Beverage Enterprises Research Articles

Benefits, barriers, and levels of e-commerce adoption: study of traditional beverage SMEs

Purpose. This study analyses the perceived benefits and barriers of e-commerce use by traditional micro, small, and medium beverage enterprises (SMEs). The research also identifies the level of e-commerce adoption by SMEs and further analyses the effect of benefits and barriers on e-commerce adoption levels in traditional beverage SMEs. Methodology / approach. This is quantitative research. This study examines the influence of benefits and barriers on the level of e-commerce adoption using statistical procedures. The object of the study is traditional beverage SMEs in Yogyakarta Province, Indonesia. The research samples are 330 traditional beverage SMEs that have used e-commerce for at least a year. Samples are taken proportionally in five regencies and cities in Yogyakarta. Data collection using survey technique through interviews with SMEs. The indicators are measured using five Likert scales from strongly disagree to strongly agree. Analysis of perceived benefits and barriers of e-commerce use is carried out descriptively. The adoption level is measured by reference to the 6 levels of e-commerce. Analysis of the effect of benefits and barriers on the level of e-commerce adoption is carried out using multiple linear regression tests. Results. The results show that the benefits are highly perceived by SMEs: e-commerce facilitates interaction with consumers, facilitates data access, improves customer services, and eases online product distribution. Moderate barriers include limited mastery of knowledge and skills about e-commerce, inadequate mastery of foreign language skills, and SMEs’ tendency to depend on conventional marketing. The most e-commerce adoption level is level 4 (electronic transactions), followed by level 6 (site optimisation) and level 5 (relationship building). The study also confirms that benefits and barriers significantly affect e-commerce adoption levels. Originality / scientific novelty. This research was conducted based on the perceived benefits and barriers of e-commerce use by traditional beverage SMEs, which had never been carried out in the study area. This study reveals the fact of positive transition and expectations for increasing the level of e-commerce adoption at the SME level whereas previous studies show rather the opposite conditions. The study categorised e-commerce adoption levels into three categories (low, moderate, and high) based on the 6 stages model of e-commerce adoption. Practical value / implications. Efforts to provide solutions are necessary to encourage the level of e-commerce adoption through intensive socialsation, motivation, training, and mentoring to improve knowledge and skills on e-commerce and foreign language skills as well as encourage e-commerce to become a daily culture for SMEs.

PLC Based Automatic Bottle Filling System

Abstract: Introducing a cutting-edge solution for beverage industries, our paper unveils a revolutionary bottle filling machine employing state-of-the-art Programmable Logic Controller (PLC) technology. Crafted with simplicity and efficiency in mind, this compact system seamlessly integrates a conveyor belt for bottle transportation and a precision DC pump to regulate water flow with unparalleled accuracy Operating with finesse, an infrared sensor precisely detects bottle positions, triggering the pump to commence filling precisely at the opportune moment. Once the bottle is detected, a secondary sensor halts the conveyor, initiating a 15-second pump operation optimized for filling up to 800ml bottles swiftly and flawlessly. Upon completion, the pump gracefully ceases, and the conveyor resumes its smooth operation Notably, our system is designed with user convenience at its core. A dedicated stop button empowers operators to halt operations instantly, ensuring safety and control. With each component meticulously optimized for performance and reliability, our cost-effective filling machine stands as a beacon of innovation, poised to revolutionize small-scale beverage enterprises, from cozy coffee shops to bustling juice bars and beyond.

Analysis on the Fundamentals and Value Investment of Four Leading Beverage Enterprises

The article mainly studies the four leading enterprises in the beverage industry which are concerned about who has the highest investment value that provides a reference for investors to invest. In the field of business, providing investors with accurate and reasonable evaluation of the investment value of the specific industry is the main research direction of business researchers. The data in this paper come from Nasdaq official website, and refer to the forecast analysis data on estimize official website and the annual financial statement data of related enterprises. The article analyzes the fundamentals and valuation of enterprises, and uses comparative analysis method to compare and analyze the growth, profitability and stability. Based on analysis, the author believes that MNST is the best in terms of growth, profitability and stability, and as a market challenger, it has the characteristics of a growth stock. MNST has a good development prospect and is suitable for investment. MNST has some advantages and characteristics of rising stars, which can provide successful experience for some market challenger enterprises in the market and promote the healthy development of the beverage industry market.

