scholarly journals Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Enzo Bivona ◽  
Margarita Cruz
Keyword(s):  
Business Model ◽  
Current Knowledge ◽  
Uncertain Environments ◽  
Content Type ◽  
Future Evolution ◽  
Study Approach ◽  
Strategic Resources ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

PurposeThe purpose of this paper is to show how different business model innovations (BMIs) help small and medium-sized enterprises (SMEs) in the food and beverage industry to navigate turbulent and uncertain environments such as the coronavirus economic crisis (COVID-19).Design/methodology/approachThe paper adopts an in-depth case study approach and uses a dynamic business modeling (DBM) approach to analyze how a pioneer craft brewery in Switzerland implemented innovative actions undertaken during the COVID-19 pandemic.FindingsThe paper offers a novel framework describing three processes helping SMEs to implement innovations in their business model (BM) to respond in an effective way to crises, such as the COVID-19 pandemic. The first process refers to SMEs' ability to leverage readily available resources and allows SMEs to rapidly use their current knowledge to react to the changing environment amid the crisis. The second process points at SMEs' ability to transform existing resources into novel products or solutions. Finally, by mobilizing distant resources from their network, SMEs can obtain new resources and knowledge that facilitate the implementation of major changes in their BM.Originality/valueUnlike previous studies, this research adopts a cause-and-effect perspective to make explicit how SMEs' BM changes affect strategic resources, key drivers and processes, thereby impacting performance. The analysis of the multiple reinforcing and balancing feedback loops resulting from the DBM approach can help SME entrepreneurs learn how and what changes are required in their BM to effectively face turbulent times, such as the COVID-19 crisis. From such an analysis, it emerged that the ability of SMEs to effectively implement innovations amid a crisis depends in large part on their collaborations with business partners and their ability to use and transform internal and external knowledge. In addition, as the future evolution of the COVID-19 crisis is still ongoing and uncertain, this study offers a unique perspective for SMEs in the food and beverage industry as the situation unfolds rather than after the fact.

Estimating competitiveness of Greek food and beverage industry: a comparison between Greek flour milling industry and Greek food and beverage industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Christos Konstantinidis ◽  
Stamatis Aggelopoulos ◽  
Maria Tsiouni ◽  
Evanthia Rizopoulou
Keyword(s):  
Manufacturing Industry ◽  
Sustainable Growth ◽  
Content Type ◽  
Balance Sheets ◽  
Research Perspective ◽  
Flour Milling ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Greek Economy

PurposeThe objective of this study is to estimate the competitiveness for both the Greek food and beverage industry as a whole and the flour and milling industry, justifying the certain economic factors and the way which these factors affect on it.Design/methodology/approachThe Greek food and beverage firms which published their balance sheets for the studying period were studied. According to the existing literature two equations were created and estimated as a simultaneous equations system.FindingsSummarizing the results both for the whole food and beverage industry and the flour milling industry are observed significant similarities on how certain economics factors such as profitability, market share, sustainable growth, age and operating costs affect on competitiveness as measured in this work. This may happen due to the high degree of concentration but also in the special characteristics which present both the Greek food and beverage industry and the flour milling sector.Research limitations/implicationsThe fact that this work referred only in Greek firms can be a limitation of this research, in spite of that it can provide useful and safe conclusions for the Greek food manufacturing industry.Practical implicationsThe provision of proposals for increasing firm competitiveness to managers as well as to policymakers.Social implicationsThe importance of food and beverage industry for the Greek economy as well as that the flour milling industry holds an important position in the Greek food and beverage industry makes the study of the competitiveness for both of them to be important from both an academic and research perspective.Originality/valueThe Greek food and beverage industry is the strength of Greek manufacturing and at the same time an important lever for the development of the entire Greek economy. The high quality products it produces and the organized promotion of its products in international markets are elements that give it an advantage and stimulate its competitiveness. The flour milling industry is one of the sectors in which there is intense competition and whose presence in terms of sales, turnover, employment and gross value is particularly important, so a simultaneous study of these cases is very important.

