Director, Business Analytics

Smokey Mo's names Von Dawson VP of Franchise Development. Sep 22 2026 Smokey Mo's BBQ, the neighborhood barbecue franchise known for serving Texas classics smoked in-house daily with fast, friendly service, has named Von Dawson as its Vice President of Franchise Development as the company continues building its footprint across Texas. In his new role, Dawson will lead franchise development for Smokey Mo's, with a focus on building the brand's pipeline of qualified franchise partners and expanding its presence in new and existing markets across the state. His appointment comes as Smokey Mo's continues strengthening the operational foundation behind its franchise growth, with an emphasis on restaurant-level performance, franchisee support and a model built to compete in today's operating environment. Dawson joins Smokey Mo's from Dine Brands Global, where he most recently served as Director of Franchise Sales, overseeing franchise sales across the company's IHOP, Applebee's and Fuzzy's Taco Shop brands. Throughout his career in franchise development, he has worked with established restaurant brands to identify qualified operators, build franchise relationships and support development across new markets. Dawson is also a Certified Franchise Executive through the International Franchise Association. "Smokey Mo's stood out to me because of how much opportunity there is ahead of the concept with its standout identity and operating model," said Dawson. "Barbecue remains a relatively underserved category in franchising, which creates a unique opportunity for Smokey Mo's to bring an established brand to more Texas operators and communities. There's a strong story to tell prospective owners about the business, the team supporting them and the role they can play in what comes next. I'm looking forward to building on that foundation and introducing Smokey Mo's to operators who see the same potential in this brand that I do." Dawson's appointment comes at a time when the brand has continued growing while staying focused on the fundamentals of the business. With 22 restaurants across the Austin, San Antonio and Houston areas and additional locations in development, Smokey Mo's has taken a measured approach to expansion, strengthening restaurant operations and franchisee support while continuing to deliver the food, service and neighborhood experience that have kept guests coming back for more than 25 years. The brand's franchise model combines a smaller restaurant footprint and lean labor structure with multiple dayparts and a growing catering business. Smokey Mo's has also continued investing in restaurant design, kitchen efficiency and digital tools, including a redesigned website, PAR Online Ordering and PAR POS, to strengthen operations and the guest experience. "We're thrilled to have Von join our leadership team and bring his depth of franchise development experience to Smokey Mo's," said Craig Haley, CEO of Smokey Mo's BBQ. "He understands what experienced operators are looking for, how to build trust throughout the development process and what it takes to move from initial interest to opening restaurants. His perspective and track record will be instrumental as we look ahead to our next phase of growth in Texas." As Smokey Mo's BBQ franchise grows, the company remains focused on partnering with experienced operators who understand their local communities and see an opportunity to build scalable portfolios with the brand. Dawson will play a central role in identifying those partners and advancing the company's development strategy across the state.

