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Journal articles on the topic 'Restaurant marketing'
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Zendeli, Mislim, and Blagica (Rizoska) Vanikj. "Measuring the factors that contribute to the quality of services in the restaurants in Republic of Macedonia." European Journal of Economics and Business Studies 9, no. 1 (October 6, 2017): 90. http://dx.doi.org/10.26417/ejes.v9i1.p90-99.
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The study examined the consumer behavior in the restaurant businesses in Macedonia. Aside from the data analyses for the differences of the perceptions of the factors that contribute towards the decision for visiting the restaurants among restaurant’s employees and consumers, this paper contains the data about the factors that influence the customer satisfaction. Additionally, the research provides information about the main tools that customers use in order to inform themselves for different offers and services in different restaurants. The research has been based on the measurements for making analyses of the following factors: Quality, Accessibility, Food Decoration, Customer Care, Innovation, Taste of the food, Price, Hygiene, Ambience and Promotion. Based on the founding’s, the data gives clearer picture for the focus, opportunities and challenges for developing the marketing strategy in the restaurant businesses in Macedonia. Additionally, the conclusions give directions for implementing advanced knowledge, techniques and methods for marketing analyses in the field of restaurant businesses. Finally, the study provides critical evaluation for the current situation of the marketing in restaurant businesses in Macedonia. The founding’s give further recommendations for the development of the suitable marketing strategy in order to increase the customer satisfaction. Key words: bringing decision, customer behavior, customer satisfaction, restaurant businesses
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Chen, Yen-Cheng, Pei-Ling Tsui, Hsin-I. Chen, Hui-Ling Tseng, and Ching-Sung Lee. "A dining table without food: the floral experience at ethnic fine dining restaurants." British Food Journal 122, no. 6 (September 13, 2019): 1819–32. http://dx.doi.org/10.1108/bfj-08-2018-0541.
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Purpose A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements. Design/methodology/approach This study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale. Findings Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience. Originality/value When a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.
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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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Heidarzadeh Hanzaee, Kambiz, and Fariba Esmaeilpour. "Effect of restaurant reward programs on customers’ loyalty: evidence from Iran." Journal of Islamic Marketing 8, no. 1 (March 6, 2017): 140–55. http://dx.doi.org/10.1108/jima-11-2015-0085.
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Purpose The purpose of this paper is to examine how the moderating effect of restaurant type (fast food versus casual dining) affects the Generation Y’s customers’ reaction to reward time redemption (immediate versus delayed) and reward type (economic versus social). Design/methodology/approach A 2 × 2 × 2 full-factorial, randomized, between-subject experimental design is conducted to test the research framework. The treatment groups are different from each other by manipulating reward type, reward timing and restaurant type through eight different scenario exposures. Findings The findings of the study reveal that the loyalty is significantly higher for immediate than delayed rewards in the both examined restaurant segments. In the casual dining restaurant segment, the effect of rewards increases for social rewards more than economic ones. On the other hand, for fast food restaurant context, there is no difference in the effect of reward type, whether they are economic or social. Research limitations/implications Due to the limitations of fine dining restaurants in Iran, the present study consists of only two types of restaurants (fast food vs casual dining). Originality/value This study aims to contribute towards the understanding how restaurant type (fast food versus casual dining) affects the impact of restaurant reward programs on the loyalty of Generation Y’s customers.
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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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Budiani, Ni Putu Ariesta, Ni Luh Suastuti, and Lidjah Magdalena Massenga. "MARKETING STRATEGIES FOR ORGANIC RESTAURANT IN UBUD TOURIST AREA - BALI." Journal of Business on Hospitality and Tourism 2, no. 1 (January 6, 2017): 393. http://dx.doi.org/10.22334/jbhost.v2i1.74.
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Public awareness of the importance of adopting a healthy lifestyle continues to increase. One indicator can be seen is an increase in the consumption of organic food. Likewise, the high interest of the global community in organic food is expected to impact on the restaurant business in Bali, especially in Ubud Tourist Area. At this time there are some marketing difficulties facing the restaurant business that sells food made from organic. The purpose of research is exploring the strengths, weaknesses, opportunities, and threats organic restaurant in Ubud Tourist Area - Bali. It is also to investigate the marketing strategy to increase tourists visiting an organic restaurant in Region Ubud - Bali.Methods of data collection using observation, interviews, questionnaires, and documentation, and then analyzed using SWOT analysis. The results of this study are the internal condition of organic restaurants in Ubud Tourist Area is excellent for tourists and managers of restaurants, as well as external environmental conditions in Ubud. Based on a combination of analysis and IE Matrix Matrix position, the right strategy is applied industry Organic restaurant in Ubud Tourist Area is a strategy of market penetration, product development, and market development is limited.
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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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Jalilvand, Mohammad Reza, Sirous Salimipour, Mehdi Elyasi, and Mehdi Mohammadi. "Factors influencing word of mouth behaviour in the restaurant industry." Marketing Intelligence & Planning 35, no. 1 (February 6, 2017): 81–110. http://dx.doi.org/10.1108/mip-02-2016-0024.
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Purpose Restaurants with limited promotion budgets depend mainly on word of mouth (WOM) among customers. WOM seems particularly important to the marketing of services. This is because services are experiential in nature and difficult to assess before purchase. In the restaurants context there is little research on WOM. The purpose of this paper is to examine the factors that may influence tourists’ WOM about restaurants implying on the critical role of relationship quality. Design/methodology/approach A comprehensive literature review is conducted to identify the major factors influencing WOM in the context of restaurant industry. The study utilizes self-administered questionnaire survey and the target population are the customers who have referred to the restaurants of Tehran, Iran. A convenience sampling approach was utilized to collect a sample of 326 customers. A structural equation modeling procedure is applied to the examination of the antecedents of WOM. Findings The paper found that food quality, personal interaction quality, physical environment quality, and perceived value influence WOM behavior of customer in an indirect way through relationship quality. Practical implications This research conjectured that an understanding of factors that influence the tourist to talk each other about a given restaurant are worthy of additional research. Consequently, the study helps to understand how these factors can provide alternative sources of marketing to attract the long-term economic sustainability of restaurant industry in Iran. Originality/value To the authors’ knowledge, this research will be the first attempt to explore influential factors on WOM in restaurant industry focusing on the critical role of relationship quality. It is expected that researchers will find this research a contribution to the WOM literature, particularly in restaurant industry.
