SavedAdd your journal

Journals / Güncel Turizm Araştırmaları Dergisi / 2021 / Cilt: 5 Sayı: 2

Reasons of Food and Beverage Businesses Fail

Yiyecek ve İçecek İşletmelerinde Başarısızlık Nedenleri

Ahmet Yarış(MARDIN ARTUKLU UNIVERSITY, FACULTY OF TOURISM)0000-0002-5553-4953
Ergül Kanik(Mardin Artuklu Üniversitesi Lisansüstü Eğitim Enstitüsü)0000-0003-2988-4551
Pages
406–424
Publication Date
2021-09-24
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Recommendations were made to existing and potential food and beverage sector entrepreneurs regarding these factors.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The purpose of this study is to determine the factors that cause food and beverage enterprises to fail. 14 food and beverage enterprises owners selected with the snowball sampling method and ended their activities between 2015 and 2020 were reached.
📊
Key Findings & Data:The data were collected through a face-to-face interview with a semi-structured interview form.
💡
Conclusion & Impact:Recommendations were made to existing and potential food and beverage sector entrepreneurs regarding these factors.
🔬Design:Araştırma Makalesi
📍Scope:2015 Verileri
⚙️Variables:Yiyecek ve İçecek İşletmeleri · Restoran Başarısızlığı · Başarısızlık Faktörleri

Abstract

The purpose of this study is to determine the factors that cause food and beverage enterprises to fail. 14 food and beverage enterprises owners selected with the snowball sampling method and ended their activities between 2015 and 2020 were reached. The data were collected through a face-to-face interview with a semi-structured interview form. Factors causing failure are categorized under two themes: external and internal. Findings show that failure is mostly caused by internal (business-related) factors: respectively, poor financial plan, human resources problems, poor location, low customer satisfaction, high fixed costs, business manager, accounting, and other factors. The study's findings were limited to the information provided by the interviewees. Recommendations were made to existing and potential food and beverage sector entrepreneurs regarding these factors.

Özet

Bu araştırmanın amacı, yiyecek-içecek işletmelerinin kapanmasına neden olan faktörleri belirlemektir. Kartopu örnekleme yöntemi ile seçilmiş ve faaliyetine 2015-2020 yılları arasında son vermiş 14 yiyecek-içecek işletmesi sahibine ulaşılmıştır. Veriler, yarı yapılandırılmış bir görüşme formu ile yüz yüze görüşme sağlanarak toplanmıştır. Görüşmeden elde edilen veriler, iki bağımsız kodlayıcı tarafından analiz edilmiştir. Başarısızlığa neden olan faktörler, dışsal ve içsel olarak iki tema altında kategorize edilmiştir. Bulgular, başarısızlığa en fazla içsel (işletme ile ilgili) faktörlerin neden olduğunu göstermektedir. Bunlar; sırasıyla finansal plansızlık, insan kaynakları sorunları, yanlış kuruluş yeri, düşük müşteri memnuniyeti, yüksek sabit maliyetler, işletme yöneticisi, muhasebe ve diğer faktörlerdir. Araştırma bulguları görüşmecilerin verdiği bilgiler ile sınırlı olup söz konusu faktörler ile ilgili, mevcut ve potansiyel yiyecek-içecek sektörü girişimcilerine önerilerde bulunulmuştur.

🔖

Cite This Article

Yarış, A., Kanik, E. (2021). Reasons of Food and Beverage Businesses Fail. Güncel Turizm Araştırmaları Dergisi, Cilt: 5 Sayı: 2, 406–424. https://doi.org/10.32572/guntad.938859

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (39)

