The restaurant revolution growth, change and strategy in the International Foodservice Industry Book Chapter

Olsen, MD, Zhao, J. (2014). The restaurant revolution growth, change and strategy in the International Foodservice Industry . 1-34.



cited authors

  • Olsen, MD; Zhao, J

fiu authors

abstract

  • This paper reports the results of a two-year investigation into the forces driving change in the global foodservice industry and the identification and analysis of competitive methods used by multinationals to respond to these forces. The five forces identified are: (1) globalization and economic change, (2) a knowledge based environment, (3) the future labor force and its entrants, (4) concern for welI being, and (5) threatened natural resources. The competitive methods as identified by analyzing multinational foodservice firms are: (1) strategic expansion into the international marketplace, (2) investment in technological development, (3) internal competency development, (4) effective communication to target markets, and (5) competitive pricing strategies. Using the co-alignment model of strategy as the underpinning of the analysis it was determined that multinational firms have responded well to the forces of globalization and economic change, and the knowledge based environment. However, it appears that little competitive methods have been developed to address the forces such as labor force, well being and threatened natural resources. The implication here is that firms that are not in alignment with environmental forces will have to address this concern if they expect to continue to add value for all industry stakeholders.

publication date

  • June 11, 2014

start page

  • 1

end page

  • 34