scholarly journals CO-BRANDING ONLINE FOOD DELIVERY: PERUBAHAN MODEL BISNIS WISATA KULINER LOKAL KHAS YOGYAKARTA

AdBispreneur ◽  
2019 ◽  
Vol 3 (3) ◽  
pp. 177
Author(s):  
Eska Nia Sarinastiti ◽  
Nabilla Kusuma Vardhani
Keyword(s):  
Business Model ◽  
Service Providers ◽  
Food Delivery ◽  
Study Data ◽  
Structured Interviews ◽  
Culinary Tourism ◽  
Delivery Service ◽  
Business To Consumer ◽  
Food Tourism ◽  
Business To Business

 The aim of this research is examining the implementation of co-branding by the food delivery service and its influence on the local culinary tourism business model of Yogyakarta. This research uses qualitative research with an exploratory study. Data collection was conducted through semi-structured interviews with 13 owners of Yogyakarta’s local culinary. The results showed that co-branding was carried out jointly with GoFoodPartner, but if it was not incorporated into GoFoodPartner co-branding was carried out directly between GoFood and the culinary business management. As for GrabFood, co-branding is done partially to businesses that are not part of their official cooperation partners. The culinary tourism business model has been changing by online food delivery service providers. The change is they have not only done business to consumer (B2C) but then also develop its business model into Business to Business (B2B) and Business to Business to Consumer (B2B2C). It changes the business model of culinary tourism developed into a food tourism business model.   Penelitian ini mengkaji tentang implementasi co-branding oleh layanan food delivery tersebut dan pengaruhnya pada model bisnis wisata kuliner lokal khas Yogyakarta. Penelitian ini menggunakan jenis penelitian kualitatif dengan metode eksploratory. Pengumpulan data dilakukan melalui wawancara semi-terstruktur dengan 13 pelaku usaha wisata kuliner lokal khas Yogyakarta didukung observasi serta dokumentasi. Hasil penelitian menunjukan bahwa co-branding dilakukan secara bersama-sama antara GoFood dan pelaku usaha wisata kuliner yang tergabung dalam GoFoodPartner, akan tetapi jika tidak tergabung dengan GoFoodPartner co-branding dilakukan secara terpisah antara GoFood dan pelaku usaha wisata kuliner. Sementara untuk GrabFood juga demikian, co-branding dilakukan secara partial untuk pelaku usaha wisata yang bukan masuk dalam mitra kerjasamanya. Model bisnis wisata kuliner yang dilakukan terdapat perubahan dengan adanya layanan online food delivery. Perubahan tersebut terdapat pada tidak hanya business to consumer (B2C), akan tetapi model bisnisnya berkembang juga menjadi Business to Business (B2B) dan Business to Business to Consumer (B2B2C). Perubahan model bisnis tersebut mendorong perkembangan model bisnis culinary tourism menjadi model bisnis food tourism.

Employer Branding in B2B and B2C Companies in India: A Qualitative Perspective

2018 ◽  
Vol 5 (1) ◽  
pp. 76-95 ◽  
Author(s):  
Mukesh K. Biswas ◽  
Damodar Suar
Keyword(s):  
Subjective Experiences ◽  
Case Study Method ◽  
Structured Interviews ◽  
Employer Branding ◽  
The Past ◽  
Business To Consumer ◽  
Business To Business

The employer branding (EB) phenomenon has garnered the attention of practitioners and academicians over the past decade. However, the subjective experiences of managers on EB are hardly tapped. This study explores company executives’ views on EB through the case study method with semi-structured interviews in the context of the business-to-business (B2B) and business-to-consumer (B2C) companies located in India. Four key categories relevant to EB emerged from the data. These are (a) essence of a successful EB, (b) precursors of EB, (c) visibility of the employer and (d) outcomes of EB. Attributes of these categories were explored along the sub-themes, which reveal the respondents’ perceptions regarding their implementation of EB strategy. These attributes were similar in B2B and B2C companies.

Business models in the business-to-business and business-to-consumer worlds – what can each world learn from the other?

