Entrepreneurial Characteristics and the Creation of Competitive Advantages Influence the Success of Restaurant Service Businesses in Mueang Lampang District, Lampang Province

Authors

  • Kaschanan Lertpongsin Faculty of Management and Technology, Lampang Inter-Tech College, Lampang, Thailand

Keywords:

Entrepreneurial characteristics, Competitive advantages, The success of restaurant businesses, Restaurant business

Abstract

The research objectives were 1) to study the importance of entrepreneurial characteristics, competitive advantages, and the success of the restaurant service business, and 2) to study the entrepreneurial characteristics and the competitive advantages toward the success of the restaurant service business in Mueang Lampang District, Lampang Province. The sample group was 400 restaurant general restaurant operators who provide made-to-order food services both at the store and online, operating in Muang Lampang District, Lampang Province. The instrument was a questionnaire. Data were analyzed using descriptive statistics to find percentages, means, and standard deviations. Inferential statistics were analyzed using multiple regression techniques using Enter Selection.

The research results found that overall entrepreneurial characteristics were of the highest level of importance, with personal privacy being the most important, followed by the willingness to take risks and the desire for success. The overall competitive advantage is of the highest importance, with focus being the most important, followed by differentiation and cost leadership. Overall success in service businesses is at the highest level, with internal processes and customer being the most important, followed by finance and learning and development. The results of the multiple regression analysis found that entrepreneurial characteristics and the creation of competitive advantages influenced the success of the service business, which was statistically significant at the 0.05 level. The right characteristics of an entrepreneur, such as Individuality, willingness to take risks and aspirations for success are key factors influencing the success of service businesses and the ability to gain competitive advantages, such as focus on impressive service and differentiation from competitors.

References

กรุงเทพธุรกิจ. (2567). ร้านอาหารวอนรัฐต่อลมหายใจ กำลังซื้อคนไทยไม่มีเหลือ ต้นทุนวัตถุดิบพุ่ง 50%. สืบค้นเมื่อ 17 กรกฎาคม 2567. จาก https://www.bangkokbiznews.com/business/economic.

ชัยนันท์ ไชยเสน. (2564). ทำไมธุรกิจร้านอาหารไม่ประสบความสำเร็จและแนวทางการพัฒนาสู่ความเป็นเลิศ. วารสารการบริการและการท่องเที่ยวไทย. 16(2), 85-96.

ประชาชาติธุรกิจ. (2567). ไทยพร้อมยกระดับอุตสาหกรรม มุ่งสร้างความยั่งยืนบนเวทีโลก. สืบค้นเมื่อ 29 มิถุนายน 2567. จาก https://www.prachachat.net/economy.

สำนักงานสถิติแห่งชาติ. (2565). สัมมะโนธุรกิจและอุตสาหกรรม. สืบค้นเมื่อ 16 มีนาคม 2567. จาก https://www.nso.go.th.

สำนักงานสภาพัฒนาการเศรษฐกิจและสังคมแห่งชาติ. (2567). รายงานประจำปี 2566. สืบค้นเมื่อ 20 พฤษภาคม 2567 จาก https://www.nesdc.go.th.

Acs, Z. J., Szerb, L., Lloyd, A., Acs, Z. J., Szerb, L., & Lloyd, A. (2017). Mapping the Global Entrepreneurial Ecosystem. Global entrepreneurship and development index 2017, 1-10.

Aristiawan, E., Sucherly, S., Nidar, S., & Kaltum, U. (2024). Improving co-creation strategies and competitive strategies to achieve business performance. Uncertain Supply Chain Management, 12(3), 2041-2050.

Baciu, E. L., Vîrgă, D., & Lazăr, Theofild-Andrei. (2020). What Characteristics Help Entrepreneurs ‘Make It’ Early on in Their Entrepreneurial Careers? Findings of a Regional Study from Romania. Sustainability. 12(12), 5028.

Cane, M., & Parra, C. (2020). Digital platforms: mapping the territory of new technologies to fight food waste. British Food Journal, 122(5), 1647-1669.

Cochran, W. G. (1977). Sampling Techniques. (3rd ed.). New York: John Wiley & Sons.

Diandra, D., & Azmy, A. (2020). Understanding the definition of entrepreneurship. International Journal of Management, Accounting and Economics, 7(5), 235-241.

Farida, I., & Setiawan, D. (2022). Business Strategies and Competitive Advantage: The Role of Performance and Innovation. Journal of Open Innovation. 8, 163

Frese, M. (2000). Success and failure of microbusiness owners in Africa: A psychological approach. Bloomsbury Publishing USA.

Gunawan, A. F. (2023). The impact of entrepreneurial characteristics and competencies on business performance in the creative industry in Indonesia. Asia Pacific Journal of Innovation and Entrepreneurship, 18(3), 300-317.

Hair, J. F., Anderson, B., Babin, B. J., & Anderson, R. E. (2010). Multivariate data analysis with readings. 4th ed. Englewood Cliffs, New Jersey: Prentice-Hall.

