Dissertations / Theses on the topic 'Restaurant'

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.

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.

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.

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.

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.

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.

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

A person’s choice of restaurant is influenced by the quality of food (Cullen, 2005; Jang, Ha & Park, 2012), price (Hyun, 2009; Law, To & Goh, 2008), service quality (Arora & Singer, 2006; Chen & Hu, 2010; Law et al., 2008), value for money (Hyun, 2009), atmosphere or ambience (Arora & Singer, 2006; Law et al., 2008; Ryu & Han, 2010; Namkung & Jang, 2008) and location (Hyun, 2009: Johns & Howard, 1998). While a number of studies have been conducted on a range of restaurant types, such as fast food restaurants, chain restaurants, fine dining restaurants and casual dining restaurants (Arora & Singer, 2006; Hyun, 2009; Njite, Dunn & Kim, 2008; Ryu, Han & Jang, 2010), no study has examined the attributes of the beliefs of individuals in the context of ethnic restaurants. Despite the increasing interest in ethnic restaurants, very little research has been conducted in this restaurant segment (Sriwongrat, 2008). The main aim of this study was to investigate the role of beliefs in the relationship between the attitudes and intentions of consumer behaviour in choosing an ethnic restaurant.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text

Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.
Includes bibliographical references (p. 59-60).
We develop two classes of optimization models in order to maximize revenue in a restaurant, while controlling average waiting time as well as perceived fairness, that may violate the first-come-first-serve (FCFS) rule. In the first class of models, we use integer programming, stochastic programming and approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation of a restaurant that does not accept reservations. In a computational study with simulated data, we show that optimization based methods enhance revenle relative to the industry practice of FCFS by 0.11% to 2.22% for low load factors, by 0.16% to 2.96% for medium load factors, and by 7.65% to 13.13% for high load factors, without increasing and occasionally decreasing waiting times compared to FCFS. The second class of models addresses reservations. We propose a two step procedure: use a stochastic gradient algorithm to decide a priori how many reservations to accept for a future time and then use approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation. In a computational study involving real data from an Atlanta restaurant, the reservation model improves revenue relative to FCFS by 3.5% for low load factors and 7.3% for high load factors.
by Romy Shioda.
S.M.

The purpose of this study is to determine the personal values systems of senior restaurant managers and what differences there are among the following values; gender, marital status, level of education, country awarding the highest degree, major field of study, income and size of organization.

The history and use of tests of intellectual ability, personality, and vocational interest is briefly discussed as background for an exploratory study in the use of these instruments in predicting successful restaurant manager performance. Most previous research regarding managerial potential has focused on perceptions of managerial ability rather than on performance issues. Sixty-eight restaurant managers were tested in order to assess general intellectual ability, personality traits, and vocational interests as predictors of performance criteria. Based on previous research, it was hypothesized that general intellectual ability, vocational match, masculinity, ascendance, and sociability would be positively correlated with effective job performance ratings. Results of the study did not confirm these predictions.

Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче
У роботі розглянуто теоретичні аспекти організації надання послуг у ресторанах; вивчено сутність ресторану як різновиду закладів ресторанного господарства; виявлено комплекс основних та додаткових послуг, надаваних ресторанами; розглянуто сучасні тенденції розвитку ресторанів у світі та в Україні. В аналітичній частині вивчено специфіку функціонування ресторану «Котелок», виявлено особливості надання послуг в цьому закладі ресторанного господарства; досліджено динаміку його виробничо-економічної діяльності на підставі вивчення теоретичних положень, первинної інформації та статистичних даних. Внесені пропозиції, спрямовані на вдосконалення організації надання послуг у ресторані «Котелок» на підставі оцінки його конкурентної позиції та вивчення відгуків споживачів. Розроблено комплекс заходів щодо поліпшення організації надання послуг у ресторані «Котелок». Зроблено економічне обґрунтування окремих пропонованих заходів. Розрахована економічна ефективність діяльності ресторану «Котелок» з урахуванням впровадження рекомендованих заходів.
The work considers the theoretical aspects of the organization of services in restaurants; the essence of the restaurant as a kind of restaurant business is studied; a set of basic and additional services provided by restaurants was identified; current trends in the development of restaurants in the world and in Ukraine are considered. In the analytical part the specifics of functioning of the restaurant "Kotelok" are studied, features of rendering of services in this establishment of restaurant economy are revealed; the dynamics of its production and economic activity is studied on the basis of studying theoretical principles, primary information and statistical data. Proposals were made to improve the organization of services in the restaurant "Kotelok" based on the assessment of its competitive position and the study of consumer feedback. A set of measures has been developed to improve the organization of service provision in the Kotelok restaurant. The economic substantiation of separate offered actions is made. The economic efficiency of the Kotelok restaurant is calculated taking into account the implementation of the recommended measures.

The problem of competence of restaurant staff is very relevant, including because it has not received wide coverage in scientific publications. Today the market of restaurant services is not an easy situation. There is an increase in competition, lack of customers due to lower incomes, rising prices for products. In addition, due to the COVID-19 pandemic, quarantine was introduced, which directly affected the closure of restaurants and the inability to work due to restrictions, which led to a decrease in the profitability of restaurants.

