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Article
Publication date: 1 January 1994

Bruce L. Darling and Tim R.V. Davis

Super Bakery managers formulated breakthrough strategies for entering the mature institutional food market. Owned by football legend Franco Harris, this dynamic little…

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428

Abstract

Super Bakery managers formulated breakthrough strategies for entering the mature institutional food market. Owned by football legend Franco Harris, this dynamic little company is now a profit leader in the industry. Their recipe for success: Differentiate services, build company capabilities, and create products like the “Super Donut.”

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Planning Review, vol. 22 no. 1
Type: Research Article
ISSN: 0094-064X

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Book part
Publication date: 20 October 2015

Mohammad Shamsuddoha

Contemporary literature reveals that, to date, the poultry livestock sector has not received sufficient research attention. This particular industry suffers from…

Abstract

Contemporary literature reveals that, to date, the poultry livestock sector has not received sufficient research attention. This particular industry suffers from unstructured supply chain practices, lack of awareness of the implications of the sustainability concept and failure to recycle poultry wastes. The current research thus attempts to develop an integrated supply chain model in the context of poultry industry in Bangladesh. The study considers both sustainability and supply chain issues in order to incorporate them in the poultry supply chain. By placing the forward and reverse supply chains in a single framework, existing problems can be resolved to gain economic, social and environmental benefits, which will be more sustainable than the present practices.

The theoretical underpinning of this research is ‘sustainability’ and the ‘supply chain processes’ in order to examine possible improvements in the poultry production process along with waste management. The research adopts the positivist paradigm and ‘design science’ methods with the support of system dynamics (SD) and the case study methods. Initially, a mental model is developed followed by the causal loop diagram based on in-depth interviews, focus group discussions and observation techniques. The causal model helps to understand the linkages between the associated variables for each issue. Finally, the causal loop diagram is transformed into a stock and flow (quantitative) model, which is a prerequisite for SD-based simulation modelling. A decision support system (DSS) is then developed to analyse the complex decision-making process along the supply chains.

The findings reveal that integration of the supply chain can bring economic, social and environmental sustainability along with a structured production process. It is also observed that the poultry industry can apply the model outcomes in the real-life practices with minor adjustments. This present research has both theoretical and practical implications. The proposed model’s unique characteristics in mitigating the existing problems are supported by the sustainability and supply chain theories. As for practical implications, the poultry industry in Bangladesh can follow the proposed supply chain structure (as par the research model) and test various policies via simulation prior to its application. Positive outcomes of the simulation study may provide enough confidence to implement the desired changes within the industry and their supply chain networks.

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Sustaining Competitive Advantage Via Business Intelligence, Knowledge Management, and System Dynamics
Type: Book
ISBN: 978-1-78560-707-3

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Case study
Publication date: 26 November 2021

Jitender Kumar and Archit Vinod Tapar

Retail marketing: it can be discussed in a retail marketing course to explain the growth and expansion of the retail chain and illustrate the features of a retail model…

Abstract

Subject area

Retail marketing: it can be discussed in a retail marketing course to explain the growth and expansion of the retail chain and illustrate the features of a retail model that can consider franchise as a method to expand or distribute its branded merchandise in other retail outlets. The case will also help assess the financially viable growth. Marketing Management: It can be useful for a comprehensive yet straightforward explanation of marketing mix price, promotion, place, and product, also at the same time it serves to explain the importance of customer service in terms of retailing. Strategic Marketing: The case provides varied growth options that are being considered by retail organizations, which gives the student real-time opportunity to arrive at strategic decisions by considering financial viability, internal strengths (SWOT analysis), franchising as a growth option.

Study level/applicability

This case can be used in foundation course on retail marketing or even in strategic marketing in postgraduate management program, or the dilemma can be explained as a part of a marketing course for postgraduate, executive programs, management development programs.

Case overview

Kanwar, the owner of 39 Bakers, was one of the fastest-growing retail outlets in Jammu, India. He had been successful in carving his pie for himself with its unique bakery products of more than 1000 variety of, break-even point price, everyday surprise product (EDSP), reasonable price, open kitchen concept, hygiene, excellent customer service. Within three years, 39 Bakers had grown from one to eight outlets, and revenue had increased to US$68,621, and vision was to achieve US$2m within the next three years. To achieve his vision, he made two business expansion plans either to start product distribution to other retailers like an FMCG company or to go ahead with the business format franchising model. The investors needed a detailed planned within three days. But Kanwar had to decide should he expand geographically and start with franchise model or shall he establish his brand with product distribution, and then go for the franchise model, which plan would make him reach his vision by 2023? Which strategy would be efficient? He indeed wanted to go for the franchise model, but the question is when?

Expected learning outcomes

This case will help entrepreneurs to decide on services and retail industries to expand their business and explore available growth options. It offers a platform to talk about how often franchising used to fuel growth. Either you select to be a franchisee or independent business owner or provide franchising opportunities or start your distribution network, a detailed business plan is one of the most critical decision-making activities. Without adequate details, it can make your life's most expensive option. After students have worked on the case and the task questions, the students can analyze whether a company should grow through product distribution, franchise or both; appreciate the significance of a business plan and to recognize all aspects of a retail operation, including the marketing mix; carry out strengths, weakness, opportunities, threats analysis and can develop Internal and External Factor Evaluation Matrix (IFE AND EFE); and examine various franchise options available for business expansion in a developing econ.

