Relevant bibliographies by topics / Restaurang

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Restaurang'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Restaurang"

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Manupada, Ni Putu Manacika, Ahyar Ismail, and Meti Ekayani. "WILLINGNESS TO PAY WARUNG MAKAN TERHADAP TPS 3R DI DESA BABAKAN KABUPATEN BOGOR." ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) 13, no. 2 (November 30, 2019): 147. http://dx.doi.org/10.24843/ejes.2019.v13.i02.p03.

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Babakan is one of administrative villages in Bogor Regency where Institut Pertanian Bogor (IPB) is located. IPB has given social and economic impacts in Babakan that many small-scalled business developed and small-scalled restaurant has the most participators. These small-scale restaurants generate waste everyday and the waste is still managed with end of pipe practice where waste was hauled from collection point to disposal site without any intermediate treatment. Community based waste management with 3R (reduce, reuse, recycle) approach should be proposed to reduce waste at source. 3R Solid Waste Treatment Facilities (TPS 3R) is a facility that focused on reducing, reusing, and recycling waste at source comunally involved active roles from community and goverment. The objectives of this study are (1) Examining level of participation of small-scale restaurant owners if TPS 3R is built and implemented in Babakan. (2) Estimating Willingness to Pay (WTP) of small-scale restaurans owners to TPS 3R implementation planning. The results showed most of small-scale restaurant owners are willing to participate in both sorting waste at source and paying TPS 3R service if TPS 3R is being implemented in Babakan. Average WTP values for TPS 3R is Rp 32,037.04/month and it’s higher than existing rate of waste collection service, which shows small-scale restaurant owners have preference for TPS 3R. Keywords: small-scaled restaurants; TPS 3R; waste management; willingness to pay
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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji." ETNOSIA : Jurnal Etnografi Indonesia 1, no. 2 (April 4, 2017): 54. http://dx.doi.org/10.31947/etnosia.v1i2.1615.

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As the capital city of South Sulawesi, Makassar’s economy has developed significantly. This is accompanied by mushrooming of food industry, such as catering, cafetaria and restaurant, including fast food restaurant, which can be seen from the increase number of such industry in many corners of the city. This article deals with how fast food restaurant has changed people’s life style and how such restaurant is promoted in various ways by different agents. Fast food restaurants have well developed—particularly in terms of variation of menu, taste, restaurant facilities, and services—and this has attracted many, including family and fast become ‘comfort food’ for its customers. People’s eating habit has changed, fast food reataurant is one of the pioneers of such change, from making fast food restaurant just as a dining area to become a place where people can eat and relax. Fast food restaurant was promoted not only by the restauran itself in various ways (i.e. advertisements, meal packages, payment methods in cooperation with certain banks, internal services, etc.), but also by the family from mother to children (and other members of the family and visa versa) through various occasion (i.e. eating out on the weekend, birthday party, arisan, etc.). The health information which concerning nutrition of fast food is poorly understood by the family. Despite the fact that nutrition and health aspects of fast food are considered, they are not really the primary matter of concern, reflecting the lack of awareness regarding nutricious and healthy food.
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Sciacca, John P., and Michael I. Ratliff. "Prohibiting Smoking in Restaurants: Effects on Restaurant Sales." American Journal of Health Promotion 12, no. 3 (January 1998): 176–84. http://dx.doi.org/10.4278/0890-1171-12.3.176.

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Purpose. The purpose of this study was to assess the impact of prohibiting smoking in restaurants on total restaurant sales in Flagstaff, Arizona. Design. Flagstaff restaurant and retail sales data were collected for periods approximately 3.5 years prior to enactment of a no-smoking-in-restaurants ordinance and 1.5 years after enactment of the ordinance. Data were compared with six comparison areas utilizing four methods of analyses. Setting. The city of Flagstaff Arizona, was the community in this study that prohibited smoking in restaurants. Subjects. Flagstaff restaurant and retail sales were compared to sales in two similar Arizona cities, three counties, and the entire state of Arizona. Intervention. A city ordinance that prohibited smoking in all Flagstaff, Arizona, restaurants. Measures. Taxable restaurant sales were collected from Flagstaff and all comparison areas. Retail sales data were also collected to determine if changes occurred in the ratio of restaurant to retail sales. Results. All analyses resulted in the same conclusions: prohibiting smoking in restaurants did not affect restaurant sales. Conclusions. Study findings indicate that prohibiting smoking in Flagstaff, Arizona, restaurants has had no effect on restaurant sales.
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Athey, Susan, David Blei, Robert Donnelly, Francisco Ruiz, and Tobias Schmidt. "Estimating Heterogeneous Consumer Preferences for Restaurants and Travel Time Using Mobile Location Data." AEA Papers and Proceedings 108 (May 1, 2018): 64–67. http://dx.doi.org/10.1257/pandp.20181031.

