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Journal articles on the topic 'Customer preferences of restaurants'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Baid, Priyanka, and Ranjeeta Madhwani. "IMPACT OF RESTAURANT MUSIC ON CUSTOMERS’ PERCEPTION OF SERVICE QUALITY." International Journal of Education, Modern Management, Applied Science & Social Science 06, no. 03(I) (2024): 90–97. http://dx.doi.org/10.62823/ijemmasss/6.3(i).6823.

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Music is a significant element of the atmospherics in the restaurant industry influencing customers' perceptions of food quality and overall dining satisfaction. Music significantly impacts customers' perceptions of service quality in restaurants. Various musical elements such as tempo, volume and genre can influence customer emotions, satisfaction and behavior thereby affecting the overall dining experience. As restaurants increasingly recognize the importance of ambiance, the strategic use of music emerges as a key component in enhancing service quality and customer satisfaction. This study

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Teng, Yi-Man, and Kun-Shan Wu. "Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention." Sustainability 11, no. 7 (2019): 1987. http://dx.doi.org/10.3390/su11071987.

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Recently, sustainability management has developed in the hospitality industry. Green restaurants have been progressively joining the hospitality industry. Consumer patronage determines the sustainable development of the green restaurant. This paper aims to explore the structural relationships among perceived values (hedonic and utilitarian values), consumer preference and behavior intentions of the green restaurant. A total of 278 valid questionnaires were collected, and the partial least squares (PLS) method was utilized to measure and test the research hypotheses. The study presents empirica

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Bachok, Sabainah, Nurfattaniah Jamalluddin, Aliffaizi Arsat, Aslinda Mohd Shahril, and Suria Sulaiman. "Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants." Winners 12, no. 2 (2011): 196. http://dx.doi.org/10.21512/tw.v12i2.677.

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The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the imp

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Mulyawan, Iwan, Khintan Evia Tulsi, and Wahyu Rafdinal. "Predicting Customer Loyalty of Local Brand Fast-Food Restaurant in Indonesia: The Role of Restaurant Quality and Price Fairness." Journal of Business and Management Review 3, no. 10 (2022): 675–89. http://dx.doi.org/10.47153/jbmr310.4162022.

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Recent research discusses the need for a better understanding of customer perceptions about fast-food restaurant attributes, such as qualities in influencing the process of customer satisfaction. This study aims to analyze the importance of quality in influencing loyalty in fast-food restaurants. The sample in this study is 247 respondents who have visited fast-food restaurants. Data are collected using a questionnaire survey that was done in around Bogor Raya. The analysis technique used is the Structural Equation Model with Partial Least Square. The structural equation model was applied to t

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Mohd Zahari, Mohd Salehuddin, Zul Hazam Mohd Piah, Mohamad Fadzly Che Omar, Nursyafiqah Ramli, and Hanafi Hamzah. "Are Indian Muslim or Mamak Restaurants Stealing the Spotlight from Malay Restaurants in Malaysia's Urban Areas?" Information Management and Business Review 17, no. 1(I)S (2025): 272–87. https://doi.org/10.22610/imbr.v17i1(i)s.4401.

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The primary objective of a restaurant operation is to attain profitability by cultivating customer loyalty through outstanding service, unforgettable dining experiences, and strong connections that encourage repeat visits. This study investigates whether Indian Muslim or Mamak restaurants are outshining Malay restaurants in urban areas. Qualitative data were collected through semi-structured interviews with 120 customers at selected popular Mamak restaurants in the Klang Valley, Malaysia. These interviews aimed to understand customers' viewpoints and dining experiences. The findings reveal tha

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JunWan, Chee, and Yazdanifard Rashad. "The Influence of Customer Perception in Selection of Korean Restaurant in Malaysia." International Journal of Management, Accounting and Economics 8, no. 2 (2021): 114–21. https://doi.org/10.5281/zenodo.4641400.

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Customer perception is considered to have an integral influence upon restaurant selection as it is highly important to analyze the preferences of the customers. On the other hand, the Korean food is being accepted in different nations across the world because the younger generations tend to follow the pop culture of Korea which is a powerhouse of Korean media. The Korean restaurants are found to be gaining highly competitive advantage in Malaysia over the other ethnic restaurants. This is due to the customer positive perception regarding the Korean food and its culture. In this research, the f

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Doeim, Abdelhalim R., Thowayeb H. Hassan, Mohamed Y. Helal, Mahmoud I. Saleh, Amany E. Salem, and Mohamed A. S. Elsayed. "Service Value and Repurchase Intention in the Egyptian Fast-Food Restaurants: Toward a New Measurement Model." International Journal of Environmental Research and Public Health 19, no. 23 (2022): 15779. http://dx.doi.org/10.3390/ijerph192315779.

