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1
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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Fuster, Melissa, Margaret A. Handley, Tamara Alam, Lee Ann Fullington, Brian Elbel, Krishnendu Ray, and Terry T.-K. Huang. "Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator." International Journal of Environmental Research and Public Health 18, no. 4 (February 4, 2021): 1479. http://dx.doi.org/10.3390/ijerph18041479.
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Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.
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Hoki, Leony, and Suriaty Suriaty. "Penerapan Metode Supply Chain Management Sistem Informasi Restoran." Jurnal Sistem Komputer dan Informatika (JSON) 3, no. 3 (March 31, 2022): 260. http://dx.doi.org/10.30865/json.v3i3.3718.
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One of the trending business opportunities and much in demand by the public is in the culinary business. Many people are competing to open a restaurant because food is a basic need that must be met by humans, so opening a restaurant will certainly provide many benefits for restaurant owners. In a restaurant business process, of course, it involves many roles such as the role of a waiter, the role of a chef, the internal role of the raw material stock section, and so on are interrelated and must be synchronized. However, in practice, restaurants still use conventional methods that are inefficient, effective, and structured. Some restaurants in the city of Medan only use conventional records both in ordering and recording raw material stocks so that errors often occur due to the inaccurate calculation process. In addition, the business processes in a restaurant are still not well structured between each working part so that ordering errors often occur. Therefore, research will be conducted to build a restaurant information system using the Supply Chain Management method. The results showed that the application of the Supply Chain Management method to the restaurant information system that was built was proven to be able to integrate all parts of the restaurant business properly so as to prevent errors from occurring by every party working in the restaurant.
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BOGARD, APRIL K., CANDACE C. FULLER, VINCENT RADKE, CAROL A. SELMAN, and KIRK E. SMITH. "Ground Beef Handling and Cooking Practices in Restaurants in Eight States†." Journal of Food Protection 76, no. 12 (December 1, 2013): 2132–40. http://dx.doi.org/10.4315/0362-028x.jfp-13-126.
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Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.
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Harahap, Kartini. "Concept and Prototype Design Differentiation Strategy Application (Case Study on Restaurants at Medan Plaza Fair, Medan City)." Jurnal Ilmiah Manajemen dan Bisnis 8, no. 2 (August 2, 2022): 264. http://dx.doi.org/10.22441/jimb.v8i2.14685.
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The study aims to design application concepts and prototypes of differentiation strategies in achieving competitive advantage in restaurants using a design thinking model (a case study on a restaurant at Medan Plaza Fair Medan City), related to the problem of restaurants that must be able to deal with the COVID-19 pandemic situation amid of a highly competitive environment. The study used a descriptive qualitative approach and used purposive random sampling for sampling. The type of data used is primary and secondary data with data collection through interviews, observation and documentation. Data analysis uses value chain analysis, and design thinking models. The results showed that the conceptual design in building the application of a differentiation strategy to achieve competitive advantage in restaurants consisted of four data pillars, namely (i)identification, (ii) analysis of potential sources of differentiation, (iii)creating differentiation, and (iv)restaurant value chains.The prototype built on the application of a restaurant's differentiation strategy consists of five differentiations, namely: (i)product differentiation, (ii)service differentiation, (iii)place differentiation, (iv)personnel differentiation, and (v)channel differentiation.This research is expected to be able to build an application of competitive strategy through an effective differentiation strategy, making it easier for restaurant business people to develop and define differentiation strategies in achieving competitive advantage and provide opportunities for restaurant businesses to always innovate in strategies that are adaptive to any changes in the dynamic and complex environment.
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Wang, Jin, Rachel Engler-Stringer, and Nazeem Muhajarine. "Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan." Canadian Journal of Dietetic Practice and Research 77, no. 1 (March 2016): 9–16. http://dx.doi.org/10.3148/cjdpr-2015-031.
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Purpose: To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Methods: Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Results: Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and “Healthy Entrées” sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as “Facilitators” and “Barriers”) significantly differed by neighbourhood distress level. Conclusions: The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.
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Jin, Ginger Zhe, and Phillip Leslie. "Reputational Incentives for Restaurant Hygiene." American Economic Journal: Microeconomics 1, no. 1 (January 1, 2009): 237–67. http://dx.doi.org/10.1257/mic.1.1.237.
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How can consumers be assured that firms will endeavor to provide good quality when quality is unobservable prior to purchase? We test the hypothesis that reputational incentives are effective at causing restaurants to maintain good hygiene quality. We find that chain affiliation provides reputational incentives and franchised units tend to free-ride on chain reputation. We also show that regional variation in the degree of repeat customers affects the strength of reputational incentives for good hygiene at both chain and nonchain restaurants. Despite these incentives, a policy intervention in the form of posted hygiene grade cards causes significant improvements in restaurant hygiene. (JEL I18, I19, L14, L83).
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Dai, Debao, Huixian Ma, Min Zhao, and Tijun Fan. "Group Buying Pricing Strategies of O2O Restaurants in Meituan Considering Service Levels." Systems 11, no. 12 (November 29, 2023): 562. http://dx.doi.org/10.3390/systems11120562.
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After the COVID-19 pandemic has subsided, the catering industry has returned to its previous thriving scene. Many restaurants have launched group buying services and collaborate with third-party online platforms to attract more customers. For the optimal decisions and maximum profits of restaurants and online platforms, a two-layer supply chain model is designed to investigate and study the price strategies and service strategies. Considering the service levels of restaurants and platforms, we construct the mathematical expressions of the offline retail model, online retail model, and online group buying model, respectively, and solve the game equilibrium. The results are shown as follows: (1) With cooperation between the restaurant and platform, both the restaurant and platform can obtain their maximum profits when they apply optimal pricing strategies. (2) The optimal pricing strategies of the restaurant are influenced by the sensitivity coefficients of customers to the restaurant and platform’s service levels, and the cost coefficients of the restaurant and platform’s service levels. (3) The maximum profit of the restaurant is directly proportional to the number of new potential consumers who are attracted. The more potential consumers who are attracted, the higher the profit the restaurant earns. The research results provide a reference for restaurants and platforms to formulate price strategies and service strategies, to help restaurants and platforms achieve more profits.
