廚師微型創業失敗因素之探討

創業是一種存在高失敗率的活動。然而，過去對於廚師創業的研究多是探討創業成功的因素，對於創業失敗的現象著墨甚少。本研究從過去廚師創業失敗的案例中，歸納出造成創業失敗的原因。本研究採用深入訪談法做為研究工具，共計訪談20位曾經創業失敗的廚師。結果顯示，造成創業失敗的原因可分為內部因素與外部因素兩個部分。在內部因素部分，規劃階段隱藏的創業失敗潛在原因包括衝動式的創業、餐廳定位與市場調查失當、財務評估與規劃失誤等因素；經營管理階段所造成的創業失敗原因包括合作夥伴溝通不良、員工教育訓練不足、資金籌措問題、家庭因素、個人特質等因素。在外部因素部分，造成創業失敗的原因主要來自於對政策趨向的不了解、天災與傳染疾病的影響、物價上漲的影響、外部競爭壓力、法律規範的影響等因素。透過本研究結果將可提供未來廚師創業過程中，避免失敗，永續經營的參考。

關鍵字

餐飲業；中小企業；創業規劃；管理

並列摘要

Starting an enterprise is often seen as a very high risk business activity. However, past related studies focus more on success factors of entrepreneur, and few study address failure factors. The purpose of the study is to analysis the failure factors of chef entrepreneur base on qualitative research method, and 17 chefs with entrepreneur fail experience were invited to interview. The study found that the failure factors can be divided into external and internal dimensions. Internal dimension contains impulse; inappropriate market positioning; wrong financial planning; miscommunication with partner; lack of staff education and training; capital scarcity; family factor and individual factor. External dimension contains market competition; misunderstanding of restaurant development trend and government regulations; natural disaster and infectious disease; ingredients price increases. Study results and suggestions can be provided for the future restaurant entrepreneurs for sustainable operating.