us-general

Iconic Midwest pizza brand expands to Florida, earns industry honors and builds momentum for back half of 2025 Davenport, IA  (RestaurantNews.com)  With more than 52 years delivering unforgettable pizza creations and tasty ice cream treats, Happy Joe’s Pizza and Ice Cream is showing no signs of slowing down. As the brand crosses the halfway point of 2025, it is celebrating a series of standout achievements, including record-breaking sales, national recognition and a wave of strategic growth. In April, Happy Joe’s entered the Florida market with a new restaurant in Navarre. The location opened with back-to-back VIP events and a Grand Opening Day that shattered company records – setting an all-time single-day sales record and going on to set a new record for the highest seven-day sales period in the brand’s history. “The Navarre debut set a new bar for what success looks like for us,” said Tom Sacco, CEO, President and Chief Happiness Officer at Happy Joe’s. “It reinforced that our model, our menu and our mission resonate with guests beyond the Midwest. This momentum is carrying us into new markets and inspiring renewed energy systemwide.” Happy Joe’s continues to gain national recognition as a franchise to watch. The brand was named to Pizza Marketplace’s 2025 Top 100 Movers & Shakers list, earning the No. 21 spot, and Sacco was honored as one of the Top 25 Executives of the Year. On the culinary side, it took home a Flavor & Menu award for its innovative Big Max Pizza. The brand’s visibility has expanded across national and trade media, with Sacco featured on the cover of PMQ Pizza Magazine, highlighting their long-term strategy and values-based leadership. The marketing team was featured in PMQ during Women’s Empowerment Month with a byline from Haley Leuth discussing its commitment to inclusion and representation. It has also maintained a consistent presence in holiday and seasonal coverage across major food and lifestyle outlets, with mentions for New Year’s Day, Super Bowl Sunday, Valentine’s Day, National Pizza Day, Lent, Pi Day, Easter, Tax Day and multiple appreciation weeks in spring. Looking ahead, Happy Joe’s continues to focus on franchise development across its existing markets and in new territories, including Texas and additional locations in Florida. For more information about Happy Joe’s, visit HappyJoesFranchising.com. For information on starting a Happy Joe’s Pizza franchise, contact Kat Davidson at KatD@drhnow.com or call (678) 485-8413. About Happy Joe’s Pizza & Ice Cream Founded in 1972 by Joe Whitty in Davenport, Iowa, Happy Joe’s dream was to create a restaurant concept that focused on serving America’s two favorite foods – pizza and ice cream – in a family-friendly, celebratory environment. Owned and operated by Dynamic Restaurant Holdings Inc., Happy Joe’s has been named a FastCasual “Top 200” concept, Franchise Times “Top 400” business, and Nation’s Restaurant News “Top 500” restaurant. The family-centric, child entertainment franchise pizza brand has three company-owned and 44 franchise locations throughout the Midwest with more in the pipeline. To learn more, visit HappyJoes.com, or follow Happy Joe’s on Facebook, X and Instagram. Contact:Jay BrasherChampion972-930-9933jbrasher@championmgt.com More from Happy Joe’s Pizza & Ice Cream Read More

Jonathan Fitzpatrick Respected Industry Leader to Join Iconic Sandwich Brand on July 28 Miami, FL  (RestaurantNews.com)  Subway®, one of the world’s largest restaurant brands, today announced that Jonathan Fitzpatrick will join the company as Chief Executive Officer (CEO), effective July 28, 2025, following a comprehensive search. With more than two decades of franchising and quick service restaurant experience, Fitzpatrick has a proven track record of elevating sales and operational performance across global networks. Most recently, he served as President and CEO of Driven Brands where he led a best-in-class team to 17 consecutive quarters of same-store sales growth. Previously, Fitzpatrick served in a range of senior leadership positions at Burger King, including Executive Vice President, Chief Brand and Operations Officer. In the role, Fitzpatrick led the single largest menu overhaul in the brand’s history, simplified restaurant operations and reimagined the guest experience while modernizing the restaurant’s global image. “I’m honored to lead this iconic brand that has been serving guests around the world for 60 years,” Fitzpatrick said. “Subway has a solid foundation built on decades of providing freshly made, better-for-you options with value and convenience. I’m excited by the opportunity to shape the future of the company, working alongside our valued franchisees and employees to help drive increased sales and franchisee profitability and grow our brand around the world.” Fitzpatrick will work closely with Interim CEO Carrie Walsh to ensure a seamless transition. About Subway® Restaurants As the global sandwich leader, Subway® serves freshly made sandwiches at a great value to millions of guests around the world in nearly 37,000 restaurants every day. Subway® restaurants are owned and operated by a network of thousands of dedicated Subway® franchisees who are passionate about consistently delivering a high-quality, convenient guest experience and contributing positively to their local communities. For more Subway News visit: newsroom.Subway.com. Subway® is a globally registered trademark of Subway IP LLC or one of its affiliates. © 2025 Subway. Read More

