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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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Suleman, Dede. "PERAN PAJAK RESTORAN TERHADAP PENERIMAAN DAERAH ADMINISTRASI JAKARTA TIMUR." Moneter - Jurnal Akuntansi dan Keuangan 6, no. 1 (April 1, 2019): 7–12. http://dx.doi.org/10.31294/moneter.v6i1.4703.
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one of the local taxes is restaurant tax. in this research, it will give a big picture of contributing restaurant tax to Jakarta Timuel's original revenue. Regional taxes are divided into three types, taxes levied by local governments, taxes collected based on national regulations, but income tariffs made by local governments. Restaurant tax is a service provided by payment, a service provided by a restaurant called service includes the sale of food and / or drinks consumed by the buyer, whether consumed at the service place or elsewhere. The subject of restaurant tax is an individual or entity that makes payments to restaurants or restaurants, cafes, bars and the like, while taxpayers are individuals or entities that run restaurants. The restaurant tax rate set is 10%. restaurant tax revenue increases every year and can exceed the target set only in 2014 restaurant tax revenue is only 82%. restaurant tax contribution increases every year for East Jakarta administrative city tax revenues, which has a significant influence in 2014 amounting to 46.78% and 2015 at 50.19% and 2016 at 55.69%
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Wang, Zehong, Jianhua Liu, Shigen Shen, and Minglu Li. "Restaurant Recommendation in Vehicle Context Based on Prediction of Traffic Conditions." International Journal of Pattern Recognition and Artificial Intelligence 35, no. 10 (August 2021): 2159044. http://dx.doi.org/10.1142/s0218001421590448.
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Restaurant recommendation is one of the most recommendation problems because the result of recommendation varies in different environments. Many methods have been proposed to recommend restaurants in a mobile environment by considering user preference, restaurant attributes, and location. However, there are few restaurant recommender systems according to the internet of vehicles environment. This paper presents a recommender system based on the prediction of traffic conditions in the internet of vehicles environment. This recommender system uses a phased selection method to recommend restaurants. The first stage is to screen restaurants that are on the user’s driving route; the second stage is to recommend restaurants from the user attributes, restaurant attributes (with traffic conditions), and vehicle context, using a deep learning model. The experimental evaluation shows that the proposed recommender system is both efficient and effective.
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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (December 2, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.2.
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Background: Cooking fumes are a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a variety of foods to order) (170 people), papaya salad restaurants (51 people), noodle restaurants (50 people), and barbecue stalls (50 people). The restaurant workers’ demographic data as well as information on their working conditions was collected using a questionnaire administered in a face to face interview. Each worker’s peak expiratory flow rate was measured using a portable peak flow meter. Results: This study found that compared to the other three types of restaurants, working in a ‘tamsang’ restaurant has more adverse health effects. Participants from ‘tamsang’ restaurant were at greater of poor lung function (OR = 2.59, 95% CI 1.33–5.06) and moderate dyspnea symptoms (OR = 3.79, 95% CI 1.63–8.79) compared to participants from papaya salad restaurant. The study also found that each of the following were associated with poor lung function and/or chronic respiratory symptoms: cooking with palm oil, having irritated teary eyes while cooking, cooking without a ventilation hood, long past experience working at restaurants, and working in a small cooking area (1–6 m 2). Conclusions: Work in different kinds of restaurants with variations in cooking methods and work conditions produces diverse effects on airway and lung function. Regulatory organizations should pay careful attention to protecting the health of restaurant workers, especially those working in ‘tamsang’ restaurants.
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Komiljonovna, Odilova Gulnoza. "Problems Of Menu Designing And Translation Issues." Restaurant Business 118, no. 8 (August 12, 2019): 13–51. http://dx.doi.org/10.26643/rb.v118i8.6899.
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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Komiljonovna, Odilova Gulnoza. "Problems of menu designing and translation issues." Restaurant Business 118, no. 9 (September 26, 2019): 258–95. http://dx.doi.org/10.26643/rb.v118i9.8111.
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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Lindberg, Rebecca, Abbey C. Sidebottom, Brigitte McCool, Raquel F. Pereira, Arthur Sillah, and Jackie L. Boucher. "Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme." Public Health Nutrition 21, no. 5 (January 10, 2018): 992–1001. http://dx.doi.org/10.1017/s1368980017003585.
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AbstractObjectiveThe goals of the present study were to: (i) describe the implementation of a programme to improve the restaurant food environment in a rural community; and (ii) describe how practices changed in community restaurants.DesignThe intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1·5 years after baseline.SettingThe restaurant programme was part of the Heart of New Ulm Project, a community-based CVD prevention programme in a rural community.SubjectsAll community restaurants (n 32) were included in the study.ResultsOver one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63–84 %), fruits (41–53 %), smaller portions and whole grains.ConclusionsFindings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.
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Widiyatni, Wiwik, Vilianty Rafida, Hanifah Ekawati Sibali, and Hannie Ardilla Kusuma. "PENERAPAN PEWARNAAN GRAF UNTUK MENENTUKAN WISATA KULINER DI SAMARINDA." Jurnal Ilmiah Matrik 22, no. 2 (July 27, 2020): 177–86. http://dx.doi.org/10.33557/jurnalmatrik.v22i2.988.
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Culinary tourism in an area is usually hunted by tourists. The problem that often arises is that many restaurants are available so that it makes tourists confused to choose a restaurant and takes a long time to decide on a choice of restaurants. Therefore, we need a system and method that can be applied to recommend restaurants. The restaurant recommendation application in this study was created to assist tourists in finding restaurants with the same menu choices. The method used is the Graph Coloring Method, the application development method used is Waterfall consisting of data analysis, technology analysis, system analysis, information analysis and user analysis. The results of this study are made an application to determine which restaurants can recommend restaurants with the same menu. Users can enter the menu as they wish then the application will recommend restaurants using a simple line coloring algorithm at the point. After processing the application will be able to display the results of restaurant recommendations with the same menu
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Yildirim, Kemal, Nazlı Nazende Yildirim Kaya, and Ferdi Olmus. "The effects of indoor plants on customers' shopping decisions in a restaurant environment." International Journal of Retail & Distribution Management 48, no. 12 (July 14, 2020): 1301–14. http://dx.doi.org/10.1108/ijrdm-02-2020-0053.
