Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry

International Journal of Hospitality Management. 2021. Vol. 95. Article 102896.

Хармс Р., Alfert C., Cheng C., Kraus S.

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.

Ключевые слова: business model innovation, инновации в бизнес-моделях, configurations, fsQCA, Effectuation, COVID-19, gastronomy entrepreneurs, предприниматели в сфере гастрономии, COVID-19

ПУБЛИКАЦИЯ ПОДГОТОВЛЕНА ПО РЕЗУЛЬТАТАМ ПРОЕКТА: Эмпирическое исследование рамочных условий для инновационной деятельности предприятий обрабатывающей промышленности, интеллектуальных услуг и креативных индустрий (2021)