ENTREPRENEURIAL CAPABILITIES AND COMPETITIVENESS OF QUICK SERVICE RESTAURANTS (QSRs) IN PORT HARCOURT

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Abstract This study adopts a cross-sectional research design to explore the relationships between entrepreneurial capabilities and the competitiveness of Quick Service Restaurants (QSRs) in Port Harcourt. The population under study consists of 123 customers from QSRs in Port Harcourt. The sample size was determined using the Freund and William formula, which is appropriate for an unknown population size with a 5% significance level. The proportionate allocation method by Bowley (1984) was employed to ensure a representative sample distribution, and data were analyzed using Pearson's product-moment correlation via SPSS version 23.0. The results demonstrated significant correlations between entrepreneurial proactiveness and both customer satisfaction (r = .279, p < .001) and customer retention (r = .293, p < .001). Similarly, opportunity recognition showed significant positive relationships with customer satisfaction (r = .256, p < .001) and customer retention (r = .287, p < .001). Moreover, customer-mindedness was also significantly correlated with customer satisfaction (r = .281, p < .001) and customer retention (r = .292, p < .001). These findings underscore that proactive and customer-focused entrepreneurial strategies significantly enhance customer satisfaction and retention in QSRs.

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