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PurposeThe purpose of this paper is to focus on the effects of indoor plants on customers' shopping decisions in the restaurant environment.Design/methodology/approachThe assumption of the research is that there is a relationship between restaurants where indoor plants are used and the customers' shopping decisions (restaurant entry and purchase). A hypothetical study was performed to test this assumption that was based on the digital images of two different restaurants (restaurant with and restaurant without indoor plants) modelled in a virtual environment. The Likert scale questionnaire used in this study was completed by 335 participants.FindingsResults indicated that restaurants designed with indoor plants had a more positive effect on the shopping decisions of participants than restaurants designed without indoor plants. The statistically significant results between evaluations of customers and their demographic backgrounds were determined. The male participants with a 26–35 age range showed more positive opinions about the plant designed restaurants than female participants with a 36–55 age range. Also, higher education graduate participants showed more positive opinions about the plant designed restaurant than secondary education graduate participants.Originality/valueThis paper reveals a significant relationship between restaurant design and shopping decisions. Results of the study suggest that retailers and designers may be able to make easily stores more appealing for customers by designing them with indoor plants.
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Xu, Yang, and EunHa Jeong. "The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants." International Journal of Contemporary Hospitality Management 31, no. 6 (June 10, 2019): 2270–96. http://dx.doi.org/10.1108/ijchm-05-2018-0386.
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Purpose This study identifies an effective communication strategy for promoting restaurants’ green efforts to customers by using different types of green advertisement messages. This study aims to investigate the relative persuasiveness of attribute-based versus benefit-based appeal messages in green restaurant advertisements and their matching effect with different types of green practices in the restaurant (environment-focused green practices vs food-focused green practices) and with different types of restaurants (fine dining vs fast casual dining) on customers’ attitude and visiting intention toward green restaurants. Furthermore, the study examines a moderating effect of restaurant types to assess whether the matching effects between types of messages and types of green practices work differently within the different types of restaurants. Design/methodology/approach A 2 (attribute-based vs benefit-based messages) × 2 (food-focused vs environment-focused green practices) × 2 (fast casual vs fine dining restaurants) between-subject experimental design was used to test the proposed hypotheses. An online scenario-based survey was developed and distributed to online panel members in the USA. Ultimately, 363 responses were used for data analyses. ANOVA and t-test were conducted to analyze the data. Findings The results indicate that benefit-based messages are generally more persuasive than attribute-based messages in green restaurant advertisements. For restaurants with food-focused green practices, an advertising message emphasizing the benefit of food-focused green practices (benefit-based message) would be more effective than an advertising message describing their tangible efforts to show the greenness of the restaurant (attribute-based message). For fine dining restaurants, a green advertisement with benefit-based information would be more persuasive than attribute-based information. This study further showed that the aforementioned interaction effect between types of green practices and types of messages was salient for fine dining restaurants. Originality/value This research is one of the few studies in restaurant management to examine the green communication effectiveness in terms of the types of green practices and the types of advertising message framing. By comparing the relative persuasiveness of green advertisements on consumers’ attitudes and behavior intentions, this study provides suggestions for restaurant professionals to make effective green communication strategies based on the type of green practices the restaurant primarily uses and the type of restaurant the manager is operating.
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Mahmood, Ahsan, and Hikmat Ullah Khan. "Identification of critical factors for assessing the quality of restaurants using data mining approaches." Electronic Library 37, no. 6 (December 9, 2019): 952–69. http://dx.doi.org/10.1108/el-12-2018-0241.
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Purpose The purpose of this paper is to apply state-of-the-art machine learning techniques for assessing the quality of the restaurants using restaurant inspection data. The machine learning techniques are applied to solve the real-world problems in all sphere of life. Health and food departments pay regular visits to restaurants for inspection and mark the condition of the restaurant on the basis of the inspection. These inspections consider many factors that determine the condition of the restaurants and make it possible for the authorities to classify the restaurants. Design/methodology/approach In this paper, standard machine learning techniques, support vector machines, naïve Bayes and random forest classifiers are applied to classify the critical level of the restaurants on the basis of features identified during the inspection. The importance of different factors of inspection is determined by using feature selection through the help of the minimum-redundancy-maximum-relevance and linear vector quantization feature importance methods. Findings The experiments are accomplished on the real-world New York City restaurant inspection data set that contains diverse inspection features. The results show that the nonlinear support vector machine achieves better accuracy than other techniques. Moreover, this research study investigates the importance of different factors of restaurant inspection and finds that inspection score and grade are significant features. The performance of the classifiers is measured by using the standard performance evaluation measures of accuracy, sensitivity and specificity. Originality/value This research uses a real-world data set of restaurant inspection that has, to the best of the authors’ knowledge, never been used previously by researchers. The findings are helpful in identifying the best restaurants and help finding the factors that are considered important in restaurant inspection. The results are also important in identifying possible biases in restaurant inspections by the authorities.
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Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.
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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature of these services.
Study objects and methods. The paper reviews the existing practice of restaurant business. It focuses on the case study of the True Cost restaurant chain (Moscow, Russia), which is a typical example of the “true cost” model. Models of monetization are structured on the basis of strategic matrices method.
Results and discussion. The author described the non-economic and economic tools that can be used to capture the value created by the complex restaurant service and built a hierarchical model of monetization system. The “true cost” monetization model sets up separate prices for meals and dining room. The economic nature of this model presupposes a direct link between elements of customers’ payments, elements of the complex service provided by restaurants, and elements of cost – fixed and variable. The author defined advantages and disadvantages of the “true cost” model and assessed the possibility of using it in other sectors of service industry. The paper also introduces a structured system of monetization models in restaurant business.
Conclusion. The tradition monetization model blurs the nature of the restaurant services and reduces the financial results. Restaurants should implement monetization models that valorize all elements of the complex service. This goal can be chieved by pricing different elements of the complex service separately.
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STAVSKA, Yuliia, and Liudmyla YAKHNO. "FORMATION OF COMPETITIVE ADVANTAGES OF RESTAURANT BUSINESS IN UKRAINE UNDER THE CONDITIONS OF EUROPEAN INTEGRATION." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 2 (56) (June 29, 2021): 181–96. http://dx.doi.org/10.37128/2411-4413-2021-2-13.
