Analyzing the Export Mode and Business Model of Chain Restaurants in Japan : Sythesising from Cases

• Main Authors: Kai-Shun Chang, 張凱勛
• Other Authors: Wen-Chun Tsai
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/y3jb76

碩士 === 中原大學 === 管理研究所 === 102 === Abstract For the recent years, both of the local market and the overseas market are competitive, and it makes the franchise restaurants need to do internationalization. However, the companies implementing international export are difficult to choose the type of international export and adjust their business model. This study has three effective processes -“factors of export considerations”, “the way of export” and “business model” to develop internationalization and solve the problem they had. On the other hand, the purposes of this study has three different parts, first is analyzing the types of internationalization and the factors of export considerations, second is studying business model, the last is studying the internationalization types and the business model’s evaluation in different time. This study was divided into analyzing the processes of catering industry internationalization and theirs adjustments in stages. This study uses semi-structured interviews of the in-depth interview to analyze 8 chain restaurants cases in Japan according 1.Kura Groups；2.Utaundon Groups；3.Eat &; Groups；4.Yoshinoya Groups；5.Mos Burger Groups；6.Watami Corporation’s；7.Skylark Groups；8. Green House Holding. Study also using the famous franchise restaurant (KFC) to compare the types of export in the U.S.A and Japan to compare the different cultures and management way are affecting the differences of their export style and business models. According to literature, this study compares and checks totally 16 factors of business model. Proposes 4 decision factors to build a flow chat of internationalization. By analyzing 9 cases to synthesize a conclusion of this study includes three standards-“environment and timing”, “scope of conglomerate” and “corporate culture and cognition”. This study also extracts 6 elements “product innovation”, “strategy”, “price”, “value network”, “customers segment”, and “customers satisfaction and support” from the 16 elements of business model. Furthermore, this study divides catering industry into three parts -“beginning export stage”, “complete export stage” and “mature export stage”. And according to each stage we suggest to follow the original business models → localize business models →high standardize models and partnership. The study we did are also rare mentioned in past research.