Portfolio
There have been many success stories over the last 30+ years. Here are a few favorites.
Sugarfire bbq
Chef Mike Johnson studied with Myron Mixon, cooked under Emeril Lagasse and Charlie Trotter, and has overseen the creation of six other restaurants. Sugarfire has won so many awards it’s hard to keep track. We would list the number of locations they have now if we didn’t have to update that number so frequently. They’ve been featured on Pitmasters, Beat Bobby Flay, and Burgers, Brew, and Que. Both The New York Times and Snoop Dogg have complimented their food.
Sauce on the side
It’s true: fast casual is the hottest segment in the restaurant category, and it’s showing no signs of slowing down.
Sauce on the Side is working toward nationwide Calzone Supremacy and we’ve enjoyed helping them start that process. They make everything from scratch at Sauce on the Side. From handmade calzones to salad dressings and even desserts. It’s all made right there in the restaurant.
crushed red
Sticking in the fast casual space, Crushed Red believes food that’s served quickly should be great food, and great food should be good for our planet.
It's this commitment to great, healthy food that makes Crushed Red a franchising opportunity unlike any other. Their collective 114 years of experience is evident in everything they do from delicious food that's served fast to thoughtfully designed interiors. In addition, all Crushed Red restaurants are designed to produce very little waste: because they care about their guests, and the impact they have on our community and the world around us.
“The documents are well-written, complete and generally consistent with current franchising practices. The franchisor has clearly engaged a competent franchising law firm and likely an experienced franchising consultant. These outside consultants may be very important to the ongoing success of the business...”