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1 – 10 of over 2000
Article
Publication date: 29 April 2021

Alexandre Silva, Elisabete Figueiredo, Mónica Truninger, Celeste Eusébio and Teresa Forte

The purpose of this paper is to explore and typify the characteristics and diverse features of urban speciality stores selling rural provenance food, taking the case of three…

Abstract

Purpose

The purpose of this paper is to explore and typify the characteristics and diverse features of urban speciality stores selling rural provenance food, taking the case of three cities in Portugal.

Design/methodology/approach

The study was based on hierarchical cluster analysis, performed upon data collected from a survey to 113 shops, located in Aveiro (n = 15), Lisbon (n = 56) and Porto (n = 42).

Findings

The study identified three clusters of shops according to the type of rural provenance products sold, services provided and clientele characteristics: the wine focused, the rural provenance focused and the generalist. The study confirms that in Portugal, small food retail outlets, with different rural provenance patterns and degrees of specialization have considerably grown in large cities over the last decade.

Research limitations/implications

The study contributes to typifying urban speciality food stores selling rural provenance products and to addressing critical research gaps on this topic. The study highlights the dynamism of small food retail outlets and their significance, mediating and responding to changing patterns of food consumption in urban spaces.

Originality/value

This study contributes to a better understanding and characterization of food speciality shops in urban settings and their links with rural territories of provenance, an under-researched topic on the food retail literature.

Article
Publication date: 1 September 2003

Daniella Vignali‐Ryding, Judit García Sánchez and Gianpaolo Vignali

This case study investigates attitudes towards delicatessen and speciality food for consumers in the North West region. The speciality food sector has experienced above average…

1224

Abstract

This case study investigates attitudes towards delicatessen and speciality food for consumers in the North West region. The speciality food sector has experienced above average industry growth over recent years. The UK market for speciality food and drink was £3.3 billion in 2001, according to market analyst Datamonitor, which predicts sales will grow by 5.5 per cent over the next five years. The heart of the category, the traditional speciality counter, shows clear signs of being seriously under threat. Market forces have put speciality food into a paradoxical situation – growing in response to demand while simultaneously losing traditional small outlets. The traditional speciality counter needs to adapt in order to survive

Details

British Food Journal, vol. 105 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 March 1988

Steve Worthington

One of the features of the current renaissance and rejuvenation of Glasgow, is that it has recently seen the opening of two speciality shopping centres, The Briggait and Princes…

Abstract

One of the features of the current renaissance and rejuvenation of Glasgow, is that it has recently seen the opening of two speciality shopping centres, The Briggait and Princes Square. Speciality shopping is concerned with raising the status of shopping from a chore to a recreation and leisure pursuit and as such the focus of interest lies both in the tenant mix and in the environmental and building features which provide the right ambiance for this style of shopping. This article looks at the criteria for success of speciality shopping centres using as examples The Briggait and the Princes Square developments and considering not only the location, tenant mix and rental policy but also the critical aspects of market research, centre management and first impressions.

Details

Retail and Distribution Management, vol. 16 no. 3
Type: Research Article
ISSN: 0307-2363

Article
Publication date: 1 December 1999

Li‐Wei Mai and Mitchell R. Ness

Analyses customer satisfaction with mail‐order speciality foods in the UK and examines the relationship between satisfaction with eight attributes of mail‐order speciality food

2789

Abstract

Analyses customer satisfaction with mail‐order speciality foods in the UK and examines the relationship between satisfaction with eight attributes of mail‐order speciality food and their association with overall satisfaction and likelihood of future purchase. Univariate analysis reveals that a high proportion of mail‐order customers experience satisfaction with each of the eight mail‐order attributes, reflected in a high proportion of customers who are satisfied overall and who intend to repurchase the products in the future. Canonical correlation analysis reveals a statistically significant relationship between one set of variables, overall satisfaction and likelihood of future purchase, and another set of variables, the eight mail‐order attributes. Consequently the results indicate that customer satisfaction is associated with service aspects of mail‐order such as the order process and delivery service as well as physical product attributes such as product quality.

