数字新质生产力驱动四川餐饮业韧性提升机制及路径研究
Research on the Mechanism and Path of Digital New Quality Productivity Driving the Resilience Improvement of Sichuan Catering Industry
DOI: 10.12677/ass.2025.1410889, PDF,    科研立项经费支持
作者: 陈国庆*:成都锦城学院数学建模研究中心,四川 成都;李翌成, 李尚东:成都锦城学院计算机与软件学院,四川 成都
关键词: 数字新质生产力四川餐饮业韧性中介效应门槛效应Digital New Quality Productivity Sichuan Catering Industry Resilience Intermediary Effect Threshold Effect
摘要: 本文以2014~2024年四川餐饮业面板数据为研究样本,旨在探究数字新质生产力对四川餐饮业韧性的影响机制。研究构建了“抵御–恢复–适应”三维度餐饮业韧性指标体系,以及包含数字基础与算力、企业端数字应用、平台生态嵌入、人才与创新的四维度数字新质生产力指数,运用动态面板模型、中介效应检验和门槛效应模型进行实证分析。结果显示:数字新质生产力对四川餐饮业韧性具有显著正向促进作用,且对适应韧性的影响最强,对恢复韧性和抵御韧性的影响依次减弱;供应链韧性、平台赋能、组织内控数字化在二者关系中发挥中介作用,总中介效应占比83.6%,其中供应链韧性的中介效应占比最高(34.5%);区域数字基础设施与制度环境存在正向调节效应,数字基建水平高的区域及规模较大、连锁化程度高的企业,数字新质生产力对餐饮业韧性的促进作用更显著。本研究为理解数字经济时代餐饮业韧性提升提供了理论参考,也为四川餐饮业数字化转型实践提供了“供应链筑基、平台赋能、内控提效、政策护航”的具体路径。
Abstract: This study employs panel data from Sichuan’s catering industry (2014~2024) to investigate the impact mechanism of digital new-quality productivity on resilience. We developed a three-dimensional resilience index system (“resilience-restore-adaptation”) and a four-dimensional digital new-quality productivity index encompassing digital infrastructure, enterprise digital applications, platform ecosystem integration, and talent innovation. Empirical analysis using dynamic panel models, mediation effect tests, and threshold effect models reveals that digital new-quality productivity significantly enhances Sichuan's catering industry resilience, with the strongest influence on adaptive resilience followed by restorative and defensive resilience. Mediating roles were identified for supply chain resilience, platform empowerment, and organizational digitalization controls, accounting for 83.6% of total mediation effects, particularly with supply chain resilience contributing the most (34.5%). Positive moderating effects were observed in regional digital infrastructure and institutional environment, where areas with advanced digital infrastructure and larger-scale chain enterprises demonstrated more pronounced resilience enhancement. This research provides theoretical insights for enhancing catering industry resilience in the digital economy era and offers practical pathways for Sichuan's digital transformation through “supply chain foundation-building, platform empowerment, internal control optimization, and policy support”.
文章引用:陈国庆, 李翌成, 李尚东. 数字新质生产力驱动四川餐饮业韧性提升机制及路径研究 [J]. 社会科学前沿, 2025, 14(10): 233-242. https://doi.org/10.12677/ass.2025.1410889

参考文献

[1] 陈颖, 李裕坤, 赵攀. “双碳”政策背景下餐饮业面临的机遇、挑战与对策[J]. 四川旅游学院学报, 2024(3): 17-21.
[2] 温忠麟, 叶宝娟. 中介效应分析: 方法和模型发展[J]. 心理科学进展, 2014, 22(5): 731-745.
[3] 王梓芸, 陈菡彬. 新质生产力对经济韧性的影响: 理论分析与实证检验[J]. 中国商论, 2025, 34(15): 27-31.
[4] 杨腾霄. 传统餐饮企业数字化运营模式转型分析[J]. 老字号品牌营销, 2025(7): 172-174.
[5] 张艳. 餐饮企业数字化转型对成本结构的影响[J]. 大众投资指南, 2025(20): 90-92.
[6] 陈云桥, 李百慧, 李杰. 股权激励与数字化转型: 来自中小企业的经验证据[J]. 统计与决策, 2025(15): 179-183.
[7] 刘丁冉, 刘佳茵. 数字基础设施赋能新质生产力形成的机理与路径研究[J]. 电子商务评论, 2025, 14(1): 3304-3320.
[8] 邢娜, 张卫双, 张宇. 产业数字化转型赋能新质生产力的重点方向与推进路径[J]. 黑龙江科学, 2025, 16(13): 20-22.
[9] 王会艳, 邹顶锋, 严超. 数字化转型对企业组织韧性的影响及其机制研究[J]. 农场经济管理, 2025(1): 35-39.
[10] 石丽静, 洪俊杰. 数字技术驱动制造业创新链韧性提升的机制与实现路径[J]. 科学管理研究, 2025, 43(3): 49-55.
[11] Blundell, R. and Bond, S. (2023) Reprint of: Initial Conditions and Moment Restrictions in Dynamic Panel Data Models. Journal of Econometrics, 234, 38-55. [Google Scholar] [CrossRef
[12] Hansen, B.E. (1999) Threshold Effects in Non-Dynamic Panels: Estimation, Testing, and Inference. Journal of Econometrics, 93, 345-368. [Google Scholar] [CrossRef