Relevant bibliographies by topics / Chain restaurants

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Chain restaurants'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Chain restaurants"

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Ratnaningtyas, Auliya Hayyu, Qurtubi, Elisa Kusrini, and Rahma Fariza. "ANALYSIS OF HALAL SUPPLY CHAIN MANAGEMENT IN FRIED CHICKEN RESTAURANT USING SUPPLY CHAIN OPERATION REFERENCE (SCOR) 12.0." Journal of Industrial Engineering and Halal Industries 3, no. 1 (July 31, 2022): 20–25. http://dx.doi.org/10.14421/jiehis.3527.

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As a country with the largest Muslim population, Indonesia must be able to compete with the halal industry. Food products are one of the important aspects in the halal industry. One of the food providers that is mushrooming a lot today is fast food restaurants. In this regard, fast food restaurants must be able to guarantee that the products provided are guaranteed to be hallowed. One of the fast-food restaurants located in Yogyakarta is XYZ restaurant. This study aims to determine the performance of halal supply chain performance in restaurants to help restaurants in improving performance so that they can compete in the halal industry. The methods used in this study are Supply Chain Operation Reference (SCOR) 12.0, Analytical Hierarchy Process (AHP), and Traffic Light System. It was found that there were 44 metrics with 4 of them based on Islamic values. There are 2 metrics with marginal categories and 9 metrics with unsatisfactory categories. Overall, it was found that the restaurant's performance value was 67.65% with a marginal or average category.
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Carroll, Glenn R., and Magnus Thor Torfason. "Restaurant Organizational Forms and Community in the U.S. in 2005." City & Community 10, no. 1 (March 2011): 1–24. http://dx.doi.org/10.1111/j.1540-6040.2010.01350.x.

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Recent sociological theory and research highlights food, drink, and restaurants as culturally meaningful and related to social identity. An implication of this view holds that the prevalence of corporate chain restaurants affects the sociological character of communities, as many activists, popular–based movements, and theorists contend. The analysis we report here seeks to identify the ecological niche properties of chain and independent restaurants—which kinds of communities support restaurant chains, and which kinds of communities tend to support independent local restaurants and food service providers instead. We analyze data from a 2005 sample of 49 counties across the United States with over 17,000 active restaurants. We argue that demographic stability affects the community composition of organizational forms, and we also investigate arguments about a community's income distribution, age distribution, population trends, geographic sprawl, and commuter population. We find that communities with less stable demographic make–ups support more chain restaurants, but that other factors, including suburban sprawl and public transit commuter, also have some impact.
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Kraak, Vivica, Sofia Rincón-Gallardo Patiño, Deepthi Renukuntla, and Eojina Kim. "Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy." International Journal of Environmental Research and Public Health 16, no. 15 (July 31, 2019): 2732. http://dx.doi.org/10.3390/ijerph16152732.

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Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000–2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants’ practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.
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Cho, Meehee, Mark A. Bonn, Alex Susskind, and Larry Giunipero. "Restaurant dependence/autonomy in the supply chain and market responsiveness." International Journal of Contemporary Hospitality Management 30, no. 9 (September 10, 2018): 2945–64. http://dx.doi.org/10.1108/ijchm-07-2017-0432.

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Purpose This study aims to understand how restaurant dependence and autonomy within the supply chain influence market responsiveness. An examination of influences related to improving market responsiveness was also conducted by investigating the moderating roles of information technology adoption and trust. Design/methodology/approach Hierarchical regression models were developed to test the hypothesized relationships. In particular, data were obtained from only independent restaurant owners and managers because of their ability to select and determine their own suppliers. Findings Results revealed that restaurant autonomy from suppliers has a more positive effect on market responsiveness than supplier dependence. The moderating test results revealed that information technology adoption significantly improved the relationships between restaurant dependence and market responsiveness, while exhibiting no significant moderating effect. Restaurant trust in suppliers significantly improved the positive effect of autonomy upon market responsiveness; however, it had no significant moderating effect on this link. Originality/value This study was conducted to identify what types of supplier relationships should be pursued to improve the independent restaurant’s ability to effectively respond to market conditions. The findings regarding the moderating effects of information technology adoption and trust provided clear evidence that buyer–supply relationship strategies should be developed in consideration of those distinguishable characteristics unique to the operations and environment of independent restaurants. Practical implications Findings can be applied to developing desirable relationships with suppliers characterized by restaurant dependence or autonomy and contribute to improving managerial actions for independent restaurants involving adopting information technology and building trust.
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Wu, Helen W., and Roland Sturm. "What's on the menu? A review of the energy and nutritional content of US chain restaurant menus." Public Health Nutrition 16, no. 1 (May 11, 2012): 87–96. http://dx.doi.org/10.1017/s136898001200122x.

