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1
Roberto, Christina A., Elena Hoffnagle, Marie A. Bragg, and Kelly D. Brownell. "An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy." Public Health Nutrition 13, no. 11 (March 18, 2010): 1826–28. http://dx.doi.org/10.1017/s136898001000039x.
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AbstractObjectiveSome versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts.DesignThis was an observational study.SettingThe study took place at two McDonald’s and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy’s restaurants.SubjectsThe number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed.ResultsThe percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open.ConclusionsSince nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.
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Hussain, Sharafat, and Mohammed Abdul Azeem. "Sensory Triggers to Drive Sales- Creating Competitive Advantage Through Multisensory Consumption Experience in Restaurants." Restaurant Business 118, no. 11 (November 15, 2019): 167–78. http://dx.doi.org/10.26643/rb.v118i11.9943.
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When foreign fast food restaurants enter the Indian market, their sensory marketing strategies change based on language, culture and taste preferences. Southern India is known for cultural diversity, different languages, spicy taste preferences and varied music; these components directly impact sensory strategies and consumer behaviour. The objective of this paper is to analyse the relationship between time spent in the restaurant and sensory strategies used, leading more consumption. The purpose of the study is to find out whether the sensory cues (colour, music, smell, touch and taste) have any significant role in having customers spend more time at the restaurant leading more consumption. Data was gathered from consumers of Four international fast-food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. Chi Square test rejected the null hypotheses; there was statistically significant evidence of an association between time spent in the restaurant leading to more consumption and sensory strategies (the colour used, music played and variety of cuisine offered). However, for scent and touch cues, the results were statically insignificant. This study result has important implications for the fast-food industry in understanding how to create and manage their sensory marketing strategies to attract people who love sitting and spending quality time at the restaurant which ultimately leads to more sales.
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Gunasegaran, Muthu Kumaran, Md Hasanuzzaman, ChiaKwang Tan, Ab Halim Abu Bakar, and Vignes Ponniah. "Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia." Sustainability 14, no. 20 (October 19, 2022): 13515. http://dx.doi.org/10.3390/su142013515.
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Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast–food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO2, 881.8 kg SO2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m2/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.
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Bedua-Taylor, Nana Esi, Eunice Fay Amissah, and Nana Adiyiwa Obeng Mensah. "Motivation, Satisfaction and Repurchase Intentions of Chinese Restaurant Customers: Evidence from the Accra Metropolis, Ghana." Journal of Hospitality and Tourism 2, no. 2 (September 7, 2022): 24–42. http://dx.doi.org/10.47672/jht.1183.
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Purpose: Despite the fact that the customer base for Chinese restaurants in the Accra Metropolis is ever expanding, there is little evidence on the motivational and satisfaction elements that ramp up the customers’ repurchase desires; hence, denying these restaurants and others the opportunity to capitalise on these elements to maximise returns. This study, thus, using an explanatory research design, assessed the effect of motivation and satisfaction on repurchase intentions of customers of Chinese restaurants in the Accra Metropolis of Ghana.
Methodology: Employing a multistage sampling technique, a sample of 218 customers were selected and included in the study. A structured closed-ended questionnaire was used to collect data for the analysis. Data were analysed using means, standard deviations, and regression techniques.
Findings: The results showed that health, adventure, social interaction and family togetherness, culture and modern atmosphere drive Chinese restaurant customers to make repurchase decisions. It was also revealed that the Chinese restaurant customers find satisfaction in food quality, service quality, atmospherics and authenticity of services at the Chinese restaurants. Additionally, customer motivation and satisfaction were found to have significantly positive effects on repurchase intentions.
Unique contribution to theory and practice: It was concluded that increased customer motivation and satisfaction is necessary for an expanded customer base for Chinese restaurants in the Accra Metropolis. Therefore, operators of Chinese restaurants should channel efforts into improving drivers for motivation and satisfaction.
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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 (February 14, 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 between human senses/ sensory cues and customer patronage. Also, it seeks to find out how fast food restaurants should apply sensory cues to enhance customer patronage. 150 regular customers of Nourisha fast food restaurant in Awka were used as respondents, and a structured questionnaire was administered to elicit the required information from the respondents. Multiple regression was used to test for the significance of the five hypothesis proposed for the study. Results showed the powerful and tremendous effect of the concept of sensory marketing which is inevitable for the success of a firm in this highly competitive market.
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Ding, Li. "Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case." International Journal of Contemporary Hospitality Management 33, no. 9 (July 8, 2021): 2950–69. http://dx.doi.org/10.1108/ijchm-09-2020-1038.
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Purpose This study aims to examine the effect of restaurant employees’ challenge-hindrance appraisals toward smart technology, artificial intelligence, robotics and algorithms (STARA) awareness on individual competitive productivity (ICP) and explore the mediating roles of employees’ work engagement and organizational commitment on the relationship between challenge-hindrance appraisals and ICP. Design/methodology/approach Data were collected through an online survey. One hundred and ninety employees who worked at full-time and non-management positions in the USA quick-service restaurants participated. Partial least squares structural equation modeling was used for the data analysis. Findings The study identified that restaurant employees’ challenge appraisals toward STARA awareness positively influenced ICP. This relationship is positively mediated by employees’ work engagement. Practical implications This study makes practical contributions to human resource practices in restaurants. Employees’ challenge appraisals toward STARA awareness transmit the job insecurity stressor to a higher level of ICP. Restaurant managers should provide employees with adequate resources and support for non-management employees’ professional competency growth. Quick-service restaurants can enjoy a competitive advantage in the market by enhancing employees’ CP. Originality/value This study enriches the literature on the CP model, cognitive appraisal theory and person-environment fit theory. The study investigated employees’ challenge and hindrance appraisals toward emerging STARA awareness and emphasized their distinct characteristics to drive ICP in the quick-service restaurant sector.
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Shen, Jiayi. "The Drive-Thru Business Model Enter in Chinese Mainstream Market." Advances in Economics, Management and Political Sciences 78, no. 1 (April 18, 2024): 221–27. http://dx.doi.org/10.54254/2754-1169/78/20241720.
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In China, the significant advances in the digital revolution continue to drive the adoption of intelligent data in the service industry. Mobile Internet technology makes people rely on their smartphones to meet their daily needs most of the time. The purpose of the paper was to present the related problems faced by the drive-thru business model when entering the Chinese market and their solutions. This article takes Starbucks and AutoNavi's opening of the "Starbucks Curbside" service in China as an example and will use the annual consumption volume of consumers in the Chinese takeout industry and data from drive-thru restaurants to open stores in China for observation and analysis. To solve the problem of decreasing consumer reach in cities, drive-thru restaurants should be set up in suburban areas to bring the driver group into the category of potential consumers. Given the risks that may occur in drive-thru restaurants, the warning to customers who purchase food should be enhanced by improving the safety system. In the Chinese market, with fierce competition in the food delivery industry, the "drive-thru" business model should look for competitive food delivery companies to cooperate. In this way, both of them can achieve a win-win situation.
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Kankam-Kwarteng, Collins, Francis Osei, Gabriel Asante-Gyabaah, and Kofi Ankamah Ferkah. "Mediation role of service innovation in the effects of knowledge creation on marketing performance of restaurant." Technium Social Sciences Journal 27 (January 8, 2022): 620–38. http://dx.doi.org/10.47577/tssj.v27i1.5338.
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This work explores the effect of knowledge creation on service innovation and marketing performance among restaurants within the Kumasi Metropolis. A total of 200 restaurants were sampled for this work. The study adopted the use of questionnaire as the main data collection instrument to obtain the study responses. The information obtained from the structured questionnaire was analyzed using the multiple linear regression technique for analyzing mediation effects to arrive at the study results. The findings of the study indicate that there is a positive relationship between knowledge creation and service innovation. It was also found that service innovation has positive and significant effect on marketing performance. Furthermore, the study findings revealed that service innovation mediates the relationship between knowledge creation and marketing performance of restaurants. Based on the results, it was recommended that management invest in the creation of knowledge as this will drive innovativeness in the organization and subsequently lead to a higher marketing performance. The paper significantly discusses the body of knowledge concerning the effect of knowledge creation, service innovation and marketing performance in the restaurant context.
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Manningham, Daphnée, Hugo Asselin, and Benoit Bourguignon. "Be Direct! Restaurant Social Media Posts to Drive Customer Engagement in Times of Crisis and Beyond." Tourism and Hospitality 5, no. 2 (April 9, 2024): 304–13. http://dx.doi.org/10.3390/tourhosp5020020.
