Identifying and ranking chain restaurants failure factors during Covid-19 using Best-Worst Method

Document Type : Original Research

Authors
Heidar Ahmadi 1
Mohammad Asarian 2
Zahra Izadi 3
1 Assistant Professor, Business Management, Faculty of Business and Economics, Persian Gulf University, Bushehr, Iran.
2 Ph. D candidate of Strategic Management, Faculty of Management, University of Tehran, Tehran, Iran.
3 MA student of Strategic Management, Faculty of Business and Economics, Persian Gulf University, Bushehr, Iran.
Abstract
Purpose: The purpose of this paper is to identify and rank the most important factors that cause the failure of chain restaurants during the Covid-19 crisis with a resource-based view so that they can have a definite picture of these factors to overcome the challenges of this crisis.

Method: The research method is mixed, and the statistical population of this research is chain restaurants. In the first step, which has been done qualitatively, the previous papers were first reviewed, and several factors were identified. Experts were then interviewed to identify new factors; experts were purposefully selected from restaurant managers and consultants. The identified factors were classified into three groups: management, culture, and resources, and the average of the factors was obtained using a t-test. In the second step, which was done quantitatively, a questionnaire was designed using the best-worst pairwise comparison between the indicators, and the factors were ranked.

Finding: The results showed that the inflexibility factor as a subset of culture with a weight of 0.155 is primarily essential, then the inefficiency factor with a weight of 0.140 as a subset of management, and finally the factor of investment reduction with a weight of 0.042 as a subset of resources are located.
Keywords
Best-Worst method
Business Failure
Covid-19
Crisis
Resource-Based View

Subjects

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Organizational Resources Management Researches
Volume 11, Issue 3
December 2021
Pages 1-20