2016 ◽  
Vol 31 (8) ◽  
pp. 943-954 ◽  
Author(s):  
Ryan Neill Stott ◽  
Merlin Stone ◽  
Jane Fae
Keyword(s):  
Business Model ◽  
Design Methodology ◽  
Business Models ◽  
Academic Research ◽  
Content Type ◽  
Managerial Implications ◽  
Business To Consumer ◽  
Business To Business ◽  
Practical Implications ◽  
Proper Analysis

Purpose The purpose of this research is to identify how managers can apply the results of academic research into the concept of business models for creating and evaluating possible models for their businesses. Design/methodology/approach A review of the literature is followed by two case studies, from the airline and logistics industries, followed by recommendations based on both. Findings The findings are that there is relatively weak consensus among academics as to the definition and meaning of a business model and its components, and that the notion of generic business model applies better within rather than between industries, but that the discussion is a very fertile one for developing recommendations for managers. Practical implications The managerial implications of the study are that in their planning and strategizing, managers should factor in a proper analysis of the business model they currently use and one that they could use. Originality/value The study provides a useful addition to the literature on the practical implications of business models.

scholarly journals The Influence of Critical Factors on Business Model at a Smart Factory: A Case Study

2019 ◽  
Vol 10 (1) ◽  
pp. 42-52 ◽  
Author(s):  
Andrej Jerman ◽  
Ivan Erenda ◽  
Andrej Bertoncelj
Keyword(s):  
Business Model ◽  
Business Models ◽  
Knowledge Society ◽  
Major Change ◽  
Study Data ◽  
Smart Factory ◽  
Critical Factors ◽  
Structured Interviews ◽  
The Impact

Abstract Background: The crucial elements of a smart factory, employees, machines, and products, have an important effect on current business models. Objectives: The main aim of our study is to present a case study of the impact of Industry 4.0 on the business model in a smart factory. The paper discusses the changes of business models of the organisation and determines critical factors that influence the business models in a knowledge society. Methods/Approach: Our sample included managers, from the company TPV, who are in charge of implementing a digital business model, and who are the most knowledgeable informants on the topic of our study. Data was obtained from, most widely used method for data collection in qualitative research, semi-structured interviews with managers. Content analysis was conducted for the purpose of our study. Results: Results of our study show that the major change will be that machines will have a “mind” of their own, whose main goal will be to work in production, and the role of employees will be primarily in expressing their creativity, carrying out urgent interventions and performing custody of processes. The key critical factors influencing business models in a smart factory are top management and leadership orientations, motivation of employees, collective wisdom, creativity and innovations. Conclusions: The study represents useful guidelines for strategic management of innovative companies in the earliest stages of the process of decision-making process.

CHALLENGES FOR PRODUCT AND SERVICE PROVIDERS IN OPEN INNOVATION WITH CUSTOMERS IN BUSINESS-TO-BUSINESS MARKETS

2014 ◽  
Vol 18 (02) ◽  
pp. 1450012 ◽  
Author(s):  
JAAKKO PAASI ◽  
INKA LAPPALAINEN ◽  
TUIJA RANTALA ◽  
MINNA PIKKARAINEN
Keyword(s):  
Open Innovation ◽  
Qualitative Methodology ◽  
Service Providers ◽  
Structured Interviews ◽  
Customer Involvement ◽  
Management Personnel ◽  
Multiple Case ◽  
Multiple Case Studies ◽  
Innovation Practices ◽  
Business To Business

The purpose of this paper is to empirically study challenges faced by product and service providers when innovating openly with customers in business-to-business (B-to-B) markets. The study aims to fill the research gap of how the challenges vary in different types of customer involvement in innovation. The work applied the qualitative methodology of multiple case studies, and the material was collected in semi-structured interviews with management personnel at 48 companies in Finland and in the Netherlands that are practicing open innovation with their customers in one form or another. For the analysis of challenges identified from the empirical data, a typology of open innovation with customers was built, resulting in four distinct types to categorise product and service providers through their dominant business and innovation logics and related customer involvement. The typology gave the context in which strategic and operational challenges of open innovation with customers were explored. Each of the four types seems to have specific and characteristic challenges of open innovation. The findings of the study will help managers of product and service providers in guiding their open innovation practices with customers in B-to-B markets.

