasts.apple.com/us/podcast/honey-badger-seller-podcast/id1516914011  Youtube: https://www.youtube.com/channel/UCcgYYVRmdqrtRhGng67MUeA    #podcast

Target’s new Favorite Day brand launches, and vegan gyros from The Halal Guys, on today’s VFN. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mike Speck talks us through the lessons he's learned throughout his career, including his time at Chuck E. Cheese, Boston Market, Halal Guys and FUSIAN. He covers the importance of people and culture, bringing a unique approach to the turnover seen in the restaurant industry, and explains what it means for restaurants to be both timely and timeless.

On today's episode of All in the Industry®, Shari Bayer's guest is Dan Rowe, Founder & CEO of Fransmart, one of the largest restaurant franchise development firms in the world, and the Co-Managing Partner at Kitchen Fund and FranInvest. Dan specializes in finding the next big thing and for over 20 years has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today. Under Dan Rowe’s direction, Fransmart’s current and past franchise development portfolio brands have opened more than 5,000 restaurants worldwide, and facilitated franchise investments that have cumulatively generated over 1-billion in revenues to date. With FranInvest, he has invested in Sweetgreen, Cava, by Chloe, Inday, eegee’s, to name just a few, and is an active board member of YPO and the National Restaurant Association.  Today's show also features Shari's PR tip to create and follow a good business plan; Industry News discussion; and outdoor Solo Dining experience from Wayan in Nolita, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Image courtesy of Dan Rowe.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Dan Rowe, CEO of Fransmart, joined the Food Institute podcast to discuss the restaurant of the future. Rowe discusses the current restaurant landscape in the wake of the COVID-19 pandemic, and what brands/concepts could take advantage of today's market dynamics. Additionally, Rowe shares his prospects for drive-thrus, delivery, ghost kitchens, and curbside pickup options among foodservice operators in the years to come. Hosted By: Chris Campbell Recorded: Jan. 29, 2021 More About Dan Rowe: Dan Rowe specializes in finding the next big thing and for over 20 years has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today. Under Dan Rowe's direction, Fransmart's current and past franchise development portfolio brands have opened more than 5,000 restaurants worldwide, and facilitated franchise investments that have cumulatively generated over 1-billion in revenues to date. Dan is Co-Managing Partner at The Kitchen Fund and FranInvest, which have invested in Sweetgreen, Cava, by Chloe, Inday, eegee's, to name just a few, and is an active board member of YPO and the National Restaurant Association. To learn more about Fransmart, please visit: https://www.fransmart.com Connect with Dan on LinkedIn: http://www.linkedin.com/pub/dan-rowe/a/894/189

We all know the origin stories of legendary franchises like McDonalds and Wendy’s, but how do you start a franchise in the age of COVID-19? This week, Joe is joined by Dan Rowe, the founder of Fransmart, a company that has developed over 5,000 franchises worldwide. Dan talks about what inspired him to launch mega-franchises like Five Guys Burgers & Fries and Halal Guys, the booming success of fast casual concepts and why now is the time to get into the franchise game.

It wasn't too long ago that we would have to dial to order delivery food without seeing menus, customizing orders, and seeing updates on delivery statuses. In this episode we speak with Shawn Tsao, co-founder of Caviar, one of the early apps that created the wave of food delivery. Shawn didn't stop there and went on to create Beluga Capital, a venture capital fund investing in early stage technology companies. Shawn liked food so much, he even started a Halal Guys franchise! That is right, this food-entrepreneur has good taste! Shawn is one of the entrepreneurs that defined what food delivery looks like today!Tune in to hear how Shawn started Caviar, the early days of building a business with accounts as big as Ike's, and how Shawn looks at investing in Founders rather than just ideas.Support the show (https://thingshavechanged.substack.com/)

For the past 20 years, Dan has built Fransmart into one of the largest restaurant franchise development firms in the world, specializing in finding the next big thing at the earliest possible stage. Dan has sold over 5,000 franchises worldwide - while launching the franchise programs for concepts such as QDOBA, 5 Guys, The Halal Guys, Slapfish, and many others. Dan is also, the co-Managing Partner at Kitchen Fund and along with FranInvest, have invested in Sweetgreen, Cava, by Chloe, Slapfish, and Curry Up Now. Dan has been a multi-unit Franchisee, master franchisee, franchisor, angel investor, private equity fund managing partner, speaker, published writer, and sits on the at the National Restaurant Association. LET'S CONNECT! TEXT : (914) 996-4569 EMAIL: Inserra@sabre.life AND, DON'T FORGET TO FOLLOW ME! Instagram LinkedIn YouTube TikTok --- Send in a voice message: https://anchor.fm/restaurantowners/message Support this podcast: https://anchor.fm/restaurantowners/support

