Comparison of Restaurant Distribution Entrepreneurs’ Pressure on Business Failure and Entrepreneurial Intention
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Purpose – This study aims to exploratorily analyze relationship among pressure on business failure, social safety net perception, and entrepreneurial intention targeting potential business founders – pre-entrepreneurs and re-entrepreneurs. Research design, data, and methodology – Out of 450 collected surveys, 386 were used for analysis. Among these, 216 were from pre-entrepreneurs and 170 were from re-entrepreneurs. Frequency analysis, reliability and validity analysis, and regression analysis were performed. Results – In analysis of pre-entrepreneur and re-entrepreneur’s pressure on business failure and social safety net perception, objective environment perception – a subfactor of social safety net perception – had statistically significant difference between the two potential entrepreneur groups. Conclusions – We categorized potential entrepreneurs into pre-entrepreneurs and re-entrepreneurs. Also, the current study suggests importance of social safety net to vitalize food service business startup by validifying its mediating effect between pressure on business failure and attitude towards restaurant business establishment. This research also established groundwork for future studies on ways to improve entrepreneurial intention or startup business sustainability by deducing social safety net perception difference between pre-entrepreneurs and re-entrepreneurs. This study was able to analyze relationship between those two groups in terms of entrepreneurial intention and startup business sustainability.
Abstract
Purpose – This study aims to exploratorily analyze relationship among pressure on business failure, social safety net perception, and entrepreneurial intention targeting potential business founders – pre-entrepreneurs and re-entrepreneurs. Research design, data, and methodology – Out of 450 collected surveys, 386 were used for analysis. Among these, 216 were from pre-entrepreneurs and 170 were from re-entrepreneurs. Frequency analysis, reliability and validity analysis, and regression analysis were performed. Results – In analysis of pre-entrepreneur and re-entrepreneur’s pressure on business failure and social safety net perception, objective environment perception – a subfactor of social safety net perception – had statistically significant difference between the two potential entrepreneur groups. Conclusions – We categorized potential entrepreneurs into pre-entrepreneurs and re-entrepreneurs. Also, the current study suggests importance of social safety net to vitalize food service business startup by validifying its mediating effect between pressure on business failure and attitude towards restaurant business establishment. This research also established groundwork for future studies on ways to improve entrepreneurial intention or startup business sustainability by deducing social safety net perception difference between pre-entrepreneurs and re-entrepreneurs. This study was able to analyze relationship between those two groups in terms of entrepreneurial intention and startup business sustainability.
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