Analysis of Factors Affecting Competitive Intelligence in Food Industry Entrepreneurial Companies in Tehran province

Nowdays, the optimal use of environmental opportunities and the creation of sustainable competitive advantage are among the main concerns of companies. One of the most important techniques in creating a competitive advantage is competitive intelligence. The aim of this study was to analyze the factors affecting competitive intelligence in food industry entrepreneurial companies in Tehran province. The data collection method was mixed (qualitative and quantitative). In the qualitative stage of the participating team, there were 16 university experts who were selected by purposeful method and snowball technique. In a quantitative stage, the target population included the managers of entrepreneurial companies in the food industry of Tehran province, numbering 248 people. The sample size was determined according to Krejcie and Morgan table 150 people and the samples were selected by simple random sampling method. The Delphi method was used to identify the factors and the structural equation method was used to analyze the relationships with SmartPLS3. The results showed that the factors affecting competitive intelligence include factors such: market intelligence, strategic intelligence, competitors' intelligence, technological intelligence, social intelligence and institutional intelligence. Also, structural equation analysis and accounted standard coefficient showed that market intelligence (0.499), strategic intelligence (0.538), competitors intelligence (0.405), technology intelligence (0.381), social intelligence (0.327) and institutional intelligence (0.346) have a positive and significant effect on competitive intelligence. Finally, it can be concluded that competitive intelligence is considered as a strategic management tool and one of the fastest growing areas of business.