Paul Davis USA Develops Mentors: Shelly Koelper of Paul Davis Restoration of Northeast Indiana is the Model for that Role

“Subcontain is introducing the biggest innovation in commercial trash collection in the U.S. in over 50 years."

In the competitive fast-casual dining industry, Sourdough & Co. has established itself as a brand that blends premium ingredients, operational efficiency, and strong profitability. With over 80 locations and more than 30 multi-unit franchisees, the brand continues to expand, offering entrepreneurs an opportunity to invest in a proven, high-margin business. As the demand for fresh, high-quality alternatives to fast food grows, Sourdough & Co. stands out by prioritizing all-natural ingredients, simple operations, and a business model designed for long-term success. A Bread with Benefits: What Sets Sourdough & Co. Apart? The foundation of Sourdough & Co. is its signature sourdough bread, crafted in the San Francisco tradition without preservatives or additives. This commitment to quality extends across the entire menu, which features: Hand-sliced premium meats such as roast beef, turkey, and pastrami Artisan cheeses paired with crisp, fresh-cut produce Warm, savory soups served in sourdough bread bowls Gourmet salads made with high-quality ingredients Sourdough bread is not only known for its rich flavor but also for its nutritional benefits. Studies show that sourdough contains higher levels of antioxidants, promotes better digestion, and can aid in blood sugar control. This focus on quality has helped the brand build a loyal customer base that values fresh, wholesome food. A Franchise Model Designed for Simplicity and Profitability For entrepreneurs seeking a scalable, easy-to-run business , Sourdough & Co. offers several advantages: Simple Prep, Minimal Waste – The streamlined menu and efficient kitchen setup reduce labor costs and food waste , improving profitability. Multi-Unit Growth Potential – Many franchisees expand beyond one location, taking advantage of the brand’s growing reputation and demand. Recession-Resistant, High-Demand Industry – The fast-casual segment continues to grow , and Sourdough & Co. provides an affordable, high-quality alternative to traditional fast food . Comprehensive Support & Training – Franchisees receive assistance with site selection, operations, and marketing , ensuring a strong start and continued success .  Expanding the Sourdough & Co. Brand As Sourdough & Co. continues to expand, the franchise remains committed to maintaining its core values of quality, simplicity, and strong franchisee support. The company is actively seeking entrepreneurs who are passionate about the restaurant industry and interested in multi-unit ownership opportunities. The brand’s proven success in multiple markets makes it an attractive investment for those looking to enter or expand within the fast-casual space. With available territories and a business model built for efficiency, there has never been a better time to explore the opportunity to franchise with Sourdough & Co. About the Author Steve Sparks is an award-winning franchise consultant and partner at The Franchise Consulting Company, specializing in helping entrepreneurs buy, grow, and scale successful franchises. Contact Steve at ssparks@thefranchiseconsultingcompany.com .

