With the gradual upgrade of fresh food consumption in China, the integration of online platforms and retail entities has brought more convenient and diverse fresh food consumption experiences to customers. This thesis is to explore how the customers loyalty in Chinese fresh e-commerce are affected by online and offline customer experience. This paper draws on strategic experience modules and situation experience theory and proposes three influencing factors respectively according to the two situations of online and offline. Specifically, this thesis analyzes the impact of the aesthetic experience, online service experience, and virtual community sense experience, environmental experience, service staff experience and community sense experience on customer loyalty. As a leader of fresh e-commerce, Hema Fresh has achieved great success especially during this epidemic and has been recognized by Chinese customers. This study collects 298 online questionnaires from Hema Fresh’s customers in China and uses SPSS for regression analysis to test these six factors. Empirical results show that enhancing customer aesthetic experience, online service experience, environmental experience and community sense experience can improve customer loyalty of fresh e-commerce in China, but our results do not show that virtual community sense experience and service staff experience can enhance customer loyalty. Meanwhile, this study finds that the effects of online and offline situations on customer loyalty of fresh e-commerce are different. By providing the experience and background of Chinese fresh e-commerce, it enriches the research on fresh e-commerce. Also, this study explores different types of customer experience impact on customer loyalty from the online and offline situations of customer consumption, contributing to the research on customer experience and provides implications for Chinese fresh e- commerce to improve customer loyalty.

Title: Technology and Consumers’ Experiences in Fashion Physical Stores: The Case of Sweden Level: Master Thesis in Business Administration Author: Meron Kebede Abebaw; Willard Kingstone Matukuta Supervisor: Agneta Sundström, PhD Examiner: Maria Fregidou-Malama, PhD Date: May, 2018  Aim: The aim of this study is to analyze whether in-store digital technology in fashion retailers are used to change the customers’ shopping experience and behavior. Method: This study chooses qualitative research and used both primary and secondary data collection as method. Results and conclusions: This study have reached to conclude that: with the current advances in technology, physical stores can use in-store technology to give customers a new experience; physical stores perceive that using in-store digital technology will change customers shopping experience. Also, marketing mix inputs and technology affect customers’ behavior. Suggestions for future research: For future research, how smart fitting rooms may influence the customer experience in the physical store will be important to study. Researchers can also consider understanding customer responses to in-store technology. Finally, a customer’s perspective to both suggestions should improve the knowledge on whether digital solutions are preferred in in-store shopping or not. Contributions of the thesis: This thesis contributes to the current state of theories on in-store technology by showing atmosphere has effect on customers’ experiences and behavior in addition to the marketing mix. On the managerial perspective, analyzing the installation of this technology will enable to identify its effect on customers’ experiences and behavior. In addition, on the societal perspective, the behavior of customers will help in motivating younger generation to utilize this in-store technology.

