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Relevant bibliographies by topics / Family-Owned Restaurants

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Academic literature on the topic 'Family-Owned Restaurants'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Family-Owned Restaurants"

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Larino, Jojit P., and Mariano M. De Los Santos. "Of Succession Stories and Scenarios: The Challenges and Options Facing First-Generation Family-Owned Restaurants." American Journal of Multidisciplinary Research and Innovation 2, no. 2 (2023): 17–24. http://dx.doi.org/10.54536/ajmri.v2i2.1201.

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First-generation business owners are concerned with sustaining the business, not how they got started or built their brand. First-generation business owners are considering passing the torch to second- generation to sustain business leadership and brand legacy. This study helps restaurant owners develop a succession plan. The research study determined the perceived challenges in succession planning for first generation family run restaurant owners and correspondingly created an appropriate succession plan. The research focused on first generation restaurant owners’ succession planning challeng

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Larino, Jojit P., and Mariano M. De Los Santos. "Of Succession Stories and Scenarios: The Challenges and Options Facing First-Generation Family-Owned Restaurants." American Journal of Multidisciplinary Research and Innovation 2, no. 1 (2023): 17–24. https://doi.org/10.54536/ajmri.v2i2.1201.

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First-generation business owners are concerned with sustaining the business, not how they got started or built their brand. First-generation business owners are considering passing the torch to second- generation to sustain business leadership and brand legacy. This study helps restaurant owners develop a succession plan. The research study determined the perceived challenges in succession planning for first generation family run restaurant owners and correspondingly created an appropriate succession plan. The research focused on first generation restaurant owners’ succession planning ch

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Mupani, Honest, Crispen Chipunza, Mashavira Nhamo, and Adeoluwa Adewumi. "Employee-resourcing strategies in family-owned small restaurants in South Africa: Do environmental influences matter?" International Journal of Innovative Research and Scientific Studies 6, no. 4 (2023): 856–67. http://dx.doi.org/10.53894/ijirss.v6i4.2060.

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The small restaurant business (SRB) sector is applauded for promoting economic growth and employment creation in developing economies. Despite the spirited efforts by developing nations to capacitate the sector to sustainably contribute to economic growth, it is often flawed by a high inflation failure rate, especially in South Africa. The failure rates have been attributed, among many other factors, to the inability of small restaurant businesses to respond to environmental uncertainties with appropriate employee-resourcing strategies. The literature search shows that there is a dearth of res

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DiPietro, Robin, Drew Martin, and Thomas Pratt. "Understanding employee longevity in independent fine dining restaurants." International Journal of Contemporary Hospitality Management 31, no. 10 (2019): 4062–85. http://dx.doi.org/10.1108/ijchm-10-2018-0869.

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Purpose This paper aims to investigate talent management (TM) practices of independent fine dining restaurant (FDR) organizations and explores why employee retention rates in FDRs are higher than other restaurants. This research adds to the TM literature by surfacing attitudes and influences that lead to employee retention. Design/methodology/approach The present study collects data using McCracken’s (1988) long interview method to provide insights into value similarities and differences between employees and independent restaurant managers. Fourteen interviews at two independent FDRs inform t

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Rosalin, Gita, Jill Poulston, and Warren Goodsir. "Strategy Communication in Family-Owned Restaurants: Ad Hoc and Ad-Lib." International Journal of Hospitality & Tourism Administration 17, no. 2 (2016): 101–22. http://dx.doi.org/10.1080/15256480.2015.1126798.

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steinberg, ellen f., and jack h. prost. "A Menu and a Mystery: The Case of the 1834 Delmonico Bill of Fare." Gastronomica 8, no. 2 (2008): 40–50. http://dx.doi.org/10.1525/gfc.2008.8.2.40.

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The one document in the history of American cuisine that is probably cited more frequently than any other is the so-called ““1834 Delmonico menu”” that situates an early Delmonico restaurant at 494 Pearl Street in Manhattan. Allegedly printed in 1834, this bill of fare is often touted as the first restaurant menu printed in America. It has been mentioned in a variety of other contexts, too: in histories of Delmonico's restaurant and of that quintessential ““American”” food, the hamburger, in discussions about the semantics of menu language, and as an illustration of early menu design. The pric

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Permatasari, Mustika, Dony Riyadi, and Mega Aldora. "Hak Anak Dalam Prinsip Bisnis di Industri Hotel." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 3, no. 1 (2021): 18–27. http://dx.doi.org/10.33649/pusaka.v3i1.70.

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The city of Bandung and Subang are tourist attractions that offer a variety of entertainment, especially for family tourists in spending their vacation time. In supporting comfort and service so that tourists spend their time, it is necessary to support facilities ranging from hotels and restaurants that not only offer services for adult guests but also for children. The presence of children's guests is still often considered a minority by hoteliers. This can be seen from several hotels that have not considered the children's menu and facilities in the form of products or services that provide

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Monti, Alberto, and Severino Salvemini. "The “Barolo brothers”." Management Decision 52, no. 9 (2014): 1750–81. http://dx.doi.org/10.1108/md-10-2013-0559.

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Purpose – The case introduces the evolution and diversification of the Ceretto family business from the production and distribution of their own wines to the opening of two restaurants and the promotion of cultural and artistic projects. The case provides specific details about how strategic decisions were made. In particular, it shows how non-economic factors such as founders’ identity and personal relationships can shape the choice of new ventures and the formation of alliances. Since the second generation of the family joined the company, the case is useful to highlight the succession proce

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Juniastra, I. Made. "Re-Design Homestay Lokal Selaras Dengan Industri Pariwisata." Jurnal Ilmiah Vastuwidya 2, no. 2 (2020): 40–51. http://dx.doi.org/10.47532/jiv.v2i2.88.