The concept for The Halal Guys came to be when Mohammed Abouelenein and two other Egyptian-born gentlemen came to our shores in search of the American dream…and possibly some halal cuisine. Noticing that other Muslims were seeking out food in Manhattan that wasn't forbidden (haram) by the Quran, in 1990, the three created their first halal food cart and parked it on the midtown corner of 53​rd​ and 6​th​ Avenue. The Halal Guys quickly rose in fandom to become the leading destination for halal and other ethnic dishes in America, and one of the most popular food truck franchises in history. Today, The Halal Guys' is headed up by Mohammed's son, CEO Ahmed Abouelenein, and on this episode of The Main Course, he joins Barbara Castiglia to discuss the company's humble beginnings as a food cart provider of authentic halal cuisine, and a journey that rapidly morphed into actual food trucks, restaurants, and now, more than 90 locations spanning three continents. Although, lines and lines of customers from around the world would ask The Halal Guys when they would be opening a location in their particular state or country, as well as being offered opportunities to open actual brick and mortars or be franchised, the owners were initially reluctant. Abouelenein explained, “Around early 2014, that's when Fransmart approached the founders, and they kept insisting that we have a great product—that if we go franchising, we'll do a very, very good job at that.” Although still hesitant, not wanting to relinquish control that could possibly diminish their food quality, and thus, their customer base, once the founders realized the systems that Fransmart would put in place would ensure that the cuisine they sold at one cart would be of the exact same quality at every other location, “that's when we came to the decision to franchise our business.”A New Episode is Served Up Every Tuesday!

The Halal Guys pertama kali dibuka pada 1990 oleh tiga orang imigran asal Mesir yakni Mohammed Abouelenein, Abdelbaset Elsayed, dan Ahmed Elsaka. Salah satu cabangnya di Indonesia adalah di Senayan City Jakarta. Cara penyajiannya pun sangat ringkas dengan piring alumunium dengan penutupnya yang berisi satu piring nasi berisi sayuran dengan topping yang bisa dipilih dari ayam, gyro yaitu daging sapi yang diolah ala kebab kemudian diiris kecil, penyajiannya bisa ditutup kembali kalau tidak habis, bisa dimakan langsung atau di bawa pulang. Menu- menu yang lain juga banyak loh. Jadi penasarankan mau langsung ke The Halal Guys? saksikan dulu ya Videonya sampai habis biar sahabat jadi tahu menu-menu yang ada di The Halal Guys.

In episode 5, we look at one of Vic’s favourite cities, New York! Eddie asks Vic about the best places to eat and do. Vic talks about her top 3 eats, adventures and shares some great tips and advice for the first-time visitor. Bonus content includes her hilarious experience attending the Sleep No More show. Final question: If you had 1 hour to visit NY, where would you eat? Check out Vic’s full answer in this episode. 0:00 Intro 1:09 Vic’s top 3 places to eat 1:18 #1 Ippudo NYC 1:27 Tip: Go to Ippudo at lunchtime 2:25 Tip: Go line up before the restaurant opens to get a seat 4:07 #2 Shake Shack 5:59 #3 Halal Guys 6:27 Which Halal Guys cart to go to 6:44 Tip: Ask for the red and white sauce 7:40 Vic’s top activities to do in New York City 7:47 Broadway in New York City 8:47 Tip: Buy Broadway tickets in advance 9:32 World of Nintendo 10:32 Top of the Rock for the best views of the city 10:47 Tip: Reserve your spot ahead of time 11:19 One thing you wished you’ve done but never did 12:20 What is the one thing you wish you haven’t done 14:25 Dollar Pizza at 2 Bro Pizza 15:06 Where should you stay 15:34 Herald Square 16:23 If you only had one hour in New York, where would you eat? 18:00 Family Activities 18:08 Natural History Museum 18:48 Transportation 19:31 When is the best time to go 20:17 Which airport to go to? 20:56 How long should you stay 21:16 Accomplice the show 22:57 Sleep No More Places Vic Mentioned Ippudo NYC: https://www.ippudony.com/ Shake Shack: https://www.shakeshack.com/ Halal Guys: https://g.page/the-halal-guys-long-island-city?share World of Nintendo: https://www.nintendonyc.com/ Top of the Rock: https://www.topoftherocknyc.com/ 2 Bro Pizza: https://www.2brospizza.com/ Natural History Museum: https://www.amnh.org/ Accomplice the show: https://www.accomplicetheshow.com/ Sleep No More: https://mckittrickhotel.com/sleep-no-more/

In this episode, I interview Dan Rowe, the CEO of Fransmart and Co-managing partner of Kitchen Fund. Dan Rowe specializes in finding the next big thing and for over 20 years has discovered and grown many major brands including: Five Guys, QDOBA Mexican Grill and The Halal Guys. Under Dan Rowe’s direction, Fransmart’s current and past franchise development portfolio brands, they have opened more than 5,000 restaurants worldwide, and facilitated franchise investments that have cumulatively generated over 1-billion in revenues to date. Dan definitely knows how to spot a winning restaurant brand and this episode we’ll explore some of those winning restaurant qualities. So let’s dive in!

