Suchergebnisse

PurposeThe purpose of this paper is to investigate the significance of entrepreneurial role from the perspective of a global, family-owned firm located in Uruguay and operating in a niche market.Design/methodology/approachThis case study adopts role theory as its theoretical framework. Face-to-face, semi-structured, in-depth interviews were conducted with the firm's ownership/management. The data were analysed using content analysis.FindingsDuring the interviews, the importance of entrepreneurs' role was highlighted in various ways. For instance, role emerged in the form of re-developing a business vision, executing strategies and ideas, anticipating events, innovating and internationalising. Together, these key elements helped build entrepreneurial resilience in light of emerging issues. An alignment with various perspectives of role theory, including "functional", "symbolic interactionist" and "structural" was identified.Practical implicationsThe role of the succeeding generation of the firm's ownership not only is fundamental in reinforcing an entrepreneurial path established by the firm's founder but also is critical in building upon the earlier foundation, continue innovating and adapting to contemporary challenges in a very dynamic business environment.Originality/valueThe present study makes an original contribution, by examining the significance of entrepreneurial role through the lens of role theory. In this context, the case of a medium-sized, global Latin American family business is investigated.

PurposeMarron growing is practiced in some regions of Western Australia where this crustacean is a native species, and offers potential opportunities to be marketed as a delicacy and also to blend with other industries, including tourism, contributing to the marketing of a region. While these opportunities exist, to date little is known about the extent to which marron growing is meaningful to local entrepreneurs in commercial terms, their level of involvement with this industry, or constraints they may face. This paper aims to examine these dimensions to illustrate marron's importance for the areas where they are grown.Design/methodology/approachA total of 26 small marron growers accepted the invitation to participate in semi‐structured face‐to‐face and telephone interviews.FindingsOperators' comments illustrate the significant potential for marron to become both a niche market product as well as a rural niche market that helps promote the area where they are grown. However, growing marron as a full‐time activity is still very limited; in fact, many respondents grow marron marginally and as an extra income stream because of the crustacean's current high commercial value, thus suggesting the industry's current developmental stage.Research limitations/implicationsWith some 200 marron growers in Western Australia, the number of participating operations is limited to make generalisations of the industry.Practical implicationsWith growing consumer sophistication, knowledge and interest in gourmet foods, the findings not only have implications for the marron growing industry, but also for hospitality and tourism, particularly in view of marron growing's potential to blend with these industries.Originality/valueThe study provides several insights into an unexplored area, marron growing and provides several areas for future research.

Purpose
The purpose of this paper is to investigate the importance of feedback in developing and operationalising knowledge from the perspective of craft brewing operators. The study contributes to various literature streams, including marketing and craft brewing entrepreneurship. An additional contribution is made through the adoption of the knowledge-based theory of the firm, and the SECI process to facilitate understanding of the significance of knowledge in the craft brewing industry.


Design/methodology/approach
An online questionnaire was designed to gather data from mainly micro and small craft brewery operators. Of the 110 craft breweries identified across Australia, 57 (51.8 per cent) participated. The predominantly qualitative data were analysed using content analysis and word association.


Findings
The importance of knowledge acquisition for craft brewery firms was revealed in various ways. For example, respondents most favoured new knowledge to learn about quality issues and perceptions of quality among buyers/consumers. Further, acquired knowledge through feedback was a determinant factor in participants' decision to produce particular styles of beers. Several alignments with the adopted theoretical frameworks were revealed, including the role of socialisation (SECI process) illustrated through the transformation of explicit into tacit knowledge.


Originality/value
The study examines the dimension of knowledge in the craft brewing industry, which, although considerably developing, continues to be underresearched. Furthermore, the study's findings underline various important implications for the craft brewing industry, suppliers, and for end consumers. The study also proposes a refinement of both the RBTF and the SECI process based on the findings.

Purpose– Collaboration among businesses, particularly in the current global economic downturn, can be a key strategy contributing to their survival. This study examines the case of micro firms involved in Terracotta art in Impruneta, Italy, and the extent to which collaboration occurs among the local artisans. In doing so, the study aims to consider collaboration theory in the context of micro firms.Design/methodology/approach– Semi-structured, face-to-face and telephone interviews were conducted among the owners and managers of ten of Impruneta's 16 Terracotta firms.Findings– Whilst much of the academic literature highlights the multiple benefits of collaborative relationships, most participants acknowledge very limited engagement in collaboration. From the comments gathered, two distinct groups emerged, one composed of members of the local Terracotta association, who to some extent collaborate with one another, and the second, the non-members, who pursue their interests individually, or marginally collaborate outside Impruneta. Further, a number of barriers preventing collaboration were identified.Practical implications– The apparent weak collaborative relationships among respondents may have ramifications for the further development of their sector, for instance, restricting innovation and marketing know-how, both of which could help address such external pressures as competition. The involvement of third parties, such as the local town hall or chambers of commerce, was suggested by several participants to help increase collaboration.Originality/value– The study focuses on micro firms, a group that, despite its relevance for many countries' economies, has received limited attention from academic research, including with regard to collaboration and collaboration theory.

