No other franchise category has as much depth and variety as food franchises.

Global chains leverage their scale through buying power and time-honed business models to offer consumers consistently high standards at low prices, sustaining success even during recessions.

Running a food service business is notoriously fast-paced and challenging, which explains why franchises, where head office handles marketing and menu development, are appealing to so many aspiring business owners.

You don’t necessarily need prior experience in food or hospitality sectors to become a franchisee.

Franchise industry analysis

Because there are so many choices, it will help to understand what you want from a franchise, so you don’t become overwhelmed.

Fast food chains such as McDonald’s, Tim Hortons and Boardwalk Fries-Burgers-Shakes, might be appealing if you have a big budget and prioritize high returns.

For a recession-proof and less fast-paced option, there are convenience store formats such as 7-Eleven, Circle Kand Aisle 24.

OrderClix, a commission-free food ordering platform, offers the chance to work from home and provide a technology to local businesses with a high industry growth rate.

There’s a range of cuisines on offer in the fast-casual format. For instance, OPA! offers Greek food, Hula specializes in a Hawaiian dish called ‘poke’ and Loaded Pierogi in Polish ‘pierogis’, while Mexican themed chains include Burrito Bandidos and barBURRITO, and Asian options include Wok Box, Tuk Tuk Thai and Twisted Indian Wraps.

There are numerous pizzerias, such as Royal Pizza, Score Pizza, Ricky’s All Day Grill & Famoso Neapolitan Pizzeria and, for a delivery-only option, Papa John’s.

FRESH and Dirtbelly, meanwhile, cater to health-conscious consumers.

Other food service chains include the Chachi’s gourmet sandwich franchise, the Cinnzeo cinnamon roll bakery and coffee shop chains Blenz Coffee and Deville Coffee.

Finally, The Local Culinary is shaping pandemic-driven industry trends by helping restaurateurs supplement revenues with ‘ghost’ kitchens that prepare food for delivery on behalf of other restaurants.