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The article examines the process of intensive development and globalisation of the restaurant business in Ukraine as a part of the service sector of the economy exposed to many factors different in strength, duration and areas of influence in the context of European integration. The article is devoted to the consideration of positive and negative factors influencing the development of hospitality. Among them are extensive and intensive. The development of hotel-restaurant business, its impact on the quality of life of citizens of Ukraine is considered. Particular attention has been paid to the changes and approaches which took place in the work of restaurants in pandemic and quarantine restrictions. The analysis of development of restaurant economy of Ukraine in 2003-2020 was carried out. There was a significant reduction in restaurants during 2014 - 2020. The direct dependence of the state of the restaurant industry of Ukraine on the development of its economy has been substantiated. It has been proved that the enterprises of the hospitality industry are gaining popularity, intensive development in conditions of political and economic stability, stable economic situation of visitors to restaurants, as well as preserved cultural heritage. Thus development of restaurant business is carried out in the conditions of European integration under the approved programmes. There is an introduction of new forms and methods of service. The analysis shows the relationship between the development of the restaurant business and integration processes. As a result of the study, an algorithm for assessing the level of competitiveness of restaurants was developed. The key criteria for the competitiveness of the restaurants have been established, namely: the level of customer satisfaction, quality of services provided, efficiency of management and organization processes in the restaurants, the level of corporate and social responsibility, competitive strategy of the restaurant and the competitive environment.
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Rodríguez-López, María Eugenia, Salvador del Barrio-García, and Juan Miguel Alcántara-Pilar. "Formation of customer-based brand equity via authenticity." International Journal of Contemporary Hospitality Management 32, no. 2 (February 3, 2020): 815–34. http://dx.doi.org/10.1108/ijchm-05-2019-0473.
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Purpose This study aims to examine the extent to which customers’ perceptions of restaurant authenticity facilitate the establishment’s customer-based brand equity (CBBE) – both directly and indirectly – via customer satisfaction. The study also analyzes whether restaurant type moderates the antecedent relationships of CBBE formation. Design/methodology/approach Two restaurants of different types were selected for the study: a mid-scale and a moderate/casual restaurant. Based on a final total sample of 402 customers of both restaurant types, a moderated mediation regression model was used. Findings It was found that the level of authenticity perceived by the restaurant visitor during the gastronomic experience is an antecedent of restaurant brand equity formation, both directly and indirectly, via customer satisfaction. Furthermore, these antecedent relationships were found to be partially moderated by restaurant type. Research limitations/implications Only two restaurants were used for the study. This study could be replicated by comparing other types of restaurants with differentiated characteristics to test whether the results obtained for these two types can be extrapolated to the rest. Originality/value There is no empirical evidence in the literature regarding the possible moderating effect of restaurant type on brand equity formation, so the particular note is the simultaneous application of CBBE measurement to the analysis of two different types of restaurant and the differences in their brand equity formation. On the other hand, there are few studies that use moderated mediation regression analysis as a methodological technique in the field of restaurants, so this is an interesting methodological contribution.
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Park, Eunhye (Olivia), Bongsug (Kevin) Chae, Junehee Kwon, and Woo-Hyuk Kim. "The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews." Sustainability 12, no. 7 (April 2, 2020): 2843. http://dx.doi.org/10.3390/su12072843.
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Although green practice is increasingly adopted in the restaurant industry, there is still little research in terms of investigating the impacts of green practice on customer satisfaction. This study utilized user-generated content by green restaurant customers to identify various aspects of green restaurants, including perceived green restaurant practices. Our data are based on U.S. green-certified restaurants available on Yelp. Structural topic modeling was used to discover latent restaurant attributes from user-generated content. With a longitudinal approach, the changes in customers’ interest in green practices were estimated. Finally, the common restaurant attributes and green attributes were used to predict customer satisfaction. This study will contribute to marketing strategies for the restaurant industry.
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Hatalyak, O., and N. Hanych. "Retrospective analysis of restaurant industry establishments." Visnyk of the Lviv University. Series Geography 2, no. 43 (October 19, 2013): 153–61. http://dx.doi.org/10.30970/vgg.2013.43.1700.
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Development of restaurant industry establishments is elucidated in retrospective, historical periods of restaurant industry development is analyzed. Key words: restaurant industry, taverns, caravanserais, coffee houses, restaurants
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Hartini, Sri, and Lesti Hartati. "ANALISIS PREFERENSI MASYARAKAT TERHADAP RESTORAN CEPAT SAJI DI KOTA BOGOR." JIMFE (Jurnal Ilmiah Manajemen Fakultas Ekonomi) 3, no. 1 (June 30, 2017): 16–28. http://dx.doi.org/10.34203/jimfe.v3i1.436.
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ABSTRACTThe objectives of this research are: (1) to identify the most important environmental factors that led to a variety of consumer preferences for fast food restaurants in Bogor; (2) to measure the relative performance of consumer satisfaction attribute in fast food restaurant industry in Bogor by using approach of importance performance analysis; and (3) to identify the pattern of competition among fast food restaurants in Bogor City with the use of SPSS scoring method. Data analysis method used is Fischbein analysis consist of quantitative analysis and qualitative analysis. The results showed that: 1) hygiene factors should be put forward because the concept of fast food restaurants attract more consumers from middle to upper economic level, and of course it is critical to give an assessment of the condition or circumstances in all aspects of the service from fast food restaurants; 2) the level of service provided to the consumer most attributes are in the low priority position matrix with the percentage of 53%, the attribute on the matrix to maintain the achievement is in the second with the percentage of 33%, followed by the main priority attribute is only 9% and the last attribute on the matrix excessive with percentage of 5%. This means there are still many attributes that do not have significant effectiveness to the services provided by each attribute; 3) can be determined the average total scoring of KFC restaurant (20.56, 14%), McD restaurant (18.29, 12%), Pizza Hut restaurant (16.67, 11%), Trio restaurant (15.98,11%), restaurant of Simpang Raya (15.96,11%), Burger Kings restaurant(15.87,10%, Rumah Anai restaurant, (15.18; 10%), and Dominos restaurant (14.83,10%).Keywords: Community Preference, Fast Food Restaurant, and Bogor City
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Indah Anggreni, Ni Luh Putu, and Maria Mediatrix Ratna Sari. "Analisis Potensi dan Efektivitas Pemungutan Pajak Restoran Terhadap Realisasi Penerimaan Pajak Restoran Di Kecamatan Kuta Selatan." E-Jurnal Akuntansi 30, no. 3 (March 14, 2020): 652. http://dx.doi.org/10.24843/eja.2020.v30.i03.p08.
