INNOVATIVE LEADERSHIP MODEL OF RESTAURANT ENTREPRENEURS
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Abstract
The growth of restaurant industry is closely tied to the tourism sector, but the business is also facing challenges due to technological advances and innovation. To address this issue, this study employed both qualitative and quantitative research methods to identify the factors of innovative leadership that contribute to success in the restaurant business and develop an innovative leadership model for restaurant entrepreneurs. The research involved interviewing and surveying 9 restaurant entrepreneurs, 400 entrepreneurs who completed questionnaires, and 13 experts in the restaurant business who participated in focus group discussions. The data collected was analyzed using content analysis, percentage, standard deviation, factor analysis, and multiple regression analysis. The study identified 7factors of innovative leadership, with factor loading from 0.468 to 0.995, and revealed 3 factors that significantly affect the success of the restaurant business at a statistical significance level of .05. These factors include 1) production management, which involves building a learning organization, creating innovative products, services, and processes, adapting to change, and promoting innovation, 2) innovative entrepreneurship, which includes being highly motivated, adaptable to change, inspiring, and fostering innovation, and 3) entrepreneurial ability, which involves having innovative thinking skills and allocating budgets for innovation. The innovative leadership model developed as part of this study comprises 3 main factors and 10 sub-factors, utilizing technology as a driving force for success and integrating all factors for collaboration. The experts evaluated the model as highly appropriate with an average score of 4.24.
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