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1
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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Calinao, Ryan, and Lorenze Lasugo. "The mediating effect of resturant attributes on motivation and dinning experience in Japanese resturants in the Philippines." مجلة بيت المشورة, no. 5 (February 1, 2024): 53–81. http://dx.doi.org/10.33001/18355/imjct0512.
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This research is anticipated to contribute to the field of hotel and restaurant management, as well as Japanese restaurant operators, by providing them with information about this study on the impact of Japanese restaurants on customers’ dining experience. Filipinos select Japanese Restaurants based on ambiance, value, authenticity, quality, and menu variety. A descriptive research design indicates that as the level of push and pull increases, the level of DINESERV as a factor affecting the dining experience in the Japanese restaurant would also tend to increase, and vice versa. The result revealed that Japanese restaurants describe the relationship between two or more variables, and it was used to collect and assess data drawn from 250 respondents who have dined in a Japanese restaurant in the National Capital Region. Japanese restaurant customers agree that push and pull motivations correlate with DINESERV and are very satisfied with the restaurant’s attributes. The Pearson correlation revealed a high relationship between push and pull motivations and DINESERV. Lastly, the CB-SEM or the Covariance-base Structural Equation Modelling using AMOS was utilized to determine the mediating effect between push and pull motivations, DINESERV of restaurant attributes on motivation, and dining experience in Japanese restaurants. Keywords: Restaurant attributes, push and pull motivators, DINESERV, Japanese Restaurants Structural Equation Modelling
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Kotliarov, Ivan. "Monetization Management in Restaurant Business." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 146–58. http://dx.doi.org/10.21603/2074-9414-2021-1-146-158.
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Introduction. The traditional model of restaurant business demonstrates an asymmetry between the structure of the complex service provided by restaurants and the structure of the customer payments, as restaurants normally charge only the price of meals while providing customers with a place for eating and offering them waiter services. This asymmetry creates mutual misunderstanding between restaurants and customers and undermines the performance of restaurants. Therefore, it creates a demand for a new model of monetization of restaurant service that would take into account the complex nature of these services.
Study objects and methods. The paper reviews the existing practice of restaurant business. It focuses on the case study of the True Cost restaurant chain (Moscow, Russia), which is a typical example of the “true cost” model. Models of monetization are structured on the basis of strategic matrices method.
Results and discussion. The author described the non-economic and economic tools that can be used to capture the value created by the complex restaurant service and built a hierarchical model of monetization system. The “true cost” monetization model sets up separate prices for meals and dining room. The economic nature of this model presupposes a direct link between elements of customers’ payments, elements of the complex service provided by restaurants, and elements of cost – fixed and variable. The author defined advantages and disadvantages of the “true cost” model and assessed the possibility of using it in other sectors of service industry. The paper also introduces a structured system of monetization models in restaurant business.
Conclusion. The tradition monetization model blurs the nature of the restaurant services and reduces the financial results. Restaurants should implement monetization models that valorize all elements of the complex service. This goal can be chieved by pricing different elements of the complex service separately.
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Nathalia, Theodosia C., Vriandi Hapsara, and Rudy Pramono. "Food Waste Management on Restaurants in Jakarta." Revista de Gestão Social e Ambiental 18, no. 5 (March 20, 2024): e05169. http://dx.doi.org/10.24857/rgsa.v18n5-049.
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Objective: The purposes of this study were to explain restaurant’s policy on its procedure of food waste, to identify whether restaurant has policy of donating leftover food, to explore how restaurant train and communicate to their employees about restaurant waste disposal standard, and to understand what chefs consider to be the toughest challenges in reducing food waste. Theoretical Framework: The theoretical framework used by the restaurant operational control cycle and Waste Reduction Method Method: In this research the approach used is a qualitative approach. Data collection in this study are using interviews to Demi Chef to Executive Chef have managerial responsibilities in kitchen operations. The transcripts that have been made are analyzed using thematic coding so that data that was previously unsystematic or can be further simplified and grouped so that it is easier to understand better. The quotes from interviews will be used to propose the final description then eventually the differences made between the samples taken can be seen. Result: The result of the study that food waste disposal procedures, not all have separated and weighed food waste from their restaurants. Two main problems, which were their guests and their staffs. They won’t be able to control their guests and on the other hand, it was rather a tougher challenge to raise staff awareness of the importance of reducing food waste. Implications: It was important to educate business actors and all those involved in it, as well as all community about reducing food waste as what we are facing now is lack of knowledge about appropriate ways to measure food waste. Originality/Value: The results of this study contribute to the theory of waste management in hotel restaurants from a restaurant management perspective.
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Chang, Ya-Yuan, and Ching-Chan Cheng. "New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks." International Journal of Contemporary Hospitality Management 34, no. 5 (February 10, 2022): 1629–48. http://dx.doi.org/10.1108/ijchm-06-2021-0772.
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Purpose Consumers prefer to choose restaurants that value hygiene and safety; therefore, appropriate epidemic prevention measures could restore 30% of lost customers and enhance a restaurant’s reputation during infectious disease outbreaks. Providing customers with safe epidemic prevention service quality is an important mission of the restaurant industry during an epidemic. This study aims to construct an epidemic prevention service quality scale for restaurants (REP-SERV scale). Design/methodology/approach The REP-SERV scale was constructed through internet big data analytics and qualitative and quantitative research procedures. Findings A total of 16 key service factors for restaurant epidemic prevention were extracted through internet big data analytics. The REP-SERV scale contained 28 items in six dimensions, including hygiene, empathy, flexible service, support service, personnel management and body temperature and seating arrangement. Practical implications The REP-SERV scale can help many restaurant operators clearly determine the deficiencies and risks of restaurant epidemic prevention services. Originality/value The findings can provide references to effectively measure and improve the epidemic prevention service quality in restaurants, thereby providing customers with a comfortable and safe dining environment.
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Ratnaningtyas, Auliya Hayyu, Qurtubi, Elisa Kusrini, and Rahma Fariza. "ANALYSIS OF HALAL SUPPLY CHAIN MANAGEMENT IN FRIED CHICKEN RESTAURANT USING SUPPLY CHAIN OPERATION REFERENCE (SCOR) 12.0." Journal of Industrial Engineering and Halal Industries 3, no. 1 (July 31, 2022): 20–25. http://dx.doi.org/10.14421/jiehis.3527.
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As a country with the largest Muslim population, Indonesia must be able to compete with the halal industry. Food products are one of the important aspects in the halal industry. One of the food providers that is mushrooming a lot today is fast food restaurants. In this regard, fast food restaurants must be able to guarantee that the products provided are guaranteed to be hallowed. One of the fast-food restaurants located in Yogyakarta is XYZ restaurant. This study aims to determine the performance of halal supply chain performance in restaurants to help restaurants in improving performance so that they can compete in the halal industry. The methods used in this study are Supply Chain Operation Reference (SCOR) 12.0, Analytical Hierarchy Process (AHP), and Traffic Light System. It was found that there were 44 metrics with 4 of them based on Islamic values. There are 2 metrics with marginal categories and 9 metrics with unsatisfactory categories. Overall, it was found that the restaurant's performance value was 67.65% with a marginal or average category.
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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (August 10, 2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.
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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations. Practical implications – The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants. Originality/value – Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.
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Lin, Shin-Yi, and Chia-Chi Chang. "Tea for Well-Being: Restaurant Atmosphere and Repurchase Intention for Hotel Afternoon Tea Services." Sustainability 12, no. 3 (January 21, 2020): 778. http://dx.doi.org/10.3390/su12030778.
