Independent Coffee Research Articles

Internal governance challenges of young independent coffee cooperatives in south‐west Ethiopia

AbstractThis study analyses the internal governance practices of coffee marketing cooperatives in south‐west Ethiopia. The investigation argues that there is a need to go beyond democratic governance practices in order to understand the governance of these cooperatives working in multi‐stakeholder environments where the state is powerful and intervenes in their operations. The study concludes that the actions of internal and external actors have resulted in unique governance structures that profoundly influence their operations.

ENTREPRENEURIAL COMMITMENT SEBAGAI MEDIATOR HUBUNGAN ANTARA ENTREPRENEURIAL SELF-EFFICACY DAN KINERJA BISNIS

bjective: The goal of this investigation to understand and analyze the relationship between entrepreneurial self-efficacy and commitment and business performance, as well as the function of entrepreneurial commitment as a mediator in that relationship. A total of 250 independent coffee shops are thought to make up the research population. Due to the usage of the Krejcie and Morgan 1970 table, a total of 108 Coffee Shop MSMEs in South Tangerang were included in the research sample.Methodology: The PLS-SEM approach is utilized to analyze the data, and SmartPLS software is employed as tool for statistical testing.Findings: At a 5% level of confidence, the hypotheses H1, H2, and H3 are accepted, and the path coefficient values are positive.Conclusion: The study's findings indicate that: (1) Business Performance is positively and significantly impacted by entrepreneurial self-efficacy. That is to say, self-efficacy Coffee business owners in South Tangerang have faith in their capacity to manage a company and generate financial performance. (2) The performance of a company benefits from entrepreneurial commitment. Inferring that business actors still have a strong desire (commitment) to manage a firm and earn profits, UMKM South Tangerang Coffee Shops' current actions are demonstrably substantiation on respect (3) Business performance is also significantly impacted by entrepreneurial self-efficacy. entrepreneurship dedication. (4) The study's findings also point to the importance of entrepreneurial commitment as a mediator in the relationship between self-efficacy and business performance.

Ranking the environmental factors of indoor air quality of metropolitan independent coffee shops by Random Forests model.

Independent coffee shops are the alternative workplaces for people working remotely from traditional offices but are not concerned about their indoor air quality (IAQ). This study aimed to rank the environmental factors in affecting the IAQ by Random Forests (RFs) models. The indoor environments and human activities of participated independent coffee shops were observed and recorded for 3 consecutive days including weekdays and weekend during the business hours. The multi-sized particulate matter (PM), particle-bound polycyclic aromatic hydrocarbons (p-PAHs), total volatile organic compounds (TVOCs), CO, CO2, temperature and relative humidity were monitored. RFs models ranked the environmental factors. More than 20% of the 15-min average concentrations of PM10, PM2.5, and CO2 exceeded the World Health Organization guidelines. Occupant density affected TVOCs, p-PAHs and CO2 concentrations directly. Tobacco smoking dominated PM10, PM2.5, TVOCs and p-PAHs concentrations mostly. CO concentration was affected by roasting bean first and tobacco smoking secondly. The non-linear relationships between temperature and these pollutants illustrated the relative low concentrations happened at temperature between 22 and 24 °C. Tobacco smoking, roasting beans and occupant density are the observable activities to alert the IAQ change. Decreasing CO2 and optimizing the room temperature could also be the surrogate parameters to assure the IAQ.

Do coffee chains have strategic superiority? An examination of the intra-regional and size strategies of coffee chains

This study explored the intra-regional and store size strategies of coffee chains using big data from Seoul, Korea. The results show that the multi-locational capabilities of coffee chains lead to a competitive edge through intra-regional and size strategies, resulting in substantially longer survival than independent coffee shops. In addition, intra-regional diversification surpassed intra-regional specialization, although size standardization outpaced size adaptation for coffee chains. Thus, a combination of intra-regional diversification and size standardization worked best. Additionally, when the market leader, Starbucks, was present in the same region, the representative brand’s survivability was examined by employing the intra-regional and size strategies framework. Surprisingly, Ediya, the benchmark brand for the intra-regional diversification and size adaptation group, outperformed other competition brands regardless of Starbucks being present in the same region. Hence, it would be a better strategy to avoid to direct competition against the market leader in terms of region and size strategy.

