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1
Du, Wenwen, Puhong Zhang, Jiguo Zhang, Yuan Li, Feng J. He, Xiaofan Zhang, Chang Su, et al. "Sodium Reduction in Restaurant Food: A Randomized Controlled Trial in China." Nutrients 14, no. 24 (December 14, 2022): 5313. http://dx.doi.org/10.3390/nu14245313.
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Restaurant food is one of the important sources of sodium intake in China. We aimed to determine whether a restaurant-based comprehensive intervention program may induce lower sodium content in restaurant food. A randomized controlled trial was implemented between 2019 and 2020 in 192 restaurants in China. After baseline assessment, the restaurants were randomly assigned to either an intervention or a control group (1:1). Comprehensive activities designed for intervention restaurants were conducted for one year. The primary outcome was the difference in change of sodium content estimated by the mean values of five best-selling dishes for each restaurant, from baseline to the end of the trial between groups. In total, 66 control restaurants and 80 intervention restaurants completed the follow-up assessment. The average sodium content of dishes at baseline was 540.9 ± 176.8 mg/100 g in control and 551.9 ± 149.0 mg/100 g in intervention restaurants. The mean effect of intervention after adjusting for confounding factors was −43.63 mg/100 g (95% CI: from −92.94 to 5.66, p = 0.08), representing an 8% reduction in sodium content. The restaurant-based intervention led to a modest but not significant reduction in the sodium content of restaurant food. There is great urgency for implementing effective and sustainable salt reduction programs, due to the rapid increase in the consumption of restaurant food in China.
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Ghiselli, Richard, and Jing Ma. "Restaurant social media usage in China." Worldwide Hospitality and Tourism Themes 7, no. 3 (June 8, 2015): 251–65. http://dx.doi.org/10.1108/whatt-03-2015-0014.
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Purpose – The purpose of this paper is to examine the use of social media by restaurants in China and the extent to which consumers are using it to obtain information about dining options. Design/methodology/approach – A questionnaire for consumers was developed and social media usage data were collected from restaurants; the results were compared to determine whether there is a difference between practices and preferences. Findings – Based on the results of this paper, restaurants may want to consider committing resources and efforts to improve their presence on Dianping, Baidu and Meituan, and to utilize WeChat. Also, they may want to send non-personalized updates, especially coupons, discounts and information about special events, through the above-mentioned channels two to three times a month. Additionally, restaurants may want to improve engagement with frequent users so that they will recommend to others. Finally, restaurants may want to evaluate and invest in online ordering and payment systems if they haven’t done so already. Research limitations/implications – Strategic choices should be based on understanding of consumers. Unless the gaps between practices and preferences are identified and understood, restaurant companies may not be able to use social media effectively and efficiently. Originality/value – China’s social media market – the largest in the world – differs considerably from other countries; it presents unique opportunities and challenges. Social media is always a function of the technology, culture and government of a particular country or context; for this reason, it is very important to study social media in its “context”. While the need is pressing, there are limited studies on restaurant consumer preferences in a computer-mediated environment, not to mention in the Chinese context. This study examined consumer preferences and potential gaps between preferences and practices in the Chinese context; the results will help to direct restaurants in China to make better use of social media.
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Du, Wenwen, Jiguo Zhang, Yuan Li, Feng J. He, Xue Zhou, Zhihua Xu, Yifu Gao, et al. "Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial." BMJ Open 10, no. 12 (December 2020): e038744. http://dx.doi.org/10.1136/bmjopen-2020-038744.
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IntroductionSalt intake in China is high, and most of it comes from that added by consumers. Nevertheless, recent years have seen a rapid increase in the frequency at which people eat out. The aim of this study is to evaluate the effectiveness of interventions designed for salt reduction in restaurants through a randomised controlled trial in China.Methods and analysisAs a randomised controlled trial with restaurants as study subjects, we recruited 192 restaurants from 12 counties of 6 provinces in China. After the baseline survey, restaurants were randomly assigned to intervention or control group. Using social cognitive theory, comprehensive intervention activities were designed to encourage salt reduction in all restaurant foods, and at the same time, to encourage consumers to choose lower salt options when eating out. The interventions will be conducted only in restaurants of the intervention group during the first year. The follow-up assessment will be conducted at the end of the trial. The primary outcome is the change in the average salt content of the five best-selling dishes of the restaurant, as measured by laboratory tests. Secondary outcomes include differences in the monthly use of salt and salty condiments between intervention and control restaurants, and the knowledge, attitude and practice on salt among restaurant consumers.Ethics and disseminationThe study was reviewed and approved by the Review Board of the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention and Queen Mary Research Ethics Committee. Results will be disseminated through presentations, publications and social media.Trial registration numberChiCTR1800019694; Pre-results.
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Huang, Yuying, C. Michael Hall, and Ning (Chris) Chen. "Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China." Foods 13, no. 12 (June 12, 2024): 1838. http://dx.doi.org/10.3390/foods13121838.
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Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.
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Xiong, Xiaoxiao, and Ruoyu Yao. "Strategic Analysis of the Catering Industry under Covid-19: a Case Study in China." E3S Web of Conferences 253 (2021): 01047. http://dx.doi.org/10.1051/e3sconf/202125301047.
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In the normal phenomenon, the restaurant industry strategic planning and future development trends are diverse, therefore, it is difficult to choose for. Existing literature does not provide effective guidance for the implementation of strategic plans in the catering industry under coVID-19. Taking RJ Restaurant in Chongqing as an example, this paper uses the method of combining qualitative and quantitative methods to study the difficulties that restaurants are facing now. This study clarifies that at the strategic level, the belief of medium-sized private restaurants to survive coVID-19 needs be based on identifying their deficiencies to establish cost strategy and differentiation strategy, which includes emphasizing the future development trends of intelligent use and "customized" services. There are two contributions to this study. First of all, this study provides a stereotyped municipal infrastructure framework for the study of private restaurants. In addition, this study studied the literature on strategic analysis of the catering industry from the perspective of coVID-19.
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Wang, Chenyang, Zhiping Zhen, Nan Zhao, and Chenlin Zhao. "Associations between Fast-Food Restaurants Surrounding Kindergartens and Childhood Obesity: Evidence from China." International Journal of Environmental Research and Public Health 18, no. 17 (September 3, 2021): 9334. http://dx.doi.org/10.3390/ijerph18179334.
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The prevalence of obesity among preschool children has risen dramatically due to the influx of Western fast food in China. In this study, we aimed to provide clear evidence on the associations between fast-food restaurants and childhood obesity. We collected and combined three unique cross-sectional datasets: physical fitness data, geographic information, and the financial data of each kindergarten. The two-stage least squares were used for empirical analyses. The final data including 75,730 children were from 785 kindergartens in 82 cities and 23 provinces in China in 2018. The mean age of participants was 4.94 ± 0.87; 34,249 (45.2%) females and 41,481 (54.8%) males. The number of fast-food restaurants within 1, 2, and 3 km radii had a significant and positive correlation with obesity, and this correlation decreased as the radius increased. Furthermore, the distance to the nearest fast-food restaurant had a significant and negative correlation with obesity. Western fast-food restaurants contributed more to obesity than the broader definition of fast-food restaurants. There was marked heterogeneity between urban and rural areas. Our findings documented that fast-food restaurants had a significant and positive association with childhood obesity, thus the restriction of fast-food restaurants surrounding kindergartens might be considered.
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Jia, Xiaofang, Jiawu Liu, Bo Chen, Donghui Jin, Zhongxi Fu, Huilin Liu, Shufa Du, Barry M. Popkin, and Michelle A. Mendez. "Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China." Public Health Nutrition 21, no. 7 (January 8, 2018): 1307–18. http://dx.doi.org/10.1017/s1368980017003779.
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AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from ten KFC, McDonald’s and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined.SettingHunan Province, China.SubjectsNa, K, protein, total fat, fatty acids, carbohydrate and energy in dishes.ResultsOn average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles.ConclusionsThese findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.
