The “Dirty ” Little secrets of the whatever the hell we’re calling it this week industry.

Thank you Admin for your comments-I would however like to address a couple of “Heather’s” comments directly because I happen to be a Food/Restaurant expert…

Heather on July 19th, 2008 3:23 pm-MAKs ARE cheaper than eating at home - without question. You will not consistently be able to purchase a meal for $4/serving, plus spend time making the entree for less by shopping at a grocery store.

#1 Not too long ago that $4/serving claim used to be touted as under $3/serving.

From personal experience, expert knowledge, casual research, observations & a little applied common sense has my opinion differing from Heather’s assertion that a working Mothers can’t eat cheaper than utilizing an Meal Prep-Assembly/kitchen outsourcing, Home Meal Replacement/Kitchen Studio. In fact you can and MOST people do just that consistently. (as is evidenced by so many of the folks who own one of these places being forced to close because of lack of customers)

As a working Mom I could throw together a nutritious, delish meal in under 15 minutes that included cooking the meat, starch and veggie. Sometimes I used a smart little invention called a Crock Pot as well as an electric (and VERY safe) pressure cooker to make simple, ecomonical nutritious meals. I could pressure cook a 4 pound roast or whole chicken in under 60 minutes for my family-after work.

In “fact”-Costco, Trader Joe’s (if you are fortunate enough to have one close by), Wegman’s, Giant Eagle, Whole (paycheck) Foods, Wild Oats and Schwans(who delivers to your door) et al- have superb quality Grab & Go meals that require NO thawing AND are under $20 for an entree that will feed 6 people-Most people are at the grocery store several times a week anyway-it makes much more sense to combine trips by buying covenient meals from the freezer or Deli at the market than to make a special trip to a Meal Prep Assembly/kitchen outsourcing, Home Meal Replacement/Kitchen Studio, store. Most grocery stores also carry organic convenience meals in the freezer sections as well-So tell me again why someone needs to go to one of those Meal Prep places? Most restaurants now offer curb-side services, so all you have to do is call ahead and pick-it up on your way home from work, no cooking required there!

A special trip to one of these Meal Prep places takes valuable time and gas. Not to mention that most of the “meals” are just an entree with little or no starch or veggie to go with it-ofcourse any good Meal Prep business owner will be GLAD to add to your entree cost and provide those little jewels that will set you back ANOTHER $10-20 dollars per dinner. NOW you have a dinner that was $24 dollars add another $10-20 dollars for sides-you can only sucker a consumer a couple times with that one before they wise up and realize that they’re wasting money by paying the store owner to pre-package and sell them a side that can be bought and made cheaper at home. So that “bargain” at $24 dollars now costs them $34-$54 dollars.

You are incorrect that grocery stores sell food of higher quality. I’ve been in the food service industry awhile, and grocery stores are the lowest quality food. MAKs purchase from national restaurant suppliers - restaurant quality meals for $4?

Again as a food/restaurant expert I KNOW where I got my food, there are only limited food producers and distributors. The “national restaurant suppliers” again all get their products from the same producers- Sysco, delivered to me AND my grocery store. We both bought the same meat from the same supplier. There are no mythical suppliers/producers that make superior ingredients just for the Meal Prep industry. Let me tell a few “secrets” shall I?

Sysco has 4 levels of products:

Reliance products- Most low end restaurants use this lowest quality of product-this designation is cheaper in cost per unit and quality-this is what most store brands or generic brands are comparable to in your local grocery store.

Classic-This designation is a better quality than the Reliance designation, but is still not of name brand quality-most casual dining restaurants & Meal Prep- Assembly/Kitchen Outsourcing , Home Meal Replacement/Kitchen Studio, stores use this designation. It’s a good quality, but not excellent. Again the lower known name brands most Moms buy when trying to save money would be comparable.

Imperial-This is getting on the higher end of the cost per unit spectrum-I did use a lot of this quality in my operation. Ex: this would be frozen broccoli that are whole florets, high quality pasta’s, the same quality as premium brands in the grocery store. Most High Medium- High End restaurants will be use this designation for the items they buy from Sysco.

Supreme- This is the highest quality of products and most HIGH end restaurants use this designation because of its superior quality. This would be comparable to gourmet quality foods. No Meal Prep-Assembly/Kitchen Outsourcing , Home Meal Replacement/Kitchen Studio can afford to use ANY of this designation because with most of their food costs running at 50% or higher, it’s just not cost effective for them.

