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Yuliana, Dinda Anisa, Rabiatul Adawiyah y Eka Kasymir. "SIKAP, POLA KONSUMSI, DAN FAKTOR-FAKTOR YANG MEMPENGARUHI KONSUMSI KONSUMEN RESTAURANT CEPAT SAJI (FAST FOOD) DI BANDAR LAMPUNG". Jurnal Ilmu-Ilmu Agribisnis 11, n.º 3 (1 de agosto de 2023): 166. http://dx.doi.org/10.23960/jiia.v11i3.7312.
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Thisl studyl aimsl tol analyzel thel attitude ofllconsumers, foodl consumption pattern, andl factors affecting thel consumption at fast foodl restaurant inl Bandar Lampungl City. Thisl research wasl conducted atlinternational franchised fast food restaurants inl Bandar Lampungl City. Thel research methodl is al survey withl the accidentall sampling ltechnique. Thel number ofl samples inl this researchl were 70 consumers whol had bought or consumed at international franchised fast food restaurants atl least oncel in thel last onel month. Thel research datal were analyzedl by usingl fishbein lmulti-atribute lanalysis, descriptivel statistics analysis, andl multiple linear regressionl analysis. Datal collection wasl conducted from lJune-Julyl 2022. Thel results showedl that thel consumers who boughtl or consumed atlinternational franchised fast food restaurants is because of its taste, hygiene, and services. Consumers more likely to buy at a international franchised fast food restaurants that served fried chicken as it main course like McD and KFC. The average amount of purchased were two menus per transaction and average amount of frequency were three times per month with reason of purchased were great taste, easy to find, and practical. Factors that affected the consumption were incomes, international franchised fast food restaurant’s prices, and consumers habitual variables.
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Ratnaningtyas, Auliya Hayyu, Qurtubi, Elisa Kusrini y Rahma Fariza. "ANALYSIS OF HALAL SUPPLY CHAIN MANAGEMENT IN FRIED CHICKEN RESTAURANT USING SUPPLY CHAIN OPERATION REFERENCE (SCOR) 12.0". Journal of Industrial Engineering and Halal Industries 3, n.º 1 (31 de julio de 2022): 20–25. http://dx.doi.org/10.14421/jiehis.3527.
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As a country with the largest Muslim population, Indonesia must be able to compete with the halal industry. Food products are one of the important aspects in the halal industry. One of the food providers that is mushrooming a lot today is fast food restaurants. In this regard, fast food restaurants must be able to guarantee that the products provided are guaranteed to be hallowed. One of the fast-food restaurants located in Yogyakarta is XYZ restaurant. This study aims to determine the performance of halal supply chain performance in restaurants to help restaurants in improving performance so that they can compete in the halal industry. The methods used in this study are Supply Chain Operation Reference (SCOR) 12.0, Analytical Hierarchy Process (AHP), and Traffic Light System. It was found that there were 44 metrics with 4 of them based on Islamic values. There are 2 metrics with marginal categories and 9 metrics with unsatisfactory categories. Overall, it was found that the restaurant's performance value was 67.65% with a marginal or average category.
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Nono, Maria Yustina Fengi, Mustakim Sahdan y Soni Doke. "Description of Hygiene and Sanitation of Restaurants in Bajawa District, East Nusa Tenggara". Lontar : Journal of Community Health 3, n.º 2 (15 de junio de 2021): 72–80. http://dx.doi.org/10.35508/ljch.v3i2.2901.
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A restaurant is a place that provides food and drinks to the public. Therefore, the hygiene and sanitation of the restaurant are vital to ensure the health of that foods and drinks. This study aims to describe the hygiene and sanitation of restaurant according to variables of location and building, sanitation facilities, kitchen, dining room, and food’s storage, food ingredients and fast food, food processing, food ingredients, and fast-food storages, serving of food and equipment used. This study used descriptive with an observational method to all restaurants in Bajawa District from January to February 2020. The sample was 25 restaurants taken using the total sampling technique. The result showed that 100% (25) restaurants in Bajawa District qualified for variables of location and building, food ingredients and food storages, and the equipment used. However, the variable of sanitation facilities showed that 84% (21) of the restaurants were not qualified. Moreover, all sample restaurants (100%) in Bajawa District were not qualified for variables of kitchen, dining room and food storage, food processing, and serving of food. Overall, 56% (14) of restaurants were not qualified for hygiene and sanitation requirements. Therefore, government or related health offices should continuously supervise the implementation of restaurant hygiene and sanitation.
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Mohammadi-Nasrabadi, Fatemeh, Aziz Zargaraan, Yeganeh Salmani y Fatemeh Esfarjani. "Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers". International Quarterly of Community Health Education 40, n.º 2 (25 de julio de 2019): 135–41. http://dx.doi.org/10.1177/0272684x19862473.
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The purpose of this study was to explore Tehranian women’s perceptions about the quality and safety of cooking oils in fast-food restaurants and their behavior toward these challenges in 2018. A qualitative study with eight focus group discussions was conducted among 82 women using content analysis and constant comparison methods. Three categories emerged with 4 themes and 27 subthemes: (a) high usage of frying foods, (b) fast-food restaurants, and (c) building community trust. The majority of women had desirable knowledge about the disadvantages of cooking oils used in fast-food restaurants. The participants mentioned that the most challenging problem of fast-food restaurants was the reused cooking oils. Therefore, the health policy-makers should consider to develop a guideline for improving the cooking oils’ quality and safety in fast-food restaurants. It is recommended that the restaurant inspection system should be examined to identify appropriate ways of ensuring food safety.
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Hasbullah, Siti Aminah, Umme Umaimah Amin, Norhafizi Nordin y Nurul Asmida Abd Razak. "CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY". Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021, Number 1 (15 de julio de 2021): 163–83. http://dx.doi.org/10.32890/jeth2021.1.8.
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The high demand from customers for quality services and competitive environment in the fast food industry give rise to the need to improve customers’ satisfaction that will increase the restaurant’s revenue. The objective of this study is to investigate the factors effecting customers’ satisfaction in fast food restaurants namely the price, service quality, and food quality of fast food restaurants in Arau, Perlis. The fast food restaurants selected for this study are Marry Brown, KFC, Pizza Hut and Domino's Pizza. A quantitative method was applied using online questionnaire to collect data from customers. The respondents consisted of customers who had experienced purchasing at these fast food restaurants. The findings of the study revealed that there is a significant relationship between customers’ satisfaction and the price of the foods. However, the study indicated insignificant relationships between food quality, service quality of fast food businesses and customers’ satisfaction. For future studies, it is recommended that the study area is expanded to involve various samples of the population, for broader results. To obtain more precise and reliable results, a similar study considering other factors that influence customer satisfaction in fast food restaurants could be added as variables.
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Uzych, Leo. "Fast food restaurants". Geriatric Nursing 17, n.º 4 (julio de 1996): 192. http://dx.doi.org/10.1016/s0197-4572(96)80072-3.
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Komiljonovna, Odilova Gulnoza. "Problems Of Menu Designing And Translation Issues". Restaurant Business 118, n.º 8 (12 de agosto de 2019): 13–51. http://dx.doi.org/10.26643/rb.v118i8.6899.
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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Komiljonovna, Odilova Gulnoza. "Problems of menu designing and translation issues". Restaurant Business 118, n.º 9 (26 de septiembre de 2019): 258–95. http://dx.doi.org/10.26643/rb.v118i9.8111.