scholarly journals A New Definition Of A Business Model

2011 ◽  
Vol 6 (12) ◽  
Author(s):  
Nancy J. Niles
Keyword(s):  
Business Model ◽  
Business Models ◽  
Font Size ◽  
Management Literature ◽  
Business To Consumer ◽  
Recent Addition ◽  
The Difference ◽  
Definition Of ◽  
Business To Business ◽  
Dot Com

<p class="MsoNormal" style="text-align: justify; margin: 0in 0.5in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Times New Roman;">This paper discusses the lack of agreement on the definition of a business model which is a recent addition to management literature since the dot com era. <span style="mso-spacerun: yes;">&nbsp;</span>An abbreviated literature review was discussed that emphasizes the different perspectives of business model definitions. <span style="mso-spacerun: yes;">&nbsp;</span>There are categories such as auction, subscription, or advertising business models which describe the processes between a buyer and seller (Rappa, 2005). Business models have also been defined in the literature as a system with components (Afuah&amp;Tucci, 2001) or a method to make money (Weill&amp;Vitale 2001). They have also been categorized as business to business models or business to consumer models (Haag, 2004) <span style="mso-spacerun: yes;">&nbsp;</span>This author has developed a new definition of a business model that focuses on the transaction between the buyer and seller, regardless of whether it is a traditional transaction, an electronic transaction or the type of transaction.<span style="mso-spacerun: yes;">&nbsp; </span>The paper has provided six comparisons of the difference between a traditional transaction between a buyer and a seller and an electronic transaction between a buyer and a seller. The direct comparisons of traditional and e-commerce business models illustrate the major component of a business model&mdash;the transaction that occurs between the seller and buyer and that the transaction must be included in the definition of a business model. </span></span></p>

scholarly journals Online Food Delivery Services: Make or Break the Halal Supply Chain?

2021 ◽  
pp. 384-394
Author(s):  
Nina Naquiah Ahmad Nizar ◽  
Siti Aimi Sarah Zainal Abidin
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Service Providers ◽  
Food Delivery ◽  
Food Supply Chain ◽  
Peace Of Mind ◽  
Delivery Service ◽  
Gig Economy ◽  
Delivery Services ◽  
Halal Food

Online food delivery service (FDS) is the new gig economy in this era of new normal. Online FDS refers to the process whereby food that was ordered online is prepared and delivered to the consumer. FDS falls at the end of a food supply chain, the final stage just before the food reaches customers. However, this stage can make or break a wholesome food production, particularly in halal food supply chain. This paper revisits the guidelines of FDS in Malaysia; then extended to the measures taken during Covid-19 pandemic. The focus is food safety and quality, and halal supply chain. It is hoped that this overview will become a source of information for the public for their peace of mind, and the food delivery service providers to deliver wholesome food to their customers

scholarly journals Life Changes of the Elderly After Earthquake: A Qualitative Study in Iran

2020 ◽  
Vol 6 (1) ◽  
pp. 9-16
Author(s):  
Hamid Reza Khankeh ◽  
◽  
Shokoufeh Ahmadi ◽  
Robab Sahaf ◽  
Asghar Dalvandi ◽  
...  
Keyword(s):  
Older Adults ◽  
Qualitative Study ◽  
Service Providers ◽  
The Elderly ◽  
Study Data ◽  
Work And Family ◽  
Individual Growth ◽  
Life Changes ◽  
Physical And Mental Health ◽  
Structured Interviews

Background: The growth of the elderly population, on the one hand, and the increase in exposure to accidents and disasters, on the other hand, have highlighted the attention on the issues of the older adults in disasters. This study aimed to investigate the changes in the lives of the elderly after the earthquake. Materials and Methods: The present qualitative study was conducted using the content analysis method. The study data were collected through in-depth and semi-structured interviews. In total, 26 participants were interviewed in this study, including 4 specialists (an accident and disaster specialist, an elderly specialist, a psychologist, a social worker), 18 older adults, and 4 caregivers of the older adults. The data collection and data analysis process were performed simultaneously, and the Granheim and Lundman approach was used in this regard. Results: In this study, two main categories were found about changes in the lives of the elderly after the earthquake: re-victimization and post-accident growth. Re-victimization category consisted of the subcategories of “increased dependency”, “declining physical and mental health”, “poverty and deprivation”, and “avoidance of work and family activities”, and post-accident growth included the subcategories of “individual growth”, “self-regulatory behaviors”, and “reinforcing the houses”. Conclusion: Clarifying the nature and life changes of the elderly after the earthquake can enhance the knowledge of service providers. This information helps them make the necessary plans to prevent and reduce the problems that the elderly face after the earthquak