REFLECTIONS OF FUSION ON THE KITCHEN AND FOOD AND BEVERAGE SECTOR

The need for food was first a necessity for the continuation of the vital function and then became a part of the cultural value. With the developmentof technology in the global world, industrialization has increased and urbanizations have been experienced. However, changes in social life have been reflected in eating habits and culinary culture. Human beings, who are a social being, have formed the culinary culture according to their own way of life. The culinary culture of each society also differs from each other. For this reason, various dishes and presentation techniques have emerged. Identity, culture, tradition and intangible heritage constitute the culinary culture of societies. Food, which is a physiological need, has led to the emergence of new and creative dishes by combining national and international flavors and the culinary culture that has emerget with the effect of globalization today. Fusion cuisine is the conscious combination of at least two culinary cultures in on this. The ingredients used in world cuisines differ due to geography, climate, cooking techniques, traditions, customs and cultural values. However, political, economic, social structure and artistic developments have affected culinary culture. In addition, the migrations and the development of technology have enabled the place of fucion cuisine to be effective in kitchens. The aim of this study is to examine the development process of fusion cuisine, which is a trend in the field of gastronomy, and how it is reflected in food and beverage enterprises. The study was carried out withthe idea that fusion will be useful to those who work in the field of cuisine, those who are interested in this field and academicians.

Comparison of the Longevity of Food and Beverage Outlets- Comparison between Dubai and Newyork

The beverage and food sectors in both Dubai and New York exhibit a wide range of offerings and play a significant role in bolstering their respective economic landscapes. This study examines the durability of food and beverage establishments in Dubai and New York. Utilising a design based on qualitative data has been selected as the chosen methodology for the investigation. Furthermore, a decision was made to carry out semi-structured interviews. A total of ten interviews were conducted, with five conducted with restaurant managers in New York and the remaining five led by cafe managers in Dubai. Thematic analysis was chosen for analysing the gathered data in this research study. Research has demonstrated that marketing and branding are crucial in determining food and beverage enterprises' sustainability and financial prosperity. Furthermore, it has been revealed that a strategy utilised by Dubai food and beverage businesses is offering extraordinary dining experiences. Food and beverage enterprises in New York City often stress and emphasise the importance of quality. Meals and beverage establishments in New York and Dubai prioritise offering exceptional quality meals and beverages to attract clients and justify higher pricing. Moreover, employing technology and thoroughly analysing its current path to attain successful businesses is crucial. Theoretical aspects can provide businesses with a comprehensive understanding of a subject, leading to potential benefits such as producing productive outputs and maintaining a competitive position in the market. The present analysis focuses on the food and beverage industry in Dubai and New York, examining the various aspects of these industries, including food and beverage outlets. Additionally, the study explores the longevity of these F&B industries and provides a comparative analysis of the food and beverage industry in Dubai and New York.

The Relationship between Social Responsibility and Brand Value of Chinese Food and Beverage Enterprises in the Context of High-Quality Development

This article constructs a corporate social responsibility indicator system and conducts regression analysis on the relationship between food and beverage enterprises fulfilling social responsibility and enhancing brand value. Research has found that food and beverage companies have a significant positive impact on brand value enhancement when fulfilling social responsibilities to shareholders, suppliers, and governments; The fulfillment of social responsibility towards employees, creditors, and consumers does not have a significant impact on brand value enhancement; The overall completion of social responsibility by food and beverage enterprises has a significant positive impact on enhancing brand value. Among them, the feedback of employees, creditors, and consumers on the fulfillment of corporate social responsibility is not easy to fully measure, and they belong to anonymous beneficiaries, whose impact on brand value also shows a hidden nature. The social responsibilities undertaken by different types of enterprises vary greatly. Therefore, this article introduces the moderating variable of enterprise type to conduct heterogeneity analysis and verify that enterprise type plays a positive promoting role in the relationship between food and beverage enterprises fulfilling social responsibility and enhancing brand value.

