Add Row
Add Element
UPDATE
Add Element
  • Home
  • Categories
    • Featured Restaurants
    • Best in Dining Awards
    • Food & Dining Trends
    • Reputation & Reviews
    • Local Flavor Guides
    • Chef & Restaurateur Spotlights
    • Business Growth & Marketing
    • Events & Community
  • Restaurant news
November 13.2025
3 Minutes Read

Why Restaurant Franchisors Should Halt Share Buybacks to Ensure Growth

Modern fast-food restaurant with patrons discussing outside.

Why Share Buybacks Can Hurt Restaurant Franchisors

In the fast-paced world of restaurant franchising, financial decisions must be made with extreme caution. Currently, many publicly traded franchisors are leaning towards share buybacks—where a company buys back its own shares from the marketplace—hoping to boost short-term stock prices. However, as John Weiss, a senior advisor for Harrison Co., pointed out at the Restaurant Finance and Development Conference, this approach can be fundamentally flawed.

Franchisors like Wendy's have invested hundreds of millions into share repurchases, yet their stock prices have plummeted. Wendy's, for example, spent $302.9 million to buy back shares in 2025, resulting in a staggering 46% decline in its stock value. Weiss argues that this capital would have been better spent on enhancing the customer experience at franchise locations through remodels or marketing strategies designed to boost unit volume. Publicly traded companies are driven by short-term performance metrics, which incentivizes them to prioritize immediate returns over long-term growth.

The Real Cost of Buybacks

According to data presented at the conference, eight out of ten large publicly traded franchisors have reduced their outstanding shares by anywhere between 20% and 50% in the past decade. However, only a select few, like McDonald’s and Domino’s, have seen their stock outperform the market during that time. This raises critical questions about whether these buybacks are effectively adding value, or if they are simply masking underlying operational weaknesses.

McDonald’s, for instance, engaged in a major restructuring and commit to returning $18 billion to $20 billion to shareholders, mostly through buybacks. Meanwhile, long-term market viability is compromised as the chain focuses more on pleasing Wall Street than on fostering long-lasting customer relationships.

Investing in the Future: A Pivot Towards Franchisee Support

Weiss champions a different approach where franchisors reinvest funds back into franchisee performance. Many chains, especially those with outsider brand equity such as Dine Brands Global, which owns Applebee's and IHOP, have faced downturns partly because of their focus on buybacks instead of true franchise development. Dine Brands reportedly bought back 19% of its shares while suffering a 67% decline in stock valuation over the same period.

This highlights a key principle: when franchisors prioritize franchisee growth and satisfaction, they not only support individual franchise units but set the stage for brand-wide health and profitability. Supporting franchisees, whether through remodel initiatives or targeted marketing investments, ultimately creates a more robust operational foundation.

Future Insights and Implications for Investors

Looking forward, it's essential for franchisors to acknowledge that obsessive stock buybacks can put their brands at significant risk. With changing consumer preferences and emerging market challenges, those investing primarily in stock buybacks could find themselves vulnerable in a rapidly evolving industry landscape. By allocating resources towards strengthening their core businesses—such as by modernizing outdated locations or enhancing customer engagement through technology—franchisors can foster long-term growth and elevate overall profitability.

Investors and shareholders must advocate for a balanced approach, urging chains to focus on sustainable practices that benefit both the brand's image and its financial health. Instead of relying solely on the allure of short-term stock boosts, they should push for a strategy that honors the entire ecosystem of franchise operations.

A Call to Action for Restaurant Owners

For restaurant owners, there has never been a more pivotal time to engage in discussions about capital allocation with franchisors. Understanding how funds are used impacts your operational success and long-term viability. Encourage your franchisor to eliminate wasteful practices like unnecessary buybacks and instead focus on solid investments that spur growth at the unit level. Together, you can create a more resilient brand narrative that benefits all stakeholders.

