Different Types Of Restaurants Research Articles

Identifying a good business location using prescriptive analytics: Restaurant location recommendation based on spatial data mining

This study proposes a new prescriptive analytics method that aims to provide decision-makers with a systematic and objective approach to identify suitable locations, considering the spatial distribution of different types of restaurants. The method comprises of two main components: spatial co-location pattern mining and locationGCN, where locationGCN is based on graph convolutional network (GCN). The spatial co-location pattern mining is utilized to capture the spatial correlation of specific restaurant to determine the candidate location selection range. The locationGCN is designed to further screen out final suitable location ranges for the specific restaurant type. A case study using restaurant data from Xiamen Island collected from Dianping.com is conducted. The empirical results demonstrate that the algorithm achieves an accuracy of 74.88%, precision of 63.59%, and recall of 77.48%. Results indicate that the proposed approach can provide suitable location recommendations for specific types of restaurants based on existing restaurant distribution information.

Toxin-producing Clostridium perfringens in cooked cereal food in restaurants in Bangladesh

Clostridium perfringens causes food poisoning in humans worldwide and C. perfringens beta toxin is associated with improperly heated or reheated cooked food. A study was undertaken to determine the prevalence of beta toxin-producing C. perfringens in cooked Plain rice, Pulao, and Biryani in different types of restaurants (general, well furnished) of four districts [Dhaka (north and south city corporation area), Cumilla, Narayangonj, Gazipur)] of Bangladesh. A total of 200 food samples were examined for the presence of C. perfringens and its beta toxin. The positive samples were further tested for the CPB gene (236 bp) of beta toxin-producing C. perfringens using PCR assay. Three samples had C. perfringens (1.5%), in food samples of the restaurants in Dhaka South City Corporation (DSCC). Beta toxin-producing C. perfringens was in one sample (0.5%) in a sample of pulao in the same area during the winter. It is suggested that the prevalence of beta toxin-producing C. perfringens was low but, further studies are required in other cities in Bangladesh.
 Bangl. vet. 2023. Vol. 40, No. 1-2, 8–15

Authenticity, health concern and sustainable intelligence in the farm restaurant context: applying extended theory of planned behaviour

Purpose The study aims to analyse the structural relationships of authenticity, health concern and sustainable intelligence in the farm restaurant context. Different types of restaurants have been targeted to understand consumer behaviour; however, the behavioural intention of visitors dining at the farm restaurants was rarely explored.Design/methodology/approach With the backdrop of the theory of planned behaviour (TPB), this study highlights the understanding, particularly on personal values associated with the behavioural intention of consumers visiting the farm restaurant. Data were collected, circulating questionnaires onsite and online at a farm restaurant. Structural equation modelling was employed to analyse the data.Findings Study findings reveal that personal values such as authenticity, health concern and sustainable intelligence positively influence the mediating constructs of TPB towards behavioural intention to revisit the farm restaurant.Originality/value This research might be the first one, exclusively focused on understanding the behavioural intention of the consumers visiting the farm restaurant, based on their personal values. This study specifically enriches the farm restaurant literature from the academic perspective and offers insights to farm restaurant owners and managers about the priorities of the consumers visiting the farm restaurant.

Satisfaction or delight? A cross-cultural study of loyalty formation linked to two restaurant types