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Service value is a crucial dominant indicator in customer decision-making. However, there is a lack of hospitality literature that investigates the multi-dimensional service value in emerging markets. Thus, this study aims to create a multi-dimensional scale for service value and to analyze how different service value dimensions affect customers repurchase intentions at fast-food restaurants. We make a conceptual framework with eight constructs, including service value and repurchase intention. A self-administrated questionnaire is used to gather empirical data from fast-food restaurant custom

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Agoes, Adeline. "Customer Preferences on Atmosphere: Case on SanDwich Bakar Restaurant, Jakarta." Advanced Science Letters 21, no. 4 (2015): 1020–24. http://dx.doi.org/10.1166/asl.2015.5973.

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Restaurant is one of the businesses that supports tourism development. Restaurants nowadays don’t only provide food, but also the service and atmosphere to their customers. The purpose of this study is to discover the customers’ preferences on the most desired atmosphere they find in a restaurant. This article is written based on an ongoing study to be conducted using conjoint analysis between the various attributes of restaurant atmosphere. Through the examination, it is expected to find the most desired combination of attributes in restaurant atmosphere based on the customers’ point of view.

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Hemanth, Kumar S., and B. M. Nagendra. "A Study of various factors, which influence in decision making of customer & impact of word of mouth Marketing with respect to restaurants." International organization of Scientific Research 6, no. 10 (2021): 25–31. https://doi.org/10.5281/zenodo.4643100.

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The changing trend and lifestyle today such as more women entering the workforce, extended Working hour, increasing household income and busier daily schedule had led the consumer to Eating out. This was fulfilling their need to have meal outside by choosing convenience alternative. The emergence of plenty restaurants in the country has leads the entrepreneurs to compete each other to ensure sustainability in their business margin. Therefore, this study was conducted to identify and understand the factors that influence consumer in choosing restaurant in Bangalore. The study also investigates

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Shinthia, Putri Adelia, and Aprianingsih Atik. "Proposed Marketing Strategy to Increase Customer Loyalty with Customer Satisfaction at Restaurant." International Journal of Current Science Research and Review 06, no. 01 (2023): 290–95. https://doi.org/10.5281/zenodo.7534863.

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<strong>ABSTRACT: </strong>The restaurant industry is a highly competitive space, with a large number of businesses vying for customers and trying to stand out in a crowded market. There are several factors that contribute to the competitiveness of the industry, including the abundance of options available to consumers, the increasing popularity of food delivery and takeout services, and the use of technology to enhance the customer experience. In order to succeed in this industry, restaurants must offer high-quality food and service, and also differentiate themselves from their competitors th

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Surutha Lakshmi L., Vinu, Syed Shahid Raza, and Praveen Gujjar. "AN ANALYTICS APPROACH TO STUDYING THE IMPACT OF ONLINE FOOD DELIVERY PARTNERS ON CUSTOMER SATISFACTION AT RESTAURANTS." International Journal of Advanced Research 12, no. 04 (2024): 40–45. http://dx.doi.org/10.21474/ijar01/18514.

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The emergence of digital meal delivery platforms has completely changed the restaurant business and the way customers eat. This thesis looks into how online meal delivery partners affect restaurant patron satisfaction levels using an analytics-driven methodology. The studys objectives are to identify the critical elements that influence customer happiness and determine how delivery services affect a restaurants overall performance. The study technique makes use of a variety of datasets to conduct a multidimensional examination. The foundation of the analytical framework is made up of survey da

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Orpiano, Lee Lawrence M., Arnel Marie H. Orpiano, Roberto S. Callao, and John Mark B. Lazaro. "The Influence of Service Quality on Customer Perception in Restaurant." International Journal of Research and Innovation in Social Science IX, no. II (2025): 2665–80. https://doi.org/10.47772/ijriss.2025.9020207.

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This descriptive-correlational study investigated the link between service quality and customer preference in restaurants. Researchers recruited 270 customers from restaurants in Barangay Tibal-Og, Santo. Tomas and Davao Del Norte through stratified sampling. Two adapted questionnaires were employed to gather data. The analysis utilized mean, Pearson r, and standard deviation as statistical tools. The findings revealed that customer perception regarding facility aesthetics, ambiance, lighting, table settings, layout, and service staff was very high. Similarly, the results indicated that servic

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Saleem, Sarah Mohammad, and Sarah Anjum. "Emerging Influence of online Reviews on Antecedents and Consequence of Consumer-based Brand Equity in Restaurant Industry of Karachi, Pakistan." Research Journal for Societal Issues 5, no. 1 (2023): 150–78. http://dx.doi.org/10.56976/rjsi.v5i1.59.

