• Corporate social responsibility in a burgeoning industry: a stakeholder analysis.

      Alonso, Abel Duarte; Sakellarios, Nikolaos; Alexander, Nevil; O’Brien, Seamus; Edith Cowan University; Liverpool John Moores University; University of Derby; School of Business and Law, Edith Cowan University, Joondalup, Australia; University of Derby, Buxton, UK; School of Business and Law, Edith Cowan University, Joondalup, Australia; et al. (Emerald, 2018-02-19)
      Purpose The purpose of this paper is to investigate the extent and significance of involvement of craft brewery operators in their community through the lens of the stakeholder theory (ST). In addition, differences between forms of involvement and demographic characteristics of operators and breweries are examined. Design/methodology/approach As many as 218 operators of predominantly micro-craft breweries across the USA participated in an online questionnaire designed to gather their perceptions. Findings While paying taxes was participants’ main perceived form of contribution, providing an artisan-made product, the significance of the craft brewery as a community “hub”, and that of increasing the number of leisure alternatives also emerged. A further 52.8 per cent of participants indicated contributing US$100,000 or more to the community annually. Statistically significant differences were revealed, for instance, based on craft breweries’ production volume, and the level of financial contribution. Various associations between operators’ perceived contributions and the ST theses were established in regard to cooperative interests (descriptive), stakeholder management (instrumental), and moral principles (normative). Originality/value First, by examining corporate social responsibility (CSR) in the craft brewing industry and among predominantly smaller firms, the study addresses two under-researched areas. Second, a refinement of the ST in the context of the craft brewing industry is proposed, highlighting the links between ST-based theses and the findings. Third, the study contributes to three different types of literature: micro and small business, craft brewing entrepreneurship, and CSR.
    • Exploring innovation perceptions and practices among micro and small craft breweries: A three-country study

      Alonso, Abel Duarte; Bressan, Alessandro; Sakellarios, Nikolaos; University of Derby (2017-06-19)
    • Micro enterprises, self-efficacy and knowledge acquisition: evidence from Greece and Spain.

      Alonzo, Abel Duarte; Kok, Seng; Sakellarios, Nikolaos; O'Brien, Seamus; Liverpool John Moores University; University of Derby (Emerald, 2018-06-29)
      Purpose The purpose of this exploratory study is to investigate the significance of self-efficacy and knowledge acquisition among micro businesses operating in challenging economic environments. The study uses social cognitive theory (SCT) and the knowledge-based theory of the firm (KBTF), and it proposes a refinement of these theoretical frameworks in the context of the study. Design/methodology/approach A case method was chosen, and face-to-face interviews with 14 owners of firms in island and rural regions of Greece and Spain were conducted. Findings Content analysis identified the importance of self-efficacy, primarily illustrated by entrepreneurs’ determination and self-motivation, propensity to take risks and ability to anticipate consequences of their actions. Acquisition and accumulation of explicit knowledge, particularly through generational or mentoring processes, and subsequent wealth of tacit knowledge, also emerged as very significant in preparing and guiding entrepreneurs. Various links between the adopted theories and findings emerged, particularly regarding forethought, vicarious learning (SCT) and specialisation in knowledge acquisition (KBTF). Originality/value The proposed theoretical refinement based on the SCT and KBTF paradigms allows for a more rigorous, in-depth reflection on the links between cognitive elements present in the participating micro entrepreneurs and knowledge-based attributes on their ability to increase organisational resilience. The study also contributes toward the micro business literature and addresses a knowledge gap, particularly, in that contemporary research has not explored entrepreneurial motivations among small firm entrepreneurs. Finally, the practical implications emerging from the findings provide a platform for various stakeholders (associations, government agencies) to appreciate and support entrepreneurs’ needs, notably, of acquiring, increasing and sharing knowledge.
    • The potential for craft brewing tourism development in the United States: a stakeholder view.

      Alonso, Abel Duarte; Sakellarios, Nikolaos; Liverpool John Moores University; Edith Cowan University; University of Derby; Liverpool Business School, Liverpool John Moores University, Liverpool, UK; School of Business, University of Derby, Derbyshire, UK (Taylor and Francis, 2016-07-22)
      The craft brewing industry is experiencing growth worldwide; however, research on this industry has been scant in various domains, including research exploring the relationships between craft breweries and tourism. This study contributes to extant academic literature, investigating the perceived potential and challenges of craft brewing tourism (CBT) among 221 micro/small United States craft brewing operators. The study adopts stakeholder theory (ST) as the theoretical framework. Overall, participants perceived the potential of CBT in their region/state. Pubs/bars selling locally crafted beer, packaged tours, beer–food pairings, tours, and trails were predominantly identified forms of CBT development, while limited logistics and lack of time were main perceived challenges. Various statistically significant differences were identified, particularly based on the level of production and age of the brewery. However, overall, most tests yielded similar levels of agreement. Alignments were revealed between the findings and ST’s theses, namely, descriptive, instrumental, normative, and managerial.
    • A resource based approach in the context of the emerging craft brewing industry

      Alonso, Abel Duarte; Bressan, Alessandro; Sakellarios, Nikolaos; University of Derby (2016-08-08)
    • Strengths, innovation, and opportunities in a burgeoning industry: An exploratory study.

