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

Bivona, Enzo; Cruz, Margarita

doi:10.1108/bfj-07-2020-0643

Cited by 50 publications

(56 citation statements)

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“…During the COVID-19 pandemic, the supply and demand system have been modified, leading to various challenges [64], including financial losses for companies, especially SMEs [65]. As expected, the crisis affected most businesses in industries such as the food and beverage industry [66] or the tourism market [67]. This suggests an important need to understand whether this specific period of time engaged consumers in social motivations in order to help SMEs negotiate and overcome the COVID crisis.…”

Section: Why Do Consumers Purchase From the Informal Economy?mentioning

confidence: 99%

Exploring the Demand-Side of the Informal Economy during the COVID-19 Restrictions: Lessons from Iași, Romania

et al. 2022

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Little attention has been paid to why consumers choose to purchase goods and services from the informal economy. Similarly, few studies have been conducted on consumer behaviour in relation to informal markets during the COVID-19 pandemic. The aim of the article is to evaluate, for the first time, whether the COVID-19 pandemic influenced consumer behaviour in relation to the informal economy. Qualitative evidence collected in Iași, Romania, is reported. The finding is that the most important motives for purchasing goods and services from the informal economy are related to social ends, such as supporting local businesses, maintaining relationships with others, and enhancing sustainable development. The novel finding of this research is that community exchange in the form of mutual aid and reciprocity is not activated only for friends, neighbours, kin or work colleagues but also for local businesses facing financial difficulties. The customers are displaying solidarity and empathy for their situation. As such, this article adds to previous findings indicating that the motivation of lower cost is not the universal rationale for purchasing from the informal economy as many consumers choose to make purchases from informal market driven by social rationales. The paper ends by discussing the policy implications of the findings.

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Section: Why Do Consumers Purchase From the Informal Economy?mentioning

confidence: 99%

Exploring the Demand-Side of the Informal Economy during the COVID-19 Restrictions: Lessons from Iași, Romania

et al. 2022

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“…Salgının tüketici algısında değişiklikler ortaya koyduğu da açıktır (Bivona ve Cruz, 2021). Salgın, tüketicileri özellikle bağışıklık sistemini güçlendirmek maksatlı olarak sağlıklı, organik veya fonksiyonel gıdalara yöneltmiştir (Galanakis vd.…”

Section: Alan Yazın Taramasıunclassified

“…2021) ve müşteri sadakati ile şeffaflığın rolünü vurgulamaktadır (Yost ve Cheng, 2021). Aynı zamanda salgın nedeniyle, insanların evde yeme-içme olanaklarının artması (Bivona ve Cruz, 2021), sosyal mesafeden dolayı kapalı mekânlar yerine açık alanların tercih edilmesi ve paket servis usulüne yönelim vurgulanan önemli olgular arasındadır (Kim vd. 2021).…”

Section: Alan Yazın Taramasıunclassified

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Covid-19 Salgını Sonrası Yiyecek ve İçecek Sektörü: Mutfak Şeflerinin Perspektiflerine Yönelik Bir Araştırma

Alrawadıeh

Çifçi

2021

Güncel Turizm Araştırmaları Dergisi

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COVID-19 salgını yiyecek içecek sektörünü ciddi oranda etkilemiştir. Böylesine geniş çaplı bir salgının sektörü nasıl etkilediğini ortaya koymak oldukça önemli görülmektedir. Bu önemden hareketle araştırmanın amacı, COVID-19 salgını sırasında yiyecek-içecek sektörünün durumuna yönelik mutfak şeflerinin bakış açılarını belirlemek ve salgın sonrasındaki beklentileri ortaya koymaktır. Bu amaçla, toplamda 18 mutfak şefi ile görüşülmüştür. Elde edilen veriler içerik analizine tabi tutulmuş olup, sektörün durumuna yönelik mutfak şeflerinin bakış açıları iki başlık altında ele alınmıştır. Bunlar; COVID-19 salgını sırasında yiyecek-içecek sektörü (çalışanlar açısından algılar, değişen tüketici ihtiyaçları ve sektöre yönelik genel görüşler) ve COVID-19 salgını sonrasında yiyecek-içecek sektöründe ortaya çıkabilecek değişiklikler (yenilik uygulamaları, hijyen ve sanitasyon, robotik uygulamalar) olarak belirlenmiştir. Bu araştırma, COVID-19 salgını sırasında pandemiden fazlası ile etkilenmiş olan yiyecek ve içecek sektörüne yönelik sınırlı olan alan yazına teorik katkı sunmakta; aynı zamanda yiyecek içecek sektörüne, sektör paydaşlarına ve sektör çalışanlarına uygulamaya yönelik öneriler geliştirmektedir.

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“…Worldwide, millions of affected small-sized businesses are attempting to regroup and rebuild in a variety of innovative and resilient ways (Bivona and Cruz, 2021;Verma and Gustafsson, 2020). By constantly monitoring the continuously changing market (Ligouri and Pittz, 2020), or "by applying creativity to problems to obtain opportunities" (Thukral, 2021, p. 153), small businesses can respond to the severe crisis.…”

Section: Introductionmentioning

confidence: 99%

The role of tradition for food and wine producing firms in times of an unprecedented crisis

Bressan

Alonso

et al. 2021

BFJ

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PurposeThe purpose of the present study is twofold. First, the study will investigate the importance of tradition for businesses operating during the COVID-19 crisis, notably, as a valuable proposition and strategy. Second, the study seeks to advance theoretical understanding, proposing two frameworks based upon emerging dimensions, the resource-based view and dynamic capabilities.Design/methodology/approachAn online survey gathered the views of 107 predominantly micro and small-scale owner-manager and family-owned firms involved in the food and wine sector. These participants are based in Italy, one of the hardest-hit countries in the crisis.FindingsThree fundamental dimensions emerge from the findings. The first, “embedded advantage”, concerns firms' more direct involvement and tradition-related actions. The second, “active advantage”, highlights the already established value of tradition, for example, through firm identity gained, well-established roots and firm culture. The third dimension, “strategic fusion”, underscores the importance of upgrading the business model, where innovation complements tradition strategically.Originality/valueThe study's revealed dimensions provide new conceptual perspectives to understand tradition in the context of firms confronting an unprecedented event. The first proposed theoretical framework illustrates that firms appear to mainly rely on tradition as the fundamental pillar of their overall strategy. Additionally, other firms engage in actions to consolidate tradition's strategic significance, while others embrace innovation to further strengthen their competitiveness. The second framework emphasises relations between these dimensions and key attributes associated with the two adopted theoretical foundations, where the need to “reconfigure tradition” clearly emerges.

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

Cited by 50 publications

References 77 publications

Exploring the Demand-Side of the Informal Economy during the COVID-19 Restrictions: Lessons from Iași, Romania

Exploring the Demand-Side of the Informal Economy during the COVID-19 Restrictions: Lessons from Iași, Romania

Covid-19 Salgını Sonrası Yiyecek ve İçecek Sektörü: Mutfak Şeflerinin Perspektiflerine Yönelik Bir Araştırma

The role of tradition for food and wine producing firms in times of an unprecedented crisis

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