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This article explores the emerging influence of online reviews on the antecedents and consequences of consumer-based brand equity in the restaurant industry of Pakistan. The main antecedents of consumer-based brand equity considered in the study include brand preference, brand image, and brand attitude. The study uses a quantitative research approach and collects data from a sample of 300 consumers who have visited a restaurant. For the analysis of the data and testing of hypotheses, partial least square structural equation modeling (SEM) was employed as a technique for analyzing the data and

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Santos, John Angelo, and Glory Sotelo-Drequito. "The Relationship Between Marketing Strategies and Customer Satisfaction in the Fast-Food Restaurant Industry." Business Economic, Communication, and Social Sciences Journal (BECOSS) 6, no. 1 (2024): 65–77. http://dx.doi.org/10.21512/becossjournal.v6i1.11201.

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This research examines the relationship between marketing strategies and customer satisfaction within the fast-food restaurant industry, focusing on product and promotional strategies. The study unveils critical insights gathered from a representative sample of 400 respondents. Findings reveal that product strategies, such as incorporating local and international flavors, offering unique menu items, introducing new products, and improving existing offerings, significantly attract and satisfy customers. Moreover, emotionally resonant promotional strategy and celebrity endorsements have a compel

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Dabas, Megha, Thakur Mohit Singh, G. Sai Gautham, and Pradeepthi kaniki. "Django Multi-Vendor Restaurant Management System." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 01 (2025): 1–9. https://doi.org/10.55041/ijsrem40516.

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online restaurant management system. Under an administrator's supervision, the system automates critical functions, concentrating on table management and reservation to satisfy industry demands. In response to the difficulties posed by the restaurant industry's explosive growth, it uses technology to optimize workflows and offer patrons and owners a smooth online experience. This creative solution boosts customer experiences, increases operational efficiency, and helps restaurants keep comprehensive customer data to accommodate preferences in the digital age. Restaurant owners can use the syst

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Savellano, Joy N. "Streamlining operations and best practices in the restaurant industry: A catalyst for business expansion." Corporate and Business Strategy Review 4, no. 3 (2023): 26–36. http://dx.doi.org/10.22495/cbsrv4i3art3.

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This research delves into the business operations, profiles, challenges, and best practices of homegrown restaurants in Nueva Ecija, Philippines. The study used a qualitative research design, conducting interviews with restaurant owners or managers to gather data. The findings reveal that restaurants in Nueva Ecija display significant variability in aspects such as the number of branches, years of operation, and registration status. Most restaurants tend to lean towards a corporation business model, prioritize local sourcing of ingredients, and heavily utilize word-of-mouth promotion (Kaplan &

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Pavan, Kumar H. "An Analysis of Consumer Preferences for Restaurants in Bangalore." Journal of Research and Review in Human Resource Management & Labour Studies 2, no. 1 (2024): 20–24. https://doi.org/10.5281/zenodo.14053987.

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<em>The purpose of this paper is to examine the various factors that influence consumers' choices regarding Bangalore restaurants. In order to offer helpful advice to the restaurant industry, the research focuses on how consumers' choices of cuisine, average spending, and income levels affect their behavior. Information such as the experience, environment, price, and websites will be taken into consideration in this study, which will investigate the connection between these variables and consumer decision-making. Additionally, this study will investigate how consumers' use of social media and

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Pandey, Atin, Sujan Shrestha, and Rikesh Manandhar. "Factors Affecting Customer’s Menu Item Selection in Restaurants." International Journal of Atharva 1, no. 1 (2023): 108–16. http://dx.doi.org/10.3126/ija.v1i1.58848.

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With the intent of investigating the factors that affected restaurant menu item choice, the data collected from 40 respondents from various restaurants, it was expected that most restaurant supervisors knew the inclinations of their clients. This knowledge was utilized to maximize the experience of the customers and, consequently, increase the restaurant's income. The quantitative data was gathered through a questionnaire survey method, encompassing factors such as customers' personal preferences, budget considerations, variety and options, enticing descriptions, and visual appeal, which all p

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Yavorska, Oksana. "BUSINESS INTELLIGENCE AS A TOOL FOR SUPPORTING DECISION-MAKING IN THE RESTAURANT INDUSTRY." Socio-Economic Research Bulletin, no. 3-4(78-79) (November 30, 2021): 174–85. http://dx.doi.org/10.33987/vsed.3-4(78-79).2021.174-185.

