Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation

Evidence supports creativity and innovation as important drivers of firm performance. However, research in the restaurant sector has focused heavily on ‘culinary’ innovations, with little emphasis on creativity and innovations in marketing, management, processes, and services. This study adopts a broader perspective, exploring sources for creative ideas, the different types of innovations, and barriers to their implementation. The paper reports the findings of a systematic review of restaurant innovation literature and empirical data from interviews with restaurant owners in Australia. Results of the study revealed that restaurant entrepreneurs generate new ideas by 1) imitating the practices of leading competitors and 2) analysing customer feedback. Marketing innovations were the most commonly developed type of innovation, whereas management system innovations were the least developed. Finally, creativity in idea generation and implementation of innovation is restricted by two main challenges: staff resistance to change and customer non-acceptance of new innovations.     

Hotel guests’ perceptions of environmental friendly practices in social media

Despite hotels’ managers spend substantial time and money on environmental initiatives; they are not sure whether their guests perceive their green efforts appropriately. The purpose of this study is to analyze guests’ perceptions of hotels’ environmental practices expressed through social media. Main results suggest that even though customers perceive green efforts regarding six items: Energy, Water, Purchasing, Waste, Site and Education & Innovation, they do not discern hotels' level of environmental commitment. Moreover, guests' perceptions of hotel efforts in environmentally friendly practices do not significantly differ by the mode of travel nor by the reviewer's experience in travel platforms. A relevant implication is that the communication about environmentally friendly practices needs to be redesigned and intensified by hotel managers in order to take advantage of these efforts.     

Application of the extended VBN theory to understand consumers’ decisions about green hotels

An increasing number of hotels are altering their operations proactively to include more environmentally friendly practices. Despite the greater interest in consumers’ green behaviors, the theoretical application of the value-belief-norm (VBN) theory has been used only rarely to investigate consumers’ intentions to visit a green hotel. The purpose of this study was to expand existing knowledge of hotel consumers’ green behaviors by developing and testing an extended VBN theory used in the hospitality literature. More specifically, this study incorporated subjective norms and green trust into the original VBN model as a theoretical framework to understand comprehensively consumers’ decision-making processes with respect to their intentions to visit a green hotel. A web-based survey was used to collect data from a convenience sample of faculty members working at an institution of higher education in the Midwestern United States who have been lodging consumers. Structural equation modeling was applied to test the hypotheses. The results showed that all but subjective norms were successful in explaining consumers’ decision-making processes regarding their intentions to visit a green hotel. The results can assist hotel managers in the adoption and implementation of hotel operations based on the needs of environmentally conscious consumers.     

Top managers’ environmental values,leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry

This study examines the role of top managers’ values and leadership in advancing environmental sustainability. It also investigates the effects of stakeholder engagement on restaurants’ environmental sustainability and assesses the impact of related practices on restaurant performance. A web-based survey was administered to collect data from top-level restaurant managers in the United States. The sample was selected from panels recruited by a research company specializing in panel surveys. Invitation emails were sent to 2500 managers and 240 responses were returned, 218 of which were retained for final analysis (response rate: 8.7%). Structural equation modeling was used for testing hypothetical relationships among key constructs in the proposed research model: environmental values, leadership, stakeholder engagement, environmental sustainability, and restaurant performance. Findings confirmed the significant role of top management values and leadership in advancing environmental commitment. The results also demonstrated the strong impact of stakeholder engagement on restaurants’ commitment to environmental sustainability. Finally, they indicated the positive influence of restaurants’ environmental sustainability performance on both financial and nonfinancial performance. The study presents a theoretical framework, integrating theories or models from extant literature, and contributes to an enhanced understanding of restaurants’ environmental sustainability. The findings suggest several practical implications for managers in the restaurant industry.     

Resources and capabilities as drivers of hotel environmental marketing strategy: Implications for competitive advantage and performance

Building on the resource-based view, we develop a model of drivers and outcomes of environmentally friendly marketing strategies in the Greek hotel sector. Data collected from 152 hotels reveal that possessing sufficient physical and financial resources is instrumental in achieving effective green marketing strategies. In addition, shared vision and technology sensing/response capabilities help develop a sound environmentally friendly marketing strategy. In turn, the adoption of such a strategy is conducive to obtaining competitive advantage, which subsequently increases the potential to achieve superior market and financial performance. Furthermore, the study finds that the effect of environmental marketing strategy on competitive advantage is stronger in the case of intense competitive situations, while market dynamism has no moderating effect on this association. Several implications can be drawn from the study findings for both corporate and public policy makers and interesting directions for future research are provided.     

