An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden
The article tries to investigate to which extent the concept of Customer Shared Value (CSV) is relevant for a particular industry, the restaurant industry. We wanted to know if there is a correlation between social benefits and economic benefits for restaurants. We also wanted to know if restaurants...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
General Association of Economists from Romania
2015-12-01
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| Series: | Theoretical and Applied Economics |
| Subjects: | |
| Online Access: |
http://store.ectap.ro/articole/1133.pdf
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| _version_ | 1819110192428613632 |
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| author | Sebastian DROZDZ Marcus DUFWA Robiel MECONNEN Klaus SOLBERG SØILEN |
| author_facet | Sebastian DROZDZ Marcus DUFWA Robiel MECONNEN Klaus SOLBERG SØILEN |
| author_sort | Sebastian DROZDZ |
| collection | DOAJ |
| description | The article tries to investigate to which extent the concept of Customer Shared
Value (CSV) is relevant for a particular industry, the restaurant industry. We wanted to
know if there is a correlation between social benefits and economic benefits for restaurants.
We also wanted to know if restaurants already conduct their business according to the
concept of Creating Shared Value, but maybe without reference to the concept as such. We
found that restaurant companies in Sweden actually work to create economic benefits and
social values. However we did not find that there was any clear pattern between economic
value and social values. The companies with the highest total shared value are in fact the
companies with the highest revenue, but there are also companies with lower revenue
which have scored high in total shared value and vice versa. Most of the restaurants
implicitly work with several factors of the concept such as having knowledge of the costs
and causes of environmental impacts and the notion of how to treat employees fairly. The
findings are valuable because they show to what extent CSV is a reality in the restaurant
business today. This may have implications about how practitioner and scholars alike view
the concept of CSV. |
| first_indexed | 2024-12-22T03:37:49Z |
| format | Article |
| id | doaj.art-c8610a03acff4e3da9fe9f60e3c59f6f |
| institution | Directory Open Access Journal |
| issn | 1841-8678 1844-0029 |
| language | English |
| last_indexed | 2024-12-22T03:37:49Z |
| publishDate | 2015-12-01 |
| publisher | General Association of Economists from Romania |
| record_format | Article |
| series | Theoretical and Applied Economics |
| spelling | doaj.art-c8610a03acff4e3da9fe9f60e3c59f6f2022-12-21T18:40:20ZengGeneral Association of Economists from RomaniaTheoretical and Applied Economics1841-86781844-00292015-12-01XXII4859818418678An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from SwedenSebastian DROZDZ0Marcus DUFWA1Robiel MECONNEN2Klaus SOLBERG SØILEN3 Halmstad University, Halmstad, Sweden Halmstad University, Halmstad, Sweden Halmstad University, Halmstad, Sweden Halmstad University, Halmstad, Sweden The article tries to investigate to which extent the concept of Customer Shared Value (CSV) is relevant for a particular industry, the restaurant industry. We wanted to know if there is a correlation between social benefits and economic benefits for restaurants. We also wanted to know if restaurants already conduct their business according to the concept of Creating Shared Value, but maybe without reference to the concept as such. We found that restaurant companies in Sweden actually work to create economic benefits and social values. However we did not find that there was any clear pattern between economic value and social values. The companies with the highest total shared value are in fact the companies with the highest revenue, but there are also companies with lower revenue which have scored high in total shared value and vice versa. Most of the restaurants implicitly work with several factors of the concept such as having knowledge of the costs and causes of environmental impacts and the notion of how to treat employees fairly. The findings are valuable because they show to what extent CSV is a reality in the restaurant business today. This may have implications about how practitioner and scholars alike view the concept of CSV. http://store.ectap.ro/articole/1133.pdf Creating shared valueCorporate social responsibilityCorporate social valuesRestaurantsBusiness and SocietyShared value |
| spellingShingle | Sebastian DROZDZ Marcus DUFWA Robiel MECONNEN Klaus SOLBERG SØILEN An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden Theoretical and Applied Economics Creating shared value Corporate social responsibility Corporate social values Restaurants Business and Society Shared value |
| title | An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden |
| title_full | An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden |
| title_fullStr | An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden |
| title_full_unstemmed | An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden |
| title_short | An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden |
| title_sort | assessment of customer shared value in the restaurant industry a survey from sweden |
| topic | Creating shared value Corporate social responsibility Corporate social values Restaurants Business and Society Shared value |
| url |
http://store.ectap.ro/articole/1133.pdf
|
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