Gastronomik Aile Şirketleri Yönetiminde Sürdürülebilirlik: Karaman Birtat Lokantası Örneği

Öz

Küresel dünyada ekonomik faaliyet alanında aile şirketleri önemli bir yere sahiptir. Her geçen gün kapanan şirket sayısı düşünüldüğünde, uzun yıllar işletmecilik alanında varlığını sürdüren aile şirketlerinin başarısı günümüzde gittikçe önem kazanmaktadır. Günümüzde insanların ev dışında yemek yeme alışkanlıkları artmış durumdadır. Gastronomi alanında faaliyetlerini sürdüren işletmelerin sayısı gittikçe artacağı düşünülmektedir. Yeni açılacak ya da başarılı olmak isteyen işletmeler dikkate alındığında nesiller boyu süreklilik sağlayan işletmelerin incelenmesi önem arz etmektedir. Bu araştırmada, Karaman'da üçüncü kuşak aile şirketi olarak faaliyetlerini sürdüren Birtat Lokantası'nın başarısının altında yatan faktörlerin belirlenerek, süreklilik sağlayamayan ya da yeni kurulacak işletmeler için öneriler sunulması ve bir model oluşturulması amaçlanmıştır. Anadolu’nun gelişmekte olan illerinden Karaman gastronomik anlamda çok önemli bir zenginliğe sahiptir. Literatürde, Karaman'da yapılmış bu çalışma ile benzerlik gösteren herhangi bir çalışmaya rastlanılamamıştır. Nitel araştırma yöntemlerinden biri olan yüz yüze görüşme tekniği ile yapılan mülakatların ses kayıtları tutulmuştur. Bu kayıtların çözümlemeleri yapıldıktan sonra araştırma amacına uygun bir şekilde metinleştirilmiştir.

Anahtar Kelimeler

• İşletme
• Aile Şirketi
• Gastronomi
• Lokanta
• Sürdürülebilirlik

Sustainability in Gastronomic Family Business Management: The Case of Karaman Birtat Restaurant

Abstract

Family-owned companies play a crucial role in the global economy. Considering the number of companies closing day by day, the success of family companies, which have existed in the field of management for many years, is gaining more and more importance nowadays. Today, people tend to eat out more, which is why the number of gastronomy-related businesses is expected to gradually rise. When considering new or aspiring businesses, it is essential to examine companies that have been providing services for generations. This research aims to determine the underlying factors of Birtat Lokanta's success, a third-generation family-owned restaurant in Karaman, to provide suggestions and examples for businesses struggling with continuity or newly established ones. Karaman is a developing province in Anatolia and has significant gastronomic diversity. There is no study in the literature that is similar to this study conducted in Karaman. Audio recordings of the interviews made with the face-to-face interview technique, which is one of the qualitative research methods, were kept. These records were analyzed. Afterward, it was transcribed in accordance with the research purpose.

Keywords

• Management
• Family Business
• Gastronomy
• Restaurant
• Sustainability

Kaynakça

1. AKTAŞ, Nazan and SAILLARD KUŞ, Elif (2014), “Registration of Traditional Foods: Qualitative Research Pattern”, 4th Traditional Foods Symposium, Proceedings, 17-19 April 2014 – Adana, The Çukurova University Publisher, Adana, ss.161-165.
2. ANDERSON, Ronald C. and REEB, David M. (2003), “Founding-Family Ownership and Firm Performance: Evidence from the S&P 500”, Journal of Finance, S.58, ss.1301-1328.
3. ASTRACHAN, Joseph H. (2003), “Commentary on the Special Issue: The Emergence of a Field”, Journal of Business Venturing, S.18(5), ss.567-572.
4. BACKMAN, Mikaela (2014), “Human Capital in Firms and Regions: Impact on Firm Productivity”, Papers in Regional Science, S.93(3), ss.557-575.
5. BIRD, Barbara, WELSCH, Harold, ASTRACHAN, Joseph H. and PISTRUI, David (2002), “Family Business Research: The Evolution of an Academic Field”, Family Business Review, S.15(4), ss.337-350.
6. BİRİNCİOĞLU, Nihan and ACUNER, Taner (2015), “The Effect of Family Business Founders and Family Values on the Sustainability of Family Businesses: The Case of Trabzon”, International Journal of Economics and Administrative Studies, S.7(14), ss.491-515.
7. CHITTOOR, Raveendra and DAS, Ranjan (2007), “Professionalization of Management and Succession Performance A Vital Linkage”, Family Business Review, S.20(1), ss.65-79.
8. CHOWDHURY, Sanjib, SCHULZ, Eric, MILNER, Morgan and VAN DE VOORT, David (2014), “Core Employee Based Human Capital and Revenue Productivity in Small Firms: An Empirical Investigation”, Journal of Business Research, S.67(11), ss.2473-2479.

