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Strategic Planning Processes for Pro...

Baiyewun, Olufemi,

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Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta // Olufemi Baiyewun.
Author:	Baiyewun, Olufemi,
Description:	1 electronic resource (190 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 86-12, Section: A.
Contained By:	Dissertations Abstracts International86-12A.
Subject:	Canadian studies. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=32113530
ISBN:	9798280724587

Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta /
Baiyewun, Olufemi,

Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta /Olufemi Baiyewun. - 1 electronic resource (190 pages)

Source: Dissertations Abstracts International, Volume: 86-12, Section: A.

Some small restaurant managers struggle to develop and implement strategic planning processes to achieve profitability and sustainability. As customer attendance declines, these managers face economic challenges and reduced daily sales, often stemming from inadequate strategic planning that could support sustained profitability and long-term success. Grounded in resource-based view theory and dynamic capability theory, the purpose of this qualitative multiple case study was to explore the successful strategic planning processes that small restaurant business managers in Alberta, Canada, use to achieve profitability and sustainability beyond 5 years. The participants were six small restaurant managers who successfully implemented strategic planning processes to achieve profitability and sustainability beyond 5 years. Data were collected using semistructured interviews and a review of employee training, staffing schedules, workflow, inventory, and customer service documents. Through thematic analysis, five themes were identified: (a) operational efficiency, (b) management and supervision, (c) inventory management, (d) staffing and training, and (e) financial planning. A key recommendation is for restaurant managers to standardize workflow systems, utilize inventory management software, optimize resource allocation, and improve employee cross-training. The implications for positive social change include the potential for small restaurant managers to contribute to local economic growth by creating jobs, supporting other businesses, and fostering cultural diversity and inclusion through inclusive work environments and sustainable practices.

English

ISBN: 9798280724587Subjects--Topical Terms:

2122858
Canadian studies.
Subjects--Index Terms:

Canadian small restaurants

Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta /
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245 1 0 $a Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta / $c Olufemi Baiyewun.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2025
300 $a 1 electronic resource (190 pages)
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500 $a Source: Dissertations Abstracts International, Volume: 86-12, Section: A.
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502 $b D.B.A. $c Walden University $d 2025.
520 $a Some small restaurant managers struggle to develop and implement strategic planning processes to achieve profitability and sustainability. As customer attendance declines, these managers face economic challenges and reduced daily sales, often stemming from inadequate strategic planning that could support sustained profitability and long-term success. Grounded in resource-based view theory and dynamic capability theory, the purpose of this qualitative multiple case study was to explore the successful strategic planning processes that small restaurant business managers in Alberta, Canada, use to achieve profitability and sustainability beyond 5 years. The participants were six small restaurant managers who successfully implemented strategic planning processes to achieve profitability and sustainability beyond 5 years. Data were collected using semistructured interviews and a review of employee training, staffing schedules, workflow, inventory, and customer service documents. Through thematic analysis, five themes were identified: (a) operational efficiency, (b) management and supervision, (c) inventory management, (d) staffing and training, and (e) financial planning. A key recommendation is for restaurant managers to standardize workflow systems, utilize inventory management software, optimize resource allocation, and improve employee cross-training. The implications for positive social change include the potential for small restaurant managers to contribute to local economic growth by creating jobs, supporting other businesses, and fostering cultural diversity and inclusion through inclusive work environments and sustainable practices.
546 $a English
590 $a School code: 0543
650 4 $a Canadian studies. $3 2122858
653 $a Canadian small restaurants
653 $a Small and medium businesses
653 $a Small business failure
653 $a Small business success
653 $a Small restaurant operations
653 $a Strategic planning
690 $a 0310
690 $a 0429
690 $a 0454
690 $a 0385
710 2 $a Walden University. $b Business Administration. $e degree granting institution. $3 3765830
720 1 $a Neal, Theresa M. $e degree supervisor.
720 1 $a Musil, Elizabeth M. $e degree supervisor.
720 1 $a Dwyer, Rocky $e degree supervisor.
773 0 $t Dissertations Abstracts International $g 86-12A.
790 $a 0543
791 $a D.B.A.
792 $a 2025
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=32113530