The Influence of a Celebrity Chef on Customer Repurchase Behavior: Empirical Study of Taiwan's F&B Industry During COVID-19 Pandemic.

The spread of COVID-19 pandemic has inflicted severe blows on the global hospitality industry. In Taiwan, revenue from the food and beverage (F&B) department has decreased by more than 90%. This study aims to understand whether celebrity chefs can effectively help and enhance their corporates' business performance under COVID-19's severe impacts via leveraging their personal brand value, explores the influence of a celebrity chef on customer repurchase behavior during the epidemic and examines whether such a chef has a mediation effect on the relationship between corporate brand and customer satisfaction. The primary data were collected from the respondents through online questionnaire in Taiwan to get 245 respondents as a sample size of the research from Nov. 10 to Nov. 25 in 2021, and through validity and reliability analysis that processed by statistical software using factor analysis and structural equation modeling to see if celebrity chefs' personality branding could influence customer repurchase behavior, and also examine the relationship between corporate brand and celebrity chef. The findings show that corporate brand enhances both a celebrity chef's personal brand and customer satisfaction, and that a celebrity chef has a positive effect on both customer satisfaction and loyalty, which can partially mediate the effect of corporate brand; furthermore, a celebrity chef has a positive effect on customer repurchase behavior. In Taiwan relative studies into aspects of a celebrity chef's effect on consumer behavior are limited, and so this research offers new insights into the celebrity chef phenomenon there as well as elsewhere.

Analysis of Competitiveness and Halal Logistics of Small and Medium Industry in Beverage

Indonesia is in 4th position in the scope of sharia economics. This potency allows Indonesia to develop the halal industry, including the halal food and beverage industry. The COVID-19 pandemic has resulted in SMIs (Small and Medium Industries) experiencing a decline in sales. This study aims to design a marketing strategy for the beverage industry sales, provide suggestions and find out the main demands and challenges faced by SMIs related to halal logistics. Data were collected on 10 SMI beverage industries using observation techniques, interviews, and historical data. Marketing strategy analysis using the SOAR analysis method was carried out as a strategy to increase sales. Strategic management found that each SMI owned strengths, opportunities, aspirations, and results. The SOAR analysis method was then developed into four parts: S-A, O-A, S-R, and O-R. This analysis is used as an alternative strategy for each SMI in the beverage industry based on the existing factors. Proposals for the marketing strategy improvement were given, as well as the results of the interviews demonstrating that SMI's actors understand the importance of halal in every process. Yet, several obstacles were found in its implementation, such as a lack of education, the need for thorough socialization, complex and time-consuming administration, and constraints originating from the government and expedition services. © 2023 IEEE.

Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era

Purpose: The COVID-19 pandemic has revealed the fragility of the complex global food supply chains (GFSCs) which has drastically affected the essential flow of food from the farms and producers to the final consumers. The COVID-19 outbreak has served as a great lesson for the food businesses and companies to re-strategize toward the post-COVID-19 era. This paper examines the impact of COVID-19 pandemic on food security and global food supply chains using the two countries (Canada and the United States) in North America as the case studies and provides appropriate strategy or framework to build smarter and resilience food supply chains for post-COVID-19 era. Design/methodology/approach: This paper is a general review of the impacts of COVID-19 pandemic on food security and disruptions of the GFSCs. This paper conducted a comprehensive literature review to have a complete understanding of the study, identify the research problem and missing gaps in literature and to formulate appropriate research questions. This study uses two countries from North America (Canada and the US) as case studies by analyzing the available open data from Statistics Canada and some recent studies conducted on food insecurity in the US. Finally, based on the findings, a proposed approach or framework was presented. Findings: The findings from this study establishes that COVID-19 pandemic has greater impacts on the food security and GFSC due to disruption of the food supply chain leading to increase food insecurity in Canada and the US. The findings clearly show how the COVID-19 pandemic has disrupted the GFSC in the following ways – poor economy, shortage of farm worker, limitation to food accessibility, restriction in the transportation of farm commodities, changes in demand of consumers, shutdown of food production facilities, uncertainty of food quality and safety, food trade policies restriction, delays in transportation of food products, etc. The main findings of this study show that food and beverages sector needs to re-strategize, re-shape and re-design their food supply chains with post-COVID-19 resilience approach in mind. As a result, this study presents a proposed approach or framework to build a smarter and resilience GFSCs in the post-COVID-19 era. The findings in this study highlights the way the proposed framework provide solutions to the identified problems created by the COVID-19 pandemic in affecting the GFSC. Originality/value: The contribution of this study towards the existing body of knowledge in food security and GFSC is in the form of a proposed approach or framework for building smarter and resilience GFSC that would assist the key players in the food industry to respond better and faster to the ongoing COVID-19 pandemic, including post-COVID-19 era. © 2022, Emerald Publishing Limited.

Exploring the factors for open innovation in post-COVID-19 conditions by fuzzy Delphi-ISM-MICMAC approach

PurposeOpen 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.Design/methodology/approachThe 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.FindingsThe 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.Practical implicationsThe 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.Originality/valueSome 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.