Purpose
This study aims to examine how owners and managers of micro and small enterprises perceive firm success and the future of their businesses. Entrepreneurial action theory is adopted in the analysis and a modified theoretical framework is proposed.


Design/methodology/approach
Semi-structured, face-to-face interviews were conducted with 34 owners and managers representing 32 Italian and Spanish wine businesses; qualitative content analysis was used.


Findings
Eight dimensions common to both groups of participants emerged, with the most prevalent themes revealing strong links with opportunity maximisation. In particular, the importance of perceived critical success factors was manifested by continuous improvements, building relationships, and being perceived highly are in line with perceptions of wineries' future, including entering demanding markets, becoming a referent for the region, or attaining global recognition.


Originality/value
In investigating critical success factors and the perceived future of businesses from two of the world's largest wine producers and exporters, this study provides a theoretical, practical and international perspective concerning these dimensions. In addition, this study focuses on Europe's largest business sector, namely, small and medium enterprises. Furthermore, this study proposes a theoretical framework, which brings together the findings and the insights of entrepreneurial action theory.

Purpose: The purpose of this study is to examine the perceptions of winery owners/managers concerning the impacts of Brexit on the Spanish wine sector and propose a theoretical framework based on the extant organisational resilience literature to facilitate an understanding of this concept. The framework facilitates understanding of this concept through the perspective of winery operators. Design/methodology/approach: Attendance at a large Spanish wine fair in 2017 allowed for brief face-to-face interviews with owners and export managers of 156 predominantly micro and small Spanish wineries. The data were analysed through qualitative content analysis. Findings: Despite the general sense of uncertainty and negative perceptions regarding the outcomes of Brexit, the interviews revealed various forms of resilient responses, including ongoing efforts seeking to broaden the scope for exports into new, niche markets alongside more traditional ones. These findings have important implications for businesses engaged in international business, particularly in the wine industry, where the potential challenges resulting from a major political decision can exacerbate existing issues of competition. Originality/value: From a practical perspective, this study examines an emerging issue with potential consequences for international business. From a theoretical point of view, the proposed framework provides a baseline to illuminate the understanding of the links and stages following turbulence within organisations. Notably, the activation of responses emphasises the importance of developing a resilient organisational culture, as well as developing internal and enabling factors and bundles of resources that help create firm capabilities. © 2020, Emerald Publishing Limited.

PurposeThe purpose of this study is to enhance the conceptual and practical understanding of individual, group and future knowledge as perceived by company owners and managers operating in Vietnam. To date, knowledge gaps remain concerning this emerging economy, for instance, regarding the significance of knowledge management (KM) skills and innovativeness in positively affecting firms' journey. Overall, the study will add to the extant KM literature, partly address extant research gaps and develop a conceptual model. To support the study's literature foundation, the knowledge-based view framework will be considered.Design/methodology/approachAn inductive approach and multi-case study were chosen. The views of 17 individuals in leadership positions representing six companies were gathered through semi-structured, in-depth interviews.FindingsThe analysis revealed the influence of seven dimensions. First, the importance of individuals' knowledge is conceptualised by the conspicuous, approach-based and self-initiated dimensions. Second, the collective action-based and collective approach-based knowledge dimensions illuminate the importance of group knowledge. Third, the externally and internally-oriented knowledge dimensions provide guidance and understanding concerning future knowledge. The analysis also underlines the alignment between the findings and the knowledge-based view in various areas.Originality/valueThe dimensions illuminating the research have practical implications for business owners/managers, for instance, motivational and rewarding strategies that companies could consider in order to enhance or maintain a high flow of knowledge acquisition and operationalisation. Furthermore, these implications could help foster a stronger entrepreneurial culture and benefit Vietnam or other emerging economies in their development and success journey. Conceptually, a developed framework affords a richer understanding of the different facets of knowledge at a company level.