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We estimate a model of consumer choices over restaurants using data from several thousand anonymous mobile phone users. Restaurants have latent characteristics (whose distribution may depend on restaurant observables) that affect consumers' mean utility as well as willingness to travel to the restaurant, while each user has distinct preferences for these latent characteristics. We analyze how consumers reallocate their demand after a restaurant closes to nearby restaurants versus more distant restaurants, comparing our predictions to actual outcomes. We also address counterfactual questions such as what type of restaurant would attract the most consumers in a given location.
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BUCHHOLZ, U., G. RUN, J. L. KOOL, J. FIELDING, and L. MASCOLA. "A Risk-Based Restaurant Inspection System in Los Angeles County." Journal of Food Protection 65, no. 2 (February 1, 2002): 367–72. http://dx.doi.org/10.4315/0362-028x-65.2.367.

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The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a “case restaurant” as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from 1 July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (≤60 seats; n = 7,965) to become case restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (χ2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of thermometers, and the presence of any food protection violation. In multivariate analysis, the size of restaurant, the incorrect storage of food, the reuse of food, and the presence of any food protection violation remained significant predictors for becoming a case restaurant. Our data suggest that routine restaurant inspections should concentrate on those establishments that have a large seating capacity or a poor inspection history. Evaluation of inspection data bases in individual local health departments and translation of those findings into inspection guidelines could lead to an increased efficiency and perhaps cost-effectiveness of local inspection programs.
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Redelfs, Alisha H., Joy D. Leos, Holly Mata, Sarah L. Ruiz, and Leah D. Whigham. "Eat Well El Paso!: Lessons Learned From a Community-Level Restaurant Initiative to Increase Availability of Healthy Options While Celebrating Local Cuisine." American Journal of Health Promotion 35, no. 6 (March 10, 2021): 841–44. http://dx.doi.org/10.1177/0890117121999184.

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Purpose: Restaurants have the potential to improve nutrition and positively shape social norms. We describe lessons learned and recommended strategies from Eat Well El Paso! (EWEP), a local restaurant initiative. Design: Descriptive case study. Setting: EWEP partnered with local restaurants from 2012-2017 in El Paso, Texas, along the US/Mexico border. Sample: Our sampling frame included EWEP staff and managers/owners at participating restaurants, of which the majority participated (80% and 85%, respectively). Intervention: EWEP was a local restaurant initiative led by the city public health department. EWEP contracted registered dietitians to assist locally-owned restaurants to increase availability of healthy menu options. Measures: Observation, key informant interviews, and document review assessed participation, barriers, and facilitators to restaurant participation and program sustainability. Analysis: Thematic and descriptive analyses. Results: 57% of restaurants completed the full on-boarding process, but long-term retention was low (24% of completers). Restaurant managers/owners perceived value in marketing, nutritional analysis, and menu design. Barriers included scheduling, complexity of restaurant culture, fear of food inspections, restaurant turnover, competing responsibilities, and lack of dedicated funding. Conclusion: Although local context and sample size may limit generalizability, lessons learned and recommended strategies are relevant and informative for communities working to increase restaurants’ healthy menu options.
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Fuster, Melissa, Margaret A. Handley, Tamara Alam, Lee Ann Fullington, Brian Elbel, Krishnendu Ray, and Terry T.-K. Huang. "Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator." International Journal of Environmental Research and Public Health 18, no. 4 (February 4, 2021): 1479. http://dx.doi.org/10.3390/ijerph18041479.

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Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.
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Fuster, Melissa, Enrique Pouget, Eddie Nelson Sakowitz, Kayla Halvey, Krishnendu Ray, Brian Elbel, Margaret Handley, and Terry T.-K. Huang. "Examining Community Restaurant Nutrition Environments for Cardiovascular Health: An Assessment of Hispanic Caribbean Restaurants in New York City." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 184. http://dx.doi.org/10.1093/cdn/nzaa043_035.

