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Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

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  • Lucy Gikonyo
  • Adele Berndt
  • Joseph Wadawi

Abstract

In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs) of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theoretical framework that helps to understand the background of why organizations seek to expand using franchising method and consequently the CSFs of franchised restaurants entering the Kenyan market. The study used qualitative methodology with the use of in-depth interviews for collecting data. The results yielded CSFs from the franchisors’ perspective. As revealed by the study, the CSFs include brand power/concept, competitive environment, government policies, distance management, cultural appeal, excellent selection of franchisees, good site/location selection, good relationship with the franchisees, and proper contract management. These findings can be used by restaurant franchises that seek to establish successful businesses in the Kenyan market and other similar regional markets. The Africa franchise partners may also find some useful information from this article as they seek to set up the Franchise Association of Kenya. Other franchise businesses may also benefit from some aspects of the study.

Suggested Citation

  • Lucy Gikonyo & Adele Berndt & Joseph Wadawi, 2015. "Critical Success Factors for Franchised Restaurants Entering the Kenyan Market," SAGE Open, , vol. 5(4), pages 21582440156, October.
    • Handle: RePEc:sae:sagope:v:5:y:2015:i:4:p:2158244015614378
    DOI: 10.1177/2158244015614378
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    References listed on IDEAS

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    1. Norton, Seth W, 1988. "An Empirical Look at Franchising as an Organizational Form," The Journal of Business, University of Chicago Press, vol. 61(2), pages 197-218, April.
    2. Bullen, Christine V. & Rockart, John F., 1981. "A primer on critical success factors," Working papers 1220-81. Report (Alfred P, Massachusetts Institute of Technology (MIT), Sloan School of Management.
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    Cited by:

    1. Se-Hak Chun & Ariunzaya Nyam-Ochir, 2020. "The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale," Sustainability, MDPI, vol. 12(18), pages 1-19, September.

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