PurposeThe aim of this study is to analyse the moderating roles of restaurant type and client long-term orientation (LTO) on the loyalty building process. In addition, this analysis delves into the role of customer satisfaction and delight in the dining experience on the development of loyalty to a restaurant.Design/methodology/approachThis study advances a moderator mediation model stemming from self-administered online questionnaires presented to clients subsequent to their gastronomic experiences. The analysis comprised a sample of 250 customers of moderate restaurants and 290 of midscale restaurants.FindingsThe results reveal that customer satisfaction and delight are two key antecedents to the process of building loyalty towards restaurants and that the responses depended on restaurant type and client LTO.Practical implicationsThe study advances recommendations to restaurant managers and gastronomic marketing specialists. Moderate restaurants should satisfy the customer without offering additional services while medium-scale establishments should design actions perceived as an extra that surprise the client. Moreover, it is more important to offer delight to short-term oriented clients than to long-term oriented clients.Originality/valueThe global character of the hospitality industry implies that achieving customer loyalty requires going further than generating favourable attitudes. This has led the academic world to place more interest on the issue of delight perceived by the client. In this sense, the present study examines exclusively the long-term cultural dimension due to the little attention it has received in hospitality literature. Finally, the advances offered by the PROCESS software in analysing indirect conditional effects renders it possible to identify the different levels of customer LTO towards different types of restaurants.

Camera eats first: exploring food aesthetics portrayed on social media using deep learning

PurposeThe purpose of this paper is to explore and examine discrepancies of food aesthetics portrayed on social media across different types of restaurants using a large-scale data set of food images.Design/methodology/approachA neural food aesthetic assessment model using computer vision and deep learning techniques is proposed, applied and evaluated on the food images data set. In addition, a set of photographic attributes drawn from food services and cognitive science research, including color, composition and figure–ground relationship attributes is implemented and compared with aesthetic scores for each food image.FindingsThis study finds that restaurants with different rating levels, cuisine types and chain status have different aesthetic scores. Moreover, the authors study the difference in the aesthetic scores between two groups of image posters: customers and restaurant owners, showing that the latter group tends to post more aesthetically appealing food images about the restaurant on social media than the former.Practical implicationsRestaurant owners may consider performing more proactive social media marketing strategies by posting high-quality food images. Likewise, social media platforms should incentivize their users to share high-quality food images.Originality/valueThe main contribution of this paper is to provide a novel methodological framework to assess the aesthetics of food images. Instead of relying on a multitude of standard attributes stemming from food photography, this method yields a unique one-take-all score, which is more straightforward to understand and more accessible to correlate with other target variables.

How COVID-19 Accelerates Business Model Innovation and Digital Technological Transformation in the Hospitality Industry: A Focus on Restaurants in Baden–Wuerttemberg

The gastronomy sector was one of the industries most fundamentally affected by the COVID-19 pandemic restrictions and the subsequent disruption of demand. Entrepreneurs were challenged to secure their survival. This study aims to analyze how COVID-19 has accelerated digital technologies in the hospitality industry. The study assumes that due to lockdowns successful restaurants in Baden–Wuerttemberg have developed new digital business models. Data for the quantitative study were collected through a survey among randomly selected restaurants carried out between December 2020 and February 2021. A cluster analysis is used to identify different types of restaurants concerning their propensity to innovate and their success. Results of the study show that the level of digitization is one important factor regarding the range of entrepreneurial success.

Who Decides Where to Go for a Coffee? e-WOM and Consumers' Purchase Intention

The main purpose of this study was to examine the impact of eWOM on consumers' selection intention of a café in New Zealand. The factors of eWOM which may affect customers' selection intention have been identified, with a focus on cafes in New Zealand. A quantitative research approach was employed and a survey was conducted to collect data from 234 New Zealand consumers through an online questionnaire. The findings of this study indicate that the quantity, quality, valence and consistency of eWOM have a positive impact on consumers' purchase intentions. The perceived credibility and the perceived usefulness have some indirect effects on eWOM and consumers' purchase intention. Among them, the valence of eWOM is fully intervened by the perceptual credibility, and the quantity, quality and consistency of eWOM are partly influenced by perceptual credibility. The quality and valence of eWOM are partially mediated by the perceived usefulness, while quantity and consistency are not mediated by perceived trust. TAM model was used to study online consumers' purchase intention in the New Zealand café industry. In addition, the modified model of this study explains the mediating effect of customer perceived usefulness and perceived credibility in the sphere of eWOM. Future research may use this theoretical model to investigate other restaurants, and comparison studies can be explored in different types of restaurants. The study also provides some practical implications for café managers, especially in electronic marketing. The results of this study show that the volume, quality, valence and consistency of eWOM have a significant positive impact on consumers' purchase intention. Furthermore, eWOM should be considered by managers as one of the important marketing tools to promote their businesses.

Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants

There has been an ever-increasing interest in artificial intelligence (AI) in the hospitality sector. However, it is still unclear how consumers respond to products/services in hospitality industries provided by AI. Building on the theoretical framework for using AI in different services and the literature on luxury consumption, across four studies, we investigated how consumers evaluate different types of restaurants that are run by AI vs. humans. The results demonstrated that consumers evaluated food and restaurants more negatively where the service is provided by AI (Study 1). This effect was higher in luxury restaurants compared to casual dining (fast food, casual restaurants) (Studies 2 and 3). Moreover, we identified the underlying mechanism of this effect by showing that in luxury (vs. casual) restaurants, foods cooked by AI negatively influenced evaluations of three dimensions of restaurants’ quality, such as food, service, and ambience quality, decreasing the intention to visit the restaurant (Study 4). Altogether, these findings reveal some effects that AI can have in the hospitality industry and provide practical insights on how to introduce AI in restaurants.

A phenomenological exploration into sustainability in the foodservice industry in the MEA region

Purpose Previous research on sustainability in the foodservice industry has emphasized its environmental, social and economic dimensions predominantly studied within a Western context or in developed countries. This paper aims to question this positioning by considering the MEA (Middle East and African) context. Second, this paper examines sustainability forms according to the type of restaurant and explains how these forms compare with and contribute to the broader scholarship on sustainability in the service marketing literature and practice. Design/methodology/approach The paper follows a phenomenological perspective and a grounded theory approach. The authors conducted in-depth interviews with 40 owners of different types of restaurants (traditional, modern and fast-food) in the capital city of Lebanon, Beirut. Findings This paper identifies four dimensions that are expressed in different ways depending on the type of restaurant. This paper also found that sustainability in the foodservice industry in the MEA region has some differences and similarities relative to the literature where current studies mainly focus on the Western context. While the most dominant form of sustainability in the MEA context is related to the social dimension implemented by restaurants through philanthropy and community support activities, the less important aspect refers to activities about ecology and environmental protection. Research limitations/implications The research highlights that sustainable activities in the MEA context are shaped by deep-rooted traditions of philanthropic offerings and community-based activities profoundly embedded within the Arab region. Second, the study contributes to current practices and research related to the foodservice literature by emphasizing the dynamics of the change in terms of sustainability perceptions across different kinds of restaurants and how the type of restaurant can affect the adoption and implementation of sustainable activities. The limits of this study are related to its small sample size and the exclusion of psychographic factors, such as age and gender, which can deepen the knowledge of sustainable actions implemented by female and male restaurant owners and people of different age ranges. Social implications With its focus on the foodservice industry in the MEA underpinning restaurateurs’ lack of ecological sustainability, this research shows that nongovernmental organizations could play a vital role in terms of raising awareness about ecological issues and how restaurateurs can be involved in eco-friendly initiatives. Originality/value The paper contributes to the foodservice literature and the emerging research on sustainability in restaurants by presenting an approach based on examining sustainable restaurants in a developing country context. The paper does so by adopting a restaurant owner’s perspective and analyzing three types of restaurants, namely, traditional, modern and fast-food restaurants.

