Journal articles on the topic 'Fast-casual restaurants'

The partners of Clean Eating stood outside of their newly launched restaurant, gazing upon the long line of guests waiting to enter the newest fast casual restaurant concept to open for business in Jacksonville, FL. The concept had generated a great deal of media “buzz” due to its core competency of sourcing and serving all natural and fresh ingredients. The partners’ first concept, Fresh Mexican, a casual dining restaurant, had been a successful venture for 20 plus years. Fresh Mexican had sustained year to year growth and had been consistently profitable. The focus of the case centered on the owners’ strategic and financial analysis as well as leadership process in determining the future direction of their company. Should the partners expand their successful full service restaurant concept or continue the development and growth of their new fast casual restaurant concept? Students will explore the robust entrepreneurial, strategic, and financial constructs typically faced by growing enterprises. The case is appropriate for both undergraduate and graduate level courses in entrepreneurship and strategy. The situations described in the case were based on actual events. The names of the restaurants, parties involved, and location have been altered to preserve anonymity.

Purpose The purpose of this paper is to examine how the moderating effect of restaurant type (fast food versus casual dining) affects the Generation Y’s customers’ reaction to reward time redemption (immediate versus delayed) and reward type (economic versus social). Design/methodology/approach A 2 × 2 × 2 full-factorial, randomized, between-subject experimental design is conducted to test the research framework. The treatment groups are different from each other by manipulating reward type, reward timing and restaurant type through eight different scenario exposures. Findings The findings of the study reveal that the loyalty is significantly higher for immediate than delayed rewards in the both examined restaurant segments. In the casual dining restaurant segment, the effect of rewards increases for social rewards more than economic ones. On the other hand, for fast food restaurant context, there is no difference in the effect of reward type, whether they are economic or social. Research limitations/implications Due to the limitations of fine dining restaurants in Iran, the present study consists of only two types of restaurants (fast food vs casual dining). Originality/value This study aims to contribute towards the understanding how restaurant type (fast food versus casual dining) affects the impact of restaurant reward programs on the loyalty of Generation Y’s customers.

Purpose The servicescape is increasingly being recognized as a function of two distinct components: physical and social. While these two dimensions have often been studied independently, the purpose of this paper is to examine the effect of both dimensions simultaneously in a fast casual restaurant context. Design/methodology/approach A sample of 1,110 fast casual restaurant patrons in the USA was collected. The data were analyzed using nested structural equation modeling. Findings The results suggest that both the social and the physical servicescape can affect consumption behavior in the fast casual restaurant industry and crowding can act a moderator of these relationships. Research limitations/implications Theoretically, these results are significant because they suggest the importance of capturing a holistic account of the servicescape when conducting research on the consumption environment. Practical implications This study is among the first to examine the effect of the social servicescape (and specifically the effect of crowding) in fast casual restaurants. The results suggest that restaurateurs need to be mindful that crowding affects the relationship between social servicescape and satisfaction. Originality/value This research is the first to look at both aspects of the servicescape as drivers of consumer behavior in the fast casual dining segment. Additionally, this research makes a second contribution by assessing the effect of crowding on the servicescape-driven relationships inherent in the proposed model.

Abstract Objectives The objective of this study was to evaluate the accuracy of stated calorie and sodium content of various menu items from 13 fast food/fast casual restaurants. Methods Three samples of four different menu items (52 total menu items) were collected from 13 popular fast food/fast casual restaurant chains (n = 152) in NY, NJ and CT. Each sample was weighed to obtain the serving size in grams. Sodium content was determined and a proximate analysis was performed to estimate total calories. Analytical test data per 100g was calculated based on actual serving size weights. For each menu item, samples were averaged and compared to the restaurant's stated calorie and sodium counts. Results Of the 152 samples analyzed, 15% (n = 23) were 20% or more of the declared calories and 26% (39 of 152) were 20% or more than the declared sodium content. The highest average overage for a menu item was 31% for calories and more than twice the declared amount for sodium. Among the 52 menu items, on average, three were approximately 26 to 31% higher, or about 150 to 200 calories more than declared. Fourteen of the 52 menu items (27%) had average analytical sodium amounts greater than 20% of the declared sodium. This translates to about 150 to 500 mg more sodium than expected. Sodium was less than 20% of the declared sodium for 31 models (60%), with more than half within 100 mg of the declared sodium values. Conclusions Across 52 menu items representing 13 fast food/fast casual chains, the amount of calories provided by restaurants were more consistent with stated amounts as compared to sodium content. If stated calorie or sodium content inaccuracies are widespread, this could hamper the consumer's ability to self-monitor their dietary intake. It also impacts the ability of researchers to accurately estimate the contribution of these nutrients to dining outside the home. Funding Sources Performed as part of my role at Consumer Reports.

Purpose This study identifies an effective communication strategy for promoting restaurants’ green efforts to customers by using different types of green advertisement messages. This study aims to investigate the relative persuasiveness of attribute-based versus benefit-based appeal messages in green restaurant advertisements and their matching effect with different types of green practices in the restaurant (environment-focused green practices vs food-focused green practices) and with different types of restaurants (fine dining vs fast casual dining) on customers’ attitude and visiting intention toward green restaurants. Furthermore, the study examines a moderating effect of restaurant types to assess whether the matching effects between types of messages and types of green practices work differently within the different types of restaurants. Design/methodology/approach A 2 (attribute-based vs benefit-based messages) × 2 (food-focused vs environment-focused green practices) × 2 (fast casual vs fine dining restaurants) between-subject experimental design was used to test the proposed hypotheses. An online scenario-based survey was developed and distributed to online panel members in the USA. Ultimately, 363 responses were used for data analyses. ANOVA and t-test were conducted to analyze the data. Findings The results indicate that benefit-based messages are generally more persuasive than attribute-based messages in green restaurant advertisements. For restaurants with food-focused green practices, an advertising message emphasizing the benefit of food-focused green practices (benefit-based message) would be more effective than an advertising message describing their tangible efforts to show the greenness of the restaurant (attribute-based message). For fine dining restaurants, a green advertisement with benefit-based information would be more persuasive than attribute-based information. This study further showed that the aforementioned interaction effect between types of green practices and types of messages was salient for fine dining restaurants. Originality/value This research is one of the few studies in restaurant management to examine the green communication effectiveness in terms of the types of green practices and the types of advertising message framing. By comparing the relative persuasiveness of green advertisements on consumers’ attitudes and behavior intentions, this study provides suggestions for restaurant professionals to make effective green communication strategies based on the type of green practices the restaurant primarily uses and the type of restaurant the manager is operating.

AbstractObjectiveThe present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size.DesignThe Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA withpost hocTukey'sBandTtests were used to distinguish differences between dining venues and associated institutions by size.SettingThe study was conducted at fifteen US post-secondary institutions, 2009–2011.SubjectsData presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues.ResultsThere were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafés on healthful entrées, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entrées and barriers. Snack bars had more healthful side dishes (P= 0·002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information;P= 0·002).ConclusionsBased on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain.

