OM DETTA AVSNITT
From running movies out of the back of his family’s warehouse at age 12 to becoming the largest Marco’s Pizza franchisee in America, McLain Hoogland understands the long game – and the pivot. With a lineage stretching back to the birth of family video rental and a career forged by service in the Marine Corps, McLain doesn’t just lead a multigenerational business, he’s reinvented it more than once.
In this episode of the Smart Franchising Podcast, we explore
(06:11) Growing up in a family business
(08:26) The drive behind pizza chain growth
(11:34) Streamlining operations for control
(13:08) Why efficiency depends on geography
(16:53) Franchise growth vs real estate
(19:55) Veterans’ skills beyond stereotypes
(22:35) Turning customer experience into profit
(26:27) What makes a franchise restaurant succeed
(29:27) Marketing challenges for franchise owners
(33:17) How food delivery keeps evolving
(38:02) What to look for in a franchise system
(41:00) Leadership that goes beyond business books
(42:42) Finding balance to avoid burnout
(45:56) Diversifying into healthcare and real estate
On Why Veterans Thrive in Franchising
McLain: “You’ve learned some pretty high-level things in very stressful situations. You’ve learned how to train people, how to follow SOPs. That’s a restaurant. There’s a rule set in franchising: it isn’t a free-for-all all.”
On Building for Growth (Not Just Survival)
McLain: “The first year is dialing in your operations and growing your customer base. You have to hire for the sales you want, not just the budget you think you have.”
On Knowing When NOT to Get Into Food
McLain: “If your first venture into franchising and you have no food experience, I would say, do not go into food. It’s easy to lose money, hard to make money – it’s a very competitive space.”
On The Power of Brand and Culture
McLain: “If you’re joining a franchise system, you’re buying all of it, not just the food. Do your homework. Dig deep into the support and leadership.”
