Academic literature on the topic 'Restaurant management'
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Journal articles on the topic "Restaurant management"
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Calinao, Ryan, and Lorenze Lasugo. "The mediating effect of resturant attributes on motivation and dinning experience in Japanese resturants in the Philippines." مجلة بيت المشورة, no. 5 (February 1, 2024): 53–81. http://dx.doi.org/10.33001/18355/imjct0512.
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This research is anticipated to contribute to the field of hotel and restaurant management, as well as Japanese restaurant operators, by providing them with information about this study on the impact of Japanese restaurants on customers’ dining experience. Filipinos select Japanese Restaurants based on ambiance, value, authenticity, quality, and menu variety. A descriptive research design indicates that as the level of push and pull increases, the level of DINESERV as a factor affecting the dining experience in the Japanese restaurant would also tend to increase, and vice versa. The result revealed that Japanese restaurants describe the relationship between two or more variables, and it was used to collect and assess data drawn from 250 respondents who have dined in a Japanese restaurant in the National Capital Region. Japanese restaurant customers agree that push and pull motivations correlate with DINESERV and are very satisfied with the restaurant’s attributes. The Pearson correlation revealed a high relationship between push and pull motivations and DINESERV. Lastly, the CB-SEM or the Covariance-base Structural Equation Modelling using AMOS was utilized to determine the mediating effect between push and pull motivations, DINESERV of restaurant attributes on motivation, and dining experience in Japanese restaurants. Keywords: Restaurant attributes, push and pull motivators, DINESERV, Japanese Restaurants Structural Equation Modelling
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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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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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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (August 10, 2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.
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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations. Practical implications – The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants. Originality/value – Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.
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Chang, Ya-Yuan, and Ching-Chan Cheng. "New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks." International Journal of Contemporary Hospitality Management 34, no. 5 (February 10, 2022): 1629–48. http://dx.doi.org/10.1108/ijchm-06-2021-0772.
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Purpose Consumers prefer to choose restaurants that value hygiene and safety; therefore, appropriate epidemic prevention measures could restore 30% of lost customers and enhance a restaurant’s reputation during infectious disease outbreaks. Providing customers with safe epidemic prevention service quality is an important mission of the restaurant industry during an epidemic. This study aims to construct an epidemic prevention service quality scale for restaurants (REP-SERV scale). Design/methodology/approach The REP-SERV scale was constructed through internet big data analytics and qualitative and quantitative research procedures. Findings A total of 16 key service factors for restaurant epidemic prevention were extracted through internet big data analytics. The REP-SERV scale contained 28 items in six dimensions, including hygiene, empathy, flexible service, support service, personnel management and body temperature and seating arrangement. Practical implications The REP-SERV scale can help many restaurant operators clearly determine the deficiencies and risks of restaurant epidemic prevention services. Originality/value The findings can provide references to effectively measure and improve the epidemic prevention service quality in restaurants, thereby providing customers with a comfortable and safe dining environment.
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Nathalia, Theodosia C., Vriandi Hapsara, and Rudy Pramono. "Food Waste Management on Restaurants in Jakarta." Revista de Gestão Social e Ambiental 18, no. 5 (March 20, 2024): e05169. http://dx.doi.org/10.24857/rgsa.v18n5-049.
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Objective: The purposes of this study were to explain restaurant’s policy on its procedure of food waste, to identify whether restaurant has policy of donating leftover food, to explore how restaurant train and communicate to their employees about restaurant waste disposal standard, and to understand what chefs consider to be the toughest challenges in reducing food waste. Theoretical Framework: The theoretical framework used by the restaurant operational control cycle and Waste Reduction Method Method: In this research the approach used is a qualitative approach. Data collection in this study are using interviews to Demi Chef to Executive Chef have managerial responsibilities in kitchen operations. The transcripts that have been made are analyzed using thematic coding so that data that was previously unsystematic or can be further simplified and grouped so that it is easier to understand better. The quotes from interviews will be used to propose the final description then eventually the differences made between the samples taken can be seen. Result: The result of the study that food waste disposal procedures, not all have separated and weighed food waste from their restaurants. Two main problems, which were their guests and their staffs. They won’t be able to control their guests and on the other hand, it was rather a tougher challenge to raise staff awareness of the importance of reducing food waste. Implications: It was important to educate business actors and all those involved in it, as well as all community about reducing food waste as what we are facing now is lack of knowledge about appropriate ways to measure food waste. Originality/Value: The results of this study contribute to the theory of waste management in hotel restaurants from a restaurant management perspective.
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Stryzhak, Olena, and Nataliia Pohuda. "Restaurant brand management in wartime." Economics of Development 22, no. 3 (July 26, 2023): 21–31. http://dx.doi.org/10.57111/econ/3.2023.21.