When you need insight, asking an expert is the right way to go. Which is why Barbara Castiglia, host of The Main Course, sat down with Dan Rowe, Founder & CEO, Fransmart to discuss all things franchise. Why did we turn to Rowe to learn more about how to grow franchises? Good question. Rowe specializes in finding the next big thing in the franchise world. For more than 20 years, he has identified and grown brands like Five Guys Burgers & Fries, QDOBA Mexican Grill and The Halal Guys from small unit businesses to the powerhouse chains they are today. Under Dan Rowe's direction, Fransmart's franchise development portfolio brands have opened more than 5,000 restaurants worldwide, as well as facilitated franchise investments that cumulatively generated over 1-billion in revenues to date. In other words, he knows how to make franchises a success.

Few U.S. brands exemplify the American Dream quite like The Halal Guys. Starting as a New York food cart in 1990, the concept was then nurtured and grown into the international powerhouse it is today; with Asia now rivalling the States as a key market for the forward-thinking franchise.  But how did The Halal Guys' streetside beginnings lead to brick-and-mortar success, and what role do cloud kitchens play in turning it into a diverse, exciting, and tech-driven organization?  Find all of this and more out on this episode of the podcast, as we sit down with CEO Ahmed Abouelenein to hear about how he's evolving this conceptually niche franchise into a household name. To keep your finger on the beating pulse of franchising, sign up to our newsletter at globalfranchisemagazine.com, subscribe to our definitive magazine, and join the conversation with our experts today on LinkedIn, Twitter and Facebook. This episode of the Global Franchise Podcast is brought to you by Expense Reduction Analysts, delivering cost-optimization solutions to help international business survive and thrive. For more information, visit expensereduction.com.

The Halal Guys CEO talks about riding the choppy seas of a rough restaurant year, while HungerRush stops in to recount the many ways restaurant management tools can help operators navigate their brands in good times and bad.

Halal Guys vs. Juicy Platters (0:00) Intro- Ravi/Alex TOXIC Vibe Talk - Juicy Talk (23:00) (57:00) Halal Guys Rating - 53rd and 6th (45:30) Strip Club Talk (1:07:00) Young Males in the Education System

Michael, Victor, Seibo, and Nick talk with Jason Wang, co-founder of Caviar, which was acquired by Square, co-franchisee owner of Halal Guys, and venture capital investor with a focus on technology and food. He's also a food and travel extraordinaire, having travelled non-stop for the past 4 years. In this episode, we talked about: Jason's entrepreneurial story started with ad clicks on anime websites Dealing with instability starting up Caviar Dealing with discomfort of having friends drop out of stable careers to start a business How Jason and his founders adopted the mentality, "If you never quit, you never fail." How it's important to have other people to support you through hard times Connect with Jason: https://www.linkedin.com/in/jwang815/ (https://www.linkedin.com/in/jwang815/) https://www.facebook.com/jwang815 (https://www.facebook.com/jwang815) https://www.instagram.com/jwang815/ (https://www.instagram.com/jwang815/) --------------------------------------- Connect with us: Join the other 1000+ Badass Asian Dudes on Facebook and register for one of our Saturday Social Hours: http://facebook.com/groups/badassasiandudes (http://facebook.com/groups/badassasiandudes). Get on the waitlist for the Emotion Dojo for Asian Men, a brotherhood of fulfilled Asian males working on their emotional intelligence: http://bit.ly/emotiondojo (http://bit.ly/emotiondojo).

