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CSR and quantity leadership in restaurant competition

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dc.contributor.authorFerreira, Fernanda A.
dc.contributor.authorMeneses, Daniela
dc.contributor.authorCarvalho, Sandro
dc.contributor.authorPeres, Rita
dc.date.accessioned2026-02-09T09:23:41Z
dc.date.available2026-02-09T09:23:41Z
dc.date.issued2026
dc.description.abstractThis 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.por
dc.identifier.doi10.1007/978-3-032-11639-0_8
dc.identifier.isbn9783032116383
dc.identifier.isbn9783032116390
dc.identifier.issn2198-7246
dc.identifier.issn2198-7254
dc.identifier.urihttp://hdl.handle.net/10400.22/31806
dc.language.isoeng
dc.peerreviewedn/a
dc.publisherSpringer
dc.relationUIDB/04752/2020
dc.relation.hasversionhttps://link.springer.com/chapter/10.1007/978-3-032-11639-0_8
dc.relation.ispartofSpringer Proceedings in Business and Economics
dc.relation.ispartofInnovation, Sustainability, and Growth in a VUCA Environment
dc.rights.uriN/A
dc.subjectFood industry
dc.subjectCorporate Social Responsability
dc.subjectSustainable tourism
dc.subjectLeadership
dc.subjectSocial welfare
dc.titleCSR and quantity leadership in restaurant competition
dc.typeconference paper
dspace.entity.typePublication
oaire.citation.conferenceDate2025
oaire.citation.conferencePlaceCluj-Napoca, Romania
oaire.citation.endPage135
oaire.citation.startPage121
oaire.citation.titleInnovation, sustainability, and growth in a VUCA environment: Proceedings of the 5th International Conference on Modern Trends in Business, Hospitality and Tourism (ICMTBHT)
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFerreira
person.familyNameMeneses
person.givenNameFernanda A.
person.givenNameDaniela
person.identifierR-000-4TV
person.identifier.ciencia-idD116-9419-5778
person.identifier.ciencia-id0217-C945-BB4B
person.identifier.orcid0000-0002-1335-7821
person.identifier.orcid0000-0001-5840-8357
person.identifier.ridN-4563-2013
person.identifier.scopus-author-id24723992800
relation.isAuthorOfPublicationaaa18584-508e-46b1-9b50-4e174c0e142c
relation.isAuthorOfPublication162be6e9-217b-4245-9540-56a36d34b440
relation.isAuthorOfPublication.latestForDiscoveryaaa18584-508e-46b1-9b50-4e174c0e142c

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ESHT - DSIM - Comunicações em eventos científicos