必胜宅急送——因思变而存在

品牌介绍 现代人在社会飞速发展的同时,生活日益繁忙.处于快速生活节奏中的人们,越来越需要省时、高效、正规的外送餐饮服务,而"必胜宅急送"的出现,开创了中国第一个专业外送的餐饮服务模式,为外送行业的正规专业化添上亮丽的一笔.其专业化的服务给消费者、都市上班族、影视爱好者,尤其是沙发土豆们,以及家人就餐、聚会提供全新的餐饮选择.     

商业聚焦

科脉餐饮软件助力五星级酒楼天坤仁和近日,昆明天坤仁和酒楼携手以科脉天天饮食餐饮管理软件为核心的"餐饮一体化解决方案",借助信息化的管控方式打造昆明第一家五星级豪华滇味酒楼的精品服务模式。方案全面涵盖了从下单到送单到收银等整个流程     

高端酒店餐饮差异化促销策略研究

本文以高端酒店餐饮促销策略调查为基础数据,基于SPSS中的对应分析法,考察不同家庭结构的就餐顾客所偏好的促销策略。研究发现:1针对25岁-44岁年龄段的顾客主要促销方式是打折优惠和送代金券;2 15岁-24岁年龄段的顾客对指定餐饮买赠的促销方式比较青睐;3 65岁以上年龄段的顾客是酒店餐饮营销中应该尽量争取的消费对象。     

餐饮管理人才培养现状与对策

民以食为天,卫生、可口的餐饮服务是现代人对优质生活的重要追求内容,对优质的餐饮管理人员需求量也越来越大。基于此,结合自身工作经验,分析当前餐饮管理人才培养过程中所存在的问题,并提出可行性的发展对策。     

购物中心座椅景观研究

商业空间是包含了工作、购物、餐饮及商品展示等商业活动的场所.伴随着全世界的经济和现代社会的飞速发展,人类的生活水平渐渐提高,人们对于传统商业中单一的购物行为已经不再满足,娱乐、观赏、休息、社交、餐饮等多种休闲方式的需求越来越显著.商业空间的座椅是商业休闲景观的重要设施,可以满足人们休闲、社交等需要,也是商业空间设计人性化的重要体现.     

品牌连锁：餐饮业发展的助推剂

传统餐饮业从类别上只是指人们生理需要和自下而上需要服务的社会餐馆业。随着社会的发展、人们生活水平的提高、生活方式的变化和东西方饮食消费文化的融合渗透，餐饮业类别的内涵和外延都发生了巨大的变化。现代餐饮业不仅包括传统的独立中式餐馆、西餐馆，还包括非独立的宾馆餐饮、社会机关团体食堂、专业快餐公司，不仅Restaurant，还包括各类Bar，酒吧、咖啡吧、茶吧、茶馆；不仅包括快餐、休闲餐饮和家庭厨房工程，包括融娱乐于餐饮之中的娱乐餐饮业。餐饮业已渗透到人们工作与家庭之外的“第三地带”，成为人们工作之余、休闲娱乐、会友社交的重要场所。传统餐饮业流通方式、服务方式单一，产业链短，现代餐饮业应用科学技术，进行产业渗透，并采用现代生活的消费需求。现代餐饮业已成为一个涵盖范围广、与社会经济发展关系密切、需求拉动作用力明显的重要行业。     

餐饮

百胜餐饮启动助山区儿童行动 近日。中国扶贫基金会、百胜餐饮集团和联合国世界粮食计划署（WFP）共同发起的“捐一元·献爱心·送营养”活动在北京启动,本次活动的受益者定为云南贫困山区的孩子们。“捐一元·献爱心·送营养”项目已成为一个可持续性发展的公益品牌,     

麦当劳的管理模式对我国快餐业发展的启示

近年来,随着我国经济的快速发展和人们生活方式的改变,快餐业在餐饮市场中的份额已越来越大。我国的快餐业发展虽然较快,但从发展水平及盈利能力来看,都远远低于西式快餐。本文首先对麦当劳的先进管理模式进行分析,然后提出了可供我国快餐业发展借鉴的几点启示。     

加强高校餐饮管理 提高后勤服务能力

高校餐饮服务与保障工作关系到学校建设的方方面面,随着社会的发展,高校管理者越来越重视餐饮服务的状况。通过分析我国高校餐饮的现状,从服务意识、内部改革、人才培养、监督反馈、文化建设等方面对加强完善高校餐饮管理建设提出意见。     

西式连锁快餐营运管理给我们带来的启示

近些年来随着我国经济的发展,人们生活方式的改变,西式连锁快餐店在我国餐饮市场中的份额越来越大,给人们的日常生活带来了极大的方便。虽然我国快餐业在餐饮市场中的比例也得到了一定程度的提升,但由于受诸多因素的影响,其发展水平还远远低于西式快餐。在这种大环境下,我们应当积极研究西式快餐连锁营运管理模式,并在此基础上,将所得经验同我国实际情况有机结合在一起,以促进我国快餐业的发展。     

Customer loyalty to newly opened cafés and restaurants in Malaysia

An extended review of the literature indicates that there is an insufficient number of past studies which test the SERVQUAL model (tangibles, reliability, responsiveness, assurance, empathy) in the food and beverage industry. Therefore, this research attempts to provide new insight into the impact of service quality on customer loyalty in the food and beverage industry. The purpose of the research is to determine the impact of service quality and price fairness on customer loyalty in the food and beverage industry in Penang, Malaysia. This article surveyed the customers of newly opened cafés and restaurants in Penang, Malaysia, by using a structured questionnaire. The research revealed that service quality (tangibles, reliability, assurance, and empathy) and price fairness have a positive relationship with customer loyalty. However, responsiveness had no relationship with customer loyalty. This article includes an additional independent variable, price fairness, to investigate customer loyalty.     

