The food franchising industry is doing well in the Middle East. Buying a tried-and-proven formula for a hospitality venture has allowed both small entrepreneurs and powerful investors to roll out restaurants in their markets while cutting down some of their development headaches and harvesting customer recognition from the strength of international brands. Examples range from lowbrow individual franchisees of sandwich and pizza delivery outlets to the full-scale regional multi-US-brand operations of Kuwait Food Corporation (TGIF, KFC, et al). Although franchisees in the region had their problems with copycatting or brand disputes, the franchise concept has on the whole worked smoother than the nation’s consumer goods wrestling battles between exclusive agencies and overpriced import monopolies in one corner and product fakers and unethical traders in the other. International food franchising formulas have been repeated by local conceptioneers who brought, for example, Lebanese restaurants like Caspar & Gambini or Crepaway to the
