Abstract
The crucial factor in analysing the process of market scrutiny is the opportunity gap. A new company should focus on trying to fill the void. Services and products that are not available should be the first to consider. A market gap exists because the existing businesses are not using modern technology appropriately. My project entails venturing into a food supply industry because of the availability of customer not well served. A market gap exists because the existing businesses are not using modern technology appropriately. Likewise, inadequate effective communication to address the needs of customers is also insufficient. I will venture into the industry to use appropriate technology to serve customers and reach them. Likewise, I will record and address their needs appropriately. Establishing Key Performance Indicators to control and follow up change could improve the process, especially using continuous process improvement. These SMEs intensively use social media platforms and technology in their business model innovation. Although some foodservice companies have adopted technology, many of these businesses find technology inadequate to meet their business needs. Visionary leadership, skilled employees, and innovation are the main factors affecting technology implementation among SMEs. Technology and effective communication are crucial to any business operation. Among the well-known companies that are in play in the modern-day market have embraced modern technology. The food business is one of the most sensitive business.
Introduction
The main aim of any business venture is to maximise profit (Désiage, 2010). Before starting a business, a feasibility analysis is essential to assess the factors that you are likely to encounter in the real market place. The crucial element in analysing the process of market scrutiny is the opportunity gap. A new company should focus on trying to fill the void. Services and products that are not available should be the first to consider. A market gap exists because the existing businesses are not using modern technology appropriately.
Food industry Selection (why the food industry)
My project entails venturing into a food supply industry because of the availability of customer not well served. A market gap exists because the existing businesses are not using modern technology appropriately. Likewise, inadequate effective communication to address the needs of customers is also insufficient. I will venture into the industry to use appropriate technology to serve customers and reach them. Likewise, I will record and address their needs appropriately.
Change Management in Technology Implementation
Andrade, P., Albuquerque, A., & Teófilo, W. (2016) conducted a case study to determine the effect of change management in technology implementation. The study revealed that establishing Key Performance Indicators to control and follow up change could improve the process, especially using continuous process improvement. The study also revealed that communication is a significant determinant of a successful change management process. This study contributes to the project by providing a solution to the challenge of resistance to change when implementing technology in the food industry. Communication is essential to solving problems within an organisation. Likewise, proper communication will avail the organisation’s needs to the top management to ensure that they are appropriately addressed. The research revealed that cost, language, a need to maintain human interaction in service delivery, and small businesses’ space limitations contribute to technological innovation resistance. This study informs the project because it explains why food businesses resist technological innovation, which offers a way to determine what should be done to overcome the resistance.
The Outcome for SMEs that Incorporate Technology
Bouwman, H., Nikou, S., & de Reuver, M. (2019), through empirical research on 321 European SMEs, the researchers examined if SMEs that incorporate technology perform better if they invest more business model testing and involve more strategy implementation. These SMEs intensively use social media platforms and technology in their business model innovation. The study showed that SMEs might adopt different ways of improving their output when technology transforms their business models. This study informs how food businesses (most of which are SMEs) can harness digitalisation benefits by assigning more resources on business model innovation.
Strategies to Change Management Models
Bugubayeva, R., Sansyzbayevna, R., & Teczke, M. (2017) analysed different strategies and change management models. Through a literature review, the study showed no single change management approach that is best in all situations. Every change management strategy complements another according to the characteristics of the organisation. This study informs the project that different organisations in food businesses can adopt different strategies to overcome change resistance when implementing technology. The companies should do so according to their characteristics, such as market position, competition, and corporate objectives.
Use of Technologies by US Restaurants
Although some foodservice companies have adopted technology, many of these businesses find technology inadequate to meet their business needs. The customers of these firms expect more advanced technologies than the companies can keep pace. Cavusoglu, M. (2019) investigated the use of technologies by US restaurants across various types of restaurants and the restaurants’ level of technology management style and the technologies’ significance to the restaurants’ operations. Through a survey on 500 restaurant managers representing 67,299 restaurants, the study revealed that although some foodservice companies have adopted technology, a significant number of these businesses find technology to be inadequate to meet their business needs. Also, the customers of these firms expect more advanced technologies than the companies can keep pace with. This study informs the project because it provides reasons for food businesses not adopting technology, such as those of the study.
Challenges and Solutions of Technology Adoption in the Food and Biotechnology Sector
Complexity in the fit between market and products across value chains poses a significant challenge to technological adoption in the sector. Using matching methods for technology and the market can help solve technical implementation challenges. Dahabieh, M., Bröring, S., & Maine, E. (2018) drew upon industry patterns and literature on innovation management to examine the challenges and solutions of technology adoption in the food and biotechnology sector. The study revealed that complexity in the fit between market and products across value chains poses a significant challenge to technological adoption in the industry. The authors proposed that using matching methods for technology and the market can help solve technical implementation challenges. This study informs the project by providing a framework for food businesses to implement the technology conveniently.
