Restaurant franchising: concepst, regulations and practices, 3rd ed., revised and updated.

Abstract

With technological advancements, the world is ever becoming a smaller place. This provides a conducive environment for the development of franchises, and especially so in the restaurant business. A pioneering effort was made to bring out in the fi rst edition of a book titled Restaurant Franchising in 1991, followed by a second edition in 1999. Things have drastically changed since then; hence this book is a completely updated version. Five new chapters have been added to highlight new research and information available in the area of franchising. This edition is designed the to meet the needs of the industry as well as academia. Several tables, illustrations, and photos are added to supplement the information. This edition covers all aspects of restaurant franchising—from defi nitions, to pros and cons, and to the legal documents needed for franchising. It goes into the concepts, practice, management, and legal aspects of franchising. Selecting a franchise, franchisee, and franchisor is discussed in detail, thus making this book valuable to prospective franchisees, current franchisees, and franchisors, as well as to the customer. Franchising demands a symbiotic relationship between the franchisor and franchisee, and steps to develop this mutually benefi cial relationship are described. There are several tables, which describe steps to be taken at different phases of management of franchised restaurants. Examples are provided as and when necessary. Several domestic and international restaurant franchises are described, giving selected information. It should be noted that some information is selected from available websites to explain certain points. Since most of the information can be secured from websites of individual restaurant franchises, and since web addresses change often, those references are not included. However, it is strongly urged for the readers to seek more information related to individual franchises if needed.