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1
Svitlana, MELNYCHENKO, TKACHUK Tetiana, and SHRAM Bohdan. "POST-PANDEMIC ADAPTATION OF LUXURY RESTAURANTS." Herald of Kyiv National University of Trade and Economics 139, no. 5 (October 25, 2021): 86–99. http://dx.doi.org/10.31617/visnik.knute.2021(139)06.
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Background. The biggest losses during the global COVID-19 pandemic were in the restaurant business, in particular in the premium segment, which is the flagship of global market trends. New challenges of the external environment force enterprises to find innovative adaptation mechanisms for further development and competition in the market. The aim of the studyis to analyze, determine and predict the adaptability of the current state of the world market of restaurant services, in particular – luxury segment, in a viral pandemic. Materials and methods.The methodological basis of the research was statistical and graphical methods, which in combination allowed to analyze the dynamics of development and adaptability of luxury services in the global market of restaurant services. The information base for the study was the work of domestic and foreign scientists and Internet sources. Results.The state of the world market of restaurant services in pandemic conditions is investigated. Based on the analysis of world ratings and opinions of business experts, the issue of pandemic challenges of restaurants of various formats is substantiated, probable directions of changes and development of the world market of restaurant services are determined. To restart the operation of the restaurant business in the post pandemic period, adaptive mechanisms for its restoration and development have been identified, taking into account the features and requirements of the luxury services restaurant market. Conclusion. The COVID-19 pandemic has had a significant negative impact on the activities of most restaurant establishments of various formats, including premium segment restaurants. At the same time, the global pandemic crisis has provoked institutions to seek innovative adaptive approaches. During the period of destabilization and adaptive resumption of activities, the main priorities of institutions should be, first of all, updating operating procedures, updating the customer base to return them to the restaurant, adjusting the menu to change consumer habits and preferences, improving delivery service and more. Given the prognostic data of world experts on the future of the restaurant industry in post-pandemic conditions, the modern restaurant business is in an active phase of its restart and innovative development. Keywords: premium segment restaurants, luxury service, fine dining, digitalization of business, the global market of elite restaurant services, pandemic COVID-19, Michelin star, adaptive development mechanisms.
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Shkvyria, N. "Marketing research of consumer behavior of restaurant services." Galic'kij ekonomičnij visnik 74, no. 1 (2022): 171–76. http://dx.doi.org/10.33108/galicianvisnyk_tntu2022.01.171.
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The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommendations of friends. The most significant factors influencing the choice of consumers of restaurant services are identified: the quality of cooked meals, quality of service and price. The study revealed the weaknesses of the restaurant business – vagueness in work, indifference of staff, late fulfillment of their obligations and orders. According to the results of the research, among the forms of interaction with the staff of the restaurant business, respondents are attracted by the opportunity to share feedback on social networks, offer solutions through the forum or social network, and offer ideas for restaurants; at the same time it is not at all attractive to offer an idea for an entertainment program, create a product from scratch and offer additional services, as well as offer recipes for new dishes and drinks. It is investigated that Ukrainian restaurants are characterized by high prices, inflexible pricing policy, there is a certain influence of competitors on the market pricing policy, but it is insignificant and does not determine the pricing strategies of enterprises. The most significant factors have been designated, as they infuse into the level of service and the format of the restaurant business enterprises, which are responsive to the pass. Based on a thorough analysis of the results of the survey, a model of consumer behavior in the market of restaurant services and generalized sources of competitive advantage for restaurants, taking into account the peculiarities of the economic and socio-cultural environment.
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Shkvyria, N. "Marketing research of consumer behavior of restaurant services." Galic'kij ekonomičnij visnik 74, no. 1 (2022): 171–76. http://dx.doi.org/10.33108/galicianvisnyk_tntu2022.01.171.
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The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommendations of friends. The most significant factors influencing the choice of consumers of restaurant services are identified: the quality of cooked meals, quality of service and price. The study revealed the weaknesses of the restaurant business – vagueness in work, indifference of staff, late fulfillment of their obligations and orders. According to the results of the research, among the forms of interaction with the staff of the restaurant business, respondents are attracted by the opportunity to share feedback on social networks, offer solutions through the forum or social network, and offer ideas for restaurants; at the same time it is not at all attractive to offer an idea for an entertainment program, create a product from scratch and offer additional services, as well as offer recipes for new dishes and drinks. It is investigated that Ukrainian restaurants are characterized by high prices, inflexible pricing policy, there is a certain influence of competitors on the market pricing policy, but it is insignificant and does not determine the pricing strategies of enterprises. The most significant factors have been designated, as they infuse into the level of service and the format of the restaurant business enterprises, which are responsive to the pass. Based on a thorough analysis of the results of the survey, a model of consumer behavior in the market of restaurant services and generalized sources of competitive advantage for restaurants, taking into account the peculiarities of the economic and socio-cultural environment.
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Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.
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The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of potential consumers of restaurant services in Zhytomyr. Thanks to the use of Internet technologies, the fundamental principle of marketing research (randomization) was ensured and enough respondents were reached. This allowed us to obtain an acceptable accuracy of research results. Statistical and graphical methods have been used in Microsoft Excel to process and visualize the results of marketing research. Results. The demographic and social portrait of a typical consumer of restaurant services in Zhytomyr is as follows: they are mostly people aged 18-29, most often men, not married, without children, with incomplete higher education (less often with full higher education), mostly students and housewives. The preferences, wishes and habits of respondents when visiting restaurants were determined by the survey results. 51% of respondents visit such facilities several times a month. At the same time, the largest share of respondents (45.8 %) identify themselves mainly as passive visitors to restaurants. Scientific novelty of the work: we established five most important factors of consumer choice of restaurant facilities (menu, prices, cleanliness of premises, politeness of personnel, speed of service). However, the role of these factors is different for different visiting purposes. The factors in case of family vacation situations, romantic, business meetings, meetings with friends, and banquet were deduced. The practical value of the work is that on the basis of a composite portrait of the consumer, the institutions of the restaurant business of the city can implement the development of differentiated marketing activities. And not only to strengthen the desirable competitive advantages, but also purposefully inform about the competitive advantages existing and potential consumers through effective means of marketing communications.
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Lee, Choongsoo. "Analysis of Usage Factors of Restaurant Customers in Traditional Markets." Research in World Economy 11, no. 2 (May 23, 2020): 36. http://dx.doi.org/10.5430/rwe.v11n2p36.
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Background/Objectives: The traditional market, which was at the center of the domestic distribution industry, is undermined by the trend of large size, specialization, and service. Successful cases are often seen through the coexistence of traditional markets and dining services. In the traditional market, eating out is the main product, and the customer's preference is very high.Methods/Statistical analysis: The purpose of this study is to summarize the usage factors that are important to customers of traditional market restaurants, and to analyze the priorities of the usage factors through the Analytic Hierarchy Process (AHP). In this study, we analyzed the level1 factors of traditional market restaurant customers into traditional market environment, restaurant environment, and food feature, and proposed an analysis model that classifies detailed factors of each factor.Findings: The analysis results are as follows. First, Level 1 showed relatively high importance in order of food feature (0.41), restaurant environment (0.33), and traditional market environment (0.26). Second, the usage factor of food feature had high priority of flavor and price. In the restaurant environment, cleanliness and kindness were high priority. In the traditional market environment, cleanliness and accessibility were important. Third, overall priority was high in order of flavor, price, and restaurant cleanliness.Improvements/Applications: These results will help to improve the management of vulnerable and small traditional market restaurants.
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VORONIUK, Tetiana. "MODERN TRENDS IN THE RESTAURANT BUSINESS IN CHERNIVTSI REGION." Ukrainian Journal of Applied Economics, no. 2 (2019): 52–59. http://dx.doi.org/10.36887/2415-8453-2019-2-6.
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Abstract Introduction. The high level of the restaurant business profitability along with its riskiness makes it possible to consider it as a promising sector of development, especially in regions where there are free niches. Significant dynamism of changes in the external environment of this industry in comparison with others necessitates continuous information monitoring. The purpose of the article is to determine the current state of the restaurant industry of Chernivtsi region and to outline perspective directions of its development in the current conditions. Results. The contents of the «restaurant industry» concept and its evolution are considered. It is determined that the modern tendencies of its development are caused by the formation of a market economy with a focus on leisure organization. An dynamics analysis of the restaurant services market in Ukraine is presented. Market analysis of Chernivtsi region has been given. The role of this branch in the region economy is determined. The employment dynamics in the field of temporary accommodation and catering of Chernivtsi region is analyzed, and the forecast of the considered indicator till 2020 is developed. The dynamics analysis of gross value added and output of the research industry for the years 2014-2017 is carried out, which allows to confirm the stable growth, which for the whole period amounted to 41.1% of output and 37.5% of value added. Conclusions. The key development tendencies of the restaurants in the Chernivtsi region are identified: unsaturation of the market and positive trends of growth make it possible to consider it as promising, despite the low population level, trends in employment dynamics make it possible to consider it as a promising source of new jobs, dynamics of output and gross value added testify to the growing demand for restaurant business services, despite the relatively low standard of living. Proposed directions of restaurant market development in Chernivtsi region are offered: price democratization, tourism orientation with preservation of authenticity, deepening of specialization, expansion of entertaining and cognitive services, catering, automation of business processes and online sales. Key words: restaurant industry, restaurant, restaurant market, restaurant business, coffee shop, types of coffee shops, coffee market.
