PurposeImpact of the digitalization on the production and service sector is a highly popular topic in these days and especially, new business models receive increasingly more attention. Under the light of digitalization, the Fourth Industrial Revolution, so-called Industry 4.0, and its impacts on all kinds of process is a promising topic in the academia and also beneficial for the practitioners. Since there are arguments from scholars that Industry 4.0 has an important and shaping effect on marketing, the concept of 7P's in marketing should be incorporated in Industry 4.0 elements. From this point of view, this study focuses on developing the understanding of 7P's based on contemporary perspectives of Industry 4.0.Design/methodology/approachIn order to do that, different criteria related to integration of Industry 4.0 and marketing practices under each marketing-mix element are presented and one of the multi-criteria decision-making (MCDM) methods, the best–worst method (BWM) is used to prioritize the criteria for future implications.FindingsResults indicated that product, process and physical evidence are the most affected marketing-mix factors by considering Industry 4.0. managerial implications which were also presented based on the numerical results.Originality/valueAn in-depth analysis of literature review related to Industry 4.0 revealed that changing and developing technologies are examined in detail mostly around a production perspective. In order to fulfill the gap in the knowledge, this study focuses on the examination of impacts of Industry 4.0 on the marketing-mix strategy. To the best of the authors’ knowledge, this is the first study which merges Industry 4.0 with the marketing mix.

The logistics sector is one of the most important domains in the service sector in understanding the increasing scale of business activities along with globalization. Due to the nature of the service sector, where competition is increasingly concentrated, the main objective of firms is the creation of their strategy on competitive advantage in regard with knowing the level of quality of the services offered and the firm's image from the customers' point of view. Trying to adapt to the changing conditions of the market drives firms to integrate their competing areas into their sustainability dimensions (economic, social, and environmental) with the aim of increasing their perceived quality through differentiating their business to achieve a sustainable competitive advantage. The aim of this study is to examine the quality level perceived by logistics service providers in terms of triple bottom line approach and to determine the relationship between them for sustainable competition. In line with exploratory methods, factor analysis was used with the aim of finding out a new scale to the literature about the examination of the relationship between quality perception and corporate sustainability in the frame of competition. In this context, data of 120 logistics service providers were collected and analysed. According to the results, the content of the subject consists of nine factors and 29 interrelated subdimensions. As a result of the research, firms have emphasized on the importance of reaching the competition by expanding their quality perceptions within the scope of corporate sustainability in parallel with the increasing customer demands and expectations.

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Purpose The purpose of this study is to determine the dimensions for “sustainability-oriented hospitality service innovation (SOHSI)” in the context of food and beverage (F&B) industry. For this to be done, the relationship between service innovation dimensions and the triple bottom line (TBL) dimensions (including social, environmental and economic aspects of sustainability) is investigated. Design/methodology/approach In this study, primarily a detailed literature review was carried out to specify the dimensions of service innovation in hospitality industry and sustainability as well. Then, fuzzy decision-making trial and evaluation laboratory (DEMATEL), one of the multi-criteria decision-making (MCDM) methods, was used to reveal the causal relationship within these dimensions. Findings A framework is presented to help F&B organizations make their innovative services more sustainable. F&B servicing companies should focus especially on “environmental entrepreneurship,” “interior design” and “brand management” dimensions to get benefit underway to gain competitive advantage. Originality/value In hospitality industry where competition is increasing every day, it is necessary to create brand-new services or offer renowned services via diversified ways, to step forward from competitors. In this regard, it is important for companies to ensure that every innovative service should be sustainable. Until now, researchers have mostly studied environmental dimension of sustainable service innovation. However, there are no studies evaluating sustainability concept with the TBL approach. Therefore, this study contributes to the field of sustainability in hospitality service innovation.

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Purpose There is a large number of perishable foodstuffs produced, stored, distributed and delivered daily around the world. Almost all except for root vegetables are sensitive products to temperature. Thus, adopting uninterrupted and appropriate logistics activities with predetermined range of temperature from production site until end-user is critical for ensuring required quality and safety. If a mistake is made during either transport or storage, it not only becomes risky for human health, but also generates huge food waste for the environment and negative economic impact for food providers. Therefore, this study aims to identify all potential factors affecting the cold chain performance in the food industry and to design a framework that includes these factors. This framework is also a roadmap for managers, food providers and logistics parties for sustainable cold chain management. Design/methodology/approach Considering, tangible and intangible potential criteria, the ultimate goal of this study is to identify potential criteria affecting cold food chain performance and propose a conceptual framework including 12 main criteria. Next, the importance order of each criterion and the causal relationships between them are determined. In this study, this relationship among criteria is analyzed by using fuzzy Decision-making Trial and Evaluation Laboratory (DEMATEL) approach because of its ability to solve complex problems by ensuring causal relationship among factors, additionally to determine importance order. Finally, suggestions for administrative implications are presented. Findings Fuzzy DEMATEL was used to explain the causal link and importance order among identified drivers. The analysis shows that five criteria (C1, C3, C8, C9 and C12) belong to cause (influential) groups and remaining seven criteria belong to effect (influenced) groups. The highest influential criterion is staff (C8) and is followed by technical issues (C9) as the second most influential factor. Additionally, top three most important factors are traceability (C7), staff (C8) and cold transportation (C5). According to the numerical results of fuzzy DEMATEL implementations, suggestions for managerial implementations are presented. Practical implications The main contribution of the study is to propose meaningful suggestions for managerial implications about sustainable cold chain in food industry for businesses and to examine causal relations between criteria and to rank criteria in descending importance order. Originality/value To the best of the authors’ knowledge, this is the first study that focuses on determining the potential criteria affecting cold supply chain performance both theoretically and empirically in the sustainability environment. What are the enablers that affect the cold food supply chain stages is the research question of this study.