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SHA, YONGZHONG, XIANGRONG SONG, JIAN ZHAN, LI LU, QINGXIA ZHANG, and YAO LU. "Regional Character, Restaurant Size, and Food Safety Risk: Evidence from Food Safety Violation Data in Gansu Province, China." Journal of Food Protection 83, no. 4 (March 23, 2020): 677–85. http://dx.doi.org/10.4315/0362-028x.jfp-19-457.
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ABSTRACT Restaurants are a place where food is prepared and cooked directly for customers. Food safety in restaurants is a public health concern and a multidisciplinary issue that needs to be explored. To protect the health of consumers and identify external factors that may affect food safety risk, this study explores how economic development and population density at the local level relate to food safety inspection outcomes in restaurants of different sizes. Using food safety violation data from 2017 and 2018, we categorized restaurants in Gansu Province, China, into small and large ventures to examine the relationships among regional character, restaurant size, and food safety risk. Data were analyzed using Mann-Whitney U tests and negative binomial regression models. Our results show that large restaurants have a higher food safety risk than small restaurants. Moreover, the region with the lowest level of economic development had the highest food safety risk, while the region with the lowest population density had insufficient local inspections. By providing insight into which establishments demonstrate the highest food safety risks, our findings contribute to the development of processes that seek to effectively identifying food safety risks. HIGHLIGHTS
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Cui, Bin, Shao Ying Li, Linda Dong-Ling Wang, Xiang Chen, Jun Ke, and Yi Tian. "Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China." International Journal of Environmental Research and Public Health 18, no. 4 (February 22, 2021): 2149. http://dx.doi.org/10.3390/ijerph18042149.
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Inadequate hand washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Although many studies have evaluated hand hygiene knowledge (HHK) and self-reported hand washing behaviors (HWBs) in restaurant workers in different countries, little is known about HHK and HWBs in restaurant kitchen chefs, particularly in China. In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province in China regarding their HHK and HWBs and used Chi-square tests (Fisher exact tests), pairwise comparisons, and linear regression models to analyze the responses and identify determinants of HHK and HWBs. Results reveal that less frequent hand washing after leaving work temporarily and after touching used cutlery were the main issues among restaurant kitchen chefs in Jiangsu Province. Kitchen hands had lower levels of HHK and engaged less frequently in good HWBs than the other type of chefs. Furthermore, working in a large restaurant and having worked in the restaurant industry for a longer amount of time were correlated with better HHK and HWBs. These findings suggest that close attention should be paid to the HWBs of chefs during food preparation, that kitchen hands are the key group of restaurant kitchen workers who need training in HHK, and that regulatory activities should focus on small-scale restaurants.
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Yang, Shuyan, Changfeng Li, and Wangshu Mu. "Locating Senior-Friendly Restaurants in a Community: A Bi-Objective Optimization Approach for Enhanced Equality and Convenience." ISPRS International Journal of Geo-Information 13, no. 1 (January 8, 2024): 23. http://dx.doi.org/10.3390/ijgi13010023.
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Senior-friendly restaurants are dining establishments that cater specifically to the needs and preferences of older adults in a community. As the physical capabilities of seniors progressively decline and their activity spaces contract over time, determining optimal locations for such restaurants to ensure their accessibility becomes crucial. Nevertheless, the criteria for the location selection of senior-friendly restaurants are multifaceted, necessitating the consideration of both equality and convenience. First, these restaurants often receive government funding, which means that equitable access should be guaranteed for all community residents. Second, the daily activity patterns of seniors should be accounted for. Therefore, these restaurants should be situated in close proximity to other essential facilities utilized by seniors, such as recreational facilities that accommodate routine postmeal activities. Despite the long-standing application of spatial optimization approaches to facility location issues, no existing models directly address the location selection of senior-friendly restaurants. This study introduces a bi-objective optimization model, the Community Senior-Friendly Restaurants Location Problem (CSRLP), designed to determine optimal locations for senior-friendly restaurants, taking into consideration both service coverage and proximity to recreational facilities simultaneously. We formulated the CSRLP as an integer linear programming model. Simulation tests indicate that the CSRLP can be solved both effectively and efficiently. Applying the CSRLP model to two communities in Dongcheng District, Beijing, China, we explored Pareto optimal solutions, facilitating the selection of senior-friendly restaurant locations under diverse scenarios. The results highlight the significant value of spatial optimization in aiding senior-friendly restaurant location planning and underscore key policy implications.
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Liu, Z., J. Wu, H. Li, and M. Werner. "SPATIO-TEMPORAL ANALYSIS OF URBAN ECONOMIC RESILIENCE DURING COVID-19 WITH MULTILAYER COMPLEX NETWORKS." International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLVIII-1/W2-2023 (December 13, 2023): 361–68. http://dx.doi.org/10.5194/isprs-archives-xlviii-1-w2-2023-361-2023.
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Abstract. The COVID-19 pandemic has impacted the economic growth of almost every country, with many industries facing operational difficulties, and the failures of a large number of restaurants, in particular, have extensively tested the resilience of urban economies. The gastronomy business is one of the most decentralized and location-based consumer business in urban, which is highly related to the economic attributes of cities. However, there are few studies on quantitative analysis of urban economic resilience through the opening and closing of restaurants. Understanding and planning for the aftermath of the COVID-19 may not only minimize detrimental effects but also provide insights into the economic recovery policies. This study analyzes the phenomenon of restaurant failures after the pandemic in Shenzhen, China via percolation in multilayer complex networks. We identify the closed restaurants through data mining, and construct the human mobility network through mobile phone location data, aggregating origin and destination points into grids. We then embedded the restaurants’ Points of Interest (POIs) into the grids, creating an additional restaurant network layer. By considering spatial interactions between restaurants, we constructed a geographical proximity network for restaurants in each grid. Finally, Using these multilayered nested networks, we analyzed the pandemic’s impact and the occurrence of critical phenomena related to restaurant closures under lockdown policies through percolation in multilayer complex networks. As a result, this study found that the severity of the pandemic significantly increased the probability of restaurant failures, with cascade and critical phenomena. However, implementing precise lockdown measures can effectively lower the probability of restaurant closures. These results highlight the effectiveness of accurate lockdown policies in striking a balance between epidemic prevention and economic development, contingent upon the correct identification of high-risk areas. This finding suggests that policy makers and public health departments need to balance policy effectiveness with interventions in economic activities in order to increase the resilience of urban economies during the pandemic.
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Geming, Dr Luo. "Chinese Consumer Preference for Certain Asian Native Restaurants and the Role that Hygiene Plays in Their Options." American Journal of Food Sciences and Nutrition 5, no. 2 (March 30, 2023): 1–12. http://dx.doi.org/10.47672/ajfsn.1401.
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Purpose: The purpose of this study was to explore food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants in China.
Methodology: The study used a desktop literature review methodology (desk study). This required a thorough analysis of research on the food handlers’ hygiene practices as determinants of customers’ preference for certain Asian native restaurants’. The subject of the study underwent three phases of sorting in order to assess its suitability for further study.
Findings: The results demonstrated that the two variables had no meaningful link with one another. The majority of customers were not concerned with hygiene standards, as was shown in numerous restaurants where high customer volumes persisted despite the presence of subpar hygiene measures. Therefore, the study came to the conclusion that although hygienic procedures have an impact on customers' decisions about which restaurants to visit, the impact is not substantial.
Unique Contribution to Theory, Practice and Policy: According to the report, public health authorities in metropolitan areas should train all restaurant stakeholders in food hygiene standards and alert customers to the risks involved with inappropriate food handling. The study also advised restaurant owners to follow food safety laws, and it suggested conducting similar research in other cities, in rural restaurants, and with more eateries.
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Shen, Xiwei, Mingze Chen, Mengting Ge, and Mary G. Padua. "Examining the Conceptual Model of Potential Urban Development Patch (PUDP), VOCs, and Food Culture in Urban Ecology: A Case in Chengdu, China." Atmosphere 13, no. 9 (August 26, 2022): 1369. http://dx.doi.org/10.3390/atmos13091369.
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In China, traditional food is a significant element of culture that affects human behaviors. The point of interest (POI) of traditional food restaurants’ location and their volatile organic compounds (VOCs) emissions affect the urban ecology. Rather than examine potential urban development patch (PUDP) based on land use data, the perspective of this paper is to examine the PUDP, air quality, and food culture in urban ecology in Chengdu, China. Methods: First, the research identifies three types of PUDP models (open PUDP, landscape PUDP, and conflict PUDP) with the weighted overlay of land use data, then uses machine learning to examine the relationship between PUDP, POI of traditional food restaurant, and VOCs. Results: The study generates three types of PUDP which are open PUDP, landscape PUDP, and conflict PUDP. VOCs and POI of traditional restaurant have a strong correlation, and both have a significant negative correlation with open PUDP. However, the landscape PUDP and conflict PUDP do not show an obvious relationship with food POI and VOCs. Conclusion: The results indicate that the future urban ecology should consider restaurant location, VOCs from restaurants, and their relationship to urban land use data as they have a strong relationship.
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Khisamutdinov, Amir, and Bai Xue. "On the History of Russian Catering Industry in China in the First Half of the XX Century." Journal of Economic History and History of Economics 23, no. 4 (December 26, 2022): 663–86. http://dx.doi.org/10.17150/2308-2488.2022.23(4).663-686.
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The article is devoted to the features and traditions of the Russian catering industry in China, which started with the construction of the Chinese Eastern Railway. Harbin quickly developed into a major industrial city in northeastern China (now Heilongjiang Province, China). The restaurant opened at Railway Assembly of the Chinese Eastern Railway (1905) was really big, then came “Eden” (1906), and “Modern” (1913) which still works today. After the end of the Civil War in Russia (1922), the number of restaurants significantly increased: the Chinese as well as Russian emigrants could choose establishments according to their means. Almost all major Russian restaurants in China had their own music and dance orchestras or staged ballet and opera performances. Those at the “Modern”, a hotel, theatre and restaurant complex, were especially popular. The authors analyze the creation of the Russian school of cooking in China, whose Chinese followers still work in Harbin, keeping the recipes of their teachers. After the Japanese occupation (1931), a large number of Russians moved to Shanghai, Tianjin or other large cities in China, and Russian catering industry began to develop there. The authors pay special attention to menus and ingredients in this publication, and emphasize that the dishes were adapted to Chinese tastes. The article uses rare Chinese sources and studies in which the authors describe the culture of Russian public catering and cuisine characteristics from the point of view of the Chinese consumer. It also contains information from the expatriate media, including advertisements, as well as the results of field research conducted by the authors in China in 2021.
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Xu, Leiping, and S. Ramakrishna Velamuri. "South Beauty Group: In Quest of a 'Beautiful' Growth Story." Asian Case Research Journal 13, no. 02 (December 2009): 229–73. http://dx.doi.org/10.1142/s0218927509001285.
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Since the 1990s, China's catering industry had boomed sharply with over 15% CAGR (Compound Annual Growth Rate). In 2007, the catering market size of RMB1,200 billion (US$155 billion) accounted for 4.87% of GDP (Gross Domestic Product) in China. This percentage was only 1.5% in 1978. China's restaurant market was in a typical state of perfect competition, not only in terms of the number of players, but also in terms of the food varieties. Intrigued by the successful story of western fast food in China, the leading Chinese players were exploring how to expand their scale through the development of restaurant chains. Considering the difficulties of standardizing Chinese cuisine, the scale expansion of the Chinese Dinner segment was slower than that of Hot Pot and Chinese fast food segments. It was October 18th, 2007. As an innovative upper-middle player in the Chinese Dinner segment, the South Beauty Group, with 20 restaurants and two soon-to-be-opened restaurants under three different brands, was dreaming about expanding its scale to 100 restaurants in three years (35 in China and 65 in the international market). To meet this ambitious target, the Group faced many challenges, including standardizing Chinese cuisine, selection of domestic and international locations, development of franchising operations and the launch of an IPO. Moreover, as the only Food Service Partner of Chinese cuisine for the 2008 Beijing Olympics, the Group also had to organize the company's resources efficiently to fulfill this prestigious contract. This case had been developed mainly for MBA and EMBA students, with the main teaching objective being to understand the challenges of growth. The students will also be exposed to the dynamic Chinese business environment and the dreams, innovativeness and decision-making behaviors of Chinese entrepreneurs, even in such a traditional industry. An audio-visual support, including an introduction to the company, the restaurants and the dishes, and two interviews with Ms. Zhang Lan is available to instructors.
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Wei, Yuling, and Attila Endre Simay. "AI Adoption in the Chinese Food and Beverage Industry: An Exploratory Study." FIRM Journal of Management Studies 8, no. 2 (August 30, 2023): 145. http://dx.doi.org/10.33021/firm.v8i2.4412.
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<em>This study aims to investigate the phenomena of how artificial intelligence (AI) as one of the cutting-edge technologies benefits restaurant services and what the obstacles to implementing AI in a restaurant are. Due to the rapid pace of life, people tend to have less and less eating time, especially white-collar workers. More and more restaurants implement AI technology to improve their cooking efficiency and reduce service time, such as fast payment systems (QR and facial recognition payment), AI-enabled bots, AI-powered self-ordering kiosks, and robot chefs. Since the COVID-19 pandemic begins in early 2020, food safety and sanitation become increasingly important when people eat outside. Chef and waiter robots are good options for avoiding intimate contact. This study employed qualitative research with in-depth interviews. We interviewed three restaurant managers in China. The findings suggest that adopting AI technology in restaurant services can minimize high costs, better manage customer relationships, and provide more convenient in-store services. This study contributes to the managerial gap in AI restaurants. </em>
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Meng, Bo, and Kyuhwan Choi. "An investigation on customer revisit intention to theme restaurants." International Journal of Contemporary Hospitality Management 30, no. 3 (March 19, 2018): 1646–62. http://dx.doi.org/10.1108/ijchm-11-2016-0630.
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Purpose This paper aims to examine theme restaurant customers’ decision-making process in light of the theory of planned behavior (TPB) model. Design/methodology/approach This investigation is conducted by an on-site survey with 357 theme restaurant customers who have a dining experience in China. The current study used Anderson and Gerbing’s (1998) two-step method. Findings Study results indicate the extended TPB model surpasses the TPB in predicting customers’ behavioral intention. Findings not only identified attitude and involvement as useful mediators in the model but also provided evidence of possible relationships in the proposed model. Research limitations/implications The relationships in the extended TPB offer practical solutions for theme restaurant managers and ways to increase the customers’ intention to revisit their establishments. Originality/value With servicescape as an external factor and perceived authenticity and involvement as psychological factors incorporated into the TPB, the proposed framework supported the analysis of those underlying factors in the context of theme restaurants toward clarifying the formation of customer’s intention to revisit those restaurants.
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Li, Hui, Qian-Xia Chen, Sai Liang, and Jing-Jing Yang. "The power of internet exposure: influence of online news coverage on restaurant survival." International Journal of Contemporary Hospitality Management 34, no. 4 (February 1, 2022): 1399–422. http://dx.doi.org/10.1108/ijchm-08-2021-1018.