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The purpose of this study was to determine how much the potential and effectiveness of restaurant tax collection in the District of South Kuta. This research has been conducted in various restaurants located in South Kuta. The number of samples is 94 restaurants, 14 restaurants, and 4 bars, with probability sampling methods, especially Simple Random Sampling. Data collection is done through surveys, non-participant observation, and questionnaires. The analysis technique used is quantitative descriptive. The analysis shows that the restaurant tax potential in South Kuta District in 2019 is quite large when compared to the realization and target of restaurant tax. The effectiveness of restaurant tax collection in South Kuta District in 2018 which resulted in 108 percent with very effective criteria.
Keywords: Potency; Effectiveness; Realization of Revenue.
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Wang, Jin, Rachel Engler-Stringer, and Nazeem Muhajarine. "Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan." Canadian Journal of Dietetic Practice and Research 77, no. 1 (March 2016): 9–16. http://dx.doi.org/10.3148/cjdpr-2015-031.
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Purpose: To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Methods: Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Results: Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and “Healthy Entrées” sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as “Facilitators” and “Barriers”) significantly differed by neighbourhood distress level. Conclusions: The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.
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Peng, Norman, and Annie Huiling Chen. "Diners’ loyalty toward luxury restaurants: the moderating role of product knowledge." Marketing Intelligence & Planning 33, no. 2 (April 7, 2015): 179–96. http://dx.doi.org/10.1108/mip-03-2014-0049.
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Purpose – Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs; however, little is known about the factors that contribute to diners’ loyalty. The purpose of this paper is to examine diners’ luxury restaurant consumption behavior by incorporating product knowledge into a modified Mehrabian-Russell model. Design/methodology/approach – Following exploratory qualitative research, 238 consumers who have dined at Hong Kong’s Michelin-starred luxury restaurants were recruited for the main study. The data were analyzed through structural equation modeling. Findings – The results show that luxury restaurants’ stimuli (i.e. food quality, service quality, and atmospherics) influence diners’ emotions, which in turn affect their brand loyalty. Furthermore, food quality can directly influence diners’ loyalty toward the restaurant. Third, diners’ product knowledge can moderate the relationships between restaurant stimuli and diners’ emotion. Research limitations/implications – This study offers new empirical support for the proposition that product knowledge has a role in building brand loyalty and thereby shades both theoretical and managerial understanding of the luxury restaurant consumption process. Originality/value – This study is one of the first to conceptualize diners’ loyalty toward luxury restaurants by examining the influences of restaurants’ stimuli and diners’ knowledge toward luxury restaurants. In addition, this study puts forth some managerial implications for practitioners.
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Erdis, Cindy, and Michael Du Toit. "Household Life Cycle: The Case Of Customer Satisfaction In Restaurants." International Business & Economics Research Journal (IBER) 13, no. 2 (February 27, 2014): 335. http://dx.doi.org/10.19030/iber.v13i2.8450.
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The restaurant industry is rife with customers experiencing unacceptable levels of customer service, resulting in many customers often deciding to take their patronage elsewhere. Marketing researchers have long been investigating the influence of family on customer behaviour and satisfaction, but very limited research has been done on the influence of the family structure on customer satisfaction in restaurants. This article examines the influence of household life cycle on customer satisfaction in selected restaurants in the Tshwane area of Gauteng, South Africa. An empirical study was conducted with the aim of establishing if the stage in the household life cycle of restaurant patrons has an influence on the level of customer satisfaction experienced when visiting restaurants. A self-administered survey was conducted whereby questionnaires were handed to restaurant patrons with the restaurant bill folder. Based on the research results, it was found that the stage in the household life cycle of restaurant patrons does indeed have an influence on how satisfied customers were with regard to certain aspects relating to customer service, which in turn influences their overall customer satisfaction. This is important for restaurants who want to retain customers based on their loyalty and to ultimately increase profitability.
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HOOVER, E. RICKAMER, NICOLE HEDEEN, AMY FREELAND, ANITA KAMBHAMPATI, DANIEL DEWEY-MATTIA, KRISTI-WARREN SCOTT, ARON HALL, and LAURA BROWN. "Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration." Journal of Food Protection 83, no. 9 (May 18, 2020): 1607–18. http://dx.doi.org/10.4315/jfp-20-102.
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ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks. HIGHLIGHTS
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Sheffer, Megan A., Christopher A. Squier, and Gary D. Gilmore. "Restaurant Volatility and the Iowa City, Iowa, Smoke-Free Restaurant Ordinance." American Journal of Health Promotion 27, no. 3 (January 2013): 177–80. http://dx.doi.org/10.4278/ajhp.07082488.
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Purpose. To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. Design. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. Setting. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant ordinance. Measures. Food permit licensure data for all Iowa City and Coralville restaurants were obtained from the Johnson County Health Department. Analysis. Differences in restaurant volatility were assessed using Fisher's exact probability test. Results. The number of restaurants increased in both Iowa City and Coralville throughout the ordinance period. The ratio of the total number of restaurants in Iowa City to the total number of restaurants in the Iowa City–Coralville metropolitan area remained stable. The proportion of restaurants for each city did not differ significantly during the preordinance, ordinance, and postordinance periods. Conclusion. The IC-SFRO did not adversely impact the restaurant industry in terms of restaurant closures. The Iowa legislature was urged to draft evidence-based legislation, such as amending preemption of the IC-SFRO, to protect and promote the health of its communities.
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Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (August 14, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.1.
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Background: Cooking smoke is a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a variety of foods to order) (170 people), papaya salad restaurants (51 people), noodle restaurants (50 people), and barbecue stalls (50 people). The restaurant workers’ demographic data as well as information on their working conditions was collected using a questionnaire administered in a face to face interview. Each worker’s peak expiratory flow rate was measured using a portable peak flow meter. Results: This study found that working in a ‘tamsang’ restaurant is associated with a higher risk of poor lung function (OR = 2.59, 95% CI 1.33–5.06) and a higher prevalence of moderate dyspnea symptoms (OR = 3.79, 95% CI 1.63–8.79) compared to working in a papaya salad restaurant. The study also found that each of the following were associated with poor lung function and/or chronic respiratory symptoms: cooking with palm oil, having irritated teary eyes while cooking, cooking without a ventilation hood, long past experience working at restaurants, and working in a small cooking area (1–6 m2). Conclusions: Work in different kinds of restaurants with variations in cooking methods and work conditions produces diverse effects on airway and lung function. Regulatory organizations should pay careful attention to protecting the health of restaurant workers, especially those working in ‘tamsang’ restaurants.
