Online Reputation and Debt Capacity

Derrien, Franҫois; Garel, Alexandre; Petit-Romec, Arthur; Weisskopf, Jean‐Philippe

doi:10.1017/s0022109023000248

Cited by 6 publications

(1 citation statement)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All the items utilized in this study were derived from well-established scales crafted by previous scholars (Atuahene and Li, 2002;Xie et al,2006;Derrien et al, 2020;de Sousa et al, 2020). The author selected 15 items, with guidance from two experienced senior academics who have expertise in researching RP.…”

Section: B Measurementmentioning

confidence: 99%

Model of Online Food Delivery System Services and Restaurant Performance: A Case Study of China

2024

Glob Bus Financ Rev

View full text Add to dashboard Cite

Purpose: Through the lens of business performance theory, this study examines the effect of online food delivery system services on restaurant performance by analyzing the performance of restaurants engaged in takeaway services. The moderating effects of restaurant attributes on restaurant performance are also investigated. Design/methodology/approach: This research applies a positivist paradigm where a quantitative approach was selected to gather the information from the respondents based on the established sample size through G-POWER software. By applying the judgement sampling technique, the study seeks answers from the respondents through non-probability sampling. Using the software SmartPLS 3.3.3, this study analyzed 220 completed responses using the PLS-SEM approach to reach the research objectives. Findings: The findings suggested that the basic services and click-through promotion service directly and positively affected restaurant performance. The discount service has no significant influence on the restaurant performance. The study confirms that size shown a positive interaction with click-through promotion service in relation to restaurant performance, whereas the variable of price of main dishes demonstrated a negative interaction with click-through promotion service in relation to restaurant performance. There is no substantial moderating influence of age. Research limitations/implications: The current study is limited to the geographical area, of Baise, Guangxi China. Therefore, generalizability and gain a better knowledge of the overall context is limited. Additionally, due to the single time period of data collection, it may not represent the long-term takeout business operation of catering businesses. Originality/value: The research model is valid in explaining the impact of online food delivery system services on restaurant performance. In this light, understanding these influencing relationships in this study will provide valuable insights into the operation of a takeout catering enterprise. These would also benefit the related government agencies, restaurant owners or managers, and the researchers.

show abstract

Section: B Measurementmentioning

confidence: 99%

Model of Online Food Delivery System Services and Restaurant Performance: A Case Study of China

2024

Glob Bus Financ Rev

View full text Add to dashboard Cite

show abstract

Crowdfunding, asymmetric information and pecking order

Miglo

2024

JES

View full text Add to dashboard Cite

PurposeCrowdfunding is a rapidly growing phenomenon in theory and practice. A significant gap exists between theoretical literature and empirical evidence regarding the volumes of crowdfunding and the quality of firms that use crowdfunding.Design/methodology/approachThis is one of the first articles that offers a theory of entrepreneurs' choice between debt, equity and crowdfunding (reward-based). It uses a game-theoretic model where information about the expected quality of products developed by entrepreneurs is asymmetric.FindingsWe argue that in most cases crowdfunding is at the end of pecking order. The payments in the form of pre-orders come before the project investment is made making the entrepreneur's profit independent of actual quality of the product creating a strong ground for cross-subsidies of low-quality entrepreneurs by high-quality entrepreneurs in a pooling equilibrium.Originality/valueThe paper is consistent with some well-known empirical phenomena on crowdfunding, e.g. relatively small volumes of crowdfunding vs traditional funding, low volumes of reward-based crowdfunding vs debt-based and equity-based crowdfunding and excess entry of low-quality firms to crowdfunding market. We further compare this approach with an approach based on asymmetric information about the cost of production/investment (as in Belleflamme et al. (2014) and some other papers) and argue that even though some predictions maybe close under some general assumptions both approaches lead to qualitatively different results.

show abstract