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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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Zendeli, Mislim, and Blagica (Rizoska) Vanikj. "Measuring the factors that contribute to the quality of services in the restaurants in Republic of Macedonia." European Journal of Economics and Business Studies 9, no. 1 (October 6, 2017): 90. http://dx.doi.org/10.26417/ejes.v9i1.p90-99.
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The study examined the consumer behavior in the restaurant businesses in Macedonia. Aside from the data analyses for the differences of the perceptions of the factors that contribute towards the decision for visiting the restaurants among restaurant’s employees and consumers, this paper contains the data about the factors that influence the customer satisfaction. Additionally, the research provides information about the main tools that customers use in order to inform themselves for different offers and services in different restaurants. The research has been based on the measurements for making analyses of the following factors: Quality, Accessibility, Food Decoration, Customer Care, Innovation, Taste of the food, Price, Hygiene, Ambience and Promotion. Based on the founding’s, the data gives clearer picture for the focus, opportunities and challenges for developing the marketing strategy in the restaurant businesses in Macedonia. Additionally, the conclusions give directions for implementing advanced knowledge, techniques and methods for marketing analyses in the field of restaurant businesses. Finally, the study provides critical evaluation for the current situation of the marketing in restaurant businesses in Macedonia. The founding’s give further recommendations for the development of the suitable marketing strategy in order to increase the customer satisfaction. Key words: bringing decision, customer behavior, customer satisfaction, restaurant businesses
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Yip, Janice, and Esa T. Mbouw. "The Effect of a Restaurant’s Physical Environment on Customer Repurchase Behaviour: A Case Study of An Upscale Restaurant." ICONIET PROCEEDING 2, no. 4 (February 14, 2019): 243–52. http://dx.doi.org/10.33555/iconiet.v2i4.42.
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With the increasing number of restaurants being opened annually, restauranteurs can not only pay attention to the food and service, but also to the restaurant’s physical atmosphere. This study focuses on DINESCAPE as the theory for physical environment. It aims to find whether or not the factors of DINESCAPE affect customer repurchase behavior in an upscale restaurant. This is a quantitative descriptive research and uses questionnaires to obtain its data.132 data from questionnaires are obtained from customers that have dined at Restaurant X. Restaurant X is an upscale restaurant located in the heart of Jakarta. Multiple linear regression isused to analyze the data and obtained the result. Result shows a strong relationship of 67,9% from physical environment towards customer repurchase behavior. Each hypothesis regarding the factors of DINESCAPE are accepted and shows that each factor of DINESCAPE affect customer repurchase behavior. Based on the findings, recommendations for Restaurant X include, but not limited to, improving the restaurant facility aesthetics such as lighting and themed decorations to stimulate repurchase behaviours.
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Cho, Meehee, Mark A. Bonn, Alex Susskind, and Larry Giunipero. "Restaurant dependence/autonomy in the supply chain and market responsiveness." International Journal of Contemporary Hospitality Management 30, no. 9 (September 10, 2018): 2945–64. http://dx.doi.org/10.1108/ijchm-07-2017-0432.
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Purpose This study aims to understand how restaurant dependence and autonomy within the supply chain influence market responsiveness. An examination of influences related to improving market responsiveness was also conducted by investigating the moderating roles of information technology adoption and trust. Design/methodology/approach Hierarchical regression models were developed to test the hypothesized relationships. In particular, data were obtained from only independent restaurant owners and managers because of their ability to select and determine their own suppliers. Findings Results revealed that restaurant autonomy from suppliers has a more positive effect on market responsiveness than supplier dependence. The moderating test results revealed that information technology adoption significantly improved the relationships between restaurant dependence and market responsiveness, while exhibiting no significant moderating effect. Restaurant trust in suppliers significantly improved the positive effect of autonomy upon market responsiveness; however, it had no significant moderating effect on this link. Originality/value This study was conducted to identify what types of supplier relationships should be pursued to improve the independent restaurant’s ability to effectively respond to market conditions. The findings regarding the moderating effects of information technology adoption and trust provided clear evidence that buyer–supply relationship strategies should be developed in consideration of those distinguishable characteristics unique to the operations and environment of independent restaurants. Practical implications Findings can be applied to developing desirable relationships with suppliers characterized by restaurant dependence or autonomy and contribute to improving managerial actions for independent restaurants involving adopting information technology and building trust.
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Devi, Cresensia. "DSS METODE AHP DAN TOPSIS DALAM PEMILIHAN RESTORAN DI KOTA PONTIANAK." Jurnal Aplikasi Teknologi Informasi dan Manajemen (JATIM) 3, no. 2 (November 20, 2022): 199–209. http://dx.doi.org/10.31102/jatim.v3i2.1632.
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Each region has a variety of foods and unique tastes, ranging from the type of food, the prices of various foods, the strategic location of food places to the facilities provided to attract the community. As in the city of Pontianak, there are now many restaurants everywhere. However, with the number of restaurants available, it is increasingly difficult for people to determine a restaurant based on the desired criteria. Problems arise when the menus offered on the menu list are not all available, often get complaints of long service, the taste served is not in accordance with people's expectations, the products served are sometimes not in accordance with the prices offered and there are still few references to restaurants in the city. Pontianak. In this study, the authors combine the AHP and Topsis methods to find the best restaurants in Pontianak City. The AHP method is used to calculate the weight of each criterion, while the Topsis method is used to generate preference values and rank recommendation results. There are 5 (five) criteria determined, namely restaurant cleanliness, food and beverage menus, facilities, services and prices. There are 5 (five) alternative restaurants in Pontianak City, A1, A2, A3, A4 and A5. Based on the research that has been done, it can be concluded that the collaboration between the AHP-Topsis method can help decision makers in choosing the best restaurant in Pontianak City. The magnitude of the preference value obtained at each restaurant becomes a reference in the restaurant's assessment. The highest preference value as the first rank is 0.751363589 on A5.
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HERNÁNDEZ ROJAS, RICARDO DAVID, MARÍA ADELA BALDERAS-CEJUDO, and DUNIA ALONSO SOBRADO. "Gastronomy: a customer study of restaurant in Cordoba (Spain) included in a prestigious guide." REVISTA INTERNACIONAL DE TURISMO, EMPRESA Y TERRITORIO 3, no. 2 (December 30, 2019): 131–45. http://dx.doi.org/10.21071/riturem.v3i2.12471.
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Abstract
Culinary tourism based on visiting restaurants and tasting dishes where a strong link and identity exist with the destination is increasingly becoming an opportunity to attract tourists. Visiting a fine-dining restaurant is one of the features of culinary tourism and it also leads to greater dissemination of the historical and cultural heritage of the region. Therefore, this paper seeks to learn more about the so-called gastronomic tourist who visits a prestigious restaurant attracted by the information in gastronomic guides or ratings of the chef working there. The field work was conducted at the ReComiendo Restaurant in Cordoba, when the motivations and satisfaction of the customers who visit this type of establishment were studied.
The analysis shows that developing culinary tourism based on visiting a well-known establishment influences the perception of the culture of the area. Therefore, increasing and enhancing the number of visitors at a culinary destination will, to a large extent, depend on the local culinary heritage being featured at its restaurants, the updating of its offer, a tasting menu based on a common thread, together with the updating of traditional gastronomy using cutting-edge techniques.
