Relevant bibliographies by topics / Restaurant

Contents

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

Academic literature on the topic 'Restaurant'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2024

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Journal articles on the topic "Restaurant"

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

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Purpose A high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements. Design/methodology/approach This study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale. Findings Based on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience. Originality/value When a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.
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Calinao, Ryan, and Lorenze Lasugo. "The mediating effect of resturant attributes on motivation and dinning experience in Japanese resturants in the Philippines." مجلة بيت المشورة, no. 5 (February 1, 2024): 53–81. http://dx.doi.org/10.33001/18355/imjct0512.

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This research is anticipated to contribute to the field of hotel and restaurant management, as well as Japanese restaurant operators, by providing them with information about this study on the impact of Japanese restaurants on customers’ dining experience. Filipinos select Japanese Restaurants based on ambiance, value, authenticity, quality, and menu variety. A descriptive research design indicates that as the level of push and pull increases, the level of DINESERV as a factor affecting the dining experience in the Japanese restaurant would also tend to increase, and vice versa. The result revealed that Japanese restaurants describe the relationship between two or more variables, and it was used to collect and assess data drawn from 250 respondents who have dined in a Japanese restaurant in the National Capital Region. Japanese restaurant customers agree that push and pull motivations correlate with DINESERV and are very satisfied with the restaurant’s attributes. The Pearson correlation revealed a high relationship between push and pull motivations and DINESERV. Lastly, the CB-SEM or the Covariance-base Structural Equation Modelling using AMOS was utilized to determine the mediating effect between push and pull motivations, DINESERV of restaurant attributes on motivation, and dining experience in Japanese restaurants. Keywords: Restaurant attributes, push and pull motivators, DINESERV, Japanese Restaurants Structural Equation Modelling
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Chen, Beverly Shih-Yun. "What makes restaurants successful?" Hospitality Insights 2, no. 1 (June 18, 2018): 10–12. http://dx.doi.org/10.24135/hi.v2i1.22.

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Independent restaurants face multiple challenges to their survival, including low entry barriers that create intense competition, industry norms of low pay, long working hours and a hard-working environment that can render it hard to recruit suitable employees, and a lack of support from the industry to the restaurateurs. Evidence shows that independent restaurants suffer from higher failure rates when compared to franchise restaurants [1, 2]. This has been attributed to a lack of resources, especially when compared to the chained or franchised restaurants that have financial, technical and marketing support [3]. These challenges increase the failure rate for independent restaurants. The aim of this research was to consider the notion of ‘success’ among Auckland’s restaurateurs, and to gauge how the restaurant industry perceive their own definition of success and the main factors influencing restaurant ‘success’ [4]. Previous studies have predominantly measured the success of restaurant businesses by their profitable financial rewards [5, 6]. However, this measure ignores other important aspects of restaurant operation such as the longevity of operation, customers’ satisfaction levels, relationships with employees and society, and restaurateurs’ own personal achievements. The research adopted a qualitative approach involving in-depth interviews with eleven independent restaurateurs to explore the underlying factors they perceived as affecting restaurant success. A qualitative research approach helps the researcher understand people and the social and cultural contexts in which they live and work [7]. The independent restaurateurs were selected through purposeful sampling to select information-rich cases [8]. The participants were owner-operators of independent restaurants in Auckland city, and the restaurants they owned were either casual/formal-dining or styles in between. The study findings suggested different measures of success among restaurateurs, which have implications for how the industry comes to understand and gauge business success or failure. Notably, instead of the commonly reported financial criteria, restaurateurs in this study related success to their personal achievements and satisfaction; for instance, reaching their own personal goal(s) of opening and operating a restaurant, receiving culinary related awards, and gaining media attention. The study revealed three main factors as the important influencing factors of a restaurant’s success: the operational environment; stakeholders; and management factors. Firstly, the operational environment of restaurants included intense competition, a constantly changing environment and changing consumer trends. In particular, the intense competition was considered to have a significant impact on the success of restaurants. Secondly, the positive association between stakeholders and a restaurant’s performance was also acknowledged. Four key stakeholders – restaurateurs, customers, suppliers and employees – were identified as influential in restaurant success. A good relationship with stakeholders was seen as beneficial to a restaurant’s operation. A successful restaurant was perceived to have loyal customers, trustworthy suppliers, and employees with good skills and knowledge. Out of these stakeholders, the restaurateurs were considered the foundation of the success of restaurants, as they control the management factors. Because of this key role, restaurateurs are required to have an in-depth understanding of the restaurant industry and the ability to manage and operate the restaurant. At the same time, restaurateurs need to find a balance between their work and personal lives. Thirdly, management factors were also felt to have an impact on independent restaurant success. This typically included decisions about the restaurant’s location, purchasing and ordering, hiring and training staff, price and quality of products, and marketing and financial control. The study provided a number of recommendations for how to successfully manage a restaurant. Firstly, thorough pre-entry research and a careful decision-making process will provide a good foundation for the business. Secondly, during the operation, tight financial control and effective marketing should be applied. Finally, a management system is needed in order to stay viable in the long term. A management system consisting of a standard operation manual and an extensive training programme can allow efficient restaurant operation without the restaurateur’s continued presence. In conclusion, this study found that restaurateurs in Auckland related the ‘success’ of their restaurants to factors other than just financial performance including personal success such as personal progression and the satisfaction gained during the operation. The operating environment, stakeholders and management factors were found to be important influences affecting restaurant success. The research recommends that a well-designed management system is vital for the long-term success of an independent restaurant business. The full research project can be accessed here: http://aut.researchgateway.ac.nz/handle/10292/8431 Corresponding author Beverly (Shih-Yun) Chen can be contacted at beverlyc@ais.ac.nz References (1) Camillo, A. A.; Connolly, D. J.; Kim, W. G. Success and Failure in Northern California: Critical Success Factors for Independent Restaurants. Cornell Hospitality Quarterly 2008, 49(4), 364–380. https://doi.org/10.1177/1938965508317712 (2) Parsa, H. G.; Self, J. T.; Njite, D.; King, T. Why Restaurants Fail. Cornell Hotel and Restaurant Administration Quarterly 2005, 46(3), 304–322. (3) Parsa, H. G.; Self, J.; Sydnor-Busso, S.; Yoon, H. J. Why Restaurants Fail? Part II – The Impact of Affiliation, Location, and Size on Restaurant Failures: Results from a Survival Analysis. Journal of Foodservice Business Research 2011, 14(4), 360–379. https://doi.org/10.1080/15378020.2011.625824 (4) Chen, Shih-Y. Lessons Learned: A Qualitative Case Study of Restaurant Success in Auckland, New Zealand; Master’s Thesis, Auckland University of Technology, New Zealand, 2014. (5) Gu, Z. Analyzing Bankruptcy in the Restaurant Industry: A Multiple Discriminant Model. International Journal of Hospitality Management 2002, 21(1), 25–42. https://doi.org/10.1016/S0278-4319(01)00013-5 (6) Kim, H.; Gu, Z. Predicting Restaurant Bankruptcy: A Logit Model in Comparison with a Discriminant Model. Journal of Hospitality & Tourism Research 2006, 30(4), 474–493. https://doi.org/10.1177/1096348006290114 (7) Merriam, S. B. Qualitative Research: A Guide to Design and Implementation. San Francisco, CA: Jossey-Bass, 2009. (8) Goldman, K. L. Concept Selection for Independent Restaurants. Cornell Hotel and Restaurant Administration Quarterly 1993, 34(6), 59–72.
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A’idah, S. S., D. Susiloningtyas, and I. P. A. Shidiq. "GIS-based NNA and Kernel Density Analysis for Identifying Distribution of Restaurant’s Popularity Index in Bandung." IOP Conference Series: Earth and Environmental Science 940, no. 1 (December 1, 2021): 012012. http://dx.doi.org/10.1088/1755-1315/940/1/012012.