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Purpose Few studies on hospitality firm survival consider the impact of online media exposure. This paper aims to investigate how the online news coverage of restaurants, characterized in terms of the number of articles, channel (Web page or mobile app), topic (operations or products) and consistency (mix of news tones), influences their survival. Design/methodology/approach A yearly panel data set covering 682 news-reported restaurants in Shanghai, China, over the period 2011–2019 is analyzed using a Cox model, and an extended cross-sectional data set containing 9,488 restaurants is used for robustness checks. Findings A larger number of online news articles, regardless of channel or topic, significantly improves restaurants’ chances of survival, and this positive impact of online exposure is greater if that news is published by mobile apps (rather than on Web pages) or reports topics related to operations (rather than products). Although, generally, news inconsistency is not good for restaurant survival, when the number of online news items is eight or more, inconsistency becomes good for survival. Practical implications This research guides restaurant operators to use news exposure in an online marketing environment to increase the firm’s chances of long-term survival. Originality/value Online media exposure has hitherto been ignored in the literature on the survival of hospitality firms. This paper provides a new perspective on hospitality firm survival and also contributes to the literature on media exposure by conceptualizing a unique factor, namely, the consistent online exposure.
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Zhou, Ziyu, and Hongwei Wang. "Study on acoustic environment of canteens in South China University of Technology." INTER-NOISE and NOISE-CON Congress and Conference Proceedings 263, no. 5 (August 1, 2021): 1695–702. http://dx.doi.org/10.3397/in-2021-1902.
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In order to understand the characteristics of the acoustic environment of University canteens, the canteens of South China University of Technology were selected as the research objects, and the acoustic parameters were measured on the spot and the questionnaire survey was conducted. The results show that the average sound pressure level of restaurants with smaller area is lower than that of restaurants with larger area, and the sound pressure level of dining space first increases rapidly, then increases slowly, and finally remains unchanged with the increase of the number of diners. In the aspect of restaurant acoustic environment satisfaction evaluation, the space with the smallest dining area has the highest acoustic environment satisfaction evaluation level, and the collision sound of tableware collection and table and chair moving has the highest correlation with the acoustic environment satisfaction evaluation. In terms of different types of noise sources, diners think that the most disturbing noise for conversation is the voice of the surrounding people, followed by the collision of tables and chairs and the collection of tableware, and the least disturbing noise is the noise of air conditioning and kitchen equipment.
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Yao, Lixia, and Jie Gao. "Examining Emotional Labor in COVID-19 through the Lens of Self-Efficacy." Sustainability 13, no. 24 (December 10, 2021): 13674. http://dx.doi.org/10.3390/su132413674.
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The ongoing COVID-19 pandemic has dealt a significant blow to the restaurant industry, with many restaurants suspending operations or closing altogether. This study was aimed to investigate the effects of emotional labor on employees’ well-being and the mediating role of self-efficacy in the context of chain restaurants. Data were collected in 2020 through an online survey in China, and results revealed that emotional labor had a significant impact on well-being that was measured in life and job satisfaction. Self-efficacy not only had a significant positive impact on employees’ job- and life-related well-being but also played a fully mediating role between deep acting and life satisfaction, with a partial mediating role between deep acting and job satisfaction. Job-related well-being also played a fully mediating role between deep acting and life satisfaction, with a partial mediating role between deep acting and job satisfaction. It is important for restaurant employees to develop deep acting skills and improve self-efficacy and job satisfaction Restaurant managers must establish a healthy working environment by providing better job support and creating a more relaxed working atmosphere.
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f, f., f. f, and f. f. "Model of Online Food Delivery System Services and Restaurant Performance: A Case Study of China." GLOBAL BUSINESS FINANCE REVIEW 29, no. 3 (April 30, 2024): 1–15. http://dx.doi.org/10.17549/gbfr.2024.29.3.1.
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Purpose: Through the lens of business performance theory, this study examines the effect of online food delivery system services on restaurant performance by analyzing the performance of restaurants engaged in takeaway services. The moderating effects of restaurant attributes on restaurant performance are also investigated.
Design/methodology/approach: This research applies a positivist paradigm where a quantitative approach was selected to gather the information from the respondents based on the established sample size through G-POWER software. By applying the judgement sampling technique, the study seeks answers from the respondents through non-probability sampling. Using the software SmartPLS 3.3.3, this study analyzed 220 completed responses using the PLS-SEM approach to reach the research objectives.
Findings: The findings suggested that the basic services and click-through promotion service directly and positively affected restaurant performance. The discount service has no significant influence on the restaurant performance. The study confirms that size shown a positive interaction with click-through promotion service in relation to restaurant performance, whereas the variable of price of main dishes demonstrated a negative interaction with click-through promotion service in relation to restaurant performance. There is no substantial moderating influence of age.
Research limitations/implications: The current study is limited to the geographical area, of Baise, Guangxi China. Therefore, generalizability and gain a better knowledge of the overall context is limited. Additionally, due to the single time period of data collection, it may not represent the long-term takeout business operation of catering businesses.
Originality/value: The research model is valid in explaining the impact of online food delivery system services on restaurant performance. In this light, understanding these influencing relationships in this study will provide valuable insights into the operation of a takeout catering enterprise. These would also benefit the related government agencies, restaurant owners or managers, and the researchers.
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Isakova, Anna A. "Hybrid names of Cafes and Restaurants in Tyumen, Seattle, and Toulouse." Tyumen State University Herald. Humanities Research. Humanitates 5, no. 3 (October 30, 2019): 38–51. http://dx.doi.org/10.21684/2411-197x-2019-5-3-38-51.
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This article studies the names of cafes and restaurants in the cities of Tyumen, Seattle, and Toulouse. According to the data of the Department of Consumer Market of the Tyumen Administration and the information site tripadvisor.ru, a card index of the names of public catering establishments in Tyumen (1.5 thousand lexical units), Seattle (3.2 thousand) and Toulouse (2.5 thousand) was compiled. Actualization groups were identified, they include proper name, geographical subjects, flora and fauna, gastronomic names, art and culture, buildings and structures, household items, phraseological units and stable phrases, occupation and titles, colors, and numbers. The morphological and lexical-semantic methods of word formation of the names of public catering establishments are investigated. Cases of the transition of an anthroponym, toponym, and common noun to ergonym are revealed. The names of cafes and restaurants in Tyumen represent a significant number of one-component structures (Prokofiev, China, and Assorti among others). On the contrary — syntactic constructions dominate the names of cafes and restaurants in Seattle and Toulouse (Seattle — Stanford’s Restaurant and Bar; Toulouse — Le Petit Magre). Six types of graphic hybrid names of cafes and restaurants are distinguished, which are represented in different proportions in each city — fusion, apostrophization, combinations of letters and numbers, combinations of letters and symbols, combinations of lowercase and uppercase letters, and names with a foreign component.
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Zhou, Jiangping, and Yuling Yang. "The death and life of restaurants: A visualization in the eras of easy online ordering and increased metro mobility." Environment and Planning A: Economy and Space 51, no. 4 (February 26, 2019): 820–22. http://dx.doi.org/10.1177/0308518x19834307.
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Like pubs in Western countries, restaurants in China are not just places where people consume drinks and eat food. They are also venues where acquaintances, friends, colleagues and families meet, relax, entertain, talk and socialize. In the era of fast-paced life, Fordism, easy online ordering and increased metro mobility, what could happen to restaurants in cities? To answer this, we collected and processed two distinct years (2014 and 2017) of point of interest and metro network data in Shenzhen, China. The visuals based on the data indicate that most metro station areas saw the advent of new restaurants as Shenzhen expanded its metro network, shortening the average travel time by transit between the two officially designated central business districts (CBDs): Luohu and Futian. Several metro station areas in or around the CBDs enjoyed the most growth in new restaurants. In terms of the 10 metro station areas that experienced the greatest decline in the number of restaurants, five of them were in areas that were around 15 minutes’ metro travel from the CBDs. The remaining five scattered within suburbs rather than exurbs.
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Wen, Tao, Tong Qin, and Raymond R. Liu. "The impact of nostalgic emotion on brand trust and brand attachment." Asia Pacific Journal of Marketing and Logistics 31, no. 4 (September 9, 2019): 1118–37. http://dx.doi.org/10.1108/apjml-09-2018-0390.