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Auchincloss, Amy H., Candace Young, Andrea L. Davis, Sara Wasson, Mariana Chilton, and Vanesa Karamanian. "Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains." Public Health Nutrition 16, no. 12 (February 7, 2013): 2138–45. http://dx.doi.org/10.1017/s1368980013000104.
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AbstractObjectiveNumerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling.DesignFive focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants.SettingParticipants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011.SubjectsFocus group participants were mostly female, African American, with incomes <$US 60 000, mean age 36 years and education 14·5 years. At recruitment, 33 % (n 12) reported changing their order after seeing nutrition information on the menu.ResultsThree themes characterized influences on label use in restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities.ConclusionsMenu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.
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Wu, Chi-Mei Emily, and Chih-Ching Teng. "Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach." Foods 12, no. 1 (December 28, 2022): 162. http://dx.doi.org/10.3390/foods12010162.
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Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. The 3R (Reduce–Reuse–Recycle) food waste hierarchy is also developed to encourage buffet restaurant practitioners to design appropriate food waste mitigation programs.
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Ibtiyah, Anggita Khoerutul, Fauzan Romadlon, and Isnaini Nurisusilawati. "Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia." HABITAT 34, no. 3 (November 30, 2023): 299–310. http://dx.doi.org/10.21776/ub.habitat.2023.034.3.27.
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Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption). The population expected to increase over the years, will also affect food availability and consumption. The problem can be solved by increasing food production, but it does not help much if the quantity of loss and waste is not minimized. In Indonesia, consumption activities are not only to fulfill hunger but also become a lifestyle such as visiting restaurants. Restaurants have a high potential to create food waste and in Banyumas the restaurant contribute more waste after households. the study aims to find the role of food expenditure at restaurant to reach food waste management initiatives. It relates to how restaurants see food expenditures as a strategy to procure and sell the menu based on portion adjustment. The method used was quantitative and obtained data by distributing questionnaires to 103 restaurants in Banyumas using ANOVA. The result showed the demographics affect food expenditure at restaurants in Banyumas. The restaurants can conduct food waste mitigation initiatives by enhancing restaurant services, adjusting the meal menu with consumers, forecasting procurement quantity, considering storage for raw material, and focusing on food consumption. Furthermore, the restaurant shall consider to manage menu to avoid food waste by adding more refrigerator or utilizing the waste.
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Yang, Yahan, Mavra Ahmed, and Mary R. L’Abbé. "The Effects of Ontario Menu Labelling Regulations on Nutritional Quality of Chain Restaurant Menu Items—Cross-Sectional Examination." Nutrients 15, no. 18 (September 15, 2023): 3992. http://dx.doi.org/10.3390/nu15183992.
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Restaurant foods are associated with excessive energy intake and poor nutritional quality. In 2017, the Healthy Menu Choices Act mandated food service establishments with ≥20 outlets in Ontario to display the energy content on menus. To examine the potential impact of menu labelling, nutrition information for 18,760 menu items were collected from 88 regulated and 53 unregulated restaurants. Descriptive statistics were calculated for serving size, energy, saturated fat, sodium and total sugars. Quantile regression was used to determine the differences between regulated and unregulated restaurants. The energy content of menu items from regulated restaurants (median (95% CI): 320 kcal (310, 320)) was significantly lower than those from unregulated restaurants (470 kcal (460, 486), p < 0.001). Saturated fat, sodium and total sugars were significantly lower in regulated restaurants (4 g (4, 4), 480 mg (470, 490) and 7 g (6, 7), respectively) than in unregulated restaurants (6 g (6, 6), 830 mg (797, 862) and 8 g (8, 9), respectively, p < 0.001). This study showed that menu items from regulated restaurants had smaller serving size, lower levels of energy and nutrients of public health concern compared to those from the unregulated restaurants, suggesting potential downstream beneficial effects of menu labelling in lowering caloric content and nutrients of public health concern in foods.
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Muc, Magdalena, Andrew Jones, Carl Roberts, Florence Sheen, Ashleigh Haynes, and Eric Robinson. "A bit or a lot on the side? Observational study of the energy content of starters, sides and desserts in major UK restaurant chains." BMJ Open 9, no. 10 (October 2019): e029679. http://dx.doi.org/10.1136/bmjopen-2019-029679.
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ObjectivesOur objective was to examine the kilocalorie (kcal) content of starters, sides and desserts served in major UK restaurant chains, comparing the kcal content of these dishes in fast-food and full-service restaurants.DesignObservational study.SettingMenu and nutritional information provided online by major UK restaurant chains.MethodDuring October to November 2018, we accessed websites of restaurant chains with 50 or more outlets in the UK. Menu items that constituted starters, sides or desserts were identified and their kcal content was extracted. Accompanying beverages were not included. We used multilevel modelling to examine whether mean kcal content of dishes differed in fast-food versus full-service restaurants.Main outcome measuresThe mean kcal content of dishes and the proportion of dishes exceeding public health recommendations for energy content in a main meal (>600 kcal).ResultsA total of 1009 dishes (212 starters, 318 sides and 479 desserts) from 27 restaurant chains (21 full-service, 6 fast-food) were included. The mean kcal content of eligible dishes was 488.0 (SE=15.6) for starters, 397.5 (SE=14.9) for sides and 430.6 (SE=11.5) for desserts. The percentage of dishes exceeding 600 kcal was 26.4% for starters, 21.7% for sides and 20.5% for desserts. Compared with fast-food chains, desserts offered at full-service restaurants were on average more calorific and were significantly more likely to exceed 600 kcal.ConclusionsThe average energy content of sides, starters and desserts sold in major UK restaurants is high. One in four starters and one in five sides and desserts in UK chain restaurants exceed the recommended energy intake for an entire meal.
