Fast Food Industry in Turkey
Turkey has a fast growing $5.6 billion HRI food service sector, due to increased incomes,urbanization, more women working outside the home, and huge growth in tourism.
Major changes in the life styles, incomes, and consumption patterns of Turks in the last decade means they are increasingly prone to eat meals and socialize over food outside of the home. The growing number of fast food chains and restaurants in newly astablished shopping centers and hypermarket complexes are evidence of this newly emerging demand. A new and faster pace of life has also led people to find quicker meal solutions for their shortened lunch hours.
This has developed two niche sectors; fast food and institutional food service. Four factors helped this development:
1. Increased income levels: The researches show that the per capita income level in Turkey doubled during the last two decades. According to purchasing power parity, per capita income was actually much higher. In addition, Turkey was one of the world’s 20 biggest economies in 1999.
2. Urbanization and smaller household size: The share of urban population increased from 44% to 65%,and there was a sharp decrease in household size from 5.5 to4.4 individuals per household between 1978-98. The decrease in household size and increase in urbanization indicate an environment in which expenditures in the HRI sector will increase.
3. Growing number of working women : The share of working people has increased from 15% to 28% of the total workforce during the last two decades. This has also led to an increase in recreational and social dining. People are beginning to prefer to meet friends and to eat out rather than at home, which directly increases food...
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...n the market:
Processed Meat: Though there is a high demand for imported meat, a protestionist ban is currently in place. A small quantity of processed meat, in the form of Pork products, was imported largely from Italy, Belgium and the Netherklandsin 1998.
Products unsuccessful in the market:
Due to the conservative nature of many of this sector’s clients, and the small average size of the existing HRI providers,many foreign products have not been tested in the market. Most of the distributors tend to focus on the tried and truein tastes for the HRI market and do not look to introduce imported items to their customers. Innovation and new foods are coming as larger companies become involved in providing HRI meals and as tastes become more sophisticated. Interested exporters should be prepared to assist their importing partners in developing the market.
In your industry, an entry barrier is to provide customers with high quality, fresh, homemade products. With the surge of the health craze, more people are likely to go to a Café type establishment, than go to a fast food restaurant. Health-conscious customers have come to know and expect this from any café/restaurant trying to enter this market.
From a study completed by Chicago-based Research International USA completed a study called “Fast Food Nation 2008. The panel consisted of 1,000 respondents of ages 16-65 who provided their inputs with an online survey which was conducted between March 13 through 2008. Which was based on results on fast food restaurants like McDonald’s, Burger King, and Wendy’s are gaining popularity even through the economic hardship and recession. Marketing strategy has become more of influence on kids and young American’s. As population grows and the demand increases of fast food restaurants are expanding their stores to capturing more consumers. Fast food chains are also willing to change their menus to continue to gain and retain repeating customers. With each generation that passes, brings fast food chains into more homes and continues impacting lives.
American pay more in fast food than one does on entrainment like movies, books, and music combined. In 1970, The United States spend around $6 billion on fast food and by the end of 2011 the amount was nearly doubled to $110 billion. Fast food is now found all over the places like hospitals, airports, and zoos. “What We Eat”, wrote by Eric Schlosser reflects on his research on the far-reaching effects of the American life. “What We Eat,” is a look into the rapid increase and popularity in fast food for the American people along with the physical and social consequence of the rapidly growth of the service economy.
Ruth’s Chris house has been a successful franchise in all the four restaurants existing outside US, and in this regard, the company seeks a breakthrough into other new international markets. The best business ground worth considering presents Brazil as the next destination for Ruth’s Chris as far as international expansion is concerned. A look into the prospects of Sao Paulo in Brazil as the next target requires a SWOT analysis of the new ground that would aid in the assessment of the finer details of the prospects that await Ruth’s Chris as a franchise.
Fast Food has progressively taken over dining destinations in the previous decade. The availability and convenience that fast food restaurants offer has changed the way food is acquired worldwide. Eating out was previously sought as a reward for families to enjoy indulgent food without meal preparation nor the hassle of cleaning the kitchen after dinner, but in recent lustrums, period of 5 years, fast food chains have been the normality for dinner across the globe. Fast Food is a healthy alternative to a home cooked meal.
As there is a lot of company in the Fast Food Industry, the information below will be only stated the size of the top ten company that is successful in this industry. These ten...
Obesity is a big social issue in America. Due to the popularity of fast food and other unhealthy foods, more and more Americans are developing health diseases and disorders. We should be getting the correct daily nutrition amount, but because of our fast paced lifestyles we sometimes do not have enough time. Fast food restaurants make it possible to grab a meal and go. We often do not pay attention to the nutrition amount, but are simply looking for a quick bite to eat that will fulfill our hunger. Fast food is assisting in the increase of obesity in America (“Phrase” par.2).
Fast food is increasing fast with the amount of people that eat it. It is becoming more
There has been exponential rise in the number of eateries in most of the towns worldwide. This is partly brought about by the ballooning urban population, as well as the emergence of working middle class population who find themselves tied up by work in the cities they reside.
American culture is changing dramatically. In some areas it’s a good thing, but in other areas, like our food culture, it can have negative affects. It is almost as if our eating habits are devolving, from a moral and traditional point of view. The great America, the land of the free and brave. The land of great things and being successful, “living the good life.” These attributes highlight some irony, especially in our food culture. Is the American food culture successful? Does it coincide with “good living”? What about fast and processed foods? These industries are flourishing today, making record sales all over the globe. People keep going back for more, time after time. Why? The answer is interestingly simple. Time, or in other words, efficiency. As people are so caught up in their jobs, schooling, sports, or whatever it may be, the fast/processed food industries are rapidly taking over the American food culture, giving people the choice of hot
Fast food and processed food have recorded the largest growth in profit and sale over the last
First, fast food and home-cooked meals differ in the time. The people choose fast food because they do not have time to prepare a proper meal and it can be prepared very quickly. Jekanowski, Binkley, and Eales (2001) claimed that fast food outlets’ main sales point is convenience. The fast food companies open a lot of branches in the different area so that the customers just need a few minutes to buy a set of fast food even it is complete with a drink.
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
There is a larger number and types of entrants in the market Fine Dining Restaurants-Casual Dining Restaurants-Quick- Service Restaurants. Landscape of primary location is also a threat; there is a lack of customer parking which could possibly result in lower numbers of customers. Climate may also affect the businesses in general, low peak season and bad weather can cause problems for the business market if bad weather is expected, customers are more reluctant to go outside if not necessary. Potential entrants and encroaching concepts are also a concern due to factors such as low consumer switching and brand not being well known. Cost is also a threat although the primary target market is higher-wage earners consumers with less income will not frequent Rooms for Dessert they will seek substitute
The restaurant industry has become quite competitive in recent times. In an effort to cut costs restaurants are taking serious measures to improve their performance in relation to their competitors. Two of the most important steps that restaurants have undertaken in recent years are: