Relevant bibliographies by topics / Restaurants – Marketing

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Restaurants – Marketing'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Restaurants – Marketing.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Restaurants – Marketing"

1

Saadah, Siti, and Devi Mariska. "STRATEGI PEMASARAN RUMAH MAKAN TRADISIONAL DI KABUPATEN SUMENEP PADA ERA DISRUPSI DIGITAL." Prosiding Seminar Sosial Politik, Bisnis, Akuntansi dan Teknik 5 (December 9, 2023): 71. http://dx.doi.org/10.32897/sobat.2023.5.0.3083.

Full text
Abstract:
Examining effective marketing strategies for traditional restaurants in Sumenep in facing the era of disruption. The era of disruption is characterized by rapid changes in technology, consumer behavior, and increasingly fierce business competition. In this context, traditional restaurants in Sumenep are faced with the challenge of remaining relevant and competitive. The research methodology involves surveys, interviews, and data analysis to understand changing consumer behavior, technology trends, and the most effective marketing strategies. The research results show that traditional restaurants can adopt technology-based marketing strategies, such as digital marketing, to increase their visibility and appeal to modern consumers. Additionally, it is important for traditional restaurants to maintain elements of their cultural and culinary uniqueness in their marketing strategies. In this way, they can attract the attention of local and international tourists looking for authentic culinary experiences. This research provides an insight into how traditional restaurants in Sumenep can adapt to the era of disruption through appropriate marketing strategies. Traditional restaurants need to invest in technology and marketing creativity to remain competitive and maintain their culinary heritage in a rapidly changing market. This research was conducted at three traditional restaurants in Sumenep district which are legendary and have been around for a long time, namely Kartini Restaurant, Restaurant 17, and Satay Depot Restaurant 35.
APA, Harvard, Vancouver, ISO, and other styles
2

Zendeli, Mislim, and Blagica (Rizoska) Vanikj. "Measuring the factors that contribute to the quality of services in the restaurants in Republic of Macedonia." European Journal of Economics and Business Studies 9, no. 1 (October 6, 2017): 90. http://dx.doi.org/10.26417/ejes.v9i1.p90-99.

Full text
Abstract:
The study examined the consumer behavior in the restaurant businesses in Macedonia. Aside from the data analyses for the differences of the perceptions of the factors that contribute towards the decision for visiting the restaurants among restaurant’s employees and consumers, this paper contains the data about the factors that influence the customer satisfaction. Additionally, the research provides information about the main tools that customers use in order to inform themselves for different offers and services in different restaurants. The research has been based on the measurements for making analyses of the following factors: Quality, Accessibility, Food Decoration, Customer Care, Innovation, Taste of the food, Price, Hygiene, Ambience and Promotion. Based on the founding’s, the data gives clearer picture for the focus, opportunities and challenges for developing the marketing strategy in the restaurant businesses in Macedonia. Additionally, the conclusions give directions for implementing advanced knowledge, techniques and methods for marketing analyses in the field of restaurant businesses. Finally, the study provides critical evaluation for the current situation of the marketing in restaurant businesses in Macedonia. The founding’s give further recommendations for the development of the suitable marketing strategy in order to increase the customer satisfaction. Key words: bringing decision, customer behavior, customer satisfaction, restaurant businesses
APA, Harvard, Vancouver, ISO, and other styles
3

Chen, Yen-Cheng, Pei-Ling Tsui, Hsin-I. Chen, Hui-Ling Tseng, and Ching-Sung Lee. "A dining table without food: the floral experience at ethnic fine dining restaurants." British Food Journal 122, no. 6 (September 13, 2019): 1819–32. http://dx.doi.org/10.1108/bfj-08-2018-0541.

Full text
Abstract:
Purpose A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements. Design/methodology/approach This study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale. Findings Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience. Originality/value When a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.
APA, Harvard, Vancouver, ISO, and other styles
4

Peng, Norman, and Annie Huiling Chen. "Diners’ loyalty toward luxury restaurants: the moderating role of product knowledge." Marketing Intelligence & Planning 33, no. 2 (April 7, 2015): 179–96. http://dx.doi.org/10.1108/mip-03-2014-0049.

Full text
Abstract:
Purpose – Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs; however, little is known about the factors that contribute to diners’ loyalty. The purpose of this paper is to examine diners’ luxury restaurant consumption behavior by incorporating product knowledge into a modified Mehrabian-Russell model. Design/methodology/approach – Following exploratory qualitative research, 238 consumers who have dined at Hong Kong’s Michelin-starred luxury restaurants were recruited for the main study. The data were analyzed through structural equation modeling. Findings – The results show that luxury restaurants’ stimuli (i.e. food quality, service quality, and atmospherics) influence diners’ emotions, which in turn affect their brand loyalty. Furthermore, food quality can directly influence diners’ loyalty toward the restaurant. Third, diners’ product knowledge can moderate the relationships between restaurant stimuli and diners’ emotion. Research limitations/implications – This study offers new empirical support for the proposition that product knowledge has a role in building brand loyalty and thereby shades both theoretical and managerial understanding of the luxury restaurant consumption process. Originality/value – This study is one of the first to conceptualize diners’ loyalty toward luxury restaurants by examining the influences of restaurants’ stimuli and diners’ knowledge toward luxury restaurants. In addition, this study puts forth some managerial implications for practitioners.
APA, Harvard, Vancouver, ISO, and other styles
5

