Abstract
The gastronomy sector is among those that are hit particularly hard by a loss of customers and regulatory uncertainty of the COVID-19 crisis. When established ways of doing business become almost impossible, business model innovation (BMI) is a possible reaction to this high uncertainty level. Effectuation and causation are decision-making logics that may lead to BMI and help a firm navigate uncertainty. We investigate configurations of causation and effectuation components associated with a high BMI level during the first wave of COVID-19. We perform fuzzy-set-qualitative comparative analysis (fsQCA) on a sample of 143 gastronomy entrepreneurs in Münster county, Germany. We identify two paths that lead to a high BMI level: “the planning soloist” and “the hedging networker.” We conclude that innovators among the gastronomy entrepreneurs use effectuation and causation components in complex configurations.
Original language | English |
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Article number | 102896 |
Journal | International journal of hospitality management |
Volume | 95 |
DOIs | |
Publication status | Published - May 2021 |
Keywords
- UT-Hybrid-D
- Configurations
- COVID-19
- Effectuation
- fsQCA
- Gastronomy entrepreneurs
- Business model innovation