Let food be your medicine and medicine be your food. – Hippocrates

In a culinary landscape where "fast casual" often means sacrificing quality for convenience, Pasta di Guy has revolutionized the dining experience by proving that haute cuisine doesn't need white tablecloths or premium price points. What began as a humble food truck in 2019 has evolved into a unique franchise with locations spreading from its Tampa Bay origins to as far north as Fort Wayne, Indiana. "The beauty of it is that it is easy to train staff in these methods," explains founder and chef Guy Carmeli, a graduate of Le Cordon Bleu Culinary School whose infectious passion for Italian cuisine is matched by his business acumen. "And, being a franchise helps keep prices low because suppliers know they need to negotiate with a chain." The Genesis of a Fresh Concept Carmeli's inspiration came from an unlikely source—a small café near London's Camden Place that offered just one dish with fresh ingredients. "There was a line every single day," Gai recalled. "And, they sold out every single day." This observation sparked his vision for a fast-paced pasta restaurant that would maintain the integrity of traditional Italian cooking while operating at the speed and price point of fast-casual dining. For example, his menu features several plates in the $10-$12 range which is similar in price to fast-food combos. But, the ingredient quality and lack of preservatives makes Pasta di Guy a much healthier option. The menu, features not only build-your-own pasta bowls but also flatbreads, salads, sandwiches and desserts—all prepared with unrelenting dedication to freshness and flavor. A Family Affair Unlike many franchise operations where corporate directives come from distant executives, Pasta di Guy maintains a distinctly familial approach to business. Guy's father, Eyal, frequently hosts potential franchisees at the Wesley Chapel location. And, he offers to cook side-by-side with them at new locations to ensure they are able to replicate the recipes. "We don't do anything without thinking of how the other franchise locations can duplicate it," explains his mother, Dorit. This family-centered approach extends to the restaurant atmosphere as well. "Families love us," she continues. "When they come in here the first time, you can see they look around and they become comfortable." This accessibility is by design. Unlike traditional Italian establishments that can intimidate with formal dining protocols, Pasta di Guy operates in 1,200 to 1,500-foot spaces that are unpretentious while still delivering cuisine worthy of fine dining accolades. The Franchise Advantage Pasta di Guy's expansion owes much to the franchise model's inherent advantages. According to the Forbes Business Council, franchises benefit from economies of scale through bulk purchasing power and can weather disruptions that might devastate independent operators. "Gai has calculated every step carefully," his father notes. This meticulous planning includes everything from kitchen workflows to supplier relationships, creating systems that can be taught and replicated regardless of a team member's background. "If they have a passion for food, it's easy to train the cooks," says Guy, who has successfully transformed former dishwashers and even a bookkeeper into culinary artists capable of creating delicate dishes featuring truffle oil and cloud-like cannoli cream fillings. Community Connection With two consecutive "Best Italian Restaurant in Tampa Bay" awards from the Tampa Times (2023-2024), Pasta di Guy has quickly established itself as a culinary force. But perhaps more important to the brand's growth is its community engagement strategy. The restaurants regularly partner with area schools to sponsor fundraisers—initiatives that simultaneously benefit local communities and build brand recognition. This community-focused approach has created loyal customers who return not just for the exceptional food but for the values the brand represents. Quality Control as Business Strategy For Gai, maintaining impeccable standards isn't just about culinary pride—it's sound business strategy. "Holding suppliers accountable makes sure the ingredients are fresher and stay affordable," he explains. “I’m also developing seasoning packs that make scaling easier and ensure consistency.” His mother, Dorit, laughs as she describes Gai studying the quality of a mushroom with the intensity of a jeweler cutting a diamond. As Pasta di Guy continues its expansion beyond Florida's borders, it stands as a testament to how innovation in the restaurant industry need not come at the expense of quality or tradition. By combining the efficiency of fast-casual service with the culinary standards of fine dining—all at accessible price points—Guy Carmeli has created more than just a successful business; he's pioneered a sustainable model for bringing exceptional food experiences to everyday diners. For aspiring restaurateurs and investors looking for the next big opportunity in food service, Pasta di Guy serves up a franchise that satisfies both the palate and the profit margin. About the Author Robyn Deering is a franchise consultant based in southwest Florida. Contact Robyn at Robyn@TheFranchiseConsultingCompany.com about this opportunity or to schedule a free personal consultation.