An empirical investigation of corporate entrepreneurship intensity in the casual dining sector

The purpose of this study was to identify the perception and relationships between corporate entrepreneurship (CE) practices and management performance. The use of Morris and Kuratko et al.'s [2002. Sustaining CE: a proposed model of perceived implementation/outcome comparisons at the organizations and individual levels. Paper presented at the 2002 Academy of Management Conference, Denver] Corporate Entrepreneurship Assessment Instrument (CEAI) was used as the survey instrument for this study. A sample size of 1200 unit managers, middle managers, and top management teams (TMTs) within nine casual dining restaurant organizations were surveyed with a response of 522 subjects at a rate of 44%. Responses of the CEAI results were studied using regression analysis and conclusions were drawn to support four out of the six hypothesis originally proposed in determining CE activity and management reinforcement. A post test analysis was also conducted in order to reinforce the previous results of the original study. This study concluded with the determination through an empirical analysis that forms of CE activity and enforcement are currently present within the casual dining restaurant segment.     

The greening of music festivals: motivations,barriers and outcomes. Applying the Mair and Jago model

Events are a growing sector, often attracting tourists to destinations. There is increased emphasis on achieving sustainability in event management; some festivals, particularly large outdoor music festivals, are leading in greening their events. This paper explores the drivers of, and barriers to, greening festivals and considers how events might be a vehicle for promoting sustainable behaviour. The application of the Mair and Jago model is tested. Long interviews were conducted with managers of six UK and Australian festivals that have won awards for their “green” performance and an organisation that encourages the greening of festivals. Findings suggest that managers of these festivals act both as a champion and a steward of greening and that the key drivers of festival greening are the personal values or ethos of the manager and/or the organisation, demand for greening from stakeholders and a desire to educate and act as an advocate of green issues. Barriers to greening festivals included the financial costs, lack of time and control over festival venues and the inability to source appropriate suppliers or supplies. Further research could explore these issues in other events contexts and examine whether events leave a lasting legacy in terms of influencing environmental behaviour.     

Developing green management standards for restaurants: An application of green supply chain management

Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. However, research on applying green supply chain management (GrSCM) with process of food production to construct green management indicators for restaurants is lacking. This study thus establishes a green management standard with GrSCM that green restaurants can implement. This study combines GrSCM and food and beverage management to develop green restaurant standards, and primarily adopts the Delphi Technique to develop green standards of restaurant management. A total of 23 experts from government, industry, and academia were invited to participate. The results show that green restaurant management standards comprise three facets (green foods; green environment and equipment; and green management and social responsibility), nine sub-facets, and 81 indicators: besides five indicators for the new established restaurant, the remaining 76 were standards for existing restaurants in Taiwan. In addition to its practical implications, an important contribution of this study is its application of GrSCM to establish a green management standard for restaurants.     

Structural Relationships among Health Benefits,Price Comparison,and Price Fairness

This study was to identify the crucial role of health benefits and price fairness in an environmentally friendly restaurant context and to examine relationships among health benefits, price comparison, and price fairness. Valid responses were collected from 421 visitors to an environmentally friendly restaurant. Results showed that the hypothesized model fits the data well but revealed no moderating effect of belief in health benefits on perceptions of price fairness. Therefore, an alternative model was proposed to reflect the findings from the original model that was statistically superior. Findings contribute to advancing knowledge about perceptions of price fairness in environmentally friendly dining services.     

