Crêpe concept growing with nontraditional locations and food trucks
Mauricio Acevedo, chief executive of four-unit crêpe franchise BannaStrow’s, knows that his chain’s signature product isn’t a menu item commonly seen in the United States. The solution for Miami-based BannaStrow’s, Acevedo said, is to hit the road and introduce its crêpes to the masses, expanding with its small-footprint stores in high-traffic venues — airports, hospitals, schools, travel plazas — or with a food truck franchising option. The ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!