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Tavakkoli, Hamidreza, Ali Zabihi, Seyed Amin Khatibi, Taha Nasiri, Leila Kaviani, and Nooredin Dopeykar. "Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran." British Food Journal 117, no. 6 (June 8, 2015): 1753–63. http://dx.doi.org/10.1108/bfj-04-2014-0141.
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Purpose – The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP) program in restaurants in different cities of Iran. Design/methodology/approach – In total, 58 great chain restaurants were assessed randomly by observation, interview and questionnaires. The main prerequisites for HACCP implementation in questionnaires were as follows: personal hygiene of employees, rinsing, disinfection and cleaning programs, area and location of the restaurant, design and layout of the tools, building facilities, interior environment of the building, environmental hygiene, storerooms, cold storage, refrigerators and documentation. Findings – Only 17 percent (10) of restaurants were generally assessed in a proper level of compliance and 95 percent (55) of them had not any documentation about hygienic practices. Also, the status of storerooms, cold storage and refrigerators was improper. Although, according to the area and location, the feasibility of HACCP program in the evaluated restaurants was in the highest level. Originality/value – All of evaluated chain restaurants provided large amounts of food for customers each day and they had relatively more facilities and money resources for the implementation of PRPs. Hence, the findings of this research can be applicable for small and independent restaurants and other food service establishments.
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Berry, Christopher, Scot Burton, Elizabeth Howlett, and Christopher L. Newman. "Understanding the Calorie Labeling Paradox in Chain Restaurants: Why Menu Calorie Labeling Alone May Not Affect Average Calories Ordered." Journal of Public Policy & Marketing 38, no. 2 (March 1, 2019): 192–213. http://dx.doi.org/10.1177/0743915619827013.
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Menu calorie labeling is now required nationwide for chain restaurants in the United States; however, a number of studies have found that calorie labeling does not reduce average calories ordered. This research examines how different food value orientations are associated with divergent consumer responses to restaurants providing calorie information on menus and menu boards. Results from two pilot studies and two experiments, including a restaurant field experiment, indicate that calorie labeling is effective in decreasing the number of calories ordered by health value–oriented consumers. However, for quantity value and taste value–oriented consumers, menu calorie labeling may result in an increase in calories ordered. These influences counterbalance one another, leading to an overall nonsignificant effect of calorie labeling on calories ordered in restaurant settings. These findings offer a compelling explanation for the many studies showing nonsignificant effects of menu calorie labeling and inform ongoing policy debates regarding chain restaurants nationally implementing menu calorie labeling. The conceptual contributions and implications of these findings for public policy and consumer well-being are discussed.
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Fainshtein, Elizaveta, Valentina Chkoniya, Elena Serova, and Pavel Vorobyev. "Sustainable Social Systems: Innovative Service Implications in the Restaurant Business in the Post-COVID Era with Digital Transformation Strategies." Sustainability 15, no. 19 (October 6, 2023): 14539. http://dx.doi.org/10.3390/su151914539.
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The COVID-19 pandemic led to changes in and modifications of the role of information and communication technologies in the digitalization of service provision. This paper aims to identify and summarize these changes in business operations, in the context of strategic management in the restaurant industry, triggered by COVID-19. Based on in-depth interviews with 16 key experts in the restaurant industry (CEOs of chain restaurants), this paper clarifies and concretizes the rapidly transforming problem of identifying the main changes in the restaurant market during the pandemic. These depend on a restaurant’s adaptation level to the challenges that arose, using three dimensions (consumer demand, corporate strategy optimization, and the use of the company’s innovative potential). The analysis shows that chain restaurants, which have sufficient resources to solve the problem of staff turnover, develop technological solutions, and build a brand and customer loyalty, were more resistant to problems arising from the spread of the coronavirus infection than other companies in the catering industry. The presence of serious problems associated with consumer demand and the optimization of the format of the offered dishes and service had a significant impact on the relationship between the impact of the spread of the coronavirus infection and the inability to adapt to the new reality of doing business. The findings reveal that companies need to expand their digital capabilities and adapt their management strategy to the post-pandemic conditions to adapt to the post-COVID-19 period. This paper serves as a framework for understanding the role of digital transformation in sustainable business development.
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Quang, Bui Van, Nguyen Thi Duong Nga, Pham Van Hung, Duong Nam Ha, Tran The Cuong, Han Anh Tuan, Le Thi Thanh Huyen, and Stephen Ives. "Behaviours of restaurants in a beef value chain in Dien Bien province." Ministry of Science and Technology, Vietnam 65, no. 1 (April 20, 2023): 54–61. http://dx.doi.org/10.31276/vmostjossh.65(1).54-61.
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This study explores the behaviours of restaurants and food stores as meat consumption agents in the beef value chain in Dien Bien province by utilising survey data and focus group discussions (FGDs) with restaurant and eatery owners in Dien Bien Phu city and the town of Tuan Giao. Descriptive statistics, T-tests, and Chi-squared tests are used to analyse the data. The research results showed that restaurants and eateries use fresh beef and imported beef. They buy fresh beef daily and mainly from slaughterhouses, wholesalers, and retailers. The important criteria for beef selection are freshness, stickiness, and colour, and owners prefer local beef because it is more suitable for local dishes. Restaurants and eateries encounter problems such as the supply, quality, as well as high prices of beef. On that basis, this article proposes several solutions related to supply development as well as building linkages to ensure traceability.
