Organisational ecology in the Danish restaurant sector

Abstract

The article demonstrates the high rates of organisational turmoil in the restaurant sector. The intensity of natural selection depends mainly on the age and size of the enterprise. Affiliation with other enterprises increases the chances of survival, but only if there is a substantial number of units co-operating in a group. Surprisingly, the level of staff competence and managerial capacity — measured in quantitative terms — cannot explain the level of success or failure in the restaurant business to any significant degree. Organisational ecology, which constitutes the theoretical and methodological base of this article, is a promising research approach to tourism issues. The article, which focuses on explanations for the occurrence of life events in the restaurant sector, calls for more careful policy considerations than are often the case. In particular, human-resource- and labour-market-related actions should be critically reassessed.