The White Album Restaurant occupies the old WRVA Radio Station in Church Hill. The building site provides exclusive views across downtown Richmond. The restaurant's interior design is a response to the obviously attractive exterior views of the site. Through the placement of paneled walls, views of the interior space are choreographed to create an engaging environment from any seat in the restaurant.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
É um estudo sobre a Indústria de Restaurantes da Região Metropolitana do Recife que inclui os consumidores e restaurantes. Três bancos de dados diferentes, que totalizam 3.332 entrevistas, foram estudados em detalhes e analisados para fornecer informações valiosas do setor para os empresários e a comunidade. A dissertação inicia com uma revisão das origens de restaurantes e da gastronomia, e também com uma revisão geral sobre o cenário atual desse setor no Brasil e mais especificamente na Região Metropolitana do Recife. Depois, usando os dados reais coletados, o perfil e as preferências dos entrevistados são estudados, seguido de uma comparação entre duas pesquisas de anos distintos dos consumidores para apresentar as tendências do setor. Na dissertação é também analisada uma pesquisa de opinião realizada com representantes de restaurantes. Após, é realizado um estudo comparativo para observar as diferenças de percepção dos restaurantes e dos consumidores sobre as preferências e as qualidades de um restaurante. Foi concluído que o perfil socioeconômico dos consumidores tem grande influência nos seus hábitos e preferências sobre restaurantes e, também, que existem algumas diferenças sobre a percepção dos representantes de restaurantes e as preferências dos consumidores

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Made available in DSpace on 2015-03-05T18:57:00Z (GMT). No. of bitstreams: 2 RECIFE´S RESTAURANT INDUSTRY MarcellaUrtiga Dissertacao PPGEP.pdf: 2285059 bytes, checksum: ed612ac0becd3ac64fc774c3d0a9a053 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Previous issue date: 2012-02-16
É um estudo sobre a Indústria de Restaurantes da Região Metropolitana do Recife que inclui os consumidores e restaurantes. Três bancos de dados diferentes, que totalizam 3.332 entrevistas, foram estudados em detalhes e analisados para fornecer informações valiosas do setor para os empresários e a comunidade. A dissertação inicia com uma revisão das origens de restaurantes e da gastronomia, e também com uma revisão geral sobre o cenário atual desse setor no Brasil e mais especificamente na Região Metropolitana do Recife. Depois, usando os dados reais coletados, o perfil e as preferências dos entrevistados são estudados, seguido de uma comparação entre duas pesquisas de anos distintos dos consumidores para apresentar as tendências do setor. Na dissertação é também analisada uma pesquisa de opinião realizada com representantes de restaurantes. Após, é realizado um estudo comparativo para observar as diferenças de percepção dos restaurantes e dos consumidores sobre as preferências e as qualidades de um restaurante. Foi concluído que o perfil socioeconômico dos consumidores tem grande influência nos seus hábitos e preferências sobre restaurantes e, também, que existem algumas diferenças sobre a percepção dos representantes de restaurantes e as preferências dos consumidores

We consider a yield-management approach to determine whether a restaurant should accept or reject a pending reservation request. This approach was examined by Bossert (2009), where the decision for each request is evaluated by an approximate dynamic program (ADP) that bases its decision on a realization of future demand. This model only considers assigning requests to their desired time slot. We expand Bossert's ADP model to incorporate an element of flexibility that allows requests to be assigned to a time slot that differs from the customer's initially requested time. To estimate the future seat utilization given a particular decision, a new heuristic is presented which evaluates time-slot/table assignments based on the expected number of unused seats likely to result from a given assignment. When compared against naive seating models, the proposed model produced average gains in seat utilization of 25%.

Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.

Discusses the development of an online restaurant recommendation system that allows users to search for restaurants in the Los Angeles area. The user can retrieve restaurant information including, name, type of restaurant, address, phone number, rating, prices and map. By logging in, users can also give their own recommendations and rate restaurants. The system also provides functions that allow a system a system administrator to manage the contents of the site. The project is based on Java Server Pages (JSP) language, Java Server Programming, which is a server side scripting language. Utilizes MySQL to maintain persistent data and Tomcat as a web system server.

Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.

Restaurangbranschen är en del av turistindustrin och viktig för näringens utveckling. Fokus i denna studie har inriktats mot restaurangföretag och deras möjligheter att påverka gäster med hjälp av sinnesmarknadsföring. För att visa på marknadsföringens goda inverkan på företag genomfördes en observation samt intervjuer med marknadsföringsexperter och inredare. Det framkom att sinnesmarknadsföring, som involverar människans fem sinnen, ökar gästens uppehållstid och viljan att spendera pengar i besöksmiljön. Uppsatsen syftar till att belysa hur företag på ett effektivt sätt kan påverka en gästs restaurangupplevelse. Hypotesen utgår från att sinnesmarknadsföring skapar ett ökat välbehag hos gästen vilket gör det till ett effektivt sätt att marknadsföra. Resultatet av studien visar att företag med hjälp av sinnesmarknadsföring kan påverka gästen på ett djupare plan och att användandet av olika sinnesstrategier framkallar positiva känslor.
The restaurant business is part of the tourist industry and vital for the industry's development. The core of this study has been focused on restaurant businesses and their ability to influence their guests with the use of sensory marketing. To demonstrate marketing's good impact on the business, an observation and interviews with marketing experts and interior designers were conducted. It was revealed that sensory marketing, which involves the five senses, increased guest retention and willingness to spend money. This essay aims to highlight how companys effectively can influence a guest's restaurant experience. The hypothesis assumes that sensory marketing creates added pleasure for the guest and make it an effective way of marketing. Results of the study show that companies using sensory marketing can affect the visitor on a deeper level and that the use of different sensory strategies elicit positive emotions.

