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di'lishi is the creation of Marlo Francis from Asheboro, NC. Her first experience with frozen yogurt came after her son told her about discovering the self-serve concept in a neighboring state when he left for college - and he was eager for her to try it when she planned her next visit. Before that could happen, though, Marlo happened upon a bar for herself, while travelling to a larger city near her hometown. After several repeat visits - including eventually traveling to see her son and trying the yogurt bar in his college town, it didn't take long before she began dreaming about opening a shop of her own - one that reflected her unique interpretation of the concept. She wanted to create an environment that invited people to come in and stay awhile. She wanted to serve the finest yogurt and toppings that she could find, as well as a way to regularly contribute to the community around her.
After all of her hard work, the result was di'lishi! She built her model on what have become the three foundational pillars of the company: good for the body, good for the environment and good for the community. With these pillars firmly in place, di'lishi has been a success from the start! Fortifying these three pivotal pillars has made di'lishi, what Marlo calls, "fro-yo recession-proof" - meaning it's built to stand the test of time, instead of being just another quick cookie cutter following a trend. We, at di'lishi, are firm believers in our product and concept - and we are committed to helping you make your store profitable today and in the future.
The decision to throw my 'cup' into the ring came after a lot of research and a growing belief that even though the market was becoming riddled with new chains and independent shops - they were all essentially playing follow the leader. Small stores clustered in big cities... limited variety... shockingly bright... or feminine... or childlike... and yet, all of them drawing a decent crowd because of the trend. So I asked myself - what did these shops have to offer their customers at the end of the trend? Could I create a unique interpretation that would outlast the trend and provide my customers with an experience that would bring them back day after day and year after year... and if so, what would that look like? As these questions rolled around under my big hair, they found answers, and once the answers grew wings, di'lishi was born. - Marlo Francis
Dr. Todd Williams, Owner - di'lishi frozen yogurt bar, Southern Pines, NC
"di'lishi is a premium fro-yo company that cares the most. They care about quality, service, customer experience and the local community. That is what drew me to the model and what I take the most pride in as an owner
Right now is the optimum time to become a franchisee with di'lishi because our fees and royalties are as low as they'll ever be - and we're growing quickly! We endeavor to set ourselves apart by offering a unique experience to both customers and franchisees. When you join, you'll become part of an exciting, enthusiastic team that is seeking to raise the frozen yogurt "bar" to a higher level.
di'lishi strives to be a destination that welcomes a diverse range of ages and cultures - and because of the way we have designed our stores, we feel that we make everyone comfortable and engaged in the atmosphere we've created. As a potential investor, we realize that there are many frozen yogurt bar franchises available in today's market - and we encourage you to find the one that helps your reach your business goals in the most expedient way possible. We believe that the best partners for di'lishi are ones that understand and share our desire to:
If you feel like these ideals resonate with you and your personal goals for owning a frozen yogurt bar, then we would love to talk to you about becoming the next franchisee in the di'lishiNATION family!
Support is offered at every juncture of your journey with di'lishi. From the moment we receive initial contact from you, work through your contract signing, site approval, store construction, manager and employee training, soft opening, and grand opening - to graduating on to your continued franchise relations - our commitment is to always have a di'lishi team member by your side.
In 1991, East of Chicago Pizza was founded on our signature fresh pan pizza, devotion to quality, and the belief customers deserve the best tasting pizza with every bite. We believe our commitment to these three principles is the driving force behind our growth and success.
East of Chicago Pizza is a proven franchise system, which has thrived for over twenty years in the ultra-competitive pizza industry. We have more than 80 locations in six states and in 2013, East of Chicago continued its impressive growth by surpassing 48 consecutive months of same-store-sales increases, the addition of 12 new locations, all while breaking the $30 million mark in franchise-wide sales.
In 2008, Tony Collins, a multi-unit operator, purchased the franchise. Tony's vision for the East of Chicago brand centered on the drive and success of existing operators. "It started with engagement of the owners across the board," Collins said. "We looked at each operating unit and completed over 200 store visits in order to establish our vision and company goals for the next five years. Plus, we invested heavily in training and operational systems while securing national distribution channels." Today, East of Chicago Pizza is recognized throughout the Midwest for our specialty pizzas, delicious subs, and signature wings.
In the next five years, the company plans on reaching a total of 150 units and growing the corporate structure to provide continued support to the franchisee in all aspects of development, training and operations. The drive and success of existing franchisees are major aspects of East of Chicago's future growth plans. "You have to see beyond initial investment and want to grow larger with us," said Collins, noting the brand emphasizes there is a huge opportunity for aggressive expansion in key territories. "We look for potential franchisees who have great passion, a background in restaurant management, or, ideally, a multi-unit operator."
Opening an East of Chicago Pizza franchise does not require past experience. If you have experience, it is an advantage since you already understand the time commitment and what it takes to be successful. If you don't have experience, you are in a great situation since you don't have any pre-existing ideas about what you should be doing. Our experienced team of support personnel will help you make the most of your time and answer any questions. Plus, you can take advantage of the experience and wisdom of our franchisees, area developers, and our vendors.
