Articulated thesis on the dynamics of online food consumption models with particular regard to the "convenience" component, in the Anglo-Saxon sense of the term service, practicality, comfort, functionality, speed, speed. The concept of "convenience" was treated for the first time in marketing literature by Copeland in 1923 as a product attribute and then evolved over the years into the definition of "everything that is able to reduce the expenditure of time and energy for the consumer". The thesis is divided into 3 papers with different methodologies. 1. The first paper consists of a literature review to define the concept of convenience and apply it to the universe of online food shopping; 2. The second develops two econometric models to measure the impact of convenience-type variables on the performance of the digital channel; 3. The third, focuses on the existence and economic sustainability of digital retail business models, built with convenience attributes at the centre.
Tesi articolata sulle dinamiche dei modelli di consumo alimentare online con particolare riguardo alla componente “convenience”, nel senso anglosassone del termine di servizio, praticità, comodità, funzionalità, rapidità, velocità. Il concetto di “convenience” è stato trattato per la prima volta nella letteratura di marketing da Copeland nel 1923 come attributo di prodotto e si è poi evoluto negli anni nella definizione di “tutto ciò che è in grado di ridurre il dispendio di tempo ed energie per il consumatore”. La tesi si articola su 3 paper con metodologie diverse. 1. Il primo paper consiste in una rassegna della letteratura per definire il costrutto di convenience ed applicarlo all’universo della spesa alimentare online; 2. Il secondo sviluppa due modelli econometrici per misurare l’impatto delle variabili di tipo convenience sulle performance del canale digitale; 3. Il terzo, si concentra sull’esistenza e sulla sostenibilità economica di modelli di business di retail digitale, costruiti ponendo al centro gli attributi di convenience.
IUFFMANN GHEZZI, ALESSANDRO, Going Online for Groceries: The Winning Proposition of Convenience in Innovating Retail Business Models, GRANDI, SEBASTIANO, Università Cattolica del Sacro Cuore Piacenza:Ciclo XXXV [https://hdl.handle.net/10807/285237]
Going Online for Groceries: The Winning Proposition of Convenience in Innovating Retail Business Models
Iuffmann Ghezzi, Alessandro
2023
Abstract
Articulated thesis on the dynamics of online food consumption models with particular regard to the "convenience" component, in the Anglo-Saxon sense of the term service, practicality, comfort, functionality, speed, speed. The concept of "convenience" was treated for the first time in marketing literature by Copeland in 1923 as a product attribute and then evolved over the years into the definition of "everything that is able to reduce the expenditure of time and energy for the consumer". The thesis is divided into 3 papers with different methodologies. 1. The first paper consists of a literature review to define the concept of convenience and apply it to the universe of online food shopping; 2. The second develops two econometric models to measure the impact of convenience-type variables on the performance of the digital channel; 3. The third, focuses on the existence and economic sustainability of digital retail business models, built with convenience attributes at the centre.File | Dimensione | Formato | |
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