Details

British Food Journal, vol. 101 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 January 2016

Jose Marcio Carvalho, Ely Laureano Paiva and Luciana Marques Vieira

High-specification food products that reach prices or expert reviews above average, results from buyer-supplier engagement in quality management. The purpose of this paper is to…

3759

Abstract

Purpose

High-specification food products that reach prices or expert reviews above average, results from buyer-supplier engagement in quality management. The purpose of this paper is to identify the main attributes of the coffee industry supply chain that deals with high-specification products. Coffee may be included in this category of consumption goods that has increasing importance at consumption level around the world. Several groups of high-quality food products such as wine, coffee, spirits and cheese seem to have a very similar supply chain.

Design/methodology/approach

This study was based on multiple case studies. Three research techniques were used in the investigation: secondary data analysis, direct observations and interviews with coffee company’s managers and experts. The within-case and the cross-case analyses made it possible to find the main attributes of a high-specification product supply chain.

Findings

The cases studies pointed out differences between the two groups of coffee shops in relation to their supply chain strategies. The first group can be called Independent Coffee Shops, since they are focussed on the coffee preparation business. The second group can be called Integrated Coffee Shops, due to the fact that these organizations are responsible to manufacturing activities in addition to the coffee preparation activities. Despite this supply chain configuration difference, both groups have a similar perception about their role for the final consumer, to provide a premium experience with coffee.

Research limitations/implications

The main limitation of this research comes from the fact it was possible to interview only one person in each organization. Only the commercialization of the supply chain was analyzed, if the agricultural production was also analyzed, this paper could have broader implications.

Originality/value

The results of this research show the configuration of a supply chain that handles a high-specification product. They are set to transform the trade of a product that has a component of volatility in its quality attributes into a trade of a product that embodies all the desirable attributes preferred by a specific group of costumers. The logic of a supply chain that deals with commodities is different, since in most of the cases it will try to accommodate the variations on quality that comes from nature. This paper describes the market based strategy of 12 organizations and their supply chain configuration in order to offer a premium product.

Details

British Food Journal, vol. 118 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 26 July 2022

Anoma Gunarathne, Sarah Hemmerling, Naemi Labonte, Anke Zühlsdorf and Achim Spiller

This paper aims to empirically identify foodie features and examine their relevance in segmenting German consumers. Furthermore, this study explored potential differences between…

Abstract

Purpose

This paper aims to empirically identify foodie features and examine their relevance in segmenting German consumers. Furthermore, this study explored potential differences between foodie segments in terms of food involvement and food knowledge.

Design/methodology/approach

Data were collected from 500 German respondents in October 2015 by means of two online surveys using a newly developed version of the foodie instrument based on existing literature. Confirmatory factor analysis, cluster analysis, analysis of variance and post hoc tests were applied to analyse the data.

Findings

Six distinct consumer segments were identified: passionate foodies (12.0%), interested foodies (21.5%); moderate foodies (21.7%), traditional foodies (17.1%), light foodies (18.2%) and non-foodies (9.5%). The nutritional knowledge questionnaire suggests that passionate foodies have only an average level of food literacy compared to other segments.

Research limitations/implications

Behavioural traits and socio-demographic characteristics of foodies and other culinary consumer segments could be time-sensitive, thus future research should take a longitudinal approach so that subsequent decision-making is appropriately dynamic.

Originality/value

To the best of the authors' knowledge, this paper is a first step towards the development of a new foodie lifestyle scale which will be useful to identify, characterise and develop effective marketing strategies for targeting highly involved food consumers.

Details

Journal of Consumer Marketing, vol. 39 no. 7
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 7 November 2016

Cristina Calvo-Porral and Jean-Pierre Levy-Mangin

The purpose of this paper is to address the following question: “Does purchase frequency influence consumer behaviour in the specialty food retailing setting?”, since purchase…

2347

Abstract

Purpose

The purpose of this paper is to address the following question: “Does purchase frequency influence consumer behaviour in the specialty food retailing setting?”, since purchase frequency is a consumer-based undertaken variable. For this purpose, the authors provide and empirically test a conceptual model focussed on specialty food retailing.

Design/methodology/approach

Data were collected through a structured questionnaire in the USA, gathering 592 valid responses and analysis was developed through structural equation modelling.

