共查询到20条相似文献，搜索用时 15 毫秒
1.
This study examines crisis-management practices in the Israeli restaurant industry. The study uses a questionnaire for evaluating the importance and usage of different practices for crisis management. The findings show that managers are generally consistent in crisis management and that they generally use the most important practices. The findings illustrate the significance of government support in external crises and suggest that improved competitiveness and cost-cutting activities are significant for combating business hardships. The paper concludes with recommendations for future research and management of crises. 相似文献
2.
Decision support models for satisfactory restaurants have attracted numerous researchers' attention. Many extant models do not consider the active, neutral and passive information in online reviews all at once. Moreover, they ignore the effect of interdependence among criteria on tourists' decision-making. To cover these defects, this study proposes a restaurant decision support model using social information for tourists on TripAdvisor.com. The model introduces fuzzy sets to denote online reviews and utilizes Bonferroni mean to consider interdependence among criteria. Furthermore, it uses a novel similarity measurement which can handle sparse data in fuzzy environments. To validate the model, we conduct a case study of TripAdvisor.com which compares the proposed model with four other models. The performance of each model is evaluated by the metric called the mean absolute error. The study shows that the proposed model can effectively support tourists' decision-making and it performs better than the other four models. 相似文献
3.
Of all the needs and observable trends that will go into the new economic structure of restaurants, there are three, which will predominate. First, restaurant companies will identify themselves as custom retailers, not as factories manufacturing meals. As part of this realization will come the acceptance that restaurants are primarily retailers of two consumer products: time and customer experience. Second, competition in this retail environment is based on finding a point of differentiation for the consumer. This differentiation, the transformation of products from simple commodities into unique, monopolistic offerings, is built on the principles of brand management. Third, no restaurant enterprise will be able to survive, much less compete, if it does not transform itself into a knowledge-based system whose primary management function is to accumulate, secure and maximize intellectual capital. 相似文献
4.
Amy Kim Michael C. Dalbor Andrew Hale Feinstein 《International Journal of Hospitality Management》2007
The purpose of this study is to test cost management behavior of small restaurant firms and identify whether managers of these small restaurants behave differently depending on their management and ownership structure. The sample was comprised of 87 small restaurant firms identified from the 1998 Survey of Small Business Finances (SSBF). Cost of doing business, size of staff, and five performance measures were used as dependent variables. Independent variables included management and ownership type. Study findings identified significant differences in the profit margin depending on management type and ownership percentage of the primary owner. We also find that the cost of doing business (total expenses) varies depending upon single-family majority/minority ownership and the ownership percentage of the primary owner. The results support the notion that small restaurant firms are operated differently depending on their management and ownership structure. 相似文献
5.
As research into local foods has advanced, focus has shifted toward the antecedents that may better explain and predict attitudes and behaviors toward local foods. An expanded nomological network is proposed that integrates new and existing constructs in a means-end chain series of relationships. Relationships are empirically tested with multidimensional operationalizations of focal constructs, fielded in a consumer survey, and analyzed through structural equation modeling. Results demonstrate non-random, systematic patterns of relationships across personal values restaurant patrons hold, benefits they derive from local foods, how they actually define local foods, and their attitudes toward local foods. Contributions to marketing theory include the integration of new constructs with existing theory to establish new relationships that better explain and predict local foods perceptions and attitudes. Important considerations for the marketing of local foods include rethinking the scope of what constitutes local foods, options for positioning local foods, and implications for messaging and design. 相似文献
6.
Considering the growing presence of non-gaming amenities in a mature casino market such as the Las Vegas Strip, this study examined the indirect contribution of showroom entertainment to casino-operated restaurant business volumes. Using the internal data of a Las Vegas hotel casino, this research found a statistically significant and positive relationship between daily showroom headcounts and food and beverage revenues. For each additional show attendee, daily food and beverage revenue increased $6.96. This finding suggests that casino executives should consider leveraging show traffic with additional revenue-enhancing venues such as restaurants. 相似文献
7.
Caroline Opolski Medeiros Suzi Barletto Cavalli Rossana Pacheco da Costa Proença 《International Journal of Hospitality Management》2012
The study analyzed of the human resources administration processes at commercial restaurants, focusing on the provision of safe foods to consumers. Interviews were conducted with 105 restaurant managers at the city of Florianópolis, Brazil. Three types of restaurants were studied; 45.7% were buffets by weight, 39.1% fast-food restaurants and 15.2% churrascarias. A questionnaire was used with close-ended questions to characterize the restaurants and identify the human resources administration processes for hiring, evaluation, training and provision of benefits to employees. It was found that 89.4% of the restaurants adopt criteria for hiring of employees and 81.9% conduct periodic evaluations. Benefits were offered by 85.7% of the restaurants and 74.3% of the establishments provided employee training. The results indicate that human resources management processes at restaurants can contribute to the provision of safe food, although some establishments still need to adopt professional procedures for recruitment, selection, evaluation and training of their employees. 相似文献
8.