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The article considers the concept of «business analytics» in the context of modern tools of the decision-making system of food services, noting the importance of such at the present stage of development of the restaurant industry in the general context of changes in the technological infrastructure of restaurants and catering, and during the coronavirus crisis; have been identified areas of application of business intelligence in improving the efficiency of business processes, strategic management of the restaurant industry and ensuring sustainable competitive advantage in the era of digital t

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Serova, Elena G., and Elizaveta M. Fainshtein. "The restaurant business value proposition: Intellectual text analysis of online customer reviews." Vestnik of Saint Petersburg University. Management 21, no. 1 (2022): 47–73. http://dx.doi.org/10.21638/11701/spbu08.2022.103.

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The purpose of the paper is to study value proposition factors in online customer reviews that characterize consumer inquiries in the catering industry by using text-mining techniques. Research design focuses on the analysis of chain restaurants, which focuses on the usefulness of the service indicated in a quantitative system of scores, and pleasure factors for customers. Empirical data from 201 online reviews were collected from TripAdvisor service, which contains information about consumer preferences from St. Petersburg, Russia. In addition to text mining, the study used a correlation anal

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. P, Sangeetha. "The implications of sustainability and ESG practices in restaurants with a special focus on Salem City, Tamil Nadu." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 03 (2025): 1–9. https://doi.org/10.55041/ijsrem42581.

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Sustainability and Environmental, Social, and Governance (ESG) practices have become critical in the restaurant industry, influencing business performance, customer preferences, and regulatory compliance. This study examines the adoption of sustainability and ESG practices among restaurants in Salem, Tamil Nadu, assessing their impact on consumer behavior, operational efficiency, and market competitiveness. A mixed-method approach was employed, combining quantitative surveys with restaurant owners, employees, and customers, along with qualitative interviews to explore challenges and opportunit

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Ashwinikumar, Sunil Jaiswal, R. Kulkarni Chinmay, Patil Yashaswi, and Ponde Shrihari. "Smart Food Ordering System For Restaurants." International Journal of Innovative Science and Research Technology 8, no. 2 (2023): 2051–55. https://doi.org/10.5281/zenodo.7735478.

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In the modern food industry, the quality of the restaurant and its food is heavily influenced by its customers. Restaurants pay close attention to their customer’s feedback regarding their services, as the company's reputation is at stake based on it. Important criteria for evaluating customer happiness being able to provide the services efficiently to reduce the amount of time while keeping a high level of service, usage. The ordering procedure is typically listed on the menu card in restaurants. This implies that the waiter must arrive and take the order after the consumer selects

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Zuraida, Rida. "Preferensi Konsumen pada Aktivitas Callback dan Telemarketing di Restoran Cepat Saji." ComTech: Computer, Mathematics and Engineering Applications 4, no. 1 (2013): 407. http://dx.doi.org/10.21512/comtech.v4i1.2766.

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This paper is objected to proposed a model for delivery service at fast food restaurants to measure consumer’s preferences of callback and marketing activities. The model is developed using 4C concept (customer value, customer cost, customer convenience and customer communication). The concepts that used here are supported by previous researches on restaurant related to consumer behavior, and the theories of marketing activities including marketing and communications impact. For next steps, the measurement model should be implemented to see how far the reliability of the proposed model, and wh

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Ifeanyichukwu, Chioma Dili, and Abude Peter. "The Role of Sensory Marketing in Achieving Customer Patronage." International Research Journal of Management, IT & Social Sciences 5, no. 2 (2018): 155. http://dx.doi.org/10.21744/irjmis.v5i2.632.

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Sensory marketing is regarded as a new way of making an organizational profit. Less time and more school/work hours have made people pop into a fast food restaurant on a daily basis. More and more restaurants are employing stimuli of Scent, Sound, texture, vision, and taste to build stronger emotional connections with the customer and drive preference to their brand. A quick look at our environment gives one a clearer picture of these fast food restaurants and one begins to wonder why they spring up in great numbers, thus intensifying competition. This study aims at examining the relationship

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Geming, Dr Luo. "Chinese Consumer Preference for Certain Asian Native Restaurants and the Role that Hygiene Plays in Their Options." American Journal of Food Sciences and Nutrition 5, no. 2 (2023): 1–12. http://dx.doi.org/10.47672/ajfsn.1401.

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Purpose: The purpose of this study was to explore food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants in China. Methodology: The study used a desktop literature review methodology (desk study). This required a thorough analysis of research on the food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants’. The subject of the study underwent three phases of sorting in order to assess its suitability for further study. Findings: The results demonstrated that the two variable

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TOMALIA, Tetiana, Nataliia PRYLEPA, and Nataliia ANTOSHKOVA. "INTEGRATED APPROACHES, NEW TRENDS AND INNOVATIONS IN MENU DEVELOPMENT FOR THE RESTAURANT INDUSTRY." Development Service Industry Management, no. 4 (November 28, 2024): 321–25. https://doi.org/10.31891/dsim-2024-8(48).