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
6

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
7

Yonathan, Gregorius Edwin, and Innocentius Bernarto. "Pengaruh Content Marketing Instagram, Social Media Marketing Instagram, Price, Dan Restaurant Atmosphere Terhadap Repurchase Intention Pada Restaurant Dan Bar." At-Tadbir : jurnal ilmiah manajemen 6, no. 2 (August 2, 2022): 106. http://dx.doi.org/10.31602/atd.v6i2.6377.

Full text
Abstract:
This research is motivated by whether or not there is a relationship between the variables of Instagram content marketing, Instagram social media marketing, price, and restaurant atmosphere on repurchase intention. This study aims to analyze the effect of the variables of Instagram content marketing, social media marketing Instagram, price, and restaurant atmosphere on repurchase intention in restaurants and bars. The research method used is a causal research method. This research method is used to test whether a variable causes changes in other variables or not. This research was conducted on 384 consumers at restaurants and bars in South Jakarta. Respondents were selected from the sample of interest and data were collected using a Likert Scale questionnaire which was distributed online and offline. PLSSEM was used to analyze the data. The results show that Instagram content marketing, Instagram social media marketing, price, and restaurant atmosphere affect repurchase intention at Restaurants and Bars in South Jakarta positively and significantly, so there are no variables that have no effect. Further research can be carried out with qualitative analysis using the interview method to find out more about the reasons for consumers to repurchase.
APA, Harvard, Vancouver, ISO, and other styles
8

Firdaus, Taufansyah, and Taufik Abdullah. "E-WoM: Pengaruhnya terhadap Keputusan Pembelian Tamu Restoran di Bandung Utara." Journal : Tourism and Hospitality Essentials Journal 7, no. 1 (May 30, 2017): 21. http://dx.doi.org/10.17509/thej.v7i1.6843.

Full text
Abstract:
The Development of information and technology has entered various elements of life, including human lifestyle when visiting restaurants. Some trends in the younger generation when visiting restaurants in Bandung, they often check in on social media, take selfie pictures with the interior design of the restaurant as the background, and the most common activity is taking photo of food or beverage products of the restaurant. furthermore, they upload the pictures to various social media. If referring to the literature, these activities could be classified as electronic word of mouth (e-WOM). The purpose of this study was to determine the role of e-word of mouth to increase the purchasing decision of restaurants in North Bandung. This is an explanatory study. The population in this study were restaurant’s customers in North Bandung so that the population was infinite. Thus the sampling technique used was quota sampling technique with a target of 100 respondents. The Data analysis technique used is multiple regression analysis. This research is expected to be an input for providers of food service business, particularly restaurants for consideration in conducting marketing activities in order to increase the sales of food and drink. The results of this research that there is a significant influence of the e-word of mouth on restaurant’s customers purchase decision in North Bandung.
APA, Harvard, Vancouver, ISO, and other styles
9

Al-Mohammad, Samer, Mamoun Akroush, and Abdelhadi Lutfi Odetallah. "Marketing culture and business performance." Marketing Intelligence & Planning 32, no. 7 (September 30, 2014): 794–822. http://dx.doi.org/10.1108/mip-08-2013-0127.

Full text
Abstract:
Purpose – The purpose of this paper is to examine the validity and reliability of marketing culture measurement scale developed by Webster (1990, 1993) in the context of Jordanian tourism restaurants industry. Further, the paper aims to assess the impact of marketing culture, and its dimensions, over Jordanian restaurants performance. Design/methodology/approach – A structured and self-administered survey was employed targeting managers and employees of tourism restaurants operating in Jordan. A sample of 334 of tourism restaurants managers and employees were involved in the survey. A series of exploratory and confirmatory factor analyses were used to assess the research constructs dimensions, unidimensionality, validity, and composite reliability. Two structural path models analyses were also used to test the hypothesized relationships of the research model. Findings – The empirical findings indicate that marketing culture dimensions are found to be seven rather than six dimensions as proposed by the original model; service quality, interpersonal relationships, management-front-line interaction, selling task, organization, internal communication, and innovativeness. A new dimension is found, named as management-front-line interaction, which exerted a positive and significant effect on restaurants performance. The structural findings indicate that the marketing culture “construct” has a positive and significant effect on restaurants performance, meanwhile only three out of seven of its dimensions exerted a positive and significant effect on restaurants performance; innovativeness, management-front-line interaction, and organization, respectively. Research limitations/implications – Theoretically, the author examined only seven components of marketing culture; meanwhile there could be other factors of marketing culture, or other organizational factors, that may affect restaurants performance. Empirically, the research has also examined the effect of marketing culture on restaurant financial performance only. Further, the research is industry limited; tourism restaurants in Jordan. Accordingly, the findings cannot be generalized to other service industries without further examination. Practical implications – Tourism restaurants managers should recognize that marketing culture is not simply a number of dimensions that shape it rather; it is a complex organizational phenomenon that affects performance. Marketing culture is a multidimensional construct that consists of seven dimensions not just six as proposed by the original model. Tourism restaurants managers and executives can benefit from the research findings while designing their marketing culture strategies to achieve long-term performance objectives. Originality/value – This is the first research effort devoted to reveal the marketing culture dimensions and examine their effect on tourism restaurants performance in Jordan. Executives and managers can benefit from the research findings to enhance their marketing culture strategies to achieve long-term objectives. International tourism restaurants planning to expand their operations in Jordan's tourism industry have now empirical evidence concerning the marketing culture dimensions and their effect on performance.
APA, Harvard, Vancouver, ISO, and other styles
10