PLEASE NOTE: This episode is part of the discontinued Sow What Podcast. We are now the Honey Badger Seller (www.honeybadgerseller.com). A few months ago, I was interviewed by a former executive at little-known company Chipotle *queue the sarcasm*, host of the Cutting Onions Podcast, and restaurant consultant and principal Bobby Shaw of Bobby Shaw Consulting. Bobby Shaw Consulting: https://bobbyshawconsulting.com/ Cutting Onions Podcast: https://podcasts.apple.com/us/podcast/the-cutting-onions-podcast/id1477676026 (subscribe to learn from top-performers and executives of iconic restaurant companies that we love). He's a wonderful guy, and super focused on building resilient, people-first restaurant companies (and the usual byproduct of that is immense profitability) for clients. In this episode, we touch on these topics: My origin story, and how I got into the food business with no experience. The real reason why I sold my first restaurant company (hint: it had nothing to do with brains) Why I called Steve Ellis (founder of Chipotle) was such a massive "failure" My thought process behind buying The Halal Guys franchise, after a comfortable decade of just consulting. My secret weapon to enjoying the business and increasing profitability. We called the economic downturn & the dominance of third-party delivery in late-2019. Wow - I'm like the Asian Miss Cleo lol j/k Forgive my constant stuttering. At the time I wasn't used to being recorded - I blame the introvert and rookie public figure in me - but if you'll look past it, I think you'll find some helpful nuggets of wisdom; and Bobby Shaw doesn't disappoint with his stories of growing Chipotle, how he thinks about culture, and other game-changing strategies for restaurants. Much thanks to Bobby for sending me a recording from his show. Enjoy, and let me know what you think about it.

有名的穆斯林餐车Halal Guys

有名的穆斯林餐车Halal Guys

As the former Head of Marketing at Halal Guys, Justin Bartek has a knack for helping emerging brands drive international growth and expansion. Now at Ramen-favorite JINYA Holdings, hear how he's building strong franchisee/operator relationships and designing creative marketing campaigns for JINYA's four different brand concepts. From working with influencers at the MMA to performing artists, Justin provides sound advice to marketers based on his many years of strategic and tactical marketing leadership.

MARK MCC (MARK MICK-SEE), SUPERSONIC INCI'm a rocket booster for your food, drink or hotel business. I will make a visible and commercial difference to your business across brand, marketing, digital, social and employee engagement.I have worked in Brand, Marketing, Digital, Social and Employee Engagement for over 20 years with companies such as lastminute.com, Barclaycard, YO! Sushi and Pret A Manger.I offer Strategy, Speaking, Workshops, Facilitation and Non Executive Director advice mainly for fast casual restaurants, fine dining restaurants, takeaway shops, coffee shops, delivery businesses, food and drink manufacturers, retail businesses, pubs, bars and hotels.Find out how I can help your brand BOOM at: https://supersonic-inc.squarespace.com/Follow me: Twitter: https://twitter.com/supersonic_incInstagram: https://www.instagram.com/supersonic_inc/LinkedIn: https://www.linkedin.com/in/markmcculloch/ Brought to you by Engage Interactive Engage are a results-driven, digital agency working with large and mid-size businesses who share their ambition for growth.They provide a deep expertise across a breadth of markets and are experts in the food, drink and hospitality sector.They blend creative, technical and performance marketing to drive long-term customer value from cost-effective, low-risk solutions while increasing sales and market share.They strive to continually deliver quality, passion and considered challenge through long-term, strategic partnerships, and call this Attention to Digital™.For them, they do this because for their business, for their customers, and for everyone they work with, the alignment of values, ambition and results are critical for success.Find out more: https://engageinteractive.co.uk/Supported by BDOBDO have been long term supporters of the hospitality sector, passionate about supporting innovative entrepreneurs (on their journeys) & helping their clients succeed.“That's why they were keen to support Mark with this podcast..” BDO provides tailored advice to the sector across corporate finance, due diligence, tax and accounting matters. Giving clients the advice they need, when they need it. For Ideas | People | Trust, go to bdo.co.uk

Dan Rowe, CEO of Fransmart joins The Jon Taffer Podcast. Fransmart specializes in finding the next big thing at the earliest stages and has sold over 5,000 franchises worldwide while launching the franchise programs for concepts like QDOBA, 5 Guys, The Halal Guys, Slapfish, and many others. Taffer and Rowe chat about the advantages and disadvantages the industry will face while some states slowly reopen across the country. The two also talk about what the future of the hospitality industry will look like in the near future. Shut It Down with another amazing episode… RIGHT NOW! For more Jon Taffer, visit JonTaffer.com  Follow Jon on IG: @jontaffer  Follow Jon on Twitter: @jontaffer Learn more about your ad choices. Visit megaphone.fm/adchoices --- Send in a voice message: https://anchor.fm/jon-taffer/message Support this podcast: https://anchor.fm/jon-taffer/support

Dan Rowe, CEO of Fransmart joins The Jon Taffer Podcast. Fransmart specializes in finding the next big thing at the earliest stages and has sold over 5,000 franchises worldwide while launching the franchise programs for concepts like QDOBA, 5 Guys, The Halal Guys, Slapfish, and many others. Taffer and Rowe chat about the advantages and disadvantages the industry will face while some states slowly reopen across the country. The two also talk about what the future of the hospitality industry will look like in the near future. Shut It Down with another amazing episode… RIGHT NOW! For more Jon Taffer, visit JonTaffer.com  Follow Jon on IG: @jontaffer  Follow Jon on Twitter: @jontaffer Learn more about your ad choices. Visit megaphone.fm/adchoices

Sharing tentang berbagai macam pekerjaan yang kami jumpai. Ada yang menurut kami aneh, ada yang menyakiti diri sendiri, ada yang membuat kami kagum, ada yang lucu, ada yang di goyang di goyang yang... Tapi apapun pekerjaannya minumnya teh botol sosro.

