Understanding How the Web Works!

ABSTRACT

Creating dining environments that make customers feel comfortable is a key goal of restaurant designers and operators. By applying basic precepts of environmental psychology to restaurant seating configurations, foodservice managers may be able to enhance the guest experience without sacrificing operational efficiency. This paper reviews the environmental psychology literature related to seating behavior, and analyzes the designs of ten representative chain restaurants to determine if these psychological principles appear to be supported in a successful foodservice operation. It also examines the seating behavior of different cultures, and suggests approaches to foodservice design that may appeal to an international market. While environmental psychology literature rarely addresses foodservice environments directly, many of its findings can be applied to restaurant settings. An analysis of the floor plans of five quick service restaurants and five table service restaurants outlines how some operations have provided seating configurations that assist customers in defending personal territory. Research that examines seating behavior in a wide range of foodservice settings and across cultural groups would be a valuable addition to the literature while providing foodservice managers and designers with excellent data for making seating layout decisions.     

Independent Restaurant Manager Correctness in Assessing the Legality of Selected Activities

ABSTRACT

This study examined the degree to which independent restaurant managers were able to correctly judge which of a series of potential unethical activities were illegal, under federal regulations and which were not. Mail survey results indicated that the managers were unable to accurately identify more than half of the selected practices under study. Managers of smaller independent restaurants were less accurate than their counterparts in larger independent restaurants, in making these judgments.     

An Exploratory Study to Identify the Site Selection Factors for U.S. Franchise Restaurants

Abstract

The purpose of this study was to identify site selection factors under six categories that are most pertinent for the successful operation of U.S. franchise restaurants. The results highlight the most important site selection factors, which can be used as a guide by franchisors as well as franchisees. The selected six site selection categories as narrowed down in this study included general location, position of site, demographics, traffic information, competition, and cost consideration. The Delphi technique identified 56 site selection factors under these six categories, which were ultimately predicted as necessary for the success or failure of franchise restaurants.     

Understanding Mature Customers in the Restaurant Business

Summary

The study reported here examined die differences between intangible service experiences of mature and younger customers in quick-service, casual, and fine-dining restaurants. The authors used ten unpleasant service experiences to identify the significant experiences that can impede satisfaction in three types of restaurants. No unpleasant service experiences were significant for either mature or young customers. However, in the casual dining restaurants, the (1) lack of product knowledge and (2) inattentive servers created significantly unpleasant service experiences for mature customers. In the quick service restaurant, the (1) lack of product knowledge, (2) inattentive servers, (3) rudeness, and (4) lack of cleanliness produced significantly unpleasant service experiences which in turn impeded the satisfaction for the mature customer. The reasons for these findings are discussed, and the authors suggest that the restaurant industry pay more attention to the mature population in order to increase both customer satisfaction levels and profits. A literature review precedes a discussion of the characteristics and service requirements of mature restaurant customers.     

A Descriptive Study of Factors Affecting Longevity of Independently Owned Ethnic Restaurants in Four Alabama Cities

Abstract

Factors affecting the longevity of independently owned ethnic restaurants in four Alabama cities were identified. A proportional stratified random sample of 43 restaurateurs representing African-American, Asian, Hispanic and Mediterranean cuisines was selected. A questionnaire was administered to restaurateurs during face-to-face interviews to explore factors affecting viability of ethnic restaurants. Twenty (46.5%) restaurants were open fewer than five years and 23 (53.5%) were open more than five years. Significant differences between newer and established restaurants included whether the owner purchased an existing restaurant business or began a new one, employment practices, method of customer payment, and marketing strategies.     

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

ABSTRACT

With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level that consumers would consider as “low-calorie.” Survey data were collected using MTurk. In addition to respondents’ perception of the calorie count of low-calorie food when eating out and eating at home, respondents’ attitude toward low-calorie food, behaviors about consuming low-calorie food and exercise frequency, and demographic information were also assessed in the survey. The results demonstrate that consumers’ calorie perception of low-calorie food served in restaurants is consistent among different types of restaurants. Moreover, consumers believe that a low-calorie meal served in restaurants should be under 367 calories for breakfast, 500 calories for lunch, and 677 calories for dinner. Lastly, consumers perceive home-cooked meals to be lower in calories than restaurant food. This study is the first attempt to explore consumers’ definition of a low-calorie meal served in restaurants. The findings will provide guidance to restaurant operators in designing menus, and help policymakers better understand the ongoing need to develop a sound and comprehensive definition for the term “low-calorie.”     