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Restaurants – Marketing"

1

Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

Full text
Abstract:
This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
APA, Harvard, Vancouver, ISO, and other styles
2

Li, Xiaolan. "A study of marketing techniques of Chinese restaurant in Chicago." Online version, 1998. http://www.uwstout.edu/lib/thesis/1999/1999lix.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Jenkins, Wanda Y. "Marketing Strategies for Profitability in Small Independent Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1407.

Full text
Abstract:
The restaurant industry is the second largest employer in the United States; however, only 33% of restaurants are successful during the first 3 years of operation. The purpose of this exploratory multiple case study was to determine what marketing strategies small independent restaurant owners need for profitability. Aaker's brand equity model was the conceptual framework used to ground this study. Using a purposeful criterion sampling technique and semistructured interviews, 12 individuals (2 managers and 2 employees from 3 restaurants in Philadelphia) participated in the study. Data collected from interviews and archival business records were analyzed to generate themes, also allowing for triangulation. Five marketing strategy themes emerged from this study: word of mouth and social media marketing, limited financial resources, product differentiation and atmosphere, blogging and using the point of sale (POS) system, and employee engagement and upselling. Participants stated that word of mouth and social media marketing were powerful strategies that small independent restaurant owners should use to retain customers and gain new customers. Participants noted that product differentiation and atmosphere are unique characteristics that guide marketing strategies, brand positioning, and influence competitive advantage and profitability. Implications for positive social change include business development opportunities, opening resource centers for training programs, and free webinars associated with marketing and brand equity strategies. Communities, organizations, and new entrepreneurs will benefit from positive social change from the increase of social resources, community economic growth, employment opportunities, and sustainability.
APA, Harvard, Vancouver, ISO, and other styles
4

Torres, López Fiorella Alexandra, and Castro Carolina Vargas. "La experiencia del consumidor y su relación con la satisfacción en la categoría de restaurantes temáticos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652976.

Full text
Abstract:
Los restaurantes temáticos son establecimientos que permiten que los clientes puedan experimentar distintas emociones, sentimientos, pensamientos y acciones. Desde la perspectiva de la satisfacción, la variable del marketing experiencial tiene una gran influencia en los consumidores. Puesto que debido a los cinco elementos que tiñen: relevancia, sentidos, emociones, pensamiento y acción, permite diferenciarse un restaurante del otro. Por lo tanto, esta investigación tiene como objetivo analizar cuál de los elementos tiene mayor influencia en la satisfacción de los consumidores. Esta investigación se caracteriza por ser descriptivo cuantitativo y se utilizó un cuestionario con una escala Likert de siete puntos. Para recopilar los datos se utilizó Google Docs en el mes de abril y mayo de 2020.
Themed restaurants are able to allow customers to experience different emotions, feelings, thoughts and actions. From the perspective of satisfaction, the variable of experiential marketing has a great influence on consumers. Since it is due to the five elements that stain: relevance, senses, emotions, thought and action, it makes it possible to differentiate one restaurant from the other. Therefore, this research aims to analyze the elements of the elements that have the greatest influence on consumer satisfaction. This research is characterized by being descriptive quantitative and it is considered a questionnaire with a seven-point Likert scale. To collect the data, consult Google Docs in April and May 2020.
Trabajo de investigación
APA, Harvard, Vancouver, ISO, and other styles
5

Alfaro, Rojas Julia Stefany. "El marketing experiencial en la lealtad de consumo en restaurantes de comida saludable en personas de 25 a 39 años de NSE A/B de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652838.