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Abstract With the advancement of information and communication technology, geographic information systems (GIS) also grow. The existence of GIS allows problems to be solved as much as possible by paying attention to the surrounding space. GIS applications have been widely applied in everyday life including in the culinary field. The existence of GIS in the culinary field can make it easier to find location information where a restaurant is located and find out how the restaurant’s popularity index is. This research focuses on using NNA and KDA to analyze distribution patterns formed from each classification of restaurant popularity index in Bandung and the density of the restaurant point. Restaurant data containing restaurant names, restaurant addresses, restaurant types, food types, and restaurant popularity indexes were obtained from Zomato using Zomato’s Application Programming Interface (API). The result of this research are spatial distribution pattern of the high, medium, and low popularity restaurants in Bandung City showing the same characteristics, clustering and has a large density in several sub-districts.
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Chang, Ya-Yuan, and Ching-Chan Cheng. "New insights into the measurement model of a new scale for evaluating restaurant service quality during major infectious disease outbreaks." International Journal of Contemporary Hospitality Management 34, no. 5 (February 10, 2022): 1629–48. http://dx.doi.org/10.1108/ijchm-06-2021-0772.

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Purpose Consumers prefer to choose restaurants that value hygiene and safety; therefore, appropriate epidemic prevention measures could restore 30% of lost customers and enhance a restaurant’s reputation during infectious disease outbreaks. Providing customers with safe epidemic prevention service quality is an important mission of the restaurant industry during an epidemic. This study aims to construct an epidemic prevention service quality scale for restaurants (REP-SERV scale). Design/methodology/approach The REP-SERV scale was constructed through internet big data analytics and qualitative and quantitative research procedures. Findings A total of 16 key service factors for restaurant epidemic prevention were extracted through internet big data analytics. The REP-SERV scale contained 28 items in six dimensions, including hygiene, empathy, flexible service, support service, personnel management and body temperature and seating arrangement. Practical implications The REP-SERV scale can help many restaurant operators clearly determine the deficiencies and risks of restaurant epidemic prevention services. Originality/value The findings can provide references to effectively measure and improve the epidemic prevention service quality in restaurants, thereby providing customers with a comfortable and safe dining environment.
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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (August 10, 2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.

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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, this study investigates whether these two constructs are likely to improve customers’ perception of restaurant quality, and whether such a strategy may also lead to customers’ satisfaction and facilities word-of-mouth recommendations. Practical implications – The evidence suggests that the construct of “restaurant service” and “physical atmosphere” are strong determinant of improving customers’ perception of overall quality of restaurant. That is, there is a tendency to innovate when restaurant managers prioritize customers’ satisfaction. Further, managers who believe that service and physical atmosphere issues are top priorities will also improve the overall quality in their restaurants. Originality/value – Measuring the relationships between Michelin star evaluation criteria via a large observation sample is rare in the present literature. As far as the authors know, this is the first paper to exam the relationships between Michelin star evaluation criteria.
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Lin, Shin-Yi, and Chia-Chi Chang. "Tea for Well-Being: Restaurant Atmosphere and Repurchase Intention for Hotel Afternoon Tea Services." Sustainability 12, no. 3 (January 21, 2020): 778. http://dx.doi.org/10.3390/su12030778.

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Afternoon tea has become a popular leisure activity in Taiwan. Most hotels, restaurants, and cafes have started to provide an afternoon tea service in addition to their regular menus. Restaurant atmosphere research has largely focused on single environmental factors in upscale restaurants. Several studies have indicated that a restaurant’s atmosphere influences the degree of customer satisfaction, thereby affecting their well-being and repurchase intention. However, the relationships between a restaurant’s overall atmosphere, its degree of service performance, and customer well-being have rarely been explored. This study utilized the Mehrabian–Russell environmental psychology model to investigate the relationships between hotel restaurant atmosphere, service performance, customer well-being, and repurchase intention for afternoon tea services. The results indicated that a hotel restaurant’s atmosphere and service performance influence customer well-being, which can positively affect customers’ repurchase intentions.
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Adisurya, Susy Irma, Elda Franzia Jasjfi, Resky Annisa Damayanti, and Mukamilatun Nisa. "RAGAM HIAS DAN WARNA TRADISI MINANGKABAU PADA DESAIN INTERIOR RESTORAN PADANG DI JAKARTA." Jurnal Dimensi Seni Rupa dan Desain 18, no. 2 (February 28, 2022): 249–64. http://dx.doi.org/10.25105/dim.v18i2.12772.