How emotions affect restaurant digital ordering experiences: a comparison of three ordering methods

研究目的本论文旨在研究消费情感在线上点菜体验中的作用, 采用实验设计中的三种线上点菜方式。研究设计/方法/途径本论文基于情绪即信息（Fal理论）和期望-不一致理论创建了研究模型。实验设计为3×2被试间设计来比较三种线上点菜方式（在线、手机、或聊天机器人）在两种不同餐厅类型（快餐vs全服务餐厅）研究结果：研究结果表明, 聊天机器人点菜方式相比较其他两种方式, 将带来更多负面情绪和较少的正面情绪。在线点菜方式最适用于快餐类型的饭店, 手机点菜方式最适合全服务餐厅。正面和负面情绪（舒服和烦恼）都对点菜方式和情绪反应（满意度和行为意图）之间的关系起到中介作用。只有一种负面情绪（愤怒）对在线方式和点菜量之间存在显著的中介作用。研究原创性/价值本论文是首篇探索和对比消费者面对三种点菜方式, 在餐厅线上点菜体验的情绪反应。本论文使用Fal理论巩固了酒店管理领域中情感研究的理论深度。本论文还探索了饭店中对聊天机器人应用的科研。

Fast-Casual Bir Restoranda Yeni Ürün Geliştirme Süreci Nasıl Yapılmaktadır?

The research aims to examine the process of developing new products in a fast-casual restaurant. Best of our knowledge this is the first research that reviewed the process of new product development in a fast-casual restau-rant with empirical findings. In this context, a restaurant operating in An-talya has been identified as a research area, and the research has been conducted with the qualitative case study method. The data were collected in two different ways as participant observation and document review and were analyzed with content analysis. The new product development process takes place in seven stages as idea development, pre-screening, trial and error, prototype development, scale-up, scanning, finalization and applica-tion. The aspects of the process that are similar or different with different types of restaurants (fine dining, quick service restaurants) are discussed with prior research findings and suggestions are presented for future re-search.

Istraživanje zadovoljstva gostiju halal restorana kroz onlajn ocene na TripAdvisor-u

Providing halal products is one of the key factors in the lives of members of the Islamic faith. The physical and economic availability of halal food has an important place in the decision-making process about the movements of Muslim tourists. Currently, the Halal market is rapidly expanding, contributing to an increase in the number of the Muslim population and their travels. The main goal is to analyse the satisfaction of halal restaurant guests expressed through online numerical ratings. Authors used automated techniques for collecting guests' ratings. Restaurants that were analysed were chosen by selecting the criteria "halal" on TripAdvisor. Information about the origin of reviewers and gender are also collected. The paper also tries to answer the question whether the origin of guests and type of halal restaurants have an influence on their satisfaction with services in selected facilities. The results indicated the presence of significant differences in guest's satisfaction among different types of restaurants. One of the possible limitations of this research is an insufficient number of evaluating criteria for expressing a satisfaction which are available on TripAdvisor for analysis that is more precise.

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

ABSTRACT With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level that consumers would consider as “low-calorie.” Survey data were collected using MTurk. In addition to respondents’ perception of the calorie count of low-calorie food when eating out and eating at home, respondents’ attitude toward low-calorie food, behaviors about consuming low-calorie food and exercise frequency, and demographic information were also assessed in the survey. The results demonstrate that consumers’ calorie perception of low-calorie food served in restaurants is consistent among different types of restaurants. Moreover, consumers believe that a low-calorie meal served in restaurants should be under 367 calories for breakfast, 500 calories for lunch, and 677 calories for dinner. Lastly, consumers perceive home-cooked meals to be lower in calories than restaurant food. This study is the first attempt to explore consumers’ definition of a low-calorie meal served in restaurants. The findings will provide guidance to restaurant operators in designing menus, and help policymakers better understand the ongoing need to develop a sound and comprehensive definition for the term “low-calorie.”