Heather says-How can you not consider that a great value? Maybe you are a stay-at-home mom - I am not. I work full-time and I have to put a cost on my time…I gladly pay a MAK to make my dinner so that I can spend more time with my family. We feel like we’re eating out with those meals for the same cost and time as going to McDonalds.

Wait just a cotton pickin minute-Last I checked you didn’t have to “cook & prep” Mickey D’s at home, amd most folks now-days eat their meals in a van-as nature intended…

CHOW BELLA: Big Brother is Watching YOU! Part of Initiative 89-Shut Your Pie Hole

Question: WTF happened to Freedom of Speech? Has it been suspended for Dream Dinners Franchisee/Store Owners by a Webinar Writ of Habeas Darwinist Corpus?

I’ve heard of posts dissappearing under suspicious circumstances before, but suspending the ability for Store owners to communicate with each other and the outside world privatley-Que Pasa Se What?…. Holy Gestapo Hacker, Batman! Has Dream Dinners actually employed one to hack-off store owners &  ”data mine” for ill-gotten private information??

Is there a US Contitution Virginia?

Have I landed in Russia for Cryin out Loud?

One of my favorite sites (besides this one of course) www.mealassemblywatch.com   has come under attack by Meal Assembly Franchisor, Dream Dinners- it seems Dream Dinner’s HQ is trying to shut down the free and OPEN exchange of ideas amongst their store owners & infringe upon their freedom of peaceable assembly on the internet by using threats and innuendoes of retribution  on a “Shut Your Pie Hole” WEBINAR,  Dream Dinner Store owners were told that they are not “allowed” to post on ANY forums including MAW! Hmmmm…feeling all warm and fuzzily yet about what kinda “fun” you can have in their kitchens?

Can they do that? How did they get the information they say they have-specifically IP Addresses and identities of forum participants as well as the identity of the Moderator?? Why are they wasting time & franchisees royalty payments & advertising funds on witch-hunts? Good question…it would appear they don’t much like people crapping in their little sandbox-a world I like to call “Meal Dissasembly Land”.

What possible use can Dream Dinners HQ have for that information other than for some nefarious reasons- (Uh-Uh.. wait, Dream Dinner HQ folks-you don’t have to reach for your “what’s that word mean thingy”;I’ll give you a hint… it means loathsome or under-handed). Either they lied when they said they had the private information OR they got the information illegally by hacking into a system that didn’t belong to them. All this from an alleged ”Christ Centered” Organization-

Maybe we should be asking ourselves “What would Jesus do?

The big muckety-mucks at Dream Dinners have put a moritorium on free speech, as in ” We (Dream Dinners HQ peoples) know who you are and you’re not allowed to talk about us (Dream Dinners) online anymore OR ELSE!  Wait….I think I hear the WAH-BU-LANCE coming.

Well…I guess that it’s no longer SEP-(some else’s problem), Frannie-Zees Stand up AND TALK!

Meal Prep “Experts” Have Lost Their Ever Loving Money Grubbing Minds!

Read more

Small Businesses Barely Hanging On

http://www.cleveland.com/plaindealer/stories/index.ssf?/base/business-7/1215246756129940.xml&coll=2

Ramit Plushnick-Masti Associated Press

Pittsburgh- Small business is risky business these days.

Costs are rising, profits are shrinking and the ability of the big guys to keep prices relatively lower is drawing away customers.

Things are so bad that many small enterprises, which account for about 99 percent of the country’s businesses, say they are hanging by a thread that may soon snap.

“We are basically losing money every month, about $1,000 a month. It’s been about two, three months now,” said Tom Weisbecker.

Weisbecker owns Isaly’s in western Pennsylvania where patrons sit on green barstools at a Formica countertop and gobble the legendary Slammer, a sandwich stuffed with a half-pound of chipped ham, and smothered in onions and cheese. Prices for many of those ingredients have skyrocketed in the past year.

“We know our customers are already feeling the pinch with the gas prices and when they go to the grocery store. We’re trying to hold out, but we can’t go on much longer,” said Weisbecker.

In barely a year, the cost of pork has jumped by 50 cents a pound, while beef is up 20 percent; a five-gallon jug of canola oil that used to cost $15 is at $40; a 50-pound bag of flour jumped from $7 to between $20 and $25.

And then there are fuel surcharges of between $5 and $9 that have been added to nearly all deliveries during the past six months.