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Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (>75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P < 0.001). Small restaurants (<22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P < 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P < 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).
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Jung, SoYeon, Michael Dalbor, and Seoki Lee. "Internationalization as a determinant of systematic risk: the role of restaurant type." International Journal of Contemporary Hospitality Management 30, no. 8 (August 13, 2018): 2791–809. http://dx.doi.org/10.1108/ijchm-06-2017-0321.

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Purpose The purpose of this study is twofold: to investigate the relationship between restaurant firms’ internationalization and systematic risk, and to further examine the relationship between internationalization and systematic risk based on the type of restaurant firm (i.e. limited-service vs full-service restaurants). Design/methodology/approach This study analyzes data from US-based publicly traded restaurant firms by estimating systematic risk based on the Carhart four-factor model and by performing a two-way random-effects model. Findings Findings support not only the risk-reduction effect of internationalization on systematic risk but also the moderating effect of the role of restaurant type on the relationship between internationalization and systematic risk. More specifically, the risk-reduction effect of internationalization on systematic risk is greater for limited-service than full-service restaurants. Practical implications The findings of this study can provide restaurant executives with more confidence in pursuing internationalization as part of their risk management strategy, acknowledging that more international operations could mitigate restaurant firms’ systematic risk. More specifically, limited-service restaurants can more significantly enjoy the risk-reduction benefits by increasing their international operations than full-service restaurants based on the findings of this study. Furthermore, risk-averse investors could consider purchasing shares of limited-service multinational restaurants’ stocks to enjoy more risk-reduction benefits. Originality/value By focusing on the restaurant industry with consideration for the restaurant type, this study provides more tailored recommendations for implementing internationalization strategies with regard to risk management.
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Parsa, H. G., Barry K. Shuster, and Milos Bujisic. "New Classification System for the U.S. Restaurant Industry: Application of Utilitarian and Hedonic Continuum Model." Cornell Hospitality Quarterly 61, no. 4 (January 25, 2020): 379–400. http://dx.doi.org/10.1177/1938965519899929.

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In epistemological domains, classification systems play an integral part as tools of discovery and systematic exploration. Classifications are essential for the integrity and validity of any academic research and application of the research findings to that particular research context. Absence of classification systems limits the ability of a discipline to advance as a legitimate subject worthy of academic pursuit. Currently, in the United States, as noted by the National Restaurant Association, there is no standardized and official classification for the restaurant industry. Thus, the current study proposes a theoretically supported restaurant classification system based on the concept of hedonic and utilitarian consumption. The proposed classification system has been empirically tested in four different studies, including a panel of currently operating restaurateurs, food journalists specializing in restaurant industry, panel of hospitality educators, and restaurant customers. The proposed framework has received strong empirical support from all four selected groups. The obtained results suggest that this parsimonious system could be effectively used to classify the U.S. restaurant industry with the proposed four major classes: Luxury Restaurants, Fine-Dining Restaurants, Casual Restaurants, and Quick-Service Restaurants.
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Dissertations / Theses on the topic "Restaurang"

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Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.

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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang.   Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strategier för bättre lönsamhet. Detta undersöks genom kvantitativa observationer av restaurangens gäster samt en kvalitativ intervju med vd:n för restaurangen och restaurangchefen.   Resultatet visar att restaurangens gäster erbjuds mer tid än de behöver för sitt besök, personalen kontrollerar gästers sittid genom arbetsrutiner och bokningssystem samt att ägarna gör ytliga analyser av data för att öka beläggning.   Vi ser att restaurangen använder sig av RRM-tekniker som paketering, kontroll och spridning av beläggning och sittid. De har också skapat en framgångsrik kampanj genom ytlig analys av beläggningsdata. Vi ser möjligheter för förbättring i restaurangens bordsval och användning av borden och föreslår därför att restaurangen byter ut några av sina bord samt ändrar personalens arbetsrutiner kring hur de avgränsar sina bord. Vi anser att det kan vara problematiskt att de inte analyserar all den data deras kassa- och bokningssystem erbjuder och föreslår därför att de försöker ta till vara denna för att lättare förstå sina gästers behov och beteende. På så vis kan de möjliggöra en segmentering av sina gäster som de kan skapa riktade erbjudanden till och således öka gästens uppfattade värde på restaurangbesöket. Detta för att RM bygger på att erbjuda rätt produkt, till rätt person, till rätt pris, vid rätt plats och vid rätt tillfälle.
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Jeppsson, Magnus. "Serveringskärl för restaurang." Thesis, Mittuniversitetet, Avdelningen för industridesign, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-23149.

