From the Editor: Hunger Games

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The franchise world has changed dramatically in the 50 years since the popularization of the business model, created by the surge in fast-food restaurants. Today, franchising remains a preferred way for companies to expand their brands and for entrepreneurs to build their own businesses.

For years, the franchise world was viewed as the Wild West, with few rules and a lack of regard for full information to be shared with potential franchisees. But, in recent years, disclosure laws, more sophisticated brands and a few well-publicized legal suits from franchisees, as well as increasing demands for better controls and more freedom for franchisees in certain areas, have stabilized the segment to some degree.

Today, the name of the game in the franchise world is diversification. Burgers and fries, chicken and pizza restaurants have slowly given way to a slew of unique concepts. The increasing appearance of new U.S.- and international-based brands has also reinforced the continued appeal of Canada as a destination for new concepts.

But, with the growing popularity of ghost restaurants and third-party delivery taking hold, one wonders how franchising will change in the future. Will the business model be forced to further evolve to meet the changing demands of the day?

Through it all, technology will enable different approaches to business expansion and the impact of these changes will create new challenges and opportunities. How franchisors and franchisees deal with them will make the difference between success and failure.

With change the only constant in life, we’re happy to announce a few changes of our own. We’re proud to introduce several new columns in 2020. Starting this month, we’re debuting a new column on one of the industry’s most pressing challenges — food waste. Additionally, we’ll feature “10 Questions,” a Q&A column highlighting leading independent restaurant managers. We’ll also be profiling “Hospitality Heroes” throughout 2020, highlighting the industry’s leading community builders, showcasing how they’re making the industry a more caring and compassionate place. Finally, on the digital side, last month we launched a redesign and new name for our weekly digital newsletter. Formerly called Newsblast, the e-newsletter is now known as Hospitality Headlines. With its new name and format, we aim to continue to provide important news and information in a timely, relevant and more readable format.

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Rosanna Caira
Rosanna Caira is the editor and publisher of Kostuch Media’s Foodservice and Hospitality, and Hotelier magazines. In her capacity as editor of Canada’s two leading hospitality publications, Rosanna directs the editorial and graphic content of both publications, and is responsible for the editorial vision of the magazines, its five websites as well as the varied tertiary products including e-newsletters, supplements and special projects. In addition to her editorial duties, Rosanna also serves as publisher of the company, directing the strategic development of the Sales and Marketing, Production and Circulation departments. Rosanna is the face of the magazines, representing the publications at industry functions and speaking engagements. She serves on various committees and Boards, including the Board of Directors of the Canadian Hospitality Foundation. She is a recipient of the Ontario Hostelry’s Gold Award in the media category. In 2006, Rosanna was voted one of the 32 most successful women of Italian heritage in Canada. Rosanna is a graduate of Toronto’s York University, where she obtained a BA degree in English literature.

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