When technology leads social business: Food truck innovation

Lichy, Jessica; Dutot, Vincent; Kachour, Maher

doi:10.1016/j.techfore.2022.121775

Cited by 8 publications

(5 citation statements)

References 61 publications

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“…Technology plays a crucial role in promoting innovation in the industry by enabling greater customer involvement in various processes, which in turn leads to satisfaction and loyalty (E. Kim et al, 2018). Already in the context of food trucks, evidence suggests that technological innovation influences marketing strategies for brand development and awareness of the unique value proposition, differentiating it from direct and indirect competitors (Lichy et al, 2022). Wong et al (2022) point out that the restaurant industry with technology is a new study area to explore through immersion in technologically advanced environments.…”

Section: Discussionmentioning

confidence: 99%

“…Finally, technological innovation significantly influences marketing in the food industry, enhancing business performance by utilising new tools and applications (E. Kim et al, 2018;Lichy et al, 2022). However, product and process innovation strongly contributes to technological innovation by changing current processes and meeting customer demands (Tian et al, 2023).…”

Section: Definition Of Innovation Capabilitymentioning

confidence: 99%

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The role of transformational leadership and innovation adoption in restaurant performance

dos Anjos,

Kuhn

2024

TMS

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The objective was to analyse the innovation influenced by transformational leadership in restaurant industry performance. The online questionnaire was applied via Amazon Mechanical Turk. Data collection reached 254 restaurant sector professionals, and their responses were analysed using descriptive statistics, correlation, and multiple regression. The results indicated that the innovation dimensions (menu, experiential, promotion, and technology) correlate positively and highly with transformational leadership. Innovations' impact and predictive power on restaurant performance were assessed, with leadership level as a weighting. The innovations related to the menu have the highest positive impact, followed by the innovations in promotion and experience. However, the innovation in technology had no significant impact. The result of the study provides theoretical and empirical contributions to the restaurant industry, generating propositions of innovative actions and highlighting the importance of transformational leadership. In the end, innovation is a critical part of any strategy to strengthen competitiveness and must be actively managed by leadership, stimulating the generation of new ideas and their conversion into marketable solutions.

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Section: Discussionmentioning

confidence: 99%

Section: Definition Of Innovation Capabilitymentioning

confidence: 99%

The role of transformational leadership and innovation adoption in restaurant performance

dos Anjos,

Kuhn

2024

TMS

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“…These products have significant domestic and international market potential, provided they meet societal expectations in terms of design and quality. Governments should implement regulations and oversee their enforcement to promote the use of palm plates and reduce plastic tableware consumption [5]. Additionally, educational efforts targeting school and college students can help raise awareness of the importance of eco-friendly dining.…”

Section: Overcoming Plastic Dependency With Sustainable Biodegradable...mentioning

confidence: 99%

Evaluation of Plastic Depletion by Replacing Eco-Dining Palm-Plates (Areca Catechu)

Venkatesh,

et al. 2023

J. Adv. Zool.

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Background: In today's world, take-away materials predominantly consist of non-biodegradable plastics, known for their longevity and the release of harmful toxins during decomposition. To tackle this problem, the following article delves into the advantages and substitutes for plastic takeaway utensils and tableware, focusing on products made from palm (areca) and coconut tree by-products. It delves into the revival of traditional methods and knowledge rummage-sale in the southern then central parts of the India to create sustainable dining products. The article includes a market analysis, design considerations, life cycle analysis, and in-depth research on fabrication. Disposable plates, such as those made it from the polythene, polypropylene, polystyrene, polycarbonate, and polyvinyl chloride pose health risks, As a result of the release of noxious compounds, including melamine, vinyl chloride, biphenyl A, and phthalates. Therefore, an increasing trend is emerging in favour of utilizing use and throw plates crafted from plant leaves, which are both renewable and decomposable, however it is offering substantial antioxidant and medicinal properties. Results: In India, the classical way of using leaf dining plates carries profound cultural values, religious beliefs, medicinal, and socio-economic significance. The art of crafting these leaf plates serves as a livelihood for tribal communities residing in the states such as Orissa, Madhya Pradesh, Chhattisgarh, and Andhra Pradesh, These palm plates hold a crucial role in the offerings presented during religious rituals (Naivedyam) and the distribution of Prasadam to devotees. They find extensive use in serving meals at weddings, religious festivities, communal gatherings, and a wide array of other events. India embraces a variety of plant leaves not just as dining plates but also for their utility in wrapping, steaming, grilling, frying, and as materials for food packaging. Conclusion: In summary, biodegradable palm plates possess significant promise in the global market, granted they adhere to quality, design criteria. To promote the continued use of Leaf plates and discourage the adoption of plastic alternatives, it is imperative for the government to establish requisite regulations, which local authorities should rigorously enforce. Furthermore, spreading awareness among school and college students regarding the importance of these leaf plates is pivotal for nurturing their sustained adoption.

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“…The proportion of food consumed outside the home has increased in Brazil. Following this trend, the segment known as food trucks gained more followers around the world and became a relatively more accessible and good quality food option, both in terms of investment potential and consumption potential (Lichy et al, 2022;Rodrigues et al, 2021). Also known as food mobiles, they consist of small trucks, vans, or trailers that house industrial kitchen equipment and sell various meals on public roads and areas, attracting the interest of investors not only from large restaurants and fastfood chains but also from small business owners.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, food trucks are found in the most diverse regions of Brazil offering the most varied menus, serving traditional gourmet sandwiches, pizzas, pasta, sweets, regional foods, Japanese food, tacos, palettes, and natural juices, aiming to meet the preference of the various public and provide them with a gastronomic experience. Despite the ease of installation of this type of business, its growth and socio-economic, cultural, nutritional, and hygienic-sanitary importance, there is still a lack of a national law to standardize both the food truck concept and the procedures and documents necessary for the authorization of this activity, with only a few laws at the municipal level (Bispo & Almeida, 2020;Lichy et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Hygienic-sanitary characterization and proposal for the elaboration of essential operational requirements for street foods sold in Brazilian food trucks

et al. 2023

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The Food Truck segment has become a food option with quality and reduced cost. The objective of the present work was to analyze the hygienic-sanitary quality of street foods sold in food trucks and to propose essential operational requirements for the control of hazards associated with this food sector. The cross-sectional descriptive study model was used with the application of a questionnaire to verify the hygienic-sanitary conditions of the food handlers of the trucks in the state of Rio de Janeiro, Brazil, and a checklist to evaluate the structural conditions and compliance with the standards provided for in legislation. Among the handlers, 60% did not wash their hands properly, 62.9% did not have a training course and 18% of the trucks did not have a sink with potable water. Non-conformities were also observed at the points of sale, mainly due to the absence of an exhaust system and protection gutter for lamps. Thus, a proposal of essential operational requirements for food trucks was elaborated. There is a clear need to recognize this segment as an integral part of the commercialization of street food, proposing a specific control, increasing inspection, and use of a training program.

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When technology leads social business: Food truck innovation

Cited by 8 publications

References 61 publications

The role of transformational leadership and innovation adoption in restaurant performance

The role of transformational leadership and innovation adoption in restaurant performance

Evaluation of Plastic Depletion by Replacing Eco-Dining Palm-Plates (Areca Catechu)

Hygienic-sanitary characterization and proposal for the elaboration of essential operational requirements for street foods sold in Brazilian food trucks

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