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Full-scale military operations taking place since 2022 in Ukraine have had a negative impact on all sectors of the economy, including the restaurant business. An important factor that helps Ukrainian restaurants to work and develop is the brand. Therefore, the issues of restaurant brand management taking into account wartime conditions are gaining relevance. The purpose of the research is to determine the characteristic features of branding of restaurant business entities in the context of military operations. The article used such scientific methods as: bibliographic analysis, analysis and synthesis, grouping and comparison. Data from the State Statistics Service of Ukraine were used to analyse the food and beverage sector. The data cover the period from late 2014 to early 2023. The Ukrainian food and beverage sector has been analysed (including an assessment of changes in business situation, analysis of the level of employment and fluctuations in demand in this sector) to determine the peculiarities of functioning and prospects for the development of restaurant business. The problems faced by Ukrainian restaurant enterprises during 2022-2023 are outlined. It is substantiated that management of the restaurant brand is important to ensure its operation in the conditions of military operations and further for post-war recovery. The features and functions of the restaurant brand are determined, and the factors affecting the restaurant brand in crisis conditions are systematized. The implementation of foreign experience in promoting the restaurant brand, including the promotion of services in social networks and other online channels, has been proposed. The results of the research are of practical importance for Ukrainian restaurants as they can use them to adjust their overall strategy of development and their brand promotion measures
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Adisurya, Susy Irma, Elda Franzia Jasjfi, Resky Annisa Damayanti, and Mukamilatun Nisa. "RAGAM HIAS DAN WARNA TRADISI MINANGKABAU PADA DESAIN INTERIOR RESTORAN PADANG DI JAKARTA." Jurnal Dimensi Seni Rupa dan Desain 18, no. 2 (February 28, 2022): 249–64. http://dx.doi.org/10.25105/dim.v18i2.12772.
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AbstractRestaurants with Indonesian cuisine commonly exist in Jakarta, one of them is Padang restaurant that comes from Minangkabau culture and tradition in West Sumatra. Padang restaurant visited by various consumers, including Jakarta residents, local and international travelers. To be recognized by consumers and prospective consumers, Padang restaurants have a unique characteristic in their design. This research focused on three restaurants as research objects which are Sederhana Padang Restaurant, Pagi Sore Restaurant, and Padang Merdeka Restaurant. The research was conducted to understand how Minangkabau ornaments and colors can be applied in Padang restaurants in Jakarta. The research method is qualitative descriptive. Data was collected through field research and photo documentation. Analysis was conducted by triangulated data from observation with visual data and references about Minangkabau tradition, including (1) architectural facade design, (2) applied ornaments in the interior, (3) applied colors in the interior. The result concluded that not all restaurants applied Minangkabau ornaments and colors in the restaurant’s interior. The architectural facade had a unique and interesting form to attract consumers to come to the restaurant. Minangkabau ornaments, motives, and colors in restaurants were not shown explicitly but conveyed through the adaptation process by modern architectural and interior style inlined with restaurant’s concept so every restaurant had a different approach applying Minangkabau’s culture in the interior design. Keyword: padang restaurant, interior design, restaurant interior, Minangkabau cuisine AbstrakRestoran dengan menu makanan selera nusantara banyak ditemui di kota Jakarta, salah satu di antaranya adalah restoran dengan menu masakan Padang yang berasal dari tradisi budaya Minangkabau, di Sumatra Barat. Restoran Padang dikunjungi oleh konsumen yang beragam, termasuk penduduk Jakarta, wisatawan nusantara dan mancanegara. Agar mudah dikenali oleh konsumen dan calon konsumennya, Restoran Padang memiliki karakteristik tertentu pada desainnya. Penelitian ini terbatas pada tiga restoran yang menjadi objek penelitian, yaitu Restoran Padang Sederhana, Restoran Pagi Sore dan Padang Merdeka. Penelitian dilakukan untuk mengetahui bagaimana penerapan ragam hias dan warna tradisi Minangkabau pada interior Restoran Padang di Jakarta. Penelitian menggunakan metode deskriptif kualitatif. Pengumpulan data dilakukan dengan metode observasi lapangan dan dokumentasi foto. Analisis dilakukan pada data hasil observasi secara triangulasi terhadap data visual dan kepustakaan terkait tradisi budaya Minangkabau, meliputi (1) desain fasad bangunan, (2) penerapan ragam hias dalam interior, (3) penerapan warna dalam interior. Hasil dari penelitian ini memaparkan bahwa tidak semua restoran menerapkan ragam hias, motif dan warna Minangkabau di dalam interior restorannya. Fasad arsitektur yang memiliki bentuk unik dan menarik dapat dikenali dan menarik minat masyarakat untuk datang ke restoran tersebut. Penerapan ragam hias, motif dan warna Minangkabau di restoran tidak ditampilkan secara eksplisit, namun telah mengalami proses adaptasi dengan gaya arsitektural dan interior modern sesuai dengan konsep restoran tersebut sehingga setiap restoran memiliki perbedaan dalam penerapan budaya Minangkabau dalam desain interiornya. Kata Kunci: restoran padang, desain interior, interior restoran, kuliner Minangkabau
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Hoki, Leony, and Suriaty Suriaty. "Penerapan Metode Supply Chain Management Sistem Informasi Restoran." Jurnal Sistem Komputer dan Informatika (JSON) 3, no. 3 (March 31, 2022): 260. http://dx.doi.org/10.30865/json.v3i3.3718.