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Afternoon tea has become a popular leisure activity in Taiwan. Most hotels, restaurants, and cafes have started to provide an afternoon tea service in addition to their regular menus. Restaurant atmosphere research has largely focused on single environmental factors in upscale restaurants. Several studies have indicated that a restaurant’s atmosphere influences the degree of customer satisfaction, thereby affecting their well-being and repurchase intention. However, the relationships between a restaurant’s overall atmosphere, its degree of service performance, and customer well-being have rarely been explored. This study utilized the Mehrabian–Russell environmental psychology model to investigate the relationships between hotel restaurant atmosphere, service performance, customer well-being, and repurchase intention for afternoon tea services. The results indicated that a hotel restaurant’s atmosphere and service performance influence customer well-being, which can positively affect customers’ repurchase intentions.
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Mhlanga, Oswald. "Drivers of restaurant efficiency in South Africa: a stochastic frontier approach." International Journal of Culture, Tourism and Hospitality Research 12, no. 4 (October 1, 2018): 407–19. http://dx.doi.org/10.1108/ijcthr-01-2018-0014.
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Purpose Restaurants in South Africa have a notoriously high failure rate. This study aims to identify drivers of restaurant efficiency in South Africa. Design/methodology/approach A stochastic cost frontier function with three inputs (i.e. labour, food and beverage and materials) and one output as the total revenue is specified and used to estimate restaurant efficiency. An extensive data collection using primary and secondary sources enabled the researcher to gather data from 42 restaurants, for the year 2016, on a variety of parameters. Findings The findings show that on average restaurants were operating at 77%, with the most and least efficient restaurants operating at a 97 and a 43% efficiency level, respectively. From the study, it is clear that two structural drivers, namely, “location” and “operation type”, and two executional drivers, namely, “restaurant type” and “revenue per available seat hour”, significantly impacted (p < 0.05) on restaurant efficiency in South Africa. Research limitations/implications Despite the importance of this study, it is not free of limitations. First, the research was based on efficiency drivers for restaurants situated in a specific South African province. Caution is therefore required when generalising the findings of this study to restaurants in other geographic areas, as a replication of this study in other geographic areas might reveal varying levels of efficiency. Second, the measurement of restaurant efficiency was limited to five efficiency drivers. Even though these efficiency drivers were included in other studies as well, there could be other relevant efficiency drivers that are likely to influence restaurant efficiency. Practical implications To improve efficiency, restaurateurs should first concentrate on the drivers that can be changed in the short term (executional drivers) and then later focus on the drivers that require long-term planning (structural drivers). Restaurateurs should understand the use of RevPASH strategies to manipulate demand during peak and off-peak periods. Furthermore, restaurants should be able to change the table mix to optimise table configuration. Changing a restaurant’s table configuration during peak times increases efficiency. Originality/value This paper is a first attempt to identify drivers of operational efficiency using a stochastic approach in the restaurant industry in South Africa. As restaurants in South Africa have a high failure rate, the results could assist restaurateurs in managing more successful entities.
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Adisurya, Susy Irma, Elda Franzia Jasjfi, Resky Annisa Damayanti, and Mukamilatun Nisa. "RAGAM HIAS DAN WARNA TRADISI MINANGKABAU PADA DESAIN INTERIOR RESTORAN PADANG DI JAKARTA." Jurnal Dimensi Seni Rupa dan Desain 18, no. 2 (February 28, 2022): 249–64. http://dx.doi.org/10.25105/dim.v18i2.12772.
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AbstractRestaurants with Indonesian cuisine commonly exist in Jakarta, one of them is Padang restaurant that comes from Minangkabau culture and tradition in West Sumatra. Padang restaurant visited by various consumers, including Jakarta residents, local and international travelers. To be recognized by consumers and prospective consumers, Padang restaurants have a unique characteristic in their design. This research focused on three restaurants as research objects which are Sederhana Padang Restaurant, Pagi Sore Restaurant, and Padang Merdeka Restaurant. The research was conducted to understand how Minangkabau ornaments and colors can be applied in Padang restaurants in Jakarta. The research method is qualitative descriptive. Data was collected through field research and photo documentation. Analysis was conducted by triangulated data from observation with visual data and references about Minangkabau tradition, including (1) architectural facade design, (2) applied ornaments in the interior, (3) applied colors in the interior. The result concluded that not all restaurants applied Minangkabau ornaments and colors in the restaurant’s interior. The architectural facade had a unique and interesting form to attract consumers to come to the restaurant. Minangkabau ornaments, motives, and colors in restaurants were not shown explicitly but conveyed through the adaptation process by modern architectural and interior style inlined with restaurant’s concept so every restaurant had a different approach applying Minangkabau’s culture in the interior design. Keyword: padang restaurant, interior design, restaurant interior, Minangkabau cuisine AbstrakRestoran dengan menu makanan selera nusantara banyak ditemui di kota Jakarta, salah satu di antaranya adalah restoran dengan menu masakan Padang yang berasal dari tradisi budaya Minangkabau, di Sumatra Barat. Restoran Padang dikunjungi oleh konsumen yang beragam, termasuk penduduk Jakarta, wisatawan nusantara dan mancanegara. Agar mudah dikenali oleh konsumen dan calon konsumennya, Restoran Padang memiliki karakteristik tertentu pada desainnya. Penelitian ini terbatas pada tiga restoran yang menjadi objek penelitian, yaitu Restoran Padang Sederhana, Restoran Pagi Sore dan Padang Merdeka. Penelitian dilakukan untuk mengetahui bagaimana penerapan ragam hias dan warna tradisi Minangkabau pada interior Restoran Padang di Jakarta. Penelitian menggunakan metode deskriptif kualitatif. Pengumpulan data dilakukan dengan metode observasi lapangan dan dokumentasi foto. Analisis dilakukan pada data hasil observasi secara triangulasi terhadap data visual dan kepustakaan terkait tradisi budaya Minangkabau, meliputi (1) desain fasad bangunan, (2) penerapan ragam hias dalam interior, (3) penerapan warna dalam interior. Hasil dari penelitian ini memaparkan bahwa tidak semua restoran menerapkan ragam hias, motif dan warna Minangkabau di dalam interior restorannya. Fasad arsitektur yang memiliki bentuk unik dan menarik dapat dikenali dan menarik minat masyarakat untuk datang ke restoran tersebut. Penerapan ragam hias, motif dan warna Minangkabau di restoran tidak ditampilkan secara eksplisit, namun telah mengalami proses adaptasi dengan gaya arsitektural dan interior modern sesuai dengan konsep restoran tersebut sehingga setiap restoran memiliki perbedaan dalam penerapan budaya Minangkabau dalam desain interiornya. Kata Kunci: restoran padang, desain interior, interior restoran, kuliner Minangkabau
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Wu, Chi-Mei Emily, and Chih-Ching Teng. "Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach." Foods 12, no. 1 (December 28, 2022): 162. http://dx.doi.org/10.3390/foods12010162.
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Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. The 3R (Reduce–Reuse–Recycle) food waste hierarchy is also developed to encourage buffet restaurant practitioners to design appropriate food waste mitigation programs.
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Sharmen, Sayma. "Impact of Customer Relationship Management Practices on Customer Behavior in Restaurant Industries of Bangladesh." International Journal of Marketing Research Innovation 2, no. 1 (February 4, 2018): 47–63. http://dx.doi.org/10.46281/ijmri.v2i1.105.
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The purpose of this paper is to provide proof that consumer relationship management can help to influence customer behavior in restaurant industries (Gloria Jean’s, Olympia palace restaurant) and help them to maintain profitable loyal consumers. Data were collected using semi-structured questionnaire and both qualitative and quantitative research methodology was used. There were 60 respondents and the research questionnaire is based on 7 point Likert scale. A key finding was that CRM activities help to develop good relationship with consumers and increase their satisfaction level. Consumers who visited these restaurants often prefer these restaurants over other restaurants. This research was conducted within specific restaurants. The sample size could have been bigger. To further explore the application of CRM in restaurants and the connection of profitability and loyalty with CRM there should be more explicit research. The fact that consumer relationship management is a part of effective and efficient management system and can be essential to ensure retention of consumers. The paper is unique in that we provide evidence of the importance of consumer relationship management in restaurant business where most often no CRM activities is conducted.