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Restaurants were significantly shaken by the COVID-19 pandemic, which forced them to intensify their use of social media to communicate with customers. Our objective was to identify which digital marketing strategies generated higher customer engagement during the pandemic, according to variations in the intensity of sanitary restrictions. We manually extracted 639 Facebook posts by 16 restaurants in two Canadian cities (one in a metropolitan area, one in a peripheral region), and coded them according to type of verbal move, format (image, text), and emoji use. The engagement rate was two times higher for restaurants in the metropolitan area, which also used three times more emojis per post on average. The engagement rate was also five times higher for nationally branded restaurants than for independent restaurants. When the pandemic hit, restaurants started to use more text and more directive verbal moves to convey crucial and precise information to customers, notably about sanitary restrictions. Emojis and expressive verbal moves also helped increase customer engagement. While being direct was more efficient in times of crisis, directive verbal moves continued to be used after most sanitary restrictions were lifted. Being direct, thus, appears to be a good digital marketing strategy in the “new normal”.
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Tsai, Marisa, Phoebe Harpainter, Anna Martin, Gail Woodward-Lopez, Danielle Lee, and Lorrene Ritchie. "Healthy Default Beverages in Kids’ Meals: Evaluating Policy Adherence and Impact in California." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 730. http://dx.doi.org/10.1093/cdn/nzaa051_027.
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Abstract Objectives Healthy default beverage policies for restaurant kids’ meals have been identified as a top strategy to improve beverage intake in young children and reduce obesity and diabetes risk. California passed a statewide policy (SB1192), effective January 2019, specifying kids’ meal default beverages as water, unflavored milk, or a nondairy alternative. Although other localities have adopted similar policies, there have been no studies on their effectiveness. The aim of this study was to assess changes in beverages offered with kids’ meals before and after a healthy default beverage policy took effect and to quantify policy adherence in menus and cashier orders in quick service restaurants (QSR). Methods The study employed a pre-post policy design. Baseline data on beverages offered as part of kids’ meals were collected from 111 QSR in low-income areas in California in late 2018, prior to policy implementation. Follow-up data were collected from the same restaurants one year later. Data were collected by menu observation and purchase of kids’ meals. Both walk-in and drive-through settings were assessed where available. Full policy adherence was defined as offering only SB1192-compliant beverages, and was assessed 3 ways: menu board, cashier order, and a combined metric. Results At baseline, prior to any legislative requirement, 6 (6.3%) restaurant menu boards, 5 (4.5%) cashier orders, and 0 restaurants overall were already fully adherent. At follow-up, 64 (66.0%) restaurant menu boards, 1 (0.9%) cashier order, and 0 restaurants overall were fully adherent. Generalized estimating equations, clustered by restaurant chain, were used to test pre-post policy changes. Adherence in menu boards increased (59.7%, p = < .0001). There were no changes in adherence in cashier orders or overall adherence. Conclusions California's healthy default beverage policy for restaurant kids’ meals was effective in changing QSR menu board offerings but did not impact cashier order processes. Additional staff training may improve policy implementation. Studies are underway to assess the impact of staff training and customer behavior change. Funding Sources University of California Division of Agriculture and Natural Resources, Robert Wood Johnson Foundation Healthy Eating Research, CA Department of Public Health/USDA.
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Tang, Jason, Toni Repetti, and Carola Raab. "Perceived fairness of revenue management practices in casual and fine-dining restaurants." Journal of Hospitality and Tourism Insights 2, no. 1 (April 29, 2019): 92–108. http://dx.doi.org/10.1108/jhti-10-2018-0063.
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PurposeRestaurants typically have small profit margins and with the pressure of increasing food and labor costs, management is looking to revenue as a way to maintain and drive profits. One technique to increase revenue is through revenue management practices, but management needs to be aware of their customers’ reactions to these practices prior to implementation. The paper aims to discuss this issue.Design/methodology/approachThis study utilizes linear regression to determine the impact of select restaurant revenue management practices, customers’ familiarity with revenue management in general and in restaurants specifically, and customers’ demographics on perceived fairness of revenue management practices in casual and fine-dining restaurants.FindingsResults indicate that customers find certain restaurant revenue management practices, such as charging premium prices on certain days of the week, fair in both casual and fine-dining restaurants, while others are not in either. Non-refundable reservation fees were found to be fair for fine-dining establishments only. Increased familiarity with restaurant revenue management was associated with higher perceptions of fairness for both casual and fine dining. Age was the only demographic studied that affected perceived fairness.Originality/valueThis study is the only known study to simultaneously evaluate the impact of price and duration restaurant revenue management techniques in combination with customer demographics and revenue management familiarity on consumer perceptions of fairness.
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Lepkowska-White, Elzbieta, Amy Parsons, and William Berg. "Social media marketing management: an application to small restaurants in the US." International Journal of Culture, Tourism and Hospitality Research 13, no. 3 (November 5, 2019): 321–45. http://dx.doi.org/10.1108/ijcthr-06-2019-0103.
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Purpose This study aims to use a social media management framework and strategic orientation framework to explore how small restaurants manage social media. Design/methodology/approach The authors content-analyzed social media activity and interviews with 14 managers of social media in small independent restaurants in the northeast region of the USA that employed fewer than 20 employees. Findings The results of the study show that most small restaurants can be classified as anarchic, hierarchical and conservative defenders, and that they mainly focus on promotional activities on social media. The majority use social media also to drive traffic to a restaurant and, thus, act as calculative pragmatists. Very few use social media strategically or creatively in any of the social media management stages, and very few monitor or use social media information to improve their operations. Research limitations/implications This study shows that the adopted theoretical framework in this study for social media management helps analyze social media operations in small restaurants, points to the strategic orientations applied in small restaurants, shows the intricacies of each stage and helps show what small restaurants do well and how they can improve. Future research may use larger samples, investigate frameworks particularly relevant to small restaurants, such as the resource-based view (RBV) framework, and may focus on creative and diverse strategic approaches toward social media management for small establishments. Practical implications As customers continue shifting to social media and review sites, more restaurants may want to invest in developing more creative approaches toward social media and do it in more structured, integrated and continuous ways. The study describes a process they may want to follow and specific tactics that could be implemented to use social media more strategically in all stages of social media management. Social implications Not only are small business establishments the backbone of the restaurant industry, but they also appeal to customers more than large chains. This study shows how these small businesses can utilize social media to attract more customers, engage them, learn about them and their competitive environment to market and improve their operations. Originality/value The authors focus on the supplier side of social media for restaurants, a perspective lacking in the literature, and specifically small restaurants that receive less attention in prior research. Few studies exist that explore how social media is incorporated in all stages of social media management. The study points to the unique challenges that small restaurants experience in the process of using social media for marketing, monitoring and using social media to improve their operations. The study uses a relatively large sample of qualitative interviews conducted with managers of small restaurants and a content analysis of their actual social media activity.
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Maingi, Kennedy Maithya, and George Otieno Obonyo. "Service Delivery Digitalization as a Tool for COVID- 19 Recovery in Fast-Food Restaurants in Nairobi, Kenya." Journal of Hospitality and Tourism 2, no. 2 (August 7, 2022): 15–23. http://dx.doi.org/10.47672/jht.1147.
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Purpose: The goal of this study was to assess the influence of the adoption of service delivery digitalization tools on Covid-19 recovery in fast-food restaurants in Nairobi.
Methodology: To collect and analyze data for this study, correlational research design was used. A total number of 89 questionnaires were administered to fast-food senior managers in Nairobi. The collected data was analyzed in SPSS using descriptive statistics and regression analysis.
Findings: In an aim to identify the service delivery digital tools adopted to enhance COVID-19 recovery in fast-food restaurants, the results indicated that contactless payment systems, online delivery apps, digital menus, KDS and POS were the highest adopted tool with a mean of 1.00. Service robots and touch less elevators were not adopted in the fast-food restaurants in this study with a mean of .00. The other tools adopted were self-service kiosks with .84, ORS with .71 and drive thru systems with .71. On determining the level of COVID-19 recovery in fast food restaurants in Nairobi, the results indicated that the rate of restaurant sales increasing had a mean of 3.09. This means that it was to a large extent, increase in the restaurant operations had a mean of 3.21, while increase in the number of customers had 3.02. Increase in customer satisfaction had 3.08 and increase in customer loyalty had 3.21 which also meant that the level of all measures of COVID-19 recovery were to a moderate extent. On determining the influence of service delivery digitalization on COVID-19 recovery level, the tools significantly and positively influenced level of COVID-19 recovery (β = .430, t = 4.446, p<.05). The study also found that online delivery apps, digital menus and contactless payment systems also significantly and positively influenced the level of COVID-19 recovery in fast food restaurants in Nairobi (β = .600, t = 6.999, p<.05; β = .614, t = 7.254, p<.05 & β = .580, t = 6.649, p<.05 respectively).
Contribution to theory and practice: The newly acquired insights in this study will contribute to the academic literature on the adoption of service delivery digitalization tools and their impact on COVID-19 recovery in fast food restaurants. In addition, the results from the study could be helpful to the management of fast food restaurant in improving customer satisfaction, loyalty and sales after a pandemic. Since the results present a way fast food restaurants have adopted to recover from the effects of COVID-19 pandemic.
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Zhong, Yongping, Segu Oh, and Hee Cheol Moon. "What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic?" Sustainability 13, no. 4 (February 5, 2021): 1724. http://dx.doi.org/10.3390/su13041724.