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Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.
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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature of these services.
Study objects and methods. The paper reviews the existing practice of restaurant business. It focuses on the case study of the True Cost restaurant chain (Moscow, Russia), which is a typical example of the “true cost” model. Models of monetization are structured on the basis of strategic matrices method.
Results and discussion. The author described the non-economic and economic tools that can be used to capture the value created by the complex restaurant service and built a hierarchical model of monetization system. The “true cost” monetization model sets up separate prices for meals and dining room. The economic nature of this model presupposes a direct link between elements of customers’ payments, elements of the complex service provided by restaurants, and elements of cost – fixed and variable. The author defined advantages and disadvantages of the “true cost” model and assessed the possibility of using it in other sectors of service industry. The paper also introduces a structured system of monetization models in restaurant business.
Conclusion. The tradition monetization model blurs the nature of the restaurant services and reduces the financial results. Restaurants should implement monetization models that valorize all elements of the complex service. This goal can be chieved by pricing different elements of the complex service separately.
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Liu, Yuyang. "A Comprehensive Analysis of the Chinese Chain Restaurant Market: Success Factors, Challenges, and Strategies for Improvement." BCP Business & Management 49 (August 16, 2023): 700–706. http://dx.doi.org/10.54691/bcpbm.v49i.5482.
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The rapid rise of China's economic lifeline has made the catering industry increasingly prominent, while chain restaurants have stood out in the catering industry by realizing economies of scale through unified branding, standardized services and centralized management. This paper analyses several aspects of the current situation and development of China's chain restaurant market, mainly based on the example of China's Little Sheep Catering Group, with the comparison to successful international brands such as McDonald’s. The analysis reveals the challenges faced by Little Sheep, such as weak management and lack of standardization due to rapid expansion. We also provide suggestions for Little Sheep to improve through product and service innovation, quality control, balanced expansion, and brand building. Finally, the paper summarizes the common problems of Chinese restaurant chains, including market homogenization, management deficiencies, and excessive pursuit of scale expansion. We suggest that differentiation, quality assurance, and balanced branding will lead to a healthier development of China's restaurant chain industry.
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Shin, Soomin, and Meehee Cho. "Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry." Sustainability 14, no. 6 (March 17, 2022): 3515. http://dx.doi.org/10.3390/su14063515.
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This study was designed to better understand how restaurants can achieve effective environmental performance by focusing on their business relationships with suppliers that implement green supply chain management (GSCM). Restaurant suppliers’ GSCM was particularly assessed as a two-dimensional concept (external and internal) to explore if those two GSCM practices could possibly encourage restaurant ethical attitudes, thereby encouraging cooperative behaviors (‘joint action’, ‘information sharing’ and ‘flexibility in arrangement’) toward green suppliers. A total of 259 responses obtained from restaurant owners/managers were used for our analysis. Results revealed a significant effect of external GSCM on restaurant ethical attitudes, while internal GSCM was found to have no measurable effect. Further it was found that restaurant ethical attitudes facilitated cooperative behaviors toward green suppliers. More specifically, restaurant ‘information sharing’ and ‘flexibility in arrangement’ significantly improved their environmental performance; however, ‘joint action’ had no such effect. Based on our findings, several important theoretical and practical implications are proposed for restaurants to “go green” more effectively.
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KIMURA, A. C., M. S. PALUMBO, H. MEYERS, S. ABBOTT, R. RODRIGUEZ, and S. B. WERNER. "A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler." Epidemiology and Infection 133, no. 5 (April 25, 2005): 823–28. http://dx.doi.org/10.1017/s0950268805004127.
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Foodborne transmission is estimated to account for 95% of non-typhoidal Salmonella infections reported in the United States; however, outbreaks of salmonellosis are rarely traced to food handlers. In August 2000, an increase in Salmonella serotype Thompson infection was noted in Southern California; most of the cases reported eating at a restaurant chain (Chain A) before illness onset. A case-control study implicated the consumption of burgers at Chain A restaurants. The earliest onset of illness was in a burger bun packer at Bakery B who had not eaten at Chain A but had worked while ill. Bakery B supplied burger buns to some Chain A restaurants in Southern California and Arizona. This outbreak is notable for implicating a food handler as the source of food contamination and for involving bread, a very unusual outbreak vehicle for Salmonella. Inadequate food-handler training as well as delayed reporting to the health department contributed to this outbreak.
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Rummo, Pasquale E., Tod Mijanovich, Erilia Wu, Lloyd Heng, Emil Hafeez, Marie A. Bragg, Simon A. Jones, Beth C. Weitzman, and Brian Elbel. "Menu Labeling and Calories Purchased in Restaurants in a US National Fast Food Chain." JAMA Network Open 6, no. 12 (December 15, 2023): e2346851. http://dx.doi.org/10.1001/jamanetworkopen.2023.46851.