Key words: culinary tourism, gastronomy, gastronomic guides, gastronomic experiences, Cordoba (Spain).
Resumen
El turismo culinario basado en visitar restaurantes y probar platos que mantienen un fuerte vínculo e identidad con las tradiciones culturales del destino, se está convirtiendo cada vez más en una oportunidad para atraer turistas. Visitar un restaurante de alta cocina es una de las características del turismo culinario y también conduce a una mayor difusión del patrimonio histórico y cultural de la región visitada. Por lo tanto, este trabajo busca aprender más sobre el llamado turista gastronómico que visita un prestigioso restaurante atraído por la información existente en las guías gastronómicas o las calificaciones del chef que trabaja allí. El trabajo de campo se realizó en el restaurante “ReComiendo” de Córdoba, donde se estudiaron las motivaciones y la satisfacción de los clientes que visitan este tipo de establecimientos.
El análisis muestra que el desarrollo del turismo culinario basado en la visita a un establecimiento conocido influye en la percepción de la cultura y la oferta turística de la zona. Por lo tanto, aumentar y mejorar el número de visitantes en un destino culinario dependerá, en gran medida, del patrimonio culinario local que se presenta en sus restaurantes, la actualización de su oferta, un menú de degustación basado en un hilo común, junto con la innovación de la gastronomía tradicional utilizando técnicas de vanguardia.
Palabras clave: turismo gastronómico, gastronomía, guías gastronómicas, experiencias gastronómicas, Córdoba (España).
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Sangpikul, Aswin. "Understanding Hotel’ S Buffet Restaurant Assurance After Covid-19: A Case of Thailand." International Journal of Professional Business Review 8, no. 5 (May 17, 2023): e01988. http://dx.doi.org/10.26668/businessreview/2023.v8i4.1988.
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Purpose: The aim of this study is to examine tourist expectations and perceptions of hotel’s buffet restaurant assurance to obtain an overall understanding of restaurant assurance after COVID-19 situation. Theoretical framework: The concept of SERVQUAL, particularly assurance dimension, is employed to examine tourist expectations and perceptions of hotel’s buffet restaurant assurance. The study expects to expand the literature in the area of service quality of restaurant assurance. Design/methodology/approach: The questionnaire survey is employed to collect data from 384 participants through a convenience sampling method. Factor analysis and t-test are used to analyse the data. Findings: The results indicate that there are two factors associated with hotel’s buffet restaurant assurance, and they are identified as: 1) employee courtesy, knowledge, and service confidence and 2) sanitary restaurant environment. Both factors are related to common and new assurance attributes of buffet restaurant services. Practical & Social implications: The stuyd has expanded the knowledge of hotel’s buffet restaurant assurance based on the current situation. Assurance is a key element of several models used to assess restaurant service quality. The current finding helps to update the literature as well as assists restaurant managers to thoroughly understand tourists’ trust and confidence when dining in hotel buffet restaurants. Originality: The value of the study is the identfication of the two factors associated with hotel’s buffet restaurant assurance. This is an initial study to integrate the new normal services into restaurant’s new assurance attributes by examining tourist expectations and perceptions of hotel’s buffet restaurant assurance based on the current situation (after COVID-19).
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Sciacca, John P., and Michael I. Ratliff. "Prohibiting Smoking in Restaurants: Effects on Restaurant Sales." American Journal of Health Promotion 12, no. 3 (January 1998): 176–84. http://dx.doi.org/10.4278/0890-1171-12.3.176.
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Purpose. The purpose of this study was to assess the impact of prohibiting smoking in restaurants on total restaurant sales in Flagstaff, Arizona. Design. Flagstaff restaurant and retail sales data were collected for periods approximately 3.5 years prior to enactment of a no-smoking-in-restaurants ordinance and 1.5 years after enactment of the ordinance. Data were compared with six comparison areas utilizing four methods of analyses. Setting. The city of Flagstaff Arizona, was the community in this study that prohibited smoking in restaurants. Subjects. Flagstaff restaurant and retail sales were compared to sales in two similar Arizona cities, three counties, and the entire state of Arizona. Intervention. A city ordinance that prohibited smoking in all Flagstaff, Arizona, restaurants. Measures. Taxable restaurant sales were collected from Flagstaff and all comparison areas. Retail sales data were also collected to determine if changes occurred in the ratio of restaurant to retail sales. Results. All analyses resulted in the same conclusions: prohibiting smoking in restaurants did not affect restaurant sales. Conclusions. Study findings indicate that prohibiting smoking in Flagstaff, Arizona, restaurants has had no effect on restaurant sales.
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Yuliana, Selvia Tri, and Meylani Tuti. "Pengaruh Kualitas Produk, Kualitas Pelayanan dan Suasana Terhadap Keputusan Pembelian." Journal of Economics, Bussiness and Management Issues 2, no. 2 (June 9, 2024): 94–106. http://dx.doi.org/10.47134/jebmi.v2i2.219.
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The objective of this study is to examine the impact of product quality, service quality, and restaurant ambiance on consumer purchasing behavior in the restaurant industry. The research population consists of consumers of the restaurant. The sample size consisted of 167 individuals who were selected using accidental sampling, which involved selecting individuals who were willing to respond to the author's questionnaire. Data was gathered during January and February of 2024. The data analysis technique employed was the Structure Equation Model, using the SmartPLS software. The research findings indicate that the three distinct research variables, namely product quality, service quality, and atmosphere, significantly impact customer purchase decisions in restaurants. This demonstrates the restaurant's success in enticing consumers to visit and ensuring their satisfaction once dining.
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BUCHHOLZ, U., G. RUN, J. L. KOOL, J. FIELDING, and L. MASCOLA. "A Risk-Based Restaurant Inspection System in Los Angeles County." Journal of Food Protection 65, no. 2 (February 1, 2002): 367–72. http://dx.doi.org/10.4315/0362-028x-65.2.367.
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The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a “case restaurant” as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from 1 July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (≤60 seats; n = 7,965) to become case restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (χ2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of thermometers, and the presence of any food protection violation. In multivariate analysis, the size of restaurant, the incorrect storage of food, the reuse of food, and the presence of any food protection violation remained significant predictors for becoming a case restaurant. Our data suggest that routine restaurant inspections should concentrate on those establishments that have a large seating capacity or a poor inspection history. Evaluation of inspection data bases in individual local health departments and translation of those findings into inspection guidelines could lead to an increased efficiency and perhaps cost-effectiveness of local inspection programs.
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Suleman, Dede. "PERAN PAJAK RESTORAN TERHADAP PENERIMAAN DAERAH ADMINISTRASI JAKARTA TIMUR." Moneter - Jurnal Akuntansi dan Keuangan 6, no. 1 (April 1, 2019): 7–12. http://dx.doi.org/10.31294/moneter.v6i1.4703.
