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CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Restaurant entrepreneurship is a challenging business. The industry is demanding and constantly evolving to meet the ever changing appetites of customers. Trends such as fast-casual dining, locally sourced ingredients, and gluten free options arise from the new needs and desires of clientele. Amongst the avenues restaurant explore to cater to the customer is social enterprise. Today, restaurants are exploring how they can positively impact the communities in which they are planted (Dhiman & Marques, 2011). This thesis project explores themes of social enterprise, entrepreneurship, and restaurant ownership and asks the question, how can these concepts be blended into a successful venture?

Social entrepreneurism has been gaining traction in recent academic literature (Glover, 2012). Manifestations of these effort ranges from companies that solve social problems through their business models, to companies who simply strive to operate in an eco-friendly manner. (Dees, 1998). The definition of social enterprise that will be used in this project is from the European Commission’s Social Business Initiative. They state: A social enterprise is an operator in the social economy whose main objective is to have a social impact rather than make a profit for their owners or shareholders. It operates by providing goods and services for the market in an entrepreneurial and innovative fashion and uses its profits primarily to achieve social objectives.

It is managed in an open and responsible manner and, in particular, involves employees, consumers and stakeholders affected by its commercial activities. (Social Enterprise, 2011). An opportunity exists for research in the space that blends social entrepreneurism and the restaurant industry. Restaurants are notorious for their high failure rate, paper thin profit margins, and unhappy staff members (Parse and self et-al).

Many variations of social entrepreneurship exist, and this project will center its, research on the degree of social entrepreneurship deemed (community focused entrepreneurship). This type of social entrepreneurship entails mutually beneficial relationship with stakeholders and engagement with the local populous (Dees, 1998). Focused on impacting communities primarily through actions rather than primarily through monetary donations, this types of social entrepreneurship is compatible with the hospitable nature of restaurants, while taking into account the low profit margins associated with this industry. Social entrepreneurship. Both concept will be explored further in the literature review.

1.2 STATEMENT OF THE PROBLEM

It is no surprise to learn that owning a restaurant comes with its fair share of responsibilities that require you to be on your feet. And although it may seem like a dream come true eventually, a restaurant owner initially has to go through several months of constant designing, overlooking and perfecting every little detail that comes hand-in-hand with the project.

Often there’s an issue of time constraint that keeps a restaurant owner preoccupied with intricacies. Whether it is sourcing the right ingredients, obtaining too many licences, finalizing a space within your budget to interviewing the right staff restaurateurs have to consider everything beginning from a pin to piano before taking the right foot forward King, (2005).

1.3 OBJECTIVES OF THE STUDY

The major purpose of this study is to building self or building employee response to restaurant entrepreneurship. This project is designed to achieve under listed specific objectives:

i. To access the importance’s of restaurant entrepreneurship in Katsina metropolis. ii. To evaluate community focused Restaurant, create their business model to serve their vision. iii. To identify how restaurant prepare to open for business. iv. To identify how restaurant grow in scale, size and what their mission is.

1.4 SCOPE OF THE STUDY

The project work is limited based on the building self or building employee response to restaurant entrepreneurship in Katsina metropolis.

1.5 SIGNIFICANCE OF THE STUDYThe importance of this study is to bring to limelight the building self or building employee response to restaurant entrepreneurship.

This research work will be significant to students who want to take up hospitality as a course of study and for business. It will also be of great importance to the general public.

1.6 LIMITATION OF THE STUDY

Time Constraint: The researcher may not be able to get enough time to research for more data so as ensure a valid and reliable study.

Financial Constraint: Lack of adequate fund may limit the validity of the study area Katsina metropolis.

1.7 RESEARCH QUESTION

The research has outline the following questions to enable him/her draw a conclusion at the end of the study:

What are the importance’s of restaurant entrepreneurship in Katsina metropolis?
How does a community focused Restaurant create a business model to serve their vision?

How does a community focused Restaurant prepare to open for business?

How does a community focused restaurant grow and scale, in size and mission?

1.8 DEFINITION OF SPECIAL TERMS

Building self: is the practice of creating an individual home for oneself through a variety of different methods.

Building Employee: is a relationship between two parties, usually based on contract where work is … As a result, workers are forced to become more skilled and develop sought after trades, or find other means of survival.

Response: is a reaction to a question, experience, or some other type of stimulus. If you cry at sad movies, you’re having an emotional response to the drama that’s taking place on the screen.

Restaurant: is a place where you can eat a meal and pay for it. In restaurants, your food is usually served to you at your table by a waiter or waitress.

Entrepreneurship: is the creation or extraction of value. With this definition, entrepreneurship is viewed as change, which may include other values than simply economic ones.

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