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Schori, Thomas R. "Getting the Most Out of Image: An Example from the Fast-Food Industry." Psychological Reports 78, no. 3_suppl (June 1996): 1299–303. http://dx.doi.org/10.2466/pr0.1996.78.3c.1299.
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Using a fast-food industry example, this study was designed to illustrate how a marketing practitioner might use a model of the brand choice process to identify a brand's optimal image, that is, an image which would be expected to maximize that brand's share. 219 upper-divisional college students expressed their beliefs about three fast-food restaurants, plus their preferred restaurant, and what constituted their ideal restaurant on 15 attributes. Also, they indicated the relative importance of each attribute. Using their image data, we then chose a brand-choice model to identify those changes in image that would be expected to maximize (and minimize) each restaurant's share of market.
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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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Yoon, Borham, Yeasun Chung, and Kyungyul Jun. "Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach." Sustainability 12, no. 17 (September 1, 2020): 7127. http://dx.doi.org/10.3390/su12177127.
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The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.
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Quoquab, Farzana, Shazwani Binti Ahmad, Wan Nurul Syazwani Binti Wan Danial, and Jihad Mohammad. "Balqis restaurant: how to move on?" Emerald Emerging Markets Case Studies 7, no. 3 (July 31, 2017): 1–19. http://dx.doi.org/10.1108/eemcs-05-2016-0094.
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Subject area This case can be used in marketing management as well as consumer behaviour courses. Study level/applicability This case is suitable to use in advanced undergraduate levels, MBA and MSc in marketing courses that cover topics related to market segmentation and marketing mix strategies. Case overview This case highlights the dilemma of an entrepreneur and a manager of a restaurant who were to take a decision about the sustainability of their restaurant business. Balqis Restaurant was owned by Danny who was a retiree from Telekom Malaysia. He wanted to open a restaurant business after he came back from his long holiday trip. He conducted market research to find a suitable place to open his Arabic restaurant. He assigned Waleed Masood Abdullah as the manager of Balqis Restaurant. Finally, in June 2010, he opened his long awaited restaurant at Gombak, Kuala Lumpur. The restaurant was known as Qasar before the name was changed to Balqis in 2015 because of copyright issues related to Saba’ restaurant at Cyberjaya. The restaurant was well managed under Danny’s supervision for 4 years and successfully won customers’ hearts and loyalty before he decided to give full responsibility to Waleed in March 2014. Danny trusted Waleed because he taught and trained him. However, under Waleed’s management, Balqis started to lose its customers. Waleed also started to branch out the restaurant to different places in different states; one in Ipoh, and the other in Perak. He invested much money on renovation for all three branches, but one of the restaurants closed down in September 2014. This is because of the fact that they could no longer bear the cost of operations for the restaurant. However, he failed to learn from the mistake; they set up another restaurant, which was in Kuantan, in the same month. The sales were not that encouraging but it did show gradual improvement; yet, they once again sold it to another Arab businessman. Waleed realized his failure in managing the restaurant business in August 2015. He again opted to open another new branch which was questioned by Danny. He was in a rush to open it by the end of December 2015 to ensure that the additional profits from the current restaurants could cover the variables costs if the new restaurants were launched. Based on that, the owner had to make a decision about whether a new branch should be opened or whether they should just retain their restaurant in Gombak. Expected learning outcomes The learning objectives of using this case are as follows. 1. Knowledge enhancement: to help students in understanding the problems faced by a restaurant in expanding its market; to make students aware that a properly blended marketing mix is the key to business success and to broaden students’ views and understanding in targeting the proper market segment in formulating an effective marketing strategy. 2. Skills building: to be able to identify the best marketing strategic decisions to manage the restaurant business for its survival and to develop students’ ability to analyse the existing situation to come up with a viable and effective solution. 3. Attitudinal: to help the students to have intellectual openness in accepting different ways of finding solutions for a particular problem and to assist students in making the right move at the right time. Supplementary materials Teaching Notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS 8: Marketing.
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Dewi, Septiana Novita, and Taupiq Nuzuli. "PERAN PROMOTIONAL MIX SEBAGAI VARIABEL MODERASI ORIENTASI PELANGGAN DAN ORIENTASI PESAING TERHADAP KINERJA PEMASARAN (Studi Empiris pada UKM Rumah Makan di Kabupaten Sragen)." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 12, no. 2 (November 7, 2017): 140. http://dx.doi.org/10.24269/ekuilibrium.v12i2.676.
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Increasingly fierce competition makes Small and Medium Enterprises (SMEs) restaurants are required to create the right strategy in creating consumer satisfaction by improving marketing performance. The existence of SMEs restaurants began unrivaled or even displaced by the business café or culinary stalls with a more varied and representative appearance. More and more restaurants are emerging illustrates the increasing level of competition in SMEs Restaurant, especially in Sragen regency. Looking at the phenomenon, the research team submitted research related to marketing strategy such as customer orientation, competitor orientation and promotional mix which is predicted to improve marketing performance of SME Restaurant in Sragen Regency. The population in this study is the owner or manager of SME Restaurant in Sragen regency in accordance with the criteria. The criterion of the owner or manager of SMEs being the population in this study is the data published by BPS as SMEs and in accordance with (Law No. 20 of 2008). A representative sample size for using Structural Equation Modeling (SEM) analysis is at least five times the number of parameters. (Hair, 2004; Ferdinand, 2005). In this study the number of parameters is 20 so that the minimum sample size is: 20 x 5 = 100. The sampling technique in this study uses convenience sampling. The results showed that customer orientation has a positive and significant influence on marketing performance. The competitor's orientation has a positive and significant impact on marketing performance. Promotional mix moderates the effect of customer orientation on marketing performance. Promotional mix moderates the influence of competitors' orientation on marketing performance.
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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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Crawford-Welch, Simon. "Restaurant and Foodservice Marketing." Journal of Restaurant & Foodservice Marketing 1, no. 1 (January 1, 1994): 1–19. http://dx.doi.org/10.1300/j061v01n01_01.
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Manvi, Kurnia Illahi. "PENGARUH BAURAN PEMASARAN TERHADAP KEPUASAN PELANGGAN PADA RESTORAN LAMUN OMBAK KOTA PADANG." JURNAL PENDIDIKAN DAN KELUARGA 11, no. 1 (June 28, 2019): 94. http://dx.doi.org/10.24036/jpk/vol11-iss1/546.
