Design of a Scalable Modular Production System for a Two-stage Food Service Franchise System

The geographically distributed production of fresh food poses unique challenges to the production system design because of their stringent industry and logistics requirements. The purpose of this research is to examine the case of a European fresh food manufacturer’s approach to introduce a scalable modular production concept for an international two‐stage gastronomy franchise system in order to identify best practice guidelines and to derive a framework for the design of distributed production systems that perform in a highly dynamic environment. The design framework was developed by creating a theoretical model through literature review and the thorough analysis of an industrial case. Information was collected through multiple site visits, workshops and semi‐structured interviews with the company’s key staff of the project, as well as examination of relevant company documentations. By means of a scenario for the Central European market, the model was reviewed in terms of its development potential and finally approved for implementation. However, research through case survey requires further empirical investigation to fully establish this approach as a valid and reliable design tool.