Franchising Can Be Right or Risky for Restaurant Concepts, Attorney Writes
Certain restaurateurs should think carefully about the potential pitfalls of this popular expansion model, writes LeClairRyan franchise attorney Tom Pitegoff, in the new issue of Food & Drink. New York, NY (PRWEB) March 24, 2014 Budding restaurateurs might assume franchising is always the best way to expand. But in the spring 2014 issue of Food & Drink magazine, LeClairRyan attorney Tom Pitegoff outlines circumstances in which this popular model can be a poor strategic choice. “A fine restaurant is not easily cloned,” writes the veteran franchise attorney, who is based in the nati
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