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An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden

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  • Sebastian DROZDZ

    (Halmstad University, Halmstad, Sweden)

  • Marcus DUFWA

    (Halmstad University, Halmstad, Sweden)

  • Robiel MECONNEN

    (Halmstad University, Halmstad, Sweden)

  • Klaus SOLBERG SØILEN

    (Halmstad University, Halmstad, Sweden)

Abstract

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.

Suggested Citation

  • Sebastian DROZDZ & Marcus DUFWA & Robiel MECONNEN & Klaus SOLBERG SØILEN, 2015. "An Assessment of Customer Shared Value in the Restaurant Industry – a Survey from Sweden," Theoretical and Applied Economics, Asociatia Generala a Economistilor din Romania / Editura Economica, vol. 0(4(605), W), pages 85-98, Winter.
    • Handle: RePEc:agr:journl:v:xxii:y:2015:i:4(605):p:85-98
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    References listed on IDEAS

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    1. Kim, Soo Y. & Upneja, Arun, 2014. "Predicting restaurant financial distress using decision tree and AdaBoosted decision tree models," Economic Modelling, Elsevier, vol. 36(C), pages 354-362.
    2. Steven Berry & Joel Waldfogel, 2010. "Product Quality And Market Size," Journal of Industrial Economics, Wiley Blackwell, vol. 58(1), pages 1-31, March.
    3. Clarissa Yeap, 2011. "Capacity use in multi-unit firms: evidence for efficiency gains or strategic competition in the US restaurant industry?," Applied Economics, Taylor & Francis Journals, vol. 43(22), pages 2953-2968.
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    Cited by:

    1. Manuel Ángel Fernández-Gámez & A. Manuel Gutiérrez-Ruiz & Rafael Becerra-Vicario & Daniel Ruiz-Palomo, 2019. "The Effects of Creating Shared Value on the Hotel Performance," Sustainability, MDPI, vol. 11(6), pages 1-16, March.

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