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Journal articles on the topic 'The restaurant industry'

Author: Grafiati

Published: 9 October 2021

Last updated: 30 July 2025

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1

Hatalyak, O., and N. Hanych. "Retrospective analysis of restaurant industry establishments." Visnyk of the Lviv University. Series Geography 2, no. 43 (2013): 153–61. http://dx.doi.org/10.30970/vgg.2013.43.1700.

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Development of restaurant industry establishments is elucidated in retrospective, historical periods of restaurant industry development is analyzed. Key words: restaurant industry, taverns, caravanserais, coffee houses, restaurants

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Majdah Makkiyah Guntur and Nur Khusniyah Indrawati. "The effect of servicescape on consumer revisit intention through fine dining restaurant satisfaction and reputation in Malang City." International Journal of Research in Business and Social Science (2147- 4478) 14, no. 2 (2025): 70–78. https://doi.org/10.20525/ijrbs.v14i2.3912.

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This study aims to analyze the effect of servicescape on revisit intention at fine dining restaurants in Malang City, by reviewing the mediating role of customer satisfaction and restaurant reputation. The restaurant industry, especially fine dining, faces major challenges due to tight competition triggered by the increasing number of restaurants in Indonesia. This phenomenon requires restaurants to offer more than just food and drinks, namely an exclusive dining experience, involving servicescape elements such as ambiance, functionality, and signs that affect customer satisfaction and restaur

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Chen, Beverly Shih-Yun. "What makes restaurants successful?" Hospitality Insights 2, no. 1 (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 ma

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Noh, Yooin, and Pei Liu. "Exploring How Consumers’ Perceptions of Corporate Social Responsibility Impact Dining Intentions in Times of Crisis: An Application of the Social Identity Theory and Theory of Perceived Risk." Journal of Risk and Financial Management 17, no. 2 (2024): 44. http://dx.doi.org/10.3390/jrfm17020044.

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During the pandemic, the restaurant industry placed greater emphasis on corporate social responsibility (CSR) initiatives. However, there seems to be a dearth of comprehension regarding how customers’ perceived risks impacted their dining intentions. This challenges the industry to devise an effective crisis response strategy. Thus, this study investigates the relationship between perceived CSR, restaurant image, and dining intentions during the crisis. In addition, this study examines how perceived CSR influences three types of perceived risks associated with restaurants (quality, health, and

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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 (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

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Park, Eunhye (Olivia), Bongsug (Kevin) Chae, Junehee Kwon, and Woo-Hyuk Kim. "The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews." Sustainability 12, no. 7 (2020): 2843. http://dx.doi.org/10.3390/su12072843.

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Although green practice is increasingly adopted in the restaurant industry, there is still little research in terms of investigating the impacts of green practice on customer satisfaction. This study utilized user-generated content by green restaurant customers to identify various aspects of green restaurants, including perceived green restaurant practices. Our data are based on U.S. green-certified restaurants available on Yelp. Structural topic modeling was used to discover latent restaurant attributes from user-generated content. With a longitudinal approach, the changes in customers’ inter

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Schori, Thomas R. "Getting the Most Out of Image: An Example from the Fast-Food Industry." Psychological Reports 78, no. 3_suppl (1996): 1299–303. http://dx.doi.org/10.2466/pr0.1996.78.3c.1299.

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Using a fast-food industry example, this study was designed to illustrate how a marketing practitioner might use a model of the brand choice process to identify a brand's optimal image, that is, an image which would be expected to maximize that brand's share. 219 upper-divisional college students expressed their beliefs about three fast-food restaurants, plus their preferred restaurant, and what constituted their ideal restaurant on 15 attributes. Also, they indicated the relative importance of each attribute. Using their image data, we then chose a brand-choice model to identify those changes

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Huang, Yuying, and C. Michael Hall. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants." Sustainability 15, no. 4 (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

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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 (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

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de Niz Sedano, Ángel Gabriel, and Areli Nájera González. "La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades." Suma de Negocios 14, no. 31 (2023): 164–72. http://dx.doi.org/10.14349/sumneg/2023.v14.n31.a8.