Emission Characteristics of the Catering Industry in Beijing

The emissions of the catering industry are important sources of air pollution in megacities in China. A total of 41 restaurants in Beijing were selected as the sampling sites to evaluate the contribution of the catering industry to megacity air pollution. The original emissions load of cooking fume, particulate matter, and non-methane hydrocarbon (NMHC) were studied via field tests for different types of restaurants. The results showed that the cooking fume, particulate matter, and NMHCs generated from the kitchen were 1.93, 6.6, and 10.9 mg·m-3, respectively. An evaluation method based on working days was developed. Considering the total number of restaurants in Beijing, the original emission loads of 2019 were calculated. The cooking fume, particulate matter, and NMHC emissions were 5512, 18849, and 6169 t, respectively. The Pearson numbers of the cooking fume emission and particular matter emission from Sichuan and Hunan cuisine, Roast Duck, Grill and Barbecue, and Chinese Home-Style cuisine were all above 0.6, which indicated a high level of correlation between the cooking fume emission and particular matter emission. Notably, the Pearson numbers of Sichuan and Hunan cuisine and Roast Duck were both higher than 0.8, which indicates a strong correlation between the cooking fume emission and particular matter emission.

The Early Effects of Coronavirus-Related Social Distancing Restrictions on Brands

This paper presents some of the first evidence on the effect of the spread of coronavirus (COVID-19) in the US on retail footfall traffic. The paper uses granular visit data from cell-phone tracking to estimate the shift in visits to different types of restaurants as coronavirus spread in the USA across the first three weeks of March 2020. The descriptive empirical work provides three useful insights. First, the precise level of coronavirus spread in the state or the timing of any in-person dining ban in the state has had far smaller effects than the pronounced nationwide overall collapse in demand. Second, there is little evidence of substitution towards restaurants focused on delivery as a result of the bans. Though dine-in restaurants suffered the largest drop in customers as a result of state-imposed restaurant bans, quick-service restaurants experienced a steep decline. Last, the biggest individual effects of these state-specific bans appears to have been top-ranked brands focusing on full service dining. Both top and non top-ranked brands suffered drops for restaurants not focused on dining in, with top brands suffering a slightly smaller decline.

Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States

For the increasing number of consumers with food allergies in the United States, dining out may pose serious health threats. Both restaurateurs and consumers need to be vigilant to prevent food allergy reactions in restaurants, but empirical studies that explored knowledge, attitudes, and behaviors of consumers with food allergies are limited. Therefore, this research aimed to examine food allergy knowledge, attitudes and behaviors of customers with food allergies or parents or guardians with children with food allergies by conducting focus groups and a cross-sectional survey. Customers with food allergies (n = 63) and parents or guardians of children with food allergies (n = 257), who were members of a food allergy social networking website, participated in the survey. Due to the nature of the website, in which members share their dining experience and recommendations, only 2.8% of participants indicated that they have never eaten at a restaurant. The average knowledge score of participants was 24.7 out of 30 (82.3%), and they well recognized typical causes of food allergy reactions in restaurants (i.e., hidden allergens, cross-contacts, and restaurant employees’ lack of knowledge, care, and communication about food allergies). Customers with food allergies took a variety of actions to prevent food allergy reactions before or during their visits to restaurants. Depending on the types of food allergens and previous dining experiences, respondents voiced diverse concerns about different types of restaurants. Restaurateurs may benefit from recognizing and addressing these concerns to improve their service for customers with food allergies.

The impact of Wi-Fi service on millennial diners

论Wi-Fi服务对millennials饭店顾客的影响摘要研究目的 –本论文旨在探索Wi-Fi服务如何影响Millennial顾客的饭店忠诚度。此外, 本论文还研究了三种不同类型饭店的Wi-Fi服务（咖啡店、快餐店、以及休闲美食饭店Casual Dining）。本论文还比较美国人和韩国人在饮食跨文化上面的相似与差异。研究设计/方法/途径研究样本为480份实际消费问卷。本论文采用因子分析法中的主成分分析和最大方差旋转方式来缩减忠诚度量表题项。本论文采用Cronbach’s alpha来检测量表可靠性, 采用多元回归分析和t-test来验证研究假设。研究结果研究结果表明Wi-Fi服务对Millennial顾客忠诚行为在三种类型饭店中都具有显著影响。然而, 美国顾客和韩国顾客对Wi-Fi服务的差异只有在咖啡店方面有显著不同。研究原创性/价值酒店行业中关于Wi-Fi服务影响的文章少之又少。本论文建立在Cobanoglu et al. （2012）研究基础上, 进一步对顾客忠诚度价值进行分析, 为饭店业Wi-Fi服务的顾客见解方面研究做出突出贡献。关键词跨文化 顾客忠诚度 饭店业 Millennials Wi-Fi