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ImportanceMenu labeling has been implemented in restaurants in some US jurisdictions as early as 2008, but the extent to which menu labeling is associated with calories purchased is unclear.ObjectiveTo estimate the association of menu labeling with calories and nutrients purchased and assess geographic variation in results.Design, Setting, and ParticipantsA cohort study was conducted with a quasi-experimental design using actual transaction data from Taco Bell restaurants from calendar years 2007 to 2014 US restaurants with menu labeling matched to comparison restaurants using synthetic control methods. Data were analyzed from May to October 2023.ExposureMenu labeling policies in 6 US jurisdictions.Main Outcomes and MeasuresThe primary outcome was calories per transaction. Secondary outcomes included total and saturated fat, carbohydrates, protein, sugar, fiber, and sodium.ResultsThe final sample included 2329 restaurants, with menu labeling in 474 (31 468 restaurant-month observations). Most restaurants (94.3%) were located in California. Difference-in-differences model results indicated that customers purchased 24.7 (95% CI, 23.6-25.7) fewer calories per transaction from restaurants in the menu labeling group in the 3- to 24-month follow-up period vs the comparison group, including 21.9 (95% CI, 20.9-22.9) fewer calories in the 3- to 12-month follow-up period and 25.0 (95% CI, 24.0-26.1) fewer calories in the 13- to 24-month follow-up period. Changes in the nutrient content of transactions were consistent with calorie estimates. Findings in California were similar to overall estimates in magnitude and direction; yet, among restaurants outside of California, no association was observed in the 3- to 24-month period. The outcome of menu labeling also differed by item category and time of day, with a larger decrease in the number of tacos vs other items purchased and a larger decrease in calories purchased during breakfast vs other times of the day in the 3- to 24-month period.Conclusions and RelevanceIn this quasi-experimental cohort study, fewer calories were purchased in restaurants with calorie labels compared with those with no labels, suggesting that consumers are sensitive to calorie information on menu boards, although associations differed by location.
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Murphy, Molly. "US restaurant guides: how to avoid chain restaurants (an annotated bibliography)." Collection Building 23, no. 1 (March 2004): 34–38. http://dx.doi.org/10.1108/01604950410514712.
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Woods, Robert H., and Michael P. Sciarini. "Diversity Programs in Chain Restaurants." Cornell Hotel and Restaurant Administration Quarterly 36, no. 3 (June 1995): 18–23. http://dx.doi.org/10.1177/001088049503600315.
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Bollinger, Bryan, Phillip Leslie, and Alan Sorensen. "Calorie Posting in Chain Restaurants." American Economic Journal: Economic Policy 3, no. 1 (February 1, 2011): 91–128. http://dx.doi.org/10.1257/pol.3.1.91.
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We study the impact of mandatory calorie posting on consumers' purchase decisions using detailed data from Starbucks. We find that average calories per transaction fall by 6 percent. The effect is almost entirely related to changes in consumers' food choices—there is almost no change in purchases of beverage calories. There is no impact on Starbucks profit on average, and for the subset of stores located close to their competitor Dunkin Donuts, the effect of calorie posting is actually to increase Starbucks revenue. Survey evidence and analysis of commuters suggests the mechanism for the effect is a combination of learning and salience. (JEL D12, D18, D83, L83)
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Huang, Yuru, Dolly R. Z. Theis, Thomas Burgoine, and Jean Adams. "Trends in energy and nutrient content of menu items served by large UK chain restaurants from 2018 to 2020: an observational study." BMJ Open 11, no. 12 (December 2021): e054804. http://dx.doi.org/10.1136/bmjopen-2021-054804.
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ObjectiveThe objective of this study was to evaluate the change in energy and nutrient content of menu items sold in large UK chain restaurants (eg, fast food, full service) from 2018 to 2020.DesignObservational study.SettingEnergy and nutritional information of menu items served by 29 large UK chain restaurants that consistently provided this information online in all three years. Data were collected in 2018 (March–April), 2019 (April) and 2020 (October–November) from restaurant websites.Primary and secondary outcome measuresThe per-item energy and nutrient (saturated fat, sugar and salt) changes in all items available on menus (‘all menu items’) and recurring items that were consistently available on menus in all three years (‘core menu items’), overall and in 12 different food categories.ResultsOur study included 7770, 9213 and 6928 menu items served by 29 large UK chain restaurants in 2018, 2019 and 2020, respectively. Our results showed that sugar content declined from 2018 to 2020 among all menu items (per-item: −0.43 g/year, 95% CI −0.66 to –0.21). This reduction in sugar was evident in beverages, sandwiches and desserts. Among core menu items (N=1855), sugar content reduced significantly from 2018 to 2020 (per-item: −0.31 g/year, 95% CI −0.45 to –0.17), especially in beverages. Energy, salt and saturated fat content in menu items remained constant overall, in both all menu items and core menu items. Fewer food categories had significant changes in energy, sugar, salt and saturated fat content among core menu items than among all menu items.ConclusionsFrom 2018 to 2020, sugar content declined in restaurant menu items, which may reflect a response to the sugar reduction strategy and the effects of the soft drinks industry levy. In contrast, there was little change in other nutrients. Future policies addressing the overall nutritional quality of restaurant foods, rather than single nutrients, may help the restaurant sector move towards offering healthier foods.
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Serova, E. G., P. F. Vorobyev, and E. M. Fainshtein. "Impact of the COVID-19 Pandemic on the Restaurant: Recommendations Based on an Expert Interview." Administrative Consulting, no. 2 (April 12, 2023): 99–121. http://dx.doi.org/10.22394/1726-1139-2023-2-99-121.
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This study examines how the impact of the coronavirus spread on business operations in the restaurant business varies depending on the level of restaurants adaptability to the challenges encountered during the pandemic, using three dimensions (analysis of consumer demand problems, optimization of corporate strategy and use of the company’s innovative potential). Through in-depth interviews with eight key food service industry experts in St. Petersburg, Russia, this study describes and fleshes out the rapidly transforming challenge of identifying major market changes in the restaurant business during the pandemic. The analysis showed that chain restaurants with sufficient resources to deal with employee turnover, technology development, brand building and customer loyalty are more resilient to the challenges resulting from the impact of the coronavirus spread than similar food service companies. While the presence of serious problems associated with consumer demand, the optimization of the offered dishes format and service had a significant impact on the relationship between the impact of the coronavirus spread and the inability to adapt to the new reality of doing business. The results of the research can be useful for entrepreneurs and managers of chain restaurants who develop marketing strategies to establish or adjust management decisions to adapt catering companies during a pandemic.
