Journal of Applied Business and Economics Vol. 24(3) 2022
The 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.
Keywords: market dynamics, turnover, restaurants, entry, bankruptcy, exit, marginal rate of profit