How to drive business model innovation for food and beverage enterprises after the pandemic: evidence from an emerging economy

PurposeThis study's main goal is to explore how small and medium-sized enterprises (SMEs) in the food as well as beverage (F&B) area should evolve to survive in a bustled post-pandemic future.Design/methodology/approachDrawing on the knowledge-practice gap in the field of Entrepreneurial Orientation (EO) as well as Business Model Innovation (BMI), this study examines an integrated framework using the F&B sector as an empirical field of research. This study uses an empirical quantitative approach using the main information aggregated from a questionnaire administered during the study. The sample had 467 valid responses (71.08% response rate). This paper uses the Partial-Least Squares Structural Equation Model (PLS-SEM) to examine structural relationships because this technique is usually proposed for models with complex relations.FindingsAccording to the research EO is directly and indirectly, correlated with BMI. The correlation is positive and significant. Simultaneously, corporate social responsibility (CSR) is partially mediated in the stated relation between EO as well as BMI, and CETA where it shows a positive moderation part in EO's influence on CSR. In particular, it elucidates how EO promotes CSR and BMI, alongside moderating part of circular economy principles adoption (CEPA).Practical implicationsThese research findings suggest that SMEs in the F&B sector should transform the way they traditionally manage their businesses by applying circular economic principles into entrepreneurial orientation to promote CSR-based practices and acquire the resources obtained from internal and external stakeholders. Hence, their business can recover from post-pandemic effects and become resilient to future disruptions. Furthermore, this study suggests that adopting circular economy principles provides a key source of knowledge and insights that allows firms to sharpen their entrepreneurial orientation toward incorporating stakeholders and social environmental concerns into business models for sustainability, especially in the uncertain and drastic changing environment.Originality/valueThis study proposes a novel approach by which BMI is formed and evolved based on circular economy principles-oriented entrepreneurship and the synergies of stakeholders through undertaking corporate social responsibility practices. Drawing from the knowledge-practice gap, this research adds to the existing knowledge about EO as well as BMI with a conceptualized and operationalized empirical framework in a novel context that was not covered in current literature, especially in the context of uncertainties and disruptions experienced during COVID-19 outbreaks. The F&B sector was hit and how it should evolve to recover and build resilience is perceived as an urgent issue.

Factors Affecting the Implementation of Activity-based Costing Systems in Businesses

Purpose: The article analyzes the impact of factors affecting the application of an activity-based cost accounting system in Vietnamese food and beverage enterprises. Theoretical framework: This paper uses the activity-based costing system. Design/Methodology/Approach: The research method uses a questionnaire survey of accountants, chief accountants, business managers of Vietnamese food and beverage enterprises. After the survey results are available, data processing is performed by statistical methods to determine the weight and frequency of the selected factors, and the data is processed on SPSS statistics 25 software to estimate the impact of the selected factors affecting the application of the operation-based cost accounting system in Vietnamese food and beverage enterprises. Findings: Research results show that Relative advantage, Enterprise size, Role of cost information, Employee training, Information technology quality, Manager's support have a positive impact on system application. cost accounting system based on activity in Vietnamese food and beverage enterprises, in which the support of managers is the influencing factor with the largest regression coefficient. Research, practical & social implications: Based on the research results, the author has proposed recommendations to minimize the negative impact of these pressures in order to limit the occurrence of violations of professional ethics of Vietnamese auditors. Originality/Value: Based on the research results, the author has proposed recommendations to improve the application of the activity-based cost accounting system in Vietnamese food and beverage enterprises.