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The article examines modern approaches to menu development in restaurant business establishments, highlighting its pivotal role in shaping an establishment's image, attracting customers, and improving financial performance. The study explores marketing, technological, creative, ecological, and customer-oriented approaches, each contributing to the menu's attractiveness and relevance. The primary functions of a menu are analyzed, including its informational, marketing, managerial, quality control, and customer satisfaction roles. Key trends are discussed, such as the incorporation of local and

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Gonzaga, Filipe Pohlmann. "Customer Perception of Sustainability Initiatives in the Restaurant Industry: A Discrete Choice Model Approach." Journal of Management and Sustainability 12, no. 2 (2022): 20. http://dx.doi.org/10.5539/jms.v12n2p20.

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Business sustainability, a multidimensional construct that arose from global trade and climatic impacts, this research focus is to analyze customer perception on its implementation in the restaurant industry. By using discrete choice models, the research surveyed participants globally on their restaurant choice. Sustainable sourced food, as well as other environmental and social sustainability related attributes were used as a factor for choosing a restaurant.   In revealed preferences, this paper shows that sustainability is not a key attribute for restaurant choice, nevertheless,

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T. G, Mrs Ramabarathi, Lakshitha C. A, Nandhana. S, Poorna Devi. M, and Latchiya Shree. G. A. "Futuristic Ordering: Unearthing the Method of Ordering Food through QR Code in Restaurants with Sophisticated Insight." International Journal of All Research Education and Scientific Methods 12, no. 03 (2024): 191–99. http://dx.doi.org/10.56025/ijaresm.2023.1201242046.

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A Smart Ordering Menu powered by QR codes in restaurants revolutionizes the traditional dining experience. Patrons simply scan the QR code on their tables, gaining instant access to a digital menu on their smartphones. This interactive menu allows customers to browse dishes, view images, and get detailed descriptions. Ordering becomes efficient as diners can customize their selections and submit orders directly from their devices. Moreover, the smart ordering system can accommodate special requests or dietary preferences. It enhances communication between customers and kitchen staff, ensuring

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Nderitu, Lydia, and Ray Mutinda. "HYGIENE AND SANITATION PRACTICES ON CUSTOMER SATISFACTION IN ETHNICAL RESTAURANTS FOUND IN NAIROBI COUNTY." International Journal of Advanced Research 12, no. 09 (2024): 841–70. http://dx.doi.org/10.21474/ijar01/19520.

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Hygiene is no new concept to humanity, more so where the hotel industry is involved. The world is becoming a busy globe and meals that were once shared at home are now being provided more and more in eating establishments. People in this case have to trust third parties to handle the preparation of their food and the question about how that food is handled is brought up. This is the same question posed as far as hotel establishments are concerned in Kenya. Can one really trust the people handling their food in hotel? What role does hygiene and sanitation, especially of the food play in convinc

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Panova, Iryna O., and Daria S. Zernenkova. "Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry." Business Inform 5, no. 544 (2023): 229–34. http://dx.doi.org/10.32983/2222-4459-2023-5-229-234.

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The restaurant business is one of the most competitive industries, where many businesses struggle for the attention and loyalty of customers. Over the past few years, competition in the restaurant industry has increased significantly, due to the growth in the number of restaurants and cafes, as well as because of changes in the taste preferences of customers. In this regard, increasing the competitiveness of a restaurant enterprise is becoming an increasingly important task for restaurant owners and managers. Increasing competitiveness can help attract new customers, increase turnover, profits

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Crisolo, Amabelle H., and Nickie Boy A. Manalo. "The Effects of Fair Pricing, Food Quality, and Service Quality on Re-Patronage Intentions Mediated by Customer Satisfaction in Full-Service Restaurants." Journal of Economics, Business, and Commerce 2, no. 1 (2025): 169–80. https://doi.org/10.69739/jebc.v2i1.610.

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The study investigates the effects of fair pricing, food quality, and service quality on re-patronage intentions of customers at full-service restaurants in Calatagan, Batangas, focusing on customer satisfaction as the mediator. Using stratified random selection, 146 patrons of the three hotels and restaurants in Calatagan participated in a survey, from which 120 valid answers were gathered. The reliability test from Jamovi was used to analyze the data (94 valid questionnaires). Pricing, strategies, and dining frequency, received average scores, implying fewer positive opinions. The varying re

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Shambour, Qusai, Mosleh M. Abualhaj, and Ahmad Abu-Shareha. "A Trust-Based Recommender System for Personalized Restaurants Recommendation." International journal of electrical and computer engineering systems 13, no. 4 (2022): 293–99. http://dx.doi.org/10.32985/ijeces.13.4.5.