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Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry? Methodology: This systematic review examines the existing literature publ

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Basera, Vitalis, Absai Chakaipa, Krammer Chatiza, Nevermind Muchongwe, David Chibhoyi, and Bernard Chisiri. "The toll of COVID-19 on restaurant business and the future in Zimbabwe: Case of Manicaland province." JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) 2, no. 2 (2022): 144–73. http://dx.doi.org/10.37715/jtce.v2i2.2666.

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COVID-19 has wreaked havoc throughout the world across economies and social strati as evident from literature. Numerous employees lost their jobs across industries and the hardest hit industry is the tourism and hospitality industry. Restaurant business is a bigger component of tourism industry and many restaurants’ workers were left job less due to COVID-19. This study sought to investigate the toll of COVID-19 on restaurants business. The country is strategising towards attaining an upper middle income economy status by year 2030 (Vision 2030) using National Development Strategy 1 (NDS) and

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Gomes, Conceição, Cátia Malheiros, Luís Lima Santos, and Filipa Campos. "Ascertaining Restaurant Financial Sustainability by Analyzing Menu Performance." Tourism and Hospitality 6, no. 1 (2025): 47. https://doi.org/10.3390/tourhosp6010047.

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The complexity of companies in the restaurant industry is clear, and various techniques can be used to make decisions. The analysis of performance and the optimization of restaurant menus are considered important, which is why several approaches can be used. The objective of this study is to achieve financial sustainability in the restaurant industry through menu performance analysis and identifying strategies to improve menu profitability. A qualitative methodology of a dual case study was adopted by comparing a restaurant within a hotel and a street restaurant. The results show that for rest

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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 (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 inclu

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Islam, Md Tariqul, Biswabhusan Pradhan, Uma Pandey, Siti Rahayu Hussin, and Foong Yee Wong. "Aesthetic Appeal and Beyond: Examining the Influence of Restaurant Interior Design on Bangladeshi Consumers’ Satisfaction and Revisit Intention." ASEAN Journal on Hospitality and Tourism 21, no. 2 (2023): 66–81. http://dx.doi.org/10.5614/ajht.2023.21.2.05.

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The primary motivation of the restaurant business is to serve consumers food and beverages and trigger them to make a repurchase. Moreover, it is a highly competitive business. The restaurant authorities employ several strategies to attract consumers to compete in the highly competitive industry and one of the leading practices in the restaurant industry is attracting guests with innovative and fascinating interior design. The purpose of conducting this study is to quantify the role of restaurants’ interior design on consumers’ revisit intention. Consumer satisfaction served as a mediator betw

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ABISHOV, N., R. AGYBETOVA, A. ОМАROVA, and A. KUSSAINOVA. "ANALYSIS OF RESTAURANT BUSINESS IN THE REPUBLIC OF KAZAKHSTAN." Bulletin of the International University of Tourism and Hospitality 6, no. 4 (2024): 19–27. https://doi.org/10.62867/3007-0848.2024-4/6.02.

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The restaurant industry, like other sectors of tourism, is considered one of the most complex due to its diverse nature and range of activities. A restaurant's role extends beyond simply meeting a person's basic need for food; it also serves as a space for social interaction, entertainment, and cultural immersion, offering a taste of local traditions and national cuisines. Studying the theoretical foundations of the restaurant business, its historical development, classifications, and the factors that influence restaurant operations – such as service methods and organizational strategies – hel

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BEZRUCHENKO, Yurii, and Galina SCHUKA. "ESTABLISHMENTS OF THE THIRD WAVE RESTAURANT INDUSTRY: STATE AND PERSPECTIVES." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 4(66) (December 30, 2024): 84–93. http://dx.doi.org/10.37128/2411-4413-2023-4-6.

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The article explores contemporary trends in the restaurant business, specifically in the context of the development of third-wave restaurant establishments. The article analyzes the influence of innovations and technologies on the gastronomic industry, compares third-wave restaurants with traditional restaurant establishments, and identifies key differences in their organization and operation. The authors examine the use of innovative technologies such as artificial intelligence, data analytics, and automated management systems. Examples of the application of these technologies in the restaura

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Rathnasiri, Mananage Shanika Hansini, Pawan Kumar, Bindu Aggarwal, Kiran Nair, and Narayanage Jayantha Dewasiri. "Influences of atmospherics on customer satisfaction and behavioural intentions in the restaurant industry: Evidence from an emerging economy." PLOS ONE 20, no. 4 (2025): e0319948. https://doi.org/10.1371/journal.pone.0319948.

