"영세 소상공인 사업체 폐업 요인 분석 : 서울시 외식업 및 도소매업을 중심으로"

초록

The purpose of this study is to empirically identify the factors influencing the closure of small businesses. Using logistic regression analysis and propensity score matching, the results show that longer business duration reduces closure risk in both the food service and retail sectors. Business owners’ age exhibits a U-shaped relationship with closure risk, reaching the lowest point at 56.4 years in the food service sector and 49 years in the retail sector. Firms with larger and growing sales are found to have a lower probability of closure, while credit guarantee-backed loans also mitigate closure risk. In contrast, franchise stores increase the likelihood of closure, suggesting that small franchise businesses face a higher exit risk than independent businesses. This study contributes academically by providing an empirical analysis of the determinants of small business closure. The findings highlight the need for support policies and management strategies to be more closely tailored to firm-specific characteristics.

키워드