Chicken Restaurants Research Articles

Does Customer Satisfaction Mediate Experiential Marketing and Promotion Against Customer Loyalty at Kentucky Fried Chicken (KFC) Restaurants in City "P" East Java?

This study predicts the influence of Experiential Marketing and promotions on customer loyalty, with customer satisfaction acting as a mediator, within the context of the Kentucky Fried Chicken (KFC) fast-food restaurant in City "P," East Java. The research method employed is quantitative associative. The research sample consists of 100 respondents who are consumers visiting KFC to purchase and enjoy its products. The sampling technique utilized is convenient sampling. Data is analyzed using the Partial Least Square Structural Equation Modeling (PLS-SEM) analytical tool. Prior to hypothesis testing, an evaluation of the indicators with respect to their constructs (Measurement model) and an assessment of the relationships among variable constructs (Structural model) were conducted, resulting in satisfactory criteria and justifying the continuation of hypothesis testing. The findings demonstrate that Experiential Marketing directly influences customer satisfaction and loyalty, while promotions also directly impact customer satisfaction and loyalty. Furthermore, customer satisfaction, in addition to its direct influence on loyalty, also serves as a complementary mediator between Experiential Marketing and promotions in affecting customer loyalty.

THE INFLUENCE OF TASTE, PRICE AND BRAND IMAGE ON PURCHASE DECISIONS AT THREATENED AYAM RESTAURANTS IN MEDAN

The purpose of the study was to determine the partial and simultaneous effect of taste, price and brand image on purchasing decisions at threatened chicken restaurants in Medan. The associative method is used in this study. 114 respondents were the sample in this study. Questionnaires are used as a collection tool as a data collection tool, and the data analysis technique uses multiple linear regression. The results showed that taste proved to have a positive and significant effect on purchasing decisions. Price is proven to have a positive and significant effect on purchasing decisions. Brand image has a positive and significant effect on purchasing decisions. Simultaneously there is a positive and significant influence of taste, price and brand image on purchasing decisions with a value of Fcount 69.111> Ftable 2.68.

Customer Motivation in the Purchase of Halal-Certified Chicken Products through Online Delivery Applications in Yogyakarta

Halal food is currently increasing in popularity among both Muslim and non-Muslim consumers. Halal food can be ordered directly or through online delivery applications, a popular trend. The process of ordering food using online applications saves time. However, it has limitations due to customers’ lack of direct observation, particularly Muslims. This study examined the customers’ motivation to choose online delivery applications for halal products at fast-food restaurants, even though they cannot directly observe the product preparation. The research was carried out in Bantul, The Special Region of Yogyakarta. Data were collected from 65 respondents utilizing a questionnaire distributed via a Google Form link. The findings revealed that taste, utility, and time savings were very strong motivators to purchase chicken meat. Furthermore, factors such as halal certification, adherence to Islamic principles, and blessings of halal food were categorized as strong to motivate customer purchasing. Nutritional requirements were the only factor with a moderate categorization for motivating fast-food chicken restaurant customers. While most fast-food chicken restaurants are already halal-certified, online delivery services frequently do not provide the information. It is suggested that each business provide more detailed product information on online delivery platforms.

THE EFFECT OF QUALITY OF SERVICE AND PRICE ON CUSTOMER SATISFACTION ON GRILLED CHICKEN RESTAURANTS OF PAK ATOK BAKOM CIAWI BOGOR

The purpose of this study was to determine the effect of service quality and price on customer satisfaction on grilled chicken restaurants of Pak Atok Bakom, Ciawi Bogor. This study is a quantitative approach. The population in this study are consumers who visit the Grilled Chicken Restaurants of Pak Atok Bakom, Ciawi Bogor. Meanwhile, the sample used was based on the Accidental method, which is a technique for determining the sample based on needs only, members who were met by researchers and were willing to become respondents. The type of data used in this study is quantitative data which obtained through an online questionnaire, namely the Google Form. Questionnaires are used to obtain respondent data regarding service quality, price and customer satisfaction with data sources obtained directly from consumers or customers who have been or are now customers of Pak Atok Bakom's Grilled Chicken Restaurant in Ciawi Bogor. Moreover, the data analysis carried out by several test, namely Validity test, Reliability test, and Hypothesis test. The finding reveals that service quality has a significant effect on customer satisfaction and the price has a significant influence on customer satisfaction. Likewise, service quality and price has a significant effect on customer satisfaction, it is proven by path coefficient value of service quality and price on customer satisfaction which are 0,000 and the t-statistic is 5,381, hence the t-statistic is significant because > 1,96 with p value < 0,00.

