Jonathan Hill co-founded Morrow Hill, a company that offers premier corporate and franchise real estate strategies worldwide. He represents companies and brands of all sizes and oversees over eight million…
Jonathan Hill co-founded Morrow Hill, a company that offers premier corporate and franchise real estate strategies worldwide. He represents companies and brands of all sizes and oversees over eight million…
Phil is a best-selling author of 7 business books and one gorgeous children’s book. He had his first business at just 14 years of age and is the youngest recipient…
Keaton lost his dad at age 21, which flipped a switch that led him to launch 35 successful businesses, including a cookie company, a dental office, a plastic surgery, an…
Join Erik and his guest, Alex Klaus, as they explore the incredible benefits of franchise associations and advisory boards and how they can supercharge your franchise journey! Alex was an…
Join Erik and Justin as they discuss what being a multi-unit and multi-brand franchisee is like. Get valuable insights in choosing a brand to work with, deal structures, business entity…
To help you better understand why you should or should not work with a franchise consultant, Erik has invited Trent Halvorson, the Vice President of Franchisor Relations at FranChoice, a…
David Lawver is a mortgage lending expert, real estate investor, and entrepreneur. He has acquired over $75,000,000 in real estate projects since 2014. The projects have ranged from single-family dwellings,…
They also discuss their mission, what attracts them to brands and founders, and two of the five pillars that guide their company. They cover the benefits of having a board…
In 2015, with only $10,000 in the bank, he began flipping houses. Since then, he has flipped hundreds of homes, purchased hundreds of rentals, and opened other multi-million dollar businesses….
While at Jimmy John’s, Gregg expanded the company from 33 restaurants to 300 open and another 600 sold. He implemented and restructured all 300 of Jimmy John’s restaurants’ operational standards…