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Purpose The purpose of this paper is to make up the deficiency of theoretical research in nostalgic marketing and is helpful for the original theories of brand marketing and experiential marketing to deepen further. Design/methodology/approach The paper uses the approach of the empirical study. Based on the literature review, a theoretical model of the impact of nostalgic emotion (NE) on brand trust and brand attachment is constructed and corresponding research hypotheses are proposed. Then nostalgia-themed restaurants are selected to complete a questionnaire survey, and SPSS22.0 and LISREL8.70 are used for data analysis and hypothesis testing. Findings The results of the paper show that NE consists of four dimensions in the context of China: atmosphere nostalgia, interpersonal nostalgia, family nostalgia and personal nostalgia. Among these, NE has a significant positive impact on brand trust and brand attachment; further, brand trust has a significant positive impact on brand attachment and plays a partial mediating role in the impact of NE on the latter. Research limitations/implications As the nostalgic restaurant industry is the research object, the theoretical model described here may be limited to this specific industry. The potential applicability of the theoretical model to other service industries requires further study. Practical implications The results of the paper are helpful in building a good nostalgic experience, increasing consumer trust in restaurant brands, and strengthening the connection between NE and restaurant brand reconstruction. Social implications The results of the paper on the impact of NE on brand trust and brand attachment provide a referential basis and guide for services’ companies (e.g. restaurants) to revitalize the services’ brands. Originality/value The first contribution is that NE scale is constructed for the nostalgia-themed restaurants. The second contribution is that the paper reveals the mechanism of the impact of NE on brand trust and brand attachment.
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Wang, Jiayu, Cheng Peng, Meixuan Zhang, Linfeng Zhang, Jialin An, Xuewen Yang, Heyao Fang, Peiqi Fan, and Miao Liu. "Food Waste Behaviours at Buffet Restaurants in China." IOP Conference Series: Earth and Environmental Science 690, no. 1 (March 1, 2021): 012016. http://dx.doi.org/10.1088/1755-1315/690/1/012016.
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Zhang, Chenyu, Junkyu Park, Mark A. Bonn, and Meehee Cho. "Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi." Sustainability 13, no. 6 (March 23, 2021): 3581. http://dx.doi.org/10.3390/su13063581.
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Due to the COVID-19 pandemic, restaurants worldwide, including China, have been forced to protect public health by following food safety standards and adapting to the necessary social distancing practices. Accordingly, restaurant diners who are concerned about food safety and unsure of whether it is truly safe to dine out, put more importance on the entire stages of service consumption. Restaurants must make their best efforts to minimize service failures in their service provision process and outcomes. Given that customers from different cultures are reported to evaluate service quality differently, this study was designed to investigate what actions Chinese customers who encounter service failures would take under the influence of Guanxi. Guanxi represents Chinese attitudes towards long-term individual and business relationships and ultimately involves moral obligations and mutual favors. Analyzing our structural equation model using 439 responses obtained from Chinese diners, this study determined that Chinese consumers would react differently in the service process failures and outcome failures in terms of negative word-of-mouth, direct complaints, switching intention, and revisit intention. More importantly, this study confirmed the significant moderating effects of Guanxi within the proposed relationships. Based on the study’s findings, useful implications are provided for academics and practitioners regarding sustained restaurant businesses.
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Zhang, Puhong, Feng J. He, Yuan Li, Changning Li, Jing Wu, Jixiang Ma, Bing Zhang, et al. "Reducing Salt Intake in China with “Action on Salt China” (ASC): Protocol for Campaigns and Randomized Controlled Trials." JMIR Research Protocols 9, no. 4 (April 9, 2020): e15933. http://dx.doi.org/10.2196/15933.
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Background Salt intake in China is over twice the maximum recommendation of the World Health Organization. Unlike most developed countries where salt intake is mainly derived from prepackaged foods, around 80% of the salt consumed in China is added during cooking. Objective Action on Salt China (ASC), initiated in 2017, aims to develop, implement, and evaluate a comprehensive and tailored salt reduction program for national scaling-up. Methods ASC consists of six programs working in synergy to increase salt awareness and to reduce the amount of salt used during cooking at home and in restaurants, as well as in processed foods. Since September 2018, two health campaigns on health education and processed foods have respectively started, in parallel with four open-label cluster randomized controlled trials (RCTs) in six provinces across China: (1) app-based intervention study (AIS), in which a mobile app is used to achieve and sustain salt reduction in school children and their families; (2) home cook-based intervention study (HIS), in which family cooks receive support in using less salt; (3) restaurant-based intervention study (RIS) targeting restaurant consumers, cooks, and managers; and (4) comprehensive intervention study (CIS), which is a real-world implementation and evaluation of all available interventions in the three other RCTs. To explore the barriers, facilitators, and effectiveness of delivering a comprehensive salt reduction intervention, these RCTs will last for 1 year (stage 1), followed by nationwide implementation (stage 2). In AIS, HIS, and CIS, the primary outcome of salt reduction will be evaluated by 24-hour urinary sodium excretion in 6030 participants, including 5436 adults and 594 school children around 8-9 years old. In RIS, the salt content of meals will be measured by laboratory food analysis of the 5 best-selling dishes from 192 restaurants. Secondary outcomes will include process evaluation; changes in knowledge, attitude, and practice on salt intake; and economic evaluation. Results All RCTs have been approved by Queen Mary Research Ethics Committee and the Institutional Review Boards of leading institutes in China. The research started in June 2017 and is expected to be completed around March 2021. The baseline investigations of the four RCTs were completed in May 2019. Conclusions The ASC project is progressing smoothly. The intervention packages and tailored components will be promoted for salt reduction in China, and could be adopted by other countries. Trial Registration Chinese Clinical Trial Registry. AIS: ChiCTR1800017553; https://tinyurl.com/vdr8rpr. HIS: ChiCTR1800016804; https://tinyurl.com/w8c7x3w. RIS: ChiCTR1800019694; https://tinyurl.com/uqkjgfw. CIS: ChiCTR1800018119; https://tinyurl.com/s3ajldw. International Registered Report Identifier (IRRID) DERR1-10.2196/15933
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Huihui, Li, Wang Jing, Zhen Shuang, and He Siyun. "A catering economic survey of steamed dishes in Wuhan based on big data of Meituan application." E3S Web of Conferences 253 (2021): 02030. http://dx.doi.org/10.1051/e3sconf/202125302030.
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The origin, quantities distribution and different market positioning of steamed dishes stores in Wuhan were analyzed based on the big data of Meituan application. By April 2020, there were a total of 230 steamed dishes restaurants in Wuhan, mainly distributed in Hongshan district (63), Jianghan district (47) and Wuchang district (35). Now the largest steamed dishes restaurant chains was "Zhen Kungfu" originated from Cantonese cuisine while "Liuyang steamed dishes” and "Zhen Liuji" restaurants were in the second place which came from "Home of steamed dishes in China". All of them were rapidly expanding in the form of Chinese fast-food chains in recent years and located either near the business district or the airport/station. On the contrary, "Mianyang three streamed dishes" restaurants with regional characteristics was few and scattered. It had not yet formed a scale with its unclear product positioning. A survey of consumers' preference showed that about 22% of consumers chose steamed dishes when eating out. With the increase of age, more and more people would opt for steamed dishes. Half of consumers over 40 chose steamed dishes. On the other hand, there were double peaked at 20 Yuan and 45 Yuan per person in consumers’ psychological prices. These results would provide reference for the development of "Mianyang three streamed dishes" and Wuhan catering economy.
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Yu, Xinjie, Ke Xu, Biao He, and Xiangjing Zeng. "Spatial differences and underlying mechanisms in electronic word of mouth in the foodservice industry: A case of Sanya, China." PLOS ONE 19, no. 5 (May 30, 2024): e0303913. http://dx.doi.org/10.1371/journal.pone.0303913.