Food and beverage industry in a pandemic context

The pandemic has been a serious concern since its arrival in early 2020 around the globe. The aim of this research is to study the decay of the food and beverage industry, facing the pandemic of Covid-19. Throughout this research we have studied the classification of our sample, the fears and discomforts of our respondents regarding the new reality faced and the routine alteration of inquiries and by extension the impacted in the industry. In order to respond to these questions, we have based our investigation in the conception of a survey we have distributed and analysed a predictive model and clustering analysis. The findings drawn in this study were meaningful and lead us to the confirmation of the biggest fears and discomfort reasons when attending restaurants in a pandemic context but also the causes that make individuals reconsider their attendance in restaurant establishments. Copyright © 2022 Inderscience Enterprises Ltd.

Development of Smart Restaurant Application for Dine-In

The Coronavirus disease has dealt the Food and Beverage industry a great blow. Restaurants have to reduce their open hours and customers allowed to follow with the regulations, and it leaves them at a huge financial loss. We conduct this research to find the optimal possible way for restaurant to stay open and still have customer on this pandemic era. We propose that restaurant should make their reservation and booking system online as we have seen that online booking and ordering became popular lately. The purpose of this application is to reduce the contact needed between the customer and the staff to as little as possible, while also avoid creating waiting time for the customer. Our application is consisted of reservation system and ordering system. The reservation system enables customers to book a table online and check in via QR Code. The ordering system enables customers to pick a menu using their Smartphone and confirm their order, as well as paying it directly using electronic money. © 2021 IEEE.

COVID-19 Outbreak: A Paradigm Shift in Food and Beverage Industry with Context to Delhi-NCR

Almost all types of businesses are facing the challenge of global spread COVID-19 outbreak, but the food and beverage industry (including both offline and online meal chains) has been severely affected by this pandemic effect. This world-class issue has brought down the GDP and economic growth of the country. The pandemic issue has increased the restaurant’s expenses by creating pressure to expend more over the sanitation and hygiene factors. So, all these problems that the food and beverage industry are facing nowadays due to the corona pandemic inspired the researcher to work on this topic. The researcher has collected the data from particularly Delhi-NCR region by taking four constraints—consumer behavior, hygiene and safety measures, customer satisfaction. To test the hypothetical assumption of this descriptive study, the researcher has implied chi-square test, KMO test and Bartlett’s test, etc. The data analysis results showed that customer satisfaction is affected by all the variables used in this study and also identified that almost all of the customers considered hygiene as a vital variable out of all, which affects their dining choices and preferences. So, the rationale of this study can help the restaurants in adopting suitable safety measures to attract and satisfy their customers again. © 2022, The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era

Purpose: The COVID-19 pandemic has revealed the fragility of the complex global food supply chains (GFSCs) which has drastically affected the essential flow of food from the farms and producers to the final consumers. The COVID-19 outbreak has served as a great lesson for the food businesses and companies to re-strategize toward the post-COVID-19 era. This paper examines the impact of COVID-19 pandemic on food security and global food supply chains using the two countries (Canada and the United States) in North America as the case studies and provides appropriate strategy or framework to build smarter and resilience food supply chains for post-COVID-19 era. Design/methodology/approach: This paper is a general review of the impacts of COVID-19 pandemic on food security and disruptions of the GFSCs. This paper conducted a comprehensive literature review to have a complete understanding of the study, identify the research problem and missing gaps in literature and to formulate appropriate research questions. This study uses two countries from North America (Canada and the US) as case studies by analyzing the available open data from Statistics Canada and some recent studies conducted on food insecurity in the US. Finally, based on the findings, a proposed approach or framework was presented. Findings: The findings from this study establishes that COVID-19 pandemic has greater impacts on the food security and GFSC due to disruption of the food supply chain leading to increase food insecurity in Canada and the US. The findings clearly show how the COVID-19 pandemic has disrupted the GFSC in the following ways – poor economy, shortage of farm worker, limitation to food accessibility, restriction in the transportation of farm commodities, changes in demand of consumers, shutdown of food production facilities, uncertainty of food quality and safety, food trade policies restriction, delays in transportation of food products, etc. The main findings of this study show that food and beverages sector needs to re-strategize, re-shape and re-design their food supply chains with post-COVID-19 resilience approach in mind. As a result, this study presents a proposed approach or framework to build a smarter and resilience GFSCs in the post-COVID-19 era. The findings in this study highlights the way the proposed framework provide solutions to the identified problems created by the COVID-19 pandemic in affecting the GFSC. Originality/value: The contribution of this study towards the existing body of knowledge in food security and GFSC is in the form of a proposed approach or framework for building smarter and resilience GFSC that would assist the key players in the food industry to respond better and faster to the ongoing COVID-19 pandemic, including post-COVID-19 era. © 2022, Emerald Publishing Limited.

Porter’s Generic Strategies on Food and Beverage Industry in Indonesia during COVID-19 Pandemic: Cases study approach

This paper aims to explore strategies that food and beverage companies are implementing to increase the resilience and sustainability of production systems during the COVID-19 pandemic. The study was conducted based on analysis of primary data which includes surveys and interviews and a review of secondary data which includes websites, academic journals, case studies, research reports, books, and annual reports. The findings revealed that the companies have taken different strategies during the COVID-19 pandemic, due to shifting behavior on consumers that more activities are carried out at home to prevent the spread of the virus. Porter's generic strategies adopted by the food and beverage companies have helped the company through the situation either in increasing or declining sales demand. This paper reveals that implementing a low-cost leadership strategy is essential for the success of a multinational beverage company that is experiencing a decline in demand while implementing a focus strategy is the best choice for sustainable production in the trend of increasing demand for a sugar refinery company. © IEOM Society International.