Brewpubs

ABSTRACT

A relatively recent development in the foodservice industry has been the rapid growth of the brewpub segment, which is just coming of age after about a decade of development. The purpose of this article is to provide some key statistics surrounding this segment, identify some critical issues that face the segment and to examine some of the current marketing activities being conducted by brewpubs. Much of the data presented in this article were derived from a national survey of brewpub operators that the authors conducted in the Fall of 1998.     

Relative Importance of Distributor Selection Criteria to Independent Restaurant Operators

Abstract

In this study, restaurant operators rated the importance of criteria used to select foodservice distributors. Overall, items related to logistics received the highest ratings, with various value-added services receiving much lower ratings. Differences in ratings were observed between groups of restaurant operators based on size of operation and number of distributors used. Awareness of these attribute importance ratings will benefit distributors by assisting them in decisions regarding value-added service offerings and core service emphasis.     

RFID Applications for Integrating and Informationalizing the Supply Chain of Foodservice Operators

Abstract

By enabling easier and real-time information sharing among supply chain partners, Internet applications foster and support new forms of collaborative supply chain management (SCM) practices within the foodservice sector. Advances in Radio Frequency Identification (RFID) technologies extend such collaborative SCM practices by increasingly integrating and synchronizing demand and supply chains. The objective of this paper is to investigate and analyze how RFID technologies can seamlessly tie customer interactions with the food supply chain and revolutionize the accuracy, efficiency, personalization-interaction, and security of foodservice marketing, production, and distribution simultaneously. To achieve this, the paper discusses the RFID implementation issues, practices, and benefits within the foodservice sector. The food industry's perspectives on the adoption and benefits of RFID developments are reported by discussing the results of a reality-check study conducted in the Greek foodservice sector.     

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.     

Food Safety

Summary

Food safety in the foodservice industry is an issue that is a priority at the federal level. In 1999 the National Food Safety System formed the Coordinating Committee to combat the problem. Since the formation of this group, outreach programs have extended globally to assist other countries with this issue. According to Susan Alpert, national leader on the Food Safety Initiative, many states are experiencing the same food safety challenges. Programs and standards have been established for each state; however, the problems of state implementation of a high quality food safety program is becoming a growing issue. This study investigated the importance of food safety training for food handlers and compares the current training and inspections for those who manage foodservice establishments. Data is presented from one high tourism state serving as an example of the violations to and the training given on food safety. The study presents the food safety training program required, inspection form used, and categories of violations most often experienced. Issues related to combating food safety are presented as well as suggestions for improving food safety training and inspection process.     

On tap: Foodservice operators’ perceptions of a wine innovation

An online survey explored foodservice operators’ (N = 57) perceptions of wine-on-tap, a recent trend in the United States. Adopters (39.1%) considered themselves more innovative, willing to take risks, and influential on others’ opinions than nonadopters (60.9%). Foodservice operators who currently offer wine-on-tap utilized interpersonal information sources (e.g., distributors) more frequently than nonadopters. Additionally, adopters perceived wine-on-tap’s characteristics more positively than nonadopters, indicating wine-on-tap was significantly easier to use than bottled wine. Among other implications, networking stood out as an important driver of innovative behavior in the foodservice industry.     

Changing Food Consumption Patterns and Their Impact on the Quick Service Restaurant Industry

Summary

During the past two decades there have been significant changes in U.S. food consumption patterns. Consumers are purchasing smaller quantities of milk, eggs, pork, and beef. They are consuming more poultry, fish, fruits and vegetables. Such trends in food demand are important since they may require corresponding changes in marketing and production strategies for the foodservice industry. This study investigates the driving forces that influence consumer food preferences and the trends in food consumption patterns, and consequently their influence on the Quick Service Restaurant industry.     

Sous Vide Technology

Abstract

Sous vide is a food production process that holds the promise for cost savings and flexibility for the foodservice industry. The process was developed in the early 1970s in France, where it has received wide acceptance. The specific production process results in food that is generally of high culinary quality and requires only retherming. Use of the products can lower overall operational costs. Although the products pose some health risks, these are being overcome by die large suppliers. The early adopters in America appear to be the hotels, but the products hold much promise for the catering industry.     