9. ÇUBUKCU, Murat (2023), “A Study on the Longevity of Centennial Businesses”, International Journal of Management and Administration, S.7(13), ss.1-20.
10. DEBARLIEV, Stojan and JANESKA-ILIEV, Aleksandra (2015), “Family Business Characteristics and Differences: Some Insights from the Developing Countries”, Challenges of Europe: International Conference Proceedings, University of Splitss Publisher, Split (Croatia), ss.39-60.
11. DİL, Esra (2016), “Long-lived Businesses in Turkey: Who? Where? What is he doing?”, Journal of Istanbul University Faculty of Business Administration, S.45(Özel Sayı), ss.49-69.
12. DÜZGÜN, Ertuğrul and DURLU ÖZKAYA, Fügen (2015), “Culinary Culture from Mesopotamia to the Present”, Journal of Tourism and Gastronomy Studies, S.3(1), sss.41-47.
13. EKİM İBİŞ, F. Zeynep and İPEK, Ayşegül (2020), “Sustainable Family Business Model: A Study on Applicability”, Journal of the Institute of Accounting, S.62, ss.51-62.
14. ERDOĞAN, İlhan (2002), Family Business Management and Institutionalization Issues Conference Notes, 7 February 2002 – İstanbul, Müsiad Publication, İstanbul.
15. ERYILMAZ, Mehmet (2022), “A Study on Centennial Turkish Companies”, International Management Academy Journal, S.5(3), ss.519-543.
16. GEDAJLOVIC, Eric, LUBATKIN, Michael H. and SCHULZE, William S. (2004), “Crossing the Threshold from Founder Management to Professional Management: A Governance Perspective”, Journal of Management Studies, S.41(5), ss.899-912.
17. GÜLER, Sibel (2010), “Turkish Kitchen Culture and Eating and Drinking Habits”, Dumlupinar University Journal of Social Sciences, S.26, ss.24-30.
18. HANAYSHA, Jalal (2016), “The Importance of Social Media Advertisements in Enhancing Brand Equity: A Study on Fast Food Restaurant Industry in Malaysia”, International Journal of Innovation, Management and Technology, S.7(2), ss.46-51.
19. KARPUZOĞLU, Ebru (2000), “A Research on Determining the Institutionalization Levels of Small and Medium-Sized Family Firms”, Unpublished Doctoral Thesis, Istanbul University Institute of Social Sciences, Istanbul.
20. KIRAN, Cihan (2007), “Institutionalization Syndrome in Family Companies and a Research on Family Companies in Istanbul IOSB”, Unpublished Master Thesis, Dokuz Eylül University Institute of Social Sciences, Izmir.
21. KIZILDEMİR, Özgür, ÖZTÜRK, Emrah ve SARIIŞIK, Mehmet (2014), “Changes of Turkısh Cuısıne Cultur in the Hıstorıcal Development”, AİBÜ Journal of the Social Sciences Institute, S.14(3), ss.191-210.
22. LITZ, Reginald A. (1997), “The Family Firms Exclusion from Business School Research; Explaining the Void, Addressing the Opportunity”, Entrepreneurship: Theory and Practice, S.21(3), ss.55-72.
23. MAZZI, Chiara (2011), “Family Business and Financial Performance: Current State of Knowledge and Future Research Challenges”, Journal of Family Business Strategy, S.2, ss.166-181.
24. MAZZOLA, Pietro, MARCHISIO, Gaia and ASTRACHAN, Joe (2008), “Strategic Planning in Family Business: A Powerful Developmental Tool for the Next Generation”, Family Business Review, S.21(3), ss.239-258.
25. NYBERG, Anthony J., MOLITERNO, Thomas P., HALE, Donald and LEPAK, David P. (2014), “Resource-Based Perspectives on Unit-Level Human Capital: A Review and İntegration”, Journal of Management, S.40(1), ss.316–346.
26. ÖZDEMİR, Merve (2022), “Gastronomy and Health in a Consumer Society”, Ondokuz Mayıs University Journal of Human Sciences, S.3(1), ss.207-232.
27. ÖZTÜRK, Betül and İŞEVCAN ERTAMAY, Selin (2017), “Towards the 21st Century Turkish Gastronomy and the Effects of its Development from Past to Present”, 18th National Tourism Congress Proceedings Book, 18-22 October 2017 - Mardin, Detay Publishing, Ankara, ss.756-763.
28. POLAT, Ayşe (2022), “Semi-Structured Interview Questions in Qualitative Research: Question Forms and Types, Qualities and Sequencing”, Anadolu University Journal of Social Sciences, S.22(Özel Sayı 2), ss.161-182.
29. POLAT, Gülçin (2018), “The Effect of Professionalization on the Financial Performance of Family Businesses”, Doctoral Dissertation, Anadolu University Institute of Social Sciences, Eskişehir.
30. SHARMA, Pramodita (2004), “An Overview of the Field of Family Business Studies: Current Status and Directions for the Future”, Family Business Review, S.17(1), ss.1-36.
31. SORMAZ, Yasemin (2018), “Evaluatıon of Turkısh Cuısıne and Dietary Habıts”, Journal of Saffron Culture and Tourism Researches, S.1(3), ss.108-124.
32. SÜRMEN, Yusuf and BAYRAKTAR, Yaşar (2018), “A Business that Sells Pilava by the Gram since 1856 in Trabzon City: Kalkanoğlu Pilav Restaurant”, Journal of Accounting and Finance History Research, S.9(Business Date Special Issue), ss.47-73.
33. ŞEN, Ali (2021), “Karaman”, Turkey Taste Routes Book: Central Anatolia (Ed. İrfan Yazıcıoğlu, Ümit Sormaz, Cihan Canpolat), Detay Publishing, Ankara, ss.459-478.
34. TUİK (2021), Statistics on Restaurant and Hotel Establishments, TUIK Publisher, Ankara, https://www.tuik.gov.tr/PreTablo.do?alt_id=1050 (Date of Access: 20.01.2022).
35. YAZICIOĞLU, İrfan and KOÇ, Hakan (2009), “A Comparative Study to Determine the Institutionalization Levels of Family Businesses”, Selcuk University Journal of Institute of Social Sciences, S.21, ss.497-507.
36. YÖRÜK, Nevin (2006), “The Effect of Institutionalization and Going Public on Financial Performance in Family Businesses: A Case Study on a Publicly Traded Family Business”, Journal of Social Economic Research, S.6(12), ss.180-202.