Full text
Abstract:
Los cambios en el comportamiento del consumidor que se ha logrado percibir a través de los años ha causado que muchas de las empresas que compiten en el mercado, sin distinción de rubro, hayan optado por adaptarse a los nuevos cambios latentes. Estos cambios se generan en base a que los consumidores ya no buscan solamente adquirir productos o servicios, sino que esperan que estos les generen emociones, es así que nace el marketing experiencial, un nuevo tipo de marketing que, a diferencia del marketing tradicional, busca generar vínculos con el cliente y que así viva experiencias únicas de consumo. Como consecuencia se logra generar valor y trasmitir fidelidad y lealtad en el cliente de hoy en día, el cual es más exigente con las marcas. Por lo tanto, el siguiente trabajo investiga a la lealtad de consumo que los consumidores de 25 a 39 años de NSE A/B que residen en los distritos de la zona 6, 7 y 8 de Lima Metropolitana desarrollan, en base a la aplicación del marketing experiencial, en restaurantes saludables. Las variables que interactúan a partir del tema son: lealtad de consumo y marketing experiencial. Mediante la metodología cualitativa y cuantitativa aplicada en el curso se desea conocer cuan influyente puede ser la experiencia vivida dentro de este tipo de restaurantes para que un consumidor se vuelva leal.
Los cambios en el comportamiento del consumidor que se ha logrado percibir a través de los años ha causado que muchas de las empresas que compiten en el mercado, sin distinción de rubro, hayan optado por adaptarse a los nuevos cambios latentes. Estos cambios se generan en base a que los consumidores ya no buscan solamente adquirir productos o servicios, sino que esperan que estos les generen emociones, es así que nace el marketing experiencial, un nuevo tipo de marketing que, a diferencia del marketing tradicional, busca generar vínculos con el cliente y que así viva experiencias únicas de consumo. Como consecuencia se logra generar valor y trasmitir fidelidad y lealtad en el cliente de hoy en día, el cual es más exigente con las marcas. Por lo tanto, el siguiente trabajo investiga a la lealtad de consumo que los consumidores de 25 a 39 años de NSE A/B que residen en los distritos de la zona 6, 7 y 8 de Lima Metropolitana desarrollan, en base a la aplicación del marketing experiencial, en restaurantes saludables. Las variables que interactúan a partir del tema son: lealtad de consumo y marketing experiencial. Mediante la metodología cualitativa y cuantitativa aplicada en el curso se desea conocer cuan influyente puede ser la experiencia vivida dentro de este tipo de restaurantes para que un consumidor se vuelva leal.
Trabajo de investigación
APA, Harvard, Vancouver, ISO, and other styles
6

Lee, Jee Hye Hwang Johye. "Luxury marketing the impact of motivations as psychological forces on attitudes toward luxury restaurants /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/6075.

Full text
Abstract:
Thesis (M.S.)--University of Missouri-Columbia, 2008.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description,or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 19, 2009) Includes bibliographical references.
APA, Harvard, Vancouver, ISO, and other styles
7

Jacinto, Mafalda Nascimento Miranda Correia. "Plano de marketing para o Restaurante "O Policia"." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/6290.

Full text
Abstract:
Mestrado em Marketing
Este trabalho de projecto tem como objectivo redefinir a estratégia do restaurante “O Polícia” através da elaboração de um plano de marketing. “O Polícia” actua no mercado há mais de cem anos, mas tem vindo a debater-se nos últimos três anos com uma quebra crescente dos lucros. Neste projecto foi utilizada como metodologia o action research, procurando-se desenvolver um trabalho de pesquisa em ligação estreita com as actividades do restaurante, e ao mesmo tempo efectuando a recolha de dados primários e secundários. Aos clientes do restaurante foi aplicado um inquérito de qualidade com base no modelo de SERVQUAL de Parasuraman, Zeithaml e Berry (1988). E foram procedidas entrevistas semi-estruturadas e de carácter informal aos trabalhadores da empresa. Regra geral, concluiu-se níveis de satisfação positivos por parte dos clientes, chamando à atenção para a necessidade de restruturação de alguns tangíveis do restaurante, e também ao nível das relações públicas e gestão de clientes. Este trabalho permitiu concluir que o IVA é um dos factores mais prejudiciais do restaurante em termos financeiros. Para além disso torna-se necessário apostar cada vez mais no segmento turístico. A estratégia formulada neste planeamento de marketing prevê uma actividade intensiva ao nível do mix promocional, nomeadamente dos media online, em que “O Polícia” se pretende posicionar como um restaurante tradicional e de elevada qualidade, onde os sabores são centenários e originais. Por último, este planeamento de marketing vem demonstrar o potencial do sector de restauração, onde as actividades de marketing e comunicação muitas vezes se encontram ausentes, e são cada vez mais imprescindíveis.
The purpose of this project is to redefine the restaurant “O Polícia” (The Policeman) strategy, by building a marketing plan. “O Polícia” has been in the market for over one hundred years, but has been struggling in the last three years with the continuous decreasing of its profits. Action research was the leading methodology, as it was sought to develop an intimate work between the research itself and the restaurant own activities, at the same time gathering primary and secondary data. To the restaurant clients was applied a quality survey based on SERVQUAL model from Parasuraman, Zeithaml and Berry (1988). And there were also undertaken semi-structured and informal interviews to the restaurant staff. In a general manner, the results revealed positive levels of satisfaction from the clients, highlighting the necessity of some restructuration on physical evidence as well as in public relations and client’s management. This work has allowed the conclusion that the VAT (Value Added Tax) is one of the most prejudicial factors affecting the business financially. Nevertheless, it is increasingly important to invest on the touristic segment. The strategy formulated in this marketing plan expects an intensive activity mostly on the promotional mix, namely the online media, and aims to place “O Polícia” in the market as a traditional restaurant of high quality, where flavors are centenary and unique. Finally, this marketing planning demonstrates the enormous potential of the restaurants sector, where marketing and communication activities many times are absent, though they are extremely more and more essential nowadays.
APA, Harvard, Vancouver, ISO, and other styles
8