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Andrianto, Tomy. "THE HALAL-NESS HOSPITALITY ON HALAL TOURISM, CASE STUDY OF HALAL RESTAURANT IN BANDUNG, INDONESIA." Journal of Indonesian Tourism, Hospitality and Recreation 2, no. 2 (October 1, 2019): 210–22. http://dx.doi.org/10.17509/jithor.v2i2.21001.
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ABSTRAK Sejak 2015 Pariwisata Halal di Indonesia terus tumbuh dari ke-6 pada 2015, ke-3 pada 2017 dan tempat pertama pada 2019. Indonesia berfokus pada pengembangan pariwisata halal dengan menargetkan wisatawan Muslim internasional dan domestik termasuk standar sertifikat halal untuk industri restoran . Tujuan utama dari penelitian ini adalah untuk memahami keramahan halal pada implementasi pariwisata halal. Dua tujuan sekunder dari penelitian ini, pertama, untuk mengidentifikasi keramahan halal di restoran halal dan yang kedua untuk memahami persepsi manajemen dan wisatawan lokal tentang sertifikasi halal. Penelitian ini mengamati tiga sampel restoran di Bandung, Indonesia dan mewawancarai manajemen restoran dan wisatawan lokal selama Oktober - Desember 2017. Analisis konten berdasarkan tiga dimensi kualitas layanan yaitu atmosfer, kualitas makanan dan layanan digunakan. Akhirnya, penelitian ini mengungkapkan bahwa manajemen restoran lokal mengabaikan kualitas layanan halal, tetapi dianggap sangat penting untuk manajemen restoran rantai. Pelancong lokal menjelaskan bahwa sertifikat halal tidak penting untuk restoran lokal, tetapi suatu keharusan untuk restoran berantai. Nilai perusahaan dan diferensiasi produk adalah faktor kunci lain dari keramahtamahan halal untuk restoran halal. Keywords: Atmosfir Halal, Halal-ness hospitality, Pengunjung Lokal, Restaurant Halal, Sertifikat Halal.ABSTRACTSince 2015 Halal Tourism In Indonesia continues to grow from 6th in 2015, to 3rd in 2017 and the first place in 2019. Indonesia focuses on developing halal tourism by targeting both international and domestic Muslim traveller including the standardized of the halal certificate for the restaurant Industry. The main aim of this research is to understand the Halal-ness hospitality on the implementation of halal tourism. Two secondary objectives of this research, firstly, to identify the Halal-ness hospitality on halal restaurant and secondly to understand the perception of the management and local traveller about halal certification. This study observes three sample restaurants in Bandung, Indonesia and interviews the restaurant management and local traveller during October – December 2017. Content analysis based on three dimensions of service quality i.e. atmosphere, quality of food and services were used. Finally, this study reveals that the local restaurant management ignored the quality of halal-ness services, but considered highly important for a chain restaurant management. The local traveller describes that halal certificates not crucial for local restaurants, but a must for chain restaurants. Corporates' value and differentiation of products were other key factors of the halal-ness hospitality for halal restaurants. Keywords: Halal Restaurants, Local Travelers, Halal-ness hospitality, Halal Atmosphere, and Halal Certificate
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Murphy, Sarah, Mary L'Abbé, Kacie Dickinson, and Mary Scourboutakos. "Results of Applying the Canadian Proposed Front-Of-Pack Labelling Regulations to Chain Restaurant Menu Items." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 724. http://dx.doi.org/10.1093/cdn/nzaa051_021.
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Abstract Objectives Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is developing new front-of-package (FOP) warning labels for packaged food and beverage products, which if applied to restaurant foods could help consumers avoid foods high in nutrients of public health concern. The objective of this study was therefore to assess the proportion of menu items that would be required to carry FOP symbols if they were applied to the restaurant sector. Methods Nutrient data for food and beverage menu items (n = 10,950) were collected from the websites of restaurants with ≥20 Canadian outlets in 2016. Each item was assessed according to Health Canada's FOP thresholds for saturated fat, sodium, and sugar to determine eligibility for each warning symbol if the regulations were extended to restaurant foods. Results Of all eligible menu items, 79% would require ≥1 FOP symbol and 48% would require ≥2. In terms of nutrients, ≥47% of all items would require a sodium or saturated fat warning. 79% of all beverages and desserts would require a sugar warning. When distinguishing between types of restaurants, proportions from fast-food and sit-down establishments were similar overall, but varied by category. Conclusions The majority of menu items are high in nutrients of public health concern, thus there is an urgent need for regulations that apply to both packaged and restaurant items to improve their nutritional quality and assist consumers in making healthier choices when eating out. Such warning labels could also stimulate product reformulation and the introduction of healthier choices by the restaurant sector. Funding Sources This research was supported by a CIHR Project Operating Grant. KMD was supported by an Endeavour Research Fellowship and a Foundation for High Blood Pressure Research Early Career Transition Grant.
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Renfors, Sanna-Mari, and Ted Wendt. "Restaurants without Bins: How Does a Circular Restaurant Operate?" Sustainability 16, no. 6 (March 11, 2024): 2312. http://dx.doi.org/10.3390/su16062312.
