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Open innovation has attracted the attention of experts and business entities for the sustainable survivability of firms, especially in the post-COVID-19 era. The food and beverage industry has been facing sustainable survivability problems. It is important to identify and evaluate the factors of open innovation from the perspectives of the food and beverage industry. This study serves that purpose by identifying and evaluating the factors of open innovation in the post-COVID-19 era with a special reference to Pakistan's economy.

The present study integrates the Fuzzy Delphi Method (FDM), Interpretive Structural Modelling (ISM) and Matrice d’ Impacts Croises Multiplication Applique a Classement (MICMAC) methods to analyze the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan. Firstly, based on an extensive literature review of the most relevant studies, the factors affecting open innovation have been identified and finalized using FDM and experts' opinions. Secondly, the hierarchical framework has also been prepared by implementing the ISM approach. Thirdly, the MICMAC approach was employed to evaluate the factors to examine the driving and dependence powers of the factors of open innovation adoption.

The study identified 17 factors of open innovation adoption in Pakistan's food and beverage industry and 16 factors were finalized using FDM. The ISM-MICMAC matrix unveiled that awareness seminars and training, along with a lack of executive commitments, were strong factors with high driving power, but these factors proved to be weakly dependent powers regarding the other factors. Moreover, a lack of innovation strategy, R&D and non-supportive organizational culture exhibited low driving power but strong dependent power.

The findings of the study could help firms and business entities understand the driving and dependent factors involved in open innovation for the sustainable survivability of the food and beverage industry. The study provides strong reasons to believe that an open innovation strategy, along with stakeholder collaboration, the adoption of rules and regulations and managerial commitment, could stimulate open innovation. Moreover, governments should promote the business sector, especially the food and beverage industry, to facilitate the sector while also providing awareness seminars and training, creating environments conducive to reducing innovation costs.

Some previous studies have analyzed the factors involved in green innovation from the perspective of the manufacturing industry and environmental protection. The present study is a pioneer study to examine the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan from the perspective of the post-COVID-19 era. For this purpose, the present study uses an integrated Fuzzy Delphi-ISM-MICMAC approach for the analysis.

The purpose of the research is to recognize and rank the barriers preventing Industry 4.0 (I4.0) adoption in Bangladesh’s food and beverage industries. It aims to highlight the major difficulties the sector is currently facing and offer a hierarchical framework for evaluating these barriers.

An exhaustive literature review was conducted along with expert interviews with academics and industry professionals to identify and assess the barriers. The interpretive structural modeling and Matrice d'Impacts Croisés Multiplication Appliquée à un Classement (ISM-MICMAC) approach was used to classify the identified barriers based on driving and dependent power and understand the interrelationships among them.

A total of 20 barriers to I4.0 adoption in the food and beverage sector of Bangladesh were identified. The top tier of significant barriers includes “Financial constraints,” “Lack of management support,” “Lack of research and development team,” “Lack of adequate skills in the workforce,” “Lack of digital strategy alongside resource scarcity” and “Employee resistance to change.”.

The created hierarchical framework offers a useful tool for dealing with the noted barriers and assisting with the successful adoption of I4.0 in the food and beverage sector. Businesses can overcome financial constraints by allocating enough resources and obtaining management support. By creating a focused research and development team and giving the workforce the necessary training, the lack of knowledge and skills can be overcome. By developing a thorough digital strategy and making sure that the necessary resources are available, resource scarcity can be overcome. Furthermore, effective change management methods can support the adoption of I4.0 technologies by overcoming employee resistance to change.

By concentrating specifically on the difficulties encountered by the food and beverage industries in Bangladesh as it attempts to adopt I4.0, this study contributes to the body of existing literature. The study’s originality lies in its thorough analysis of barriers and the use of the ISM-MICMAC approach to comprehend how these barriers interact with one another.

This study aims to understand the influence of digital transformation, using Industry 4.0 technology, on food and beverage companies in the post-COVID-19 period.

