Market Opportunities and Growth Strategies for Family-Owned Small Hospitality Enterprises
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| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | Budapest family business family-owned business enterprises succession hospitality SMEs tourism |
| Online Access: | http://dolgozattar.uni-bge.hu/59779 |
| Kivonat: | My thesis explores the operation and significance of small catering units within the Hungarian hospitality industry through a case study of the Kiskakukk restaurant in Budapest. It begins by establishing the importance of small and medium-sized enterprises (SMEs), which constitute 99% of all enterprises in the European Union, and highlights their dominant presence in Hungary’s hospitality sector. An industry-wide analysis distinguishes between commercial hospitality and public/event catering, revealing that commercial hospitality—particularly restaurants—dominates the market and has seen significant revenue growth in recent years due to inflation, increased demand, and post-pandemic recovery. A detailed SWOT analysis highlights the opportunities and challenges facing small catering units. Central to the thesis is the historical and operational review of Kiskakukk, our family-run restaurant founded in 1913. The narrative includes the professional journey of my father, the owner—beginning with his early career as a dishwasher to launching the restaurant in 2002—and emphasizes the importance of tradition, quality service, and international marketing strategies in achieving business success. The research combines secondary sources with a primary qualitative interview, offering insights into workforce management, raw material sourcing, and evolving consumer demands. Finally, the study outlines the restaurant’s future goals, with a focus on sustainability guided by the European Union’s Sustainable Development Goals. The thesis aims to contribute valuable knowledge for aspiring entrepreneurs in the hospitality sector. |
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