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Wu, Helen W., and Roland Sturm. "What's on the menu? A review of the energy and nutritional content of US chain restaurant menus." Public Health Nutrition 16, no. 1 (May 11, 2012): 87–96. http://dx.doi.org/10.1017/s136898001200122x.
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AbstractObjectiveThe present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria.DesignDescriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 28 433 regular and 1833 children's menu items.SettingEnergy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics.SubjectsThe top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine.ResultsComplete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request.ConclusionsThe paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.
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Oliveira, Bruno, and Beatriz Casais. "The importance of user-generated photos in restaurant selection." Journal of Hospitality and Tourism Technology 10, no. 1 (March 11, 2019): 2–14. http://dx.doi.org/10.1108/jhtt-11-2017-0130.
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Purpose User-generated content and online reviews are highly relevant in purchase decision in the hospitality sector, including restaurants, but there is a lack of knowledge about the effect of sharing pictures in this context. This study aims to focus on the relevance of user-generated photos in online platforms for restaurants’ selection. Design/methodology/approach A research was conducted with a sample of 319 residents of Porto region, who had at least one meal in a restaurant over the 30 days before the answer of the survey and had searched online to select the restaurant. Findings The results show that while doing online research about restaurants, it is important for potential consumers to find pictures of food and physical evidences of restaurants generated by other users. Findings also show that consumers find user-generated photos especially at websites of reviews, although the importance of restaurant owned platforms, such as official social media pages and websites. Practical implications The research results appeal restaurant managers to understand the importance of user-generated photos in online platforms by promoting photo sharing in their restaurants with appropriate marketing activities for that purpose. Originality/value This paper expands the state-of-the-art about the importance of user-generated content, focusing on the importance of photos from restaurants shared by consumers in online platforms.
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Goalen, Kaitlyn. "Owning Up: Exploring the Kickstarter Restaurant." Gastronomica 11, no. 4 (2011): 93–98. http://dx.doi.org/10.1525/gfc.2012.11.4.93.
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One of the latest technologies to garner attention from the food world is the Web site Kickstarter, and it has already affected the restaurant industry in a number of ways. The Web site is a crowd-funding platform for “creative projects” in multiple disciplines–several restaurant owners have already used Kickstarter to raise capital toward opening and sustaining restaurants. The Kickstarter team's definition for a “creative project” is vague at best, and patterns have already emerged that raise questions about whether restaurants are an appropriate type of project to harness this platform. So far, three patterns have taken shape: the neighborhood restaurant, the philanthropic restaurant, and the experimental spot, as evidenced by Colonie in Brooklyn, Mission Chinese Food and Commonwealth in San Francisco, and What Happens When in New York, respectively. While restaurants use many creative elements, they also are businesses at the core. Thus, the best restaurant-oriented candidates for Kickstarter are those who aim to go beyond the conventional expectations of what a restaurant should provide. Ideally they will use Kickstarter's crowd-sourced funds to bring more to the community than what the charge for on the plate.
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Mhlanga, Oswald. "Drivers of restaurant efficiency in South Africa: a stochastic frontier approach." International Journal of Culture, Tourism and Hospitality Research 12, no. 4 (October 1, 2018): 407–19. http://dx.doi.org/10.1108/ijcthr-01-2018-0014.
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Purpose Restaurants in South Africa have a notoriously high failure rate. This study aims to identify drivers of restaurant efficiency in South Africa. Design/methodology/approach A stochastic cost frontier function with three inputs (i.e. labour, food and beverage and materials) and one output as the total revenue is specified and used to estimate restaurant efficiency. An extensive data collection using primary and secondary sources enabled the researcher to gather data from 42 restaurants, for the year 2016, on a variety of parameters. Findings The findings show that on average restaurants were operating at 77%, with the most and least efficient restaurants operating at a 97 and a 43% efficiency level, respectively. From the study, it is clear that two structural drivers, namely, “location” and “operation type”, and two executional drivers, namely, “restaurant type” and “revenue per available seat hour”, significantly impacted (p < 0.05) on restaurant efficiency in South Africa. Research limitations/implications Despite the importance of this study, it is not free of limitations. First, the research was based on efficiency drivers for restaurants situated in a specific South African province. Caution is therefore required when generalising the findings of this study to restaurants in other geographic areas, as a replication of this study in other geographic areas might reveal varying levels of efficiency. Second, the measurement of restaurant efficiency was limited to five efficiency drivers. Even though these efficiency drivers were included in other studies as well, there could be other relevant efficiency drivers that are likely to influence restaurant efficiency. Practical implications To improve efficiency, restaurateurs should first concentrate on the drivers that can be changed in the short term (executional drivers) and then later focus on the drivers that require long-term planning (structural drivers). Restaurateurs should understand the use of RevPASH strategies to manipulate demand during peak and off-peak periods. Furthermore, restaurants should be able to change the table mix to optimise table configuration. Changing a restaurant’s table configuration during peak times increases efficiency. Originality/value This paper is a first attempt to identify drivers of operational efficiency using a stochastic approach in the restaurant industry in South Africa. As restaurants in South Africa have a high failure rate, the results could assist restaurateurs in managing more successful entities.
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Chen, Beverly Shih-Yun. "What makes restaurants successful?" Hospitality Insights 2, no. 1 (June 18, 2018): 10–12. http://dx.doi.org/10.24135/hi.v2i1.22.
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Independent restaurants face multiple challenges to their survival, including low entry barriers that create intense competition, industry norms of low pay, long working hours and a hard-working environment that can render it hard to recruit suitable employees, and a lack of support from the industry to the restaurateurs. Evidence shows that independent restaurants suffer from higher failure rates when compared to franchise restaurants [1, 2]. This has been attributed to a lack of resources, especially when compared to the chained or franchised restaurants that have financial, technical and marketing support [3]. These challenges increase the failure rate for independent restaurants.
