Development and Problems of a Restaurant Business by Cooperation between the Production Area and the Food Service Company

Abstract

The purpose of this study is to clarify the development process and problems of a restaurant business by cooperation between the production area and the food service company, using a case study on cooperation between a restaurant chain company “W” in Kobe and three different areas. A detailed analysis clarifies the following four key factors: the importance of the persons who coordinate between the production area and the food service company, their strong regional network, and the effective use of fair and regional alliance agreement.