Franšizing gostinske znamke das ist walter

Mikič, Nastja

| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

First page > Show document

Show document

Title:	Franšizing gostinske znamke das ist walter
Authors:	ID Mikič, Nastja (Author) ID Marič, Miha (Mentor) More about this mentor...
Files:	VS_Mikic_Nastja_2025.pdf (706,37 KB) MD5: 573EE47D7D9CBE4FB1807A62710ACBCC
Language:	Slovenian
Work type:	Bachelor thesis/paper
Typology:	2.11 - Undergraduate Thesis
Organization:	FOV - Faculty of Organizational Sciences in Kranj
Abstract:	Raziskovali smo franšizing kot poslovni model na primeru gostinske blagovne znamke Das Ist Walter. Osredotočili smo se na ključne dejavnike, ki vplivajo na širitev in delovanje franšizne mreže, ter skušali razumeti, kaj omogoča stabilno rast, katere ovire se pojavljajo v praksi in kako jih je mogoče učinkovito obvladovati. Zanimalo nas je, kako poteka izbor franšizijev, prenos znanja in nadzor nad kakovostjo, pa tudi, kako podjetje podpira svoje partnerje na terenu. Analizirali smo, zakaj nekatere franšize uspešno delujejo, druge pa se soočajo s težavami ali se celo zaprejo. Poseben poudarek smo namenili zagotavljanju enotne kakovosti, spoštovanju standardov ter dolgoročnemu zadovoljstvu gostov in partnerjev. Izvedli smo poglobljen intervju z ustanoviteljem podjetja in analizo SWOT, kar nam je omogočilo vpogled v ključne notranje in zunanje dejavnike uspeha. Ugotovili smo, da sistem najbolje deluje, kadar so franšiziji predhodno vključeni v delovne procese, poznajo vrednote blagovne znamke in kažejo visoko stopnjo angažiranosti. Takšni partnerji lažje ohranjajo standarde in vzpostavijo učinkovito poslovanje. Kot izziv se je izkazala neustrezna izbira nekaterih franšizijev, kar je privedlo do odstopanj v kakovosti, nespoštovanja standardov in samovoljnih odločitev, ki so ogrožale celovitost sistema. Težave so se pojavile tudi pri nepooblaščeni nabavi surovin, pomanjkanju osnovnega znanja in nezadostni podpori zaposlenim, kar je vplivalo na ugled in zadovoljstvo gostov. Na podlagi ugotovitev predlagamo premišljen in strožji izbor franšizijev, ki bi temeljil na njihovih izkušnjah, osebnostnih lastnostih in vodstvenih sposobnostih. Priporočamo uvedbo obveznega uvajanja, redna izobraževanja in jasno opredeljeno mentorstvo. Ključno se nam zdi tudi okrepiti nadzor nad delovanjem in zaščititi intelektualno lastnino. Sklepamo, da dolgoročna uspešnost franšizne mreže temelji na jasni komunikaciji, zaupanju, doslednem prenosu znanja in stalni podpori. Le z dobro strukturiranim sistemom in partnerji, ki razumejo vrednote blagovne znamke, je mogoče zagotoviti enotno izkušnjo za gosta ter stabilno in uspešno širitev na domačem in tujem trgu.
Keywords:	franšizodajalec, franšizojemalec, gostinstvo
Place of publishing:	Maribor
Year of publishing:	2025
PID:	20.500.12556/DKUM-93362
COBISS.SI-ID:	250883075
Publication date in DKUM:	29.09.2025
Views:	157
Downloads:	32
Metadata:
Categories:	FOV
:	Copy citation

Average score:	(0 votes)
Your score:	Voting is allowed only for logged in users.
Share:

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	21.06.2025

Secondary language

Language:	English
Title:	Franchising the restaurant brand das ist walter
Abstract:	We explored franchising as a business model using the example of the restaurant brand Das Ist Walter. We focused on the key factors influencing the expansion and performance of a franchise network and sought to understand what enables stable growth, what obstacles arise in practice and how they can be effectively managed. We wanted to know how franchisees are selected, how knowledge is transferred and how quality is monitored, as well as how the company supports its partners on the ground. We analysed why some franchises are thriving while others are struggling or even closing down. We put particular emphasis on ensuring uniform quality, adherence to standards and long-term guest and partner satisfaction. We used in-depth interviews with the company founder and a SWOT analysis, which gave us insight into the key internal and external success factors. We found that the system works best when franchisees are pre-engaged in the work processes, know the brand values and show a high level of commitment. Such partners find it easier to maintain standards and build an efficient business. The inappropriate selection of some franchises proved to be a challenge, leading to quality discrepancies, non-compliance with standards and arbitrary decisions that compromised the integrity of the system. Problems were also encountered with unauthorised sourcing of raw materials, lack of basic knowledge and insufficient staff support, which affected reputation and guest satisfaction. Based on the findings, we suggest a more deliberate and rigorous selection of franchisees based on their experience, personal qualities and management skills. We recommend the introduction of mandatory induction, regular training and clearly defined mentoring. We also consider it essential to strengthen operational control and protect intellectual property. We conclude that the long-term success of a franchise network is based on clear communication, trust, consistent knowledge transfer and ongoing support. Only with a well-structured system and partners who understand the brand's values can a uniform guest experience and a stable and successful expansion in both domestic and foreign markets be ensured.
Keywords:	franchisor, franchisee, catering

Comments

Leave comment

You must log in to leave a comment.

Comments (0)

0 - 0 / 0

There are no comments!

Back