Environmental consciousness and green customer behavior: An examination of motivation crowding effect

The motivation crowding effect suggests that external money intervention weakens intrinsic motivation. The purpose of this study is to examine whether the motivation crowding effect occurs during the process where consumers try to be environmentally friendly. Thus, this study will first investigate the effect of environmental protection consciousness on green customer behavior, and then investigate the effect that incentive mechanisms have on environmental protection consciousness and green customer behavior. 458 hotel guests are used as research subjects. The results show that environmental protection consciousness positively affects green consumer behavior. Cash discount incentives have no effect on the choice of hotel guests to reuse their bed sheet or towels; on the contrary, environmental protective alternatives are great incentives for hotel guests to maintain environmentally friendly behavior. Regarding the demographics of hotels guests, female and younger guests are more inclined to be environmentally friendly. The contribution of this paper is proof of the existence of motivation crowding through an empirical analysis of hotel guests, which enlightens the hospitality industry on how to introduce environmentally friendly strategies in order to respond to motivation crowding.     

How “green” are North American hotels? An exploration of low-cost adoption practices

This study analyzed the so-called “green,” or environmentally friendly, practices of American hotels. As such, it examined how green hotels in the United States are regarding no-cost or low-cost practices. Respondents included 166 hotels, which were identified through a random sample of hotels from the American Hotel & Lodging Association and included chain and independent properties as well as properties of various sizes (based on the number of rooms). The study findings show that chain hotels were at the time of the study stronger adopters of green practices than independent hotels were, likely due to leveraging economies of scale through uniform corporate practices. In addition, hotels in the Midwest were found to be the most environmentally friendly in terms of their use of no-cost or low-cost green practices. Additional results indicated that size (classified by number of rooms) had little effect on the extent to which hotels were trying to manage energy consumption.     

‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city

Although research on food waste and its management in foodservices is gradually evolving in developed countries, it remains limited in transitional economies. This holds true for many EU-28 member states located in East-Central Europe, where no studies have assessed to date the magnitude of food waste occurring in foodservices, identified its key drivers and established the scope for minimisation. By interviewing 18 managers of foodservice businesses in a historical, mid-sized, city of Veszprem, this paper explores the phenomenon of food waste in the foodservice sector of Hungary, an EU-28 economy in transition. It provides a first benchmark of food waste generation in Hungarian foodservices. It also identifies institutional, contextual, locational, organisational and cultural factors that impede food waste prevention and mitigation. Drawing on international experience and best practices in food waste management, recommendations are made on how these factors should be addressed.     

The research design used to develop a high performance management system construct for US restaurant managers

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.     

Consumers' Intention to Purchase Environmentally Friendly Wines: A Segmentation Approach

There has been a remarkable increase in environmental consciousness worldwide. Consumers are beginning to change their behavior to integrate environmental considerations into lifestyle choices, such as how well products satisfy their needs and how these products affect the natural environment. In some cases, consumers have expressed a willingness to pay a premium for environmentally friendly products. A goal of marketing is informing the public of the availability of goods and services that will advance their quality of life. However, this is true only if marketing's communication aids in informing, educating, and channeling consumers' needs toward “green” products and services. This study investigated the relationship of wine consumers' environmental knowledge, attitudes, gender, and their expressed intention to pay more for an environmentally friendly wine. The results suggest these variables could be used for segmentation and for selective marketing to reposition the product and then redirect consumers toward environmentally friendly wine purchasing.     

Going green: the adoption of environmental initiatives in Michigan's lodging sector

The greening of tourism activities continues to receive attention from industry members and academics. This paper assesses familiarity with, perceived benefits of and adoption levels of various environmental initiatives within the accommodation sector in Michigan, USA, based on 217 responses to an online survey of lodging providers. Variations in familiarity with various green schemes, as well as in perceived benefits of the adoption of green business practices, were assessed across property characteristics, including type, ownership, location and size. The existence of a written environmental policy was associated with higher levels of adoption of green practices for less than half of these practices; fewer than anticipated. Interesting differences in the practices adopted between smaller, independent and larger chain properties emerged, with the smaller independents more likely to engage in community-oriented activities and use local and/or organic products. The almost complete implementation of the proper disposal of hazardous waste contrasted with minimal use of keycards to control power use. The findings have implications for the promotion of green initiatives to the lodging sector, particularly in terms of which agency or organization could best deliver this messaging. Potential synergies between the findings and the award-winning tourism marketing campaign, Pure MI, are discussed.     