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The emergence of the food service industry is among the most promising sectors that open many great opportunities for its development. Restaurants are also a part of the world’s economy. This is reflected in the increasing demand for high-quality, upscale dining experiences. The restaurant industry is well-positioned for future growth. However, few researchers have explored the impact of restaurant attributes on overall customer satisfaction and behavioural intentions in the context of fine dining restaurants. This study investigates how restaurant attributes influence overall satisfaction and

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Cant, Michael Colin, and Cindy Erdis. "Incorporating customer service expectations in the restaurant industry: The guide to survival." Corporate Ownership and Control 8, no. 1 (2010): 485–93. http://dx.doi.org/10.22495/cocv8i1c4p7.

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With the remarkable growth and economic contributions of the services industry, companies are finding that they need to focus on service to keep up with rising customer expectations and to compete effectively. Thus excellent customer service in a restaurant has the potential of differentiating the restaurant from competing ones and could lead to creating a competitive advantage. Thus, if a restaurant becomes well known for its superior customer service, this can be used as a way of outmanoeuvring competing restaurants. This article examines customer service in selected restaurants in the Tshwa

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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji." ETNOSIA : Jurnal Etnografi Indonesia 1, no. 2 (2017): 54. http://dx.doi.org/10.31947/etnosia.v1i2.1615.

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As the capital city of South Sulawesi, Makassar’s economy has developed significantly. This is accompanied by mushrooming of food industry, such as catering, cafetaria and restaurant, including fast food restaurant, which can be seen from the increase number of such industry in many corners of the city. This article deals with how fast food restaurant has changed people’s life style and how such restaurant is promoted in various ways by different agents. Fast food restaurants have well developed—particularly in terms of variation of menu, taste, restaurant facilities, and services—and this has

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Nykyforov, R. P. "MARKETING RESEARCH OF THE PECULIARITIES OF CONSUMERS' BEHAVIOUR IN THE MARKET OF RESTAURANT SERVICES." Visnyk of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, no. 2 (73) 2020 (2020): 24–33. http://dx.doi.org/10.33274/2079-4819-2020-73-2-24-33.

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Objective. The objective of the article is to carry out the marketing research of the peculiarities of consumers' behaviour in the market of restaurant services. Methods. The research is based on the dialectical method of scientific knowledge, methods of scientific abstraction, analysis and synthesis (while studying the reasons for Ukrainian consumer preferences for traditional home food; while summarizing the peculiarities of the Ukrainian and U. S.restaurant business functioning); systematic generalization (while substantiating the Ukrainian and global restaurant industry development trend

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Tehrani, Minoo, Lawrence Fulton, and Bryan Schmutz. "Green Cities and Waste Management: The Restaurant Industry." Sustainability 12, no. 15 (2020): 5964. http://dx.doi.org/10.3390/su12155964.

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“Green Cities” are cities with the ultimate goal of achieving a net zero-carbon footprint in energy, transportation, architecture, and the activity cost chain of businesses. These cities define the future of our planet by emphasizing the efficient use of resources and the well-being of communities. This study focuses on “Green Cities” and the restaurant industry. It examines the beliefs of restaurant owners/managers on the positive impact of sustainability practices on financial situation, reputation, and attraction of customers, and the relationship between such beliefs and the extent of enga

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Yuliana, Selvia Tri, and Meylani Tuti. "Pengaruh Kualitas Produk, Kualitas Pelayanan dan Suasana Terhadap Keputusan Pembelian." Journal of Economics, Bussiness and Management Issues 2, no. 2 (2024): 94–106. http://dx.doi.org/10.47134/jebmi.v2i2.219.