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AbstractObjectiveThe present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria.DesignDescriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 28 433 regular and 1833 children's menu items.SettingEnergy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics.SubjectsThe top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine.ResultsComplete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request.ConclusionsThe paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.
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Hill, Alla, DeAnna Nara, Sarah Sorscher, Aviva A. Musicus, and Peter Lurie. "How Salty Is Too Salty? Designing Sodium Warning Label Policies to Identify High-Sodium Items on Restaurant Menus in the United States." Nutrients 16, no. 12 (June 7, 2024): 1797. http://dx.doi.org/10.3390/nu16121797.

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Two U.S. cities require chain restaurants to label menu items that exceed 100% of the Daily Value (DV) for sodium, informing consumers and potentially prompting restaurant reformulation. To inform policy design for other localities, this study determined the percentage of the top 91 U.S. chain restaurants’ menu items that would be labeled if a warning policy were established for menu items exceeding the thresholds of 20%, 33%, 50%, 65%, and 100% of the sodium DV for adults. We obtained U.S. chain restaurants’ nutrition information from the 2019 MenuStat database and calculated the percentage of items requiring sodium warning labels across the food and beverage categories at all the restaurants and at the full- and limited-service restaurants separately. In total, 19,038 items were included in the analyses. A warning label covering items with >20%, >33%, >50%, >65%, and >100% of the sodium DV resulted in expected coverage of 42%, 30%, 20%, 13%, and 5% of menu items at all the restaurants, respectively. At each threshold, the average percentage of items labeled per restaurant was higher among the full-service restaurants than the limited-service restaurants. These results suggest that restaurant warning policies with a threshold of 100% of the sodium DV per item would cover a minority of high-sodium menu items and that lower thresholds should be considered to help U.S. consumers reduce their sodium consumption.
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Yoon, Borham, Yeasun Chung, and Kyungyul Jun. "Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach." Sustainability 12, no. 17 (September 1, 2020): 7127. http://dx.doi.org/10.3390/su12177127.

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The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.
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Boutrous, Basem. "Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants." Food Protection Trends 43, no. 1 (January 1, 2023): 61–80. http://dx.doi.org/10.4315/fpt-22-021.

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This study aimed to assess the food safety culture in independent and chain Mexican and Chinese restaurants based on food handlers’ demographics and operational characteristics. A self-administered questionnaire was designed to collect data on-site from a stratified random sample of 300 food handlers, with the goal of having 75 food handlers from each stratum of independent and chain Mexican and Chinese restaurants. A total of 106 restaurants agreed to participate. This included 31 independent Chinese restaurants, 28 independent Mexican restaurants, 16 chain Chinese restaurants, and 31 chain Mexican restaurants. Independent t-tests and a one-way analysis of variance were used to analyze the data. There were significant differences in food handlers’ perceptions of leadership and environmental support in Mexican versus Chinese restaurants. Significant differences were found between the food handlers who received food safety training and those who did not. The respondents’ perception of leadership was significantly different among restaurants with different types of service. Perception of commitment to food safety was significantly different among food handlers of different ethnicities. Restaurant operators are recommended to focus on leadership styles, enhanced food safety training, and a physical environment more supportive of a positive food safety culture.
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FIRESTONE, MELANIE J., DANA EIKMEIER, DEANNA SCHER, CARLOTA MEDUS, NICOLE HEDEEN, KIRK SMITH, and CRAIG W. HEDBERG. "Can Aggregated Restaurant Inspection Data Help Us Understand Why Individual Foodborne Illness Outbreaks Occur?" Journal of Food Protection 83, no. 5 (January 13, 2020): 788–93. http://dx.doi.org/10.4315/jfp-19-576.

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ABSTRACT Restaurant inspections seek to identify and correct risk factors for foodborne illness, but restaurant inspection data are not typically used more broadly as a food safety surveillance tool. In 2015, there was an outbreak of Salmonella serotype Newport infections associated with multiple restaurants in a chain (chain A), primarily in Minnesota. The outbreak was associated with tomatoes that were likely contaminated at the point of production. The objective of this study was to demonstrate the potential usefulness of aggregated restaurant inspection data in aiding individual outbreak investigations. Reports of the last inspection for all chain A restaurants that preceded the first reported case meal date in the outbreak were obtained from local health departments and the Minnesota Department of Health. Ordinal logistic regression was used to assess differences in risk factor and good retail practice violation categories and specific violations in restaurants with zero cases (nonoutbreak restaurants) (n = 25), one to two cases (n = 16), and at least three cases (n = 13). For restaurants with a “protection from contamination” violation in the routine inspection that preceded the outbreak, the proportional odds ratio for outbreak level was 4.92 (95% confidence interval: 1.57, 15.39; P = 0.01). These findings suggest that food handling practices in the outbreak restaurants may have increased contamination of foods through cross-contamination, which in turn increased transmission at outbreak restaurants. These data suggest that aggregated data from routine inspection reports can provide useful information to aid in outbreak investigations and other foodborne illness surveillance and prevention activities. HIGHLIGHTS
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Vugia, D. J., B. Mishu, M. Smith, D. R. Tavris, F. W. Hickman-Brenner, and R. V. Tauxe. "Salmonella enteritidis outbreak in a restaurant chain: the continuing challenges of prevention." Epidemiology and Infection 110, no. 1 (February 1993): 49–61. http://dx.doi.org/10.1017/s0950268800050676.