Mestrado em Marketing
O objetivo deste projeto é melhorar o desempenho de um restaurante chinês, o "Oriental Tea" através da realização de um plano de marketing. O restaurante "Oriental Tea" está situado numa cidade turística popular do Algarve, em Portugal. Estando inserido numa bonita paisagem natural, o restaurante "Oriental Tea" atende milhares de turistas todos os anos. Procura enriquecer a experiência gastronómica do turista com o seu restaurante e diferenciar-se dos seus muitos concorrentes. No entanto, nos últimos anos o restaurante tem registado uma quebra nos lucros, em face da concorrência cada vez mais intensa registada neste setor. Após uma pesquisa preliminar, foi desenvolvido um plano de marketing para ajudar o restaurante a aumentar a sua receita. O objetivo é aumentar a receita em 20% até o final de novembro de 2020, comparando com o mesmo período de 2018. Foi desenvolvido e aplicado um questionário online para turistas em geral e foram feitas entrevistas a clientes presentes no restaurante para obter informação sobre os principais fatores que afetam a satisfação do cliente, inpirado do modelo SERVQUAL. Foi adotada uma abordagem quantitativa para analisar os dados coletados no inquérito a turistas e a clientes. O principal contributo deste plano de marketing é o reconhecimento da importância do marketing e da comunicação na restauração.
The purpose of this project is to improve the performance of a Chinese restaurant, "Oriental Tea" by developing a marketing plan. The "Oriental Tea" restaurant is situated in a popular touristic city in the Algarve, Portugal. Being surrounded by a beautiful natural landscape, the "Oriental Tea" serves thousands of tourists every year. It aims to enrich tourists' experiences in the restaurant and to differentiate from its many competitors. However, it has been struggling with decreasing profits in the last few years, while facing increasingly intense competition in this industry. After preliminary research, a marketing plan was developed to help the restaurant improve its revenue. The objective is to increase its revenue by 20% until the end of 2020, comparing to the same period of 2018. An online survey to general tourists and interviews with customers in the restaurant were carried out to collect the data on the main factors affecting customers' satisfaction, inspired by the SERQUAL model. A quantitative approach was used to analyze the data collected. The main contribution of this marketing plan is to recognize the importance of marketing and communication in the catering industry.
info:eu-repo/semantics/publishedVersion

Tesis para optar al grado de Magíster en Administración (MBA)
Este plan de negocios ha sido elaborado para evaluar la oportunidad de negocio de Organic Food. En los últimos años ha habido una tendencia creciente de alcance global referente a la calidad y fiabilidad de los productos alimenticios y su impacto en la salud de las personas, esta tendencia ha estado marcada por el creciente consumo de toda la gama de productos alimenticios orgánicos. Tendencia que ha sido validada por la prestigiosa publicación The Word Organic Agriculture, del año 2015, en la cual se sostiene que en los años, 1999 y 2013, se ha quintuplicado la demanda de productos orgánicos. Panamá no ha escapado en mayor o menor grado a esta corriente. Frente a este escenario se realiza la siguiente propuesta de negocio de una tienda-restaurant de productos alimenticios de origen orgánico, que busca diferenciarse dentro de la industria de la venta de alimentos empaquetados, secos y de comida servida en la ciudad de Panamá, gracias a características como la calidad de los productos orgánicos y sus beneficios comprobados para la salud, algo respaldado por la creciente concientización a escala global, sobre los efectos negativos que han tenido sobre la salud de la sociedad moderna, los productos alimenticios transformados genéticamente y producidos con pesticidas entre oros componentes químicos. Se puede observar en las encuestas N°1 realizada (Ver Anexo N°1) que en promedio 77 % de los entrevistados manifestaron que tenían capacidad económica de adquirir productos orgánicos y frecuentar restaurantes de comida orgánica. De igual forma el 55% en promedio manifestó que estaría dispuesto a comprar productos orgánicos para su dieta diaria conociendo sus mejores beneficios, lo cual sustenta la existencia de un mercado potencial. Estas cifras corroboran la tendencia favorable en la sociedad de la ciudad de Panamá, hacia el consumo de productos orgánicos. En lo referente a las proyecciones financieras el estudio arrojo como resultado un VAN positivo de $2,470,251.81 para los 5 años de operación de la empresa, a la tasa de descuento 14.64%, resultando en una TIR 134.51% y un payback de 2 años, con un valor de desecho de $56,732.00 al 5° año. Lo que demuestra la viabilidad económica del proyecto para el período considerado. Organic Food Store and Restaurant, será un negocio que contará con un equipo de profesionales altamente capacitados en especial en el equipo de la cocina el cual contará con un chef experto en la elaboración de platos y productos con componentes orgánicos y su correcta combinación en la elaboración de los mismos. Así como con un equipo gerencia con experiencia en el área de supermercados y restaurantes. La ventaja competitiva de Organic Food, se sustentará en la diferenciación respecto a la competencia, en los siguientes aspectos: La elaboración de recetas propias con altos estándares de calidad, y adecuada combinación nutricional, que serán de uso exclusivo de la empresa, destinada a satisfacer las necesidades nutricionales y de salud de los clientes según sea el caso. De igual ofrecerá el servicio delivery a los clientes tanto en los productos secos, como en platos servidos. Estos aspectos en su conjunto le darán a Organic Food una propuesta de valor para sus clientes superior a la del resto de la competencia en la ciudad de Panamá.