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The water company MittSverige Vatten (“MidSweden Water”) located in the Medelpad, Sweden was in need of a moreexclusive water carafe for restaurants and conference in the region. Current design solution was not able to cope with thedemand of a more exclusive setting and was not promoting the company in a good way. In the beginning of the projectit became clear thru an intense interview period that there was at least three directions for design solutions the companycould go for.• A carafe (exclusive settings)• A pitcher (conference and lunch servings)• A water dispenser type (serving of larger amounts of water during a certain brief periods of time.)It was decided to go for the exclusive one.Small pieces of rock from the last ice age turned out to be a vital component of the new design concept for the company.
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Lovén, Andreas, and Salmin Nicklas Åkerberg. "Upplevelseredovisning : Resursallokering i en restaurang." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-42779.

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Al, Ghifary Haider. "Hötorget Rooftop Hälsocenter & Restaurang - en takpotential." Thesis, KTH, Arkitektur, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-241453.

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En studie i undersökningen av takpotentialen på Hötorgshuset 5 i Stockholm.
An investigation of a rooftop potential of Hötorget Building 5 in Stockholm. This project proposes a program on floor 17, 18 and 19 (rooftop level) of the high-rise building containing a restaurant and a health centre with fitness facilities, group training and hamam-inspired steam sauna. The challenges have been to fit in a program in a space traditionally meant only for office use. The aim has been to provide a business that is useful for the place but at the same time provide architectural qualities by structural alterations to make vertical spaces with skylight, maximizing sightlines, keeping constant access to the façade and thereby access to the view outside. Other aims have been to create a brand and identity by adding an oriental hamam-theme into the project. Lastly the project intended to catch the “natural qualities” that are offered by a place of this height by giving access to the roof-top and letting the visitor experience the open sky and the city panorama throughout the year.
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Schill, Helena, and Therese Goldring. "Don't address their brains. Address their hearts! : En studie om sinnesmarknadsföring vid restaurangupplevelser." Thesis, Södertörns högskola, Institutionen för naturvetenskap, miljö och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-19502.

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Restaurangbranschen är en del av turistindustrin och viktig för näringens utveckling. Fokus i denna studie har inriktats mot restaurangföretag och deras möjligheter att påverka gäster med hjälp av sinnesmarknadsföring. För att visa på marknadsföringens goda inverkan på företag genomfördes en observation samt intervjuer med marknadsföringsexperter och inredare. Det framkom att sinnesmarknadsföring, som involverar människans fem sinnen, ökar gästens uppehållstid och viljan att spendera pengar i besöksmiljön. Uppsatsen syftar till att belysa hur företag på ett effektivt sätt kan påverka en gästs restaurangupplevelse. Hypotesen utgår från att sinnesmarknadsföring skapar ett ökat välbehag hos gästen vilket gör det till ett effektivt sätt att marknadsföra. Resultatet av studien visar att företag med hjälp av sinnesmarknadsföring kan påverka gästen på ett djupare plan och att användandet av olika sinnesstrategier framkallar positiva känslor.
The restaurant business is part of the tourist industry and vital for the industry's development. The core of this study has been focused on restaurant businesses and their ability to influence their guests with the use of sensory marketing. To demonstrate marketing's good impact on the business, an observation and interviews with marketing experts and interior designers were conducted. It was revealed that sensory marketing, which involves the five senses, increased guest retention and willingness to spend money. This essay aims to highlight how companys effectively can influence a guest's restaurant experience. The hypothesis assumes that sensory marketing creates added pleasure for the guest and make it an effective way of marketing. Results of the study show that companies using sensory marketing can affect the visitor on a deeper level and that the use of different sensory strategies elicit positive emotions.
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Gudheimsson, Joel. "Svenska restaurangmenyer: En jämförande studie av språkbruket." Thesis, Linnéuniversitetet, Institutionen för teknik, TEK, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-21971.