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The objective of this study is to examine the impact of product quality, service quality, and restaurant ambiance on consumer purchasing behavior in the restaurant industry. The research population consists of consumers of the restaurant. The sample size consisted of 167 individuals who were selected using accidental sampling, which involved selecting individuals who were willing to respond to the author's questionnaire. Data was gathered during January and February of 2024. The data analysis technique employed was the Structure Equation Model, using the SmartPLS software. The research finding

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Alkasasbeh, Fadi. "The effects Of COVID-19 on restaurant industry: A perspective article." Journal of Innovations in Digital Marketing 1, no. 1 (2020): 22–31. http://dx.doi.org/10.51300/jidm-2020-16.

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This paper aims to discuss the impacts of COVID-19 on restaurant marketing and management practices and outlines a three-pronged research agenda to stimulate knowledge development in the restaurant sector. This paper is based on an overview of the relevant literature on social media in food advertising. The authors also investigated trends in hospitality services to suggest a research agenda. This paper presents a research agenda in three dimensions - Artificial Intelligence (AI) and digital media ads and the importance of social media ads during Covid 19. First, different types of artificial

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Jalilvand, Mohammad Reza, Sirous Salimipour, Mehdi Elyasi, and Mehdi Mohammadi. "Factors influencing word of mouth behaviour in the restaurant industry." Marketing Intelligence & Planning 35, no. 1 (2017): 81–110. http://dx.doi.org/10.1108/mip-02-2016-0024.

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Purpose Restaurants with limited promotion budgets depend mainly on word of mouth (WOM) among customers. WOM seems particularly important to the marketing of services. This is because services are experiential in nature and difficult to assess before purchase. In the restaurants context there is little research on WOM. The purpose of this paper is to examine the factors that may influence tourists’ WOM about restaurants implying on the critical role of relationship quality. Design/methodology/approach A comprehensive literature review is conducted to identify the major factors influencing WOM

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Panova, Iryna O., and Daria S. Zernenkova. "Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry." Business Inform 5, no. 544 (2023): 229–34. http://dx.doi.org/10.32983/2222-4459-2023-5-229-234.

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The restaurant business is one of the most competitive industries, where many businesses struggle for the attention and loyalty of customers. Over the past few years, competition in the restaurant industry has increased significantly, due to the growth in the number of restaurants and cafes, as well as because of changes in the taste preferences of customers. In this regard, increasing the competitiveness of a restaurant enterprise is becoming an increasingly important task for restaurant owners and managers. Increasing competitiveness can help attract new customers, increase turnover, profits

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Romero, Isidoro, Igone Porto Gómez, and Jon Mikel Zabala-Iturriagagoitia. "‘Cookpetition’: Do restaurants coopete to innovate?" Tourism Economics 25, no. 6 (2018): 904–22. http://dx.doi.org/10.1177/1354816618811551.

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This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on the innovative behaviour of restaurant firms. The analysis is based on data gathered from a representative survey conducted on Spanish small and medium-sized enterprises operating in the restaurant industry. A binary logistic regression specification is used to test the core hypotheses in the article. The results confirm that coopetition fosters product innovation in restaurant companies. Coopeting restaurants also introduce more process innovations, although this effect is not found to be statist

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Yavorska, Oksana. "BUSINESS INTELLIGENCE AS A TOOL FOR SUPPORTING DECISION-MAKING IN THE RESTAURANT INDUSTRY." Socio-Economic Research Bulletin, no. 3-4(78-79) (November 30, 2021): 174–85. http://dx.doi.org/10.33987/vsed.3-4(78-79).2021.174-185.

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The article considers the concept of «business analytics» in the context of modern tools of the decision-making system of food services, noting the importance of such at the present stage of development of the restaurant industry in the general context of changes in the technological infrastructure of restaurants and catering, and during the coronavirus crisis; have been identified areas of application of business intelligence in improving the efficiency of business processes, strategic management of the restaurant industry and ensuring sustainable competitive advantage in the era of digital t

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Kauhanen, Sini, Jonna Koponen, and Raija Komppula. "The external business environment faced by the restaurant industry: Discourse analysis of trade journal editorials in Finland in 1979-2023." European Journal of Tourism Research 38 (August 1, 2024): 3807. http://dx.doi.org/10.54055/ejtr.v38i.3408.