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Nurwijayanti, Zulkipli Abdullah Usin, and Laily Nurhanifah. "Health Education about Food Safety based on Hazard Analysis and Critical Control Points (HACCP) at Selera Kita Restaurant in Kuwait." Journal of Community Engagement in Health 7, no. 1 (March 28, 2024): 10–15. http://dx.doi.org/10.30994/jceh.v7i1.517.
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The prospect of food business in the form of restaurants in Kuwait is quite promising. This is because many native Kuwaitis and immigrants often use restaurant services. Restaurant performance must meet consumer expectations so that they feel satisfied as users of the restaurant's products. To maintain and increase satisfaction, restaurants must pay attention to food management activities in restaurants so that they run in accordance with applicable regulations. A series of activities starting from menu planning, food distribution to consumers to achieve optimal health status through providing appropriate food including recording, reporting and evaluation is a series of food management. Based on the results of initial observations and interviews with managers, employees and consumers at the Selera Kita restaurant in Kuwait, this community service aims to find strategic ways by providing education related to management, employees and consumers' understanding of food safety based on Hazard Analysis and Critical Control Points (HACCP), knowing several variables which are strengths, weaknesses, opportunities and threats, knowing strategies that can be taken by management to improve service to consumers. Respondents were selected using a simple random sample. The results of this research are in the form of health education about food safety based on Hazard Analysis and Critical Control Points (HACCP) with assessments using Fishbone diagrams, SWOT analysis and descriptive analysis showing that 70% of the 30 respondents have sufficient knowledge of food safety to improve services to consumers has been implemented well, but needs to be improved so that it can run more optimally.
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Namkung, Young, and Soocheong (Shawn) Jang. "Are Consumers Willing to Pay more for Green Practices at Restaurants?" Journal of Hospitality & Tourism Research 41, no. 3 (July 27, 2016): 329–56. http://dx.doi.org/10.1177/1096348014525632.
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This study examines customers’ willingness to pay more for green practices in restaurants using hypothetical scenarios. The objective of this study is to investigate the characteristics of consumers with a higher willingness to pay more and examine the relationship between consumers’ perceptions of green brand image and their willingness to pay more for a restaurant’s green practices. A total of 334 responses showed that more than two-thirds of restaurant customers would be willing to pay extra money for green restaurant practices. Age, previous experience, involvement, and self-perception were found to be significant in accessing consumers’ willingness to pay more for green practices in restaurants. In addition, the results showed that customers with a strong likelihood to pay more for green practices had higher perceptions of green brand image than those who were less likely to pay extra.
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Thomas, George. "Demystifying the Relationship between Restaurant Innovativeness, Customer Engagement, and Customer Willingness to Pay a Higher Price." Sustainability 15, no. 10 (May 10, 2023): 7795. http://dx.doi.org/10.3390/su15107795.
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Despite consistent investment in innovation by the hospitality industry, it remains unclear how a restaurant’s innovativeness influences customers’ willingness to pay a higher price. Moreover, the role of customer engagement in enhancing prices in upscale restaurants is not well known. Correspondingly, the aim of this study is to establish a research model that illustrates the relationships between customers’ perceptions of a restaurant’s innovativeness (CPRI), customer engagement, and customer willingness to pay a higher price (WPHP) in upscale restaurants. The study also examines whether the impact of restaurant innovativeness and customer engagement on customer WPHP is moderated by boundary conditions of gender. Data were obtained through a questionnaire survey administered to 322 customers across multiple high-end restaurants located in the capital city of India, New Delhi. The results reveal that CPRI and customer engagement are important drivers of customers’ WPHP for upscale restaurant customers in India. Additionally, CPRI was found to have a positive effect on customer engagement. The results further indicate that gender moderates the effect with respect to the observed relationships. This study expands the theoretical foundation of these constructs and offers promising marketing strategies to create differentiation and enhance firm value.
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Massoudi, Aram H., and Mohamed E. Ahmed. "Assessing the Sustainability of Facilities Management in the Food Sector in Kurdistan Region of Iraq." Cihan University-Erbil Journal of Humanities and Social Sciences 5, no. 1 (June 30, 2021): 106–10. http://dx.doi.org/10.24086/cuejhss.v5n1y2021.pp106-110.
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Sustainability is becoming an indispensable and concerning issue for firms in today's business environment. Especially in the food and restaurant sectors. Sustainability focuses on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this study focuses on the current practices of sustainable facilities in restaurants and lodging businesses in Kurdistan Region, Iraq. The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones. The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency. The main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors)
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Musakala, Doreen Ikala, Monica Akinyi Wandolo, and Vincent Nyamari Maranga. "Analysis of Food Management Practices and Safe Provision in Unclassified Restaurants in Nairobi City County, Kenya." Journal of Hospitality & Tourism Management 5, no. 1 (May 31, 2022): 44–62. http://dx.doi.org/10.53819/81018102t4046.
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The aim of the research was to establish how food safety practices influence safe food provision by unclassified restaurants in Nairobi City County. The Particular goals of the study were to: assess the influence of food handling practices on safe food provision, observe the role of food hygiene training on safe food provision, determine the effect of food legislation compliance on safe food provision and establish the role of management in ensuring that safety standards are achieved on safe food provision by unclassified restaurants in Nairobi City County. Descriptive survey design was employed as the blue print to guide the study. The study population was 124 unclassified restaurants in Nairobi Central Business District. Questionnaires were used in data collection, an in-depth interview guide and observation checklist. Quantitative data were analyzed through means, standard deviation, inferential models and presented in form of tables and figures. The study established that food handling practices on safe food provision by unclassified restaurants was statistically significant (χ=8.988; p value of .003<0.05), food hygiene training and safe food provision by unclassified restaurants have a significant association (χ= 5.094, p value of .019<0.05, food legislation compliance and safe food provision by unclassified restaurants have a significant association as supported (χ=4.544; p value of .025<0.05) while the role of management and safe food provision by unclassified restaurants have a significant association (χ=11.107, p value of .001<0.05). This paper concludes that food handling practices, food hygiene training, food legislation compliance and role of management impacts the safe food provision by unclassified restaurants. The study recommends for the need to periodically train restaurant workers on proper food handling practices. There is need for restaurant management to provide workers with sufficient clean dress code. The restaurant management needs to organize periodic training programs in form of short workshops, seminars and conferences with key stakeholders in the hospitality sector and food safety authorities. Keywords: Food management practices, food handling practices, food hygiene training, food legislation compliance, safe provision, unclassified restaurants.
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Jung, SoYeon, Michael Dalbor, and Seoki Lee. "Internationalization as a determinant of systematic risk: the role of restaurant type." International Journal of Contemporary Hospitality Management 30, no. 8 (August 13, 2018): 2791–809. http://dx.doi.org/10.1108/ijchm-06-2017-0321.
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Purpose The purpose of this study is twofold: to investigate the relationship between restaurant firms’ internationalization and systematic risk, and to further examine the relationship between internationalization and systematic risk based on the type of restaurant firm (i.e. limited-service vs full-service restaurants). Design/methodology/approach This study analyzes data from US-based publicly traded restaurant firms by estimating systematic risk based on the Carhart four-factor model and by performing a two-way random-effects model. Findings Findings support not only the risk-reduction effect of internationalization on systematic risk but also the moderating effect of the role of restaurant type on the relationship between internationalization and systematic risk. More specifically, the risk-reduction effect of internationalization on systematic risk is greater for limited-service than full-service restaurants. Practical implications The findings of this study can provide restaurant executives with more confidence in pursuing internationalization as part of their risk management strategy, acknowledging that more international operations could mitigate restaurant firms’ systematic risk. More specifically, limited-service restaurants can more significantly enjoy the risk-reduction benefits by increasing their international operations than full-service restaurants based on the findings of this study. Furthermore, risk-averse investors could consider purchasing shares of limited-service multinational restaurants’ stocks to enjoy more risk-reduction benefits. Originality/value By focusing on the restaurant industry with consideration for the restaurant type, this study provides more tailored recommendations for implementing internationalization strategies with regard to risk management.
