Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry |
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| Affiliation: | 1. University of Twente, Faculty of Behavioural, Management, and Social Sciences, NIKOS/ESIM, P.O. Box 217, 7522 NB Enschede, the Netherlands;2. National Research University Higher School of Economics, Research Laboratory for Science and Technology Studies & Institute for Statistical Studies and Economics of Knowledge, Myasnitskaya Ulitsa 20, 101000 Moscow, Russian Federation;3. National Taichung University of Science and Technology, No.129, Sec.3, Sanmin Rd, North Dist., Taichung City 404, Taiwan, ROC;4. Free University of Bozen-Bolzano, Piazza Università 11, 39100 Bolzano, Italy |
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| Abstract: | The gastronomy sector is among those that are hit particularly hard by a loss of customers and regulatory uncertainty of the COVID-19 crisis. When established ways of doing business become almost impossible, business model innovation (BMI) is a possible reaction to this high uncertainty level. Effectuation and causation are decision-making logics that may lead to BMI and help a firm navigate uncertainty. We investigate configurations of causation and effectuation components associated with a high BMI level during the first wave of COVID-19. We perform fuzzy-set-qualitative comparative analysis (fsQCA) on a sample of 143 gastronomy entrepreneurs in Münster county, Germany. We identify two paths that lead to a high BMI level: “the planning soloist” and “the hedging networker.” We conclude that innovators among the gastronomy entrepreneurs use effectuation and causation components in complex configurations. |
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| Keywords: | COVID-19 Gastronomy entrepreneurs Effectuation Business model innovation Configurations fsQCA |
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