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Studying the electronic word-of-mouth (eWOM) in the foodservice industry can not only provide guidance for merchants, but also spatially optimize the urban foodservice industry, restaurants’ location selection, and customers’ purchasing decisions. In this study, taking Sanya city as the research object, using big data crawling technology to collect the directory and their attribute information of 2107 restaurants with more than 100 reviews. Kernel density analysis, grid analysis and the geographically weighted regression (GWR) model were applied to reveal the distribution characteristics and influencing factors of eWOM in the foodservice industry in Sanya, China. The main results are as follows. The foodservice industry in Sanya extends along the southern coastline and is characterized by little dispersion and agglomeration at the macro level. The overall eWOM score of the foodservice industry is low. Market popularity, restaurant rating, transportation conditions, and commercial development all have a positive impact on the eWOM of the foodservice industry. Population and price have both positive and negative effects and the public services has a nonsignificant impact on the eWOM. This study not only improves the theoretical understanding of the foodservice industry, but also provides a general reference for its development in other industries and cities.
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Zhong, Yongping, Segu Oh, and Hee Cheol Moon. "What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic?" Sustainability 13, no. 4 (February 5, 2021): 1724. http://dx.doi.org/10.3390/su13041724.
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Currently, living with COVID-19 under certain protective measures still continues as the “new normal” for most of the world. The disruption that the pandemic has caused to societies and economies, especially to the restaurant industry, may last longer than some had thought. This study intended to find out the key drivers of consumers’ dining-out intentions and their internal relationships. We adopted the structural equation modeling (SEM) method with 508 surveys collected from China and Korea. The results were as follows: perceived psychological risks, subjective norms, and enjoyment are influential to consumers’ dining-out intentions but not restaurant precautionary measures or perceived physical risk; subjective norms have direct implications on both perceived psychological and physical risks, while restaurant precautionary measures can only significantly affect perceived physical risk; enjoyment can be negatively influenced by perceived psychological and physical risks; country can moderate the relationships between subjective norms, perceived physical/psychological risk, and enjoyment. This study provides further understanding of the current food consumption patterns, which will help restaurants set up strategies accordingly to sustain their businesses and get them more prepared for any future outbreaks.
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Moon, Sung-Sik, jung own, and 강병남. "A Study on the Effect of China Consumer's Restaurant Selection Attributes, Customer Satisfaction and Customer Loyalty - Focusing on Korea and China Restaurants in China -." Culinary Science & Hospitality Research 16, no. 5 (December 2010): 79–91. http://dx.doi.org/10.20878/cshr.2010.16.5.007.
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Moon, Sung-Sik, jung own, and 강병남. "A Study on the Effect of China Consumer's Restaurant Selection Attributes, Customer Satisfaction and Customer Loyalty - Focusing on Korea and China Restaurants in China -." Culinary Science & Hospitality Research 16, no. 5 (December 2010): 79–91. http://dx.doi.org/10.20878/cshr.2010.16.5.007007007.
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Yu, Zerong, and Karl Titz. "Franchising opportunities in China for American fast food restaurants." Asia Pacific Journal of Tourism Research 5, no. 1 (January 2000): 38–46. http://dx.doi.org/10.1080/10941660008722057.
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Zhang, Man, Wen Guo, Na Zhang, Hairong He, Yu Zhang, Mingzhu Zhou, Jianfen Zhang, Muxia Li, and Guansheng Ma. "Association between Neighborhood Food Environment and Body Mass Index among Older Adults in Beijing, China: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 17, no. 20 (October 20, 2020): 7658. http://dx.doi.org/10.3390/ijerph17207658.
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Objective: To investigate the association between the neighborhood food environment and body mass index (BMI) among Chinese older adults. Methods: A multi-stage stratified random sampling method was used to recruit participants from 12 communities in Beijing, China, in 2019. Participants (n = 1764, 1034 women) in this study were older adults aged 65 to 80. We collected the participants’ basic information, measured their height and weight, and calculated their BMI. Neighborhood food environments were measured by the density of and proximity to different food outlets using the Baidu Map Application Programming Interface. Adjusted multiple linear regression was performed to estimate the association between the food environment and BMI. Results: Participants had a mean age of 69.7 ± 4.32 years old and an average BMI of 26.3 ± 3.50 kg/m2. Among the three types of stores, convenience stores had the easiest access, followed by greengrocers and supermarkets. Sit-down restaurants had the best access among different restaurants, followed by Chinese fast-food restaurants, and western fast-food restaurants had the worst access. Easier access to greengrocers (β = 0.281, p < 0.001) and sit-down restaurants (β = 0.304, p < 0.001) was associated with higher BMI in the 250 m buffer zone. More supermarkets were associated with higher BMI in the 500 m buffer zone (β = 0.593, p < 0.001). Access to convenience stores was positively associated with BMI in the 800 m buffer zone (β = 0.057, p < 0.001). Better access to Chinese fast-food restaurants was associated with higher BMI (β = 0.071, p = 0.001), and better access to western fast- food restaurants was associated with lower BMI (β = −0.400, p < 0.001) in the 1000 m buffer zone. There was a negative association between the nearest distance to greengrocers and BMI (β = −0.004, p < 0.001). Conclusion: Although we found some significant associations between the neighborhood food environment and obesity, the current results are not strong enough to draw specific conclusions. Policymakers will need to rely on more evidence to derive concrete policy recommendations.
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Lai, Zhilong. "Analysis on KFCs Business Model in China." Advances in Economics, Management and Political Sciences 19, no. 1 (September 13, 2023): 8–13. http://dx.doi.org/10.54254/2754-1169/19/20230108.
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In China, in addition to KFC and McDonald's, there are numerous new Chinese fast food restaurants, such as Mr. Rice, Xiangcun Ji, Real Kung Fu, etc. In China, however, KFC has done a much better job of "adapting to the local cuisine and implementing numerous adjustments" than McDonald's. Therefore, Chinese fast food hasmuch to learn from them. This study will employ three methods of research: comparative analysis, survey method, and case study. The study explains why KFC performs significantly better than McDonald's in China, both in terms of revenue and number of locations. The paper analyzed several business strategies that can be taught from KFC's business model in order to make China's new fast food as global as KFC. The paper demonstrates to the viewers how to use KFC's superior marketing techniques to Chinese fast food and turn it into a global chain. The paper will provide some suggestions forthese fast food restaurants in becoming more international and expanding their number of stores, as well as teaching them how to apply marketing strategies to increase their revenue.
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Shen, Jiayi. "The Drive-Thru Business Model Enter in Chinese Mainstream Market." Advances in Economics, Management and Political Sciences 78, no. 1 (April 18, 2024): 221–27. http://dx.doi.org/10.54254/2754-1169/78/20241720.
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In China, the significant advances in the digital revolution continue to drive the adoption of intelligent data in the service industry. Mobile Internet technology makes people rely on their smartphones to meet their daily needs most of the time. The purpose of the paper was to present the related problems faced by the drive-thru business model when entering the Chinese market and their solutions. This article takes Starbucks and AutoNavi's opening of the "Starbucks Curbside" service in China as an example and will use the annual consumption volume of consumers in the Chinese takeout industry and data from drive-thru restaurants to open stores in China for observation and analysis. To solve the problem of decreasing consumer reach in cities, drive-thru restaurants should be set up in suburban areas to bring the driver group into the category of potential consumers. Given the risks that may occur in drive-thru restaurants, the warning to customers who purchase food should be enhanced by improving the safety system. In the Chinese market, with fierce competition in the food delivery industry, the "drive-thru" business model should look for competitive food delivery companies to cooperate. In this way, both of them can achieve a win-win situation.
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Ding, Chengri, and Zhi Li. "City Size and Household Consumption in China." Land 11, no. 11 (November 12, 2022): 2027. http://dx.doi.org/10.3390/land11112027.