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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.
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Khan, Shahzad, Syed Majid Hussain y Fahad Yaqoob. "Determinants of Customer Satisfaction in Fast Food Industry A Study of Fast Food Restaurants Peshawar Pakistan". Studia commercialia Bratislavensia 6, n.º 21 (1 de marzo de 2013): 56–65. http://dx.doi.org/10.2478/stcb-2013-0002.
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Abstract This research is focused to find what are the key success factors for fast food industry in region of Peshawar Pakistan. Fast food concepts developed very rapidly in last few years in Peshawar region. The failure or success of a fast food industry based on some factors like Promotion, Service quality, Customer expectations, Brand, Physical Environment, Price, and Taste of the product. To find which of these factors has greater influence on consumer satisfaction, four fast food restaurants customers were targeted randomly. These four restaurants were KFC, CHIEF, ARBAIN CHICK, and PIZZA HUT. The data collected from the customers of these restaurants. The data collected from customers of these restaurants when the customers were in restaurants for refreshment. Total number of customers who were targeted was 120. From each restaurant 30 customers were targeted on availability basis. On the basis of their responses multiple regression and correlation test was applied. Findings of the study shows that service quality and brand are the key factors for satisfaction in fast food industry in Peshawar Pakistan.
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Currie, Janet, Stefano DellaVigna, Enrico Moretti y Vikram Pathania. "The Effect of Fast Food Restaurants on Obesity and Weight Gain". American Economic Journal: Economic Policy 2, n.º 3 (1 de agosto de 2010): 32–63. http://dx.doi.org/10.1257/pol.2.3.32.
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We investigate how changes in the supply of fast food restaurants affect weight outcomes of 3 million children and 3 million pregnant women. Among ninth graders, a fast food restaurant within 0.1 miles of a school results in a 5.2 percent increase in obesity rates. Among pregnant women, a fast-food restaurant within 0.5 miles of residence results in a 1.6 percent increase in the probability of gaining over 20 kilos. The implied effects on caloric intake are one order of magnitude larger for children than for mothers, consistent with smaller travel cost for adults. Non-fast food restaurants and future fast-food restaurants are uncorrelated with weight outcomes. (JEL I12, J13, J16, L83)
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Nainggolan, Abdul Wahab y Guidio Leonarde Ginting. "Implementation of Zhu Takaoka Algorithm in Android-Based Restaurant Mobile Applications". IJICS (International Journal of Informatics and Computer Science) 4, n.º 2 (6 de septiembre de 2020): 45. http://dx.doi.org/10.30865/ijics.v4i2.2117.
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Competition of fast food restaurants at this time is getting tougher, this can be seen from the development of several fast food restaurants or fast food restaurants that exist, including Kentucky Fried Chicken, California Fried Chicken, Mc Donalds, New York Chicken, and Texas Chicken. This makes all restaurants competing in attracting consumers to buy products from the restaurant. Various efforts have been made ranging from opening branches, offering saving packages to consumers, and adding new types of food. Fast food can be interpreted as food that can be prepared to be served and consumed in a short time and can be eaten quickly. Ordering food and drinks is preferred at the current restaurant. The process of choosing food and beverage menus that are currently running at Garuda restaurants is still using menu books, menu books containing a large number of food and beverage menus, many menus are a problem for consumers because consumers find it difficult to find food and beverage menus quickly. And for the way to choose the menu itself, still see the list of food and beverage menu
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Abu Hassan, Suzanawati, Nur Aqilah Hassan, Teoh Yeong Kin, Norpah Mahat y Anas Fathul Ariffin. "Companies’ Perspectives on Factors Affecting Consumer Satisfaction in Fast-Food Restaurant using Fuzzy AHP". Journal of Computing Research and Innovation 6, n.º 3 (13 de septiembre de 2021): 42–52. http://dx.doi.org/10.24191/jcrinn.v6i3.228.
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In today's world, the fast-food restaurant has become a popular sort of eatery. The fast-food industry's expansion is always changing in response to customer requests in order to meet their needs. As a result, clients have a wide range of fast-food restaurants to choose from in order to satiate their hunger. Clients' contentment with restaurants will influence not just the image of the establishments, but also the services offered by their employees as they strive to entertain and deliver the best possible service to their paying customers. However, the competition between the restaurants have caused certain restaurants to gain lower profits as the customers’ satisfaction is not fulfilled for certain factors. Price, food quality, service quality, restaurant atmosphere, promotion, customer expectations, and brand are all elements to consider. This study was conducted to analyse the importance of factors in customer satisfaction in a fast-food restaurant in Perlis. In this study, the method applied is the Fuzzy Analytical Hierarchy Process (AHP) to rank the factors that have a high impact on customer satisfaction. The selected fast-food restaurants were McDonald (McD), Kentucky Fried Chicken (KFC), Pizza Hut, Domino’s Pizza, Marrybrown, and Subway. The primary data collected through the questionnaire were analysed by experts, the manager of the fast-food restaurant selected. The findings show that in a fast-food restaurant, the quality of service with 0.2188 of normalized weight is the most important factor in customer satisfaction, and the price with 0.0436 of normalized weight is the least significant. The role of the manager and the staffs were thus evidently more important in customer satisfaction than the price offered.
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Mulyawan, Iwan, Khintan Evia Tulsi y Wahyu Rafdinal. "Predicting Customer Loyalty of Local Brand Fast-Food Restaurant in Indonesia: The Role of Restaurant Quality and Price Fairness". Journal of Business and Management Review 3, n.º 10 (23 de octubre de 2022): 675–89. http://dx.doi.org/10.47153/jbmr310.4162022.
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Recent research discusses the need for a better understanding of customer perceptions about fast-food restaurant attributes, such as qualities in influencing the process of customer satisfaction. This study aims to analyze the importance of quality in influencing loyalty in fast-food restaurants. The sample in this study is 247 respondents who have visited fast-food restaurants. Data are collected using a questionnaire survey that was done in around Bogor Raya. The analysis technique used is the Structural Equation Model with Partial Least Square. The structural equation model was applied to test 5 hypotheses. The results showed that food quality, service quality, and price fairness directly influence customer loyalty through customer satisfaction. Meanwhile, physical environment quality indirectly affects customer loyalty through customer satisfaction. This study provides a better understanding of restaurant quality, price fairness, customer satisfaction, and customer loyalty in fast-food restaurants. This study suggests that the quality of ethnic restaurants, such as food quality, service quality, and physical environment quality, can be valuable indicators for increasing customer loyalty through customer satisfaction and being an attractive marketing strategy for the preferences to increase customer loyalty for fast-food restaurant experiences.
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Hidayat, Rusdi, Acep Samsudin, Devi Dwi A, Mohammad Zahrain, Rosa Ainun R, Sarah Putri N., Sarah Putri N., Adelia Rizma Y. y Davina Ayu F. "Analisis Faktor Yang Mempengaruhi Pembelian Konsumen pada Restoran Cepat Saji". El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam 4, n.º 5 (2 de enero de 2023): 1213–19. http://dx.doi.org/10.47467/elmal.v4i5.2705.
