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  "documentTitle": "Buffalo Wild Wings (BWLD)",
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  "authorName": "Mick McGuire",
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      "text": "[T]he beauty of a franchise business is they run their stores more efficiently in most cases than Corporate folks do. And that's consistent not just at any Denny's, but in any franchise brand you see",
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      "text": "The more my team and I talked about it, the more we saw the franchisees as our primary customers...Our market share grew from the teens to the mid-20s [and we] attracted franchisees who owned other fast-food restaurants and wanted to open a Popeyes",
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      "text": "So the whole concept of refranchising [is] a result of a certain level of impatience and a certain level of frustration over the fact that we just need to operate better at the local level with some of our franchisees...we think it's time for us to be more aggressive in terms of transforming the composition of our franchise system to a higher performing group",
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      "text": "\"The more my team and I talked about it, the more we saw the franchisees as our primary customers...Our market share grew from the teens to the mid-20s [and we] attracted franchisees who owned other fast-food restaurants and wanted to open a Popeyes\" — Cheryl Bachelder, Popeyes CEO, Harvard Business Review, October 2016; \"[T]he beauty of a franchise business is they run their stores more efficiently in most cases than Corporate folks do. And that's consistent not just at any Denny's, but in any franchise brand you see\" — Denny's at Bank of America Merrill Lynch Consumer Conference, 3/9/11; \"So the whole concept of refranchising [is] a result of a certain level of impatience and a certain level of frustration over the fact that we just need to operate better at the local level with some of our franchisees...we think it's time for us to be more aggressive in terms of transforming the composition of our franchise system to a higher performing group\" — Domino's, Q4'07 Conference Call, 2/26/08",
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      "text": "Source: Company filings.",
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      "kind": "title",
      "text": "BEST-IN-CLASS RESTAURANT COMPANIES SEE A FRANCHISE-FOCUSED MODEL AS BETTER FOR THE BRAND, BECAUSE FRANCHISEES ARE BEST EQUIPPED TO OPERATE RESTAURANTS",
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