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The circular economy is seen as a potential solution to tackle the environmental concerns of the restaurant industry, offering a set of practices to support the industry in achieving more efficient use of resources and becoming more sustainable. However, studies that focus on the circular economy as a theoretical framework in the restaurant context are scarce. Thus, this study aims to increase understanding of how a circular restaurant operates in practice and provide insight into the circular transformation of restaurants. This article adopts a qualitative, multiple case study methodology, assessing six pioneer restaurants fully embracing a circular economy. The results show that a circular restaurant can be defined as a restaurant based on a systemic design that eliminates waste and keeps materials in circulation. A circular restaurant redesigns and reverses the supply chain, designs circular menus, is committed to closed-loop cooking, and reprocesses the remaining waste. In addition, a circular restaurant features a circular approach to interior design and embraces its social capital. The article includes various practical implications for chefs who can lead the transition to a more circular food system by adopting relevant practices.
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de Niz Sedano, Ángel Gabriel, and Areli Nájera González. "La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades." Suma de Negocios 14, no. 31 (2023): 164–72. http://dx.doi.org/10.14349/sumneg/2023.v14.n31.a8.
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Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry? Methodology: This systematic review examines the existing literature published between 2007 and 2023 on sustainable practices in restaurants. Results: As a result of the search, 131 articles were analyzed in detail, focusing on year of publication, associated keywords, and sustainable practices developed in case studies. Subsequently, the review was conducted to discuss three themes; positive experiences of sustainable practices in restaurants, criticism of practices far from sustainability, and the link between sustainable practices and the capabilities of managers and employees in the restaurant and foodservice sector. Conclusions: The conclusions highlight the importance of considering aspects related to organizational motivation, waste management, service quality, supply chain and the adoption of innovative technologies, as the main keys to incorporate sustainable processes in the restaurant industry.
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Ishan, Md Harun Aur Rashid Khan, Joy Dhon Chakma, and Ricky Francis Rozario. "The Operational Impact of the Restaurants on Its Management System and Business Characteristics." American Journal of Multidisciplinary Research and Innovation 1, no. 4 (September 6, 2022): 35–43. http://dx.doi.org/10.54536/ajmri.v1i4.514.
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The study was conducted to determine the pros and cons of using Restaurant Management System (RMS) based on the views of restaurant staff in the context of Bangladesh. The effectiveness of RMS use in terms of business features was examined and differences were sought. Data were collected using a structured questionnaire. Participants working in restaurants where RMS was used were of the view that RMS simplified operations, increased sales, and improved product/service quality, while those working in restaurants where RMS was not used had higher scores in expressions of difficulty using the system. In addition, RMS has a more positive impact on sales growth and product / service quality delivery according to the chain restaurant staff (p <0.05). Again, restaurant employees with a minimum score of 10 or fewer employees are included in relation to the positive impact of using RMS in terms of operations management and sales growth. Therefore, there is a relationship between business size and RMS usage requirements.
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Goldsmith, Juliana, Mackenzie Ferrante, Sara Tauriello, Leonard Epstein, Jess Haines, Lucia Leone, and Stephanie Anzman-Frasca. "Investigating the Feasibility of Remote Recruitment and Data Collection in the Context of an In-Restaurant Intervention Study." Current Developments in Nutrition 6, Supplement_1 (June 2022): 764. http://dx.doi.org/10.1093/cdn/nzac063.006.
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Abstract Objectives Consumption of restaurant food is linked with increased energy intake and poor diet quality among children. Our ongoing cluster-randomized trial is designed to promote healthier eating among children in restaurants, with original plans to recruit families and collect data in local restaurants. Interactions with the first cohort were conducted remotely due to COVID-19, offering the opportunity to examine remote recruitment and data collection in the context of an in-restaurant intervention study. Methods Parents with a 4-to-8-year-old child were recruited from 2 locations (1 intervention, 1 control) of a local, quick-service restaurant chain in Summer 2021. Study information was posted online and in-restaurant. Interested parents contacted study staff via text, phone, or email and completed screening, followed by an online baseline survey if eligible. Participants received study materials (frequent diner card and placemat) via mail. Intervention materials promoted healthful kids’ meals, and control materials promoted kids’ meals generally. Families returned to the same restaurant 6 times during a 2-month exposure period, where placemats were available, and frequent diner cards could be used. In November 2021, families returned for a final restaurant visit, submitting photos of their child's meal and completing a final online survey. Results Parents responded to study advertisements primarily via text (n = 61, 56% of inquiries) and 26 parents were recruited (17 intervention, 9 control). Twenty-one families (81%) completed final study procedures. Overall, parent comments about the study were positive, including statements such as “clear instructions” and “easy to complete.” Some recommended changes including “make the frequent diner card digital.” Conclusions Recruitment was slower compared to in-person restaurant studies, but compliance and retention were high. For comparison, our in-person pilot research in this restaurant chain screened 134 families and enrolled 126 in one Summer, with retention just under 50%. Additional research is needed to maximize the feasibility of remote research in restaurants, perhaps leveraging successful remote data collection methods from the present study while returning to in-person recruitment when feasible. Funding Sources NIH R01HD096748.
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Nikolaou, Charoula Konstantia, Catherine Ruth Hankey, and Michael Ernest John Lean. "Nutritional adequacy of meals from an independent catering facility versus chain restaurants for young adults." Nutrition and Health 23, no. 1 (February 8, 2017): 51–56. http://dx.doi.org/10.1177/0260106016689564.
