4 research outputs found
Competitiveness of catering companies and the impact of supplier relationships on their operation庐
Wyniki bada艅 jako艣ciowych przeprowadzonych na podstawie
ustrukturalizowanego kwestionariusza wywiadu bezpo艣redniego
zrealizowanych z mened偶erami lub w艂a艣cicielami
lokali gastronomicznych pokazuj膮, i偶 wysoko ocenian膮
warto艣ci膮 w budowaniu konkurencyjno艣ci na rynku jest
艣wiadome kreowanie i umacnianie wypracowanej pozycji
marki, poprzez zwi臋kszenie uwagi na obs艂ug臋 klienta w lokalu,
oferowanie produkt贸w wy偶szej jako艣ci ni偶 konkurencja,
elastyczno艣膰 i zdolno艣膰 do szybkiego reagowania na zmiany
w otoczeniu rynkowym, a tak偶e bezpo艣rednia wsp贸艂praca
z dostawcami oraz budowanie z nimi trwa艂ych wi臋z贸w lojalno艣ciowych.
Wyb贸r dostawc贸w determinuje: jako艣膰, atrakcyjne
ceny i szeroki asortyment oferty towarowej oraz bonifikaty
i dogodne warunki dostawy.
Efektem podj臋tego problemu badawczego jest pr贸ba wskazania
najwa偶niejszych czynnik贸w decyduj膮cych o wyborze dostawcy
w plac贸wkach gastronomicznych. Dzi臋ki sprawdzonym
i zaufanym dostawcom w艂a艣ciciele plac贸wek gastronomicznych
s膮 w stanie sprosta膰 zmieniaj膮cym si臋 potrzebom
coraz bardziej wymagaj膮cych konsument贸w. Poprzez zwi臋kszenie
uwagi na obs艂ug臋 klienta w lokalu i oferowanie produkt贸w
wy偶szej jako艣ci (tak偶e dzi臋ki dostawcom), przedsi臋biorstwa
gastronomiczne s膮 w stanie utrzyma膰 i/lub poprawi膰
pozycj臋 konkurencyjn膮 na rynku. Opracowanie ma charakter
artyku艂u badawczego.The purpose of this discussion is to characterize and attempt
to evaluate the use of competition instruments for catering
companies in order to stand out in the marketplace
and the impact of supplier relationships on their operation.
The results of qualitative research conducted on the basis of
a structured direct interview questionnaire with managers
or owners of catering establishment show that the highly valued
value in building competitiveness on the market is the
conscious creation and strengthening of the brand鈥檚 position
by increasing attention to customer service in the premises,
offering higher quality products, flexibility and ability
to respond quickly to changes in the market environment,
as well as direct collaboration with suppliers and building
loyal bonds relationships with them. On the other hand, the
choice of suppliers determines: quality, attractive prices and
a wide assortment of goods offer and discounts and convenient
delivery conditions.
The result of the research problem is an attempt to identify
the most important factors in choosing a supplier in catering
establishments. Thanks to proven and trusted suppliers, catering
business owners are able to meet the changing needs
of increasingly demanding consumers. In addition, by enhancing
customer care in the premises and offering higher quality
products (also through suppliers) they are able to maintain
and/or improve their competitive position in the market. The
study is a research article
Innovations in the marketing of selected catering companies in the Warsaw agglomeration庐
Celem artyku艂u jest prezentacja aktywno艣ci innowacyjnej w
przedsi臋biorstwach gastronomicznych funkcjonuj膮cych na
terenie aglomeracji warszawskiej w latach 2014-2016. Wyniki
bada艅 jako艣ciowych przeprowadzonych z w艂a艣cicielami
b膮d藕 mened偶erami lokali gastronomicznych pokazuj膮,
偶e g艂贸wnym celem wprowadzania innowacji jest wywo艂anie
pozytywnego nastawienia konsumenta do danej plac贸wki.
Opr贸cz tego, zadaniem wdro偶onych zmian by艂o zwi臋kszenie
obrot贸w firmy i przewagi konkurencyjnej na rynku. Zwr贸cono
tak偶e uwag臋 na innowacje marketingowe, kt贸rych celem
jest poprawa atrakcyjno艣ci marki lub zmiana wizerunku firmy.
Do najcz臋艣ciej wprowadzanych innowacji marketingowych
mo偶na zaliczy膰 stosowanie reklamy plac贸wki na portalach
i stronach www, reklamy zewn臋trzne oraz zastosowanie
nowych strategii cenowych. Ponadto, wprowadzano istotne
zmiany w formie, kolorystyce i otoczeniu plac贸wki gastronomicznej,
nowe logo danej firmy, nowe godziny otwarcia czy
now膮 lokalizacj臋 lokalu.The aim of the article is the presentation of the innovative
activity of catering companies operating in the area of the
Warsaw agglomeration in 2014-2016. The results of qualitative
research conducted with owners or managers of catering
premises show that the main aim of innovation is to
create a positive attitude of the consumer to the establishment.
In addition, the task of the implemented changes was
to increase the company鈥檚 turnover and competitive advantage
on the market. Attention has also been paid to marketing
innovations that aim to improve the attractiveness of a brand
or to change a company鈥檚 image. The most frequently introduced
marketing innovations were the use of portal advertising
on portals and websites, outdoor advertising and the
application of new pricing strategies. In addition, significant
changes were made in the form, colors and surroundings of
the catering establishment, the new company logo, new opening
hours and new location
The accumulation of heavy metals in plants (Lactuca sativa L., Fragaria vesca L.) after the amelioration of coalmine tailing soils with different organo-mineral amendments
The investigation was based on two pot experiments with lettuce and strawberry, aiming to assess the uptake of heavy metals (cobalt [Co], chromium [Cr], lead [Pb], cadmium [Cd], nickel [Ni], arsenic [As]) from coalmine tailing soils subjected to different amelioration measures (application of liquid fertilizers combined with different organo-mineral materials - zeolite material, peat material, coal dust and poultry manure processed by flies' worms). The results obtained indicate the problem of high Cr and Ni accumulation in above ground parts of plants (leaves and fruits). The question of Cr mobility within substrates and plants stayed open. Concentrations of Ni and Cr in lettuce and strawberry are below the levels allowed for animal food, but could influence daily human intake. Further work should focus on the mobility of heavy metals within treated tailings and their uptake by different plant species