      Alonso, Abel Duarte; Sakellarios, Nikolaos; Alexander, Nevil; O'Brien, Seamus; Liverpool John Moores University; Edith Cowan University; University of Derby; Liverpool John Moores University Liverpool United Kingdom of Great Britain and Northern Ireland; University of Derby Derby United Kingdom of Great Britain and Northern Ireland; Edith Cowan University Faculty of Business and Law Joondalup Australia; et al. (Emerald, 2018-02-21)
      Purpose The purpose of this study is to examine key areas related to the craft brewing industry from the perspective of operators of micro and small craft breweries, and propose a framework based on the resourced-based theory of the firm and the theory of innovation. The areas investigated include participants’ perceived strengths of their craft brewery, involvement in innovative practices, opportunities for the craft brewing firm, and potential differences related to these areas based on demographic characteristics of participants and their breweries. Design/methodology/approach Given its growing significance and economic contribution, the United States’ craft brewery industry was chosen for this study. An online questionnaire was designed to gather data from craft brewery operators across the nation. Findings Product and service quality, knowledge, reputation and expertise were revealed as key strengths, while creating new recipes and using social media tools were the most considered ways of innovating. Furthermore, opportunities were perceived through craft beer tourism, increased consumption, and quality improvements. Statistically significant differences emerged, particularly based on production levels, staff numbers, and involvement/no involvement in exports. Various associations between the findings and the adopted theoretical frameworks were revealed. Originality/value In terms of originality, the proposed refinement based on the adopted theoretical frameworks and findings facilitates understanding of the significance of resources and innovation, particularly for firms operating in a growing industry. Regarding value, the findings have important implications for the industry, for instance, in the marketing of craft brewing, as well as in the development of new craft brewing products.
    • The theory of planned behavior in the context of a food and drink event: A case study.

      Alonso, Abel Duarte; Sakellarios, Nikolaos; Cseh, Leonard; Edith Cowan University; University of Derby (Taylor & Francis, 2015-09-14)
      The present case study seeks to contribute to the culinary event management literature, investigating key motivators among participants to the Derbyshire Food and Drink Fair, United Kingdom. A questionnaire, which was partly based on predictors related to the theory of planned behavior was designed and distributed; 308 usable responses were collected. The validity and impact of attitude toward the behavior, perceived behavioral control, and subjective norms on behavioral intention was confirmed. Additionally, several motivators, such as “commitment and perceived importance,” “consumption and entertainment,” “attendance and discovery,” and “joining others” were identified as key factors. Finally, statistically significant differences were noticed among various participating groups, namely, in terms of age, gender, or distance traveled to the event. The findings have important implications for event managers and organizers, in terms of promotion, and addressing the needs and wants of various segments of food festival attendees.
    • The theory of planned behaviour in the context of cultural heritage tourism.

      Alonso, Abel Duarte; Sakellarios, Nikolaos; Pritchard, Mike; Edith Cowan University; University of Derby (Taylor and Francis, 2015-06-03)
      An emerging body of literature addresses multiple aspects of cultural heritage tourism in multiple environments worldwide. This study seeks to contribute to current knowledge, studying visitors to a heritage building in the UK through the lens of the theory of planned behaviour (TPB). A questionnaire based on the various predictors associated with the TPB was designed to gather participants' motivations to visit the heritage building, including visitation to sightsee, attend events, and experience gastronomy at the building's restaurant. The findings confirm the validity and impact of attitude towards the behaviour, subjective norms, and perceived behavioural control on behavioural intention, in this case, to become involved in heritage building visitation. In addition, it was noticed that respondents' level of agreement suggests their preparedness to invest in terms of travel, time, and financially spending when visiting heritage buildings. Implications of the findings will be discussed and future research avenues suggested.
    • 'Value for money' and the restaurant experience: a case study of supply and demand stakeholders.

      Alonso, Abel Duarte; Sakellarios, Nikolaos; Jones, Chris; Cseh, Leonard; Cooper, Sandra J.; Edith Cowan University; University of Derby (Inderscience Publishers, 2016-06-18)
      Using the case of a training restaurant open to paying guests, this study compares the perceptions of two groups of stakeholders with regard to different factors of the dining experience. The first group represents the supply side and is composed of 73 students involved in the preparation and delivery of menu dishes, while the demand side consists of 222 guests of the training restaurant. Both groups' level of agreement was similar when they identified gaps regarding the restaurant's performance in terms of décor, design, lighting and background music. The groups, however, differed in their perceptions of other elements, most notably regarding the selection of beverages, and the entertainment aspect of the dining experience (e.g., deboning fish in front of guests), with students clearly in lesser agreement. Overall, the study's findings demonstrate that involving different groups of stakeholders to evaluate the restaurant's performance could potentially enhance the dining experience.