Do survivalists deserve to be called entrepreneurs? The case of hospitality micro-entrepreneurs in Indonesia

Abstract

Studies in entrepreneurship do not classify survivalists as ‘true’ entrepreneurs because they lack ‘essential’ entrepreneurship characteristics such as an orientation towards innovation and growth. Thus, survivalists are perceived as lesser entrepreneurs or the poorer cousins of opportunity-driven entrepreneurs. This study re-evaluates this perception by focusing on street food vendors because even though they play a significant role in the hospitality industry in many countries, they are often neglected in the hospitality sector and associated academic research. Online, unstructured interviews were conducted with 25 street food vendors in Bandung, Indonesia, and the data were analysed using thematic analysis. The findings revealed that street food vendors (i.e. survivalists) possess a variety of entrepreneurial characteristics, including achievement orientation, seizing business opportunities, risk-taking behaviour, innovativeness and efficient resource utilization. Thus, it is argued that they deserve to be recognized as entrepreneurs as well.