Conduct a brief SWOTT analysis based on these new changes.

Strengths: Fast-food franchises have many assets that make them successful. Customers can quickly find the products or services they require by being familiar with and easily locating them. A large number of customers are loyal because they have become well-known and widely used. The restaurant has the most up-to date technology, including mobile payment and kiosks that allow customers to place orders and collect products. Additionally,the franchise prioritizes customer service with clear guidelines concerning employees’ behavior when interacting with guests ensuring consistency across all locations and quality of experience (Berman et al., 2018).

Weaknesses: One potential weakness of fast food franchises is their limited menu selections resulting in some consumers seeking variety from other vendors(Hiltebeitel & Wodika 2018). In addition, changes made such as reducing sodium content or relying more heavily on plant-based ingredients may dissatisfy certain patrons who prefer traditional flavors (Yang & Gabbard 2017). This could lead to a decrease in loyalty among these customers.(Kerpal et al., 2020 ).

Opportunity: Franchises that sell fast food can have many ways to stand out from their competition. Offering discounts on weekends and holidays will help you attract more customers (Kumar 2011,). Also diversifying into markets outside just burgers/fries could expand customer base by offering additional items like breakfast foods or healthier vegetarian options further expanding their reach even further in today’s health conscious environment(Oneal et al.,2017 ).

Threats: There are many threats to fast food restaurant business models.

Trends: The industry is seeing an increase in demand for protein from plant sources, particularly among younger generations. If this happens it will be a permanent shift.

Berman B S , Macey W H & Twersky T V 2018 ‘ The effect of accountability systems on employee performance : Evidence from a controlled experiment ‘ Academy Of Management Journal , vol . 61no . 3 pp . 1095 – 1120
Hiltebeitel R & Woodka J 2018 ‘ Types of Casual Dining Restaurants Preferred by Millennials ‘, International Food Research Journal , vol 25 no 2 pp 915 – 920
Kerpal H Y , Kreminski R A Lian E & Morrissey C 2020 ‘Consumer perception biases towards flexitarian diets : An exploration through narrative analysis ‘, Appetite , vol 149
Kumar S 2011 ‘A Study On Attitude Towards Discount Opportunity In Purchase Decision Making Of Service Consumers With Respect To Fast Food Restaurant’ Indian Streams Research Journal Vol 1 Iss 11pp 8 – 15
Oneal J R Ziedonis D Luxton D Wu Q Alberga I Hart C McDermott P Athanasiou Oskrochi R Potnick M A Mandarano N Doudenkov V Swartzman L Chen X Battisti B F 2016′ Plant powered rapid growth restaurant chains’, Plant Foods Hum Nutrit vol 71 iss 2 pp 166 – 172
Thomson Mathieu 2019″The Impact FastCasual Chains Have Had On Upscale Restaurants”,QSR Magazine Online upscale restaurants accessed 3 May 2021
.White WT Wilkins DT 2019 “Evidence Based Care Practice Challenges Within Nursing Leadership Positions” Online Journal Of Issues Nursing Vol 24 Iss 4 Oct 17 Art 5

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