Citation:

Marla Marques dos Santos Cruz, Dr. Gustavo Pereira da Cruz. "Developing a Balanced Scorecard Framework for Small Food Service Enterprises: Empirical Reflections and Conceptual Insights for Strategic Performance" International Research Journal of Economics and Management Studies, Vol. 4, No. 11, pp. 39-44, 2025. Crossref. http://doi.org/10.56472/25835238/IRJEMS-V4I11P107

Abstract:

The small food service sector operates in a dynamic and competitive environment that demands a strategic management framework balancing financial performance with customer satisfaction, operational efficiency, and organisational learning. This study develops a Balanced Scorecard (BSC) model customised for small food service enterprises, identifying key performance indicators across financial, customer, internal processes, and learning and growth perspectives. Employing a qualitative exploratory methodology grounded in an extensive literature review and empirical reflection, the research synthesises theoretical insights and practical realities unique to resource-constrained food businesses. The resultant framework offers a robust yet adaptable tool for strategic alignment, performance measurement, and continuous improvement, fostering sustainable competitive advantage in volatile markets.

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Keywords:

Balanced Scorecard; Small Food Service Enterprises; Strategic Performance Measurement; Organisational Learning; Customer Satisfaction; Operational Efficiency; Empirical Reflection; Qualitative Research.