AbstractObjective:To examine the prevalence and nutrient composition of menu offerings targeted to customers with dietary restrictions at US fast casual and full-service chain restaurants.Design:We used 2018 data from MenuStat, a database of nutrient information for menu items at large US chain restaurants. Five alternative diets were examined: gluten-free, low-calorie, low-carbohydrate, low-fat and vegetarian. Diet offerings were identified by searching MenuStat item descriptions and reviewing online menus. For each diet, we reported counts and proportions. We used bootstrapped multilevel models to examine differences in predicted mean kilojoules, saturated fat, Na and sugars between diet and non-diet menu items.Setting:Forty-five US fast casual and full-service chain restaurants in 2018 (including 6419 items in initial analytic sample across small plates, salads and main dishes).Participants:None.Results:The most prevalent diets were gluten-free (n 631, 9·8 % of menu items), low-calorie (n 306, 4·8 %) and vegetarian (n 230, 3·6 %). Compared with non-diet counterparts, low-calorie main dishes had significantly lower levels of all nutrients examined and vegetarian main dishes had significantly lower levels of all nutrients except saturated fat. Gluten-free small plates had significantly fewer kilojoules, grams of saturated fat and milligrams of Na compared with non-diet small plates.Conclusions:A small proportion of fast casual and full-service restaurant menus are targeted towards customers with dietary restrictions. Compared with non-diet items, those classified as gluten-free, low-calorie or vegetarian generally have healthier nutrient profiles, but overall nutrient values are still too high for most menu items, regardless of dietary label.

Abstract Objectives The aim of this study was to determine whether there is an association between body image satisfaction/dissatisfaction among college students and meal consumption at restaurants. Methods Four surveys were used to collect all data: NEMS-P, SATAQ-3, SATAQ-4 and the EDE-A. NEMS-P was used to assess the food and nutrition environment, SATAQ-3 was used to assess societal influences on body image, SATAQ-4 was used to assess the internalization of appearance ideals and the EDE-A survey was used to measure eating disorder psychopathology. Participants had to be enrolled as a student during the 2019–2020 academic year on the college campus where this study occurred to participate. Pearson and Spearman correlation were used to assess association between restaurant meal consumption and body image. Chi-square test was used to analyze categorial variables (n = 185). Results There was a significant association between students who were unhappy with their weight consuming meals more frequently at fast-food restaurants compared to sit down restaurants (P < 0.001); there was also a significant association between students who were unhappy with their weight choosing to eat at a combination of restaurants (fast-food, food courts, cafeteria's etc.) more frequently than sit-down restaurants (P < 0.05). A significant association was also noted between students who were unhappy with their shape choosing to eat more frequently at fast-food restaurants compared to sit-down restaurants (P < 0.05). Conclusions A higher mix of fast-food and fast casual restaurants on the college campus may contribute to an obesogenic environment, while the availability of sit-down restaurants may contribute to a more healthful eating environment. Creating a supportive nutrition environment on college campuses by increasing the availability of healthy food choices and providing resources that can assist students with developing a healthy relationship with food and their bodies is important for overall health, well- being and academic success. Funding Sources N/A.

Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (>75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P < 0.001). Small restaurants (<22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P < 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P < 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).

The obesity pandemic is associated with increased consumption of restaurant food. Labeling of menus is an intervention used to provide consumers with kilocalorie (calorie) information in hopes of them making healthier food choices. This study evaluated the relationship between young adults’ calorie choices on restaurant menus and menu design, dietary behaviors, and demographic characteristics. A 3 (fast-casual restaurants) × 4 (menu-designs based on menu engineering theories) between-subjects (n = 480, 18–24-year olds) experimental design was used. The relationship between the participants’ calorie choices (high versus low) and menu design, stage of change, gender, race, educational level and weight status was evaluated using logistic regression. All independent variables had at least one category that had greater odds (CI 95% ± 5%) of subjects choosing a lower calorie entree, except education level and race/ethnic group. Normal weight and overweight subjects had greater odds of choosing lower calorie entrees than those that were obese. In addition, subjects that had started to control their calorie intake for less than six months or had sustained this change for at least six months, had greater odds of choosing lower calorie entrees compared to others. Including a green symbol and calories on fast casual restaurant menus may influence some young adults to choose lower calorie entrees.

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.

Purpose The purpose of this study is to explore the impact of Wi-Fi service on the millennial generation’s loyalty to restaurants. Additionally, this study examines the impact of Wi-Fi service on three different types of restaurants (coffee shops, fast-food restaurants and casual dining restaurants). Furthermore, this study examines the similarities and differences that exist cross-culturally between Americans and Koreans. Design/methodology/approach A total number of 480 questionnaires were collected to empirically test the study model. A factor analysis that used a principal components analysis with varimax rotation was performed to condense the loyalty items into a few underlying constructs, and the Cronbach’s alpha was checked to test for reliability. A multiple regression analysis and t-test were performed to test the study hypotheses. Findings The results show that Wi-Fi service has a significant impact on millennials’ loyalty behavior on all three types of restaurants in this study. However, the differences between Americans and Koreans on how they perceive the Wi-Fi services turned out to be significant only for coffee shops. Research limitations/implications The authors used a non-probability convenience sampling method for data collection. The findings cannot be generalized to other types of restaurants, such as fine dining and luxury restaurants. Although the results indicate a positive relation between Wi-Fi usage and a customer’s loyalty, loyalty is a multifaceted concept where a variety of factors, such as frequency or convenience can have an impact. Practical implications The findings should encourage marketers in the restaurant industry to use Wi-Fi as a value-added service for their customers. Originality/value There are limited studies on how significant Wi-Fi service is for the hospitality industry, and in particular, for restaurants. This study builds on the scholarship of Cobanoglu et al. (2012) on the value of the customer loyalty by providing new insights into customers’ views on Wi-Fi service in the restaurant industry.

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.

This paper discusses hook-up as a culture in online dating applications. Tinder, as the most popular dating app in Indonesia, facilitates its users to find partners online. With just one swipe on the phone screen, a person can select a partner in seconds; very practical, easy and fast. This phenomenon has led to the spread of hook-ups as a dating practice that encourages casual sexual encounters without any emotional connection. To review this phenomenon, the writer uses Ritzer's McDonaldization concept applying the principles of fast food restaurants to describe the global homogenization of hook-up culture which also has reached Indonesia. These principles include efficiency, calculating power, predictive power and control applied in modern society.

AbstractObjective:To compare the nutritional quality of children’s combination meals offered at large US chain restaurants characterised by three versions – default (advertised), minimum (lower-energy) and maximum (higher-energy).Design:We identified default children’s meals (n 92) from online restaurant menus, then constructed minimum and maximum versions using realistic additions, substitutions and/or portion size changes for existing menu items. Nutrition data were obtained from the MenuStat database. Bootstrapped linear models assessed nutrition differences between meal versions and the extent to which meal components (main dish, side dish, beverage) drove differences across versions. For each version, we examined the proportion of meals meeting the Guidelines for Responsible Food Marketing to Children.Setting:Twenty-six fast-food and fast-casual restaurants, in 2017.Participants:None.Results:Nutrient values differed significantly across meal versions for energy content (default 2443 kJ (584 kcal), minimum 1674 kJ (400 kcal), maximum 3314 kJ (792 kcal)), total fat (23, 17, 33 g), saturated fat (8, 6, 11 g), Na (1046, 915, 1287 mg) and sugar (35, 14, 51 g). The substitution of lower-energy beverages resulted in the greatest reduction in energy content (default to minimum, −418 kJ (−100 kcal)) and sugar (−20 g); choosing lower-energy side dishes resulted in the greatest reduction in total fat (default to minimum, −4 g), saturated fat (−1·1 g) and Na (−69 mg). Only 3 % of meals met guidelines for all nutrients.Conclusions:Realistic modifications to children’s combination meals using existing menu options can significantly alter a meal’s nutrient composition. Promoting lower-energy items as the default option, especially for beverages and side dishes, has a potential to reduce fat, saturated fat and/or sugar in children’s meals.