Corporate Environmentalism in the Hotel Sector: Evidence of Drivers and Barriers in Penang,Malaysia

The linking of tourism businesses and their environmental impacts may be obscured by tourism's image as a ‘soft’ industry. This may explain why there are few studies of the drivers and barriers involved in corporate environmentalism, particularly within the context of developing countries where tourism is often a major foreign exchange earner. This paper narrows this gap by providing evidence about the drivers of and the barriers to corporate environmentalism in the hotel sector of Penang, Malaysia. Using qualitative data obtained via elite interviewing, document analysis and personal observation, the paper discusses the theoretical drivers of and barriers to corporate environmentalism in the study context. The findings indicate that without the introduction of more and stronger drivers, and without understanding and addressing the underlying barriers, instilling a sense of environmental responsibility in the hotel sector in Malaysia, as in other developing countries, may prove daunting.     

Role of Perceived Fit With Hotels’ Green Practices in the Formation of Customer Loyalty: Impact of Environmental Concerns

With the increasing concern for ecological issues among hotel customers, this study pursues an investigation of customers' perceptions of hotels' core business in association with green practices and the resulting purchase-related loyalty (i.e. intentions to visit, accept price premiums, and recommend). In addition, the study examines the moderating role of environmental concerns in the relationships among perceptions of hotels' green practices and loyalty components. A survey of tourists using hotels showed that customers related hotels' core businesses and green practices positively, which consequently affected customers' purchase intentions toward the hotels. This study is unique in academia in that it investigates the fit theory for the hospitality industry by considering the impact of environmental concerns, while employing environmental practices as an emerging social cause, which is, increasingly, important for the society. This study is beneficial by providing hotel managers with insight into hotel customers' decision-making processes regarding green practices.     

The determinants of hotels' marketing managers' green marketing behaviour

Little is known about the factors underlying the pro-environmental behaviour of marketing managers. This paper explores the determinants of green marketing practices in the Red Sea hotel sector in Egypt. The research model assesses green marketing practices against the personal and organisational values of the marketing managers, together with a range of organisational and demographic variables expected to influence hotels' environmental behaviour. From a valid sample of 89 marketing managers responsible for 194 hotels, it was found that organisational contextual variables, and in particular targeting Western tourists, being affiliated to an international hotel chain and the marketers' own demographics, including age, academic subject studied and gender, were the best predictors of more proactive green marketing. Personal environmental values did not explain the pro-environmental behaviour of marketers, and the organisational environmental values that had explained part of their ethical behaviour had resulted from voluntarism rather than utilitarian or conformance-based values. Government policies also appeared to be ineffective determinants. The implications for green marketing practices are also discussed.     

Effect of Management Practices on Actual ICT Application in Kenyan Hotels: A PLS-SEM Approach

Advances in information communication technology (ICT) has seen many hotels invest huge sums of money in ICTs to enhance their performance. However, this has never been the case for most hotels in economically developing countries due to poor ICT implementation. This study sought to establish how ICT-related management practices influence actual ICT application by hotels in Kenya. A total of 194 hotel managers drawn from 36 hotels were surveyed. The data collected was analyzed quantitatively. The outcomes show that though operational management and human resource management practices significantly predict actual ICT application, HRM practices have the biggest effect in explaining the variance in actual ICT application. The study finding offer insights to best management practices and how they influence actual ICT use in hotels.     

Developing energy conservation and carbon reduction indicators for the hotel industry in Taiwan

This study develops and weights energy conservation and carbon reduction (ECCR) indicators for the hotel industry in Taiwan to create an instrument to help address climate change. Eighteen semi-structured interviews were conducted with senior hotel managers, environmental specialists, and government officials to identify the preliminary ECCR framework. An expert panel then was invited to review the structure of ECCR criteria and the compiled criteria in a structure for item modification. An analytic network process questionnaire survey was employed to determine the relative weights of the criteria. The data analysis reveals seven categories in the ECCR framework: communication and participation, top management commitment, energy, water, waste, building, and purchasing. A total of 32 indicators were identified and prioritized in terms of their relative importance to ECCR contributions. The results of this study suggest that the success of ECCR implementation depends primarily on management support and staff engagement. Hotel operators can improve their environmental management by initiating ECCR practices based on the proposed ECCR indicators.