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Oliynyk, Oleksiy, Natalia Sapelnikova, and Oleksiy Tonkikh. "CURRENT MARKET DEVELOPMENT TRENDS HOTEL AND RESTAURANT SERVICES." Actual Problems of Economics 1, no. 236 (February 28, 2021): 40–46. http://dx.doi.org/10.32752/1993-6788-2021-1-236-40-46.
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The article examines the main trends in the development of enterprises in the hotel and restaurant sector, which is promising, brings a fairly high profit and develops rapidly. The reasons for the negative impact on business activity in the hospitality industry are highlighted. The competitive advantages of enterprises in the hospitality market, one of the directions of which is the production of technological innovations, are studied. The quality of service when attracting new and retaining existing customers is analyzed. Problems in the activities of hotel and restaurant enterprises are indicated. The hotel business is one of the most important areas of today's fast-growing economy. The activity and development of the hotel industry is an activity from both an economic and social point of view. The hotel and restaurant business has a high potential for development for the economy as a whole and, in particular, for individual regions related to the maintenance of tourist flows. This business stimulates entrepreneurial activity, creates jobs, increases budget revenues at various levels. The main feature of the demand for hotel services is the response to factors that depend on government policy, the level of competition, technological innovation, social relations, international relations. Rapid changes in the hotel business contribute to the emergence of new impetus to strengthen competitive positions, as the use of reserves alone does not guarantee a stable income, operation and business development. Tracking and implementing modern global business trends improve the quality of services, increase competitiveness, the image of the hotel and restaurant company, which makes it attractive and unique to customers.
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NIKOLAICHUK, Olha, Victoria IVANAGA, and Anna LAPTEVA. "ASSESSMENT OF THE COMPETITIVENESS OF HOTEL AND RESTAURANT INSTITUTIONS OF KRYVY RIG." Herald of Khmelnytskyi National University 302, no. 1 (January 2022): 58–63. http://dx.doi.org/10.31891/2307-5740-2022-302-1-9.
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The purpose of the study is to assess the competitiveness of hotels and restaurants in the regional market of Kryvyi Rih. The competitiveness of hotel and restaurant establishments in the regional market of Kryvyi Rih is analyzed. The analysis was conducted according to the following criteria: range of additional services, design, pricing policy, food outlets, availability of loyalty programs, level of service, location. A comparative analysis of the number of research institutions was conducted. It is established that the largest range of rooms among the analyzed. establishments in Kryvyi Rih has “Reikartz Aurora Kryvyi Rih”. In terms of the number of rooms, the market leaders are Park House, Druzhba and Reikartz Aurora Kryvyi Rih. An analysis of the pricing policy of institutions. Significant differentiation of prices in the market of hotel services in Kryvyi Rih has been established. The cost of rooms in hotels that are part of the national hotel and restaurant chain “Reikartz” (“Reikartz Aurora Kryvyi Rih”, “Optima Deluxe Kryvyi Rih”, “Raziotel Kryvyi Rih”) includes the cost of breakfast. in Druzhba and MIZAR Hotel & Restaurant the cost of meals is paid by the guest separately. In the hotel complex “Park House”, depending on the category of rooms, the cost of breakfast is included in the price of accommodation only in more expensive rooms. Analysis of the competitiveness of institutions according to guest reviews showed that the highest score is “Park House. MIZAR Hotel & Restaurant and Druzhba have high marks. According to guests, Reikartz Aurora Kryvyi Rih has an overall score of 8.4 points and is inferior to competitors in most criteria: staff, value for money, comfort, convenience, cleanliness, free WI-FI. For further development of competitive advantages of the analyzed institutions, measures to expand the range of additional services, optimize pricing policy and constantly improve the quality of services provided are relevant.
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Reddy, Kothapally Nithesh, and Dr B. Indira Reddy. "Restaurant Review Classification Using Naives Bayes Model." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 19, 2021): 646–56. http://dx.doi.org/10.51201/jusst/21/08443.
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Numerous restaurants fight for the best quality for clients in the increasingly competitive restaurant sector. A restaurant is a business that demands more attention to customer care through continually enhancing customer service. The situation has an effect on the restaurant’s brand image, which is shaped by whether or not consumers are happy. Restaurant patrons may choose to benefit from others’ experiences by evaluating restaurants based on a range of factors, including meal quality, service, ambience, discounts, and deservingness. Users may leave reviews and ratings of companies and services, or just comment on other reviews. From one standpoint, bad (negative) reviews may influence how potential consumers make purchasing decisions. Sentiment analysis is a technique for determining the emotional content of a text that may be used to evaluate product/service reviews. Additionally, we may categorise them as positive or negative emotions. Understanding how the general public feels about various entities and products enables more relevant marketing, recommendation systems, and market trend research. Prepossessed data is collected, and then categorization is performed using a confusion matrix. This study enables us to create a report on the public’s perception of a particular restaurant. We developed a machine learning model and trained it using Bernoulli’s Naive Bayes classifier. Additionally, we evaluated the classifier’s performance on the test sample using evaluation matrices such as prediction, accuracy, recall, and F1 score. Customer review research has a significant influence on a business’s growth strategy.
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Dzyundzya, Oksana Valentynivna, Dmytro Mykhailovych Yakymchuk, and Iryna Oleksandrivna Nosova. "ANALYSIS OF DEMAND FOR PRODUCTS AND SERVICES OF RESTAURANTS IN THE RESORT AREA OF THE KHERSON REGION." SCIENTIFIC BULLETIN OF POLISSIA, no. 3(15) (2018): 127–31. http://dx.doi.org/10.25140/2410-9576-2018-3(15)-127-131.
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Urgency of the research. In recent year headily internal tourism collects turns and a requirement is sharply tested in development of industry of hospitality. One of its important components is the restaurant economy, which affects the growth of the socio-economic level of the country. In connection with this, there is a need to study the demand for products and services of restaurants. Target setting. Quality of restaurant services abandons the most proof emotional impression in memory of tourist. Therefore the analysis of demand on products and services of establishments of restaurant economy must help to de fine basic problems and educe ways for upgrading. Actual scientific researches and issues analysis. The results of the study of various aspects of the development of the restaurant industry are described in the works N. V. Smirnova, N. O. Pyatnitskaya, I. V. Scavronskaya, O. D. Timchenko, Т. І. Tkachenko, G. V. Chernov, E. Gheribi, E. Kwiatkowska, G. Levytska, etc. Uninvestigated parts of general matters defining. Without regard to considerable scientific works from this range of problems, her separate aspects, in particular the modern state, demand on services and progress of restaurant economy of Ukraine trends constantly change and need a further scientific study. The research objective. The aim of the article is research of demand on services of establishments of restaurant economy, that placing in there sort zone of the Kherson area. The statement of basic materials. With the aim of determination of actual development of restaurant business on Kherson by us a study of demand was undertaken on services of establishments of restaurant economy. Factors that influence on a decrease in demand and basic problems of enterprises of feed and possible ways of their removal are certain. Conclusions. A market of sanatorium-resort services of Kherson is potentially attractive, but there are considerable defects that need correction.
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Yemchuk, Tetiana, and Oksana Arpul. "Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)." Studies of the Industrial Geography Commission of the Polish Geographical Society 34, no. 1 (March 30, 2020): 92–107. http://dx.doi.org/10.24917/20801653.341.7.
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Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is aimed at demonstrating the ways of helping an increase of the competitiveness and efficiency in public catering establishments in present-day conditions of economic management. The authors discuss the concept of competitive advantages, analyse the results of the assessment of restaurant competitiveness (60 restaurants of Chernivtsi have been assessed), and suggest criteria to help rank the restaurant-type establishments of Chernivtsi by indicators of their competitiveness. The company’s total rating combines all important parameters (indicators) of financial and economic activity, marketing, investment, production activities, etc. Rating of competitiveness makes it possible to see which the best restaurants are, as well as to determine further goals and steps for those who gained fewer points. These goals and steps include: efficient use of available potential; definition and expansion of the range of products; up-to-date serving; development and introduction of new forms of service; development of customer-oriented complex of restaurant services based on the study of customers’ habits; increase of staff competitiveness; reduction of restaurant expenses; attraction of new customers by way of modern advertising campaigns, etc.
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Chun, Se-Hak, and Ariunzaya Nyam-Ochir. "The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale." Sustainability 12, no. 18 (September 10, 2020): 7435. http://dx.doi.org/10.3390/su12187435.