Background – The franchising industry in Sweden has experienced a vast growth in the recent years, and it makes up a significant part of the Swedish economy. The restaurant industry accounts for a large amount of the Swedish franchises. Due to the dynamic business environment today, companies need to increasingly strive for improvement in order to sustain their competitive advantage and to enhance their performance. Innovation may be required, and franchises are no exceptions. However, due to the nature of the franchise systems, with the franchisor imposing particular policies on the individual franchisees, the position of innovation in this context is not clear. On one hand, a franchise should act innovatively in order to remain competitive in the marketplace, but on the other hand, the franchisor limits the activities of the franchisee to ensure system uniformity through brand and quality management. The position of innovation in the franchise context is ambiguous, since very little research has been conducted on the topic. Purpose – The purpose of this thesis is to examine Swedish franchises within the restaurant industry and to determine the position of innovation in the franchise context from the perspective of the franchisee. Method – A case study with semi-structured interviews with five franchisees in a specific region in Sweden were conducted to gain empirical material on the topic of innovation within restaurant franchises. The obtained data was then analyzed with the help of existing literature on innovation and franchise systems. Conclusion – It was discovered that Swedish franchises within the restaurant industry pursue product and marketing innovation. The innovation is mostly incremental, rather than radical. Several different factors contribute to why franchisees pursue innovation. It was also identified that some Swedish franchisors take an active role in encouraging innovation in the franchises, while other franchisors have a more passive, or even discouraging stance towards franchise innovation.

Master of Science
Department of Computing and Information Sciences
Daniel Andresen
Mobile applications can be one of the best ways to keep consumers engaged with a brand as they are on the move. With the increase in demand for smartphones and efficiency of wireless networks, the demand for mobile applications has increased incredibly. Android is one of the most popular open source platforms that offers the developers full access to the framework API’s so as to build innovative applications. The main aim of this project is to build an Android application that helps the users to find a Restaurant in a specified location and according to the specified tastes. The main features provided by the Restaurant Finder application are as follows: 1) Basic Search where the user can search for a particular restaurant based on any keyword and Advanced Search where the user can specify the category, rating and the distance range for the restaurants. 2) Google Maps that shows the top 5 restaurants in the city of the current location and the routes to a particular restaurant. 3) The users can write a review, see the reviews and invite a friend/colleague to meet at a particular restaurant. 4) Google Calendar where the user can mark an event.

My thesis show, Restaurant Space and Other Work, was an environment including performance, video and audio installation, and an exhibition of my net art, assembled for a two- hour period on the evening of March 29, 2013. It brought together work created in my final year in the MFA program at Southern Illinois University Carbondale. My thesis work asks how we inhabit space--both within the context of the designated art-exhibition space, and within our everyday lives. I am specifically interested in how our market-produced identities as buyers and consumers shape how we experience space, and to relate to others--and especially how new technology and virtual space affect our roles and relationships (or do not). All of my work is centered, in some way, on the body--using my own body or the bodies of others as the mediating image. Although I present my work in a variety of ways--on monitors, as projections, or as an interactive "net art" piece--all of my work is centered around a performative event, engaged in by myself, or in the form of a documentation of everyday life performances. It is my intention in displaying all of the work together to create a total environment, in which the line between Restaurant Space and the rest of the work is blurred--to point to the lines that divide how we use space, and question them.

