Ефективність франчайзингу як форми організації ресторанного бізнесу

Abstract

Розглянуто чинники та етaпи стaновлення фрaнчaйзингових відносин у сфері ресторaнного бізнесу. Окреслено тенденції розвитку фрaнчайзингу як зовнішньо- економічного партнерства. Сформовано переваги та недоліки франчайзингових мереж на рівні франчайзера та франчайзі. Виділено організаційні форми та види франчайзингу у ресторанному бізнесі України. Згруповано чинники, що стримують розвиток франчайзингу в Україні. Modern trends in the economy and tourism allow us to say that the restaurant services market is quite attractive for investments. One of the methods of investing is franchising, which is not only possible to start a business, but also to raise the class of the restaurant, improve the enterprise management level and improve the quality of services provided. Franchising is a form of cooperation between legally and financially independent entities (companies and/or individuals) in which one party (the franchisor), having a successful business, a well-known trademark, know-how, trade secrets, goodwill and other intangible assets, allows another part (the franchisee) to use this system on agreed terms. Today in the Ukrainian economy for the franchise there are hundreds of Ukrainian and foreign enterprises. One of the three leaders is the restaurant business. Franchising is a very specific method or the way of distribution of goods or services, which offers entrepreneurs a short path to growth, as they get ready. Franchise package for the catering industry is a business structure with a specific concept, product range, services that allow you to organize business activities with minimal risk. Franchisees gets not only the right to sell the goods (services) and the methodology of sales or the provision of services, but also the whole concept of doing business (from the restaurant decoration, personnel uniforms, service delivery methods, customer service, training of the personnel to the recommendations for promotion and marketing). Franchising as a form of business organization is becoming increasingly popular, despite the opposition of negative factors. The latter include the relative political instability, the changing legal framework and shortcomings of the legal framework of franchising. At the level of franchisors a shortage of professional franchisees, who have the necessary knowledge, skills and experience in the restaurant business; the complexity of the strategic management of the network; the risk of damaging the brand , reducing its reputation because of poor quality work of franchisee, violations of standards of quality of service are much concerned. At the level of the franchisee the difficulty in obtaining benefits from franchising is related to the insufficient amount of equity capital; the reluctance of the limitations of actions by the franchisor; with a lack of awareness regarding aspects of franchising; a high level of risk for business creation in the regions of Ukraine, where the level of competition is lower, but the level of incomes is significantly low er than in the capital. The franchisee require the franchisee to more detailed documents and more real help in organization and business development, increase of efficiency of advertising activity. On the other hand, there are factors of positive action. Entrepreneurial activity is characterized by the ability to take risks, to use adverse factors in favor of the case. Therefore, we can state the fact that for the development of franchising, as a form of organization of restaurant business in Ukraine, there are objective conditions. There are also a number of diverse ideas and projects that can be implemented in the framework of franchising. The neutralization, constraint to the active introduction of franchising ,will enhance the benefits of this progressive form of business organization.