Esbjerg, L., Burt, S., Pearse, H., & Glanz-Chanos, V. (2016) investigated the innovative contribution of retailers in the food sector. Through interviews with ten retailers and food suppliers, the research showed that retailers act differently to promote consumer interests and impediments to innovation. Retailers have no interest in advanced technologies, and the products resulting from these technologies have specific benefits to consumers. The products must have the smallest risk for retailers, and services must be conveyed commercially rather than technologically. This study provides insight into the project on the reason for adopting technology in the food business.
Factors of Technology Adoption Among SMEs
Visionary leadership, skilled employees, and innovation are the main factors affecting technology implementation among SMEs. Giotopoulos, I., Kontolaimou, A., Korra, E., & Tsakanikas, A. (2017) aimed at determining possible factors of technology adoption among SMEs. The authors focused on the role of organisations’ technological competencies, human capital, and internal organisation in technology implementation. Through a survey on 3,500 SMEs in Greece, the study showed that visionary leadership, skilled employees, innovation, and decentralisation improve SMEs’ possibility of implementing it. This study informs on the project since it can pinpoint determinants of technology adoption in food businesses, most of which are SMEs.
Jalagat, R. (2016) explored the effect of change and change management in attaining corporate objectives from an organisation’s perspective. The study also handles how to manage change in the organisation effectively. The study reveals that organisations must align corporate goals with change plans for organisations to implement change effectively. As technology implementation is one of the organisational changes, this study provides solutions to change resistance in the adoption of technology in the food business, which is critical to the project.
Kelvin-Iloafu, L. (2017) investigated the association between an organisation’s strategic management and effective communication. Through a survey of 90 members of an organisation, the study showed that effective communication is significant to organisational success. However, effective communication significantly depends on communication methods chosen, channel effectiveness, and the level of receptiveness of subordinates and managers’ accessibility to employees. This study informs the project because technology adoption requires effective communication in food businesses. Therefore, this article will help identify the factors that food businesses must consider when adopting technologies.
Nosratabadi, S., Mosavi, A., & Lakner, Z. (2020) examined the role of business model innovation in improving food businesses’ supply chain management. Their systematic review revealed that design relating to the value proposition and value delivery processes are significant to food businesses’ success. The authors concluded that new technologies significantly contribute to food companies’ business model innovation. This article informs the creation of the food business’s need to incorporate technology to improve their performance through innovative business models.
Nosratabadi, S., Mosavi, A., Shamshirband, S., Kazimieras Zavadskas, E., Rakotonirainy, A., & Chau, K. (2019), through a literature review, the authors explored the contribution of technology to sustainability in businesses. Their study found that the acceptance and the degree of success of the sustainability of food businesses have improved due to increased use of advanced technologies. Also, creating a successful business model is an innovative part of a firm’s strategy. This study informs the project because sustainability is one of the main concerns of management; hence, it will explain the significance of technology in food business sustainability.
Sætren, G., & Laumann, K. (2017) explored organisational change theories, including the high-reliability organisation (HRO) idea. They presented a new 3-step model that entails processes that ensure effective change management in the organisation. In most change management theories, the trust and readiness to change the recipient are considered critical change factors in organisations. This study is vital to the project because change management theories can explain why food businesses may find it challenging to implement change. As a result, companies can devise the best strategies for implementing the change.
Schaltegger, S., Hansen, E., & Lüdeke-Freund, F. (2015) conducted a study on sustainable business models for an organisation that intends to implement change. Through a literature review, the authors found that organisations must modify their business models if their change management process is effective. In doing so, organisations must consider their market positions and competition. This research informs the project by offering a solution for food businesses to transform their business models for successful change management to realise real improvement in sustainability management.
Barriers to Business Model Innovation in the Food Sector
Ulvenblad, P., Barth, H., Björklund, J., Hoveskog, M., Ulvenblad, P., & Ståhl, J. (2018) investigated different barriers to business model innovation in the food sector. The study revealed a moderate distribution among technological and cognitive obstacles both within and outside the organisation through a systematic literature review. The study also showed that change resistance is the most significant barrier to adopting innovative business models in the food business. This inquiry informs the project by identifying the challenges, such as change resistance in adopting technology in the food business.
Conclusion
Technology and effective communication are crucial to any business operation. Though technology application, business owners can easily monitor their businesses’ progress and, at the same time, propose a solution that may address the problems that the companies may encounter (Blank, 2020). Technology can also capture the needs of customers quickly and efficiently. Effective communication can also be enhanced. Over the recent past, the world has witnessed an increase in the number of companies. They should embrace technology to meet the needs of the community. Coomber (2014) postulates that among the well-known companies that are in play in the modern-day market have embraced modern technology. The food business is one of the most sensitive business. Thus, it requires the use of appropriate measures that may assist in addressing the technological needs in the sector and solving the communication problems that exist in the market place.
References;
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