Despite the well-publicized slips and falls his company has experienced, Shakey’s Pizza operator Chuck Wilburn is glad he chose to remain a franchisee rather than become an independent restaurateur.
Franchising, he says, “is the way to go because you have a solid concept, a proven product and in our case, a lot of value in a name.”
The growth of the restaurant industry, particularly within the last 50 years, has primarily been built on franchising. Without it, it’s likely the ind
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