Abstract Objectives Hispanics experience diet-related health disparities in comparison to non-Hispanic whites. Community nutrition environments can influence health outcomes, but restaurants are a largely untapped research area. This study examined how Hispanic Caribbean Restaurants (HCR) promote healthy eating through menu design, and which HCR characteristics are associated with healthy menu images (HMI). We hypothesize that HMI will be associated with more affluent neighborhoods. Methods We examined the nutrition environment in a random sample of 89 HCR in NYC. This analysis included a subsample of HCR that had menus with images (n = 51). HCR were classified as having “Healthy Menu Images” (HMI) if at least half of all images showed a potentially healthy option (i.e., non-fried entrée, a non-fried, non-starchy vegetable side, or both). Descriptive analysis and logistic regression were used to examine the association between HMI and restaurant characteristics, including Hispanic Caribbean cuisine served, type (fast-casual vs sit-down), and neighborhood characteristics (gentrification status, supermarket to bodega ratio, Hispanic-Caribbean population density). Significance was established at P < 0.10 accounting for the exploratory nature of the analysis. Results HMI were found in 39.2% of the sample and associated with neighborhood gentrification. Compared to HRC in non-gentrifying neighborhoods (poor), those located in gentrifying areas had higher odds for HMI (AOR:10.360, P = 0.052). No significant associations were found between HMI and supermarket to bodega ratio, restaurant type, Hispanic Caribbean population density, and cuisine type. Conclusions The design of a menu and its inclusion of images can direct a customer's attention to specific items, increasing the likelihood that those items will be ordered. Our research indicates potential disparities in HMI in HCR by neighborhood gentrification, underscoring inequities in these areas’ food environments. More research is needed to examine menu design in ethnic restaurants, to inform future health promotion interventions in low-income, non-gentrifying neighborhoods. Funding Sources CUNY PSC Award.

Abstract Objectives Assess how Latin American restaurants (LAR) have been adapting in response to COVID-19, and the potential implications of those changes for community food environments. Methods Qualitative study design using semi-structured interviews with LAR owners and staff (n = 12). Interviews were conducted via Zoom, lasting between 30 and 90 minutes. Verbatim transcripts were analyzed by two independent coders using Dedoose following an iterative approach for organizing results using emergent themes. Results COVID-19 led to initial closures, decrease in clientele and interrupted food supply. LAR adjusted by switching to outdoor dining and/or delivery/takeout, reducing hours and staff, increasing social media presence, and making changes to the menus. Menus were reduced, decreasing items not well-suited for takeout/delivery, (notably salads), while keeping customer favorites, such as high-energy “comfort foods.” Menu changes were more prevalent in full-service restaurants, compared with fast casual LAR. The results also include experiences with delivery companies and government assistance during COVID-19. Conclusions The pandemic has forced drastic changes in LARs, with potential implications for future health promoting interventions. The results from this study contribute to informing how restaurants are adapting in response to COVID-19 and the potential implications on community health and nutrition, as well as what restaurants can do to prepare for future crises. This will need to be considered for the survival of the industry and the communities that they serve. Future research is needed to examine long-term effect of changes in community food environments and customers’ diets. Funding Sources NIH - National Heart, Lung, and Blood Institute

The market of fast food restaurants in Russia is growing by more than 5 % every year, despite the economic downturn. But new trends in nutrition dictate fast food to change the approach to their products. Fashion for proper nutrition and a healthy lifestyle especially captured the younger generation, which is the main group of consumers of food service. This trend is promoted by information resources, an increasing number of fitness clubs, popularization of sports and beautiful body, as well as major government projects. To improve the competitiveness and attraction of a wide circle of consumers from the entrepreneur necessitated the development of new formulations with the application of the principles of a healthy diet (proper nutrition). Marketing research was conducted by questionnaire survey. After analyzing the taste preferences, the factors influencing the choice of dishes, a commitment to a healthy way of living, the attractiveness of healthy dishes are served guests a network of public catering enterprises individual entrepreneur G. Astrakhan, concluded that the range (menu) of the company must include dishes with the concept of a healthy diet and implement the format of FAST CASUAL (fast casual), the basis of which is fresh products of the highest quality, gentle heat treatment, balanced composition, without flavor enhancers and preservatives, with the speed of service and original supply. Having studied the range of products, having analyzed the concept of a healthy diet in relation to this area of catering, recipes and technical and technological maps of sandwiches were developed taking into account the principles of a healthy and balanced diet. These innovations at the enterprise should increase profitability and competitive position among similar catering enterprises of the city of Astrakhan

AbstractObjective:This study examined the separate relationships between socio-economic disadvantage and the density of multiple types of food outlets, and relationships between socio-economic disadvantage and composite food environment indices.Design:Cross-sectional data were analysed using geospatial kernel density techniques. Food outlet data included convenience stores, discount stores, fast-food and fast casual restaurants, and grocery stores. Controlling for urbanicity and race/ethnicity, multivariate linear regression was used to examine the relationships between socio-economic disadvantage and density of food outlets.Setting:This study occurred in a large Southeastern US county containing 255 census block groups with a total population of 474 266, of which 77·1 % was Non-Hispanic White, the median household income was $48 886 and 15·0 % of residents lived below 125 % of the federal poverty line.Participants:The unit of analysis was block groups; all data about neighbourhood socio-economic disadvantage and food outlets were publicly available.Results:As block group socio-economic disadvantage increased, so too did access to all types of food outlets. The total food environment index, calculated as the ratio of unhealthy food outlets to all food outlets, decreased as block group disadvantage increased.Conclusions:Those who reside in more disadvantaged block groups have greater access to both healthy and unhealthy food outlets. The density of unhealthy establishments was greater in more disadvantaged areas; however, because of having greater access to grocery stores, disadvantaged populations have less obesogenic total food environments. Structural changes are needed to reduce access to unhealthy food outlets to ensure environmental injustice and reduce obesity risk.

Objectives: Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. Methods: We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. Results: We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant’s annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). Conclusions: The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

Research methodology The case data were obtained from secondary sources including academic, newspaper and periodical sources. Case overview/synopsis The Founder of Chipotle Mexican Grill, CEO Steve Ells, was a restaurant innovator credited with creating the fast-casual experience. He believed that food, sourced and prepared responsibly, could help “cultivate a better world.” Unfortunately, he had to step down after a continuing series of food contamination events drove away both investors and customers. In 2018, new CEO Brian Niccol was brought in from Taco Bell to reposition the brand and regain confidence. Was it possible to continue with Chipotle’s mission of “food with integrity” or was another strategy necessary? Complexity academic level This case was prepared for an undergraduate strategy course. It can be used to illustrate all the key points in Chapter 1 of a traditional undergraduate strategy textbook. This case would be best placed in the first weeks of the course, as a first case to introduce to students the idea of strategy as a process that continuously assesses and revises strategic directions and decisions. It introduces a discussion of the role of mission, vision and values as part of the strategy process, and addresses the responsibility of leadership to do an ongoing evaluation of a firm’s strategic choices.

Purpose The purpose of this paper is to examine the effects of “social information” in Facebook News Feed ads on American users’ advertising responses, including ad credibility, attitude-toward-the-ad, brand interest, intention to click and purchase intention. Using social impact theory as a conceptual framework, three factors were tested – relationship strength, physical distance and number of affiliated friends. The moderating role of product involvement was also investigated. Design/methodology/approach A 2 (strength of relationship: weak vs strong) × 2 (immediacy of relationship: close distance vs long distance) × 2 (number of friends: one vs several) between-group factorial design was used, and 397 research participants were recruited through Amazon’s Mechanical Turk (MTurk). Findings Significant main effects were found for relationship strength and physical distance. Product involvement was identified as a moderating variable. No significant effects were found under the high involvement condition. Under the low involvement condition, however, relationship strength and physical distance significantly affected Facebook users’ advertising responses. Research limitations/implications Research samples were recruited through Amazon’s Mechanical Turk (MTurk). It is possible that the characteristics of this specific social group might have influenced the findings of the study. Only one specific product category, fast casual restaurant, was tested. Participants were asked to imagine themselves in certain scenarios. Even though the scenarios were carefully tested in the pretest and clear instructions were given, field experiments might be helpful in future research to better reflect the actual consumer experience. Practical implications Marketers should take advantage of the “social information” feature in Facebook News Feed ads, especially for low involvement products. Names of friends with stronger social relationships and within close physical distance should be included in the ads. Originality/value The study is one of the first to examine the effects of “social information” in Facebook advertising. It also confirms the Social Impact Theory in a social media setting.