Complexity academic level

Position in course – This case can be used in foundation course on retail marketing or even in strategic marketing in postgraduate management program, or the dilemma can be explained as a part of a marketing course for postgraduate, executive programs and management development programs.

Supplementary materials

Teaching notes are available for educators only.

Subject code

CSS: 8 Marketing.

Details

Emerald Emerging Markets Case Studies, vol. 11 no. 4
Type: Case Study
ISSN: 2045-0621

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Article
Publication date: 5 October 2010

Paige Vaughn, Carola Raab and Kathleen B. Nelson

The paper aims to examine the activity‐based costing (ABC) method as a feasible and appropriate tool for the casino and hotel industry to apply to support kitchens in…

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3056

Abstract

Purpose

The paper aims to examine the activity‐based costing (ABC) method as a feasible and appropriate tool for the casino and hotel industry to apply to support kitchens in order to eliminate the monthly allocation of overhead based on variable costs.

Design/methodology/approach

Data were collected at a support kitchen in a Las Vegas casino. These data were analyzed by using ABC methods and establishing ABC costs. ABC methods were compared to traditional allocation methods to determine, first, if allocations could be eliminated entirely; and, secondly, to establish if some outlets would be significantly impacted by the accounting change.

Findings

An ABC approach can be applied to support kitchens and total cost (ABC) can be estimated. This approach allowed the casino to eliminate traditional allocation methods based solely on food cost.

Research limitations/implications

ABC was shown to be a powerful technique that can be applied effectively in a support kitchen of a casino. Since this paper involved only a single support kitchen in a single casino, further research should be conducted to confirm that ABC can also be applied in support kitchens in other hospitality industry settings.

Practical implications

The use of ABC techniques confirmed that the ABC process is a useful tool in an effort to abolish allocations and can be applied to the remaining support kitchens. Without the benefit of this paper, restaurant management for individual food and beverage outlets received an unfair share of the overhead and did not have appropriate cost information for bread products.

Originality/value

ABC may be a powerful technique when applied effectively to the food and beverage operations in the field of hospitality.

Details

International Journal of Contemporary Hospitality Management, vol. 22 no. 7
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 1 February 1998

Richard B. Tallian and Michael A. Weinstein

Discusses process automation in bakery manufacturing. States that although automation has occurred in the preparation and process areas, packaging has remained a manual…

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1574

Abstract

Discusses process automation in bakery manufacturing. States that although automation has occurred in the preparation and process areas, packaging has remained a manual operation. Presents a flexible automated packaging system which can cope with the demanding variables encountered when dealing with bakery products.

Details

Industrial Robot: An International Journal, vol. 25 no. 1
Type: Research Article
ISSN: 0143-991X

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Article
Publication date: 24 October 2021

Roberto Linzalone and Antonio Lerro

The concept of positional innovation – as one of the four innovation types of the Francis and Bessant’s “4P’s” model – is an effective product innovation strategy for…

Abstract

Purpose

The concept of positional innovation – as one of the four innovation types of the Francis and Bessant’s “4P’s” model – is an effective product innovation strategy for producers of mature and credence goods as food products are. Despite the acknowledgement as one of the major industries worldwide, positional innovations about the food products are underexplored in the managerial literature. To fill this gap, this paper first develops a theoretical analysis of the concepts. Then, by adopting a case-study research methodology, it discloses the way a bakery small enterprise manages positional innovation. Theoretical and practical implications are finally introduced and discussed.

Design/methodology/approach

After a literature review about the role and the characteristics of the positional innovation, the paper presents a case study of definition and implementation of managerial actions and initiatives driven by positional innovation. The aim is not to report on an inductive study, but to use this example as a picture to clarify theory and show how the various conceptual issues may be operatively applied and provide more contextual insights.

Findings

It emerges how a small food enterprise manages positional innovation to survive and compete in the national and international markets; the positional innovation sources are tapped into culture, social responsibility, tradition and other territorial assets of tangible and intangible nature, effectively combined to innovate the product perception and/or the utility in a use context.

Originality/value

“Non-technological”, simple products, like food, are underexplored and rarely seen as relevant context to investigate along the strategic and innovation management literature. Nonetheless, positional innovation is a perspective that values and credits the innovation efforts of small food products, revealing interesting managerial concepts and inspiring entrepreneurs and managers for activating and sustaining new strategies of innovation for their businesses.

Details

Measuring Business Excellence, vol. 25 no. 4
Type: Research Article
ISSN: 1368-3047

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Article
Publication date: 29 July 2019

Elina Pelto and Anna Karhu

The purpose of this paper is to focus on analysing how foreign entry by a multinational enterprise (MNE) can act as a catalyst for change in field-level institutional…

Abstract

Purpose

The purpose of this paper is to focus on analysing how foreign entry by a multinational enterprise (MNE) can act as a catalyst for change in field-level institutional logics in a transition economy context.

