Intellectual Capital, Organizational Resilience and Firm Performance in Times of COVID-19: An Analysis of the Restaurant Industry
Published: 2023
Author(s) Name: Manuel Alejandro Ibarra-Cisneros, Eric Israel Ríos-Nequis, Juan Benito Vela-Reyna |
Author(s) Affiliation: Faculty of Administrative Sciences, Autonomous University of Baja California, Mexicali, México.
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Abstract
The goal of the present paper is to study whether practices to reinforce intellectual capital in the restaurant sector turned into higher levels of organizational resilience during the COVID-19 pandemic. Furthermore, it examines if such resilience is linked to better firm performance at that stage. A five-point Likert scale survey was applied to 280 restaurants; it was later analyzed by means of partial least squares structural equation modeling with Adanco software. The results indicated that human and relational capital positively influence organizational resilience, which is consistent with the type of industry analyzed. Likewise, a positive relationship was found between organizational resilience and firm performance. The importance of the present paper is because three constructs, which have not been studied together previously, are analyzed. Also, the analysis was carried out during the COVID-19 pandemic, which made it possible to measure the capacity of firms to face this event. Firms must invest on improving both the skills of human capital and their relationships with suppliers, competitors, and customers. To sum up, it is essential to invest on the improvement of processes, policies, and technological innovations, in order to consolidate the restaurant industry.
Keywords: Intellectual Capital, Organizational Resilience, Performance, Restaurants, COVID-19
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