The fast casual market in Ireland is growing at a rate three times that of other restaurant categories. It is especially popular with young professionals aged 25-39, representing more than one third of their food spend. Many Dublin restaurateurs have taken this opportunity to capitalise on the success of existing restaurant brands and open “copycat” eateries within the capital. These restaurants appropriate concepts, menus and trade dress from leader brands outside Ireland, often to commercial success. By using a mixed quantitative and qualitative approach, this research aims to explore Irish consumer perception and patronage of five Dublin copycat restaurants and negotiate the results of this with consumers’ evaluation of authenticity. Two hundred and twenty-seven questionnaire responses were evaluated and phenomenologically assessed through in-depth interviews to try to explain the socioeconomic and cultural factors of these results. Findings indicate a generally positive acceptance towards copycatting in Ireland, while still evaluating the “original” restaurant as better in most categories. In this context, a moderate similarity approach appears to work best when the leader brand is not present. Respondents did not have an overall negative view of copycats, and even fewer reported a desire to stop visiting such restaurants once informed about them. Interviews investigated the regulatory, economic and cultural underpinnings for this, suggesting consumer response is dictated by contextual factors that are unique to the Irish commercial landscape.

Abstract Objectives To characterize the nutrient profile of combination meals and understand price incentives to upsize at large U.S. fast food and fast casual restaurants. Methods Combination meals (n = 1479) from 34 U.S. fast food and fast casual restaurants were identified from online menus and corresponding nutrition information was obtained from a restaurant nutrition database (MenuStat). Three options for each meal were analyzed: 1) default (as advertised on menu), 2) minimum (low-calorie option), and 3) maximum (high-calorie option). The nutrient composition of meals was compared to the Healthier Restaurant Meal Guidelines, and linear models examined to what extent each meal component (entrée, side, beverage) drove differences in nutrients across meal options. Prices were obtained from restaurant websites for a subset of combination meals (n = 326) and linear models were used to examine the difference in total calories per dollar between default and maximum options. Results There was substantial variation across combination meal options for calories (default: 1193 kcal; minimum: 767 kcal; maximum: 1685 kcal), saturated fat (14 g; 11 g; 19 g), sodium (2110 mg; 1783 mg; 2823 mg), and sugar (68 g; 10 g; 117 g). Most default meals exceeded the Healthier Restaurant Meal Guidelines for calories (97%) and sodium (99%); fewer exceeded the standards for saturated fat (50%) and total sugar (6%). Comparing maximum and default meals, beverages were the largest driver of differences in calories (178 kcal, 36% of difference) and sugar (46 g, 93%), and entrées were the largest driver of differences in saturated fat (3 g, 59%) and sodium (371 g, 52%). There were significantly more calories per dollar in maximum versus default meals (169 kcal/dollar vs. 138 kcal/dollar). Conclusions Default combination meals offered by large U.S. chain restaurants are high in calories, sodium, saturated fat, and sugar. Maximum meals offer significantly more calories per dollar compared to default meals, suggesting there is a strong financial incentive for consumers to “upsize” their orders. Industry and governmental policies that improve the nutritional profile of default meals and financially incentivize lower-calorie meals may be promising strategies for improving dietary behaviors in restaurants. Funding Sources None.

A partir das mudanças nos hábitos e comportamentos alimentares das pessoas foram desenvolvidas alternativas alimentares fora do lar (food service). Uma das alternativas trata-se de restaurante fast-casual que proporciona uma qualidade maior de alimentos e uma atmosfera mais consistente, com serviço personalizado, rápido e preço adequado. Porém, fornecer serviço de alta qualidade aos clientes é uma tarefa complexa e um dos fatores mais importantes na determinação do sucesso de um restaurante. Nesse contexto, o artigo consiste em apresentar uma análise da percepção dos clientes de um restaurante fast-casual de Porto Alegre, Rio Grande do Sul (RS), Brasil, por meio das estratégias de operações. Como complemento, busca-se avaliar a estratégia genérica do restaurante, identificar quais são os seus critérios competitivos, mapear o processo de serviços (Service Blueprint) e avaliar o alinhamento do serviço prestado às estratégias do restaurante. Em termos metodológicos, adotou-se os procedimentos bilbiográfico e do estudo de caso. Quanto aos seus objetivos a pesquisa classifica-se como descritiva, de caráter exploratório. Como resultados, o estudo contribuiu para a lacuna de informações que trata da servitização de restaurantes fast-casual. Além disso, foram propostas algumas melhorias para o estabelecimento que apresenta pontos de falha e/ou espera na prestação de serviços no atendimento com o cliente.

Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almost a decade earlier, and its closure was mourned by some diners (Young; Kaminsky “Feeding Time”; Steinhauer & McGinty). This regret did not, however, appear to affect The Spotted Pig’s success. As esteemed New York Times reviewer Frank Bruni noted in his 2006 review: “Almost immediately after it opened […] the throngs started to descend, and they have never stopped”. The following year, The Spotted Pig was awarded a Michelin star—the first year that Michelin ranked New York—and has kept this star in the subsequent annual rankings. Writing Restaurant Biography Detailed studies have been published of almost every type of contemporary organisation including public institutions such as schools, hospitals, museums and universities, as well as non-profit organisations such as charities and professional associations. These are often written to mark a major milestone, or some significant change, development or the demise of the organisation under consideration (Brien). Detailed studies have also recently been published of businesses as diverse as general stores (Woody), art galleries (Fossi), fashion labels (Koda et al.), record stores (Southern & Branson), airlines (Byrnes; Jones), confectionary companies (Chinn) and builders (Garden). In terms of attracting mainstream readerships, however, few such studies seem able to capture popular reader interest as those about eating establishments including restaurants and cafés. This form of restaurant life history is, moreover, not restricted to ‘quality’ establishments. Fast food restaurant chains have attracted their share of studies (see, for example Love; Jakle & Sculle), ranging from business-economic analyses (Liu), socio-cultural political analyses (Watson), and memoirs (Kroc & Anderson), to criticism around their conduct and effects (Striffler). Eric Schlosser’s Fast Food Nation: The Dark Side of the All-American Meal is the most well-known published critique of the fast food industry and its effects with, famously, the Rolling Stone article on which it was based generating more reader mail than any other piece run in the 1990s. The book itself (researched narrative creative nonfiction), moreover, made a fascinating transition to the screen, transformed into a fictionalised drama (co-written by Schlosser) that narrates the content of the book from the point of view of a series of fictional/composite characters involved in the industry, rather than in a documentary format. Akin to the range of studies of fast food restaurants, there are also a variety of studies of eateries in US motels, caravan parks, diners and service station restaurants (see, for example, Baeder). Although there has been little study of this sub-genre of food and drink publishing, their popularity can be explained, at least in part, because such volumes cater to the significant readership for writing about food related topics of all kinds, with food writing recently identified as mainstream literary fare in the USA and UK (Hughes) and an entire “publishing subculture” in Australia (Dunstan & Chaitman). Although no exact tally exists, an informed estimate by the founder of the Gourmand World Cookbook Awards and president of the Paris Cookbook Fair, Edouard Cointreau, has more than 26,000 volumes on food and wine related topics currently published around the world annually (ctd. in Andriani “Gourmand Awards”). The readership for publications about restaurants can also perhaps be attributed to the wide range of information that can be included a single study. My study of a selection of these texts from the UK, USA and Australia indicates that this can include narratives of place and architecture dealing with the restaurant’s location, locale and design; narratives of directly food-related subject matter such as menus, recipes and dining trends; and narratives of people, in the stories of its proprietors, staff and patrons. Detailed studies of contemporary individual establishments commonly take the form of authorised narratives either written by the owners, chefs or other staff with the help of a food journalist, historian or other professional writer, or produced largely by that writer with the assistance of the premise’s staff. These studies are often extensively illustrated with photographs and, sometimes, drawings or reproductions of other artworks, and almost always include recipes. Two examples of these from my own collection include a centennial history of a famous New Orleans eatery that survived Hurricane Katrina, Galatoire’s Cookbook. Written by employees—the chief operating officer/general manager (Melvin Rodrigue) and publicist (Jyl Benson)—this incorporates reminiscences from both other staff and patrons. The second is another study of a New Orleans’ restaurant, this one by the late broadcaster and celebrity local historian Mel Leavitt. The Court of Two Sisters Cookbook: With a History of the French Quarter and the Restaurant, compiled with the assistance of the Two Sisters’ proprietor, Joseph Fein Joseph III, was first published in 1992 and has been so enduringly popular that it is in its eighth printing. These texts, in common with many others of this type, trace a triumph-over-adversity company history that incorporates a series of mildly scintillating anecdotes, lists of famous chefs and diners, and signature recipes. Although obviously focused on an external readership, they can also be characterised as an instance of what David M. Boje calls an organisation’s “story performance” (106) as the process of creating these narratives mobilises an organisation’s (in these cases, a commercial enterprise’s) internal information processing and narrative building activities. Studies of contemporary restaurants are much more rarely written without any involvement from the eatery’s personnel. When these are, the results tend to have much in common with more critical studies such as Fast Food Nation, as well as so-called architectural ‘building biographies’ which attempt to narrate the historical and social forces that “explain the shapes and uses” (Ellis, Chao & Parrish 70) of the physical structures we create. Examples of this would include Harding’s study of the importance of the Boeuf sur le Toit in Parisian life in the 1920s and Middlebrook’s social history of London’s Strand Corner House. Such work agrees with Kopytoff’s assertion—following Appadurai’s proposal that objects possess their own ‘biographies’ which need to be researched and expressed—that such inquiry can reveal not only information about the objects under consideration, but also about readers as we examine our “cultural […] aesthetic, historical, and even political” responses to these narratives (67). The life story of a restaurant will necessarily be entangled with those of the figures who have been involved in its establishment and development, as well as the narratives they create around the business. This following brief study of The Spotted Pig, however, written without the assistance of the establishment’s personnel, aims to outline a life story for this eatery in order to reflect upon the pig’s place in contemporary dining practice in New York as raw foodstuff, fashionable comestible, product, brand, symbol and marketing tool, as well as, at times, purely as an animal identity. The Spotted Pig Widely profiled before it even opened, The Spotted Pig is reportedly one of the city’s “most popular” restaurants (Michelin 349). It is profiled in all the city guidebooks I could locate in print and online, featuring in some of these as a key stop on recommended itineraries (see, for instance, Otis 39). A number of these proclaim it to be the USA’s first ‘gastropub’—the term first used in 1991 in the UK to describe a casual hotel/bar with good food and reasonable prices (Farley). The Spotted Pig is thus styled on a shabby-chic version of a traditional British hotel, featuring a cluttered-but-well arranged use of pig-themed objects and illustrations that is described by latest Michelin Green Guide of New York City as “a country-cute décor that still manages to be hip” (Michelin 349). From the three-dimensional carved pig hanging above the entrance in a homage to the shingles of traditional British hotels, to the use of its image on the menu, website and souvenir tee-shirts, the pig as motif proceeds its use as a foodstuff menu item. So much so, that the restaurant is often (affectionately) referred to by patrons and reviewers simply as ‘The Pig’. The restaurant has become so well known in New York in the relatively brief time it has been operating that it has not only featured in a number of novels and memoirs, but, moreover, little or no explanation has been deemed necessary as the signifier of “The Spotted Pig” appears to convey everything that needs to be said about an eatery of quality and fashion. In the thriller Lethal Experiment: A Donovan Creed Novel, when John Locke’s hero has to leave the restaurant and becomes involved in a series of dangerous escapades, he wants nothing more but to get back to his dinner (107, 115). The restaurant is also mentioned a number of times in Sex and the City author Candace Bushnell’s Lipstick Jungle in relation to a (fictional) new movie of the same name. The joke in the book is that the character doesn’t know of the restaurant (26). In David Goodwillie’s American Subversive, the story of a journalist-turned-blogger and a homegrown terrorist set in New York, the narrator refers to “Scarlett Johansson, for instance, and the hostess at the Spotted Pig” (203-4) as the epitome of attractiveness. The Spotted Pig is also mentioned in Suzanne Guillette’s memoir, Much to Your Chagrin, when the narrator is on a dinner date but fears running into her ex-boyfriend: ‘Jack lives somewhere in this vicinity […] Vaguely, you recall him telling you he was not too far from the Spotted Pig on Greenwich—now, was it Greenwich Avenue or Greenwich Street?’ (361). The author presumes readers know the right answer in order to build tension in this scene. Although this success is usually credited to the joint efforts of backer, music executive turned restaurateur Ken Friedman, his partner, well-known chef, restaurateur, author and television personality Mario Batali, and their UK-born and trained chef, April Bloomfield (see, for instance, Batali), a significant part has been built on Bloomfield’s pork cookery. The very idea of a “spotted pig” itself raises a central tenet of Bloomfield’s pork/food philosophy which is sustainable and organic. That is, not the mass produced, industrially farmed pig which produces a leaner meat, but the fatty, tastier varieties of pig such as the heritage six-spotted Berkshire which is “darker, more heavily marbled with fat, juicier and richer-tasting than most pork” (Fabricant). Bloomfield has, indeed, made pig’s ears—long a Chinese restaurant staple in the city and a key ingredient of Southern US soul food as well as some traditional Japanese and Spanish dishes—fashionable fare in the city, and her current incarnation, a crispy pig’s ear salad with lemon caper dressing (TSP 2010) is much acclaimed by reviewers. This approach to ingredients—using the ‘whole beast’, local whenever possible, and the concentration on pork—has been underlined and enhanced by a continuing relationship with UK chef Fergus Henderson. In his series of London restaurants under the banner of “St. John”, Henderson is famed for the approach to pork cookery outlined in his two books Nose to Tail Eating: A Kind of British Cooking, published in 1999 (re-published both in the UK and the US as The Whole Beast: Nose to Tail Eating), and Beyond Nose to Tail: A Kind of British Cooking: Part II (coauthored with Justin Piers Gellatly in 2007). Henderson has indeed been identified as starting a trend in dining and food publishing, focusing on sustainably using as food the entirety of any animal killed for this purpose, but which mostly focuses on using all parts of pigs. In publishing, this includes Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, Peter Kaminsky’s Pig Perfect, subtitled Encounters with Some Remarkable Swine and Some Great Ways to Cook Them, John Barlow’s Everything but the Squeal: Eating the Whole Hog in Northern Spain and Jennifer McLagan’s Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (2008). In restaurants, it certainly includes The Spotted Pig. So pervasive has embrace of whole beast pork consumption been in New York that, by 2007, Bruni could write that these are: “porky times, fatty times, which is to say very good times indeed. Any new logo for the city could justifiably place the Big Apple in the mouth of a spit-roasted pig” (Bruni). This demand set the stage perfectly for, in October 2007, Henderson to travel to New York to cook pork-rich menus at The Spotted Pig in tandem with Bloomfield (Royer). He followed this again in 2008 and, by 2009, this annual event had become known as “FergusStock” and was covered by local as well as UK media, and a range of US food weblogs. By 2009, it had grown to become a dinner at the Spotted Pig with half the dishes on the menu by Henderson and half by Bloomfield, and a dinner the next night at David Chang’s acclaimed Michelin-starred Momofuku Noodle Bar, which is famed for its Cantonese-style steamed pork belly buns. A third dinner (and then breakfast/brunch) followed at Friedman/Bloomfield’s Breslin Bar and Dining Room (discussed below) (Rose). The Spotted Pig dinners have become famed for Henderson’s pig’s head and pork trotter dishes with the chef himself recognising that although his wasn’t “the most obvious food to cook for America”, it was the case that “at St John, if a couple share a pig’s head, they tend to be American” (qtd. in Rose). In 2009, the pigs’ head were presented in pies which Henderson has described as “puff pastry casing, with layers of chopped, cooked pig’s head and potato, so all the lovely, bubbly pig’s head juices go into the potato” (qtd. in Rose). Bloomfield was aged only 28 when, in 2003, with a recommendation from Jamie Oliver, she interviewed for, and won, the position of executive chef of The Spotted Pig (Fabricant; Q&A). Following this introduction to the US, her reputation as a chef has grown based on the strength of her pork expertise. Among a host of awards, she was named one of US Food & Wine magazine’s ten annual Best New Chefs in 2007. In 2009, she was a featured solo session titled “Pig, Pig, Pig” at the fourth Annual International Chefs Congress, a prestigious New York City based event where “the world’s most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers” (Starchefs.com). Bloomfield demonstrated breaking down a whole suckling St. Canut milk raised piglet, after which she butterflied, rolled and slow-poached the belly, and fried the ears. As well as such demonstrations of expertise, she is also often called upon to provide expert comment on pork-related news stories, with The Spotted Pig regularly the subject of that food news. For example, when a rare, heritage Hungarian pig was profiled as a “new” New York pork source in 2009, this story arose because Bloomfield had served a Mangalitsa/Berkshire crossbreed pig belly and trotter dish with Agen prunes (Sanders) at The Spotted Pig. Bloomfield was quoted as the authority on the breed’s flavour and heritage authenticity: “it took me back to my grandmother’s kitchen on a Sunday afternoon, windows steaming from the roasting pork in the oven […] This pork has that same authentic taste” (qtd. in Sanders). Bloomfield has also used this expert profile to support a series of pork-related causes. These include the Thanksgiving Farm in the Catskill area, which produces free range pork for its resident special needs children and adults, and helps them gain meaningful work-related skills in working with these pigs. Bloomfield not only cooks for the project’s fundraisers, but also purchases any excess pigs for The Spotted Pig (Estrine 103). This strong focus on pork is not, however, exclusive. The Spotted Pig is also one of a number of American restaurants involved in the Meatless Monday campaign, whereby at least one vegetarian option is included on menus in order to draw attention to the benefits of a plant-based diet. When, in 2008, Bloomfield beat the Iron Chef in the sixth season of the US version of the eponymous television program, the central ingredient was nothing to do with pork—it was olives. Diversifying from this focus on ‘pig’ can, however, be dangerous. Friedman and Bloomfield’s next enterprise after The Spotted Pig was The John Dory seafood restaurant at the corner of 10th Avenue and 16th Street. This opened in November 2008 to reviews that its food was “uncomplicated and nearly perfect” (Andrews 22), won Bloomfield Time Out New York’s 2009 “Best New Hand at Seafood” award, but was not a success. The John Dory was a more formal, but smaller, restaurant that was more expensive at a time when the financial crisis was just biting, and was closed the following August. Friedman blamed the layout, size and neighbourhood (Stein) and its reservation system, which limited walk-in diners (ctd. in Vallis), but did not mention its non-pork, seafood orientation. When, almost immediately, another Friedman/Bloomfield project was announced, the Breslin Bar & Dining Room (which opened in October 2009 in the Ace Hotel at 20 West 29th Street and Broadway), the enterprise was closely modeled on the The Spotted Pig. In preparation, its senior management—Bloomfield, Friedman and sous-chefs, Nate Smith and Peter Cho (who was to become the Breslin’s head chef)—undertook a tasting tour of the UK that included Henderson’s St. John Bread & Wine Bar (Leventhal). Following this, the Breslin’s menu highlighted a series of pork dishes such as terrines, sausages, ham and potted styles (Rosenberg & McCarthy), with even Bloomfield’s pork scratchings (crispy pork rinds) bar snacks garnering glowing reviews (see, for example, Severson; Ghorbani). Reviewers, moreover, waxed lyrically about the menu’s pig-based dishes, the New York Times reviewer identifying this focus as catering to New York diners’ “fetish for pork fat” (Sifton). This representative review details not only “an entree of gently smoked pork belly that’s been roasted to tender goo, for instance, over a drift of buttery mashed potatoes, with cabbage and bacon on the side” but also a pig’s foot “in gravy made of reduced braising liquid, thick with pillowy shallots and green flecks of deconstructed brussels sprouts” (Sifton). Sifton concluded with the proclamation that this style of pork was “very good: meat that is fat; fat that is meat”. Concluding remarks Bloomfield has listed Michael Ruhlman’s Charcuterie as among her favourite food books. Publishers Weekly reviewer called Ruhlman “a food poet, and the pig is his muse” (Q&A). In August 2009, it was reported that Bloomfield had always wanted to write a cookbook (Marx) and, in July 2010, HarperCollins imprint Ecco publisher and foodbook editor Dan Halpern announced that he was planning a book with her, tentatively titled, A Girl and Her Pig (Andriani “Ecco Expands”). 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Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter, 2005. Rose, Hilary. “Fergus Henderson in New York.” The Times (London) Online, 5 Dec. 2009. 23 Aug. 2010 http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6937550.ece Rosenberg, Sarah & Tom McCarthy. “Platelist: The Breslin’s April Bloomfield.” ABC News/Nightline 4 Dec. 2009. 23 Aug. 2010 http://abcnews.go.com/Nightline/april-bloomfield-spotted-pig-interview/story?id=9242079 Royer, Blake. “Table for Two: Fergus Henderson at The Spotted Pig.” The Paupered Chef 11 Oct. 2007. 23 Aug. 2010 http://thepauperedchef.com/2007/10/table-for-two-f.html Ruhlman, Michael and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing. New York: W. Norton, 2005. 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This case considers the buyout of Panera Bread from the perspective of a private equity fund. In early 2017, KLG Managing Director Tom Denning is considering a leveraged buyout of Panera Bread, a rapidly growing fast-casual restaurant company. A surprising Bloomberg News story signals that the deal process is broadening and KLG will have to act quickly if it hopes to buy Panera Bread. Students assume the role of Tom Denning as he prepares an investment recommendation for KLG's investment committee. In doing so, students are required to consider a very large and expensive investment. Students are challenged to create an investment recommendation by performing due diligence, determining additional questions to ask, and pricing a buyout bid that incorporates an optimal capital structure and meets KLG's return requirements. The Panera Bread case is designed to give students insight into the private equity investment process.

