Firm performance in the upscale restaurant sector: The effects of resilience, creative self-efficacy, innovation and industry experience

被引：107

作者：

Hallak, Rob ^{[1
]}

Assaker, Guy ^{[2
]}

O'Connor, Peter ^{[3
]}

Lee, Craig ^{[4
]}

机构：

[1] Univ South Australia, UniSA Business Sch, Management, City West Campus, Adelaide, SA 5001, Australia

[2] Lebanese Amer Univ, Adnan Kassar Sch Business, Hospitality & Mkt, Frem Civ Ctr, Byblos Campus, Beirut, Lebanon

[3] ESSEC Business Sch, Digital Disrupt, Cergy Pontoise, France

[4] Univ Otago, Otago Business Sch, Dept Tourism, Dunedin, New Zealand

来源：

JOURNAL OF RETAILING AND CONSUMER SERVICES | 2018年 / 40卷

关键词：

Upscale restaurants; Entrepreneurship; Resilience; Creative self-efficacy; Innovation; Experience; ENTREPRENEURIAL RESILIENCE; ORIENTATION; IDENTITY; SUCCESS; IMPACT; RISK;

D O I：

10.1016/j.jretconser.2017.10.014

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This research examines a theoretically derived structural model on resilience, creative self-efficacy, firm innovation, and performance in the context of upscale restaurants - a sector facing market disruptions and adversity. Data was collected through telephone interviews with 187 restaurant operators and analyzed through Partial Least Squares-Structural Equation Modeling (PLS-SEM) and Multigroup Analysis (MGA). Results provide empirical support for the effects of resilience on creative self-efficacy and innovation. Furthermore, the operator's level of industry related experience creates variances in the predictors of upscale restaurant performance. The findings present new insights for the restaurant industry in terms of building entrepreneurial capabilities.

引用

页码：229 / 240

页数：12

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