Date of Conferral

2023

Degree

Doctor of Business Administration (D.B.A.)

School

Business Administration

Advisor

Edward Walker

Abstract

AbstractThe restaurant business is a highly competitive industry in which 30% of small restaurant businesses fail within the first year of operations. Grounded in Porter’s five forces analysis conceptual framework, the purpose of this qualitative case study was to explore strategies that small family restaurant business owners used to sustain their business beyond five years of beginning operations. The purposive sample for this study included five small family restaurant business owners located in the southwest region of Texas who used key strategies to achieve sustainability beyond five years of beginning operations. Data were collected from semistructured interviews, restaurant owners’ documentation, and member checking to validate and confirm data. Methodological triangulation analysis yielded four themes, including quality product and consistency, marketing, customer loyalty, and finance. A key recommendation is for small family restaurant business owners to use quality product and consistency as a strategy to achieve sustainability in a competitive industry. The implications for positive social change include the potential for sustainable small restaurant business owners to contribute to local communities’ economic growth and stainability by increasing employment opportunities and prosperity in local communities.

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