Effect of Cooking Conditions on Selected Properties of Biodiesel Produced from Palm-Based Waste Cooking Oils

Cooking conditions affect oil properties and consequently, the quality of the derived biodiesel. Nevertheless, little information regarding the impact of the cooking process on biodiesel properties is currently available, especially for palm biodiesel. Therefore, this study examined the effect of cooking temperature, time of use, and length of reuse, on selected properties of biodiesel produced from palm-based waste cooking oils (WCO). Several WCO collected from restaurants belonging to four categories, namely fried chicken restaurants, fast food restaurants, snack producers, and typical restaurants, were subjected to base-catalyzed transesterification. The biodiesel yield was calculated, and the produced biodiesel was characterized as to its kinematic viscosity, calorific value, and cetane number. As a result, palm-based WCO performed better than other WCO in terms of biodiesel yield regardless of the conditions that they experienced, achieving almost 95% in some cases. The yield decreased as the cooking temperature and length of reuse moved upward, whereas the kinematic viscosity was sensitive only to the length of reuse, rising with increasing reuse. Non-compliance with biodiesel standards and technical requirements was observed in a few cases. The calorific value did not significantly change unless the cooking conditions were severe. The cetane number dropped as use and reuse decreased, remaining better compared to petrodiesel (70.2 ± 3.2 on average). Typical restaurants would generate the most suitable WCO to produce biodiesel, i.e., yield: 93.1 ± 0.2%; kinematic viscosity: 5.0 ± 0.3 mm2/s; calorific value: 39.9 ± 0.1 MJ/kg; density: 919 ± 9 kg/m3; and cetane number: 67.4 on average. This is consistent with the less severe cooking conditions employed at these restaurants.

Determinants of Competitive Advantage and Their Impact on Consumer Satisfaction at Chicken Restaurants in South Jakarta

Changes in consumer behavior through the appetite of the younger generation, lifestyle, digital technology make producers and marketers start thinking about using a superior marketing strategy among their competitors. Increased sales will be achieved if it can create a competitive advantage among chicken restaurants. This study aims to analyze the effects of market orientation and product innovation on competitive advantage and customer satisfaction. It also investigates the effect of competitive advantage on customer satisfaction. The study was conducted on 150 culinary SMEs (Small-Medium Enterprises) of the Chicken Restaurant in the South Jakarta area. The primary data obtained from interviews with completeness in the form of a questionnaire. While, secondary data is collected from information on SMEs and the internet. We utilized the Structural Equation Modeling (SEM) method with the help of LISREL 8.70 software. Our result found that both market orientation and product innovation together produced a significant effect on competitive advantage. We also found that market orientation, product innovation, and competitive advantage together affected customer satisfaction.

Feasibility of waste cooking oil as biodiesel feedstock

Waste Cooking Oil (WCO) has potential as biodiesel feedstock since it contains triglycerides. However, it contains many impurities and requires several purifications. Thus, this study aims to evaluate the feasibility of WCO as a biodiesel feedstock in the term of physicochemical properties such as free fatty acid content (%FFA) as palmitic acid, moisture content, and peroxide number. Samples are collected from fast-food fried chicken restaurants in Padang, West Sumatera, Indonesia. WCO is processed by filtering, degumming, centrifugation, neutralization, and adsorption. FFA content, moisture content, and peroxide number are examined based on ISO 660, ISO 665, and ISO 3960, respectively. The finding shows that WCO has 2.01%FFA, 0.65% moisture content, and 1.02 mg O2/100g peroxide number. These findings show that WCO is feasible as biodiesel feedstock after several purifications. The results of this study are expected as the basic information in biodiesel production by using waste cooking oil as biodiesel feedstock.

Assessment of Food Service Quality of Chicken Republic and Mega Chicken Restaurants, Lagos, Nigeria

In this project, assessment of food service quality of two restaurants in Lagos was carried out. The study assessed quality of food served in Chicken Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the customers in Chicken Republic Restaurant while two hundred (200) copies questionnaires were administered to the customer in Mega Chicken Restaurant. In order to analyze the data, simple percentage method was adopted in which the respondents responded to variables like, quality of services, quality of food, healthy food, price and value and condition of environment as factors that determine their patronage. The result of the study showed that the customers prefer Mega Chicken. It also showed that there is a relationship between the customers’ satisfaction and customer patronage in a choice of restaurant. The result of the project could be of use to the intending restaurants’ operators to understand the trend and determinants of customers’ patronage. Recommendation is made that restaurant’s operation should intensify effort for training and retraining of the staff on customer delight.