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One of the foods that has a high level of consumption in Indonesia is a type of fast food or junk food. Restaurants that sell this food also have many customers of every age level from children to the elderly who are customers of fast food restaurants. This research was conducted to obtain results and knowledge about what factors can influence purchasing decisions and increase consumer buying interest in fast food in the current era. Comparative descriptive method is the method used in this study and uses a qualitative approach. This research was completed with the result that there are several factors that influence a purchase decision at a fast food restaurant, namely product information and conditions, product uniqueness, customer assumptions, product attractiveness, time, activity, product promotion mix, individual habits, and environmental factors. .
Keywords: Fast Food Restaurant, Purchase Decision, Consumer Purchase Decision Factors.
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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji". ETNOSIA : Jurnal Etnografi Indonesia 1, n.º 2 (4 de abril de 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 attracted many, including family and fast become ‘comfort food’ for its customers. People’s eating habit has changed, fast food reataurant is one of the pioneers of such change, from making fast food restaurant just as a dining area to become a place where people can eat and relax. Fast food restaurant was promoted not only by the restauran itself in various ways (i.e. advertisements, meal packages, payment methods in cooperation with certain banks, internal services, etc.), but also by the family from mother to children (and other members of the family and visa versa) through various occasion (i.e. eating out on the weekend, birthday party, arisan, etc.). The health information which concerning nutrition of fast food is poorly understood by the family. Despite the fact that nutrition and health aspects of fast food are considered, they are not really the primary matter of concern, reflecting the lack of awareness regarding nutricious and healthy food.
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Prayoga, Ari y Bobi Kurniawan. "Prototype Robot Waiter at Fast Food Restaurants". Telekontran : Jurnal Ilmiah Telekomunikasi, Kendali dan Elektronika Terapan 6, n.º 2 (25 de octubre de 2018): 80–91. http://dx.doi.org/10.34010/telekontran.v6i2.3802.
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Abstract - On this day basic human needs are increasing. One example of this can be seen in terms of food, which until now has always been a major need. Fast food restaurants are in great demand by the public because cooking does not require a long time and so that many benefit from the presence of fast food restaurants. To improve service at fast food restaurants espesially for a waiter to efficient in providing food to customers we need research to be carried out on the design and implementation of robot servant prototypes in fast food restaurants automatically. This paper discusses the design and implementation of a prototype robot introduction of food at fast food restaurants automatically. The design begins with a prototype robot intended food delivery to customers in fast food restaurants. This robot moves with three wheels (2 front wheels are connected to the DC motor and the first freewheel that is behind) that moves through the track or line of trajectory to deliver food to the customer table. In addition, it is made also prototype restaurant accidentally in your own design and size that has been adjusted so as to simulate a fast-food restaurant. Prototype robot consists of several key components including the photodiode, push button switches, 3x4 matrix keypad, microcontroller AVR ATmega), DC motor driver and DC motor. The photodiode, push button switches and a 3x4 matrix keypad input (input) of the robotic system that will be processed by the microcontroller AVR ATmega 16 and will produce output (output) in the form of control of output devices such as motor driver DC. In this test, this robot can waiter function properly. For one time delivering food it takes 42 seconds to 1.13 minute. There was a time difference from the results of the trial due to a technical error from the robot while on the track.Keywords: ATmega16, Proportional Integral Derivative (PID), Photodiode Sensors, Robot Waiter
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Hartini, Sri y Lesti Hartati. "ANALISIS PREFERENSI MASYARAKAT TERHADAP RESTORAN CEPAT SAJI DI KOTA BOGOR". JIMFE (Jurnal Ilmiah Manajemen Fakultas Ekonomi) 3, n.º 1 (30 de junio de 2017): 16–28. http://dx.doi.org/10.34203/jimfe.v3i1.436.
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ABSTRACTThe objectives of this research are: (1) to identify the most important environmental factors that led to a variety of consumer preferences for fast food restaurants in Bogor; (2) to measure the relative performance of consumer satisfaction attribute in fast food restaurant industry in Bogor by using approach of importance performance analysis; and (3) to identify the pattern of competition among fast food restaurants in Bogor City with the use of SPSS scoring method. Data analysis method used is Fischbein analysis consist of quantitative analysis and qualitative analysis. The results showed that: 1) hygiene factors should be put forward because the concept of fast food restaurants attract more consumers from middle to upper economic level, and of course it is critical to give an assessment of the condition or circumstances in all aspects of the service from fast food restaurants; 2) the level of service provided to the consumer most attributes are in the low priority position matrix with the percentage of 53%, the attribute on the matrix to maintain the achievement is in the second with the percentage of 33%, followed by the main priority attribute is only 9% and the last attribute on the matrix excessive with percentage of 5%. This means there are still many attributes that do not have significant effectiveness to the services provided by each attribute; 3) can be determined the average total scoring of KFC restaurant (20.56, 14%), McD restaurant (18.29, 12%), Pizza Hut restaurant (16.67, 11%), Trio restaurant (15.98,11%), restaurant of Simpang Raya (15.96,11%), Burger Kings restaurant(15.87,10%, Rumah Anai restaurant, (15.18; 10%), and Dominos restaurant (14.83,10%).Keywords: Community Preference, Fast Food Restaurant, and Bogor City
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Wang, Chenyang, Zhiping Zhen, Nan Zhao y Chenlin Zhao. "Associations between Fast-Food Restaurants Surrounding Kindergartens and Childhood Obesity: Evidence from China". International Journal of Environmental Research and Public Health 18, n.º 17 (3 de septiembre de 2021): 9334. http://dx.doi.org/10.3390/ijerph18179334.
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The prevalence of obesity among preschool children has risen dramatically due to the influx of Western fast food in China. In this study, we aimed to provide clear evidence on the associations between fast-food restaurants and childhood obesity. We collected and combined three unique cross-sectional datasets: physical fitness data, geographic information, and the financial data of each kindergarten. The two-stage least squares were used for empirical analyses. The final data including 75,730 children were from 785 kindergartens in 82 cities and 23 provinces in China in 2018. The mean age of participants was 4.94 ± 0.87; 34,249 (45.2%) females and 41,481 (54.8%) males. The number of fast-food restaurants within 1, 2, and 3 km radii had a significant and positive correlation with obesity, and this correlation decreased as the radius increased. Furthermore, the distance to the nearest fast-food restaurant had a significant and negative correlation with obesity. Western fast-food restaurants contributed more to obesity than the broader definition of fast-food restaurants. There was marked heterogeneity between urban and rural areas. Our findings documented that fast-food restaurants had a significant and positive association with childhood obesity, thus the restriction of fast-food restaurants surrounding kindergartens might be considered.
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Li, Kai Way, Hsuan Cheng Lin, Ching Chung Chen, Li Wen Liu y Chih Yong Chen. "Measurements of Friction Coefficient on Kitchen Floors in Restaurants". Applied Mechanics and Materials 303-306 (febrero de 2013): 773–76. http://dx.doi.org/10.4028/www.scientific.net/amm.303-306.773.
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Friction measurements in the field were conducted in twelve restaurants in Taiwan. Four restaurants for each of the Chinese style, western style, and western style fast food restaurant were visited. The Brungraber Mark II slipmeter was adopte to measure the coefficient of friction (COF) in three areas in each of the restaurant. The results showed that three, two Chinese style and one western style, of the restaurants had mean COF lower than 0.5, a safety standard commonly adopted in the USA. Engineering/managerial interventions are required for those restaurants as far as employee safety is concerned. The fast food restaurants had more consistent COF levels than those of the other two types of restaurants as these restaurants only operate down-stream food preparation in the store. The Chinese style restaurants had significantly (p<0.05) lower COF than those of the western style restaurants. This was consistent with the commonly belief that Chinese style cuisine is much greasy, in general, as compared to those of western cooking.
