EMAILWIRE.COM:

Richmond, VA – Mr. George Hostetler, franchisee, of Dryer Vent Wizard, a dryer vent cleaning, repair and installation company, finds his business a rewarding. “I purchased the dryer vent cleaning franchise this summer, after my neighbor had a dryer fire,” said George. “Over 15,000 dryer fires are reprted every year; I’m committed to making a difference and educating my community to reduce dryer fires and help save energy.”

The company Dryer Vent Wizard, Dry Clothes Safe Homes is a member of the National Fire Protection Association and the largest chain of dryer vent cleaning, repair, replacement and alternation specialists in the U.S. with over 50 franchisees in major markets. In joining efforts with the NFPA, Dryer Vent Wizard is providing advice to consumers to minimize the risk of dryer fires.

George Hostetler and other Dryer Vent Wizard owners are encouraged to write articles and post them to blogs on tips to prevent dry fires and to increase public awareness in the importance of proper dryer vent installation. “Dryer vent cleaning is recommended annually to prevent fires and increase dryer efficiency,” said Hostetler. “In addition, dryer vent cleaning and proper dryer vent installation also increases the life of your clothes dryer as it decreases drying time and reduces wear and tear on your clothes.”

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BRANDWEEK:

From Domino’s sandwich launch and in-your-face ad campaign to Quiznos attacking at every price point, Subway has had more than its share of competition this year. However, the chain continues to see gains on top of the double-digit growth it experienced last year. Sales may be coming in $5 at a time, but that’s the way Subway wants it. The $5 footlong has given the chain a weapon to battle the recession—one that competitors continue to search for an answer to combat. CEO of the Subway Franchisee Advertising Fund Trust Jeff Moody sat down with Brandweek to discuss the competition, the economy and the chain’s plans for future growth.

Brandweek: Business is strong. What’s your secret?
Jeff Moody: Subway continues to do well despite the economy being down and the fast-food business being down as well. The secret is value, health and a great product. The $5 footlong product is doing very well for us. Since we launched it in March of 2008, it has become a multibillion dollar brand in and of itself. Now the challenge is how do you keep it relevant. The answer is with new advertising, new things like the $5 buffalo footlong sandwich. There’s a constant stream of new ads [from MMB, Boston]. We tend to rotate in new programs every couple of months. Pretty much every month there will be something new coming from us on television. Buffalo chicken just started last week. We did the Tuscan chicken sandwich earlier in the year. We did a Scrabble promotion recently that lasted about seven weeks. We have health messages that continue on an ongoing basis. We use Jared in different ways. We just launched a new partnership with NBC. We’ve branded Sunday night as being Subway night in addition to being football night.

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USATODAY:

It’s Friday night and Mehdi Hatim and his wife, Beverly, are doing something they’ve never done: having a dinner date at McDonald’s.

It isn’t just the recession that lured the couple from nearby Vienna, Va. It’s also McDonald’s new Angus Third Pounder burger. At $3.99, it’s the most expensive burger the chain has sold, and if the “premium” burger is a hit, it could jolt the dynamics of the $566 billion restaurant industry.

“McDonald’s is so secure in its own market that now it’s going after casual dining,” the next level up in the restaurant business, says Hatim, a cemetery manager. Hatim has never spent this much for a fast-food burger, but he’s back with his wife after trying it once. Why? “For four bucks, this is hard to beat.”

Recession be damned, consumers are saying “no” to cheapo burgers. When they head to a fast-food burger joint to save money, many are spending more than ever. It’s not as contradictory as it seems: The Angus premium burger can cost more than $6 as part of a Value Meal, but that’s still cheaper than the $8 to $12 price of such burgers at sit-down casual dining eateries, so it feels like a bargain.

“It may be the last affordable luxury,” says Christopher Muller, restaurant management professor at University of Central Florida. “It’s an easy way to reward yourself without feeling you’ve blown the bank.”

The fast-food giants are pushing premium burgers with gusto. McDonald’s Angus Third Pounder, rolled out nationally this summer, is the trend’s 500-pound gorilla.

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IndependentMail.com:

After two years as B&D Plumbing and Home Repair LLC, the family-owned company now goes by Mr. Rooter Plumbing of Anderson franchise. While the plumbing business still has the personal touch of a locally owned company, co-owners Bob and Danielle Beauregard like the national backing and training of Mr. Rooter.

“The resources and support we receive from Mr. Rooter have given us the opportunity to grow our business,” Bob Beauregard said. “We are excited to provide more professional and customer-focused services to this community.”

