Open Access
Subscription Access
Business Model Redesign for Dine-in Services Using Consumer Values Post COVID-19
Subscribe/Renew Journal
The growing working class and rising incomes of Indian urban consumers have significantly increased the consumption of outside food. The Indian restaurant industry was growing substantially before COVID-19 hit the country. The pandemic affected businesses nationwide, and the restaurant industry was no exception. To rebuild their businesses, restaurant owners need to redesign their business models. This paper suggested a customer-centric business modeling view of the restaurant industry. Some fundamental consumer values can anchor restaurants to redesign their business models based on customer preferences. This exploratory study identified consumer values and analyzed their importance from a diner's perspective.
Keywords
Business models, consumer values, dine-in experience, post-COVID world
Paper Submission Date : July 8, 2022 ; Paper Sent Back for Revision : July 14, 2022 ; Paper Acceptance Date : July 16, 2022
User
Subscription
Login to verify subscription
Font Size
Information
- Anusha, V. (2021). Innovative ideas in entrepreneurship : Key Issues, challenges and future scope. AMC Indian Journal of Entrepreneurship, 4(2–3), 49–59. https://doi.org/ 10.17010/amcije/2021/v4i2-3/164697
- BS Web Team. (2019, June 13). Delhiites dine out most in India, people in Bengaluru spend more: Survey. https://www.business-standard.com/: https://www.business-standard.com/article/lifestyle/delhiites-dine-out-most-in-india-but-bengaluru-spends-the-most-survey-119061300215_1.html#:~:text=Only%2017%25%20of%20Indians%20said,company%2C%20according%20to%20NRAI%20survey.&text=The%20current%20mark
- Clark, M.A., & Wood, R.C. (1998). "Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues", International Journal of Contemporary Hospitality Management, 10(4), pp. 139–144. https://doi.org/10.1108/09596119810222104
- Dipu, V. (2019). A case of business opportunity identification and entry into entrepreneurship: A socio-cognitive approach. AMC Indian Journal of Entrepreneurship, 2(3), July-September 2019, https://doi.org/10.17010/amcije/2019/v2i3/148283
- Edvardsson, B. & Olsson, J. (1996). Key concepts in new service development. Service Industries Journal, 16(2), s140–164.
- Holbrook, M. B. (1998). Consumer Value: A framework of analysis and research. New York: Routledge.
- Jain, A., Rakhi, N. K., & Bagler, G. (2015). Analysis of food pairing in regional cuisines of India. Plos One, 10(10). https://doi.org/10.1371/journal.pone.0139539
- Jensen, Ø., & Hansen, K. V. (2007). Consumer values among restaurant customers. International Journal of Hospitality Management, 26(3), 603–622. https://doi.org/10.1016/j.ijhm.2006.05.004
- Moormann, J. & Palvölgyi, E. Z. (2013). "Customer-centric business modeling: Setting a research agenda," 2013 IEEE 15th Conference on Business Informatics, pp. 173–179, https://doi.org/10.1109/CBI.2013.33
- NRAI. (2019, May 14). NRAI India Food Services Report (IFSR) 2019. https://nrai.org/: https://nrai.org/nrai-india-food-services-report-ifsr-2019-launched-by-shri-amitabh-kant-in-new-delhi/#:~:text=NRAI%20IFSR%202019%20%E2%80%93%20the%204,130%20restaurant%20CEOs%20and%203500
- Smith, N. C. (2016). Morality and the market: Consumer pressure for corporate accountability.
- Statista. (2020, May). Frequency of ordering restaurant food from food delivery apps after the coronavirus (COVID-19) lockdown in India as of May 2020. https://www.statista.com/statistics/1126046/india-coronavirus-restaurant-food-via-food-delivery-apps-impact/
- Woodruff, R. B. (1997). Customer value: The next source for competitive advantage. Journal of the Academy of Marketing Science, 25, volume, Article number 139. https://doi.org/10.1007/BF02894350
- Zott, C., Amit, R., & Massa, L. (2011). The business model: Recent developments and future research. Journal of Management, 37(4), 1019–1042. https://doi.org/10.1177/0149206311406265
Abstract Views: 282
PDF Views: 0