Using survival modeling for turn-time predictions in foodservice settings

Within the competitive foodservice industry, the ability to accurately measure the meal process known as turn-time is critical to the success of the firms in the industry. This is traditionally done through linear techniques such as multiple least squares (aka linear regression) or analysis of variance (ANOVA). However, linear techniques have theoretical properties that can potentially lead to bias in measurements of time duration variables, while survival models were designed for that purpose. This study utilized simulated data of a dine-in restaurant to test and compare the ability of linear regression to five survival models (proportional hazard models) for predicting the duration of turn-time. The results from the simulated trials show that while some of the survival models held incremental improvements, linear regression performed adequately for predicting the duration of turn-time even when taking the biased predictions into account. For operators who are in their infancy of developing restaurant revenue management systems, linear regression is recommended due to the practical ease of the models. On the other hand, operators who have well-established restaurant revenue management systems interested in incremental improvements should opt for survival models in predicting turn-time.     

A Case Study to Determine the Impact of Offering Selective Menus on Customer Satisfaction in a Health-Care Foodservice Operation

Abstract

In an effort to improve patients' satisfaction with healthcare foodservice, many hospitals are implementing a selective menu program. The purpose of this study was to identify the impact of a selective menu program on customer satisfaction in a health-care foodservice setting in Korea. The results of this study indicate that patients' perceptions of food and service dimensions are significant predictors of overall satisfaction with hospital foodservices. Patients who opted for a selective menu program at high levels of frequency showed more satisfaction with the selective menu program than those in the low-user group. “Food variety,” “taste,” and “offering nutritional information about menu items” are the key drivers of overall satisfaction.     

Understanding the Challenges Facing the Food Manufacturing Industry

Abstract

The Northeast's share of US food processing activity has decreased significantly over the last three decades as many food processing firms have exited the region and located elsewhere, particularly in the South and the West. This decline has been most severe in New Jersey, the state that is frequently cited as having the most stringent business and regulatory climate in the nation. To investigate why food processors have found the New Jersey environment to be so unfriendly, this study organized focus groups of food processing industry executives, trade organizations and researchers. The findings suggest that the area of environmental and other regulation is the most problematic for food processors. Other areas of concern include, in order of importance, taxation and fiscal problems, economic barriers to development and expansion, high cost of doing business, education, training and labor concerns, communication and public relations, and transportation. Policy makers in New Jersey, and in other northeastern states facing similar food processing declines, interested in the retention and economic development of food processing firms need to be cognizant of the impediments currently constraining the industry. Industry-based public policy recommendations for enhancing the business climate for food processors are presented.     

Children's Television Advertising: The Attitudes and Opinions of Elementary School Guidance Counselors

Abstract

Advertising researchers often assume that the audience reacts to ads homogeneously, but evidence suggests that individuals process ads subjectively on the basis of their membership in groups defined by ethnicity or gender, or their life themes or experiences. The authors examine how one group, heterosexuals, reacts to the portrayals of an out-group, homosexuals, in ads. They find that heterosexuals' emotional and attitudinal responses to a homosexual ad depend on their general attitude toward homosexuality. The effect on attitude toward the brand sponsor is more muted. Practical implications are noted for advertisers facing consumer groups that have diverse opinions on social issues such as homosexuality.     

Concerns About Advertising Practices in a Developing Country: An Examination of China's New Advertising Regulations

This article examines China's 1993 Interim Regulations on the Advertising Agency System and Interim Advertising Censorship Standards as reflections of a developing country's concerns over advertising practices. Four issues facing a developing country such as China are identified: (1) The influence of foreign advertising practices on the domestic advertising industry; (2) the urge to speed up the learning process of advertising skills and know-how; (3) the threat of advertising to the indigenous culture; and (4) the government's authoritarian role in maintaining order. The new regulations are conceived as the Chinese government's remedies to these issues. The article concludes with a discussion on the enforcement problems and consequences of the regulations on China's advertising industry.     

The Restaurant Revolution-Growth,Change and Strategy in the International Foodservice Industry

Summary

This paper reports the results of a two-year investigation into the forces driving change in the global foodservice industry and the identification and analysis of competitive methods used by multinationals to respond to these forces. The five forces identified are: (1) globalization and economic change, (2) a knowledge based environment, (3) the future labor force and its entrants, (4) concern for well being, and (5) threatened natural resources. The competitive methods as identified by analyzing multinational foodservice firms are: (1) strategic expansion into the international marketplace, (2) investment in technological development, (3) internal competency development, (4) effective communication to target markets, and (5) competitive pricing strategies. Using the co-alignment model of strategy as the underpinning of the analysis it was determined that multinational firms have responded well to the forces of globalization and economic change, and the knowledge based environment. However, it appears that little competitive methods have been developed to address the forces such as labor force, well being and threatened natural resources. The implication here is that firms that are not in alignment with environmental forces will have to address this concern if they expect to continue to add value for all industry stakeholders.     