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one of the local taxes is restaurant tax. in this research, it will give a big picture of contributing restaurant tax to Jakarta Timuel's original revenue. Regional taxes are divided into three types, taxes levied by local governments, taxes collected based on national regulations, but income tariffs made by local governments. Restaurant tax is a service provided by payment, a service provided by a restaurant called service includes the sale of food and / or drinks consumed by the buyer, whether consumed at the service place or elsewhere. The subject of restaurant tax is an individual or entity that makes payments to restaurants or restaurants, cafes, bars and the like, while taxpayers are individuals or entities that run restaurants. The restaurant tax rate set is 10%. restaurant tax revenue increases every year and can exceed the target set only in 2014 restaurant tax revenue is only 82%. restaurant tax contribution increases every year for East Jakarta administrative city tax revenues, which has a significant influence in 2014 amounting to 46.78% and 2015 at 50.19% and 2016 at 55.69%
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Athey, Susan, David Blei, Robert Donnelly, Francisco Ruiz, and Tobias Schmidt. "Estimating Heterogeneous Consumer Preferences for Restaurants and Travel Time Using Mobile Location Data." AEA Papers and Proceedings 108 (May 1, 2018): 64–67. http://dx.doi.org/10.1257/pandp.20181031.
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We estimate a model of consumer choices over restaurants using data from several thousand anonymous mobile phone users. Restaurants have latent characteristics (whose distribution may depend on restaurant observables) that affect consumers' mean utility as well as willingness to travel to the restaurant, while each user has distinct preferences for these latent characteristics. We analyze how consumers reallocate their demand after a restaurant closes to nearby restaurants versus more distant restaurants, comparing our predictions to actual outcomes. We also address counterfactual questions such as what type of restaurant would attract the most consumers in a given location.
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Noh, Yooin, and Pei Liu. "Exploring How Consumers’ Perceptions of Corporate Social Responsibility Impact Dining Intentions in Times of Crisis: An Application of the Social Identity Theory and Theory of Perceived Risk." Journal of Risk and Financial Management 17, no. 2 (January 25, 2024): 44. http://dx.doi.org/10.3390/jrfm17020044.
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During the pandemic, the restaurant industry placed greater emphasis on corporate social responsibility (CSR) initiatives. However, there seems to be a dearth of comprehension regarding how customers’ perceived risks impacted their dining intentions. This challenges the industry to devise an effective crisis response strategy. Thus, this study investigates the relationship between perceived CSR, restaurant image, and dining intentions during the crisis. In addition, this study examines how perceived CSR influences three types of perceived risks associated with restaurants (quality, health, and environment) and how these types of risks influence restaurant image and dining intentions during this period. The results demonstrate that perceived CSR positively impacted a restaurant’s image and concurrently reduced perceived risks among consumers during the coronavirus disease 2019 (COVID-19) pandemic. Furthermore, perceived health risks had a negative influence on customers’ dining intentions. This study offers valuable insight into the theoretical foundations and managerial implications of CSR’s effects and risk management, particularly in the context of future pandemics within the restaurant industry.
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Binarti, Intan, and Vonny Tiara Narundana. "Analysis of Restaurant Tax Potential in Original Regional Income (PAD) in Bandar Lampung City." International Journal of Research and Review 11, no. 2 (February 26, 2024): 349–54. http://dx.doi.org/10.52403/ijrr.20240238.
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The purpose of this study is to determine the value of the percentage of the tax potential restaurant and the number of restaurant tax contributions to Pad City Bandar Lampung. This research was conducted at the Regional Legal Tax Management Agency (BPPRD) and used the qualitative descriptive analysis method. The sample of this research is the tax revenue of the restaurant in 2019 with the total 691, 2020, 770 restaurants, 2021, 857 restaurants, and in 2022, 1052 restaurants in Bandar Lampung City are listed in the taxes of local restaurant and local bookkeeping housed at Jalan Doctor Susilo No.1 Botar Lampung City. The results found i.e. the potential of the tax restaurant decreased in 2020 post-covid-19 dela. After the Covid-19 Paseta Presentation of the potential of the restaurant tax is always in the very good criteria. Keywords: Restaurant tac, Potential, Regional Original.
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Harahap, Kartini. "Concept and Prototype Design Differentiation Strategy Application (Case Study on Restaurants at Medan Plaza Fair, Medan City)." Jurnal Ilmiah Manajemen dan Bisnis 8, no. 2 (August 2, 2022): 264. http://dx.doi.org/10.22441/jimb.v8i2.14685.
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The study aims to design application concepts and prototypes of differentiation strategies in achieving competitive advantage in restaurants using a design thinking model (a case study on a restaurant at Medan Plaza Fair Medan City), related to the problem of restaurants that must be able to deal with the COVID-19 pandemic situation amid of a highly competitive environment. The study used a descriptive qualitative approach and used purposive random sampling for sampling. The type of data used is primary and secondary data with data collection through interviews, observation and documentation. Data analysis uses value chain analysis, and design thinking models. The results showed that the conceptual design in building the application of a differentiation strategy to achieve competitive advantage in restaurants consisted of four data pillars, namely (i)identification, (ii) analysis of potential sources of differentiation, (iii)creating differentiation, and (iv)restaurant value chains.The prototype built on the application of a restaurant's differentiation strategy consists of five differentiations, namely: (i)product differentiation, (ii)service differentiation, (iii)place differentiation, (iv)personnel differentiation, and (v)channel differentiation.This research is expected to be able to build an application of competitive strategy through an effective differentiation strategy, making it easier for restaurant business people to develop and define differentiation strategies in achieving competitive advantage and provide opportunities for restaurant businesses to always innovate in strategies that are adaptive to any changes in the dynamic and complex environment.
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Du, Wenwen, Puhong Zhang, Jiguo Zhang, Yuan Li, Feng J. He, Xiaofan Zhang, Chang Su, et al. "Sodium Reduction in Restaurant Food: A Randomized Controlled Trial in China." Nutrients 14, no. 24 (December 14, 2022): 5313. http://dx.doi.org/10.3390/nu14245313.
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Restaurant food is one of the important sources of sodium intake in China. We aimed to determine whether a restaurant-based comprehensive intervention program may induce lower sodium content in restaurant food. A randomized controlled trial was implemented between 2019 and 2020 in 192 restaurants in China. After baseline assessment, the restaurants were randomly assigned to either an intervention or a control group (1:1). Comprehensive activities designed for intervention restaurants were conducted for one year. The primary outcome was the difference in change of sodium content estimated by the mean values of five best-selling dishes for each restaurant, from baseline to the end of the trial between groups. In total, 66 control restaurants and 80 intervention restaurants completed the follow-up assessment. The average sodium content of dishes at baseline was 540.9 ± 176.8 mg/100 g in control and 551.9 ± 149.0 mg/100 g in intervention restaurants. The mean effect of intervention after adjusting for confounding factors was −43.63 mg/100 g (95% CI: from −92.94 to 5.66, p = 0.08), representing an 8% reduction in sodium content. The restaurant-based intervention led to a modest but not significant reduction in the sodium content of restaurant food. There is great urgency for implementing effective and sustainable salt reduction programs, due to the rapid increase in the consumption of restaurant food in China.