  1. Akay, A., ve Akay, E. (2017). Hayallerin Karın Doyursun Restoran-Kafe Açma Rehberi. Konya: Çizgi Kitapevi.
  2. Altunışık, R., Coşkun, R., Bayraktaroğlu, S., ve Yıldırım, E. (2007). Sosyal Bilimlerde Araştırma Yöntemleri. Sakarya: Sakarya Yayıncılık.
  3. Bernard, H. R., ve Bernard, H. R. (2013). Social research methods: Qualitative and quantitative approaches. UK: Sage.
  4. Bingöl, R. (2015). Restoran İşletmeciliği Restoranlar ve Lokantalar Nasıl Yönetilir? İstanbul: Timaş Yayınları.
  5. Chase, M. (2020). Rent for Restaurant-How to Determine the Right Rent for a Restaurant. Erişim tarihi: 05/12/2020 https://restaurantrealestateadvisors.com/rent-for-restaurant/#:~:text=The%20general%20rule%20of%20thumb,higher%20depending%20on%20other%20factors.
  6. Chou, T.-Y., Hsu, C.-L., ve Chen, M.-C. (2008). A fuzzy multi-criteria decision model for international tourist hotels location selection. International Journal of Hospitality Management, 27(2), 293-301.
  7. Destici, A. (2014). Hayaller Serisi Bir Kafe-Restoran Açsam. Ankara: Elma Yayınevi.
  8. English, W. (1996). Restaurant attrition: a longitudinal analysis of restaurant failures. International Journal of Contemporary Hospitality Management.
  9. Erdek, F. (2011). Yiyecek İçecek İşletmelerinin Pazarlama Faaliyetlerinde Yöresel Mutfağın Kullanımı. (Yüksek Lisans Tezi), Sosyal Bilimler Enstitüsü Trakya Üniversitesi, Edirne.
  10. Feloni, R. (2014). Food Network Chef Robert Irvine Shares The Top 5 Reasons Restaurant Fail. Erişim: 10/12/2020 https://www.businessinsider.com/why-restaurants-fail-so-often-2014-2
  11. Gaskill, L. R., Van Auken, H. E., ve Manning, R. A. (1993). A factor analytic study of the perceived causes of small business failure. Journal of small business management, 31, 18-18.
  12. Gu, Z. (2002). Analyzing bankruptcy in the restaurant industry: A multiple discriminant model. International Journal of Hospitality Management, 21(1), 25-42.
  13. Gu, Z., ve Gao, L. (2000). A multivariate model for predicting business failures of hospitality firms. Tourism and Hospitality Research, 2(1), 37-49.
  14. Gursoy, D., ve Chi, C. G. (2020). Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda. Journal of Hospitality Marketing & Management 29(5) 527-529 https://doi.org/10.1080/19368623.2020.1788231
  15. Kaptanoğlu, Y. (2013). Sağlık Alanında Hipotezden Teze: Veri Toplama ve Çözümleme Serüveni. İstanbul: Beşir Yayınevi.
  16. Karademir, Ö., Karakulle, İ., ve Armağan, M. V. (2019). Girişimcilerin Başarısızlık Nedenleri: Yiyecek ve İçecek Sektöründe Bir Örnek Olay Çalışması. Researcher: Social Science Studies, 7(2), 115-131.
  17. Kim, J., Kim, J., ve Wang, Y. (2021). Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China. International Journal of Hospitality Management, 92, 102752.
  18. Klagge, B., Fromhold-Eisebith, M., ve Fuchs, M. (2010). The Return of Depression Economics and the Crisis of 2008, Regional Studies, 44(3), 383-385.
  19. Koç, N. (2016). Restoran Açmak İstiyorum. Ankara: Detay Yayıncılık.
  20. Kraemer, H. C. (2015). Kappa Coefficient. In N. Balakrishnan, T. Colton, B. Everitt, W. Piegorsch, F. Ruggeri, & J. L. Teugels (Eds.), Wiley StatsRef: Statistics Reference Online (pp. 1-4).
  21. Laube, J. (2019). Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards? Erişim tarihi: 15/01/2021 https://www.restaurantowner.com/public/Restaurant-Rules-of-Thumb-Industry-Averages-Standards.cfm
  22. Liu, Y., ve Jang, S. S. (2009). Perceptions of Chinese restaurants in the US: what affects customer satisfaction and behavioral intentions? International Journal of Hospitality Management, 28(3), 338-348.
  23. Marshall, C., ve Rossman, G. B. (2014). Designing qualitative research. London, UK: SAGE.
  24. Namkung, Y., ve Jang, S. (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions. Journal of Hospitality & Tourism Research, 31(3), 387-409.
  25. Parsa, H., Gregory, A., ve Terry, M. (2011). Why do restaurants fail? Part III: An analysis of macro and micro factors. Dick Pope Sr. Institute Publications. 15. https://stars.library.ucf.edu/dickpope-pubs/15
  26. Parsa, H., Kreeger, J. C., van der Rest, J.-P., Xie, L. K., ve Lamb, J. (2019). Why Restaurants Fail? Part V: Role of Economic Factors, Risk, Density, Location, Cuisine, Health Code Violations and GIS Factors. International Journal of Hospitality & Tourism Administration, 1-26.
  27. Parsa, H., ve Njite, D. (2003). Why Restaurants Fail? Results from a Longitudinal Study and Qualitative Investigatios. Paper presented at the Annual International CHRJE Conference and Expostition Proceedings, California, USA.
  28. Parsa, H., Self, J., Njite, D., ve King, T. (2005). Why restaurants fail. Cornell Hotel and Restaurant Administration Quarterly, 46(3), 304-322.
  29. Parsa, H., Self, J., Sydnor-Busso, S., ve Yoon, H. J. (2011). Why restaurants fail? Part II-The impact of affiliation, location, and size on restaurant failures: Results from a survival analysis. Journal of Foodservice Business Research, 14(4), 360-379.
  30. Parsa, H., van der Rest, J.-P. I., Smith, S. R., Parsa, R. A., ve Bujisic, M. (2015). Why restaurants fail? Part IV: The relationship between restaurant failures and demographic factors. Cornell Hospitality Quarterly, 56(1), 80-90.
  31. Patton, M. Q. (1990). Qualitative evaluation and research methods, 2nd ed. Thousand Oaks, CA, US: Sage Publications, Inc.
  32. Prayag, G., Landré, M., ve Ryan, C. (2012). Restaurant location in Hamilton, New Zealand: Clustering patterns from 1996 to 2008. International Journal of Contemporary Hospitality Management. 24(3), 430-450. https://doi.org/10.1108/09596111211217897
  33. Rızaoğlu, B., ve Hançer, M. (2013). Menü ve Yönetim. Ankara: Detay Yayıncılık.
  34. Sabir, R. I., Ghafoor, O., Hafeez, I., Akhtar, N., & Rehman, A. U. (2014). Factors affecting customers satisfaction in restaurants industry in Pakistan. International Review of Management and Business Research, 3(2), 869-876.
  35. Self, J., Jones, M. F., ve Botieff, M. (2015). Where restaurants fail: A longitudinal study of micro locations. Journal of Foodservice Business Research, 18(4), 328-340.
  36. Song, H. J., Yeon, J., ve Lee, S. (2021). Impact of the COVID-19 pandemic: Evidence from the US restaurant industry. International Journal of Hospitality Management, 92, 102702.
  37. Suri, H. (2011). Purposeful sampling in qualitative research synthesis. Qualitative research journal, 11(2), 63-75. doi: https://doi.org/10.3316/QRJ1102063
  38. Thomas, D. R. (2006). A general inductive approach for analyzing qualitative evaluation data. American journal of evaluation, 27(2), 237-246.
  39. Yıldırım, A., ve Şimşek, H. (2013). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık.