by UFG | Jan 29, 2025 | News
From Bowls to Smoothies, These Franchises Define 2025’s Top Healthy Dining Trends
Making New Year’s resolutions is a time-honored tradition, and one of the most common is the commitment to eat healthier. But sticking to that goal can be tough when fast-food options like pizza, burger and chicken joints are seemingly around every corner. Despite these temptations, nearly 50% of Americans are actively trying to improve their eating habits — a goal made easier by the growing number of healthy fast-food franchises that have sprung up across a variety of categories, from fresh Mexican and salads to Mediterranean and juice bars.
Looking for a great concept to invest in the New Year? Below, we dive into the top healthy fast-food franchises for 2025.
Top Healthy Fast-Food Franchises for 2025
Acai Bowl and Superfood Franchises
Acai bowls are smoothie bowls that originated in Brazil, made from a thick puree of acai berries as a base. The bowls are then topped with wholesome ingredients, including sliced fruit and berries, granola, coconut and almond butter. These healthful menu options have made a splash in the U.S., with the acai bowl shop market reaching $846 million in 2023.
Franchises that meet the demand for acai bowls and superfoods include Playa Bowls, Vitality Bowls Superfood Café, Acai Express Superfood Bowls and Oakberry. They tend to have simpler models than traditional burger joints because they don’t require large ovens and frying equipment to operate.
Fresh Mexican Franchises
Mexican food consistently ranks as a top ethnic choice for Americans, according to Pew Research. This presents and exciting opportunity to tap into the demand for Mexican food by investing in franchise brands like Moe’s Southwest, El Pollo Loco, Rusty’s Taco Shop, Del Taco and Taco John’s. While fast-food Mexican options often get a bad rap for being unhealthy, many dishes feature nutrient-packed ingredients like chia seeds, pumpkin, chiles, beans and even cactus. For those seeking a sizzling franchise opportunity in 2025, fresh Mexican food brands offer the perfect recipe for success — combining customer demand with franchisor support and training.
Healthy Vending Franchises
Vending machines are the ultimate in fast food, although many are filled with junk. But that’s changing fast. With brands like HealthyYOU Vending and Naturals2Go, you can invest in proven models that offer a variety of healthier options, from protein-packed snacks and low-calorie drinks to fresh salads and wholesome sandwiches. These home-based opportunities offer the ultimate flexibility, allowing investors to run a scalable business with minimal overhead. With vending machines in schools, gyms, and offices, healthy vending franchises provide a solution for on-the-go, health-focused consumers.
Meal Prep and Ready-Made Meal Services Franchises
Meal kits are rising in popularity with Gen Z and Millenials. Franchises that offer meal prep services include Clean Eatz and Lean Kitchen Company. Franchisees with Clean Eatz benefit from multiple revenue streams (dine-in café, grab-and-go prepared meals, snack choices, catering and weekly meal plans), and the brand’s meal plans feature nutritious food and can be customized for certain dietary preferences and restrictions. Entrepreneurs who own a meal prep franchise get a piece of the global prepared meals market, which was valued at $166.62 billion in 2023 and is projected to increase at a compound annual growth rate of 7.02% to $305.68 billion.
Mediterranean-Inspired Franchises
Mediterranean food has a strong following in the U.S. because of its fresh, flavorful ingredients, which include fruits, vegetables, legumes and whole grains. The healthfulness of Mediterranean cuisine has been backed up by science since researchers in the 1950s found that people living around the Mediterranean Sea had lower levels of cardiovascular disease. Since then, Mediterranean food franchise opportunities like The Great Greek Mediterranean Grill, Apóla Greek Grill, Garbanzo Mediterranean Fresh and Taziki’s Mediterranean Cafe have met demand for this healthy cuisine that has a diet named after it.
Plant-Based/Vegan Franchises
The rise of plant-based and vegan franchises is proving that fast food isn’t just for meat lovers anymore. Franchised brands capitalize on growing trends toward plant-based meat, dairy alternatives, and eco-conscious eating. These businesses appeal to a broad audience, from dedicated vegans to flexitarians looking to incorporate more plant-based meals into their diets.
