Simulation Study on the Queuing System in a Fast-Food Restaurant

Abstract

The fast-food industry has experienced prosperous growth over the last three decades. In fast-food operations, the term “fast” refers to “quickservice.” The customers coming to a fast-food restaurant do not expect to wait for a long time to receive the food service. The waiting time for customers to receive the food service becomes one of the key quality characteristics in a fast-food restaurant. However, waiting lines always exist in a fast-food restaurant during peak hours. In this article, a simulation model is built to study the queuing system in a fast-food restaurant, which is located in the downtown area of the city of Touliu, Taiwan. From the results of the study, the manager of the restaurant should recruit another server during peak hours such that the customers' waiting time can be reduced. Meanwhile, the validation procedure for a simulation model is also briefly reviewed in this article.     

Multi-Attribute Dimensions of Service Quality in the Fast Food Restaurant Industry

Abstract

As the fast food restaurant industry grows in the Western industrialized world, it has also become increasingly competitive. In such an environment, marketers are concerned about how to increase or maintain market share through better service quality and effective segmentation strategies. This paper reports a two-phase exploratory study conducted to determine the dimensions of service quality in the fast food industry, from the consumer's perspective. Factor analysis revealed 10 dimensions made up of 57 different attributes. The 10 dimensions were able to discriminate among three groups of fast food patrons, namely: frequent, less frequent, and more frequent patrons. Managerial implications of these findings, for market segmentation, targeting, positioning, and promotional strategies are discussed.     

A Study of Factors Influencing Parental Patronage of Quick Service Restaurants

Summary

This study identified factors influencing parental quick service restaurant patronage. Results indicated that parents are influenced to patronize quick service restaurants most often by speed of service, menus that offered their childrens' favorite food items, and parents' lack of time for meal preparation at home. Children preferred French fries, pizza, hamburgers, cheeseburgers, and chicken nuggets at quick service restaurants. French fries, the favorite childrens' fast food menu selection, was ranked by respondents as one of the least healthy food items, while mashed potatoes, one of childrens' least favorite fast food menu selections, was perceived to be one of the healthier food selections by parents. Restaurateurs were encouraged to develop newer, healthier methods of preparing these popular menu items while offering more nutritious menu selections for children.     

Buyer-Seller Interaction,Capacity Management,and Relationship Marketing

Abstract

This paper provides insight into the dynamic sales processes that occur in the restaurant industry. Its primary purpose is to provide hospitality marketers and managers a framework tor improving overall sales in food and beverage organizations. After outlining this framework for increased restaurant sales, a detailed overview of buyer-seller interaction, relationship marketing, and restaurant management literature is provided to give the reader an understanding of previous Studies.     

The Atkins Diet Phenomenon: How the Low Carbohydrate Lifestyle Has Revolutionized the Consumer Behavior of American Dieters

Abstract

Examined are the impact of the Atkins diet on the American diet conscious consumer and its impact on the market for consumer oriented diet foods, specifically foods low in carbohydrates and high in protein. Focusing on the fact that studies continue to show that as many as 25% of the American population is clinically obese, at least 100 pounds overweight, the recent obsession with low carbohydrate foods has created entirely new food related markets, markets for consumers products that are significantly different from the traditional food markets that have existed in the past. This paper will address the impact that the Atkins phenomenon has had on groceries, soft drinks, restaurant offerings, beer, fast food and supermarket products. It will show how these industries have been forced to modify their product lines to incorporate an ever escalating consumer demand for low carbohydrate products or risk being left behind in the expanding $42 billion food industry.     

Perceived Importance Factors of Restaurants in Relation to University Customers' Demographic Characteristics

Abstract

This research examines the attributes which influence customers' decisions to return to a restaurant for another meal. Quality of food was rated as the most important attribute, followed by quality of service, cost/value of the meal, and ambiance of the restaurant. Nutritional value was rated as the least important attribute. Male customers did not rate the attributes differently from the female customers.     

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.     

A Study of Factors Affecting Tip Size in Restaurants

Abstract

This study was undertaken to gain understanding of the tipping phenomenon in restaurants. The study reviews the phenomenon of tipping and the accompanying characteristics that determine the gratuity amount of consumers. An understanding of the relationship between tip size and factors such as food quality and level of service will help to determine what areas restaurant personnel should focus on to enhance customer satisfaction and facilitate those working in the restaurant industry. In this study, the researchers tested the hypothesis that the greater the tip size, the more satisfied the customer is with the food quality and service provided by server. The other hypothesis tested was: The greater the tip size, the greater the likelihood of a return patronage. Data were collected at a restaurant in Houston, Texas. This analysis found a strong relationship between tip size and service provided by server and return intentions, but did not find a significant relationship between tip size and food quality.     

