The SoBoL Blog

As any die-hard shopper knows, after a hard day’s work making decisions about purchases, it’s a good idea to take a well-deserved break and re-fuel. Typically, that means heading to the food court where there is a plethora of food options. If you are one of the many mall food franchise choices attempting to draw in hungry shoppers, you must find a way to stand out against the competition.

When we are hungry and grab food from a vending machine, grocery store, or restaurant, we rarely think about how that food got there. We’re just glad it’s there because we want to satisfy our hunger with something that tastes good. But, the origin of food and how it got into your hands is really the story about how the food and beverage (F&B) industry operates.

You like to eat healthy and fuel your body with proper nutrients and vitamins to keep it running efficiently and feeling good. Now, you want to provide healthful eating to others who are trying to live their best life as well. We get it. 93% of Americans want to eat healthy. That’s a large net to cast if you want to start a business in the healthy foods industry.

Want to invest in a healthy food business? The franchising industry has all the makings for profit potential. To break it down, the healthy foods sector is projected to reach $1 Trillion by 2026, globally. This is all thanks to the growing consumer demand for health and wellness. Add to that the growing strength of the franchising industry poised to add 17,000 units by the end of the year, and you have a recipe for success.

Wellness is trending. Even prior to the pandemic, people saw the value in making healthy decisions about the foods they ate, looking for foods that deliver added benefits. These decisions are based on how the food is grown, its nutritional value, and how it can work best to energize their bodies.

Good News. If you are thinking about making an investment in a fast-casual restaurant, you have impeccable timing. Looking at the industry, it persevered and succeeded through the worst global economic and health crisis — the COVID-19 pandemic. Not only did it survive, but it was perhaps the model that foodservice was measured against as fast-casual streamlined innovations and quickly adapted to necessary changes making them very efficient.