Jason Daley lives and writes in Madison, Wisconsin. His work regularly appears in Popular Science, Outside and other magazines.
American food franchises are offering treats that satisfy refined tastes.
They've all managed to make the tricky jump from great idea to great company.
These companies revamped their models while staying true to their core values, gaining new generations of customers along the way.
Grill-cleaning can make for a grate opportunity for franchisees.
Brothers Joe and Allen Hertzman, who own six Long John Silver's, 13 Rally's and 24 Papa John's Pizza units, share what's in their secret franchising sauce.
What went wrong, and can they survive?
At age 16, Dawn Lafreeda began working at Denny's as a hostess. Three decades later, she's the largest single-owner franchisee in the system.
A 'don't-rock-the-boat' strategy is no longer an acceptable option.
Jamie and Tara Osborn, triathletes both, recognized that retail niche for athletes like themselves and so they opened Endurance House.
Tyler Sullivan is on a quest to redesign the golf driver.
Bringing back a well-known brand can save millions in upfront marketing, while the name recognition captures attention in a crowded marketplace.
Several owners who made the shift discuss their decision-making process, what they learned and how they do things differently.
Mandy Calara created an online crowdfunding platform that lets the friends, family and community of potential franchisees become investors.
One of the first enterprises Buffett is allowing to use the Berkshire Hathaway brand name is a real-estate brokerage.
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.