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Davis, Brennan y Cornelia Pechmann. "When Students Patronize Fast-Food Restaurants near School: The Effects of Identification with the Student Community, Social Activity Spaces and Social Liability Interventions". International Journal of Environmental Research and Public Health 20, n.º 5 (3 de marzo de 2023): 4511. http://dx.doi.org/10.3390/ijerph20054511.
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US schools have fast-food restaurants nearby, encouraging student patronage, unhealthy consumption, and weight gain. Geographers have developed an activity space framework which suggests this nearby location effect will be moderated by whether people perceive the location as their activity space. Therefore, we study whether students perceive a fast-food restaurant near school as their activity space, and whether social marketing messages can change that perception. We conducted six studies: a secondary data analysis with 5986 students, a field experiment with 188 students, and four lab experiments with 188, 251, 178, and 379 students. We find that students who strongly identify with their student community patronize a fast-food restaurant near school (vs. farther away) because they view it as their activity space, while students who weakly identify do not. For example, in our field experiment, 44% vs. 7% of students who strongly identified with the student community patronized the near versus farther restaurant, while only 28% versus 19% of students who weakly identified patronized the near and farther restaurants comparably. We also find that to deter the strong identifiers, messages should convey that patronage is a social liability, e.g., portray student activism against fast food. We show that standard health messages do not change perceptions of restaurants as social activity spaces. Thus, to combat the problem of fast-food restaurants near schools causing unhealthy consumption, policy and educational interventions should focus on students who strongly identify with their student community and find ways to weaken their perceptions that fast-food restaurants near schools are their activity spaces.
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Hobin, Erin, Christine White, Ye Li, Maria Chiu, Mary Fodor O'Brien y David Hammond. "Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies". Public Health Nutrition 17, n.º 10 (22 de octubre de 2013): 2263–69. http://dx.doi.org/10.1017/s1368980013002498.
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AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.
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Chun, Se-Hak y Ariunzaya Nyam-Ochir. "The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale". Sustainability 12, n.º 18 (10 de septiembre de 2020): 7435. http://dx.doi.org/10.3390/su12187435.
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The fast food restaurant business is one of the fastest-growing industries in the world. International and local restaurant chains are trying to satisfy the demands of customers for a variety of products and services. Along with changing market trends, customers are now becoming more sophisticated and demanding. Customer satisfaction is an essential business issue, as entrepreneurs have realized that favorable customer feedback is key for a long-term sustainable operation. Customers who have an excellent experience at a restaurant may recommend the restaurant to others, spread positive information, or become a loyal customer. The fast food industry has only recently developed in Mongolia and an increasing number of global fast food chains are now entering the market every year. The purpose of this paper is to examine and evaluate the factors affecting customer satisfaction, revisit intention, and likelihood of recommendation for Mongolian fast food restaurants, as well as a global fast food restaurant in Mongolia using the DINESERV scale. This study focuses on comparing directly competing food chains; only two brands were studied because of the limited fast food presence in Ulaanbaatar. Then, it aims to analyze how satisfaction levels influence a customer’s revisit intention and likelihood of recommending a restaurant. Furthermore, an in-depth analysis of the difference between local and global fast food brands is a key element that this paper analyzes. Moreover, this paper investigates how results can be different according to whether the respondent resides in Mongolia or Korea and discusses business implications. The results of this paper show that four factors (food quality, service quality, price, and atmosphere of a restaurant) positively influence customer satisfaction, revisit intention, and likelihood of recommendation for Mongolian and global fast food restaurants, and customer satisfaction has a positive influence on customer revisit intention and likelihood of recommendation for both types of restaurants. However, depending on whether it is a Mongolian fast food restaurant or a global fast food restaurant, the factors affecting customer satisfaction, revisit intention, and recommendation are different.
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Schori, Thomas R. "Getting the Most Out of Image: An Example from the Fast-Food Industry". Psychological Reports 78, n.º 3_suppl (junio de 1996): 1299–303. http://dx.doi.org/10.2466/pr0.1996.78.3c.1299.
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Using a fast-food industry example, this study was designed to illustrate how a marketing practitioner might use a model of the brand choice process to identify a brand's optimal image, that is, an image which would be expected to maximize that brand's share. 219 upper-divisional college students expressed their beliefs about three fast-food restaurants, plus their preferred restaurant, and what constituted their ideal restaurant on 15 attributes. Also, they indicated the relative importance of each attribute. Using their image data, we then chose a brand-choice model to identify those changes in image that would be expected to maximize (and minimize) each restaurant's share of market.
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Daradkeh, Fathi Mohamed, Thowayeb H. Hassan, Tatiana Palei, Mohamed Y. Helal, Sanaa Mabrouk, Mahmoud I. Saleh, Amany E. Salem y Nabila N. Elshawarbi. "Enhancing Digital Presence for Maximizing Customer Value in Fast-Food Restaurants". Sustainability 15, n.º 7 (24 de marzo de 2023): 5690. http://dx.doi.org/10.3390/su15075690.
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Digital transformation has altered the way customers interact with restaurants. As a result, digital transformation has had an enormous impact, changing restaurant customer value. Therefore, this research aims to develop a dynamic and sustainable method for creating customer value in digital transformation. This study suggested digital dynamic capabilities and digital customer orientation as a process model (i.e., sensing, seizing, transforming, and refining) to develop digital transformation and create a dynamic customer value. We chose fast-food restaurants in Egypt to examine the proposed model using a qualitative approach of semi-structured interviews with fast-food managers and hospitality experts. The findings indicated that fast-food restaurants’ different digital transformation capabilities and tools (e.g., value innovation, SWOT analysis, artificial intelligence, new technology selection criteria, digital maturity, building several digital platforms, and gathering and analyzing customers’ online reviews) help them create customer value. However, interviewees highlighted how well-suited the suggested digital dynamic capabilities are to serve as drivers of digital transformation in fast-food restaurants and create a dynamic customer value. This research expands the dynamic capabilities theory by adding digital customer orientation (i.e., proactive and reactive to customer feedback) to develop digital transformation and create customer value in fast-food restaurants. This research provides fast-food restaurant managers with an in-depth explanation of how to implement the digital dynamic capabilities model for executing digital transformation and developing a new dynamic customer value.
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Suastuti, Ni Luh. "PENGARUH ATMOSFER RESTORAN TERHADAP MINAT BELI KONSUMEN REMAJA DI RESTORAN CEPAT SAJI (STUDI KASUS KFC DAN MC DONALD JIMBARAN)". Jurnal Ilmiah Hospitality Management 5, n.º 2 (12 de febrero de 2018): 65–76. http://dx.doi.org/10.22334/jihm.v5i2.117.
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The rapid growth of tourism development in Jimbaran, South Kuta Badung Bali makes this area is flooded with tourism facilities. One of them is a fast-food restaurant. This is influenced by very high demand of fast food products in the region, especially for teenagers. This is influenced by many factors such as faster, more practice, delicious, more prestigious, more comfortable place, nice atmosphere, and there are still many more other factors. The restaurant atmosphere is one of the five essential product elements in the restaurant business. The purpose of this study was to determine the influence of restaurant atmosphere for teenage consumers consuming at fast food restaurants (case study: KFC and Mc Donald Jimbaran). This study found that the atmosphere of the restaurant significantly influence teenage consumers’ intention to purchase fast food products (KFC and case studies in Jimbaran McDonald). The restaurant atmosphere is at 40.50% effect on teenage consumers’ intention in fast food restaurants, especially KFC and Mc Donald Jimbaran and 59.50% are influenced by other factors which are not examined in this study.
