In the Spotlight: Texas Franchise Owner Mike Feinman
What’s the most important ingredient to Fazoli’s success as a franchise? (Hint: you won’t find it listed on our new and improved artificial ingredient-free menu.)
That’s because our secret ingredient isn’t an edible
ingredient at all — it’s our dedicated franchise owners! We know that without them, there would be no Fazoli’s, which is why we’re so committed to making sure we show appreciation and recognition where it’s due. In fact, today we’d like to celebrate one of our very own — Central Texas multi-unit owner, Mike Feinman! Check out his interview with us below:
Q: Where is your Fazoli’s franchise located?
I own three Fazoli’s restaurants in Central Texas. One is in College Station and the other two are in Waco.
Q: When did you become a Fazoli’s franchisee?
I started my venture as a Fazoli’s franchisee just over three years ago, in June 2014.
Q: How many people do you have on staff?
We currently employ about 70 employees across all three of our restaurants.
Q: How did you first learn about Fazoli’s?
I was actually a customer! Back in the early 90s, my family and I used to eat at one of their restaurants when we lived in Central Florida. I guess you could say it was love at first bite!
Q: How did you get into the restaurant business?
Like many of my fellow franchisees, I started in the restaurant world from humble beginnings. I was a dish stacker at 12-years-old, and was eventually promoted to dishwasher, and so on. From there, I learned it all, and today I can do everything required to run a restaurant — whether it is full-service or fast casual. I can cook, bartend, wash dishes, wait tables — you name it!
Q: Is this your first franchise?
Fazoli’s was the first franchise I’ve ever bought into, but not the first I’d ever worked for. Before opening my first Fazoli’s, I spent 20 years working for Taco Bell supporting franchisees, so this was a nice change.
Q: What prompted you to choose Fazoli’s over other franchises?
In my opinion, Fazoli’s is a very differentiated brand in the fast casual and QSR space. For example, in the last year we have had over ten competitors open up within a two-block radius of one of my stores. Despite growing competition, this has caused minimal impact to our business. Why? My theory is that it’s due to the quality of not only our food, but our people and operations, as well as the unique fast casual Italian food marketspace we fill.
Q: What advice would you give someone looking to buy a Fazoli’s franchise?
There are three things that matter most: Location, location and location!
Q: How do you feel about being part of the brand?
Proud enough to be the VP of the Fazoli’s Franchise Association! I am proud because we have a strong brand, and most recently, because we’ve gone artificial ingredient-free!
Mike attributes his success as a Fazoli’s franchise owner to “super great people, great quality, fast and friendly service, and clean stores system-wide that follow Fazoli’s strict guidelines.” He currently resides in Austin, Texas — a nice central location to all three of his restaurants. In his spare time, he is a songwriter, having already released two albums. He’s also an avid exerciser and loves to spend time with his wife and three grown daughters.
Think you have what it takes to become the next Fazoli’s franchise owner? Contact Sam Nelson at 1-800-446-4368 to discuss franchise opportunities or fill out our information request form online.
- Our franchisees are enjoying record sales with over two years of same store sales growth!
- Flexible footprint with inline, freestanding, and conversion options.
- Highly regarded by customers and the foodservice industry.
- Recently expanded Real Estate support.