Sosialisasi Digital Agrotourism dalam Upaya Peningkatan Kesejahteraan Petani Kopi Gombengsari, Banyuwangi

The coffee farming business in Gombengsari Village is an independent coffee plantation that has existed since the colonial era. Various business development programs have been carried out by private and government parties, but have never received training on Digital Agrotourism. The aspect of digital marketing knowledge and skills is a major obstacle in product marketing. Digital Agrotourism, is hoped that it will provide an increase in the skills of the coffee farming community of Gombengsari Village in marketing their products. The stages of the activity are carried out by initial identification of the education level of the farmers, followed by the preparation of a schedule for socialization and training implementation. The activity was supported by 2 students as part of the implementation of the “Merdeka Belajar Kampus Merdeka (MBKM)”. The results of the activity showed that more than 85% of the participants had increased knowledge and were able to open their digital stalls

How to create more customer value in independent shops: A set-theoretic approach to value creation

The purpose of this essay is to study different pathways to high customer episode/relationship values using qualitative comparative analysis (QCA) based on 93 cases of customers who visited independent coffee shops in South China. The results demonstrate that a high level of episode/relationship value can be produced through multiple configurations of a customer’s personal characteristics, value co-creation behaviours, and employee citizenship behaviours toward the customer. The key conclusions indicate that, to achieve a high episode value, employee citizenship behaviours toward customers (OCB-C) are key factors, and customers’ citizenship behaviours (CCB) and/or OCB-C are essential to producing high relationship values. In addition, high agreeableness, high openness, and low conscientiousness play important roles in achieving a high level of episode/relationship value. This study contributes to the advancement of the value co-creation theory by providing configurational insights.

Analysis on the Control Strategy of Purchase Cost in Coffee Industry

After the reform and opening up, with the continuous economic development, people gradually focus on the consumption of development and enjoyment materials from solving basic food and clothing, and coffee culture has emerged at the historic moment. Nowadays, coffee shops of all sizes can be seen everywhere in China. In the past, there was Starbucks, a global coffee brand, and Ruixing, which quickly grabbed market share, as well as various independent coffee shops. They are blooming everywhere in China and are deeply loved by consumers. In the face of such a hot coffee sales market, how to make oneself profit in the competition, and even to operate for a long time and remain invincible, is a topic that every coffee shop manager needs to think about. If the coffee industry wants to survive and develop, it must try to adopt new procurement methods and management methods to reduce production costs and management costs. How to control procurement costs and improve economic efficiency is the key to the survival and development of the company. This article mainly focuses on procurement costs. Specific discussion and analysis of the current situation and problems of the coffee industry, and proposed corresponding solutions and countermeasures for the problems.

Applying a circular economy approach to valorize spent coffee grounds

The Coffee industry faces a range of sustainability issues including energy demand, waste management and greenhouse gas (GHG) emissions. This study develops and analyses an experimental WTE proposal using an independent Coffee Company's integrated energy-waste management strategy, to achieve a circular economy (CE) system: treatment and reuse of spent coffee grounds (SCG) to fuel the roasting-phase. The SCG's chemical properties and combustion characteristics were determined using international standard methods and evaluated against conventional fuels to establish their energetic-potential; this included elemental composition, thermochemical behaviour, higher heating value (HHV) and carbon dioxide emissions (CO2e). A Life Cycle Analysis approach was utilised to calculate the CO2 emissions for each fuel sample and roasting scenario, demonstrative of the roasting-phase and representative of Scope 1 emissions. The SCG were more energetic than conventional-biomass, however, less than fossil fuels. SCG utilisation achieved carbon savings of 5.06 kg CO2e / kg−1 fuel for each batch roasted compared to a conventional approach, and a further 0.77 kg CO2e / kg−1fuel for each batch roasted resulting from integrated subsystems (total 5.83 kg CO2e / kg−1 fuel). SCG high nitrogen concentration may still cause concerns about GHG emissions. The integrated energy-waste management strategy facilitates industrial symbiosis, clearly achieving waste reduction by exercising CE characteristics, namely ‘resource-sharing’ and ‘increased cooperation’ between coffee roasteries and shops, enabled by zero-waste principles and Coffee Company's reverse-logistic Product Service Model. Recovering value from SCG as part of the coffee supply chain shows significant promise towards achieving a CE system, indicated by reduced raw material extraction, waste generation and CO2 emissions.