Toppers Pizza CEO Adam Oldenburg with Manager of the Year Erik Karstens (La Crosse, WI). Popular pizza concept celebrates brand momentum, team excellence and customer-first culture during three-day event Whitewater, WI  (RestaurantNews.com)  Toppers Pizza wrapped its 2025 National Convention last month, welcoming a passionate crowd of franchise owners, general managers, team members and executives to Wisconsin Dells, Wisconsin, from June 9–11. The event focused on recognizing top performers, strengthening leadership skills and uniting team members through a shared commitment to customer satisfaction and store-level excellence. A fan-favorite tradition at the event, the Rush Competition, once again brought the energy. Rush contestants must make one Large Handtossed Pepperoni, one Large Handtossed Toppers Classic, and one Triple Order of Topperstix. The person who does this in the fastest time – while made up to the brand’s standards – wins. This year’s winner, Paige Stafford-Vest, Area Supervisor with Pizza People LLC, smashed previous records with a lightning-fast time of 1:36.69. Toppers Pizza Rush Competition Award Winner Paige Stafford-Vest (Pizza People LLC) with CEO Adam Oldenburg. Toppers Top Honors Perfect 10 Holding LLC took home the Franchisee of the Year Award while Erik Carstens of the La Crosse, Wisc. location won Manager of the Year. This year’s President’s Award went to Brian Albrecht (recognized for his work as an Area Supervisor with PJD Investments before becoming an owner-operator with Dough Group LLC) and Christina Szejna, Area Supervisor, Pizza People LLC. “Giving customers what they want is at the core of everything we do, and this yearly convention really speaks to that,” said Vice President of Operations Matt Martin. “While we are thrilled to hand out awards every year, this convention is about so much more than winning prizes. It serves as a yearly reminder that great food, great service and great people are the real drivers of success, and when we focus on the customer, we all win.” Franchisee of the Year: Perfect 10 Holding LLC Steven Larson and Kendall Richmond (CFO). The convention reinforced Toppers’ brand mission to elevate every touchpoint of the guest experience by investing in team training, consistent food quality and a dynamic brand culture. With over 70 stores across the U.S. and a growing list of franchise partners, Toppers continues to carve out its space in the fast-casual pizza segment. Headquartered in Wisconsin, Toppers Pizza is known for its fresh, handmade and customizable pizzas delivered extremely fast, with more than a million combinations of fresh, high-quality toppings. Fans also continue to flock to the brand’s signature Topperstix, bold wing flavors and indulgent desserts. For more information on Toppers franchising or to order online for delivery or pickup, visit Toppers.com or check out the app. About Toppers Pizza Founded in 1991 as an alternative to big-box pizza, Toppers is built on a bold attitude with the product to back it up. Headquartered in Whitewater, Wis., 70+ Toppers locations are on a mission to redefine what customers should expect from QSR pizza. The menu features unique flavors, bold recipes, crave-worthy Topperstix, signature wings, specialty desserts and a growing selection of offerings for a diverse lifestyle. By consistently giving customers what they want, Toppers has forged an untapped space in the pizza industry and is thriving in a digital-first, post-pandemic world. World-class technology ranking among the top QSR pizza concepts, consistent menu innovation, a powerfully focused digital media strategy and Gen Z-centric social media channels drive 75%+ of sales online for the brand. With franchisees achieving a $1,000,000+ average unit volume across the entire system, Toppers Pizza is primed for major growth and is looking for like-minded franchisees to join its system. For more information, visit Toppers.com/franchise and follow the brand on Facebook and Instagram. Contact:Jay BrasherChampion806-437-9583jbrasher@championmgt.com More from Toppers Pizza Read More

Houston, TX  (RestaurantNews.com)  Urban Bird Hot Chicken is thrilled to announce the grand opening of its 21st location. Known for its bold flavors, handcrafted hot chicken and unique menu, Urban Bird Hot Chicken continues its expansion across the nation with this exciting new opening and franchising program offering aspiring entrepreneurs and fans of the brand an opportunity to own a piece of the Urban Bird legacy. “We started Urban Bird with a simple mission: to elevate hot chicken to a whole new level and deliver the freshest and most crave-worthy hot chicken with integrity and boldness. That meant using only the highest-quality ingredients, making every order fresh, and crafting our own signature breading from scratch. Even our chicken is brined for 24 hours before it ever hits the fryer. The result? Unbelievably juicy, flavor-packed chicken that stands out from the rest. In my opinion, it’s the best Nashville hot chicken you will find – and I genuinely believe that.” said Chantel Fiaschetti, Co-Founder and President of Urban Bird Hot Chicken. The brand has gained a cult-like following for its spicy fried chicken sandwiches, Urban Fries, and signature house-made sauces. With a growing fan base and momentum from 20 successful Texas locations, the company is now franchising nationwide. Grand Opening Details: Location: Urban Bird Hot Chicken – 1014 Wirt Rd., Houston, TX Opening Date: July 21st, 2025 Urban Bird invites the Houston community to celebrate with them, enjoy the menu, and learn more about its new franchising opportunities. For more information on Urban Bird Hot Chicken or franchising opportunities, visit UrbanBirdHotChicken.com or follow Urban Bird Hot Chicken on social media. Media Contact:Brandon GawthorpUrban Bird Hot Chickenbgawthorp@urbanbirdhotchicken.comWebsite: visit UrbanBirdHotChicken.comFranchising: UrbanBirdHotChicken.com/franchise/ More from Urban Bird Hot Chicken Read More

