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dc.contributor.authorOpstad, Leiv
dc.contributor.authorValenta, Robin
dc.date.accessioned2023-01-10T06:30:59Z
dc.date.available2023-01-10T06:30:59Z
dc.date.created2022-08-09T15:11:19Z
dc.date.issued2022
dc.identifier.issn1499-691X
dc.identifier.urihttps://hdl.handle.net/11250/3042107
dc.description.abstractThe establishment and bankruptcy of businesses is a crucial aspect of the market economy. The market in which restaurants compete is characterized by few barriers to entry, strong competition, low marginal rates of profit, and high levels of bankruptcy. Using publicly available panel data of all Norwegian restaurants, we examine the determinants of market levels of entry and exit. In theory, the driving force in the space of market turnover is the marginal rate of profit in the industry. There is a strong link between the profit rates in the sector and number of firms leaving and entry the marked.en_US
dc.language.isoengen_US
dc.publisherNorth American Business Pressen_US
dc.titleThe Long-Run Equilibrium of Industry Population and Bottom Lines: Analysing the Near-Perfect Restaurant Industryen_US
dc.title.alternativeThe Long-Run Equilibrium of Industry Population and Bottom Lines: Analysing the Near-Perfect Restaurant Industryen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holderThis version will not be available due to the publisher's copyright.en_US
dc.source.volume2022en_US
dc.source.journalJournal of Applied Business and Economics (JABE)en_US
dc.source.issue3en_US
dc.identifier.doihttps://doi.org/10.33423/jabe.v24i3.5288
dc.identifier.cristin2042020
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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