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Producers of specialty products that apply nonindustrial production techniques to deliver high quality and authenticity to niche markets define themselves in opposition to industrial production. This forces them to strike a delicate balance between, on the one hand, emphasizing the symbolic value related to quality, creativity and distance from traditional industrial production, and on the other hand, ensuring profitability through commercial orientation. This paper aims to explore how new and established firms benefit from a different balance between a strategic orientation toward creativity and the symbolic value of specialty products and commercialization.

Based on survey data from 99 specialty coffee roasters, this study uses statistical regression models to analyze how new versus established firms benefit from a strategic orientation toward creativity versus commercialization.

The authors find that firms benefit from shifting the balance from a strategic orientation on creativity in new firms to a strategic orientation on commercialization in more established firms. This shift increases the likelihood that firms’ passion and creativity lead to commercial success.

The findings demonstrate the importance of strategic orientation and emphasize that business owners need to revisit and adjust their strategic orientation as their businesses develop.

Examines empirically the purchasing behaviour of Shanghai buyers of processed food and beverage products. An average of only 3.66 product items are purchased on each shopping occasion. Explains the value or weight of purchases by various geographic, demographic and behavioural factors, specifically: the distance travelled to the shop (closely related to the frequency of shopping), the gender of shopper, whether the shopping was undertaken on the main shopping day of the week, and income (by far the dominant explanator). However, because of the limited quantities purchased on each shopping occasion, and the low numerical variation in purchases, the question for future research is whether some combination of low value attached to shopping time, logistical limitations, and storage constraints operate to limit the purchases of shoppers. Such research findings would support a decentralized retail strategy for sales maximization.

Online shopping is one of the most rapidly growing forms of shopping and provides a global shop window for producers who wish to sell and market their products. This paper seeks to investigate the internet as an alternative distribution channel for Irish producers of speciality food products.

Primary data collection involved consumer focus groups, a producer web audit, producer depth interviews and an e‐mailed online producer survey.

Consumers of speciality food appear to trade off the convenience and variety potentially available with online shopping for the sales experience associated with more traditional outlets, particularly speciality food outlets and direct sales channels. Nonetheless, the internet can be a significant sales channel for some speciality food producers with products of specific attributes, e.g. high value goods, and products with elaborate and gift‐oriented packaging and for those targeting consumers with previous purchase experience. For the majority of producers, the internet can complement other marketing channels and its role in managing information and relationships may be more important than online sales. Significant challenges exist for speciality food producers to use the internet as a significant sales channel.

The paper considers food as a category comprising a number of different types of products based on their search, credence and experience characteristics. It applies this categorisation to speciality food and examines the influence of these characteristics on the role of the internet as both a sales and marketing channel in Ireland. It uses both consumer and producer perspectives in the analysis.

This paper aims to explore the impact of the origin of hops on the sensory and hedonic evaluation of highly involved craft beer consumers.

Data was collected through a between-subject tasting experiment, where the origin of hop was manipulated (imported vs locally grown). The craft beer samples used in the experiment were produced using hops of similar age but grown in two distinct places: USA (imported hop) and in the city of Ribeirão Preto, Brazil, where the experiment was conducted (locally grown hop). The sensory and hedonic evaluations of highly involved craft beer consumers (n = 100) were collected after tasting the samples.

The origin of hop proved to be significant in affecting participants’ sensory and hedonic evaluations. It was observed that women were more sensitive than men to the origin information: when information was given, differences were found only on men’s scores of dryness/astringency; while in women, significant differences were found not only in dryness/astringency, but also in bitterness and refreshing, which are important attributes in the sensory profile of craft beer. It was also confirmed the effect of localness in hop cultivation, once men’ and women’s scores on liking were higher for the sample brewed with locally grown hop.

To the best of the authors’ knowledge, this is the first work using craft beer brewed with hops cultivated in Brazil and a sample of Brazilian craft beer consumers, therefore, providing a significant contribution to the field of consumer behavior. Furthermore, it adds to the discussion on sex-/gender-related differences regarding sensory expectation and perception of foods.

In this paper we analyze consumer demand for and acceptance of online food retailing using longitudinal data collected in three studies (1998, 1999, and 2001). Information reported is from online food shoppers in ten US markets. Comparisons of results from each of the three studies is presented and change patterns identified. We conclude by recommending that researchers shift their attention toward addressing some of the more troublesome supply side issues of the online food retailing equation.