There are many advantages to a vegetarian diet. For example, decreased meat consumption reduces the risk of heart disease and cancer and mitigates the pollution that comes from animal agriculture. Franchised brands like VeganBurg, Greens and Grains and Souley Vegan are leveraging trends toward plant-based meat and milk substitutes while promoting a lifestyle that is good for the planet and its people. Entrepreneurs can stand out in a crowded field of pizza and burger restaurants by investing in a vegan or plant-based franchise.
Poké Franchises
Poké, a dish that originated in Hawaii, features diced raw fish dressed with soy sauce, sesame oil, seaweed and onions. Packed with omega-3 fatty acids and vitamin A, poké has surged in popularity thanks to its health benefits and fun make-your-own bowl options. Franchises like Island Fin Poké, Aloha Poke Co. and KOIBITO POKĒ offer the opportunity to bring this Hawaiian delicacy to the mainland. With smaller build-out requirements and minimal kitchen equipment needed, poké franchises make it easier for owners to get started while delivering a modern and in-demand dining experience.
Salad Franchises
Salads are a go-to option for many individuals looking for a healthy lunch or dinner. Some popular brands include Coolgreens, Protein Bar & Kitchen, The Big Salad, Saladworks, Salad Station, Grabbagreen and CHOP5 Salad Kitchen. Franchisees benefit from multiple revenue streams, such as online ordering and catering options. Additionally, many have lower startup costs compared to traditional restaurant concepts.
Smoothie and Juice Bar Franchises
Popular smoothie and juice bar franchises like Maha Juice Bar, Clean Juice, Movita Juice Bar, Smoothie King, Tropical Smoothie Cafe and Jamba have a variety of offerings, including cold-pressed juices, juice cleanses, smoothies, avocado toasts and acai bowls. The market is driven by increased awareness of health and wellness. According to Grand View Research, the global smoothies market was estimated at $12.46 billion in 2023 and is expected to grow at a compound annual growth rate of 9.3% from 2024 to 2030.
This article was originally published by Franchise Wire
by UFG | Jan 29, 2025 | News
On the heels of impressive mid-year growth, including 7 new franchise agreements in the first half of 2024, Exit Factor™ announces further expansion in Massachusetts, Minnesota, New Jersey, and New York with the signing of multiple new franchise agreements over the last three months. In addition, the leading franchise in business value enhancement and exit planning is making entry into three new states with its first franchise agreements in California, Missouri, and Virginia. Exit Factor now operates 58 territories across 13 states.
“The rapid expansion of our franchise network reflects the universal need for strategic exit planning and value enhancement services,” said Jessica Fialkovich, founder and CEO of Exit Factor. “Our continued growth across the United States demonstrates the strength of our model and the increasing demand for exit planning expertise in markets of all sizes.”
Building on this momentum, the company expects to add another four territories by the end of this year and will continue to target key U.S. markets for domestic development throughout 2025. Expected to open in the first quarter of 2025 is its franchise in Minnesota. Owned and operated by David Morker, a distinguished C-suite executive with more than twenty years of IT leadership experience, the franchise will formally launch as Exit Factor of Minneapolis (West), with services extending throughout the Twin Cities region and across Minnesota, focusing on the downtown and up-and-coming North Loop areas, and expanding west to Wayzata, the larger Lake Minnetonka region, and beyond.
“With Exit Factor’s proven methodology and our team’s expertise, we’re confident that our tailored approach will empower business owners in the Twin Cities and throughout Minnesota to enhance their company’s value for future transitions,” said Morker. “We are excited to introduce this transformative process to the Minneapolis market and look forward to helping local entrepreneurs achieve their goals.”
Additionally, Exit Factor has unveiled plans to introduce its services to international markets in 2025, targeting initial expansion in Canada, Ireland, and the United Kingdom.
“As we continue our growth trajectory in both established and new U.S. markets while preparing to enter international territories, we’re actively seeking partnerships with Master Franchisees who share our vision and commitment to helping business owners succeed,” added Fialkovich. “We’re excited to collaborate with these strategic partners to bring our proven methodologies to business owners across North America and Europe, helping them build more valuable, exit-ready companies regardless of geography.”