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Internal factors and their impact on the success of restaurants are widely studied in restaurant research, yet there is little knowledge concerning external factors affecting the success of restaurants. The purpose of the present paper is to explore the external factors of the business environment (PESTEL factors) and how they are perceived by the Finnish restaurant industry. Research data consisted of the editorials of the Finnish trade journal Vitriini from 1979 to 2023 which were mainly written by the CEOs of the Finnish Hospitality Association (MaRa). The most discussed factors were clear

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Stoyko, Igor, and Roman Sherstiuk. "Current trends and perspectives in the restaurant industry." Socio-Economic Problems and the State 28, no. 1 (2023): 66–78. http://dx.doi.org/10.33108/sepd2023.01.066.

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Globalization has a profound effect on the structures of many spheres with all its dimensions. Therefore, various progressive trends affect the modern trends of our life. Current and future trends are considered by such factors as emergency situations (pandemic, etc.), technology (Industry 4.0, etc.), the phenomenon of sustainable development (environmentally friendly practices, etc.). In this context, the restaurant business, which is one of the components of the tourism industry, attracts attention with its new trends. It is proven that the modern restaurant business requires the implementat

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Oksana, Konarivska, Gromachenko Kateryna та Yakovyshyna Marharyta. "WAYS OF IMPLEMENTATION OF SUSTAINABILITY PRACTICES IN THE BUSINESS OPERATIONS OF THE HOTEL AND RESTAURANT: INTERNATIONAL EXPERIENCE ШЛЯХИ ВПРОВАДЖЕННЯ ЕКОЛОГІЧНИХ ПРАКТИК В ДІЯЛЬНІСТЬ ПІДПРИЄМСТВ ГОТЕЛЬНО-РЕСТОРАННОЇ ІНДУСТРІЇ: МІЖНАРОДНИЙ ДОСВІД". Knowledge, Education, Law, Management 2020 № 2 (30) (12 листопада 2021): 458–72. https://doi.org/10.5281/zenodo.5678231.

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Abstract. The article analyzes the features of environmentally sustainable practices used by the hotel and restaurant industry of the world, and presents the results of a study of the implementation of environmental practices in restaurants in Rivne. Global climate change has become one of the imperative problems of mankind, and the increase in the number of travelers and the intensive growth of the tourism industry has aroused considerable interest in research on the impact of tourism and hotel and restaurant business on the environment. One of the biggest environmental problems in this indus

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Kankam-Kwarteng, Collins, Barbara Osman, and Stephen Acheampong. "Performance of restaurants: Recognizing competitive intensity and differentiation strategies." Journal of Tourism, Heritage & Services Marketing 6, no. 3 (2020): 25–34. https://doi.org/10.5281/zenodo.4059386.

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<strong><em>Purpose</em></strong><em>: The purpose of this paper was to examine the relationships between differentiation strategies, competitive intensity and restaurant performance. It was also to estimate the effect of interaction terms of differentiation strategies and competitive intensity on restaurant performance.</em> <strong><em>Methods</em></strong><em>: Data were obtained from 160 restaurant operators in the Ashanti region of Ghana through a structured questionnaire. The paths of the relationships were estimated and tested using regression analysis.</em> <strong><em>Results</em></st

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Cajander, Niko, and Arto Reiman. "High performance work practices and well-being at restaurant work." European Journal of Tourism, Hospitality and Recreation 9, no. 1 (2019): 38–48. http://dx.doi.org/10.2478/ejthr-2019-0005.

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AbstractThis study focuses on human resource management (HRM) and high performance work practices in small restaurants. Empirical material is collected through interviews aimed at individuals working in the restaurant industry. In the first phase of this study in 2010, ten employees were interviewed, and in the second phase in 2018, five of them were re-interviewed. In 2010, the interviewees were working as employees in a restaurant where well-being was constantly challenged during work. During the second round of interviews in 2018, the interviewees had continued their careers in the sector a

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Raeva, Petya, and Snezhana Ivanova. "Prospects for the development of the restaurant industry in hotel-restaurant complexes." BIO Web of Conferences 102 (2024): 04001. http://dx.doi.org/10.1051/bioconf/202410204001.