Events & Community

0 Comments

Write A Comment

*
*
Please complete the captcha to submit your comment.
Related Posts All Posts
03.01.2026

City Barbeque Opens March 2: A New Flavor Hub in Rock Hill

Update City Barbeque Poised to Bring Flavor to Rock Hill Rock Hill, South Carolina, is about to get a taste of authentic barbeque as City Barbeque prepares to open its doors on March 2, 2026. Lauded for its commitment to traditional smoking techniques and community engagement, City Barbeque is a neighborhood joint that has been delighting customers with its slow-smoked meats and homemade sides since its inception in 1999. A Grand Opening with a Community Focus The new location, situated at 5001 Old York Road near Walmart Supercenter, marks the culmination of 25 years of barbeque excellence. On opening day, a fun-filled "Rib’n" cutting event is set to kick off the celebration, attended by local chamber representatives. The first 50 guests will be rewarded with gift bags, which include a City Barbeque T-shirt, signature sauce, and gift cards ranging from $5 to $250, with total giveaways amounting to $1,000. These incentives not only draw in customers but also foster a sense of community cooperation, illustrating City Barbeque's commitment to its new home. A Menu That Celebrates Tradition City Barbeque's menu is a tribute to classic barbecue fare, featuring brisket, pulled pork, ribs, turkey, and chicken. Each meat is smoked over hickory wood, bringing a flavor that has been painstakingly perfected over the years. Locally sourced ingredients enhance the scratch-made sides like macaroni and cheese, baked beans, and coleslaw — ensuring that every bite is as fresh as it is hearty. The restaurant will also offer options for dine-in, carryout, delivery, and full-service catering, making it an ideal choice for various occasions, from office lunches to family gatherings. The Heartbeat of the Community “We’re excited to join the Rock Hill community,” stated Mike Muldoon, president and CEO of City Barbeque. “For more than two decades, we’ve believed that great barbeque brings people together. We’re looking forward to serving our new neighbors and becoming part of the local traditions that make Rock Hill special.” This statement encapsulates the essence of City Barbeque's philosophy — great food served in a welcoming environment fosters community bonds. City Barbeque's Legacy of Craftsmanship Since its humble beginnings as a backyard barbeque dream, City Barbeque has consistently focused on quality and community. Each restaurant maintains its commitment to craftsmanship, smoking meats on-site and preparing sides and desserts daily. This dedication to freshness and flavor has not only established a loyal customer base but has also earned the brand recognition and accolades as a leader in the barbeque industry. Anticipating a Successful Launch As the opening day approaches, excitement is palpable among locals eager for a taste of City Barbeque. The anticipation mirrors the excitement that often accompanies new business openings in town, promising a boost to local dining options and economic growth. For those new to this barbeque haven, it's a chance to indulge in the true flavors of America. City Barbeque invites everyone to explore its delicious menu and join in the festivities on March 2. To stay updated, guests can visit their website or follow City Barbeque on social media platforms like Facebook and Instagram.

03.01.2026

Roy Rogers Restaurants Embraces Future-Ready Technology with Qu's Unified Commerce Platform