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Att utforma en framgångsrik och vinstgivande restaurangmeny kräver såväl kunskap som erfarenhet inom restaurangbranschen. Språkbruket utgör en viktig del i skapandet av en meny. Denna studie undersöker hur 60 restauranger använder sig av formord och innehållsord med hjälp av data från ett egenhändligt sammanställt s.k. korpus. Resultaten visar att restauranger använder sig av formord främst för att länka ihop ingredienser och att de mest frekvent förekommande innehållsorden presenterar dyra och lyxiga råvaror. Tydliga skillnader kan återfinnas i hur restauranger använder sig av innehållsord: Å ena sidan kan innehållsorden användas för att skapa en meny som anspelar på klassiska rätter och tillagningsmetoder, å andra sidan kan de användas för att få en meny att framstå som innovativ och nytänkande. Det är viktigt att restaurangelever besitter kunskap om skillnader mellan olika typer av restauranger och hur detta avspeglas i deras respektive menyer, något som denna studie kan bidra till ökad förståelse av.
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Anna, Lahte, and Ann-Sofie Öst. "En fallstudie om restaurang Danilos storytellingkoncept." Thesis, Växjö University, School of Management and Economics, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-1050.

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Det är numera självklart att företag försöker hålla en hög produkt- och servicenivå. För att nå framgång och för att sticka ut i mängden handlar differentiering alltmer om känslor, design och historier. Till följd av ändrade konsumtionsmönster finns det ett ökat behov av meningsfulla upplevelser och detta har resulterat i att fler och fler företag anammar så kallad storytelling för att kunna erbjuda kunden emotionella upplevelser. Ur ett företagsekonomiskt perspektiv är storytelling ett sätt att, med hjälp av historier, paketera produkter och tjänster samt kommunicera deras budskap. När mycket tid och resurser har lagts ned på att ta fram ett storytellingkoncept är det viktigt att säkerställa resultatet av en implementering. Därav vårt intresse för att undersöka storytelling med utgångspunkt i vad som faktiskt levereras av ett tänkt storytellingkoncept. De forskningsfrågor som styr uppsatsen är:

”Vad kännetecknar storytelling och hur kan storytelling användas i ett koncept?” och ”I vilken utsträckning skapas den avsedda upplevelsen genom hela kedjan, från framtagning av storytellingkoncept till konsumtion av det?”

Med hjälp av fallstudiemetoden undersöker vi storytellingkonceptet för restaurang Danilo, en nyetablerad restaurang, som ligger i anslutning till SF:s biokomplex Bergakungen i Göteborg. Primärdata samlas in genom intervjuer med Stylt Trampoli, det tjänsteföretag som skapade konceptet, vd och personal på restaurang Danilo samt kunder. Den teoretiska referensramen bygger huvudsakligen på narratologi, storytelling, tjänstearkitektur och teori kring att skapa upplevelser i tjänsteföretag.

Analysen visar att den avsedda upplevelsen för restaurang Danilos storytellingkoncept kommuniceras starkt i början av kedjan, men mattas av ju närmare kunden den kommer. Brister ses främst vid förankringen av konceptet hos restaurang Danilos personal. Många kunder var positiva till restaurangen och dess utformning, likväl når inte den avsedda upplevelsen hela vägen fram till kunden.


Nowadays it is evident that companies try to keep a high product- and service level. For companies to be successful, differentiation is more about feelings, design and stories. As a result of changes in consumption habits there is an increased need for meaningful experiences. More companies turn to storytelling as a way of offering the customer emotional experiences. From a business economic perspective storytelling is a tool for packaging of products and services and also a tool for communication of the same products and services. When a lot of time and resources have been used for creating a storytelling concept, it is important to ensure results of an implementation. Our wish is therefore to study storytelling with an interest starting from what actually is created in relation to the intended storytelling experience. The research questions examined through this paper are:

”What characterizes storytelling and how can storytelling be used as a concept?” and ”To what extent is the intended experience created through the whole process, from creation of the storytelling concept to consumption of it?”

Through a case study we examine the storytelling concept for Danilo restaurant, a new established restaurant located inside the movie center Bergakungen. Empirical data is collected through interviews with Stylt Trampoli, the company that developed the concept, CEO and personnel at restaurant Danilo and customers. Primarily, theories about narratology, storytelling, service architecture and creation of experiences in service companies are being used in this paper.

The analyze shows that the intended experience of the storytelling concept for restaurant Danilo is communicated well in the beginning of the process but decreases on the way to the customer. Shortages were found primarily when establishing the concept through the personnel. A lot of customers were positive towards restaurant Danilo and its interior, nevertheless the intended storytelling concept does not reach the customer.

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Ziakoulis, Antonio. "Ombyggnation, från sågverkslokal till restaurang. antonio ziakoulis." Thesis, University of Gävle, Faculty of Engineering and Sustainable Development, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-7411.

