British Food Journal: Volume 119 Issue 11

Open, networked and dynamic innovation in the food and beverage industry

Stefano Bresciani

Wine, family businesses and web: marketing strategies to compete effectively

Lea Iaia, Paola Scorrano, Monica Fait, Federica Cavallo

The purpose of this paper is to deepen the web marketing strategies used by wine family businesses (FBs) with the aim to identify the role assigned to websites, the online models…

How to strengthen the business model of an Italian family food business

Elisa Giacosa, Alberto Ferraris, Filippo Monge

The purpose of this paper is to focus on how a medium-sized company operating in the food sector should strengthen its business model, thanks to a combination between tradition…

Open for business? An integrative framework and empirical assessment for business model innovation in the gastronomic sector

Marcel Bogers, Jørgen Dejgård Jensen

The purpose of this paper is to identify and explore different business models that are active in the gastronomic industry and assess where there may be opportunities and…

Business model configuration and dynamics for technology commercialization in mature markets

Serena Flammini, Gabriella Arcese, Maria Claudia Lucchetti, Letizia Mortara

The food industry is a well-established and complex industry. New entrants attempting to penetrate it via the commercialization of a new technological innovation could face high…

Value co-creation in the beverage and food industry

Giuseppe Tardivo, Alkis Thrassou, Milena Viassone, Francesca Serravalle

The purpose of this paper is to define and describe how consumers may constitute an integral part of small and medium enterprises’ (SMEs) value co-creation process in the food and…

External knowledge sourcing and new product development: Evidence from the Italian food and beverage industry

Gabriele Santoro, Demetris Vrontis, Alberto Pastore

The purpose of this paper is to analyze the role of external knowledge in the innovation process of firms in the food and beverage (F&B) industry and the effects of two external…

Predicting consumer healthy choices regarding type 1 wheat flour

Mariantonietta Fiore, Crescenzio Gallo, Evangelos Tsoukatos, Piermichele La Sala

Healthy and safety food issues are more and more becoming the purchasing process core of conscious consumer. “Type 1” wheat flour means higher protein and ash content. The purpose…

Internal resources as tools to increase the global competition: the Italian wine industry case

Antonino Galati, Maria Crescimanno, Salvatore Tinervia, Constantine Iliopoulos, Irini Theodorakopoulou

The purpose of this paper is twofold: first, it identifies distinct organizational models in a sample of small and medium enterprises operating in the Sicilian wine industry; and…

Lean production and supply chain innovation in baked foods supplier to improve performance

Satya R. Shah, Elmira Naghi Ganji

Service industries are currently facing an excess of overproduction that results in extra inventory and waste levels. With the prospect of methods such as lean production, the…

From space food research and innovation to immediate advantages for Earth eating habits: An aerospace – food producer company case study

Erica Varese, Paola Cane

The purpose of this paper is to analyse how the food innovation strategies carried out by an Italian firm, Argotec, responsible for the development and supply of space food (SF…

Street food and innovation: the food truck phenomenon

Simona Alfiero, Agata Lo Giudice, Alessandro Bonadonna

The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT…

Value maximization and open innovation in food and beverage industry: evidence from US market

Nicola Miglietta, Enrico Battisti, Francesco Campanella

The purpose of this paper is to examine listed companies, grouped by sector, that for decades have shown a dividend growth. Referring to the food and beverage (F&B) industry, the…

Openness and collaboration in the food sector: mapping the field

Ana Procopio Schoen

Research in institutional openness and collaboration-based innovation has advanced considerably in the last decade. The complexity and heterogeneity of innovation, however, turn…