Franchising in the Gastronomic Sector

Rozenn Perrigot ()
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Rozenn Perrigot: CREM - Centre de recherche en économie et management - UNICAEN - Université de Caen Normandie - NU - Normandie Université - UR - Université de Rennes - CNRS - Centre National de la Recherche Scientifique, IGR-IAE Rennes - Institut de Gestion de Rennes - Institut d'Administration des Entreprises - Rennes - UR - Université de Rennes

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Abstract: Gastronomy and franchising have been attracting the attention of many researchers over the past few years, but up until now the subjects have been examined separately. This paper aims to explain how franchising can be applied to the gastronomic sector and how chef-franchisors can maintain their chain uniformity yet grant autonomy to their franchisees. This empirical study is based on 13 individual in-depth interviews with seven chefs and six experts in franchising within the restaurant industry, as well as with a focus group comprised of 13 franchise managers. While the common perception is that there is no middle ground between gastronomy and franchising, our findings show that there is a way for chef-franchisors to preserve the uniformity of the chain, while granting autonomy to franchisees in other aspects.

Keywords: Franchising; Gastronomy; Chefs; Entrepreneurs; Innovation; Standardization/adaptation (search for similar items in EconPapers)
Date: 2025
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Published in Springer Nature. Managing Networks in the Digital Economy, pp.253-273, 2025, ⟨10.1007/978-3-031-81233-0_13⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05450255

DOI: 10.1007/978-3-031-81233-0_13

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