Intergenerational Analysis of Consumer Behaviour on the Beer Market

Spáčil, Vojtěch; Teichmannová, Aneta

doi:10.1016/j.sbspro.2016.05.524

Cited by 16 publications

(13 citation statements)

References 8 publications

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“…They met Facebook, YouTube and iPhones, before their 1930s. Beer is their preferred alcoholic beverage (Spá cil and Teichmannová, 2016), and its consumption did not decrease over time because of steady, high incomes. According to Spá cil and Teichmannová's (2016) findings, amongst Czechs GenY-ers, it is a widespread habit to drink beer with friends at restaurants, brasseries or beer bars, as well to change the brand of beers, and try new ones, according to interpersonal contact with friends, peers, family or others (i.e.…”

Section: Introductionmentioning

confidence: 99%

What motivates Czech and international “millennial-aged” university students to consume craft beers?

Rivaroli

Kozák

Spadoni

2019

IJWBR

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Purpose An interesting subset of millennials are university students. This study aims to investigate motivations to drink craft beers in a sample of Czech and International University students in Prague (Czech Republic). Design/methodology/approach Adopting a revised model of the theory of planned behaviour (TPB), a simultaneous equations model was used by performing a three-stage least squares (3SLS) regression. The data were obtained from 305 students of 18 and 35 years of age (152 Czechs and 153 Internationals) at the Czech University of Life Sciences (CULS), who completed a face-to-face interview using a questionnaire. Findings The findings confirm the major role played by self-identity (SI) on the intention to drink craft beers, in the whole sample, and the key role played by the perception of being able to drink, for the Czechs participants only. Attitudes and social pressure towards craft beer consumption are of secondary importance, whereas the desire for uniqueness is not a relevant aspect in the participants’ decision of drinking craft beers. Originality/value The study deepened the TPB by incorporating consumers’ SI and the desire for unique consumer products as additional constructs to explain the intention of drinking craft beers. Given the long tradition of brewing in the Czech Republic and its significant role in the global marketplace, the understanding of local and foreign millennials’ intention to drink craft beers would contribute to increase knowledge on consumer behaviour, bringing beneficial effects to the brewing sector. Further research developments, within the context of handcrafted food consumption, stem from the discussion of the theoretical implications.

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Section: Introductionmentioning

confidence: 99%

What motivates Czech and international “millennial-aged” university students to consume craft beers?

Rivaroli

Kozák

Spadoni

2019

IJWBR

View full text Add to dashboard Cite

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“…Moreover, beer consumer tends to change preferences as a result of interpersonal contact with friends, peers, family or other people (Gao et al, 1995). Finally, several studies have found that beer consumers rely highly on peer recommendations (Spáčil and Teichmannová, 2016). This issue is also reflected in the social media strategies of the five major brewery Italian groups for consumption (2013-2017) (Table I): the most sailed brands are the two brands with highest number of online fans and followers.…”

Section: Research Design and Methodologymentioning

confidence: 99%

A sensory perspective in the Italian beer market

Cillo

Gavinelli

Ceruti

et al. 2019

BFJ

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Purpose From literature, an uncovered issue around the customer-based brand equity (CBBE) is detected: the influence of sensorial preferences on the relationship between social media communication and CBBE. The purpose of this paper is to investigate the effects produced by social media brand communication – both firm-created content (FCC) and user-generated content (UGC) – on CBBE, according to the sensorial preferences in the beer industry. Design/methodology/approach A literature review has been used to develop a research model and hypotheses. The research is based on online survey carried out on a sample of 183 valid questionnaires of Italian active fans and followers in the beer industry. A multi-group analysis applied to structural equation modeling is used. Findings The sensory dimension prevails limiting the operating range of brand awareness that does not strongly affect CBBE. In brand equity development’ process, non-sensorial users do not consider sensorial preferences. The brand equity can become stronger by stimulating the reaction of customers through firms’ communication by using social media platforms. Therefore, the quality of peer interactions in the social media communication has a positive impact on brand loyalty. When firms use social media communication to increase overall brand equity, they have to foster and monitor FCC and UGC responses that affect different CBBE components. Originality/value The paper provides empirical evidence about the relationship between social media communication and CBBE, according to the importance given to sensorial preferences by beer lovers. This can be considered as the first study on this specific topic focused on the CBBE issue.

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“…Individuals purchase things to fulfill different requirements consistently and settle on buy choices which influence themselves, yet in addition their friends or families, organizations which they purchase from is the most important consideration [18]. Thus, the product should embraces all aspects of service performance that create value and responds to customer's basic needs [19].…”

Section: Literature Reviewmentioning

confidence: 99%

A Story of a Cup of Coffee

Priatmoko¹,

Dávid²

2021

Proceedings of the 4th Forum in Research, Science, and Technology (FIRST-T3-20)

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This study aims to seek the lack of insight Google Local Guide into what constitutes a positive presence for the Caravella cafe through its reviewer. The data collected is in the form of opinions and reviews from consumers who have visited the Caravella café. The data collected were comments from 120 reviewers processed with NVivo version 10 for Windows to get the word queries. From these findings, there are two main components of its cafe, namely the general impression in the form of a distinctive café atmosphere image and a special impression in the form of providing products and services. In general, the impression of atmosphere or ambience and then consumers get more satisfaction with the core products of the restaurant, namely food, beverages, and service. The success of café business to get best rating reviews through two aspects, they are strong concept in atmosphere ambience and menu determination.

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Intergenerational Analysis of Consumer Behaviour on the Beer Market

Cited by 16 publications

References 8 publications

What motivates Czech and international “millennial-aged” university students to consume craft beers?

What motivates Czech and international “millennial-aged” university students to consume craft beers?

A sensory perspective in the Italian beer market

A Story of a Cup of Coffee

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