Analysing customers' reviews and ratings for online food deliveries: A text mining approach

The purpose of this study was to explore the relationship between online reviews and ratings through text mining and empirical techniques. An Indian food delivery portal ( Zomato.com ) was used, where 50 restaurants on Presence Across Nation (PAN) basis were selected through stratified random sampling. A total of 2530 reviews were collected, scrutinized, and analysed. Using the NVivo software for qualitative analysis, seven themes were identified from collected reviews, out of which, the ‘delivery’ theme was explored further for identifying sub-themes. Linear regression modelling was used to identify the variables affecting delivery ratings and sentiment analysis was also performed on the identified sub-themes. Regression results revealed that hygiene and pricing (delivery subthemes) demonstrated lower delivery ratings. These variables can be established as indicators for restaurants and related online food delivery services to build their business model around them. Similarly, negative sentiments were observed in pricing and hygiene sub-themes. Restaurants and online food services can enhance hygiene levels of their food delivery process in order to receive higher delivery ratings. Similarly, pricing of food items can be modified such that customers are not deterred from ordering the items—food and ordering service do not become cost-prohibitive. This study devised a standardized methodology for analysing vast amounts of online user-generated content (UGC). Findings from this study can be extrapolated to other sectors and service industries such as, tourism, cleaning, transportation, hospitals and engineering especially during the pandemic.     

基于顾客购买意向的老字号餐饮企业知识管理战略

近年来,我国许多著名的老字号餐饮企业经营状况不佳,营业收入不断下滑,甚至出现入不敷出现象,在市场竞争中处于不利地位。老字号餐饮企业不仅属于劳动密集型企业,更是知识型企业,只有实施知识管理才能提高其竞争力。通过实证研究,证实了知识管理对老字号餐饮企业经营和发展的影响,进而提出了老字号餐饮企业知识管理的实施策略。     

Airline customer satisfaction and loyalty: impact of in-flight service quality

The purpose of this study was to investigate the impact of the in-flight service quality on airline customer satisfaction and loyalty. This study analyzed the data from passengers of two classes: prestige (business) and economy. The results suggest that there are different factors of in-flight service quality that are important according to the customer seat class. In the case of the prestige class, there were six service quality factors of importance: alcoholic and non-alcoholic beverage, responsiveness and empathy, reliability, assurance, presentation style of food, and food quality; while the economy class showed five important service quality factors: responsiveness and empathy, food quality, alcoholic beverage, non-alcoholic beverage, and reliability. These findings imply that airline companies’ in-flight service should have different delivery strategies based on the customer seat class.     

The Effect of Demographic,Economic, and Nutrition Factors on the Frequency of Food Away from Home

Food away from home, especially fast food, is often cited as contributing to obesity and other nutritional problems. This negative publicity can affect demand. Models explaining visits to table service and fast food restaurants are estimated, with nutrition variables added to standard demographic measures. Demographic effects are similar to those in past studies. Nutrition factors have little impact on table service, but nutrition‐orientated consumers tend to have lower fast food consumption.     

Big social data and customer decision making in vegetarian restaurants: A combined machine learning method

Customers increasingly use various social media to share their opinion about restaurants service quality. Big data collected from social media provides a data platform to improve the service quality of restaurants through customers' online reviews, where online reviews are a trustworthy and reliable source that helps consumers to evaluate food quality. Developing methods for effective evaluation of customer-generated reviews of restaurant services is important. This study develops a new method through effective learning techniques for customer segmentation and their preferences prediction in vegetarian friendly restaurants. The method is developed through text mining (Latent Dirichlet Allocation), cluster analysis (Self Organizing Map) and predictive learning technique (Classification and Regression Trees) to reveal the customer’ satisfaction levels from the service quality in vegetarian friendly restaurants. Based on the obtained results of our experiments on the data vegetarian friendly restaurants in Bangkok, the models constructed by Classification and Regression Trees were able to give an accurate prediction of customers' preferences on the basis of restaurants' quality factors. The results showed that customers’ online reviews analysis can be an effective way for customers segmentation to predict their preferences and help the restaurant managers to set priority instructions for service quality improvements.     

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.     

我国中餐业特许经营的问题与管理对策

特许经营是中餐业经营的新方法。这种方法极大地满足了顾客的需求 ,促进了我国中餐业的发展。可以预言 ,随着我国经济的发展 ,中餐业特许经营将成为我国 2 1世纪主要的经营方式 ,将对我国经济和社会做出巨大的贡献。目前我国中餐业特许经营出现了一些问题和困惑 ,阻碍了其快速发展 ,我们必须认真对待和解决。同时应重视整合我国中餐资源 ,加强宏观管理 ,使我国中餐业特许经营不断发展和壮大。     

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.