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Shahzadi, Mariam, Shahab Alam Malik, Mansoor Ahmad, and Asma Shabbir. "Perceptions of fine dining restaurants in Pakistan." International Journal of Quality & Reliability Management 35, no. 3 (March 5, 2018): 635–55. http://dx.doi.org/10.1108/ijqrm-07-2016-0113.
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Purpose The purpose of this paper is to explore the relationship between restaurant key attributes, customer satisfaction and behavioral intentions. The mediating role of customer satisfaction is assessed between restaurants’ key attributes of service quality and behavioral intentions. Design/methodology/approach Data were collected from a sample of 296 customers dining in the fine dining restaurants of Pakistan through a self-administered questionnaire. The data were then analyzed through regression analysis and gap analysis. Model fitness was checked in SPSS AMOS through CFA. Findings The findings suggest that the key restaurant attributes have a significant positive effect on behavioral intentions. Customer satisfaction partially mediates the relationship between key restaurant attributes and behavioral intentions. The findings also suggest that there is a significant gap between the perceptions of customers regarding the importance and performance of key restaurant attributes. Practical implications The result indicates that food taste and environmental cleanliness are the cornerstones of fine dining restaurants’ success in Pakistan and are among the strongest predictor of customer satisfaction and behavioral intentions; while improvement efforts should be made in four key areas, i.e., healthy food option, food freshness, food safety and fair price. Originality/value No comparative study has been directed in fine dining restaurants of Pakistan with respect to the key restaurants attributes, i.e., food quality attributes, service quality attributes, atmospheric quality attributes, and other attributes which have been analyzed in the current study. This research was conducted to investigate the perceptions of customers toward the fine dining restaurants of Pakistan to measure the key restaurants’ attributes that influence customers’ satisfaction and their post-dining behavioral intentions. This study will facilitate restaurants’ managers to understand the stronger and as well as the weaker aspects of service quality and permit them to investigate the factors which contribute toward customers’ satisfaction and their post-dining behavioral intentions in order to build and maintain long-term relationship between restaurants and customers.
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Mandracchia, Floriana, Elisabet Llauradó, Rosa Maria Valls, Lucia Tarro, and Rosa Solà. "Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study." Nutrients 13, no. 7 (July 19, 2021): 2464. http://dx.doi.org/10.3390/nu13072464.
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Restaurant meal consumption has increased substantially, but the ability of restaurants to adhere to guidelines for the Mediterranean diet, healthiness and food allergen management is a challenge. This cross-sectional study aims to assess the Mediterranean diet adherence, healthiness, nutritional quality and food allergen management of meals at restaurants in the Tarragona province (Catalonia, Spain). Primary outcomes included adherence to criteria for the Mediterranean diet (AMed) and gluten management (SMAP), nutritional quality of dishes indicated by a green traffic light rating, meal nutrient content and allergen-free options. Secondary outcomes included restaurant staff knowledge about the Mediterranean diet and food allergens. Forty-four restaurants and 297 dishes were analysed. The restaurants fulfilled an average (mean ± SD) of 5.1 ± 1.6 of 9 compulsory AMed criteria and 12.9 ± 2.8 of 18 SMAP criteria. Dishes were mainly rated green for sugar (n = 178/297; 59.9%) but not for energy (n = 23/297; 7.7%) or total fat (n = 18/297; 6.1%). Waiters and cooks received passing scores for food allergen knowledge (5.8 ± 1.7 and 5.5 ± 1.5 out of 10 points, respectively). Restaurants partially met the AMed and SMAP criteria. Increasing fibre and decreasing saturated fat content are necessary to improve consumers’ adherence to healthy diets. For restaurant staff, training courses should be considered to improve their food allergen management.
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Christ, Katherine Leanne, and Roger Burritt. "Material flow cost accounting for food waste in the restaurant industry." British Food Journal 119, no. 3 (March 6, 2017): 600–612. http://dx.doi.org/10.1108/bfj-07-2016-0318.
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Purpose The purpose of this paper is to examine how a new tool, material flow cost accounting (MFCA), can effectively support and be used to improve food waste management in the restaurant industry, thereby improving the financial viability and environmental performance of restaurants. Design/methodology/approach The paper brings together two previously unrelated research streams – MFCA and restaurant waste management – with specific focus on food waste. Findings The advantages of using MFCA for assessing food waste in the restaurant industry are derived from the joint literatures. These include simplicity and low cost of application of the tool, as well as the potential for experimentation on a case-by-case basis to demonstrate the advantages for assessing and managing food waste in the industry. Practical implications This pragmatic research introduces the MFCA tool to the restaurant industry. It highlights the need for restaurants to implement MFCA for themselves for it to be effective. It also encourages small restaurants to work together to obtain the resource and financial advantages MFCA can deliver. Originality/value This is the first paper to integrate the internationally recognised International Organization for Standardization 14051 MFCA literature with the problem of food waste management in restaurants.
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Nowacki, Marek, and Marianna Nurkowska. "Crisis Management in Restaurants: The Case of Polish Restaurants during the COVID-19 Pandemic." Sustainability 14, no. 21 (November 7, 2022): 14631. http://dx.doi.org/10.3390/su142114631.
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The article aims to identify effective actions taken by the catering industry as part of crisis management during the COVID-19 pandemic. The time scope of the research concerns the first wave of the COVID-19 pandemic in the period from 13 March to 18 May 2020. The research method used in the study was a questionnaire survey (CAWI). The survey results showed that the most frequent action taken by restaurants was applying for government assistance. On the other hand, most marketing activities were related to the assessment of the situation and the prospects for restaurants. Relationships were also found between restaurant management activities and restaurant characteristics (number of employees, number of years of operation and location). The developed research tool can help in assessing effective actions taken by restaurant managers during a crisis.
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Parsa, H. G., Barry K. Shuster, and Milos Bujisic. "New Classification System for the U.S. Restaurant Industry: Application of Utilitarian and Hedonic Continuum Model." Cornell Hospitality Quarterly 61, no. 4 (January 25, 2020): 379–400. http://dx.doi.org/10.1177/1938965519899929.
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In epistemological domains, classification systems play an integral part as tools of discovery and systematic exploration. Classifications are essential for the integrity and validity of any academic research and application of the research findings to that particular research context. Absence of classification systems limits the ability of a discipline to advance as a legitimate subject worthy of academic pursuit. Currently, in the United States, as noted by the National Restaurant Association, there is no standardized and official classification for the restaurant industry. Thus, the current study proposes a theoretically supported restaurant classification system based on the concept of hedonic and utilitarian consumption. The proposed classification system has been empirically tested in four different studies, including a panel of currently operating restaurateurs, food journalists specializing in restaurant industry, panel of hospitality educators, and restaurant customers. The proposed framework has received strong empirical support from all four selected groups. The obtained results suggest that this parsimonious system could be effectively used to classify the U.S. restaurant industry with the proposed four major classes: Luxury Restaurants, Fine-Dining Restaurants, Casual Restaurants, and Quick-Service Restaurants.
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Xu, Yang, and EunHa Jeong. "The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants." International Journal of Contemporary Hospitality Management 31, no. 6 (June 10, 2019): 2270–96. http://dx.doi.org/10.1108/ijchm-05-2018-0386.
