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Why Private Equity May Be the Preferred Vehicle for Franchise Expansion

By Craig R. Tractenberg
March 01, 2006

Why is private equity funding the hottest thing in franchising today? In the past 12 months, private equity buyouts have included well-known brands such as Cinnabon, Church's Chicken, Taco Bueno (a regional taco maker), and regional frozen dessert operator Rita's Italian Ice.

In the last quarter of 2005, two huge transactions occupied the financial stories about franchising. First, Dunkin' Brands Inc., the umbrella company for the Dunkin' Donuts, Baskin Robbins and Togo's brands, was spun off by Pernod Richard, the French wine and spirits manufacturer, to raise money for its recent acquisition of British distiller Allied Domecq PLC. Dunkin' Brands was purchased for more than $2.4 billion by a consortium of equity firms Bain Capital Partners, the Carlyle Group, and Thomas H. Lee Partners. Second, Quiznos, the fastest-growing sandwich restaurant chain in the United States, hired Wall Street investment bank Goldman Sachs Group Inc. to find a buyer for the chain.

These deals may only be the beginning of the food industry consolidation of franchise companies. Private equity firms are heating up the restaurant and franchise sectors, increasing the multiples for pricing. Restaurants and franchise companies have predictable cash flow, which can be improved by cost cutting. Many private equity firms or hedge funds are flush with cash. They can inject much-needed capital into mature concepts by updating the image of the concepts and investing in expensive market research. As franchisors mature and competition increases, the companies that act on the results of market research will have the competitive edge.

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