Isley’s is a Pittsburgh institution. They are struggling, and they have been in business for decades…

You have to ask yourself what chance a Meal Prep Business has in this economic environment.

 

“In a good economy, you can makes mistakes. But in a bad economy . . . you can’t afford to make a mistake,” said Larry Lagattuta.

“I am three very bad decisions away from bankruptcy at any given time,” said Lagattuta, who has been running Enrico Biscotti Co. on the Pittsburgh Strip for 15 years.

Over Christmas, he made hundreds of shipments; 2007 was his best year ever.

The last quarter was his worst.

A National Small Business Association survey of 500 small business owners in February found that sales and profits had dropped and job growth was at the lowest point in 15 years, problems that could have a significant impact on an already shaky U.S. economy.

Last spring the National Restaurant Assoc. did a survey in January about 17% had a negative outlook, in March it went up to approximately 29% - the numbers have gone up in the general small biz population according to this article done by the National Federation of Independent Business :

The survey also found that 71 percent of business owners have a “negative outlook” on the economy compared to 43 percent a year ago; confidence in their business’ success dropped from a high of 81 percent a year ago to 70 percent now.

A separate survey done by the National Federation of Independent Business found that for the first time in 25 years, small-business owners cited inflation as their single biggest concern, rising from 4 percent a year ago to 14 percent in April.

The survey of more than 1,765 businesses showed that for the first time in a decade, skyrocketing insurance costs were not the No. 1 concern.

People are going to big box stores:

As gas and food prices climb, consumers are bypassing small businesses and seeking out bargains in places like Costco Wholesale Corp., which reported a 32 percent jump in its fiscal third-quarter profit, surpassing Wall Street expectations.

“The bad thing that’s happening to us, is the economy is driving people to shop at the big-box stores. . . . They can buy their staples and pick other things up so they don’t have to use gasoline,” said Cindy Baker, who has been a gift shop owner for 20 years, half at her current location, Collage, in Pittsburgh’s bustling Strip District.

How do small businesses compete against “Big Box” stores? They don’t;

It’s an environment that also makes it difficult for small businesses to raise prices to cover their costs.

The Pittsburgh Popcorn Co. is feeling that pain. It opened March 1. Since then, the price of packaging tins has tripled. Other food costs have risen between 5 percent and 30 percent, the highest being canola oil and chocolate.

The company’s owners, Janelle and Rob Day, are reluctant to raise prices, though. The enterprise is new, and they are afraid of driving away patrons.

“I want to attract customers, that’s my primary goal,” Rob Day said.

Only when it is certain people will keep buying, will Day raise prices. “Whether that’s a month, or two months or three months, I don’t know,” he says.

Technorati Tags: Dream Dinners,Meal Prep,Supper Supers,Supper Thyme,Make & Take Gourmet,The Dinners AFare

Dream Dinners-Living the Dream Foundation

If you check out the new Dream Dinners UFOC you’ll find something interesting…

Someone has “borrowed” $169,046, from the Living the Dream Foundation, which is a charity that most Dream Dinners owners have at one time or another supported by contributing to with their hard earned money from the product sales in their stores.

” Private Foundation ”

“At December 31,2007, the Company has short-term borowings from the Foundation of $169,046….The Foundation is directed by the majority stockholders of the Parent”

One has to wonder WHO borrowed the money and for what purpose, since it is in the control of Stephanie & Tina.

 

Chow Bella’s Here!

Hey ya’ll! I’m a Southern Belle whose punch packs a wallop!

Just a little bit bout me- I love a lot of things; but I also sure hate stupid!

I speak my mind, the way I see it; if you don’t like it, I really don’t give a damn!

I guess you can sorta think of me as a girl Mohamad Ali “Floats like a butterfly, stings like a bee-otch!”

CB

MEAL PREP: Another One Bites the Dish

http://http://www.lohud.com/apps/pbcs.dll/article?AID=2008806290331

Here are some excerpts from an intersting article online about the Meal Assembly Industry and the toll it’s taking on owners . Some have adapted and started a new business out of the ruins of their failed Meal Assembly Store, others have just closed.

The Meal Assembly Industry seems to be going down the drain across the board, Franchised Stores as well as Independents are feeling the burn,

Although the idea spread quickly, the failures followed with 264 meal-prep stores closing last year (207) and another 200 expected to fail this year.