OOUUUUUEWEEEEE; hello everybody, and welcome to the 10th episode of A2ZFBC; we have officially reached a couple of handful of episodes. Blessed. Today we discuss new drip for Zu, Tesla's Cybertruck success, odd facts stored in Zu's brain, Aaron's infatuation with Halal Guys' red sauce, giving away turtles, No Nut November, social media monitoring, and so much more

This episode, JJ & Big Daddy talk about their holiday break, Popeye's favorite food, Impossible Pork at CES, the Masked Singer, and asks the question about who is the Danny Wood of your favorite music group. Plus, they make a pitch why Chicago should be Harry & Meghan's Summer home. Spoiler alert for the Masked Singer (35:30 to 51:00) Mentioned on the show: The Halal Guys (multiple locations): https://thehalalguys.com/ Kinton Ramen (multiple locations - Canada, USA, Japan, and Korea): https://www.kintonramen.com/ CoCo Butter Shop: https://www.cocobuttershop.com/ Audible (our fab sponsor): audibletrial.com/gourmetgoober --- Send in a voice message: https://anchor.fm/gourmetgoober/message Support this podcast: https://anchor.fm/gourmetgoober/support

OOUUUUUEWEEEEE; hello everybody, and welcome to the 10th episode of A2ZFBC; we have officially reached a couple of handful of episodes. Blessed. Today we discuss new drip for Zu, Tesla's Cybertruck success, odd facts stored in Zu's brain, Aaron's infatuation with Halal Guys' red sauce, giving away turtles, No Nut November, social media monitoring, and so much more

Paul Tran is a system-oriented entrepreneur who's the exclusive franchisee of Halal Guys in Southern California. Connect with Paul: https://www.linkedin.com/in/paulttran/ Connect with Mikhail https://www.instagram.com/miqk https://www.twitter.com/miqk https://www.mikhailalfon.com

Sharing tentang berbagai macam pekerjaan yang kami jumpai. Ada yang menurut kami aneh, ada yang menyakiti diri sendiri, ada yang membuat kami kagum, ada yang lucu, ada yang di goyang di goyang yang... Tapi apapun pekerjaannya minumnya teh botol sosro :)

It's been a wild 2019, and the innovation coming out of fast food has been game changing. The Foodbeast editorial team came together to discuss the most shocking moves that the likes of Starbucks, Carl's Jr. and even Pieology have made this year. Joined by Foodbeast's resident food scientist, Costa Spyrou, the Katchup crew unfurls these innovations in a two-part episode. Part 1 will consist of our arguments for No. 10 through 6, while Part Two will consist of the top 5. Every single restaurant on this list could be moved up or down, but we argue and feature what we feel will be changing the world for years to come. #10: 5:24- Pieology's game changing pizza crusts and ingredients. #9: 22:15- Starbucks makes moves with app technology and sustainability. #8: 33:52- Subway's healthy collabs for milkshakes and plant-based meats. #7: 44:23- Panda Express brings a unique Chinese flavor experience nationwide with Szechuan. #6: 57:15- Halal Guys brings legitimate Middle Eastern-style lamb to the mainstream, nationwide. We've made it to episode 100! Thank you to every single listener who has enjoyed our conversations over the last couple years, your support means the world to us. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the Spotify, Apple Podcasts, Anchor and anywhere else your beautiful ears are listening from. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Costa Spyrou (@outhereflourishing) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast

On today's episode of THE FOOD SEEN, Ahmed Abouelenein, CEO of The Halal Guys, and son of one of the co-founder, ushers in a new era of their Egyptian American entrepreneurial success story. The Halal Guys started selling chicken, beef gyros and falafels from a single street cart at 53rd & 6th Ave; now their famous white sauce is on combo platters around the world! With over 1000 employees, they're the second-highest grossing ethnic restaurant chain behind Chipotle, and the third most reviewed eatery on Yelp. All this because Muslim cab drivers in NYC were looking for a place to buy halal food in Manhattan.Photo Courtesy of The Halal GuysThe Food Seen is powered by Simplecast.