Subverting sustainability: market maintenance work and the reproduction of corporate irresponsibility

ABSTRACT

While marketing’s potential to foster environmental sustainability has been acknowledged in sustainability marketing thinking, we still know little about the forms of organisational conduct through which sustainability recurrently fails to gain traction as a serious agenda in markets. Drawing on recent discussions on corporate irresponsibility and institutional work in markets, this article employs a discourse analysis to examine marketing managers’ strategies to legitimise food waste generation in the organisation of retail. The study highlights three interlinked strategies of institutional work for the subversion of sustainability and thus the reproduction of unsustainable excess production and consumption: the framing of environmental responsibility as risk, cost and consumer choice.     

The Effects of Coupon Promotion on Repeat Visits in Restaurants

Abstract

Will customers' intention to return to a restaurant increase with coupon promotion? To answer this question, this study examines the hypothetical effects of coupon promotion on return visits to restaurants. Based on a literature review, three hypotheses were developed to test the effect of a coupon, its face value, and a patron's prior dining experience on return intention. The authors found that neither coupon use nor coupon face value contributed to explaining respondents' return intentions. However, repeat customers have a greater likelihood of returning to the restaurant than new customers. The study also showed that the quality of food and service were key indicators of return intention.     

Applying Diffusion Theory to Chain Restaurants

Abstract

The Diffusion of Innovations (diffusion) field is a well-established area for academic research across a range of social science disciplines. One of diffusion's key applications is to help predict the adoption rates of new products and technologies in new markets. To date, however, the application of the diffusion field, generally to hospitality and tourism, including the prediction of adoption rates, has been limited. This paper presents a conceptual framework for predicting the success of chain restaurants entering international markets, using diffusion's key principles. Following an overview of diffusion, including theoretical issues affecting the application of diffusion in a service sector environment, the paper presents a case study of an application of diffusion theory to the international expansion of a U.S. chain restaurant to Australia.     

The Impact of Coupons on Service Quality Evaluations,Risk, and Purchase Intentions

Abstract

To attract customers, restaurants will often use coupons. This research examined the impact of a promotional coupon on service quality expectations, perceived purchase risk and purchase intentions. It was found that the use of coupons does increase purchase intentions and reduce perceived purchase risk. However, coupons were found to negatively influence service quality expectations. Implications of these findings for restaurant managers are discussed.     

The Current Impact and Carryover of Advertising on Sales in the Restaurant Industry

ABSTRACT

A common source of conflict in the relationship between restaurant franchise and franchisee involves advertising fees. Conflict arises when the franchisee feels that he or she has not received an adequate return on his or her advertising investment. This paper reports the results of a study conducted on both the short-term and long-term effectiveness (duration) of advertising among restaurant chains. The findings suggest that only a small proportion of restaurant chains enjoy immediate, positive returns to their advertising fees. However, over half of all chains examined realized a significant carryover effect of advertising. Several explanations are offered as to why these results are found and recommendations are made as to how restaurant chains should react to these findings.     

Empowerment and Customer Satisfaction Strategies in Multi-Cultural Hotel Restaurant Environments

ABSTRACT

The paper addresses empowerment issues for hotel restaurant managers, as they affect: (a) quality service, (b) customer satisfaction, and (c) financial implications. It investigates empowerment in restaurant management in Dubai five star hotels, how managers operating in Dubai's multi-cultural environment perceive empowerment in their operations, and how this perception relates to their organization's quest for service quality, customer satisfaction, and financial return. Primary data was collected in focus group interviews with (n = 24) managers. Findings suggest managers are well informed, see empowerment as beneficial, support its application, but harbour some concerns, and as literature suggests, there are ambiguities and disagreements over its application.     

Tipped out: How do gratuities affect restaurant operations?

Tipping is a well-established social norm in North American restaurants. Researchers have given considerable attention to the interaction between consumers and servers, but less so to the relationships within a restaurant and even less so to restaurant managers’ perspectives. Our study, the first of its kind, used interviews and a survey to explore the perspectives of both restaurant managers and servers in identifying operational issues arising from tipping. Inequity and unfairness, loss of control of service quality, and difficulties in succession planning and promotion were identified. There is clearly a need to investigate strategies to mitigate some of these impacts.     

