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CSR and quantity leadership in restaurant competition
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Orientador(es)
Resumo(s)
This paper investigates the critical role of Corporate Social Responsibility (CSR) in the food industry. It analyzes CSR’s impact on competition between a CSR-focused restaurant and a traditional for-profit (FP) restaurant. The research employs a game theory model to examine how each restaurant chooses the quality and quantity of its products, influenced by its differing objectives (CSR vs. profit maximization). The study’s main contributions include analyzing scenarios where a CSR restaurant competes with a traditional for-profit establishment, considering two leadership structures (CSR restaurant leading or FP restaurant leading the market), and determining equilibrium quality levels, quantities, profits, and overall social welfare in each model.
This paper investigates the effects of CSR within the food industry. We develop a model where a restaurant with a CSR focus competes with a traditional for-profit (FP) establishment in determining the quality and quantity of their offerings, in the order mentioned. Yet, while the levels of quality are chosen at the same time, the quantities are determined one after the other. Our analysis considers two leadership structures: (i) the CSR restaurant leading the market; and (ii) the FP restaurant leading the market.
Descrição
Palavras-chave
Food industry Corporate Social Responsability Sustainable tourism Leadership Social welfare
Contexto Educativo
Citação
Editora
Springer
Licença CC
Sem licença CC