Mike Simon spent more than two decades managing operations for major restaurant chains before he decided — along with a trusted business partner — to strike out on his own. "Franchising is in my blood," Simon says. And he’s proven that to be true, having transitioned 39 of his 42 Midwest-based restaurants from company stores to franchises. Today, he says he sees continuing potential in the fast-casual pizza segment.
Why franchising?
Franchising is in my blood. I spent nearly 30 years running company operations for such brand giants as Pizza Hut, Wendy’s and Tim Hortons. After years of watching — and helping — people realize their dreams of business ownership, I decided to take the plunge myself. I always admired the people who took the initiative of getting into franchise ownership and the satisfaction they derived from owning their own business.