Exit Factor’s comprehensive suite of services includes business valuation, value enhancement strategies, exit planning, and succession planning. The company’s proven track record of helping business owners increase their company’s value and achieve successful exits has made it a trusted name in the industry. Exit Factor is also part of the United Franchise Group (UFG) family of affiliated brands and consultants, giving its clients access to the resources and expertise of a global network and almost four decades of experience in the franchising industry.
For more information about Exit Factor and its franchise opportunities, visit http://www.exitfactorfranchise.com/.
About Exit Factor
Exit Factor™ offers a proven method that helps small to mid-size business owners maximize their company’s value. It’s part of the United Franchise Group™ (UFG) family of affiliated brands and consultants representing the best of their industries. Through one-on-one consulting services and online programs, the trusted advisors at Exit Factor teach entrepreneurs how to successfully improve their company’s efficiency, value and ultimately ability to exit. For more information, visit www.ExitFactor.com and for more information on owning a Exit Factor franchise, visit www.exitfactorfranchise.com.
About United Franchise Group
Led by CEO Ray Titus, United Franchise Group™ (UFG) is home to an affiliated family of brands and consultants including Signarama®, Fully Promoted®, Transworld Business Advisors®, Exit Factor™, Accurate Franchising Inc.™, Franchise Real Estate™, the Vast Coworking Group™ division comprised of Venture X®, Office Evolution® and Intelligent Office®, and Big Flavor Brands™ with The Great Greek Mediterranean Grill®, Graze Craze® and Cannoli Kitchen Pizza®. UFG affiliated brands include over 1600 franchises in more than 60 countries, with consultants that have helped develop over 350 brands into franchises, in over 60 countries with more than 2500 franchisees. With over three decades in the franchising industry United Franchise Group offers unprecedented leadership and solid business opportunities for entrepreneurs.
This article was originally published by International Franchise Association
by UFG | Jan 29, 2025 | News
Several other print and promo firms joined the Counselor Top 40 distributors on the annual ranking.
Two Counselor Top 40 distributors ranked on the 2024 Franchise Times Top 400 list, an annual ranking of the largest franchise systems in the United States by global systemwide sales from the previous year.
Proforma (asi/300094) reached the 121st spot on the list, and Fully Promoted (asi/384000) ranked at 319.
The Franchise Times calls its Top 400 “the most comprehensive ranking” of U.S. franchise systems, noting that it’s been around for more than 20 years. “The project is the result of a five-month research and reporting effort that leads to the most credible and objective franchise ranking available,” said Laura Michaels, editor-in-chief of the Franchise Times.
Proforma, which ranked 126 last year and 158 in 2020, attributes its continued growth, in part, to technology investments. “Between steady sales numbers; our industry-leading e-commerce platform, which now hosts more than 12,000 stores; and the launch of a revolutionary new M&A initiative, we are in a very strong position heading into 2025 and beyond,” said Meg Erber, director of sales. Proforma ranked fifth on the 2024 Counselor Top 40 list of the largest distributors, with 2023 North American promotional products revenue of $638 million.
Fully Promoted rose 17 spots in this year’s Franchise Times Top 400, having ranked 336 in 2023. The West Palm Beach, FL-based company is the 21st largest distributor in promo, with $127.6 million in reported 2023 North American promotional products revenue. It’s part of United Franchise Group, which also owns Signarama, ranking 160th in the Franchise Times Top 400, with 2023 global sales of $417.7 million.
Other print and promo franchises that made the list include:
- 94: FASTSIGNS (asi/395000), part of Propelled Brands, with 2023 global sales of $784.8 million.
- 134: Minuteman Press (asi/377000) with 2023 global sales of $582.5 million.
- 183: AlphaGraphics (asi/373000), with 2023 global sales of $340.9 million.
- 223: Allegra Marketing Print Mail (asi/372000) with 2023 global sales of $236.9 million.
- 273: Sir Speedy Print Signs Marketing with 2023 global sales of $163.1 million.
- 321: SpeedPro, a graphic printing franchise based in Colorado, with 2023 global sales of $104.2 million.
- 369: PIP Marketing Signs Print with 2023 global sales of $75.6 million.
This article was originally published by The Advertising Specialty Institute®
by UFG | Jan 29, 2025 | News
Editor’s note: This article is part 4 of the Pizza Power Report 2025. You can scroll down to the bottom to navigate to other sections of the report.
Finding and retaining hard workers has always been a stress point for pizzeria owners. Many argue that younger people today lack the work ethic of their parents and grandparents, but let’s be honest: That’s not exactly a new argument. Every generation, it seems, has had the exact same complaint about younger generations for, well, generations.
Fortunately, advances in kitchen technology, like smart ovens and digital dough presses, mean pizzeria work doesn’t have to be all that hard in the coming years. Granted, for some pizzeria owners, changing ovens can feel a bit like getting a divorce—aside from the emotional pain of ending a longtime love affair, it’s expensive, too. But if you’re fed up with your old oven’s mood swings and stubborn ways, newer and more compliant models await you.
They’re smart, too—which is the whole point, really. Austin Titus, president of Cannoli Kitchen Pizza, with six stores in Florida and three more on the way, has installed a smart oven at a Fort Lauderdale location and plans to implement another in a Boca Raton store. “It’s an electric stone conveyer oven that controls the temperature in multiple zones: entryway, interior, bottom and exit,” Titus says. “We’re still learning more about them, but I can confidently say that they’ve improved our operations and reduced waste. The oven is a true game-changer because it provides the same—or better—product that a traditional deck oven does, using a fraction of the time, labor skill set and learning curve.”
These ovens give you precise control over temperatures to ensure even and consistent cooking, Titus says. That means fewer burnt pizzas, less food waste and a boost to the bottom line. Another big plus: Smart ovens save on labor costs “because you don’t need somebody tending to the pizzas and turning them the right way.”
Titus is also sold on digital dough presses. “It does more of the same thing that the oven does—improved consistency in the dough thickness, size and temperature before it enters the oven,” he says. “This also allows our employees to have way less of a learning curve and takes a fraction of the time, compared to traditional dough rolling or tossing. It’s truly a win-win-win for everyone. The customer gets more consistency, employees can progress quicker in their ability to perform, and the business saves on the operational costs.”
Then there’s the much-ballyhooed rise of AI. Yes, it’s just slowly inching its way into the pizza industry (not unlike robotics), but don’t sleep on it. “We will find ourselves using AI in our everyday duties, such as delivery and ordering,” Marco’s Pizza COO John Meyers wrote in a September 16 article for PMQ.com. He pointed to Marco’s Automated Promise Time program, which “uses AI to calculate and predict the time it will take to make and deliver a completed customer order, considering the store product capacity, oven time, number of drivers, weather and traffic conditions.”
Joe Park, the chief digital and technology officer for Yum! Brands (Pizza Hut’s parent company), told The Wall Street Journal in March that “an AI-first mentality works every step of the way. If you think about the major journeys within a restaurant that can be AI-powered, we believe it’s endless.”
But don’t assume AI is a tool for large chains only. Jim Biafore, CEO of Pupatella, with eight stores in Virginia and two in Washington, D.C., believes it will level the playing field for independents. “We’re exploring AI in various aspects of our operations, and the results are promising,” Biafore tells PMQ. “The great thing about AI is that it helps the small shops compete with the larger chains that typically have the resources to evaluate data.” He suggests that smaller operators use AI to analyze various types of data, automate and send personalized offers to their customer database, and even help write correspondence to vendors and guests. (See sidebar on page 30 for more details.)
Using AI, smaller independents can also better keep up with online reviews, notes Jared Norris, chief customer officer for ChatMeter, a reputation management intelligence platform with clients like Figaro’s Pizza and Glacier Restaurant Group, owner of the MacKenzie River Pizza chain in Montana. “Restaurant owners can use AI to take a pulse on real-time customer feedback by analyzing reviews and uncovering emerging trends or common problems,” Norris says. “A large language model (LLM) can understand text written by people and understand sentiment, identify trends, and spot emerging issues much faster than you would reading each and every review. Analyzing customer reviews like this allows you to see your restaurant through the eyes of the customer and remove any biases or preconceived notions.”
