Pioneering Strategy in Supply Chain Relationships: How Coercive Power and Contract Completeness Influence Innovation

Bouncken, Ricarda B.; Ratzmann, Martin; Tiberius, Victor; Brem, Alexander

doi:10.1109/tem.2020.3019965

Cited by 20 publications

(14 citation statements)

References 144 publications

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“…Influential firms can thus stimulate SMSC (Glover et al, 2014). However, efforts can also be hindered by power asymmetries in SC partners' coercive power (Bouncken et al, 2020), leading to information asymmetries (Lightfood and Wisniewski, 2014) and an increased necessity to adapt by using SC dynamic capabilities. DiMaggio and Powell, 1983).…”

Section: Institutional Theory and Supply Chain Sustainability Managementmentioning

confidence: 99%

Sustainability management in supply chains: the role of familiness

Fritz

Ruel

Kallmuenzer

et al. 2021

Technological Forecasting and Social Change

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Section: Institutional Theory and Supply Chain Sustainability Managementmentioning

confidence: 99%

Sustainability management in supply chains: the role of familiness

Fritz

Ruel

Kallmuenzer

et al. 2021

Technological Forecasting and Social Change

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“…Parece que estudos em rede sobre o poder têm privilegiado aspectos racionais e econômicos (BAZANINI et al, 2017). Conhecer as fontes do poder torna-se importante então para compreender suas táticas e estratégias e melhorar os resultados de uma negociação no mercado em que atuam (BOUNCKEN et al, 2020). Por exemplo, cadeias de suprimentos têm buscado um melhor relacionamento entre seus membros fundamentado no conceito do poder para obter uma significativa competitividade alinhando desempenho estratégico com fornecedores para que possam trazer resultados positivos para o negócio (KASHI e SHAHRIARI, 2020)…”

Section: Referencial Teóricounclassified

Estratégias de Poder em Canal de Distribuição do Varejo entre Pequenas Empresas e seus Principais Fornecedores

Filho¹

2022

RMR REVIEW

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Objetivo: Analisar as estratégias utilizadas pelos principais fornecedores no canal de distribuição de minimercados e mercearias e seu impacto no desempenho de pequenos estabelecimentos comerciais. Metodologia: Uma análise qualitative foi usada e como procedimento metodológico foi aplicado um estudo de caso múltiplo. Originalidade: O estudo do poder nas relações interorganizacionais parece possuir uma multipluralidade de difícil operacionalização. A originalidade e relevância foram em dicotomizar o poder em duas grandes vertentes; o coercitivo e o colaborativo. Principais Resultados: Como resultado pode-se concluir que o poder dos principais fornecedores de Pequenas Empresas (PEs) se desenvolve balizado por aspectos relacionais, aspectos estruturais e aspectos cognitivos, o que vai influenciar o desempenho destas mesmas PEs. Contribuições Teóricas: As contribuições teóricas apontam para o desenvolvimento de capacidades em rede que parecem contribuir para o entendimento de estratégias em canais criando relevância central nas fontes de poder nas relações de fornecedores com pequenas empresas.

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“…The exclusive character of ingredients from far-distanced places is probably beaten by the sustainability trend because of two reasons: First, sustainability is an omnipresent societal imperative that receives utmost attention across all areas of social life, also in the luxury industry [130][131][132][133][134][135] and, within in, in haute cuisine [136]. Second, ingredients from exotic countries do not have the exclusive appeal they used to have as most customers are aware that, in the era of globalization and international supply chains [137][138][139][140], even many fruits and vegetables in common supermarkets have been transported over far distances and are usually still not more expensive than local ones. The panel also sees no upcoming return of molecular cuisine.…”

Section: Rejected Projections and Shiftsmentioning

confidence: 99%

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

Schwark

Tiberius

Fabro

2020

Foods

Self Cite

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Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine.

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Pioneering Strategy in Supply Chain Relationships: How Coercive Power and Contract Completeness Influence Innovation

Cited by 20 publications

References 144 publications

Sustainability management in supply chains: the role of familiness

Sustainability management in supply chains: the role of familiness

Estratégias de Poder em Canal de Distribuição do Varejo entre Pequenas Empresas e seus Principais Fornecedores

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

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