The aim of this research was to consider the notion of ‘success’ among Auckland’s restaurateurs, and to gauge how the restaurant industry perceive their own definition of success and the main factors influencing restaurant ‘success’ [4]. Previous studies have predominantly measured the success of restaurant businesses by their profitable financial rewards [5, 6]. However, this measure ignores other important aspects of restaurant operation such as the longevity of operation, customers’ satisfaction levels, relationships with employees and society, and restaurateurs’ own personal achievements.
The research adopted a qualitative approach involving in-depth interviews with eleven independent restaurateurs to explore the underlying factors they perceived as affecting restaurant success. A qualitative research approach helps the researcher understand people and the social and cultural contexts in which they live and work [7]. The independent restaurateurs were selected through purposeful sampling to select information-rich cases [8]. The participants were owner-operators of independent restaurants in Auckland city, and the restaurants they owned were either casual/formal-dining or styles in between.
The study findings suggested different measures of success among restaurateurs, which have implications for how the industry comes to understand and gauge business success or failure. Notably, instead of the commonly reported financial criteria, restaurateurs in this study related success to their personal achievements and satisfaction; for instance, reaching their own personal goal(s) of opening and operating a restaurant, receiving culinary related awards, and gaining media attention.
The study revealed three main factors as the important influencing factors of a restaurant’s success: the operational environment; stakeholders; and management factors. Firstly, the operational environment of restaurants included intense competition, a constantly changing environment and changing consumer trends. In particular, the intense competition was considered to have a significant impact on the success of restaurants.
Secondly, the positive association between stakeholders and a restaurant’s performance was also acknowledged. Four key stakeholders – restaurateurs, customers, suppliers and employees – were identified as influential in restaurant success. A good relationship with stakeholders was seen as beneficial to a restaurant’s operation. A successful restaurant was perceived to have loyal customers, trustworthy suppliers, and employees with good skills and knowledge. Out of these stakeholders, the restaurateurs were considered the foundation of the success of restaurants, as they control the management factors. Because of this key role, restaurateurs are required to have an in-depth understanding of the restaurant industry and the ability to manage and operate the restaurant. At the same time, restaurateurs need to find a balance between their work and personal lives.
Thirdly, management factors were also felt to have an impact on independent restaurant success. This typically included decisions about the restaurant’s location, purchasing and ordering, hiring and training staff, price and quality of products, and marketing and financial control.
The study provided a number of recommendations for how to successfully manage a restaurant. Firstly, thorough pre-entry research and a careful decision-making process will provide a good foundation for the business. Secondly, during the operation, tight financial control and effective marketing should be applied. Finally, a management system is needed in order to stay viable in the long term. A management system consisting of a standard operation manual and an extensive training programme can allow efficient restaurant operation without the restaurateur’s continued presence.
In conclusion, this study found that restaurateurs in Auckland related the ‘success’ of their restaurants to factors other than just financial performance including personal success such as personal progression and the satisfaction gained during the operation. The operating environment, stakeholders and management factors were found to be important influences affecting restaurant success. The research recommends that a well-designed management system is vital for the long-term success of an independent restaurant business.
The full research project can be accessed here: http://aut.researchgateway.ac.nz/handle/10292/8431
Corresponding author
Beverly (Shih-Yun) Chen can be contacted at beverlyc@ais.ac.nz
References
(1) Camillo, A. A.; Connolly, D. J.; Kim, W. G. Success and Failure in Northern California: Critical Success Factors for Independent Restaurants. Cornell Hospitality Quarterly 2008, 49(4), 364–380. https://doi.org/10.1177/1938965508317712
(2) Parsa, H. G.; Self, J. T.; Njite, D.; King, T. Why Restaurants Fail. Cornell Hotel and Restaurant Administration Quarterly 2005, 46(3), 304–322.
(3) Parsa, H. G.; Self, J.; Sydnor-Busso, S.; Yoon, H. J. Why Restaurants Fail? Part II – The Impact of Affiliation, Location, and Size on Restaurant Failures: Results from a Survival Analysis. Journal of Foodservice Business Research 2011, 14(4), 360–379. https://doi.org/10.1080/15378020.2011.625824
(4) Chen, Shih-Y. Lessons Learned: A Qualitative Case Study of Restaurant Success in Auckland, New Zealand; Master’s Thesis, Auckland University of Technology, New Zealand, 2014.
(5) Gu, Z. Analyzing Bankruptcy in the Restaurant Industry: A Multiple Discriminant Model. International Journal of Hospitality Management 2002, 21(1), 25–42. https://doi.org/10.1016/S0278-4319(01)00013-5
(6) Kim, H.; Gu, Z. Predicting Restaurant Bankruptcy: A Logit Model in Comparison with a Discriminant Model. Journal of Hospitality & Tourism Research 2006, 30(4), 474–493. https://doi.org/10.1177/1096348006290114
(7) Merriam, S. B. Qualitative Research: A Guide to Design and Implementation. San Francisco, CA: Jossey-Bass, 2009.
(8) Goldman, K. L. Concept Selection for Independent Restaurants. Cornell Hotel and Restaurant Administration Quarterly 1993, 34(6), 59–72.
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Tan, Booi Chen, Teck Chai Lau, Gun Fie Yong, Nasreen Khan, and Thi Phuong Lan Nguyen. "A qualitative study of green practices adoption for restaurants in Malaysia." Social Responsibility Journal 15, no. 8 (November 4, 2019): 1087–99. http://dx.doi.org/10.1108/srj-07-2017-0119.
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Purpose The purpose of this paper is to understand restaurant operators’ perception towards key areas of green practices that could be adopted in the future operations of the restaurant business in Malaysia. Design/methodology/approach The paper used a qualitative approach through face-to-face interviews. Five restaurant operators who operated their independently owned casual upscale restaurants in the Klang Valley were selected as the respondents for the interviews. Findings Eight areas of green practices adapted from Hu et al. (2010) have been commented and proposed to be served as a guideline to design the Environmental Management System (EMS) for restaurants to go green in Malaysia. Although the feedback given on the feasibility of implementing these green practices provided by the restaurant operators were generally positive, challenges lies ahead in getting them to adopt these green practices. It required understanding of the difficulties and motivations of implementing these practices. Practical implications An in-depth understanding from the voices of restaurant operators was essential for further policy formulation and implementation in fostering the green practices which in turn can serve as a “win-win” situation for all parties. Originality/value There seems to be a dearth of studies conducted on the perceptions of restaurant operators about the feasibility of green practices adoption in the operation of the restaurants in Malaysia. The implementation of EMS or the adoption of green practices was a vital missing-link among the restaurants. The outcome of this paper was expected to provide new ideas and knowledge on the areas of green practices to be adopted as the environmental guidelines to operate restaurants in Malaysia.
