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.

The effect of halal supply chain management on halal integrity assurance for the food industry in Malaysia

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Yusaini Hisham Mohamed ◽  
Abdul Rahman Abdul Rahim ◽  
Azanizawati Ma'aram
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Business Processes ◽  
Exploratory Research ◽  
Food Supply Chain ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage ◽  
Halal Food ◽  
Integrity Assurance

Purpose The purpose of this study is to outline the results of the empirical testing in the field of halal food supply chain and halal integrity assurance (HIA), as well as to provide a research framework of their relationships. Design/methodology/approach This study is based on the exploratory research paper using quantitative data collection to empirically experimented with concepts and provide practical solutions for halal industry players to optimize their halal food supply chain integrity assurance. Findings The findings show the halal supply chain of the food and beverage industry has a significant effect on HIA. The results also suggest the halal industry with a high focus on supply chain business processes and supply chain network structure are expected to have better HIA. Research limitations/implications As this study only focuses on the halal industry in Malaysia specifically on food and beverages, its findings cannot be generalized to other categories. Issues of applicability of this study to other countries also need to be considered. Practical implications This study addresses the assurance of halal integrity is a crucial element in managing a halal food supply chain in the halal industry. It has empirically identified the important elements to strengthen halal food supply chain integrity assurance in the halal industry. Social implications It is important to manage knowledge, commitment and trust in any halal organization as a catalyst for HIA. This study presents a better understanding of the halal concept application in society. Originality/value There is a lack of empirical study on halal food supply chain integrity assurance even though the issue of HIA is widely discussed in the halal industry. Thus, this study has used an industry survey to empirically experimented with concepts and provide practical contributions to enhance halal food supply chain integrity assurance.

scholarly journals The Influence of the Digital Supply Chain on Operational Performance: A Study of the Food and Beverage Industry in Indonesia

2021 ◽  
Vol 13 (9) ◽  
pp. 5109
Author(s):  
Mohammad Agung Saryatmo ◽  
Vatcharapol Sukhotu
Keyword(s):  
Supply Chain ◽  
Cost Reduction ◽  
Manufacturing Industry ◽  
Operational Performance ◽  
Quantitative Methodology ◽  
Chain Management ◽  
Digital Era ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

In this rapidly developing digital era, digital transformations take place within every industry, and they have effects on the management of the supply chains. The aim of this study is to delve into the influence of the digital supply chain on the quality, productivity, and cost reduction aspects of operational performance. This study relies on quantitative methodology and data collected from the food and beverage industry of Indonesia. Data from a survey comprising a total of 209 responses were selected for investigation. PLS-SEM was used to perform the analysis. The investigation reveals that the digital supply chain has significant effects on operational performance in terms of quality, productivity, and cost reduction performance. This study contributes to the understanding of supply chain management by addressing the knowledge gap associated with the digital supply chain. In particular, it has concentrated on the hitherto unresearched effect of operational performance in the context of the Indonesian manufacturing industry.

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.

The contribution of a supplier of the food and beverage industry to the sustainability of the overall supply chain

2021 ◽  
Vol 25 (3/4) ◽  
pp. 231
Author(s):  
Georgia Sakka ◽  
Antonino Galati ◽  
Marcella Giacomarra ◽  
Maria Crescimanno
Keyword(s):  
Supply Chain ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

Supply Chain Sustainability in Food and Beverage Industry

2021 ◽  
pp. 173-189
Author(s):  
Anusha Thakur
Keyword(s):  
Supply Chain ◽  
Green Supply Chain ◽  
Chain Process ◽  
Sustainable Food ◽  
Chain Processes ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Challenges And Opportunities ◽  
Food And Beverage ◽  
Supply Chain Process

Green supply chain management (GSCM) is defined as the delivery of various products and services from the different manufacturers, suppliers, and end customers through the information flow in terms of environment. Moreover, unlike the conventional supply chain processes, green supply chain process is engaged in the implementation of various environment friendly ideas as well as strategies in it. GSCM includes different ways to amend the negative environmental impacts along with the improvement in efficiency, increased profitability and costs. In today's scenario, the consumers are shifting their preferences from unsustainable products to sustainable food products, thereby opting green for the same. This chapter emphasizes the necessities of the green supply chain processes as well as the strategies adopted by the firms, particularly in India in the food and beverage industry. The chapter focuses on the trends, impacts, challenges, and opportunities of GSCM.

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.

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.

Supply chains and COVID-19: impacts, countermeasures and post-COVID-19 era

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Atif Saleem Butt
Keyword(s):  
Supply Chain ◽  
Structured Interviews ◽  
Senior Managers ◽  
Supply Chain Disruptions ◽  
Case Study Methodology ◽  
Content Type ◽  
Study Methodology ◽  
The Impact ◽  
Opening Up

PurposeThis paper explores the steps/countermeasures taken by firms to address supply chain disruptions in the wake of COVID-19.Design/methodology/approachThis study employs a case study methodology and employs 46 semi-structured interviews with senior managers of the three buying firms, four distribution centres and four supplying firms based in four countries (Pakistan, Sri Lanka, China and India).FindingsResults reveal that manufacturers are refining production schedules to meet the production challenges. Distributors are working with secondary suppliers to meet the inventory shortage. Finally, supplying firms are evaluating the impact of demand, focusing on short-term demand-supply strategy, preparing for channel shifts, opening up additional channels of communication with key customers, understanding immediate customer’s demand and priorities and finally becoming more agile.Research limitations/implicationsThere are some limitations to this study. First, the results of this study cannot be generalized to a wider population. Second, this study explores the interpretations of senior managers based in four Asian countries only.Practical implicationsSupply chain firms can use these findings to understand how COVID-19 is affecting firms. Firms can also use the suggestions provided in this study to mitigate the impact of COVID-19 and make the best out of this pandemic.Originality/valueThis study contributes to the supply chain disruption literature by exploring the robust countermeasure taken by supply chain firms amid COVID-19 outbreak. In particular, it explores such countermeasures from the perspective of three different entities (buyer, supplier and distributor) based in four different countries in the South Asian region.

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.

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