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Agglomeration and dispersion forces fundamentally determine urban and regional development. While traditional views on agglomeration forces are primarily from a production perspective, the growing literature focuses on the consumption perspective and suggests that larger cities may generate better consumption amenities. This paper joins the discussion by examining whether and to what extent city size increases household expenditure on such non-tradable goods and services, as restaurants, entertainment, health and fitness, housekeeping services and clothes. We hypothesize that city size raises the marginal utility of these consumers by increasing the variety of their products or services, supporting certain sectors that have substantial scale economies, or expanding the number of their specialized retail stores, so that households in larger cities want to spend more on these items. The data we use are from the China Household Finance Survey that documents the income, expenditure and demographic information of more than 8000 households from 85 cities in 2011, 2013 and 2015. Our results indicate that city size significantly raises household expenditure on restaurants, entertainment and health and fitness. These sectors have either quite differentiated products or services, or significant fixed costs, so that they rely heavily on scale economies.
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Lang, Lixia, Yueju Wang, Xingpeng Chen, Zilong Zhang, Na Yang, Bing Xue, and Wenyan Han. "Awareness of food waste recycling in restaurants: evidence from China." Resources, Conservation and Recycling 161 (October 2020): 104949. http://dx.doi.org/10.1016/j.resconrec.2020.104949.
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Zhang, Xiya, M. S. Balaji, and Yangyang Jiang. "Robots at your service: value facilitation and value co-creation in restaurants." International Journal of Contemporary Hospitality Management 34, no. 5 (March 18, 2022): 2004–25. http://dx.doi.org/10.1108/ijchm-10-2021-1262.
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Purpose This paper aims to understand the process of guest-robot value co-creation in the restaurant context. It empirically examines the guest perception of value facilitation by service robots and its impact on guest value co-creation and advocacy intentions. It also investigates the moderating role of interaction comfort in the relationship between service robot value facilitation and guest value co-creation. Design/methodology/approach A mixed-methods approach was adopted. Ten customers who had dined at a service robot restaurant in China were interviewed in the qualitative study, followed by a quantitative study with 252 restaurant patrons to test the relationships between service robot value facilitation, guest value co-creation, interaction comfort and advocacy intentions. Findings Guest perceptions of six robot attributes, including role significance, competence, social presence, warmth, autonomy and adaptability, determine service robot value facilitation. Interaction comfort moderates the influence of service robot value facilitation on guest value co-creation. Additionally, guest value co-creation mediates the effect of service robot value facilitation on advocacy intentions. Research limitations/implications This study offers an understanding of six robot attributes that can improve service robot value facilitation. Nevertheless, the authors collected data from guests who had experience at service robot restaurants. The authors encourage future research to use random sampling methods to ensure study representativeness. Practical implications This study offers strategic guidance for managers to deploy service robots in frontline roles in restaurants and provides important implications for service robot design to improve their facilitating role in the guest value co-creation process. Originality/value This study responds to a recent call for research on the role of service robots in the guest value co-creation experience. Unlike prior studies that focused on the adoption or acceptance of service robots, it examines the role of service robots in the value co-creation process (post-adoption stage). Furthermore, it is one of the early studies to identify and empirically examine the service robot attributes that enable value facilitation and foster value co-creation in guest-robot service encounters.
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Lyu, Chengyi, Steven Haojun Xi, and Jiaxuan Wang. "Research on the Development Strategy of Haidilao Hot Pot based on Chinese Market." Highlights in Business, Economics and Management 23 (December 29, 2023): 786–92. http://dx.doi.org/10.54097/wr6rxp16.
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Hot pot is a traditional food in China’s Sichuan and Chongqing areas and has a long history. Moreover, hot pot is delicious and very popular in China and worldwide. This study has conducted a relatively in-depth study of Haidilao Hot Pot. There are 1348 Haidilao Hot Pot stores in China. It can be seen that Haidilao Hot Pot is very popular in China and even the world because of its service, taste, etc. This study summarized the current situation of Haidilao Hot Pot, explored the marketing strategy of Haidilao Hot Pot, involved its service concept, management system, and product innovation, and analyzed its current operating deficiencies in case the new dishes are not advertised enough. The service is too standardized and lacks individuation, And the corresponding suggestions and schemes are given. In the end, this research can help Haidilao and other restaurants in the industry. They need to adapt their strategies to keep up with changing customer preferences. While this research focused on the Chinese market, the findings can be useful for restaurants worldwide.
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Kmet', Elena Borisovna, and Wang Shu. "Wang Shu. Studying behavior of consumers of catering services of Chinese enterprises (case of Tianjin)." Vestnik of Astrakhan State Technical University. Series: Economics 2022, no. 2 (June 30, 2022): 117–26. http://dx.doi.org/10.24143/2073-5537-2022-2-117-126.
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The article highlights the problems of the official restaurant market in the People’s Republic of China. With the high growth rates of the catering market in China (mainly in the large cities such as Shanghai, Beijing, Chongqing, Chengdu, Baoding, Linyi, Guangzhou), there is a decrease in demand for such services in the city of Tianjin. The rating of the popularity of restaurants in Tianjin in February 2022 is given. The problems that affect the decline in demand for catering services in the city are listed, experts’ studies are analyzed. The behavior of consumers of Chinese catering services is constantly evolving, it is influenced by a large number of factors controlled and not controlled by enterprises. The results of studying the behavior of the Chinese consumers make the basis for taking measures to influence the behavior, which will ensure the achievement of the intended goals at the lowest cost. The presented methodological approach to developing the proposals for managing the behavior of consumers of Chinese catering services includes the research process, structure of the questionnaire and the technology of processing the survey results in a static package. The research process includes four stages, the structure of the questionnaire presents questions that can describe three areas of the research: the preferred restaurants, factors influencing the consumer behavior at each stage of the purchasing decision, a portrait of respondents. The proposed technology of processing the survey results in statistical package includes descriptive (frequency) analysis and testing the hypotheses on the relationship between multiple and univariant variables by using Pearson’s chi-squared analysis. Verification of the proposed methodological approach was carried out on the basis of a survey of residents of Tianjin, China. The obtained results of testing the hypotheses confirm that the study should be conducted among the Chinese consumers of catering services in different cities of the PRC. The conclusions and study results are of practical interest for planning measures to influence the behavior of consumers of services of specific catering enterprises of the city.
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Kim, Jong-Hyeong. "Animosity and Switching Intention: Moderating Factors in the Decision Making of Chinese Ethnic Diners." Cornell Hospitality Quarterly 60, no. 2 (July 17, 2018): 174–88. http://dx.doi.org/10.1177/1938965518789347.
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In this context of the recent political dispute between China and South Korea, this study examines the influence of the animosity of Chinese ethnic diners. By extending cognitive appraisal theory, this study develops an animosity model that links animosity beliefs, negative emotions, switching intentions, and the moderators of localization and corporate social responsibility (CSR) practices. The results show that animosity beliefs significantly affect switching intention both directly and indirectly through negative emotion. We also find that ethnic restaurants’ localization practices and CSR practices to support the local community alleviate the animosity effect on negative emotions associated with dining in an ethnic restaurant that has the cultural theme of the offending country. The results allow ethnic restaurateurs to gain insights into how to develop effective marketing strategies during crisis periods when animosity erupts against the country of origin of their ethnic cuisine.
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Qin, Hong, Victor R. Prybutok, and Qilan Zhao. "Perceived service quality in fast‐food restaurants: empirical evidence from China." International Journal of Quality & Reliability Management 27, no. 4 (April 20, 2010): 424–37. http://dx.doi.org/10.1108/02656711011035129.
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An, Ruopeng, Li He, and MS Jing Shen. "Impact of neighbourhood food environment on diet and obesity in China: a systematic review." Public Health Nutrition 23, no. 3 (September 12, 2019): 457–73. http://dx.doi.org/10.1017/s1368980019002167.