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AbstractRestaurants with Indonesian cuisine commonly exist in Jakarta, one of them is Padang restaurant that comes from Minangkabau culture and tradition in West Sumatra. Padang restaurant visited by various consumers, including Jakarta residents, local and international travelers. To be recognized by consumers and prospective consumers, Padang restaurants have a unique characteristic in their design. This research focused on three restaurants as research objects which are Sederhana Padang Restaurant, Pagi Sore Restaurant, and Padang Merdeka Restaurant. The research was conducted to understand how Minangkabau ornaments and colors can be applied in Padang restaurants in Jakarta. The research method is qualitative descriptive. Data was collected through field research and photo documentation. Analysis was conducted by triangulated data from observation with visual data and references about Minangkabau tradition, including (1) architectural facade design, (2) applied ornaments in the interior, (3) applied colors in the interior. The result concluded that not all restaurants applied Minangkabau ornaments and colors in the restaurant’s interior. The architectural facade had a unique and interesting form to attract consumers to come to the restaurant. Minangkabau ornaments, motives, and colors in restaurants were not shown explicitly but conveyed through the adaptation process by modern architectural and interior style inlined with restaurant’s concept so every restaurant had a different approach applying Minangkabau’s culture in the interior design. Keyword: padang restaurant, interior design, restaurant interior, Minangkabau cuisine AbstrakRestoran dengan menu makanan selera nusantara banyak ditemui di kota Jakarta, salah satu di antaranya adalah restoran dengan menu masakan Padang yang berasal dari tradisi budaya Minangkabau, di Sumatra Barat. Restoran Padang dikunjungi oleh konsumen yang beragam, termasuk penduduk Jakarta, wisatawan nusantara dan mancanegara. Agar mudah dikenali oleh konsumen dan calon konsumennya, Restoran Padang memiliki karakteristik tertentu pada desainnya. Penelitian ini terbatas pada tiga restoran yang menjadi objek penelitian, yaitu Restoran Padang Sederhana, Restoran Pagi Sore dan Padang Merdeka. Penelitian dilakukan untuk mengetahui bagaimana penerapan ragam hias dan warna tradisi Minangkabau pada interior Restoran Padang di Jakarta. Penelitian menggunakan metode deskriptif kualitatif. Pengumpulan data dilakukan dengan metode observasi lapangan dan dokumentasi foto. Analisis dilakukan pada data hasil observasi secara triangulasi terhadap data visual dan kepustakaan terkait tradisi budaya Minangkabau, meliputi (1) desain fasad bangunan, (2) penerapan ragam hias dalam interior, (3) penerapan warna dalam interior. Hasil dari penelitian ini memaparkan bahwa tidak semua restoran menerapkan ragam hias, motif dan warna Minangkabau di dalam interior restorannya. Fasad arsitektur yang memiliki bentuk unik dan menarik dapat dikenali dan menarik minat masyarakat untuk datang ke restoran tersebut. Penerapan ragam hias, motif dan warna Minangkabau di restoran tidak ditampilkan secara eksplisit, namun telah mengalami proses adaptasi dengan gaya arsitektural dan interior modern sesuai dengan konsep restoran tersebut sehingga setiap restoran memiliki perbedaan dalam penerapan budaya Minangkabau dalam desain interiornya. Kata Kunci: restoran padang, desain interior, interior restoran, kuliner Minangkabau
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Dr. Raheem Bux, Soomro, Brohi Noor Ahmed, Memon Khair Muhammad, and Gilal Rehman Gul. "Measuring Customer Satisfaction When Dining at a Casual Restaurant: An Application of Kisang's Model." Sukkur IBA Journal of Management and Business 6, no. 2 (January 22, 2020): 1. http://dx.doi.org/10.30537/sijmb.v6i2.485.

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The culinary business is being increased rapidly in Pakistan. Usually, Pakistani consumers prefer to eat meals at homes cooked by female members owing to cultural, social and religious reason. In order to bridge up the gap in existing hospitality literature, the objective of this research manuscript is to find out the relation among dimensions of quality (food quality, service quality and quality of physical environment), customer satisfaction, restaurant image, behavioral intentions and customer perceived value in casual restaurants in Sukkur city. Data for this research study have been collected from customers of restaurants located in Sukkur city through convenience sampling. SPSS (24) and Smart PLS (3.0) versions were used for data analysis. Service quality dimensions of causal restaurant were found important determinants of the restaurant image and customer perceived value followed by physical environment and service quality; whereas, the physical environment quality was not found to be a significant factor of perceived value of customer. Additionally, food quality is measured as an important restaurant’s product. Another outcome of the present study exhibited that quality of physical environment holds a substantial positive effect on restaurant image. The findings indicate quality in food and service is highly important to satisfy customers and make their behavior positive about casual restaurant. Further, as an average temperature remains above 400 in Sukkur city, internal environment of the restaurant is significant as it will affect the mood and perception of customers when they dine in the casual restaurant.
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Mhlanga, Oswald. "Drivers of restaurant efficiency in South Africa: a stochastic frontier approach." International Journal of Culture, Tourism and Hospitality Research 12, no. 4 (October 1, 2018): 407–19. http://dx.doi.org/10.1108/ijcthr-01-2018-0014.