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Padang Restaurant business today shows a relatively rapid development, proven by the increasing number of Padang Restaurants in Indonesia. This indicates that the intensity of competition in the restaurant business is getting stronger. The tendency of people or customer eating in the Padang restaurant is considered to have its own taste, which is able to provide a place in the hearts of food lovers. This kind of opportunity is used by the Lamun Ombak Restaurant to provide a service model that is really needed by the surrounding community. The variety of products and service systems for the Lamun Ombak Restaurant, in fact, can relatively influence purchasing decisions so that maximum customer satisfaction can be created. This study aims to determine the effect of the marketing mix on customer satisfaction at Lamun Ombak Restaurant. The research design used surveys and research methods which are associative methods. The research instrument uses a Likert scale, and the analysis technique uses multiple linear regressions, considering the model is composed of a number of causal relationships between latent variables.
Keywords: marketing mix, restaurant, customer satisfaction.
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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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Koku, Paul Sergius, and Selen Savas. "Restaurant tipping and customers’ susceptibility to emotional contagion." Journal of Services Marketing 30, no. 7 (October 10, 2016): 762–72. http://dx.doi.org/10.1108/jsm-03-2016-0103.
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Purpose This paper aims to examine the connection between restaurant tipping propensity and customers’ susceptibility to emotional contagion (EC) in an effort to shed more light on consumers’ inclination to pay more for a service than they are legally obligated to (that is to pay more than the price by tipping). Design/methodology/approach In this study, two different instruments (Tipping Motivations Scale and Emotional Contagion Scale) were simultaneously administered online to restaurant patrons. The simultaneous administration of the instruments allows the researchers to capture not only tipping propensity but also the linkage between tipping propensity and customers’ susceptibility to EC. Findings The results show that customers’ susceptibility to EC, social compliance and server actions has the most effect on intention to tip in restaurants in Turkey. These findings support the notion that universal human characteristics such as the tendency to reciprocate (Hatfield et al., 1993) influence consumers’ propensity to tip regardless of the culture. Research limitations/implications While the results of this study offer some insight into why restaurant patrons tip, the fact that the study was carried out only in Turkey which has a collectivist culture limits the generalizability of the results to other societies that may be individualistic in orientation. Practical implications The findings of this study can be used by restaurant managers in training their employees and improving their customer patronage, particularly patronage from repeat customers. Similarly, the results could be used by restaurant servers to improve their income. Social implications The results of the study have potential to enhance the mutually beneficial relationship that should exist between restaurants and restaurant patrons. Indirectly, the results of the study could improve collective societal good. Originality/value This study, to the best of the authors’ knowledge, is one of the first to use the Tipping Motivations Scale (Whaley et al., 2014) in a different culture (Eurasia) and explain consumers’ tipping propensity explicitly using the concept of EC.
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Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.
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The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of potential consumers of restaurant services in Zhytomyr. Thanks to the use of Internet technologies, the fundamental principle of marketing research (randomization) was ensured and enough respondents were reached. This allowed us to obtain an acceptable accuracy of research results. Statistical and graphical methods have been used in Microsoft Excel to process and visualize the results of marketing research. Results. The demographic and social portrait of a typical consumer of restaurant services in Zhytomyr is as follows: they are mostly people aged 18-29, most often men, not married, without children, with incomplete higher education (less often with full higher education), mostly students and housewives. The preferences, wishes and habits of respondents when visiting restaurants were determined by the survey results. 51% of respondents visit such facilities several times a month. At the same time, the largest share of respondents (45.8 %) identify themselves mainly as passive visitors to restaurants. Scientific novelty of the work: we established five most important factors of consumer choice of restaurant facilities (menu, prices, cleanliness of premises, politeness of personnel, speed of service). However, the role of these factors is different for different visiting purposes. The factors in case of family vacation situations, romantic, business meetings, meetings with friends, and banquet were deduced. The practical value of the work is that on the basis of a composite portrait of the consumer, the institutions of the restaurant business of the city can implement the development of differentiated marketing activities. And not only to strengthen the desirable competitive advantages, but also purposefully inform about the competitive advantages existing and potential consumers through effective means of marketing communications.
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Reddy, Kothapally Nithesh, and Dr B. Indira Reddy. "Restaurant Review Classification Using Naives Bayes Model." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 19, 2021): 646–56. http://dx.doi.org/10.51201/jusst/21/08443.
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Numerous restaurants fight for the best quality for clients in the increasingly competitive restaurant sector. A restaurant is a business that demands more attention to customer care through continually enhancing customer service. The situation has an effect on the restaurant’s brand image, which is shaped by whether or not consumers are happy. Restaurant patrons may choose to benefit from others’ experiences by evaluating restaurants based on a range of factors, including meal quality, service, ambience, discounts, and deservingness. Users may leave reviews and ratings of companies and services, or just comment on other reviews. From one standpoint, bad (negative) reviews may influence how potential consumers make purchasing decisions. Sentiment analysis is a technique for determining the emotional content of a text that may be used to evaluate product/service reviews. Additionally, we may categorise them as positive or negative emotions. Understanding how the general public feels about various entities and products enables more relevant marketing, recommendation systems, and market trend research. Prepossessed data is collected, and then categorization is performed using a confusion matrix. This study enables us to create a report on the public’s perception of a particular restaurant. We developed a machine learning model and trained it using Bernoulli’s Naive Bayes classifier. Additionally, we evaluated the classifier’s performance on the test sample using evaluation matrices such as prediction, accuracy, recall, and F1 score. Customer review research has a significant influence on a business’s growth strategy.
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Sung, Hye Jin, Hyun Young Kim, and Meehee Cho. "How Can TV Food Programs Be Used as an Effective Restaurant Marketing Tool? An Extension of ELM with Perceived Risk." Sustainability 12, no. 17 (September 1, 2020): 7131. http://dx.doi.org/10.3390/su12177131.
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In today’s modern society, television (TV) food programs exert significant influence in the domestic and international foodservice market. This study applied the elaboration likelihood model (ELM) to examine the information processing and decision-making activities of restaurant customers related to TV food shows that they watched. The ELM was expanded and tested by including perceived risk as a factor influencing attitude towards a restaurant. A total of 347 responses obtained from Korean residents, who had obtained information delivered by a messenger in a TV program and had subsequently visited that restaurant in the three months prior to the survey were analyzed. Results revealed that the information quality components significantly influenced attitude towards restaurants. For the peripheral route, while the credibility of the messenger had no significant impact, the vividness of expression had a positive impact on attitude towards restaurants. Performance risk was shown to have a negative impact on attitude towards the restaurant. However, time risk, possibly requiring long-distance travel or long waiting times for available tables played a positive role. The long wait times may be perceived well because many people wanting to eat at the restaurants is a positive sign about the experience. Attitude towards a restaurant positively influenced visit intention. Based on the study’s findings, discussion, implications, and limitations for future studies are provided.