Developing a common standard for authentic restaurants

This paper investigates the paradox of authenticity versus standardisation. It examines the features that constitute restaurant authenticity and determines whether these can be standardised within an alliance of top restaurants to reap the benefits of commonalities among the restaurants. We determine the features of authenticity by examining the literature, by interviewing owners and managers of alliance restaurants and by means of a consumer survey. The results show several discrepancies. Combining these three data sources allowed us to distinguish between essential and peripheral features of authenticity. This distinction can help to define a standard for restaurant authenticity, specifying minimum levels for essential features of authenticity.     

The Michelin Guide and Restaurant Pricing Strategies

Abstract

This study reports the analysis of the price changes that occurred among randomly chosen French restaurants during the period of 1970–94. It discussed the relationship between these changes and the Michelin Guide restaurant ratings. The findings suggest that when the Michelin ratings increase or decrease for a particular restaurant, its prices reflect this change. Even two years before receiving a Michelin promotion, restaurants are observed to increase their prices relative to other restaurants. Most likely this is due to their incurring the extra expense of raising the quality of their fare and improving their amenities in the hope of qualifying for an increased Michelin rating.     

Attitudes of Korean College Students Towards Quick-Service,Family-Style,and Fine Dining Restaurants

Abstract

A research instrument was developed to identify attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants. Of the 350 questionnaires distributed, 292 (83%) were returned and usable. Respondents had the most positive attitudes toward fine dining restaurants, followed by quick service and family-style restaurants. Family-style restaurants, however, were most frequently patronized by respondents for their regular meals. “Good taste” was found to be the determining factor in selecting a restaurant for regular meals among Korean college students. Implications for Korean restaurant operators, researchers, and restaurant operators in other countries were provided.     

A Thirst for the Real Thing in Themed Retail Environments

ABSTRACT

The restaurant industry is experiencing a trend toward “authentic” ethnic restaurants that promise not only authentic food from a specific culture, but also an authentic dining experience and decor. For many consumers, these ethnic dining experiences constitute their sole contact with foreign cultures. This paper explores the importance of authenticity in ethnicthemed restaurants. It considers the methods employed and the frames of reference used to create these themed environments, consumers' abilities to delineate the real from the fake and the importance of authenticity as a component of the consumption experience. This exploratory study used qualitative research methods to report emerging themes derived from one type of ethnic restaurant, Irish pubs in Savannah, Georgia during St. Patrick's Day festivities. Managerial and research implications are offered.     

The Foodservice Supplier's Sales Environment

ABSTRACT

This study is designed to assist small meat processors seeking to expand their sales volume. The analysis pertains to a procurement survey of 191 restaurants. Fifty-one different variables are analyzed by means of cross-tabulations among different restaurant groups. For example, three restaurant annual sales groupings (under $500,000, $500,000 to $2,000,000, and over $2,000,000) are used to examine which of these fifty-one restaurant variables significantly differ by group. Other cross-tabulations are also presented regarding dinner ticket price levels, management structure, and chain affiliation, respectively. Many significant differences are found to exist in terms of food quality, delivery methods, product types, and more. Small meat processors will be able to develop more effective sales growth strategies through gaining an understanding of such differences. This study should be of value to small food manufacturers interested in direct marketing to restaurants. For example, based on the general findings of this study, small food manufacturers should place greater emphasis on product quality rather than price when selling their products to larger restaurants since supply quality is of greater importance than cost to these restaurants.     

Application of extended theory of planned behavior model to ecological behavior intentions in the food and beverage service industry

ABSTRACT

This study examined the relationships between environmental concern, the three main constructs of theory of planned behavior (TPB), two extended constructs (psychological ownership of the company and sense of responsibility) and employee behavioral intention to implement environmental measures. A questionnaire designed for restaurant employees was used to measure identified indicators. Structural equation modeling was chosen for hypothesis testing. Our results indicated that the three TPB constructs and one psychological trait (sense of responsibility) mediated the relationship between environmental concern and behavioral intention. Employee psychological ownership of a company was verified to exert a positive effect on employee behavioral intention. However, the findings cannot be applied to F&B settings in general since the study was restricted to Chinese restaurants identified.     

Sustainable innovation behavior in restaurants

Although a major contributor to environmental degradation and global climate change, most city administrators, policymakers and regulators do not hold restaurants accountable for their adverse impacts. New policies with incentives are urgently needed that leverage existing drivers of sustainable innovation. Using innovation adoption and planned behavior theories, a path analysis model is developed to evaluate the current level of sustainability in the restaurant industry and reveal the predictors of future sustainability behavioral intention. The results show that three predictors ? past experience, perceived behavioral control, and perceived innovation characteristics ? largely determine whether restaurants engage in sustainable innovation in the future.