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The fast food restaurant business is one of the fastest-growing industries in the world. International and local restaurant chains are trying to satisfy the demands of customers for a variety of products and services. Along with changing market trends, customers are now becoming more sophisticated and demanding. Customer satisfaction is an essential business issue, as entrepreneurs have realized that favorable customer feedback is key for a long-term sustainable operation. Customers who have an excellent experience at a restaurant may recommend the restaurant to others, spread positive information, or become a loyal customer. The fast food industry has only recently developed in Mongolia and an increasing number of global fast food chains are now entering the market every year. The purpose of this paper is to examine and evaluate the factors affecting customer satisfaction, revisit intention, and likelihood of recommendation for Mongolian fast food restaurants, as well as a global fast food restaurant in Mongolia using the DINESERV scale. This study focuses on comparing directly competing food chains; only two brands were studied because of the limited fast food presence in Ulaanbaatar. Then, it aims to analyze how satisfaction levels influence a customer’s revisit intention and likelihood of recommending a restaurant. Furthermore, an in-depth analysis of the difference between local and global fast food brands is a key element that this paper analyzes. Moreover, this paper investigates how results can be different according to whether the respondent resides in Mongolia or Korea and discusses business implications. The results of this paper show that four factors (food quality, service quality, price, and atmosphere of a restaurant) positively influence customer satisfaction, revisit intention, and likelihood of recommendation for Mongolian and global fast food restaurants, and customer satisfaction has a positive influence on customer revisit intention and likelihood of recommendation for both types of restaurants. However, depending on whether it is a Mongolian fast food restaurant or a global fast food restaurant, the factors affecting customer satisfaction, revisit intention, and recommendation are different.
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Cheng, Ching-Chan, Hung-Che Wu, Ming-Chun Tsai, Yu-Yuan Chang, and Cheng-Ta Chen. "Determinants of customers' choice of dining-related services: the case of Taipei City." British Food Journal 122, no. 5 (March 29, 2020): 1549–71. http://dx.doi.org/10.1108/bfj-07-2019-0566.
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PurposeThis study aims to extract determinants of customers' choice of dining-related services (CDS) to understand their attitudes and habits for dining-related services. Moreover, it classifies restaurant customers into several clusters based on their CDS factors and further analyzes the differences in the preferences and habits for dining-related services among various clusters.Design/methodology/approachThis study extracts the CDS factors using principal component analysis and identifies construct validity of the CDS factors through the results of confirmatory factor analysis. Then, it divides the restaurant customers in Taipei City into different clusters through cluster analysis to explore the habits and preferences for dining-related services in each cluster.FindingsThe study results show that the extracted six CDS factors, including service commitment, dietary preferences, design styles, additional value, delicate information collection, and dining environments. Dietary preferences, service commitment and additional value factor are the most important CDS factors for restaurant customers in Taipei City. This study divides 1,029 restaurant customers in Taipei City into three clusters based on the CDS factors through cluster analysis. The differences in the preferences and habits for dining services among three clusters have been discussed in the context in detail. Finally, this study develops eight service strategies and determines the order of execution of the eight service strategies for each cluster of customers.Originality/valueThe findings will help restaurant operators segment the market, target market customers, carry out service positioning and develop marketing strategies to respond to the highly competitive restaurant market and achieve sustainable restaurant operations.
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Sabadosh, Ganna. "DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 59–67. http://dx.doi.org/10.20998/2220-4784.2021.02.08.
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In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use of three-dimensional projections for demonstration of preparation of dishes, automation and informatization of processes at the enterprises, use of web and telecommunication technologies is analyzed in the article. The main directions of development of modern technologies in institutions of restaurant economy are: creation of restaurants as Free Floor; opening of food-courts; creation of the conceptual enterprises of restaurant economy; expansion of a network of the virtual restaurants providing the order on the Internet and delivery to the consumer; preparations of dishes in the presence of visitors; organization of service for system catering and others. New ideas, advanced restaurant products and services, technological processes, forms of the organization and management will be result of innovative development of institutions of restaurant economy. Introduction of innovations isn`t cheap, however having offered exclusive menus and services for clients, restaurant institutions are capable to ensure a survival and profit. Processes of high-quality transformation of the sphere in general and ensuring competitiveness of her separate objects are result of introduction of innovative technologies of rendering of services and formation of service according to modern requirements. Innovative development of restaurant technologies increases competitiveness of an institution in modern severe conditions. It is necessary to pay attention to the main current trends of development of science and equipment, a novelty and the invention in food sphere and in the market of services.
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Sadia, I. Ketut, I. Nyoman Winia, and I. Ketut Redjasa. "MEASURING GUEST SATISFACTION AT BENDEGA RESTAURANT, AT RENON VILLAGE IN DENPASAR IN ASEAN ECONOMY COMMUNITY (AEC) ERA." Journal of Business on Hospitality and Tourism 2, no. 1 (December 30, 2016): 274. http://dx.doi.org/10.22334/jbhost.v2i1.63.
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In Asean Economy Community (AEC) era, the competition in restaurant business is tighter and tighter, in domestic market or in international market (global market) . How to winning the competition?. The Bendega Restaurant must be able to offer an extremely good service to his guests, for example to offer outstanding service to all guests of Bendega restaurant, the price of food are so reasonable, quick service at all the times, much better service than the other competitors.Bad service, expensive food price, slow service, will make guest disappointed / dissatisfaction, although in a different degree.This research is aimed to know the activities of Bendega restaurant while measuring guest satisfaction at Bendega Restaurant at Renon Village in Denpasar in Asean Economy Community (AEC) era.Data of this research was collected by using direct observation, depth interview and documentation.The data are obtained from informants who know the object of research such as Restaurant Manager, Assistant Restaurant Manager, F&B Supervisor, Restaurant Captains and many waiters and waitress as the front liner of giving services in Bendega Restaurant.After that, the data was analyzed descriptively. One hundred questionairs were spreading out along one month on feb 2016. The result of the research showed that two third of guests were satisfied, a quarter of them were fair and the rest of them no respons with the services which were offered to the guests.According to the questionairs showed that the key of success by Bendega Restaurant was by offering fantastic services to their guests.
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Nurpeisova, M. M. "DEVELOPMENT STATE OF THE RESTAURANT SERVICES MARKET IN KAZAKHSTAN." Central Asian Economic Review, no. 1 (May 20, 2021): 62–72. http://dx.doi.org/10.52821/2224-5561-2021-1-62-72.
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The purpose of the study is to consider the specifics of the development of the catering industry in the context of the coronavirus pandemic and prepare appropriate proposals for the development of the catering industry.Methodology. In processing the factual material, such traditional scientific methods as dialectical, chronological, logical, scientific generalizations, statistical and comparative analysis were used. Methods of comparison, structuring goals, as well as expert assessments were used as research tools.Originality / value of the study – during the study, the current state of the restaurant industry in the Republic of Kazakhstan was considered, new formats of enterprises, their innovative concepts, taking into account various target segments and development trends were studied.Findings – the article examines the role of innovative technologies and the impact of modern reality on the restaurant business, as well as the main trends in the development of cuisine, taking into account the national culture, traditions, healthy eating in the Republic of Kazakhstan.
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Maari, K. Zh. "Model of obtaining competitive advantages by the companies of the restaurant industry in the russian market." Business Strategies, no. 7 (August 9, 2018): 27–29. http://dx.doi.org/10.17747/2311-7184-2018-7-27-29.
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The article presents the main results of research study, the purpose of which was to identify the main competitive advantages of the companies of Russian restaurant industry. Speaking about the state of the restaurant business market in Russia today, it should be noted that the market of services depends on the overall economic performance of the country. Creation and development of competitive advantages will help the restaurant not to lose its market share.
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Maari, K. Zh. "MODEL TO GAIN COMPETITIVE ADVANTAGE COMPANIES IN THE RESTAURANT INDUSTRY ON THE RUSSIAN MARKET." Business Strategies, no. 8 (September 13, 2018): 17–19. http://dx.doi.org/10.17747/2311-7184-2018-8-17-19.
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The article presents the main results of research study, the purpose of which was to identify the main competitive advantages of the companies of Russian restaurant industry. Speaking about the state of the restaurant business market in Russia today, it should be noted that the market of services depends on the overall economic performance of the country. Creation and development of competitive advantages will help the restaurant not to lose its market share.
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SHABANOVA, L. B., L. V. GUSAROVA, and V. V. GARIPOVA. "STUDY OF CONSUMER ATTITUDES TOWARDS THE ACTIVITIES OF A RESTAURANT ENTERPRISE IN KAZAN, THE REPUBLIC OF TATARSTAN, BEFORE AND AFTER THE GLOBAL PANDEMIC CAUSED BY COVID-2019 INFECTION AS A TOOL OF THE MUNICIPAL GOVERNANCE." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 1, no. 9 (2020): 64–74. http://dx.doi.org/10.36871/ek.up.pr2020.09.01.008.
