scholarly journals Making Sales Strategies Based on the Existing Shopping Reviews

2021 ◽  
Vol 1865 (4) ◽  
pp. 042047
Author(s):  
Jingcheng Shi ◽  
Yan Yang ◽  
Shi Qiu
Keyword(s):  
Sales Strategies

Exploring persuasive sales techniques to improve customer acceptance of sustainable but unfamiliar menu in restaurants

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Chris He Cai ◽  
Anni Ding ◽  
Tiffany Shin Legendre
Keyword(s):  
Food Waste ◽  
Information Sources ◽  
Social Stigma ◽  
Food Sources ◽  
Food Aversion ◽  
Sustainable Food ◽  
Content Type ◽  
Customer Acceptance ◽  
Unfamiliar Food ◽  
Sales Strategies

Purpose Although restauranteurs hope to incorporate offal or variety meat, in the menu as an attempt to reduce food waste, adopting these ingredients is still challenging due to customer rejections. This study aims to propose potential persuasive sales strategies based on customers’ different information sources to increase organ meat-based menu sales for restaurateurs. Design/methodology/approach In this research, a qualitative study was conducted to identify critical factors that show persuasive effects from external, interpersonal and experiential information sources. A total of 20 in-depth expert interviews with professional chefs and restauranteurs were conducted and key persuasive service tactics were analyzed. Findings From their experience of persuading customers to try unusual foods, insights about how to alleviate unfamiliar food aversion were obtained. The findings of this study showed that different persuasive sales tactics can be implemented to decrease customers’ aversion to offal and offcuts on menus. Research limitations/implications The context of offal is meaningful theoretically because it sheds light on the literature gaps related to persuasive sales strategies for food products with a negative social stigma. Practically, the findings of this study explicitly address that offal usage in restaurants can not only encourage the culinary uniqueness of a restaurant but also contribute to the reduction of food waste by foodservice operations. Originality/value This research answers the calls for more research on sustainable food sources in hospitality literature by proposing offal as a potential alternative protein source. The findings of this study can further be used to improve customer acceptance of other sustainable but unfamiliar food items.

scholarly journals Analisa Data Penjualan SaRa Collection menggunakan metode Apriori

2021 ◽  
Vol 7 (1) ◽  
pp. 68-73
Author(s):  
Ririn Restu Aria ◽  
Susi Susilowati
Keyword(s):  
Consumer Demand ◽  
A Priori ◽  
Transaction Data ◽  
Made In ◽  
Sales Strategies

Sales are one of the most important things in the SaRa collection. To increase the number of existing sales, SaRa collection must be able to see the opportunities and needs needed by its customers. For this reason, when the Covid 19 pandemic is happening now, the SaRa collection has made a connector that can be used to beautify the use of masks to prevent transmission of the Covid 19 virus. In the process of making the connector, it is still done homemade according to the model that consumers are interested in because it takes time to process and select the model. as well as the appropriate color. Currently, sales are still being recorded manually, so the owner is still having trouble providing a stock of the connector model and color that will be made in order to meet consumer demand. In order to find out what models must be provided, accurate calculations are needed, for that the author uses the a priori algorithm as a method which is expected to be taken into consideration in marketing and sales strategies as well as connecting stock data to be made. A priori calculations with itemset and associations based on sales transaction data in Sara's collection

scholarly journals Consumer Customs Analysis Using the Association Rule and Apriori Algorithm for Determining Sales Strategies in Retail Central

2019 ◽  
Vol 125 ◽  
pp. 23003
Author(s):  
Ahmad Heru Mujianto ◽  
Chamdan Mashuri ◽  
Anita Andriani ◽  
Febriana Dwi Jayanti
Keyword(s):  
Association Rule ◽  
Apriori Algorithm ◽  
Average Percentage ◽  
Sales Process ◽  
Rule Method ◽  
Consumer Habits ◽  
A Company ◽  
Sales Strategies

The sustainability of a company will not be separated from the role of consumers in conducting transactions. In fact, a consumer has different behaviour and character, therefore as a company owner must be able to analyze the patterns or habits of consumers in making transactions. This also happens in the retail center X, which has problems in the sales process, such as products running out of stock and unsold products and the most popular products and products that are not in demand by consumers. Therefore we need an analysis of consumer habits in conducting transactions. The method of association rule with Apriori algorithm is able to be applied well in the analysis of the habits of consumer transactions in the central retail X. The results of the calculation obtained an average percentage of the value of support 33%-40% and the value of confidence 43%-80%. The results of applying the association rule method with Apriori algorithm can help recommend central retail X owners in structuring product and determine strategic steps in increasing sales, such as providing discounts or promos for certain products.

Defining and Implementing Sales Strategies

2016 ◽  
pp. 111-126
Author(s):  
Javier Marcos Cuevas ◽  
Bill Donaldson ◽  
Régis Lemmens
Keyword(s):  
Sales Strategies

scholarly journals Perception of the Attributes of Sherry Wine and Its Consumption in Young People in the South of Spain

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 417 ◽  
Author(s):  
Serafín J. Cruces-Montes ◽  
Ana Merchán-Clavellino ◽  
Antonio Romero-Moreno ◽  
Alberto Paramio
Keyword(s):  
Young People ◽  
Data Collection ◽  
Prior Knowledge ◽  
Online Survey ◽  
The South ◽  
Intrinsic Factors ◽  
Sherry Wine ◽  
The World ◽  
Pedro Ximénez ◽  
Sales Strategies

The wine with the designation of origin “Jerez-Xerez-Sherry” is one of the most produced in Spain and with a greater volume of exports abroad. This study analyzes the preferences of Sherry Wine and its different varieties, based on gender and knowledge and interest in the world of wine. Similarly, the influence of the attributes of Sherry Wine on its choice and consumption is investigated. For this purpose, 1502 participants (1407 wine consumers) were recruited; among the consumers, 58.5% are women, and 74.3% have little knowledge of wine (Mean age 22.6; SD = 3.07; range 18–30). Data collection was done through an online survey. The results reveal that among the types of wines from Sherry, the Fino and the Manzanilla are the most chosen. The young people who have the highest consumption of wine are those who have the most prior knowledge of wine. Also, these young people attribute their choice of wine to intrinsic factors, and even women and connoisseurs are more important in this type of dimension. But the importance of the attributes differs according to the types of wines (Fino/Cream—flavor, Palo Cortado/Pedro Ximénez—color, Amontillado/Manzanilla—price and Oloroso—prizes). These findings will allow establishing measures for their promotion, as well as for the design and specific sales strategies for each type of wine.

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