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Firdaus, Taufansyah, and Taufik Abdullah. "E-WoM: Pengaruhnya terhadap Keputusan Pembelian Tamu Restoran di Bandung Utara." Journal : Tourism and Hospitality Essentials Journal 7, no. 1 (May 30, 2017): 21. http://dx.doi.org/10.17509/thej.v7i1.6843.
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The Development of information and technology has entered various elements of life, including human lifestyle when visiting restaurants. Some trends in the younger generation when visiting restaurants in Bandung, they often check in on social media, take selfie pictures with the interior design of the restaurant as the background, and the most common activity is taking photo of food or beverage products of the restaurant. furthermore, they upload the pictures to various social media. If referring to the literature, these activities could be classified as electronic word of mouth (e-WOM). The purpose of this study was to determine the role of e-word of mouth to increase the purchasing decision of restaurants in North Bandung. This is an explanatory study. The population in this study were restaurant’s customers in North Bandung so that the population was infinite. Thus the sampling technique used was quota sampling technique with a target of 100 respondents. The Data analysis technique used is multiple regression analysis. This research is expected to be an input for providers of food service business, particularly restaurants for consideration in conducting marketing activities in order to increase the sales of food and drink. The results of this research that there is a significant influence of the e-word of mouth on restaurant’s customers purchase decision in North Bandung.
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Ifeanyichukwu, Chioma Dili, and Abude Peter. "The Role of Sensory Marketing in Achieving Customer Patronage." International Research Journal of Management, IT & Social Sciences 5, no. 2 (February 14, 2018): 155. http://dx.doi.org/10.21744/irjmis.v5i2.632.
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Sensory marketing is regarded as a new way of making an organizational profit. Less time and more school/work hours have made people pop into a fast food restaurant on a daily basis. More and more restaurants are employing stimuli of Scent, Sound, texture, vision, and taste to build stronger emotional connections with the customer and drive preference to their brand. A quick look at our environment gives one a clearer picture of these fast food restaurants and one begins to wonder why they spring up in great numbers, thus intensifying competition. This study aims at examining the relationship between human senses/ sensory cues and customer patronage. Also, it seeks to find out how fast food restaurants should apply sensory cues to enhance customer patronage. 150 regular customers of Nourisha fast food restaurant in Awka were used as respondents, and a structured questionnaire was administered to elicit the required information from the respondents. Multiple regression was used to test for the significance of the five hypothesis proposed for the study. Results showed the powerful and tremendous effect of the concept of sensory marketing which is inevitable for the success of a firm in this highly competitive market.
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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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Gunawardana, Pemasiri J., and Inka I. Havrila. "An Analysis of Restaurant Characteristics and Meal Prices in Melbourne, Australia." Tourism Economics 2, no. 1 (March 1996): 79–93. http://dx.doi.org/10.1177/135481669600200105.
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This paper applies the hedonic price function approach to identify and estimate the variations in meal prices according to various characteristics of a sample of restaurants in Melbourne, Australia. The estimated hedonic price functions have important implications for restaurant marketing strategies and provide useful information to customers, and may serve to improve the efficiency in the market for restaurant dining. From the point of view of restaurant operators, the results indicate how short-term and long-term investment decisions may be made to impart particular characteristics. From the perspective of customers, the results provide information on price premia and discounts for restaurant meals according to each of the characteristics, including locations.
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Wulanjani, Harimurti, and Derriawan Derriawan. "DAMPAK UTILITARIAN VALUE DAN EXPERIENTIAL MARKETING TERHADAP CUSTOMER SATISFACTION DAN REVISIT INTENTION." Jurnal Riset Manajemen dan Bisnis (JRMB) Fakultas Ekonomi UNIAT 2, no. 2 (June 23, 2017): 121–30. http://dx.doi.org/10.36226/jrmb.v2i2.42.
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This research was conducted in the Restaurant area of Taman Kencana Bogor Restaurant with a view to determining whether the attribute Experiential Marketing and Food Quality on Customer Satisfaction, which in the end as a determinant Revisit Intention Customers in Region Restaurants Taman Kencana Bogor. The method used is a descriptive quantitative method, samples of this study were 200 respondents as the basic criteria for SEM, all the respondent collected by purposive sampling. These results indicate that the variable Experential Marketing and Food Quality has a positive and significant impact on Customer Satisfaction, as well as variable Experiential Marketing, Food Quality and Customer Satisfaction after testing has a positive and significant effect on the variable Revisit Intention.
Keywords: revisit intention, experiential marketing, food quality, customer satisfaction
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Bhatt, Tanya. "Restaurant Review Analysis using NLP." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (July 15, 2021): 1099–104. http://dx.doi.org/10.22214/ijraset.2021.36540.
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Because starting a business, such as a restaurant, is not easy. Reading all of the evaluations and comparing input to other restaurants becomes challenging and time consuming for a restaurant owner. As a result of this analysis, it is an important factor to consider when making a dining selection. This paper provides an efficient restaurant review prediction model to predict the review for the restaurant based on a certain collection of client reviews. Restaurant reviews are labelled as 0 or 1, with 0 denoting a negative review and 1 denoting a positive one. The findings of this study could be employed as a long-term marketing strategy for review website creators, allowing customers to sort and filter useful reviews based on their preferences.
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Sutanto, Grace Chintia, and Tias Andarini Indarwati. "Hubungan antara Experiential Marketing, Layanan Restoran Prasmanan, Customer Satisfaction, dan Customer Loyalty." Jurnal Ilmu Manajemen 8, no. 3 (July 13, 2020): 954. http://dx.doi.org/10.26740/jim.v8n3.p954-967.
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Every company wants its brand to be a major concern for consumers. Experiential marketing is a way of marketing that not only sells products but also creates them accompanied by emotional experiences that touch consumers' hearts. One of the businesses that are using experiential marketing is Hanamasa Restaurant which is a Japanese restaurant with buffet service type. The purpose of this research is to investigate the effect of experiential marketing and service attributes on buffet restaurants on customer loyalty with customer satisfaction as a mediating variable, a case study of Hanamasa consumers in Surabaya. Path analysis using AMOS 24 and IBM SPSS was performed for statistical analysis. Research with 110 respondents was taken with nonprobability sampling techniques. Criteria for respondents in this study are at least 19 years old and have visited Hanamasa at least twice in the past one to six months. The results of this study are experiential marketing a positive effect on customer satisfaction both through customer loyalty and directly. Likewise, the effect of service attributes on buffet restaurants has a positive impact on customer satisfaction but not on customer loyalty.