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SUMMARYIn 1990, a Salmonella enteritidis (SE) outbreak occurred in a restaurant chain in Pennsylvania. To determine its cause(s), we conducted a case-control study and a cohort study at one restaurant, and a survey of restaurants. Egg dishes were associated with illness (P = 0.03). Guests from one hotel eating at the restaurant had a diarrhocal attack rate of 14%, 4.7-fold higher than among those not eating there (P = 0.04). There were no differences in egg handling between affected and unaffected restaurants. Eggs supplied to affected restaurants were medium grade AA eggs from a single farm, and were reportedly refrigerated during distribution. Human and hen SE isolates were phage type 8 and had similar plasmid profiles and antibiograms. We estimate the prevalence of infected eggs during the outbreak to be as high as 1 in 12. Typical restaurant egg-handling practices and refrigeration during distribution appear to be insufficient by themselves to prevent similar outbreaks.
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Dissertations / Theses on the topic "Chain restaurants"

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Schmelzer, Claire Dobson. "A case study investigation of strategy implementation in three multi-unit restaurant firms /." This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-02022007-133632/.

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Boccia, Mark. "Restaurants as Learning Organizations| A Multiple-site Case Study of U.S. Non-chain Restaurants." Thesis, The George Washington University, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140349.

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This study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US non-national chain restaurants in the Suburban Maryland / Washington D.C. area. This multiple-site case study extends the conversation of the learning organization by focusing on an industry that was not previously explored and offers new insight by providing a qualitative picture of how learning occurs in restaurants.

Five overall themes emerged from the data. Participants cobble together learning experiences from pre-shift meetings, formal training, learning from mistakes, and being thrown into the fire. Participants learn from customers through conversation and through trial and error as they adapt their service behaviors. Managers at each restaurant served as a learning champion by promoting dialog and prompting questions often in conjunction with food and beverage tastings. Informal and incidental learning was ever-present as participants naturally shared bits of knowledge through everyday interactions. Learning also took place off-the-clock as participants discussed their personal learning pursuits, such as accessing mobile apps or websites related to food and beverage, going to wineries, breweries, and specialty food markets, as well as reading cookbooks and magazines. Lastly, job rotation is a frequent learning practice during new hire training to expose individuals to the various roles within the restaurant. Cooks often rotate through different stations as they acquire and build up their technical skills.

In consideration of the evidence gathered, three conclusions are offered: (1) collaborative, informal learning practices are well pronounced learning strategies in restaurants; (2) leaders encouraging the development of new products (e.g., beverage / food) facilitate learning and experimentation in restaurants; and (3) a climate of consistent learning practices and procedures exist in restaurants. Overall, Watkins and Marsick’s (1993; 2003) learning organization model did not fully depict the learning culture in restaurants. Future learning organization research is needed to better capture the unique workplace realities of high employee turnover, tip-based compensation, and more narrowly defined jobs (e.g., bartender, cook, server) that comprise the occupational culture of restaurant workers.

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Schmelzer, Claire D. "A case study investigation of strategy implementation in three multi-unit restaurant firms." Diss., Virginia Tech, 1992. http://hdl.handle.net/10919/37269.

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The primary objective of this study was to conduct an exploratory investigation of the process of strategy implementation in multi-unit restaurant firms. A model comprised of five context variables and five process variables was developed on the basis of a review of the theoretical literature about the restaurant industry, strategy implementation, and organization theory. Qualitative research methods, specifically case study design, concept mapping, and matrix analysis were used to collect and analyze the data from three firms. The findings from this investigation included 14 propositions that explain the associations between the variables and other factors found to affect implementation in the three companies, which were investigated. A new framework was developed from the propositions that further delineates the strategy implementation process. The framework introduces four additional variables found to be involved in the implementation process: life cycle stage of the firm, size and geographic dispersion of the firm, manager demographics, and training. Three primary context variables, organizational culture, organizational structure, and perceived environmental uncertainty; and three primary process variables, information processing, planning and control, and resource allocation were found to have a major effect on strategy implementation. The results obtained provide a basis for further study of the implementation process.
Ph. D.
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Kock, Marcelino. "The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5964.

