Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-1419-1.ch005
Patrizia Accordino, T. Abbate, Daniela Rupo, Raffaella Coppolino, Elvira Tiziana La Rocca
The 17 Sustainable Development Goals (SDGs) of the United Nations 2030 Agenda for Sustainable Development intends to improve efforts of governments, societies, and companies to deal with major social and environmental problems affecting contemporary societies. From a business perspective, companies can find a propulsive boost of innovation looking at different models of production and use of services/products. This new perspective is radically changing the ways companies and consumers interact, and the role of companies in supporting the achievement of SDGs through service innovation is becoming pervasive. In addition, the emerging digital economy represents a great opportunity opening up to sustainability-oriented service innovation and firms are developing their competitive advantage based on the introduction of new digital business models. This chapter explores this issue through an explorative case study based on the MyTaxi business model. Implications for managers and researchers and opportunities for future research are highlighted.
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Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-1419-1.ch013
Alessandro Bonadonna, C. Giachino, F. Pucciarelli, B. Bertoldi
Customers are important for every company and their changes in taste, behavior, and way to decide strongly influence companies' strategy. The food sector follows the new trends and tries to adapt its way to do business, leveraging on innovation and sustainability. In the food sector, an innovation can be linked to tradition. There is a limited change in the offer and fast food restaurants' innovating is key to survive. Thus, authors analyzed how both International Hamburger Foodservices (IHF) such as McDonalds and Burger King, and Local Hamburger Foodservice (LHF), such as M**Bun and Burgheria, are changing their strategies to meet customers' needs. Authors focused on the Piedmont area, in particular the Turin area, which has a long culinary tradition, hostings of important food events, and an increasing trend of new fast food restaurants.
{"title":"The Evolution of Fast Food in a Customer-Driven Era","authors":"Alessandro Bonadonna, C. Giachino, F. Pucciarelli, B. Bertoldi","doi":"10.4018/978-1-7998-1419-1.ch013","DOIUrl":"https://doi.org/10.4018/978-1-7998-1419-1.ch013","url":null,"abstract":"Customers are important for every company and their changes in taste, behavior, and way to decide strongly influence companies' strategy. The food sector follows the new trends and tries to adapt its way to do business, leveraging on innovation and sustainability. In the food sector, an innovation can be linked to tradition. There is a limited change in the offer and fast food restaurants' innovating is key to survive. Thus, authors analyzed how both International Hamburger Foodservices (IHF) such as McDonalds and Burger King, and Local Hamburger Foodservice (LHF), such as M**Bun and Burgheria, are changing their strategies to meet customers' needs. Authors focused on the Piedmont area, in particular the Turin area, which has a long culinary tradition, hostings of important food events, and an increasing trend of new fast food restaurants.","PeriodicalId":445616,"journal":{"name":"Customer Satisfaction and Sustainability Initiatives in the Fourth Industrial Revolution","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131037424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-1419-1.ch010
A. Codini, Giuseppe Bertoli, Frassine Riccardo
Despite increasing attention to environmental issues, studies of ecodesign reveal that the market and the customer are two of the main external barriers to the effective implementation of ecodesign in industrial companies. Moreover, studies adopting this perspective mostly evidence the difficulties in interpreting customer perception as a source of customer value. Contributions exploring specific techniques that may be useful to support ecodesign strategies in a customer-based perspective are scarce. To fill this gap in the literature, this chapter revises the literature on ecodesign, adopting a customer-based perspective focusing on the controversial results regarding eco-products and customer value. To identify techniques suitable to support ecodesign strategies in a customer-based perspective, and considering the challenges affecting customer perception of eco-products, the chapter shows—through an empirical analysis conducted on ecological washing machines—how conjoint analysis can be successful in this aim.
{"title":"Ecodesign Strategies and Customer Value","authors":"A. Codini, Giuseppe Bertoli, Frassine Riccardo","doi":"10.4018/978-1-7998-1419-1.ch010","DOIUrl":"https://doi.org/10.4018/978-1-7998-1419-1.ch010","url":null,"abstract":"Despite increasing attention to environmental issues, studies of ecodesign reveal that the market and the customer are two of the main external barriers to the effective implementation of ecodesign in industrial companies. Moreover, studies adopting this perspective mostly evidence the difficulties in interpreting customer perception as a source of customer value. Contributions exploring specific techniques that may be useful to support ecodesign strategies in a customer-based perspective are scarce. To fill this gap in the literature, this chapter revises the literature on ecodesign, adopting a customer-based perspective focusing on the controversial results regarding eco-products and customer value. To identify techniques suitable to support ecodesign strategies in a customer-based perspective, and considering the challenges affecting customer perception of eco-products, the chapter shows—through an empirical analysis conducted on ecological washing machines—how conjoint analysis can be successful in this aim.","PeriodicalId":445616,"journal":{"name":"Customer Satisfaction and Sustainability Initiatives in the Fourth Industrial Revolution","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131549374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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