Shcheglov, Sergii, and Iuliia Shcheglova. "Retention of the restaurants’ customers." Thesis, Gotland University, Institution 2, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-426.

Full text
Abstract:

Aim of this paper is to describe and analyze why customers come back to the restaurants, what influence their decisions. During the research we formulate 2 hypotheses. Hypotheses 1 – most reasons of the restaurants’ customers retention can be associated with restaurants’ service elements adapted from the 8Ps of Service Marketing Model. Hypotheses 2 - retention and loyalty have unidirectional relation – loyalty means retention of the customer, but retained customer doesn’t mean loyal. The results of empirical research support both hypotheses. Also during the empirical research we have highlighted some interesting results which are visualized in Illustration 5.1, Illustration 5.2 and Illustration 5.3. In research qualitative and quantitative approaches are used. Data collection method is interview. One deep interview was conducted with restaurant manager in order to enhance the quality of results interpretation. The results of the research can be used by marketers especially in restaurant sphere in order to better understand what influence customers’ behavior and why they come back to the service provider. Also restaurants’ managers can use our findings as a tool to increase the retention rates by adjusting relevant restaurants’ service elements within their restaurant.

APA, Harvard, Vancouver, ISO, and other styles
9

García, Valdivieso Karen Lucia. "Acciones alternas de promoción a través del punto de venta en relación con la satisfacción del cliente en restaurantes temáticos de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652092.

Full text
Abstract:
En la actualidad, el país atraviesa por un boom gastronómico que ha fomentado que existan numerosas opciones de restaurantes para el consumidor. Por este motivo, los negocios buscan diferenciarse cada vez más de la competencia y así, crean distintas estrategias para captar nuevos usuarios. Este es el caso de los restaurantes temáticos, que intentan crear experiencias que cautiven al consumidor y perduren en el tiempo. El objetivo de la presente investigación es analizar las estrategias de marketing experiencial y su relación con la satisfacción del cliente en restaurantes temáticos. De esta manera, se optó por escoger dos restaurantes que utilicen una temática similar, y así se eligieron Pizza Rock y Arnold’s Burgers, ambos enfocados en recrear épocas del pasado para acudir a los recuerdos del consumidor. En adición, se expondrán distintos conceptos que permitan al lector entender la esencia de la investigación. Además, se utilizará una metodología de investigación mixta basada en análisis cualitativos y cuantitativos.
At present, the country is going through a gastronomic boom that has encouraged the consumer to have numerous restaurant options to choose from. For this reason, businesses seek to differentiate themselves more and more from the competition and for this, they are obliged to create strategies to attract new users. This is the case of the thematic restaurants that try to create experiences that delight the consumer and last over time. The objective of the present investigation is to analyze the experiential marketing strategies in relation to consumer satisfaction in thematic restaurants. In this way, it was decided to choose two restaurants that use a similar theme. This are Pizza Rock and Arnold's Burgers, both focused on recreating past times to get closer to the consumer memories. In addition, different concepts that allow the reader to understand the essence of the research will be presented. And so, mixed research methodology based on interviews, focus groups and surveys will be used with real clients of both brands and experts in different subjects, in order to find information to improve research.
Trabajo de investigación
APA, Harvard, Vancouver, ISO, and other styles
10

Nobre, Pedro Miguel Pereira da Silva. "Plano de marketing : restaurante "A Choupana"." Master's thesis, Instituto Superior de Economia e Gestão, 2015. http://hdl.handle.net/10400.5/10702.

