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Problem Dual Nation is a local restaurant and pub located in the centre of Helsingborg. The seven year old business has grown fast and established itself as a successful restaurant in the city. After a initial growth period, the restaurant has now reached a point where a change in its structure, strategy or system must be performed in order to witness renewed growth. A popular business system for expanding restaurants is the concept of franchise. Is the restau-rant suitable for such an expansion? Purpose The main purpose of the thesis is to investigate if Dual Nation is conformable for franchise expansion and how Dual Nation must be developed in order to be able to go franchise. The thesis will also provide suggestions of improvements to the owner Karin Svensson. Method A qualitative method has been used in this thesis. Empirical findings have been gathered from interviews with the owner and employees of Dual Nation. These findings has thereafter been analyzed with known franchise theory. Result The main conclusion of this thesis is that Dual Nation shall start to take actions towards a franchise development. The company will during the process find out whether they are suitable for franchising or not. None of the initial actions will be unnecessary since they are not franchise unique and therefore they will contribute to the overall efficiency of the restaurant. Examples of such actions is to nursing the brand, to try to delegate responsibility and work among the employees so the well being of the business is not dependent on a single individual, to create an environment where efforts of the employees are acknowledged and rewarded and to simplify the concept to make it transferable to other cities.

Precarious employment refers to forms of work characterized by limited job security, few employment benefits, lack of control over the labour process and low-wages. Restaurant work demonstrates a range of precarious forms of employment and reveals the complexity of issues that such jobs raise in the context of the regulation of the local labour market. This thesis analyses the nature of precarious employment in the restaurant industry in Kingston, Ontario. In particular, it seeks to understand how precarious employment is shaped by the structure and dynamics of the local labour market. The research highlights the role played by labour mobility, in shaping workers’ experiences of precarious work. Labour mobility refers to the movement of workers between different jobs and between different worksites within a structured local labour market as they seek to better their economic situation and generate a sustainable income for themselves. Through a discussion of labour mobility, this thesis seeks to contribute to a new lens through which the impacts of a precarious and flexible labour market can be better understood as they shape the lives of workers themselves. The objective of this study is to better understand the factors which shape the lived realities of precarious restaurant workers in one specific local labour market. The empirical analysis draws on data collected by Statistics Canada and interviews conducted with both employers and employees in local restaurants to analyze the structure of the local labour market and the nature of precarious employment. The research demonstrates that the restaurant industry in Kingston is comprised of three distinct submarkets, each of which appears to operate largely independently of one another. Interviews were conducted with employees and employers in the submarket located in downtown Kingston. Within this submarket the combined processes of labour market segmentation and labour mobility has a significant impact on workers experiences of precarious employment. By understanding the complex interaction of these two features within the labour market, we can begin to conceive of ways to address the issues associated with the precariously employed in the low-wage service industry. / Thesis (Master, Geography) -- Queen's University, 2008-07-23 11:01:41.562

Abstract not available. / Thesis (MBA)-University of KwaZulu-Natal, 2006.

A lack of managerial skills has been cited by many as the cause of small business failure in South Africa. Internal factors are said to be responsible for many of these small business failures. With human capital being undeniably a valuable resource, it has the potential to provide one of the most sustainable competitive advantages in the market place. It is therefore crucial that managers, who are responsible for directing and shaping the organisation possess and constantly improve their competencies because these are crucial factors for success of managers and the business. This study explores multi-rater feedback to gain insight into managerial competencies for the purpose of contributing to managerial development. Comparison of employee and manager self-evaluations can identify gaps or areas requiring improvement as they provide different perspectives on the same phenomena. The degree of consensus/agreement amongst the ratings provides valuable information and assists in identifying possible areas for development. Feedback is critical for self-perception accuracy and self-other agreement and impacts on training and development. This study comprised of 25 managers and 75 employees from the restaurant business and compared their views on managerial competencies. Results showed positive agreement between manager and employee ratings and showed no gender differences in the ratings regarding managerial competencies. Both managers and employees, through the process of upward appraisals, indicated positive feedback towards managerial development in the future. This is encouraging and creates an opportunity for further research and exploration of how this can best be achieved using unconventional approaches. / Thesis (MBA)-University of KwaZulu-Natal, 2008.