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Currently, living with COVID-19 under certain protective measures still continues as the “new normal” for most of the world. The disruption that the pandemic has caused to societies and economies, especially to the restaurant industry, may last longer than some had thought. This study intended to find out the key drivers of consumers’ dining-out intentions and their internal relationships. We adopted the structural equation modeling (SEM) method with 508 surveys collected from China and Korea. The results were as follows: perceived psychological risks, subjective norms, and enjoyment are influential to consumers’ dining-out intentions but not restaurant precautionary measures or perceived physical risk; subjective norms have direct implications on both perceived psychological and physical risks, while restaurant precautionary measures can only significantly affect perceived physical risk; enjoyment can be negatively influenced by perceived psychological and physical risks; country can moderate the relationships between subjective norms, perceived physical/psychological risk, and enjoyment. This study provides further understanding of the current food consumption patterns, which will help restaurants set up strategies accordingly to sustain their businesses and get them more prepared for any future outbreaks.
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Prylepa, Nataliia. "RESTAURANT BUSINESS: INNOVATIVE CHANGES IN THE CONVERSION OF COVID-19." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (October 4, 2021): 181–84. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-30.
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The article examines the innovative changes in the restaurant business in the context of the spread of the COVID 19 virus in Ukraine and abroad. It was the restaurant establishments in the conditions of COVID 19 that were forced to react quickly to the new conditions and needs of the quarantine services market. The advantages of applying innovative changes in the restaurant business are indicated. It is determined that the culture of food delivery and online ordering began to develop at an incredibly fast pace in Ukraine and abroad. Applications such as Delivery.com, Raketa, Glovo are becoming one of the most popular food delivery applications. We analyzed a convenient service for ordering – telegram bots, the essence of which is that a person can not only electronically view the proposals of the institution, but also track all stages of preparation of the ordered dish, from receipt of the order to ready to receive. This characteristic of the latest technology – restaurants without ticket offices and sellers. It has been noted that self-service, whether through drive windows, the Internet or digital platforms, is fast reaching the restaurant business, and the potential of this market is huge. It is determined that mobile applications in virtual objects have led to the emergence of creative directions for the development of restaurant businesses and their approach to consumers. Today, the consumer can order culinary meals without leaving home, work or in other various situations that limit the appropriate time to visit the restaurant business. RFID technologies have also become widely used. The essence of the technology is in placing RFID-tags near restaurants, which can be read by special portable devices via Wi-Fi, Bluetooth or mobile communication. It was concluded that the strategy of adaptation of each of the restaurant businesses to quarantine conditions was unique, but they all used similar methods to reorganize their activities.
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Andriyani, Dwi Retno. "The Influence of Service Quality on Consumer Satisfaction and Purchase Intention at The Legendary Restaurants in Malang." HABITAT 35, no. 1 (April 5, 2024): 8–18. http://dx.doi.org/10.21776/ub.habitat.2024.035.1.2.
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The high-quality service is provided for customers to achieve customer’s satisfaction goals which actually could be mediated by their emotion. Therefore, to increase the customer satisfaction, the company need to pay attention to the quality service that is provided to add the positive emotions and reduce negative emotion. Consumer satisfaction also has an impact on customer loyalty that affects business development in the future. The customer satisfaction also has an impact on customer loyalty that affects the business development in the future. Similarly, the legendary restaurant nowadays has to survive in this onslaught era with many modern restaurants are emerging. Thus, it is necessary to improve the quality service in the terms of product quality, service providing, and the restaurant’s atmosphere. This research analyzed using SEM-PLS method by analyzing the tools used in WarpPLS. The result found that quality service has a positive impact on the positive emotions of the customers. It is compared If the quality service has a negative impact, it causes negative emotions also. So that, it could be guaranteed that the provided quality service succeeded in building positive emotions in customers. The positive emotions that experienced by the customers automatically defined their satisfaction and that thing also indirectly drive them to become a loyal customer. The Influence of Service Quality on Consumer Satisfaction and Purchase Intention at The Legendary.
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Bujisic, Milos, Vanja Bogicevic, H. G. Parsa, Verka Jovanovic, and Anupama Sukhu. "It’s Raining Complaints! How Weather Factors Drive Consumer Comments and Word-of-Mouth." Journal of Hospitality & Tourism Research 43, no. 5 (March 18, 2019): 656–81. http://dx.doi.org/10.1177/1096348019835600.
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Limited attention has been given to the drivers of customer behavior that originate from less direct factors, such as weather. Weather is known to significantly alter consumers’ moods and consequently their behavior. Building on the theoretical alignment between weather, mood, and consumer behavior, this research examined how specific weather factors drive the valence of consumer comments. Furthermore, we explore the relationship between perceived weather, consumers’ moods and affective experience, and word-of-mouth. By analyzing secondary data from 32 restaurants belonging to a national fast-casual chain, this research demonstrates that weather factors such as rain, temperature, and barometric pressure drive consumers’ complaint behavior in restaurants. Additionally, the findings of a survey study and an experimental study indicate that mood and affective experience mediate the relationship between perceived weather and word-of-mouth.
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Bhutani, Surabhi, Dale A. Schoeller, Matthew C. Walsh, and Christine McWilliams. "Frequency of Eating Out at Both Fast-Food and Sit-Down Restaurants Was Associated With High Body Mass Index in Non-Large Metropolitan Communities in Midwest." American Journal of Health Promotion 32, no. 1 (August 28, 2016): 75–83. http://dx.doi.org/10.1177/0890117116660772.
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Purpose: We investigated the associations between frequency of eating at fast-food, fast-casual, all-you-can-eat, and sit-down restaurants and the body mass index (BMI) in non-large metro Wisconsin communities. To inform prevention efforts, we also analyzed the socioeconomic/environmental and nutrition attitudes/behavior variables that may drive the frequent eating away from home. Design: Cross-sectional analysis of an ancillary data set from the Survey of Health of Wisconsin collected between October 2012 and February 2013. Setting: Six Wisconsin counties: 1 classified as rural, 1 as large fringe metro, and 4 as small metro. Subjects: Adults ≥18 years (N = 1418). Measures: Field staff measured height and weight and administered a survey on the frequency of eating away from home, and socioeconomic and nutritional behavior variables. Analysis: Multivariable regression. Results: The BMI of respondents averaged 29.4 kg/m2 (39% obese). Every 1-meal/week increase in fast-food and sit-down restaurant consumption was associated with an increase in BMI by 0.8 and 0.6 kg/m2, respectively. Unavailability of healthy foods at shopping and eating venues and lack of cooking skills were both positively associated with consumption of fast-food and sit-down meals. Individuals who described their diet as healthy, who avoided high-fat foods, and who believed their diet was keeping their weight controlled did not visit these restaurants frequently. Conclusion: Obesity prevention efforts in non-large metro Wisconsin communities should consider socioeconomic/environmental and nutritional attitudes/behavior of residents when designing restaurant-based or community education interventions.
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STAVSKA, Uliya. "HoReCa MARKET DURING THE WAR IN UKRAINE: CURRENT STATE AND KEY TRENDS." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1(63) (May 12, 2023): 48–60. http://dx.doi.org/10.37128/2411-4413-2023-1-4.
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The article researches the current state of the HoReCa market in Ukraine. It is noted that the specificity of the HoReCa market is that everything is focused on potential customers of a particular restaurant, hotel or other establishment. Features of the HoReCa market in Ukraine are described. The structuring of the domestic food market was carried out and it was found that more than 50% are occupied by restaurants and cafes. At the same time, a reduction in hotels and a low concentration of visitors to food establishments compared to European counterparts were noted. An analysis of the activity indicators of the subjects of the hotel and restaurant sector in Ukraine for the period 2018-2022 was carried out in physical and monetary terms. A marketing study of the current situation of the HoReCa market was conducted, taking into account the military situation in Ukraine, namely: the dynamics of development indicators and the capacity of this market; sales structure, taking into account the variety of food products of restaurant establishments of different forms of ownership; the cost of raw materials of suppliers depending on the region of Ukraine, as well as the variability of food by the region, types of hotel and restaurant establishments. The economic activity of the most powerful entities of the HoReCa market in Ukraine, their investment attractiveness and the risks that may threaten it have been studied. The most noticeable current trends in the HoReCa market of Ukraine, which has received their further development in the future, including during the war, were evaluated, namely: Dark Kitchen or a kitchen without a restaurant; shop-restaurant, shop-cafe and other combinations; Drive In or the concept of in-car service; Food Box or the concept of delivering «food kits» with step-by-step recipes for cooking «restaurant» dishes; vending machines – food preparation and sales jobs. Problem areas of the restaurant activity were investigated. The emergence of new restaurants in 2022 in the central and western regions of the country was studied. The specific trends of the changes in the structure of demand for food products in the HoReCa market of Ukraine in 2022 are characterized.