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Levitt, Jamie A., and Robin B. DiPietro. "Authentic Restaurants and Food Tourism: Food Tourists Versus General Tourists." Journal of Gastronomy and Tourism 5, no. 4 (July 20, 2021): 221–36. http://dx.doi.org/10.3727/216929721x16105303036571.
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The current study assessed the influence of restaurant authenticity on tourists and whether this influence differs between general and food tourists. Responses from 575 tourists were collected from six restaurants. A Mehrabian–Russell-based model was tested using SmartPLS 3.0. Findings showed that restaurant authenticity directly positively influenced tourists' satisfaction and indirectly positively influenced place attachment and restaurant loyalty. Yet, a multigroup analysis found no significant differences in restaurant authenticity's influence on general and food tourists. There are both theoretical and practical implications from the current study. Regarding theory, findings from the conceptual model imply that restaurant authenticity plays an important role in indirectly forging consumers' restaurant loyalty and place attachment. From a practical standpoint, since the multigroup analysis found no significant differences, destinations may want to consider developing marketing campaigns that appeal to both food tourists and general tourists.
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Sari, Ratih Tunjung, and Putu Eka Wirawan. "Analysis on Promotion and the Influence of Social Media in Restaurant Industry, Ubud, Bali, Indonesia." Journal of Business on Hospitality and Tourism 3, no. 1 (December 30, 2017): 80. http://dx.doi.org/10.22334/jbhost.v3i1.93.
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The activities of promotion can be varied nowadays as the Internet technology has been developed to get information in real time. Digital promotion, such as from website and social media, is common to use to promote product and services, such as food and beverages in the restaurant including the services. The restaurant industry in Ubud has been growing since the start of the tourism in Ubud, Bali. Moreover, the promotion activities also need to be enhanced due to development of the technology. This research discussed further the analysis of promotion and the influence of social media to influence the decision-making process of the customers to eat food in Ubud. The aim of this research was to investigate the marketing trend in promoting restaurant in Ubud. Besides, the author aimed to find the relation between the use of social media for the restaurant to influence the decision-making process of the customers to find food in Ubud. Since Ubud is a touristic area in Bali, Indonesia, the competition of the restaurant industry should have the attention of the restaurants’ owners and managers. This research used descriptive analysis method to answer the research questions and collecting both secondary and primary data through literature review, observation, interview, and questionnaires. Based on our research, we found that digital promotion, such as social media marketing through social networks (Instagram, Facebook, Tripadvisor, and Website) could enhance the number of the customers in restaurants in Ubud.
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Anggraeni, Adilla, Lucina Iswi Hapsari Sulistyo, and Natalia Affandy. "The Antecedents of Satisfaction and Revisit Intention for Full-Service Restaurants." International Journal of Asian Business and Information Management 11, no. 3 (July 2020): 101–18. http://dx.doi.org/10.4018/ijabim.2020070107.
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The purpose of this research is to identify the factors influencing customers' satisfaction and revisit intentions for full-service restaurants in Jakarta. The recent economic crisis is known to have had a great impact on consumer behavior with regard to restaurants. Therefore, this study is primarily focused on exploring the effects on the traditional antecedents of satisfaction and revisit intentions as full-time restaurants attempt to come up with better marketing strategies. This study involved 150 respondents who recently visited a full-service restaurant within the period of one month prior to the data collection. A confirmatory factor analysis and a reliability analysis were used to test the reliability and validity of the measurements. The hypotheses testing was conducted using a simple and multiple linear regression analysis to test the suitability of the proposed model for measuring satisfaction and revisit intentions. The results of the study showed that atmosphere has a significant influence on customer satisfaction and revisit intention. Customer satisfaction was also found as one of the most significant factors impacting revisit intention in the full-service restaurant industry. Therefore, restaurant managers can use a combination of good price and exciting atmosphere to enhance satisfaction and revisit intention. This study provides insights on full-service restaurants in Indonesia which have not received much attention in both marketing and hospitality literature.
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Zuraida, Rida. "Preferensi Konsumen pada Aktivitas Callback dan Telemarketing di Restoran Cepat Saji." ComTech: Computer, Mathematics and Engineering Applications 4, no. 1 (June 30, 2013): 407. http://dx.doi.org/10.21512/comtech.v4i1.2766.
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This paper is objected to proposed a model for delivery service at fast food restaurants to measure consumer’s preferences of callback and marketing activities. The model is developed using 4C concept (customer value, customer cost, customer convenience and customer communication). The concepts that used here are supported by previous researches on restaurant related to consumer behavior, and the theories of marketing activities including marketing and communications impact. For next steps, the measurement model should be implemented to see how far the reliability of the proposed model, and what improvements can be done in order to obtain a better model. The result can be used to develop strategies of callback and telemarketing activities for delivery service at fast food restaurant, which suit as as customer expectation and company’s resources.
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Hussain, Sharafat, and Mohammed Abdul Azeem. "Sensory Triggers to Drive Sales- Creating Competitive Advantage Through Multisensory Consumption Experience in Restaurants." Restaurant Business 118, no. 11 (November 15, 2019): 167–78. http://dx.doi.org/10.26643/rb.v118i11.9943.
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When foreign fast food restaurants enter the Indian market, their sensory marketing strategies change based on language, culture and taste preferences. Southern India is known for cultural diversity, different languages, spicy taste preferences and varied music; these components directly impact sensory strategies and consumer behaviour. The objective of this paper is to analyse the relationship between time spent in the restaurant and sensory strategies used, leading more consumption. The purpose of the study is to find out whether the sensory cues (colour, music, smell, touch and taste) have any significant role in having customers spend more time at the restaurant leading more consumption. Data was gathered from consumers of Four international fast-food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. Chi Square test rejected the null hypotheses; there was statistically significant evidence of an association between time spent in the restaurant leading to more consumption and sensory strategies (the colour used, music played and variety of cuisine offered). However, for scent and touch cues, the results were statically insignificant. This study result has important implications for the fast-food industry in understanding how to create and manage their sensory marketing strategies to attract people who love sitting and spending quality time at the restaurant which ultimately leads to more sales.
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Kang, Juhee, Liang (Rebecca) Tang, and Ann Marie Fiore. "Restaurant brand pages on Facebook." International Journal of Contemporary Hospitality Management 27, no. 7 (October 12, 2015): 1662–84. http://dx.doi.org/10.1108/ijchm-02-2014-0075.