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Purpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) what is the structure of supply and demand of food for the tourism industry of Aruba?, and b) what factors constrain the development of linkages between international tourism and Aruba's local agriculture? Using an exploratory and stochastic methodological approach, data will be obtained from structured surveys from three different stakeholders in the food supply chain of Aruba. Anticipated findings illustrate that the existing linkage between the tourism industry and agriculture in Aruba is still weak, yet the food consumption and preferences by tourists can contribute in enhancing an eco-gastronomic tourism supply chain.
Ph.D.
Doctorate
Dean's Office, Education
Education and Human Performance
Education; Hospitality Education
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Atwi, Joyce. "The relationship between customer loyalty and customer satisfaction among SMEs in the service sector : the case of a chain of restaurants." Thèse, Université du Québec à Trois-Rivières, 2013. http://depot-e.uqtr.ca/6904/1/030585944.pdf.

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Faehr, Aleesha M. "The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington." University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118.

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Liu, Lu, and Yi Ding. "Supply chain management risks in a sushi restaurant." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-16352.

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Bower, Hannah Blythe. "Waging a Living in Casual Dining Restaurant Chains." Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1511.

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Through in-depth interviews with 14 restaurant servers who worked in "casual dining" restaurant chains, this study explores service work and servers' perceptions of restaurant culture. Interactions between servers and customers are examined through the lens of servers' personal experiences. The analysis of interview data focus on how servers understand their role, how "casual dining" restaurant chains try to avoid the appearance of fast food outlets, and how "the customer is always right" slogan affects servers and customers. As a response to difficult and inflexible structural conditions present in restaurant work, servers establish short-lived camaraderie with each other through games, harassment, and deriding low-status customers to get through their shifts. The thesis closes by examining possible ways to combat the effects of this exploitative industry on servers.
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Johansson, Fanny, and Andreas Pedersen. "Critical Success Factors: A study of Swedish Restaurant Franchisors." Thesis, Högskolan i Gävle, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-27551.

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ABSTRACT Aim: From its inception to its expansion nationally and internationally, the management of a restaurant franchise concept uses various critical success factors to overcome the barriers that they encounter throughout their different growth phases. This study aims to find out what the CSFs are for Swedish restaurant franchisors of different sizes, what barriers they encounter and what their solutions to these problems are. Method: This is a qualitative study. An initial study was performed by open-ended interviews with the CEOs of the Swedish Franchisor organization and the CEO of the Swedish Franchisee organization. Thereafter, ten semi-structured telephone interviews were held with the upper management at Swedish restaurant franchisor companies. Saturation was achieved after 6-8 interviews and the data was analyzed thematically. Results & Conclusions: Small franchisors focus on concept development, finding capital and finding franchisees. Two of the smaller franchisors used crowdfunding to finance their expansion. Larger franchisors focus on standardization, improving their quality and on brand building. The conclusion is that there are significant differences in the CSFs for small and large franchisors. Suggestions for future research: This study is limited in scope and limited in time. For future research, we would recommend a longitudinal study of several newborn franchise systems, to study them over several years and to see which CSFs are more important at different growth stages. Another research approach could be to rank the CSFs by using a quantitative method and work with a larger sample frame of franchisors. Or to study our fastest growing respondent. Contribution of the thesis: The main contribution to literature is that small franchisors focus on selecting the right franchisees and locations, large franchisors focus on developing the concept and on standardization. The main managerial implication is that franchisors of all sizes need to take a broad perspective and plan for different expansion phases. Keywords: Franchising, Franchisee, Franchisor, Critical Success Factors, CSFs, Restaurant Chain, Fast-Food chain, life cycle, expansion, barriers.
This is a study of what the most important tasks are to successfully expand ten franchised restaurant chains in Sweden. These tasks have been studied in various industries and are commonly referred to as "Critical Success Factors." It is interesting to study these tasks since the upper management in any company and industry need to be aware of what the most important tasks are for their company, as well as the need of measuring these tasks. The result of the study was that restaurant franchisors seem to have different CSFs depending on their size. Small franchisors focus more on, e.g., concept development, whereas large franchisors focus more on, e.g., standardization. The managerial implication is that managers in expanding franchise systems need to be aware that the CSFs change over time.
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Castro, Paroma Nandi de. "Outcomes of communication competence: a study on a Portuguese restaurant chain." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9777.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
This research studies the mediating role of satisfaction with both organizational integration and supervisor communication on the relationship between communication competence and both trust in the supervisor and job satisfaction, using a sample collected from 237 employees of 21 restaurants from a Portuguese restaurant chain. As expected, satisfaction with organizational integration partially mediated the relationship between communication competence and both trust and job satisfaction. However, satisfaction with supervisor communication did not mediate those relationships. These results can be explained by the supervisors’ role of representatives of the organization, showing that communication competence is a key link that should be trained.
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Books on the topic "Chain restaurants"

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Bollinger, Bryan. Calorie posting in chain restaurants. Cambridge, MA: National Bureau of Economic Research, 2010.

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Charles, Bernstein. Winning the chain restaurant game: Eight key strategies. New York: John Wiley, 1994.

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1965-, Foley Greg, ed. FoleyGuide: Restaurants of Detroit : with Ann Arbor, Windsor, selected restaurants statewide, and chain restaurants. Troy, Mich: Avonstoke Press, 1995.

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Langdon, Philip. Orange roofs, golden arches : the architecture of American chain restaurants. New York: A.A. Knopf, 1986.

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Nicholson, Geoff. The food chain. Woodstock, N.Y: Overlook Press, 1993.

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Nicholson, Geoff. The food chain. Woodstock, N.Y: Overlook Press, 1993.

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Nicholson, Geoff. The food chain. Woodstock, N.Y: Overlook Press, 1993.

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Nicholson, Geoff. The food chain. London: Hodder & Stoughton, 1992.

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Nicholson, Geoff. The food chain. London: Sceptre, 1993.

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Wilbur, Todd. Top secret restaurant recipes 3: The secret formulas for duplicating your favorite restaurant dishes at home. New York, N.Y: Plume, 2010.

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Book chapters on the topic "Chain restaurants"

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Agustina, Yuli, Heri Pratikto, Madziatul Churiyah, and Joko Sayono. "Performance of Indonesian restaurants: An analysis of halal supply chain management." In Reinforcement of the Halal Industry for Global Integration Revival, 92–96. London: Routledge, 2022. http://dx.doi.org/10.1201/9781003324492-15.

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Sánchez-Planelles, Joaquín, Yolanda Trujillo-Adriá, and Gabriela Ribes-Giner. "Development of a Model for the Application of the Circular Economy in Hotels and Restaurants Through the ‘Customer Journey Map’." In SpringerBriefs in Business, 47–59. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_5.

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AbstractThis chapter explores the different activities associated with the use of food and hotel services—represented as the contact points of a customer journey map—to establish what type of circular practices could implement the stakeholders throughout the process—specifically, those that lead to more circular business models that integrate the seven Rs (redesign, reduce, reuse, renovate/repair, re-store/remanufacture, recover/return, and recycle) to achieve more efficient and sustainable performance. From the booking process to the evaluation of customer satisfaction, the interactions of hotels or restaurants with suppliers from different economic sectors determine a variety of activities in their value chain that create synergies, improve circularity and add value to the tourism sector through the implementation of sustainable practices or the acquisition of sustainable products and services. Based on the literature, reports and lessons learned in the sector through specific focus groups previously conducted by the research team, the proposed model can help hotel and restaurant managers to take steps towards the circular economy.
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Pullman, Madeleine, and Zhaohui Wu. "Restaurant & Hospitality Industry." In Food Supply Chain Management, 135–62. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Introduction." In Restaurant Chains in China, 1–13. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_1.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Authenticity Versus Standardization." In Restaurant Chains in China, 15–33. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_2.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Translocality." In Restaurant Chains in China, 35–51. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_3.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Methodology." In Restaurant Chains in China, 53–60. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_4.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Authenticity–Standardization Paradox: Case Study of Expansion Strategies of Restaurant Groups in China." In Restaurant Chains in China, 61–76. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_5.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Case Study of Authentic Shanxi Cuisine in Guangzhou." In Restaurant Chains in China, 77–95. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_6.

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Zeng, Guojun, Henk J. de Vries, and Frank M. Go. "Case Study of Authentic Hunan Cuisine in Guangzhou." In Restaurant Chains in China, 97–108. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_7.

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Conference papers on the topic "Chain restaurants"

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Dilkhush Mihirsen, D., Josephine Taniha Joseph, and B. Renisha. "Time Series Analysis for Supply Chain Planning in Restaurants." In 2020 5th International Conference on Computing, Communication and Security (ICCCS). IEEE, 2020. http://dx.doi.org/10.1109/icccs49678.2020.9276872.

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De-Miguel-Molina, María, Joaquín Sánchez-Planelles, Yolanda Trujillo-Adriá, and Belén Silva-Cardenas. "A model to explore circular economy activities in hotels and restaurants." In 4th International Conference. Business Meets Technology. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15459.