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Ballester, Estefania, Natalia Rubio, and Carla Ruiz. "Emojis and Users’ Brand Engagement in Instagram. The Case of Eco-Friendly Restaurants." Journal of Tourism and Services 14, no. 27 (December 18, 2023): 64–88. http://dx.doi.org/10.29036/jots.v14i27.514.
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The aim of this research is to examine the drivers of followers´ behavioural engagement with eco-friendly restaurants on Instagram. In addition, the present study explores the influence of followers´ behavioural engagement on word of mouth (WOM) and intention to visit the restaurant, paying special attention to the moderating effect of consumers’ attitudes towards the use of emojis in the posts. The research model was tested on 491 female followers of the Instagram account operated by the establishment. Following the validation of measurement scales, the hypotheses are tested using structural equation modelling (SEM) with AMOS software. It was found that behavioural brand engagement was positively affected, with similar intensity, by the perceived enjoyment provided by, and the perceived originality of, brand-generated content posted on Instagram. In addition, behavioural brand engagement was found to drive positive WOM and visiting intentions, and WOM had a significantly higher effect on females who have positive attitudes towards emojis. Brand-generated content (BGC) characteristics (perceived enjoyment and perceived originality) increase followers' brand engagement. Managers should focus on BGC characteristics and the communication style of their messages to strengthen follower-brand relationships. This research can help restaurant owners/managers understand the drivers and outcomes of followers´ behavioural engagement with brands (FBE) on Instagram and the role of emojis on customer behaviours.
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Oktavia, Wulan, Amelia Nur Fitri, and Nurhasanah Nurhasanah. "Analisis Positioning Fast Food Restaurant di Indonesia." Journal on Education 5, no. 3 (February 4, 2023): 6964–71. http://dx.doi.org/10.31004/joe.v5i3.1483.
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This study aims to analyze the positioning of fast food restaurants in Indonesia. the number of samples collected was 60 respondents. The research instrument used in collecting data in this study was using a questionnaire filled out by respondents and a Likert scale. while for technical data analysis used is discriminant. The results of the study show that the positioning maps of fasfood brands A, B, C, and D are known to have different positions. The results of this study indicate that: (1) Attributes that are considered important by consumers. (2) Brand A is good in terms of Drive Thru (3) Brand B is good in terms of taste. (4) Brand C is good in terms of taste. (5) Brand D is good in both attributes that are considered important, namely Taste and Drive Thru, so it must maintain and improve the service quality and speed of Drive Thru and improve the taste so that it can be superior in the minds of consumers.
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Hahn, Leah, Melissa Swierenga, Phil Millage, Adam Miller, and Tim Streets. "K Bistro: a restaurant chooses the future." Journal of Management History 20, no. 4 (September 2, 2014): 368–86. http://dx.doi.org/10.1108/jmh-01-2013-0010.
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Purpose – This paper aims to study K Bistro and its future in Marion, Indiana. K Bistro is a new restaurant that opened in the spring of 2012. The owner, Chef David Kay, has extensive culinary experience. Originally from Marion, Indiana, he has served as head chef for Marriott and Hilton hotels across the country. Design/methodology/approach – Chef Kay recognized that there was a need for an upscale eatery in his hometown, and his passion for combining French cooking techniques with traditional Midwest cuisine has allowed him to introduce a new style of food to the area. Findings – While Marion has several fast food restaurants, it is typical for families to drive to neighboring cities when they want a nice meal to celebrate a special occasion. Chef Kay hopes to change this trend by offering a more convenient option to the Marion community. Originality/value – This is an original case study.
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McDowall, Siriporn, and Weijia Jia. "Dining satisfaction with quick service restaurants among college students." Events and Tourism Review 4, no. 1 (June 29, 2021): 14–29. http://dx.doi.org/10.18060/25392.
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The purposes of this research were to investigate the reasons why college students enjoy fast food and why fast food is popular among college students. There were 313 respondents participating in this study. The majority of them were male, between 18-24 years of age, single, and they were freshmen and sophomores. On average, they visited the restaurant 3 times a week. Friends and family were their major source of information, followed by drive-by, the restaurant sign, social media, and billboard. Respondents were most satisfied with billing was accurate, operation hours were convenient, received food as ordered, menu was easy to read and order, and seat availability. Those who were satisfied with the restaurant would come back and recommend their friends and relatives to patron the restaurant.
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V, Shilpa, and Jampel Wangmo. "Theme Design for Restaurant." European Journal of Arts, Humanities and Social Sciences 1, no. 4 (July 1, 2024): 80–84. http://dx.doi.org/10.59324/ejahss.2024.1(4).08.
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Restaurant industry has become very dynamic and competitive and the role of theme design has become a significant means to differentiate and create a memorable dining experience. This research explores the various aspects of restaurant theme design, including its impact on customer perceptions, emotional engagement, and overall business success. The research also includes the role of graphic design in making the theme design for a restaurant. The study discovers the importance of aligning the theme design with the menu offerings, ambiance, and brand identity, highlighting the need for an effective and impressive dining experience. There are so many findings that a well-executed theme design can lead to enhanced customer satisfaction, increased customer loyalty, and positive recommendations. The research also delves into some of the failures of themes for restaurants and failure of menu design. It highlights on the importance of color schemes and how to select a right color according to the theme of the restaurant. Thus, strategies to overcome the challenges and maximizing the benefits of a thematic approach is also included in the study. Thus, this research contributes to the existing body of knowledge by providing an extensive understanding of the role of theme design in the restaurant industry. It offers practical implications for restaurant owners and managers seeking to enhance their establishments overall appeal, create lasting customer connections, and drive business growth through thoughtful and strategic theme design.
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Siwela, Bella, Patrick E. Ebewo, and Ephraim M. Faku. "Customer Acceptance of Self-Service Technology at Fast Service Restaurants in Tshwane." Journal of Management and Entrepreneurship Research 3, no. 1 (August 31, 2022): 26–45. http://dx.doi.org/10.34001/jmer.2022.6.03.1-26.
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Objective: Technological advances have prompted many businesses to introduce self-service technology (SST) to improve customer waiting times and reduce operational costs. This study aims to determine the factors linked to the acceptance of self-service technology by customers at fast-service restaurants. Research Design & Methods: This research uses a quantitative method by surveying 172 customers who had visited self-service restaurants within the preceding six months. The Unified Theory of acceptance and use of technology (UTAUT) was used to determine the factors linked to the acceptance of self-service technology at quick-service restaurants. The Statistical Package for Social Sciences was used for analysis. Findings: It was found that age and gender moderate the relationship between the construct: performance expectancy ratio and SST usage intention, effort expectancy and SST usage intention, social influence and usage intention and lastly, age moderates the relationship between facilitating conditions and SST usage behaviour. Contribution & Value Added: The design of future self-service technology at restaurants should be constructed in a manner that would appeal to customers of all ages and gender. An education drive should be prioritised to educate customers about the benefits of self-service while ensuring that they also understand that technology does not reduce employment but may be used to create employment in other forms. Future studies should also investigate whether technology education might have a moderating effect on technology.
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Whaley, Jeremy, Jinha Lee, and Youn-Kyung Kim. "Do tipping motivations predict loyalty to the server in a restaurant?" International Hospitality Review 33, no. 2 (December 2, 2019): 91–105. http://dx.doi.org/10.1108/ihr-01-2019-0001.
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Purpose The purpose of this paper is to investigate whether guests’ tipping motivations (i.e. server quality, social norm and food quality) and demographic characteristics (i.e. gender, age and income) influence loyalty to the server in a restaurant. Design/methodology/approach Based on a national online survey consumer panel comprised of 468 participants, the authors utilized decision tree using R statistical software. Predictor variables were tipping motivations and demographic characteristics (age, gender and income). Target variable was loyalty to the server. Findings The findings suggest that social norm, food quality and income influence customers’ loyalty toward the same server on future visits. Social norm turned out to be the strongest predictor. If consumers did not have high social norm on tipping, their loyalty toward a particular server was affected by the combination of determinants such as server quality, social norm, income and food quality. Research limitations/implications Future research can identify or develop scales of tipping motivations with stronger reliabilities in the context of restaurants. Future research can also explore other demographic differences (e.g. ethnicity and sexual orientation) in tipping motivations and server loyalty. Practical implications Servers are indeed the primary contact point and they are in the most influential position with consumers. Overall, results of this study provide an interesting insight in that restaurant guests’ experience can be ruined by bad quality of food or can be mitigated by server quality. Thus, this research highlights a step-by-step process as to the actions that a server may perform and manage in order to enhance server loyalty. Originality/value Loyalty has been examined in the context of products, brands or service providers. This study focuses on loyalty toward a specific server, because the consideration of server–guest relationship provides both a compelling and timely area of study in that restaurants continue to look for unique ways to drive server–guest rapport and customer loyalty.
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Ismail, Nur Rashidah, and Nalini Arumugam. "Factors Influencing Customer Loyalty towards McDonald’s Restaurant in Kuala Terengganu." Journal Of Agrobiotechnology 12, no. 1S (September 29, 2021): 1–13. http://dx.doi.org/10.37231/jab.2021.12.1s.264.