In a culinary landscape where "fast casual" often means sacrificing quality for convenience, Pasta di Guy has revolutionized the dining experience by proving that haute cuisine doesn't need white tablecloths or premium price points. What began as a humble food truck in 2019 has evolved into a unique franchise with locations spreading from its Tampa Bay origins to as far north as Fort Wayne, Indiana. "The beauty of it is that it is easy to train staff in these methods," explains founder and chef Guy Carmeli, a graduate of Le Cordon Bleu Culinary School whose infectious passion for Italian cuisine is matched by his business acumen. "And, being a franchise helps keep prices low because suppliers know they need to negotiate with a chain." The Genesis of a Fresh Concept Carmeli's inspiration came from an unlikely source—a small café near London's Camden Place that offered just one dish with fresh ingredients. "There was a line every single day," Gai recalled. "And, they sold out every single day." This observation sparked his vision for a fast-paced pasta restaurant that would maintain the integrity of traditional Italian cooking while operating at the speed and price point of fast-casual dining. For example, his menu features several plates in the $10-$12 range which is similar in price to fast-food combos. But, the ingredient quality and lack of preservatives makes Pasta di Guy a much healthier option. The menu, features not only build-your-own pasta bowls but also flatbreads, salads, sandwiches and desserts—all prepared with unrelenting dedication to freshness and flavor. A Family Affair Unlike many franchise operations where corporate directives come from distant executives, Pasta di Guy maintains a distinctly familial approach to business. Guy's father, Eyal, frequently hosts potential franchisees at the Wesley Chapel location. And, he offers to cook side-by-side with them at new locations to ensure they are able to replicate the recipes. "We don't do anything without thinking of how the other franchise locations can duplicate it," explains his mother, Dorit. This family-centered approach extends to the restaurant atmosphere as well. "Families love us," she continues. "When they come in here the first time, you can see they look around and they become comfortable." This accessibility is by design. Unlike traditional Italian establishments that can intimidate with formal dining protocols, Pasta di Guy operates in 1,200 to 1,500-foot spaces that are unpretentious while still delivering cuisine worthy of fine dining accolades. The Franchise Advantage Pasta di Guy's expansion owes much to the franchise model's inherent advantages. According to the Forbes Business Council, franchises benefit from economies of scale through bulk purchasing power and can weather disruptions that might devastate independent operators. "Gai has calculated every step carefully," his father notes. This meticulous planning includes everything from kitchen workflows to supplier relationships, creating systems that can be taught and replicated regardless of a team member's background. "If they have a passion for food, it's easy to train the cooks," says Guy, who has successfully transformed former dishwashers and even a bookkeeper into culinary artists capable of creating delicate dishes featuring truffle oil and cloud-like cannoli cream fillings. Community Connection With two consecutive "Best Italian Restaurant in Tampa Bay" awards from the Tampa Times (2023-2024), Pasta di Guy has quickly established itself as a culinary force. But perhaps more important to the brand's growth is its community engagement strategy. The restaurants regularly partner with area schools to sponsor fundraisers—initiatives that simultaneously benefit local communities and build brand recognition. This community-focused approach has created loyal customers who return not just for the exceptional food but for the values the brand represents. Quality Control as Business Strategy For Gai, maintaining impeccable standards isn't just about culinary pride—it's sound business strategy. "Holding suppliers accountable makes sure the ingredients are fresher and stay affordable," he explains. “I’m also developing seasoning packs that make scaling easier and ensure consistency.” His mother, Dorit, laughs as she describes Gai studying the quality of a mushroom with the intensity of a jeweler cutting a diamond. As Pasta di Guy continues its expansion beyond Florida's borders, it stands as a testament to how innovation in the restaurant industry need not come at the expense of quality or tradition. By combining the efficiency of fast-casual service with the culinary standards of fine dining—all at accessible price points—Guy Carmeli has created more than just a successful business; he's pioneered a sustainable model for bringing exceptional food experiences to everyday diners. For aspiring restaurateurs and investors looking for the next big opportunity in food service, Pasta di Guy serves up a franchise that satisfies both the palate and the profit margin. About the Author Robyn Deering is a franchise consultant based in southwest Florida. Contact Robyn at Robyn@TheFranchiseConsultingCompany.com about this opportunity or to schedule a free personal consultation.

With the right fast-casual food franchise, you can!

