Be A Force for Good: Motivations, Challenges, and Critical Success Factors of Social Enterprise Restaurants

Athena H.N. Mak*

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

摘要

This study explores the motivations, challenges, and critical success factors of social enterprise restaurants (SERs). An interpretivist approach was adopted, and semi-structured interviews and focus groups were conducted with founders and employees from a sample of eight SERs in Taiwan. Various motivations driving social entrepreneurship in the restaurant industry were identified, which were classified into vision/passion-oriented and problem-oriented motivations. The findings reveal that passion and vision for a desirable future are compelling motivations for SERs. The problem-oriented motivations corroborate previous theories that social entrepreneurs are more likely to seek sustainable solutions to address social problems that lead to positive externalities and to facilitate empowerment in powerless segments. Fifteen management challenges were identified, which were classified into a dual exogenous–endogenous framework. Nine types of critical success factors of SERs were also uncovered. The empirical evidence on the distinctive challenges and success factors of SERs lays the theoretical foundation for future investigations.

ASJC Scopus subject areas

  • 教育
  • 旅遊、休閒和酒店管理

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