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Background: Eating out of home has been associated with the increasing prevalence of obesity. While some chain restaurants provide nutritional information for their products, smaller independent catering facilities may not provide such information. The aim of this study was to assess the nutritional adequacy of meals provided to young adults at an independent catering facility and compare them with meals provided by chain restaurants. Methods: Meals were analysed in 2014 in the UK in relation of nutrient provision to targets for macro- and micro-nutrients. One-way ANOVA was performed to compare menus between the restaurants included in the analyses. Results: 2056 meal combinations were analysed, 210 from the student accommodation and 1,846 from five largest national chain restaurants. Mean (SD) nutritional content was: student accommodation: 1193(269)kcal, fat 52.0(22)g, saturated fat 24.5(14.5)g, protein 42.4(28.5)g, carbohydrate 117.0(30)g; chain restaurants: 922(160)kcal, fat 40.0(9.7)g, saturated fat 14.5(5.8)g, protein 31.2(6.5)g, carbohydrate 104.2(16.6)g. Meals from the student accommodation presented significantly more calories than the meals in all five chain restaurants ( p = 0.0015). Conclusions: Meal provision in the student accommodation was in excess of energy requirements and higher than the meals offered in chain restaurants. Regulating or setting nutritional standards for all places that provide food is essential as current food provision may favour unwanted weight gain and diet-related diseases.
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Lopatiuk, Ruslana. "IMPROVING THE METHODS OF PERSONNEL MANAGEMENT OF THE RESTAURANT CHAIN." Three Seas Economic Journal 3, no. 3 (October 31, 2022): 42–48. http://dx.doi.org/10.30525/2661-5150/2022-3-7.
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The aim of the article is to study the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of enterprises in the field of catering. Methodology. The management system used and inherent in the network of restaurants in Vinnytsia is investigated in order to identify their effectiveness and determine their strengths and weaknesses. The article analyzes the relationships in the team, which form the basis of personnel management at restaurant business enterprises, because in the conditions of constant socio-economic changes and dynamic development of market relations, the need for effective and professional management personnel is growing. Socio-economic approaches to improving the efficiency of personnel management in the food industry are considered. According to the results of the study, it was found that the implementation of management decisions is influenced by the following factors: material and resource base, training and strategy of the company's management, and the key role is played by the support of the staff. What is the motivational component and what is the main purpose of motivation, psychophysical, personal, professional and material motivators of the behavior of employees of the restaurant chain, as well as the main types of motivation and forms of their stimulation are determined. Practical implications. The main methods of improving the efficiency of personnel management are proposed, taking into account the concepts of corporate culture, leadership development and the use of positive features of the organizational structure of the network. It is argued that employees should be given the opportunity to acquire new skills and move up the hierarchical structure of the restaurant, along with the implementation of incentive motivation policy. This will significantly reduce the outflow of personnel from the enterprise and ensure its effective functioning. Value / originality. The essence of the personnel management system, which is inherent in the network of restaurants in Vinnytsia "Faini spravy" and has a systemic nature, is substantiated, and it is established that the restaurants of this chain need constant improvement of personnel in order to continue to keep pace with modern market challenges. The company should also reduce the costs and time spent on the search for new personnel. To do this, it is necessary to establish closer ties with colleges and universities in Ukraine.
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Carter, Richard. "Applying Diffusion Theory to Chain Restaurants." Journal of Restaurant & Foodservice Marketing 2, no. 3 (October 6, 1997): 37–53. http://dx.doi.org/10.1300/j061v02n03_04.
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Reynolds, Dennis, and Mary Tabacchi. "Burnout in Full-Service Chain Restaurants." Cornell Hotel and Restaurant Administration Quarterly 34, no. 2 (April 1993): 62–68. http://dx.doi.org/10.1177/001088049303400213.
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W., G. "Chain Restaurants: Relentless Competition, Continued Growth." Cornell Hotel and Restaurant Administration Quarterly 37, no. 5 (October 1996): 16. http://dx.doi.org/10.1177/001088049603700516.
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Reynolds, D. "Burnout in full-service chain restaurants." Cornell Hotel and Restaurant Administration Quarterly 34, no. 2 (April 1993): 62–68. http://dx.doi.org/10.1016/0010-8804(93)90108-u.
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Bleich, Sara N., Julia A. Wolfson, and Marian P. Jarlenski. "Calorie Changes in Large Chain Restaurants." American Journal of Preventive Medicine 50, no. 1 (January 2016): e1-e8. http://dx.doi.org/10.1016/j.amepre.2015.05.007.
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Alsetoohy, Omar, Baker Ayoun, and Mahmoud Abou-Kamar. "COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA." Sustainability 13, no. 16 (August 17, 2021): 9234. http://dx.doi.org/10.3390/su13169234.
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The COVID-19 outbreak has forced customers to shift their food habits to more locally grown products. Therefore, restaurants have begun to provide local food, which is reflected in “farm to fork” or “locally-sourced” or “farm to table” restaurants. Thus, purchasing sustainable food, specifically local food products, has become one of the most salient sustainability practices in restaurants. Therefore, this study seeks to further explore the influences of the Sustainable Local Food Supply Chain (SLFSC) of green fine-dining restaurants on tourist food experiences and destination branding in the USA. Data were analyzed using the partial least square (PLS) technique of a sample of 232 respondents. The findings of this study showed positive impacts of all sustainability dimensions on most consumption values of tourists (i.e., emotional, epistemic, health, taste/quality, etc.). The findings indicated that each sustainability dimension and overall sustainability of the local food supply chain had strong positive effects on destination branding. Finally, tourist food experiences in totality mediated the relationship between the overall Sustainable Local Food Supply Chain and destination branding. This study contributes to the existing literature by developing and validating a scale to measure the sustainability practices of local food supply chains in restaurants to fill this gap in the literature. Additionally, the findings have intimate important theoretical and practical implications.