This study explores how the dimensions of corporate social responsibility (CSR) as defined by Carroll, along with environmental responsibility, impact business model innovation (BMI), competitive advantage, and firm performance in small- and medium-sized enterprises in Iran. This paper proposes a theoretical framework, based on past studies. Afterward, structural equation modeling was used to test the conceptual model. The data of this research were collected face-to-face, and 483 valid questionnaires were collected from small- and medium-sized businesses in Iran. The results show that all dimensions of CSR (except philanthropic) directly and significantly affect Business Model Innovation. Furthermore, the competitive advantage is significantly impacted by the economic, legal, and ethical aspects of CSR. Additionally, the findings demonstrate that both BMI and competitive advantage play a direct and substantial role in influencing a company’s performance. This study represents one of the initial investigations to specifically analyze how each facet of corporate social responsibility influences Business Model Innovation and competitive advantage. It is worth noting that a new dimension, environmental responsibility, was incorporated into Carroll’s original model due to the growing significance of environmental concerns. This paper gives managers a better insight into CSR and its effects on company performance. In addition, it shows managers which aspects of CSR can have an impact on BMI and competitive advantage.

Business model innovation (BMI) is a topic that has attracted significant interest from both researchers and academics. While research has suggested that there are associations between BMI and corporate social responsibility (CSR), as well as between BMI and firm performance (FP), we lack theoretical substantiation and empirical verification of these relationships. This study proposes that BMI mediates the link between CSR and FP. This research aims to investigate the mediating role of BMI between various aspects of CSR, introduced by Carroll, and the performance of medium-size enterprises (SMEs) in Iran. To achieve the research aim, 483 questionnaires were gathered from SMEs in Iran. To evaluate the conceptual model’s validity, structural equation modeling (SEM) was used. The results of this study show that BMI mediates the relationship between all the aspects of CSR introduced by Carroll and FP and only does not mediate the relationship between the environmental dimension and FP. As far as we know, this investigation is among the earliest to explore the relationship between BMI and CSR dimensions through mediation. In response to the increasing significance of environmental issues, this research incorporates a fresh element, namely environmental responsibility, into Carroll’s model. Managers can gain a better understanding of CSR and its impact on FP from the results of this research. This study reveals that managers emphasize certain aspects of CSR which can influence BMI and FP.

This study aims to identify CSR dimensions which affect restaurants’ brand image and customers’ brand attitudes and assess the impact of these two mediating variables impact on customers’ purchase intentions. The study is based on information from 417 questionnaires distributed among restaurant customers in Tehran. Structural equation modelling (SEM) was used to test the conceptual model and results reveal that economic CSR is inversely correlated with brand image and brand attitude, although this relationship is not significant. This means that if customers feel that restaurants pay too much attention to profitability, they may have a negative attitude towards these restaurants. Other CSR dimensions (legal, ethical, philanthropic and environmental) were found to have a positive effect on brand image and customers’ brand attitudes, both of which make them more likely to use their services. Therefore, restaurant owners should be aware of different implications of CSR activities and choose those that are likely to improve restaurants’ brand image and be positively perceived by customers.

Purpose: This study aims to integrate the four-dimensional corporate social responsibility (economic, legal, ethical and philanthropic responsibility) with environmental responsibility. It also aims to measure how service quality and corporate image mediate the effects of the five CSR dimensions on customer retention.Design/methodology/approach: This research employs structural equation modelling to test the proposed conceptual model. About 217 valid questionnaires were collected online from customers of restaurants in Tehran.Findings: The results show that legal, ethical, philanthropic and environmental dimensions positively and significantly impact corporate image and service quality. Moreover, corporate image and service quality mediate the effects of the five CSR dimensions on customer retention.Practical implications: Managers may learn that by enhancing their environmental responsibility, they are also working on increasing service quality and corporate image and, in turn, customer retention. Restaurants can differentiate themselves from competitors and attract and retain environmentally conscious customers, ultimately contributing to their competitive advantage.Originality/value: This research extends Carroll’s dimensions by incorporating environmental responsibility, demonstrating its potential to boost service quality and corporate image for customer retention. A noteworthy contribution is introducing environmental responsibility as a novel dimension of CSR within the restaurant and food industry. Recognising the increasing importance of environmental sustainability in academic and societal discourse, it was crucial to consider the environment as a distinct aspect of this research.

Purpose: This study explores how the various aspects of corporate social responsibility (CSR) impact customer satisfaction (CS) within the restaurant sector. Furthermore, it seeks to reveal if there is a moderating role played by gender in the relationship between CSR dimensions and CS in the realm of restaurant services. Design/methodology/approach: The findings of this research were obtained by analysing 352 questionnaires collected from Iranian restaurants. Structural equation modelling was used to test the conceptual model. Findings: According to this research, responsibility (economic, legal, ethical and environmental) is related to CS. Additionally, this study delves into the specific influence of each facet of CSR on CS, a departure from prior research which treated CSR as a singular entity. Consequently, the findings of this study offer clarity on which dimension of CSR can impact CS. Prior studies examining the correlation between CSR and CS typically encompassed various CSR aspects, including economic, legal, ethical and philanthropic dimensions, with the environmental dimension often subsumed under ethical CSR. This research, however, recognises environmental CSR as the fifth distinct dimension. The results of this research show that CS is directly and significantly influenced by all aspects of CSR (except philanthropy). Also, the findings of this research show that gender does not make a difference on the impact of different dimensions of CSR on CS. Practical implications: The findings of this study provide restaurant managers with a deeper understanding of CSR and how it can influence CS. The research demonstrates that environmental CSR had the strongest impact on Iranian CS among the five CSR dimensions investigated. The findings also support the notion that Iranian consumers are beginning to use CSR information to evaluate restaurants. Originality/value: This research represents an early exploration of how individual facets of CSR affect CS. As part of this investigation, Carroll’s initial model was modified to include a novel element, environmental responsibility, to address environmental concerns' growing importance. This study contributes to the literature by demonstrating that CSR activities are not all equally effective.