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Good News About the Goodcents Franchise Opportunity

New Franchisees Are Pursuing The American Dream With Goodcents

March 24, 2021 Goodcents Franchise Model

Lindsay and Jake Campbell have talked about owning their own business for years, but the timing was just never quite right. Then the COVID-19 pandemic came along, and while Jake was furloughed for a couple of weeks, the couple gave some more thought ...

Industry Changes Set Up Restaurants for Success in 2021

March 1, 2021 News

Restaurant dining rooms are pretty quiet right now, as Americans continue to embrace carryout and delivery to stay safe. In a new article for QSR magazine, Goodcents CEO Farrellynn Wolf writes that restaurants had to pivot quickly in 2020 to handle a...

TROPIC-al Vibes Only: The Values System We Live By

February 26, 2021 Goodcents Business Practices

TROPIC: Noun. Either of two parallels of latitude about 23.5 degrees to the north and south of the equator representing the points farthest north and south at which the sun can shine directly overhead. No matter what the weather, we are in a TROPIC s...

30% More Meat in Goodcents Subs Featured in Multiple Publications

January 27, 2021 News

Goodcents has rolled out a new menu with 30% more meat! The change comes in response to guests who have expressed interest in getting more protein into their diets. Goodcents has been testing the new menu at two corporate locations since September to...

Athletes’ Endorsements Bring Star Power to Goodcents’ Branding

January 26, 2021 News

The stadium might look a little different this year, but one thing you can count on is that you’ll see a lot of Patrick Mahomes as the big game nears. Mahomes, quarterback for the Chiefs and MVP of last year’s championship game, is one of the mos...

What We Learned in 2020 | Article in Modern Restaurant Management

January 22, 2021 News

Our CEO, Farrellynn Wolf, was thrilled to be asked to share some lessons that we learned in 2020 with Modern Restaurant Management. We all know this, but the most important lesson was to stay flexible and keep the focus on guests. Check out the artic...

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