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Shodiq, Wahid Muhammad, Noor Harini y Rahayu Relawati. "The Importance of Green Consumer Behavior as an Environmental Concern in Fast Food Restaurants". Jurnal Organisasi dan Manajemen 19, n.º 1 (5 de mayo de 2023): 188–202. http://dx.doi.org/10.33830/jom.v19i1.3620.2023.
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Purpose – This research aims to determine how green consumers behave when making purchases at fast food restaurants. Methodology – This study relies on primary data collected through the distribution of questionnaires to fast-food restaurant patrons in Malang Raya. The study included a total of 100 respondents and was descriptively evaluated. Findings – Compared to other product features, the product attributes connected with the eco-friendly program for fast-food restaurants gained a low average score. On the other hand, consumers' awareness of the importance of keeping the environment clean is strong. When selecting to buy at a fast food restaurant, customers demonstrate inconsistency by initially assessing their necessities. Green consumer behavior is only shown when consumer needs have been fulfilled. Environmental care actions are also shown by consumers after consuming, where consumers are responsible for waste or residual consumption through waste sorting and clean culture application. Originality – This study presents the behavioral responses of green consumers to various purchase considerations to provide another reference in making purchases at fast food restaurants.
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Dundes, Lauren y Tamiko Swann. "Food Safety in Fast Food Restaurants". Journal of Human Resources in Hospitality & Tourism 7, n.º 2 (11 de julio de 2008): 153–61. http://dx.doi.org/10.1080/15332840802156881.
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Boone-Heinonen, Janne. "Fast Food Restaurants and Food Stores". Archives of Internal Medicine 171, n.º 13 (11 de julio de 2011): 1162. http://dx.doi.org/10.1001/archinternmed.2011.283.
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Triandewo, Maris Agung y Viryanie Viryanie. "Factors Influencing Customer Loyalty on A&W Customers in Jakarta". IJEBD (International Journal of Entrepreneurship and Business Development) 6, n.º 2 (31 de marzo de 2023): 265–77. http://dx.doi.org/10.29138/ijebd.v6i2.2193.
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Purpose: The purpose of this study is to determine the effect of price, service quality, food quality, physical environment and customer satisfaction on customer loyalty of A&W customers in Jakarta.
Design/methodology/approach: The research design used in this research is descriptive research and causal research. Questionnaires were distributed as an effort to collect data using a 5-point Likert scale to measure variables. The research sample was obtained through a purposive sampling method of 200 respondents. This study used the Structural Equation Modeling (SEM) method with SmartPLS 4.0 as a test tool.
Findings: The results of this study indicate that price, service quality, food quality, and physical environment have an effect on customer satisfaction of A&W customers in Jakarta. In addition, customer satisfaction has an effect on customer loyalty of A&W customers in Jakarta.
Research limitations/implications: This research only focuses on one object of a fast food restaurant (A&W fast food restaurant); taking a limited number of research samples from A&W fast food restaurant customers in the Jakarta area due to time and cost constraints; and only focuses on the effect of price, service quality, food quality, physical environment and customer satisfaction on customer loyalty.
Practical implications: Fast food restaurants can consider the results of this study to ensure and evaluate customer satisfaction and customer loyalty from their fast food restaurants. Thus, when customers are loyal, fast food restaurants can retain their customers and develop their business better in the future.
Originality/value: This study will provide a reference for evaluating the business strategy of fast food restaurants related to price, service quality, food quality, physical environment and customer satisfaction in increasing customer loyalty and outperforming its competitors.
Paper type: Research paper.
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Rahayuningsih, Christ Kartika y Indah Lestari. "FATTY LEVEL ON FRIED CHICKEN FLOUR SOLD BY FAST FOOD RESTAURANT AND STREET FOODS". Jurnal Kesehatan Prima 12, n.º 1 (24 de julio de 2018): 1. http://dx.doi.org/10.32807/jkp.v12i1.86.
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Abstract: Fat as a source of the greatest energy than carbohydrates and protein, and also serves as a source of vitamin A, D, E, and K. Fat consumption in excessive amounts can cause a coronary heart disease, high blood pressure, cholesterol, and atherosclerosis. Fatty level in fast food is high, such as the fried chicken and the current public interest on the fried chicken is extremely high. The objective study was to know a difference of fatty level on fried chicken at fast food restaurant and street food. This research was comparative with analysis technique against 10 fried chickens at fast food restaurants and also 10 friend chickens from street food which were taken selectively around the area of East Surabaya by using Soxhlet method that conducted at the Chemical Laboratory Unit of Surabaya Health Polytechnic. The analysis result was obtained the average value of the fatty level on fried chicken at fast food restaurant was 19.71% and street food of 25.29%. It can be concluded that there are differences in the levels of fat on fried chicken flour at fast food restaurants and street foods.Keywords: Levels of Fat; Fried Chicken Flour.
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Neacșu, Andreea Nicoleta. "APPROACHES REGARDING FOOD SAFETY ADMINISTRATION AND INSURANCE PRACTICES IN THE MARKET OF FAST-FOOD RESTAURANTS IN ROMANIA". SERIES V - ECONOMIC SCIENCES 14(63), n.º 1 (30 de junio de 2021): 121–28. http://dx.doi.org/10.31926/but.es.2021.14.63.1.13.
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Consumers have become increasingly aware of the hygienic aspects of food. The Romanian fast food restaurant market is dominated by several international names and a number of local entrepreneurial businesses. To attract and satisfy customers, restaurants apply various management strategies and food safety practices. The study analyses the management strategies of fast food restaurants in Romania and food safety practices applied in this industry. In order to achieve the objective of the paper, a qualitative marketing research was carried out, such as the in-depth interview.
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Massoudi, Aram H. y Mohamed E. Ahmed. "Assessing the Sustainability of Facilities Management in the Food Sector in Kurdistan Region of Iraq". Cihan University-Erbil Journal of Humanities and Social Sciences 5, n.º 1 (30 de junio de 2021): 106–10. http://dx.doi.org/10.24086/cuejhss.v5n1y2021.pp106-110.
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Sustainability is becoming an indispensable and concerning issue for firms in today's business environment. Especially in the food and restaurant sectors. Sustainability focuses on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this study focuses on the current practices of sustainable facilities in restaurants and lodging businesses in Kurdistan Region, Iraq. The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones. The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency. The main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors)
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Gunasegaran, Muthu Kumaran, Md Hasanuzzaman, ChiaKwang Tan, Ab Halim Abu Bakar y Vignes Ponniah. "Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia". Sustainability 14, n.º 20 (19 de octubre de 2022): 13515. http://dx.doi.org/10.3390/su142013515.
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Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast–food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO2, 881.8 kg SO2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m2/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.
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Ewanlen, Donald O. "Exploring the Factors that Influence Customers Intention to Revisit Restaurants in Yenagoa Metropolis". Saudi Journal of Business and Management Studies 7, n.º 6 (9 de junio de 2022): 171–79. http://dx.doi.org/10.36348/sjbms.2022.v07i06.001.
