ADVANTAGES AND DISADVANTAGES OF THE SYSTEM WITH THE EXPERIENCES OF FRANCHİSE ENTREPRENEURS: AN EVALUATİON ON FOOD AND BEVERAGE BUSİNESSES

Fatih Serbest; Koray Genç

Makale detayları

ADVANTAGES AND DISADVANTAGES OF THE SYSTEM WITH THE EXPERIENCES OF FRANCHİSE ENTREPRENEURS: AN EVALUATİON ON FOOD AND BEVERAGE BUSİNESSES

Yazarlar:

Fatih Serbest | Koray Genç

Yayıncı:

Zonguldak Bulent Ecevit University

Ana Başlıklar:

İşletme

Dergi:

Uluslararası Yönetim İktisat ve İşletme Dergisi Vol.21 Issue 2, pp.508-527

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001352433

pISSN:

2147-9208

Anahtar kelimeler:

Özet:

 Although the franchising system supports entrepreneurship thanks to its advantages, it also has various disadvantages in the process. In this context, it is important to evaluate the advantages and disadvantages of the system. With this research, semi-structured interviews were conducted with twenty franchise business representatives. The interview data were first subjected to content analysis and findings were presented using the descriptive analysis method based on the themes of advantage and disadvantage. While ten opinions were expressed in terms of advantage, seven opinions were shared in terms of disadvantage. However, the interviewees focused somewhat more heavily on the disadvantages. In terms of frequency values, the first place among all opinions was the challenging contract conditions as a disadvantage, followed by the ready customer base and brand awareness under the advantage theme. Another important result obtained is that those who have long-term experience with the franchising system have a more positive perspective. Ultimately, franchising remains an ideal choice for entrepreneurs who do not like to take risks. However, it is clear that compelling disadvantages may come to the fore in the process. It is thought that the results obtained from this research are guiding for entrepreneurs who are considering participating in the franchising system in the food and beverage industry. However, it is recommended to conduct research across different sectors for more generalizable results about the system.

 Although the franchising system supports entrepreneurship thanks to its advantages, it also has various disadvantages in the process. In this context, it is important to evaluate the advantages and disadvantages of the system. With this research, semi-structured interviews were conducted with twenty franchise business representatives. The interview data were first subjected to content analysis and findings were presented using the descriptive analysis method based on the themes of advantage and disadvantage. While ten opinions were expressed in terms of advantage, seven opinions were shared in terms of disadvantage. However, the interviewees focused somewhat more heavily on the disadvantages. In terms of frequency values, the first place among all opinions was the challenging contract conditions as a disadvantage, followed by the ready customer base and brand awareness under the advantage theme. Another important result obtained is that those who have long-term experience with the franchising system have a more positive perspective. Ultimately, franchising remains an ideal choice for entrepreneurs who do not like to take risks. However, it is clear that compelling disadvantages may come to the fore in the process. It is thought that the results obtained from this research are guiding for entrepreneurs who are considering participating in the franchising system in the food and beverage industry. However, it is recommended to conduct research across different sectors for more generalizable results about the system.

 Although the franchising system supports entrepreneurship thanks to its advantages, it also has various disadvantages in the process. In this context, it is important to evaluate the advantages and disadvantages of the system. With this research, semi-structured interviews were conducted with twenty franchise business representatives. The interview data were first subjected to content analysis and findings were presented using the descriptive analysis method based on the themes of advantage and disadvantage. While ten opinions were expressed in terms of advantage, seven opinions were shared in terms of disadvantage. However, the interviewees focused somewhat more heavily on the disadvantages. In terms of frequency values, the first place among all opinions was the challenging contract conditions as a disadvantage, followed by the ready customer base and brand awareness under the advantage theme. Another important result obtained is that those who have long-term experience with the franchising system have a more positive perspective. Ultimately, franchising remains an ideal choice for entrepreneurs who do not like to take risks. However, it is clear that compelling disadvantages may come to the fore in the process. It is thought that the results obtained from this research are guiding for entrepreneurs who are considering participating in the franchising system in the food and beverage industry. However, it is recommended to conduct research across different sectors for more generalizable results about the system.

