By staying true to herself, Vickey Shelton kept the doors of her Mrs. Winner's Chicken and Biscuit restaurant open through tough financial times for the company.
Tim Huels took a risk, and it paid off. Here's how he did it.
Nick Ulrich says he loves the mom-and-pop feel of the build-it-yourself Persona Pizza franchise, which he runs with his brothers in his hometown of Santa Rosa.
Long-time franchisee Brent Weaver of North Carolina started out in sales for the beer giant before opening his own East Coast Wings & Grill 12 years ago.
Tracey Hamilton of Minneapolis recruits hospitality managers. But her best recruits have been her own two daughters.
Amol Kohli has been working in the restaurant industry since he was 15. Now, as an adult, he's a restaurant franchisee. Here's how he climbed the ladder.
Greg Hong learned to hone his sales pitch over drinks. Save yourself the money and learn from his story.
Radicals & Visionaries
There's a growing movement to eliminate gratuities for servers. What does this mean for the restaurant world?
From charred desserts to the proliferation of delivery apps, here are some developments in the food world to watch out for in the coming months.
The new rule applies to restaurants with more than 15 locations nationwide and concession stands at some movie theaters and sports stadiums.
Orphaned in Vietnam and adopted by an American church, Phong Huynh grew up in the El Pollo Loco company, rising from night porter to corporate director and, today, owner of 13 restaurants.
Former Hooters owner is back in business at Twin Peaks.
There's still confusion on what adding calorie counts will actually mean for many food establishments.
Brian Kelley owns 104 Hardee's, plus a handful of Jersey Mike's Subs and a couple of Blaze Pizzas. Here's his tips for other franchisees.