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Purpose – The purpose of this paper is to investigate the impact of members’ active participation in customer–brand relationships, considering brand trust and brand commitment in an online community context. It also investigates the moderating effect of monetary sales promotions in building and maintaining customer–brand relationships. Design/methodology/approach – This study is based on an online survey sent to Facebook users who have been engaging with restaurants’ brand pages on Facebook. The empirical data analysis was conducted using structural equation modeling. Findings – Results revealed that members who actively participated in activities on restaurant, Facebook fan pages were likely to feel that the brands were trustworthy and developed commitment toward the brands. The moderating effect of monetary sales promotions between active participation and brand trust was supported. In particular, active participation was more likely to generate brand trust for members who had less interest in monetary sales promotions on restaurant Facebook fan pages. Practical implications – This study provides practical implications for restaurant marketers on the applications of Facebook as a branding tool. Marketers are advised to identify active members who can contribute to the maintenance of the community by encouraging active communication and engaging in marketing activities. As active participants are critical to the success of a restaurant Facebook page, marketers are encouraged to develop marketing strategies that can generate members’ interest and increase participation in a marketing campaign. Originality/value – Although Facebook has been widely used to improve customer–brand relationships in the food service industry, research on the effect of an online community scares. The study proposes a conceptual model to examine the role of active participation in customer–brand relationships and the role of monetary promotions in enhancing customer–brand relationships. Management and marketing strategies for practitioners in the food service industry are suggested.
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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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Purnama, Ridwan, and Alfania Riska Pralina. "PENGARUH DIRECT MARKETING TERHADAP KEPUTUSAN PEMBELIAN DI RESTORAN THE CENTRUM BANDUNG." Journal : Tourism and Hospitality Essentials Journal 6, no. 1 (April 7, 2016): 973. http://dx.doi.org/10.17509/thej.v6i1.2008.
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The tourism industry is one sector of the economy, is also part of the national development of a nation. Tourism has an effect on the economy of the tourist destination. Indonesia is an archipelago with attractive tourism resources, both natural beauty and variety cultural. Bandung is a city that is always visited by tourists. With the number of tourists coming necessarily have to be balanced with adequate supporting tourism facilities as well as restaurants. The Centrum is one restaurant that has a feel like a cruise ship, to be able to compete with other restaurants The Centrum strive to meet the wishes and needs of guests. The number of purchases at the restaurant The Centrum experiencing fluctuating so does the amount of income. Strategies under taken in improving the purchasing decision one of them is Direct Marketing. This study aimed to obtain findings on direct marketing, purchasing decisions and influence between the two at the restaurant The Centrum. This type of research is descriptive and verification method used is explanatory survey. The sample of 100 respondents with a sampling technique that is systematic random sampling. Data analysis technique used is multiple regression analysis. The independent variable in this study is face to face selling (X1), telemarketing (X2) and online marketing (X3) while the dependent variable is the purchase decision (Y). The results showed that the respondents about direct marketing is generally considered high. There biggest influence on online marketing while telemarketing received the lowest ratings. Responder regarding the purchasing decisions rated. The indicator that received the highest score is the method of payment and that got the lowest score is the number of purchases. Based on testing SPSS 20 shows a correlation between the partial simultaneous and direct marketing to the purchase decision.
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Jokom, Regina. "Persepsi Follower Terhadap Pemasaran Restoran melalui Instagram di Surabaya." BISMA (Bisnis dan Manajemen) 11, no. 1 (October 31, 2018): 20. http://dx.doi.org/10.26740/bisma.v11n1.p20-32.
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Instagram is one of social media which is growing popular currently. Food photography trend cause restaurants use Instagram as one of their marketing tools. Therefore, this research aims to describe restaurant followers’ perception toward Instagram marketing communication. The components of marketing communication used are context, communication, collaboration and connection. Furthermore, 791 questionnaires are collected through survey to the followers. The result shows followers perceived that the overall marketing communication is good. Among four components of marketing communication, context is perceived the best in terms of using understandable language and interesting picture or photo. On the other side, the collaboration needs to be improved. Therefore, restaurants need to enhance the content with more interesting and interactive posting instead of only give product or price information. In addition, restaurants should pay more attention to the follower’s comments and questions with answering and responding to it.
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Alkasasbeh, Fadi. "The effects Of COVID-19 on restaurant industry: A perspective article." Journal of Innovations in Digital Marketing 1, no. 1 (October 26, 2020): 22–31. http://dx.doi.org/10.51300/jidm-2020-16.
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This paper aims to discuss the impacts of COVID-19 on restaurant marketing and management practices and outlines a three-pronged research agenda to stimulate knowledge development in the restaurant sector. This paper is based on an overview of the relevant literature on social media in food advertising. The authors also investigated trends in hospitality services to suggest a research agenda. This paper presents a research agenda in three dimensions - Artificial Intelligence (AI) and digital media ads and the importance of social media ads during Covid 19. First, different types of artificial intelligence (mechanical, thinking and feeling) may open distinct research streams at the intersection of health crises and restaurants, in light of the COVID-19 pandemic. In addition, this paper recommends that researchers move beyond typical perspectives on precedents and the results of restaurant cleanliness and cleanliness to delve into. Moreover, to help restaurants recover from the COVID-19 pandemic. The proposed research streams are expected to provide actionable insights to promote development and sustainability in the restaurant sector. Authenticity / Value - This paper appears to be a frontier study, looking critically at the potential impacts of the COVID-19 pandemic, the impacts of COVID-19 on the restaurant industry and how restaurant owners can respond to such post-pandemic recovery challenges.
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Clemes, Michael Daniel, Zurinawati Mohi, Xuedong Li, and Baiding Hu. "Synthesizing moderate upscale restaurant patrons’ dining experiences." Asia Pacific Journal of Marketing and Logistics 30, no. 3 (June 11, 2018): 627–51. http://dx.doi.org/10.1108/apjml-06-2017-0115.