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Marinkovic, Veljko, Vladimir Senic, and Predrag Mimovic. "Factors affecting choice and image of ethnic restaurants in Serbia." British Food Journal 117, no. 7 (July 6, 2015): 1903–20. http://dx.doi.org/10.1108/bfj-09-2014-0313.
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Purpose – With the expansion of dining out, visiting ethnic restaurants is becoming one of dominant trends worldwide. Given the fact that ethnic restaurants involve a number of peculiar elements that are not present when visiting regular “local” restaurants, the purpose of this paper is to identify the key determinants of choosing a particular ethnic-themed restaurant, as well as factors that have an impact on an ethnic restaurant’s perceived image. Design/methodology/approach – Research was done by conducting two separate studies. The first study identified factors that were generally the most significant to respondents when making a choice of an ethnic restaurant in which to dine. For the second study, a new sample of respondents – consisting of those who had just visited such an establishment – was used in order to determine which factors have the most significant impact on creating an image of ethnic restaurants. The research was therefore directed toward those restaurants where the customers can experience a unique atmosphere and ambiance that are synonymous within a given culture. Findings – The results obtained from the first study show that quality of food and price are the two most significant factors that determine which restaurant will be visited. On the other hand, the interior and exterior ranked as the two least important factors. In addition, the second study revealed that following the visit, the strongest impact on the restaurant’s image was its interior. Following interior, service quality surfaced as the most important antecedent of perceived image, while the impacts of price and exterior were weaker, but still statistically significant. Research limitations/implications – The study itself was done in two stages. In the first stage the analytical hierarchical process (AHP) model was used for ranking factors significant for choosing an ethnic restaurant, while in the second stage, structural equation modeling (SEM) model was used to identify triggers of perceived image after a visit to an ethnic restaurant. Future research should utilize both models to determine antecedents of the variables used. Apart from this, it is recommended to employ new variables that further explore the uniqueness of the ethnic restaurants. Originality/value – One of the main contributions of this work is related to combining of the AHP and SEM models, with the objective of completing a comparative results analysis, identifying in the process the positive aspects of both models and building a foundation for their coordination in terms of future use. This is significant, given that only a few prior studies have used such synergy.
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Thomas, George. "Demystifying the Relationship between Restaurant Innovativeness, Customer Engagement, and Customer Willingness to Pay a Higher Price." Sustainability 15, no. 10 (May 10, 2023): 7795. http://dx.doi.org/10.3390/su15107795.
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Despite consistent investment in innovation by the hospitality industry, it remains unclear how a restaurant’s innovativeness influences customers’ willingness to pay a higher price. Moreover, the role of customer engagement in enhancing prices in upscale restaurants is not well known. Correspondingly, the aim of this study is to establish a research model that illustrates the relationships between customers’ perceptions of a restaurant’s innovativeness (CPRI), customer engagement, and customer willingness to pay a higher price (WPHP) in upscale restaurants. The study also examines whether the impact of restaurant innovativeness and customer engagement on customer WPHP is moderated by boundary conditions of gender. Data were obtained through a questionnaire survey administered to 322 customers across multiple high-end restaurants located in the capital city of India, New Delhi. The results reveal that CPRI and customer engagement are important drivers of customers’ WPHP for upscale restaurant customers in India. Additionally, CPRI was found to have a positive effect on customer engagement. The results further indicate that gender moderates the effect with respect to the observed relationships. This study expands the theoretical foundation of these constructs and offers promising marketing strategies to create differentiation and enhance firm value.
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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji." ETNOSIA : Jurnal Etnografi Indonesia 1, no. 2 (April 4, 2017): 54. http://dx.doi.org/10.31947/etnosia.v1i2.1615.
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As the capital city of South Sulawesi, Makassar’s economy has developed significantly. This is accompanied by mushrooming of food industry, such as catering, cafetaria and restaurant, including fast food restaurant, which can be seen from the increase number of such industry in many corners of the city. This article deals with how fast food restaurant has changed people’s life style and how such restaurant is promoted in various ways by different agents. Fast food restaurants have well developed—particularly in terms of variation of menu, taste, restaurant facilities, and services—and this has attracted many, including family and fast become ‘comfort food’ for its customers. People’s eating habit has changed, fast food reataurant is one of the pioneers of such change, from making fast food restaurant just as a dining area to become a place where people can eat and relax. Fast food restaurant was promoted not only by the restauran itself in various ways (i.e. advertisements, meal packages, payment methods in cooperation with certain banks, internal services, etc.), but also by the family from mother to children (and other members of the family and visa versa) through various occasion (i.e. eating out on the weekend, birthday party, arisan, etc.). The health information which concerning nutrition of fast food is poorly understood by the family. Despite the fact that nutrition and health aspects of fast food are considered, they are not really the primary matter of concern, reflecting the lack of awareness regarding nutricious and healthy food.
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Jung, SoYeon, Michael Dalbor, and Seoki Lee. "Internationalization as a determinant of systematic risk: the role of restaurant type." International Journal of Contemporary Hospitality Management 30, no. 8 (August 13, 2018): 2791–809. http://dx.doi.org/10.1108/ijchm-06-2017-0321.
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Purpose The purpose of this study is twofold: to investigate the relationship between restaurant firms’ internationalization and systematic risk, and to further examine the relationship between internationalization and systematic risk based on the type of restaurant firm (i.e. limited-service vs full-service restaurants). Design/methodology/approach This study analyzes data from US-based publicly traded restaurant firms by estimating systematic risk based on the Carhart four-factor model and by performing a two-way random-effects model. Findings Findings support not only the risk-reduction effect of internationalization on systematic risk but also the moderating effect of the role of restaurant type on the relationship between internationalization and systematic risk. More specifically, the risk-reduction effect of internationalization on systematic risk is greater for limited-service than full-service restaurants. Practical implications The findings of this study can provide restaurant executives with more confidence in pursuing internationalization as part of their risk management strategy, acknowledging that more international operations could mitigate restaurant firms’ systematic risk. More specifically, limited-service restaurants can more significantly enjoy the risk-reduction benefits by increasing their international operations than full-service restaurants based on the findings of this study. Furthermore, risk-averse investors could consider purchasing shares of limited-service multinational restaurants’ stocks to enjoy more risk-reduction benefits. Originality/value By focusing on the restaurant industry with consideration for the restaurant type, this study provides more tailored recommendations for implementing internationalization strategies with regard to risk management.
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Daliati Ahjat, Nia, A. Faroby Falatehan, and Dedi Budiman Hakim. "Strategi Peningkatan Pajak Restoran pada Masa Pandemi Covid-19 di Kota Bogor." Jurnal Ilmu Pertanian Indonesia 27, no. 2 (April 14, 2022): 255–62. http://dx.doi.org/10.18343/jipi.27.2.255.
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The purpose of this study was to analyze the impact of covid 19 on restaurants, calculate potential income of restaurants and formulate a strategy for increasing restaurant taxes during the Covid-19 pandemic in Bogor City. The research population was 633 restaurants. Samples were taken based on the Slovin formula as many as 87 restaurants. The analytical methods used are descriptive statistics, multiple linear regression analysis (cross section data), IFAS-EFAS Matrix, SWOT, and QSPM. The results showed that Covid-19 had an impact on a decreasing income, a decrease in the number of customer visits, and a decrease in the number of workers at restaurants in Bogor City. The potential for restaurant taxes during the Covid-19 pandemic in Bogor City based on survey results were 111.3 billion rupiah. Factors affecting restaurant income in Bogor City during the Covid-19 pandemic were the number of customer visits, the number of workers, and promotional activities. The main strategy for increasing restaurant taxes during the Covid-19 pandemic in Bogor City is updating restaurant data regularly.