In a nation long dominated by the holy trinity of pizzas, pastas, and burgers, a quiet revolution is taking place in the culinary landscape of the United States. Mom-and-pop restaurants serving ethnic cuisine from around the globe are steadily gaining ground, offering Americans an alternative to the familiar comfort of fast food and chain restaurants. These small, family-owned eateries are not just serving food—they’re sharing culture, tradition, and a taste of home for immigrant communities. And in doing so, they’re reshaping the way Americans think about dining out.  The rise of ethnic food in the U.S. is more than just a trend; it’s a reflection of the country’s evolving demographics and the growing appetite for diverse flavors. From the spicy curries of India to the savory dumplings of Nepal, the fragrant biryanis of Bangladesh to the aromatic shawarmas of the Middle East, these mom-and-pop restaurants are introducing Americans to a world of flavors that go far beyond the standard fare of burgers and fries. The Allure of Authenticity One of the key reasons these small ethnic restaurants are thriving is their commitment to authenticity. Unlike chain restaurants that often adapt their menus to suit a broader palate, mom-and-pop establishments pride themselves on staying true to their roots. For many immigrant families, these restaurants are a way to preserve their culinary heritage and share it with their new communities. Take, for example, a cozy Nepali restaurant in the heart of a bustling city. Here, diners can savor the delicate flavors of momo—steamed or fried dumplings filled with spiced meat or vegetables, served with a tangy tomato-based chutney. These bite-sized delights are more than just a snack; they’re a symbol of Nepali culture and hospitality. Or consider a family-run Bengali eatery, where dishes like macher jhol (fish curry) and shorshe ilish (hilsa fish in mustard sauce) are cooked with the same care and precision as they would be in a home kitchen in Dhaka or Kolkata. These restaurants offer a taste of nostalgia for the Bengali diaspora and a culinary adventure for curious foodies. Middle Eastern cuisine, too, has found a loyal following in the U.S. From the smoky flavors of shawarma and falafel to the rich, creamy textures of hummus and baba ghanoush, these dishes have become staples in many American diets. A small Lebanese or Syrian restaurant, with its warm hospitality and aromatic spices, can transport diners to the bustling souks of Beirut or Damascus. This authenticity resonates with customers who are increasingly seeking out unique dining experiences. In a world where globalization has made everything feel homogenized, these restaurants offer something genuine and deeply personal. A Growing Demand for Diversity The demand for ethnic food is also being driven by a new generation of diners who are more adventurous and open to trying new cuisines. Millennials and Gen Z, in particular, are leading the charge, fueled by social media platforms like Instagram and TikTok, where vibrant photos of exotic dishes go viral daily. But it’s not just younger Americans who are embracing ethnic cuisine. According to a recent report by the National Restaurant Association, 75% of consumers say they are more likely to visit a restaurant that offers authentic ethnic dishes. This growing interest has created a fertile ground for mom-and-pop restaurants to flourish, even in the face of competition from larger chains. Challenges and Opportunities Of course, running a mom-and-pop ethnic restaurant is not without its challenges. Many of these businesses operate on thin margins, and the owners often wear multiple hats—chef, server, marketer, and accountant—all at once. Language barriers, sourcing authentic ingredients, and navigating complex regulations can also pose significant hurdles. Yet, despite these challenges, many of these restaurants are finding creative ways to succeed. Some are leveraging technology, using platforms like Uber Eats and DoorDash to reach a wider audience. Others are collaborating with local farmers and suppliers to source fresh, high-quality ingredients. And many are building loyal customer bases by fostering a sense of community, hosting cultural events, and offering cooking classes. The Economic Impact The success of these mom-and-pop ethnic restaurants is not just a win for foodies; it’s also a boon for local economies. These small businesses create jobs, support local suppliers, and contribute to the cultural vibrancy of their neighborhoods. In cities like New York, Los Angeles, and Chicago, ethnic enclaves like Chinatown, Little Italy, and Koreatown have become major tourist attractions, drawing visitors from around the world. Moreover, these restaurants are helping to bridge cultural divides. In a time when the country feels increasingly polarized, food has the power to bring people together. Sharing a meal is a universal