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For several years before the announcement of the global pandemic caused by the COVID-2019 infection, the restaurant services market in the city of Kazan, the capital of the Republic of Tatarstan, was represented by almost all formats of catering establishments: from fast-food to premium restaurants. Kazan was in first place in Russia and in the Volga Federal District in terms of the number of seats in cafes and restaurants per thousand inhabitants. However, in the context of a pandemic and quarantine, enterprises have suspended work. The conditions for getting out of self-isolation force us to reconsider the attitude of consumers to the problems of the restaurant business and how to solve them before and after the pandemic.
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Polinskaya, Galina. "Geographical Distribution of Catering Venues and the Importance of Geographical Factor for Customer Satisfaction." Moscow University Economics Bulletin 2020, no. 1 (February 27, 2020): 156–80. http://dx.doi.org/10.38050/01300105202018.
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To date Russian market of catering services is experiencing serious difficulty: there is a significant fall in visitors’ inflow in all market segments, except the fast-food segment. The decline in the number of visits is mostly caused by the economic downturn in the country which brings about the decline in population real income. As a result, there is a growing tendency for budget saving, switching to cheaper substitutes, or even abandoning the consumption of certain goods, such as visiting traditional restaurants. This leads to shrinking catering venues. But despite the hard times, some restaurateurs continue to open new venues, many of which are becoming successful. All successful institutions have much in common: specialized or unusual concept of the venue or advantageous location, with most new restaurants being opened in the centre of Moscow. The author finds it important to correlate the restaurant’s location with the system of visitor’s satisfaction. As a result, the author segments the consumers by the location factor and reveals the reverse dependence in restaurant location and place of residence.
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Prylepa, Nataliia. "RESTAURANT BUSINESS: INNOVATIVE CHANGES IN THE CONVERSION OF COVID-19." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (October 4, 2021): 181–84. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-30.
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The article examines the innovative changes in the restaurant business in the context of the spread of the COVID 19 virus in Ukraine and abroad. It was the restaurant establishments in the conditions of COVID 19 that were forced to react quickly to the new conditions and needs of the quarantine services market. The advantages of applying innovative changes in the restaurant business are indicated. It is determined that the culture of food delivery and online ordering began to develop at an incredibly fast pace in Ukraine and abroad. Applications such as Delivery.com, Raketa, Glovo are becoming one of the most popular food delivery applications. We analyzed a convenient service for ordering – telegram bots, the essence of which is that a person can not only electronically view the proposals of the institution, but also track all stages of preparation of the ordered dish, from receipt of the order to ready to receive. This characteristic of the latest technology – restaurants without ticket offices and sellers. It has been noted that self-service, whether through drive windows, the Internet or digital platforms, is fast reaching the restaurant business, and the potential of this market is huge. It is determined that mobile applications in virtual objects have led to the emergence of creative directions for the development of restaurant businesses and their approach to consumers. Today, the consumer can order culinary meals without leaving home, work or in other various situations that limit the appropriate time to visit the restaurant business. RFID technologies have also become widely used. The essence of the technology is in placing RFID-tags near restaurants, which can be read by special portable devices via Wi-Fi, Bluetooth or mobile communication. It was concluded that the strategy of adaptation of each of the restaurant businesses to quarantine conditions was unique, but they all used similar methods to reorganize their activities.
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Faria, Marina Dias de, Jorge Ferreira da Silva, and Jorge Brantes Ferreira. "Transformative Consumer Research and the Visually Impaired: A study on restaurant services." CBR - Consumer Behavior Review 1 (October 31, 2017): 1. http://dx.doi.org/10.51359/2526-7884.2017.22790.
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Citizens with disabilities wish and have the right to fulfill all social roles, including the consumer role. Business practitioners and scholars, however, frequently fail to consider these potential consumers. This study aims to analyze if the attributes the visually impaired most value in leisure services and environments are present in restaurants in Rio de Janeiro. Results point to certain fundamental attributes as being valued by people with low or no visual acuity in leisure restaurant outings: menus in Braille; personnel trained to serve ; tables with legs on each of its four corners and without sharp edges; low sound and light intensity; attendant paging devices; and adequate restroom facilities. Observations and interviews show that most restaurants have accessibility issues. Practical and social implications point to mandatory investments in infrastructure and personnel training in order to tend to the needs of the visually impaired according to legal and market requirements.
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Andrianingsih, Very. "Kualitas Produk Dan Pelayanan Restoran Cepat Saji Dalam Menghadapi Pesaing di Kabupaten Sumenep (Studi Pada Toby’s Fried Chicken)." Journal MISSY (Management and Business Strategy) 1, no. 2 (November 30, 2020): 25–30. http://dx.doi.org/10.24929/missy.v1i2.1342.
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Product quality and service affect the progress of a restaurant. The rise of business competition requires businesses to continue to innovate so as not to compete. Restaurant business owners must always maintain and improve the quality of their products and services. The quality of products and services is a means to compete with competitors. Quality products and services will help restaurant business owners to get a strategic market position. This study aims to find out how the quality of Toby’s Fried Chicken products and services in Sumenep Regency. The sampling technique in this study used Purposive Sampling by determining key informants as many as 1 person, 2 main informants, supporting informants as many as 5 people and using data collection techniques, including observation, interviews, and documentation. The results of this study indicate that Toby’s Fried Chicken products in the latest Fried Chicken products are still undercooked, Toby’s Fried Chicken has not released a variety of new products with a steady innovation. The service of Toby’s Fried Chicken is quite good with the good attitude shown by the waiter, but for the arrangement of the place there is no attractive design to be enjoyed by customers. Toby’s Fried Chicken continues to maintain and improve its quality, both in terms of products and services to be able to compete with fast-food restaurants like Toby's.
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Kuchechuk, L. V., and P. O. Podlepina. "https://www.business-inform.net/article/?year=2021&abstract=2021_9_0_131_138&lang=en." Business Inform 9, no. 524 (2021): 139–44. http://dx.doi.org/10.32983/2222-4459-2021-9-139-144.
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The article is aimed at analyzing the current state of the restaurant economy of Ukraine and determining prospects for its development in the context of the COVID-19 pandemic. This study analyzes the impact of the COVID-19 pandemic on the quantitative composition of the national restaurant services market. A significant reduction in the number of establishments in 2020, as well as a significant decrease in sales compared to 2019, are identified. The regions with the biggest number of establishments engaged in restaurant business are defined. The specific structure of establishments of the domestic restaurant sphere is considered. The quantitative composition of restaurant establishments by forms of entrepreneurial activity is analyzed. It is identified that the restaurant market of Ukraine became one of the most affected sectors of the economy during the COVID-19 pandemic. As a result of the research, the main prospects for the development of the restaurant economy market of Ukraine in modern crisis conditions are determined. Among them the following are allocated: development of mobile applications with a wide range of functions and order tracking; increasing online sales by introducing advertising tools such as promoting own website on the Google search network and using contextual advertising; banner advertising and remarketing; support of pages in social networks and cooperation with bloggers, journalists, critics, opinion leaders. Promising directions of development are also identified: opening or improving the establishment’s summer playground, organizing a smooth transfer of orders through the issue window, own order delivery service. It is noted that the reduction of rent rates on premises under the influence of a pandemic and an increase in the number of franchising establishments have a positive impact on the resumption of the restaurant services market.
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Печерица, Елена, Elena Pecheritsa, Татьяна ПОПОВА, Tatiana Tatiana O. POPOVA, Яна ТЕСТИНА, Jana TESTINA, Артур КУЧУМОВ, and Artur KUCHUMOV. "PROBLEMS OF COMPETITIVENESS IN THE MARKET OF PUBLIC CATERING SERVICES OF SAINT PETERSBURG." Services in Russia and abroad 11, no. 6 (October 26, 2017): 67–84. http://dx.doi.org/10.22412/1995-042x-11-6-6.
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The article examines the market of public catering services in St. Petersburg. The authors considers competitiveness factors actual for catering enterprises, such as menu, bar, fast and highquality service, quality of meals and drinks, finishing with the service and cleanliness of the hall, the price level, the staff, the concept and design of the restaurant, the presence of an entertainment program, PR and marketing, the availability of parking, the location of the public catering enterprise. Examples of the most successful enterprises are given. The authors identify the types of public catering establishments in St. Petersburg that are currently in high demand. The main characteristics of these types are presented.
The article identifies the main problems existing at the market of public catering services, among which there are following: unstable financial and economic situation, introduction of sanctions, a decline in the tourist flow to the country, insufficient number of qualified personnel, narrow specialization of catering enterprises, increase in the number of competitive bars. The authors offer their recommendations on the solution of the identified problems: import substitution of sanctions products, training of their personnel, attracting the maximum number of tourists.
In conclusion, the authors note that the competitive advantage of public catering is not something stable, constantly guaranteeing success and the flow of customers. Considering the high circulation of competitors in the restaurant market, the competitive advantage of the restaurant can easily be lost. No matter how successful and fashionable the project was at the opening, the management of the restaurant must constantly be on its toes and work on such indicators as personnel, quality, service, advertising, in order to the effective work of the institution.
