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Inside the Spring 2014 Issue
Don't let a lack of cash stop a good business idea from succeeding.
A Whole New Recipe
Many leading restaurateurs are looking to expand their reach with fast-casual concepts that bring high-quality, reasonably priced meals to the masses. And franchising is helping them do that.
Break on Through to the Other Side
You can't always do it all by yourself--sometimes success requires an external catalyst. Here are the stories of entrepreneurs who needed just one big break, and three scenarios that got them there.
Getting in on the ground floor can lead to big things in a world where a relatively modest investment can turn into a profitable business.
Enterprising businesspeople are finding that the franchise model can dispense routine medical services as efficiently as it delivers fried chicken or oil changes.
A Knockout Idea
9Round kicks up circuit fitness training
Catch of the Decade
From food truck to wholesaler to restaurant chain in three years: Here's how Slapfish turned sustainable seafood into a dining revolution.
Get Real, People
Turn a product idea into a consumer must-have
Everyone has ideas, but it takes a certain personality to successfully leave behind the security of a day job.
Established businesses use crowdfunding to test new products
How do you find and woo an advisor for your new company?
We asked business software and technology consultant Nikkia Carter of Carter-McGowan Services in King George, Va., for her take on finding the right tools for the job in a variety of enterprises. Here's what she had to say.
The New Hot Spots
The friendliest states for small business
Navigating the family-and-friends focus group
Get in on the ground floor with our list of innovative franchise opportunities
Top of the Swirl
Thanks to its CEO's golden touch, Menchie's has become a global brand
Get a Life
Most people think entrepreneurs have no lives--but entrepreneurs don't see it that way