scholarly journals Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta

2018 ◽  
Vol 1 (2) ◽  
pp. 1
Author(s):  
Cecilia Desvita Ratna Elvandari ◽  
Anggoro Cahyo Sukartiko ◽  
Arita Dewi Nugrahini
Keyword(s):  
Quality Function Deployment ◽  
Online Survey ◽  
Service Providers ◽  
Skills Training ◽  
Food Delivery ◽  
Technical Requirement ◽  
National Scale ◽  
Delivery Service ◽  
Technical Requirements ◽  
Delivery Services

Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications.  The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.

scholarly journals Toward a Multi-Sided Model of Service Quality for Logistics Service Providers

2020 ◽  
Vol 10 (4) ◽  
pp. 79
Author(s):  
Philipp Wetzel ◽  
Erik Hofmann
Keyword(s):  
Service Quality ◽  
Service Providers ◽  
Quality Model ◽  
Business Context ◽  
Study Approach ◽  
Logistics Service ◽  
Logistics Service Providers ◽  
Business To Consumer ◽  
Business To Business

The aim of this research was to identify quality discrepancies in the existing service offerings of logistics service providers (LSPs). A multi-sided model of service quality (SERVQUAL) highlighting existing gaps in service provision was developed. A qualitative case study approach was employed, and the data were analyzed via a pattern-matching technique. The contribution to the literature is twofold. First, the study transferred the original service quality model developed in the 1980s from a business-to-consumer context to a business-to-business context that is specific to LSPs. Second, the results provide a means of closing the identified service quality gaps arising in an LSP context. Two internal gaps were found: non-homogeneous expectations between the sales and operations departments, and a communication and knowledge gap between these two entities. The three external gaps between LSPs and customers are a loyalty and corporate brand image gap, an innovation and information technology gap and an information asymmetry gap.

scholarly journals Quasi-Darwinian Selection in Marketing Relationships

2007 ◽  
Vol 71 (4) ◽  
pp. 48-62 ◽  
Author(s):  
Nermin Eyuboglu ◽  
Andreas Buja
Keyword(s):  
Service Providers ◽  
Selection Process ◽  
Darwinian Selection ◽  
Guiding Principle ◽  
Supply Chain Relationships ◽  
Marketing Relationships ◽  
Consumer Markets ◽  
Business To Consumer ◽  
Business To Business ◽  
Unilateral Control

This article introduces quasi-Darwinian selection as a new explanatory paradigm for marketing relationships. In this paradigm, established relationships are viewed as survivors of a selection process whose parameters are the conduct of the partners, dependencies between the partners, and external adversities in the markets. Selection has the effect of culling certain combinations of these parameters, such as attempts at unilateral control when the partner is not dependent. The effect of selection is to carve out patterns that appear as associations between parameters, for example, between unilateral control and dependence. Traditionally, such associations have been interpreted as causal effects of one parameter on the other. This study shows that quasi-Darwinian selection may sometimes be the more correct explanation of an observed association. The guiding principle can be summarized by the motto “selection creates association.” As an explanatory paradigm, selection may rival causation. The quasi-Darwinian framework applies to any type of marketing relationships in the business-to-business and business-to-consumer markets. Examples include all relationships in the supply chain, relationships between service providers and customers, and relationships between sales representatives and customers. The article develops the quasi-Darwinian framework in generality, but it emphasizes applications to business-to-business relationships. When associations between relationship parameters are carved out by selection, they can be interpreted as adaptations, and their descriptive meaning has normative implications; if partners in a relationship pattern their conduct according to these associations, on average, they may enhance the longevity of their relationship.

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