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For a house that is in a tourism location, the house not only functions as a residence, but also has a high economic value, which can be rented and combined with other businesses so as to maximize profits. Nevertheless, the customs and traditions of Balinese Culture and local wisdom must still be preserved. Sanur Village is one of the tourist destinations in Bali which is very well known to foreign countries with its traditions and natural beauty. Sanur is a tourist area where most of the local people become tourism operators. The houses where people live are traditional and religious places o

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De Vera., Anielov, Elmina Julian Dumalag., Juan Francisco Paolo Jardinero., et al. "If it is Not Safe, it is Not Food: World Health Organization (WHO) Food Safety Compliance and Behavioral Intention in Family-Owned Restaurant in San Jose, Nueva Ecija, Philippines." International Journal of Research and Innovation in Social Science VIII, no. VII (2024): 3043–63. http://dx.doi.org/10.47772/ijriss.2024.807237.

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This study aimed to evaluate the food safety compliance and behavioral intention in Marquez Restaurant in San Jose City, Nueva Ecija, Philippines, and its significant difference and correlation on customers’ behavioral intentions when grouped according to the demographic profile. The study employed a quantitative descriptive correlational research design. It involved 216 respondents, all of whom were customers aged 18 and above who had dined at Marquez Restaurant at least once. Researchers personally administered questionnaires using a 4-point Likert scale to gather data. Frequency and percent

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Books on the topic "Family-Owned Restaurants"

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Jung, John. Sweet and sour: Life in Chinese family restaurants. Yin and Yang Press, 2010.

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Jung, John. Sweet and sour: Life in Chinese family restaurants. Yin and Yang Press, 2010.

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Kleypas, Lisa. Christmas Eve at Friday Harbour. Charnwood, 2011.

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Gaffney, Patricia. Flight Lessons. HarperCollins, 2003.

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Volland, Susan. Love and meatballs. New American Library, 2004.

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Adams, Riley. Finger lickin' dead. Chivers, 2012.

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Adams, Riley. Finger lickin' dead. Berkley Prime Crime, 2011.

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Jacobs, Melissa. Love, Life and Linguine. HarperCollins, 2009.

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Jacobs, Melissa. Love, life, and linguine. Avon Books, 2006.

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Jacobs, Melissa. Love, life, and linguine. Avon Trade, 2006.

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Book chapters on the topic "Family-Owned Restaurants"

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González-Macías, Carlos-Jesús, Diego-Adiel Sandoval-Chávez, Ana-María Valero-Quezada, and Aida-Yarira Reyes-Escalante. "The Role of Familiness and Cultural Heritage in Touristic Family-Owned Restaurants of Juarez, Mexico." In Advances in Tourism, Technology and Systems. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-9765-7_20.

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Kurniawan, William, and Fidelis Arastyo Andono. "Levers of Control Management Control System and the Company Competitiveness." In Proceedings of the 19th International Symposium on Management (INSYMA 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-008-4_13.

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AbstractA management control system (MCS) is one crucial element that supports a company in undertaking its formulated strategy. This research aims to investigate the role of MCS in maintaining or improving the company’s competitiveness through its strategy. This research design is a qualitative case study of a family-owned restaurant in Indonesia as the research object. This study carried out interviews with the key actors, observations of operational activities, and relevant document analysis as the data collection methods. The findings in this study depict the prominent role of all four ele

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de Santiago, José Roberto Escamilla, Alberto Ochoa-Zezzatti, and Aida-Yarira Reyes-Escalante. "Multicriteria Analysis Applied to the Selection of Shopping Centers for a Family-Owned Restaurant Business in Smart Cities: A Case Study in Ciudad Juárez." In Lecture Notes in Computer Science. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-83879-8_17.

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Shimada, Masahiko. "About Air Meal and Revival of the Black Market." In Ca’ Foscari Japanese Studies. Fondazione Università Ca’ Foscari, 2021. http://dx.doi.org/10.30687/978-88-6969-559-9/004.

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Everyone is anxious that the form of eating and drinking will change drastically due to the pandemic. The immediate challenge is how to overcome the harsh reality of the rush of restaurant closures, but the chance of survival may be found unexpectedly in the black market. Large-capital sushi chains, izakaya chains, family restaurants, and First Foods are also shrinking. Privately owned restaurants have been forced to withdraw before the epidemic spread, but large capital has also been hit hard. Which is faster, to regenerate or restart? Private restaurants with weak capital will soon collapse,

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"4. “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States." In Food Across Borders. Rutgers University Press, 2019. http://dx.doi.org/10.36019/9780813592008-005.

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Daniels, Kate. "Porch-Sitting and Southern Poetry." In The Future of Southern Letters. Oxford University PressNew York, NY, 1996. http://dx.doi.org/10.1093/oso/9780195097818.003.0006.

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Abstract Back in the 1950s, before the advent of the present interstate highway system, U.S. 1 swept through Richmond, Virginia, like a dusty garden snake-slow, harmless, and yet, in spite of itself, tantalizing, a messenger from another, more exotic world. The Pike (as we called it, short for Petersburg Pike) meandered southward from Washington, D.C., through the elegant outskirts of Richmond, the nineteenth-century grandeur of downtown, and then across the graceful Lee Bridge, which forded the James River and was, during the period, the primary conduit between Southside Richmond, where my fa

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