To achieve the aim of this study, the authors have used innovation diffusion theory (IDT), dynamic capability view (DCV) theory and relevant literature, to develop a conceptual model. For the data, we surveyed 14, different sized food and beverage companies in India and the authors took inputs from 312 respondents at those companies to validate the conceptual model using the PLS-SEM approach.

The results from this study suggest that there is a considerable appetite for food and beverage companies to use Industry 4.0 technologies, as a part of their digital transformation journey in the post-COVID-19 scenario.

Food and beverage companies are going through a digital transformation process, which has been accelerated after the COVID-19 pandemic. Managers and leaders of the food and beverage companies need to support activities to adopt Industry 4.0 technologies. Moreover, the leaders should sponsor various readiness and training programs so that their employees successfully adopt these modern technologies.

This is a primary study on food and beverage companies that are using Industry 4.0 technologies or are in the process of digital transformation. The usage of both IDT and DCV to develop the unique conceptual model is an important contribution to the body of knowledge. Moreover, the proposed model has a high explanatory power, which makes the model effective.

The COVID-19 pandemic impacted the food and beverage sector very severely. The complete breakdown of the supply chain and lack of customers was particularly challenging for start-ups in the industry. Those that survived were the ones who made a timely and smooth transition in business models to become more technology driven. However, the issues faced and the ground realities of the extent of struggle that these start-ups went through are less understood in the scholarly literature, with most accounts being anecdotal. The purpose of this paper is to address these issues.

The present study attempts to bridge this gap by conducting a qualitative study to collect data from 35 owners/employees of food and beverage start-ups and using the grounded theory approach to code it and identify key themes.

Content analysis of the 35 responses revealed three main themes: the impact of the COVID-19 pandemic on operations of food and beverage start-ups, challenges due to the onset of the COVID-19 pandemic and combating the pandemic, divided into seven subthemes: differences in operations pre- and post-COVID, key changes experienced in operations post-COVID, problems arising in operations due to the pandemic, problems in the use of digital marketing due to the pandemic, problems in the use of technological platforms due to the pandemic, using innovative approaches and technological innovations and using disruptive technologies.

The study contributes novel insights by investigating the changes experienced by food and beverage start-ups due to the pandemic, the innovations introduced by them and the perception about the role of disruptive technologies in their postpandemic operations of food and beverage start-ups.

This study aims to examine the use of robot technologies in the food and beverage sector, an important component of the tourism industry, to reduce unskilled labor in the sector. The discussion is based on a review of the literature.

This paper presents a qualitative study that explores the impact of robotization on the perception of unskilled labor in the food and beverage business in general.

Robotic technologies, which have become prominent in the industry 4.0 era, can potentially eliminate the perception of “unskilled labor” in the tourism sector and make it a more desirable field to work in. This shift could encourage people to pursue skilled jobs with a stronger cognitive aspect, leading to an improvement in quality of life due to time savings and greater employment stability.

This research emphasizes the significance of implementing robotics in the food and beverage business, which is an important component of the tourism sector, to reduce the number of unskilled workers in the sector.

This study aims to present a Faculty-Led Program applied in two contrasting countries, the USA and Peru, focused on the supply chain management of food and beverages to demonstrate its benefits in human capital development. This Faculty-Led Program provides valuable opportunities to acquire skills and knowledge in foreign environments.

Students from Universidad del Pacífico and Rochester Institute of Technology were exposed to the food and beverages industry in Lima and New York. The theory will be presented to justify the program’s positive impact on the human development of the participating countries and empirical evidence of training capabilities that it allowed, according to the theoretical framework proposed by (Braskamp et al., 2009), to identify dimensions of learning. The study was based on primary data collected from 20 students from Universidad del Pacífico through a participant observation approach, retrieving a final essay project and the students’ testimonies at the end of the program implemented in other similar studies in Peru (Simone, 2021). The data were categorized into three domains and then summarized to provide key insights. In this case, the methodology is qualitative, but the data were also subjected to statistical analysis.

