| Literature DB >> 30459491 |
Abel Duarte Alonso1,2, Seng Kok1, Michelle O'Shea3.
Abstract
The main objective of this research was to propose a framework centred on the dynamic capabilities approach, and to be applied in the context of family businesses' adaption to their changing business environment. Data were gathered through interviews with ten FBs operating in Western Australia. Based on the findings, the clusters of activities, sensing, seizing, and transforming emerged as key factors for firms' adaptation, and were reinforced by firms' open culture, signature processes, idiosyncratic knowledge, and valuable, rare, inimitable and non-substitutable attributes. Thus, the usefulness of the proposed framework was confirmed. Implications and future research opportunities are presented.Entities:
Keywords: Adaptive strategies; Dynamic capabilities approach; Family businesses; Firm adaptation; Western Australia
Year: 2018 PMID: 30459491 PMCID: PMC6223800 DOI: 10.1007/s10834-018-9586-3
Source DB: PubMed Journal: J Fam Econ Issues ISSN: 1058-0476
Fig. 1The DAC in the context of FBs.
Reproduced with permission from Chirico and Nordqvist (2010), Gratton and Ghoshal (2005), Helfat and Winter (2011), Teece (2007, 2012, 2014a, b), Teece et al. (1997)
Qualitative content analysis: emerging themes and categories
| Pa | Changes (business environment) | Ways to adapt (RQ1) | Manifestation of the DCA among FBs (RQ2) | |
|---|---|---|---|---|
| Clusters of activities (DCs) | DCs-related key elements | |||
| Jennie | Increase in product demand | Innovating, diversifying, entering new consumer markets/sectors, networking | Sensing, seizing, transforming | “Home-grown” capabilities, VRIN attributes, culture (open), signature processes, idiosyncratic knowledge |
| Tim | Increase in product demand | Innovating, entering new consumer markets | Sensing, seizing, transforming | Organisational heritage, “home-grown” capabilities, VRIN attributes, culture (open), signature processes, idiosyncratic knowledge |
| Ely | Transformation of the industry | Innovating, strengthening consumer relationships | Transforming | Organisational heritage, “home-grown” capabilities, VRIN attributes, culture (open), signature processes, idiosyncratic knowledge |
| Sam | Increase in product demand | Increasing exports, innovating, adding value | Sensing, seizing, transforming | Organisational heritage, “home-grown” capabilities, VRIN attributes, culture (open), signature processes, idiosyncratic knowledge |
| Dan | Industry decline | Diversifying | Transforming | Culture (open), signature processes, idiosyncratic knowledge |
| Marie | Increase in product demand, legislation | Innovating, adding value, networking | Sensing, seizing, transforming | Organisational heritage, “home-grown” capabilities, VRIN attributes, culture (open), signature processes, idiosyncratic knowledge |
| Rob | Legislation, consumer demands | Ensuring compliance, innovating, increasing knowledge | Sensing, seizing, transforming | Organisational heritage, “home-grown” capabilities, VRIN attributes, culture (open), signature processes, Idiosyncratic knowledge |
| Rose | Industry, consumer demands | New product development, adding value | Sensing, seizing, transforming | Organisational heritage, “home-grown” capabilities, VRIN attributes, culture (open), Idiosyncratic knowledge |
| John | Industry, increase in product demand | Innovating/adding value, entering new consumer markets (exports), networking | Sensing, seizing, transforming | Organisational heritage, Idiosyncratic knowledge, signature processes, “home-grown” capabilities, VRIN attributes, culture (open) |
| Nick | Consumer demands, interests | Increasing networks, knowledge | Sensing, seizing | Idiosyncratic knowledge, signature processes |
aPseudonyms were used to label participants (e.g., participant 1: Jennie)
Demographic characteristics of HRC members
| Pa | Participant’s role | Industry | Life of the businessb | Size (full-time employees) |
|---|---|---|---|---|
| Jennie | Owner | Packing/exporting avocados (1st generation) | 12 | 30 |
| Tim | Owner | Fresh produce (3rd generation) | 78 | 100 |
| Ely | Co-owner | Food supplier (4th generation) | 122 | 200 |
| Sam | Owner | Fresh produce (2nd generation) | 70 | 100 |
| Dan | Co-owner | Fruit grower (2nd generation) | 41 | 3 |
| Marie | Co-owner | Fresh produce (2nd generation) | 28 | 35 |
| Rob | Owner | Designs (e.g., glass windows; 2nd generation) | 60 | 40 |
| Rose | Manager | Food manufacturing (e.g., hams)c | 66 | 400 |
| John | Co-owner | Cattle (4th generation) | 14 | 0 |
| Nick | Co-owner | Coffee, tea imports (1st generation) | 6 | 0 |
aPseudonyms were used to label participants (e.g., participant 1: Jennie)
bAge of the business (given in years) at the time of the interview
cCurrently, family-controlled but no direct family involvement in this firm