Business continuity perception in gastronomy businesses: a quantitative study on corporate capacity, digital infrastructure, and operational resilience
International Journal of Business Continuity and Risk Management, cilt.16, sa.2, ss.203-225, 2026 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 16 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1504/ijbcrm.2026.154519
- Dergi Adı: International Journal of Business Continuity and Risk Management
- Derginin Tarandığı İndeksler: Scopus, INSPEC
- Sayfa Sayıları: ss.203-225
- Anahtar Kelimeler: business continuity, crisis adaptation, foodservices, gastronomic business management, kitchen performance, operational continuity, organisational resilience
- İstanbul Gelişim Üniversitesi Adresli: Evet
Özet
This study aims to quantitatively measure the perception levels of business continuity among managers in the Turkish foodservices sector. A survey was administered to 315 managers using the perceived organisational business continuity (POBC) scale adapted for the gastronomy sector. The findings show that business continuity perception is significantly higher in businesses with international management structures, strong IT infrastructure, and high personnel capacity. Small-scale businesses, however, remain operationally vulnerable to crises. Furthermore, the responsibility for food safety did not have a significant impact on perceptions of business continuity. The findings reveal that business continuity should be addressed not only procedurally but also as a management approach based on corporate maturity and digital competence. This research enriches the literature by confirming the theoretical validity of the scale in gastronomy; in practice, the findings suggest prioritising digital and corporate investments in business continuity strategies. Overall, business continuity management is vital for sectoral resilience.