Part 1: Lauren & Emily recap a wedding in Ellicottville at Holiday Valley, Dinner at the New Resurgence location on Chicago Street, Inizio, and Halal Guys. Part 2: Coming up this weekend... Light the Night Buffalo Curtain Up! Buffalo Beer Week events Borderland Music + Arts Festival Mean Girls at Shea's 2019 Ballpark Brew Bash Harvest Festival Niagara BBQ Brew Fest

Today, host Amy Guth talks with Crain’s Chicago Business law and manufacturing reporter Claire Bushey about the increasingly high demand for legal services at the National Immigrant Justice Center, which led to an increase in staff and volunteers—and the importance of self-care in the workplace. The two also talk about what goes into reporting on business topics that are underscored by politically contentious issues. Plus: Northwestern Memorial and the University of Chicago Medical Center top the latest list of the best Illinois hospitals, Chicago's job market is outpacing the nation's, the Moody Bible Institute is selling 10 acres of prime downtown land, Halal Guys shutters its downtown Chicago locations amid a legal battle, and parents are giving up custody of their kids to get college financial aid. Find host @AmyGuth on Twitter and continue the conversation with hashtag #CrainsDailyGist.

This Episode: Secret Obsession, Pose on FX, Quinoa, Hitting the Lotto, Mercury in Retrograde, Halal Guys, Titty Pop, Recovering from an L, Ngan. OUR INSTAGRAM: @WOLFANDUNICORN GIVE US A CALL OR TEXT US: 917-565-9685 LIVE-WOLF.COM/POD LIVE-WOLF.COM/MERCH SONG OF THE DAY: I Aint Got Time - Ngan Support this podcast

Hey guys! This weeks show is a lot of fun. We've covered lots of ground, discussed Fast and Furious to an extent, ordered Halal Guys again and capped it off with tales of blowies from the past! Don't forget to rate, review, subscribe and share on iTunes!

this podcast was wild and it shows when u put cousins kelvin and brian together and fridge with dj xtacy on a live mic oh jesus just a few topics we came across were halal guys overrated uber pools good or bad and the time fridge got catfished i wanna apoligize for the low audio one of the mics messed up mid way

CEO Ahmed Abouelenein joins the RB podcast "A Deeper Dive" to talk about how the chain went from a nameless NYC cart to an international growth chain.

#1 - What we ate last week, Brexit, Londons Knife Crime & Halal Guys Launch!

I am joined by Mike and Jason today as I debut the podcast's new website! Jason shares some of his film school lessons. Mike is still waiting for the logins as the social media manager. We watch Bel-Air, a short fan-made teaser trailer of an updated and dramatic take on the classic show The Fresh Prince of Bel-Air. WWE's Tough Enough show had no success stories. Jason enlightens us about Wafles & Dinges. Mike steals the white sauce container from the Halal Guys. You only need cats to keep away the rats. We look at Kobe's $4,000,000 "I'm Sorry" ring. Followed by Mayweather's $15,000,000 watch. We ponder on how do people invent things. Coca-Cola invented the modern Santa Claus.

Las Vegas is home to 20,000 Muslims, but halal food can still be hard to come by. We talk to an imam, two Muslims who grew up here, the owner of a halal market and a Halal Guys rep to learn more about what it means to eat halal in Las Vegas. This episode was produced by Kristy Totten.

Happy New Years everyone! Let's start off the new year with a great episode shall we! I had the pleasure to sit down and speak with restaurant chain expert Paul T. Tran, whose helped restaurants such as Halal Guys, Five Guys, Cauldron Ice Cream, & Freshii with scaling, franchising, profitability, real estate. Furthermore, Paul gives his perspective on what it takes to grow, procuring partnerships, and how affirmations keeps him productive. Support the show

Football and food go together like cheese and wine right? This week, WTF? - Where’s the Food presented by The Halal Guys score a touchdown! Former Miami Dolphins player, John Offerdahl joins Nick to talk some football, bagels, food, restaurants and the Gridiron Grill Off (2:10). Plus, Nick gives you this week's #FoodNews (20:45) and we can’t forget the #FoodPorn of the week (24:24). --- Support this podcast: https://anchor.fm/thefoode/support