A Study of Exhibitor Firms at an Arabian Gulf Trade Show

Abstract

The 11th Joint Exhibition of Gulf Cooperation Council (GCC) States provides a focus for a study of emerging market firms' behavior at a trade show. The exhibition industry continues to grow around the world. The purpose of the article is to expand the knowledge about exhibition behavior in different regions. Factor analysis is applied to investigate the underlying dimensions of the exhibition goals, the exhibition selection criteria and firms' perceived problems. Few differences were found between Gulf firms and firms previously studied in the USA, Canada and the UK. Implications for exhibitors, exhibition organizers, and researchers are presented.     

Updating Seminal Studies of Entrepreneurial Researchers in the 60's to the 90's

ABSTRACT

As early as the 1960's various researchers of African and Nigerian small business and entrepreneurship like P. Schatz, P. Kilby, J. Harris and M. Rowe, A. Ale, W. Nafziger, J. Wilde and others have been debating. Their argument is with attempt to trace and identify the factors which continue to stunt the growth and development of small and medium enterprises (SME's) and entrepreneurship in Africa and in Nigeria. The investigations carried out by these and other researchers on this subject should be accepted as pertinent and justifiable. This is especially so, in consideration of the abundant availability of both natural and mineral resources for use as raw materials within the continent. In addition, enormous amount of funds has been expended alongside immense attention and effort by governments towards the development of small-scale industries and entrepreneurship. A number of external factors therefore, like inadequate infrastructure, scarcity of machines, spare parts and equipment, lack of information, paucity of raw material supplies and problem with government policies and officials as well as cultural factors have been identified among the most serious obstacles. Internal factors such as poor organizational planning, problems of succession, inadequate re-investment of profits, lack of capital and poor managerial skills have also been noted by other researchers as main growth barriers. This research updated earlier work done by these different groups of researchers with reference to the small plastics manufacturing sector in Nigeria to see if there have been any changes in the last 10-30 years of study. The findings revealed that there has hardly been any significant difference in terms of improvement especially of external constraints observed between the 1960's and 1990's. However, the study found a number of progressive internal improvements being applied in other small plastic manufacturing businesses. Recently, some small plastics manufacturing entrepreneurs on their own initiative have learned to create and innovate various ways of coping with constraints facing their businesses independently.     

If only consumers knew: How sampling impacts wine innovation diffusion in the U.S. foodservice industry

A survey (n = 151) explored consumers’ experiences with wine-on-tap, a current trend in the U.S. foodservice industry. Wine consumers’ innovativeness (R² = .49) was explained by wine involvement, opinion leadership, and usage of information sources. Those who recently tried wine-on-tap (n = 43) were significantly more innovative (innovators) than those who never tried it (noninnovators). Furthermore, noninnovators expected to pay significantly less for a glass of wine-on-tap when compared with wine poured from a bottle. Contrary to expectations, the driving force for noninnovative behavior is lack of availability and awareness as opposed to a lack of interest in wine-on-tap.     

Solving Export Marketing Problems of Small and Medium-Sized Firms from Developing Countries

Abstract

This study shows how networks can be used to solve the export marketing problems manufacturing firms in developing countries are facing. Major export barriers perceived by manufacturing firms in Eritrea are identified and, subsequently, differences in perceptions between footwear and textile manufacturers, and small and medium sized firms are examined. The findings suggest that some problems can be solved through individual action by the firms (market or hierarchy). However, small and medium-sized firms on their own can't solve the most important problems, like the lack of market information, the preparation of proper designs and the fulfillment of minimum quantity requirements. The major conclusion is that export market entry by SMEs in developing countries will not be successful if no horizontal and vertical business networks are established.     

Problems and challenges facing the islamic banking system in the west: The case of the UK

This study investigates the main problems, challenges, and opportunities facing Islamic banking in the United Kingdom. The study reports the results of interviews that were undertaken with senior officials of several key financial institutions who have had many years of experience in dealing with Islamic banking. Our interviews revealed that, although by strict definition Islamic banks do not currently exist in the UK, London is one of the major centers for Islamic banking and finance. It is apparent that the experience of previously established Islamic institutions, such as Al‐Baraka, has made other institutions realize that it is possible to provide Islamic banking services in the UK under nonbanking regulations. The interviews also revealed that the main problem that Islamic banking faces in the UK is heterogeneous clients and potential clients. Moreover, regulatory hurdles, competition from conventional banks, and lack of adequately qualified and trained personnel exacerbate the situation. The study concludes by identifying opportunities such as e‐banking that may have a significant impact on the future of Islamic banking in the UK. © 2004 Wiley Periodicals, Inc.