在今日，有愈來愈多的顧客、經理人與學者開始了解體驗的重要性。對顧客來說，他們不再只是消費產品或服務，他們開始重視置身於商店時，所感受到的體驗感，並且顧客也願意花錢購買體驗。對管理者來說，他們致力於營造觸動人心與具吸引力的體驗，並嘗試全面地管理顧客與公司接觸的每一項體驗。從學者的觀點來看，認為體驗是一種經濟商品，消費體驗是可以被企業塑造的，學者們指出經濟的重心開始轉移為體驗，這呼應了正在蓬勃發展的體驗產業。 然而，探討體驗本質的實證研究仍然不多，本研究界定兩個研究焦點來探索顧客體驗：（1）研究顧客體驗的情感面，（2）所研究的體驗乃是發生於精心設計之服務場景。研究目的有二，其一為從顧客觀點探討顧客體驗的本質：根據消費者深入訪談的結果，歸納構成顧客體驗的五大要素與提出相關的概念架構和命題，五大要素分別為顧客本身、顧客與實體環境的互動、顧客與服務人員、其他顧客與同行夥伴的互動。第二，本研究探討顧客對於體驗品質的情感性知覺，並發展體驗品質的衡量工具、檢驗體驗品質與顧客滿意度和忠誠度的關係，研究結果驗證了體驗品質為較高階的構念，並發現體驗品質對顧客滿意度與忠誠度有正向影響。本研究亦提出關於研究應用、未來研究與研究限制的討論。 / Today, more and more customers, managers and scholars have become aware of the importance of experiences, which are characterized as satisfying customers’ psychic or personal needs. For customers, they are not merely consuming products or services. They care more about the experiences, which are provided by the stores, and they are willing to pay for experiences. As for managers, they have made more efforts to create touching and attractive experiences for customers, manage customers’ experiential journey with the companies, or even charge for experiences. For academic researchers, they view experiences as distinct economic offerings, which are different from goods and services. They believe that the focus of the economy has been transferred into experience (Pine and Gilmore, 1998, 1999; Schmitt, 1999; O’Sullivan and Spangler, 1998) and experience industries are rising (Toffler, 1970, O’Sullivan and Spangler, 1998). This study focuses on exploring the emotional aspects of customers’ experiences underlying the context of deliberately designed service settings. Two research objects are approached in this study. First, this research comprehensively explores the essence of customer experiences from the customer’s perspective. A qualitative study is conducted to find out the elements that constitute customers’ experiences, and a conceptual model that describes what is customer experience is thereby proposed. In this model, customer experience is made up of five elements (dimensions): the customers themselves and customers’ interactions with physical surroundings, service providers, other customers, and companions. Second, this research attempts to probe customers’ emotional perceptions of experience quality and to develop an instrument to measure this construct. This research clarifies the concept of experience quality by reviewing the literature, conducting qualitative studies, performing a procedure of scale development, testing the relative importance of dimensions, and examining the relationship among experience quality, customer satisfaction and loyalty. The findings verify that experience quality, as a higher-order construct, is made up five first-order constructs, which are demonstrated in the result of the qualitative study. The result of this research also reveals that experience quality has positive effect on customer satisfaction and loyalty. Relevant discussion of applications, future research, and limitations are also provided in the conclusion.

The benefits of customer co-creation of value in the service delivery process have been well established through recent literatures. However, despite the fact that there has been an increase in the awareness of the importance of customer behaviors in the service delivery process, little research has been done to investigate the role of customers and their influence in co-creating the service climate within organizations. This study captures the impact and effects of customer behaviors on the perceptions of employees towards the service climate of their respective restaurant firms.The overall objective of this thesis is to deepen the understanding of the role of customers in co-creating the service climates inside restaurant firms where co-creation of services occurs. For conducting this study, I have used the semi-structured interviews for data collection from six respondents (three customers and three employees) from three different restaurants within the city. Results indicate that customers’ participative and citizenship behaviors such as giving feedbacks, employees’ job appreciation and praise during direct interactions, advocacy through word of mouth, and sharing of knowledge and seeking of information that could benefit the firm influenced employees’ perception of their work climate. The results also showed that employees transfer these positive attitudes to their fellow employees through affective group tone through which the overall working climate within restaurants is improved.I believe that this study will be helpful to future scholars and researchers who wish to conduct further research on this particular topic as the findings from this study have increased the understanding of the role of customers in the co-creation service climates within restaurant organizations. The paper also discusses the theoretical and practical implications of the findings from this research at the end of the paper.