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Purpose This study identifies an effective communication strategy for promoting restaurants’ green efforts to customers by using different types of green advertisement messages. This study aims to investigate the relative persuasiveness of attribute-based versus benefit-based appeal messages in green restaurant advertisements and their matching effect with different types of green practices in the restaurant (environment-focused green practices vs food-focused green practices) and with different types of restaurants (fine dining vs fast casual dining) on customers’ attitude and visiting intention toward green restaurants. Furthermore, the study examines a moderating effect of restaurant types to assess whether the matching effects between types of messages and types of green practices work differently within the different types of restaurants. Design/methodology/approach A 2 (attribute-based vs benefit-based messages) × 2 (food-focused vs environment-focused green practices) × 2 (fast casual vs fine dining restaurants) between-subject experimental design was used to test the proposed hypotheses. An online scenario-based survey was developed and distributed to online panel members in the USA. Ultimately, 363 responses were used for data analyses. ANOVA and t-test were conducted to analyze the data. Findings The results indicate that benefit-based messages are generally more persuasive than attribute-based messages in green restaurant advertisements. For restaurants with food-focused green practices, an advertising message emphasizing the benefit of food-focused green practices (benefit-based message) would be more effective than an advertising message describing their tangible efforts to show the greenness of the restaurant (attribute-based message). For fine dining restaurants, a green advertisement with benefit-based information would be more persuasive than attribute-based information. This study further showed that the aforementioned interaction effect between types of green practices and types of messages was salient for fine dining restaurants. Originality/value This research is one of the few studies in restaurant management to examine the green communication effectiveness in terms of the types of green practices and the types of advertising message framing. By comparing the relative persuasiveness of green advertisements on consumers’ attitudes and behavior intentions, this study provides suggestions for restaurant professionals to make effective green communication strategies based on the type of green practices the restaurant primarily uses and the type of restaurant the manager is operating.
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Bharucha, Jehangir. "Tackling the challenges of reducing and managing food waste in Mumbai restaurants." British Food Journal 120, no. 3 (March 5, 2018): 639–49. http://dx.doi.org/10.1108/bfj-06-2017-0324.
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Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants. It investigates the statistics, the problem at large, how the restaurants are handling it and recommends ways to better manage the issue. Design/methodology/approach A qualitative inquiry has been used. The research population for this study consisted of 63 restaurant owners across Mumbai city and its suburbs. In-depth discussions were held with these restaurant owners/managers in various matters of interest to this study. Findings The group of restaurateurs opined that the solution to Mumbai’s restaurants waste management lies in micro management rather than large scale plans. In total, 75 percent of the restaurants have 10-20 percent extra preparation. High-end fine-dining restaurants make even more additional preparations and are the ones more receptive to participating and also sensitive toward importance of waste management. Several of the restaurant owners claim that they can estimate the requirements on specific days of the week. In all, 18 percent of the restaurants surveyed claimed to have a complete dispose of policy. Majority of the restaurants have a clear policy to distribute the surplus food among their staff. Several other innovative strategies were shared. Research limitations/implications The restaurant owners/mangers may not have truthfully answered all questions. The participants might have the fear that the authorities would take cognizance of some of the practices that they are following and would have been guarded in their responses. There would always be a fear that the identities would not be kept confidential. Practical implications India as a country has been agriculture based for centuries and characterized by massive food production. Yet, people face rampant starvation and malnourishment. This arises to a large extent due to the colossal amounts of food wasted at marriages, restaurants and even by destruction of crops. Originality/value The restaurant industry is of critical importance to the Indian economy and while research in India has focused on overall food wastage, studies on restaurant food waste are lacking.
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Chen, Annie, Norman Peng, and Kuang-peng Hung. "The effects of luxury restaurant environments on diners’ emotions and loyalty." International Journal of Contemporary Hospitality Management 27, no. 2 (March 16, 2015): 236–60. http://dx.doi.org/10.1108/ijchm-07-2013-0280.
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Purpose – This paper aims to examine diners’ luxury restaurant consumption behavior by incorporating diner expectations into a modified Mehrabian–Russell model. Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs. However, little is known about the factors that contribute to diners’ emotions and loyalty toward luxury restaurants. Design/methodology/approach – To examine the proposed six hypotheses, qualitative and quantitative studies were performed. Following exploratory qualitative research, 310 consumers who dined at Taiwan’s five-star hotel restaurants were recruited for the main study. Data were analyzed using structural equation modeling. Findings – The results show that restaurants’ stimuli influence diners’ positive and negative emotions (organisms), which, in turn, affect their loyalty toward luxury restaurants (responses). Furthermore, customers with different levels of expectation react differently to stimuli. Practical implications – This study offers new empirical support for the proposition that diner expectation plays a role in building customer loyalty and, thereby, shades both theoretical and managerial understanding of the luxury restaurant consumption process. Originality/value – This study conceptualizes diners’ loyalty toward luxury restaurants (e.g. revisiting and recommending luxury restaurants) by examining the influence of restaurants’ stimuli, diners’ emotions and customers’ expectations toward luxury restaurants. Additionally, this study offers some managerial implications for practitioners.
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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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Yang, Mian, and Shixian Luo. "Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective." Foods 10, no. 9 (September 13, 2021): 2172. http://dx.doi.org/10.3390/foods10092172.
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The catering industry is one of the important industries that promote rural tourism development. Hence, rural restaurants have high research value. However, few studies have examined rural restaurants and their outdoor dining environments (ODE). In this study, from the perspective of consumers and using exploratory factor analysis, three ODE dimensions (quality and facilities, image and atmosphere, and landscape elements) were proposed that affect customers’ satisfaction with rural restaurants. Moreover, the differences between different customer groups in terms of the various dimensions were analyzed. The research results provide management recommendations and fundamental knowledge for rural restaurant managers and rural restaurant designers and articulate different consumer groups’ expectations with regard to rural restaurants.
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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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Cho, Meehee, Mark A. Bonn, Alex Susskind, and Larry Giunipero. "Restaurant dependence/autonomy in the supply chain and market responsiveness." International Journal of Contemporary Hospitality Management 30, no. 9 (September 10, 2018): 2945–64. http://dx.doi.org/10.1108/ijchm-07-2017-0432.
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Purpose This study aims to understand how restaurant dependence and autonomy within the supply chain influence market responsiveness. An examination of influences related to improving market responsiveness was also conducted by investigating the moderating roles of information technology adoption and trust. Design/methodology/approach Hierarchical regression models were developed to test the hypothesized relationships. In particular, data were obtained from only independent restaurant owners and managers because of their ability to select and determine their own suppliers. Findings Results revealed that restaurant autonomy from suppliers has a more positive effect on market responsiveness than supplier dependence. The moderating test results revealed that information technology adoption significantly improved the relationships between restaurant dependence and market responsiveness, while exhibiting no significant moderating effect. Restaurant trust in suppliers significantly improved the positive effect of autonomy upon market responsiveness; however, it had no significant moderating effect on this link. Originality/value This study was conducted to identify what types of supplier relationships should be pursued to improve the independent restaurant’s ability to effectively respond to market conditions. The findings regarding the moderating effects of information technology adoption and trust provided clear evidence that buyer–supply relationship strategies should be developed in consideration of those distinguishable characteristics unique to the operations and environment of independent restaurants. Practical implications Findings can be applied to developing desirable relationships with suppliers characterized by restaurant dependence or autonomy and contribute to improving managerial actions for independent restaurants involving adopting information technology and building trust.
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Rakib, Muhammad, and Muhammad Arifin. "Standardization of Small Businesses: A Feasibility Study of Restaurants in Enrekang Regency." Jurnal Ilmiah Ilmu Administrasi Publik 8, no. 1 (July 1, 2018): 69. http://dx.doi.org/10.26858/jiap.v8i1.7847.