Sustainable business model in food and beverage industry – a case of Western and Central and Eastern European countries

2020 ◽  
Vol 122 (5) ◽  
pp. 1573-1592 ◽  
Author(s):  
Zhanna Belyaeva ◽  
Edyta Dorota Rudawska ◽  
Yana Lopatkova
Keyword(s):  
Eastern Europe ◽  
Business Models ◽  
European Countries ◽  
Eastern European ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Western European ◽  
Eastern European Countries

PurposeThe presented study pinpoints transformation of business models of small and medium enterprises (SMEs) in the food and beverage sector depending on their sustainability strategy. This paper makes a novel contribution to understanding various instruments of sustainability implementation in SMEs’ business models operating in the food and beverage industry of well-developed Western European countries versus less-developed Central–Eastern European countries.Design/methodology/approachThe empirical basis is a survey of 770 European SMEs, of which 369 operate in Western European countries (including Great Britain, Germany and Spain) and 401 in Central and Eastern Europe (including Poland, Croatia and Russia). The nonparametric U Mann–Whitney test was used to examine the significance of the differences between the two groups of companies.FindingsThe study empirically confirmed that despite self-declared lack of skills and knowledge in managerial impacts of sustainability, it shapes business models of SME in both country groups in food and drink industry. At the same time, the motivation grounds for business models transformation toward sustainable models vary between mostly economic factors in Eastern Europe and social and cultural factors in Western Europe. The economic factor is formed due to smaller integration into social investments at the SME-level Eastern European countries, while Western European SMEs invest more in a variety of sustainability supporting instruments (R&D, new equipment).Originality/valueThis comparative study is the novel empirical research study on the implementation of sustainability into business models of food and beverage SMEs operating in two groups of Western and Central–Eastern European countries, which has not been previously observed in such a setting.

Value maximization and open innovation in food and beverage industry: evidence from US market

2017 ◽  
Vol 119 (11) ◽  
pp. 2477-2492 ◽  
Author(s):  
Nicola Miglietta ◽  
Enrico Battisti ◽  
Francesco Campanella
Keyword(s):  
Open Innovation ◽  
Listed Companies ◽  
Content Type ◽  
Value Maximization ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
The Us ◽  
Food And Beverage ◽  
Innovation Model ◽  
Insight Into

Purpose The purpose of this paper is to examine listed companies, grouped by sector, that for decades have shown a dividend growth. Referring to the food and beverage (F&B) industry, the authors have investigated the adoption of an open innovation model in order to fill a gap in the existing literature. Design/methodology/approach This paper uses a multi-method design linking qualitative and quantitative approaches. The quantitative study was planned in order to identify some US-listed companies, called Dividend Champions that have distributed consistently growing dividends for over 50 years and have beaten the markets. The qualitative study was designed to provide insight into the adoption or not of an open innovation model by the listed companies in the F&B industry in the US market that were selected by the quantitative analysis. Findings The research is based on an empirical analysis undertaken with 816 listed companies in US markets. In particular, the authors underline 20 companies that over the past 50 years have systematically increased dividend paid, and at the same time, have beaten the market (Standard & Poor’s 500). In all, 30 per cent of the selected companies belong to the consumer goods sector, and F&B companies represent 50 per cent of them. All of these companies (The Coca-Coca Company, Hormel Foods Corporation, and Lancaster Colony Corporation) implement an open innovation model. Originality/value To the authors’ knowledge, this is the first exploratory study based on value maximisation and open innovation. An open innovation model increases competitiveness and the durability of competitive advantage, which are main sources of value creation. The paper highlights evidence from the F&B industry, referred to as Dividend Champions, and the adoption of an open innovation model.

Strategic Formulation Analysis of Semi-Permanent Building Provider from Containers, "I-Cont."

