Five franchisee restaurant operators give their personal experiences in the pluses and minuses of running multiple brands versus a single one. Erin Dostal of Nation's Restaurant News writes,

There was a time when franchisees built their empires focusing on a single brand, but that was before the Great Recession underscored the importance of a diversified franchise portfolio.

Today a growing number of franchisees are ditching the simplicity of operating a single brand and rounding out their holdings as a buffer against the stop-and-go economy. Multiple brands also help to smooth out sales swings between dayparts and seasons, and to ensure continuing expansion opportunities within a chosen territory.

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