experience, and these restaurants are providing a space where people from different backgrounds can connect over a shared love of good food. The Future of Ethnic Cuisine in the U.S. As the U.S. continues to diversify, the influence of ethnic cuisine is only expected to grow. According to the U.S. Census Bureau, by 2045, the country will be a majority-minority nation, with no single ethnic group making up more than 50% of the population. This demographic shift will undoubtedly have a profound impact on the food industry, with ethnic cuisine becoming an even more integral part of the American dining experience. For mom-and-pop restaurants, this presents both an opportunity and a challenge. On one hand, there is a growing market for their offerings. On the other hand, they will need to find ways to stand out in an increasingly crowded field. Those that can stay true to their roots while adapting to the changing tastes and preferences of their customers will be well-positioned to thrive. A Call to Action So, the next time you’re thinking about where to eat, consider skipping the usual pizza or burger joint and seeking out a mom-and-pop ethnic restaurant instead. Whether it’s a cozy Nepali café serving steaming plates of momo, a vibrant Bengali eatery offering fragrant biryanis, or a hole-in-the-wall Middle Eastern deli dishing out shawarmas and falafel, these establishments offer more than just a meal—they offer a journey. In a world that often feels divided, food has the power to unite us. And in the hands of these passionate, hardworking restaurateurs, it’s doing just that—one dish at a time. About the Author Jack Tiwari is a seasoned Washington, DC-area franchise consultant specializing in mergers and acquisitions, business brokerage, and real estate. With a deep understanding of the franchise industry, he helps entrepreneurs achieve success in franchise sales and acquisitions. Follow him on social media for more insights into the evolving world of food and business. Contact Jack at jack@thefranchiseconsultingcompany.com .

For most of my friends, fast food is simple: it’s a place to grab a quick meal, hang out, and maybe take some pics for Snapchat. But for me, it’s something more. Sure, I love Chick-fil-A waffle fries as much as the next person, and I’ll never say no to a Crumbl cookie. But growing up in a business-oriented family, I can’t help but see fast food differently.  Ever since I was little, my dad has been deconstructing businesses in real time. We’d walk into a McDonald’s, and instead of just ordering a Happy Meal, he’d be talking about throughput, supply chain logistics, and average ticket size. At the time, I was embarrassed. I just wanted to eat my fries in peace while he analyzed how many people were in line, how many employees were working, and how fast they moved orders. Now? I get it. Fast food isn’t just about the food. It’s one of the most efficient and successful business models in the world, and the more I hang out at these places, the more I notice what my dad was talking about. Where We Go and Why It Matters Every day after school, the big question is, “Where are we eating today?” We have a routine—some days it’s Chipotle because we’re feeling “healthy” (even though we drown everything in queso). Other days, it’s Chick-fil-A because the line moves fast, and we know the customer service is always on point. And then there are the days we want something trendy—Boba Tea, Mochi Donuts, or Crumbl Cookies. It’s crazy how much our food choices have changed. It’s not just burgers and fries anymore. My friends and I will go out of our way to find places like: Say Tea & Smile or Tealiciousr for Boba Tea (because holding a cup of boba automatically makes you look cooler). Umai for Mochi Donuts, which are chewy, delicious, and perfect for Instagram. Crumbl Cookies, which are so big that you basically have to split them with a friend (or pretend you’re going to save half for later, but let’s be real—you’re not). These aren’t just places to eat—they’re places to be seen, to hang out, to try new things. Seeing the Business Behind the Food The funny thing is, while my friends are just enjoying the food, I’m now also watching how these businesses work. Take Crumbl Cookies, for example. Their rotating menu is brilliant—it keeps people coming back every week just to see what’s new. They’ve turned cookies into a hype cycle. I bet their average ticket size (how much people spend per visit) is way higher than a normal cookie shop because no one buys just one cookie. It’s always a multi pack and the mini cookies make it so you can try all of them (and not feel bad about eating them all) Then there’s Boba Tea. The mark-up on a cup of boba is insane. A tea costs, what, $1 to make? But we gladly pay $6-8 for it because it’s trendy, and half the fun is shaking the cup and posting it on TikTok. These places don’t need huge kitchens or complex operations—they