Sherman Walters grew up sleeping in an ice cream cone box at his family’s Dairy Queen—literally. What started as his father’s handwritten napkin deal in the 1970s turned into a 50-year family business that spanned generations.

In this episode, Sherman shares how his family built and eventually sold their Dairy Queen locations, the lessons he learned stepping away from the counter to become a restaurant broker, and why every franchisee—no matter their size—should start with an exit strategy.

We dive into:

The surprising origin story of one of Charlotte’s oldest Dairy Queen locations

How to emotionally detach from your business (and why it matters for valuation)

The realities of selling a franchise and structuring your lease right

Why franchising isn’t about control—it’s about knowing your strengths

Whether you’re running your first store or planning your next acquisition, this episode is packed with real-world insights from someone who’s lived both sides of the franchising table.