Full text
Abstract:
Mestrado em Marketing
Este trabalho de projeto visa desenvolver um plano de marketing para ?A Choupana?, um restaurante que conta com meio século de história e que se situa no coração de Évora. Os objetivos principais deste plano são: aumentar a visibilidade do restaurante e aumentar as vendas em 25% até ao fim de 2016. Na elaboração deste projeto utilizou-se como metodologia o action research que permite desenvolver a pesquisa em contacto com a atividade, enquanto esta se desenrola. Recorreu-se ainda à obtenção de dados primários e de dados secundários. Ao gerente e aos colaboradores foi aplicada uma entrevista semiestruturada, de carácter informal, com o intuito de concluir sobre a prestação do serviço, possíveis pontos de melhoria e ainda perceber as suas opiniões sobre os seus locais de trabalho. Aos clientes foi pedido que respondessem a um questionário direcionado à qualidade do serviço, baseado no modelo SERVQUAL proposto por Parasuraman, Zeithaml & Berry (1988). Destes concluiu-se que a qualidade do serviço estava, bastante bem classificada, e permitiu perceber que os elementos tangíveis do restaurante estão ligeiramente abaixo das expetativas dos clientes.
This project aims to develop a marketing plan for "A Choupana", a restaurant that has half a century of history and is situated in the heart of Évora. The main objectives of this marketing plan are to increase the restaurant's visibility and increase sales by 25% by the end of 2016. In the elaboration of this project was used the action research, methodology that allows to develop research in the direct contact with activity, as it unfolds. The primary data and secondary data were also collected. The manager and employees were engaged in semi-structured informal interview in order to conclude on the provision of the service, possible points of improvement and further opinions about their workplaces. Customers were asked to respond to a questionnaire directed to the quality of service, based on SERVQUAL model proposed by Parasuraman, Zeithaml and Berry (1988). It led to conclude that the quality of service was quite well scored, and allowed us to perceive that the tangible elements of the restaurant are slightly below customer expectations.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Restaurants – Marketing"

1

Martin, Rodney. Marketing for hotels & restaurants. Wembley: Hotel andCatering Training Board, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Bernstein, Jack. Local store marketing for restaurants. Manhattan Beach, CA: JB & me Pub., 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Scanlon, Nancy Loman. Marketing by menu. New York: Van Nostrand Reinhold, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Scanlon, Nancy Loman. Marketing by menu. 3rd ed. New York: John Wiley, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Scanlon, Nancy Loman. Marketing by menu. 2nd ed. New York: Van Nostrand Reinhold, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Feltenstein, Tom. Foodservice marketing for the '90's: How to become the no. 1 restaurant in your neighborhood. New York: John Wiley, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Feltenstein, Tom. Foodservice marketing for the '90s: How to become the #1 restaurant in your neighborhood. New York: Wiley, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Seaberg, Albin G. Menu design: Merchandising and marketing. 4th ed. New York: Van Nostrand Reinhold, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Ochsner, Kris T. Marketing wine in Washington restaurants and hotels. Pullman: Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Ochsner, Kris T. Marketing wine in Washington restaurants and hotels. [Pullman, Wash.]: Agriculture Research Center, College of Agriculture and Home Economics, Washington State University, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Restaurants – Marketing"

1

Vasios, Georgios K., Maria Gialeli, Ioannis Antoniadis, and Andreas Y. Troumbis. "Sustainability Through Local Gastronomy: The Case of Wild Rabbit’s Consumption in Lemnos Island, Greece." In Strategic Innovative Marketing and Tourism, 883–91. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_95.

Full text
Abstract:
AbstractFor more than two decades in Lemnos island an overpopulation of the European Wild Rabbit (WR) (Oryctolagus cuniculus) is recorded despite its sustainable presence from ancient times. This disruption of ecological balance is causing significant economic loss in farmers and social conflicts among local stakeholders. Various actions to reduce WR population failed, resulting a yearly compensation for farmers’ production loss, a policy that manages the impact but not the problem itself. This study aims to re-evaluate the WR issue in Lemnos by studying the socio-economic and ecological dynamics of re-introducing WR meat as a commodity of the local gastronomy. Data from agricultural and hunting associations and local restaurants were collected and a purposive sample of thirteen stakeholders was chosen for semi-structured interviews. Results showed (a) increasing numbers of WR in the island, (b) declining interest in hunting them by hunters, (c) institutional restrictions on processing and selling their meat, and (d) reluctance to introduce them to restaurant menus by their owners, with only two restaurants offering traditional recipes of WR. In contrast to negative existing situation, most of the stakeholders could understand the potential of utilizing the WR meat in various modern ways, with and beyond its traditional use as rabbit stew (stifado), even though they were reluctant to take action until now. Implementing sustainability is a complex task demanding participatory processes and holistic understanding of the system involved. The WR problem in Lemnos has all the potential to be solved through local gastronomy, but to implement it will take a little bit longer.
APA, Harvard, Vancouver, ISO, and other styles
2

Maldonado Castillo, Idalia, Ignacio Adrián Aguirre Miranda, and Alexis Olvera Mendoza. "Automatic Generation of Restaurant Reviews Using Natural Language Processing." In Strategic Innovative Marketing and Tourism, 893–901. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51038-0_96.