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Purpose Restaurants in South Africa have a notoriously high failure rate. This study aims to identify drivers of restaurant efficiency in South Africa. Design/methodology/approach A stochastic cost frontier function with three inputs (i.e. labour, food and beverage and materials) and one output as the total revenue is specified and used to estimate restaurant efficiency. An extensive data collection using primary and secondary sources enabled the researcher to gather data from 42 restaurants, for the year 2016, on a variety of parameters. Findings The findings show that on average restaurants were operating at 77%, with the most and least efficient restaurants operating at a 97 and a 43% efficiency level, respectively. From the study, it is clear that two structural drivers, namely, “location” and “operation type”, and two executional drivers, namely, “restaurant type” and “revenue per available seat hour”, significantly impacted (p < 0.05) on restaurant efficiency in South Africa. Research limitations/implications Despite the importance of this study, it is not free of limitations. First, the research was based on efficiency drivers for restaurants situated in a specific South African province. Caution is therefore required when generalising the findings of this study to restaurants in other geographic areas, as a replication of this study in other geographic areas might reveal varying levels of efficiency. Second, the measurement of restaurant efficiency was limited to five efficiency drivers. Even though these efficiency drivers were included in other studies as well, there could be other relevant efficiency drivers that are likely to influence restaurant efficiency. Practical implications To improve efficiency, restaurateurs should first concentrate on the drivers that can be changed in the short term (executional drivers) and then later focus on the drivers that require long-term planning (structural drivers). Restaurateurs should understand the use of RevPASH strategies to manipulate demand during peak and off-peak periods. Furthermore, restaurants should be able to change the table mix to optimise table configuration. Changing a restaurant’s table configuration during peak times increases efficiency. Originality/value This paper is a first attempt to identify drivers of operational efficiency using a stochastic approach in the restaurant industry in South Africa. As restaurants in South Africa have a high failure rate, the results could assist restaurateurs in managing more successful entities.
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Dissertations / Theses on the topic "Restaurant"

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Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.

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

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Nordström, Philip, and Karl Lundqvist. "Insikter om intäkter : En studie i Restaurant Revenue Management på restaurang." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-121309.

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Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang.   Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strategier för bättre lönsamhet. Detta undersöks genom kvantitativa observationer av restaurangens gäster samt en kvalitativ intervju med vd:n för restaurangen och restaurangchefen.   Resultatet visar att restaurangens gäster erbjuds mer tid än de behöver för sitt besök, personalen kontrollerar gästers sittid genom arbetsrutiner och bokningssystem samt att ägarna gör ytliga analyser av data för att öka beläggning.   Vi ser att restaurangen använder sig av RRM-tekniker som paketering, kontroll och spridning av beläggning och sittid. De har också skapat en framgångsrik kampanj genom ytlig analys av beläggningsdata. Vi ser möjligheter för förbättring i restaurangens bordsval och användning av borden och föreslår därför att restaurangen byter ut några av sina bord samt ändrar personalens arbetsrutiner kring hur de avgränsar sina bord. Vi anser att det kan vara problematiskt att de inte analyserar all den data deras kassa- och bokningssystem erbjuder och föreslår därför att de försöker ta till vara denna för att lättare förstå sina gästers behov och beteende. På så vis kan de möjliggöra en segmentering av sina gäster som de kan skapa riktade erbjudanden till och således öka gästens uppfattade värde på restaurangbesöket. Detta för att RM bygger på att erbjuda rätt produkt, till rätt person, till rätt pris, vid rätt plats och vid rätt tillfälle.
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Hernandez, Nanishka. "Restaurant Revenue Management: Examining Reservation Policy Implications at Fine Dining Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1283.

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In the restaurant industry, some patrons do not honor their reservations, especially on holidays. Grounded in postpositivism and system theories, the purpose of this comparative study was to examine the impact of implementing a credit card payment policy for fine dining restaurants reservations and no shows after implementation of a credit card guarantee policy at a high-end hotel located in the southeast United States. Data were collected from archival records provided by the hotel executives. According to the results of a Wilcoxon Signed Rank test, there was a statistically significant decrease in the number of no shows, p < .001, after the implementation of the credit card guarantee policy. In a paired sample t-test, there was a statistically significant decrease in the number of reservations, p < .001, after implementation of the credit card guarantee policy. The implications for positive social change include the potential to increase understanding of payment policies as they relate to the restaurant industry. Service industry managers can benefit from implementing payment policies that can vary from specific dates, seasons, and type of services. Customers will also benefit by being able to make reservations not originally possible due to demand. The current study adds to service industry knowledge, increasing the understanding of payment policies as they relate to restaurant industry. Conducting a similar study in other service industries in the future may lead to a better understanding of the nature of policies and customers' traits and behaviors.
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Kilian, Polanco Felipe, and Tomás Huidobro. "L'Entrecôte Restaurant." Tesis, Universidad de Chile, 2014. http://www.repositorio.uchile.cl/handle/2250/117487.

