Does franchising create value? An analysis of the financial performance of US public restaurant firms
Does franchising create value? An analysis of the financial performance of US public restaurant firms
Date
2005
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Authors
Aliouche, E. Hachemi
Schlentrich, Udo
Journal Title
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Publisher
Southern New Hampshire University
Abstract
It is commonly believed that the franchising method of distribution provides strategic and operational benefits to the companies that adopt it. These benefits should result in superior financial performance as compared to that of firms that do not use franchising. Yet, the empirical evidence of the effects of franchising on financial performance is sparse and mixed. The purpose of this paper is to further examine the empirical evidence of the impact of franchising on a firm’s financial performance by using performance metrics (Economic Value Added and Market Value Added) that are extensively used in corporate finance. This study focuses on the US public restaurant sector. The results provide some evidence that franchising firms create more market and economic value than do non-franchising firms.
A revised version of this paper has since been published in the International Journal of Hospitality and Tourism Administration. Please use this version in your citations.
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Working Paper