Full text
Abstract:
AbstractCurrently, there is plenty of information available on restaurant rating platforms, but sometimes it can be contradictory or difficult to analyze in depth. An important challenge for consumers is searching for useful opinions and making decisions based on reviews usually obtained from different social networks or rating platforms. This project addresses this issue through the design, development, and implementation of a system that generates global recommendations for a set of restaurants based on the analysis of reviews using Natural Language Processing (NLP) techniques. The system is based on a corpus of restaurant reviews in Mexico City, from which relevant aspects are extracted and synthesized to generate comprehensive reviews from various sources. The system can also evaluate customer satisfaction by identifying the positive and negative aspects mentioned in their reviews. In this way, it provides comprehensive information that helps diners make informed decisions. By gathering data from various sources, the system classifies and analyzes the information, providing an analysis rather than just displaying data. Another important aspect is that the project contributes to the promotion of the gastronomic offer in Mexico City, supporting tourism in a more informed way. By integrating customer perspectives, a more complete and realistic view of the restaurant experience is obtained. The importance of this project lies in the empirical evidence showing that consumer reviews are influenced by the average rating and the number of reviews. Given the overwhelming number of options and the need to provide relevant information efficiently, this project offers a solution by generating detailed reviews based on aggregated information from multiple sources, including consumer reviews and influencer critiques.
APA, Harvard, Vancouver, ISO, and other styles
3

Parsa, H. G., Kirti Dutta, and David Njite. "Consumer Behaviour in Restaurants: Assessing the Importance of Restaurant Attributes in Consumer Patronage and Willingness to Pay." In Hospitality Marketing and Consumer Behavior, 211–39. Toronto ; Waretown, NJ, USA : Apple Academic Press, 2017. |: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366227-9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Ghasemi, Vahid, Marcelo G. Oliveira, and Salar Kuhzady. "Marketing mix analysis for Dote restaurants in Portugal." In International Case Studies in Tourism Marketing, 218–29. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003182856-27.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Sunthornpan, Saruda, and Sadayo Hirata. "Impact of COVID-19 and Rapid Response of Small Restaurants in Thailand." In Marketing and Smart Technologies, 93–103. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-9268-0_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Arya, Vikas, Deepa Sethi, Anshuman Sharma, Atul Shiva, and Tahir Islam. "Do You Love Open Kitchen Restaurants? Exploring Visitors’ Motivators of Restaurant Visit for Sustainable Growth of Tourism’ Industry: An Abstract." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science, 325–26. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89883-0_83.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Tripathi, Gaurav, and Kartik Dave. "Exploration of Service Quality Factors in the Restaurant Industry: a Study of Selected Restaurants in the New Delhi Region." In Hospitality Marketing and Consumer Behavior, 189–207. Toronto ; Waretown, NJ, USA : Apple Academic Press, 2017. |: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315366227-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Granzin, Kent L., and Kenneth D. Bahn. "The Market for Fine Restaurants." In Proceedings of the 1983 Academy of Marketing Science (AMS) Annual Conference, 57–62. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16937-8_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Nakhata, Chinintorn. "Embarrassment During Social Coupon-Redemption in Sit-Down Dining Restaurants: Antecedents and Consequences." In Developments in Marketing Science: Proceedings of the Academy of Marketing Science, 7. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10951-0_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Amorim, Carla, and Joaquim Pratas. "The Impact of Quality Perception on Consumer Loyalty in the Post-confinement Period: The Case of Restaurants in Portugal." In Marketing and Smart Technologies, 325–36. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-9272-7_27.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Restaurants – Marketing"

1

Aljabr, Mshari, Romana Garma, and Colin Drake. "EXPLORING CUSTOMERS’ ATTITUDES AND BEHAVIOURS TOWARDS USING MOBILE MARKETING BEFORE, DURING, AND AFTER VISITING RESTAURANTS IN SAUDI ARABIA." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.003.

Full text
Abstract:
Contemporary tourism has seen the adoption of mobile applications to discover and market attractions such as restaurants and hotels, yet few academic studies focus on customer attitudes and behaviours towards the usage of mobile marketing for restaurants in non-western cultures, like Saudi Arabia. The Saudi Arabian Government’s announcement that its borders are opening to international tourists marks a significant opportunity for the hospitality businesses. This study provides insight into customers’ attitudes and behaviours towards using mobile marketing channels when deciding on restaurants. Qualitative research using semi-structured interviews were conducted with ten Saudi customers who frequently utilised their smartphones to decide on restaurants. Thematic analysis identified positive attitudes towards using mobile marketing for restaurants which considered factors like usefulness, ease of use, time and money savings, while misleading information and massive advertising resulted in negative attitudes. Furthermore, the research highlights customers’ main mobile marketing activities before, during, and after their visits to restaurants. This research provides the initial findings identifying opportunities for businesses as a result of the adoption of these technologies.
APA, Harvard, Vancouver, ISO, and other styles
2

Brence1, Ieva, Agita Donina, and Ina Gudele. "USE OF DIGITAL TOOLS WHEN CHOOSING THE PLACE TO EAT." In 10th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2023. SGEM WORLD SCIENCE, 2023. http://dx.doi.org/10.35603/sws.iscss.2023/sv13.23.