PurposeRecent service studies suggest focusing on the service triad consisting of technology-customer-frontline employee (FLE). This study empirically investigates the role of service robots in this service triad, with the aim to understand the augmentation or substitution role of service robots in driving utilitarian and hedonic value and ultimately customer repatronage.Design/methodology/approachIn study 1, field data are collected from customers (n = 108) who interacted with a service robot and FLE in a fast casual dining restaurant. Structural equation modeling (SEM) is used to test hypotheses about the impact of service robots' anthropomorphism, social presence, value perceptions and augmentation opportunities in the service triad. In study 2, empirical data from a scenario-based experimental design (n = 361) complement the field study by further scrutinizing the interplay between the service robot and FLEs within the service triad.FindingsThe study provides three important contributions. First, the authors provide empirical evidence for the interplay between different actors in the “customer-FLE-technology” service triad resulting in customer repatronage. Second, the empirical findings advance the service management literature by unraveling the relationship between anthropomorphism and social presence and their effect on perceived value in the service triad. And third, the study identifies utilitarian value of service robots as a driver of customer repatronage in fast casual dining restaurants.Practical implicationsThe results help service managers, service robot engineers and designers, and policy makers to better understand the implications of anthropomorphism, and how the utilitarian value of service robots can offer the potential for augmentation or substitution roles in the service triad.Originality/valueBuilding on existing conceptual and laboratory studies on service robots, this is one of the first field studies on the service triad consisting of service robots – customers – frontline employees. The empirical study on service triads provides evidence for the potential of FLEs to augment service robots that exhibit lower levels of functional performance to achieve customer repatronage. FLEs can do this by demonstrating a high willingness to help and having excellent interactions with customers. This finding advocates the joint service delivery by FLE – service robot teams in situations where service robot technology is not fully optimized.