Analysis Of Changes The Share Price That Mediate Financial Factors On Enterprise Value In Food And Beverage Companies Listed On The Idx In 2018-2021

The food and beverage sector is the most important element for survival because it included one of the needs that must be met, so that this sector is easy to experience sustainable growth. The studies aimed to anatomize the influence of return on asset, debt to equity ratio, and total asset turnover that influence the enterprise value with share price as an mediation variable at food and beverage enterprise listed at the Indonesia Stock Exchange in 2018-2021. This research is a quantitative research. The population in this research is all enterprise in the food and beverage enterprise listed at the Indonesia Stock Exchange in 2018-2021 into 72 companies . Sampling in this studies used purposive sampling which obtained samples into 10 companies. The result of the analyze use the smart partial least square (PLS) 3.0 software, show the return on asset has a significant influence on share price, debt to equity ratio has a significant influence on share price, total asset turnover has no significant influence on share price, return on asset has a significant influence on enterprise value, debt to equity ratio has a significant influence on enterprise value, total asset turnover has a significant influence on enterprise value, and stock price has a significant influence on enterprise value. The yield of the indirect effect hypothesis test show that return on assets has a negative and significant influence on enterprise value through share price, debt to equity ratio has a negative and significant influence on enterprise value through share price, and total asset turnover has no significant influence on enterprise value through share price.

The Influence of Corporate Social Responsibility on Product Loyalty Focuses on the Beverage Firms: An Ordinary Least Square Approach

The influence of corporate social responsibility (CSR) on consumer behavior makes it a crucial marketing strategy for businesses. The primary intent of this paper was to investigate the impact of corporate social responsibility perceived performance on the product loyalty of customers towards beverage companies. The researchers employed a descriptive-causal design. This study used purposive sampling and selected 500 participants. The researcher-made survey questionnaires were distributed to the participants through an online survey and analyzed through the ordinary least squares regression model. The findings revealed that the CSR initiatives of beverage companies were somehow visible, signifying that beverage enterprises lack communication strategies to inform the public about their CSR efforts. It was also found that the perceived performance of CSR has a significant effect on the product loyalty of customers. Considerably, product loyalty was significantly related to the perceived performance of CSR. Hence, this study confirmed the stakeholder theory with strong statistical significance. The study recommends that beverage companies should effectively communicate their CSR activities to increase customer awareness, eventually enhancing product loyalty among their customers. 
 
 Keywords: corporate social responsibility, perceived performance, product loyalty, regression analyses, Philippines

The Strategy Choice of self-support and outsourcing model of Food and beverage enterprises' delivery Service

Currently, the catering business offers take-out delivery services to customers because to the severe rivalry in the sector and the development, use, and popularization of information technology. In China, huge Internet delivery platforms are mostly used for catering delivery services, and the service provider is primarily focused on a small number of platforms with competitive advantages. In this profession, there is intense industrial competition and a high barrier to entry. Some big catering chain businesses, including KFC and Pizza Hut under Yum Group, have a delivery service team comprising of its own take-out ordering platform and delivery workers as opposed to delivering through take-out delivery platform. While self-operated take-out ordering and distribution platforms will incur high platform maintenance costs, salaries of distribution service team personnel and other expenses for a long time, and will incur management costs or scale diseconomies of the department, large take-out ordering and distribution platforms require paying high commissions and distribution fees to the platform providers. This article will use the Yum! Brands, i.e., KFC and Pizza Hut brands as examples, which are owned by it and have their own distribution service team and platform for takeout food sales, and compare and analyze the benefits, drawbacks, opportunities, and challenges of the two distribution models using the SWOT analysis method. Based on the analysis, this study examines whether or not catering businesses should have a self-operated delivery service team and under what circumstances they should choose which route to follow for delivery service.

Research on the Relationship between Brand Value and Corporate Social Responsibility in Food and Beverage Industry

This study combs the historical evolution of Chinese brand building and corporate social responsibility building, and combines it with the hot issues concerned by the public, proposes seven issues on the relationship between the performance of social responsibility by enterprises in the food and beverage industry to various stakeholders and the promotion of brand value, and gives analysis and explanation from five different theoretical perspectives. This study hopes to find a breakthrough and foothold to realize the growth of brand value of food and beverage enterprises, which can encourage relevant enterprises to perform their social responsibilities more actively.