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Widjaja, Cavell Angga, Christian Timotius Wahyudi, Violitta Yesmaya, and Dennise Adrianto. "Analysis and Reporting System Point of Sales for Food and Beverage (F&B)." International Journal of Emerging Technology and Advanced Engineering 11, no. 12 (December 26, 2021): 182–87. http://dx.doi.org/10.46338/ijetae1221_20.
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A point of sale (POS) is a cashier system that is used to record every sale that happens in a process where goods and services are traded. POS application is focused on the F&B (Food and Beverages) market. The POS application itself is a mobile-based application that runs on the iOS platform developed using the Extreme Programming method. Aside from the application has a back-end web system that contains the sales reports and the statistics of the restaurant. The main goal of this system is to help restaurant owners recap their sales, evaluate their menu, and increase restaurant security by reducing the numbers of errors, negligence, and fraud that can and may occur. This study explains the details of the design and implementation of the POS application and provides a review of the system by the restaurants that have used this system. Overall, the results achieved according to the users includes an increase in terms of energy and time efficiency from a restaurant operations standpoint as well as increased safety and accuracy. Keywords— POS, Food and Beverages, iOS, Extreme Programming
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Stoyko, Igor, and Roman Sherstiuk. "14 principles of Wilhelm Edwards Deming for quality management of hotel and restaurant ambassador." Socio-Economic Problems and the State 22, no. 1 (2020): 66–78. http://dx.doi.org/10.33108/sepd2020.01.066.
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The possibility of implementing a quality management system in the hotel and restaurant complex of Ukraine based on the William Edwards Deming’s principles of quality management to meet the requirements of ISO 9000 quality standards and Hazard Analysis and Critical Control Points (HACCP) is substantiated in the article. The purpose of the study is to adapt the William Edwards Deming’s principles of quality management to their implementation in the hotel and restaurant business to ensure the stability of services quality in the modern market, the orientation of managers on creation of conditions for the enterprise’s continuous improvement. Standard DSTU ISO 9000-2015 "Quality management systems. Fundamentals and vocabulary" provides seven general principles of quality management, specific to all activities: customer focus, leadership, employee engagement, process approach, improvement, decision-making based on evidence, relationship management. Ensuring these principles makes it possible to manage the quality of enterprises, including the hotel and restaurant industry. The quality management of hotel and restaurant services is considered as a set of interconnected subjects, objects, principles, methods and functions of management, focused on the development and satisfaction of quality requirements and reduction of its costs. Ukraine has a significant potential in the development of hotel and restaurant services. The expansion of the hotel and restaurant business infrastructure is required as well as the establishment of institutions for employees’ training and retraining. The priority is to develop the country’s own regulatory framework that would regulate the quality of services in this area. The quality management system of hotel and restaurant services must guarantee the customer’s requests satisfaction while being served in the hotel and restaurant at all stages and at all levels. Therefore, the issue of development and practical application of the enterprises’ internal standards which determine the general components of the hotel and restaurant services quality is of great importance.
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Azevedo, Lorna das Graças Martins Rosa P. Pinheiro de, Luiz Rodrigo Cunha Moura, and Gustavo Quiroga Souki. "Choosing a Restaurant: important attributes and related features of a consumer’s decision making process." Revista Turismo em Análise 28, no. 2 (August 23, 2017): 224–44. http://dx.doi.org/10.11606/issn.1984-4867.v28i2p224-244.
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The identification of the attributes considered by consumers in their decision-making process is a competitive factor for organizations and consists of a field of research on the products and services available on the market. This study aimed at identifying which are the attributes and related features taken into account by consumers in their decision-making process for choosing a restaurant. Two studies were thus conducted, the first being a qualitative study based on interviews with 23 restaurant consumers. The research contributions were used for the development of a questionnaire for the second study carried out in the city of Belo Horizonte, Brazil, in March 2014, which consisted of a survey made up of a sample of 600 customers of fast-food restaurants, continuous service (all-you-can-eat restaurants), buffet, and a la carte, totaling 438 valid questionnaires analyzed statistically, obtaining 12 groups with 46 attributes (service, beauty, comfort, nearby location, convenient location, choices, children, convenience, offers, perceived value, entertainment, and queue). On food evaluation, two groups were identified (organoleptic and presentation), regarding beverages, a single group was formed for seven indicators. The attributes on hygiene, food quality, service, and price made up the list of the most important aspects in the consumers’ decisionmaking process for choosing a restaurant (fast-food, continuous service – “all-you-caneat restaurants” –, buffet and a la carte). The identification of these attributes showed similarities between the restaurants surveyed and allowed the comparison of results with other surveys conducted in that field.
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Đurović, Mladenka, and Aleksandar Božić. "Management of changes in gastronomy and restaurant business." Turisticko poslovanje, no. 28 (2021): 75–83. http://dx.doi.org/10.5937/turpos0-34550.
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Modem trends in gastronomy and restaurant business are focused on several key issues: business in accordance with the concept of sustainability, energy efficiency and the use of renewable energy sources, "green" business, "green" and eco certification, environmental protection, waste reduction and the promotion of healthy eating. However, the changes that are most apparent to the users of the services are the changes in the gastronomic offer, and these are most often new dishes, with the introduction of integral cereals, low-fat and low-energy dishes, food for diabetics, vegetarian dishes, gluten-free food and more. Especially popular is the kitchen based on the use of organic food products and microgreens, and new trend known as molecular gastronomy. In a dynamic market environment in which restaurants operate, there is a constant need to adapt to modem trends, which is reflected on the management of these facilities. Therefore, the manager of restaurant has become a key factor in successful business, which requires serious knowledge in the field of gastronomy and restaurant business. Its main tasks are to make decisions and control their implementation.
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Khokhlov, Viacheslav. "Marketing of Merchandise Distribution in HoReCa Markets." Regionalnaya ekonomika. Yug Rossii, no. 4 (December 2019): 181–91. http://dx.doi.org/10.15688/re.volsu.2019.4.17.
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The article analyzes the theoretical and practical aspects of marketing activities in the field of logistics of the hotel and restaurant business, which is the most essential element in merchandise distribution in HoReCa markets. The author finds out that material flows of goods in HoReCa markets are divided into two relatively independent subgroups, which differ both in time and content characteristics, and in marketing tools which are used: commodity and material and technical support of enterprises of hotel and restaurant profile (sale points) and distribution of goods and services by sale points themselves. HoReCa product market is specific in the aspect of the structure of product groups, which include B2B products (business to business), goods for resale without surplus value, semi-finished products and food products which are modified with concurrent surplus value in the production process. An important feature of merchandise distribution in HoReCa markets is that the consumption of a hotel and restaurant product takes place directly at the sale points in contrast to retail trade businesses. The analysis of the volume, dynamics and structure of HoReCa markets at different levels shows that the essential point of marketing activities of HoReCa market participants is the choice of commodities and suppliers, establishing communications with suppliers, substantiating price decisions in the procurement of goods. Other elements of the marketing complex for the hospitality industry in HoReCa markets can be characterized as limited ones. The paper reveals that one of the most significant issues on the way of introducing the Crimean hotel and restaurant service to the modern level is its underdevelopment and poor structuring of the Crimean HoReCa market. So, the main direction of improving the marketing component in the HoReCa market is establishing and using communications for supplying goods and materials by leading Russian and international companies representing themselves as specialized participants in the HoReCa market. The obtained results can be used for subsequent research of markets of HoReCa goods in trade, including ways to improve the efficiency of trade by regulating the flow of goods and methods of promoting goods.
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Koutroumanis, Dean A., Mary Anne Watson, and Barbara R. Dastoor. "Developing Organizational Culture In Independently Owned Restaurants: Links To Service Quality And Customers Intentions To Return." Journal of Applied Business Research (JABR) 28, no. 1 (December 21, 2011): 15. http://dx.doi.org/10.19030/jabr.v28i1.6680.
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The study developed and tested a model of organizational culture and customer service as they relate to behavioral intention to return in independently owned, casual dining restaurants. It adds to previous work on organizational culture and hospitality as they related to service quality and behavioral intentions to return by assessing two types of organizational culture, clan and market types. Results indicate that, as proposed, clan culture type is positively related to high levels of perceived service quality and to intentions to return to the restaurant; however market culture type is, as expected, negatively related to intentions to return. The findings lead to practical applications for the restaurant industry with a blueprint for practitioners to develop and improve their service delivery practices in order to generate a larger number of repeat customers.
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Paluri, Ratna Achuta, Rishabh Upendra Jain, and R. Sankara Narayanan. "Zomato’s race to capture the foodtech market." Emerald Emerging Markets Case Studies 12, no. 2 (April 28, 2022): 1–28. http://dx.doi.org/10.1108/eemcs-04-2020-0103.