It’s been very hard if not impossible to get accurate numbers on store closures due to spotty and unreliable closure information on the part of most Meal Assembly Franchisors. Their failure to post closed stores and in the instance of Dream Dinners, just lists closed stores as temporarily closed, it would seem to indicate that Dream Dinners doesn’t want potential franchisees to know the real failure rate they have experienced. Other websites that “track” both independent & Franchised operations are just as inaccurate if not down right deceiiving as to the health of the Meal Assembly Industry as a whole.

Let’s Dish, which opened in 2006 in Scarsdale during the height of a nationwide boom in what are known as “meal-assembly” or “meal-prep” stores, is closing its doors for good this weekend. Nine employees will lose their jobs.

It is the last of four meal-assembly stores in Westchester to fail. Super Suppers of New Rochelle closed last month. One … Two… Three … DINNER in Briarcliff Manor and Sip & Supper in Tuckahoe closed more than a year ago.

Although Let’s Dish is a smaller franchisor and has not been one of the Big Girls (Super Suppers and Dream Dinners), it seemed to be golden on the east coast-but that, it would seem, is not really the case.

This story seems to be the the same in every market across the country.

Terese Hunerson of Scarsdale, who was so optimistic when she opened Let’s Dish in 2006 that she was planning to expand in northern Westchester and the Sound Shore, said she was done in by a combination of rising food and gas prices, as well as the challenge of selling consumers on the unfamiliar idea of assembling meals at her store and taking them home to cook.

“This concept is meant to help a busy person, but people found themselves so busy that they didn’t know how to incorporate this into their lives,” Hunerson said.

The self-proclaimed expert in the Meal Assembly Industry says:

Industry consultantBert Vermeulen, who founded a Meal Prep association in 2005, said the idea was too new to support the number of stores that opened.

Mr. B opined in this same article that:

“This is a concept where the stores got ahead of the market. The majority of the target market is not aware of this concept and why it works,” he said.

And yet; here’s an example of Vermulen’s Meal Assembly BAD fortune-telling, it reminds one of the late Johnny Carson’s -”the Great Carnak” Schtick

In 2006, Vermeulen predicted the number of meal-prep outlets would reach 3,000 by 2010 with $1 billion in revenues. Today, the association forecasts just 1,935 stores with $650 million in sales in 2010.

In reality, if you read his website carefully you will find that a few more than 1250 Meal Assembly Stores exist in the US, the remainder are on Canada. Even that number is in dispute as per the observation at the beginning of this article.

And those outlets will be very different from the original stores that struggled to find customers. In 2004, 90 percent of meals were assembled by the customer. Vermeulen said more store owners are adopting a “grab-and-go” model where they assemble meals for time-pressed consumers reluctant to spend up to two hours crafting a pack of meals themselves.

He predicts that by 2010, 80 percent of the meal-prep industry’s revenue will come from grab-and-go meals.

I predict they’ll find out that he is full of hot air, and if I’m not mistaken his descriptions are already in operation, and doing a brisk business- they’re called Grocery stores and Take Out Restaurants.

He likened it to the failure of pioneering online grocery store Webvan, which went bankrupt in the dot-com bust. Today, Fresh Direct is making a success at online grocery delivery because the concept has had enough time to percolate into consumers’ consciousness, Vermeulen said.

It has “percolated” into the “consumers consciousness” as he so eloquently puts, because of the very same economic down-turn, the skyrocketing food and fuel costs that have caught most Meal Assembly Store owners in between a rock and a hard place. Those same factors have made services like Fresh Direct more economical for some people.

It needs to be pointed out that the one of the reasons that Meal Assembly Stores are getting “out-dished”, is because Grocery Stores and by extension services like Fresh Direct, have stepped up to the plate and are pretty good at getting a large piece of the tummy pie. One stop for Mom or Dad after work equals time and money saved in today’s hard economic times.

Rolling out a new concept requires a deep commitment in marketingfrom the franchiser, Vermeulen said, something that Let’s Dish and others didn’t provide.

“Many of the franchisers thought it was easier than it was. They sold franchises without thinking through the marketing program they were going to run,” he said.

Mr. Vermulen is also in the business of selling Independent Meal Assembly store owners everything from soup recipes to the nuts & bolts needed to open a Meal Assembly operation. ALthough he has never owned or operated a Meal Assembly store he only provides services and products to run one. He also operates several self-promotional websites to funnel Meal Assembly owner-wannabes into his plethora of services and products. He also runs an for profit organization for Independent Meal Assembly Store owners.