Assessment of the Impact of COVID-19 Pandemic on the Service Sector in Lithuania

Abstract Research purpose. This study aims to assess the impact of selected economic indicators (independent variables) on the turnover of food and beverage service companies in Lithuania. Design / Methodology / Approach. In order to achieve the intended goal of the study, an analysis of scientific articles was performed, with the primary aim of finding out the consequences of the COVID - 19 pandemic on the Lithuanian economy and selecting five independent variables that could affect the turnover of food and beverage companies. After analysing the literature, five independent variables were highlighted: the number of tourists accommodated, the statistics of Vilnius Airport flights, the number of employees hired, the unemployment rate and inflation. Findings. The correlation and regression analysis results show that the turnover of catering and beverage enterprises and the number of accommodated tourists are strongly correlated (r---gt--- 0.90). Meanwhile, the linear correlation between the number of Vilnius Airport flights and the number of hired employees with the research variable is average (0.60 ---lt---r ---lt---0.70). However, the linear correlation of macroeconomic factors such as unemployment and inflation with the turnover of food and beverage enterprises is statistically insignificant. Originality / Value / Practical implications. The originality of this article is that it studies the valuable topic of the COVID-19 crisis in service sectors, which substantially impacted Lithuania’s economy and adversely affected the economic performance of the region in general. The results of this research will contribute to future monitoring and crisis planning in particular sectors.

Research on the Cause of Marketing Risk of New Tea Beverage Enterprises in China Based on the ISM-MICMAC Model

In order to provide an effective reference for the operation, development and investment decisions of new tea beverage enterprises, this paper investigates the influencing factors of marketing risk in the new tea beverage industry, determines 14 indicators affecting marketing risk in the new tea beverage industry by reviewing relevant literature and expert research. Then, an explanatory structural model (ISM) is constructed to reveal the logical relationship between the factors, and the cross-influence matrix multiplication method (MICMAC) is used to analyze dependency and driving force analysis. The results show five levels of the recursive structural model of marketing risk factors in China's new tea beverage industry. Based on the MICMAC driving force analysis, we believe that the more dependent influences need to be controlled by strengthening other risk factors that can have an impact on them, and that sufficient attention should be paid to the influences with higher driving forces, so as to facilitate the normal corporate marketing activities of new tea beverage companies.

The impact of ir 4.0 technology acceptance on small medium enterprises behavior intention in the halal food and beverage industry in malaysia: a pilot study

This pilot study implemented Venkatesh, Morris, Davis and Davis (2003)'s model of Unified Theory of Acceptance and Use of Technology (UTAUT) in the field of halal food and beverage enterprises in Malaysia. 30 sets of questionnaires have been sent to participants which are from the management level in food and beverage establishment. The questionnaire is organized in eight parts and used 5 point Likert scale. The research variables are effort expectancy, performance expectancy, facilitating condition, social influence, price value and muamalat e-commerce. The dependent variable is Small Medium Enterprise (SME) behavior intention in halal food and beverage establishment. The findings highlighted the question items that performed and thus should be kept, as well as the question items that performed badly and should be discarded or studied further. Statistical Program for Social Science (SPSS) version 26 was also used to do a reliability analysis and factor analysis. The findings revealed that the data is trustworthy and has a fair level of normality. In the future, this pilot study will be followed by a full study.This pilot study implemented Venkatesh, Morris, Davis and Davis (2003)'s model of Unified Theory of Acceptance and Use of Technology (UTAUT) in the field of halal food and beverage enterprises in Malaysia. 30 sets of questionnaires have been send to participant which are from the management level in food and beverage establishment. The questionnaire is organized in eight parts and used 5 point Likert scale. The research variables are effort expectancy, performance expectancy, facilitating condition, social influence, price value and muamalat e-commerce. The dependent variable is Small Medium Enterprise (SME) behavior intention in halal food and beverage establishment. The findings highlighted the question items that performed and thus should be kept, as well as the question items that performed badly and should be discarded or studied further. Statistical Program for Social Science (SPSS) version 26 was also used to do a reliability analysis and factor analysis. The findings revealed that the data is trustworthy and has a fair level of normality. In the future, this pilot study will be followed by a full study.