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Learning outcomes This case allows students to critically analyse the business model of Zomato which is a multi-sided platform/in the foodtech industry. It helps students to critically analyse how firms enter into the global market to create value and maintain dominance over the local market (especially in a large market such as India). The case can also be used to introduce students to the business canvas model by analysing foodtech start-ups. The outcomes are as follows: to understand the Business Model Canvas as a tool to describe and analyse the foodtech business such as Zomato’s, based on its value proposition and the way it sells its services; to conduct a value chain analysis and analyse the business models adopted by foodtech companies; to understand how Zomato can aim at global value creation; and to design a clear growth strategy and evaluate Zomato’s options to internationalize or expand locally. Case overview/synopsis The year 2018 was an important year for Zomato as it geared up to chart new heights amidst the changing dynamics of the industry on one hand and a co-founder exiting the company on the other hand. Zomato was incepted in 2008 as a restaurant discovery platform offering users the ability to access restaurant menus and post online reviews. It provided a range of value-added services for both its restaurant partners and end customers. Its vertical integration enabled it to grow its revenues across its three lines of business, namely, dining out, delivery and sustainability. Zomato was an early internet start-up that expanded rapidly in the international markets. In the past ten years, the company both scaled and rolled back its operations with unique lessons learned in each market that paved its path for success both locally and globally. The domestic market was being dominated by a few large players sharing the market. Reports by market intelligence firms showed that Swiggy, the closest competitor was starting to dominate Zomato in India [1]. Deepinder, CEO, Zomato’s dilemma for adding value and increasing revenues by weighing options of whether the company should strengthen its presence in the domestic market, or, venture into foreign markets or serve both local and foreign markets. Complexity academic level This case is appropriate for postgraduate courses in Strategic Management or International Business. Supplementary materials Teaching notes are available for educators only. Subject code CSS 5: International Business.
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Paluri, Ratna Achuta, Rishabh Upendra Jain, and R. Sankara Narayanan. "Zomato’s race to capture the foodtech market." Emerald Emerging Markets Case Studies 12, no. 2 (April 28, 2022): 1–28. http://dx.doi.org/10.1108/eemcs-04-2020-0103.
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Learning outcomes This case allows students to critically analyse the business model of Zomato which is a multi-sided platform/in the foodtech industry. It helps students to critically analyse how firms enter into the global market to create value and maintain dominance over the local market (especially in a large market such as India). The case can also be used to introduce students to the business canvas model by analysing foodtech start-ups. The outcomes are as follows: to understand the Business Model Canvas as a tool to describe and analyse the foodtech business such as Zomato’s, based on its value proposition and the way it sells its services; to conduct a value chain analysis and analyse the business models adopted by foodtech companies; to understand how Zomato can aim at global value creation; and to design a clear growth strategy and evaluate Zomato’s options to internationalize or expand locally. Case overview/synopsis The year 2018 was an important year for Zomato as it geared up to chart new heights amidst the changing dynamics of the industry on one hand and a co-founder exiting the company on the other hand. Zomato was incepted in 2008 as a restaurant discovery platform offering users the ability to access restaurant menus and post online reviews. It provided a range of value-added services for both its restaurant partners and end customers. Its vertical integration enabled it to grow its revenues across its three lines of business, namely, dining out, delivery and sustainability. Zomato was an early internet start-up that expanded rapidly in the international markets. In the past ten years, the company both scaled and rolled back its operations with unique lessons learned in each market that paved its path for success both locally and globally. The domestic market was being dominated by a few large players sharing the market. Reports by market intelligence firms showed that Swiggy, the closest competitor was starting to dominate Zomato in India [1]. Deepinder, CEO, Zomato’s dilemma for adding value and increasing revenues by weighing options of whether the company should strengthen its presence in the domestic market, or, venture into foreign markets or serve both local and foreign markets. Complexity academic level This case is appropriate for postgraduate courses in Strategic Management or International Business. Supplementary materials Teaching notes are available for educators only. Subject code CSS 5: International Business.
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Bovsh, Lyudmyla, Larysa Hopkalo, and Alla Rasulova. "Idiversification approach to customer-oriented management of hotel and restaurant businesses." Scientific Horizons 23, no. 11 (November 26, 2020): 88–100. http://dx.doi.org/10.48077/scihor.23(11).2020.88-100.
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The relevance of the study of diversification approach to customeroriented management of the hotel and restaurant businesses is caused by the need to find areas of business management in the context of deepening economic crisis. The hotel and restaurant business in Ukraine has been in a crisis plateau for a long time, which changes in the types and nature of influence and over time only exacerbates market and economic risks. The viral pandemic, which has halted many hotel and restaurant businesses, has drawn the attention of scientists and experts to the importance of mitigating risks through other sectors of the economy that were less affected or on the contrary, benefited from quarantine restrictions. Cancelled services reservations caused significant losses, and only subjects of hotel and restaurant business, which had a financial safety margin and / or diversified business, were able to stay on the market and use this time to strengthen customer orientation through CRM-systems, branding, development of diversified business concepts in the framework of concentrated diversification. The purpose of this paper was to determine the theoretical aspects of the formation of diversification policy and development of the customer-oriented approach for the hotel and restaurant business. The paper deals with the internal capabilities of the hotel and restaurant entities for reorientation, re-profiling, and diversification of the business, which are determined on the basis of modelling the hotel service system. To consider the features of the diversified approach, a number of general scientific and specific methods were applied, which allowed to formulate the theoretical provisions of the directions of diversification. Restrictions on access to the current operating performance of hotels and restaurants in the conditions of the pandemic have created certain information gaps in the development of practices of the application of customer-oriented tools and technologies, areas of diversification. Therefore, directions for future research are the study of successful results of diversification activities for hotel and restaurant businesses in Ukraine and around the world
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Nguyen, Quang, Tahir M. Nisar, Dan Knox, and Guru Prakash Prabhakar. "Understanding customer satisfaction in the UK quick service restaurant industry." British Food Journal 120, no. 6 (June 4, 2018): 1207–22. http://dx.doi.org/10.1108/bfj-08-2017-0449.
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Purpose The purpose of this paper is to examine the impact of the five dimensions of service quality on customer satisfaction in the UK fast food market and to indicate which factors among the five dimensions have a main role in driving overall customer satisfaction. Design/methodology/approach Primary data in the form of 147 questionnaire responses were been collected from a variety of quick service fast food restaurants in the UK. Likert seven-point rating scales were used to structure the questionnaire. Data were collected from the customers at two KFC restaurants, two McDonald’s restaurants, and one Burger King Restaurant. Findings The results of the analysis indicate that tangibles, responsiveness and assurance play the most important role in driving customer satisfaction in the UK fast food industry, followed by reliability and empathy. Results of correlation and regression analysis show that physical attributes (tangible) of service quality are key to customer satisfaction. In a nutshell, the tangibles variable is the most important factor driving customer satisfaction in the context of the UK fast food market. Originality/value This research incorporates unique and original insights in relation to the British fast food restaurants market and the results constitute novel findings pertaining to the importance of physical facilities and attributes. This account of the relative importance of service quality dimensions in fast food restaurants in the UK adds value to the field. The findings of this research have contributed to a better understanding of the main factors that influence service quality and customer satisfaction and have implications from a managerial point of view in the highly competitive UK fast food and wider foodservice industry.
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Igeta, Jun, and Hiroki Nakamura. "Business Incentive to Reduce Food Losses in Japan." Sustainability 14, no. 4 (February 16, 2022): 2266. http://dx.doi.org/10.3390/su14042266.
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Although market-based or new business solutions such as food sharing services are important to reduce food wastage, a limited amount of people use sharing economy services, such that real restaurant services are scarce in countries such as Japan. Moreover, while the perspectives of consumer and food wasting behavior in restaurants, doggy bags, and new sharing business applications are important, existing studies related to food loss have not focused on these issues all together in an analytic model. Therefore, this study proposes a new business incentive model to reduce food loss, and we further analyze the feasibility and potential of our proposal by extending the existing basic analytic model. The proposed service is to provide coupons or points in digital applications if customers finish their meal at a restaurant without wasting food; these coupons/points can be used to avail discounts on their future meals. We considered three models of intention to use incentives to reduce food loss and compared new business proposals with the other two incentive services. The results showed that the proposed services are less likely to be used by people who are interested in but do not experience using food sharing services. Nevertheless, the proposed new service has the potential to be used by younger people and people with household incomes ranging from 5 to 10 million yen, indicating that such services have the potential to create a new target group for food loss implementation and a business that encourages a strategy to reduce food loss.
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S., Tsviliy, and Korniienko O. "POSTCORONAVIRUS MARKETING POLICY OF RETAINING LOYAL CONSUMERS OF HOTEL AND RESTAURANT PRODUCT." Scientific Bulletin of Kherson State University. Series Economic Sciences, no. 42 (June 25, 2021): 50–55. http://dx.doi.org/10.32999/ksu2307-8030/2021-42-8.