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Customer loyalty has become an important role in ensuring successful businesses in this highly competitive market. Thus, there is a need for McDonald’s management to creating loyal customers in order to maintain their sustainability in the market. The purpose of this study is to measure the relationship of the demographic variable with customer loyalty and also to measure the significant relationship of food quality, physical environment, price and value, and also convenience with customer loyalty in McDonald’s restaurant in Kuala Terengganu. Convenience sampling was used to distribute the questionnaire from 120 respondents through social media platforms via WhatsApp and Facebook. The data then were analysed by using Statistical Package of Social Science version 23 to carry out the test from descriptive analysis, cross-tabulation, and multiple linear regression. This study reveals that age, ethnics, education, and income have a significant relationship with customer loyalty on behalf of demographic variables. Meanwhile, on behalf of independent variables, convenience and food quality has a positive relationship with customer loyalty. So, we can say that food quality and convenience factors have the highest influence on customer’s loyalty. Thus, McDonald’s restaurant should find the strategies on how to improve themselves in that factor such as provide a big size of chicken or a convenience drive thru. It is pretty sure can make customers more comfortable to revisit the restaurants.
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Schmit, Todd M., and Stephen E. Hadcock. "Assessing Barriers to Expansion of Farm-to-Chef Sales: A Case Study from Upstate New York." Journal of Food Research 1, no. 1 (January 31, 2012): 117. http://dx.doi.org/10.5539/jfr.v1n1p117.
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<p>Columbia County Bounty is a local organization made up of farmer and culinary business members, with a mission that includes promoting connections between local agricultural producers and culinary businesses. A case study was conducted to address questions raised by CCB related to expanding farm-to-chef marketing in their area. Common barriers for restaurants included larger time commitments, inconvenience, and consistency in product volumes and quality; however, satisfaction with local wholesale distributors may create new opportunities for farmers to work collaboratively with them in including more local products in their distribution. A closer inspection of channel performance by farms in the study will drive changes in future channel strategies and utilization of farm-to-chef marketing, as farms are already benefiting from strong direct marketing channels and restaurants procuring local products from these channels.</p>
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NI WAYAN EKANTARI, NI WAYAN, NI KETUT TARI TASTRAWATI, and KARTIKA SARI. "PENERAPAN MODEL ANTREAN MULTI CHANNEL SINGLE PHASE PADA SISTEM PELAYANAN RESTORAN CEPAT SAJI." E-Jurnal Matematika 10, no. 3 (September 1, 2021): 163. http://dx.doi.org/10.24843/mtk.2021.v10.i03.p337.
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A queue will occur if the average number of arrivals exceeds the capacity of service facilities. Fast food restaurants are one of the places that usually have long queues at lunchtime and dinner time. KFC in Bali, located in the village of Sanur, is a fast food restaurant that is experiencing long queues. This is because this restaurant is located in a tourism area and the only KFC outlet on the Ngurah Rai Sanur bypass line and does not yet have a drive-thru service. The current condition at KFC Sanur is that there is more than one service facility, disciplined first come first service (FCFS) queues according to the multi channel single phase queuing model. After being analyzed with data taken before the pandemic period on November 18, 2019 to December 1, 2019 for 14 days during weekdays and weekends, it was found that the performance of the KFC Sanur queue system would have a smaller utility level if there were 3 active server. The total cost per customer if there are 2 active server is IDR 78,692.38 and if there are 3 server is IDR 75,788.45. Based on the results of this analysis, it can be concluded that it will be more optimal if there are 3 active server.
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Nuryanto, Imam, and Ida Farida. "THE LEVEL OF SERVICE QUALITY OF FAST-FOOD RESTAURANTS IN SEMARANG." Jurnal Penelitan Ekonomi dan Bisnis 5, no. 2 (September 22, 2020): 212–19. http://dx.doi.org/10.33633/jpeb.v5i2.3700.
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The purpose of this research is to find out the influence of service quality (tangible, reliability, responsiveness, empathy) on customer loyalty. The object chosen in this research is fast-food restaurant in Semarang. The sample in this research is determined by purposive sampling method which then obtained the number of a sample as many as 100 respondents. The data in this research were obtained by the questionnaire. The data analysis used in this research is multiple linear regression analysis methods. The results of this research prove and give the conclusion that: service quality has a positive and significant influence on customer loyalty. The empathy variable is the highest variable affecting customer loyalty, because during the COVID 19, personal service was needed. Each consumer is unique, so the needs of customer services vary. Customers can use delivery or take away, home delivery, drive-thru, online and KFC box servicesKeywords: service quality; customer loyalty; fast-food restaurant
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Kim, Junbeum, Soonbark Kwon, and Jaeryeong Song. "Carbon Dioxide and Particulate Matter Generation Analysis and Policy Suggestions in Drive-thru Service System." Journal of Korean Society of Environmental Engineers 44, no. 7 (July 31, 2022): 242–48. http://dx.doi.org/10.4491/ksee.2022.44.7.242.
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Objectives:Recently, during two-three years of the COVID-19 pandemic, the drive-thru service system has been one of the most actively used non-face-to-face systems to reduce the risk of infection. The business of coffee shops and fast-food restaurants using drive-thru service systems keeps growing. However, carbon dioxide and particulate matter problems in idle running, including traffic congestion and pedestrian safety issue, were brought up in the drive-thru service systems. In this study, carbon dioxide and particulate matter generation were calculated. Also, we proposed existing problems, improvements, and policy issues.Methods:We calculated the carbon dioxide and particulate matter generation in the idle running of vehicles in drive-thru service using several assumptions, the number of vehicles, the idle running time, and emission factors.Results and Discussion:We provided the carbon dioxide and particulate matter generation in the drive-thru service system. Also, we proposed and explained the existing problems, improvements, and policy issues; employees’ respiratory health problems, installation of particulate matter reduction and monitoring system, “Idle Stop & GO” and eco mode use, Performance of environmental improvement charge, single-use cup & product and collection issue.Conclusion:More accurate calculations and studies are needed using more good data such as the number of vehicles, the idle running time, and emission factors. More active policy applications should be considered with revealed problems and proposed improvements in this study.
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Lee, Chai Har, Nabsiah Abdul Wahid, and Yen Nee Goh. "Perceived Drivers Of Green Practices Adoption: A Conceptual Framework." Journal of Applied Business Research (JABR) 29, no. 2 (February 11, 2013): 351. http://dx.doi.org/10.19030/jabr.v29i2.7643.
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With respect to the rapidly increasing importance of environmental issues, there is a need for businesses from various industries, including the food service industry, to implement initiatives to go green. In Malaysia, green fast-food restaurants are a growing niche. Being green is a strategy to differentiate a business from other competitors in the industry. Being green also indicates a positive response to consumers demand for environmentally friendly organizations. The food service industry, however, appears to be less inclined to adopt green practices than other industries. Most of the literature on green practices investigates the subject matter from consumers perspective, rather than from organizations perspective. This paper provides a conceptual framework on the adoption of the drivers of green practices for fast-food restaurants, with institutional theory as its underlying base. In this paper, perceived internal (i.e., normative pressure) and external drivers (i.e., coercive pressure and mimetic pressure) are considered to be the drivers. Normative pressure is represented by pressure from employees and managers attributes; coercive pressure is represented by regulatory pressure and customer pressure; and mimetic pressure is pressure from competitors. The results of the findings are expected to indicate whether internal and external factors drive the adoption of green practices for fast-food restaurants in Malaysia.
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Harpainter, Phoebe, Sridharshi C. Hewawitharana, Danielle L. Lee, Anna C. Martin, Wendi Gosliner, Lorrene D. Ritchie, and Gail Woodward-Lopez. "Voluntary Kids’ Meal Beverage Standards: Are They Sufficient to Ensure Healthier Restaurant Practices and Consumer Choices?" International Journal of Environmental Research and Public Health 17, no. 15 (July 22, 2020): 5275. http://dx.doi.org/10.3390/ijerph17155275.
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Many quick-service restaurants (QSRs) instituted voluntary kids’ meal default beverage standards (standards) between 2013 to 2017. Little is known about impacts of standards on QSR drive-through practices and on customer choices. This study assessed differences in restaurant practices including kids’ meal beverages shown on menu boards, offered by cashiers, and selected by customers in QSRs with and without voluntary standards. Observations (n = 111) and customer surveys (n = 84) were conducted in 2018 at QSRs with standards (n = 70) and without (n = 41) in low-income California, U.S. neighborhoods. Kids’ meal beverages on menu boards (n = 149) and offered by cashiers (n = 185) at QSRs with and without standards were analyzed using multilevel logistic regression. Significantly more menu boards at QSRs with standards (n = 103) vs. without (n = 46) featured only milk, water or unsweetened juice (65.1% vs. 4.4%; p < 0.001). Most cashiers at QSRs with standards and QSRs without (53.1%, 62.5%) asked what drink the data collector wanted rather than first offering default beverages. A small sample of customer interviews found that customers at QSRs with standards most commonly ordered juice (37.0%); at QSRs without standards, soda (45.5%). Although menu boards showed healthier kids’ meal beverages at QSRs with standards than without, cashier behavior was inconsistent. Results suggest additional measures (legislation, implementation support, enforcement) may be needed to ensure optimal implementation.