Revisiting customers' perception of service quality in fast food restaurants

This research is an extension to previous work in fast food restaurant marketing. The population of this research consists of actual fast food restaurant customers. Following the literature, data are analyzed using Confirmatory Factor Analysis, Structural Equation Modeling, and Path Analysis. Findings of this work identify factors impacting customer satisfaction, as well as dimensions of service quality and their rankings in the fast food restaurant context. Results indicate that there is no direct way of increasing behavioral intentions through improving service quality for fast food restaurants. Rather, behavioral intentions can be improved through customer satisfaction as an intermediary. Further, this work finds evidence that customer satisfaction can be improved through service quality, food quality, and price-value ratio, which in turn would pave an indirect path toward improvement in behavioral intentions in this industry. Results of this research shed light on prioritizing managers’ focus and resource allocation for customer satisfaction and different dimensions of service quality and can be used by fast food restaurant managers to set guidelines and strategies in providing better service to their customers.     

Expert Advice for Successful Restaurant Music

Abstract

Music has the power to create an excitement level and ambiance that helps patrons enjoy food and spirits, while encouraging repeat business. Managers must decide on whether the music is background music or clearly audible. Priority disks allow the restaurant operator to play selections custom designed for his/her restaurant. Music can add to the restaurant's atmosphere, or it can detract from it. This article leads managers through decisions involved with music and music systems, providing them with information that will lead to music becoming a positive element of the restaurant's environment.     

Dining Chinese

Abstract

With the growing popularity and consumption of Chinese cuisine, it is crucial for restaurateurs to acquire knowledge of consumer expectations and dining satisfaction. The purposes of this study were: to determine patrons' perceptions and attitudes Chinese restaurant dining and to determine if there is a difference between diners of Chinese descent, other Asians, and all other patrons with regard to their expectations concerning dining at Chinese restaurants. A structured questionnaire was used to determine the dining preferences of 192 customers of eight full service Chinese restaurants. The results indicated that slightly over 60% of the respondents considered themselves to be knowledgeable of Chinese regional cooking. Fifty-one percent of the respondents felt that the food in the restaurants was similar to the food prepared in restaurants in China, Hong Kong, and Taiwan; however, 53% said the food was adjusted for American taste. Over 63% of the respondents wanted the restaurant to appear somewhat authentic. It was found that there were no significant differences between the subgroupsstudiedonthe questions.     

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.     

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.     

Sensory Panel Comparison of Ostrich and Emu Fillets with Top Sirloin Beef

Abstract

The restaurant industry is an ideal test market for new food products. Emu and ostrich producers and processors are utilizing restaurants to familiarize the public with their products. By means of a sensory panel, the authors evaluated emu and ostrich muscle cuts for flavor, juiciness, texture, and other flavors to the control (top sirloin beef). The results of the sensory panel comparison provided the restaurateurs with conclusive data to assist in assessing the viability of including these new items on their menus.     

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.”     

Analysis of Relative Growth Rates Between Domestic and International Earnings of U.S. Based Publicly Traded Restaurant Firms

ABSTRACT

This study explores the relative growth rates in earnings of public restaurant firms for a 20-year period from 1981-2000. No significant differences were found in sales growth between multinational and domestic restaurant firms. However, multinational firms significantly outperformed domestic firms in growth of operating income and pre-tax profitability. Multinational restaurant firms also had significantly lower negative growth in domestic earnings when compared to domestic firms. The results imply that multinational restaurant firms are more efficient than domestic firms in converting sales into profits.     

Assessment of the environmental sustainability of restaurants in the U.S.: The effects of restaurant characteristics on environmental sustainability performance

ABSTRACT

This paper investigated the current levels of environmental sustainability in restaurants across the U.S. to determine whether a restaurant’s proclivity for environmental sustainability depended on its characteristics such as chain affiliation or restaurant type.

A web-based survey was administered to 2,500 top-level restaurant managers, from which a total of 218 responses were judged as usable. The data were analyzed using independent

sample t-tests and ANOVA. This study presents an in-depth account of the environmental sustainability in restaurants across the U.S. based on an evaluation of top-level managers. This study also highlights the differences in restaurant environmental sustainability across different restaurant segments.     

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.     

Implications of fast food restaurant concentration for preschool-aged childhood obesity

In this research, the authors examine the effects on preschool-aged childhood obesity rates associated with the direct and moderating influence of fast food restaurant density levels, consumer poverty, and urbanization. Results show that higher levels of fast food restaurant saturation are associated with increased levels of childhood obesity in both urban and poor areas, with the largest negative effect of fast food availability on obesity occurring in more economically disadvantaged, urban areas. Findings highlight why the societal impacts of targeting vulnerable populations through corporate location selection strategies should be fully considered in social marketing initiatives, especially given that unhealthy products with long term health risks are increasingly accessible.