Findings

Findings indicate that satisfaction and loyalty towards specialty food stores are strongly influenced by consumers’ purchase frequency of specialty food products. Additionally, the findings support the moderating role of purchase frequency on the relationship between store service and satisfaction, as well as on the link store environment satisfaction.

Originality/value

Specialty food retailers should carry out marketing strategies focussing on consumer behaviour and segmentation could be developed considering purchase frequency.

Details

British Food Journal, vol. 118 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 July 2017

Cristina Calvo-Porral and Jean-Pierre Lévy-Mangin

The purpose of this paper is to address the following issue: “Does the products’ perceived quality influences the consumer behaviour in the specialty retailing setting?”

1554

Abstract

Purpose

The purpose of this paper is to address the following issue: “Does the products’ perceived quality influences the consumer behaviour in the specialty retailing setting?”

Design/methodology/approach

For this purpose, the authors propose and empirically test a conceptual model on the creation of consumer satisfaction and loyalty in specialty retailing, to examine the influence of products’ quality perception and its potential moderating role. Data were analysed through structural equation modelling on a sample of 592 consumers

Findings

The findings show that the store-based attributes have different influence on customer satisfaction and loyalty, according to the quality perception of products, and suggest the moderating role of products’ perceived quality.

Practical implications

Retailing managers may use the product’s perceived quality as a segmentation variable in the specialty food retailing context.

Originality/value

The major contribution of this paper is the empirical analysis of one subjective customer-based variable in the specialty retailing setting.

Details

British Food Journal, vol. 119 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 1980

Hugin Kassaregister is probably unique in cash register companies in that it has a retailer for its parent company — the Swedish Co‐op organisation KF. And moreover, the Swedish…

Abstract

Hugin Kassaregister is probably unique in cash register companies in that it has a retailer for its parent company — the Swedish Co‐op organisation KF. And moreover, the Swedish Co‐op has been regarded for decades as being the most efficient Co‐op in Europe. Currently, Konsum (which manages the retail co‐op operations), against a background of recession and a recent general strike in Sweden, is pausing for breath while it plans its future — especially in terms of areas of diversification and the relationship of the retail societies to KF itself. A close association exists between the retail Co‐op societies and Hugin, which benefits greatly from Co‐op retail expertise. Producing a wide range of machines from low‐range to sophisticated POS systems, the company's future strategy in terms of product development will be in the food market. Edward McFadyen reports on a recent trip to Sweden.

Details

Retail and Distribution Management, vol. 8 no. 6
Type: Research Article
ISSN: 0307-2363

Article
Publication date: 24 July 2023

Arzu Seçer, Fikriye Yazar and Mutlu Bulut

This study aims to reveal consumers' internal and external motivations to prefer online food shopping. The paper proposes an integrated model including aspirations, capabilities…

Abstract

Purpose

This study aims to reveal consumers' internal and external motivations to prefer online food shopping. The paper proposes an integrated model including aspirations, capabilities, subjective norms (divided into online resources and offline resources), perceived value and traditionalism to examine their effects on consumers' intention to do online food shopping.

Design/methodology/approach

A cross–sectional design was used to understand which factors affect consumers' intention to do online food shopping. The data were collected from a total of 400 people via an online survey. The conceptual model was tested using structural equational modeling to understand the relationships between the factors.

Findings

The results suggest that the conceptual framework can be used to have a better understanding of consumers' internal and external motivations to do online food shopping. The study proves that aspirations have a considerable direct effect on and a mediating role between capabilities, subjective norms from online resources, traditionalism and the effect of COVID-19 pandemics and the intention. Also, traditionalism was found to be an antecedent for consumers to prefer online food shopping.

Practical implications

This study reveals better insights for the sellers, marketers and system providers dealing with supplying food products through online channels. The findings suggest that the stakeholders take into consideration aspirations, capabilities, subjective norms, perceived value and traditionalism to organize their activities in food marketing in the online area.

Originality/value

In this study, aspirations–capabilities framework was adopted and confirmed within consumers' online food shopping domain. Also, it was proved that traditionalism was a driver of individuals' intention to do online shopping for food products.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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