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The dominance and crucial role of fast food restaurants in the food service delivery process in Nigeria is without dispute. Against this background, the purpose of this study is to examine the influence of food quality, customers’ service, physical environment and security on customers’ intention to revisit a restaurant. The study also sought to ascertain the extent of gender difference in customers revisit intention. A survey research design and convenience sampling method was adopted in this study. Questionnaires were distributed to 350 patrons of fast food restaurants in Yenagoa metropolis Bayelsa state Nigeria. The descriptive analysis of the respondent shows that male are the dominant patrons of fast food restaurants. Also middle income earners and self-employed are the most common among the respondents, Furthermore, the result shows that there is gender difference in customers’ intention to revisit a restaurant, Equally, the study found that food quality, customers’ service, physical environment and security significantly influence customers revisit intention. The paper posits that customer intention to revisit a restaurant is contingent upon food quality, customers service quality, physical environment quality and provision of adequate security. Consequent upon these findings, this paper recommends among others the inclusion of restaurants operations among the functions of the government regulatory agency in charge of food and drugs administration and control, and the training and retraining of employees on the strategies of effectively managing customers’ relation.
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Qasim Shahbaz, Danish Munir y Muhammad Saqib. "Determinants of Fast-Food Customers Loyalty Through the Mediating Role of Customer Satisfaction". Contemporary Issues in Social Sciences and Management Practices 1, n.º 2 (30 de diciembre de 2022): 89–98. http://dx.doi.org/10.61503/cissmp.v1i2.21.
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Many people in Pakistan, a country that is rapidly developing but already has an excessive population, go to fast food restaurants on a consistent and irregular basis. Establishing a connection with the customer and providing outstanding service are both essential components of success in the restaurant industry. Within the context of the fast-food industry in Sahiwal, Pakistan, the purpose of this research is to investigate the factors that contribute to consumer loyalty. A descriptive quantitative survey research approach was used for the purposes of this study. Participants in this research were people who often eat in fast restaurants. For the purpose of this study, surveys were administered to customers as they were exiting global fast-food restaurants, local fast-food restaurants, and regional fast-food restaurants. The researcher gathered information from a total of 220 participants, all of whom were chosen based on the item-to-rating hypothesis. The questionnaire for the survey used in this research project has a total of seven parts and 19 questions. According to the results, a significant direct influence on customer satisfaction may be attributed to factors like food quality, service quality, pricing, location, and the physical environment. In addition, the research revealed that the level of customer satisfaction strongly mediates the connection between factors such as food quality, service quality, pricing, location, and the physical environment and food quality.
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Farhad Hussain, Muhammad Ayyub Arshad y Adan Sajjad. "Investigating the Critical Factors Effecting Customers Loyalty: An Empirical Assessment". Contemporary Issues in Social Sciences and Management Practices 1, n.º 1 (30 de septiembre de 2022): 45–54. http://dx.doi.org/10.61503/cissmp.v1i1.15.
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Globally, the fast-food restaurant industry is a complex and ever-expanding business sector. Many people in Pakistan visit fast food restaurants on a regular basis. Establishing a relationship with the client and providing outstanding services are vital in the restaurant industry. This research intends to examine the factors influencing customer loyalty in fast food restaurants in Pakistan. This research used a descriptive quantitative survey approach. The sample population for this research comprised of fast-food restaurant customers. This research examined consumers of global fast-food chains (such as McDonald's and KFC), as well as local and regional fast-food chains (such as Fry Chicks and Pizza Online, etc.). The researcher collected data from 190 customers chosen in line with the item-to-rate theory. The questionnaire for this research consists of seven parts and 19 questions. The data revealed that food quality, service quality, price, and location, as well as the physical environment, had a significant direct effect on consumer satisfaction. In addition, the research revealed that customer satisfaction significantly affects customer loyalty. This study is limited to fast food customers residing in Lahore.
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Maingi, Kennedy Maithya y George Otieno Obonyo. "Service Delivery Digitalization as a Tool for COVID- 19 Recovery in Fast-Food Restaurants in Nairobi, Kenya". Journal of Hospitality and Tourism 2, n.º 2 (7 de agosto de 2022): 15–23. http://dx.doi.org/10.47672/jht.1147.
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Purpose: The goal of this study was to assess the influence of the adoption of service delivery digitalization tools on Covid-19 recovery in fast-food restaurants in Nairobi.
Methodology: To collect and analyze data for this study, correlational research design was used. A total number of 89 questionnaires were administered to fast-food senior managers in Nairobi. The collected data was analyzed in SPSS using descriptive statistics and regression analysis.
Findings: In an aim to identify the service delivery digital tools adopted to enhance COVID-19 recovery in fast-food restaurants, the results indicated that contactless payment systems, online delivery apps, digital menus, KDS and POS were the highest adopted tool with a mean of 1.00. Service robots and touch less elevators were not adopted in the fast-food restaurants in this study with a mean of .00. The other tools adopted were self-service kiosks with .84, ORS with .71 and drive thru systems with .71. On determining the level of COVID-19 recovery in fast food restaurants in Nairobi, the results indicated that the rate of restaurant sales increasing had a mean of 3.09. This means that it was to a large extent, increase in the restaurant operations had a mean of 3.21, while increase in the number of customers had 3.02. Increase in customer satisfaction had 3.08 and increase in customer loyalty had 3.21 which also meant that the level of all measures of COVID-19 recovery were to a moderate extent. On determining the influence of service delivery digitalization on COVID-19 recovery level, the tools significantly and positively influenced level of COVID-19 recovery (β = .430, t = 4.446, p<.05). The study also found that online delivery apps, digital menus and contactless payment systems also significantly and positively influenced the level of COVID-19 recovery in fast food restaurants in Nairobi (β = .600, t = 6.999, p<.05; β = .614, t = 7.254, p<.05 & β = .580, t = 6.649, p<.05 respectively).
Contribution to theory and practice: The newly acquired insights in this study will contribute to the academic literature on the adoption of service delivery digitalization tools and their impact on COVID-19 recovery in fast food restaurants. In addition, the results from the study could be helpful to the management of fast food restaurant in improving customer satisfaction, loyalty and sales after a pandemic. Since the results present a way fast food restaurants have adopted to recover from the effects of COVID-19 pandemic.
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Pradini, Gagih, Fitri Agustiani, Bintang Prabu Santoso, Devina Nisa Liora, Putri Maulida Fitria y Tiara Martha Ananda. "Comparison of Fast Food Restaurant at A and W with Sabana Fried Chicken". Jurnal Manajemen Pelayanan Hotel 7, n.º 2 (31 de diciembre de 2023): 1113. http://dx.doi.org/10.37484/jmph.070227.
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Restaurant is a business that has developed quite rapidly, because competition between companies is getting tighter because of the increasing number of similar restaurants offered. With this competition, it will have an impact on the company because the tighter the competition, consumers will hold a selection of the product. The food business has significant growth, because the increasing number of places to eat such as cafes, restaurants, restaurants continues to grow in number. This journal discusses the comparison of the two brands, including A and W Restaurant and Sabana Fried Chicken which both sell food of the same type but with differences in origin, where A and W is an external product and Sabana is a local product. Each has its own analysis which we discuss in this journalKeywords: Tourism, Food, Hospitality, Marketing Strategy, Food and Beverages Business
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Satia, Jessie A., Joseph A. Galanko y Anna Maria Siega-Riz. "Eating at fast-food restaurants is associated with dietary intake, demographic, psychosocial and behavioural factors among African Americans in North Carolina". Public Health Nutrition 7, n.º 8 (diciembre de 2004): 1089–96. http://dx.doi.org/10.1079/phn2004662.