Keywords: Bogor city, covid-19, restaurant tax
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Redelfs, Alisha H., Joy D. Leos, Holly Mata, Sarah L. Ruiz, and Leah D. Whigham. "Eat Well El Paso!: Lessons Learned From a Community-Level Restaurant Initiative to Increase Availability of Healthy Options While Celebrating Local Cuisine." American Journal of Health Promotion 35, no. 6 (March 10, 2021): 841–44. http://dx.doi.org/10.1177/0890117121999184.
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Purpose: Restaurants have the potential to improve nutrition and positively shape social norms. We describe lessons learned and recommended strategies from Eat Well El Paso! (EWEP), a local restaurant initiative. Design: Descriptive case study. Setting: EWEP partnered with local restaurants from 2012-2017 in El Paso, Texas, along the US/Mexico border. Sample: Our sampling frame included EWEP staff and managers/owners at participating restaurants, of which the majority participated (80% and 85%, respectively). Intervention: EWEP was a local restaurant initiative led by the city public health department. EWEP contracted registered dietitians to assist locally-owned restaurants to increase availability of healthy menu options. Measures: Observation, key informant interviews, and document review assessed participation, barriers, and facilitators to restaurant participation and program sustainability. Analysis: Thematic and descriptive analyses. Results: 57% of restaurants completed the full on-boarding process, but long-term retention was low (24% of completers). Restaurant managers/owners perceived value in marketing, nutritional analysis, and menu design. Barriers included scheduling, complexity of restaurant culture, fear of food inspections, restaurant turnover, competing responsibilities, and lack of dedicated funding. Conclusion: Although local context and sample size may limit generalizability, lessons learned and recommended strategies are relevant and informative for communities working to increase restaurants’ healthy menu options.
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Hafu, Tetiana. "COGNITIVE DIMENSION OF MODERN ENGLISH RESTAURANT DISCOURSE IN THE INSTAGRAM SOCIAL NETWORK." Advanced Linguistics, no. 11 (August 11, 2023): 23–28. http://dx.doi.org/10.20535/2617-5339.2023.11.277876.
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This article is dedicated to the analysis of English-language restaurant discourse in the social media platform Instagram. The study of restaurant discourse on Instagram is important due to the growing popularity of social media and their impact on consumers. Restaurants use Instagram to promote their brand and interact with consumers, while users use the platform to discover new dining options and familiarize themselves with dishes and restaurant atmospheres. This article examines the cognitive aspect of restaurant discourse, which includes the analysis of language used to create a certain image and impression of the establishment's brand. Restaurant discourse is explored as a specific type of language used in the restaurant industry to interact between the restaurant and its clients, and can be presented in various forms of speech, such as menus, dish descriptions, advertisements, customer reviews, and conversations between staff and clients. Additionally, this study investigates how restaurants use taste perception and visual impressions to attract the attention of their clients. A qualitative and quantitative analysis of texts was conducted using software for text analysis and statistical data. Using the content analysis method, key words and phrases used in photo descriptions were identified, including delicious, mouth-watering, fresh, homemade, local, authentic, seasonal, tasty, vegan, gluten-free, luxurious, exclusive, intimate, romantic, and friendly. This research on restaurant discourse in the social media platform Instagram will help better understand the impact of social media on consumers and the interaction between restaurants and their clients. This article also closely examines the main trends in the use of social media in the restaurant business and their impact on consumers and restaurants. The study of restaurant discourse on Instagram has allowed for obtaining more detailed information about consumers and their preferences, as well as how restaurants can interact with their clients to improve their operations and develop their business.
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Parsa, H. G., Barry K. Shuster, and Milos Bujisic. "New Classification System for the U.S. Restaurant Industry: Application of Utilitarian and Hedonic Continuum Model." Cornell Hospitality Quarterly 61, no. 4 (January 25, 2020): 379–400. http://dx.doi.org/10.1177/1938965519899929.
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In epistemological domains, classification systems play an integral part as tools of discovery and systematic exploration. Classifications are essential for the integrity and validity of any academic research and application of the research findings to that particular research context. Absence of classification systems limits the ability of a discipline to advance as a legitimate subject worthy of academic pursuit. Currently, in the United States, as noted by the National Restaurant Association, there is no standardized and official classification for the restaurant industry. Thus, the current study proposes a theoretically supported restaurant classification system based on the concept of hedonic and utilitarian consumption. The proposed classification system has been empirically tested in four different studies, including a panel of currently operating restaurateurs, food journalists specializing in restaurant industry, panel of hospitality educators, and restaurant customers. The proposed framework has received strong empirical support from all four selected groups. The obtained results suggest that this parsimonious system could be effectively used to classify the U.S. restaurant industry with the proposed four major classes: Luxury Restaurants, Fine-Dining Restaurants, Casual Restaurants, and Quick-Service Restaurants.
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M. Nuevo, Allimar. "Green Practices amidst COVID-19 Pandemic among Restaurants: Basis for an Enhancement Program." Journal of Social Responsibility,Tourism and Hospitality, no. 31 (December 15, 2022): 1–7. http://dx.doi.org/10.55529/jsrth.31.1.7.
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In light of the COVID-19 pandemic, this study was done to assess green practices in local restaurants. This study used a descriptive research design to reveal green practices encountered and practiced by restaurant employees. A downloaded, modified questionnaire was used to gather information. Three hundred eighty-seven (387) restaurant workers from Tagum City, Davao del Norte, participated in this study as respondents. Results show that the level of green practices among restaurants in Tagum City is high. Generally, the indicators green buildings and construction and the other indicators; water efficiency and conservation; recycling and composting; sustainable food; non-toxic cleaning and chemical products are high; and energy efficiency and conservation is moderate respectively. Moreover, green practices among restaurants are followed by the restaurant’s employees in Tagum City. This study has a proposed enhancement program based on the results. Lastly, this study was designed to extend help and awareness to the hospitality industry in maximizing the use of green practices for sustainability.
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Dai, Debao, Huixian Ma, Min Zhao, and Tijun Fan. "Group Buying Pricing Strategies of O2O Restaurants in Meituan Considering Service Levels." Systems 11, no. 12 (November 29, 2023): 562. http://dx.doi.org/10.3390/systems11120562.
