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Digital entrepreneurship is a highly topical, sub-specialist and contemporary branch of entrepreneurship which is providing ever-increasing range of platforms for pursuing entrepreneurship-related career options. While the academic discourses in this area are increasingly growing, there is an equal level of scant attention paid to inquire how proclivity toward this career choice is developed and influenced. In the present study, this gap has been addressed by identifying major antecedents of digital entrepreneurship intentions under the aegis of capital theory.

Using the survey data from 287 respondents, structural equation modeling was utilized to explore the association of four antecedents: digital entrepreneurial competence, innovative cognition, social media adroitness and digital entrepreneurship role models on the goal intentions. Subsequently the association between goal intention and implementation intention to start a digital venture was also examined.

The analysis confirms the significant impact of the identified antecedents on the digital entrepreneurial volition of potential entrepreneurs. Our results demonstrate that innovativeness has the greatest impact on the goal intentions to create new digital ventures followed by the presence of role models. Digital competence is also a significant contributor in enhancing the propensity to start digital ventures while being digitally adroit has the least impact on such inclination. Lastly, our study provides empirical evidence to the linkage between goal and implementation intentions.

This paper informs practice on entrepreneurship education especially the role of skill-based education programs to enhance the information technology–related knowledge of students and incubation support for hands-on-training on the various dimensions of digital ventures. At policy-level institutions providing entrepreneurial education can design special tasks and learning activities that are focused on acquainting students with design thinking perspectives and lean start-up approaches.

Distancing people socially as a precautionary measure against the mushrooming of COVID-19’s health and economic crisis has deleteriously affected the performance of the eatery industry to a great extent. Many food outlets failed to cope up with crisis and opted to move out, and many still vie to survive through pandemic. It becomes vital for researchers to understand what factors influence the performance and survival of eateries during the pandemic? The study makes an attempt to fabricate new factors which affect the performance and contribute significantly towards the survival of eateries in this new COVID-19-prone world.

The present study is a cross-sectional analysis with the sample of 150 eateries from the walled city of Punjab (India), i.e. Amritsar. Factor analysis is employed to scrutinise the factors which influence the performance of eateries during the pandemic, and to analyse factors which contribute significantly for the survival of eateries, logistic regression is performed.

The empirical analysis reveals that at prior psychological factor, followed by turnover factor, external factor, financial factor and marketing factor influence the performance of eateries during the pandemic. Only three factors, namely turnover factor, external factor and financial factor, turned up to be significant towards the survival rate of an eatery. The marketing factor which is a crucial contributor for survival of business in literature has turned out to be insignificant during the times of pandemic.

With the arrival of pandemic, the preference of people has changed, and the business environment in which entities operate has turned more complex. The present study is one of the pioneer attempts to evaluate whether the factors responsible for performance or survival of an eatery during normal times is relevant during the pandemic as well. The study contributes to the literature of eatery industry by adding a new variable namely psychological factor, i.e. changes witnessed in customers’ preference to visit an eatery.

The purpose of the study is to investigate how small- and medium-sized enterprises (SMEs) can effectively collaborate for eco-innovation using the business modes of innovation framework to emphasise three types of collaboration: “science, technology, and innovation” (STI), “learning by doing, using, and interacting” (DUI)-Vertical and DUI-Horizontal.

This analysis uses data from 838 SMEs in the Basque Country (2018–2020) to evaluate the effects of the three types of collaboration on eco-innovation. The authors employ a propensity score-based method to address potential bias associated with endogeneity in innovation studies.

The findings suggest that DUI-Vertical collaboration has a positive relationship with the development of product, process and marketing eco-innovation. Furthermore, DUI-horizontal collaboration is the most effective collaboration mode for SMEs, positively impacting their overall eco-innovation portfolio. Finally, STI collaboration is positively associated with product eco-innovation.

Policymakers should support SMEs by designing programmes that facilitate collaboration between competing firms to stimulate eco-innovation, but potential challenges of coopetition must be addressed. Rather than a generic, one-size-fit-all approach, SMEs' managers should identify the most appropriate partners corresponding to their specific eco-innovation goal, ensuring a more effective and targeted. Collaboration between science partners and SMEs should be reinforced by approximating the SMEs' needs more effectively.

This study contributes twofold. Firstly, the authors investigate whether the STI and DUI modes of innovation are determinant factors in the introduction of various types of eco-innovation. Secondly, the authors contribute to the literature on business modes of innovation by differentiating between DUI-Vertical (i.e. suppliers, customers and consultancy) and DUI-Horizontal (i.e. competitors) collaboration, thus highlighting the complexity of DUI collaboration forms.