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This work explores the different frontline and offline activities during the use of hotels and restaurants -represented as the touchpoints of a customer journey- to establish what circular actions could be implemented by stakeholders throughout the process, which lead to more circular business models that integrates the seven R’s (redesign, reduce, reuse, reneovate/repair,refurbish/remanufacture, recover/return and recycle) to achieve more efficient and sustainable performance. From the reservation step to the customer satisfaction evaluation, the interactions of hotels or restaurants with suppliers from many different economic sectors determine a variety of activities in their value chain that creates synergies, enhance circularity and add value to the tourism sector through the implementation of sustainable practices or the acquisition of sustainable products and services. Based on the literature, reports and lessons learned in the sector through specific Focus Groups previously carried for the research team, the proposed model can help hotels and restaurants decision-makers to take steps toward circular economy.
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Huang, Yuru, Jean Adams, and Thomas Burgoine. "OP79 Energy and nutrient trends of menu items served by large UK chain restaurants, 2018- 2020." In Society for Social Medicine Annual Scientific Meeting Abstracts. BMJ Publishing Group Ltd, 2021. http://dx.doi.org/10.1136/jech-2021-ssmabstracts.79.

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"AN ENHANCED SERVICE PROVIDER COMMUNICATION INTERFACE WITH CLIENT PRIORITIZATION - Case Study on Fast-food Chain Restaurants." In International Conference on E-business. SciTePress - Science and and Technology Publications, 2008. http://dx.doi.org/10.5220/0001912401970202.

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Jevtić, Jelena, Mirjana Antonijević Nikolić, and Dragana Ilić Udovičić. "Food Waste on Restaurant – A Circular Economy Approach." In 7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eman.2023.277.

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Food waste is a serious environmental and economic problem. Some studies suggest that about 1/3 of the food produced for human con­sumption is wasted, amounting to about 1.3 billion tons per year. Consider­ing the economic aspect, food waste means money losses, both for individ­ual units and national economies. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Organic compo­nents of food waste are of interest for further use because they contain large quantities of highly valuable molecules. This paper aimed to show that food waste from restaurants represents a re­source that can be incorporated into other processes, which are the basic principles of the circular economy. Food waste in catering is caused by in­adequate procedures, poor organization, or insufficiently trained workers, as well as specific and changing consumer demands. The circular economy model strives to return food as much as possible to the production chain and considers waste as a resource and raw material. Some possibilities are pre­sented in this paper.
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Jermsittiparsert, Kittisak. "The Moderation Effect of Supply Chain Information Technology Capabilities on the Relationship between Customer Relationship Management with Organizational Performance of Thai Restaurants and Hotels." In IC4E 2020: 2020 the 11th International Conference on E-Education, E-Business, E-Management, and E-Learning. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3377571.3377597.

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Dinis, Isabel, Pedro Mendes-Moreira, and Susanne Padel. "DEVELOPING MARKETING STRATEGIES FOR FOOD DIVERSITY: A CASE-STUDY IN NORTHERN PORTUGAL." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.233.

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Vale do Sousa is a heterogeneous territory located in the North Region of Portugal. Until a few decades ago, the economy was based on small-scale farming with maize for bread (Broa) as one important crop. Each community had its own maize varieties and practices, which were reflected in the composition, shape, size and flavour of local Broa. In the last decades, the abandonment of agriculture was noticeable, leading to a progressive decrease in maize production and to genetic erosion. More recently, local stakeholders became aware of the important role that landraces and biodiverse food can play in local development and have engaged in finding new opportunities for a sustainable Broa value chain development in Vale do Sousa region. This paper aims at identifying opportunities and bottlenecks in the marketing of regional Broa. It uses a case study approach that, unlike the majority of the research in this area, covers the whole supply chain and includes needs and expectations of farmers, processors, consumers and their networks. The main problem identified by local actors is that traditional varieties are less productive, leading farmers to favour commercial maize varieties less suitable for baking. At the processing level, local actors raised the question of legislation, arguing that, in Portugal, European rules on food safety are not realistically applied to endogenous food products. The results also show that final consumers as well as restaurants recognize the quality of traditional Broa and seem to be willing to pay a price premium to reward farmers for using traditional varieties.
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Mekić, Cvijan, and Milivoje Ćosić. "IMPACT OF THE COVID-19 PANDEMIC ON THE TOURIST OFFER AND AGRICULTURAL DEVELOPMENT IN THE MUNICIPALITY OF KUČEVO." In The Sixth International Scientific Conference - TOURISM CHALLENGES AMID COVID-19, Thematic Proceedings. FACULTY OF HOTEL MANAGEMENT AND TOURISM IN VRNJAČKA BANJA UNIVERSITY OF KRAGUJEVAC, 2021. http://dx.doi.org/10.52370/tisc21127cm.