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PurposeThe purpose of this paper is to develop and test a comprehensive hierarchical model of the interrelationships among five higher order marketing constructs (service quality, customer satisfaction, perceived value, restaurant image and behavioural intentions) for moderate upscale restaurants in Malaysia. A third order conceptualisation of service quality is also included in the empirical analysis.Design/methodology/approachThe data were analysed using exploratory factor analysis, confirmatory factor analysis and structural equations.FindingsService quality, customer satisfaction and restaurant image all have a strong, positive impact on the behavioural intentions of moderate upscale restaurant patrons. Service quality, perceived value and restaurant image are also important determinants of customer satisfaction. Behavioural intentions to re-patronise a restaurant and recommend it to friends are influenced more strongly by restaurant image than by customer satisfaction. Three primary dimensions and ten pertaining sub-dimensions are modelled in the third order conceptualisation of service quality. The primary and sub-dimensions also vary in importance amongst the customers in the sampling frame.Originality/valueThis is the first empirical research that develops and tests a comprehensive hierarchical model for moderate upscale restaurants to provide a complete and integrative analysis of a service setting. The interrelationships among service quality, customer satisfaction, perceived value restaurant image and behavioural intentions are assessed. A third order conceptualisations of service quality is also included in the modelling framework.
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Nababteh, M., and N. Al Abed Al Mahdi. "Saving Lives One Bite at a Time: The King Hussein Cancer Foundation´s Restaurant Care Program." Journal of Global Oncology 4, Supplement 2 (October 1, 2018): 185s. http://dx.doi.org/10.1200/jgo.18.70900.
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Amount raised: Since 2007, the program has raised USD 5.25 million. Background and context: In 2007, the King Hussein Cancer Foundation (KHCF) established the Restaurant Care Program (RCP); an innovative sustainable fundraising program targeting the general public. The RCP invites restaurants to incorporate a fixed contribution to KHCF as a line item on their diner bills, enabling restaurant guests to join the fight against cancer. At the time when cancer was still considered a taboo, the idea of bringing cancer onto restaurant tables and associating it with food was a huge undertaking which was frowned upon by most. It took one champion to join the program to for the rest to follow suit; gradually overcoming the taboo and changing public behavior. Within 10 years, the program was able to partner with over 70 restaurants with an annual growth of 8.4%. Aim: Establishing an innovative, sustainable fundraising program that creates behavior change and serves as an accessible, effortless donation channel while they dine Strategy/Tactics: Generating funds in a systematic and sustainable method by including the contribution as a line item on diners' bills within partner restaurants' financial/billing systems. Customizing the contributions according to restaurant's tier; JD 1 (USD 1.4), JD 0.50 (USD 0.70) and JD 0.25 (USD 0.35). Implementation of a donation opt-out method rather than making it opt-in. This means that the contribution is automatically added by the restaurant to the bill, yet allows the diner to optionally remove the donation if they request to do so. Shifting from the opt-in to opt-out method significantly more than doubled the donations received allowing the program to raise USD 512,711 in 2017 alone. Training and educating restaurant employees and raising their awareness about cancer, the program and the impact of raising funds to support patients- deeming them on-the ground KHCF advocates. Program process: Official agreements are signed with partner restaurants indicating the fixed donation amount and the financial process. Restaurants add the contribution as a fixed line item within their financial/billing system-KHCF provides restaurant partners with jointly branded marketing materials which are placed on dining tables and which explain the program and its process. Training of restaurant financial staff and waiters on program process in addition to educating them on cancer, KHCF mission and impact of the donations. Monthly financial reconciliation with each partner restaurant based on provided and audited receipts/bills. Costs and returns: The expenditure of the program is 2-4% of the programs' returns making the program cost-effective and sustainable. What was learned: Despite KHCF being in a resource-poor developing country, the program´s success is proof that it´s possible to conquer taboos and create an innovative funding model that is both cost-effective and sustainable and can be replicated across sectors and countries.
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Hamidah, Maharani, and Geovanne Farell. "PERANCANGAN SISTEM PELAYANAN RESTORAN BERBASIS WEB MOBILE MENGGUNAKAN FRAMEWORK YII2." Jurnal Teknologi Informasi dan Pendidikan 12, no. 1 (March 30, 2019): 100–105. http://dx.doi.org/10.24036/tip.v12i1.190.
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The increased business needs and rapid technological developments helped to make easier in marketing, ordering, or delivery. Restaurant service that is still manual is only efficient for visitors who are few. With a-based restaurant application it mobile web will make it easier and more efficient for large restaurants with more visitors. With reliable Smartphone, visitors immediately place an order through the waterfall method and database MySQL, so that later it will produce an application that is accessed via a Smartphone customer in handling food menu orders.
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Hussain, Ijaz, Shaohong Mu, Muhammad Mohiuddin, Rizwan Qaiser Danish, and Shrafat Ali Sair. "Effects of Sustainable Brand Equity and Marketing Innovation on Market Performance in Hospitality Industry: Mediating Effects of Sustainable Competitive Advantage." Sustainability 12, no. 7 (April 7, 2020): 2939. http://dx.doi.org/10.3390/su12072939.
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This study examines the effects of sustainable marketing assets, such as brand equity and marketing innovation, on market performance in the presence of sustainable competitive advantage as a mediator in the hospitality industry. Data were collected from hotel/restaurant customers (N = 360) on a Likert scale from 1= strongly disagree to 5 = strongly agree and analysis was conducted using the structural equation modeling (SEM) technique. The objective of this study is to understand the relationship among brand equity, marketing innovation, sustainable competitive advantage, and market performance in the hotel/restaurant industry. The results show that sustainable marketing assets have positive and significant effects on market performance. This study also demonstrates that sustainable competitive advantage fully mediates the relationship between brand equity and market performance while partially mediating the relationship between marketing innovation and market performance. The findings of this research can contribute to formulating effective marketing strategies for attracting customers, emphasizing sustainable issues in the hospitality sector, such as hotels/restaurants. This research adds practical value to the literature on brand equity, marketing innovation, sustainable competitive advantage, and market performance in the service industry.
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Tsviliy, Sergiy, Darya Gurova, and Tetiana Kuklina. "Marketing competitiveness of hotel and restaurant enterprise: theoretical approach and methods of definition." VUZF Review 6, no. 2 (June 29, 2021): 30–41. http://dx.doi.org/10.38188/2534-9228.21.2.05.