Causal relationship model of green logistics management and lean management affecting food and beverage industrial performance in Thailand

This research aims to study the effect of green logistics management and lean management on environmental performance and industrial performance of food and beverage industry in Thailand. The research was designed as quantitative. The sample consisted of 430 food and beverage enterprises in Thailand. Data were analyzed using structural equation modelling (SEM) technique. The findings revealed that green logistics management and lean management influence environmental performance and industrial performance of the food and beverage industry in Thailand at a statistical significance level of 0.05 with the statistical values of c2= 99.472, df = 83, p-value = 0.105, c2/df = 1.198, RMSEA = 0.022, RMR = 0.009, GFI = 0.976, AGFI = 0.945, CFI = 0.998, which can predict 77.80% of industrial performance. This indicates that that green logistics management and lean management can help improve performance of organizations and industries, enabling them to compete and survive in a dynamic business environment. Not only do green logistics management and lean management help improve financial performance, but they also help protect the environment, leading organizations to develop sustainable growth.

The Impact of Advertising on the Performance of Nigeria's Small Business Enterprises

The goal was to look at the link between advertising and the success of small beverage enterprises in Katsina. The study examines how conventional advertising, Internet advertising, advertising cost, advertising quality, and advertising Volume affect the successful performance of small beverage businesses. The research takes a quantitative approach and employs a survey design. The study used statistical software for social sciences to examine data from 71 respondents (SPSS). According to the study findings, Conventional advertising, internet advertising, advertising cost, and advertising quality have a substantial link with the successful performance of small beverage firms. On the other hand, findings indicated that advertising Volume had no impact on the success of small beverage enterprises. Therefore, companies who wish to improve their performance should focus on conventional advertising as well as internet advertising, according to the report, by spending more on the advertising process to increase the efficiency of the advertising programs.

Internal Factors Affecting Green Procurement of Food and Beverage Firms in Vietnam

The main purpose of this study is to explore the internal factors affecting the green procurement of Food and Beverage (F&B) enterprises in Vietnam. The official study was conducted with 235 F&B enterprises operating in Vietnam through direct and online survey methods. The research results have identified five internal factors that directly affect green procurement activities, including: (i) Corporate social responsibility, (ii) Business strategy, (iii) Quality human resources, (iv) Information technology and (v) Management awareness and commitment. In particular, the quality of human resources is the factor that has the most positive and strongest influence on the green procurement activities of enterprises in the F&B industry in Vietnam.

Internal Factors Affecting Green Procurement of Food and Beverage Firms in Vietnam

The main purpose of this study is to explore the internal factors affecting the green procurement of Food and Beverage (F&B) enterprises in Vietnam. The official study was conducted with 235 F&B enterprises operating in Vietnam through direct and online survey methods. The research results have identified five internal factors that directly affect green procurement activities, including: (i) Corporate social responsibility, (ii) Business strategy, (iii) Quality human resources, (iv) Information technology and (v) Management awareness and commitment. In particular, the quality of human resources is the factor that has the most positive and strongest influence on the green procurement activities of enterprises in the F&B industry in Vietnam.

Impact of dynamic capacities on the performance of food and beverage enterprises in Lagos, Nigeria

This study examined the impact of dynamic capacities on the performance of food and beverage enterprises in Lagos, Nigeria. The following sub-variables (strategic decision-making capacity, product innovation capacity, strategic flexibility, competitive intensity, technological turbulence, and technological capability) were employed to represent the variable of dynamic capacity. Also, the following sub-variables (sales growth, enterprise survival, enterprise efficiency, and competitive advantage) were employed to represent the variable of enterprise performance. Primary data was used to achieve descriptive and inferential statistics, and the statistics is estimated by the PLS-SEM method which was calibrated on Lisrel 8.70 software. This study found that product innovation, competitive intensity and technological turbulence, technological capability and competitive intensity, and strategic flexibility are critical sub-variables in determining the robustness of dynamic capacities, as they adequately improve increasing sales growth, survival, and sustenance of enterprise into the unforeseeable future, efficiency of enterprise, and competitive advantage of food and beverage manufacturing enterprises, respectively, particularly in this trying period that is evidenced with technological change and competition, among others.