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Lindkvist, Karlsson Felicia, and Wassberg Therése Ekstrand. "Värdskapets roll i en rekryteringsprocess inom restaurang." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-78402.

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Henningsson, Karolina. "Effekter av sänkt mervärdesskatt på restaurang- och cateringtjänster." Thesis, Linnéuniversitetet, Institutionen för nationalekonomi och statistik (NS), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-30130.

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Mervärdesskatten på restaurang- och cateringtjänster sänktes från 25 procent till 12 procent den 1 januari 2012. Sänkningen var en del i den sittande regeringens övergripande mål om en högre varaktig sysselsättning. De flesta utvärderingar på sänkt mervärdesskatt har fokuserat på effekter i konsumentpriser. De utvärderingar som genomförts pekar alla på att övervältringen i konsumentpris har varit relativt låg, varför mervärdesskattesänkningar sällan verkar komma konsumenten till godo. En sänkt mervärdesskat, som inte resulterar i ett fullt prisgenomslag på konsumentpriser, skapar ett ekonomiskt utrymme för de företag som blir träffade av reformen. Det utrymme som skapas har företagen full dispositionsrätt över, varför en utvärdering på endast konsumentpris är allt för begränsad och riskerar att inte fullständigt fånga reformens effekter. Denna utvärdering utökas till att omfatta effekter på sysselsättning, omsättning, produktionskostnader och investeringar. Då den här typen av reform är svårutvärderad i sin natur, på grund av bristen på kontrafaktiska utfall, tar studien fasta på att det finns gränsregioner i Sverige som är utsatta för internationell konkurrens, vilket gör det möjligt att förhålla sig till effekter utöver ett före- efterperspektiv. Utvärderingen använder gränsregionen Helsingborg- Helsingör där restauranger i Helsingör utgör en kontrollgrupp till restauranger i Helsingborg.  Rapportens övergripande slutsats är att mervärdeskattesänkningen på restaurang- och cateringtjänster är en lyckad reform i sin ambition att påverka sysselsättningen positivt. De sysselsättningsökningar som observeras kommer dock vare sig från en ökad konsumtion eller från en arbetskraftförflyttning från hemmet till marknaden till följd av lägre konsumentpriser, utan från att det enskilda företaget identifierat ett behov av att anställa personal, som den sänkta mervärdesskatten har gett dem ekonomiskt utrymme att fylla.
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Books on the topic "Restaurang"

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Shaw, Steven. Turning the tables: Restaurants from the inside out. New York: HarperCollinsPublishers, 2005.

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America, Culinary Institute of, ed. The modern café. Hoboken, N.J: John Wiley & Sons, 2009.

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Martin, William B. Quality service: The restaurant manager's bible. Ithaca, N.Y: Cornell University, School of Hotel Administration, 1986.

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Benmussa, Paul. A la table d'Edgard. Genève: Minerva, 2000.

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Ren qi jian can yin liao: My dreaming restaurnt [i.e. restaurant]. Taibei Shi: Xia ri shu wu you xian gong si, 2006.

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Zimmerman, Steve. Restaurant dealmaker: An insider's trade secrets for buying a restaurant,bar or club. Place of publication not identified]: Steve Zimmerman, [Restaurant Realty Company], 2013.

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Chesterman, Lesley. Flavourville. 2nd ed. Toronto [Ont.]: ECW Press, 2003.

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Mary, Minden-Zins, ed. Restaurant owners. Chanhassen, Minn: The Child's World, 2006.

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The restaurant: From concept to operation. Hoboken, New Jersey: John Wiley & Sons, Inc., 2014.

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Halász, Zoltán. Gundel, 1894-1994. Budapest: Helikon, 1993.

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Book chapters on the topic "Restaurang"

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Sánchez-Cañizares, Sandra M. "Restaurant." In Encyclopedia of Tourism, 1–2. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01669-6_162-1.

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Sánchez-Cañizares, Sandra M. "Restaurant." In Encyclopedia of Tourism, 796–97. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-01384-8_162.

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Tuomi, Aarni, Iis Tussyadiah, and Mark Ashton. "Covid-19 and Instagram: Digital Service Innovation in Top Restaurants." In Information and Communication Technologies in Tourism 2021, 464–75. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65785-7_45.

