markets for the company-owned stores and
leave to franchiseesmore challenging areas,”
he said. “They might take the filet mignon
for themselves and leave the second choice
for the franchisee.With us, clearly, whenwe
do site selection we are trying to find the
best location within our targeted area for
our franchisees.
“We never put a preemption on a market or
a city, saying it's for a future company-
owned store.”
Menu and design uniformity across
locations are main contributors to an
average annual growth rate of 14 percent
per unit since the corporate ownership
transition in 2005, and Schram said a
concerted effort has been made to elevate
the dining experience to attract a focused
clientele.
BuffaloWings & Rings | BusinessWorld-Magazine | 4
