Results 41 to 50 of about 12,066 (258)

Growth of Omnichannel Grocery Retailing and Food Prices

Agribusiness, EarlyView.
ABSTRACT This paper examines the effects of the growth of omnichannel grocery retailing on food prices. We first develop a conceptual model of consumer choice and retailer pricing that allows us to evaluate changes in equilibrium prices, quantities, and profits with online channel growth and alternative pricing strategies.
Xiangwen Kong, Metin Çakır, Qingxiao Li   +2 more
wiley   +1 more source

ROLE AND IMPORTANCE OF PROMOTIONAL ACTIVITIES IN RESTAURANT BUSINESS [PDF]

Journal of Process Management and New Technologies, 2014
Modern restaurant business, as part of a catering business, offers a variety of meals and beverages in restaurants and various related facilities.
Ivica Batinić
doaj  

REGIONAL RESTAURANT BUSINESS: QUALITY OF SERVICE MANAGEMENT PROBLEMS

Вестник Северо-Кавказского федерального университета, 2022
The purpose of the article is a theoretical consideration of the aspects of service quality management in the restaurant business, at the regional level.
I. Kuznetsov, A. Shevyakov, S. Moreva
doaj   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

Vendor Types, Attendance, Experience and Sales 2019–2021: Evidence From Five Rural Oregon Farmers Markets

Agribusiness, EarlyView.
ABSTRACT Farmers markets provide a direct‐to‐consumer marketing path for farmers and small businesses, facilitating customer discovery and product refinement. This paper explores farmers markets as a business incubator, with a focus on beginning vendors and resilience to a shock, namely, COVID‐19 market restrictions.
Mallory L. Rahe, Juo‐Han Tsay, Sarah A. Low   +2 more
wiley   +1 more source

The use of Artificial Intelligence in the restaurant business

Turystyka i Rozwój Regionalny
The study aimed to explore how artificial intelligence (AI) is applied in the restaurant industry, particularly in enhancing operational efficiency, personalizing customer interactions, and predicting demand. Using qualitative methods, interviews were conducted with industry experts in Odesa, Ukraine, including professionals from major chains and a ...
Kateryna Fedosova, Alina Katunian
openaire   +1 more source

Substantiation of the strategic alternatives for transformation of business models in restaurant business enterprises [PDF]

Journal of Social Sciences, 2019
The research paper presents the review of “strategy” and “business model” categories, substantiates indices for determining current business model strategic alternatives of restaurant enterprises, proposes the assessed verbal and numerical scale to ...
HORSUK, Viktoriia, ZUBKOV, Serhii, IVANOVA, Tetiana   +2 more
doaj   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language

Agribusiness, EarlyView.
ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak, Claudia Bazzani, Andreas C. Drichoutis   +2 more
wiley   +1 more source

Glamping as a Tool for Sustainable Tourism Development of Protected Areas: Ukraine’s Experience

Sport i Turystyka
The article is devoted to finding solutions to increase the efficiency of using the tourist potential of protected areas in compliance withthe principles of rational nature management, sustainable development and environmental safety.
Yuliia Dashchuk, Liudmyla Matviichuk, Tetiana Zubekhina   +2 more
doaj   +1 more source