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John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more tham 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are

John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more tham 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are

Principles of Management
Principles of Management
OER 2019th Edition
ISBN:9780998625768
Author:OpenStax
Publisher:OpenStax
Chapter7: Entrepreneurship
Section7.1: Entrepreneurship
Problem 1CTQ: What do you think enabled Jack Bonneau to start and grow a successful business at such a young age?
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John Schnatter: Papa John's John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more than 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are performing up to the company's standards. Franchisees say Schnatter, known for his attention to detail, often checks pizzas for air bubbles in the crust or tomato sauce for freshness and quality of cheese. Once, when John Schnatter was visiting a franchisee in Texas, the franchisee objected on the training programs, saying, the training department visits them once a year and instead of offering their staff a complete training on making pizza, they just ask if everything is going alright. What drawback of having a franchise appeared in this scenario? * contract terms and renewal unsatisfactory training programs strict adherence to standardized operations market saturation
Transcribed Image Text:John Schnatter: Papa John's John Schnatter, founder of Papa John's, a fast-growing pizza franchise with more than 4,400 outlets in every American state and 34 global markets, makes personal visits to some of his franchisees' stores four or five times each week to make sure they are performing up to the company's standards. Franchisees say Schnatter, known for his attention to detail, often checks pizzas for air bubbles in the crust or tomato sauce for freshness and quality of cheese. Once, when John Schnatter was visiting a franchisee in Texas, the franchisee objected on the training programs, saying, the training department visits them once a year and instead of offering their staff a complete training on making pizza, they just ask if everything is going alright. What drawback of having a franchise appeared in this scenario? * contract terms and renewal unsatisfactory training programs strict adherence to standardized operations market saturation
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