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| Tekijä: | Parsa, H.G. (et al.) |
| Otsikko: | Why restaurants fail |
| Lehti: | Cornell Hotel and Restaurant Administration Quarterly
2005 : AUG, VOL 46:3, p. 304-322 |
| Asiasana: | Catering industry Restaurants Research |
| Kieli: | eng |
| Tiivistelmä: | Research on restaurant (hereafter as: rest / rests.) failures (hereafter as: rest-fs.) has recently focused mostly on quantitative factors and bankruptcy rates. This study explores rest. ownership turnover rates using qualitative and longitudinal data (1996-1999), and data from Dun and Bradstreet reports. A relatively modest 26.16 percent of independent rests. failed during the first year of operation. Results from this study indicate marginal differences in rest-fs. btw. franchise chains (57.2 percent) and independent operators (61.4 percent). Rest. density and ownership turnover were strongly correlated (0.9919). A qualitative analysis indicated that effective management of family life cycle and quality-of-life issues is more important than previously believed in the growth and development of a restaurant. |
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