For example, Norris says, “You might notice customers are complaining about pickup or delivery orders being consistently 10 minutes late and use that information to better set expectations about timelines. Or you might receive quick feedback that customers aren’t loving a new pizza on the menu and tweak its recipe to better fit their tastes.”
Just don’t think of AI tools like ChatGPT as search engines. They’re much more powerful. “Understanding the prompts is the key to using AI properly,” Biafore says. “Don’t use AI like you’re doing a Google search. Refine your prompts, and the system will work quickly to provide the needed information.”
And if you don’t know how to refine your prompts, just ask the ultimate expert for advice: the AI tool itself!
This article was originally published by PMQ Pizza
by UFG | Jan 29, 2025 | News
Spencer Coleman’s business has been in his family for years – and has found success.
Still, when Coleman rose to a leadership role at the signage/print firm his parents founded, the Utah-based company was at a crossroads. It was time to find a way to truly evolve – to usher in a new era of greater growth and to capture more of the spend available from clients old and new.
That’s just what the entrepreneurial Coleman did, affiliating the family business with franchisers Signarama and Counselor Top 40 distributor Fully Promoted (asi/384000) to offer both print and promotional products solutions.
Now leading the company alongside his mother, Coleman has turned Signarama Wasatch Back and Fully Promoted Wasatch Back into the ever sought-after “one-stop shop,” offering a gamut of print and promotional products solutions to customers.
In this debut of the Convergence Corner podcast, Coleman shares his story with ASI Media hosts Brendan Menapace and Christopher Ruvo, discussing everything from how he expanded beyond his printing roots into selling promo products like branded apparel to how he uses his company’s print capabilities for much more than signage.
As the name of this podcast twice-monthly implies, you can expect more content on the success that can come at the confluence of print and promo here at the Convergence Corner.
Podcast Chapters
1:30: The origins of Signarama Wasatch Back and Fully Promoted Wasatch Back
6:17: Partnering with Fully Promoted and Signarama and adopting the franchise model
11:36: Beginning apparel decoration and learning about the promotional products industry
19:21: A case study in adding promo to a print order
27:29: Advice for distributors looking to add promo to print
6 Key Takeaways
Convergence Enabled Expansion & Growth: Spencer Coleman expanded his family’s sign business by adopting the franchise model of Signarama and later Fully Promoted. This led to significant growth by enabling him to offer printing and promotional products solutions.
The Franchise Model Offered Benefits: The franchise model provided structure, support and resources that helped the business overcome growth plateaus. For instance, Signarama’s support included marketing, software and training, which allowed the business to focus on its strengths and scale effectively.
Customer Demand Drove Diversification: The decision to diversify into promotional products and apparel was driven significantly by customer demand. Clients who initially came for signage began requesting additional services, prompting the business to broaden its offerings to become a one-stop shop.
A Combination of In-House Decoration & Outsourcing Works: The business invested in equipment for in-house decoration of various promotional products, such as silk screening and embroidery. However, they also formed strong partnerships with promo suppliers for items they couldn’t produce/decorate in-house, ensuring they could meet all customer needs through this savvy sourcing.
A Promo Showroom Is a Key Selling Tool: Coleman saw to it that the business’ showroom was transformed to spotlight a wide range of promotional products. The move has proved highly effective. Customers can see and feel the products, leading to increased sales. Regular updates to the showroom have kept it fresh and engaging for repeat customers.
Attend Trade Shows To Initiate Pivotal Vendor Relationships: Going to trade shows like the ASI Show helped Coleman and his team understand the potential of promotional products and build relationships with key suppliers who provide a wide range of decorated products. These relationships have been crucial for sourcing the right items for clients and for receiving critical support.
This article was originally published by Print & Promo Marketing LLC
by UFG | Jan 29, 2025 | News
Two Books Offer Strategies for Using “Radical Generosity” and a Giver’s Mindset to Attract Success
By Ray Titus
Perhaps the two greatest gifts I ever received from a business associate were a set of steak knives and a sweatshirt. The knives were an expensive, top-of-the-line brand engraved with my name. The sweatshirt probably cost much less but it, too, was highly personal, emblazoned with the word “Founder” to signify I was one of the few attendees at the conference I was attending who had started his own company.