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Tesis para optar al grado de Magíster en Administración
Kilian Polanco, Felipe [Parte I Análisis estratégico y de mercado], Huidobro, Tomás [Parte II Análisis organizativo y financiero]
El negocio consiste en estudiar la posibilidad de implementar en Chile un restaurant de comida francesa, que tiene la particularidad de ofrecer un menú único y exclusivo, a precio fijo, emplazado en el barrio El Golf, en la ciudad de Santiago. El menú consiste en ofrecer un plato principal compuesto por cortes de carne de calidad Premium, junto a crujientes e ilimitadas papas fritas recién preparadas, acompañado de una ensalada verde con vinagreta de mostaza y nueces. El filete se sirve en dos raciones, quedando la segunda bajo quemadores para mantenerla caliente mientras se disfruta de la primera. Esta fórmula se completa con una salsa a base de mostaza, lo que se complementa con una copa de vino producida exclusivamente por la casa. El objetivo del negocio será posicionarse como una alternativa diferente e innovadora para el mercado local, donde el público objetivo podrá vivir una experiencia nueva que significará tener la posibilidad de comer un menú elegante, atendido de manera rápida, a un precio competitivo y un ambiente acogedor. El público objetivo son hombres y mujeres profesionales que pertenecen al segmento socioeconómico ABC1 de entre 25 y 59 años y que viven en las comunas de Las Condes, Vitacura, Lo Barnechea, La Reina y Providencia. Cabe destacar que las ventajas operacionales y logísticas logradas gracias a la estructura del negocio, serán destinadas a ofrecer un producto y servicio que se destaquen por sobre todo por la calidad y los tiempos desde que un cliente llega hasta que finalmente paga su cuenta, es decir queremos darle la tranquilidad a los profesionales del sector que muchas veces no tienen mucho tiempo para comer, de que siempre la atención tomará el mismo tiempo. La operación del local se asemejará mucho al concepto de las cadenas americanas, es decir además de los meseros, existirán Runners, Preps, etc. de manera de agilizar los tiempos y poder cumplir con la promesa de calidad a un tiempo razonable. La estrategia del negocio se basará en tres elementos; Identidad del Producto (Experiencia); Eficiencia Operacional (bajo nivel de manejo de inventarios); Atención y Calidad de la Oferta. Con respecto al marketing y publicidad, es importante mencionar que previo a la inauguración del restaurant, se harán publicaciones en importantes medios locales como las revistas Capital y Cosas pero también en el sitio web Emol, con respecto a los medios radiales, se emitirán comunicados en las Radios Concierto, Futuro y Cooperativa y finalmente mencionar que también existirá publicidad en la vía pública en calles de alta afluencia vehicular de nuestro grupo objetivo. Las decisiones con respecto a los medios de difusión fueron obtenidas de una encuesta realizada al grupo objetivo. Más detalles de la encuesta se encuentran a lo largo del informe. Para la promoción hemos considerado funciones privadas previas a la apertura con distintos empresario pero además con ejecutivos de los hoteles del barrio El Golf, dado que además del grupo objetivo esperamos tener una importante concurrencia turística. En términos de inversión, se requiere de un capital inicial de $ 350 MM, el cual se estima bajo un análisis moderado, se recupere a mediados del cuarto año. Se trata de un negocio con volúmenes de venta anual del orden de $1.500 MM y margen neto promedio 17%. En cuanto a la rentabilidad, el proyecto tiene una TIR pura del 42% y un VAN de $940 MM, considerando una tasa de descuento del 18%. Es necesario entender que ser trata de una actividad con altos costos fijos, lo que financieramente lo hace riesgoso desde el punto de vista operacional, sin embargo, debido al alto margen bruto, una vez que el negocio alcance las ventas proyectadas, la rentabilidad crecerá exponencialmente. En conclusión, L’Entrecôte es una propuesta nueva que tendrá el desafío de satisfacer las expectativas de sus potenciales clientes y a la vez ser capaz de entregar más que una comida de calidad, una experiencia que los comensales quieran repetir.
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Cornell, Taylor Alexandra. "A Restaurant." Thesis, Virginia Tech, 2020. http://hdl.handle.net/10919/98824.

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This thesis started with my memories of food and the activities that encompass it -- gathering, socializing, making and eating. These activities were explored in relation to the architectural fundamentals of form and section and through the function of a restaurant. Within a simple cubic form, four volumes developed into four unique dining areas -- bar, communal, main and family. Each space is an exploration of the various ways we gather around food.
Master of Architecture
Through the outlet of a restaurant, this thesis explores the various ways in which we gather around and eat food. This is achieved through the design and development of four interior spaces -- bar, communal, main and family.
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Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.

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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types of innovations increased the service efficiency and decreased the waiting-time for customers, the authors believed that this would be very interesting for local managers within the fast food industry. Therefore, the authors began to investigate how much power local management has over these types of new innovations. Purpose: The purpose of this thesis is to explore how local management affects the innovation process, within fast food restaurant chains. Method: By conducting a cross-case study with the two fast food companies Subway and Max, the authors interviewed local fast food managers in order to explore the effect local management have on the innovation process. These two cases were selected since Subway fully consists of franchisees, while Max is almost completely company owned. Therefore, the two most common organizational structures within the fast food industry are included which will provide a more fair view of the industry. Conclusion: The effect of the innovation process has a positive relationship with the amount of power distributed to the local management. However, these areas differ depending on the organizational structure, with franchisees achieving their highest amount of power within medium-sized innovations and managers in company-owned outlets maintain their highest amount of power within minor innovations. Even though the overall communication was perceived as satisfying and efficient, large opportunities for improvements occur. By implementing more horizontal communication within the local management, it is in the belief of the authors that the entire internal communication will benefit. Especially this would benefit the franchise system where an increased local communication and collaboration would lead to more efficient communication throughout the entire organization.
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Ishak, Nor K. "An exploratory study of human resource management and business strategy in multiunit restaurant firms." Diss., This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-08232007-112005/.

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Njite, David. "Examining brand associations that influence consumers' restaurant preferences." Columbus, Ohio : Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1133251880.

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Claros, Navarro Claudia, Berrios Fiorella del Carmen Tarrillo, Diaz Jose Augusto Cachi, and Quiroz Nolberto Victor Campos. "Restaurante Especias." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626422.

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Restaurante Especias es una empresa que vende comida saludable, cuidando el bienestar de las personas al momento de alimentarse, teniendo como principales ingredientes productos orgánicos y saludables, esta empresa nace producto de una problemática diaria de la mayoría de personas que trabajan y que se ven obligadas a consumir los alimentos en la calle, en restaurantes o cualquier otro establecimiento. Nuestro público objetivo termina siendo aquel segmento de personas de NSE A, B y C+, que trabajan y que por distintas razones suelen comer en la calle, en segunda instancia también nos dirigiremos a las familias. La propuesta pasa también por ir educando a todos los miembros de la familia en la cultura de la alimentación sana, ya que incentivamos a comer saludablemente. Además de brindar experiencia a nuestros consumidores, ya que contamos con un Biohuerto, donde podrán conocer el cultivo y cosecha de los productos que ofrecemos.
The Restaurant Spices are a company that sells healthy food, taking care of the welfare of people at the time of feeding, having as main ingredients organic and healthy products, this company is the product of a daily problem. to consume food on the street, in restaurants or anywhere else. Our target audience ends up in the segment of people of the NSE A, B and C +, who work and who other people usually find on the street, in the second instance we also address families. The proposal is also to educate all members of the family in the culture of healthy eating, as it encourages a person to be healthy. In addition to providing an experience to our users, since we have a Biohuerto, where we can know the cultivation and harvest of the products we offer. For this project we will invest S / 106,697.96, recovering all our investment in the middle of the third year.
Trabajo de investigación
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Books on the topic "Restaurant"

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Takeshi, Saito Gen, ed. Restaurant design - 1: Selected American restaurants. Tokyo, Japan: Graphic-sha, 1992.