In confining the COVID-19 pandemic, social distancing was key, with traditional, bricks-and-mortar retailing being shut-down for weeks, and have nearly universally moved into online channels. At the same time, online players have started to operate physical stores. This chapter provides an analysis of how COVID-19 has accelerated the digitalization of retailing, focusing on the shift towards the online and mobile shopping channel. On the basis of success stories and failures in retail business practice, lessons are distilled for developing effective future phygital scenarios.

The purpose of this paper is to garner multiple perspectives from cross‐functional new product development (NPD) team members and determine point of contact in and responsibilities throughout the development process.

The use of an integrative literature review and in‐depth interviews were two qualitative approaches to data collection in the study of cross‐functional NPD. A convenience sample initiated research efforts, then snowball sampling facilitated the completion of semi‐structured, face‐to‐face interviews among 94 team members in 11 firms. The literature review culled research from fields as distinct as communication, industrial design, and research and development. The in‐depth, semi‐structured design provided the permitted open‐ended investigation and some unplanned questions. Face‐to‐face questioning allowed for the reading of facial expressions, other forms of body language, and the free pursuit of interesting subtopics. The study design utilized a 19‐question, one‐page interview guide. Bi‐directional dialogue lasted 45 min to 1½ h.

Exploratory results revealed the importance of pre‐project meetings and the use of a formal process in securing cross‐functional involvement during product development. Qualitative findings uncovered that involvement depended on team understanding of the NPD process, an understanding of requisite roles and responsibilities, and the task required at various stages throughout the NPD process. Variances were noted between business‐to‐business and business‐to‐consumer teams.

This research obtained the perspectives of 20 teams from seven departments, and thereby permitted a more expansive and comprehensive understanding of cross‐functional NPD. Previous research incorporated responses from three departments at best. This research underscores the importance of early involvement among highly interdependent, cross‐functional team members as a prerequisite to enhanced understanding of project particulars and team dynamics. The resource‐based theory of competitive advantage and human capital theories accentuate the importance of a wide range of functional representation during the innovation process. The importance of pre‐project meetings and a formal product development process were detailed as well as supporting team member roles and responsibilities.

This study aimed to describe the cognitive associations existing among specialty coffee consumers through the means-end chain theory and personal values.

The research follows a descriptive qualitative study that used in-depth interviews and laddering, to collect data among 40 interviews with regular consumers of specialty coffees in Brazil. The interviews were transcribed, and from the content analysis, the attributes, consequences and values that emerged in the discourse of consumers of specialty coffees were found. The categories were later classified – according to the level of abstraction – and inserted into the LadderUx® software to generate the implication matrix and the hierarchical map of values. The interpretation of results occurred in a descriptive way.

Based on a hierarchical value map, the following personal values were identified: universalism, self-directed action, accomplishment, tradition and personal security. These values can be considered guides for consumption behavior. They are also related to consumption behavior that values technical attributes, such as roast level, packaging, aroma and flavor, and the relationships between these values and personal improvement, social relationships and recognition are relevant factors involved in decision-making.

This study presents the cognitive structure of Brazilian specialty coffee consumers. The coherent use of this information enhances the development of marketing actions involving communication actions, relationships with internal and external customers, new farm management strategies, direct trade with consumers and sustainable improvements in the production chain. These are the factors that can motivate the purchase of food, thus attracting new consumers to this emerging market.

Building on Guimarães et al. (2019) study and using the modeling of structural equations, the objective of this paper was to elaborate constructs whose variables would enable the characterization and distinction of individuals among these different groups of consumers and to provide insights into their transition between them.

The constructs were validated by the average variance extracted adaptive (AVEADP) index. The transition between consumer groups is explained and encouraged by advances in their conceptual and perceptual knowledge. Thus, regular consumers should be addressed with messages aimed primarily for the social aspect of consumption; enthusiasts, by reinforcing simple to moderate aspects commonly used as product purchase criteria and experts, attracted by the emphasis on complex criteria related to specialty coffee's conceptual and perceptual knowledge, highlighting their influence on the beverage's sensory profile.

Those results enabled a better understanding of these consumers and can guide the marketing strategies of different actors in this market.

Important attempts to understand and characterize Brazilian specialty coffee consumers were conducted by Guimarães et al. (2019) and Ramírez-Correa et al. (2020). However, further studies are needed to differentiate different specialty coffee consumer groups and enhance the market applicability of those studies results. In addition, despite its importance, there is a paucity of public domain studies about the national consumption of specialty coffees, being the results of this work important for the wide dissemination of such information.