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The purpose of this study was to determine the level of feasibility of restaurant businesses in Enrekang Regency based on restaurant standards that have been established based on Minister of Tourism and Creative Economy Regulations. This research is an evaluation research on meeting the standards of home eating business seen from product standards, service, and management. The study was conducted in 8 (eight) restaurants in Enrekang Regency. Data was collected through assessment instruments about the standard business of restaurants. Data were analyzed using descriptive analysis. The results showed that restaurants in Enrekang District were sufficient to meet product, service and management standards as intended in the Minister of Tourism and Creative Economy Regulation No. 12 of 2014
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Chiciudean, Daniel I., Vanessa P. Shonkwiler, Iulia C. Mureșan, Alina Zaharia, and Gabriela O. Chiciudean. "Exploratory Study of Romanian Generation Z Perceptions of Green Restaurants." Administrative Sciences 14, no. 1 (January 22, 2024): 21. http://dx.doi.org/10.3390/admsci14010021.
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The hospitality industry has taken advantage of consumers’ increasing concerns regarding environmental issues. Worldwide, green restaurants have increased their profitability by using environmental attributes as a competitive advantage. In Romania, restaurants could profit from this new trend. This study aims to determine the perception of Generation Z consumers regarding green restaurants, since these younger consumers seem to have adopted more eco-friendly behavior compared to previous generations. Another objective of the study refers to assessing the importance of attributes relating to environmental protection and organic food when choosing a restaurant, consequently revealing a suitable market segment for this type of restaurant. In order to determine their degree of knowledge related to the concept of green restaurant, potential consuming behavior if implemented, and identifying the factors considered important when choosing a restaurant, this research compiles information from individuals belonging to Generation Z. Using principal component analysis, five factors were obtained, among which the “health and fresh food” was the most important. Based on the five dimensions, K-means cluster analysis led to three profiles of consumers. “Pro-environmental and convenience seekers” represent the largest cluster and should be considered the main target for future green restaurant practitioners. Additionally, our study finds an overall positive attitude toward green restaurants among the respondents and, more specifically, opinions on how these restaurants could address environmental issues and offer organic food, both important factors for Generation Z. This translates into a strong incentive for future entrepreneurs considering this business model in Romania.
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Barrera-Barrera, Ramón. "Identifying the attributes of consumer experience in Michelin-starred restaurants: a text-mining analysis of online customer reviews." British Food Journal 125, no. 13 (November 21, 2023): 579–98. http://dx.doi.org/10.1108/bfj-05-2023-0408.
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PurposeThe main goal of this paper is to identify the attributes of consumer experience in Michelin-starred restaurants and to estimate their effects on restaurant ratings.Design/methodology/approachA sample of 70,233 online reviews of 224 Spanish Michelin-starred restaurants were analysed with the latent Dirichlet allocation algorithm. A sentiment analysis and a logistic regression analysis were also employed to estimate the effect of attributes on restaurant ratings.FindingsCustomer attention, food quality, decor and ambience and value for money are frequently used to define restaurant experience. However, it is shown in this study that the experience in a Michelin-starred restaurant goes beyond the evaluation of those four attributes. Furthermore, the effect of the factors that were identified on customer satisfaction differed depending on the restaurant ratings.Research limitations/implicationsThe findings are linked to the context of Spanish Michelin-starred restaurants. It is also assumed in this study that online reviews are based on truthful opinions.Practical implicationsRestaurant managers should primarily focus on customer attention and food quality to achieve customer satisfaction. In addition, those restaurants with an error-free service and a highly appreciated wine list among diners are more likely to achieve the culinary excellence that deserves a 5-star rating on TripAdvisor.Originality/valueThe attributes of the restaurant experience are frequently identified in literature reviews. Research based on text-mining analyses of customer reviews to discover a posteriori the factors that define a restaurant experience is scarce, and particularly difficult to find in the context of Michelin-starred restaurants.
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Huang, Yuying, and C. Michael Hall. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants." Sustainability 15, no. 4 (February 16, 2023): 3672. http://dx.doi.org/10.3390/su15043672.
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Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices.
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Erkmen, Ezgi, and Murat Hancer. "Building brand relationship for restaurants." International Journal of Contemporary Hospitality Management 31, no. 3 (March 18, 2019): 1469–87. http://dx.doi.org/10.1108/ijchm-08-2017-0516.
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PurposeThe purpose of this study is to examine the role of other customers in explaining customers’ relation with a brand. A conceptual model, which incorporates other customers along with atmospherics, food quality and service quality, is proposed to better understand how customers form their brand preference for fine dining restaurants.Design/methodology/approachA quantitative research methodology, using structural equation modeling, was adopted to understand the role of other customers along with other restaurant attributes. Data were collected from the customers of fine dining restaurants resulting in 324 usable surveys.FindingsThe findings supported the sequential link for: restaurant experience attributes – brand relationship and brand preference. While all restaurant attributes except other customers explain the satisfaction of customers, only service quality and other customers played a significant role in forming the brand image in the minds of restaurant guests. Overall, this study acknowledged the importance of both other customers and employees in fine dining restaurants’ branding.Research limitations/implicationsThe results suggest that customers in servicescape have a significant role in creating a successful brand image for restaurants. Moreover, service quality is also key to achieve a unique image, thereby suggesting that employees could be a source of differentiation and competitive advantage by managing their brand related behaviors.Originality/valueThis research was one of the first to study the role of other customers in restaurant service experience along with other attributes to assess customers’ brand relation and brand preference for fine dining restaurants.
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Lepkowska-White, Elzbieta, Amy Parsons, and William Berg. "Social media marketing management: an application to small restaurants in the US." International Journal of Culture, Tourism and Hospitality Research 13, no. 3 (November 5, 2019): 321–45. http://dx.doi.org/10.1108/ijcthr-06-2019-0103.
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Purpose This study aims to use a social media management framework and strategic orientation framework to explore how small restaurants manage social media. Design/methodology/approach The authors content-analyzed social media activity and interviews with 14 managers of social media in small independent restaurants in the northeast region of the USA that employed fewer than 20 employees. Findings The results of the study show that most small restaurants can be classified as anarchic, hierarchical and conservative defenders, and that they mainly focus on promotional activities on social media. The majority use social media also to drive traffic to a restaurant and, thus, act as calculative pragmatists. Very few use social media strategically or creatively in any of the social media management stages, and very few monitor or use social media information to improve their operations. Research limitations/implications This study shows that the adopted theoretical framework in this study for social media management helps analyze social media operations in small restaurants, points to the strategic orientations applied in small restaurants, shows the intricacies of each stage and helps show what small restaurants do well and how they can improve. Future research may use larger samples, investigate frameworks particularly relevant to small restaurants, such as the resource-based view (RBV) framework, and may focus on creative and diverse strategic approaches toward social media management for small establishments. Practical implications As customers continue shifting to social media and review sites, more restaurants may want to invest in developing more creative approaches toward social media and do it in more structured, integrated and continuous ways. The study describes a process they may want to follow and specific tactics that could be implemented to use social media more strategically in all stages of social media management. Social implications Not only are small business establishments the backbone of the restaurant industry, but they also appeal to customers more than large chains. This study shows how these small businesses can utilize social media to attract more customers, engage them, learn about them and their competitive environment to market and improve their operations. Originality/value The authors focus on the supplier side of social media for restaurants, a perspective lacking in the literature, and specifically small restaurants that receive less attention in prior research. Few studies exist that explore how social media is incorporated in all stages of social media management. The study points to the unique challenges that small restaurants experience in the process of using social media for marketing, monitoring and using social media to improve their operations. The study uses a relatively large sample of qualitative interviews conducted with managers of small restaurants and a content analysis of their actual social media activity.
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Srivastava, Anshika, and Anjali Baranwal. "An Innovative Approach for Online Food Order Management System." International Journal of Advanced Research in Computer Science and Software Engineering 8, no. 3 (March 30, 2018): 19. http://dx.doi.org/10.23956/ijarcsse.v8i3.578.
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Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.