He likens the Meal Assembly business to the Papa Murphy’s Take & Bake Pizza organization, he feels that they did it correctly.

” Pappa (sic) Murphy’s wouldn’t go into a particular metro area unless they went in big so they could establish awareness of their concept. Their concept is pizzas you pick up uncooked that you cook at home. It’s not that different from meal prep, but the roll-out was very different,” he said.

EXCEPT: It’s like comparing the perverbial apples to oranges- it’s proven that kids LOVE pizza of almost any kind (re-Little Caesars Pizza), not so with Meal Assembly Meals. Those little rug rats are harder to please than the average bear; which means the meal that Mom bought at the local Meal Assembly store for dinner will have to be supplemented with PBJ or Chicken Nuggets from Mickey D’s for the little ones.

Here’s another difference-Papa Murphy’s vetted their prospects and if they didn’t meet the criteria, they didn’t get the location. Not so in Meal Assembly Land where anyone with a valid check can own a franchise.

Every Meal Assembly Franchisor disregards even THEIR OWN specifications for ownership, and in fact a couple are on the second round of “finding” just the “right” franchisee, since the first round of franchisees were forced into bankruptcy when their dreams turned sour.

Some ex-owners have been able to land on their feet after their Meal Assembly business went bust.

Melanie Heim of Super Suppers in New Rochelle said she and business partner Beth Dexter of Bronxville put in a lot of hard work on a failing concept.

“It was a huge disappointment. In retrospect, I don’t know if we did enough research. I don’t know what other research I should have done, but I should have done something. The franchiser won’t tell you much except that it’s fantastic,” she said.

Making their own meals just didn’t resonate with people in Westchester, Heim said.

“I would hear, ‘This is great. I love this. It’s so easy,’ but I’d never see them again,” she said. “It never moved from novelty to habit.”

Heim and Dexter, along with Larchmont chef Liv Grey, have converted their Super Suppers location into a new catering business called The Pantry. “We’ve adapted and moved on,” Heim said.

This is hardly the position ANY one who has spent hundreds of thousands of dollars and man hours invested in a Franchise to find themselves in. Luckily they were fortunate enough to be able to move on to another venture and survive the loss. Others are not so lucky. Some folks who still beleive that the “idea” is a good one are willing to finance a “re-sale” store, some of the bigger franchises like Dream Dinners and Super Suppers are willing to re-sell a failed location to a new owner. But Buyer Beware!

Ryan Knoll, an attorney who runs the FranchisePundit.com Web site, said it is hard to distinguish between a gimmick franchise and one that will be around for decades.

“Franchisers less than 5 years old are much higher risk because they have not fully tested their systems nor have they created brand recognition and loyalty,” he said.

This describes every single Meal Assembly Franchise selling franchises today-NONE are more than 5 years old and NONE have corporate stores still in operation.

As the meal-prep business falters, franchisees are venting on sites like Meal Assembly Watch (www.mealassemblywatch), on which a recent poll asked visitors to vote on whether the concept would survive beyond this year. Sixty-one percent said yes while 39 percent said no.

The ode to Franchisepicks own Sean Kelly:

There’s even gallows humor on some sites, including a mock story that suggests meal-prep stores should diversify to offer Botox or plastic surgery as a side business with a motto like, “Nip, Tuck & Peking Duck.”

My advice to Carolyn is to please wake-up and smell the coffee.

Carolyn Calabria, owner of Entrée Vous in Pomona, said the failure of four meal-prep stores across the river has her concerned, but not defeated.

“It’s a little alarming, but I have to take it as a positive that although it didn’t work there, everyone has to judge their failures and successes as an individual. I hope that when people come and enjoy their culinary experience, they’ll come back,” Calabria said.

Practical experience has not proven this to be the case. Retention is very hard to come by in this industry. It’s more than “a little alarming”, it’s like the understatement of the century!

The story of the ever changing/evolving model is another problem that most newbies can’t understand. They thought they were buying a proven model and in reality they were the guinea pigs as Franchisors were making it up as they went along They soon realize that it is not the concept they bought and sunk hundreds of thousands of dollars into.

As a franchisee, Let’s Dish’s Hunerson blames her parent company for being too rigid and failing to adapt as it became clear the concept wasn’t working as originally designed.