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Several online restaurant applications, such as TripAdvisor and Yelp, provide potential consumers with reviews and ratings based on previous customers’ experiences. These reviews and ratings are considered the most important factors that determine the customer’s choice of restaurants. However, the selection of a restaurant among many unknown choices is still an arduous and time- consuming task, particularly for tourists and travellers. Recommender systems utilize the ratings provided by users to assist them in selecting the best option from many options based on their preferences. In this pape

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K, Amrutha. "Predicting the Reviews of the Restaurant Using Natural Language Processing Technique." ECS Transactions 107, no. 1 (2022): 17009–18. http://dx.doi.org/10.1149/10701.17009ecst.

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Recommendation programs are finally being used to provide customers with a customized selection of services. To put it another way, they're set up to produce recommendations (such as restaurants or tourist attractions) that cater to the needs of the customer and may be used to a variety of situations. In order to make recommendation processes more efficient and effective, and to deal with any problems that may arise, a variety of helpful methods to data management may be used. In this article, a machine learning method is proposed to address the issue of customizing restaurant preferences base

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Masaga, John Eldrian Emmanuel, Hennessy Pucerio, Sean Leonard Salcedo, Patricia Tabar, Kenneth Tracy Victoria, and John Paul G. Buenaventura. "GREEN PRICING PRACTICES OF SELECTED RESTAURANTS IN QUEZON CITY." Ignatian International Journal for Multidisciplinary Research 2, no. 4 (2024): 969–85. https://doi.org/10.5281/zenodo.10991232.

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The price is what a client must pay to get a product. Many factors, including the cost of the goods, product distinctiveness, competition, and the customer's perception of the product's value, affect a product's price. This research aimed to identify green pricing practices in restaurants. The study applied a mixed method and descriptive method approach with survey questionnaires and interviews. The study used purposive sampling. To collect the data, a survey questionnaire and interview are used, and it’s categorized into three parts, with (80) respondents that consist of managers, emplo

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Karunarathne, Anjali, Venumi Vonara Perera, and Janaka Rumesh Gamlath. "The Effect of Sustainable Practices on Customer Retention in The Food Industry: Evidence from the 'Food Cult' Sri Lanka." International Journal of Research 12, no. 3 (2025): 505–20. https://doi.org/10.5281/zenodo.15132377.

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<em>The study aims to investigate the effect of sustainable practices on customer retention in the food industry using evidence from the ‘Food Cult’ Sri Lanka. Sustainability has been recognized as a major factor influencing consumer preference and loyalty in the restaurant industry. Therefore, this research explores how specific sustainability initiatives, such as waste management, organic food offerings, and biodegradable packaging, contribute to consumer retention and encourage repeat business. A quantitative research approach was employed, utilizing structured survey questionna

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Stehnei, Marianna, Orshoia Nod, Sandor Berghauer, and Nadiya Kampov. "Transformation of hotel and restaurant services in the context of digitalization." Ukrainian Journal of Applied Economics and Technology 2024, no. 3 (2024): 26–29. http://dx.doi.org/10.36887/2415-8453-2024-3-4.

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The article is dedicated to exploring the unique aspects and primary trends in the digital transformation of hotel and restaurant services. It has been demonstrated that the increasing competition, the drive for operational efficiency, and the enhancement of customer service quality are key drivers for the adoption of digital technologies in the hotel and restaurant industry. Understanding and meeting evolving consumer expectations, such as the preference for online ordering, swift transaction processing, and personalized service, is also crucial in this digital shift. It has been established

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Ahamed, Sabbir, Nazia Tabassum, Md Moniruzzaman, Md Mahfuzul Hasan, and Md Asraf Mahmud Hasif. "Consumer preferences of fast-food items in Mymensingh, Bangladesh." Archives of Agriculture and Environmental Science 9, no. 1 (2024): 69–75. http://dx.doi.org/10.26832/24566632.2024.0901011.