By any measure, Chipotle Mexican Grill was a success story in the restaurant business. It grew from one location in 1993 to over 2,000 locations by 2016 and essentially created the fast casual dining category. Its stock appreciated more than 1,000% in the ten years following its 2006 IPO. However, after more than 20 years without a major reported food safety incident, Chipotle was revealed as the source of multiple outbreaks of illness from norovirus, salmonella, and E. coli that sickened nearly 600 people in 13 states in 2015. The company closed stores, spent several months under investigation by the U.S. Centers for Disease Control and Prevention (CDC) and other health organizations, and faced a criminal investigation in connection with the incidents. After a much-publicized closing of all of its stores on February 8, 2016, and numerous changes to its food sourcing and preparation practices, Chipotle tried to win back customers with dramatically increased advertising and free food promotions. However, on April 26, the chain announced its first-ever quarterly loss as a public company. Same-store sales for the first quarter were 29.7% lower than in the previous year. Operating margins fell from 27.5% to 6.8% over the same period, and the company's share price was down 41% from its summer 2015 high.

Russell Belk,in an amazing 1995 essay on consumption (where 22 of the 38 pages are references, demonstrating hyper-consumption in action), argues that the 1990s heralded a new understanding of consumer behaviour. In the shifting paradigm identified by Belk, the analytical focus of consumer behaviour research became translated from 'Economic/Psychological' to 'Sociological/Anthropological', and from a 'Focus on buying' to a 'Focus on consuming' (61). This made intuitive sense in a world of postmodern marketing (Brown), and it re-enforced an idea that had been put forward by Dallas Smythe that audiences are sold to advertisers . The value of an audience lies in its potential to consume, and Virginia Nightingale subsequently explored this dynamic in her argument that consumption is work: "It is because of the relationship between advertising and television that watching television is work. Watching television is a leisure activity in the pursuit of which viewers are asked to lose themselves, to blur the distinctions between reality and fantasy. They are asked to forget that watching television is also work, to see television advertisements not as a continual reminder of the work of purchasing, but as entertainment. They are asked to believe that what they see on television is what they want to see, specially selected to please them." (33-4) Nightingale had previously argued that consumption in the domestic context was not only work, but quintessentially women'swork: Commercial television is an integral part of the modern shopping world. In this age of image advertising, it is from television that the meanings of brands are learned. If women learned to shop in the nineteenth century, they had to be taught to shop for others in the twentieth. The unpredictable woman of the nineteenth century had to be transformed into predictable, programmable 'Mum' one hundred years later. The branding of food commodities and the establishment of television as an efficient system of brand information assisted a change in the mode of address of the shopping world to women purchasers. In the cut-price world of the 50s and 60s seduction was out and value was in. In a shopping world of comparable brands, Mum has to learn not only the meaning, the lifestyle connotations of branded products from television advertising, but their meanings for the members of the family destined to consume her purchases (33). This way of looking at the world although illuminating begged the question as to an appropriate definition of work. Why did watching television seem so much less like work than, say, typing an article, or working as a waiter? Staying alive breathing, metabolising requires work at some level; what differentiates the 'going to work' side of working: and how does this relate to a consumer society which (as Belk identifies) increasingly involves an emphasis upon consumption rather than production? Greg Hearn, Tom Mandeville and David Anthony estimate that "consumption now accounts for about 60 per cent of GDP ... mass communication, advertising and the consumer economy form a nexus that is centrally implicated in the operation of Western societies" (104). They go on to argue that the "central assertion of postmodern views of consumption is that social identity can be interpreted as a function of consumption" (106). Citing Lunt and Livingstone, Hearn et al. suggest that "fuelled by their ability to modify and process the building blocks of identity (images, visual codes, phrases and ideas), our current mass media, via identity construction, have expanded consumption in advanced industrial societies" (107). Identity construction, however, is a given of existence it is impossible to live without some kind of identity, and impossible to adopt an identity in a vacuum, with no relationship to the social world in which the individual lives. Given that identity-construction is a necessity of existence, and will also necessarily reflect an individual's social practices and their consumption characteristics, can it be seen as 'work'? (And, if not, why not?) One way this problem can be investigated is through changes in work patterns in contemporary societies. Among the most dramatic socio-economic developments of the past two generations has been the changing role of women in the workforce. Some women still in employment are members of the generation which, as recently as the 1960s, were obliged to surrender their jobs upon marriage. Many were subsequently re-employed on a casual basis, but others were unable to resume a career of any sort given that they now had 'family responsibilities' (even if that 'family responsibility' was their spouse alone). The reason behind the compulsory female resignations was the patriarchal view that it was the husband's role to provide financially for his wife. For a married woman to hold a job was akin to double dipping the job was there to support a woman who had no husband to support her; or for a man with a wife (and sometimes other family) to provide for. When women successfully campaigned against this discriminatory practice, and later in favour of equal pay for equal work, the ultimate result was that the real wages of men fell. Two-income families do not earn twice a 'living' wage; they earn a living wage between them. The advent of equal pay for women means that only a small proportion of women (or men) have the choice of making domestic and community-based unwaged labour the focus of their daily life, without the effect of this choice being a much smaller financial engagement in consumer society. The gender dimension to money-earning remains considerable, even in this age of equal opportunity legislation. In particular, the 'wages for housework' campaign has been all but lost over the past thirty years. Further, although it is now unlawful for women to receive less money than their male counterparts for equal work, women's average pay continues to lag significantly behind that of men (WEL). This is one way of demonstrating that traditional women's work tends to be less well paid than men's work. Nursing, teaching and office work all remain low-paid compared with executive occupations, although compulsory post-schooling study requirements might be higher in the female areas. And it is commonplace to note that in traditionally female occupations (like primary school teaching) although males might be out-numbered 5:1 it tends to be a man who gets promoted. (Less a case of the glass ceiling: more a case of the invisible escalator.) In capitalist societies, the original source of monetary wealth lies in power the power to control labour/work for the profit of an individual other than the labourer. This is a hangover from feudal agrarianism, and a precursor to the information age (Bell). In all human society, power confers advantage, including the capacity to direct the work of others. While this was true of the feudal lord, the merchant prince and the early industrialist, it achieved its purest form with the introduction of monetary rewards for labour. Frederic Jameson (77) comments that: "technology may well serve as adequate shorthand to designate that enormous properly human and anti-natural power of dead human labour stored up in our machinery, an alienated power, what Sartre calls the counterfinality of the practico-inert, which turns back on and against us in unrecognizable forms and seems to constitute the massive dystopian horizon of our collective as well as our individual praxis." What Jameson says of technology in general would be equally true of the particular technology of money. Accumulated capital, and its constituent parts of coins, notes, currencies and data sets represents 'dead human labour', in the sense of work expended in the past in the production of goods and services. It is this stored human labour which buys the carrots, or the magazine subscription, and which represents an exchange for the time and energy that would have been required to grow the carrots, or produce the magazine. Similarly, the income paid to the carrot-grower, the journalist, the designer and the advertiser represents to them a distilled recompense for their work. Arguably, the energy that produced the labour for which one is paid is 'dead' energy controlled by another and exchanged for money. At an individual level, the roles played in the personaeof a person earning money, or a person spending money (a common indication of consumption) are very different: with the role of the person earning money much more circumscribed. Joshua Meyrowitz (29-31) spends some time in explaining Goffman's analysis of the roles of the waiter, using metaphors from drama of front/back region/stage: Waiters for example are in a front region when they serve people in a restaurant dining room. In the front region waiters are usually polite and respectful. Their appearance and manner is one of cleanliness and efficiency. They do not enter into the dinner conversations of restaurant patrons. They do not comment on their customers' eating habits or table manners. They rarely, if ever, eat while in the sight of patrons. When waiters step from the dining room into the kitchen, however, they suddenly cross a line between the onstage and backstage areas. In the kitchen waiters are in an area which is hidden from the audience and they share this area with others who perform the same or similar roles vis-a-vis the audience. Here, then, waiters may make remarks to each other about the 'strange behaviour of the people at table seven', they may imitate a customer, or give advice to a 'rookie' on methods of getting big tips. In the kitchen food may be handled and discussed with somewhat less respect than in the dining room, and waiters may 'get out of costume' or sit in a sloppy position with their feet up on a counter... We expect to be treated differently in a restaurant than in a doctor's office. We expect the doctor to appear confident, concerned, patient and professional and slightly superior. We expect a waitress to be efficient, respectful and nonintrusive. And we demand these differences in 'character' even if the waitress is a student earning her way through medical school. This analysis indicates that where behaviour is related to money where a person is paid to fulfil a role; the production of the goods or services the behaviour is more constrained and circumscribed by the expectations of the employer/consumer. The behaviour of people who are paying for a service, whose intention is to consume, is the least constrained. It may be that Kerry Packer has awful table manners, but few restauranteurs would fail to be pleased to see him walking through their door. At the level of the individual producer/consumer in consumer societies, money is seen to exert decisive control in the lives of workers. Is it possible to think of a better, less obviously coercive way to get people into cars, and onto freeways and clocking into the office on such a regular, reliable basis: other than their being paid to do so? American academic Camille Paglia does not think so: "Capitalism, whatever its problems, remains the most efficient economic mechanism yet devised to bring the highest quality of life to the greatest number... Because I have studied the past, I know that, in America and under capitalism, I am the freest woman in history" (Menand 27). Paglia obviously considers herself sufficiently well paid. Since access to money limits access to goods, to some experiences and to travel, money is a potent incentive to behave in a way that is rewarded by society. Even so, not everyone is able to exhibit the work behaviour that social systems are most inclined to reward. The stresses of unemployment lie in its curtailing of options; in its implications for health, housing, leisure, and educational opportunities; and in the fact that the need to get more money monopolises the time of the unemployed. The old adage 'time is money' is only partly true. In some respects the two share an inverse relationship: 'free' time is inversely related to money. For the vast majority of the population, the opportunity to convert work/labour into money significantly limits the time available in which to enjoy consuming the rewards for their labours. When people have 'free' time, it is frequently because the opportunity to earn money by the production of goods and services is absent. Consequently possible consumption activities are also severely limited. There are no hard and fast rules in Jameson's late capitalist society, but the general case might be that we are paid to produce goods, services and information through our controlled work, while consumption is generally constructed as a voluntary activity. It is partly that voluntariness which implicates consumption in identity construction, makes it an expression of individual difference, and renders it potentially pleasurable. Arguably, however, the voluntary nature of consumption together with the impossibility of notconsuming prevents it from being categorised unambiguously as 'work'. The relationship of work to money helps explain why it may be work to watch television, but it's a different kind of work from that performed at the Coles check-out. Identity-construction may be a major consumer project using raw materials provided by the mass media, but it is not work we're paid to do. No-one else is prepared to use their stored labour to recompense us for our everyday work as non-professional television viewers, or for our project of self-individuation as expressed through the production of our personal identity. References Belk, Russell. "Studies in the New Consumer Behaviour." Acknowledging Consumption: A Review of New Studies. Ed. D. Miller. London: Routledge, 1995. 58-95. Bell, Daniel. The Coming of the Post-Industrial Society. Rev. ed. New York: Basic Books, 1999. Brown, Stephen. Postmodern Marketing. London: Routledge, 1995. Goffman, Erving. Frame Analysis: An Essay on the Organisation of Experience. New York: Harper and Row, 1974. Hearn, Greg, Tom Mandeville and David Anthony. The Communication Superhighway: Social and Economic Change in the Digital Age. Sydney: Allen & Unwin, 1997. Jameson, Frederic. "Postmodernism, or the Cultural Logic of Late Capitalism." New Left Review146 (1984): 53-92. Lunt, Peter, and Sonia Livingstone. Mass Consumption and Personal Identity: Everyday Economic Experience. Milton Keynes: Open UP, 1992. Menand, Louis. "Sexual Politics with Snap, Crackle and Pure Paglian Pop." The Australian3 Feb. 1993: 27. Meyrowitz, Joshua. No Sense of Place. New York: Oxford UP, 1995. Nightingale, Virginia. "Women as Audiences." Television and Women's Culture: The Politics of the Popular. Ed. M.-E. Brown. Sydney: Currency Press, 1990. 25-36. Smythe, Dallas. Dependency Road. New Jersey: Ablex, 1981. WEL. 12 Nov. 2001 <http://www.wel.org.au/policy/00pol1.htm>. Links http://www.wlu.ca/~wwwpress/jrls/cjc/BackIssues/17.4/melody.html http://www.onemoreweb.com/soapbox/paglia.html http://www.wel.org.au/policy/00pol1.htm http://www.business.utah.edu/~mktrwb/ http://prelectur.stanford.edu/lecturers/jameson/ Citation reference for this article MLA Style Green, Lelia. "The Work of Consumption: Why Aren't We Paid?" M/C: A Journal of Media and Culture 4.5 (2001). [your date of access] < http://www.media-culture.org.au/0111/Green.xml >. Chicago Style Green, Lelia, "The Work of Consumption: Why Aren't We Paid?" M/C: A Journal of Media and Culture 4, no. 5 (2001), < http://www.media-culture.org.au/0111/Green.xml > ([your date of access]). APA Style Green, Lelia. (2001) The Work of Consumption: Why Aren't We Paid?. M/C: A Journal of Media and Culture 4(5). < http://www.media-culture.org.au/0111/Green.xml > ([your date of access]).