Jason Daley lives and writes in Madison, Wisconsin. His work regularly appears in Popular Science, Outside and other magazines.
Multi-unit franchising holds its own set of challenges, from delegating to simply having the patience and drive needed to scale. Here, some advice from those who have been through it, and are thriving.
Greg Marischen opened his Brain Balance Achievement Center franchise after physical and occupational therapy changed his life.
Scott Jenning's marijuana-themed sandwich business, Cheba Hut, goes beyond the gimmick to win over customers.
Two brothers created a zero-waste, packaging-free grocery store that operates in a smaller space and provides healthier food choices.
BeeSafe Organic Lawn Care is scaling up organic fertilizer for commercial and institutional use.
Mediterranean cuisine may well be the next big thing at American fast-casual restaurants. The staples of the Middle East and Greece are finding a growing niche among consumers --and franchises are leading the way.
Kelly Saxton has spent over 30 years running restaurant franchises, and one thing he's learned is that good employees are crucial to success and should be rewarded.
One entrepreneur's inspiring story of how losing her job turned into a booming beauty franchise.
Overcoming cultural and legal differences to stake a claim in the U.S.
A Retro Fitness franchisee cut their electricity costs by adding eco-friendly features.
A father and son road trip led them to launch a small pawn shop that grew into a nationwide franchise.
A doggie daycare business and a cloth diaper service find that expanding their horizons was the path to success.
Starting a Business
Childhood pals find big profits in stripped-down bicycles with their company Pure Fix Cycles.
BikeCaffe, a British franchise concept, brings the coffee house to the customer.
The Beef Jerky Outlet, a 13-unit franchise sells over 200 varieties of small-batch jerky, including alligator, kangaroo and pheasant.
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© 2015 Entrepreneur Media, Inc.