In 1990, you had to go out to Queens if you wanted a Halal meal in New York City. So the three original Halal Guys – Muhammed Abouelenein, Ahmed Elsaka, and Abdelbaset Elsayed – opened up a food cart for all of the hungry taxi drivers. Today, that food cart has grown into a fast casual restaurant with new locations opening up throu ghout the world – an entrepreneurial success story if I’ve ever heard one!   To learn more about this incredible story and how The Halal Guys is growing like crazy today, I sit down with Ahmed Abouelenein, CEO of The Halal Guys and son of one of the founders.   “During all these years, day and night, The Halal Guys was there for our customers. Whenever customers came to us, we were there. And that’s not something everyone did. During hurricanes, snow storms, all of that – we were there!” –Ahmed Abouelenein We also discuss: How the original food cart found a huge and hungry audience What does “Halal” mean? Growing up in Egypt Working at the original cart during the summers The restaurant’s distinctive yellow branding was actually taken from NYC cabs! The Halal Guys were the only cart open in the city during Hurricane Sandy What’s on The Halal Guys menu The distinctive Halal Guys “white sauce” Beginning to franchise with Fransmart in 2014 Just four years after beginning to franchise, the Halal Guys currently has 76 locations open!! The Halal Guys name actually didn’t exist until around 2006 How they monitor and assure that all of their product is genuinely Halal The biggest challenges that Ahmed runs into Resources: Find a Halal Guys near you: thehalalguys.com/locations Facebook: facebook.com/TheHalalGuys Instagram: @thehalalguys Twitter: @halalguys Ahmed Abouelenein’s Bio: Ahmed Abouelenein is the CEO of The Halal Guys and son of one of The Halal Guys founders, Mohammed Abouelenein.  Ahmed grew up working the original cart on 53rd and 6th and in 2007, became CEO. Since then, he has grown the concept to more than 70 locations within North America, Indonesia, South Korea and the Philippines through franchising with Fransmart. Just Forking Around is produced by Podcast Masters

This is a conversation with Mike Speck, the COO of the Halal Guys. Mike has held operations and HR leadership roles with brands like Qdoba, Cici’s, Red Robin, Boston Market, and Einstein Bagels. He was also the chairman of the National Restaurant Association Human Resources Executive Group. Enjoy!

Ramadan begins on Tuesday, May 15. In honor of the month of Ramadan, The Halal Guys in Phillly are offering some specials at their restaurants for folks who observe 30 days of fasting (during the day). In this week's segment of What's Cooking on 1060, KYW Newsradio's Hadas Kuznits chats with Naveen Mohiuddin about the holiday, the moon calendar and the terms associated with this Muslim holy fast holiday.

This Week’s Guest: Darren Blatt Darren Blatt, CEO of Affiliate Ball, joined me to chat on my podcast, This is Affiliate Marketing with Shawn Collins. Episode 77 I wanted to learn more about the real Darren, so I asked him a variety of questions I figured he had not been asked in previous interviews. We discussed... The last movie he watched How he got the nickname D-Money Perry Farrell His days at Ohio State When he was a Greek in college Why he moved from Ohio to Los Angeles Halal Guys - red or white sauce? Links from this episode Darren on Facebook Darren on Instagram Darren on LinkedIn Affiliate Ball Thank you for listening Please leave a comment or feel free to contact me. And if you enjoyed this episode of This is Affiliate Marketing with Shawn Collins, please share it.

Hosted by David and Nycci Nellis. Today: • Charity off the Hook raises important funding for lots of great local charities. It is sponsored by Profish Charities. We have John Rorapaugh, Profish director of sustainability and cofounder of Charity off the Hook, and Becky Lee, family law attorney and founder of Becky's Fund to foster awareness of domestic violence; • Dining with the Chefs is a biannual fundraiser that supports the Campus Kitchen, a project of the DC Central Kitchen. Wildwood Kitchen chef Brandon Shapiro and Camous Kitchen head Rivka Alvial are in to tell us about it; • Inquiring minds want to know : who are the Halal Guys and what's their culinary mission? Andrew Eck is here to share the story of how one food cart in New York City has become a national franchise chain; • Greg Nivens, the impresario's impresario who heads the Trigger Agency in Annapolis, is the guy behind all those amazing beer, wine and food events you find in summer months around this area. He talks about the upcoming National Wine and Food Festival at the National Harbor.

Hosted by David and Nycci Nellis. Today: • Charity off the Hook raises important funding for lots of great local charities. It is sponsored by Profish Charities. We have John Rorapaugh, Profish director of sustainability and cofounder of Charity off the Hook, and Becky Lee, family law attorney and founder of Becky’s Fund to foster awareness of domestic violence; • Dining with the Chefs is a biannual fundraiser that supports the Campus Kitchen, a project of the DC Central Kitchen. Wildwood Kitchen chef Brandon Shapiro and Camous Kitchen head Rivka Alvial are in to tell us about it; • Inquiring minds want to know : who are the Halal Guys and what’s their culinary mission? Andrew Eck is here to share the story of how one food cart in New York City has become a national franchise chain; • Greg Nivens, the impresario’s impresario who heads the Trigger Agency in Annapolis, is the guy behind all those amazing beer, wine and food events you find in summer months around this area. He talks about the upcoming National Wine and Food Festival at the National Harbor.