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Bharucha, Jehangir. "Tackling the challenges of reducing and managing food waste in Mumbai restaurants." British Food Journal 120, no. 3 (March 5, 2018): 639–49. http://dx.doi.org/10.1108/bfj-06-2017-0324.
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Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants. It investigates the statistics, the problem at large, how the restaurants are handling it and recommends ways to better manage the issue. Design/methodology/approach A qualitative inquiry has been used. The research population for this study consisted of 63 restaurant owners across Mumbai city and its suburbs. In-depth discussions were held with these restaurant owners/managers in various matters of interest to this study. Findings The group of restaurateurs opined that the solution to Mumbai’s restaurants waste management lies in micro management rather than large scale plans. In total, 75 percent of the restaurants have 10-20 percent extra preparation. High-end fine-dining restaurants make even more additional preparations and are the ones more receptive to participating and also sensitive toward importance of waste management. Several of the restaurant owners claim that they can estimate the requirements on specific days of the week. In all, 18 percent of the restaurants surveyed claimed to have a complete dispose of policy. Majority of the restaurants have a clear policy to distribute the surplus food among their staff. Several other innovative strategies were shared. Research limitations/implications The restaurant owners/mangers may not have truthfully answered all questions. The participants might have the fear that the authorities would take cognizance of some of the practices that they are following and would have been guarded in their responses. There would always be a fear that the identities would not be kept confidential. Practical implications India as a country has been agriculture based for centuries and characterized by massive food production. Yet, people face rampant starvation and malnourishment. This arises to a large extent due to the colossal amounts of food wasted at marriages, restaurants and even by destruction of crops. Originality/value The restaurant industry is of critical importance to the Indian economy and while research in India has focused on overall food wastage, studies on restaurant food waste are lacking.
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Kueh, Karen Meng Koon, Boo Ho Voon, Lois Unggah, and Raymond Chali. "Customers’ perception of restaurant service quality : evidence from Malaysia." Social and Management Research Journal 6, no. 1 (June 1, 2009): 33. http://dx.doi.org/10.24191/smrj.v6i1.5167.
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Restaurant plays a key role in attracting tourists and hence contributes significantly to a country’s economy. Restaurant service quality should therefore be well managed and sustained to ensure continuous and increased patronage. In this respect, the determinants and consequences of restaurant service quality need to be well understood. This paper presents the customers’ perception of restaurant service quality for a sample of 342 restaurant customers in Malaysia. The results showed that customers were generally satisfied with the service quality, price and variety of food. Reliability received the highest ratings followed by tangibles and responsiveness. Restaurants serving Western cuisine were rated better than the restaurants serving local food. Customer-perceived restaurant service quality was significantly correlated with the customer satisfaction and loyalty. Age and ethnic background did not affect perception of foodservice quality whereas gender influenced perceptions of food variety and overall satisfaction.
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McAdams, Bruce, Allison Deng, and Tanya MacLaurin. "Food allergy knowledge, attitudes, and resources of restaurant employees." British Food Journal 120, no. 11 (November 5, 2018): 2681–94. http://dx.doi.org/10.1108/bfj-01-2018-0028.
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Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant. Findings Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies. Practical implications The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty. Originality/value The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.
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Uslu, Abdullah. "The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioural intention, eWOM, and the moderating effect of atmosphere." Tourism & Management Studies 16, no. 4 (October 31, 2020): 23–35. http://dx.doi.org/10.18089/tms.2020.160303.
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The aim of this research is to test the relationship between the service quality of restaurants and electronic word-of-mouth (eWOM) communication, satisfaction, and behavioural intention and to analyse the moderating effect of the restaurant atmosphere in the relationship between service quality and eWOM. The population of the research consists of local tourists who come to the restaurants located in the city centre of Diyarbakır. Questionnaires were used to obtain the data of the research. The data were analysed using 385 surveys collected from restaurant customers using package programs (SPSS and AMOS). As a result of explanatory factor analysis, 4 service quality dimensions were determined in restaurants (tangibles, assurance, reliability, empathy), and then confirmatory factor analysis, second-order confirmatory factor analysis, a measurement model, and path analyses were carried out. According to the results of the analysis, it was determined that the service quality dimensions of the restaurants have effects on satisfaction and eWOM. In addition, restaurant atmosphere has been found to have a moderating effect on the effect of service quality dimensions on eWOM in restaurants.
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Li, Kai Way, Hsuan Cheng Lin, Ching Chung Chen, Li Wen Liu, and Chih Yong Chen. "Measurements of Friction Coefficient on Kitchen Floors in Restaurants." Applied Mechanics and Materials 303-306 (February 2013): 773–76. http://dx.doi.org/10.4028/www.scientific.net/amm.303-306.773.
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Friction measurements in the field were conducted in twelve restaurants in Taiwan. Four restaurants for each of the Chinese style, western style, and western style fast food restaurant were visited. The Brungraber Mark II slipmeter was adopte to measure the coefficient of friction (COF) in three areas in each of the restaurant. The results showed that three, two Chinese style and one western style, of the restaurants had mean COF lower than 0.5, a safety standard commonly adopted in the USA. Engineering/managerial interventions are required for those restaurants as far as employee safety is concerned. The fast food restaurants had more consistent COF levels than those of the other two types of restaurants as these restaurants only operate down-stream food preparation in the store. The Chinese style restaurants had significantly (p<0.05) lower COF than those of the western style restaurants. This was consistent with the commonly belief that Chinese style cuisine is much greasy, in general, as compared to those of western cooking.
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Christ, Katherine Leanne, and Roger Burritt. "Material flow cost accounting for food waste in the restaurant industry." British Food Journal 119, no. 3 (March 6, 2017): 600–612. http://dx.doi.org/10.1108/bfj-07-2016-0318.