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The article is devoted to the study of post-coronavirus marketing policy of retaining loyal consumers of hotel and restaurant products. The understanding of the complex hotel and restaurant product, which is the final product of the hotel and restaurant industry, which covers the processes of production, sales, organization of consumption in accordance with the theory of marketing services. The specific features of the hotel and restaurant product in the concept of modern consumption are highlighted. The scheme of a complex hotel and restaurant product is offered. The profile of the segment of loyal consumers is made. The definition of the term "loyal consumer" is defined as a certain segment of the market of buyers of a complex hotel and restaurant product, which has chosen the range of goods, services and services of a hotel and restaurant enterprise, formed an appropriate and justified by its own decisions and impressions degree of commitment positive emotional attitude to it, demonstrates the rejection of alternative competitors. Criteria for forming loyalty for the consumer are defined. The main benefits of retaining loyal customers for the hotel and restaurant business are outlined. The basic requirements to the enterprise-manufacturer of a complex hotel and restaurant product from loyal consumers are grouped. The priority vectors of attention of the management of the hotel and restaurant firm in the formation of post-coronavirus marketing policy of consumer retention are indicated. The types of analysis that should precede policy development are substantiated. The main purpose and tasks of the postcoronavirus policy of retaining loyal consumers are formulated. Postcoronavirus directions of formation of a set of marketing functions concerning interaction with a segment of supporters of a product of the company are offered. The list of measures for effective interaction and management of a certain microsegment of the market of loyal consumers is made. Further scientific developments should be promising in the direction of creating a digital accounting system for the segment of loyal customers of the enterprise.Keywords: marketing, product, hotel, restaurant, loyal customer. Стаття присвячена дослідженню питань посткоронавірусної маркетингової політики утримання лояльних споживачів готельно-ресторанного продукту. Уточнено розуміння поняття комплексного готельно-ресторанного продукту, виокремлено його специфічні риси та запропоновано схему. Надано визначення терміну «лояльний споживач». Окреслено вигоди від утримання лояльних споживачів для готельно-ресторанного підприємства. Згруповано базові вимоги до підприємства-виробника комплексного готельно-ресторанного продукту з боку лояльних споживачів. Позначено пріоритетні вектори уваги менеджменту фірми при формуванні посткоронавірусної маркетингової політики утримання споживачів. Сформу-льовано головну мету і задачі розробленої політики. Запропоновано посткоронавірусні напрямки формування набору маркетингових функцій щодо взаємодії з сегментом прихильників продукту компанії. Ключові слова: маркетинг, продукт, готель, ресторан, лояльний клієнт.
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Ніфатова, Олена М., and Катерина Л. Ковальова. "ШЛЯХИ ПІДВИЩЕННЯ ЕФЕКТИВНОСТІ УПРАВЛІННЯ ПЕРСОНАЛОМ ГОТЕЛЬНО-РЕСТОРАННОГО БІЗНЕСУ." Bulletin of the Kyiv National University of Technologies and Design. Series: Economic sciences 119, no. 1 (May 23, 2018): 45–54. http://dx.doi.org/10.30857/2413-0117.2018.1.5.
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The paper discusses the ways to enhance the personnel management efficiency in hotel and restaurant business by suggesting an integrated method of traditional personnel management and new strategies and techniques affecting the employee motivation in the hotel and restaurant sector. The relevance and the need to implement the key personnel management tools in the hotel and restaurant business to increase its competitiveness in the services market have been grounded. It has been estimated that human resources management in the hotel and restaurant business employs a range of methods and managerial decisions which directly affect the overall business processes arrangements for hospitality industry personnel to attain the organizational objectives through ensuring high service quality. During the study, the following research methods have been applied: analysis and synthesis – to identify the strengths and weaknesses of personnel management methods and styles in the hotel and restaurant business; a method of statistical observations – to analyze the HoReCa hospitality industry development indices. Based on the study of best practices of HoReCa world market leaders, the most effective management styles have been identified. It is argued that successful and efficient use of primary, fundamental theoretical concepts in the personnel management context will facilitate further economic development and business stability under market uncertainty and volatility. Evidence is provided that the modern personnel management process in the hotel and restaurant business accumulates the major research findings on employee management and a set of contemporary mechanisms associated with their interaction, promoting creativity of staff, integration of efforts to achieve the goals set. Proactive employee-management interaction proves to be a positive indicator of hotel or restaurant effective performance.
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Tepavčević, Jelena, Milan Bradić, and Slobodan Luković. "Analysing the satisfaction of halal restaurant guests through online ratings on TripAdvisor." Bizinfo Blace 12, no. 1 (2021): 1–13. http://dx.doi.org/10.5937/bizinfo2101001t.
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Providing halal products is one of the key factors in the lives of members of the Islamic faith. The physical and economic availability of halal food has an important place in the decision-making process about the movements of Muslim tourists. Currently, the Halal market is rapidly expanding, contributing to an increase in the number of the Muslim population and their travels. The main goal is to analyse the satisfaction of halal restaurant guests expressed through online numerical ratings. Authors used automated techniques for collecting guests' ratings. Restaurants that were analysed were chosen by selecting the criteria "halal" on TripAdvisor. Information about the origin of reviewers and gender are also collected. The paper also tries to answer the question whether the origin of guests and type of halal restaurants have an influence on their satisfaction with services in selected facilities. The results indicated the presence of significant differences in guest's satisfaction among different types of restaurants. One of the possible limitations of this research is an insufficient number of evaluating criteria for expressing a satisfaction which are available on TripAdvisor for analysis that is more precise.
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P, Vinish, Prakash Pinto, Iqbal Thonse Hawaldar, and Slima Pinto. "Antecedents of behavioral intention to use online food delivery services: an empirical investigation." Innovative Marketing 17, no. 1 (January 13, 2021): 1–15. http://dx.doi.org/10.21511/im.17(1).2020.01.
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The online food delivery market in India perseveres to grow at a sustained pace. The business has unique dynamics and challenges with the spike in orders during weekends, meeting delivery schedules during peak demand, offering deep discounts to address wavering customer loyalty, reducing cash burns, and managing food quality inconsistency. In contrast, the fast-paced life and the rise of millennials in the workforce is likely to assure a promising future for the food aggregators. The above backdrop has led the researchers to pursue this study. An empirical study was carried out to explore the consumption occasion and the antecedents of online food ordering in the select cities in Karnataka, India. The data was collected from 385 respondents through telephonic and mail survey using a structured questionnaire. The responses were analyzed using exploratory factor analysis and multiple regression. The result of the study indicated a positive association between the constructs ‘buying motives’, ‘aggregator attractiveness’, and customer satisfaction. The variation in customers` satisfaction is largely attributable to the convenience of order placing, food quality, availability of food and restaurant reviews, offers and discounts, faster home delivery, and the wide choice of restaurants listed on the aggregator’s website. Additionally, the aggregator attractiveness showed a higher impact on customer satisfaction as compared to buying motives.
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Hotra, Victoria. "CONCEPTUAL PRINCIPLES OF HOTEL AND RESTAURANT BUSINESS DEVELOPMENT." Management 33, no. 1 (August 27, 2021): 115–22. http://dx.doi.org/10.30857/2415-3206.2021.1.11.
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BACKGROUND AND OBJECTIVES. In Ukraine, not all issues relating to modern theoretical, methodological and applied foundations of enhancing the development of hotel and restaurant business are covered. There is a need for in-depth scientific research of theoretical aspects of the formation of methods of organizational and financial resource provision of tourism development at the national and regional levels, the definition of priorities and determination of ways to improve the efficiency of management of the complex use of the rich recreational and tourist potential of Ukraine.METHODS. Methodology of scientific research are general scientific and special research methods: dialectical method of research of processes and phenomena in their interrelation and development, system-structural analysis (when studying the conceptual foundations and systematization of methodical approaches to management of development of hotel-restaurant business); methods of group analysis and statistical approaches, economic-statistical methods, comparison (when analyzing social and economic preconditions, opportunities and motives of development of hotel-restaurant business), methods of analysis of the economic and social situation (when analyzing social and economic preconditions, opportunities and motives of development of hotel-restaurant business).FINDINGS. The elements of functional support for the development of domestic hotel and restaurant business are substantiated.CONCLUSION. The study of domestic hotel and restaurant business, in particular the regional market of tourist services, is based on the assessment of the environment of market activity. It involves the use of a comprehensive approach to the application of theoretical and applied foundations of sectoral and territorial analysis and aims to form the leading levers of development of hotel and restaurant business.
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Shi, Yun Xu, and Hong Mei Fan. "Research on Structure Design and Kinematics Equation of Restaurant Service Robot Manipulator." Advanced Materials Research 490-495 (March 2012): 2700–2703. http://dx.doi.org/10.4028/www.scientific.net/amr.490-495.2700.
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Restaurant service robot integrates multiple sensor information fusion, autonomous mobile robot and human-computer interaction technology, which has a high theoretical value and at the same time, restaurant service robot is able to replace or partially replace the restaurant staff for customer service, which has broad market prospects. This paper describes the design of a restaurant serving service robot manipulator's structure, the bottom using wheeled autonomous mobile platform, the upper arms of a humanoid robot, and gives the kinematics equation
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Kulyk, Andriy. "FACTORS OF INFLUENCE ON THE DEVELOPMENT OF HOTEL AND RESTAURANT BUSINESS IN UKRAINE." Economic discourse, no. 4 (December 2019): 58–67. http://dx.doi.org/10.36742/2410-0919-2019-4-6.