just need a good brand, good drinks, and fast service. And of course, there’s Chick-fil-A—the king of fast food efficiency. Their drive-thru moves like a machine, and their employees are trained better than half the people I see working in retail. My dad once pointed out that Chick-fil-A makes more money per location than McDonald's, even though they’re closed on Sundays. That blew my mind. Fast Food is the Foundation of America Now that I’m older, I see the obsession about how businesses operate. Fast food isn’t just a meal—it’s a massive industry that runs on efficiency, volume, and branding. Most of my friends see fast food as something casual. I see it as the foundation of American business. These places employ millions of people, drive innovation in technology and logistics, and create brands that become part of our everyday lives. When I walk into a McDonald's or Chipotle now, I don’t just see the food. I see: How many people are working and how efficient they are. How long the line is and how quickly they move people through. What menu items are being promoted and why. How much the average person is spending. Fast food chains are like real-life business case studies, happening right in front of us every day. And for someone like me—who grew up hearing about throughput and supply chains at the dinner table—it’s hard not to notice. The Future of Fast Food (And Maybe My Future, Too) I don’t know what I want to do after high school yet, but one thing’s for sure: I appreciate businesses more than ever. I used to roll my eyes when my dad talked about how fast food worked, but now, I find myself thinking the same way. Maybe I’ll open a franchise someday. Maybe I’ll invent the next viral food trend. Who knows? But for now, I’ll just keep hanging out at my favorite fast food spots, enjoying my Boba Tea, and paying attention to the business behind the bites.

When Monique Pelle describes franchising as "an expansion strategy, not an industry," she's speaking from a wealth of experience that spans international business development, manufacturing, and franchise operations. As Vice President of Operations at Franchise Genesis, Pelle has become a powerful advocate for women who want to expand their small businesses by becoming franchisors. "Franchising gives more upside potential for women," Pelle explains, noting how the commission-based structure and unlimited earning potential offer advantages over traditional corporate or government roles. Her own journey into franchising was somewhat serendipitous, emerging from her work connecting foreign investors with opportunities in Maryland while based in the Netherlands. Since joining Franchise Genesis, as their VP of Operations, Pelle has demonstrated her operational expertise by helping a female entrepreneur in Hawaii scale a franchise brand to over 100 locations their first year. "I remember working with her at 4 a.m. Hawaiian time, when she’d call me from her kitchen table,” Pelle recalls with a smile. "That level of dedication and partnership is what makes working with women so rewarding." Notably, 25% of Franchise Genesis clients were women-owned businesses in 2024. In an industry traditionally dominated by men, Pelle has observed positive changes. "We're seeing more and more concepts run by women entering the franchise world," she notes. This shift has fostered a supportive army of women who support one another and are in it together. For example, the relationships Pelle builds with clients extend far beyond initial transactions. "I am still in regular contact with many of my past clients," she shares. "They call me with questions and I love being there for them and continuing to help them grow. Some have become great friends." For women considering franchising, Pelle offers encouraging advice: "It doesn't matter what your background is—you can always jump in, learn the ropes, and connect with the right people." This inclusive collaboration is what makes franchising a compelling choice for many women who chose franchising over independent business models, Pelle said. Her takeaway is simple: in franchising, the rewards of hard work and commitment have no gender or background bias. Women such as Monique Pelle are not only getting a seat at the table but are helping to shape the future of franchise development and expansion. With her work at Franchise Genesis and her dedication to helping women entrepreneurs, she’s paving the way for a more diverse and vibrant franchising future for the next generation of business owners. About the Author With more than 15 years of project management experience and small business acquisitions, Robyn Deering is a detail-oriented franchise consultant with a talent for breaking down complex processes into understandable action plans. Based on the Gulf shores of southwest Florida, Robyn offers free face-to-face consultations from Naples to Sarasota and virtual consultations world-wide.