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I skuggan av den ökande svenska elektroniska detaljhandeln står en fysisk butikshandel inom mode på sin bristningsgräns. När allt fler konsumenter väljer att konsumera mode genom den digitala världen så kan det få förödande konsekvenser för den fysiska modebutikshandeln. Som ett samlingsbegrepp kring den trend där butiksägare inte längre klarar av att finansiera sina butiker har ordet ‘butiksdöd’ använts. Pandemin Covid-19 har snabbspolat detta fenomen, men studiens respondenter menar att det inte finns en butiksdöd utan att det är den fysiska modebutikshandeln som håller på att moderniseras. Uppsatsen studerar butiksdöden ur ett svenskt modebutiksperspektiv och utforskar hur svenska fysiska modebutiker kartlägger olika värden för att skapa konkurrenskraft. Studien grundas i teorier som tydligt relaterar till konceptutveckling av fysiska modebutiker. Den första teorin är Customer value proposition för att sedan integrera nästkommande teori om utilitaristiska och hedoniska handelsmotivationer. Tredje teorin utgår från kundupplevelse baserat på purpose, priorities och pursuits. Tidigare forskning riktar fokus på hur den fysiska handeln överlag kan applicera CVP, utilitarism och hedonism för att skapa mervärde för modebutiken. Forskningen brister däremot i hur valda teorier i kombination med kundupplevelsen ser ut i svensk butikskontext från ett managementperspektiv, vilket denna studie belyst. Analysresultatet är baserat på ett urval av svenska klädvarumärken som bedriver fysiska butik. En kvalitativ studie har utförts med företagsägare, ledningspersonal samt butiksägare vars svar analyserats för att få svar på uppsatsens syfte. Den insamlade datan från intervjuerna presenteras med utgångspunkt hur respondenterna ser på modeindustrin i dagsläget, men även hur den kommer att utvecklas framöver. Analysresultatet presenterar stegvis en modell utefter nämnda teorier kring hur en modebutik kan omdefiniera eller förstärka konceptets värdegrund, i syfte att skapa hållbar konkurrenskraft. Två grupper baserat på butikskoncept utformades utifrån analysresultatet, varav den ena behållit konkurrenskraft och andra upplevt sämre konkurrenskraft. Grupperna har blivit tilldelade namn som representerar butikens position, De moderna och De traditionella. Resultatet redogör därefter vad som kan tänkas ligga till grund för upptäckten. I uppsatsens diskussion presenteras resultatet från analysen samt aktiviteter som modebutiker inom fysisk modebutikshandel kan tillämpa för att förstärka sin konkurrenskraft gentemot e-handeln. Slutatsen påvisar att många respondenter påverkats av butiksdöden. De moderna som ej upplever butiksdöden arbetar frekvent med aktiviteter och upplevelser medan De traditionella arbetar utefter att minska kundens uppoffring genom effektivisering av inköp. Butiker som blivit påverkade bör därmed prioritera om butikens erbjudande och granska vad som lämpas bäst efter konceptets värdegrund. Studien hoppas att bidra med kunskap till fysiska modebutiksaktörer för att konkurrenskraft gentemot elektroniska detaljhandeln. / E-commerce is continuing the path of exponential growth, however it also entails consequences in the retail market. When customers prioritize e-commerce rather than fashion retail shopping, an increasing number of brick-and-mortar stores are closing. The global pandemic Covid-19 has effectively speeded up the pace regarding the phenomenon, though some believe it’s a hoax. This study aims to bring the truth of this phenomenon to light from a swedish fashion retail perspective. The study of fashion retail stores includes efforts taken to maintain competitive advantage. This is accomplished through established theories which have an indirect impact on retail fashion stores ability to maintain competitive advantage. These theories are Customer value proposition, hedonic and utilitarian shopping motivations and customer experience based on 3Ps, which includes purpose, priorities and pursuits. Previous research shows how these theories can be applied in retail stores, however none of them use an approach of a management perspective, which this study aims to do. The method that is used in this study is based on a qualitative research method, using semi-structured interviews. The semi-structured interviews were held individually with thoroughly chosen candidates with competences in the field, such as business owners and managers of a fashion retail store. Throughout the chapter regarding the results, a model is introduced step by step which purpose is to bring additional knowledge to retailers, in hopes that it will increase their competitive advantage. Additionally, two camps were introduced. One who had maintained its competitive advantage and the other who has been affected by the phenomenon and lost its competitive advantage. In the discussion, the results are presented and activities as well as physical experiences retailers can implement are suggested. In conclusion, it is clear that there are two sides. One side has been affected by the phenomenon and lost its competitive advantage, and the other side who has maintained its competitive advantage thanks to activities, retail experiences and a loyal community. Those retailers who were affected the most should therefore redefine their business as to whether they should go online or redesign their retail store concept, in order to achieve sustained competitive advantage. The study aims to contribute with knowledge retailers can use in order to strengthen or redefine their competitive advantage against e-commerce.