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Purpose The purpose of this paper is to examine how a new tool, material flow cost accounting (MFCA), can effectively support and be used to improve food waste management in the restaurant industry, thereby improving the financial viability and environmental performance of restaurants. Design/methodology/approach The paper brings together two previously unrelated research streams – MFCA and restaurant waste management – with specific focus on food waste. Findings The advantages of using MFCA for assessing food waste in the restaurant industry are derived from the joint literatures. These include simplicity and low cost of application of the tool, as well as the potential for experimentation on a case-by-case basis to demonstrate the advantages for assessing and managing food waste in the industry. Practical implications This pragmatic research introduces the MFCA tool to the restaurant industry. It highlights the need for restaurants to implement MFCA for themselves for it to be effective. It also encourages small restaurants to work together to obtain the resource and financial advantages MFCA can deliver. Originality/value This is the first paper to integrate the internationally recognised International Organization for Standardization 14051 MFCA literature with the problem of food waste management in restaurants.
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Vugia, D. J., B. Mishu, M. Smith, D. R. Tavris, F. W. Hickman-Brenner, and R. V. Tauxe. "Salmonella enteritidis outbreak in a restaurant chain: the continuing challenges of prevention." Epidemiology and Infection 110, no. 1 (February 1993): 49–61. http://dx.doi.org/10.1017/s0950268800050676.
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SUMMARYIn 1990, a Salmonella enteritidis (SE) outbreak occurred in a restaurant chain in Pennsylvania. To determine its cause(s), we conducted a case-control study and a cohort study at one restaurant, and a survey of restaurants. Egg dishes were associated with illness (P = 0.03). Guests from one hotel eating at the restaurant had a diarrhocal attack rate of 14%, 4.7-fold higher than among those not eating there (P = 0.04). There were no differences in egg handling between affected and unaffected restaurants. Eggs supplied to affected restaurants were medium grade AA eggs from a single farm, and were reportedly refrigerated during distribution. Human and hen SE isolates were phage type 8 and had similar plasmid profiles and antibiograms. We estimate the prevalence of infected eggs during the outbreak to be as high as 1 in 12. Typical restaurant egg-handling practices and refrigeration during distribution appear to be insufficient by themselves to prevent similar outbreaks.
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Schmieding, Leonard. "German Restaurants in San Francisco in the Wake of World War I." California History 94, no. 4 (2017): 45–56. http://dx.doi.org/10.1525/ch.2017.94.4.45.
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This article challenges the widely accepted view that cultural expressions of Germanness disappeared during World War I in the United States by examining the response of German restaurants to anti-German sentiments. German restaurants in San Francisco responded to the rise of anti-German sentiments in three distinct ways: First, some German restaurateurs veiled German cuisine as American cuisine, adding San Francisco specialties to the menu, and Americanizing the interior of the restaurant; Second, proprietors increasingly relied on non-Germans to decide the quality of the restaurant; Third, German restaurateurs founded new restaurants that openly continued the traditions of turn-of-the-century San Francisco German restaurants.
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Yang, Mian, and Shixian Luo. "Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective." Foods 10, no. 9 (September 13, 2021): 2172. http://dx.doi.org/10.3390/foods10092172.
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The catering industry is one of the important industries that promote rural tourism development. Hence, rural restaurants have high research value. However, few studies have examined rural restaurants and their outdoor dining environments (ODE). In this study, from the perspective of consumers and using exploratory factor analysis, three ODE dimensions (quality and facilities, image and atmosphere, and landscape elements) were proposed that affect customers’ satisfaction with rural restaurants. Moreover, the differences between different customer groups in terms of the various dimensions were analyzed. The research results provide management recommendations and fundamental knowledge for rural restaurant managers and rural restaurant designers and articulate different consumer groups’ expectations with regard to rural restaurants.
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Liu, Ming, and Yu Fang Yu. "The Impact of Consumers’ Beliefs on Attitudes and Patronage Intention Toward Green Restaurant in Taiwan." Advanced Materials Research 524-527 (May 2012): 3501–4. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.3501.
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Since 1990, the Green Restaurant Association (GRA), a United States based national non-profit organization, has led the green restaurant movement by providing certification for restaurants to become more environmentally responsible. Certification services include rating existing restaurants and food service operations with points in seven environmental categories. The present study intended to employ Fishbein and Ajzen’s Theory of Reasoned Action (TRA) to examine and understand the impact of consumers’ beliefs on attitudes and patronage intention toward green restaurant in Taiwan. A total of 389 respondents completed a survey conducted at the downtown hectic transit station of Taipei’s Metro system. The results of a structural equation analysis revealed that consumers’ beliefs of green restaurant positively affected their attitudes and patronage intentions toward green restaurant. Implications and suggestions for future research are discussed.
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Kapera, Izabela. "Hotel gastronomy as viewed by customers." British Food Journal 117, no. 12 (December 7, 2015): 2993–3002. http://dx.doi.org/10.1108/bfj-02-2015-0077.
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Purpose – The purpose of this paper is to discuss the significance of hotel restaurants from the customer perspective, assess customer expectations, and provide guidelines for growth in the hotel restaurant industry. Design/methodology/approach – A total of 301 hotel guests staying at 26 hotels located in Malopolskie Voivodeship were surveyed. The research study also evaluated customer opinions of hotel restaurants and specific customer suggestions in the area of service quality. The survey participants were asked to rate the hotel in which they had actually stayed and its accompanying restaurant. Findings – Research has shown that 96 percent of hotel guests took advantage of hotel restaurant services while staying at their hotel. Breakfast was the most common service rendered by each studied hotel restaurant (90 percent). In addition, 44 percent of survey participants said that their choice of hotel is in part driven by the quality of restaurant services. The two key factors for hotel restaurant patrons are food quality and courteous service. Research limitations/implications – These type of data are very valuable to the hotel industry, as the number of hotel restaurant studies is limited. Practical implications – An understanding of customer expectations with respect to hotel restaurants, which are today perceived as integral parts of the total hotel experience, is useful in terms of developing the total offering for each given hotel in order to build competitive advantage. Social implications – Such research also has implications for hospitality and tourism in that it relates to the understanding of host-guest relationships. Originality/value – A review of the research literature suggests that hotel restaurants are not studied very often and shows the lack of research papers in this area.