The Interplay of Restaurant SMEs’ Entrepreneurial and Environmental Characteristics, Management of the Requisite Assets, and Operational Efficiency

Planinc, Tanja; Kukanja, Marko; Žnidaršič, Anja

doi:10.2478/orga-2022-0011

Cited by 3 publications

(1 citation statement)

References 55 publications

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“…High risk has a positive effect on decreasing people's income (Davlasheridze & Geylani 2017;Purnomo et al 2021), increasing the amount of poverty (Nursini 2020), and regional economic growth rate (Goel 2022;Isa et al 2015). The high risk indicates an unresolved economic problem, namely inefficiency in the management of business (Planinc et al 2022). Risk depicts the ability of a business to face the threat of COVID-19 (Isa et al 2021).…”

Section: Resultsmentioning

confidence: 99%

Factors in the disaster mitigation process for micro and small culinary enterprises in Indonesia

Isa

2023

Jàmbá Journal of Disaster Risk Studies

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Coronavirus disease 2019 (COVID-19) has predisposed most business activities, including the culinary business. The higher the vulnerability rating of a business, the more significant the risk. This study aims to analyse the vulnerability of businesses based on the dimensions of exposure, sensitivity and adaptive capacity to determine priority factors in disaster risk mitigation in order to maintain business continuity. This research was conducted in Surakarta City, Central Java province, Indonesia. The sample was selected using purposive random sampling based on business experience of at least two years, and were not hawkers. Data collection was carried out through structured interviews. This study utilised a qualitative approach using an index. The vulnerability model was developed to assess the vulnerability of culinary businesses to COVID-19. COVID-19 is a threat in the health industry from the macro external environment of business. It is considered the exposure dimension. The sensitivity dimension consists of business characteristics, business owner-manager demographics, and product and supplier characteristics. The demographic dimension of the business owner-manager has high vulnerability and has a high contribution to the sensitivity variable as the most vulnerable variable. The adaptive capacity dimension consists of human capital, economic capital, institutional capital, managerial capital, and supply chain capital. Managerial competencies are an adaptive capacity dimension that has a high vulnerability. The vulnerability of business to the threat of the COVID-19 pandemic is a model for culinary business managers and owners in determining priority factors in disaster risk mitigation in order to maintain business continuity.Contribution: This study analysed the vulnerability of culinary businesses for micro and small businesses. Low vulnerability means high resilience. Business resilience is conceptualised as a production function that is predisposed by various combinations of inputs from exposure, sensitivity, and adaptive capacity variables.

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Section: Resultsmentioning

confidence: 99%

Factors in the disaster mitigation process for micro and small culinary enterprises in Indonesia

Isa

2023

Jàmbá Journal of Disaster Risk Studies

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Impact of E-Commerce on Profitability and Efficiency of Restaurant Companies in Thailand:Empirical Evidence from 40 Leading Restaurant Companies

Pinkaew,

Chongbut,

Khotchasit

et al. 2024

Proceedings of the 2024 15th International Conference on E-Education, E-Business, E-Management and E-Learning

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Examining the Impact of Entrepreneurial Orientation, Self-Efficacy, and Perceived Business Performance on Managers’ Attitudes Towards AI and Its Adoption in Hospitality SMEs

Kukanja

2024

Systems

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In the competitive hospitality sector, the adoption of Artificial Intelligence (AI) is essential for enhancing operational efficiency and improving customer experiences. This study explores how key entrepreneurial traits—Entrepreneurial Orientation (EO), Entrepreneurial Self-Efficacy (ESE), and Perceived Business Performance (PBP)—influence managers’ attitudes toward adopting AI in small- and medium-sized enterprises (SMEs). Ts research utilizes data from 287 respondents, gathered through field research with a survey designed to measure the relationships among constructs, employing structural equation modeling (SEM) for analysis. Results reveal that PBP and certain ESE dimensions, such as Initiating Investor Relationships and Developing New Products, have only a modest positive effect on AI adoption. In contrast, EO—specifically Proactiveness and Innovativeness—exhibits a weak negative impact. Importantly, none of these factors directly affect managers’ attitudes toward AI. Instead, this study highlights that managers’ positive attitudes are the strongest predictors of AI adoption, aligning with the Technology Acceptance Model (TAM). The findings offer new insights into key entrepreneurial factors driving AI adoption and emphasize the need for targeted education and supportive policies to facilitate AI integration in hospitality SMEs. Fostering a positive perspective on AI is more important for adoption than overcoming skepticism, as negative attitudes do not influence AI adoption.

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The Interplay of Restaurant SMEs’ Entrepreneurial and Environmental Characteristics, Management of the Requisite Assets, and Operational Efficiency

Cited by 3 publications

References 55 publications

Factors in the disaster mitigation process for micro and small culinary enterprises in Indonesia

Factors in the disaster mitigation process for micro and small culinary enterprises in Indonesia

Impact of E-Commerce on Profitability and Efficiency of Restaurant Companies in Thailand:Empirical Evidence from 40 Leading Restaurant Companies

Examining the Impact of Entrepreneurial Orientation, Self-Efficacy, and Perceived Business Performance on Managers’ Attitudes Towards AI and Its Adoption in Hospitality SMEs

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