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Slow, But Steady Growth In Food Franchising

Food franchise watchers will naturally have a grasp of how the big chains are all faring. As in life, it is hard sometimes to avoid seeing news about McDonald’s, Burger King, Wendy's, etc. But those interested in spotting the food franchise of the future might be interested to read about a lesser-known success story in food franchising.


Andy Unanue has been gradually growing his firm Trufoods since 2007. The firm consists of Pudgie's Famous Chicken, Wall Street Deli, the franchising rights to Arthur Treacher's Fish And Chips, plus Ritter's Frozen Crust. These are relatively small franchise brands with a known business identity in their specific field.


As QSR Online has written, the firm have opted for slow, calculated growth as opposed to rapid-fire expansion. The strategy seems to be working so far. As QSR writes:

“They began by returning each brand to its core values while also developing a product development and marketing strategy. On the menu side, each brand now has a cohesive program focusing on its core offerings plus regional specialties. Several of the brands also developed new offerings, including Ritter's recently launched probiotic frozen yogurt.”


First and foremost, Trufoods are committed to delivering quality food to their customers. Beyond that, they have launched many innovative co-branding strategies that benefit the entire franchise family, as well as some interesting approaches to financing.


Food franchising is so competitive that one can never be to sure which way the tradewinds will blow, but there is something notable in the sustainable evolution of Trufoods. One feels that their franchise brands will only continue to grow.

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