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Introduction. Since tourism in Ukraine in recent years has been turning into a dynamic and profitable sector of economic activity, the substantiation and search for ways to improve the quality of services in it is of particular relevance. Access to international markets for tourism services enhances interest and actualizes the study of factors affecting the quality of tourism services in Ukraine. Largely, the implementation of the task of substantiating ways to improve the quality of tourism services in general depends on the activities of the respective hotel and restaurant business institutions and their functional interaction. Methods. Empirical methods and questionnaires were used to establish and identify factors affecting the quality of services in the hotel and restaurant business. The method of abstraction and generalization was used in the study, which allowed us to draw conclusions regarding the prospects and ways to improve the quality of services in the Ukrainian hotel and restaurant business. Results. A study of the factors affecting the quality of services in the hotel and restaurant business allowed them to be classified, to identify the level of influence, to offer ways and measures to smooth out the negative and increase positive trends in this area. The development of a position on possible ways to overcome the negative impact of various factors on the quality of services in the hotel and restaurant business was the logical result of a scientific search, including through the phased implementation of measures to smooth or eliminate each of them. Discussions. The proposals worked out will make it possible to improve the quality of services in the hotel and restaurant business in Ukraine. In the future, more in-depth research is needed on how to develop the composition of hotel and restaurant services, methods of evaluation and quality control, the use of positive foreign experience on these issues, as well as finding ways to improve the use of computers and communications possible technologies in the tourism industry. Keywords: quality, service, tourism, hotel and restaurant business, tourism entities, organization, improvement.
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HRANOVSKA, Viktoriia H., Viktoriia M. KRYKUNOVA, Olena S. MOROZOVA, Yana V. KATSEMIR, and Vladyslav V. VOLOSHCHUK. "DETERMINANTS OF THE DEVELOPMENT OF HOTEL AND RESTAURANT ENTERPRISES OF UKRAINE IN THE INTERSECTORAL INDUSTRY OF SERVICES." GeoJournal of Tourism and Geosites 35, no. 2 (June 30, 2021): 537–47. http://dx.doi.org/10.30892/gtg.35235-682.
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In the context of globalization of markets, the innovative system of services of hotel and restaurant enterprises provides coordination of actions of all participants. The purpose of this article is to consider the determinants of the development of hotel and restaurant enterprises in the intersectoral industry of hospitality and innovative services. On the basis of multidimensional analysis, the methods of modeling the process of development of the subjects of the service sector according to the indicators-characteristics of the subjects of service activity are determined. The mathematical tools of taxonomic analysis are presented, which allows evaluating separately the indicators of the components of the intersectoral industry of hospitality and innovative services. An integrated assessment of the components of the intersectoral hospitality industry and innovative services of the hotel and restaurant industry of Ukraine and their competitive position in terms of the level of effective operation is determined. The efficiency of functioning of restaurant enterprises according to fractal levels of the hospitality industry and innovative services is calculated.
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Кружков, Денис, Denis Kruzhkov, Татьяна Джум, Tatyana Dzhum, Марина Ксенз, and Marina Ksenz. "Trends in the development of the food sector in tourist-recreational complex of the Krasnodar region." Services in Russia and abroad 10, no. 2 (June 16, 2016): 26–39. http://dx.doi.org/10.12737/19719.
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This article describes the specifics of enterprises functioning of tourist-recreational complex, which includes food service companies of Krasnodar Krai. The authors analyze and illustrate by the examples the main trends in the food industry of the region, the most promising among which are: healthy eating growth in popularity, increasing the interest of the population in the national cuisine, more precise positioning of enterprises in their market segments, development of market of corporate food companies through extending the range of catering services.
The authors place greater focus on the need to diversify the catering services, taking into account the variety of forms of customer service, enterprise-type specificity, accounting the subjectivity of assess of service quality that in totality defines the market strategy. The authors define the specific feature of the regional restaurant business, which is based mainly on the small business, but at the same time tends towards consolidation of enterprises and the creation of restaurant chains.
Coordination of enterprise activities with educational institutions and training centers for the address training of the contact personnel and improving the quality of service in the field is the one of the key factors of optimization of. food services development in Krasnodar Krai. The appearance on the market of new players from other types of businesses intensifies competition, which has a positive impact on the industry development as a whole, and contributes to increasing the indicators of service quality and makes them closer to the world standards.
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Shaare, Asyraf, and Nur Shahrulliza Muhammad. "Young Adults’ Satisfaction towards Hipster Cafes: the Brewing Factors." ADVANCES IN BUSINESS RESEARCH INTERNATIONAL JOURNAL 4, no. 2 (July 10, 2020): 41. http://dx.doi.org/10.24191/abrij.v4i2.10005.
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The ever changing preference and taste in food service industry due to increase in demand causes the market to become competitive in Malaysia. With the emergence of hipster cafes in Malaysia’s coffee scene, hipster cafe operators are strategically expanding their wings to capture the market share in order to gain competitive advantage over the competitors. Customers will prefer a hipster cafe which is able to provide better quality of offerings and customer services. This study tested the influence of factors of Food Quality, Service Quality and Restaurant Environment on Customer Satisfaction. Findings are derived from 150 digital questionnaires administered using emails and iPads at a number of hipster cafes in Klang Valley. Evidently, Restaurant Environment triumphed as the brewing factor that draws the young adults to dine in the hipster cafes.
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Ibodov, Kamoliddin Mamatqulovich. "Marketing metrics an estimation of competitiveness of the market of restaurant services of Uzbekistan." ACADEMICIA: An International Multidisciplinary Research Journal 10, no. 10 (2020): 808. http://dx.doi.org/10.5958/2249-7137.2020.01197.0.
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Nordin, Norhafizi, Umme Umaimah Amin, and Siti Aminah Hasbullah. "INVESTIGATING THE RELATIONSHIPS BETWEEN MANAGER’S COFFEE RESTAURANT DINING EXPERIENCES AND CUSTOMER SATISFACTION." Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021, Number 1 (July 15, 2021): 26–48. http://dx.doi.org/10.32890/jeth2021.1.2.
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The current study investigates the relationships between various service features influencing customers’ satisfaction in the university food service. A research structure consisting of three variables representing dining experiences, namely food quality, service quality, and price are further investigated. Taking Manager’s Coffee restaurant at Universiti Utara Malaysia as a case, this study aims to determine the relationships between dining experiences and students’ satisfaction based on the university restaurant setting. The study was carried out using a quantitative approach involving 200 university students as respondents. The research findings showed that all three dining experiences variables have significant positive relationships on students’ satisfaction. The findings also pointed to improved services and resources particularly to the Manager’s Coffee restaurant, which will increase the market position, especially in the university food service business.
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Yakubiv, Valentyna, and Iryna Boryshkevych. "Forming the strategy to increase the competitiveness of the restaurant business enterprises." Regional Economy, no. 1(95) (2020): 144–53. http://dx.doi.org/10.36818/1562-0905-2020-1-15.
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The development of a modern restaurant business depends to a large extent on the adaptation of the enterprises to the new conditions of management in market conditions. This process involves increasing the competitiveness of restaurants and ensuring the creation of competitive advantages in times of market volatility. Enterprise competitiveness management is a set of measures aimed at systemic improvement of the production process, constant search for new sales channels, new customer groups, service improvement, advertising. It should be considered as an integral part of the enterprise management system. The article analyzes the role of strategic behavior of restaurant business executives in increasing competitive advantages and increasing the level of profitability of the company. Criteria related to the development of the vision and mission of the enterprise are considered. A typical strategy for increasing the competitiveness of restaurant business enterprises using the “tree of purpose” method has been developed. This strategy includes four key strategic areas: manufacturing, marketing, staffing, and technology. Within each direction, tactical goals for increasing competitiveness have been formed. The direction of production involves the realization of the following goals: updating of the main menu, development of seasonal dishes and drinks, replacement of imported raw materials with local ones, provision of catering services, development of non-waste production. The marketing goals include the following: development of the official site, promotion in social networks, creation of a closed club, holding thematic parties, development of gift certificates, development of QR codes in the menu. The staff aims to achieve the following goals: development of an effective motivation system, organization of training for workers and workshops from partners. For the technologies, the tactical goals are the following: the introduction of coffee-printing technology, the mobile waiter, and the use of creative IT technologies.
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Nosirbekov, Temurbek Mamurbekovich. "FEATURES OF PUBLIC FOOD DEVELOPMENT IN TOURISM BUSINESS OF UZBEKISTAN." Nauka v sovremennom mire, no. 3(48) (April 20, 2020): 103–5. http://dx.doi.org/10.31618/2524-0935-2020-48-3-5.
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The restaurant services market has entered a new stage of its development, against the background of existing enterprises, modern formats of food industry organizations are opening up. The food culture is being modernized, much is borrowed from the European food culture. The formation of international networks of catering enterprises, contributes to the opening of new fast food outlets in the Republic of Uzbekistan.