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Amidi, Arian, Ehsan Darvishmoghaddam, Ashkan Razmfarsa, and Rafidah Binti Othman. "Impact of five important factors on restaurant performance and hospitality management: an empirical analysis of technological innovation." Future Technology 1, no. 2 (August 15, 2022): 1–17. http://dx.doi.org/10.55670/fpll.futech.1.2.1.
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This study aims to explore the effects of five factors, i.e., price, food quality, ambiance, service quality, and online order on the performance of the Japanese restaurant of Kenzo in Iran. In this research, the required data were collected through a mixed-method involving both quantitative (with 81 participants) and qualitative (2 participants) approach. Data analysis was performed using the SPSS software. With the use of Lewin's Model of Change, the study's intervention plan was suggested. The Wilcoxon test results showed that the performance of the restaurant enhanced after the intervention. Foreign restaurants, especially Japanese ones, need to pay close attention to service quality and employees’ behaviors. This factor cannot be changed or improved overnight; it takes time and investment to grow. The findings of this study help the managers and policymakers of the restaurant to gain a deeper insight into the influence of the above-mentioned factors on customer satisfaction and, consequently, the revenue of the restaurant. Additionally, it was found that food quality, price, online order, and service quality are the most important common problems of Japanese restaurants in Iran. Two phenomena limited this study: sanctions posed by the U.S on Iran and the COVID-19 pandemic. Therefore, the results of this study may not be generalized in the post-sanction time and post-pandemic time. Due to the pandemic, most customers prefer not to be present in the restaurant, which limits the results of the research. On the other hand, for future studies, researchers can study how to guide restaurant owners to use social media to increase the number of customers and attract new customers, which can be one of the unique factors that can directly affect the restaurant's performance. To the best of the authors' knowledge, this issue has not been studied in the Middle East region yet.
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Hoki, Leony, and Suriaty Suriaty. "Penerapan Metode Supply Chain Management Sistem Informasi Restoran." Jurnal Sistem Komputer dan Informatika (JSON) 3, no. 3 (March 31, 2022): 260. http://dx.doi.org/10.30865/json.v3i3.3718.
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One of the trending business opportunities and much in demand by the public is in the culinary business. Many people are competing to open a restaurant because food is a basic need that must be met by humans, so opening a restaurant will certainly provide many benefits for restaurant owners. In a restaurant business process, of course, it involves many roles such as the role of a waiter, the role of a chef, the internal role of the raw material stock section, and so on are interrelated and must be synchronized. However, in practice, restaurants still use conventional methods that are inefficient, effective, and structured. Some restaurants in the city of Medan only use conventional records both in ordering and recording raw material stocks so that errors often occur due to the inaccurate calculation process. In addition, the business processes in a restaurant are still not well structured between each working part so that ordering errors often occur. Therefore, research will be conducted to build a restaurant information system using the Supply Chain Management method. The results showed that the application of the Supply Chain Management method to the restaurant information system that was built was proven to be able to integrate all parts of the restaurant business properly so as to prevent errors from occurring by every party working in the restaurant.
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Binarti, Intan, and Vonny Tiara Narundana. "Analysis of Restaurant Tax Potential in Original Regional Income (PAD) in Bandar Lampung City." International Journal of Research and Review 11, no. 2 (February 26, 2024): 349–54. http://dx.doi.org/10.52403/ijrr.20240238.
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The purpose of this study is to determine the value of the percentage of the tax potential restaurant and the number of restaurant tax contributions to Pad City Bandar Lampung. This research was conducted at the Regional Legal Tax Management Agency (BPPRD) and used the qualitative descriptive analysis method. The sample of this research is the tax revenue of the restaurant in 2019 with the total 691, 2020, 770 restaurants, 2021, 857 restaurants, and in 2022, 1052 restaurants in Bandar Lampung City are listed in the taxes of local restaurant and local bookkeeping housed at Jalan Doctor Susilo No.1 Botar Lampung City. The results found i.e. the potential of the tax restaurant decreased in 2020 post-covid-19 dela. After the Covid-19 Paseta Presentation of the potential of the restaurant tax is always in the very good criteria. Keywords: Restaurant tac, Potential, Regional Original.
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Stryzhak, Olena, and Nataliia Pohuda. "Restaurant brand management in wartime." Economics of Development 22, no. 3 (July 26, 2023): 21–31. http://dx.doi.org/10.57111/econ/3.2023.21.
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Full-scale military operations taking place since 2022 in Ukraine have had a negative impact on all sectors of the economy, including the restaurant business. An important factor that helps Ukrainian restaurants to work and develop is the brand. Therefore, the issues of restaurant brand management taking into account wartime conditions are gaining relevance. The purpose of the research is to determine the characteristic features of branding of restaurant business entities in the context of military operations. The article used such scientific methods as: bibliographic analysis, analysis and synthesis, grouping and comparison. Data from the State Statistics Service of Ukraine were used to analyse the food and beverage sector. The data cover the period from late 2014 to early 2023. The Ukrainian food and beverage sector has been analysed (including an assessment of changes in business situation, analysis of the level of employment and fluctuations in demand in this sector) to determine the peculiarities of functioning and prospects for the development of restaurant business. The problems faced by Ukrainian restaurant enterprises during 2022-2023 are outlined. It is substantiated that management of the restaurant brand is important to ensure its operation in the conditions of military operations and further for post-war recovery. The features and functions of the restaurant brand are determined, and the factors affecting the restaurant brand in crisis conditions are systematized. The implementation of foreign experience in promoting the restaurant brand, including the promotion of services in social networks and other online channels, has been proposed. The results of the research are of practical importance for Ukrainian restaurants as they can use them to adjust their overall strategy of development and their brand promotion measures
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Gunasegaran, Muthu Kumaran, Md Hasanuzzaman, ChiaKwang Tan, Ab Halim Abu Bakar, and Vignes Ponniah. "Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia." Sustainability 14, no. 20 (October 19, 2022): 13515. http://dx.doi.org/10.3390/su142013515.
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Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast–food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO2, 881.8 kg SO2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m2/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.
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Svitlychna, V., and S. Kravtsova. "ORGANISATIONAL SUPPORT FOR THE APPLICATION OF EFFECTIVE MANAGEMENT METHODS IN THE OPERATIONS OF RESTAURANT ESTABLISHMENTS." Series: Economic science 2, no. 183 (April 5, 2024): 55–61. http://dx.doi.org/10.33042/2522-1809-2024-2-183-55-61.
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The article studies the main aspects of effective management methods for restaurant establishments. Attention is on the issues of content, goals, and advantages of using the mentioned methods. The study aims to systematise methodical approaches for ensuring the effective management of restaurant establishments. The emphasis of the work is on the fact that by February 2022, the establishments of the restaurant sector were actively developing, exerting a positive influence on all spheres of economic life. Russian armed aggression had a devastating effect on economic spheres, including restaurant businesses. To gradually restore their operations, support the state’s economy, and fill the country’s budget, from 2023, numerous restaurants began to resume their work. Today, every restaurant must find innovative forms and ways of functioning. According to the authors, such management tools as catering, BTL, and neuromarketing can act as effective levers for significantly increasing the performance of restaurants. Catering, as a type of outside restaurant service, is rightfully considered the top flight in this field. Thanks to catering, the restaurant is not limited to just selling food but also can provide services, comfort, and a suitable atmosphere for relaxation. BTL marketing aims at targeted communication with potential consumers at points of sale or during personal contact. The article emphasises that utilising BTL tools by restaurants, such as loyalty programmes, holding various culinary events, leafleting, and neuromarketing in BTL promotions, can ensure the effectiveness of restaurant development. Additionally, the article substantiates the expediency of using ATL and TTL marketing by restaurants. The authors also explore another tool, namely aroma marketing. As a unique marketing tool for stimulating consumer behaviour, it significantly increases customer satisfaction, affects the productivity of the staff of businesses, and improves the quality and efficiency of work. The authors emphasise that catering, BTL, and neuromarketing carry the potential to improve the development of restaurant establishments. The practical value of the research lies in the study of organisational aspects of the influence of the specified management tools specifically for enterprises in the restaurant sector. Keywords: restaurant businesses, catering, BTL marketing, ATL marketing, TTL marketing, neuromarketing.