Years later, I still remember these gifts because of how they made me feel: valued by someone who put careful thought into choosing a gift that would reflect my worth.
I was reminded of this while reading John Ruhlin’s Giftology: The Art and Science of Using Gifts to Cut Through the Noise, Increase Referrals, and Strengthen Client Retention. Ruhlin is the founder of The Ruhlin Group, a consulting firm that pioneered the art of attracting success with strategic gift-giving, from what you give to when you give it. He calls this “radical generosity,” making a lasting impression in the recipient’s mind that can pay off in new business.
Of all the ideas in Giftology, here are three that especially resonated with me:
Work on your timing.
It’s holiday time – the least memorable gift-giving time of the year. Stacks of imported wine and cheese, monogrammed golf balls and high-end office gadgets pile up. Stand a few feet away; could you pick out who gave you what? Is your gift to others suffering a similar fate?
Don’t ignore the end-of-year holidays (no one will ever let you anyway) but remember your colleagues and clients at other times of the year too. Just by giving in summertime or spring, you remove that sense of obligation from holiday gifts.
A summertime gift to charities and non-profit organizations is also appreciated. Hunger and need don’t take the summer off.
Value the customer.
How are you recognizing your million-dollar customer? Are you showing extra appreciation to the people who make an extra difference in your bottom line?
The quality of your gifts shouldn’t be the deal-breaker that keeps or repels a client, but a thoughtfully chosen gift unlike any other you’re giving can add immeasurably to your relationship.
Treat your top clients to gifts that take the same approach as the “gift rooms” at Hollywood events. Celebrities and industry executives are showered with expensive merchandise they could easily buy themselves, but there’s something about being given it by someone who took the time to purchase it themselves (or have their assistant do it).
But high value doesn’t only mean high price.
Think before you shop.
The old saying, “It’s the thought that counts,” does not mean it’s okay to give something that means nothing to the recipient because, well, at least you took the time to get something. Maybe we should revise it to say, “It’s the thinking that counts” – thinking that leads to a gift they’ve always wanted but never received.
Putting in the time and thought to selecting something that’s a perfect fit for their life and work shows you understand them, and they matter to you. That demonstration is a critical part of building a relationship.
Price is not always the critical factor. Ruhlin reveals he has spent $1,500 on dinners that never brought in business, and $200 on personalized gifts that he still gets thanked for.
“Even if your dream client’s response is not immediate,” he writes, “I can almost guarantee that he or she won’t confuse you with someone else. When the timing is right, it’s more than likely it will be your name that pops into your potential client’s head.”
It all comes down to generosity, one of the qualities I explore in my book, The Challenge: Become a Better Person.
Giving to Gain
One time-tested fact is: In order to get something, you have to give something.
In The Challenge, I explore several values that can help you grow morally, ethically and spiritually, but a sense of generosity runs through many of them. Prescriptions like “Mentor young people,” “Take care of the environment,” “Focus on relationships, not transactions” and “Respect other cultures, races and religions” require stepping outside yourself and contributing to others’ good, which is the heart of generosity.
Mentoring is also a great example of getting by giving. Mentors don’t just teach; I find we also learn from our proteges. We then share what we’ve learned with the rest of our company or team.
I also had a selfish motive for writing The Challenge. If I can help someone to be a better parent or spouse or whatever, their life will be better. They’ll be happier, and they’re going to be better employees and eventually, perhaps, better franchise owners.
It’s a goal I think I share with Ruhlin, whose book opened my eyes to the rubber-stamp mentality so many of us have in gift-giving. It got me thinking about giving nicer, better-quality gifts that people can actually use and make them feel special. We also give more thought to when we give gifts.
Giftology and The Challenge share a positive approach to life, which drives every successful relationship. The ability to share generously from the heart may be your greatest gift to yourself.
This article was originally published by Franchising Magazine USA
