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| Entrepreneurial Competencies and Survival Strategies of Family-owned Restaurants in Abuja
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Dr. Kenneth Chukwujioke Agbim, Kingdavid Kelechi Ikechukwu, Timothy Idowu Adeyemo
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Abstract:
This study investigated the effect of entrepreneurial competencies (i.e., self-efficacy and innovativeness) on the survival strategies (i.e., food quality and service quality) of the unstandardised and standardised family-owned restaurants in Abuja. This is against the backdrop of the increasing presence of politicians, local and international business men and women, staff of the various embassies, visitors on religious missions, and the changes in their demographics and eating lifestyles which are increasingly necessitating the formation and expansion of the restaurant industry in Abuja. In addition, the survival and development of this industry seems to be unprecedentedly undermined by the insecurity, incompetence and uncertainties that have characterised the Nigerian business milieu. A cross-sectional research design and criterion sampling technique were adopted to collect data from the founder/CEOs, family and non-family employees, and customers via questionnaire. The generated data were subjected to linear regression analysis. It was found that the effects of self-efficacy and innovativeness on food quality and service quality were significant and positive. Restauranteurs and restaurant workers who have high levels of self-efficacy can overcome the challenges associated with starting and running a restaurant business by offering their customers good quality food via quality service and in a secured and decorated environment. Hence, capacity building on the preparation of assorted quality foods, the requisite skills for service delivery and security consciousness are advocated.
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