This study examined the relationship between gaming volume and restaurant revenue for paid and comped diners; i.e., diners for whom the meal was provided free, using data from two hotel casinos in different markets. The results of time series regression analysis revealed a significant and positive relationship between restaurant revenue and gaming volume in both markets. However, the gaming contribution of comped diners in terms of estimated incremental gaming revenue was much higher than that of cash diners in both markets. These findings confirm the ability of casino restaurants to attract gaming patrons and suggest that providing complimentary meals may be an effective tool to stimulate visits and generate gaming revenue. 相似文献
9.
Measuring business performance is the first step of the improvement process but without knowledge there can be no purposeful action. Revenue per Available Seat Hour (RevPASH) is an effective and reliable indicator of a restaurant's performance, however, it may not provide the whole picture of a restaurant's business performance. In restaurants, the contribution margin of each menu item is different and it should be taken into consideration when evaluating restaurants’ performance, because the goal of restaurant revenue management is to maximize profit, not just revenue. Although several researchers have explored various issues regarding restaurants’ revenue management (RM) strategy, there has been little discussion on how to measure the performance of RM strategies as they apply to restaurants, except RevPASH. Therefore, this study proposes new metrics, ProPASH (Profit per Available Seat Hour) and ProPASM (Profit per Available Square Meter) and discusses how they can be applied to measure the effectiveness of restaurants’ RM strategies. 相似文献
10.
Although there are several benefits associated with the consumption and increased awareness of locally grown foods in school districts, there are also costs that prevent increasing the purchase of local foods. This study examined the main benefits and transaction costs perceived by school foodservice directors in a Northeastern State when purchasing local foods. Qualitative semi-structured interviews with school districts’ foodservice directors (N = 11) were conducted. The main criteria for participation was to target school districts who previously or currently purchased locally grown food items. The study showed that school foodservice directors categorized price, food safety and availability as the main components of transaction costs associated with the purchase of locally grown products. They also identified several benefits, such as supporting the local economy, providing better quality food, and ensuring students have access to healthier foods. Future studies could build on these findings to identify specific measures of transaction costs. 相似文献
11.
Kevin S. Murphy Suzanne Murrmann 《International Journal of Hospitality Management》2009,28(4):547-555
Studies suggest that when organizations place a higher value on their employees, through the implementation of high performance management systems (HPMSs), their business performance improves. Those that have conceptualized the HPMS construct in the service sector have limited validity for the restaurant industry. To fill this gap this paper presents the research methods used to develop a construct for a HPMS within the casual restaurant sector of the US hospitality industry. The exploratory qualitative methodology that combines a variety of data collection techniques including interviews for the pilot study, the Delphi method and secondary data collection to establish the most salient dimensions of a HPMS in the casual restaurant industry, are discussed. Thirteen key HPMS dimensions are identified; training and skill development, employer of choice, information sharing, selectivity in recruiting, measurement of HR practices, promotion from within, quality of work/life, diversity, incentive pay based on performance appraisal, participation and empowerment, employee ownership, self-managed teams and high wages. In addition, an overarching HPMS construct is developed as a first step in identifying the link between HR practices and restaurant performance. 相似文献
12.
Capacity utilization is a major concern for restaurants as they seek to maximize revenues, because unoccupied restaurant tables, which essentially represent lost revenue, cannot be stored for use on other days. A new type of social commerce, namely group-buying platforms has achieved great success in attracting new consumers and increasing store traffic. This study attempts to discuss how restaurants can utilize group-buying platforms as a revenue management tool and to identify the key features of restaurant deals which can help generate sales and revenues on these platforms. 相似文献
13.
This study investigates how US foodservice conglomerates have embarked on corporate social responsibility (CSR) measures to circumvent dire situations during the COVID-19 pandemic. It explores the evolution of CSR practices from restaurant enterprises to rescue and salvage their stakeholders. By analyzing press releases from ten restaurant chains in three different crisis phases (incubation, acceleration, and climax) through corpus linguistics, we identify a CSR progression mechanism that coevolves with the aftermath of the crisis among their stakeholders. This study improvises the CSR- as-process view to highlight the time-variant dynamic nature of CSR development over the course of major disruption. 相似文献
14.
