Brand Restaurant

 With the rapid entrances and exits to the sector, it has been understood that 326 certified restaurants operate in Turkey as of 2013 (www.turizm.gov.tr). When we look at the international studies on the subject, it is seen that there is a continuity problem in restaurants, and the rate of closure is high, especially in the first years following its opening (English, 1996).

 

In the international literature, the difficulties experienced in restaurants and the inability to maintain their continuity are generally attributed to various reasons such as quality, marketing, capital, management (Hua et al., 2013; Badalamenti and Hamsal, 2013). As solution suggestions, researches on micro-issues that are thought to be effective in success or failure were carried out and suggestions were presented in this direction. However, no research has been found suggesting a wide-ranging improvement in restaurant management. 

 

From this point of view, in this study, it is aimed to develop solutions for Brand Restaurant to maintain their economic existence and ensure their continuity. Considering that institutionalization is often suggested in the literature to solve different structural problems in businesses, it has been decided to deal with this problem in Brand Restaurants within the framework of the concept of institutionalization. The research is important in terms of providing concrete suggestions for the continuity of restaurants, as well as giving information about the institutionalization status of restaurants.


*** You can contact me through my contact information for more information on the subjects specified by labeling, taking into account my professional background in the above article, and to get support for Restaurant Consulting, Kitchen Consulting  in the titles within my Service Areas. ***

Turkish Cuisine Chefs, Turkish Chef, Restaurant Consultancy, Kitchen Consultancy.

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