Seems a particularly bad strategy for restaurants, seen countless restaurants that started as one location with queues down the block, to two locations then eventually they're at 5 or more and you go and the food is awful, like the ingredients might all be correct but the way its prepared just tastes gross compared to what it used to be because the process or the passion hasn't transferred correctly.

The odd one manages it but too many just end up with low talent, low invested staff slopping out bad food that has none of the implementation or taste that funded the expansion and the whole things slowly collapses in on itself.