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The goal of the current study was to ascertain Bangladeshi consumers' preferences for fast food items. Data from 80 respondents who were eating fast food in the Mymensingh region were gathered using a purposeful random sample; men made up 52.50 percent of the respondents. The study employed multiple linear regression analysis to determine the primary determinants influencing eating habits among customers. Additionally, descriptive statistics were utilized to determine the demographic characteristics such as age, education, income level etc. of the consumers. Furthermore, the utilization of Lik

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Cañizares, Tiffany Claire A., Jonathan P. Allada Jr, and Carn Axle B. Torremocha. "The Effect of Customer Service Towards Consumers’ Behavior on Restaurants." International Journal of Research and Innovation in Social Science IX, no. IV (2025): 1852–66. https://doi.org/10.47772/ijriss.2025.90400140.

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This study assessed the level of customer service and consumer behavior in restaurants in Santo Tomas, Davao del Norte. This study utilized a descriptive-correlational research design, which was used to determine the relationship between the two variables. The participants of this study were 191 consumers in restaurants in Santo Tomas, Davao del Norte, who were selected using a random sampling technique. Two sets of adapted questionnaires were utilized to collect information from respondents. The findings of this study revealed that the level of customer service in terms of product quality, se

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Hwang, Jinsoo, Young Gin Choi, Junghoon (Jay) Lee, and Jongseung Park. "Customer Segmentation Based on Dining Preferences in Full-Service Restaurants." Journal of Foodservice Business Research 15, no. 3 (2012): 226–46. http://dx.doi.org/10.1080/15378020.2012.706180.

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Lee, Andy, Carolyn U. Lambert, and Rob Law. "Customer Preferences for Social Value over Economic Value in Restaurants." Asia Pacific Journal of Tourism Research 17, no. 5 (2012): 473–88. http://dx.doi.org/10.1080/10941665.2011.627350.

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Serova, Elena G., Elizaveta M. Fainshtein, and Pavel F. Vorobyev. "Impact of the COVID-19 Pandemic on the Restaurant: Recommendations Based on an Expert Interview." Administrative Consulting, no. 2 (170) (June 7, 2023): 99–121. https://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 bus

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B. DOÑA, KIARA LORINE, JOSHUA KIEL I. RAMIREZ, EDZEL B. OPINA, MARIELLA CARIDO, MIKAELA HILARIO, and RITCH M. BANATE. "SERVICE QUALITY AND CUSTOMER SATISFACTION ON SELFSERVICE TECHNOLOGY OF FAST-FOOD RESTAURANTS IN TANZA CAVITE." International Journal of Research in Education Humanities and Commerce 06, no. 01 (2025): 260–79. https://doi.org/10.37602/ijrehc.2025.6119.

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This study determined the impact of self-service technology in fast-food restaurants in Tanza, Cavite, on customer satisfaction and service quality. It focuses on customer perceptions regarding factors such as reliability, responsiveness, convenience, assurance, and empathy, and how these elements influence customer satisfaction concerning their needs, desires, convenience, cost, and communication. Additionally, the study gathered demographic information from each participant, including age, sex, occupation, civil status, and monthly income. A face-to-face survey questionnaire and descriptive

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Schjøll, Alexander, and Frode Alfnes. "Eliciting consumer preferences for credence attributes in a fine-dining restaurant." British Food Journal 119, no. 3 (2017): 575–86. http://dx.doi.org/10.1108/bfj-06-2016-0264.

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Purpose The purpose of this paper is to illustrate and discuss methodology issues in menu-labelling experiments in commercial full-service restaurants, and to investigate how the menu description and price affects customers’ choice of an organic veal entrée in a Norwegian restaurant. Design/methodology/approach A menu-labelling experiment was conducted in a fine-dining restaurant during ordinary opening hours over a period of two weeks. The menu description of an organic veal entrée was altered repeatedly and the effect of these changes on the sales of this entrée was investigated. Findings Ad

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Hafu, Tetiana. "COGNITIVE DIMENSION OF MODERN ENGLISH RESTAURANT DISCOURSE IN THE INSTAGRAM SOCIAL NETWORK." Advanced Linguistics, no. 11 (August 11, 2023): 23–28. http://dx.doi.org/10.20535/2617-5339.2023.11.277876.

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This article is dedicated to the analysis of English-language restaurant discourse in the social media platform Instagram. The study of restaurant discourse on Instagram is important due to the growing popularity of social media and their impact on consumers. Restaurants use Instagram to promote their brand and interact with consumers, while users use the platform to discover new dining options and familiarize themselves with dishes and restaurant atmospheres. This article examines the cognitive aspect of restaurant discourse, which includes the analysis of language used to create a certain im

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Danladi, Yusuf Bisu, Kuhe Aondoyila, Jacob, Sunday Ibrahim, Jamila Adamu, and Abdulrauf, Baba Dauda. "Human Factor and Sustainable Energy Consumption in Restaurants." African Journal of Environmental Sciences and Renewable Energy 18, no. 1 (2025): 101–14. https://doi.org/10.62154/ajesre.2025.018.010612.

