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The purpose of this paper is to introduce a new framework to measure corporate halal reputation. In this conceptual paper, the “Corporate Halal Reputation Index” is proposed, which acts as predictor for corporate halal reputation and sales in Muslim markets.

This paper builds further on previous work published in the Journal of Islamic Marketing on Islamic Branding. Research propositions are constructed on the drivers and moderating variables of corporate halal reputation.

Halal authenticity, trustworthiness of halal certification body, messages by company and supply chain partners, messages by external stakeholders and the moderating variables category of Islamic brand and sensitivity of product are expected to determine the corporate halal reputation. Alignment between the corporate halal reputation drivers and halal market requirements will be critical for brands to earn and protect their license to operate in Muslim markets.

This conceptual paper proposes that halal authenticity, trustworthiness of halal certification body, messages by company and supply chain partners, and messages by external stakeholders, as well as two moderating variables, are essentially determining the corporate halal reputation. However, empirical research is needed through a case study and survey research to validate the proposed “Corporate Halal Reputation Index” and test these research propositions.

This study shows that corporate halal reputation management is different from conventional corporate reputation management. The corporate halal reputation index should be measured and included in balanced scorecards at top management level.

The “Corporate Halal Reputation Index” is envisioned to be the new key performance indicator for both the top management and halal committee (halal management team) operating in Muslim markets. As there is an evident lack of academic research in the field of corporate halal reputation management, it provides an important reference for corporate communication and Islamic branding and marketing.

This study aims to explore the challenges of getting halal certification for restaurants in north-eastern Thailand.

Qualitative research approach was adopted to analyse the collected data. The research procedures and the interview questions were examined by the Ethics Committee for Research involving human subjects. In total, 10 restaurant owners were interviewed. Then, the interviews were transcribed, coded and grouped by using thematic analysis while the ATLAS ti. software was used for qualitative data analysis. The theme was finalised by three intercoder agreements.

The three challenges of obtaining halal certification among restaurants in north-eastern Thailand were the complicated process of getting halal certification, lack of restaurant owner commitment and high halal certification fee.

The number of halal-certified restaurants are limited. Some restaurants refused to renew halal status but their information is still displayed on the halal authority website. Not only the number of restaurants but also time-limited. Further, a quantitative phase for prioritising was suggested.

The study can be beneficial to the halal authority and business holders as the two main stakeholders. The findings can be used to plan or develop halal strategies to increase the quality of halal restaurants. As informants mentioned common challenges, the findings could be applied as guidelines for a new business holder keen on halal implementation.

This research demonstrated the challenges of halal certification in a non-Muslim country, focussing on the north-eastern region of Thailand. The findings will add value to a potential business area. Therefore, the highlighted challenges could provide a novelty and be useful for Muslim marketing.

Halal integrity assurance is the primary objective of Halal supply chain management. Several halal-related risks are present that have the potential to breach halal integrity. Therefore, this study aims to develop the framework for the assessment of halal-related risk from a supply chain perspective.

Risk related to halal is identified through the combined approach of the systematic literature review and experts’ input. Further, these risks are assessed using the integrated approach of intuitionistic fuzzy number (IFN) and D-number based on their severity score. This integrated approach can handle fuzziness, inconsistency and incomplete information that are present in the expert’s input.

Eighteen significant risks related to halal are identified and grouped into four categories. These risks are further prioritised based on their severity score and classified as “high priority risk” or “low priority risks”. The findings of the study suggests that raw material status, processing methods, the wholesomeness of raw materials and common facilities for halal and non-halal products are more severe risks.

This study only focusses on halal-related risks and does not capture the other types of risks occurring in the supply chain. Risks related to halal supply chain management are not considered in this study. Prioritisation of the risks is based on the expert’s input which can be biased to the experts' background.

The proposed risk assessment framework is beneficial for risk managers to assess the halal related risks and develop their mitigation strategies accordingly. Furthermore, the prioritisation of the risks also assists managers in the optimal utilisation of resources to mitigate high-priority risks.

This study provides significant risks related to halal integrity, therefore helping in a better understanding of the halal supply chain. To the best of the authors' knowledge, this is the first comprehensive study for developing a risk assessment model for the halal supply chain.

This study aims to reveal how consumers and shoppers are negative toward alcohol, animal fat, producers and certification issues concerned with halal cosmetics products.

In total, 527 students of 4 public universities and a medical college across Bangladesh took part in a survey and 150 shoppers from 2 cities participated in the face to face interview with the structured questionnaires. Frequency distribution was used for categorical and numerical data, and the chi-square test with a binary logistic regression model has tested the association between gender and attitudes toward halal cosmetics. Besides, narratives of Sharīʿah regarding alcohol, meat, fat and halal certification have helped understand the halal issue.

In total, 83% of the respondents perceived negative attitudes against haram animal fat followed by alcohol (74%) and animal fat (64%). The chi-square test shows that consumers held a significant association toward haram animal fat, (p-value 0.000) alcohol, (p-value 0.000) non-Muslim producers (p-value 0.000) and non-Muslim countries (p-value 0.026). Imperatively, the binary logistic regression model has found a significant negative association to haram animal fat (ß2 −0.295) and alcohol (ß1 −0.200).

