Fast Food Franchising: An Empirical Study Of Management Business And Supply Chain

Abstract

The purpose of this research is to identify the business system and supply chain of the fast food franchise.
In this study, the fast food franchise business will be classified into three scales depending on the turnover
of each unit based on key informants, which include managers, supervisors, and sales control areas. For
this study, 12 participants served as key informants because of the deliberate selection of four franchise
locations. A combination of interviews and observations were used to gather the most relevant
information. In addition, secondary data was gathered from past research papers, journals, or other
supporting material. Descriptive qualitative analysis was employed to analyze the data. Findings from
studies reveal that relative levels of franchising have an impact on both the competition and creativity in
franchised businesses. Before the chicken is prepared, it goes through several stages of the supply chain,
including those of suppliers that provide the raw materials. Fresh live chicken is procured from local
breeders by the supplier, who then processes the meat with seasonings obtained from the franchisor in
the form of pre-made spices. The meat is then marinated for at least six hours before serving. A specific
flour seasoning and chakra flour are then used to season the chicken throughout the frying process. Then,
add the chicken to the butter deep seasoning and cook it for 13 minutes at 1500C. When clients place
direct orders at fast food restaurants or through third-party service providers such as Go Food from Gojek
or Grab, establishments handle the presentation processing.