Hybrid Legitimation Strategies for Managing the Same Legitimacy Gap in the Coffee Industry

Organizations in controversial industries face growing institutional pressures that challenge their organizational legitimacy. They typically respond to these pressures through implementing legitimation strategies to gain, maintain, or repair legitimacy. A developing challenge to legitimacy in the coffee industry is the issue of using non-reusable and -recyclable materials, particularly as stakeholders are becoming more aware of plastic wastage that results from distribution of single-use cups. This legitimacy challenge in the coffee industry has been observed within this study, by investigating how organizations in the industry are managing their legitimacy in response to societal concerns relating to their contribution on waste and pollution. To address this a qualitative study was conducted, through empirical work with both independent coffee vendors in the United Kingdom (UK) and large-multinational coffee chains. The findings indicate a hybridization of different legitimation strategies used in response to the issues relating to disposable coffee cup use. The findings contribute to existing legitimacy literature by highlighting a potential hybridization of different legitimation strategies, in this case contributing to our understanding of the legitimacy management of both independent businesses and larger corporates in response to the same legitimacy gap.

Elite-led development and Mexico’s independent coffee organisations in the wake of the rust epidemic

Between 2012 and 2016 a virulent strain of coffee rust reduced Mexican yields by more than 50%, and it is still devastating production. The government has responded by replacing traditional arabica plants vulnerable to the pathogen with resistant, high-yielding varieties to recover the sector and encourage long-term adaptation to a disease that cannot be eradicated. However, this contribution will attempt to show that the intractable nature of the epidemic and the biological characteristics of resistant varieties threaten the survival of independent coffee organisations and their agroecological shade coffee systems. With little or no possibility of recovering production without the use of resistant plants, the alternative production and marketing models that these organisations have constructed over the past three decades face unprecedented challenges.

A Case Study of the Marketing Tools Coffee Shop Owners Use to Sustain Businesses

The purpose of this multiple case study was to explore what marketing strategies some coffee shop owners use to sustain business operations during the first 5 years of operation. The targeted population consisted of 5 coffee shop owners in Arkansas who successfully implemented marketing strategies to sustain business operations during the first 5 years of operation. Goldsmith’s 8Ps of marketing mix was the conceptual framework used in the study. Data were collected from semistructured interviews and a review of publicly available data and company websites. Data analysis occurred using the principles of the content analysis method, which included identifying codes and themes. Findings indicated owners of successful coffee shops were actively engaged in the day-to-day business operations and in the community; provided premium products; used social media for marketing, promotion, and branding; used competitive pricing; were precise about the location; provided exceptional customer service and personalization, and had points of marketing differentiation to promote their brand. The implications of this study for positive social change include the potential to support the welfare of the citizens of Arkansas, and owners of coffee shops across the United States that could provide independent coffee shop owners with marketing strategies necessary to sustain business operations, contribute to new job creation and regional economic sustainability.

Unpacking commercial gentrification in central Paris

This article documents the complex course of commercial upgrading in four neighbourhoods of central Paris, a slow process in which transnational flows and state intervention play an outsized role. The data was collected at 20 independent coffee shops located in the West 11th district and supplemented by long-term observation of the business mix evolution. The article focuses on the impact of geographic mobility – including migration and residential tourism – in the rapid development of upmarket alternatives to French cafes and bistros. It goes on to explain how political intervention/deregulation facilitated capital investment in commercial real estate. It then discusses the culturally informed perceptions that helped define desirable forms of consumption for France. The article demonstrates the extent to which cross-border flows influenced commercial gentrification, and calls for further research into the complex interplay of local, transnational, private and public forces driving urban change.