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One of the trending business opportunities and much in demand by the public is in the culinary business. Many people are competing to open a restaurant because food is a basic need that must be met by humans, so opening a restaurant will certainly provide many benefits for restaurant owners. In a restaurant business process, of course, it involves many roles such as the role of a waiter, the role of a chef, the internal role of the raw material stock section, and so on are interrelated and must be synchronized. However, in practice, restaurants still use conventional methods that are inefficient, effective, and structured. Some restaurants in the city of Medan only use conventional records both in ordering and recording raw material stocks so that errors often occur due to the inaccurate calculation process. In addition, the business processes in a restaurant are still not well structured between each working part so that ordering errors often occur. Therefore, research will be conducted to build a restaurant information system using the Supply Chain Management method. The results showed that the application of the Supply Chain Management method to the restaurant information system that was built was proven to be able to integrate all parts of the restaurant business properly so as to prevent errors from occurring by every party working in the restaurant.
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Sangpikul, Aswin. "Understanding Hotel’ S Buffet Restaurant Assurance After Covid-19: A Case of Thailand." International Journal of Professional Business Review 8, no. 5 (May 17, 2023): e01988. http://dx.doi.org/10.26668/businessreview/2023.v8i4.1988.
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Purpose: The aim of this study is to examine tourist expectations and perceptions of hotel’s buffet restaurant assurance to obtain an overall understanding of restaurant assurance after COVID-19 situation. Theoretical framework: The concept of SERVQUAL, particularly assurance dimension, is employed to examine tourist expectations and perceptions of hotel’s buffet restaurant assurance. The study expects to expand the literature in the area of service quality of restaurant assurance. Design/methodology/approach: The questionnaire survey is employed to collect data from 384 participants through a convenience sampling method. Factor analysis and t-test are used to analyse the data. Findings: The results indicate that there are two factors associated with hotel’s buffet restaurant assurance, and they are identified as: 1) employee courtesy, knowledge, and service confidence and 2) sanitary restaurant environment. Both factors are related to common and new assurance attributes of buffet restaurant services. Practical & Social implications: The stuyd has expanded the knowledge of hotel’s buffet restaurant assurance based on the current situation. Assurance is a key element of several models used to assess restaurant service quality. The current finding helps to update the literature as well as assists restaurant managers to thoroughly understand tourists’ trust and confidence when dining in hotel buffet restaurants. Originality: The value of the study is the identfication of the two factors associated with hotel’s buffet restaurant assurance. This is an initial study to integrate the new normal services into restaurant’s new assurance attributes by examining tourist expectations and perceptions of hotel’s buffet restaurant assurance based on the current situation (after COVID-19).
Dissertations / Theses on the topic "Restaurant management"
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Shioda, Romy 1977. "Restaurant revenue management." Thesis, Massachusetts Institute of Technology, 2002. http://hdl.handle.net/1721.1/28250.
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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.Includes bibliographical references (p. 59-60).
We develop two classes of optimization models in order to maximize revenue in a restaurant, while controlling average waiting time as well as perceived fairness, that may violate the first-come-first-serve (FCFS) rule. In the first class of models, we use integer programming, stochastic programming and approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation of a restaurant that does not accept reservations. In a computational study with simulated data, we show that optimization based methods enhance revenle relative to the industry practice of FCFS by 0.11% to 2.22% for low load factors, by 0.16% to 2.96% for medium load factors, and by 7.65% to 13.13% for high load factors, without increasing and occasionally decreasing waiting times compared to FCFS. The second class of models addresses reservations. We propose a two step procedure: use a stochastic gradient algorithm to decide a priori how many reservations to accept for a future time and then use approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation. In a computational study involving real data from an Atlanta restaurant, the reservation model improves revenue relative to FCFS by 3.5% for low load factors and 7.3% for high load factors.
by Romy Shioda.
