|
| Goal | Dimensions | Indicators | Evaluation factors |
|
| Resources and indicators for the development of affiliated restaurants | Tangible assets | Physical resources | Area-effectiveness |
| Perfect equipment sets |
| Location/store base |
| Planar configuration and thematic feature/design |
| Financial resources | Sound financial structure |
| Abundant investment funds |
| Payback time-estimated investment costs and returns |
| Intangible assets | Brand/business reputation resources | Registered trademark |
| Customers’ brand loyalty |
| Client contract/cooperation contract-cooperative store |
| Company’s entire image/brand popularity |
| Technical resources | License and technological exchange |
| Product innovation and research and development ability |
| Database—the establishment of consumers’ database |
| Patents—delicacies, equipment, and service workflow |
| Relationship resources | Horizontal alliances |
| Client internalization—to internalize customers |
| Stable supply chains |
| Marketing resources | Marketing and planning |
| Brand development plan |
| Information technology and multimedia |
| Ability of familiarizing and discovering potential markets |
| Personal ability | Human resources | Personnel allocation and training |
| Special skills—license of chef, language ability, supervision |
| Management ability/leadership |
| Social networks/communication ability |
| Organizational ability | Organizational resources | Organizational culture |
| Administration and procurement |
| Organization and memory learning |
| Cross-organization cooperation networks |
| Degree of profession for the organizational operation |
|