An Exploration on the Process of Brand Identity Building in the Context of Malaysian Cafe

Identity is vital when communication takes place. Thus, building a strong brand identity has become a prime marketing concern for many business owners. In previous years, the focus was on the communication between the organisation and the customers. This study extended previous research by focusing on the business concept and identity and their approach of communicating themselves (brand) to the public, a step further in safeguarding a place in the enormous business industry. A qualitative approach with semi-structured interviews ware used to explore the food and beverage industry, focusing on independent coffee shops . The interviews were carried out with five independent coffee shops in Kuala Lumpur, Malaysia. According to the finding of this research, there is a lacking in the investment on the execution of brand for these independent coffee shops. This research also initiates that the inclusion of (the owner’s) roots, identity, and meaning of names are relevant when building an identity of a brand to have a distinctive business concept. This study contributed to our understanding of how brand identity was built and then connected it to the internal culture of the coffee shop. The findings suggested that the process of creating and building a brand identity was more complicated than just producing the visual imagery in order to build and communicate distinctively. Keywords : Brand, brand identity, brand story, coffee shops, Malaysia.

How Customer Personality Traits Influence Brand Loyalty in the Coffee Shop Industry: The Moderating Role of Business Types

ABSTRACTThis study examines how perceptions associated with customer personality traits can affect customer satisfaction, customer brand identification (CBI), and involvement as well as the development of brand loyalty. Social identity theory was applied to explain these effects as it relates to coffee shop businesses and further investigate relationships between customers and a brand. The verified model with a survey sample of 743 customers confirmed that customer personality traits had significant effects on customer satisfaction and CBI. Customer satisfaction had positive effects on CBI, involvement, and brand loyalty. CBI had significant influences on involvement and brand loyalty. Involvement was, in turn, positively associated with brand loyalty. In addition, the relationships between these variables were moderated by business type (i.e., independent coffee shop vs. franchise coffee shop).

BRAND IDENTITY: INTRODUCING RENEWED CONCEPT FOR COFFEE SHOPS

Building a strong brand identity has become a major marketing concern for many services. In previous years, the focus was on the interaction between the organization and the customers. This study extended previous research by focusing on the concept of coffee shops. A qualitative approach with semi-structured interviews was used to explore the food and beverage industry. The interviews were carried out with 15 independent coffee shops in Christchurch, New Zealand. There were two key findings from this research that indicated attentiveness among the respondents about brand identity, first, a distinctive concept and second, having a fresh concept that will assist the process of brand identity creation. This study contributed to our understanding of how brand identity was built and then connected it to the internal culture of the coffee shop. The findings suggested that the process of creating and building a brand identity was more complicated than just creating the visual imagery in order to build distinctiveness. Article DOI: https://dx.doi.org/10.20319/pijss.2015.s21.10561075 This work is licensed under the Creative Commons Attribution-Non-commercial 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc/4.0/ or send a letter to Creative Commons, PO Box 1866, Mountain View, CA 94042, USA.

Connoisseurship Consumption Community and Its Dynamics

Purpose – What is the dynamics of the connoisseurship consumption community? What are the forces that drive this serious leisure consumption community? Design/methodology/approach – Adopting a naturalistic inquiry approach, we immersed ourselves in the field, visiting and observing consumers and professionals in independent coffee shops in North America: Toronto, Montreal, Seattle, and New York from August 2013 to July 2014. Findings – The research describes the connoisseurship consumption community and explains its forces, which are education, emulation and tensions between the members of the community. Originality/value – Our findings explain the amateur consumer’s behavior and the relationship of these amateurs with professionals and with the public during their consumption practices. We help to advance the study of heterogeneous consumption communities by revealing the tensions between the members of the community and the production of subcultural and social capital. Our research contributes to the consumer culture field by increasing knowledge of this social consumption phenomenon.