S.M.
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Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.
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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang. Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strategier för bättre lönsamhet. Detta undersöks genom kvantitativa observationer av restaurangens gäster samt en kvalitativ intervju med vd:n för restaurangen och restaurangchefen. Resultatet visar att restaurangens gäster erbjuds mer tid än de behöver för sitt besök, personalen kontrollerar gästers sittid genom arbetsrutiner och bokningssystem samt att ägarna gör ytliga analyser av data för att öka beläggning. Vi ser att restaurangen använder sig av RRM-tekniker som paketering, kontroll och spridning av beläggning och sittid. De har också skapat en framgångsrik kampanj genom ytlig analys av beläggningsdata. Vi ser möjligheter för förbättring i restaurangens bordsval och användning av borden och föreslår därför att restaurangen byter ut några av sina bord samt ändrar personalens arbetsrutiner kring hur de avgränsar sina bord. Vi anser att det kan vara problematiskt att de inte analyserar all den data deras kassa- och bokningssystem erbjuder och föreslår därför att de försöker ta till vara denna för att lättare förstå sina gästers behov och beteende. På så vis kan de möjliggöra en segmentering av sina gäster som de kan skapa riktade erbjudanden till och således öka gästens uppfattade värde på restaurangbesöket. Detta för att RM bygger på att erbjuda rätt produkt, till rätt person, till rätt pris, vid rätt plats och vid rätt tillfälle.
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Hernandez, Nanishka. "Restaurant Revenue Management: Examining Reservation Policy Implications at Fine Dining Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1283.
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In the restaurant industry, some patrons do not honor their reservations, especially on holidays. Grounded in postpositivism and system theories, the purpose of this comparative study was to examine the impact of implementing a credit card payment policy for fine dining restaurants reservations and no shows after implementation of a credit card guarantee policy at a high-end hotel located in the southeast United States. Data were collected from archival records provided by the hotel executives. According to the results of a Wilcoxon Signed Rank test, there was a statistically significant decrease in the number of no shows, p < .001, after the implementation of the credit card guarantee policy. In a paired sample t-test, there was a statistically significant decrease in the number of reservations, p < .001, after implementation of the credit card guarantee policy. The implications for positive social change include the potential to increase understanding of payment policies as they relate to the restaurant industry. Service industry managers can benefit from implementing payment policies that can vary from specific dates, seasons, and type of services. Customers will also benefit by being able to make reservations not originally possible due to demand. The current study adds to service industry knowledge, increasing the understanding of payment policies as they relate to restaurant industry. Conducting a similar study in other service industries in the future may lead to a better understanding of the nature of policies and customers' traits and behaviors.
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Huber, Marsha M. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.
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Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.
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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types of innovations increased the service efficiency and decreased the waiting-time for customers, the authors believed that this would be very interesting for local managers within the fast food industry. Therefore, the authors began to investigate how much power local management has over these types of new innovations. Purpose: The purpose of this thesis is to explore how local management affects the innovation process, within fast food restaurant chains. Method: By conducting a cross-case study with the two fast food companies Subway and Max, the authors interviewed local fast food managers in order to explore the effect local management have on the innovation process. These two cases were selected since Subway fully consists of franchisees, while Max is almost completely company owned. Therefore, the two most common organizational structures within the fast food industry are included which will provide a more fair view of the industry. Conclusion: The effect of the innovation process has a positive relationship with the amount of power distributed to the local management. However, these areas differ depending on the organizational structure, with franchisees achieving their highest amount of power within medium-sized innovations and managers in company-owned outlets maintain their highest amount of power within minor innovations. Even though the overall communication was perceived as satisfying and efficient, large opportunities for improvements occur. By implementing more horizontal communication within the local management, it is in the belief of the authors that the entire internal communication will benefit. Especially this would benefit the franchise system where an increased local communication and collaboration would lead to more efficient communication throughout the entire organization.
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Ishak, Nor K. "An exploratory study of human resource management and business strategy in multiunit restaurant firms." Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-08232007-112005/.
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Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.
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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.
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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Andersson, Karl, and Henrik Wittgren. "Restaurangbesökarens inställning till Restaurant Revenue Management." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51732.
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Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.
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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
Books on the topic "Restaurant management"
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Garvey, Michael. Running a restaurant for dummies. 2nd ed. Hoboken, N.J: John Wiley & Sons, 2011.
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H, Brezinski Mark, ed. The complete restaurant management guide. Armonk, N.Y: Sharpe Professional, 1999.
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Martin, William B. Quality service: The restaurant manager's bible. Ithaca, N.Y: Cornell University, School of Hotel Administration, 1986.
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Lundberg, Donald E. The restaurant: From concept to operation. New York: Wiley, 1985.
