Corporate Resilience and Performance in Food Industry SMEs During COVID-19

The small and medium entrepreneurs’ and managers’ main interest is to avoid the problems resulting from the economic and social crisis during COVID-19. One way to prevent these problems is to increase the organizations’ resilience to achieve optimal business performance. Resilience helps with business continuity and performance, simultaneously assisting social, economic, and cultural policymakers and planners in their tasks. This study investigates the impact of corporate resilience dimensions on performance in the food SMEs industry in Iran during the COVID-19 era. After reviewing the literature on organizational resilience (planned and adaptive) based on Porter’s value chain, the effects of five dimensions (human resources, marketing, finance, supply chain management, and services) on corporate performance were assessed. Ninety-five questionnaires were collected from food industry SMEs using the simple random sampling method. SPSS 26 and SMART PLS 2.0 were used to analyze the data. The results of data analysis with Partial Least Squares (PLS) showed that all dimensions had a positive effect on corporate performance because all the items had high t coefficients (t > 1.96). With GOF, the overall validation of the model is high. Appropriate changes in Porter’s value chain components (Human Resources, Marketing, Finance, Supply Chain Management, and Services) under the COVID-19 influence have a positive effect on performance.