Assessment of degumming and bleaching processes for used cooking oils upgrading into oleochemical feedstocks

Used Cooking Oils (UCOs) can be exploited as second-generation raw materials for the synthesis of green chemicals, in particular for biobased epoxides and polyols. However, impurities in UCOs generate major drawbacks to fulfill the required specifications of the oleochemical feedstocks used in epoxidation processes. Thus, this work assessed different UCOs pretreatment processes to produce a suitable feedstock for further valorization. UCOs were collected from chicken restaurants in Bogota, Colombia, and characterized prior processing. Similar to edible oils refining, physical and/or chemical pretreatment was carried out via water degumming, adsorption with filter earths, bleaching with hydrogen peroxide, and extraction with solvents (methanol, ethanol, isopropanol). Treatment effectiveness was assessed with respect to the original characteristics of UCOs. Characterization was done by tracking the change in photometric color index, and characterizing acid value and polar compounds content in bleached samples. The most effective pretreatment was achieved by using degumming with a water loading of 10.0 % wt. at 70 °C, and hydrogen peroxide bleaching with loading of 5% v/v at 90 °C, 200 rpm and 30 min. Under these conditions, 1.24 % wt. of the mass was removed as hydratable solids, and a color index reduction of 74.2 % was achieved.

Ecological Fallacy and Aggregated Data: A Case Study of Fried Chicken Restaurants, Obesity and Lyme Disease.

Interdisciplinary approaches are merited when attempting to understand the complex and idiosyncratic processes driving the spillover of pathogens from wildlife and vector species to human populations. Public health data are often available for zoonotic pathogens but can lead to erroneous conclusions if the data have been spatially or temporally aggregated. As an illustration, we use human Lyme disease incidence data as a case study to examine correlations between mammalian biodiversity, fried chicken restaurants and obesity rates on human disease incidence. We demonstrate that Lyme disease incidence is negatively correlated with mammalian biodiversity, the abundance of fried chicken restaurants and obesity rates. We argue, however, that these correlations are spurious, representing both an 'ecologic fallacy' and Simpson's paradox, and are generated by the use of aggregated data. We argue that correlations based on aggregated data across large spatial scales must be rigorously examined before being invoked as proof of disease ecology theory or as a rationale for public health policy.

The Effects of Quality Factors on Customer Satisfaction, Trust and Behavioral Intention in Chicken Restaurants

The Effects of Quality Factors on Customer Satisfaction, Trust and Behavioral Intention in Chicken Restaurants

A Study on Predictive Modeling of Public Data: Survival of Fried Chicken Restaurants in Seoul

A Study on Predictive Modeling of Public Data: Survival of Fried Chicken Restaurants in Seoul

Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan

To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and "Healthy Entrées" sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as "Facilitators" and "Barriers") significantly differed by neighbourhood distress level. The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.

Pre-Treatment of Waste Frying Oils for Biodiesel Production

Synthesis of biodiesel is a strategic step in overcoming energy scarcity and the environmental degradationcaused by the continuous use of the petroleum based energy. Biodiesel as an alternative fuel for diesel engine isproduced from renewable resources such as vegetable oils and animal fats. The main obstacle in the biodieselproduction is the high price of the raw materials, resulting in the price of biodiesel is not competitive comparedto the petroleum diesel. Therefore, the use of waste frying oils (WFO) is one way to reduce the cost of biodieselproduction, because of its availability and low price. In the present work, WFO from California Fried chicken(CFC) restaurants in Surabaya were used as feed stock for the biodiesel production. The experiments wereconducted using three steps of processes: pre-treatment of WFO, preparation of alumina based compositecatalyst CaO/KI/γ-Al2O3 and transesterification of treated WFO. WFO was treated by several types and variousamounts of activated adsobents. The treated WFO was transesterified in three neck glass batch reactor withrefluxed methanol using CaO/KI/γ-Al2O3. The results reveal that the best method for treating WFO is using 7.5%(wt. % to WFO) of coconut coir. Alumina based composite catalyst CaO/KI/γ-Al2O3 was very promising fortransesterification of WFO into biodiesel. The yield of biodiesel was 83% and obtained at 65ºC, 5 h of reactiontime, 1:18 of molar ratio WFO to methanol and 6% amount of catalyst.

