Internationalisation of Singapore F&B Companies : Critical Success Factors and Challenges

Dr James Mok

Description

Singapore F&B companies must venture beyond Singapore for greener pastures. Venturing overseas can be successful for many, while others have failed. The key questions are the following:
1. What are the critical success factors?
2. What are the struggles?
3. Is internationalisation the same process for all companies?
4. What capabilities and competencies must the company possess to succeed internationally?
5. What are the internationalisation strategies to be successful?
The book is based on a multiple-case study of the internationalisation of thirty Singapore food service companies. These Singaporean companies were categorised in the stages of internationalisation as aspirants, actives, and achievers. To strengthen external validity and data triangulation, the study included eleven industry experts, termed as advisers, and seven international purchasers of the Singapore F&B brands called acquirers.
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James Mok has written a must-read book for any F&B business considering international franchising, in particular throughout Asia. The thirty cases studies were well chosen to illustrate the complexity, challenges and pitfalls Asian F&B businesses face when introducing a foreign foodservice concept to overseas markets. This book also serves as highly useful guide for Asia-based F&B businesses to compete successfully internationally (Dr Stephen Choo).

Sujets

• Hostels
• Inns
• Hotels
• Transportation
• Critical success factor
• Capability
• Lodging
• Travel
• Internationalization and localization
• Strategy
• Singapore
• Food
• Stratégie (patron de conception)
• Internationalisation
• Franchise
• Singapour

Informations

• Publié par: Partridge Publishing Singapore
• Date de parution: 02 avril 2023
• Nombre de lectures: 0
• EAN13: 9781543773200
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

Internationalisation of Singapore F&B Companies : Critical Success Factors and Challenges

DR JAMES MOK

 
Copyright © 2023 Mok . All rights reserved.
 
All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.
 
 
 
 
www.partridgepublishing.com/singapore
 
 
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
 
ISBN
978-1-5437-7319-4 (sc)
978-1-5437-7321-7 (hc)
978-1-5437-7320-0 (e)
 
 
 