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The corona virus pandemic has imperilled tourist destinations around the world, completely disrupting all types of traffic and border traffic. The global corona virus pandemic has brought with it major changes in trade, industry, agriculture and transportation. The negative effect of the pandemic on agriculture is reflected in the loss of the market. Tourism and catering are affected first, as arrangements are canceled and people go out to restaurants less. The next important branch that got affected is industry due to supply chain disruption. Economic activity has pretty much stalled in many sectors, and yet agriculture and food production are mentioned as saviors of national economies. The maxim is known as "there is no stable state without a consistent agrarian policy and a developed agricultural sector". Tourism is an important activity that is seriously counted on in the municipality of Kučevo. The festival of original folk art "Homoljski motivi" is organized in the municipality, moreover, at the territory of the municipality we can find the gold-bearing river Pek and the attractive caves Ceremošnja and Ravništarka. They are tourist content by which the municipality of Kučevo has long been recognizable. The absence of tourist activity on the territory of the municipality of Kučevo affected the reduction of the tourist offer, such as the preparation of traditional food using local products, which all has a negative impact on agricultural production, primarily livestock products.
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Shan Lee, Yi, I. Wen Yen, and Meng-Cong Zheng. "Usability Evaluation of Self-Ordering Kiosks in Fast Food Restaurants." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003203.

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In recent years, the introduction of technology and digital management into the service industry has gradually changed consumers' lifestyles. With the popularization of equipment systems, the development and use of self-ordering kiosks have gained much attention in the restaurant industry. However, the utilization rate of self-ordering kiosks has been meager since their establishment, and they cannot relieve the queues at the counter. This study investigates whether self-ordering kiosks in fast food restaurants can meet customers' needs to achieve a self-ordering process and improve ordering efficiency.This study was conducted on three representative fast-food chains in Taiwan, and their self-ordering kiosks were used as the target of the investigation. Thirty participants with no experience were invited to conduct an ordering task experiment to evaluate the ease of use of the ordering interface. The experiment was divided into five contextual tasks: meal selection, modifying the order, changing the meal comment, self-checkout and selecting receipt type, and redeeming e-coupon. All procedures were conducted on the self-ordering kiosk in the fast-food restaurant. The evaluation methods were as follows: 1) the participants performed the tasks sequentially and recorded the time performance, and conducted think-aloud during the tasks; 2) the participants filled out SUS and QUIS questionnaires to indicate their evaluation and feelings about the self-ordering kiosk; 3) semi-structured interviews were conducted to understand the participants' operation and future expectation during the tasks.The results showed that in the operation of the self-ordering kiosk in all three fast-food restaurants, there were cases of incorrect interface operation by the participants. We found that: 1) 33% of the participants indicated that they were unclear about the operation process, and the kiosk prompts were not clear enough to cause uncertainty among the participants. In particular, when an error occurred and it was necessary to go back to the previous step, the prompts in the system interface were ineffective in helping the participants operate smoothly, resulting in a long ordering time. 2) All three self-ordering kiosks use 21.5-inch upright touch screens and a full-page interface design, making it easy for the participants to ignore the information and hardware devices below the interface when operating at close range. For example, 37% of the participants said they could not find the shopping cart at the bottom of the interface and could not confirm the scanner's location the first time when redeeming the e-coupon. 3) 73% of the participants said in the questionnaire that the function of customizable meals is essential, but the degree of customization in the current self-ordering kiosk is relatively low. Finally, the SUS scores of the three quick-service restaurants' self-service ordering kiosks were 56.25 (F grade), 62 (D grade), and 56 (F grade), respectively, which did not meet the ease of use criteria. The results of this study helped to understand the operational behavior of the participants in using the self-ordering kiosks.
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Buang, Nurul Nabihah Binti, Zuraidah Sulaiman, Thoo Ai Chin, Farrah Merlinda Muharam, Adaviah Masod, Norhayati Zakuan, and Tan Liat Choon. "Muslim consumers’ patronage intention towards Korean restaurant chains in Malaysia." In THE 6TH INTERNATIONAL CONFERENCE ON MANUFACTURING, OPTIMIZATION, INDUSTRIAL AND MATERIAL ENGINEERING : MOIME18. Author(s), 2018. http://dx.doi.org/10.1063/1.5080063.

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Reports on the topic "Chain restaurants"

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Bollinger, Bryan, Phillip Leslie, and Alan Sorensen. Calorie Posting in Chain Restaurants. Cambridge, MA: National Bureau of Economic Research, January 2010. http://dx.doi.org/10.3386/w15648.

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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Food in the digital platform economy – making sense of a dynamic ecosystem. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.jbr429.

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The food services sector has been evolving rapidly over the past decade, accelerated by the Covid-19 pandemic. The traditional linear model of food producers selling through wholesalers to brick and mortar retailers, restaurants and hospitality venues is increasingly being displaced by complex interactive digital ecosystems of online food services providers. Consumers are increasingly able to access food directly at various stages along the traditional value chain via interaction with digital platforms and rapid home-delivery networks, realising greater convenience, more variety in food products and services from a dynamic start-up scene, and overall enhanced value. FSA needs to stay abreast of these changes and develop regulatory responses to ensure these innovations are aligned with the public good and do not compromise food safety and public health.
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Courtemanche, Charles, David Frisvold, David Jimenez-Gomez, Mariétou Ouayogodé, and Michael Price. Chain Restaurant Calorie Posting Laws, Obesity, and Consumer Welfare. Cambridge, MA: National Bureau of Economic Research, March 2020. http://dx.doi.org/10.3386/w26869.