Applebee's and IHOP open another combo restaurant in San Antonio with free pancakes for early birds. September 7, 2026 Dine Brands Global is doubling down on its combined Applebee's-IHOP concept with a new San Antonio location, part of an aggressive expansion even as the casual dining industry sheds restaurants nationwide. The latest dual-brand restaurant opens September 15 with a ribbon-cutting ceremony at 9 a.m. and a straightforward pitch to get diners through the door: the first 100 guests in line walk away with free pancakes for a year. The San Antonio opening marks the eighth combined Applebee's-IHOP location in the metro area alone, with close to 50 such restaurants already operating across the country, The Sun reported. The concept is simple. Two distinct dining rooms sit under one roof. Applebee's occupies one side with what a company press release describes as a "warm, familiar atmosphere." IHOP fills the other with a "bright, cheerful ambiance." A shared host stand, kitchen, and back-of-house tie the operation together, and diners can order off either menu regardless of which side they sit on. Hours run from 6 a.m. to 1 a.m., seven days a week, early enough for the breakfast crowd and late enough for the bar-and-grill set. Parent company Dine Brands Global has said it wants 80 combined locations open by the end of 2026. Dine Brands bets on consolidation while competitors close doors. The dual-brand push comes at a moment when casual dining chains are contracting, not expanding. Applebee's itself has shuttered standalone locations in recent months as the broader industry grapples with rising costs, thinner margins, and shifting consumer habits. Dine Brands appears to view the combo format as a hedge against those pressures. Sharing a kitchen, a staff, and back-of-house operations between two established brands cuts overhead without forcing either chain to abandon its identity. The company has said it sought to "strike a balance between maintaining the signature feel of each restaurant while still having them be complementary to one another." That efficiency argument carries more weight when you look at what has happened to other mid-tier chains. Salad and Go recently filed for Chapter 11 bankruptcy and closed every one of its restaurants, and franchise operators across the casual dining sector have sought court protection from creditors. The combined concept is not limited to Texas. Earlier this year, Dine Brands opened its first Applebee's-IHOP location in the New York tri-state area, in Hawthorne, New York, on March 18. That restaurant features the same shared-kitchen setup with both full menus available all day. Dine Brands CEO John Peyton framed the expansion in broad terms: "Our international success with this concept has shown that our brand menus complement each other, providing something for everyone, from early mornings to late nights." Timothy Doherty, president and COO of Doherty Enterprises, the franchisee behind the Hawthorne location, told the New York Post the appeal is convenience: "We're bringing the best of both brands to our guests, so people can choose the experience they want in one convenient location." Thirteen international locations already prove the model works abroad. Dine Brands has not built this concept from scratch domestically. Thirteen combined Applebee's-IHOP restaurants already operate internationally, and the company has used that track record to justify the U.S. rollout. The domestic target, 14 dual-brand locations open by year's end, alongside the broader goal of 80 total, suggests the company sees room to run. Whether that ambition holds up depends on whether American diners treat the combo format as a novelty or a habit. Early signs in San Antonio suggest at least some appetite. One Facebook user who visited a nearby combined location recommended the "Burgers, Fries and IHOP menu." Another jokingly dubbed the restaurant "i-hop-a-bees." Social media enthusiasm is cheap, of course. The real test is whether a shared kitchen can deliver consistent quality across two full menus, burgers and ribs on one side, pancake stacks and omelets on the other, without diluting either brand. IHOP has already lost standalone locations that served communities for decades, and Applebee's has trimmed its own footprint. San Antonio emerges as a testing ground for the combo concept. Eight combined locations in a single metro area is a concentration that goes well beyond a pilot program. San Antonio has become the densest market for the dual-brand format, and the September 15 opening will push that number higher. The city's mix of a large military population, sprawling suburbs, and family-oriented dining culture makes it a logical fit for a concept that promises something for everyone at every hour. The free-pancakes-for-a-year giveaway for the first 100 guests is a standard grand-opening tactic, but it underscores how aggressively Dine Brands is marketing these openings. Specific terms of the giveaway, how often winners can redeem, how many pancakes per visit, were not disclosed. Casual dining is a brutal business right now. Franchisees across the sector are seeking bankruptcy protection and closing locations, squeezed by labor costs, food inflation, and consumers who increasingly view a $15 burger as a bad deal when grocery prices have also climbed. Dine Brands' answer is to put two brands under one roof and split the fixed costs. It is a bet that operational efficiency can keep margins viable where standalone restaurants cannot. Other chains have tried different survival strategies, Cracker Barrel reversed a failed rebrand and leaned back into nostalgia, but few have attempted anything as structurally ambitious as merging two full-service restaurants into one building. If the combo concept works, it could become the template for how legacy casual dining chains survive the next decade. If it doesn't, Dine Brands will have built 80 monuments to a theory that sounded better in a press release than it tasted on the plate. Capital digest. Receive information on new articles posted, important topics and tips. Capital Digest won't send you spam. Unsubscribe at any time.