San Diego, CA  (RestaurantNews.com)  Camino Farms Market, a new gourmet grocery concept offering organic food and on-site dining, has officially opened its first location in Mission Valley, San Diego. With a unique blend of upscale market offerings and casual elegance, Camino Farms Market brings a fresh and refined experience to local shoppers. Designed by Mindful Design Consulting, the market introduces a visual and functional language that reflects the quality of the products it offers – organic, thoughtful, and deeply connected to nature and wellness. The space is both elegant and approachable, making it a perfect fit for a modern, health-conscious clientele. Upon entering the store, customers are immersed in a carefully curated interior. The design features a balance of warm wooden structures, faux green walls, and geometric tiles, layered with sleek metal accents and soft lighting. Wooden ceiling clouds and curved soffits add dimension and airiness, while minimalist pendant lighting creates a warm ambiance over key areas like the meat, cheese, and wine sections. Different zones are defined using a diverse palette of textures and materials – pairing the cool, clean look of metal and tile with the inviting warmth of wood and greenery. Every detail, from the suspended lighting to the visually striking wine displays, has been chosen to elevate the shopping experience while maintaining a strong connection to the natural roots of the brand. A highlight of the location is Pichudo Mexican Grill, an attached Mexican grill restaurant and full Bar that offers guests a convenient dine-in option. While seamlessly integrated into the overall space, Pichudo stands out through its own material and pattern selections – giving it a distinct identity while maintaining the same design sophistication and brand alignment. The overall result is a modern, immersive gourmet market that goes beyond functionality to create an emotional experience for visitors – inviting them to slow down, discover, and enjoy. Camino Farms Market in Mission Valley sets a new bar for contemporary grocery and dining design – thoughtful, organic, and visually compelling. About Mindful Design Consulting Mindful Design Consulting partners with franchise and multi-location businesses to develop cohesive branding packages, interior design concepts, and brand guidelines that support consistent, scalable growth. Specializing in dessert shops, restaurants, and retail, our team creates visually engaging, functional environments that align with each brand’s identity and customer experience. From logo design to full interior branding, we help businesses expand with confidence, ensuring every new location reflects the heart of the brand.  We also produce construction documents and help with permits in every state. For more information about Mindful Design Consulting’s branding or interior design services, or to schedule a consultation, please contact: Marc PlasabasExecutive AssistantMindful Design Consultingadmin@mindfuldesignconsulting.com858-733-2445MindfulDesignConsulting.com Read More

Please upgrade your browser to view usatoday.com usatoday.com wants to ensure the best experience for all of our readers, so we built our site to take advantage of the latest technology, making it faster and easier to use. Unfortunately, your browser is not supported. Please download one of these browsers for the best experience on usatoday.com Google Chrome Mozilla Firefox Opera Microsoft Edge Safari Read More

Please upgrade your browser to view usatoday.com usatoday.com wants to ensure the best experience for all of our readers, so we built our site to take advantage of the latest technology, making it faster and easier to use. Unfortunately, your browser is not supported. Please download one of these browsers for the best experience on usatoday.com Google Chrome Mozilla Firefox Opera Microsoft Edge Safari Read More

Please upgrade your browser to view usatoday.com usatoday.com wants to ensure the best experience for all of our readers, so we built our site to take advantage of the latest technology, making it faster and easier to use. Unfortunately, your browser is not supported. Please download one of these browsers for the best experience on usatoday.com Google Chrome Mozilla Firefox Opera Microsoft Edge Safari Read More

Please upgrade your browser to view usatoday.com usatoday.com wants to ensure the best experience for all of our readers, so we built our site to take advantage of the latest technology, making it faster and easier to use. Unfortunately, your browser is not supported. Please download one of these browsers for the best experience on usatoday.com Google Chrome Mozilla Firefox Opera Microsoft Edge Safari Read More