Update Roy Rogers Restaurants Leverages Technology for GrowthIn an era of rapidly evolving consumer expectations, Roy Rogers Restaurants is stepping up its game by integrating advanced technology into its operations. This strategic move is aimed at enhancing efficiency, improving service delivery, and preparing the brand for significant future growth. The Mid-Atlantic quick-service restaurant, renowned for its iconic “Fixin’s bar” and signature roast beef sandwiches, is partnering with Qu to implement a comprehensive unified commerce platform that will revolutionize its operational processes.Understanding the Need for ModernizationAs mentioned by John Giffin, the brand's director of marketing, it became clear that the legacy point-of-sale and kitchen infrastructure were increasingly hampering operational flexibility. With the goal of keeping pace with customer demands and industry trends, Roy Rogers has strategically decided to replace outdated systems. According to Qu’s 2025 State of Digital Report, a staggering 64% of brands recognize the imperative to simplify their technology stack, demonstrating a clear trend toward modernization in the quick-service sector.Streamlining Operations: The Role of QuThe introduction of Qu’s technology will simplify workflows and enhance data management across the restaurant’s network. By creating a seamless environment for drive-thru, kitchen, and kiosk operations, Roy Rogers is poised to deliver services with greater speed and accuracy. The enhanced platform is designed with edge-powered architecture, allowing for smooth transaction processing, even during network disruptions—a crucial advantage in high-volume service hours.Impact on Guest ExperienceOne of the most exciting aspects of this modernization initiative is its anticipated impact on the guest experience. By streamlining order flows from the front counter to the kitchen, Roy Rogers aims to achieve an impressive 80% reduction in processing times during peak hours. This enhancement aligns with the core value of providing made-to-order quality, thereby fostering customer satisfaction and loyalty. The shift also highlights how adopting advanced technology can lead to better service delivery in the fast-paced restaurant industry.Future Predictions: What’s Next for Roy Rogers?Looking forward, Roy Rogers is actively pursuing growth, with plans to open additional locations in the coming years. The decision to enhance infrastructure reflects not only a response to current challenges but also positions the brand for sustainable success. As Giffin pointed out, investing in a modern tech foundation is vital to support future openings and reinvestments across their operational framework. The strategic implementation of Qu technology not only empowers immediate operational improvements but also paves the way for visionary growth.Conclusion: Embracing Change for a Stronger TomorrowRoy Rogers Restaurants is setting a powerful example in the quick-service restaurant sector by demonstrating the necessity and benefits of adopting modern technology solutions. With the focus on improving operational systems through Qu, the brand is not just investing in its immediate needs but is also ensuring its position for future expansion and growth. As the food and dining trends shift towards enhanced technology, Roy Rogers is prepared to thrive in the competitive landscape.

03.01.2026

Is Banh Mi Ready for National Expansion? Insights from Bun Mee's CEO

Update Understanding Banh Mi's Rise in Popularity Banh mi, a traditional Vietnamese sandwich that melds French baguettes with bold Asian flavors, has steadily grown in popularity across the United States. Once an obscure delicacy, the sandwich is now hailed as a culinary staple within city limits, especially in places like San Francisco. Denise Tran, founder and CEO of Bun Mee, has played a significant role in the rise of this delicious fusion. Since launching her first Bun Mee shop in 2011, she has transformed the perception of banh mi from a niche offering to a mainstream player, comparable to popular fast-casual brands like Shake Shack. From Local Favorite to National Franchise As Bun Mee prepares to open its first franchised location outside of California, Tran aims to replicate her success in New York City. "It's exciting to think our first franchise will open in such a demanding market," she commented, emphasizing the brand's growing recognition. This expansion is a reflection of Bun Mee's carefully calibrated growth strategy, which includes refining the menu and operational practices to ensure quality remains consistent across locations. The venture into New York represents the next step in a much larger vision. With additional units planned for both the Bay Area and the East Coast, Tran is not just selling sandwiches; she is crafting a brand aimed at establishing a legacy in the culinary landscape. Challenges and Opportunities Ahead Despite the optimism surrounding Bun Mee’s expansion, Tran faces challenges typical in the food industry, including rising competition and changing consumer preferences. Other chains like Lee’s Sandwiches and Paris Banh Mi Café are already significant players in this space, and each has its unique offering. However, Tran believes that Bun Mee's distinct approach—melding traditional Vietnamese recipes with fresh, creative interpretations—sets them apart. They remain focused on offering an evolving menu, which now includes lighter, customizable options such as salads alongside their core banh mi sandwiches. Strategic Growth Through Solid Partnerships Looking ahead, Tran is eager to forge strategic partnerships that align with her long-term vision for Bun Mee. She specifically looks for investors who understand the value of patience and brand integrity, eschewing those wanting quick returns. "My goal is to build a legacy brand that thrives over time, not just in short-term profits," she explained. Such partnerships will be crucial as Bun Mee navigates the complexities of rapid expansion while maintaining the core values that have made it a beloved brand to many. Tran’s insights highlight the balance between authenticity and business acumen, a duality vital for success in the crowded food landscape. Conclusion: The Future of Banh Mi The rising popularity of Vietnamese cuisine, coupled with the enduring appeal of Bun Mee, positions the brand for potential national success. With a thoughtful strategy of menu refinement, patient investment, and focused growth, Bun Mee is on its way to possibly redefining what it means to enjoy authentic Vietnamese food in a fast-casual setting. The future certainly looks bright for the banh mi, thanks to pioneers like Tran.

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*