Operations — page 24

TRX made bodyweight training a household fitness concept, but its latest move adds even more weight, with a co-branded vest with Aion.

For prospective franchise buyers in 2026, few factors will influence long-term success more than the strength of a brand’s supply chain.

Zoom Room, the pioneer of indoor dog training gyms, today announced the appointment of Darris Cooper as Director of Training and Socialization, marking a significant milestone in the brand’s continued…

A new report indicates more consumers perceive restaurant prices as higher than grocery prices for the first time in a year, challenging operators to prove value.

As labor and food costs rise, restaurant operators are moving toward robotics and automated workflows to maintain consistency and margins across multiple locations.

“I was really drawn to the opportunity to return to my roots,” Carr said.

7-Eleven's parent company plans to remodel 7,000 existing convenience stores by 2030, shifting toward a food-centric, large-format design to enhance the customer experience.

Moran Family of Brands unifies U.S. and Canada operations under new leadership.

As concept founders scale their businesses, establishing a clear organizational vision is essential to navigating the operational complexities of multi-unit growth.

Industry experts discuss how restaurant franchises are moving beyond one-off influencer posts to build authentic content engines and drive local store marketing through micro-influencers.

Heart to Home Meals USA has been named a winner of the 2026 Excellence in Customer Service Awards by the Business Intelligence Group, a global independent awards organization recognizing outstanding achievement across business disciplines.

In a climate of declining traffic, fast-casual brands must prioritize supply chain resilience and operational discipline to protect their narrowing margins.

Full-service restaurants are missing out on high-margin revenue by failing to professionalize their private event inquiry and booking processes.

The U.S. Department of Labor has proposed a new national standard for joint-employer status, a move with significant implications for franchisor liability and labor law compliance.

Marketing executives from WOWorks, Paris Baguette, and Sonny’s BBQ detail how simplifying menus and cross-utilizing ingredients can protect restaurant margins against rising costs.

Fast-casual brands are shifting growth strategies to focus on digital integration and operational speed to meet modern consumer demands for instant gratification.

The 160-unit pizza brand is rolling out a smaller, counter-service format that reduces labor requirements by 40% while lowering initial investment costs for franchisees.

It was a foregone conclusion that fitness would see rapid AI adoption, but now, just four months into the year, we are beginning to see how it’s showing up in gyms and boutique fitness studios — and who is leading the way.

Life Time launches Hybrid XT training class for LT Games.

Data from Tripleseat reveals that corporate events are outperforming weddings in revenue growth, offering restaurants margins up to 20 percent higher than standard dining.

An overlooked but potentially huge opportunity in franchising isn’t just consumer demand; it’s real estate availability.

Donna Coupe joins 16 Handles as vice president of training.

Cash flow mismanagement contributes to the majority of restaurant failures, proving that operational profitability on paper does not always equate to business survival.

Red Door Brands, a Knoxville, Tennessee-based franchise operator, has named Kayla Edidin as its new vice president of franchise operations.