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

Rob Hallak, Guy Assaker, O’Connor, Peter and Craig Lee

Journal of Retailing and Consumer Services, 2018, vol. 40, issue C, 229-240

Abstract: 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.

Keywords: Upscale restaurants; Entrepreneurship; Resilience; Creative self-efficacy; Innovation; Experience (search for similar items in EconPapers)
Date: 2018
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Handle: RePEc:eee:joreco:v:40:y:2018:i:c:p:229-240