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Lundberg, Donald E. The restaurant: From concept to operation. 2nd ed. New York: Wiley, 1993.
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K, Hayes David, and Ninemeier Jack D, eds. Restaurant financial management basics. New York: John Wiley & Sons, 2002.
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Zimmerman, Steve. Restaurant dealmaker: An insider's trade secrets for buying a restaurant,bar or club. Place of publication not identified]: Steve Zimmerman, [Restaurant Realty Company], 2013.
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Malaga, Steve. How to open and operate a profitable restaurant: A complete guide to starting, managing and improving your profitable restaurant = Guía de negocios para restaurantes : como mantener un restaurante rentable. Bloomington, IN: AuthorHouse, 2010.
Find full textBook chapters on the topic "Restaurant management"
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Swart, William. "Restaurant Management." In Data Analytics, 51–67. Boca Raton, FL : CRC Press/Taylor & Francis Group, 2019. |: Auerbach Publications, 2019. http://dx.doi.org/10.1201/9781315267555-5.
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Vinay, Shivam Tyagi, Shivam Bhardwaj, Shantanu, Sachin Tyagi, Mohit Tyagi, and Satya Prakash Singh. "Food restaurant management system." In Advances in AI for Biomedical Instrumentation, Electronics and Computing, 127–32. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781032644752-24.
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Pullman, Madeleine, and Zhaohui Wu. "Restaurant & Hospitality Industry." In Food Supply Chain Management, 135–62. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.
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Rohlfs, Kristin V. "Restaurant Revenue Management: Basic Concepts." In Hospitality Revenue Management, 231–60. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-9.
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Solozhentsev, E. D. "Risks Management Technologies of Restaurant." In Risk Management Technologies, 231–39. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-4288-8_19.
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Rohlfs, Kristin V. "Restaurant Revenue Management: Advanced Demand Management Concepts." In Hospitality Revenue Management, 261–94. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-10.
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Rohlfs, Kristin V. "Restaurant Revenue Management: Advanced Supply Management Concepts." In Hospitality Revenue Management, 295–330. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-11.
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Dahlan, Irvan, Mohd Suffian Yusoff, Christopher Oluwakunmi Akinbile, Lawrence K. Wang, and Mu-Hao Sung Wang. "Restaurant Waste Recycle and Disposal." In Solid Waste Engineering and Management, 439–542. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89336-1_7.
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Taricska, Jerry, Jaclyn Taricska, Yung Hung, and Lawrence Wang. "6 Restaurant Waste Treatment and Management." In Advances in Industrial and Hazardous Wastes Treatment, 183–206. 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487–2742: CRC Press, 2017. http://dx.doi.org/10.1201/9781315164199-7.
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Gupta, Sachin, Edward McLaughlin, and Miguel Gomez. "2. Guest Satisfaction and Restaurant Performance." In The Next Frontier of Restaurant Management, edited by Alex M. Susskind and Mark Maynard, 33–53. Ithaca, NY: Cornell University Press, 2019. http://dx.doi.org/10.7591/9781501736520-005.
Full textConference papers on the topic "Restaurant management"
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Carrasco, Paulo, and Sandra Dias. "Exploring Natural Language Processing and Sentence Embeddings for Sentiment Analysis of Online Restaurant Reviews." In 23ª Conferência da Associação Portuguesa de Sistemas de Informação. Associação Portuguesa de Sistemas de Informação, APSI, 2023. http://dx.doi.org/10.18803/capsi.v23.85-98.
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This paper explores the application of Natural Language Processing (NLP) methods in sentiment analysis of restaurant reviews available online, for a sample of restaurants in the Algarve region. The primary objective was to develop an automated method that could efficiently extract and categorize relevant sentiments relating to five key attributes of customer satisfaction, namely food quality, service, ambient, price and restaurant’s location. Using the F1 Score the proposed method was compared against human classification benchmarks. The results showed that Universal Sentence Encoding (USE) was a suitable method for implementation due to its acceptable F1 score performance, ease of accessibility and reduced cost. The use of semantic embeddings can provide valuable insights from online reviews that could benefit the restaurant management and in general the data-driven decision-making processes businesses in the gastronomic sector.
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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "CONTENT ANALYSIS OF MICHELIN RESTAURANTS ONLINE REVIEWS IN CROATIA." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.2021.381.
