The challenges faced by coffee/food truck small business entrepreneurs during the Covid-19 pandemic

Hession, Seanán (2023) The challenges faced by coffee/food truck small business entrepreneurs during the Covid-19 pandemic. Undergraduate thesis, Dublin, National College of Ireland.

Preview

PDF (Bachelor of Arts) Download (419kB) | Preview

Abstract

Alon, Farrell & Li (2020) explain that the COVID‐19 pandemic remains one of the most significant crises in modern times. Chandra (2020) describes the pandemic as a catalyst for first time food entrepreneurs. Usman and Sun (2022) describe how adversity created by the pandemic trigged behavioural changes that made some look for alternative ways to make a living. The aim of this study was to discover the challenges faced by small business entrepreneurs (food/coffee trucks in particular) during the pandemic, and how faced with Covid-19 restrictions, they set up new businesses and what contributed to their success or failure. The aim involved trying to establish if there is a particular pathway/ formula to follow in a crisis to ensure business success or is it down to individual drive, personality, and outlook.

Design/methodology/approach
The author conducted a literature review and in-depth interviews with entrepreneurs who set up coffee/food truck businesses during the Covid-19 pandemic. Ribbons (2007) claims that it is only by listening to peoples’ voices that we really find out what it is like to be that person. Creswell (2003) describes the qualitative research interview as a construction site for knowledge.

Findings
The research findings show that the pathway/formula to follow in a crisis to ensure success in setting up your own business during the pandemic is linked to a personal drive to work, the need to be doing something and having a good idea for a business that you know could work. All four business owners who set up their coffee/food truck businesses saw an opportunity arise because of the pandemic. Three of the entrepreneurs had no experience of running their own businesses before the pandemic. Storr et al (2021) point out that “entrepreneurship is a course of action available to anyone”. The study explores challenges, fears and rewards that can potentially provide motivation and learning to others. The research provides insights and further supports existing writing on attributes of successful entrepreneurs, the recommendation being to think twice before embarking on a business adventure especially if you think you might not have the right opportunity, time, drive, passion, and commitment to working hard. The research supports the recommendation that if you have a good idea for a business and you know based on a particular set of factors it could work, you should go for it and make it work.

Item Type:	Thesis (Undergraduate)
Supervisors:	Name Email -, - UNSPECIFIED
Subjects:	H Social Sciences > HB Economic Theory > Business Cycles. Economic Fluctuations H Social Sciences > HB Economic Theory > Entrepreneurship H Social Sciences > HD Industries. Land use. Labor > Specific Industries > Food Industry H Social Sciences > HD Industries. Land use. Labor > Small Business Sector
Divisions:	School of Business > BA (Honours) in Business Studies
Depositing User:	Tamara Malone
Date Deposited:	02 Jan 2024 15:09
Last Modified:	02 Jan 2024 15:09
URI:	https://norma.ncirl.ie/id/eprint/6891

Actions (login required)

View Item