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Vrtodušić Hrgović, Ana-Marija, Ines Milohnić, and Ema Petaković. "TQM practices and their impact on performance in hotel companies ." Zbornik Veleučilišta u Rijeci 12, no. 1 (2024): 321–37. http://dx.doi.org/10.31784/zvr.12.1.17.
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Globalization and rising customer demands drive market competition, compelling product and service providers to integrate customer requirements, needs and expectations in their business segments, by implementing TQM. TQM was primarily developed in manufacturing companies and based on their good results it has also found its application in the service sector. Although the TQM principles are the same for both production and service companies, when implementing TQM practices service companies should take into consideration the specifics of their activity. The aim of this study is to provide a comprehensive literature review that examines TQM practices in hotel companies and their impact on performance. The paper uses a systematic approach to review the literature by summarising recent and relevant research in the field. Secondary data sources were used to illustrate the dissemination of international standard ISO 9001 as one of the frameworks for implementing TQM practices, its dissemination in the world, in Europe and in the Republic of Croatia in general and in the hotels and restaurants in particular is also presented. The results of the analysed studies have shown that TQM practices positively influence various aspects of hotel performance including financial and non- financial results. In relation to the ISO 9001 implementation the results indicate the need to foster its implementation in hotels and restaurants. The contribution of this study is to identify TQM practices specific to the hotel industry and to contribute to a deeper understanding of their importance in enhancing overall business performance.
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Zeng, Haixia, Ziqing Zhang, and Yan Hong. "Control system design of an intelligent food delivery robot." E3S Web of Conferences 267 (2021): 01059. http://dx.doi.org/10.1051/e3sconf/202126701059.
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Contemporary many young people more and more choose to enjoy a variety of food outside, followed by a variety of food service industry emerging in an endless stream of new ideas, new changes. Nowadays, more and more intelligent food delivery robots are appearing in restaurants in many cities, making great contributions to the improvement of the cost and efficiency of food delivery in the catering industry. This paper designs a low-cost, efficient and intelligent food delivery robot, which can receive background instructions, choose the route and order for automatic food delivery, and automatically return after the task. The intelligent food delivery robot adopts a modular design method, mainly including power supply, microprocessor, the keys, drive, positioning, tracking navigation, obstacle avoidance and Wi-Fi communication parts.
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Alofan, Fahad. "The Customer Perspective on Food Delivery Applications: Insights from Saudi Arabia." Archives of Business Research 12, no. 3 (March 19, 2024): 73–84. http://dx.doi.org/10.14738/abr.123.16683.
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In today’s technology-driven era, online platforms and applications have revolutionized various services, including food delivery and offering unparalleled convenience and efficiency. This surge in popularity of digital solutions is driven by consumers' growing technological dependency and their quest for seamless experiences. Consequently, more restaurants outsource delivery services to meet evolving consumer preferences. This study provides business operators with valuable insights into consumer preferences and behaviors regarding online food delivery applications. Specifically, it identifies the determinants influencing the adoption of such apps and explores the most popular apps among the Saudi subpopulation. Additionally, this study investigated the factors associated with the actual usage of online food delivery services. An analysis of the collected data revealed critical factors shaping consumer choices in food delivery services, notably the impact of social media reputation and advertisements. The proximity of restaurants has emerged as a significant determinant, profoundly influencing customer satisfaction and app preferences. Interestingly, while cost did not significantly drive consumers towards online food delivery services, the Jahez app stood out as the preferred choice because of its exemplary customer service. The findings of this study offer valuable insights for informed strategic decision-making within the food delivery ecosystem. Moreover, recommendations for future research are provided to foster a deeper understanding of and innovation in the online food delivery domain.
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Donato, Shane B. "Expectation vs. Reality: Food Service, Price, and Promotion of a Fast-Food Restaurant." International Journal of Research and Innovation in Social Science VIII, no. IV (2024): 1498–516. http://dx.doi.org/10.47772/ijriss.2024.804110.
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In the Philippines, deceptive advertising has been present in the market. The presence of ads from fast-food restaurants has also made consumers wonder if it is accurate in what they offer. With this evident deception in the market, consumers of a certain fast-food chain may face a similar problem in buying their food, whether they are getting what they are paying for. This study used a quantitative descriptive method that includes administering survey questionnaires in Likert form to diners of the fast-food chain who are aged 18-59 years old, excluding those who buy through the drive-thru and take-out. In the conducted study on February 2023, the findings reveal that among the 103 respondents, female emerging adults and young adults are mostly consumers of a fast-food chain in Bambang and dine occasionally. In terms of service, it shows that crew members who are not friendly have the highest frequency in the items. In price, the item that got the highest agreement was the additional fees when upgrading drinks, which the cashier did not disclose, and respondents consider it a deception. Regarding promotion, not receiving the same item as advertised got the highest agreement. Also, respondents did not experience other deceptions, resulting in them not doing any actions to address identified deception. The results have shown that there is no evident deception in terms of service, price, and promotions other than those identified as it receives a high frequency; nonetheless, it still falls under no perceived deception. It demonstrates that the mentioned fast-food restaurant fulfills its promised advertisements and continues improving its service and avoiding deception for customer retention.
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Laham, Maria Luz, and Robert B. Noland. "Nonwork Trips Associated with Transit-Oriented Development." Transportation Research Record: Journal of the Transportation Research Board 2606, no. 1 (January 2017): 46–53. http://dx.doi.org/10.3141/2606-06.
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An analysis of factors associated with nonwork trips was conducted. The key variable of interest was proximity to transit-oriented development areas around train stations in New Jersey. The data were derived from a questionnaire of households around eight train stations and stratified by distance from a station. The focus was on the mode used for trips to restaurants–coffee shops and grocery–food stores, two of the most common and frequent nonwork trips. The analysis focused on the choice of walking versus driving for these trips by using an instrumental variable probit model aimed at controlling for the endogeneity associated with self-selection bias (i.e., people who prefer not to drive choose more walkable neighborhoods). Results showed strong associations between proximity to transit-oriented development areas and walking trips, and these results hold when endogeneity is controlled for. Local street density and per capita vehicle ownership also had the expected effects on walking trips.
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Delgado, Amélia, Rosmel Rodriguez, and Anna Staszewska. "Tackling Food Waste in the Tourism Sector: Towards a Responsible Consumption Trend." Sustainability 15, no. 17 (September 4, 2023): 13226. http://dx.doi.org/10.3390/su151713226.
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One of the significant problems of planet Earth is related to food production and consumption. This paper evaluates the role of the tourism sector in generating food waste as well as its potential to drive sustainability. Tackling food loss and waste is acknowledged as urgent, both for the people and the planet. Food waste is particularly problematic in industrialised regions, impeding the fulfilment of the Sustainable Development Goals. Although most of the wasted food originates in households, the contribution of the tourism sector is still relevant. A multidisciplinary reflection is thus carried out to assess the impacts of tourism on food production and consumption, linking them with cultural landscapes. By taking the UK as a case study, common problems of the sector are exposed, including dealing with food that remains uneaten, and the need to accurately assess food waste. Data gaps and guidance in measuring food waste are discussed, and suggestions for mitigating this issue include increasing food literacy, reducing food demand, and implementing sustainability business awards. Initiatives such as zero-waste restaurants are paving the way for mainstream changes in reducing food waste, thereby addressing climate change, increasing food availability and helping to alleviate hunger and malnutrition worldwide.
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Sabah Al Kaabi, Mayar Mohammed, Alica Grilec, Fatmah Mohamed Salim Alsereidi, Shaimaa Al Hijawi, Fatima Alloghani, Saleimah Rashed Mubarak Sebait Al Mesmari, and Fatmah Mahanna Saeed Al Kendi. "Innovative practices in the hospitality industry - a literature review." International journal of multidisciplinarity in business and science 8, no. 13 (December 23, 2022): 17–26. http://dx.doi.org/10.56321/ijmbs.8.13.17.
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The purpose of this research is to provide guidance for future research that may be related to the concept of innovation specifically within the hospitality industry, which is quite imperative when recent researches are being analyzed further and looked on in a deeper scope. Literature reviews examined in this study had a different drive. The main purpose was to analyze factors that influence business models in the hospitality industry, to provide fusion potential on collaborative innovation in tourism and hospitality and to determine dimensions for sustainable oriented hospitality innovation. This literature review seeks to inspect the existing literature published in the period 2012-2022 by using Emerald Insight and ProQuest database with the following keywords: “innovation” and “hospitality” concerning their a) research focus, b) methodology used, c) sample, d) results. All papers that matched the research requirements and time frame are presented. The two databases were carefully examined for the purpose of this study. This systematic and detailed literature review could be a useful base for future researches and service innovation as a key of business success and competitive advantage for the hospitality industry. One of the most significant findings is the relative lack of empirical researches conducted on the sample of restaurants.
