Die lewensvatbaarheid van 'n slaghuisfranchise

Abstract

Die Suid-Afrikaanse rooivleisindustrie is lomp en wyd. Een van die redes vir hierdie toedrag van sake is die verskeie rolspelers in die industrie. 'n Moontlike oplossing vir hierdie probleem is die vertikale integrasie-sisteem gerugsteun deur 'n lewensvatbare franchise in die kleinhandelsektor. Die studie fokus op die lewensvatbaarheid van 'n slaghuisfranchise. Daar moet egter ook bepaal word of 'n slaghuis wei gefranchise kan word, voordat die lewensvatbaarheid van 'n slaghuisfranchise bepaal kan word. Die doelwitte van die studie word bereik deur 'n . literatuurstudie wat fokus op franchising en die rooivleisindustrie, sowel as 'n empiriese studie. Die literatuurstudie omvat die omvang van franchising in Suid-Afrika, die definisie van franchising, die verskillende franchisemodelle, die verskillende vorme van franchising, die voor-en nadele ten opsigte van franchising, die vemaamste franchise-suksesfaktore, die moontlikheid om 'n slaghuis te franchise, die beperkings op franchising van 'n slaghuis, die geskiedenis en omvang van die rooivleisindustrie, die produksie-en verskaffingsnetwerk, die verbruik, die spandering, die kleinhandelsektor en lewensvatbaarheid van 'n ondememing wat n6d saamgelees moet word met die evaluasie van 'n nuwe onderneming of geleentheid. Die empiriese studie fokus op 100 verbruikers en 10 slaghuiseienaars of -bestuurders in die Klerksdorp en Potchefstroom omgewing. Die deelnemende partye is telefonies genader I met die onderskeie vraelyste. Die gevolgtrekking bepaal dat 'n slaghuis wei gefranchise kan word, en dat hierdie spesifieke slaghuisfranchise lewensvatbaar is. Die studie eindig met aanbevelings wat gevolg moet word indien die slaghuisfranchise ontwikkel word. Daar is egter heelwat beperkings in hierdie studie wat die weg baan vir verdere studie.The South African red meat industry is widespread and where decision-making is slow. One of the reasons is that the meat industry has attracted many role-players that have now given result to the industry having unnecessary high prices. One possible solution to streamline the industry could be to vertically integrate the industry, backed by feasible franchising of butcheries. The main objective of the study was to determine if a butchery franchise will be feasible in South African markets. Literature on franchising in South Africa, the definition of franchising, the different franchise models available, the different forms of franchising, the critical success factors of franchising, the positive and negative aspects of franchising, the scope and history of the South African meat industry, the distribution networks and suppliers in the industry, the consumption of red meat and all the critical aspects in regard to feasibility and evaluating a new opportunity, were dealt with in this study. The survey method applied was that the respondents were contacted telephonically with the two different questionnaires used to gather the required data. The first was meant for the consumers and the second for the butchery owners or managers. The populations that were identified were 100 consumers and 10 butchery owners or managers in the Potchefstroom and Klerksdorp areas. The purpose of the questionnaires was to determine the scope of the market, the various consumer perceptions and determining the feasibility of franchising butcheries. Firstly, it was determined that a butchery can be franchised, and secondly, that the butchery franchise is feasible. After the findings were discussed, recommendations were made that will be helpful when a butchery franchise is outlined. However, the study was not without considerable restrictions, paving the way for fruitful further study in the possibilities of franchising in the red meat industry in South Africa.