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Two for one? Kids eat free? Everybody does that. When Guy Campbell set out to turn around anemic sales on Mondays, he wanted to do something different. He wanted to own Mondays. Kicking around ideas with a fellow franchisee, he came up with a simple, catchy promo that over the past eight years has turned Mondays into his biggest day of the week and Moe’s Southwest Grill into a Monday phenomenon.
A new look for a coffee brand, a new growth specialist for two Latino concepts, and deals, deals, deals for several new and established franchisors. Gloria Jean’s brews up a more sophisticated look Gloria Jean’s Coffee has opened a new prototype that includes such upscale touches as a maitre ‘d, a gift shop, and a display of various types of whole coffee beans.
Recent developments of interest to restaurant franchisees and franchisors. Corner Bakery bakes up a big deal Corner Bakery took another big stride in its franchise expansion drive by signing a 30-unit deal for Florida and New Jersey. The franchisee is Warren, N. J.-based Yum & Chill, which Bakery describes as “a team of highly experienced restaurant developers with a diverse portfolio of brands.”  Yum & Chill’s website indicates that the company’s brands include Golden Corral.
If you weren’t scared of Obamacare before going into an NRA session on healthcare reform, you were terrified when you left. A panel that included industry giants Lettuce Entertain You Enterprises, Brinker International and Outback parent OSI Restaurant Partners detailed the massive cost increases each is confronting due to the new healthcare reform law’s requirements and their inability to figure out exactly how to respond. At least for LEYE, the best thing to do may be to do nothing and incur whatever penalties come from noncompliance.
These days, franchisors are relying on franchisees more and more to sustain a brand’s growth. Franchisees carry a lot of power in this new order. During a panel discussion at the National Restaurant Association show, Cheryl Bachelder, CEO of the the company that franchises Popeyes Louisiana Kitchen, recommended what franchisees should be asking of their potential franchisors:  
A number of industry veterans try new brands in this week's roundup of news relating to growth chain franchisees and franchisors. Corner Bakery signs Denny’s zees to 22-unit deal Corner Bakery has franchised 22 units in New England to Denny’s franchisees Glenn and Tina Beattie. The deal calls for the husband and wife team to open the stores in Rhode Island and Connecticut over the next eight years.
Six top business leaders describe how to create and sustain companies with purpose Jim McCann Founder and Chairman 1-800-FLOWERS.com Carle Place, New York
In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices. And the demands of that market forced them to overtax their fields; they were losing topsoil at an alarming rate. Their families had farmed those Northwest fields for generations, but they realized they could be the last. They turned to Hot Lips Pizza and Grand Central Baking Company, two Portland chains, for help.
RESTAURANT BUSINESS: So why did you want to focus on Conscious Capitalism for this issue? SHAICH: Conscious Capitalism is an expression of how I’ve always found success in the restaurant industry. I think that our whole society, our corporate society would be… better served if they think about their businesses in relationship to it. My greatest hope is just to open people’s minds to better ways to do [business].
At first glance, Bill Flagg and Michael Farello seem to have little in common. A million bucks is a big investment for Flagg, who puts it into fledgling E-commerce startups. Farello is a partner in a $2.5 billion private equity firm that focuses on mid-sized consumer product companies. But despite differences in size and sectors, they share a common philosophy, which they call Conscious Capitalism. They seek out companies whose loyalties are broader than just to their stockholders, and they argue that such a business model offers advantages over the standard one.
There’s something in the air. McDonald’s announced in February it was working with its pork producers to phase out gestation crates for its pigs. In March, at the annual Starbucks company meeting, chairman and CEO Howard Schultz told the gathering, "The value of your company is driven by your company’s values."
Over dinner one night with founder Ron Shaich and a small group of Panera Bread franchisees, Paul Saber was last in the group to field questions from Shaich about what else the company should be doing and what his concerns were. Saber, who joined Panera in 2003 after a 17-year run at McDonald’s as a franchisee and senior corporate leader, posed a question that ultimately led to Panera Cares, the company’s groundbreaking pay-what-you-can business model designed to “share the warmth” with those less fortunate.