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The paradox of being a food artisan entrepreneur: responding to conflicting institutional logics
Journal of Small Business and Enterprise Development ( IF 2.9 ) Pub Date : 2021-01-01 , DOI: 10.1108/jsbed-08-2019-0288
Jessica Lindbergh , Birgitta Schwartz

Purpose

The aim of this study is to understand how artisanal food entrepreneurs acting as businesses, which are grounded in the logic of profit and growth, navigate the anti-growth constraints of artisanal logic. The study answers the research question of, how and when do the artisanal entrepreneurs respond to tensions between the small-scale craftsmanship logic and the business growth logic?

Design/methodology/approach

This study consists of two cases of artisanal food entrepreneurs situated in rural regions of Sweden. The empirical material is collected through interviews, observations and secondary sources. The analysis consists of two steps: a narrative analysis and a categorization of institutional logics using Pache and Santos (2013) framework.

Findings

Our findings show that the artisanal food entrepreneurs used several types of response to the tensions between the two institutional logics. As businesses grew, business growth logic increasingly penetrated the companies' operations. They responded by combining and blending the two logics and avoided growing too large themselves by collaborating with suppliers and local farmers. In addition, other activities needed to be compartmentalized and hidden since these activities could threaten their business images and their own criteria for small-scale food artisans.

Originality/value

Much work on how different institutional logics affect businesses have been on a structural level. This study answers the call on that more research is needed on an individual level by studying how individuals interpret logics and use them in their business activities.



中文翻译:

成为食品工匠企业家的悖论:应对矛盾的制度逻辑

目的

这项研究的目的是了解以利润和增长的逻辑为基础的手工食品企业家如何作为企业,如何克服手工逻辑的反增长约束。该研究回答了以下问题:手工企业家如何应对小型手工艺逻辑与业务增长逻辑之间的紧张关系?

设计/方法/方法

这项研究由瑞典农村地区的两个手工食品企业家案例组成。通过访谈,观察和第二手资料收集经验材料。该分析包括两个步骤:叙事分析和使用Pache和Santos(2013)框架对制度逻辑进行分类。

发现

我们的发现表明,手工食品企业家对两种制度逻辑之间的紧张关系使用了几种类型的响应。随着业务的增长,业务增长逻辑越来越渗透到公司的运营中。他们通过结合和融合这两种逻辑来做出回应,并通过与供应商和当地农民合作来避免自己变得太大。此外,其他活动需要区分开并隐藏起来,因为这些活动可能威胁到他们的商业形象以及他们对小规模食品工匠的标准。

创意/价值

在不同的制度逻辑如何影响企业方面,许多工作都是在结构层面上进行的。这项研究回答了一个呼吁,即通过研究个人如何解释逻辑并将其用于商业活动,需要在个人层面进行更多的研究。

更新日期:2021-01-01
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