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The Michelin Guide is considered by many to be the hallmark of global fine dining and quality cuisine. For five years now, renowned and selected Croatian restaurants have been included in the worldwide Michelin Guide. In the latest edition of Michelin Guide, seventy Croatian restaurants were included. Nowadays, to find the ideal restaurant, diners are increasingly using TripAdvisor and reviews on social media. Online reviews are a great source for capturing unique customer experiences. The purpose of this study is to gain insight into the components of restaurant guest experiences. The most recent online reviews on TripAdvisor of 17 Croatian Michelin guide listed restaurants (7 one-star restaurants and 10 Bib Gourmand) were analysed. This study follows a content analysis approach. Simple frequency counts were performed on the number of positive, negative and neutral comments. The empirical results showed that the overall customer satisfaction in the analysed restaurants was positive. The content analysis revealed that customers mainly focused on the food, menu offerings, ambiance, and service in the online reviews. This study contributes to the customer experience literature by applying data mining techniques and content analysis of online reviews to understand customers’ views of the restaurant experience. The findings of this study also provide practical implications for restaurateurs by identifying the key determinants in customer reviews of restaurants.
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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.
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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Kurdistan Region, Iraq. Design – The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones Methodology – The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency Approach – the main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. Findings – The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Originality of the research –Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors.
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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "AESTHETIC GUEST EXPERIENCE IN RESTAURANT: A STATE-OF-THE-ART REVIEW." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.s.p.2021.135.
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The concept of customer experience has received considerable attention in various disciplines, particularly in tourism and hospitality research. However, the aesthetic guest experience has hardly been investigated in previous studies. Aesthetics involves what makes an object beautiful and what people feel when they encounter a beautiful object. Dining experience encompasses almost all senses together, which makes it difficult to measure this concept properly. Considering the important role of aesthetics in the dining experience, this study provides a review and synthesis of the literature to establish a foundation for the conceptual framework for measuring the aesthetic guest experience in restaurants. The main objectives of this study are to categorise and summarise the research on aesthetic guest experience, present a new conceptualization and conceptual model of the aesthetic guest experience in restaurants, and highlight the emerging trends and gaps in the literature. The findings of this study contribute to aesthetic theory and offer practical implications for restaurant managers regarding all aesthetic components that should be considered when designing a memorable aesthetic restaurant experience.
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Bagyalakshmi, G., J. R. Jayanth, R. Valarmathi, and V. S. Balaji. "Smart Restaurant Management System using LABVIEW." In 2024 IEEE International Students' Conference on Electrical, Electronics and Computer Science (SCEECS). IEEE, 2024. http://dx.doi.org/10.1109/sceecs61402.2024.10482325.
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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.
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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
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Man, Carmen Mihaela, and Camelia Slave. "“Starry” Gastronomy. Michelin Stars." In 7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eman.2023.285.
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Just like the Grammy Awards for music, the restaurant industry also has a star of recognition and that is the Michelin star. The dream of any chef is not necessarily to cook the best food but to have it appreciated by as many people as possible. And the appreciation doesn’t come anyway but through a really special distinction: one star, two… or even three. We are, of course, talking about the famous Michelin stars which distinguish the best restaurants in the world. But how many know the story of the Michelin Guide, this Oscar of restaurants, and how it c ame to be made by a tire manufacturer?
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Liyanage, Vindya, Achini Ekanayake, Hiranthi Premasiri, Prabhashi Munasinghe, and Samantha Thelijjagoda. "Foody - Smart Restaurant Management and Ordering System." In 2018 IEEE 6th Region 10 Humanitarian Technology Conference (R10-HTC). IEEE, 2018. http://dx.doi.org/10.1109/r10-htc.2018.8629835.
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Koubai, N., F. M. Bouyakoub, M. S. Halilali, and I. M. A. Medad. "Toward a smart restaurant with context management." In Smart Cities Symposium 2018. Institution of Engineering and Technology, 2018. http://dx.doi.org/10.1049/cp.2018.1417.
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Kovaci, Idriz, and Alberta Tahiri. "The Role of Tourism Enterprises in Kosovo." In Fifth International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/itema.2021.31.
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The purpose of this paper is to assess the importance of the tourism enterprises in Kosovo in the level of satisfaction of tourists visiting Kosovo and in identifying the role played by the restaurant sector in promoting the traditional cuisine of the area, based on local production. The data to carry out this work were provided from extensive and contemporary literature as well as from primary sources, using quantitative research through questionnaires and qualitative research through in-depth interviews with chefs of restaurants operating in the tourist areas of Kosovo.
Reports on the topic "Restaurant management"
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Dissanayake, Priyanka, and M. Tennakoon. Guide to on-site wastewater management for industrial and commercial establishments and other institutions: guide for hotel and restaurant owners and managers in Kurunegala, Sri Lanka. International Water Management Institute (IWMI), 2008. http://dx.doi.org/10.5337/2011.0017.
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Mahdavian, Farnaz. Germany Country Report. University of Stavanger, February 2022. http://dx.doi.org/10.31265/usps.180.