03/28/2023

CONTENTS
Executive Summary
Foreword
Chapter 1Introduction
1. The Rationale for the Research – Why Singapore?
2. Justifications for a Single-Industry Research
3. The Food Service Industry
4. The Stage: Singapore Food Service Industry
5. The Actors: Singaporean Companies in the Food Service Industry
6. Singaporean SMEs Going Overseas
7. The Research Objectives
8. The Importance and Contributions of the Research
9. Conclusions
Chapter 2Theoretical Foundation
1. The Internationalisation of Asian Firms
2. Is There an Asian Variant of Internationalisation?
3. Definition of Success in Internationalisation
4. What Are the Critical Success Factors?
5. The Literature on Critical Success Factors
5.1. Firm Characteristics Determine International Success
5.2. Brand
5.3. Taste Suitability
5.4. Franchise-Friendly Terms
5.5. The Right Overseas Partners
5.6. Internal and External Success Factors
5.7. Capabilities
5.8. The Role of the Entrepreneur
5.9. Choosing the Right ‘Modus’
5.10. Conceptual Models of Internationalisation
6. Conclusion
Chapter 3Research Methodology
1. Overview
2. The Case Study Method
3. Criticisms of the Case Study Method
3.1. Triangulation
4. The Case Study Approach
4.1. The Selection of Cases
4.2. The Interview Protocol
5. Data Collection
6. Data Analysis
6.1. The Leximancer Analysis
6.2. The QSR NVivo Analysis
6.3. Validity and Reliability of Findings
7. Ethical Considerations
8. Conclusion
Chapter 4The Aspirants’ Maiden Voyage
1. Introduction
2. Singapore’s Aspiring Food Service Companies
3. The Leximancer Analysis
4. The NVivo Analysis Findings
5. Cross-Case Analysis for the Aspirants
5.1. Concept Prominence
5.2. Compound Concept Prominence
6. Why Venture Overseas?
7. What Are the Critical Success Factors from the Analyses?
8. Conclusion
Chapter 5Getting It Right The First Time
1. Introduction
2. Critical Success Factors – Four Basic Rights
2.1. Right Fit
2.2. Right Food
2.3. Right Location
2.4. Right Partner
3. The Five Key ‘Knows’ – Capabilities and Competencies
3.1. Know Your Capacity
3.2. Know Yourself
3.3. Know Your ‘Enemies’
3.4. Know Your Allies
3.5. Know Your Advocates
4. Road Maps to Success
5. Conclusion
Chapter 6The Taste of the First Fruits
1. Introduction
2. Singapore’s ‘Active’ F&B Companies Venturing Overseas
3. The Leximancer Analysis
4. The NVivo Analysis Findings
5. Cross-Case Analysis
5.1. Concept Prominence
5.2. Compound Concept Prominence
6. Conclusion
Chapter 7Can Initial Success Beget Further Success?
1. Introduction
2. Critical Success Factors – Four More Rights
2.1. Right Appeal and Offering
2.2. Right Alignment
2.3. Right Team
2.4. Right Foundation
3. The Four Pillars (Key Competencies and Capabilities)
3.1. Build the Brand
3.2. Build the Framework with Overseas Partners
3.3. Build the Foundation
3.4. Build the Team
4. Road Maps to Continuing Success
4.1. Market Entry Mode
4.2. Operational Decisions in Internationalisation
5. Conclusion
Chapter 8The Best is Yet To Be
1. Introduction – Singapore Food Service SMEs Going Places
2. Singapore’s F&B Achievers
3. The Leximancer Analysis
4. The NVivo Analysis Findings
5. The Cross-Case Analysis
5.1. Concept Importance
5.2.1. Compound Concept Prominence
6 . Conclusion
Chapter 9Savouring the Fruit of Success
1. Introduction
2. The Secrets of Success
3. Four Global Perspectives
3.1. Global Aspirations
3.2. Global Branding
3.3. Global Adaptation
3.4. Global Support
4. Conclusion
Chapter 10Striving to be a Global F&B Company
1. Introduction
2. The Global Mindset – Five Core Competencies: Five Rs
2.1. Restructure Networks
2.2. Realign Support Structure
2.3. Rebrand
2.4. Readapt the Food, Service, and Products
2.5. Rekindle Working Relationships with Overseas Partners
3. Global Success Maps
4. Conclusion
Chapter 11Picking the Right Cherry
1. Introduction
2. Acquirers of Singapore F&B Brands
3. The Leximancer Analysis
4. The NVivo Analysis Findings
5. The Cross-Case Analysis
5.1. Concept Prominence
5.2. Compound Concept Prominence
6. Conclusion
Chapter 12Why Buy Singapore F&B Brands
1. Introduction
2. The ‘Seven Secrets’
2.1. Suitable Brand
2.2. Suitable Owner and Owner’s Openness
2.3. Suitable Business and Operations
2.4. Suitable Concept, Taste, and Products
2.5. Suitable Adaptation
2.6. Suitable Terms
2.7. Suitable Location
3. Road Maps for the Acquirers
4. Conclusion
Chapter 13The Wisdom of the Wise
1. Introduction
2. The Advisers
3 . The Leximancer Analysis
4. The NVivo Analysis Findings
5. The Cross-Case Analysis
5.1. Concept Prominence
5.2. Concept Prominence
4. Conclusion
Chapter 14The Keys to Success
1. Introduction
2. The Four Keys to Success
2.1. Brand and Concept
2.2. Food and Adaptation
2.3. Market Selection
2.4. Partners and People
3. Strategies Recommended by Advisers
3.1. Choice of Market Entry Mode
3.2. Destinations
3.3. Operational Strategies
3.4. Timing
4. Conclusion
Chapter 15The New Tsunamis
1. Introduction
2. The New Tsunami – Covid-19 Pandemic
3. Other Tsunamis
4. External Factors Moderating the Success of Internationalisation
4.1. Aspirants
4.2. Actives and Achievers
5. Conclusion
Chapter 16No Single Recipe For Success
1. Introduction
2. Critical Success Factors
3. Strategic Issues and Propositions
3.1. Success in Internationalisation Can Never Be Certain
3.2. Success Is about Managing All Factors – Internal and External Factors – Well
3.3. Success in Internationalisation Requires Key Capabilities and Competencies
3.4. Readiness for Internationalisation Is a Key to Success
3.5. The Past Internationalisation Experience Affects the Present and Future Success
3.6. The Suitability of Food Concepts, Tastes, and Products Determines Success
3.7. Domestic Success Is a Key to Brand Acquisition in Overseas Markets
3.8. A Win-Win Contractual Agreement Ensures Continuing Success
3.9. The Importance of Local Adaptation
3.10. Market Entry Mode
3.11. Franchise-Related Terms
3.12. Brand Power Determines Success
3.13. The Importance of the Right Overseas Partner
3.14. Market Selection
3.15. Implementation Strategies
4. An Asian Internationalisation Model
5. Future Trends That Will Likely Affect Internationalisation
6. Conclusion
References
Appendix 1
Appendix 2
LIST OF FIGURES
Figure 1.2: Total number of franchise brands
Figure 1.3: Choice of the country for the first overseas outlet (compiled by the author)
Figure 1.4: Number of companies venturing overseas (compiled by the author)
Figure 1.5: Percentage of overseas outlets for Singaporean companies that ventured overseas after 1990 (compiled by the author)
Figure 1.6: Singaporean SMEs going global (compiled by the author)
Figure 2.1: An international expansion assessment model
Figure 2.2: A multidimensional interactive model of CSFs, goals, and strategies affecting internationalisation success
Figure 2.3: The interactions between organisational factors’ effectiveness and external factors’ impact on outcomes in international franchising
Figure 2.4: Bose’s (2016) conceptual model for SME internationalisation
Figure 4.1: A concept map for the aspirants
Figure 4.2: A word cloud of the aspirants
Figure 4.3: A concept map by category
Figure 4.4: The dashboard quadrant map generated by the Leximancer analysis
Figure 6.1: More Singapore companies going global
Figure 6.2: The increase in the number of Singapore food service companies venturing overseas from 2006 to 2019
Figure 6.3: The first port of call for the actives
Table 6.2: Profiles of the actives
Figure 6.4: A concept map for the actives
Figure 6.5: A word cloud for the actives
Figure 6.6: A concept map by category
Figure 6.7: The dashboard quadrant map generated by the Leximancer analysis
Figure 8.1: The number of top achievers over the decades
Figure 8.2: The percentage of foreign outlets
Figure 8.3: A concept map for the achievers