Franchise economics, market entry and the companies behind the boards.
Every menu is downstream of a business decision. These guides look at franchise costs and returns, why a brand enters one market and leaves another, who actually owns the chains, and what a master franchise agreement does to the prices you see. Pairs with our brand directory.
Almost every restaurant you think of as a chain is owned by someone else entirely. What the franchisee actually buys, and why it explains the price on the board.
The headline franchise fee is the smallest number in the deal. Where the real capital goes, and what determines whether a site works.
When a chain enters a country it usually hands the whole market to a local partner. That decision shapes the menu, the prices and the expansion for decades.
Market entry is a supply-chain problem before it is a marketing one. Why some brands are everywhere in our data and others in one country only.
A handful of parent companies sit behind a great many familiar logos, and the ownership rarely appears anywhere a customer would see it.
Menu pricing is a discipline with its own vocabulary - Price architecture, anchoring, elasticity, mix management. What is actually happening behind a board.
The categories are not about food quality. They are about throughput, labour and how long you sit down - And our menu data shows exactly where the lines fall.
In several markets a home-grown chain outsells every international brand. What they get right that a global system structurally cannot.
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