An empirical study of food and beverage chains internationalisation: advancing intangible resource theory and research

Abstract

This study aims to identify important intangible resource dimensions and examines their effects on the degrees of internationalisation and performance of food and beverage chains. International food and beverage chains in Taiwan's market serve as the target sample, and managers' perceptions are examined to verify the research content. A second-order PLS method is adopted in order to analyse the conceptual framework. The findings of the study indicate that reputation, technology and organisational culture play significant roles in firms' internationalisation. Further, technology has little effect, but reputation and organisational culture both have a positive and significant impact on F&B chains' performance. Advanced descriptions of practical situations, theoretical contributions and managerial implications are provided by this study in order to further the academic research on the food and beverage industry and help chains that plan to internationalise and improve their performance.