Marketers ought to avoid haram animal fat in halal cosmetics besides focusing on alcohol freeness. Also, non-Muslim marketers need to be extra cautious in showcasing their identities. However, Islamic marketers will enjoy a competitive advantage in the halal market because of their demographic factors.

Islamic principles on alcohol, meat, fat and certification potentially can help other stakeholders sense the halal norms.

This study has blended the elements of Sharīʿah with empirical evidence to shed light on the fundamental and trust factors for the marketing of halal cosmetics products.

Although the importance of halal logo in determining purchase intention has been recognized in the marketing literature, there is a dearth of study that has examined the impact of halal logo toward customer loyalty. To fulfill this gap, this study aims to shed some light on the impact of halal logo toward achieving customer loyalty in the context of fast food industry in Malaysia. More specifically, the objectives of this study are: to examine the direct and indirect effect of halal logo on customer loyalty; to examine the effect of halal logo on trust and perceived reputation; to examine the effect of halal logo and perceived reputation on customer loyalty; and to examine the mediating effect of trust and perceived reputation in the relationship between halal logo and customer loyalty among the fast food industry consumers in Malaysia.

This study used stimulus-organism-response (S-O-R) theory as the theoretical basis. The data were collected via self-administered survey questionnaire consisting 117 Muslim fast food consumers. Partial least square (SmartPLS, version 3) was used to test the study hypotheses.

Results of this study revealed that halal logo, directly and indirectly affect customer loyalty. Moreover, perceived reputation and trust also found to be positively related to customer loyalty.

The data were collected from Malaysian Muslim consumers. Future studies can consider non-Muslim consumers to compare the loyalty pattern among Muslim and non-Muslim consumers.

The findings from this study will benefit fast food industry marketers who are targeting Muslim consumer segment and also those marketers who are operating their franchise business in Muslim majority countries. The findings suggest that halal logo helps service providers to create positive perceived reputation and to build trust among consumers, which eventually lead customer loyalty. It is expected that the findings of this study will assist the halal fast food industry marketers to better strategize their marketing efforts in retaining the Muslim customer base.

Using S-O-R theory, this study examines halal logo as the key driver of customer loyalty, which is comparatively a new link. Moreover, this study examines the mediating effects of perceived reputation and trust in the relationship between halal logo and customer loyalty, which are not tested in previous literature in the field.

The existing halal tourism literature has paid insufficient attention in discussing the COVID-19 protocol as a marketing strategy tool for tourism managers. The COVID-19 protocol is one of the considerations for tourists in determining their destination when the global society enters the new normal era and people start to travel. This study aims to interpret the relationship between halal reputation, fear of COVID-19, COVID-19 protocols and tourist’s revisit intention, as well as to describe and discuss the empirical evidence. This study expands the theory on halal tourism while also offering critical insights into marketing practice in the tourism industry.

The population of this study was Muslim tourists who have visited West Sumatra before the COVID-19 outbreak. The data were collected online for three months and received 451 responses, but after verification, only 395 respondents could be used for data processing. Hierarchical regression was applied to examine the direct relationship and moderating effect of the studied variables which met the sampling criteria.

This study proves that halal tourists’ revisit intention is determined by a destination’s halal reputation. Subsequently, halal destinations should increase their reputation as excellent halal tourism providers. Furthermore, the COVID-19 protocol can reduce the fear of tourists visiting a tourist destination. Thus, this study gives some contribution to the tourism sector, especially on halal tourism, COVID-19 fear, and protocols and also tourist’s revisit intention.

This paper explores the adoption of the COVID-19 protocol as a marketing strategy. Furthermore, there are still few papers that discuss the effects of COVID-19 on halal tourism. This paper attempts to fill this gap. This paper expands halal tourism literature by assessing the direct relationship and moderating effect of the variables related to COVID-19 on halal tourists’ revisit intention.

The purpose of this study is to identify the effect of halal certification on innovative and market business performance of halal-certified food companies in the Philippines. Through this empirical study, halal-registered and about-to-register companies would have a wider perspective and a realistic view on what to expect from halal certification. The study also hopes to enrich halal certification literature and contribute further to the better understanding of the relationship between halal certification and the business performance.

This empirical study primarily uses a quantitative approach in analyzing the relationship between halal certification and the business performance in terms of innovative and market performance. The primary data are gathered through a survey involving 211 food companies (141 halal-certified and 70 non-halal-certified). The results are analyzed using confirmatory factor analysis, structural equation modeling and independent sample t-test.

First, the analysis highlights that halal certification significantly affects innovative performance of halal-certified food companies. Second, the improvements in innovative performance lead to market performance improvements. Third, innovative performance fully mediates the relationship between halal certification and market performance. Finally, halal-certified food companies and non-halal-certified food companies have significant difference in terms of innovative performance and market performance.