The results suggest that knowledge of the value chain of food and beverages obtained in this program was successfully consolidated. The learning outcomes from this method were obtained through students’ projects aimed to share the learned global practices with the industry and were materialized in three domains: the cognitive domain, with students recognizing and valuing cultural aspects; the interpersonal domain, students learned from social interactions with stakeholders; and the intrapersonal domain, students showed high acceptance of US culture within the course context, though their affect toward it was more potent than toward their own culture. These domains allowed students to assess how such international experience impacted their learning in more than just the academic outcome.

The study relies on self-reported subjective methods in the short term since it summarizes students’ perspectives, expressed in a final written essay, regarding three main dimensions of learning. Besides, the process assesses the improvement of those dimensions through a participant observation approach and collecting testimonies. More objective, comparable outcomes could be achieved in the medium term by evaluating the participants’ performance in the business world.

This paper presents a conclusive application of the Faculty-Led Program, which exposed students to the diverse food and beverage industry in Lima and New York, providing valuable insights through field studies and allowing them to experience both cultures and different realities. They recognized technological advancements and delays applicable to both countries, benefiting future managers and planners in workforce development. The firsthand experience taught students practical skills and perspectives for effective industry management. To the best of the author’s knowledge, this is the first research in Peru focused on a short-term study abroad program based on the food and beverage supply chain industry to identify its value and contribution to a more holistic human capital development.

This study aims to experimentally investigate branded functional beverage (BFB) consumption behaviour post-COVID-19 through the lens of a conceptual framework built on three renowned behaviour modification models and to critically evaluate how well subjective norms serve as a moderator in the consumption behaviour relating to such beverage products.

A conceptual model was developed based on the tenets of the theory of planned behaviour (TPB), health belief model (HBM) and value-attitude-behaviour (VAB) model. The study was performed on a convenience sample of 537 respondents aged 18 and up from diverse regions in India using the PLS-SEM method. A total of 444 useable questionnaires were utilized for the final data analysis.

Given the post-pandemic setting, the perceived benefits of BFBs significantly influenced its purchase intention and consumption behaviour. It could grossly impact the media's role (information about COVID-19) and the consumers' interest in healthy food. The study revealed that the information about COVID-19 (role of media) strongly increased interest in healthy food, whereas interest in healthy food positively influenced purchase intention of functional beverages. With interest in healthy food as a “mediator”, the role of media (information about COVID-19) positively influenced purchase intention. It is worth noting the moderating role of subjective norms in the relationship between the role of media (information about COVID-19) and interest in healthy food and that between interest in healthy food and BFB purchase intention.

Food marketers shall skillfully use “opinion” leaders and subject experts in marketing communication campaigns to popularize the link between good food and immunity through COVID-19 and healthy diet-related messages sent via a suitable media platform. This would grab food consumers' interest in BFBs and persuade them to incorporate such items in their daily food milieu. Consumers need to be assured that consuming “functional” products would deliver health benefits and upkeep their body immunity in the post-COVID-19 times.

There has been minimal research on the link between perceived benefits, the role of media, interest in healthy food and consumption behaviour on functional beverages in the post-COVID-19 setting. Moreover, subjective norms have never been probed as a moderator in the consumer behaviour studies on BFBs. This pioneering study applied the tenets of the TPB, HBM and VAB model in the context of post-pandemic functional beverage consumption. The altered study settings caused by the COVID-19 pandemic and the context of a developing economy like India have amplified the research value of this study.

The purpose of this paper is to investigate publicly traded restaurant companies and food & beverage companies from 2014 to 2019 in Taiwan to explore their human capital efficiency.

