The Open Innovation of Café Chain Stores and Its Influence on the Business Model

DOI

10.2991/icibet-14.2014.29How to use a DOI?

Keywords

open innovation, service quality, customer satisfaction, business model

Abstract

The global economy development is changing radically. All of the companies are facing a challenging environment which changes every moment. Therefore, all of the companies are need a business model which can solve all the coming problems and run their businesses smoothly. Open innovation had caughtots of researchers’ attention in the United States and Europe, but just makes its debut in Taiwan. Companies in Taiwan rarely focused on customer satisfaction in the past. They hadn’t paid attention to the companies with open innovation, which is the theme of this research. The research chooses three well-known companies in Taiwan for the survey, including85°C Café Bakery, Starbucks, and E Coffee Company. The study used depth study to meet the managers of the direct distributors and franchise stores, and recorded the whole conversation in order to use the information to analyze the practicability of open innovation theory. The result shows that coffee chain stores can reduce the waste of resources by using open innovation operation model; furthermore, the model can increase the companies’ revenue, and the partners of the companies can share with one another their experiences.

Copyright

© 2014, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Wan.Ju Chiang
AU  - James K.C. Chen
AU  - Tain.Fung Wu
PY  - 2014/02
DA  - 2014/02
TI  - The Open Innovation of Café Chain Stores and Its Influence on the Business Model
BT  - Proceedings of the 2014 International Conference on Information, Business and Education Technology
PB  - Atlantis Press
SP  - 104
EP  - 107
SN  - 1951-6851
UR  - https://doi.org/10.2991/icibet-14.2014.29
DO  - 10.2991/icibet-14.2014.29
ID  - Chiang2014/02
ER  -