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After the COVID-19 pandemic has subsided, the catering industry has returned to its previous thriving scene. Many restaurants have launched group buying services and collaborate with third-party online platforms to attract more customers. For the optimal decisions and maximum profits of restaurants and online platforms, a two-layer supply chain model is designed to investigate and study the price strategies and service strategies. Considering the service levels of restaurants and platforms, we construct the mathematical expressions of the offline retail model, online retail model, and online group buying model, respectively, and solve the game equilibrium. The results are shown as follows: (1) With cooperation between the restaurant and platform, both the restaurant and platform can obtain their maximum profits when they apply optimal pricing strategies. (2) The optimal pricing strategies of the restaurant are influenced by the sensitivity coefficients of customers to the restaurant and platform’s service levels, and the cost coefficients of the restaurant and platform’s service levels. (3) The maximum profit of the restaurant is directly proportional to the number of new potential consumers who are attracted. The more potential consumers who are attracted, the higher the profit the restaurant earns. The research results provide a reference for restaurants and platforms to formulate price strategies and service strategies, to help restaurants and platforms achieve more profits.
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Park, Eunhye (Olivia), Bongsug (Kevin) Chae, Junehee Kwon, and Woo-Hyuk Kim. "The Effects of Green Restaurant Attributes on Customer Satisfaction Using the Structural Topic Model on Online Customer Reviews." Sustainability 12, no. 7 (April 2, 2020): 2843. http://dx.doi.org/10.3390/su12072843.
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Although green practice is increasingly adopted in the restaurant industry, there is still little research in terms of investigating the impacts of green practice on customer satisfaction. This study utilized user-generated content by green restaurant customers to identify various aspects of green restaurants, including perceived green restaurant practices. Our data are based on U.S. green-certified restaurants available on Yelp. Structural topic modeling was used to discover latent restaurant attributes from user-generated content. With a longitudinal approach, the changes in customers’ interest in green practices were estimated. Finally, the common restaurant attributes and green attributes were used to predict customer satisfaction. This study will contribute to marketing strategies for the restaurant industry.
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Husen, Fathurrohman, Moh. Taufik, and Sari Mustika. "Kearifan Lokal: Respon Masyarakat Minang terhadap Penjualan Rendang Non-Halal." JURNAL AGROINDUSTRI HALAL 10, no. 1 (April 30, 2024): 101–10. http://dx.doi.org/10.30997/jah.v10i1.8296.
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Padang restaurants are synonymous with providing halal food. Padang Restaurant's rejection of selling pork rendang is a strong background for this research. Padang customs are based on ABS-SBK (Basandi Syara-Syara Basandi Kitabullah Adat). This study aims to describe and analyze the response of the Minang community to a Padang restaurant that sells pork rendang. This research uses mixed methods. Quantitative techniques to collect primary data through questionnaires, and qualitative-descriptive techniques to collect secondary data and its analysis. Secondary data comes from news stories, journals, and scientific research results. Respondents' answers about the identity and opinions of Padang Restaurants that sell non-halal products are arranged in the form of a Likert scale. Respondents were Minang people totaling 75 people. Respondents strongly disagreed that a Padang Restaurant sells pork rendang, even though the Padang Restaurant includes information on the non-halal product. The reason for refusing the sale of rendang using pork, aside from being identical to Minang, which has the ABS-SBK principle, is also due to the use of Minang attributes. The Minang people still hold tightly to their customs which make Islamic teachings part of their values, including in terms of food. The researcher suggests conducting research related to the need for regulation on the inclusion of the Padang Restaurant label which is synonymous with halal food products.
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Wedisa, Idma Fitri, and Azhary Syarief. "Analisis Sebaran Indeks Aksesibilitas Rumah Makan terhadap Objek Wisata di Kawasan Wisata Mandeh." YASIN 3, no. 6 (October 31, 2023): 1550–63. http://dx.doi.org/10.58578/yasin.v3i6.2021.
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This study aims to find out the distribution of restaurant facilities and distance to tourist attractions and the accessibility index of restaurant facilities to tourist attractions in Mandeh Tourism Area, Koto XI Tarusan District, Pesisir Selatan Regency. This research uses quantitative descriptive method. The data analysis technique used in this study is a quantitative distance analysis technique using the accessibility index formula. The results showed that 1) The distribution of restaurant facilities and distance to tourist objects obtained as many as 33 distribution of restaurant facilities consisting of 13 traditional and modern restaurants, 8 fast food restaurants and 12 classified as cafes, and there are 30 tourist objects which are divided into 10 natural attractions and 20 marine attractions in the mandeh tourist area. 2) The accessibility index of restaurants to tourist objects has 5 categories, namely a very high accessibility index consisting of 17 restaurant facilities, a high accessibility index consisting of 10 restaurant facilities, a medium accessibility index consisting of 2 restaurant facilities, a low accessibility index consisting of 3 restaurant facilities and a very low accessibility index consisting of 1 restaurant facility. Based on this data, it can be concluded that the accessibility of restaurant facilities to tourist attractions in the Mandeh Tourism Area, Koto XI Tarusan District is included in the very high category or easy to reach by tourists.
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Soroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.
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The article examines the state and prospects of the local market of restaurant services by conducting a sociological online survey. The restaurant market of the city of Izmail, Odessa region is chosen as object of research. The marketing research of a condition of the market of the offer is carried out, perspective niches for development of restaurant business are defined. Analysis of trends in the market of restaurant services for 2017-2020. showed that the market is in its infancy, as evidenced by the calculations of the availability of seats in the public network of restaurants in Izmail: as of 2020 there is a shortage of seats per 1,000 inhabitants. It is established that a significant factor influencing the situation in the market of restaurant services is the level of income: declining incomes encourage consumers to refrain from visiting restaurants and prefer home-cooked meals. The reduction in the number of restaurant establishments in 2020 was caused by the COVID-19 pandemic: many restaurateurs were unable to maintain their quarantined activities and were forced to close their establishments. Diagnosis of the structure of the market of restaurant services in Izmail showed that the largest market share is occupied by cafes, restaurants, coffee shops and canteens. We characterize the structure of the restaurant services market as optimal, because most establishments are designed for middle-income customers. An analysis of the geographical location of Izmail's restaurant enterprises led to the conclusion that most of the establishments are located in the city center, while there are almost no establishments located outside the city limits. Thus, 402 respondents took part in the sociological survey, of which 51% were men and 49% were women. The age structure is represented mainly by young respondents: 45,27% - participants aged 20 to 30 years, 30,35% - from 30 to 50 years. The most popular among the respondents were restaurants «pizzeria» (24.38%), «cafe» (18.41%), «coffee shop» (16.67%) and «restaurant» (10.20%). Most often, survey participants visit restaurants to celebrate celebrations (35,82%), meetings with relatives and friends (26,62%) and meals during breaks at work or study (12,94%). According to the majority of respondents, there are not enough restaurants outside the city (18,66%), in the «Fortress» area (17,91%) and in the city center. According to the format of the institution, which is not enough in the city, the opinions of respondents were divided: 20,90% consider it appropriate to open a restaurant complex; 20,40% - coffee; 19,15% - restaurant; 18,16 - pizzeria. Given the consumer demand for visits to restaurants located in nature, we consider it appropriate to develop a niche of country restaurants or complexes.
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Manupada, Ni Putu Manacika, Ahyar Ismail, and Meti Ekayani. "WILLINGNESS TO PAY WARUNG MAKAN TERHADAP TPS 3R DI DESA BABAKAN KABUPATEN BOGOR." ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) 13, no. 2 (November 30, 2019): 147. http://dx.doi.org/10.24843/ejes.2019.v13.i02.p03.
