Prioritizing Brand Equity Methods From Customers’ Perspective for the Food Industry

2014 ◽  
Vol 20 (5) ◽  
pp. 491-510 ◽  
Author(s):  
Somayeh Yousefi Darestani ◽  
Amir Abbas Najafi
2016 ◽  
Vol 11 (3) ◽  
pp. 30-46 ◽  
Author(s):  
Majid Esmaeilpour ◽  
Zahra Mohamadi ◽  
Azade Rajabi

AbstractDue to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael) in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy) have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.


2015 ◽  
Vol 15 (8) ◽  
pp. 1120-1126
Author(s):  
Mahmoud Mohammadia ◽  
Vahid Nasehifar ◽  
Seyed Mohammad Taghi Tagh ◽  
Amir Ghafourian Shagerdi

Author(s):  
Remon Samir Fouad ◽  

COVID-19 crisis has hit many QSRs hard. There are numerous problems which are faced by these restaurants due to the high competition in the market. Nowadays, there is an even major problem to be faced in the food industry, which is Coronavirus pandemic. It has a disastrous effect on the food industry. There have been dramatic declines in sales for many Quick Service Restaurants. Some of them have permanently closed their doors. The aim of this research is to examine the hygiene and health conditions in quick service restaurants (QSRs) from customers perspective during Covid-19 Pandemic with a specific focus on international chains in Egypt. Moreover, examining QSR’ customers information about COVID-19. In order to achieve this aim, a questionnaire was designed and distributed to a convenience sample of QSR’s customers in order to illustrate to what extent QSR chains are maintain the proper hygienic and health conditions during pandemic. The results interestingly showed that QSRsgoers are moderately satisfied with the hygienic procedures that maintained in these chains. In this regard, it is recommended that QSR chains should struggle to increase the level of their customers satisfaction regarding this subject e.g., provision of disinfection materials, wearing and providing protective face masks, gloves, and disposable cutlery and paper cups.


Energies ◽  
2020 ◽  
Vol 13 (17) ◽  
pp. 4285 ◽  
Author(s):  
Katarzyna Liczmańska-Kopcewicz ◽  
Paula Pypłacz ◽  
Agnieszka Wiśniewska

Investments in renewable energy sources are an important direction in the development of modern economies. Motivating organizations to include appropriate investments in their development strategies becomes an essential issue. It seems clear that organizations need to see the long-term benefits of such investments in order to follow this trend. This article presents a thesis that assumes that from the microeconomic perspective, such investments are conducive to the implementation of various goals of the organization, causing the phenomenon of resonance in spheres such as the implementation of the sustainable development strategy, the level of innovation in the organization, brand image, and brand equity. The survey method was carried out on a sample of 143 industrial companies in the food industry in order to verify the hypotheses based on previous examples. Among the most important findings, it should be noted that investments in renewable energy sources make a significant contribution to building the market position of enterprises, in particular, to the level of innovation, creating value in a sustainable enterprise, and achieving goals in the area of creating a positive brand image and brand equity. The findings show that investing in renewable energy is compatible with the organization’s different goals.


Author(s):  
Teck Ming Tan ◽  
Hishamuddin Bin Ismail ◽  
Devinaga Rasiah

The aim of the study was to fill in the gaps in the discussion of the way in which fast food brand equity is developed. A proposed conceptual framework - Hierarchical chain of consumer-based brand equity - was postulated based on the casual relationships among dimensions of brand equity. A comprehensive and extensive literature review helped to develop a brand equity framework. In the fast food industry, the dimensions of consumer-based brand equity are decomposed into brand awareness, brand familiarity, perceived quality, brand image, brand trust and attitudinal brand loyalty, demonstrated three-level hierarchical chain. Brand familiarity, perceived quality, brand image, and brand trust were proposed to serve as mediating variables of other constructs, indicating direct and indirect relationships among brand equity dimensions.


2003 ◽  
Vol 105 (4/5) ◽  
pp. 263-273 ◽  
Author(s):  
Edo Rajh ◽  
Tihomir Vranesevic ◽  
Davor Tolic

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