First, the population of this study consisted of only food companies in the Philippines listed in the Bureau of Product and Standard. Second, only the respective quality management representatives of the responding companies were the main respondent. Third, the samples used are from Philippines only. Therefore, the ability to generalize the reported results to all types of industry is restricted. To generalize the results of this study, additional research is desired to test the suggested model in various countries where Muslims are minority.

Understanding the impact of halal certification and its business value through empirical study should provide “about to be registered organizations” a wider perspective and a realistic view on what to expect after halal certification. It will provide factual evidences that may aid halal-certified companies in decision-making with respect to halal certification and whether it complicates or compliments their organizations’ business.

To the best of the author’s knowledge, no research has yet been conducted to investigate the impact of halal certification on business performance in the Philippines. This study, therefore, fills the gap in the research area. Through this empirical study, halal-registered and about-to-register organizations would have a wider perspective and a realistic view on what to expect from halal certification.

This study uses second-order measurement invariance analysis to investigate the perspective of gender divide on whether corporate social responsibility (CSR) can serve as a promotional tool for halal certified companies in Malaysia. Perhaps researching into the perspective of gender on whether CSR can serve as a promotional tool has either been ignored or received limited attention among the researchers from this domain. Hence, this study aims to fill this gap.

In the quest to achieve the mentioned aim, quantitative research design was adopted for this study and the developed questionnaire was used to collect data from 295 respondents, consisting of 172 males and 123 females. In analysing the data, this study has mainly used second-order measurement invariance analysis to uncover the difference across gender divide on whether CSR can serve as a promotional tool for halal certified companies.

The findings of this study reveal two perspectives to the issue of interest in this study. The tests of measurement invariance at the model level suggest a significant difference between male and female to a certain extent. The post hoc test (at the path level) reveals that there are significant differences between gender divide with respect to responsible dealings with clients and legal responsibility only. However, there are insignificant differences between them in connection with commitment to halal best practices, zakat and charitable donations, environmental responsibility, halal economic responsibility and employee welfare. Nonetheless, both gender groups agree that CSR activities will promote halal certified companies if these activities are appropriately communicated to halal consumers.

The authors acknowledge that limitations cannot be avoided in any study, such as this study, where a nonprobability sampling technique is used. The respondents were largely drawn from Klang Valley in Malaysia; although Klang Valley’s population represents about a quarter of Malaysia’s total population, the authors admit that the opinions of the respondents may not represent the opinions of others in the country, and this may consequently limit the generalisability of the findings. Also, the authors acknowledge that self-report survey data is subject to response bias, which may reduce the accuracy of the data that were sourced from the respondents; though respondents were constantly reminded to respond honestly to all the questions in the questionnaire.

This study has uniquely employed second-order measurement invariance analysis to investigate the perspective of gender divide on whether CSR can serve as a promotional tool for halal certified companies in Malaysia. This study will enrich literature in this area of study.

The purpose of this paper is to introduce a supply chain view of a robust and resilient halal brand. In this conceptual paper, a risk prevention-mitigation-recovery cycle is proposed.

This paper builds further on previous work published in the Journal of Islamic Marketing on Islamic branding and halal supply chain management. Hypotheses are developed on the intensity of risk management.

Integrity of halal products is becoming an increasing concern for governments and industries. Three halal supply chain risk cycles are proposed: (1) risk prevention: risk vulnerability assessment, supply chain (re)design, vertical and horizontal collaboration, monitoring; (2) risk mitigation: investigative audits, cross-functional team, risk mitigation and communication plan, monitoring; and (3) risk recovery: risk recovery and communication plan, resume operations, maintain employee support, review risk mitigation and recovery plans.

This conceptual paper proposes three halal supply chain risk cycles to better organise risk management in halal supply chains. However, more empirical research on halal risk management is needed to validate these risk management cycles.

To better protect halal brands and corporate reputation, there are evident benefits of extending halal assurance towards the supply chain, for which prevention-mitigation-recovery cycles are proposed.

As halal is going through an evolution, towards a halal supply chain and value chain, halal-certified brands need better protection. It is the first study investigating halal risk and reputation management for halal-certified brands.

This study aims to examine the effect of halal company identity includes halal identity similarity, halal identity distinctiveness and halal identity prestige on customer satisfaction and customer trust. Furthermore, it verifies the influence of customer satisfaction and customer trust on customer-company identification. Finally, it explores the effect of customer-company identification on halal restaurant loyalty.

This study selected a sample of halal restaurants in the area of Semarang City, Indonesia, using a purposive sampling method with a total of 520 respondents. The data analysis uses confirmatory factor analysis to identify discriminant and convergent validity and then structural equation modeling is used to validate the hypotheses.

The result showed that all aspects of halal company identity, namely, halal identity similarity, halal identity distinctiveness and halal identity prestige, significantly affect customer satisfaction. Halal identity similarity and halal identity distinctiveness insignificantly affect customer trust; however, halal identity prestige successfully affects customer trust. Both customer satisfaction and customer trust positively impact customer-company identification and, in turn, customer-company identification impacts halal restaurant loyalty.

This study contributes to the theory of halal tourism based on social identity theory and the theory of relationship quality in achieving customer loyalty of halal restaurants.