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Germany is a parliamentary democracy (The Federal Government, 2021) with two politically independent levels of 1) Federal (Bund) and 2) State (Länder or Bundesländer), and has a highly differentiated decentralized system of Government and administration (Deutsche Gesellschaft für Internationale Zusammenarbeit, 2021). The 16 states in Germany have their own government and legislations which means the federal authority has the responsibility of formulating policy, and the states are responsible for implementation (Franzke, 2020). The Federal Government supports the states in dealing with extraordinary danger and the Federal Ministry of the Interior (BMI) supports the states' operations with technology, expertise and other services (Federal Ministry of Interior, Building and Community, 2020). Due to the decentralized system of government, the Federal Government does not have the power to impose pandemic emergency measures. In the beginning of the COVID-19 pandemic, in order to slowdown the spread of coronavirus, on 16 March 2020 the federal and state governments attempted to harmonize joint guidelines, however one month later State governments started to act more independently (Franzke & Kuhlmann, 2021). In Germany, health insurance is compulsory and more than 11% of Germany’s GDP goes into healthcare spending (Federal Statistical Office, 2021). Health related policy at the federal level is the primary responsibility of the Federal Ministry of Health. This ministry supervises institutions dealing with higher level of public health including the Federal Institute for Drugs and Medical Devices (BfArM), the Paul-Ehrlich-Institute (PEI), the Robert Koch Institute (RKI) and the Federal Centre for Health Education (Federal Ministry of Health, 2020). The first German National Pandemic Plan (NPP), published in 2005, comprises two parts. Part one, updated in 2017, provides a framework for the pandemic plans of the states and the implementation plans of the municipalities, and part two, updated in 2016, is the scientific part of the National Pandemic Plan (Robert Koch Institut, 2017). The joint Federal-State working group on pandemic planning was established in 2005. A pandemic plan for German citizens abroad was published by the German Foreign Office on its website in 2005 (Robert Koch Institut, 2017). In 2007, the federal and state Governments, under the joint leadership of the Federal Ministry of the Interior and the Federal Ministry of Health, simulated influenza pandemic exercise called LÜKEX 07, and trained cross-states and cross-department crisis management (Bundesanstalt Technisches Hilfswerk, 2007b). In 2017, within the context of the G20, Germany ran a health emergency simulation exercise with representatives from WHO and the World Bank to prepare for future pandemic events (Federal Ministry of Health et al., 2017). By the beginning of the COVID-19 pandemic, on 27 February 2020, a joint crisis team of the Federal Ministry of the Interior (BMI) and the Federal Ministry of Health (BMG) was established (Die Bundesregierung, 2020a). On 4 March 2020 RKI published a Supplement to the National Pandemic Plan for COVID-19 (Robert Koch Institut, 2020d), and on 28 March 2020, a law for the protection of the population in an epidemic situation of national scope (Infektionsschutzgesetz) came into force (Bundesgesundheitsministerium, 2020b). In the first early phase of the COVID-19 pandemic in 2020, Germany managed to slow down the speed of the outbreak but was less successful in dealing with the second phase. Coronavirus-related information and measures were communicated through various platforms including TV, radio, press conferences, federal and state government official homepages, social media and applications. In mid-March 2020, the federal and state governments implemented extensive measures nationwide for pandemic containment. Step by step, social distancing and shutdowns were enforced by all Federal States, involving closing schools, day-cares and kindergartens, pubs, restaurants, shops, prayer services, borders, and imposing a curfew. To support those affected financially by the pandemic, the German Government provided large economic packages (Bundesministerium der Finanzen, 2020). These measures have adopted to the COVID-19 situation and changed over the pandemic. On 22 April 2020, the clinical trial of the corona vaccine was approved by Paul Ehrlich Institute, and in late December 2020, the distribution of vaccination in Germany and all other EU countries
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Financial Infrastructure Report 2022. Banco de la República, June 2023. http://dx.doi.org/10.32468/rept-sist-pag.eng.2022.
