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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 /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Strategic Planning Processes for Profitability and Sustainability of Small Restaurants in Alberta // Olufemi Baiyewun.
作者:	Baiyewun, Olufemi,
面頁冊數:	1 electronic resource (190 pages)
附註:	Source: Dissertations Abstracts International, Volume: 86-12, Section: A.
Contained By:	Dissertations Abstracts International86-12A.
標題:	Canadian studies. -
電子資源:	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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720 1 $a Dwyer, Rocky $e degree supervisor.
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