The aim of the bachelor’s thesis is to examine whether the atmospheric experience differs between two different stores within the same brand, depending on tangible and intangible elements. The authors have focused on how certain selected elements have been implemented in the store environments, to identify whether these can steer the atmospheric experience in different directions. The research question in the study is: Do the atmospheric experiences differ between stores within the same brand, depending on tangible and intangible elements in the store environment? To investigate the research question, three semi-structured interviews were conducted (one interview for Porsche Center Segeltorp and two interviews for Porsche Center Malmö). The respondents were representatives with experience in the research area, such as the CEO and marketing managers. In addition, participatory observations were performed at Porsche Center Segeltorp and Porsche Center Malmö, with focus on tangible (for instance textiles and furnishings) and intangible elements (for instance colors and scents) within the store environments. The findings from the observations and interviews show that different implemented tangible and intangible elements in a store environment result in different atmospheric experiences. The added scent at Porsche Center Malmö had an impact on the observers’ atmospheric impression, where the scent had a stronger association with the brand rather than the store environment. In addition, the bright colors and light inputs contributed to the observers' perception of the store environment as larger, which gave an intuition of exclusivity. Furthermore, the observers state that the sense of taste does not occur naturally in the atmosphere. Thus, it cannot trigger gastronomic experiences. However, the results do also show that the staff hospitality contributed to an increased level of well-being by offering snacks and beverages, which in turn improved the overall experience of the atmosphere in the store. Intangible elements such as scent and color have been shown to have a major impact on how the atmosphere is experienced by the recipient. Thus, it can be to a company's advantage to take both tangible and intangible elements into consideration, in order to steer the recipient's atmospheric experience in the desired direction. / Kandidatuppsatsen syftar till att undersöka om upplevelsen av butiksatmosfären i två butiker inom samma varumärke, skiljer sig från varandra beroende på materiella och immateriella faktorer i butiksmiljön. I undersökningsprocessen har författarna lagt fokus på om skillnader i utvalda materiella och immateriella faktorer kan styra atmosfärupplevelsen i olika riktningar. Frågeställningen som undersöks är: Kan upplevelsen av butiksatmosfären skilja sig mellan butiker inom samma varumärke beroende på materiella och immateriella faktorer i butiksmiljön? För att undersöka detta har tre semistrukturerade intervjuer genomförts (en intervju för Segeltorp och två intervjuer för Malmö). Respondenterna är väl insatta inom ämnet, såsom verkställande direktör och marknadsansvariga. Dessutom har en deltagande observationer utförts på Porsche Center Segeltorp och Porsche Center Malmö, där författarna till studien har observerat butiksatmosfären i syfte att analysera valda materiella (till exempel textilier och inredning) och immateriella faktorer (till exempel färger och dofter) i butiksmiljön. Resultatet visar att skillnad i materiella och immateriella faktorer inom en butiksmiljö resulterar i olika upplevelser av atmosfären. Den tillsatta doften på Porsche Center Malmö hade en inverkan på mottagarens upplevelse av atmosfären, där doften fick en starkare association till varumärket än till butiksmiljön. Dessutom bidrog den ljusa kulören och stora ljusinsläppet i butiken till att observatörerna upplevde atmosfären som större, vilket gav en intuition av exklusivitet. Vidare konstaterar observatörerna att smaksinnet inte förekommer naturligt i atmosfären, och kan därmed inte utlösa gastronomiska upplevelser. Resultatet visar dock att personalens gästvänlighet mot observatörerna, i form av att erbjuda dem något att dricka och äta, bidrog till ett ökat välbefinnande som i sin tur bidrog till en förbättrad helhetsupplevelse av atmosfären. Immateriella faktorer såsom doft och kulör har visat sig ha stor inverkan på huruvida atmosfären upplevs av mottagaren. Därmed kan det vara till ett företags fördel att fästa anseende vid samtliga faktorer i syfte att styra mottagarens atmosfärupplevelse i önskad riktning.