This is a conversation with the Founder of Restaurant365, Morgan Harris. Morgan started his career in accounting before shifting into technology. Along the way, he recognized a need for better financial software in the restaurant industry and spent years developing Restaurant365. They have since become one of the fastest growing technology platforms in the restaurant space and recently took on a $20 million investment from Bessemer Partners. Their clients include Blaze Pizza, Freddy’s Steakburgers, the Halal Guys, and many more. Enjoy!

The 'boys welcome guest Dave Schilling (Bleacher Report, The Masked Man Podcast) to discuss NYC food cart turned nationwide fast food chain The Halal Guys. Dave brings along a homemade sweet treat for another edition of Snack or Wack.

From humble beginnings as a New York City hot dog cart to a world-renowned international restaurant chain, The Halal Guys story is defining a new, thriving segment for the restaurant industry: American Halal Food! In this episode, I spoke with Prissilla Kam and Collin Burdsall (GM's of The Halal Guys in Orlando) about the company's history, keeping track of your profit margins, and why you should learn about an industry before you decide to jump into it. If you've never been to a Halal Guys before, I highly recommend it. The taste was amazing, the portions are huge and you probably won't spend more than $10! Love this podcast episode? Support the vision: https://patreon.com/deegreene Call-in and let me know what you thought of this episode: https://anchor.fm/deegreene  

I'm really excited about chatting with you today because you and I are going on a Foodie Tour of New York City!  It's going to be you, me, four days in New York and lots and lots of interesting things to eat, so listen in now and join me! I was in New York for a long weekend a few months back, to spend some girlie time with my big sister and to go to a Billy Joel concert. We decided to also go and check out some of the foodie hot spots of New York and to do and eat some crazy stuff that we normally wouldn't do or eat.  I am a super foodie, so I will travel to the end of the earth to eat certain things, but my sister is not like that at all, so we had a really interesting experience.  Listen in to find out where we went, what we ate and what it was like. Show highlights: What I noticed about the difference between the customer service in New York and that in Australia. A lesson for small businesses, about how to deliver really great customer service. We start our Foodie Tour  Magnolia Cupcakes. - Cupcakes or Banana Pudding? Everywhere I went, the receipts were an extension of marketing. Our warm experience atMolly's Cupcakes. These were singularly the best cupcakes I've ever eaten! We decided to go to John's Pizzaon Times Square and we experienced a really great example of cross promotion there. What I noticed about- and a lesson I learned from Do, a company that sells raw cookie dough served like ice-cream.  The worst experience that we had in New York.    Our experience of a breakdown in communication. Bummed about bagels... Cookie Shots and awesome service at Dominique Ansel's. Frozen hot chocolate and a psychedelic dream come true. Getting in line at the Halal Guys. My Foodie Tour of America during my Teaching Tour of America. Any suggestions about where I should go? For information on Michelle's live classes, go to: www.bizbakeontour.com    See omnystudio.com/listener for privacy information.

(Not)Draftvice- Guest:Jonathan Swift- Sex in a desert? Gyros? Prison or Port Jervas? Halal Guys or Juicy Platters?A special non football episode of Draftvice Join our three (3) plucky hosts and stand up comics; Shane, Walter and Quinn as they spend some extra time with the man, the myth the legend- Jonathan Swift. The crew of local stand up comedians move on from football to talk other sports, food and sex in the desert. Also, Shane and Walter "discuss" pronounciation of Nevada.Tune in as Mr Swift, Anthony (The_AnthonyQuinn) Shane (Thee_Shane_MCM) and Walter (BrojoDeathpunch) start with checking out Anthony "Rumble" Johnson- then breakdown the finer points of local dining in the New York/ New Jersey area. Who's better? Moe's Southwest or Chipotle? Halal Guys or Juicy Platters? Whatabout the original Halal guys cart? What does Jonathan Swift eat on a Gyro? Has Quinn every really has a Gyro? Listen as Mr. Swift trolls Anthony Quinn about his incessant need to know a player's bowel movements. Did Quinn really do a spot at Broadway Comedy? Has he ever been on a subway? Prison or Port Jervas? Also, Sex in the desert!If you love sex, food or stand up comedy- you won't want to miss this special episode of Draftvice! Guest Host: Jonathan SwiftFollow the pod on twitter: @draftviceon Instagram: @draftvice_footballhttps://www.facebook.com/Draftvice/Walter (instagram/snapchat/twitter): @BrojodeathpunchFollow Anthony Quinn (Instagram): @the_anthonyquinnFollow Shane McMurdo (Insta): @thee_Shane_mcm