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The article considers topical issues of marketing competitiveness of hotel and restaurant business enterprises. The product marketing complex and the service marketing complex have been modernized by including the "period" element in the list of their components. The list of marketing functions of the manufacturer of a complex hotel and restaurant product has been supplemented with the function of implementing the time policy. The stages of the product life cycle are divided according to the principles of achieving effective interaction between producer and consumer based on cost structuring. The model of a complex hotel and restaurant product is presented. The principles of using a comprehensive approach to identifying different types of services in the process of integration in the direction of "producer-consumer" are formulated. An algorithm of effective actions of a hotel and restaurant enterprise to develop a marketing strategy to increase the level of competitiveness is proposed. The method of marketing assessment of the level of competitiveness of the hotel and restaurant enterprise on the basis of substantiation of quantitative criteria is developed. It is concluded that the role of digital services in the growth of a certain level of marketing competitiveness of the hotel and restaurant enterprise is growing rapidly. The priority directions for effective marketing management of the level of competitiveness of the hotel and restaurant enterprise are determined. The types of effects from the implementation of the results of the study in the practice of hotel and restaurant business are identified and grouped.
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Bachok, Sabainah, Nurfattaniah Jamalluddin, Aliffaizi Arsat, Aslinda Mohd Shahril, and Suria Sulaiman. "Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants." Winners 12, no. 2 (September 30, 2011): 196. http://dx.doi.org/10.21512/tw.v12i2.677.
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The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.
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Chunji, Jin. "High-Quality Service in a Chinese Restaurant Chain:." Japan Marketing Journal 40, no. 3 (January 7, 2021): 100–109. http://dx.doi.org/10.7222/marketing.2021.010.
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Jeong, EunHa, and SooCheong (Shawn) Jang. "The affective psychological process of self-image congruity and its influences on dining experience." International Journal of Contemporary Hospitality Management 30, no. 3 (March 19, 2018): 1563–83. http://dx.doi.org/10.1108/ijchm-02-2016-0047.
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Purpose This study aims to examine the effects of self-image congruities (i.e. the match between the image of a product or brand and a customer’s image of themselves) as an affective psychological process in the context of a restaurant setting. The study proposed that a customer’s perception of congruity between his or her self-image and a restaurant could be a salient antecedent for eliciting positive affects toward restaurants, which may influences customers’ evaluations of the functional attributes of a restaurant. The relative effects of actual versus ideal self-image congruity on positive affects, along with the moderating effect of the type of restaurant, were also investigated. Design/methodology/approach An online survey was developed and distributed to randomly selected respondents in the USA and a total of 376 responses were used for the data analyses. Structural equation modeling (SEM) was used to examine the relationships among five constructs: actual self-image congruity, ideal self-image congruity, positive affect, evaluation of the restaurant experience and revisiting intentions. To investigate the moderating effect of the restaurant type – more specifically, to examine differences in relative importance of actual versus ideal self-image congruity based on the type of restaurant (casual dining versus fine dining) – multiple group analyses were executed. Findings The results showed that both actual and ideal self-image congruity significantly influence positive affect, which has a significant influence on customers’ evaluations of the functional attributes of a restaurant. Actual self-image congruity effect on positive affect was significant in casual dining restaurants, but it was not significant in fine-dining restaurants. Ideal self-image congruity effect on positive affect was significant in both casual and fine-dining restaurant. Practical implications This study provides practical implications for developing an effective marketing communication in terms of promoting different segments of restaurant (casual dining vs fine-dining) based upon the customers’ perception of self-image congruity. Originality/value This paper includes a theoretical model that explains whether self-image congruity is a salient antecedent influencing restaurant customers’ positive feelings toward a restaurant brand. It also examined the relative effects of actual versus ideal self-image congruities in different restaurant settings.
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Nykyforov, R. P. "The Status and Features of the Development of Restaurant Business in the World." Business Inform 12, no. 515 (2020): 202–8. http://dx.doi.org/10.32983/2222-4459-2020-12-202-208.
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One of the most dynamically growing types of entrepreneurial activity in the world is restaurant business. Changes in the context of development, including increasing the share of the middle class, changing values, migration and nomadism, digitalization, population growth, urbanization, active development of tourism and hospitality cause influence on the status and features of the development of restaurant business in the world. The article identifies the main determinants that determine the current status and features of the development of restaurant business in the world; the author’s own approach to understanding the essence of the concept of «restaurant business» is provided; the main segments and features of modern development of restaurant business in the world are specified. It is determined that at the present stage of development of the world restaurant business it has the following inherent features: 1) asymmetry and polarization of development (the greatest interest in meals outside the home, and therefore the most active development of the restaurant business, is recorded in America and Asia-Pacific region. They are followed by Europe, the Middle East and Asia. The highest level of territorial heterogeneity of restaurant business development is characteristic of the Middle East and Africa, America, a relatively lower level of heterogeneity is characteristic of the Asia-Pacific region and Europe. The highest level of concentration of restaurant business development is characteristic of the Asia-Pacific region, the smallest – of the Middle East and Africa); 2) development disparities (the largest disparities between the development of restaurant business segments are recorded in the Asia-Pacific region (full-service restaurants significantly prevail over other organizational forms of restaurant business in the region), the smallest – the Middle East and Africa); 3) polysubjectivity (the subject structure of the restaurant business is very complex and heterogeneous, it includes not only restaurants, but also bars, cafes, coffee-shops, canteens, etc.); 4) active virtualization and digitalization (restaurants and other restaurant business entities are increasingly creating virtual platforms where you can order food, get comprehensive information about the establishment, etc., actively interact with their consumers in social networks, increase the budget of online marketing costs, attract robotics).
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Yemchuk, Tetiana, and Oksana Arpul. "Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)." Studies of the Industrial Geography Commission of the Polish Geographical Society 34, no. 1 (March 30, 2020): 92–107. http://dx.doi.org/10.24917/20801653.341.7.
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Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is aimed at demonstrating the ways of helping an increase of the competitiveness and efficiency in public catering establishments in present-day conditions of economic management. The authors discuss the concept of competitive advantages, analyse the results of the assessment of restaurant competitiveness (60 restaurants of Chernivtsi have been assessed), and suggest criteria to help rank the restaurant-type establishments of Chernivtsi by indicators of their competitiveness. The company’s total rating combines all important parameters (indicators) of financial and economic activity, marketing, investment, production activities, etc. Rating of competitiveness makes it possible to see which the best restaurants are, as well as to determine further goals and steps for those who gained fewer points. These goals and steps include: efficient use of available potential; definition and expansion of the range of products; up-to-date serving; development and introduction of new forms of service; development of customer-oriented complex of restaurant services based on the study of customers’ habits; increase of staff competitiveness; reduction of restaurant expenses; attraction of new customers by way of modern advertising campaigns, etc.
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MURPHY, J. "Restaurant marketing on the worldwide web." Cornell Hotel and Restaurant Administration Quarterly 37, no. 1 (February 1996): 61–71. http://dx.doi.org/10.1016/0010-8804(96)84598-8.
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