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| Tekijä: | Ketchen, D.J. Combs, J.G. Upson, J.W. |
| Otsikko: | When does franchising help restaurant chain performance? |
| Lehti: | Cornell Hotel and Restaurant Administration Quarterly
2006 : VOL. 47:1, p.14-26 |
| Asiasana: | chain stores franchising restaurants strategy |
| Kieli: | eng |
| Tiivistelmä: | This paper divides food-service chains into four different groups on the grounds of strategic use or avoidance of franchising. The groups are manager-scarce franchisors, money-scarce franchisors, franchising minimizers and seasoned veterans. It is shown that youthful companies take up franchising to gain access to resources in an economical fashion. Franchising minimizers avoided the potential tangles of franchise-related agency, most likely because they wanted to maintain control over their strong brand names and relatively complicated operating systems. The seasoned veterans made modest use of franchising, despite the fact that they had neither agency concerns nor resource scarcity. |
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