Design/methodology/approach

The paper presents an empirical single-case study on the effects of an MNE’s entry on a particular industry in an emerging market’s context. The empirical study follows abductive reasoning; based on the interplay of previous literature and empirical observations, it identifies mechanism through which MNEs can catalyse change in field-level institutional logics.

Findings

The study shows that in addition to general market transition influenced by state-level policies, individual companies’ strategies, actions and market behaviour also significantly contribute to the development of a host industry’s field-level institutional logics. More precisely, a case study of a Finnish MNE’s entry into the Russian bakery market identifies the mechanisms and various change pathways through which the entry of a single MNE into a transition economy can significantly alter the institutional logics of a particular industry.

Originality/value

The study employs a novel perspective that incorporates the ideas, concepts and insights of an institutional logics perspective to MNE entry research for empirical analysis and theory building.

Details

Baltic Journal of Management, vol. 14 no. 4
Type: Research Article
ISSN: 1746-5265

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Article
Publication date: 29 June 2020

Angela Dettori, Michela Floris and Cinzia Dessì

This study aims to explore how customer-perceived quality is affected by innovation in traditional products in the bread, bakery and pastry industry. The study assesses…

Abstract

Purpose

This study aims to explore how customer-perceived quality is affected by innovation in traditional products in the bread, bakery and pastry industry. The study assesses whether innovating traditional products is an effective strategy, especially in traditional industries.

Design/methodology/approach

This study followed a quantitative method of analysis. Data were gathered from a sample of 200 Italian bread consumers and analysed using a two-pronged correlation analysis, and two hypotheses were tested using Pearson’s correlation.

Findings

The results showed the negative relationship between customer-perceived quality and innovating traditional products in traditional industries embedded in closed contexts.

Research limitations/implications

The study has several academic implications. First, by focusing on the traditional food industry, the study contributes to the theory by answering the call for research in this field; second, the findings contribute to the embeddedness construct and, third, to the studies of customer-perceived quality and to the literature on innovation.

Practical implications

The findings are particularly interesting for entrepreneurs and consultants in traditional industries who make decisions on whether it is better to innovate or to remain anchored to tradition.

Originality/value

The present study clarifies the shadowy side of innovation in traditional industries, such as the bread, bakery and pastry industry, and it reveals how tradition plays a meaningful role in those sectors.

Details

The TQM Journal, vol. 32 no. 6
Type: Research Article
ISSN: 1754-2731

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Article
Publication date: 6 March 2017

Michał Halagarda

Due to fast changes in consumer demands and expectations, developing and introducing new products have become a necessity for the food companies in order to survive on the…

Abstract

Purpose

Due to fast changes in consumer demands and expectations, developing and introducing new products have become a necessity for the food companies in order to survive on the competitive market. The purpose of this paper is to investigate the usefulness of decomposition analysis in combination with consumer research in the new food product development process.

Design/methodology/approach

A survey concerning nutritional habits of consumers based on 339 respondents and an analysis of the sensory and nutritional properties of products available on the market have been performed.

Findings

It has been indicated that owing to the proposed research methods, a niche in the market can be found. It was found that products currently available on the market do not fully fulfil the essential nutritional and/or sensory criteria.

Practical implications

The set of methods used in the study provides a valuable input into the new food product development process. The results of the research show that a company that will deliver a low-caloric bakery savoury snack of high nutritional quality and successfully present its properties to customers may gain a competitive advantage.

Originality/value

The topic is relatively new. Other studies focus on complex methods, whereas this research investigates the usefulness of a set of simple but effective tools that can be used in the new food product development process.

Details

British Food Journal, vol. 119 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 3 June 2019

Sveinung Grimsby and Cathrine Finne Kure

How does the cereal industry innovate in selective partnerships? The purpose of this paper is to study the cereal industry and the crispbread success in terms of how…

Abstract

Purpose

How does the cereal industry innovate in selective partnerships? The purpose of this paper is to study the cereal industry and the crispbread success in terms of how different forms of openness jointly shape new product development (NPD).

Design/methodology/approach

A multiphase mixed methods design was used to combine three sets of data: a case study, sales figures and interviews with ten major actors in the Norwegian cereal industry.

Findings

Transparency and interaction with machinery suppliers appear to result in a more successful type of innovation. In practice, companies are more open than, perhaps, they realise. Factors such as mutual trust, asset control and distribution are positive for openness in innovation processes with suppliers.

Practical implications

Future actors such as suppliers, producers, distributors and policy makers in the food industry will benefit from trust and an open innovation (OI) mind-set during NPD.

Originality/value

Prior to 2011, Norway had no large-scale commercial crispbread production. Six years later, Norwegian production nears the sales figures of the leading Swedish brand Wasa. Is this due to OI? Understanding various forms of selective partnership, collaboration and trust among actors in the food industry is valuable for future growth.

Details

British Food Journal, vol. 121 no. 4
Type: Research Article
ISSN: 0007-070X

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