Impact of Triple Bottom Line Sustainability on Small Food Catering Business Success

Abstract

This research paper aims to scrutinize the impact of triple bottom line (TBL) sustainability on the success of small business enterprises (SBEs) in the food catering industry using real data collected by using a reliable and valid questionnaire based on the literature. The questionnaire was distributed to a purposive sample consisting of 500 small business owners. Running IBM SPSS 24.0 and AMOS 22.0 on the 441 questionnaires retrieved from the participants, representing a response rate of 82.2%, it was clarified that the TBL factors, that is, economic, social, and environmental factors, have significant and positive effects on SBEs’ success. This result instructs small business owners, governments, and financers to weigh up the integrated framework of economic, environmental, and social lines of sustainability to support the success of these small enterprises. The contribution of this research paper can be found by answering this question and bridging the gap in the literature by investigating the impact of the TBL on small business success using data from small entrepreneurial projects.

The Role of Employees’ Attitude Towards Quality Improvement Through the Mediating Effect of Leadership

“…Intense domestic and international competition, coupled with a growing emphasis on quality and the necessity to reduce operational costs, has led many organizations to adopt Total Quality Management (TQM) practices (Bouranta et al, 2019). TQM serves as a strategic framework to enhance product and service quality, streamline operations, and foster a culture of continuous improvement (Abbas, 2020;Alhammadi and Alayed, 2022a). Quality improvement is not just a buzzword; it is a strategic necessity for organizations striving to maintain a competitive edge and meet the ever-growing expectations of consumers.…”