Our ideal candidate has a background in restaurant management, preferably franchise restaurants; strong management skills; the ability to consistently motivate themselves and those around them; and the willingness to devote time and energy to the business.
Successful franchise operators are unanimous in their belief that working with people, building our Brand value and a commitment to our founding core principles are the best attributes for any potential franchise owner.
Are you looking for an attractive, ground floor business opportunity in the foodservice industry?
We are Noble Roman's, Inc. and we were founded in 1972 on the competitive testing grounds of Indiana University. We are in the franchise services business - our mission statement is to create win-win financial results to the benefit of our franchisees. We are hard workers dedicated to helping your desire for success - you can even find our company Chairman & CEO here at work 7 days a week! We'll give you guidance every step of the way when you need it, from site location, to layout planning, to assistance with contractors, to considering everything you'll need, from signage down to mop buckets. We'll help with marketing plans and we'll train you thoroughly and efficiently on all aspects of operations. And most important, we'll put our 40 years of experience behind our on-going support of the brand and your business - you'll be in on all our secrets, our proprietary systems and products. In short, you can count on us!
You already know that pizza is big business in the restaurant industry – over $30 billion alone if you leave out the tremendous volume of frozen and deli grocery pizza. However, it is also obvious that many consumers seek a fresher experience, and an experience they can control on their own time frame. With take-n-bake pizza, consumers order their pizza when they are out and about and it is convenient, they watch their pizza being made fresh, then they bake it fresh when they are ready to eat. And unlike the fully-baked pizza segment where the competitors are numerous, there are far fewer take-n-bake competitors and only one national chain.
Noble Roman's has been in the pizza business since 1972, so we have lots of experience, a long-term loyal following, and a reputation for great tasting pizza, breadsticks and more. Noble Roman's also has considerable experience with take-n-bake pizza in a grocery setting – since 2010, we have licensed over 1,300 groceries across the country to carry our pizza products in their delis!
Once you taste our pizza and breadsticks, you'll experience for yourself what our dedication to product excellence means for your customer's taste buds - it's quality everyone can taste, and it is the foundation of our company! And at an attractive on-going cost structure, too. Every concept probably tells you they have good food, but ours will live up to the test - and bring your customers back for more! In addition to the ever popular traditional crust pizza, Noble Roman's also features a completely unique deep-dish Sicilian pizza and signature breadsticks & dip, all formulated for take-n-bake operations.
Running a business of any kind is hard work, and the restaurant business is certainly no exception. However, with take-n-bake you leave a lot of the restaurant complications behind. No in-store baking; no in-store dining; no delivery. And with Noble Roman's unique systems, you don't have to worry about the labor consuming difficulties and inconsistencies of making your own dough, either – our quality doughs are expertly pre-made for you and ready for distribution to your operation. Running a business successfully is still hard work, but we have eliminated a lot of operational complexity to make that part of the job easier!
A Noble Roman's Take-n-Bake Pizza location can compare very favorably with other foodservice concepts in the affordability category. First, the simplicity of operation means you can work with very small facilities requiring very basic build-out requirements. Second, since there is no on-site baking, you eliminate the need for expensive ovens, exhaust hoods, fire suppression systems, and extra heating and cooling capacity. And third, since most of your ingredients come ready for prep and assembly, you have no expensive dough making and proofing equipment. On-going take-n-bake operations can be very affordable on a comparative basis, too!
Armchair jockeys need not apply! We're looking for franchise owners willing to work hard running or supervising a great foodserive opportunity. Should have sales, marketing or management experience and must be very results oriented. Restaurant or retail management expereince is a plus, but certainly not necessary - a willingness to learn, lead and work for successful outcomes is the key!
Flamers Burgers & Chicken has a unique, fresh, made to order in front of the customer approach! Flamers meets the need for high-quality burgers prepared fresh and fast.
Our story begins in 1987 with a single Flamers outlet in Jacksonville, Florida. Like most great success stories, we saw a consumer need and capitalized on it. That need was for high-quality, popular foods prepared fresh and fast in areas of high consumer traffic.
Research and a trip out to eat proves that the hamburger is one of the most popular food items in the entire world and has been for the last 75 years. In fact, with hamburgers, chicken, and hot dogs we have 3 out of 5 of the most popular foods sold in America. Most burgers offered in fast-food environments lack that signature made to order quality. At Flamers we cook fresh to order in front of the customer who then selects their personal choice of condiments for their order. This fresh made to order approach is the cornerstone of the Flamers concept and is what sets us apart from others.
Do you have to be experienced in the fast food or restaurant business to succeed as a Flamers franchisee?
Certainly previous restaurant or fast food experience is helpful, but Flamers intensive training will teach you everything you need to know to operate a successful Flamers franchise. Prior to opening your Flamers location, you will train for 2 weeks at Flamers headquarters.