Determinants of digital transformation in the restaurant industry

This article aims to identify the factors that influence the digital transformation process in the restaurant industry. The proposed theoretical framework differentiates three groups of conditioning factors of digitalisation in small and medium-sized enterprises (SMEs) in this sector: (1) the person...

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Detalhes bibliográficos
Autores: Martín Martín, Domingo, Maya García, José, Romero Luna, Isidoro
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/135953
Acesso em linha:https://hdl.handle.net/11441/135953
https://doi.org/10.24818/EA/2022/60/430
Access Level:acceso abierto
Palavra-chave:Digitalisation
Digital transformation
Innovation
Restaurant
SME
Spain
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oai_identifier_str oai:idus.us.es:11441/135953
network_acronym_str ES
network_name_str España
repository_id_str
spelling Determinants of digital transformation in the restaurant industryMartín Martín, DomingoMaya García, JoséRomero Luna, IsidoroDigitalisationDigital transformationInnovationRestaurantSMESpainThis article aims to identify the factors that influence the digital transformation process in the restaurant industry. The proposed theoretical framework differentiates three groups of conditioning factors of digitalisation in small and medium-sized enterprises (SMEs) in this sector: (1) the personal characteristics of the entrepreneurs/managers; (2) the characteristics of the businesses; and (3) the spatial location of the restaurants. The data used in the empirical research were compiled from a representative survey of restaurant SMEs in Spain. The study uses an ordinal logistic regression specification to test the hypotheses. The results obtained indicate that the education of entrepreneurs/managers, their entrepreneurial motivations, and their ambition for growth condition the digital transformation of their businesses. Furthermore, the characteristics of the company, such as the number of establishments, belonging to a corporate group, and the employees’ educational level, influence the digitalisation of restaurants. Likewise, it is observed that the digitalisation process is stimulated in inland towns compared to coastal areas, as well as in intermediate municipalities with populations of between 10,000 and 100,000 inhabitants.Ministerio de Ciencia e Innovación (MICIN). España PID2020-113384GB-I00Ministerio de Economía y Competitividad (MINECO). España ECO2013-42889-PPremio Trimestral Publicación Científica Destacada de la US. Facultad de Ciencias Económicas y EmpresarialesAcademia de Studii Economice din BucurestiEconomía Aplicada IMinisterio de Ciencia e Innovación (MICIN). EspañaMinisterio de Economía y Competitividad (MINECO). España2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/135953https://doi.org/10.24818/EA/2022/60/430reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésAmfiteatru Economic, 24 (60), 430-446.PID2020-113384GB-I00ECO2013-42889-Phttps://dx.doi.org/10.24818/EA/2022/60/430info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1359532026-06-17T12:51:07Z
dc.title.none.fl_str_mv Determinants of digital transformation in the restaurant industry
title Determinants of digital transformation in the restaurant industry
spellingShingle Determinants of digital transformation in the restaurant industry
Martín Martín, Domingo
Digitalisation
Digital transformation
Innovation
Restaurant
SME
Spain
title_short Determinants of digital transformation in the restaurant industry
title_full Determinants of digital transformation in the restaurant industry
title_fullStr Determinants of digital transformation in the restaurant industry
title_full_unstemmed Determinants of digital transformation in the restaurant industry
title_sort Determinants of digital transformation in the restaurant industry
dc.creator.none.fl_str_mv Martín Martín, Domingo
Maya García, José
Romero Luna, Isidoro
author Martín Martín, Domingo
author_facet Martín Martín, Domingo
Maya García, José
Romero Luna, Isidoro
author_role author
author2 Maya García, José
Romero Luna, Isidoro
author2_role author
author
dc.contributor.none.fl_str_mv Economía Aplicada I
Ministerio de Ciencia e Innovación (MICIN). España
Ministerio de Economía y Competitividad (MINECO). España
dc.subject.none.fl_str_mv Digitalisation
Digital transformation
Innovation
Restaurant
SME
Spain
topic Digitalisation
Digital transformation
Innovation
Restaurant
SME
Spain
description This article aims to identify the factors that influence the digital transformation process in the restaurant industry. The proposed theoretical framework differentiates three groups of conditioning factors of digitalisation in small and medium-sized enterprises (SMEs) in this sector: (1) the personal characteristics of the entrepreneurs/managers; (2) the characteristics of the businesses; and (3) the spatial location of the restaurants. The data used in the empirical research were compiled from a representative survey of restaurant SMEs in Spain. The study uses an ordinal logistic regression specification to test the hypotheses. The results obtained indicate that the education of entrepreneurs/managers, their entrepreneurial motivations, and their ambition for growth condition the digital transformation of their businesses. Furthermore, the characteristics of the company, such as the number of establishments, belonging to a corporate group, and the employees’ educational level, influence the digitalisation of restaurants. Likewise, it is observed that the digitalisation process is stimulated in inland towns compared to coastal areas, as well as in intermediate municipalities with populations of between 10,000 and 100,000 inhabitants.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/135953
https://doi.org/10.24818/EA/2022/60/430
url https://hdl.handle.net/11441/135953
https://doi.org/10.24818/EA/2022/60/430
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Amfiteatru Economic, 24 (60), 430-446.
PID2020-113384GB-I00
ECO2013-42889-P
https://dx.doi.org/10.24818/EA/2022/60/430
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academia de Studii Economice din Bucuresti
publisher.none.fl_str_mv Academia de Studii Economice din Bucuresti
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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