"John A. Gordon of Pacific Management Consulting group, a chain restaurant analyst, has studied restaurant franchisor pricing practices in similar circumstances, and has this point of view. "Virtually all US restaurant franchisors allow for pricing variability to meet market conditions and do not mandate pricing. The United States is way too diverse in demography, competition, and cost to build and operate for forced store pricing to work, today.” He said forced pricing would have been a 1960s era strategy."
Bluemaumau REPORTS
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