With the economy turing against their best efforts, owners are being forced to make the hard decisons to close their doors for good. Most have drawn an line in the sand and refuse to sink more good money after bad into a business that has proven to be unproductive economically for them.

MEAL PREP: What Happens Next?

“Kelly- I have $350,000 invested in my business, I’m losing money every month…What should I do?”

” I have never reached break even, what should I do?”

“I have a hard decision to make-do I dip into my retirement/kids college fund to keep my head above water?”

These questions and others have been asked of me and my friend by unhappy Meal Assembly franchisees (also an ex-MAKer) multiples times.

The right answer? There is no right answer, but here’s some questions to help you formulate an answer…

In which direction is your business trending? (We all know that summer is the slooooowwwwer season for Meal Assembly so assess your situation with that in mind).

Do you have enough operating capitol to pay yourself and all of your overhead? Do NOT use personal or business credit cards to meet loan obligations, rent, or payroll or suppliers.

Are you making a profit? My definition of making a profit is being able to pay yourself a salary commensurate with the hours you are putting in your job, profit is the bonus you pay yourself and employees after your operating expenses are met-if you don’t have your salary built into your budget, you’re already behind the 8-ball.

Is your concept stable? What we are finding in the Meal Assembly business is that the concept that is still being sold to franchisees is faulty at best, broken and completely unproven.

Here is a clue to the question: If the concept is going through an “evolution or adaptation”- it is not a stable concept.

Guidelines for making a decision about the viability of your businesses future:

Be honest with yourself about your businesses future- What does she mean?-you might be asking yourself.

Look around you and talk to people in the industry-what are they saying?

Don’t be afraid to walk away.

Don’t let your ego get the best of clear thinking and critical assessment of your current situation.

Make the hard decision sooner rather than later.

Dream Dinners Franchise Owners Focus on Fund Raisers

(UnhappyFranchisee.com) Franchise owners in the controversial meal preparation segment continue to seek creative ways to build business. According an article in The Capistrano Dispatch, San Juan Capistrano franchise owners of the local Dream Dinners “a lot of school fund-raisers.” Stacy Wagner and Chad Douglass purchased the franchise as a resale last year.

Every month Dream Dinners—a company that provides everything patrons need to assemble dinners to take home and even freeze—offers 17 new menu items complete with instructions and fresh pre-cut ingredients, including beef skewers with sweet garlic mustard glaze, Thai fusion shrimp, sweet cider barbecue chicken, red skin mashed potatoes and cheesecake. Dream Dinners takes orders online, by phone, fax or e-mail, and then customers can come in to pre-prepare either in the morning or at night. Each meal takes about 10 minutes to prepare. “It’s a great way to serve people; it’s time and cost effective for families,” said owner Stacy Wagner.
She and her business partner, Chad Douglass, purchased the three-and-a-half-year-old business about a year ago and do a lot of school fund-raisers where a portion of the proceeds go to the respective school. 31734 Rancho Viejo Road, Suite D, 949.481.5700

WHAT DO YOU THINK? CAN CREATIVE MARKETING SAVE DREAM DINNERS? CAN FRANCHISE RESALES PROSPER WHERE FIRST OWNERS COULDN’T? SHARE A COMMENT BELOW.

__________________________

Visit FRANBEST’s: Unbiased franchise information, franchise interviews and detailed, searchable information on 400 franchise and business opportunities.

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Franchisees, customers & experts vote for their favorite new franchises at Top New Franchise: Who’s hot. Who’s not.

Dream Dinners Franchise Closes in Salt Lake City

(UnhappyFranchisee.com) The Salt Lake City Tribune has reported that the Dream Dinners franchise in the Brickyard Plaza closed last week:

Dream Dinners closes at Brickyard Plaza
The Dream Dinners meal-preparation store in Salt Lake City’s Brickyard Plaza closed last week. The national franchise still has locations in Sandy, Kaysville, Orem, North Logan and St. George.

The Dream Dinners website lists the Brickyard Plaza Dream Dinners franchise owner as Julie Kelso. Our best wishes go out to Ms. Kelso, her family and staff.

WHAT DO YOU THINK? SHARE A COMMENT BELOW.

__________________________

Visit FRANBEST’s: Unbiased franchise information, franchise interviews and detailed, searchable information on 400 franchise and business opportunities.

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Franchisees, customers & experts vote for their favorite new franchises at Top New Franchise: Who’s hot. Who’s not.

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