A case study of the interfirm cooperation behind artisanal burger houses in Brazil

Purpose Interfirm cooperation plays a vital role for small and medium-sized enterprises (SMEs) in overcoming challenges in competitive markets. The artisanal burger industry in Brazil is experiencing growth through cooperative approaches that drive innovation in food products. Integrating network theory and the resource-based view (RBV), this study aims to examine the primary benefits and challenges faced in interfirm cooperation within the artisanal burger sector. Design/methodology/approach Following Yin’s (2018) case study methodology, this research uses a qualitative design with three semi-structured interviews of owner-managers from cooperating SMEs in São Paulo’s/Brazil artisanal burger sector. The study includes document analysis and follows established case study protocol to ensure reliability. Findings From the content of analysis, the results reveal that cooperative efforts yield benefits including enhanced product quality (reducing bacon shrinkage from 75% to 50%), information exchange, continuous innovation and customer satisfaction. However, the study also identifies risks of excessive dependence on cooperative relationships, which could jeopardize the supply chain during disruptions. Practical implications The study provides SME managers in the food industry with evidence-based strategies for developing cooperative relationships that balance innovation with risk management. Specific recommendations include formalizing contingency plans and diversifying supplier networks. Originality/value This study makes dual theoretical contributions by demonstrating how Lavie’s (2006) network resources complement traditional RBV in SME contexts and revealing how geographic proximity and shared values facilitate resource sharing in artisanal food networks. The empirical evidence from Brazil’s growing artisanal food sector offers fresh insights into interfirm cooperation dynamics.