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Article
Publication date: 10 October 2018

Abel Duarte Alonso, Seng Kok, Nikolaos Sakellarios and Seamus O’Brien

The purpose of this exploratory study is to investigate the significance of self-efficacy and knowledge acquisition among micro businesses operating in challenging…

Abstract

Purpose

The purpose of this exploratory study is to investigate the significance of self-efficacy and knowledge acquisition among micro businesses operating in challenging economic environments. The study uses social cognitive theory (SCT) and the knowledge-based theory of the firm (KBTF), and it proposes a refinement of these theoretical frameworks in the context of the study.

Design/methodology/approach

A case method was chosen, and face-to-face interviews with 14 owners of firms in island and rural regions of Greece and Spain were conducted.

Findings

Content analysis identified the importance of self-efficacy, primarily illustrated by entrepreneurs’ determination and self-motivation, propensity to take risks and ability to anticipate consequences of their actions. Acquisition and accumulation of explicit knowledge, particularly through generational or mentoring processes, and subsequent wealth of tacit knowledge, also emerged as very significant in preparing and guiding entrepreneurs. Various links between the adopted theories and findings emerged, particularly regarding forethought, vicarious learning (SCT) and specialisation in knowledge acquisition (KBTF).

Originality/value

The proposed theoretical refinement based on the SCT and KBTF paradigms allows for a more rigorous, in-depth reflection on the links between cognitive elements present in the participating micro entrepreneurs and knowledge-based attributes on their ability to increase organisational resilience. The study also contributes toward the micro business literature and addresses a knowledge gap, particularly, in that contemporary research has not explored entrepreneurial motivations among small firm entrepreneurs. Finally, the practical implications emerging from the findings provide a platform for various stakeholders (associations, government agencies) to appreciate and support entrepreneurs’ needs, notably, of acquiring, increasing and sharing knowledge.

Details

Journal of Knowledge Management, vol. 23 no. 3
Type: Research Article
ISSN: 1367-3270

Keywords

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Article
Publication date: 19 June 2017

Abel Duarte Alonso, Alessandro Bressan and Nikolaos Sakellarios

The purpose of this study is to examine how micro and small craft brewery operators perceive and operationalise innovation. Moreover, in adopting the theory of innovation…

Abstract

Purpose

The purpose of this study is to examine how micro and small craft brewery operators perceive and operationalise innovation. Moreover, in adopting the theory of innovation, the study addresses two under-researched areas, namely, innovation among micro and small firms and innovation in the context of the emerging craft brewing industry.

Design/methodology/approach

The perspectives of 163 craft brewery operators located in Italy, Spain, and the UK were gathered through online questionnaires. In total, 24 face-to-face and telephone interviews with operators from the three nations complemented the data collection process. Thus, in total, 187 operators participated.

Findings

Development of new craft beer styles, new recipes, exploring with various ingredients, improving quality, or involvement in social media and culinary tourism were predominant forms participants perceived innovation. Various differences regarding innovation adoption were noticed, particularly based on participants’ country and on their role at the brewery. Furthermore, associations between the findings and the dimensions of the theory of innovation were confirmed.

Originality/value

This study is original, in that it represents a first effort in comparing perceptions of craft brewery operators across various countries. This comparison identifies ways in which craft brewery operators could maximise the potential of their firms. For example, the manifested interest in innovating through new craft beer recipes, or blending gastronomy and craft beer underlines alternative forms of adding value to craft brewing production. Importantly, some of these innovating practices differ based on participants’ country; such differences could also be considered by craft brewery operators.

Details

International Journal of Wine Business Research, vol. 29 no. 2
Type: Research Article
ISSN: 1751-1062

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Article
Publication date: 19 February 2018

Abel Duarte Alonso, Nikolaos Sakellarios, Nevil Alexander and Seamus O’Brien

The purpose of this paper is to investigate the extent and significance of involvement of craft brewery operators in their community through the lens of the stakeholder…

Abstract

Purpose

The purpose of this paper is to investigate the extent and significance of involvement of craft brewery operators in their community through the lens of the stakeholder theory (ST). In addition, differences between forms of involvement and demographic characteristics of operators and breweries are examined.

Design/methodology/approach

As many as 218 operators of predominantly micro-craft breweries across the USA participated in an online questionnaire designed to gather their perceptions.

Findings

While paying taxes was participants’ main perceived form of contribution, providing an artisan-made product, the significance of the craft brewery as a community “hub”, and that of increasing the number of leisure alternatives also emerged. A further 52.8 per cent of participants indicated contributing US$100,000 or more to the community annually. Statistically significant differences were revealed, for instance, based on craft breweries’ production volume, and the level of financial contribution. Various associations between operators’ perceived contributions and the ST theses were established in regard to cooperative interests (descriptive), stakeholder management (instrumental), and moral principles (normative).

Originality/value

First, by examining corporate social responsibility (CSR) in the craft brewing industry and among predominantly smaller firms, the study addresses two under-researched areas. Second, a refinement of the ST in the context of the craft brewing industry is proposed, highlighting the links between ST-based theses and the findings. Third, the study contributes to three different types of literature: micro and small business, craft brewing entrepreneurship, and CSR.

Details

Journal of Strategy and Management, vol. 11 no. 1
Type: Research Article
ISSN: 1755-425X

Keywords

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Article
Publication date: 17 February 2021

Abel Duarte Alonso, Alessandro Bressan, Seng Kiat Kok, Nikolaos Sakellarios, Alex Koresis, Michelle O’Shea, Maria Alejandra Buitrago Solis and Leonardo J. Santoni

The purpose of this study is to examine the effects and ways to confront the devastating effects of the COVID-19 crisis and develop a theoretical framework to facilitate…

Abstract

Purpose

The purpose of this study is to examine the effects and ways to confront the devastating effects of the COVID-19 crisis and develop a theoretical framework to facilitate understanding of these aspects from the perspective of micro, small and medium enterprises (MSMEs). In doing so, the fundamental insights of entrepreneurial self-efficacy, bricolage and improvisation are considered.

Design/methodology/approach

The study draws on data from 56 business owners-managers operating in eight different nations and representing three geographical regions; the data were gathered through an online questionnaire.

Findings

Various differences in responses from participants operating in the featured geographical settings were revealed. For instance, whereas a higher percentage of South American participants acknowledged financial impacts, they and their European counterparts were also more engaged.

Originality/value

The study provides various original and valuable elements. First, by gathering data from business owners-managers operating in different countries and geographical regions, it provides an international perspective concerning ways in which business operators confront an extreme event. Second, and related to the previous point, the study focusses on a business group (MSMEs), which is fundamental for many nations’ economies. Moreover, the experiences of MSMEs could be timely and insightful to industry and business stakeholders. Third, the proposed theoretical framework highlights various emerging dimensions associated with adaptation and responsiveness, with both theoretical and practical implications.

Details

European Business Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0955-534X

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Article
Publication date: 8 August 2016

Abel Duarte Alonso, Alessandro Bressan and Nikolaos Sakellarios

The purpose of this exploratory study is to examine the perceived resources, strengths, weaknesses, opportunities and threats from the perspective of micro and small…

Abstract

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.

Details

European Business Review, vol. 28 no. 5
Type: Research Article
ISSN: 0955-534X

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Article
Publication date: 9 April 2018

Abel Duarte Alonso, Nikolaos Sakellarios, Nevil Alexander and Seamus O’Brien

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…

Abstract

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.

Details

Asia Pacific Journal of Marketing and Logistics, vol. 30 no. 2
Type: Research Article
ISSN: 1355-5855

Keywords

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