In response to the rising prevalence of childhood overweight and obesity in Canada and around the world, the food environment has been recognized as one important determinant of health status. In order to fill some existing knowledge gaps in Canadian food environment research to better understand factors that may lead to health disparities, as well as to develop healthy public policies in response, this study characterized food environments in restaurants for children (10-13 years) living in Saskatoon, and examined their associations with neighbourhood socioeconomic characteristics. Specifically, using GIS-based techniques and a structured observation tool (NEMS-R), it examined community and consumer restaurant food environments by neighbourhoods categorized by distress level. The distribution of different restaurant types differs with respect to neighbourhood distress level. According to NEMS-R results, significant differences were found in the healthfulness of foods and beverages offered in restaurants by different categories. Restaurants within lower distress level neighbourhoods presented higher (more healthful) NEMS-R scores. However, the fast food environment for children was not significantly different according to their neighbourhood distress level.

Thesis (M.S.)--University of Wisconsin--Madison, 1968. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 129-136). Also available via the Internet.

Tradition dictates that marketing decision-makers remain accurately aligned with the dynamic and vacillating need structures of the target markets they serve. To comply with this caveat, a time-honoured and largely unchallenged philosophy of customer orientation has been applied. Theory further strongly contends that if such a business stance is vigilantly and diligently applied, any firm is bound to gain a competitive edge in the market place. A weakness in the above marketing mindset is the perception that when a spectrum of business elements are orchestrated and focussed on customers, target audience members will automatically be satisfied and return their patronage. This so-called marketing concept has undergone major reevaluations over the past decades, and it is now becoming ever more prevalent to witness varied permutations of new marketing architecture evolving in literature and practice. The unit of analysis selected for this research study is a niche restaurant that flouts many of the rudimentary traditional rules of marketing and iconoclastically succeeds despite all counter-logic. What such organisations have been practicing, albeit unknown to themselves, is a new way of business - a stance that has only recently been taken seriously by academics, writers and marketing professionals. These intuitive marketers are succeeding in niche businesses, despite going against the tide of the ingrained paradigm mindsets of conventional marketing stalwarts. Such niche business people have discovered is that there is more to satisfying consumer needs than simply honing in and understanding what the basic needs of designated audiences are. A growing band of new age marketers have been challenging orthodox marketing philosophy. Tofler, the visionary futurist, alluded to a host of unarticulated psychic consumer needs that would emerge as society drifted into a clinical and dispassionate ‘new’ millennium. In a world geared to instant gratification, fast-paced living and mechanistic social interactions, jaded consumers seek recognition as individuals (Tofler, 1970). They quest for inclusion rather than exclusion. They need a place to feel safe and find solace. Hence, it is now clear that simply attempting to satisfy the fundamental dimensions of consumers’ needs is no longer sufficient. Consumers rather seek the fulfilment of an holistic band of experience dimensions. Increasingly, phrases such as “winning consumer hearts and minds” are entering the vocabulary of marketers on a regular basis. The present vogue is to isolate and then include a range of intangible elements that are embodied in the process of satisfying customers needs. However, despite a growing awareness of the significance of mental-need satisfiers, in the specific domain of this investigation there is sparse evidence in literature of the mechanics of such novel thinking. The study unit is a second generation restaurant where many of the hollowed cornerstones of conventional marketing are inadvertently flouted. Different sets of rules of engagement seem to apply to their customers, who are also their most ardent advocates. A unique philosophy and business ethos also appears to prevail. In the study, the idiosyncratic characteristics which socially and competitively differentiate such a business were identified, explored and expiated. The constituents were then harmonised in an effort to establish what ‘it’ was that magnetically attracted patrons back despite the owner’s unintentional dismissive predisposition towards fundamental theory. As a result of this in-depth qualitative study, an holistic model encompassing all of the dimensions of a dining out experience at a niche restaurant have been proposed. Consequently the pillars upon which a sustained, enduring, loyal staunch customer base can be bed-rocked have been identified. Further, for the study unit, a typology of its diner corpse has been developed. The owners of the establishment under investigation have succeeded to provide an intimate family haven for their patrons. They, and their diners have collectively given strong, descriptive voice to the psychogenic need satisfying elements that have always existed, but to date have been unarticulated and unrecorded. This thesis brings the milieu of the iconoclast niche restaurant marketing practitioner to life.

The objective of this study is to find out if any significant difference exists in net profitability between restaurant operations which engage in accepted methods of menu planning and restaurant operations which do not. Also to develop a checklist of menu planning methods for restaurant operations to follow in order to avoid menu errors. The goal of this study is to help restaurant operations to be successful and profitable.