TOGO'S — page 5

Ah, Thanksgiving. A day to give thanks to the people in our lives and take stock of what is most important.

Last summer, Togo’s announced their three strategic priorities for the following year.

1.

Togo's Vice President Mike Norcup shares keys to franchisee success.

Smoothie King has recently moved towards “Cleaner Blending,” eliminating sugar from more than 50 smoothies and moving artificial flavors, colors, preservatives, hormones and GMO fruits and veggies from their ingredients.

Togo’s announces plans for a large-scale expansion effort in the Los Angeles market.

Fernando Santos, a Los Angeles Franchisee, shares his experience of approaching two decades of success with Togo's, including his initial impression of the brand and his decision to purchase his first restaurant.

Jeff and Tim Cohen, Togo’s largest franchisee, runs a family business, with their brother Frank joining the team.

Togo’s identifies 10 qualities of successful franchisees, including staff management and marketing expertise.

Gene Savage, Senior Director of Franchise Development at Johnny Rockets, shares his experience of working with various brands and his insights on the future of franchising.

Togo's offers a unique franchise model with a proven track record, making it a good fit for multi-unit operators and first-time franchisees.

Togo's is implementing a pay-first assembly line method of operations in select franchisee locations to improve efficiency and customer experience.

Pumpkin-flavored dishes bring in $500 million annually for the industry, according to a recent article in Fast Casual.

Togo's is positioned to ramp up off-site sales, with customers increasingly preferring online ordering and delivery due to time constraints.

A franchise development player discussed his experience in the industry, including working with various brands.

Togo’s has successfully executed its number-one strategic priority for 2017: a better and easier menu, with increased financial value for operators and higher quality items for customers.

Togo's is enhancing its franchisee support during brand transformation, simplifying sandwich recipes and offering better quality ingredients.

Franchise marketing costs per deal are increasing, with some brands spending less on marketing than others despite having more units.

Togo's franchisee Letha Tran finds success with the brand's proven business model, growing from a single unit to three locations.

Togo's new COO reveals his strategy to position the company for growth, focusing on labor efficiency, quality, and effective training.

Togo's sandwiches is targeting the Bakersfield area for expansion, seeking motivated franchisees to open three to four locations.

Togo's new President, Glenn Lunde, emphasizes the company's shared commitments to stakeholders, including employees, customers, vendors, and franchisees.

Togo's is positioned to grow in the sandwich industry, with a focus on customer service and top-quality products.

Chipotle is testing queso at its NEXT test kitchen in New York City, aiming to revive customer interest with the popular item.