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After Covid 19, hazards appeared for the development of the hotel and restaurant business. Some of the skilled personnel left this business and headed for more sustainable industries or abroad. Therefore, the aim of the work is to study the main factors affecting the survival and prospects for the development of the restaurant business in the hotel-restaurant complexes in Bulgaria. The main motivations of consumers for the future development of modern restaurants in the country aimed at increasing customer satisfaction have been studied. The research was conducted through qualitative and quant

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González Morales, Mónica, and José Antonio Cavero Rubio. "Impact of Digitalization of Sales on the Profitability of the Restaurant Industry during COVID-19." Economies 11, no. 11 (2023): 283. http://dx.doi.org/10.3390/economies11110283.

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The COVID-19 pandemic had a severe impact on the restaurant industry. Temporary shutdowns and seating capacity restrictions led to a sharp drop in sales. In this scenario, digitalization emerged as a crucial strategy for business survival, offering opportunities to increase restaurants’ competitiveness and revenues. This study examines the financial profitability of restaurants during 2020, comparing establishments with digital sales tools to those without. Multiple linear regression results indicate that liquidity, sales growth, restaurant size, and having a website directly influenced profit

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HALIM, Ardinny Berlian, Nella YANTIANA, and Muhsin MUHSIN. "Enchancing Sustainability: The Impact Of Green Accounting Using Green Restaurant Indicators." International Journal of Environmental, Sustainability, and Social Science 5, no. 4 (2024): 744–52. http://dx.doi.org/10.38142/ijesss.v5i4.1103.

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Indonesia currently ranks fourth in the world's food waste production, with food waste accounting for 41.2% of total waste. This study evaluates the impact of implementing green accounting on the environmental performance of restaurants. Green accounting considers environmental aspects in financial statements, including a business's environmental impact, use of natural resources, and mitigation efforts. It includes using environmentally friendly materials, efficient waste management, and renewable energy in restaurants. The research was conducted at AE Kitchen & Dessert Restaurant in Ponti

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Alberca, Pilar, and Laura Parte. "Operational efficiency evaluation of restaurant firms." International Journal of Contemporary Hospitality Management 30, no. 3 (2018): 1959–77. http://dx.doi.org/10.1108/ijchm-09-2016-0547.

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Purpose The purpose of this study is to examine the operational efficiency of restaurants in a dynamic context, over the period 2011-2014. The paper also analyzes efficiency with respect to several frontiers and production technologies dependent on restaurant size. Finally, it provides a new perspective by examining financial and non-financial variables that can directly affect the efficiency of restaurant firms. Design/methodology/approach The study applies metafrontier data envelopment analysis (DEA) methodology to investigate differences in production technologies, dynamic Tobit regression

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Cao, Yan, Carola Raab, and Christine Bergman. "Mapping the Landscape of Restaurant Research: A Bibliometric Analysis of Consumer Behavior, Organizational Behavior, and Finance Studies." Businesses 5, no. 1 (2025): 11. https://doi.org/10.3390/businesses5010011.

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Research published about the restaurant industry has experienced consistent growth over the past few decades. Yet, a comprehensive bibliometric review of this research has not been performed. This study aimed to perform such a review by examining peer-reviewed articles (n = 792) focused on restaurant business research published in the Scopus and Web of Science databases. Articles related to health or food science were not examined in this study. Articles were categorized as focusing on one of five types of restaurants (i.e., fast food, fast casual, casual dining, fine dining, and general resta

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Dabas, Megha, Thakur Mohit Singh, G. Sai Gautham, and Pradeepthi kaniki. "Django Multi-Vendor Restaurant Management System." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 01 (2025): 1–9. https://doi.org/10.55041/ijsrem40516.

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online restaurant management system. Under an administrator's supervision, the system automates critical functions, concentrating on table management and reservation to satisfy industry demands. In response to the difficulties posed by the restaurant industry's explosive growth, it uses technology to optimize workflows and offer patrons and owners a smooth online experience. This creative solution boosts customer experiences, increases operational efficiency, and helps restaurants keep comprehensive customer data to accommodate preferences in the digital age. Restaurant owners can use the syst

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Mellet, Kevin, Thomas Beauvisage, Jean-Samuel Beuscart, and Marie Trespeuch. "A “Democratization” of Markets? Online Consumer Reviews in the Restaurant Industry." Valuation Studies 2, no. 1 (2014): 5–41. http://dx.doi.org/10.3384/vs.2001-5992.14215.