Orientador: Elisabete Salay
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O padrão alimentar da população brasileira tem sido caracterizado, entre outros aspectos, pelo reduzido consumo de hortaliças e pelo crescimento do número de refeições realizadas fora do domicílio. A utilização dos serviços de alimentação pode representar oportunidade para a inclusão de variedade de hortaliças na dieta. Tem sido pouco estudado, no Brasil, o comportamento do consumidor quando se alimenta fora de casa. Este pode ser influenciado pelos riscos percebidos em uma situação de compra. Com base na percepção dos riscos, o consumidor pode adotar diferentes estratégias no momento das escolhas, na tentativa de minimizá-los. Face ao exposto, a presente pesquisa teve como objetivos: desenvolver uma escala, com indicadores de validade e confiabilidade satisfatórios, para analisar a percepção do consumidor sobre os riscos relacionados ao consumo de saladas de hortaliças cruas em restaurantes à la carte; examinar a frequência de uso, pelo consumidor, de estratégias redutoras dos riscos físicos, no contexto estudado; identificar o perfil dos frequentadores de restaurantes à la carte e consumidores de saladas de hortaliças cruas neste tipo de estabelecimento; e avaliar associações entre as variáveis estudadas (percepção de risco, frequência de uso das estratégias redutoras de risco e frequências de consumo) e as características sociodemográficas do consumidor e, quando pertinente, a tendência à desejabilidade social. Uma escala de percepção de risco foi previamente elaborada com base em revisão de literatura, realização de dois grupos focais (envolvendo seis consumidores em cada sessão), avaliação de dez especialistas (validação de conteúdo) e pré-teste (n = 30 consumidores). Duas pesquisas de campo foram realizadas, envolvendo indivíduos adultos, residentes na cidade de Campinas, SP, e que haviam freqüentado restaurantes à la carte no mínimo uma vez nos três meses prévios à realização da pesquisa. Na primeira coleta, 271 consumidores foram entrevistados em dois shopping centers da cidade. Esta coleta teve como objetivo a purificação da escala, sendo avaliadas a correlação item-total, a confiabilidade e a análise fatorial exploratória. Na segunda coleta de dados, 359 consumidores foram entrevistados em um shopping center da região central da cidade, sendo realizadas as etapas de purificação da escala e a validação de construto (análise fatorial confirmatória). Além da escala de percepção de risco, o questionário apresentava 17 estratégias redutoras de risco (elaboradas com base em revisão de literatura e na condução dos dois grupos focais), variáveis sociodemográficas e uma escala para identificar a tendência à desejabilidade social. Com base nos resultados da segunda coleta (n = 359), foram realizadas as análises envolvendo as diferenças nos níveis de riscos percebidos pelo consumidor e na frequência de uso das estratégias de redução de risco em função de variáveis sociodemográficas. As análises envolvendo a frequência de consumo de saladas de hortaliças em restaurantes à la carte foram conduzidas tendo por base os resultados das duas coletas (n = 630). Foram construídos bancos de dados usando os softwares Predictive Analytics Software 18.0 e LISREL 8.80. Análises descritivas foram realizadas e testes não paramétricos foram utilizados para a comparação de médias e correlações. A escala de percepção de risco final apresentou 26 itens e adequada confiabilidade (a de Cronbach = 0,93). A análise fatorial confirmatória validou um modelo de percepção composto por seis tipos de risco: físico, de desempenho, financeiro, de tempo, psicológico e social. Os resultados da aplicação do questionário revelaram que 52,3% dos indivíduos afirmaram se alimentar em restaurantes à la carte no mínimo uma vez por semana. Diferenças significativas (p<0,05) foram observadas ao se considerar as variáveis sociodemográficas e a frequência de consumo em restaurantes à la carte ou a frequência de consumo de saladas. A frequência de consumo de salada neste tipo de restaurante foi significativamente (p<0,05) maior no almoço durante a semana. A desejabilidade social parece não ter influenciado as respostas dos consumidores quanto à frequência de consumo deste tipo de alimento. Os consumidores apresentaram uma moderada percepção de risco, sendo percebidos maiores níveis para os riscos físicos e de desempenho (médias iguais a 24,2, considerando escala que poderia variar entre 1 e 49). A média para o risco social (igual a 8,5) foi significativamente inferior a dos demais tipos de riscos. Diferenças (p<0,05) nos níveis percebidos dos tipos de riscos foram identificadas em função das variáveis sociodemográficas: de forma geral, as mulheres e os indivíduos com menor escolaridade perceberam os maiores níveis de riscos no contexto pesquisado. As estratégias redutoras de risco ¿levo em consideração a aparência geral do restaurante¿, ¿frequento restaurantes que já conheço¿, ¿deixo de frequentar o restaurante no qual já tive alguma experiência desagradável¿ e ¿levo em consideração a higiene geral do restaurante¿ foram as mais frequentemente utilizadas. ¿Visito a cozinha do restaurante¿ foi a estratégia com freqüência de uso significativamente menor que todas as demais. Diferenças (p<0,05) na frequência de uso das estratégias em função das variáveis sociodemográficas foram identificadas. Foi observada correlação positiva significativa (p<0,05) entre a desejabilidade social e algumas estratégias. Conclui-se que a escala de percepção de risco desenvolvida apresenta indicadores adequados de confiabilidade e validade e se espera que os resultados constituam subsídios para os programas públicos (como aqueles voltados a informar o consumidor), bem como forneçam suporte à elaboração de estratégias de crescimento do setor de serviços de alimentação
Abstract: The standard diet of the Brazilian population has been characterized, amongst other aspects, by a reduced consumption of vegetables and by an increasing number of meals eaten away from home, and hence the use of food services could represent an opportunity to include a variety of vegetables in the diet. Consumer behavior when eating away from home has been little studied in Brazil, and could be influenced by the risks perceived in a buying situation. Based on his/her perception of the risks, the consumer could adopt different strategies at the moment of choice, in an attempt to minimize them. With this in mind, the present research had the following objectives: develop a scale with satisfactory validity and reliability indicators to analyze consumer perception with respect to the risks involved in eating raw vegetable salads in full-service restaurants; examine the frequency with which the consumers use strategies to reduce physical risks in the context under study; identify the profile of those frequenting full-service restaurants and eating raw vegetable salads; evaluate associations between the variables studied (risk perception, frequency of use of risk reducing strategies and the frequencies of consumption) and the sociodemographic characteristics and, when pertinent, the tendency for social desirability. A risk perception scale was previously elaborated based on a review of the literature, the carrying out of two focus groups (involving six consumers in each session), the evaluation of ten specialists (content validation) and a pre-test (n = 30 consumers). Two field surveys were also carried out involving adult individuals resident in the city of Campinas, SP, Brazil, all of whom were used to frequenting full-service restaurants at least once in the 3 months prior to the survey. In the first data collection, 271 consumers were interviewed in two shopping centers in the city. The objective of this collection was to purify the scale, and hence the item-total correlation, reliability and exploratory factor analysis were evaluated. In the second data collection, 359 consumers were interviewed in a shopping center in the central region of the city, carrying out the scale purification and construct validation (confirmatory factor analysis) steps. In addition to the risk perception scale, the final questionnaire presented 17 risk-reducing strategies (elaborated based on a review of the literature and the carrying out of two focus groups), socio-demographic variables and a scale to identify a tendency for social desirability. Based on the results of the second collection (n = 359), analyses were carried out involving the differences in the risk levels perceived by the consumer and the frequency of use of the risk-reducing strategies as a function of the socio-demographic variables. The frequency of eating vegetable salads in full-service restaurants was evaluated based on results of both collection (n = 630). Data banks were constructed using the Predictive Analytics 18.0 software and the LISREL 8.80 software. Descriptive analyses were carried out and non-parametric tests used to compare the means and correlations. The final risk perception scale presented 26 items and adequate reliability (Cronbach¿s a coefficient = 0.93). The confirmatory factor analysis validated a perception model composed of six types of risk: physical, performance, financial, time, psychological and social. The results of applying the questionnaire showed that 52.3% of the individuals stated they ate in full-service restaurants at least once a week. Significant differences (p<0.05) were observed when considering the socio-demographic variables and the frequency of eating in full-service restaurants or the frequency of eating salads. The frequency of eating salads in this type of restaurant was significantly higher for weekday lunches and social desirability apparently had no influence on consumer responses with respect to the frequency of eating salads. The consumers showed moderate risk perception, perceiving higher risk levels for physical and performance (means of 24.2 on a scale varying from 1 to 49). The mean for social risk (equal to 8.5) was significantly lower than for the other types of risk. Differences (p<0.05) in the levels perceived for the different types of risk as a function of the socio-demographic variables were identified: in general women and those with lower scholastic levels perceived higher levels of risk in the context surveyed. The most frequently used risk reducing strategies were the following: ¿I take the general appearance of the restaurant into consideration¿, ¿I frequent restaurants I already know¿, ¿I don¿t go back to restaurants where I had an unpleasant experience¿ and ¿I take the general hygiene level of the restaurant into consideration¿. The strategy ¿I visit the restaurant¿s kitchen¿ showed a significantly lower frequency of use than the other strategies. Differences (p<0.05) in the frequency of use of the strategies as a function of the socio-demographic variables were identified and a significant positive correlation (p<0.05) was observed between social desirability and some strategies. It was concluded that the risk perception scale developed showed adequate reliability and validity indicators, and it is hoped that the results provide subsidy for public programs (such as those directed at providing information to the consumer), and provide support for the elaboration of growth strategies for the foodservice sector
Doutorado
Consumo e Qualidade de Alimentos
Doutor em Alimentos e Nutrição

