Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry
•Business model innovation is a fruitful reaction to a crisis situation for gastronomy entrepreneurs.•Effectuation and causation can lead to business model innovation.•Innovators use effectuation and causation components in complex configurations.•Innovative gastronomy entrepreneurs should include t...
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| Published in | International journal of hospitality management Vol. 95; p. 102896 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
01.05.2021
The Authors. Published by Elsevier Ltd |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0278-4319 1873-4693 |
| DOI | 10.1016/j.ijhm.2021.102896 |
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| Abstract | •Business model innovation is a fruitful reaction to a crisis situation for gastronomy entrepreneurs.•Effectuation and causation can lead to business model innovation.•Innovators use effectuation and causation components in complex configurations.•Innovative gastronomy entrepreneurs should include these in their strategic orientation/action repertoire.
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. |
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| AbstractList | 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. •Business model innovation is a fruitful reaction to a crisis situation for gastronomy entrepreneurs.•Effectuation and causation can lead to business model innovation.•Innovators use effectuation and causation components in complex configurations.•Innovative gastronomy entrepreneurs should include these in their strategic orientation/action repertoire. 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. 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.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. |
| ArticleNumber | 102896 |
| Author | Harms, Rainer Cheng, Cheng-Feng Alfert, Carina Kraus, Sascha |
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| Keywords | COVID-19 Business model innovation fsQCA Configurations Gastronomy entrepreneurs Effectuation |
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| Snippet | •Business model innovation is a fruitful reaction to a crisis situation for gastronomy entrepreneurs.•Effectuation and causation can lead to business model... 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... |
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| SubjectTerms | Business model innovation Configurations COVID-19 Effectuation fsQCA Gastronomy entrepreneurs |
| Title | Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry |
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