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AbstractGovernments across the world have imposed strict rules on social distancing to curb the spread of Covid-19. In particular, restaurants have been impacted by government-mandated lockdowns. This study adopts a mixed methods approach to explore how Finnish high-profile restaurants used Instagram as a means for service innovation and diffusion during nine weeks of government-mandated lockdown. Comparatively analysing 1,119 Instagram posts across two time-stamps (2019 and 2020) and across 45 restaurants, as well as conducting five semi-structured interviews with restaurant managers, it is found that while the overall number of Instagram posts and likes on posts stayed relatively similar to the year prior, the number of comments increased significantly, suggesting a move towards a more didactic and dyadic form of Instagram communication. In addition, four digital service innovation strategies are identified: launching new service offerings and introducing new elements to existing service offerings, fostering social relationship with customers, exploring novel streams of revenue, and reinvigorating the brand’s image. Implications to service innovation theory and practice are discussed, along with suggestions for future research.
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Cracknell, H. L., and G. Nobis. "Restaurant Staff." In Mastering Restaurant Service, 43–61. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_4.

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Cracknell, H. L., and G. Nobis. "Restaurant Organisation." In Mastering Restaurant Service, 85–100. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_6.

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Zhen, Willa. "Restaurant Workers." In Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_409-2.

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Swart, William. "Restaurant Management." In Data Analytics, 51–67. Boca Raton, FL : CRC Press/Taylor & Francis Group, 2019. |: Auerbach Publications, 2019. http://dx.doi.org/10.1201/9781315267555-5.

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Bissar, Dounia, Helen Phillips, and Cécile Tschirhart. "Au Restaurant." In Foundations French 1, 77–88. London: Macmillan Education UK, 2008. http://dx.doi.org/10.1007/978-0-230-36651-0_7.

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Voss, Kimberly. "Restaurant Reviewing." In Encyclopedia of Food and Agricultural Ethics, 2150–56. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_408.

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Zhen, Willa. "Restaurant Workers." In Encyclopedia of Food and Agricultural Ethics, 2156–62. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_409.

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Conference papers on the topic "Restaurang"

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Mokanov, Ayhan. "DEVELOPMENT OF THEMATIC RESTAURANT PRODUCT IN MUNICIPALITY OF ISPERIH." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.626.

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In this report, firstly, we are going to talk about thematic restaurant, when the idea was born, which was the first thematic restaurant. Secondly we are going to talk about the role and significance of thematic restaurant in a small municipality, especially municipality of Isperih, Bulgaria. We are going to take a look at a restaurant, located in the city, called "Mehanata", talk with the owners about customers, prices, number of seats etc, we are going to compare it with the other restaurants in the city and make some conclusions.
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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Kurdistan Region, Iraq. Design – The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones Methodology – The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency Approach – the main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. Findings – The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Originality of the research –Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors.
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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
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"INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION." In INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION. OKTAN PRINT s.r.o., 2020. http://dx.doi.org/10.46489/okpr-01.

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Ellanki, Santoshi Laxmi Reddy, and John Jenq. "Risk Analysis of Setting up a Restaurant at NYC." In 11th International Conference on Computer Science and Information Technology (CCSIT 2021). AIRCC Publishing Corporation, 2021. http://dx.doi.org/10.5121/csit.2021.110703.

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In this report, a system was developed that can predict the outcome of opening a restaurant in NYC based on various NYC open data sets, such as 311 calls, New York Police crime records and restaurant rating data. The data sets were preprocessed and cleaned before analysis to improve the quality of our results.
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Kaushal, Karan, Khushboo Yadav, Vidhu Vaibhav, Chakshu Sharma, Love Gupta, Tanu Tripathy, and Radhika Goel. "The E-Restaurant." In 2016 Ninth International Conference on Contemporary Computing (IC3). IEEE, 2016. http://dx.doi.org/10.1109/ic3.2016.7880205.

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Eto, Hiroaki, Osamu Saijo, and Koichi Maruyoshi. "A Study on Wave Response and Evaluation of Habitability of Floating Restaurant." In ASME 2008 27th International Conference on Offshore Mechanics and Arctic Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/omae2008-57364.