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TRADING MARKETS:

Marco’s Pizza announced today that Pepsi will be its exclusive beverage provider as the pizza company looks to quadruple its current store count. Marco’s currently operates more than 190 stores in 17 states and plans to add more than 880 locations in the coming years. Under the terms of the agreement, Marco’s will carry Pepsi products in fountain and bottle format, including soft drinks Pepsi, Diet Pepsi, Sierra Mist and Mountain Dew, and will also serve Aquafina, Gatorade and SOBE. The deal marks a switch to Pepsi after 30 years with Coca-Cola.

“PepsiCo and its portfolio of brands, especially Mountain Dew, make sense for the next generation of growth at Marco’s,” said Marco’s Pizza CEO Jack Butorac. “Consumer preference, economic considerations, and the tools, resources and commitment to grow in our rapidly expanding system were the key decision criteria, and we are excited that PepsiCo will be part of Marco’s next stage of expansion.”

“Marco’s has impressive plans and we want to help them achieve their goals,” said Tom Everett, National Account Sales Manager, PepsiCo Foodservice. “Our consumer insights and diversified brand portfolio combined with their outstanding pizza is a recipe for success.”

Marco’s and PepsiCo completed the conversion in late August and the terms of the agreement are effective immediately.

About Marco’s Franchising, LLC
Headquartered in Toledo, Ohio, Marco’s Pizza (Marco’s Franchising, LLC) is the fastest-growing pizza chain in the U.S.

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North County Times:

Mimi Zeller, the new CEO of restaurant franchise Submarina, isn’t afraid to go the extra mile.

In 1990, when Zeller landed her first job as a franchise operations director at Domino’s Pizza, her commute took her 110 miles up the California coastline — one way. She spent so much time talking on her cell phone that the resulting neck injury took 15 months of physical therapy to heal.

But the job taught her a skill that would define her career.

“I have to give Domino’s a lot of credit,” Zeller said. “That’s really where I felt I learned franchising.”

On Aug. 24 the board of privately-held Submarina, Inc. named Zeller their new chief executive following a change of ownership at the company.

Lynn Lowder, the company’s new chief operating officer, gave his boss high marks.

“Franchising is a different model; I’d say you have control, but you don’t have total control,” Lowder said. “You really have to work with positive leadership of the highest order if it’s going to work.”

Lowder said Zeller’s secret to success was a willingness to always reach out to franchisees, and keep an open-door policy no matter how big the company grows.

“It’s so old-fashioned it’s cutting-edge,” he said.

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Dayton Daily News:

The local franchisee for Buffalo Wild Wings Grill and Bar wants to open six of its sports bar eateries in South Carolina during the next four years.

Construction began this week on the first restaurant in Columbia, S.C., which is slated to open in December, said John Slaughenhaupt , a partner in ThreeWitt Enterprises Inc. , the franchisee.

In the Dayton area, ThreeWitt Enterprises — which also includes David Fisher and Eric Lundgren — owns 10 Buffalo Wild Wings restaurants and three Milano’s Atlantic City Subs . The company is expanding into the Palmetto State because it wanted to grow the company, but had maxed out the local market, Slaughenhaupt said. Additionally, they liked Columbia because of its similarities to Dayton, including the presence of universities and a military base.

“It just felt a lot like home,” he said.

Plans call for the company to open one store in Columbia this year. Another two stores each will be added in 2010 and 2011. Executives plan to add a sixth store in 2012, Slaughenhaupt said. ThreeWitt’s territory also includes Sumter, S.C., where the company will open one store.

The southward expansion of the company, which employs 800, eventually should result in growth for the company’s Dayton headquarters, Slaughenhaupt said.

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Franchising.net.au:

Two food treat franchises within Allied Brands, Baskin Robbins and Cookie Man, have appointed an external company to handle their property searches and franchisee recruitment in Victoria as part of a major expansion into the state.

Brand manager for both Cookie Man and Baskin Robbins, Jack Sakalis, told Franchising “We’re just trialling this in Victoria. We’ve come up with an area development manager concept and there is a fair bit of experience in that group so we want to see what they can bring to the table.”

The Victorian market remains relatively unknown for the two brands but recent openings in Chadstone and Moorabbin have been “very healthy” said Sakalis and the developments will expand on this success.

Combining the two brand offers on one site creates all day customer demand with coffee a morning favourite and ice-cream most popular in the afternoon hours, said Sakalis, and this linking of brands will be the major approach in Victoria.

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