According to the theoretical framework of human capital in micro and macro perspectives, the empirical model is built with two stages; the first stage is to examine the perspective of micro-level human capital theory through determining whether knowledge ability and working experience (proxies for micro-level human capital) can efficiently convert to employee-level output such as salary. The second stage is to test macro-level human capital theory through checking whether company inputs such as salary expenses and benefits expenditures can be efficiently transferred into enterprise annual revenues.

The results of this research reveal that the average efficiency score of stage 1 is 73.6% while that of stage 2 is 75.1%; this indicates that micro-level human capital has more room to improve than macro-level human capital. Meanwhile, the findings also demonstrate that there is negative relationship between efficiency score from stage 1 and turnover rate; this implies that companies with higher micro-human capital have lower turnover rates. Furthermore, there is significantly positive relationship between a company's efficiency score from stage 2 and its return on equity (ROE).

This study contributes to both academia and industry. From a theoretical perspective, the theory of strategic human resources management is applied through the methodology of production theory to examine human capital management efficiency in the restaurant and food and beverage industry. From a practical perspective, this study identifies the factors that assist the restaurant or food and beverage industry retain employees and gain a solid workforce, because manpower is the core resource for an industry and a country to grow sustainably.

Despite the world’s effort in grappling with the coronavirus disease that has affected many sectors globally, knowledge and research on the COVID-19 pandemic as well as on the halal food and beverage industry remain limited, particularly in Brunei Darussalam. Hence, the purpose of this paper is to investigate the challenges that small- and medium-sized enterprises (SMEs) in the halal food processing industry face amid the COVID-19 pandemic in the sultanate.

A qualitative approach based on four semi-structured interviews was employed using a purposive sampling of managers and business owners of the manufacturing SMEs. Several government agencies were also interviewed to further supplement the findings. This paper also uses the support from a review of relevant academic journal articles, and other secondary data including newspapers and websites, to uncover the hindering factors surrounding the phenomenon.

Four themes emerged, covering four overarching and inter-related challenges including limited production; closure of retail stores; delay in exporting; and less sales to cover overheads.

This study positively contributes to the understanding of the challenges that the COVID-19 pandemic has brought into the country as well as adds and enriches the halal research sphere. Several implications for the SMEs, policymakers, as well as academic scholars, and limitations are also discussed.

To the best of the authors’ knowledge, this study is among the first to investigate the halal food processing industry in Brunei Darussalam especially, during the time of uncertainties such as the COVID-19 era. The paper’s value also lies in addressing the gap that there is a need to study on the impact of this outbreak on SMEs in the developing countries, inclusive of Brunei Darussalam.

The research on consumerism has been dramatically rising in recent decades. However, in the food industry, little research has been empirically conducted in the beverage industry. This research empirically tests the consequences of consumer perceptions: perceived price (PPR), perceived quality (PQ), perceived packaging (PPG) and perceived taste (PT) on repurchase intention (RI) particularly; it unveils the consumer attributes, e.g. gender, age and ethnicity between consumer perceptions and RI of the consumers.

The data were collected from 403 consumers of the beverage industry (e.g. Nestle, Mitchell's Fruit Farms, Murree Brewery and OMORE) in Pakistan. The researchers used online survey questionnaires followed by a cross-sectional approach because data collection physically was not possible due to COVID-19.

Data were analyzed by Smart partial least square structural equation modeling (PLS-SEM) 3.3.3, and the results supported the significant influence of consumer perceptions separately, e.g. PPR, PQ, PPG and PT on RI. Additionally, gender, age and ethnicity were found to have a moderating role between consumer perceptions and RI, so, the truth of having consumer attributes has been revealed.

The managers of beverage industries should provide ethical and operational strategies to tackle consumer's problems based on cultural norms. Furthermore, they should make sensible measures for the quality branding of the beverage products. In this way, the consumers will have a better experience of quality, price, taste and packaging, in turn, to RI.

This research targeted the beverage industry that needs facts and figures based on consumer attributes, e.g. age, gender and ethnicity. This research also disclosed the behaviors of consumers according to their gender, age and area of residence.