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AbstractObjective:To examine associations of the frequency of eating at fast-food restaurants with demographic, behavioural and psychosocial factors and dietary intake in African American adults.Methods:Self-reported data from a population-based cross-sectional survey of 658 African Americans, aged 20–70 years, in North Carolina. An 11-page questionnaire assessed eating at fast-food restaurants, demographic, behavioural and diet-related psychosocial factors, and dietary intake (fruit, vegetable, total fat and saturated fat intakes, and fat-related dietary behaviours).Results:The participants were aged 43.9±11.6 years (mean±standard deviation), 41% were male, 37% were college graduates and 75% were overweight or obese. Seventy-six per cent reported eating at fast-food restaurants during the previous 3 months: 4% usually, 22% often and 50% sometimes. Frequency of eating at fast-food restaurants was positively associated with total fat and saturated fat intakes and fat-related dietary behaviours (P < 0.0001) and inversely associated with vegetable intake (P < 0.05). For example, mean daily fat intake was 39.0 g for usually/often respondents and 28.3 g for those reporting rare/never eating at fast-food restaurants. Participants who reported usual/often eating at fast-food restaurants were younger, never married, obese, physically inactive and multivitamin non-users (all P < 0.01). Frequency of eating at fast-food restaurants was positively associated with fair/poor self-rated health, weak belief in a diet–cancer relationship, low self-efficacy for healthy eating, weight dissatisfaction, and perceived difficulties of preparing healthy meals and ordering healthy foods in restaurants (all P < 0.05). Frequency of eating at fast-food restaurants did not differ significantly by sex, education, smoking, ability to purchase healthy foods or knowledge of the Food Guide Pyramid.Conclusions:Eating at fast-food restaurants is associated with higher fat and lower vegetable intakes in African Americans. Interventions to reduce fast-food consumption and obesity in African Americans should consider demographic and behavioural characteristics and address attitudes about diet–disease relationships and convenience barriers to healthy eating.
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Hollis, James. "Food Purchases in an Online Virtual Restaurant". Current Developments in Nutrition 5, Supplement_2 (junio de 2021): 554. http://dx.doi.org/10.1093/cdn/nzab043_006.
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Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and accessed by participants through the internet. The foods on the menu, their nutritional content and price were based on foods served at popular fast-food restaurants. After completing a demographic questionnaire, participants were placed at the entrance of a 3D virtual restaurant where the rated their subjective appetite and rated the expected palatability and satiety of the foods on the menu. Participants were then randomized to one of two conditions: free-choice or goal-orientated (asked to choose a meal that was 700kcal). The participant could then view all menu items on a representation of an electronic ordering kiosk in the store and was asked to ‘purchase’ a meal. After the meal was selected, participants were asked to rate the palatability and expected satiety of that meal. The cost and nutritional content of the meal was determined. Results Preliminary data are presented but as the study is in progress statistical analysis has not currently been performed. Twenty-three participants have currently completed the study. The energy purchased in the free condition is 941kcal while in the constrained condition it is 722 kcal. The cost of the constrained meal is $6.93 and the free meal is $7.16. People in the free condition have taken 65.2 seconds to order whereas people in the constrained condition have taken 72.3 seconds. Conclusions This ongoing study illustrated the potential for collecting data about food choices using virtual worlds. This approach may provide new insights into how people make food decisions. Funding Sources This project received no funding.
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Ingleby, Richard, Lauren Prosser y Elizabeth Waters. "Fast‐food restaurants and obesity". Australian Planner 44, n.º 2 (junio de 2007): 12–13. http://dx.doi.org/10.1080/07293682.2007.9982562.
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Frinandy, Elvandio, Dedi Trisnawarman y Ery Dewayani. "APPLICATION OF OPINION CLASSIFICATION FOR FASTFOOD RESTAURANT POPULARITY USING INSTAGRAM". Jurnal Ilmu Komputer dan Sistem Informasi 8, n.º 2 (5 de agosto de 2020): 224. http://dx.doi.org/10.24912/jiksi.v8i2.11526.
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The purpose of this study is to identify several opinions regarding Instagram account of fast food restaurant in Indonesia. By using a system that can provide the information about the popularity ranking of fast food restaurants, researcher conduct an analysis using Naïve Bayes Classifier. To identify the popularity ranking, researcher collected restaurants data from Instagram, preprocessing text, using Naïve Bayes classification, and implementing the programing. The design of this system be able to determine the popularity ranking of fast food restaurants using collected data (number of likes and comments on Instagram’s post). All of the predictions obtained exceeds of 90%, indicating a fairly accurate prediction of the popularity ranking, where all results almost touch the maximum score. Data collected from the restaurants’ Instagram account, indicating positive results and ratings, based on number of likes and comments per post. The result of this research shows that, Burger King restaurants are the most popular, second is Kentucky Fried Chicken, third is McDonalds, fourth is Hokben, and fifth are Wingstop..
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Doeim, Abdelhalim R., Thowayeb H. Hassan, Mohamed Y. Helal, Mahmoud I. Saleh, Amany E. Salem y Mohamed A. S. Elsayed. "Service Value and Repurchase Intention in the Egyptian Fast-Food Restaurants: Toward a New Measurement Model". International Journal of Environmental Research and Public Health 19, n.º 23 (27 de noviembre de 2022): 15779. http://dx.doi.org/10.3390/ijerph192315779.
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Service value is a crucial dominant indicator in customer decision-making. However, there is a lack of hospitality literature that investigates the multi-dimensional service value in emerging markets. Thus, this study aims to create a multi-dimensional scale for service value and to analyze how different service value dimensions affect customers repurchase intentions at fast-food restaurants. We make a conceptual framework with eight constructs, including service value and repurchase intention. A self-administrated questionnaire is used to gather empirical data from fast-food restaurant customers in Egypt. We employ confirmatory factor analysis to extract the model’s reliability and validity. Moreover, we use a structural equation model to extract the model regressions and correlations using AMOS software. We find that each of the eight proposed service value variables impacts fast-food restaurant customers’ repurchase intention. However, the factors that strongly influence customers’ preferences to make more purchases are service equity, confidence benefits, service quality, and service reputation. We contribute to the literature on hospitality customer value and repurchasing intentions by presenting a comprehensive multi-dimensional service value framework that affects customers’ repurchase intentions in fast-food restaurants. Practically, eight service value variables can help managers of fast-food restaurants meet customer needs and gain a competitive advantage. We suggest many crucial recommendations to restaurant managers regarding the priority of the service value constructs. For example, managers should consider service equity, service quality, and service reputations as a priority of the restaurant service value.
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Soo, Jackie, Jennifer L. Harris, Kirsten K. Davison, David R. Williams y Christina A. Roberto. "Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013". Public Health Nutrition 21, n.º 11 (27 de marzo de 2018): 2117–27. http://dx.doi.org/10.1017/s1368980018000629.
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AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.