Full text
Abstract:
Digitalization plays important role in our lives and restaurants and other catering placesuse digital tools (websites, social media) to promote their services.The aim of the paper is to elaborate scenarios for catering places to attract theirpreferred audience via using digital tools.The research methods involve central trends and location measures, ANOVA, crosstabulationanalysis and correlation analysis. There are both secondary and primary dataused in the research. The primary data come from the survey conducted by a researchgroup of the Restaurant Association of Latvia to explore the importance of differentdigital marketing tools when choosing a place to eat. 510 respondents have participatedin the survey. The quantitative survey results are accompanied with interview analysisthat better reflect the respondents opinions.The research results in scenarios on what digital mark tools are more suitable forcatering enterprises in order to be more effective in reaching their target audience,including vegetarians, vegans or people who prefer animal food when going torestaurant. The research also concludes that there is still a big space for restaurants andother catering companies to increase the digital contents they offer to their customers.
APA, Harvard, Vancouver, ISO, and other styles
3

Sliburytė, Laimona, and Jérémy Le Ny. "The Influence of Sensory Marketing: a Study of Atmospheric Factors and Consumer Response." In Contemporary Issues in Business, Management and Education. Vilnius Gediminas Technical University, 2017. http://dx.doi.org/10.3846/cbme.2017.109.

Full text
Abstract:
This paper focuses on the sensory marketing that wants to be a marketing tool which influences the mood and consumer behavior. The consumer is not looking only for buying a product or a service alone, but he is seeking an emotional and unique experience around what he buys. In line with previous studies, our survey study reveals how consumers evaluated the atmosphere of restaurants through the cognitive and emotional reactions. A synergy makes the internal response (cognitive and/or emotional) of the customer-facing the stimuli of the atmosphere, superposition of the four senses (sound, sight, touch, smell). According to our survey results, this research highlights the importance of recognizing that the stimuli of the atmosphere of the point of sales influence to emotional (feel more pleasure) and cognitive (perceive a better quality) responses of the customer through the experience of the sensory marketing.
APA, Harvard, Vancouver, ISO, and other styles
4

Dewi Hendriyani, I. Gusti Ayu, I. Nyoman Rinala, and Putu Mira Astuti Pranadewi. "Marketing Strategy Formulation for Organic Restaurants in Sanur Tourism Area of Bali." In International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/ictgtd-16.2017.58.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Reinders, Machiel J., Marlijn Huitink, and Joris Heijnen. "MENU-ENGINEERING IN RESTAURANTS: USING PORTION SIZES ON PLATS TO PROMOTE HEALTHY EATING." In Bridging Asia and the World: Global Platform for Interface between Marketing and Management. Global Alliance of Marketing & Management Associations, 2016. http://dx.doi.org/10.15444/gmc2016.07.09.03.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Pareti, Stefania, Claudia Bustamante, Ignacio Tampe, and David Flores. "Digital Marketing & Marketing Decisions after Two Years of Covid-19. The Case of Latin America's 50 Best Restaurants 2020 & 2021." In 2022 8th International Conference on Information Management (ICIM). IEEE, 2022. http://dx.doi.org/10.1109/icim56520.2022.00050.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

"The Use of Internet as a Marketing Tool - Evaluating the Websites of Spain's Top Restaurants." In International Conference on e-Business. SciTePress - Science and and Technology Publications, 2012. http://dx.doi.org/10.5220/0004029001090114.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Ham, Sunny. "MOTIVATION, ATTITUDES, AND MENU LABEL USE AND THEIR EFFECTS ON HEALTHY MENU SELECTION AMONG CUSTOMERS IN RESTAURANTS." In Bridging Asia and the World: Global Platform for Interface between Marketing and Management. Global Alliance of Marketing & Management Associations, 2016. http://dx.doi.org/10.15444/gmc2016.08.09.04.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Grigoryan, Marta Iurevna, and Yulia Adolfovna Kosikova. "MARKETING RESEARCH ON THE IMPACT OF THE WORLD CUP ON THE RESULTS OF THE RESTAURANT KAVIST." In Russian science: actual researches and developments. Samara State University of Economics, 2020. http://dx.doi.org/10.46554/russian.science-2020.03-1-142/145.

Full text
Abstract:
This article discusses the results of marketing research of the market of public catering enterprises. In 2018, Russia was the mistress of the world championship on football. This event could not but affect the attendance of catering establishments in the cities hosting fans. Almost all restaurateurs agree on one thing - the championship had a great impact on business. On average, revenue growth in restaurants and bars in Moscow ranged from 10% on the outskirts of the city and up to 150% in the center. Beer sales have increased significantly. The staff has increased and improved qualitatively. This laid the Foundation for the further growth of the popularity of Russia, as satisfied customers will transmit positive information in their homeland, inviting more and more tourists to visit us.
APA, Harvard, Vancouver, ISO, and other styles
10

Yulianthini, Ni Nyoman, Ni Made Dwi Ariani Mayasari, Made Amanda Dewanti, and Rahutama Atidira. "Customer Orientation and Competitor Orientation Influence on the Marketing Performance of Restaurants MSEs in the Buleleng District." In 6th International Conference on Tourism, Economics, Accounting, Management, and Social Science (TEAMS 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.211124.058.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Restaurants – Marketing' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography