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Article
Publication date: 26 January 2023

Michael Benedic

This paper aims to explore how small businesses can strategically leverage hybrid work to strengthen the satisfaction of their employees and managers, their attractiveness, and…

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Abstract

Purpose

This paper aims to explore how small businesses can strategically leverage hybrid work to strengthen the satisfaction of their employees and managers, their attractiveness, and ultimately their competitiveness.

Design/methodology/approach

Single case study: MANAG+ (pseudonym), a small consulting firm specialized in change management. Following the health crisis and the implementation of remote work, the company has maintained a hybrid work organization and developed management practices that allow it to reap many benefits. This case can be used as a successful example for small companies.

Findings

This paper highlights strategic stakes and specific difficulties of working in hybrid mode for small businesses. It provides, through a case study, a framework and solutions to overcome these challenges.

Research limitations/implications

The research is based on a single case study. Further research should be conducted to establish the generalization of the results on this little-addressed issue.

Practical implications

The research provides a unique approach that can be practically implemented within small enterprises to develop their hybrid management capabilities (best practices and insights for managerial support schemes in a hybrid working context).

Originality/value

In small companies, the challenges of hybrid work are the strongest in terms of sustainability and competitiveness. But this type of company still receives very little attention from researchers. This paper helps to bridge that current gap.

Details

Journal of Business Strategy, vol. 45 no. 1
Type: Research Article
ISSN: 0275-6668

Keywords

Article
Publication date: 5 March 2024

Juliana Costa Liboredo, Cláudia Antônia Alcântara Amaral and Natália Caldeira Carvalho

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19…

Abstract

Purpose

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Design/methodology/approach

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Findings

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Originality/value

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

Details

Nutrition & Food Science, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Abstract

Details

Attaining the 2030 Sustainable Development Goal of Good Health and Well-Being
Type: Book
ISBN: 978-1-80455-209-4

Abstract

Details

Urban Resilience: Lessons on Urban Environmental Planning from Turkey
Type: Book
ISBN: 978-1-83549-617-6

Open Access
Article
Publication date: 23 November 2023

Silvia Baiocco and Paola M.A. Paniccia

This paper aims to better understand how business model innovation (BMI) occurs in the context of sustainable entrepreneurship, emphasizing the dialectical nature of…

Abstract

Purpose

This paper aims to better understand how business model innovation (BMI) occurs in the context of sustainable entrepreneurship, emphasizing the dialectical nature of entrepreneurial relationships. To do so, key interdependencies and reciprocal influences between internal/firm-specific and external/environmental factors underlying BMI for sustainability are analysed through co-evolutionary lenses.

Design/methodology/approach

A co-evolutionary framework is developed and applied to a longitudinal business model (BM) analysis of 15 Italian widespread hotels, which creatively use historic villages at risk of abandonment to establish their hotels.

Findings

Largely influenced by the interplay between internal and external factors, BMI of widespread hotels occurs through multilevel co-adaptations, which are recognised as virtuous by all stakeholders involved. Effective variations of the BM value elements are selected resulting in circular economy practices, which are retained for successful BMI, radical (first) and incremental (thereafter). Knowledge of specific local and multi-local conditions, time awareness and a future-oriented temporal perspective, by both entrepreneurs and policymakers, favour this dynamic.

Practical implications

Developing targeted policies and practices based on increased organisational knowledge supported by indicators can help in selecting and retaining successful variations of BMs appropriately in/with time with positive effects on firms' performance and sustainable development.

Originality/value

This study provides a novel co-evolutionary framework that explicitly links sustainable entrepreneurship and BM concepts in the accommodation sector. It further proposes a dynamic and holistic explanation of BMI for sustainability from which the crucial roles of the time-knowledge binomial and circular practices emerge.

Details

Business Process Management Journal, vol. 29 no. 8
Type: Research Article
ISSN: 1463-7154

Keywords

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