Modelling Of Thai Restaurant Performances Under A New Normal Business

Abstract

This is mixed-method research using quantitative and qualitative methods. The objectives were (1) to study the level of opinions towards entrepreneurial competency, strategic management, competitive scope, and Thai restaurant performances and (2) to investigate the conformity of the structural equation model based on Thai restaurant performances. The sample in the study consisted of 300 Thai restaurant entrepreneurs or executives with Thai SELECT through stratified random sampling. This is mixed-method research. The research instrument was a questionnaire. The content validity had an IOC greater than 0.5 and a total confidence value was 0.98. Data were analyzed by exploratory factor analysis. Factor extraction was done by factor analysis. There are sub techniques of axis and rotate of orthogonal element axis with the Varimax in processing and semi-structured in-depth interviews for qualitative research. The content was analyzed to be interpreted and explained along with quantitative research. The findings indicated that entrepreneurial competency directly influenced competitiveness, strategic management, and performance. Strategic management directly influenced competitiveness. Competitiveness directly influenced performance. Lastly, strategic management directly influenced performance. The structural equation model of modeling of Thai restaurant performance under a new normal was consistent with the empirical data ( = 88.110, /df = 1.277, GFI = 0.965, CFI = 0.996, NFI = 0.983, RMSEA = 0.30, RMR = 0.18). The analysis results revealed that entrepreneurial competency directly influenced strategic management the most. Secondly, entrepreneurial competency directly influenced competitiveness. entrepreneurial competency directly influenced performance. Competitiveness directly influenced performance. Strategic management directly influenced performance. Lastly, strategic management directly influenced competitiveness, respectively.