2021 ◽  
Vol 8 (11) ◽  
pp. 431-440
Author(s):  
Michelle Eulalia Jones ◽  
Alfianida Wulandari ◽  
Ubaidillah .
Keyword(s):  
Business Model ◽  
Value Proposition ◽  
Strategy Method ◽  
Business Model Canvas ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Maintenance Service ◽  
Generic Strategy ◽  
Formulation Analysis

PT. Karya Inti Abadi Kontainer, trademark ‘I-CONT,’ is a container modification company creating business stalls with modern, practical and economical containers. We are the solution for MSME business players, which is focusing on the food and beverage industry. Aside from that, we also provide services in membership from consultation, modification containers, delivery, maintenance, service until reselling and remodification. The strategy method uses the Value Proposition Canvas, IFE, EFE, VRIO, CPM, SWOT, IE, QSPM, Porter's Generic Strategy and Lean Business Canvas Model. The results of this analysis can help to determine a suitable business model for PT. Karya Inti Abadi. Keywords: Value Proposition Canvas, Porter's Generic Strategy, Lean Business Model Canvas, containers.

Sustainability in the food and beverage sector and its impact on the cost of equity

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renato Garzón- Jiménez ◽  
Ana Zorio-Grima
Keyword(s):  
Developing Countries ◽  
Gender Equality ◽  
Cost Of Equity ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Environmental Disclosures ◽  
And Gender ◽  
The Cost

PurposeThe objective of this paper is to analyze in an international setting the relationship between environmental disclosures, carbon emissions and gender equality on the board of directors with the cost of equity (CoE) in the food and beverage sector.Design/methodology/approachThe study sample includes 142 listed firms and 1,562 firm-observations from 35 developed and developing countries between 2009 and 2019. The authors implement a fixed-effects regression model to contrast the impact of the three sustainable variables of interest on the CoE.FindingsThe results of this study indicate that firms in the food and beverage industry benefit from a lower CoE due to better environmental disclosures and gender equality. On the other hand, carbon intensive firms are penalized with higher equity costs.Originality/valueThis study expands prior research on the effects of sustainable behavior on the CoE in the food and beverage industry by taking into account additional sustainability variables and a greater number of observations, both from developed and from developing countries.

Investigating the antecedents of e-commerce satisfaction in social commerce context

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Razaz Waheeb Attar ◽  
Mohana Shanmugam ◽  
Nick Hajli
Keyword(s):  
Social Media ◽  
Purchase Intention ◽  
Purchase Intentions ◽  
Theory And Practice ◽  
Social Commerce ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
The Relationship

PurposeSocial media is still influencing consumers and is extending social commerce (S-Commerce) use. Different social media activities can influence the users' trust and e-satisfaction at different levels, which in turn influence the purchase intentions. This is evident for the food and beverage industry as S-Commerce mediated by social media can help realise a shorter time to market and meet buyer demands. In addition, credibility factors may influence trust and purchase intentions. Understanding the various factors of influence such as social constructs, namely ratings, reviews and referrals; design constructs such as credibility and features and behavioural constructs such as trust, satisfaction and motivation; and analysing the relationship between these factors and how they influence purchase intentions can provide deeper insights into S-Commerce research, decision-making process and purchase intentions particularly from a food and beverage context.Design/methodology/approachDrawing on trust through social media activities and surface credibility as well as e-commerce satisfaction, the authors have proposed a research model to investigate the purchase intention of consumers in S-Commerce platforms. Survey data were collected from six countries in Asia and analysed using SEM-PLS.FindingsResults indicated that both trust and surface credibility significantly influence e-commerce satisfaction leading to purchase intention. Furthermore, surface credibility, which is a novel predictor for purchase intention in S-Commerce context, is highly significant on e-commerce satisfaction. Besides, encouraged by surface credibility, it was identified that trust significantly affects e-commerce satisfaction and results in purchase intention. This research adds contribution to theory and practice in S-Commerce stream as discussed at the end of the paper.Originality/valueThe results of this research contribute to the S-Commerce literature and have practical implications for practitioners in the food and beverage industry. As such, focussing on these constructs, this paper analyses the relationship between the social media activities, trust, e-commerce satisfaction, surface credibility and intention to buy.

scholarly journals Sustainable organisational learning in sustainable companies

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Cinzia Battistella ◽  
Lucia Cicero ◽  
Nadia Preghenella
Keyword(s):  
Organisational Learning ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Depth Analysis ◽  
Food And Beverage ◽  
New Ideas ◽  
Multiple Case