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Mandlik, Shruti. "A research study on customer satisfaction and loyalty in hospitality industry, Rajkot." Journal of Management Research and Analysis 10, no. 3 (September 15, 2023): 173–78. http://dx.doi.org/10.18231/j.jmra.2023.030.
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This research paper explores the relationship between the customer satisfaction and loyalty in hospitality industry. It provides valuable insights into the factors that drive guest loyalty and offers practical implications for businesses aiming to enhance customer retention and overall profitability in this sector. In the realm of the hospitality industry, it becomes crucial to ascertain whether customers are content with the services and exhibit loyalty towards the establishment. Consequently, this research places its primary emphasis on gauging customer satisfaction and loyalty within the hospitality sector. The hospitality sector encompasses various businesses such as hotels, restaurants, and other service providers. This research study employs a descriptive research approach, utilizing a Convenience (non-random) sampling technique with a sample size of 100 customers from the hospitality industry Rajkot. Data collection involves the use of questionnaires, and subsequent analysis involves the application of Chi-square tests. The research is grounded in a conceptual model that demonstrates the interconnectedness of customer satisfaction, customer trust and customer loyalty. In summary, the data highlights the significance of various factors impacting customers' hotel choices. It emphasizes occasional visits driven by positive experiences and loyalty programs. To succeed, hotels must prioritize meeting customer preferences and providing enticing amenities.
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Bidois, Marisa. "The rise and rise of dining out in New Zealand." Hospitality Insights 2, no. 2 (October 24, 2018): 1–2. http://dx.doi.org/10.24135/hi.v2i2.44.
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The 2018 Restaurant Association Hospitality Report [1] shows Kiwis are eating out more often, for a wider range of occasions. The latest report finds that nationwide sales for the hospitality industry have continued to grow, with takeaway food recording the highest growth.
In 2018, New Zealand’s hospitality sector achieved record sales of over $11.2 billion (year end, March). This represents sales growth of 3.6 percent over the previous year, which after two years of significant growth (8.2 percent from 2016–2017 and 9.7 percent from 2015–2016) settles at a more stabilised level in 2018. Conversely, EFTPOS data shows that grocery sales are continuing to slow, pointing to people eating out more often, replacing meals that may traditionally have been eaten at home. Over the past five years, there has been a slowdown in year-on-year supermarket sales growth from 4.9 percent in 2014 to 3.9 percent this year [2].
A recent My Food Bag and Stuff survey showed that only 52 percent of parents now eat at home every night. Statistics NZ data [3] shows that more than a quarter (26 percent) of all food spending is now at restaurants and on ready-to-eat meals, such as takeaway hot drinks and takeaway pizzas (compared with 23 percent in 2014). The takeaway/food-to-go sector is recording the highest growth. Sales for the food-to-go sector grew 5.7 percent in 2018. In dollar terms, this translates to an increase in annual sales of $148 million. But it seems we Kiwis are still hooked on dining out, with restaurants and cafés the biggest winners and accounting for $5.6 billion of all hospitality sales.
Consumer spending is highest in Auckland, Wellington and Christchurch. These three regions all have annual sales of more than $1 billion per annum. The Ministry of Business Innovation and Employment (MBIE) forecast an annual employment growth for the hospitality sector of 2.7 percent per annum through to 2026. For the period 2016–2017, however, the industry achieved employment growth of almost three times that, at 6.8 percent. The total number of people employed in hospitality is now just under 130,000, with more than 72,000 in restaurants and cafés.
Hospitality business owners rank their number one challenge as the lack of skilled employees, followed by managing wage costs. This competition for skilled employees has the potential to drive wage rises in some regions, although operators also look for creative ways to retain employees to ensure their labour costs are kept under control. Wages have the potential to rise beyond customers’ expectation of price rises, and that’s a challenge and a balancing act that hospitality business owners must face. The challenge for hospitality owners to find staff is compounded by the number of new businesses opening every week, although to a certain extent this is offset by a comparable number of businesses closing. In 2017, while more than 2,700 new businesses opened, due to those closures, the volume of new outlets overall was an increase of 534 new establishments.
The hospitality industry has performed exceptionally well in recent years and, although 2018 sees more restrained growth, the industry is well positioned to face the challenges of its competitive operating environment. Although a more cautious outlook is expected for the remainder of 2018, there are also opportunities for operators – particularly for those that deliver an exceptional offering to customers and for those that embrace both changing consumer dining trends and developments in technology to help grow their businesses.
Highlights:
Nationwide sales for the hospitality industry in 2018 (year end, March) increased by 3.6 percent, to exceed $11 billion.
The sales growth in 2018 carried across all sectors, excluding the clubs sector, with takeaway/food-to-go recording the highest growth of 5.7 percent.
Regionally, revenue growth in the Bay of Plenty region was highest for the second year in a row at 6.8 percent, followed by Auckland at 5.1 percent.
In 2017, the number of hospitality businesses nationwide increased by 534 to 17,328.
The industry currently employs almost 130,000 people.
The top challenges identified by the industry are a lack of skilled employees, wage costs, and building and maintaining sales.
Corresponding author
Marisa Bidois can be contacted at: marisa@restaurantnz.co.nz
References
(1) Restaurant Association. Annual Hospitality Report 2018, 2018. https://www.restaurantnz.co.nz/product/2018-hospitality-report/
(2) Marketview. Consumer Spending Year Ending June 2018. https://marketview.co.nz/news/ (accessed Aug 18, 2018).
(3) Stats NZ. Retail Trade Survey: March 2018 Quarter. https://www.stats.govt.nz/information-releases/retail-trade-survey-march-2018-quarter (accessed Sep 5, 2018).
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Hoetama, Bobby, Dul Bahadur Bhandari, Christiono Victoria, Ryandhi Kurniawan, Muhammad Rifqi Arviansyah, Vinod A/L Raju, and Khadada Sarah A Y Gh. "ENHANCING BUSINESS PERFORMANCE FOR CV. COOL CLEAN." International Journal of Applied Business and International Management 2, no. 1 (May 16, 2018): 23–35. http://dx.doi.org/10.32535/ijabim.v2i1.2.
Full textAbstract:
As the globalization era continues to grow, many new businesses are emerging worldwide. Business operations in one country mean failing to capitalize on the added advantage of taking a lot of customers.The following report will interpret the business operations of a clean cv company, a company that produces wet tissue for gallon mineral water and wet tissue to clean hands in restaurants, the company is located in Indonesia. Because this company has been very successful in their home country, and we from the students will make this company more known throughout Indonesia, especially in Sumatra Kalimantan and Sulawesi.To do so, we will create a marketing plan for CV COOL CLEAN, based on an in-depth analysis of the company's background, vision, mission and organizational structure. Also, we will assess the company's readiness to do domestic marketing which I think is lacking for eastern Indonesia. Finally, we will provide suggestions on how to successfully develop and implement international marketing, to enter the market in parts of Indonesia.In general, our report aims to drive cool clean companies to a successful path for further development and we believe that our marketing plan will allow the company to significantly expand their business.
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Kurniawan, Bambang. "ANALISIS SEKTOR EKONOMI UNGGULAN KABUPATEN KERINCI PROVINSI JAMBI." El-jizya : Jurnal Ekonomi Islam 4, no. 1 (March 17, 2017): 1–26. http://dx.doi.org/10.24090/ej.v4i1.2016.pp1-26.
Full textAbstract:
Untuk melaksanakan pembangunan dengan sumber daya yang terbatas sebagai konsekuensinya harus difokuskan kepada pembangunan sektorsektor yang memberikan dampak pengganda (multiplier effects) yang besar terhadap sektor-sektor lainnya atau perekonomian secara keseluruhan. Hasil pengujian DLQ menunjukan bahwa sektor pengangkutan dan komunikasi, sektor gas, listrik dan air bersih, keuangan, persewaan dan jasa perusahaan, sektor pertambangan dan penggalian, sektor perdagangan hotel dan restoran, serta sektor jasa-jasa yang meiliki nilai DLQ > 1 maka sektor tersebut merupakan sektor yang prospektif untuk dikembangkan lebih lanjut dalam upaya meningkatkan dan mendorong perekonomian daerah, sektor ini juga mampu bersaing dengan sektor perekonomian yang sama di luar Kabupaten Kerinci. Running the development with limited resources needs to focus on developmental sectors having multiple effects to the other sectors or to the entire economy. The result of DLQ shows that sectors such as transportation and communication, gas, electricity, clean water, finance, leasing and business services, mining and quarrying, trade, hotels and restaurants, as well as the service sectors that has DLQ value > 1 are are prospective to drive development as an effort to promote and encourage the regional economy. These sectors are also capable in competing with the same economic sector outside the Regency of Kerinci.
