Exploring the Entrepreneurial Mindset of Restaurateurs on Employee Creative Behaviour in Fast Food Restaurants in Fiji. A Componential Theory Perspective

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Shalendra S. Kumar
Bonwoo Ku
Ranjani Lata

Abstract

The fast-food industry is a vital contributor to providing employment and driving business growth. It also plays a crucial role in the hospitality sector, offering culinary experiences to both residents and visitors. It appears that no study has explored the relationship between a restaurateur’s entrepreneurial mindset and employee creative behavior in driving innovation and shaping strategies to improve service, products, and overall industry performance. Drawing on the componential theory of creativity (domain-relevant skills, creativity-relevant process, and intrinsic motivation), these factors serve as a vital driver linking entrepreneurial mindset to creative behavior. A self-administered survey among fast food sector employees in Fiji generated a sample of 415 participants. The proposed model was tested using structural equation modeling (SEM) to determine its fit. The analysis validates the proposed theoretical framework, offering a new dimension for the entrepreneurial mindset as an underexplored phenomenon influencing employee creative behavior in the fast food industry. The study draws the attention of policymakers to Industry, Innovation, and Infrastructure (SDG 9), where immediate action is needed to strengthen the fast food industry through the adoption of an entrepreneurial mindset. The findings of the study suggest that restaurateurs can enhance employee creativity through regular brainstorming sessions, a digital platform for employees to share ideas regarding new market trends, establish a recognition or incentive system for employees, and encourage more open communication to foster knowledge sharing and identification of new opportunities. Finally, the study makes a valuable contribution to existing entrepreneurial management literature. It also provides important theoretical and practical implications, and suggestions for future research directions.

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How to Cite
Kumar, S. S., Ku, B., & Lata, R. (2025). Exploring the Entrepreneurial Mindset of Restaurateurs on Employee Creative Behaviour in Fast Food Restaurants in Fiji. A Componential Theory Perspective. Journal of Cultural Analysis and Social Change, 10(2), 1618–1630. https://doi.org/10.64753/jcasc.v10i2.1858
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