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Babakan is one of administrative villages in Bogor Regency where Institut Pertanian Bogor (IPB) is located. IPB has given social and economic impacts in Babakan that many small-scalled business developed and small-scalled restaurant has the most participators. These small-scale restaurants generate waste everyday and the waste is still managed with end of pipe practice where waste was hauled from collection point to disposal site without any intermediate treatment. Community based waste management with 3R (reduce, reuse, recycle) approach should be proposed to reduce waste at source. 3R Solid Waste Treatment Facilities (TPS 3R) is a facility that focused on reducing, reusing, and recycling waste at source comunally involved active roles from community and goverment. The objectives of this study are (1) Examining level of participation of small-scale restaurant owners if TPS 3R is built and implemented in Babakan. (2) Estimating Willingness to Pay (WTP) of small-scale restaurans owners to TPS 3R implementation planning. The results showed most of small-scale restaurant owners are willing to participate in both sorting waste at source and paying TPS 3R service if TPS 3R is being implemented in Babakan. Average WTP values for TPS 3R is Rp 32,037.04/month and it’s higher than existing rate of waste collection service, which shows small-scale restaurant owners have preference for TPS 3R.
Keywords: small-scaled restaurants; TPS 3R; waste management; willingness to pay
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Nababteh, M., and N. Al Abed Al Mahdi. "Saving Lives One Bite at a Time: The King Hussein Cancer Foundation´s Restaurant Care Program." Journal of Global Oncology 4, Supplement 2 (October 1, 2018): 185s. http://dx.doi.org/10.1200/jgo.18.70900.
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Amount raised: Since 2007, the program has raised USD 5.25 million. Background and context: In 2007, the King Hussein Cancer Foundation (KHCF) established the Restaurant Care Program (RCP); an innovative sustainable fundraising program targeting the general public. The RCP invites restaurants to incorporate a fixed contribution to KHCF as a line item on their diner bills, enabling restaurant guests to join the fight against cancer. At the time when cancer was still considered a taboo, the idea of bringing cancer onto restaurant tables and associating it with food was a huge undertaking which was frowned upon by most. It took one champion to join the program to for the rest to follow suit; gradually overcoming the taboo and changing public behavior. Within 10 years, the program was able to partner with over 70 restaurants with an annual growth of 8.4%. Aim: Establishing an innovative, sustainable fundraising program that creates behavior change and serves as an accessible, effortless donation channel while they dine Strategy/Tactics: Generating funds in a systematic and sustainable method by including the contribution as a line item on diners' bills within partner restaurants' financial/billing systems. Customizing the contributions according to restaurant's tier; JD 1 (USD 1.4), JD 0.50 (USD 0.70) and JD 0.25 (USD 0.35). Implementation of a donation opt-out method rather than making it opt-in. This means that the contribution is automatically added by the restaurant to the bill, yet allows the diner to optionally remove the donation if they request to do so. Shifting from the opt-in to opt-out method significantly more than doubled the donations received allowing the program to raise USD 512,711 in 2017 alone. Training and educating restaurant employees and raising their awareness about cancer, the program and the impact of raising funds to support patients- deeming them on-the ground KHCF advocates. Program process: Official agreements are signed with partner restaurants indicating the fixed donation amount and the financial process. Restaurants add the contribution as a fixed line item within their financial/billing system-KHCF provides restaurant partners with jointly branded marketing materials which are placed on dining tables and which explain the program and its process. Training of restaurant financial staff and waiters on program process in addition to educating them on cancer, KHCF mission and impact of the donations. Monthly financial reconciliation with each partner restaurant based on provided and audited receipts/bills. Costs and returns: The expenditure of the program is 2-4% of the programs' returns making the program cost-effective and sustainable. What was learned: Despite KHCF being in a resource-poor developing country, the program´s success is proof that it´s possible to conquer taboos and create an innovative funding model that is both cost-effective and sustainable and can be replicated across sectors and countries.
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Hatalyak, O., and N. Hanych. "Retrospective analysis of restaurant industry establishments." Visnyk of the Lviv University. Series Geography 2, no. 43 (October 19, 2013): 153–61. http://dx.doi.org/10.30970/vgg.2013.43.1700.
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Development of restaurant industry establishments is elucidated in retrospective, historical periods of restaurant industry development is analyzed. Key words: restaurant industry, taverns, caravanserais, coffee houses, restaurants
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Namkung, Young, and Soocheong (Shawn) Jang. "Are Consumers Willing to Pay more for Green Practices at Restaurants?" Journal of Hospitality & Tourism Research 41, no. 3 (July 27, 2016): 329–56. http://dx.doi.org/10.1177/1096348014525632.
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This study examines customers’ willingness to pay more for green practices in restaurants using hypothetical scenarios. The objective of this study is to investigate the characteristics of consumers with a higher willingness to pay more and examine the relationship between consumers’ perceptions of green brand image and their willingness to pay more for a restaurant’s green practices. A total of 334 responses showed that more than two-thirds of restaurant customers would be willing to pay extra money for green restaurant practices. Age, previous experience, involvement, and self-perception were found to be significant in accessing consumers’ willingness to pay more for green practices in restaurants. In addition, the results showed that customers with a strong likelihood to pay more for green practices had higher perceptions of green brand image than those who were less likely to pay extra.
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Schori, Thomas R. "Getting the Most Out of Image: An Example from the Fast-Food Industry." Psychological Reports 78, no. 3_suppl (June 1996): 1299–303. http://dx.doi.org/10.2466/pr0.1996.78.3c.1299.
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Using a fast-food industry example, this study was designed to illustrate how a marketing practitioner might use a model of the brand choice process to identify a brand's optimal image, that is, an image which would be expected to maximize that brand's share. 219 upper-divisional college students expressed their beliefs about three fast-food restaurants, plus their preferred restaurant, and what constituted their ideal restaurant on 15 attributes. Also, they indicated the relative importance of each attribute. Using their image data, we then chose a brand-choice model to identify those changes in image that would be expected to maximize (and minimize) each restaurant's share of market.
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Hartini, Sri, and Lesti Hartati. "ANALISIS PREFERENSI MASYARAKAT TERHADAP RESTORAN CEPAT SAJI DI KOTA BOGOR." JIMFE (Jurnal Ilmiah Manajemen Fakultas Ekonomi) 3, no. 1 (June 30, 2017): 16–28. http://dx.doi.org/10.34203/jimfe.v3i1.436.