The aim of this diploma thesis is to build a business plan to establish a restaurant and verify the reality of this project. The work is divided into two parts, theoretical and practical. The theoretical part is aimed at a general practice, how to create a business plan. Filling the second part is itself a business plan restaurant bar fit with the analysis of the market environment, financial plan, marketing plan and product description provided services.

The aim of this thesis was to create a business plan that will help in achieving the objectives in the gastronomy field. The theoretical part describes the various parts of the business plan.Practical section describes a specific business plan for the Family Restaurant in Humenné.

The goal of this thesis is to elaborate a business plan which will specify a spotted business opportunity in opening a restaurant. The thesis is divided into two basic chapters. The first chapter is theoretical and describes aspects of business and the method of writing a business plan. The second chapter is practical and includes the actual business plan for establishing a restaurant in Prague 8 -- Karlín. Key parts of this business plan are executive summary, competition analysis and financial plan. The thesis should provide a framework for possible realization of the business plan and discover financial aspects of establishing a restaurant.

Master's thesis on the topic Business plan consists of two parts. The first part is theoretical and describes some aspects of business and then also the structure of the business plan. The second part is practical and includes the actual business plan for establishing a restaurant Grill House. The key parts of the plan are executive summary, analysis of the area, marketing and financial plan. The aim of this plan is to develop a business plan for a restaurant.

Diploma thesis describe business plan - how to run a restaurant. It is focused on the sense of enterpreneurship and describes the structure of business plan, financial analysis of future company and psychological and philosophical aspects of modern ditet. The author deeply thaught about modern diet and try to describe future direction in Czech Republic and describe project of restaurant Stolovna "From farm to table" according to choosen strategy. The aim of this work is to make a guidebook for enterpreneurs, who wants to open their own restaurant or to change the current method of operation. The attention is focused on the new concept of restaurant "From farm to table" which begins to be very popular in Czech Republic. Author takes this thesis untraditionally and penetrated in secrets of business through foreign experience in London and through interviews with front gastronomical leaders in Czech Republic.