A new method to monitor the contribution of fast food restaurants to the diets of US children.

BackgroundAmerican adults consume 11.3% of total daily calories from foods and beverages from fast food restaurants. The contribution of different types of fast food restaurants to the diets of US children is unknown.ObjectiveTo estimate the consumption of energy, sodium, added sugars, and solid fats among US children ages 4–19 y by fast food restaurant type.MethodsAnalyses used the first 24-h recall for 12,378 children in the 2003–2010 cycles of the nationally representative National Health and Nutrition Examination Survey (NHANES 2003–2010). NHANES data identify foods by location of origin, including stores and fast food restaurants (FFR). A novel custom algorithm divided FFRs into 8 segments and assigned meals and snacks to each. These included burger, pizza, sandwich, Mexican, Asian, fish, and coffee/snack restaurants. The contribution of each restaurant type to intakes of energy and other dietary constituents was then assessed by age group (4–11 y and 12–19 y) and by race/ethnicity.ResultsStore-bought foods and beverages provided 64.8% of energy, 61.9% of sodium, 68.9% of added sugars, and 60.1% of solid fats. FFRs provided 14.1% of energy, 15.9% of sodium, 10.4% of added sugars and 17.9% of solid fats. Among FFR segments, burger restaurants provided 6.2% of total energy, 5.8% of sodium, 6.2% of added sugars, and 7.6% of solid fats. Less energy was provided by pizza (3.3%), sandwich (1.4%), Mexican (1.3%), and chicken restaurants (1.2%). Non-Hispanic black children obtained a greater proportion of their total energy (7.4%), sodium (7.1%), and solid fats (9.5%) from burger restaurants as compared to non-Hispanic white children (6.0% of energy, 5.5% of sodium, and 7.3% of solid fat).ConclusionsThese novel analyses, based on consumption data by fast food market segment, allow public health stakeholders to better monitor the effectiveness of industry efforts to promote healthier menu options.

A Survey on Customers' Perceptions of Nutrition Labeling for Processed Food and Restaurant Meal

Consumer perception of processed food and restaurant food’s nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu’s nutrient labelling be enacted, the answer rate that the menu’s nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were ‘pizza and chicken restaurants’. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).

Surviving the crisis: Adaptive wisdom, coping mechanisms and local responses to avian influenza threats in Haining, China

Based on ethnographic research conducted in the summer of 2006, this paper examines local responses to the imminent threat of avian flu in Haining County of Zhejiang Province. During our field investigation, we conducted interviews with officials from local medical institutions (including the hospitals, the animal husbandry and veterinary station, and health clinics), to bureaus of public health and agro-economy. We also visited chicken farms, restaurants and farming households. We address the following factors that commonly structured the perceptions and actions of different social actors in the area of study: The changing mode of information-sharing and communication practices in the local communities; the official drive to professionalize the emergency response management system in the county; and the coping mechanisms that helped the villagers and town residents to weather the storm of avian flu. Our field research suggests that collective survival consciousness was translated into a spirit of voluntarism during the crisis. One important practical lesson we have learned from this study is that the adaptive wisdom embedded in local memories demonstrated its operational worth as a resourceful knowledge base for ordinary farmers to deal with food shortage, famine, plague and future pandemics.

Franchise Regulation: An Economic Analysis of State Restrictions on Automobile Distribution

FRANCHISE distribution systems are a relatively recent economic development and have proved to be highly effective in industries ranging from hotels to fried chicken restaurants. At the same time, reasons for the economic success and rapid growth of franchise distribution are not well understood.' Misperceptions about the nature of franchising have led to (or at least not prevented) a confusing tide of new regulations and court decisions pertaining to franchising. In particular, government and the courts have vacillated on the legality of territorial security, which is (at least implicitly) a significant aspect of virtually all franchise arrangements. A second key aspect of the franchise system is that it typically involves a relationship between a large corporation and the owner of a small business. In recent years statutes have been enacted which portend to protect the little guy from the rapacious acts of the large and powerful. The interplay between these two concerns is particularly acute in the franchise distribution of new automobiles. Efforts by the states to deal with the issues involved in franchise distribution of automobiles have produced a highly varied collection of regulations. After a brief examination of the economics of automobile franchising, this paper presents an analysis of state regulations of manufacturer-dealer relations in the automobile industry. The analysis provides a basis for an econometric study of the economic impact of the state regulations. Regulations are viewed in the study as producing wealth transfers among the