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The restaurant is one of the components of the food service industry with high energy demand. The sustainability of its energy consumption is highly desirable for profitability and climate change mitigation. ‘Human factor’ is a phenomenon that is difficult to control in all businesses including the restaurant, and it unfortunately coordinates all other resources. This article reviewed the effects of human factors on sustainable energy consumption, to provide information that will aid better restaurant management towards sustainable operations. A scoping review was employed for the study. Many

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Durmishi, Ledianë, Anthony Cristian Medina Paredes, János Gábor Sávoly, and Gyöngyi Kovács. "Investigating the customer preference towards Michelin restaurants in Europe through Google Reviews." Ecocycles 10, no. 1 (2024): 115–23. http://dx.doi.org/10.19040/ecocycles.v10i1.434.

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Michelin-starred restaurants are renowned for their use of premium ingredients, and creatively flavored dishes that are consistently prepared to a high degree. Due to the benefits of sharing previous customers’ open experiences and opinions,online reviewshave grown in importance among future customers as online activities related to the purchase of restaurant services have increased. Online reviews serve as a route for knowledge and help clients perceive risk in a more manageable way. This study contributes to the decision-making processes –an important competitiveness factor of Michelin resta

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Tan, Ariella Calista, and Agustinus Nugroho. "Analisa Pengaruh Perceived Risk, Ewom dan Brand Image Terhadap Minat Beli Konsumen di Restoran Haidilao Pakuwon Mall Surabaya." Ranah Research : Journal of Multidisciplinary Research and Development 7, no. 5 (2025): 3488–500. https://doi.org/10.38035/rrj.v7i5.1651.

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The food and beverage industry in Indonesia continues to grow rapidly, the soaring growth of restaurants has created intense competition in the food and beverage industry, one of which is what is happening in the city of Surabaya. To win customers, restaurants need to understand what drives customers buying interest. Three factors that can encourage buying interest are perceived risk, eWOM (electronic word of Mouth), and brand image. Perceived risk, namely consumers are often worried about a bad experience. Restaurants can overcome this by prioritizing quality, service and guaranteed satisfact

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Tobing, Tasya Amanda, Rita Nurmalina, and Siti Jahroh. "Pengaruh Bauran Pemasaran Terhadap Loyalitas Pelanggan Restoran Waroeng Hotplate Odon Bogor." Jurnal Agribisnis Indonesia 9, no. 1 (2021): 43–54. http://dx.doi.org/10.29244/jai.2021.9.1.43-54.

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Currently, Indonesia has a 265 million population in which more than one-third of the population is the modern generation who are more likely to have a preference for something that simple and practical like taking a meal in the restaurant. Bogor is one of the cities generally known for its culinary varieties. Waroeng Hotplate Odon is one of them which uniquely serves dishes, which uses hot plates and has a spiciness level and its sales experienced a downward trend due to high competition among the restaurants. This research aims to analyze the effect of marketing mix consist of 7P variables w

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Alsaggaf, Mohammed Ahmad. "Traditional Vs Modern: Effect of Cultural Dimensions on Tourist Buying Intentions in the Context of Tourism Marketing." British Journal of Marketing Studies 12, no. 5 (2024): 1–27. http://dx.doi.org/10.37745/bjms.2013/vol12n5127.

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This empirical study delves into the intersection of cultural dimensions and tourist revisit intentions within the green restaurant sector. Leveraging co-variance-based Structural Equation Modelling (CB-SEM) to test hypotheses, the research scrutinizes data collected from 326 tourists who participated in an online survey after visiting green restaurants. The analysis aims to uncover how various cultural dimensional factors—such as collectivism, power distance, and uncertainty avoidance—play a crucial role in shaping tourists’ decisions to revisit environmentally friendly dining establishments.

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Kim, Seongseop (Sam), Ja Young Choe, and Aejoo Lee. "Efforts to globalize a national food." International Journal of Contemporary Hospitality Management 28, no. 10 (2016): 2310–30. http://dx.doi.org/10.1108/ijchm-03-2015-0151.

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Purpose This paper aims to gain insight into the preferences of US customers regarding Korean food, and to categorize these customers according to the reasons for their preferences. Design/methodology/approach The study was conducted with a sample of customers in Korean restaurants in the USA. Findings Cluster 1 was a group whose members were attracted to Korean culture; Cluster 2 was a group whose members were passionate about Korean food; Cluster 3 was a group seeking healthy and exotic food; and Cluster 4 was a low-interest group. Each cluster had a different socio-demographic profile, favo

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