Purpose The purpose of this study is to extend the knowledge on sustainable organisational learning (OL) in sustainable companies. Design/methodology/approach Sustainability is examined from an OL perspective and was based on Edward’s integral cycle of learning. An in-depth analysis of the literature was carried out, and a list of OL characteristics, such as openness to new ideas and participative policymaking, were compiled. To identify which OL characteristics are used for sustainability, a multiple-case study was designed for sustainable companies operating in the food and beverage industry. Findings This study found a wide variety of sustainable practices, such as experimentation and information-sharing systems, related to learning processes, and learning leadership appears to be the least developed dimension. It was also found that sustainable companies learn through social rather than reflective learning, in relationships with internal and external stakeholders, and by concrete actions to implement environmental and social impacts. Originality/value This study is one of a few that explore sustainable OL and contributes to categorising OL characteristics that sustainable companies use to facilitate and support sustainability in the mid–long term.

scholarly journals Nanoplastics as a Potential Environmental Health Factor: From Molecular Interaction to Altered Cellular Function and Human Diseases

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Sandra Nikolić ◽  
Suzana Živanović ◽  
Miloš Papić ◽  
Marina Gazdić Janković ◽  
Miodrag Stojković ◽  
...  
Keyword(s):  
Environmental Health ◽  
Molecular Interaction ◽  
Current Knowledge ◽  
Plastic Pollution ◽  
Uptake Mechanism ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Starting Point ◽  
Depth Analysis ◽  
Food And Beverage

Abstract The problem of plastic pollution is becoming increasingly important and has attracted great interest in the last few years. Polystyrene is one of the most used plastic types in the food and beverage industry, medical and laboratory devices. Increased plastic production and increased food, water, and air pollution and contact with nanoplastics may cause long-lasting changes and predispose to adverse developmental and degenerative diseases through mechanisms that are not yet understood. The aim of this article is to provide an overview of current knowledge to plastics, especially polystyrene, and their impact on the human health. In particular, we discuss the major sources of plastic waste, polystyrene surface chemistry, as well as mechanisms by which plastics degrade in the environment. We also provide an insight into cellular uptake mechanism and the molecular interaction of polystyrene nanoparticles and human cells. This review offers scientists and clinicians useful information and could be used as a starting point for more in-depth analysis of nanoplastics as a potential environmental health factor.

Implementation of supply chain 4.0 in the food and beverage industry: perceived drivers and barriers

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Imran Ali ◽  
Mohamed Gamal Shehata Aboelmaged
Keyword(s):  
Supply Chain ◽  
Exploratory Research ◽  
Structured Interviews ◽  
Senior Managers ◽  
Content Type ◽  
Beverage Industry ◽  
Job Opportunities ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Novel Method

PurposeDespite considerable growth in literature on Industry 4.0 technologies, the research on the factors influencing the investment on these technologies in pursuit of supply chain 4.0 is yet incipient. The study aims to fill this knowledge void by exploring the perceived drivers and barriers intertwined in the implementation of supply chain 4.0 in the context of food and beverage industry.Design/methodology/approachQualitative exploratory research was employed involving 20 semi-structured interviews with senior managers from the Australian food and beverage supply chain. The interviews' data were analysed with VOSViewer software version 1.6.14.FindingsThe results unravel that reduction in supply-demand misalignment, fast-changing consumer's needs, threat of legal penalties and cost optimisation are the key drivers; whereas lack of collaboration, organisational inertia and lack of awareness are the critical barriers to implement supply chain 4.0.Research limitations/implicationsThe study derives seven propositions and a theoretical framework that need to be empirically corroborated.Practical implicationsUnderstanding of drivers and barriers will help practitioners to make more informed decision in implementation of supply chain 4.0.Social implicationsImplementation of supply chain 4.0 can enhance the performance of the food and beverage industry, thus offering more job opportunities and sustained food supply.Originality/valueThis is the first study in exploring drivers and barriers to the implementation of supply chain 4.0; thus, adds new knowledge to the growing body of the literature. The paper introduces a novel method for qualitative data analysis contributing to the methodological development of the supply chain management field.

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