 Franchising sistemi avantajları sayesinde girişimciliği desteklemekle beraber süreç içerisinde çeşitli dezavantajları da barındırmaktadır. Bu bağlamda sistemin avantaj ve dezavantajlarının değerlendirilmesi önem arz etmektedir. Bu araştırma ile franchise konumundaki yirmi işletme temsilcisiyle yarı yapılandırılmış görüşmeler gerçekleştirilmiştir. Görüşme verileri öncelikle içerik analizine tabi tutulmuş ve avantaj ve dezavantaj temaları üzerinden betimsel analiz yöntemiyle bulgular sunulmuştur. Avantaj yönünde on görüş belirtilmişken dezavantaj yönünde yedi görüş paylaşılmıştır. Ancak görüşmeciler dezavantajlar üzerinde kısmen daha yoğun olarak durmuştur. Sıklık değerleri bakımından tüm görüşler içerisinde ilk sırada dezavantaj olarak zorlayıcı sözleşme şartları yer alırken onu avantaj teması altında yer alan hazır müşteri kitlesi ve marka bilinirliği takip etmiştir. Elde edilen bir diğer önemli sonuç franchising sistemiyle uzun dönemli tecrübesi bulunanların daha olumlu bakış açısına sahip olduğudur. Nihai olarak franchising, risk almayı sevmeyen girişimciler için ideal bir tercih olarak durmaktadır. Ancak süreç içerisinde zorlayıcı dezavantajların gündeme gelebileceği de açıktır. Bu araştırma ile elde edilen sonuçların yiyecek içecek sektöründe franchising sistemine dahil olmayı düşünen girişimciler için yol gösterici olduğu düşünülmektedir. Ancak sistemle ilgili daha genellenebilir sonuçlar için farklı sektörler üzerinden de araştırmalar yürütülmesi önerilmektedir.

Makale detayları

ADVANTAGES AND DISADVANTAGES OF THE SYSTEM WITH THE EXPERIENCES OF FRANCHİSE ENTREPRENEURS: AN EVALUATİON ON FOOD AND BEVERAGE BUSİNESSES

Yazarlar:

Fatih Serbest | Koray Genç

Yayıncı:

Zonguldak Bulent Ecevit University

Ana Başlıklar:

İşletme

Dergi:

Uluslararası Yönetim İktisat ve İşletme Dergisi Vol.21 Issue 2, pp.508-527

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001352433

pISSN:

2147-9208

Entrepreneurship

Franchising

Food and beverage businessesGirişimcilik

Franchising

Yiyecek-içecek işletmeciliği

Sayı

Makale detayları

ADVANTAGES AND DISADVANTAGES OF THE SYSTEM WITH THE EXPERIENCES OF FRANCHİSE ENTREPRENEURS: AN EVALUATİON ON FOOD AND BEVERAGE BUSİNESSES

Yazarlar: Fatih Serbest | Koray Genç

Yayıncı: Zonguldak Bulent Ecevit University

Ana Başlıklar: İşletme

Dergi: Uluslararası Yönetim İktisat ve İşletme Dergisi Vol.21 Issue 2, pp.508-527

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001352433

pISSN: 2147-9208

Entrepreneurship

Franchising

Food and beverage businessesGirişimcilik

Franchising

Yiyecek-içecek işletmeciliği

Sayı

Yazarlar:

Fatih Serbest | Koray Genç

Yayıncı:

Zonguldak Bulent Ecevit University

Ana Başlıklar:

İşletme

Dergi:

Uluslararası Yönetim İktisat ve İşletme Dergisi Vol.21 Issue 2, pp.508-527

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001352433

pISSN:

2147-9208