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ABSTRACTThe objectives of this research are: (1) to identify the most important environmental factors that led to a variety of consumer preferences for fast food restaurants in Bogor; (2) to measure the relative performance of consumer satisfaction attribute in fast food restaurant industry in Bogor by using approach of importance performance analysis; and (3) to identify the pattern of competition among fast food restaurants in Bogor City with the use of SPSS scoring method. Data analysis method used is Fischbein analysis consist of quantitative analysis and qualitative analysis. The results showed that: 1) hygiene factors should be put forward because the concept of fast food restaurants attract more consumers from middle to upper economic level, and of course it is critical to give an assessment of the condition or circumstances in all aspects of the service from fast food restaurants; 2) the level of service provided to the consumer most attributes are in the low priority position matrix with the percentage of 53%, the attribute on the matrix to maintain the achievement is in the second with the percentage of 33%, followed by the main priority attribute is only 9% and the last attribute on the matrix excessive with percentage of 5%. This means there are still many attributes that do not have significant effectiveness to the services provided by each attribute; 3) can be determined the average total scoring of KFC restaurant (20.56, 14%), McD restaurant (18.29, 12%), Pizza Hut restaurant (16.67, 11%), Trio restaurant (15.98,11%), restaurant of Simpang Raya (15.96,11%), Burger Kings restaurant(15.87,10%, Rumah Anai restaurant, (15.18; 10%), and Dominos restaurant (14.83,10%).Keywords: Community Preference, Fast Food Restaurant, and Bogor City
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Huang, Yuying, and C. Michael Hall. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants." Sustainability 15, no. 4 (February 16, 2023): 3672. http://dx.doi.org/10.3390/su15043672.
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Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices.
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Amidi, Arian, Ehsan Darvishmoghaddam, Ashkan Razmfarsa, and Rafidah Binti Othman. "Impact of five important factors on restaurant performance and hospitality management: an empirical analysis of technological innovation." Future Technology 1, no. 2 (August 15, 2022): 1–17. http://dx.doi.org/10.55670/fpll.futech.1.2.1.
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This study aims to explore the effects of five factors, i.e., price, food quality, ambiance, service quality, and online order on the performance of the Japanese restaurant of Kenzo in Iran. In this research, the required data were collected through a mixed-method involving both quantitative (with 81 participants) and qualitative (2 participants) approach. Data analysis was performed using the SPSS software. With the use of Lewin's Model of Change, the study's intervention plan was suggested. The Wilcoxon test results showed that the performance of the restaurant enhanced after the intervention. Foreign restaurants, especially Japanese ones, need to pay close attention to service quality and employees’ behaviors. This factor cannot be changed or improved overnight; it takes time and investment to grow. The findings of this study help the managers and policymakers of the restaurant to gain a deeper insight into the influence of the above-mentioned factors on customer satisfaction and, consequently, the revenue of the restaurant. Additionally, it was found that food quality, price, online order, and service quality are the most important common problems of Japanese restaurants in Iran. Two phenomena limited this study: sanctions posed by the U.S on Iran and the COVID-19 pandemic. Therefore, the results of this study may not be generalized in the post-sanction time and post-pandemic time. Due to the pandemic, most customers prefer not to be present in the restaurant, which limits the results of the research. On the other hand, for future studies, researchers can study how to guide restaurant owners to use social media to increase the number of customers and attract new customers, which can be one of the unique factors that can directly affect the restaurant's performance. To the best of the authors' knowledge, this issue has not been studied in the Middle East region yet.
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Sheffer, Megan A., Christopher A. Squier, and Gary D. Gilmore. "Restaurant Volatility and the Iowa City, Iowa, Smoke-Free Restaurant Ordinance." American Journal of Health Promotion 27, no. 3 (January 2013): 177–80. http://dx.doi.org/10.4278/ajhp.07082488.
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Purpose. To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. Design. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. Setting. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant ordinance. Measures. Food permit licensure data for all Iowa City and Coralville restaurants were obtained from the Johnson County Health Department. Analysis. Differences in restaurant volatility were assessed using Fisher's exact probability test. Results. The number of restaurants increased in both Iowa City and Coralville throughout the ordinance period. The ratio of the total number of restaurants in Iowa City to the total number of restaurants in the Iowa City–Coralville metropolitan area remained stable. The proportion of restaurants for each city did not differ significantly during the preordinance, ordinance, and postordinance periods. Conclusion. The IC-SFRO did not adversely impact the restaurant industry in terms of restaurant closures. The Iowa legislature was urged to draft evidence-based legislation, such as amending preemption of the IC-SFRO, to protect and promote the health of its communities.
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Rodríguez-López, María Eugenia, Salvador del Barrio-García, and Juan Miguel Alcántara-Pilar. "Formation of customer-based brand equity via authenticity." International Journal of Contemporary Hospitality Management 32, no. 2 (February 3, 2020): 815–34. http://dx.doi.org/10.1108/ijchm-05-2019-0473.
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Purpose This study aims to examine the extent to which customers’ perceptions of restaurant authenticity facilitate the establishment’s customer-based brand equity (CBBE) – both directly and indirectly – via customer satisfaction. The study also analyzes whether restaurant type moderates the antecedent relationships of CBBE formation. Design/methodology/approach Two restaurants of different types were selected for the study: a mid-scale and a moderate/casual restaurant. Based on a final total sample of 402 customers of both restaurant types, a moderated mediation regression model was used. Findings It was found that the level of authenticity perceived by the restaurant visitor during the gastronomic experience is an antecedent of restaurant brand equity formation, both directly and indirectly, via customer satisfaction. Furthermore, these antecedent relationships were found to be partially moderated by restaurant type. Research limitations/implications Only two restaurants were used for the study. This study could be replicated by comparing other types of restaurants with differentiated characteristics to test whether the results obtained for these two types can be extrapolated to the rest. Originality/value There is no empirical evidence in the literature regarding the possible moderating effect of restaurant type on brand equity formation, so the particular note is the simultaneous application of CBBE measurement to the analysis of two different types of restaurant and the differences in their brand equity formation. On the other hand, there are few studies that use moderated mediation regression analysis as a methodological technique in the field of restaurants, so this is an interesting methodological contribution.
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Barrera-Barrera, Ramón. "Identifying the attributes of consumer experience in Michelin-starred restaurants: a text-mining analysis of online customer reviews." British Food Journal 125, no. 13 (November 21, 2023): 579–98. http://dx.doi.org/10.1108/bfj-05-2023-0408.
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PurposeThe main goal of this paper is to identify the attributes of consumer experience in Michelin-starred restaurants and to estimate their effects on restaurant ratings.Design/methodology/approachA sample of 70,233 online reviews of 224 Spanish Michelin-starred restaurants were analysed with the latent Dirichlet allocation algorithm. A sentiment analysis and a logistic regression analysis were also employed to estimate the effect of attributes on restaurant ratings.FindingsCustomer attention, food quality, decor and ambience and value for money are frequently used to define restaurant experience. However, it is shown in this study that the experience in a Michelin-starred restaurant goes beyond the evaluation of those four attributes. Furthermore, the effect of the factors that were identified on customer satisfaction differed depending on the restaurant ratings.Research limitations/implicationsThe findings are linked to the context of Spanish Michelin-starred restaurants. It is also assumed in this study that online reviews are based on truthful opinions.Practical implicationsRestaurant managers should primarily focus on customer attention and food quality to achieve customer satisfaction. In addition, those restaurants with an error-free service and a highly appreciated wine list among diners are more likely to achieve the culinary excellence that deserves a 5-star rating on TripAdvisor.Originality/valueThe attributes of the restaurant experience are frequently identified in literature reviews. Research based on text-mining analyses of customer reviews to discover a posteriori the factors that define a restaurant experience is scarce, and particularly difficult to find in the context of Michelin-starred restaurants.