Plum Island Coffee Roasters: a perfect blend of coffee, business and community

Synopsis The owner of an independent coffee shop is looking for methods to improve the sales performance of his business. He has strong customer sales and service skills but limited formal business education. He believes his sales are growing but seasonal volatility in sales is affecting his profitability. The manager of the coffee shop is a college student and is attempting to use methods from her business courses to analyze the impact of Facebook Advertising on the sales of the coffee shop. On a busy Friday in May, they are meeting to make key marketing decisions. Research methodology This case is a field researched case. The author had full access to the owner of the business, meeting with him frequently over a two-year period. The business owner has reviewed the case to verify its accuracy. Relevant courses and levels This case is intended for use in undergraduate business courses in the subject areas of Business, Marketing and Social/Digital Media Marketing.

Quality attributes of a high specification product

Purpose – High-specification food products that reach prices or expert reviews above average, results from buyer-supplier engagement in quality management. The purpose of this paper is to identify the main attributes of the coffee industry supply chain that deals with high-specification products. Coffee may be included in this category of consumption goods that has increasing importance at consumption level around the world. Several groups of high-quality food products such as wine, coffee, spirits and cheese seem to have a very similar supply chain. Design/methodology/approach – This study was based on multiple case studies. Three research techniques were used in the investigation: secondary data analysis, direct observations and interviews with coffee company’s managers and experts. The within-case and the cross-case analyses made it possible to find the main attributes of a high-specification product supply chain. Findings – The cases studies pointed out differences between the two groups of coffee shops in relation to their supply chain strategies. The first group can be called Independent Coffee Shops, since they are focussed on the coffee preparation business. The second group can be called Integrated Coffee Shops, due to the fact that these organizations are responsible to manufacturing activities in addition to the coffee preparation activities. Despite this supply chain configuration difference, both groups have a similar perception about their role for the final consumer, to provide a premium experience with coffee. Research limitations/implications – The main limitation of this research comes from the fact it was possible to interview only one person in each organization. Only the commercialization of the supply chain was analyzed, if the agricultural production was also analyzed, this paper could have broader implications. Originality/value – The results of this research show the configuration of a supply chain that handles a high-specification product. They are set to transform the trade of a product that has a component of volatility in its quality attributes into a trade of a product that embodies all the desirable attributes preferred by a specific group of costumers. The logic of a supply chain that deals with commodities is different, since in most of the cases it will try to accommodate the variations on quality that comes from nature. This paper describes the market based strategy of 12 organizations and their supply chain configuration in order to offer a premium product.

An Exploratory Study on the Customer Perceptions of Coffee Shops: Focusing on Franchise Coffee Shops vs. Independent Coffee Shops

An Exploratory Study on the Customer Perceptions of Coffee Shops: Focusing on Franchise Coffee Shops vs. Independent Coffee Shops

Organisational culture and the creation of brand identity: retail food branding in new markets

Purpose – The purpose of this paper is to explore the relationship between organizational culture and brand identity in the retail food and beverage industry and also to explore how independent retail coffee shops and cafes build their brands. The evolution of coffee drinking in many new markets is following a pattern similar to the one witnessed in New Zealand. Design/methodology/approach – A qualitative approach using semi-structured interviews, field notes, photographs and empirical material was carried out with 15 independent coffee shops and nine franchise coffee shops in Christchurch, New Zealand. In total five different approaches were adopted to provide diverse observations to compliment every angle of the research setting by using triangulation. Findings – The findings from this research reveal that an appropriate brand name helps to ease the process of brand identity creation. The personality of the market leader strongly influences organizational culture, and a constant flow of updated business intelligence plays an important role in creating a distinctive brand identity. Internal marketing and personal values are key to constructing internal culture while the acculturation process plays an important role in developing internal culture and building brand identity. Research limitations/implications – Difficulty in getting participants was a major limitation because many employees/owners declined to take part in the research due to the nature of their work which required full attention to serve customers when the outlet is operating. Originality/value – In previous years, research has focused on interaction between the organization and their customers (Hoeffler, 2003). This study extends previous research by investigating the internal culture of the organization and its relation to brand identity building within the organization.