PurposeThe purpose of this study is to propose a framework to understand firms' adaptation to uncertainty and change, specifically, in regards to the perceived impacts of the Brexit phenomenon. In doing so, the study considers entrepreneurial action theory (EAT) and the dynamic capabilities approach (DCA).Design/methodology/approachFace-to-face interviews were conducted with owners and managers of 34 family-run firms operating in Italy's Prosecco Superiore and Spain's Cava industries.FindingsThe element of uncertainty because of the imminent Brexit decision clearly emerged and was demonstrated through various effects on firms including the falling British Pound. The findings revealed that combining the EAT and the DCA provides a stronger explanation in understanding adaptation to uncertainty. For example, sensing (DCA) was suggested to be a precursor of opportunity attention and evaluation (EAT) or recognising opportunities and was subsequently manifested by operators' action or seizing (DCA), including through more involvement in exports and wine tourism.Originality/valueThe study is one of the few efforts to date to examine the potential impacts of an uncontrollable contemporary phenomenon, and ways to adapt from the perspective of entrepreneurs involved in a traditional and socioeconomically significant industry. The different adaptive strategies that emerged from the findings can provide practical insights. The proposed framework emphasises the theoretical and practical value of understanding adaptation through the lens of the adopted theoretical foundations.

Purpose
The purpose of this exploratory study is to examine the perceived resources, strengths, weaknesses, opportunities and threats from the perspective of micro and small brewery owners, managers and brewing masters operating in three countries. To this end, the study adopts the resource-based view (RBV) of the firm, complemented by a strengths, weaknesses, opportunities and threats analysis.


Design/methodology/approach
The research provides a mixed-methods approach. Data were collected from craft breweries in Italy, Spain and the UK. In all, 165 valid responses were obtained from an online questionnaire, and an additional 24 face-to-face and telephone interviews with craft brewing operators in these three countries were conducted to further enrich the data. Independent samples t-test and Scheffé post hoc were used to analyse part of the quantitative data, while content analysis and word association were used for the qualitative component.


Findings
Product quality and uniqueness of product emerged as important perceived resources and strengths, suggesting an alignment with some of the resource-related attributes postulated by the RBV, such as valuable, rare and (un)substitutable. Other elements, such as natural and sustainable resources, including water quality and the current and future involvement in growing or sourcing raw products locally emerged as key resources, and are suggested as additional attributes. These strategic and tangible resources are however challenged by perceived weaknesses, particularly lack of financial, infrastructure and commercialisation resources, as well as threats from competition.


Originality/value
The exploratory study focuses on craft brewing from the perspective of micro/small operators. This industry has received very limited attention from the literature. The use of the RBV, with the potential to increase understanding of an emerging industry, and develop the theory further in this domain, adds to the originality and value of this research.

PurposeThe purpose of this study is to examine how commercial beekeepers operating in two different nations perceive their role towards their community and society. The realms of role theory will be adopted.Design/methodology/approachData among 144 commercial beekeepers operating in both New Zealand and the United Kingdom (UK) were gathered through an online questionnaire. The design of the questionnaire, which allowed extended comments from the participating commercial beekeepers, validated the use of the inductive analysis approach that enabled the emergence of various distinctive themes, and the development of a theoretical framework.FindingsParticipants from both New Zealand and UK recognised similar ways of making a positive impact. Moreover, they agreed that their contribution spanned from pollinating fields and orchards, to improving food production and preserving nature. Nevertheless, the two groups also differed in their views, notably, of the degree of knowledge or awareness among stakeholders concerning beekeepers' contribution.Originality/valueBy using a comparative view of how commercial beekeepers perceive their rolevis-à-vistheir wider community, this study addresses a call for rethinking the social value added that emanates from entrepreneurial activities, and how such value can affect society. Furthermore, in adopting social role theory, the study proposes a framework where strong associations between the empirical results and the tenets of social role theory are revealed. This framework affords a lens through which food-producing activities aimed at balancing producers' commercial and environmental imperatives and their relationship with broader societal expectations could be reflected upon.

Purpose
The purpose of this paper is to examine key areas related to the craft brewing industry from the perspective of operators of micro and small craft breweries, and propose a framework based on the resourced-based theory of the firm and the theory of innovation. The areas investigated include participants' perceived strengths of their craft brewery, involvement in innovative practices, opportunities for the craft brewing firm, and potential differences related to these areas based on the demographic characteristics of participants and their breweries.


Design/methodology/approach
Given its growing significance and economic contribution, the US craft brewery industry was chosen for this study. An online questionnaire was designed to gather data from craft brewery operators across the nation.


Findings
Product and service quality, knowledge, reputation, and expertise were revealed as key strengths, while creating new recipes and using social media tools were the most considered ways of innovating. Furthermore, opportunities were perceived through craft beer tourism, increased consumption, and quality improvements. Statistically significant differences emerged, particularly based on production levels, staff numbers, and involvement/no involvement in exports. Various associations between the findings and the adopted theoretical frameworks were revealed.


Originality/value
In terms of originality, the proposed refinement based on the adopted theoretical frameworks and findings facilitates understanding of the significance of resources and innovation, particularly for firms operating in a growing industry. Regarding value, the findings have important implications for the industry, for instance, in the marketing of craft brewing, as well as in the development of new craft brewing products.