The last few years have seen a quiet exodus from network agencies. While the headlines have focused on mergers, layoffs, and AI-led restructures, something deeper is stirring. A growing number of creatives are stepping away from the old model and choosing to build something of their own. This isn’t just about redundancies or cost-cutting. It’s a broader shift in how creative professionals want to work, what they value, and how clients are choosing to engage with them. Independent studios that are nimble, collaborative, and human are thriving, while some of the industry’s biggest names are scrambling to stay relevant. But what’s really fuelling this migration? For many, it starts with a spark of discontent or a sense that big networks, with all their systems and scale, have lost touch with what makes creative work meaningful. Damian Borchok, managing director of Koto’s Sydney studio Learning from the inside Damian Borchok, now managing director of Koto’s Sydney studio, spent over 15 years inside the network world. He built strategy teams at Landor and Interbrand and eventually co-founded his own agency, For The People, before joining Koto to lead its APAC expansion. Reflecting on his time at the networks, Damian is candid: “If I had to create a hierarchy of priorities for networked businesses, it would probably go like this: Investors first. Clients second. Work third.” That hierarchy, he says, felt increasingly at odds with the kind of studio he wanted to help build, where creativity wasn’t treated as an afterthought. “Spreadsheets and reports aren’t the fuel of great creative businesses,” he adds. Similarly, Jay Topham, now founder and creative director at Unfound Studio, followed a similar path. He started at an independent, joined a network agency, and eventually found himself part of one of the biggest design companies in the world. “I was drawn to the level of talent,” he says. “Jobs for big brands with lots of eyes on your work.” But after starting Unfound, he realised how different things could be. “The freedom is much greater. You go from being a small cog in a big machine to designing the process yourself.” It’s not that the networks didn’t offer value and, in fact, most of the creatives interviewed credit them for solid foundations. Jessica Dimcevski, founder of Blurr Bureau, says: “Who better to learn from than the industry heavyweights doing it at scale?” It’s just that, over time, the shine wears off. For Jessica, the disconnect between strategy and design became increasingly hard to ignore. “There were so many layers of bureaucracy, it sometimes felt impossible to get things done for the actual client.” Jay Topham, co-founder and creative director at Unfound Studio Rethinking the creative process At independents, the creative process often looks and feels radically different. Strategy and design aren’t siloed, performance isn’t theatrical, and timelines aren’t dictated by holding group financial cycles. Jessica’s studio, Blurr Bureau, has been intentionally structured to avoid the pitfalls she saw in big agencies. Her model is lean, global, and collaborative, with over 50 creatives working remotely across Melbourne and New York. “We stripped everything back. Strategy and creativity are in the room from day one. Our strategists don’t just write decks, they write the copy. Nothing is for show – it’s all made to be used.” That clarity of purpose and closeness to the work is a recurring theme. Jay adds: “Even if it’s not your own studio, you feel closer to the full picture in smaller teams.” For Richard Taylor, who founded Brandon Consultants with his partner Abi after time at Elmwood, Brand Union and Landor, the shift to independence meant trading rigid systems for agility and ownership. “Networks love a formulaic approach because it aids how they charge a client,” he says. “But that rigidity has come under scrutiny. Clients are no longer prepared to pay a premium for it.” Brandon now spans over 40 people across London and Manchester, working with major FMCG brands – a scale that rivals many networks. However, the culture is entirely different, according to Richard. “Being a big cog in a small wheel is far more important for personal motivation than being a small cog in a big one.” Jessica Dimcevski, founder of Blurr Bureau What fulfilment really looks like One of the biggest revelations for those who have left networks was realising how much of their job had become about managing systems rather than creating great work. At networks, Richard recalls, “Your value in the agency could sometimes feel tied to stock market prices.” Now, he defines success by something more tangible: “Working in smaller agencies with a vision you can be part of is much more compelling.” Jay agrees as, for him, fulfilment isn’t just about executing a great project, but also about chasing the right opportunities in the first place. “There’s fulfilment in trying to find and land big impact projects, not just in delivering them.” For newer independents like Megha Balooni, who recently left network life to build her own studio, the shift has been both “frightening and fulfilling.” She’s already found a creative space she couldn’t access before. “I can finally pursue personal projects, figure out my design voice, and collaborate with people who align with my values.” Richard Taylor, co-founder of Brandon Consultants Habits to keep – and ones to drop Despite their differences, most interviewees say they’ve carried some lessons from the network world into their independent ventures, especially when it comes to process, commercial rigour, and team development. “The networks are great at focusing you in on briefs, relationships and detail,” says Richard. “When we’re recruiting people, I know if they’ve been in a network, they’ll have a strong foundation.” Still, there are plenty of habits best left behind. For Damian, it’s the top-down prioritisation of investors over ideas. For Jay, it’s the rigid structures that stifle flexibility and craft. Jessica ditched the polished presentations and excessive sell-ins. “Strip away the fluff,” she says, “and you create space to go deeper and build work