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Banco de la República's monitoring of the local financial market infrastructure is an additional contribution to the country's financial stability. One of the products of that monitoring has been the Payment Systems Report, which is now known as the Financial Infrastructure Report. The change in name, as of this edition, is intended to reflect in a broader way the issues that are addressed in the report. The 2022 edition includes several changes that are the result of a comparative study of financial infrastructure reports prepared by other central banks. These changes seek to make the report more fluid and easier to read, including main points and selected key figures for the different interest groups to which it is addressed. The report shows the financial infrastructure continued to render its services without interruption, with general evidence of good performance in 2021. Additionally, the resilience of the Central Counterparty Risk of Colombia (CRCC) and the Large-value Payments System (CUD) to extreme events was validated, based on stress tests conducted according to international standards (focused on liquidity and credit risk). As for retail payments, transactional information indicates the use of electronic instruments increased in terms of value during 2021 compared to 2020 (credit and debit cards, checks and electronic funds transfers). The use of debit and credit cards in payments rose to levels similar to those reached in the pre-pandemic year. Meanwhile, electronic funds transfers continued to grow. Although the results of the BR 2022 survey show cash continues to be the instrument most used by the public for regular payments (like the situation in other countries), the perception of its use decreased significantly to 75 % (87 % in 2019). Also, in commerce, cash was the preferred instrument for customers. However, in this measurement, several retail channels such as hairdressers, drugstores and restaurants joined the group that has traditionally received electronic payments for a value greater than 10% of their sales (hypermarkets and gas stations). Likewise, for nearly 50% of the population, cash payments are lower than before the pandemic. This is consistent with the transactional increase in electronic payment instruments that was observed in 2021. Banco de la República continues to monitor the technological developments that have expanded and modernized the supply in the international and local payments market, as these are issues of interest to the industry that provides clearing and settlement services. This report outlines the Pix case for instant payments in Brazil, the projects that are underway regarding the possible issue of digital currency by central banks (CBDC) for cross-border payments, as well as an approach to the Fintech ecosystem in Colombia, with an emphasis on companies that provide payment services. Leonardo Villar Governor Main points: 2022 The local financial infrastructure was safe and efficient throughout the year. The services of the financial infrastructure were proved on a continuous basis, showing good performance overall. Less momentum in the large-value payment system CUD activity declined versus the previous year because of fewer government deposits with BanRep. This was offset partially by growth in repos to increase money supply and in retail-value payments (electronic funds transfers, checks and cards). Increased momentum in financial market infrastructures. Larger amounts were cleared and settled through the Central Securities Depository (DCV) due to an increase in the market for sovereign debt. Operations managed by the Central Counterparty Risk of Colombia (CRCC) increased due to inclusion of the foreign exchange segment and the positive evolution in non-delivery forward peso/dollar contracts. Added confidence in the peso/dollar spot foreign exchange market due to CRCC interposition. Number and value of trades grew, mainly due to the adjustment of therisk management model for the FX segment and the increase in the limiton net selling positions in dollars. Stress testing with international standards to validate CRCC and CUD resilience Stress tests conducted independently by the SFC, BanRep and the CRCC, like those done in England and the United States, concluded that the CRCC's risk management model allows it to withstand extreme market events and simultaneous defaults by its main members. Based on the experience of other central banks, BanRep strengthened its intraday liquidity risk stress exercises in the CUD by incorporating temporary payment delays. It calculated that a two-hour delay by a key participant increases the system's liquidity needs by 0.5%. Electronic payments increased during 2021 According to transactional information, all electronic payment instruments increased in value versus 2020 (electronic funds transfers, checks and debit and credit cards). Electronic funds transfers continued to grow (80% from legal entities), with the participation of closed schemes driven particularly by the use of mobile wallets (35% of the number of intra-transfer transactions). The use of debit and credit cards for payments climbed to levels similar to those witnessed in the pre-pandemic year. Cash continues to be the instrument most used by the public for regular payments. The results of the BanRep survey in 2022 show that the perception of the use of cash declined significantly to 75% (87% in 2019), and about 50% of the population perceive their cash payments as being lower than those they made before the pandemic. Electronic funds transfers were second most used instrument, having increased to 15% (3% in 2019). Also, in commerce, cash was the preferred instrument of payment for its customers; however, several commerce channels received more than 10% of the value of their sales in electronic payments (hypermarkets 35%, gas stations 25%, hairdressers 15%, drugstores 14% and restaurants 12%). Continuous technological developments have broadened, and modernized services offered in the payments market. Pix (instant payments in Brazil). The high level of adoption of instant transfers in Brazil motivated a review of its strengths; namely, the possibility of different use cases between individuals, businesses, and government; high participation by financial and payment institutions; free of charge for individuals and the possibility of charging legal entities, and simple user experience. Digital currencies in central banking. Several groups of countries have joined forces to conduct pilot projects with wholesale CBDCs for cross-border payments. Flows generated by international trade, foreign investment and remittances between individuals can be processed more efficiently, transparently, and securely by reducing their cost and increasing their speed. Due to the constant progress being made on this issue, BanRep will continue to monitor all CBDC-related matters. The fintech ecosystem for payments in Colombia. A high percentage of existing FinTech companies in the country are dedicated to offering digital payment services: wallets, payment gateways, mobile devices (point-of-sale terminals) and acquisition. These have driven innovation in payment services.