Burgerim looks to take a larger bite out of the U.S. fast-casual market

as its concept becomes more popular as a healthy alternative.

By Janice Hoppe-Spiers, Knighthouse Media

Burgerim debuted its three-ounce burger patties with creative flavor options, truly unique toppings and sauces 18 months ago in the United States and the concept has been a sizzling success ever since. “We take you back to a sensible size. We have right-sized the burger,” CEO Tom Meiron says. “It’s the burgers we had when I was a kid; not these massive ones today. We went back to that and it’s a healthy portion size.”

Sub House

Submarine House saw same-store sales triple overnight

after converting to a bar and grill concept. 

By Tim O’Connor, Knighthouse Media

In the eight years of the annual Super Duper Cheesesteak Challenge, the fastest anyone has ever devoured one of the 3.5-pound subs is a speedy 1 minute 29 seconds. That’s an impressive record worthy of the $1,000 grand prize, but even more remarkable than those swift teeth is what the contest has done for the people of Dayton, Ohio. 


Beerhead Bar & Eatery shares its co-founders’ passion for craft beer

and spirits through its franchising efforts.

By Jim Harris, Knighthouse Media

Beerhead Bar & Eatery’s founders are not difficult to find when one of its locations needs help. “We are an ideal option for budding franchisees because we have so much direct contact with each individual franchisee,” says Co-owner Greg Goodrich, who co-founded the company in 2012 with longtime friend Pasquale “Pat” D’Onofrio. “We personally walk each franchisee through the process and help them replicate what we’ve created in each of our stores – an authentic American craft beer and cocktail bar experience with great food – that sets us apart from other brands.”

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