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Kenchikusha, Shōten, ed. World restaurant designs: 51 outstanding ethnic restaurants. Tokyo: Shotenkenchiku-Sha, 1994.

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Barth, Stephen C. Restaurant. New York: John Wiley & Sons, Ltd., 2007.

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Jancou, Galerie Marc, ed. Restaurant. Zurich: Galerie Marc Jancou, 1993.

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Samantha, Berger, ed. Restaurant. New York: Scholastic, 2000.

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Canizares, Susan. Restaurant. New York: Scholastic, 2000.

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Shaw, Steven. Turning the tables: Restaurants from the inside out. New York: HarperCollinsPublishers, 2005.

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Tam, Karen. Gold Mountain Restaurant =: Restaurant Montagne d'or. Montréal: MAI, Montréal, arts interculturels, 2006.

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Martin, William B. Quality service: The restaurant manager's bible. Ithaca, N.Y: Cornell University, School of Hotel Administration, 1986.

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Lundberg, Donald E. The restaurant: From concept to operation. New York: Wiley, 1985.

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Book chapters on the topic "Restaurant"

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Sánchez-Cañizares, Sandra M. "Restaurant." In Encyclopedia of Tourism, 796–97. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-01384-8_162.

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Sánchez-Cañizares, Sandra M. "Restaurant." In Encyclopedia of Tourism, 1–2. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01669-6_162-1.

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Zhen, Willa. "Restaurant Workers." In Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_409-2.

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Voss, Kimberly. "Restaurant Reviewing." In Encyclopedia of Food and Agricultural Ethics, 1605–11. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_408.

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Zhen, Willa. "Restaurant Workers." In Encyclopedia of Food and Agricultural Ethics, 1611–17. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_409.

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Cracknell, H. L., and G. Nobis. "Restaurant Organisation." In The New Catering Repertoire, 136–50. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_5.

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Cracknell, H. L., and G. Nobis. "Restaurant Equipment." In The New Catering Repertoire, 151–70. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_6.

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Cracknell, H. L., and G. Nobis. "Restaurant Personnel." In The New Catering Repertoire, 197–210. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_9.

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Anagnostopoulos, Lambros. "Restaurant Bargaining." In Advances in Group Decision and Negotiation, 141–43. Dordrecht: Springer Netherlands, 2003. http://dx.doi.org/10.1007/978-94-007-0989-8_29.

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Cracknell, H. L., and G. Nobis. "Restaurant Staff." In Mastering Restaurant Service, 43–61. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19827-6_4.

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Conference papers on the topic "Restaurant"

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Sun, Julian, and Ang Li. "An Intelligent Recommendation Platform that Utilizes Artificial Intelligence to Drive People to Make Better Food Decisions." In 11th International Conference on Signal Image Processing and Multimedia. Academy and Industry Research Collaboration Center (AIRCC), 2023. http://dx.doi.org/10.5121/csit.2023.130911.

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People are often given options on restaurants to eat at and are also given the ratings of those restaurants. However, the ratings can sometimes be rather similar and hard to choose from, and it can also be hard to find a restaurant that suits a person's special needs, and people often eat at a singular place once they find a good restaurant; we want to change that by trying to encourage people to try new restaurants. While our idea isn't original, we still decided to add it to the list of probably hundreds of sites out there that do the same thing. We made a restaurant recommendation with one purpose in mind, to gather data from restaurants and share that data with everyone. We used many methods to get that data, create a user interface, and add that data to the site so everyone can use it. This project had originated from another idea for a Roblox sniping site which I was told was a bit too advanced and was suggested something similar in design. A restaurant recommender and a Roblox sniping site are similar in the way they both use web scraping. Web scraping is the ability of a website to get the code from other sites. Our restaurant recommender gets data from Yelp to add to our database in the way that a Roblox sniping site can get information from the Roblox catalog to display to people to see when there's a good bargain. The restaurant recommender uses the data it gets to give recommendations for a better restaurant and it gives the 3 worst reviews on the restaurant, which are to highlight some of the potential flaws of the input restaurant. The main pieces of data the recommender gets are the restaurant genre for people to see what kind of restaurant it is, the restaurant region to see what type of food the restaurant serves, the restaurant type to see if its a bar or restaurant or what type it is, the restaurant's overall rating to see how good the restaurant is, and the Yelp page of the restaurant, for a deeper look into the restaurant itself. We then use the data to get a better restaurant. We use the restaurant type, region, and genre to find a similar restaurant, and we use the rating to find a restaurant with a better rating. We used many libraries and coding languages to build our site. We used HTML and CSS to build the user interface, we used Python to run the server we were using and build the web scraper, and then we used csv for the database containing all the data. We used beautiful soup to organize the data, and we used requests to get user input. We used pandas for the data analysis and we used sklearn to build the predictor for a better restaurant.
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Carrasco, Paulo, and Sandra Dias. "Exploring Natural Language Processing and Sentence Embeddings for Sentiment Analysis of Online Restaurant Reviews." In 23ª Conferência da Associação Portuguesa de Sistemas de Informação. Associação Portuguesa de Sistemas de Informação, APSI, 2023. http://dx.doi.org/10.18803/capsi.v23.85-98.

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This paper explores the application of Natural Language Processing (NLP) methods in sentiment analysis of restaurant reviews available online, for a sample of restaurants in the Algarve region. The primary objective was to develop an automated method that could efficiently extract and categorize relevant sentiments relating to five key attributes of customer satisfaction, namely food quality, service, ambient, price and restaurant’s location. Using the F1 Score the proposed method was compared against human classification benchmarks. The results showed that Universal Sentence Encoding (USE) was a suitable method for implementation due to its acceptable F1 score performance, ease of accessibility and reduced cost. The use of semantic embeddings can provide valuable insights from online reviews that could benefit the restaurant management and in general the data-driven decision-making processes businesses in the gastronomic sector.
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Mokanov, Ayhan. "DEVELOPMENT OF THEMATIC RESTAURANT PRODUCT IN MUNICIPALITY OF ISPERIH." In TOURISM AND CONNECTIVITY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/tc2020.626.

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In this report, firstly, we are going to talk about thematic restaurant, when the idea was born, which was the first thematic restaurant. Secondly we are going to talk about the role and significance of thematic restaurant in a small municipality, especially municipality of Isperih, Bulgaria. We are going to take a look at a restaurant, located in the city, called "Mehanata", talk with the owners about customers, prices, number of seats etc, we are going to compare it with the other restaurants in the city and make some conclusions.
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Viet Le, Anh, Thu Huong Nguyen, and Joel Francis F. Hernandez. "CUSTOMER RESTAURANT SELECTION FACTORS IN VEGAN RESTAURANTS: AN EVALUATION OF ONLINE REVIEWS IN MELBOURNE VEGAN RESTAURANTS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.019.

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Restaurants are constantly adapting towards customers’ wants and needs. Vegan restaurants have become increasingly popular, particularly in Melbourne, which is one of the fastest growing vegan markets in the world. While there is literature and evidence of restaurant selection factors in general restaurants, there are no specific studies in vegan restaurants. The aim of this study is to determine the customer restaurant selection factors in vegan restaurants by way of a qualitative content analysis of 5 popular Melbourne vegan restaurants with 10 reviews each. This study found that similar to general restaurants that serve meat, vegan restaurants are chosen mainly because of their food quality and service quality. Vegan restaurants must continue to build on the quality of their food and prioritize putting the same amount of focus on service quality, as poor service quality can completely tarnish the entire dining experience.
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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "CONTENT ANALYSIS OF MICHELIN RESTAURANTS ONLINE REVIEWS IN CROATIA." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.2021.381.

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The Michelin Guide is considered by many to be the hallmark of global fine dining and quality cuisine. For five years now, renowned and selected Croatian restaurants have been included in the worldwide Michelin Guide. In the latest edition of Michelin Guide, seventy Croatian restaurants were included. Nowadays, to find the ideal restaurant, diners are increasingly using TripAdvisor and reviews on social media. Online reviews are a great source for capturing unique customer experiences. The purpose of this study is to gain insight into the components of restaurant guest experiences. The most recent online reviews on TripAdvisor of 17 Croatian Michelin guide listed restaurants (7 one-star restaurants and 10 Bib Gourmand) were analysed. This study follows a content analysis approach. Simple frequency counts were performed on the number of positive, negative and neutral comments. The empirical results showed that the overall customer satisfaction in the analysed restaurants was positive. The content analysis revealed that customers mainly focused on the food, menu offerings, ambiance, and service in the online reviews. This study contributes to the customer experience literature by applying data mining techniques and content analysis of online reviews to understand customers’ views of the restaurant experience. The findings of this study also provide practical implications for restaurateurs by identifying the key determinants in customer reviews of restaurants.
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Božić, Aleksandar, and Saša Mašić. "IMPORTANCE OF LOCAL RESTAURANTS GASTRONOMIC OFFER FOR THE FUTURE OF RURAL TOURISM." In Tourism International Scientific Conference Vrnjačka Banja - TISC. FACULTY OF HOTEL MANAGEMENT AND TOURISM IN VRNJAČKA BANJA UNIVERSITY OF KRAGUJEVAC, 2022. http://dx.doi.org/10.52370/tisc2230ab.

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Importance of local restaurants gastronomic offer for the future of rural tourism in Knić municipality was estimated based on the questionnaire filled by 200 tourists who were acommodated in rural households in four villages (Dragušica, Žunje, Grivac and Knić) in this municipality during 2021. The questionnaire consisted of two sections: respondent profile and importance of local restaurants gastronomic offer for the future of rural tourism. Based on respondents answers, it could be concluded that local restaurants gastronomic offer is very important for the future of rural tourism, but that the offer in villages of Knić municipality is modest. Gastronomic offer of households offering accommodation is much better than local restaurant gastronomic offer. Quality, autenticity, serving and food decoration in local restaurants gastronomic offer were not estimated as good. Respondents concluded that improvement of gastronomic offer of local restaurant is very important for success of rural toursim.
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Chen, Yen-Cheng, Bo-Kai Lan, Pei-Ling Tsui, Ming-Chen Chiang, and Ching-Sung Lee. "MUSICAL STYLE INDICATORS FOR CONSTRUCTING SUSTAINABLE CAFE ENVIRONMENTS." In 9th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2022. SGEM WORLD SCIENCE, 2022. http://dx.doi.org/10.35603/sws.iscss.2022/s14.121.

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The design of restaurant environment and atmosphere is an important key to influencing consumer satisfaction and purchase intention. In the fiercely competitive catering industry, how to make restaurants stand out and enhance their own competitiveness for sustainable operation is an important topic currently faced by catering operators. Operators not only need to understand and listen to the voices of customers, but also strive to create a good and appropriate sustainable environment, provide consumers with a comfortable dining experience process and environment, and improve the overall dining experience of consumers, and continue to innovate and improve. Changes to meet the sustainable needs of consumers and the market. This research will use the Delphi expert questionnaire method and the five-sense atmosphere theory to explore and construct a set of styles and indicators that are suitable for the sustainable music environment of Taiwanese coffee and light food restaurants. The index method of this study adopts the Delphi expert research method, and conducts three rounds of expert Delphi method for experts and scholars with professional knowledge such as scholars in the field of catering and music, restaurant industry, and the characteristics of repeated feedback of their opinions make the results convergent , and then use the stability analysis and the average of each aspect of the third round of questionnaires as screening criteria. Finally, the aspects and indicators suitable for the design of the sustainable music environment and atmosphere of the coffee restaurant are extracted. The biggest research contribution and value of this study lies in the construction of indicators that are suitable for the selection of sustainable atmosphere of Taiwanese restaurant music environment, so that it can provide a reference for restaurants to improve sustainable service quality. It can also provide academia as a reference for academic research on sustainable service quality in restaurants.
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Basle, Nuša, Sonja Lebe, and Borut Milfelner. "Strengthening Guests’ Perceived Value Through Restaurants’ Innovativeness, Creativity, Sustainability and Local Features." In Challenges in Economics and Business in the Post-COVID Times. University of Maribor Press, 2022. http://dx.doi.org/10.18690/um.epf.5.2022.34.

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This research deals with a rarely discussed topic: upscale gastronomy. The field is under-researched due to the restrictions imposed by restaurant owners who primarily do not allow researchers to have direct contact with their guests, thus assuring them an undisturbed, private atmosphere. Despite this fact, the authors of this study were successful in assuring partners within upscale restaurants (among them holders of Michelin stars and holders of other awards) who agreed to cooperate. The aim was to verify the relationships between innovativeness, creativity, sustainability and local features as important competences of upscale gastronomy. The reliability, convergence and discriminant validity of the scales were tested by using exploratory and confirmatory factor analyses. The results confirmed that a) innovativeness and creativity could potentially be an important antecedent of the perceived sustainability of upscale restaurants, b) innovativeness and creativity also influence the level of included local features in upscale gastronomy, and c) if guests perceive a restaurant as more sustainable and more related to its local environment, they also perceive the upscale restaurant as having higher value. In this study, sustainability and local features played a mediating role in the impact of innovativeness and creativity on perceived value.
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Marković, Suzana, Jelena Dorčić, Dora Rašan, Bruna Bucić, and Marko Blažić. "AESTHETIC GUEST EXPERIENCE IN RESTAURANT: A STATE-OF-THE-ART REVIEW." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.s.p.2021.135.

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The concept of customer experience has received considerable attention in various disciplines, particularly in tourism and hospitality research. However, the aesthetic guest experience has hardly been investigated in previous studies. Aesthetics involves what makes an object beautiful and what people feel when they encounter a beautiful object. Dining experience encompasses almost all senses together, which makes it difficult to measure this concept properly. Considering the important role of aesthetics in the dining experience, this study provides a review and synthesis of the literature to establish a foundation for the conceptual framework for measuring the aesthetic guest experience in restaurants. The main objectives of this study are to categorise and summarise the research on aesthetic guest experience, present a new conceptualization and conceptual model of the aesthetic guest experience in restaurants, and highlight the emerging trends and gaps in the literature. The findings of this study contribute to aesthetic theory and offer practical implications for restaurant managers regarding all aesthetic components that should be considered when designing a memorable aesthetic restaurant experience.
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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases 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 research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Kurdistan Region, Iraq. Design – The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones Methodology – 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 Approach – 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. Findings – The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Originality of the research –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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Reports on the topic "Restaurant"

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Marchesi, Keenan, and Patrick W. (Patrick Wade) McLaughlin. Food-away-from-home acquisition trends throughout the COVID-19 pandemic. Washington, DC: USDA Economic Research Service, May 2023. http://dx.doi.org/10.32747/2023.8023697.ers.

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"The Coronavirus (COVID-19) pandemic and the ensuing policy responses disrupted how consumers in the United States acquired food away from home, and little is known about how they continued to access these goods. This report summarizes national-level trends in dollars U.S. consumers spent from December 2019-February 2020 through April-June 2022 at quick- and full-service restaurants by service mode (on-premise, drive-thru, delivery, and carry-out) and acquisition and ordering method. Results show that while on-premises (eating inside a restaurant) spending fell at quick- and full-service restaurants, spending at full-service restaurants remained much lower than pre-pandemic spending levels. USDA, Economic Research Service researchers found that consumers quickly adapted to other service modes, like delivery or drive-thru, and this offset many of the losses observed in spending at quick-service restaurants. The authors also observed that consumers increased spending via cell phone apps for carry-out and delivery orders at both types of restaurants relative to pre-pandemic spending. In short, while consumers' restaurant spending largely returned to pre-pandemic levels, many of the ways that consumers interacted with quick- and full-service restaurants immediately following the onset of the pandemic remained."
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Hedrick, R., V. Smith, and K. Field. Restaurant Energy Use Benchmarking Guideline. Office of Scientific and Technical Information (OSTI), July 2011. http://dx.doi.org/10.2172/1019165.

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Aghababyan, E. O. Development of an automated restaurant information system. Technical institute (branch) Federal State Autonomous Educational Institution of Higher Professional Education «North-Eastern Federal University named after M.K. Ammosov» in Nerungry, 2019. http://dx.doi.org/10.18411/s-2019-16-a.

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Neumark, David, Roy Bank, and Kyle Van Nort. Sex Discrimination in Restaurant Hiring: An Audit Study. Cambridge, MA: National Bureau of Economic Research, February 1995. http://dx.doi.org/10.3386/w5024.

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Courtemanche, Charles, David Frisvold, David Jimenez-Gomez, Mariétou Ouayogodé, and Michael Price. Chain Restaurant Calorie Posting Laws, Obesity, and Consumer Welfare. Cambridge, MA: National Bureau of Economic Research, March 2020. http://dx.doi.org/10.3386/w26869.

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Jin, Ginger Zhe, and Jungmin Lee. A Tale of Repetition: Lessons from Florida Restaurant Inspections. Cambridge, MA: National Bureau of Economic Research, October 2014. http://dx.doi.org/10.3386/w20596.

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Claar, C. N., R. P. Mazzucchi, and J. A. Heidell. Project on Restaurant Energy Performance: end-use monitoring and analysis. US: Pacific Northwest Labs., Richland, WA (USA), May 1985. http://dx.doi.org/10.2172/5677088.

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Jin, Ginger Zhe, and Jungmin Lee. Inspection Technology, Detection and Compliance: Evidence from Florida Restaurant Inspections. Cambridge, MA: National Bureau of Economic Research, April 2013. http://dx.doi.org/10.3386/w18939.

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Sanderse, Janita, and Lucie Sovova. Tiny restaurant, big potential : Duurzame relaties bouwen tussen boeren en burgers. Wageningen: Wageningen Wetenschapswinkel, 2022. http://dx.doi.org/10.18174/576373.

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Chou, Shin-Yi, Inas Rashad, and Michael Grossman. Fast-Food Restaurant Advertising on Television and Its Influence on Childhood Obesity. Cambridge, MA: National Bureau of Economic Research, December 2005. http://dx.doi.org/10.3386/w11879.

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