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This article examines the promise of market democratization conveyed by consumer rating and review websites in the restaurant industry. Based on interviews with website administrators and data from the main French platforms, we show that review websites contribute to the democratization of restaurant criticism, which first started in the 1970s, both by including a greater variety of restaurants in the reviews, and by broadening participation, opening restaurant reviewing to all. However, this twofold democratic ambition conflicts with the need to produce fair and helpful recommendations, leadi

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Jun, Jinhyun, Juhee Kang, and Sunghyup Sean Hyun. "Effects of third-party certification on patrons’ service quality evaluation in the luxury-restaurant industry." British Food Journal 119, no. 4 (2017): 771–89. http://dx.doi.org/10.1108/bfj-06-2016-0272.

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Purpose The purpose of this paper is to incorporate third-party certification to test a theoretical model that demonstrates the effects of third-party certification on perceived food quality, perceived service quality, and trust and the effects of these factors on word of mouth (WOM) intentions in the context of luxury restaurants. It also investigates the moderating roles of attention to social comparison information (ATSCI) and the education level. Design/methodology/approach An online survey sent to customers who are patronizing luxury restaurants in the US 317 empirical data analysis was c

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Manov, Mykhailo, and Olena Karolop. "Problems of Development in Hotel Restaurant Business in the Period of the Current Circulation." Restaurant and Hotel Consulting. Innovations 1, no. 1 (2018): 31–40. https://doi.org/10.31866/2616-7468.1.2018.147405.

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Relevance of the research. The article presents the results of the study at the state and prospects of the hotel and restaurant business in Ukraine in the current political and socioeconomic conditions. The subject of the study is the dynamics of hotel and restaurant business development in Ukraine and its regions. The aim of the article is, firstly, to determine the main factors influencing the efficiency of the functioning of hotels and restaurants, and secondly, the formulation of practical recommendations on this basis, aimed at the dynamic development in the indus

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Renfors, Sanna-Mari, and Ted Wendt. "Restaurants without Bins: How Does a Circular Restaurant Operate?" Sustainability 16, no. 6 (2024): 2312. http://dx.doi.org/10.3390/su16062312.

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The circular economy is seen as a potential solution to tackle the environmental concerns of the restaurant industry, offering a set of practices to support the industry in achieving more efficient use of resources and becoming more sustainable. However, studies that focus on the circular economy as a theoretical framework in the restaurant context are scarce. Thus, this study aims to increase understanding of how a circular restaurant operates in practice and provide insight into the circular transformation of restaurants. This article adopts a qualitative, multiple case study methodology, as

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Christian, Yefta. "Predicting Consumer Interest in All You Can Eat Restaurants with Gradient Boosting Algorithm." JOURNAL OF INFORMATICS AND TELECOMMUNICATION ENGINEERING 6, no. 1 (2022): 91–100. http://dx.doi.org/10.31289/jite.v6i1.7209.

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The rise of businesses in the food industry makes industry players think creatively. One of the trends in this industry is the “All You Can Eat” restaurant with its various variations. This type of restaurant is considered capable of being an attraction for consumers because consumers can eat every dish as much as they want without a limit on the amount. However, it is difficult to map out the factors that make consumers want to come back to the restaurant. This research will build a web application with machine learning features using the Gradient Boosting algorithm that can map whether consu

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Wei, Yuling, and Attila Endre Simay. "AI Adoption in the Chinese Food and Beverage Industry: An Exploratory Study." FIRM Journal of Management Studies 8, no. 2 (2023): 145. http://dx.doi.org/10.33021/firm.v8i2.4412.