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Rodríguez-López, María Eugenia, Salvador del Barrio-García, and Juan Miguel Alcántara-Pilar. "Formation of customer-based brand equity via authenticity." International Journal of Contemporary Hospitality Management 32, no. 2 (February 3, 2020): 815–34. http://dx.doi.org/10.1108/ijchm-05-2019-0473.
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Purpose This study aims to examine the extent to which customers’ perceptions of restaurant authenticity facilitate the establishment’s customer-based brand equity (CBBE) – both directly and indirectly – via customer satisfaction. The study also analyzes whether restaurant type moderates the antecedent relationships of CBBE formation. Design/methodology/approach Two restaurants of different types were selected for the study: a mid-scale and a moderate/casual restaurant. Based on a final total sample of 402 customers of both restaurant types, a moderated mediation regression model was used. Findings It was found that the level of authenticity perceived by the restaurant visitor during the gastronomic experience is an antecedent of restaurant brand equity formation, both directly and indirectly, via customer satisfaction. Furthermore, these antecedent relationships were found to be partially moderated by restaurant type. Research limitations/implications Only two restaurants were used for the study. This study could be replicated by comparing other types of restaurants with differentiated characteristics to test whether the results obtained for these two types can be extrapolated to the rest. Originality/value There is no empirical evidence in the literature regarding the possible moderating effect of restaurant type on brand equity formation, so the particular note is the simultaneous application of CBBE measurement to the analysis of two different types of restaurant and the differences in their brand equity formation. On the other hand, there are few studies that use moderated mediation regression analysis as a methodological technique in the field of restaurants, so this is an interesting methodological contribution.
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Mhlanga, Oswald. "Factors impacting restaurant efficiency: a data envelopment analysis." Tourism Review 73, no. 1 (February 5, 2018): 82–93. http://dx.doi.org/10.1108/tr-07-2017-0109.
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Purpose Restaurants are characterised by predictable, seasonal factors and unpredictable, individual customer demand, which make it difficult for restaurateurs to attain efficiency. A combination of these two factors, macro-predictability and micro-uncertainty, produces economic risks, which make it difficult for restaurants to attain operational efficiency. The purpose of this study is to identify factors impacting restaurant efficiency in South Africa. Design/methodology/approach By using primary and secondary sources, data were collected from 16 different types of restaurants in South Africa, for the period 2012-2016, on a variety of parameters. A two-stage empirical analysis was carried out, which involved the estimation of operational efficiencies during the first stage by using data envelopment analysis (DEA) and determination of factors impacting restaurant performance in South Africa during the second stage by using two-way random-effects generalised least squares and Tobit regression models. Findings The results clearly show that the ability of restaurants to succeed will not be determined by their size but by their type, location and revenue per available seat. While the study finds various factors impacting on operational efficiency, the survival of restaurants in South Africa seem to be determined by cost efficiency, which brings in better market performance through lowering cost of sales. Practical implications The results have implications for restaurant managers in that if they want to improve cost efficiency, they must manage restaurant capacity and customer demand in a way that maximises revenue. To stimulate demand during periods of low demand, management could consider strategies that attract more customers or encourage upselling, whereas during periods of high demand, management may consider raising prices or reducing meal durations. The results indicate that DEA is a useful tool to identify factors impacting restaurant efficiency and could enhance the service data and revenue management with regards to restaurant efficiency in South Africa. Originality/value To the best of the author’s knowledge, this paper is the first that attempts to identify factors impacting restaurant efficiency in South Africa by using DEA. The findings could enhance the service data and revenue management with regards to restaurant efficiency in South Africa.
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Manupada, Ni Putu Manacika, Ahyar Ismail, and Meti Ekayani. "WILLINGNESS TO PAY WARUNG MAKAN TERHADAP TPS 3R DI DESA BABAKAN KABUPATEN BOGOR." ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) 13, no. 2 (November 30, 2019): 147. http://dx.doi.org/10.24843/ejes.2019.v13.i02.p03.
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Babakan is one of administrative villages in Bogor Regency where Institut Pertanian Bogor (IPB) is located. IPB has given social and economic impacts in Babakan that many small-scalled business developed and small-scalled restaurant has the most participators. These small-scale restaurants generate waste everyday and the waste is still managed with end of pipe practice where waste was hauled from collection point to disposal site without any intermediate treatment. Community based waste management with 3R (reduce, reuse, recycle) approach should be proposed to reduce waste at source. 3R Solid Waste Treatment Facilities (TPS 3R) is a facility that focused on reducing, reusing, and recycling waste at source comunally involved active roles from community and goverment. The objectives of this study are (1) Examining level of participation of small-scale restaurant owners if TPS 3R is built and implemented in Babakan. (2) Estimating Willingness to Pay (WTP) of small-scale restaurans owners to TPS 3R implementation planning. The results showed most of small-scale restaurant owners are willing to participate in both sorting waste at source and paying TPS 3R service if TPS 3R is being implemented in Babakan. Average WTP values for TPS 3R is Rp 32,037.04/month and it’s higher than existing rate of waste collection service, which shows small-scale restaurant owners have preference for TPS 3R.
Keywords: small-scaled restaurants; TPS 3R; waste management; willingness to pay
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BUCHHOLZ, U., G. RUN, J. L. KOOL, J. FIELDING, and L. MASCOLA. "A Risk-Based Restaurant Inspection System in Los Angeles County." Journal of Food Protection 65, no. 2 (February 1, 2002): 367–72. http://dx.doi.org/10.4315/0362-028x-65.2.367.
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The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a “case restaurant” as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from 1 July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (≤60 seats; n = 7,965) to become case restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (χ2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of thermometers, and the presence of any food protection violation. In multivariate analysis, the size of restaurant, the incorrect storage of food, the reuse of food, and the presence of any food protection violation remained significant predictors for becoming a case restaurant. Our data suggest that routine restaurant inspections should concentrate on those establishments that have a large seating capacity or a poor inspection history. Evaluation of inspection data bases in individual local health departments and translation of those findings into inspection guidelines could lead to an increased efficiency and perhaps cost-effectiveness of local inspection programs.
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McAdams, Bruce, Allison Deng, and Tanya MacLaurin. "Food allergy knowledge, attitudes, and resources of restaurant employees." British Food Journal 120, no. 11 (November 5, 2018): 2681–94. http://dx.doi.org/10.1108/bfj-01-2018-0028.
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Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant. Findings Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies. Practical implications The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty. Originality/value The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.
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Allegretto, Sylvia, and Michael Reich. "Are Local Minimum Wages Absorbed by Price Increases? Estimates from Internet-Based Restaurant Menus." ILR Review 71, no. 1 (June 22, 2017): 35–63. http://dx.doi.org/10.1177/0019793917713735.
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The authors analyze 884 Internet-based restaurant menus from inside and outside San Jose, California, which they collected before and after the city implemented a 25% minimum wage increase in 2013. Their findings suggest that nearly all of the cost increase was passed through to consumers, as prices rose 1.45% on average. Minimum wage price elasticities averaged 0.058 for all restaurants and ranged from 0.044 to 0.109, depending on the type of restaurant. The authors’ estimate of payroll cost increases net of turnover savings is consistent with these findings. Equally important, border effects for restaurants are smaller than is often conjectured. Price differences among restaurants that are one-half mile from either side of the policy border are not competed away, indicating that restaurant demand is spatially inelastic. These results imply that citywide minimum wage policies need not result in substantive negative employment effects nor shifts of economic activity to nearby areas.