scholarly journals Consumers’ Willingness to Patronize Foreign-Based Business Format Franchises: Exploring The Fast-Food Sector

2015 ◽  
pp. 889-889
Author(s):  
Scott Ertekin ◽  
Lou E. Pelton ◽  
Annie H. Liu ◽  
ThuyNguyen
Keyword(s):  
Fast Food ◽  
Food Sector

Entrepreneurship as Social Status: Turkish Immigrants’ Experiences of Self-Employment in Finland

2008 ◽  
Vol 5 (1) ◽  
pp. 53-62 ◽  
Author(s):  
Östen Wahlbeck
Keyword(s):  
Social Status ◽  
Fast Food ◽  
Economic Hardship ◽  
Social Aspects ◽  
Food Sector ◽  
Turkish Immigrants ◽  
Self Employment

The article discusses the experiences of self-employment among immigrants from Turkey living in Finland. The immigrants are mainly active in the restaurant and fast food sector in Finland, primarily in small kebap and pizza businesses. The article argues that both economic and social aspects explain the experiences of self-employment. Despite economic hardship, the freedom and social status connected to entrepreneurship is highly valued. Self-employment provides a positive self-understanding and a good social status, which the immigrants from Turkey find it difficult to achieve by any other means in Finnish society

Biden is keeping his promise to support unions

2021 ◽  
Keyword(s):  
Fast Food ◽  
Executive Power ◽  
Modern History ◽  
Food Sector ◽  
Content Type ◽  
Union Movement ◽  
Right To Work ◽  
Policy Goals ◽  
The Us

Significance President Joe Biden has promised the most pro-union administration in modern history, with an aggressive use of executive power to support union organisation efforts and policy goals. The union movement is hoping that Biden’s support will strengthen its role. Impacts Major companies in the fast food sector may be classed as joint employers alongside franchise owners, making unionisation easier. Courts are likely to bring the whole of the US workforce under right-to-work provisions, dealing a blow to union finances. Employers are more likely to be fined for breaching existing regulations that prevent activities intended to hamper unions.

The Evolution of Fast Food in a Customer-Driven Era

2020 ◽  
pp. 251-269
Author(s):  
Alessandro Bonadonna ◽  
Chiara Giachino ◽  
Francesca Pucciarelli ◽  
Bernardo Bertoldi
Keyword(s):  
Fast Food ◽  
Important Food ◽  
Food Sector ◽  
Increasing Trend ◽  
Fast Food Restaurants ◽  
Limited Change

Customers are important for every company and their changes in taste, behavior, and way to decide strongly influence companies' strategy. The food sector follows the new trends and tries to adapt its way to do business, leveraging on innovation and sustainability. In the food sector, an innovation can be linked to tradition. There is a limited change in the offer and fast food restaurants' innovating is key to survive. Thus, authors analyzed how both International Hamburger Foodservices (IHF) such as McDonalds and Burger King, and Local Hamburger Foodservice (LHF), such as M**Bun and Burgheria, are changing their strategies to meet customers' needs. Authors focused on the Piedmont area, in particular the Turin area, which has a long culinary tradition, hostings of important food events, and an increasing trend of new fast food restaurants.

Food Franchising and Backward Coordination: An Empirical Analysis of Brazilian Firms

2003 ◽  
Vol 3 (1) ◽  
pp. 33-44 ◽  
Author(s):  
Paulo Azevedo ◽  
Vivian Silva
Keyword(s):  
Fast Food ◽  
Path Dependence ◽  
Governance Structure ◽  
Asset Specificity ◽  
Spot Markets ◽  
Special Role ◽  
Food Sector ◽  
Coffee Shop ◽  
Main Hypothesis ◽  
Important Trend

Franchising is an important trend in business contracting, and it plays a special role in the food sector. The function of franchising as a governance structure of the transactions between franchisor and franchisee (forward coordination) is well known. This paper, in contrast, investigates the backward coordination brought about by food franchising. The main hypothesis is that the choice of governance structure depends on the quality strategy adopted by franchisors. This occurs because, under certain conditions, quality strategies imply higher asset specificity or greater uncertainty. As a consequence, quality strategies may lead companies to adopt hybrid forms (or even vertical integration) rather than spot markets. In order to test this hypothesis, this paper presents a discrete structural analysis of six cases of franchising in the Brazilian market, specifically four coffee shop chains and two fast-food chains. The main TCE predictions are confirmed: higher asset specificity and greater uncertainty are associated with governance structures that provide more control. Some of the results, however, are better explained by historical aspects (path dependence).

scholarly journals The prediction of franchisees9 effectiveness in the fast-food sector with the use of locus of control the prediction of franchisees9 effectiveness in the fast-food sector with the use of locus of control

2001 ◽  
Vol 27 (2) ◽  
Author(s):  
B. Von H. Kasselmann ◽  
C. L. Van Tonder
Keyword(s):  
Locus Of Control ◽  
Fast Food ◽  
Food Sector

The aim of the study was to determine whether locus of control can be used as a predictive measure to differentiate between effective and less effective franchisees. The locus of control inventory of Schepers (1994; 1995) was used for measuring locus of control. Relevant measurements were obtained in respect of a sample of 160 restaurants of a fast-food franchise. Opsomming Die studiedoelwit was om te bepaal of lokus van beheer as maatstafaangewend kan word om tussen doeltreffende en minder doeltreffende konsessiehouers te onderskei. Die lokus van beheer-vraelys van Schepers (1994; 1995) is in die meting van lokus van beheer gebruik. Die tersaaklike metings is verkry ten opsigte van'n steekproefvan 160 restaurante van n konsessiemaatskappy in die kitsvoedselbedryf.

scholarly journals Salt in Fast Food Products and Ready-to-Eat Sauces: Should it Be a Matter of Concern for Public Health?

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Corina Aurelia ZUGRAVU ◽  
Monica TARCEA ◽  
Florin SOPTICA ◽  
Daniela PATRASCU ◽  
Anca STOIAN-PANTEA
Keyword(s):  
Public Health ◽  
Fast Food ◽  
Salt Intake ◽  
Food Products ◽  
Public Health Issue ◽  
Food Sector ◽  
Local Public Health ◽  
Contemporary World ◽  
Health Authorities ◽  
Public Health Authorities

Abstract: Salt intake is an important public health issue in the contemporary world, since salt overconsumption is a major risk factor for high blood pressure. Some of the important sources of salt are fast food products, generally over salted in order to be desirable for the consumer. In the present study we evaluated salt levels in some very popular fast food dishes in Romania, in 2011. Local public health authorities gathered randomly 5 samples per product (shaorma, burger, pizza) in their county. Samples of sauces were also gathered, as important components of fast food dishes (mayonnaise, ketchup, other). Salt levels were measured in local laboratories. Data was collected by the National Institute of Public Health. Results showed considerable differences between samples, with minimal values under 1 % salt and maximal values of 1.9% (burgers, Arad; pizza, Olt). Differences were present not only in on-spot produced dishes, but also in ready-to-eat sauces, where some producers use very high quantities of salt. The average values of salt concentrations were: 1.5% for pizza, 1.33 % for shaorma, burgers and mayonnaise, 1.87% for ketchup and 1.4% for other sauces. Figures found are over the average values for home-made dishes, so efforts need to be made to determine fast food business operators to add less salt and to enhance taste by substituting it with other seasonings like herbs and spices. Food reformulation initiatives, although very difficult to implement in the gastronomy/ fast food sector, may achieve significant results in tackling salt intake via fast food products and ready-to-eat sauces and dressings.

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