Han, T. Z. M. (2024). The Effect of Competitive Strategy on the Performance of Hotels in Bagan Zone (Tun Zaw Moe Han, 2024) (Doctoral dissertation, MERAL Portal).

Jurgena, A. M., & Jurjane, E. (2024). Reduction of non-value-added activities in restaurant services: the case of BBS-Dizain Ltd. Proceedings of the 2020 International Conference "Economic Science for Rural Development" No 53 Jelgava, LLU ESAF, 12-15 May 2020, pp. 186-191.

Kaplan, R. S., & Norton, D. P. (1992). The Balanced Scorecard—Measures that Drive Performance. Harvard Business Review, 70(1), 71–79.

Maniego, H. I. B., Gulac, D. K. L., Flores, B. R., Batan, G. K. M., & Decena, J. T. III. (2024, May). Personal traits and entrepreneurial self-efficacy of restaurant owners in BRGY. Poblacion, Tacurong City. In Intersections of Education and Enterprise: Exploring Correlation and Insights in Vusiness Studies May 15, 2024, Tacurong National High School, SHS Building, 3 rd Floor. Tacurong City, Philippines.

Morokhovych, V., & Morokhovych, B. (2023). Digital technologies as an Important factor of the restaurant business development. Restaurant and hotel consulting. Innovations, 6(1), 27-36.

Muhammad, S., Long, X., & Salman, M. (2020). COVID-19 pandemic and environmental pollution: A blessing in disguise?. Science of the total environment, 728, 138820.

Planinc, T., Kukanja, M., & Žnidaršič, A. (2022). The interplay of restaurant SMEs’ entrepreneurial and environmental characteristics, management of the requisite assets, and operational efficiency. Organizacija, 55(2), 160-177.

Raassens, N., Haans, H., & Mullick, S. (2022). Surviving the hectic early phase of the COVID-19 pandemic: a qualitative study to the supply chain strategies of food service firms in times of a crisis. The International Journal of Logistics Management, 33(3), 877-900.

Shakeel, M., Yaokuang, L., & Gohar, A. (2020). Identifying the entrepreneurial success factors and the performance of women-owned businesses in Pakistan: The moderating role of national culture. Sage Open, 10(2), 2158244020919520.

Shehadeh, M., Almohtaseb, A., Aldehayyat, J., & Abu-AlSondos, I. A. (2023). Digital transformation and competitive advantage in the service sector: a moderated-mediation model. Sustainability, 15(3), 2077.

Srimulyani, V. A., Hermanto, Y. B., Rustiyaningsih, S., & Waloyo, L.A.S. (2023). Internal factors of entrepreneurial and business performance of small and medium enterprises (SMEs) in East Java Indonesia. Heliyon, 9(11), 34-48.

Stamat, V. (2022). Modern Trends in Restaurant Business Management. Modern Economics, 36(1),130-136.

Stebliuk, N., Nebaba, N., & Ozierova, S. (2024). Competitiveness of Restaurant Business Enterprises: Evaluation and Ways to Improve. Scientific opinion: Economics and Management, 2(86), 83-89.

Sugathadasa, D. D. K., & Wijekumara, J. M. N. (2023). Entrepreneurial Characteristics and Business Growth of SMEs: Special Reference to North Central Province. Journal of Business Studies, 10(1), 54-69.

Sukriani, N., Febrina, D., & Dewi, D. S. (2023). Knowledge, abilities, skills, and its impact on business performance of business actors in the culinary sector. International Journal of Islamic Business and Management Review, 3(1), 119-129.

Syahreza, A. E., Moko, W., & Rahayu, M. (2023). Predicting intention to adopt omnichannel retailing of SMEs in Indonesia using UTAUT: the moderating role of personal innovativeness. International Journal of Research in Business & Social Science, 12(5).

Tang, Y. Q., & Chin, T. A. (2024). Review of Competitive Advantage within Restaurants. International Journal of Academic Research in Business and Social Sciences, 14(1), 1554-1564.

Van Nguyen, N., & Ngoc, T. T. B. (2024). Service Quality as a Catalyst for Competitive Advantage and Business Performance in Hotel Industry: An Empirical Analysis by PLS-SEM Algorithm. International Journal of Analysis and Applications, 22, 141-141.

Wang, W. C., Lin, C. H., & Chu, Y. C. (2011). Types of competitive advantage and analysis. International Journal of Business and Management, 6(5), 100.

Wijaya, N.S., & Rahmayanti, P.L.D. (2023). The role of innovation capability in the mediation of COVID-19 risk perception and entrepreneurship orientation to business performance. Journal of Uncertain Supply Chain Management, 11(1).

Zikmund, W.G., Babin, B.J., Carr, J.C., & Griffin, M. (2010). Business Research Methods. Moson, Ohio: South Western Cengage Learning.

Published

2025-10-15

Issue

Section

Research Articles