Considering the large influence of social media on the restaurant chain industry, finding effective communication strategies to interact with customers is critically important. The purpose of the study was to investigate how restaurant chain’s CSR messages on social networking sites affect brand value and social distance. Data were collected from 403 social media users with a dining experience at a U.S. restaurant chain. A two-step structural equation model and a two by two between-subject experimental design were conducted for this study. The perception of CSR messages on SNS positively affects customer’s social distance and the restaurant’s brand credibility, and consequently enhance the brand equity. Restaurant chain’s concrete (vs. abstract) CSR messages on SNS has a positive influence on customers’ brand equity when their social distance is close (vs. distant). The study highlights the importance of shortening social distance to enhance brand equity when developing CSR messages on SNS. 相似文献
15.
The purpose of this study was to examine the impact of major resources on multi-stage waiting times and their interactions on waiting times. The simulation study showed that each resource influenced waiting for different service stages and that interaction among the multi resources occurred. The results implied that the simultaneous increase in the levels of two resources had a synergistic effect on reducing waiting times for some stages. However, for some resources, the simultaneous increase in the resource levels did not help reduce waiting times when the increase in one resource type overwhelmed the other resource's function. 相似文献
16.
The role of casino amenities is an important issue for casino operators and developers seeking to maximize gaming revenues, space utilization, and return-on-investment. The indirect impact of casual restaurant covers on low-denomination slot volume and cash table drop was investigated using daily data from two casinos. One casino primarily served local repeat customers while the other catered to a drive-in tourist business. Using estimates from time-series regression analysis, restaurant covers were significantly related to gaming volumes. The impact of dining volume on low-end slot play was especially strong in the local market casino, resulting in a substantial financial contribution. 相似文献
17.
Restaurant management requires customer responsiveness to deal with increasingly higher expectations and market competitiveness. This study proposes an approach to simplify the decision-making process of restaurant managers by combining both live social media customer feedback and historical sales data in a sales forecast model (based on TripAdvisor data and the Bass model).Our approach was validated with internal and external (i.e., online reviews) data gathered from six restaurants. The collected data was processed using data analytics for developing a dashboard that provides value for restauranteurs by taking advantage of online reviews and sales forecast. Such dashboard was evaluated by restaurant management experts, which provided positive feedback, highlighting in particular the time saved in the decision-making process. 相似文献
18.
Efficient working capital management is becoming important for restaurant firms coping with weak financial conditions and increased economic uncertainty. This study investigates the impact of restaurant firms’ working capital on their profitability. We further examine the effects of firms’ cash levels on the relationship between working capital and profitability. The findings ascertain a strong inverted U-shape relationship between working capital and a firm's profitability, which indicates the existence of an optimal working capital level for restaurant firms. This study also reveals that a firm's cash level is an important factor for efficient working capital management. The results suggest that interactive effects exist among working capital, cash levels, and profitability. Thus, restaurant managers should consider these different roles and impacts when developing an efficient working capital management strategy. Detailed results and implications are presented in the main body of this paper. 相似文献
19.
This study presents a comprehensive review of recent developments in environmentally related research articles published in major hospitality journals in the period from 2000 to 2010. A total of 58 articles are classified into three hospitality areas: lodging, restaurant, and meeting and convention. The results are presented with the discussion of research articles by period, journal, research focus, research type, and key findings. Conclusions and recommendations for future research are offered. 相似文献
20.
Revenue management (RM) has become an indispensable strategic tool in capacity-constrained service industries whose total revenue often depends on the abilities of firms to use capacity efficiently. The restaurant business is similar enough to traditional RM industries such as hotels and airlines, but restaurants also have unique characteristics that pose special challenges to restaurant operators. Among the unique characteristics of restaurants are the relative flexibility of service capacity and the flexible duration of a meal, which are important subjects to be considered in the implementation of RM practices. In addition, when a restaurant operator practices a demand-based variable pricing policy to adjust demand, the magnitude of the price differences may influence fairness perceptions of the policy. Based on the commodity theory and the equity theory, this study hypothesizes that two main effects, namely, perceived scarcity of capacity in a restaurant and price differences, influence the perceived value of a restaurant's offerings and the fairness perceptions of a restaurant's RM practices. As hypothesized, the negative effects of price difference on fairness perceptions are supported by the results. However, findings suggest that perceived scarcity of capacity influences neither the perceived value of a restaurant's expected offering nor the fairness perceptions for a restaurant's RM practices. 相似文献