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Neacşu, Nicoleta Andreea y Adriana Tulbure. "Quality and Sustainability Strategies Implemented by Fast Food Restaurants". Proceedings of the International Conference on Business Excellence 17, n.º 1 (1 de julio de 2023): 1559–68. http://dx.doi.org/10.2478/picbe-2023-0140.
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Abstract In order to stay competitive in the market, many fast-food restaurant owners are now implementing various measures to promote sustainable development. They include obtaining ingredients from local and organic farms, reducing energy or water use, and implementing recycling and composting. As the percentage of overweight people continues to rise, the interest in healthy eating has also increased. People are becoming more aware of the importance of maintaining a healthy diet and its impact on their overall health. The fast-food industry needs to adjust, implementing new quality strategies to make their businesses more efficient and attractive to consumers. The authors of this research study used a combination of exploratory research and quantitative marketing research to identify the quality strategies and sustainability measures and understand how consumers perceive their implementation. They conducted surveys and interviews with a sample of consumers to gather data on their attitudes and preferences regarding sustainable and quality measures in restaurants. The research results showed that most respondents want to consume fresh, healthy dishes and support the sustainability and quality measures that restaurants apply. Respondents also consider factors such as the waiting time and the quality-price ratio significant when choosing a restaurant. These findings suggest that consumers are becoming increasingly aware of the importance of sustainability and are willing to support restaurants that are promoting it.
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Kellershohn, Julie, Keith Walley, Bettina West y Frank Vriesekoop. "Young consumers in fast food restaurants: technology, toys and family time". Young Consumers 19, n.º 1 (16 de abril de 2018): 105–18. http://dx.doi.org/10.1108/yc-08-2017-00731.
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Purpose The purpose of the study was to further our understanding of in-restaurant family behaviors using an ethnographic study of families with children (at least one child from 2 to 12 years old) dining in fast food restaurants. Design/methodology/approach This study includes an unobtrusive, direct observational study of family fast food restaurant behaviour, including use of mobile technology, toys and indoor play area. Ordering and dining behaviours include field notes and enumeration of activity times for 300 families (450 children). Findings The food ordering process was rapid (<6 min), during which personal technology use was minimal, and adult/child interactions were perfunctory. Visits averaged 53 min, and only 18 min on average was spent eating. Families were observed using the fast food restaurant as a “third place” (home away from home) for many activities other than eating food. In-restaurant family behaviours included frequent use of technology (40 per cent of children/ 70 per cent of adults), use of the indoor play area (65 per cent of children/ 33 min of play) and child engagement with a toy (53 per cent of children/10 min of play). Originality/value Studying how time is spent in fast food restaurants expands the knowledge of current family eating behaviours and how young consumers behave in restaurants (i.e. with restaurant-provided activities, toys and indoor play spaces). Shifts in dining practices, from the intrusion of technology during the meal (technoference) to a decline in the use of restaurant-provided toys were noted. Dining visits now include many non-food activities, and the dining time in the restaurant was not a time for extensive family conversations or interactions, but rather a public home away from home.
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Samsudin, Acep, Rusdi Hidayat, Indy Melva Adinda Marsha, Nabiilah Shinta Ramadhani, Cantika Aura Jahzy y Muhammad Galih Wijaya. "Analisis Faktor-Faktor yang Mempengaruhi Keputusan Pembelian pada Restoran Modern dan Tradisional". El-Mujtama: Jurnal Pengabdian Masyarakat 3, n.º 2 (14 de enero de 2023): 467–72. http://dx.doi.org/10.47467/elmujtama.v3i2.2724.
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In modern times like today, people have two options for choosing food, namely fast food that can be purchased at modern restaurants and regional specialties that can be purchased at traditional restaurants. The research in this journal aims to find various factors that influence people's decisions in purchasing food at modern and traditional restaurants. The research method used in this research is the study of literature and literature. The results show that consumer purchasing decisions are influenced by actual and ideal state, affection factors, consumer satisfaction factors with products, and social factors.
Keywords: Modern Restaurant, Traditional Restaurant, Purchase Decision Factors.
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Nasrah, Rasidah y Agrigisthi. "The Effect Of Experiential Marketing Toward Customer Loyalty (Empirical Study Of Fast Food Restaurants In Padang City)". International Journal of Management and Business (IJMB) 1, n.º 2 (20 de noviembre de 2020): 104–10. http://dx.doi.org/10.46643/ijmb.v1i2.46.
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Activity and limited of time to fulfill necessity caused people like instant things. Food sector is the main target for this pattern of act. Padang city is center of government, business and has several universities that bring people from other city to Padang. so that, food sector is targeted, especially young people who spend more time outside. The purpose of this study is to find out: the sense, feel, think, act, and relate affect toward customer loyalty of fast food restaurants in Padang city. This research used quantitative methods and uses SEM-PLS analysis to test research model. The observation unit in this study was 150 fast food restaurant customers in Padang City. In measuring variable used likert scale. The results found that the feel, and act have a significant effect toward customer loyalty of fast food restaurants in Padang City. While sense, think and relate do not have a significant effect on consumer loyalty toward fast food restaurants in Padang City.
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Akbar, Fitra y Sunargo Sunargo. "Analisis Faktor-Faktor yang Memengaruhi Niat Beli pada Restoran Cepat Saji di Batam dengan Citra Merek Sebagai Variabel Mediasi". J-MAS (Jurnal Manajemen dan Sains) 7, n.º 2 (26 de octubre de 2022): 702. http://dx.doi.org/10.33087/jmas.v7i2.556.
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A fast food restaurant can be referred to as a container or place that provides food or drink in a short and easy time. Fast food restaurants have developed a lot as evidenced by the number of outlets that increase every year, this happens because consumers or customers are very interested in buying food and drinks at fast food restaurants. The purpose of this study was to analyze the factors that influence purchase intention at fast food restaurants in Batam with brand image as a mediating variable. Sampling in this study used non probability sampling, namely the purposive sampling method by taking or selecting respondents who had certain characteristics. Tests were carried out using Smart PLS. The results of the study stated that the e-WOM variable on purchase intention with the mediation of brand image produced a positive and significant effect. Price on purchase intention with the mediation of brand image had a positive and significant effect.
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Buenaventura, Ricachelle U., Aris E. Ignacio y Julian Antonio S. Laspoña. "Mobile Ordering Application for a Generic Fast Food Restaurant". International Journal of Multidisciplinary: Applied Business and Education Research 2, n.º 5 (18 de mayo de 2021): 371–80. http://dx.doi.org/10.11594/ijmaber.02.05.01.
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In a restaurant, a customer waiting to be serviced is a phenomenon. Restaurant owners often overlook this matter which sometimes causes the customers to go to a competitor. There are some important factors to be considered a good restaurant such as taste, ambiance, and service. An establishment will attract a substantial number of customers when these factors are managed carefully. Fast service is one of the most important factors in fast food restaurants to avoid losing customers because of considerable delay on the line. During mealtime, customers rush to fast food restaurants to have a quick meal. This research aimed to develop a mobile ordering application for a fast-food restaurant that offers a series of functionalities wherein a customer can order food using this platform. The system was developed using the Agile Methodology in assuring its proper implementation. A survey was performed to establish the acceptability of the mobile application. Five small fast food and restaurant owners were invited to test and answer the survey and another set of fifty prospective customers undergone the same set. As a result, the expected acceptability rating was attained from the survey conducted. Improvements of the system were recommended that were not implemented in the current version due to time constraints and the non-applicability to the current study