Examining the Role of Entrepreneurship Intentions in the Growth of Micro and Small Restaurants in Kampala Capital City Authority Markets, Uganda

Abstract

The study examined the role of entrepreneurship intentions in the growth of micro and small restaurants in the Kampala Capital City Authority (KCCA) markets in Uganda. Micro and small enterprises (MSEs) contribute significantly to the economic development of developing countries like Uganda, but their growth is hampered by a lack of managerial skills, a lack of resources, and a lack of competitiveness, finances and above all entrepreneurship intentions. Through the theory of planned behavior and Resource based theory the study examined how subjective norms, perceived behavioral control, and employee behaviors and other resources affect the goals and growth of the restaurants in various markets of Kampala Capital City Authority. The study considered a population of 1,805 drawn from the markets in the five divisions of Kampala that is Central, Nakawa, Makindye, Rubaga and Kawempe division and a who were women involved in micro and small restaurants and a sample size of 302 respondents determined from each division using Saunders et al formula. The study employed a mixed-method approach which included both quantitative surveys and qualitative interviews. Results showed that entrepreneurship intentions have a considerable impact on restaurant growth with a correlation coefficient of 0.671 and a simple linear regression result of results of R2 of .450 or 45%. This meant that the model of entrepreneurship intentions explained 45% of the growth of restaurants in the KCCA markets. The important elements of entrepreneurial intentions that propelled growth were preparedness, strategic planning, experience, and vision. The findings underscore the need for supportive policies and interventions to enhance entrepreneurial landscape in the markets of KCCA in Uganda.