The Impact of Entrepreneurship (Innovativeness, Proactiveness, and Risk-Taking) of Foodservice Industry Employees on Self-Efficacy, Entrepreneurial Intention and Startup Preparation Behavior: The Moderating Effect of Social Support

This study investigates the impact of entrepreneurship traits—innovativeness, proactiveness, risk-taking, and self-efficacy—on entrepreneurial intention and startup preparation behavior among foodservice employees, with a focus on the moderating role of social support. The foodservice sector is characterized by low entry barriers and a high rate of necessity-driven entrepreneurship. Amid ongoing economic downturns and growing employment instability, more foodservice workers are considering entrepreneurship. However, the success rate remains low, and a notable gap exists between intention and actual startup behavior. To address this, the study explores how internal entrepreneurial traits interact with external support factors. A structural model was developed based on existing literature. The study targeted employees from five-star hotels and large-scale foodservice enterprises with over 100 employees. A survey was conducted from February 1 to 21, 2025, targeting those with entrepreneurial experience or interest. Of 325 distributed questionnaires, 280 were returned, and 259 valid responses were used for statistical analysis.