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<em>This study aims to investigate the phenomena of how artificial intelligence (AI) as one of the cutting-edge technologies benefits restaurant services and what the obstacles to implementing AI in a restaurant are. Due to the rapid pace of life, people tend to have less and less eating time, especially white-collar workers. More and more restaurants implement AI technology to improve their cooking efficiency and reduce service time, such as fast payment systems (QR and facial recognition payment), AI-enabled bots, AI-powered self-ordering kiosks, and robot chefs. Since the COVID-19 pan

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Martin, Yeremia, Tri Noviyanto P. Utomo, and M. Y. Susan. "Membangun Customer’s Experience Melalui Desain Interior Pada Sebuah Restoran." KREASI 1, no. 2 (2016): 90–96. http://dx.doi.org/10.37715/kreasi.v1i2.199.

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Surabaya is a one of a developed industrial city in Indonesia. One of the most potential industries in Surabaya is Food and Beverages industry. Surabaya has various types of food and Beverages industry. Type of Food and beverages industry that interest people in Surabaya is a restaurant that sells western food. One of popular western food in Surabaya is Burger. Surabaya has a large amount of restaurant that sell burger product, thus it cause Burger Restaurant has a low entry barrier. One of the strategies to compete with another Burger Restaurant is to combine burger concept with barbeque conc

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Cant, M. C., and C. Erdis. "Incorporating Customer Service Expectations In The Restaurant Industry: The Guide To Survival." Journal of Applied Business Research (JABR) 28, no. 5 (2012): 931. http://dx.doi.org/10.19030/jabr.v28i5.7235.

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<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0in 0.5in 0pt; text-align: justify; text-indent: 0in; mso-pagination: none;" class="MsoBodyTextIndent"><span style="font-family: Times New Roman; font-size: x-small;">With the remarkable growth and economic contributions of the services industry, companies are finding that they need to focus on service to keep up with rising customer expectations and to compete effectively. Thus excellent customer service in a restaurant has the potential of differentiating the restaurant from compet

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Shin, Soomin, and Meehee Cho. "Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry." Sustainability 14, no. 6 (2022): 3515. http://dx.doi.org/10.3390/su14063515.

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This study was designed to better understand how restaurants can achieve effective environmental performance by focusing on their business relationships with suppliers that implement green supply chain management (GSCM). Restaurant suppliers’ GSCM was particularly assessed as a two-dimensional concept (external and internal) to explore if those two GSCM practices could possibly encourage restaurant ethical attitudes, thereby encouraging cooperative behaviors (‘joint action’, ‘information sharing’ and ‘flexibility in arrangement’) toward green suppliers. A total of 259 responses obtained from r

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Eren, Ramazan, Abdullah Uslu, and Ayla Aydın. "The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul." Sustainability 15, no. 7 (2023): 5798. http://dx.doi.org/10.3390/su15075798.

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With the rise of environmental awareness, trends of avoiding food waste and reducing carbon emissions trends have generated green business opportunities for the food and beverage industry. In this industry, the competitive advantage provided by high service quality is an important factor. In this context, the effects of perceived service quality on green restaurants’ image and customers’ revisit intentions were investigated. Moreover, the effects of green restaurants’ image on revisit intention were discussed. The GRSERV scale was used to measure the service quality of green restaurants in İst

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Teng, Yi-Man, and Kun-Shan Wu. "Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention." Sustainability 11, no. 7 (2019): 1987. http://dx.doi.org/10.3390/su11071987.

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Recently, sustainability management has developed in the hospitality industry. Green restaurants have been progressively joining the hospitality industry. Consumer patronage determines the sustainable development of the green restaurant. This paper aims to explore the structural relationships among perceived values (hedonic and utilitarian values), consumer preference and behavior intentions of the green restaurant. A total of 278 valid questionnaires were collected, and the partial least squares (PLS) method was utilized to measure and test the research hypotheses. The study presents empirica

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Hu, Caixia. "Shake Shack IPO Analysis." Journal of Contemporary Educational Research 5, no. 9 (2021): 49–54. http://dx.doi.org/10.26689/jcer.v5i9.2535.

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The restaurant industry is one of the largest and fastest growing sectors in the economy in the United States. According to the National Restaurant Association (NRA), the food service industry is the third largest industry accounting for more than 4% of the country’s gross domestic product (GDP). Shake Shack is an American fast food restaurant chain based in New York City. It started out as a food cart at Madison Square Park in 2000, and its popularity grew steadily. Shake Shack is currently one of the best fast-food restaurants in the world. This article discusses the successful business mode

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