El presente trabajo tiene como objetivo la elaboración del Plan de Negocios para la empresa “SAMI Peruvian Food & Drinks”, la misma que se dedica a la elaboración y distribución de comidas bajo el sistema del delivery. El objetivo de la organización es satisfacer la demanda de aquellas personas que buscan obtener un servicio que cumpla con todos los protocolos de bioseguridad establecidos, dada la pandemia a raíz de la llegada del COVID-19. Dichas personas mantienen la necesidad de compartir momentos agradables junto a familia, amigos y demás; sin embargo, la actual regulación en el país impide la atención de forma presencial, además del creciente temor social. Es por esto qué, se considera una excelente oportunidad de negocio el brindar gastronomía peruana dirigida a distintas personas y grupos con características y necesidades similares mediante el reparto a domicilio. El proyecto iniciará atendiendo operaciones en Miraflores, para lo cual se rentará el espacio con la capacidad instalada en cocina; únicamente para la elaboración de los pedidos. Dada la ubicación, se iniciarán las operaciones atendiendo en dicho distrito y los distritos límite: Barranco, Santiago de Surco, Surquillo y San Isidro. La recepción de los pedidos, así como la publicidad de la organización se manejará a través de medios digitales, tales como las redes sociales, puesto que éstas representan el menor costo posible para el inicio de las operaciones, además de ser en la actualidad un medio masivo de difusión y captación de clientes.
The goal of this work is to prepare the Business Plan for the “SAMI Peruvian Food & Drinks”, which is dedicated to preparing and distributing meals under the delivery system. The objective of the organization is to satisfy the demand of those people who seek to obtain a service that complies with all established biosafety protocols, given the pandemic following the arrival of COVID-19. These people maintain the need to share pleasant moments with family, friends, and others; however, the current regulation in the country prevents attention in person, in addition to the growing social fear. That is why, it is considered an excellent business opportunity to provide Peruvian food and drinks focused on different people and groups with similar characteristics and short-term needs through home delivery. The project will begin with operations in Miraflores, for which the space will be rented with the installed capacity in the kitchen, only for the preparation of orders. Given the location, operations will begin serving this district and the bordering districts: Barranco, Santiago de Surco, Surquillo and San Isidro. The reception of orders, as well as the advertising of the organization will be handled through digital sources, such as social networks, since these represent the lowest possible cost for the start of operations, in addition to being currently a means massive dissemination and recruitment of potential customers.
Trabajo de investigación

This study was conducted to determine which incentive programs best influence young workers in corporate casual restaurants. The server and bar staff of the Chili's division of Brinker International, Inc. were surveyed in 18 stores in the Dallas area. From the sample. 356 usable surveys were received. The study was designed to obtain feedback about existing and future incentive programs that will enhance development of a positive working environment, along with higher productivity and a lower turnover rate.

A group recommender system for lunch restaurants is developed. The user interface is an Android application which is run on a smartphone. The system features a novel approach for implicit rating collection when a user browses a list of item descriptions. The individual recommendation is based on extracting and comparing tf-idf feature vectors of menu texts as well as individual rankings of the restaurants. The group recommender system works by aggregating the individual estimated scores of the members in the group, and in addition to this machine learning methods are used to capture the group dynamics in the group decision.
Inom ramen for examensarbetet utvecklas ett system for grupprekommendation av lunchrestauranger. Anvandarapplikationen laddas ner och kors pa en Android smartphone. Systemet anvander sig av en ny metod for att samla implicit information fran anvandarnas nyttjande av applikationen. Den individuella rekommendationen bygger pa att extrahera och jamfora tf-idf feature-vektorer fran menyernas text samt individuell rangordning av restaurangerna. Grupprekommendationen fas genom att aggregera de individuella estimerade betygen hos anvandarna i gruppen, och dartill anvands maskininlarningsmetoder for att simulera gruppdynamiken av gruppvalet.

The aim of this study was to investigate consumers’ decision of selecting a restaurant for leisure. It was based on research carried out in the South East of the UK. In line with the cognitive paradigm the importance of attributes was approached from the theoretical perspective of utility theory in which consumers pursue maximisation of benefits from the service which they are evaluating. This study follows a sequential mixed methods approach. It consists of a qualitative stage followed by a quantitative stage, each one adhering to the precepts of their own paradigms. The qualitative stage was based on data collected through six focus groups of four to six respondents. An interview guide was used in semi-structured settings and data was analysed using applied thematic analysis. The second stage employed an online survey generating quantitative data from 376 respondents. The theme of ‘eating out occasion’, such as a romantic dinner, was a key element of the decision-making process. This thesis presents a framework for examining the different stages of the decision using the stylised Engels, Kollat and Blackwell (EKB) model (Tuan-Phan and Higgins, 2005). Its stages delve into the influence of emotions, motivations and the consumer’s regulatory focus in the decision. The methodological design with the possibility of selecting attributes, emerging from the qualitative stage, offers a contribution to the use of conjoint analysis for complex decisions. The study also proposes a new typology of restaurant attributes, with seven categories influencing perceived consumer value. The study’s findings further indicate that price is a factor influencing the expectations from the other attributes. The study considers a number of implications for the industry, such as, the importance of service and consumers’ willingness to pay more for a service that is friendly, welcoming and attentive. It also suggests many areas for further research.