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Valdemoros San Emeterio, María Ángeles, Ana Ponce de León Elizondo, Rosa Ana Alonso Ruiz, Magdalena Sáenz de Jubera Ocón, and Eva Sanz Arazuri. "Grandparents’ and Grandchildren’s Shared Festive Leisure." International Journal of Environmental Research and Public Health 18, no. 16 (August 22, 2021): 8850. http://dx.doi.org/10.3390/ijerph18168850.
Full textAbstract:
Festive leisure provides experiences that can generate intergenerational well-being. The study aimed to examine the festive leisure activities shared by grandparents and grandchildren, and the link with times, spaces, motives, and well-being that these activities bring to both generations. A cross-sectional telematic survey was carried out with 357 grandparents living in the northern part of Spain, who had grandchildren aged between 6 and 12 years. Both a descriptive and inferential analysis was performed. A high proportion of grandparents and grandchildren share festive activities, which occur on weekends and holiday periods. Private spaces, such as bars, cafeterias, and restaurants are the ones chosen for going out to eat or drink, and open public spaces like parks, squares, and streets are dedicated to traditional festivals, and are excellent scenarios for coexistence and intergenerational social interaction. The reasons that drive this practice are associated with the strengthening of emotional ties and family intimacy. Grandparents consider the practice of shared festive leisure to be beneficial for their personal development because they perceive that, thanks to this leisure, they improve their creativity, physical condition, their happiness and fun, the relationship with their grandchildren, and develop new manual and technical skills.
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WENG, HEW WAI. "Entangled Mobility: Hui Migration, Religious Identity and Cultural Capital in Malaysia." Issues & Studies 54, no. 01 (March 2018): 1840001. http://dx.doi.org/10.1142/s1013251118400015.
Full textAbstract:
In recent years, there is an increasing number of Hui migrants in Malaysia. This paper examines the accumulation of various forms of capital (cultural, social and economic) and the intersection of capitalization of “Chineseness” and “Muslimness” among overseas Hui. It begins with a discussion on the mobility capital — in which Hui Muslims enjoy relative freedom to move around in China and beyond China, compared to their Uyghur counterparts who have limited mobility. It is followed by analyzing how aspirations such as “cultural affinity,” “religious authenticity,” “educational mobility” and “business opportunity” drive contemporary Hui mobility to Malaysia. By describing the religious, cultural and business activities of Hui migrants, it explores how the accumulation and circulation of different forms of capital take place in mosques, in restaurants and on social media platforms. It proposes a concept of “entangled mobility” to examine the intersection between their cultural and religious identity, the interconnection between spatial and social mobility, the combination of religious and economic aspiration, as well as how their capital circulations are entangled with broader economic, social and political processes. However, instead of reifying cultural capital as given one, Hui migrants re-enact their cultural capital depending on the Malaysian contexts. Such enactment of cultural capital plays an important role in Hui mobility and enables them to navigate their life in multi-ethnic and multi-religious Malaysia.
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Golmohamadi, Hessam. "Demand-Side Flexibility in Power Systems: A Survey of Residential, Industrial, Commercial, and Agricultural Sectors." Sustainability 14, no. 13 (June 29, 2022): 7916. http://dx.doi.org/10.3390/su14137916.
Full textAbstract:
In recent years, environmental concerns about climate change and global warming have encouraged countries to increase investment in renewable energies. As the penetration of renewable power goes up, the intermittency of the power system increases. To counterbalance the power fluctuations, demand-side flexibility is a workable solution. This paper reviews the flexibility potentials of demand sectors, including residential, industrial, commercial, and agricultural, to facilitate the integration of renewables into power systems. In the residential sector, home energy management systems and heat pumps exhibit great flexibility potential. The former can unlock the flexibility of household devices, e.g., wet appliances and lighting systems. The latter integrates the joint heat–power flexibility of heating systems into power grids. In the industrial sector, heavy industries, e.g., cement manufacturing plants, metal smelting, and oil refinery plants, are surveyed. It is discussed how energy-intensive plants can provide flexibility for energy systems. In the commercial sector, supermarket refrigerators, hotels/restaurants, and commercial parking lots of electric vehicles are pointed out. Large-scale parking lots of electric vehicles can be considered as great electrical storage not only to provide flexibility for the upstream network but also to supply the local commercial sector, e.g., shopping stores. In the agricultural sector, irrigation pumps, on-farm solar sites, and variable-frequency-drive water pumps are shown as flexible demands. The flexibility potentials of livestock farms are also surveyed.
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Pepper, Tammy, Kathryn H. Hart, and Charo E. Hodgkins. "Tackling (Childhood) Obesity through a Voluntary Food Reformulation Policy: A Repeated Cross-Sectional Study Investigating Nutritional Changes in the Out-of-Home Sector." Nutrients 15, no. 14 (July 14, 2023): 3149. http://dx.doi.org/10.3390/nu15143149.
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The Childhood Obesity Plan aimed to reduce sugar and energy in foods through a voluntary sugar-reduction programme. Our primary objective was to determine whether this implementation strategy had been successful, focusing on the out-of-home sector. We used a repeated cross-sectional design to evaluate nutritional changes in desserts served by leading chain restaurants. We extracted nutrition information from online menus in autumn/winter 2020, for comparison with baseline (2017) and interim (2018) values extracted from third-party datasets. We assessed compliance with the 20% sugar-reduction target and category-specific energy targets by product category and for pooled desserts. Overall, sugar/portion and energy/portion decreased by 11% and 4%, respectively. Policy targets were achieved in one of five categories (ice-cream: −38% sugar, p < 0.001; −30% energy, p < 0.001). Secondary outcomes were analysed for subgroups with the necessary data. Few chains significantly reduced sugar and/or energy across their dessert range. Energy/portion was positively associated with portion weight and sugar/portion but not with sugar/100 g. More than half of adults’ desserts contained excessive sugar and/or saturated fat compared with dietary guidelines. Children’s desserts less frequently exceeded guidelines. These results demonstrate that voluntary measures can drive substantial change when technical, commercial, and operational barriers can be overcome.
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Ghani, Usman, Mubashir Hayat, Tufail Habib, Alam Zeb, and Khizar Azam. "Design and fabrication of high productive barbecue machine." International Journal of Engineering & Technology 9, no. 2 (July 1, 2020): 572. http://dx.doi.org/10.14419/ijet.v9i2.30735.
Full textAbstract:
Conventional methods to use a metal cavity having charcoal assisted with skewers in getting the final barbecue encounter a lot of limitations such as time, lower productivity, single temperature heating, worker fatigue, controlling of heat and time, energy consumption, importability, unhygienic food preparation (road-side open barbecuing) and cost-effectiveness etc. The proposed research considers the design and fabrication of barbecue machine fueled with gas and actuated by electrical cum mechanical systems. This electromechanical semi-automatic barbecue machine overcomes the stated limitations. It will be an important tool used for household as well as commercial use. This machine capacity is to barbecue an average of 4.5 kg of meat at a time. The machine is divided into three chambers. In first chamber barbecue is kept on lower temperature for high time. Once it completes its first stage motor attached with chain drive mechanism is activated and it brings the food to second chamber. In the second chamber, it takes lower time on high temperature and when it finishes it is conveyed to first chamber for un-feeding. The aim of this research is also to commercialize the product in the market targeting small scale industries and people involved in road side barbecue production, restaurants and other organizations.
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Liu, Dingming, Lizheng Wang, Yanling Zhong, Yi Dong, and Jinling Kong. "Personalized Tour Itinerary Recommendation Algorithm Based on Tourist Comprehensive Satisfaction." Applied Sciences 14, no. 12 (June 14, 2024): 5195. http://dx.doi.org/10.3390/app14125195.
Full textAbstract:
Personalized travel itinerary recommendation algorithms are the focus of research in smart tourism and tourism GIS. Aiming to address issues present in travel itinerary recommendations for the increasingly popular “self-drive tour” mode, this study proposes an algorithm based on comprehensive tourist satisfaction to mitigate problems such as the neglect of important relevant factors and low degree of personalization. First, we construct a model of tourist satisfaction for travel itineraries by comprehensively considering factors including time utilization, the attractiveness of attractions, itinerary feasibility, and the diversity of attraction types. Unlike previous studies, we consider dining and accommodation time during the itinerary, the physical condition of tourists, and the diversity of attraction types, and establish penalty functions to flexibly constrain deviations from the expected conditions in itinerary planning. Then, with the optimization of comprehensive tourist satisfaction as the objective, we design a new algorithm to address the itinerary recommendation problem, supporting tourists in selecting must-visit attractions, restaurants, and hotels, as well as personalized preferences such as the sightseeing sequence. The experimental results demonstrate that our proposed algorithm outperforms two baseline algorithms, providing higher comprehensive tourist satisfaction while also exhibiting greater feasibility in itinerary planning. The proposed algorithm effectively addresses the issue of personalized travel itinerary recommendation, presenting an efficient, feasible, and practical solution.