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Zharare, Sydney, and Nestor Mashingaidze. Impact of COVID-19 on agribusinesses for investors. Commercial Agriculture for Smallholders and Agribusiness (CASA), 2020. http://dx.doi.org/10.1079/20240191154.

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Evidence from this assessment indicates that, without deliberate support from impact investors, banks and development finance institutions (DFIs), large numbers of agricultural small and medium enterprises (agri-SMEs) will not be able to continue operations following the lockdowns imposed in response to Coronavirus Disease 2019 (COVID-19). The COVID-19 pandemic has had significant negative effects on the operations of agri-SMEs. It has made capital less available, as impact investors and financial institutions take a more cautious approach to extending credit and making investment decisions. Supply chains have been disrupted, resulting in delayed access to inputs (such as seed and fertiliser for smallholder farmers) and in fewer or no deliveries for agri-SMEs. The closure of restaurants and schools has decreased consumer demand. Some agri-SMEs have experienced labour shortages due to restrictions in the movement of people, although some have benefited from family labour as people moved back to their rural homes. The disruptions have created uncertainty for impact investors and financial institutions, which have been compounded by their inability to conduct in-person due diligence assessments for new investments. This evidence report seeks to assess the impact of COVID-19 on agri-SME operations by analysing emerging global evidence and insights from six countries. These are Commercial Agriculture for Smallholders and Agribusiness (CASA)'s three focus countries (Malawi, Nepal and Uganda), as well as Ethiopia, Ghana and Nigeria, which (along with Malawi) formed part of a rapid market assessment (RMA) between April and May 2020. This was carried out by Agricultural Policy Research in Africa (APRA), a research programme funded by the Foreign, Commonwealth and Development Office (FCDO). APRA seeks to understand which pathways to agricultural commercialisation are the most effective at empowering women, reducing rural poverty and improving food and nutrition security in Sub-Saharan Africa. The report uses a market system lens to analyse impacts and craft recommendations for intervention, as agri-SMEs are linked to other value chain actors - such as farmers, impact investors and regulatory authorities - that govern the functioning of the system. The report focuses on the effects of COVID-19 on impact investment and especially on agribusiness impact investors, given their key role in supporting the growth of these enterprises. While the profit motive is paramount for impact investors, the current consolidation and recovery phase calls for investors to take a longer view on returns: they should shore up their investees and build a robust pipeline for after the recovery. A business-as-usual approach to activities such as due diligence will not work given current travel restrictions. Digital and drone technologies, however, offer alternatives and could be ramped up to close the face-to-face gap created by the pandemic.
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Lafontaine, Francine. Pricing Decisions in Franchised Chains: A Look at the Restaurant and Fast-Food Industry. Cambridge, MA: National Bureau of Economic Research, September 1995. http://dx.doi.org/10.3386/w5247.

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Mutyasira, Vine. Impact of COVID-19 on Food Systems and Rural Livelihoods in Zimbabwe - Round 2 Report. Institute of Development Studies (IDS), December 2020. http://dx.doi.org/10.19088/apra.2020.022.

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In response to COVID-19, the Government of Zimbabwe enforced a nationwide lockdown on 30 March 2020, closing most sectors of the economy, including informal markets. However, with limited cases, lockdown movement restrictions were eased and supermarkets, restaurants and vegetable markets allowed to reopen. Between 3-13 October 2020, a second-round (R2) of surveys was conducted, targeting farming communities in Mvurwi and Concession Areas of Mazowe District, to assess COVID-19 impacts on food production systems, supply chains and general livelihoods. This report summarises insights obtained from the phone-based survey, covering 102 respondents (20 female and 82 male-headed households), and 5 local key informants (councillors and extension officers). Results are compared to the earlier R1 survey carried out in late June/early July.
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Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, June 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

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The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reduction of the population in cities, which causes both a reduction in demand for certain types of services (hotel and restaurant business, beauty salons, providers of extracurricular educational services, etc.) and a reduction in the supply of highly qualified specialists (IT sector, experts in financial, design and consulting services). Small business because of the war feels caught between the minimum possible sale of their products and reduced demand. The basic research questions are identifying and estimating the urgent needs of the labor market and capital. It will be directed to define sectors that can speed up the process of rebuilding the economy. Diversifying the economy, increasing product/service sophistication, using comparative advantages and transfer of resources (both labor and capital) leads to more productive activities and a rise in well-being.
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