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Since Japan is limited in area, the effective ocean space development is very important and urgent subject. Concerning a research and development of effective ocean space utilization, the MEGA-FLOAT was one of the most famous projects in Japan that had the purpose of a floating airport construction, and the numerous R & D were conducted aiming at actual construction and those results were reported in respect of conceptual design, construction method, fluid analysis, structural dynamic analysis, environment issue etc. However, the end was faced without achieving it, it can be said that the effect is large. After the end of that project, the realistic, small or medium size structure began to be paid to attention. As the good example of such a kind floating structure, floating pier and disaster prevention base having an advantage against an earthquake, floating restaurant etc. were constructed shown in Figure 1. In this paper, assuming the small size floating restaurant, the wave response analysis was studied, and the habitability of that structure was evaluated from the response calculation results. Concretely, the floating base part; barge type of the restaurant building was designed by the Class NK (Rules and Guidance for the survey and construction of steel ships, Part Q Steel barges). The calculation model consists of a three-story building and the base, that floating artificial base supporting the building was assumed by the elastic plate structural system, and also that building was of the frame structure system. In order to structural analysis, the restaurant model of two different structural systems was united into one body system. In this paper, it is called the hybrid structural system. Fluid effect was analyzed as the fluid-structural interaction problem. Concretely, the Boundary Integral Equation Method (BIEM) was used here, and the wave response calculation was demonstrated by that forces. The evaluation of habitability of the restaurant in vertical and horizontal motion was examined by the diagram proposed from our research results.
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Laipanova, Z. M., and D. M. Salpagarov. "Taxation of restaurant business." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-36.

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Shieh, Horng-Lin, and Yi-Chun Liao. "RFID restaurant POS system." In 2011 International Conference on Machine Learning and Cybernetics (ICMLC). IEEE, 2011. http://dx.doi.org/10.1109/icmlc.2011.6016799.

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Pieska, Sakari, Markus Liuska, Juhana Jauhiainen, Antti Auno, and Delitaz Oy. "Intelligent restaurant system Smartmenu." In 2013 IEEE 4th International Conference on Cognitive Infocommunications (CogInfoCom). IEEE, 2013. http://dx.doi.org/10.1109/coginfocom.2013.6719177.

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Reports on the topic "Restaurang"

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Hedrick, R., V. Smith, and K. Field. Restaurant Energy Use Benchmarking Guideline. Office of Scientific and Technical Information (OSTI), July 2011. http://dx.doi.org/10.2172/1019165.

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Aghababyan, E. O. Development of an automated restaurant information system. Technical institute (branch) Federal State Autonomous Educational Institution of Higher Professional Education «North-Eastern Federal University named after M.K. Ammosov» in Nerungry, 2019. http://dx.doi.org/10.18411/s-2019-16-a.

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Bollinger, Bryan, Phillip Leslie, and Alan Sorensen. Calorie Posting in Chain Restaurants. Cambridge, MA: National Bureau of Economic Research, January 2010. http://dx.doi.org/10.3386/w15648.

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Neumark, David, Roy Bank, and Kyle Van Nort. Sex Discrimination in Restaurant Hiring: An Audit Study. Cambridge, MA: National Bureau of Economic Research, February 1995. http://dx.doi.org/10.3386/w5024.

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Jin, Ginger Zhe, and Jungmin Lee. A Tale of Repetition: Lessons from Florida Restaurant Inspections. Cambridge, MA: National Bureau of Economic Research, October 2014. http://dx.doi.org/10.3386/w20596.

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Courtemanche, Charles, David Frisvold, David Jimenez-Gomez, Mariétou Ouayogodé, and Michael Price. Chain Restaurant Calorie Posting Laws, Obesity, and Consumer Welfare. Cambridge, MA: National Bureau of Economic Research, March 2020. http://dx.doi.org/10.3386/w26869.

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Claar, C. N., R. P. Mazzucchi, and J. A. Heidell. Project on Restaurant Energy Performance: end-use monitoring and analysis. US: Pacific Northwest Labs., Richland, WA (USA), May 1985. http://dx.doi.org/10.2172/5677088.

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Jin, Ginger Zhe, and Jungmin Lee. Inspection Technology, Detection and Compliance: Evidence from Florida Restaurant Inspections. Cambridge, MA: National Bureau of Economic Research, April 2013. http://dx.doi.org/10.3386/w18939.

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Chou, Shin-Yi, Inas Rashad, and Michael Grossman. Fast-Food Restaurant Advertising on Television and Its Influence on Childhood Obesity. Cambridge, MA: National Bureau of Economic Research, December 2005. http://dx.doi.org/10.3386/w11879.

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Grossman, Michael, Erdal Tekin, and Roy Wada. Fast-Food Restaurant Advertising on Television and Its Influence on Youth Body Composition. Cambridge, MA: National Bureau of Economic Research, December 2012. http://dx.doi.org/10.3386/w18640.

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