Thesis (S.M. in Management Studies)--Massachusetts Institute of Technology, Sloan School of Management, 2013.
Cataloged from PDF version of thesis.
Includes bibliographical references (p. 43).
Taiwan's food and beverage business has been one of the main drivers of the country's economic growth for the past several years. As Taiwan becomes more prosperous and grows beyond the traditional OEM/ODM businesses, citizens start to value eating as an important part of everyday lifestyles. Many restaurant brands have captured the trend and have expanded very successfully both in Taiwan and other parts of the world. Specifically, local cuisines as well as cuisines from Japan, Italy, France, and the US have exploded in popularity. Interestingly, Korean cuisine has been lackluster in Taiwan, despite the rise of Korean pop culture in general and the proximity of the two countries. My research will focus on the food and beverage industry in Taiwan and the existing opportunities to start a Korean restaurant business. The study includes an overall industry analysis of the food and beverage sector in Taiwan, from the angle of competitive landscape, customer preferences to industry developments and trends. The study also includes my personal business aspirations and strategies that I will take given the food and beverage environment in Taiwan.
by Kai Wei Kevin Chen.
S.M.in Management Studies

Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Information Systems and Technologies Management
Nowadays, consumers are largely influenced by peer reviews about a product they intend to buy or a service they want to use. This behavior affects not only companies that sell consumer goods, but also restaurants, hotels, and other travel‐related products. On platforms like Zomato or TripAdvisor, consumers can review restaurants they have previously visited by giving them a star rating, and by leaving a more comprehensive comment — a written review. This paper focuses on reviews given to Michelin‐starred restaurants, and helps us understand if and how each customer’s sentiment changes whenever a restaurant is awarded a Michelin star. Additionally, this paper analyzes the sentiment around the main restaurant dimensions (food, price, service, and ambiance), and identify which ones are influenced the most by the award.

碩士
淡江大學
國際貿易學系國際企業學碩士在職專班
97
With the change and the advance in eating habits, the people in Taiwan have regarded the eating habits as an art and an enjoyment. Because the restaurants only providing for food have been not met the eating demand of the people in Taiwan, the combinative restaurants have been operating in the Taiwan’s Food and drinks industry and have included jazz music, Latin dance, stream music and so on. This operational strategy is not only met the eating demands in Taiwanese but met the enjoyment in customers’ vision and hearing. Because of success in combinative restaurants, there are many restaurants starting in imitating the operational modes about combinative restaurants and using these modes to increase restaurants’ customers and revenue. B restaurant is a famous restaurant found in 1995 and has been operating more than ten years. There are different performance arts in B restaurant every week, like jazz music, Latin dance, and famous singer singing in the B restaurant and so on. In order to meet different customers’ demands, B restaurant will have different meals in different festivities. B restaurant requests employees to familiar with customers’ name and habits to improve customers’ loyalty. These actions make customers enjoying the feels provided by B restaurant. In recent years, B restaurant operate in coordination with government’s policy and increase it irradiation rate. This research is a case study, and we will analysis B restaurant’s operational strategies first, then we will use each chief’s interview outcome as the improving suggestions. This thesis is divided into five chapters. Chapter one is the Preface. Chapter two is the Literature Review. Chapter three is the research design. Chapter four is the Case study of B restaurant. Chapter five contains Conclusions and Suggestions. By integrating the above Chapters, we will plan what the B restaurant’s business strategy in the food and beverage industry.

by Cheung Fung-yan, Grace, Chui Lai-ming, Dawn.
Thesis (M.B.A.)--Chinese University of Hong Kong, 1993.
Includes bibliographical references (leaves 102-104).
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.v
PREFACE --- p.vii
ACKNOWLEDGEMENTS --- p.viii
Chapter
Chapter I. --- INTRODUCTION --- p.1
Objectives --- p.2
Report Organization --- p.3
Chapter II. --- MARKET PROFILE: OPPORTUNITIES AND THREATS --- p.5
Macro-environment Analysis --- p.6
Micro-environment Analysis --- p.20
A General Overview of the Opportunities and Threats for the Restaurant Business --- p.28
Chapter III. --- CUSTOMER PROFILE --- p.31
Needs --- p.31
Market Segmentation --- p.34
Summary --- p.38
Chapter IV. --- METHODOLOGY --- p.40
Secondary Data Collection --- p.40
Primary Data Collection --- p.41
Chapter V. --- FINDINGS AND ANALYSIS --- p.43
Focus Groups Interviews --- p.43
In-depth Interviews --- p.44
Consumers' Attitudes About the Setting up of a Health Food Restaurant --- p.51
Marketing Strategies for the Existing Restaurants --- p.52
Chapter VI. --- MARKETING PLAN AND STRATEGY --- p.57
Key Elements to Construct a Restaurant Marketing Plan --- p.57
Product --- p.59
Price --- p.65
Promotion --- p.67
Sales Force --- p.70
Distribution --- p.72
Summary --- p.74
Chapter VII. --- BUSINESS PLAN --- p.75
Initial Capital Requirement --- p.75
Financing --- p.81
Control --- p.82
Summary --- p.88
Chapter VIII. --- CONCLUSION --- p.89
APPENDIX --- p.92
BIBLIOGRAPHY --- p.102