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John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more tham 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are

John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more tham 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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John Schnatter: Papa John's John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more than 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are performing up to the company's standards. Franchisees say Schnatter, known for his attention to detail, often checks pizzas for air bubbles in the crust or tomato sauce for freshness and quality of cheese. Once, when John Schnatter was visiting a franchisee in Texas, the franchisee objected on the training programs, saying, the training department visits them once a year and instead of offering their staff a complete training on making pizza, they just ask if everything is going alright. What drawback of having a franchise appeared in this scenario? * contract terms and renewal unsatisfactory training programs strict adherence to standardized operations market saturation
Transcribed Image Text:John Schnatter: Papa John's John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more than 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are performing up to the company's standards. Franchisees say Schnatter, known for his attention to detail, often checks pizzas for air bubbles in the crust or tomato sauce for freshness and quality of cheese. Once, when John Schnatter was visiting a franchisee in Texas, the franchisee objected on the training programs, saying, the training department visits them once a year and instead of offering their staff a complete training on making pizza, they just ask if everything is going alright. What drawback of having a franchise appeared in this scenario? * contract terms and renewal unsatisfactory training programs strict adherence to standardized operations market saturation
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