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AbstractObjective:This study systematically reviewed literature on the neighbourhood food environment in relation to diet and obesity among residents in China.Design:A keyword search of peer-reviewed articles was performed in Cochrane Library, PubMed, and Web of Science. Eligibility criteria include study designs: longitudinal/cohort studies or cross-sectional studies; study participants: people of all ages; exposures: neighbourhood food environment (e.g. restaurants, supermarkets, wet markets, fast-food restaurants, or convenience stores); outcomes: diet and/or body weight status; and country: China.Results:Seventeen studies met all criteria and were included. Among the eight studies that assessed the neighbourhood food environment in relation to diet, six reported at least one statistically significant relationship in the expected direction, whereas the remaining two exclusively reported null effects. Among the eleven studies that assessed the neighbourhood food environment in relation to body weight or overweight/obesity, ten reported a significant association whereas the remaining one reported a null relationship. Variety, density, and proximity of food outlets were positively associated with local residents’ dietary diversity, portion size, and daily caloric intake. Density and proximity of fast-food restaurants and convenience stores were positively associated with local residents’ adiposity in some but not all studies. Evidence linking any specific food outlet type to diet/obesity remains lacking due to the small number of studies and heterogeneities in food environment measures, geographical locations, and population subgroups.Conclusions:The neighbourhood food environment may influence diet and obesity among Chinese residents but the evidence remains preliminary. Future studies adopting an experimental study design and objective/validated environment and dietary measures are warranted.
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Bodomo, Adams, and Enyu Ma. "We Are what We Eat: Food in the Process of Community Formation and Identity Shaping among African Traders in Guangzhou and Yiwu." African Diaspora 5, no. 1 (2012): 3–26. http://dx.doi.org/10.1163/187254612x646198.
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Abstract In this paper we analyze two African communities in Guangzhou and Yiwu, China, arguing that among Guangzhou Africans on the one hand, Black Africans, particularly West Africans, have a tighter community and interact more with each other than Black Africans in Yiwu. On the other hand, Maghrebian Africans in Yiwu have a tighter community and maintain a more cohesive interaction than their counterparts in Guangzhou. Evidence for this characterization of the communities comes from food and communal food-eating habits. There are hardly any West African restaurants in Yiwu while there is an abundance of West African and other Black African restaurants in Guangzhou where there is more community patronage. In contrast, there are more concentrations of North African restaurants in Yiwu than in Guangzhou. We discuss the crucial role food and food-making and eating places play in providing structures and avenues for community bonding to promote community formation and community identity shaping.
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Sansone, Genevieve, Geoffrey T. Fong, Mi Yan, Gang Meng, Lorraine Craig, Steve S. Xu, Anne C. K. Quah, Changbao Wu, Guoze Feng, and Yuan Jiang. "Secondhand smoke exposure and support for smoke-free policies in cities and rural areas of China from 2009 to 2015: a population-based cohort study (the ITC China Survey)." BMJ Open 9, no. 12 (December 2019): e031891. http://dx.doi.org/10.1136/bmjopen-2019-031891.
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ObjectivesTo examine trends in smoking prevalence in key venues (workplaces, restaurants, bars) and in public support for comprehensive smoke-free laws, with comparisons between cities and rural areas in China.DesignData are from Waves 3–5 (2009–2015) of the International Tobacco Control (ITC) China Survey, a cohort survey of smokers and non-smokers. Logistic regression analyses employing generalised estimating equations assessed changes in smoking prevalence and support for smoke-free laws over time; specific tests assessed whether partial smoking bans implemented in three cities between Waves 3 and 4 had greater impact.SettingFace-to-face surveys were conducted in seven cities (Beijing, Changsha, Guangzhou, Kunming, Shanghai, Shenyang and Yinchuan) and five rural areas (Changzhi, Huzhou, Tongren, Yichun and Xining).ParticipantsIn each survey location at each wave, a representative sample of approximately 800 smokers and 200 non-smokers (aged 18+) were selected using a multistage cluster sampling design.Main outcome measuresPrevalence of smoking (whether respondents noticed smoking inside restaurants, bars and workplaces); smoking rules inside these venues; and support for complete smoking bans in these venues.ResultsAlthough smoking prevalence decreased and support increased over time, neither trend was greater in cities that implemented partial smoke-free laws. Smoking was higher in rural than urban workplaces (62% vs 44%, p<0.01), but was equally high in all restaurants and bars. There were generally no differences in secondhand smoke (SHS) exposure between smokers and non-smokers except in rural workplaces (74% vs 58%, p<0.05). Support for comprehensive bans was equally high across locations.ConclusionsPartial laws have had no effect on reducing SHS in China. There is an urgent need for comprehensive smoke-free laws to protect the public from exposure to deadly tobacco smoke in both urban and rural areas. The high support among Chinese smokers for such a law demonstrates that public support is not a barrier for action.
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Zhong, Yongping, and Hee Cheol Moon. "What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender." Foods 9, no. 4 (April 8, 2020): 460. http://dx.doi.org/10.3390/foods9040460.
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The fast-food service industry has been growing rapidly across China over the last few decades. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The purpose of this study is to investigate the factors that can influence customer satisfaction, loyalty, and happiness, with a particular focus on the moderating role of gender. Data were collected through an online survey completed by customers who visited Western fast-food restaurants (KFC, McDonalds, etc.) in China. The structural equation model was applied to test 12 hypotheses. Results showed that perceived price, food, service, and physical environment quality positively affected customer satisfaction. Perceived price can significantly influence customers’ judgement of the quality dimensions of a restaurant. Moreover, customer satisfaction and happiness can lead to a sense of loyalty. Happiness functions as a mediator between satisfaction and loyalty. Nonetheless, our findings indicated that customers’ perceptions of food quality based on price and satisfaction levels based on service quality differ significantly between the genders, which demonstrated that gender moderation exists in food consumption. This study will contribute to a better understanding of managerial and theoretical perspectives, which will be beneficial for subsequent research.
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Chuangbin, Chen, and Nie Haisong. "Food Safety Problems in China: Based on the Illegally Waste Cooking Oil." International Journal of Agriculture System 7, no. 2 (December 31, 2019): 138. http://dx.doi.org/10.20956/ijas.v7i2.2060.
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The illegal oil (coming from the waste cooking oil and animals’ fat, etc.) is being processed as daily edible oil by a series of processing programs in China. It contains enormous toxic carcinogenic substances such as aflatoxin, dioxins, and polychlorinated biphenyls (PCBs), etc. In China, 22 million tons of cooking oil is approximately consumed each year, however, 2-3 million tons (account for 10%) of the illegal oil is circulated back to the daily market finally. This research aims to analyze four parts among the illegal oil. It combines the Chinese food safety legal loophole with the treatments of other developed countries to solve China’s illegal oil problem. What’s more, carrying out a field survey is conducted to understand the source of the illegal oil and have a clear understanding of consumers’ usage. Next, the main reason for the spread of the illegal oil which is from the street stalls and restaurants is revealed. The new technique is also used to transform the illegal oil into biodiesel fuel (BDF), however, the material (the illegal oil) cannot be easily obtained due to many barriers and challenges in China. Based on the field survey results, setting up a specific feedback mechanism for restaurants/hotels and the other policy implications are proposed to China’s governments for solving the illegal oil issue in China.
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Tian, Xu, Li Zhong, Stephan von Cramon-Taubadel, Huakang Tu, and Hui Wang. "Restaurants in the Neighborhood, Eating Away from Home and BMI in China." PLOS ONE 11, no. 12 (December 13, 2016): e0167721. http://dx.doi.org/10.1371/journal.pone.0167721.
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Klein, Jakob A. "Buddhist Vegetarian Restaurants and the Changing Meanings of Meat in Urban China." Ethnos 82, no. 2 (January 28, 2016): 252–76. http://dx.doi.org/10.1080/00141844.2015.1084016.
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