The effect of message framings and green practices on customers’ attitudes and behavior intentions toward green restaurants

PurposeThis study identifies an effective communication strategy for promoting restaurants’ green efforts to customers by using different types of green advertisement messages. This study aims to investigate the relative persuasiveness of attribute-based versus benefit-based appeal messages in green restaurant advertisements and their matching effect with different types of green practices in the restaurant (environment-focused green practices vs food-focused green practices) and with different types of restaurants (fine dining vs fast casual dining) on customers’ attitude and visiting intention toward green restaurants. Furthermore, the study examines a moderating effect of restaurant types to assess whether the matching effects between types of messages and types of green practices work differently within the different types of restaurants.Design/methodology/approachA 2 (attribute-based vs benefit-based messages) × 2 (food-focused vs environment-focused green practices) × 2 (fast casual vs fine dining restaurants) between-subject experimental design was used to test the proposed hypotheses. An online scenario-based survey was developed and distributed to online panel members in the USA. Ultimately, 363 responses were used for data analyses. ANOVA and t-test were conducted to analyze the data.FindingsThe results indicate that benefit-based messages are generally more persuasive than attribute-based messages in green restaurant advertisements. For restaurants with food-focused green practices, an advertising message emphasizing the benefit of food-focused green practices (benefit-based message) would be more effective than an advertising message describing their tangible efforts to show the greenness of the restaurant (attribute-based message). For fine dining restaurants, a green advertisement with benefit-based information would be more persuasive than attribute-based information. This study further showed that the aforementioned interaction effect between types of green practices and types of messages was salient for fine dining restaurants.Originality/valueThis research is one of the few studies in restaurant management to examine the green communication effectiveness in terms of the types of green practices and the types of advertising message framing. By comparing the relative persuasiveness of green advertisements on consumers’ attitudes and behavior intentions, this study provides suggestions for restaurant professionals to make effective green communication strategies based on the type of green practices the restaurant primarily uses and the type of restaurant the manager is operating.

Restaurants' behaviour, awareness, and willingness to submit waste cooking oil for biofuel production in Beijing

Using waste cooking oil for biofuel production is potentially beneficial to food safety and energy supply. However, the lack of waste cooking oil as a feedstock for biofuel production is one of the main reasons mentioned by the biofuel industry for the illegal reprocessing of cooking oil for secondary use. Thus, it is necessary to acquire information and knowledge about how to inspire restaurants to submit their wasted cooking oil to formal collectors such as biofuel manufacturers, rather than to informal channels. We carry out random sampling surveys on restaurants in Beijing's urban districts through internet questionnaires and face-to-face investigations to explore the behaviours, awareness, and willingness of restaurants to submit their waste cooking oil for biofuel production. The results show that the total quantity of waste cooking oil generated by restaurants is 90.14 thousand tonnes in 2016. Additionally, 24% of restaurants do not submit waste cooking oil to formal collectors, and approximately 21.63 thousand tonnes of waste cooking oil is unaccounted for. We find that mandatory regulations and economic incentives are the dominant factors that affect restaurants' disposal decisions. With a subsidy value of 4 yuan RMB/kg, all the restaurants are willing to submit waste cooking oil to formal collectors. Governmental departments should also consider building economic incentives, enhancing the mandatory regulation, designing different methods to manage different types of restaurants, and strengthening supervision and education to ensure the safe disposal of waste cooking oil and promote its use for biofuel production.

From central place to central flow theory: an exploration of urban catering

ABSTRACTThe research shift from central place theory to central flow theory has demonstrated the influence of information technology on cities. The study explores this shift at the city scale of urban catering industry in Nanjing, China. A comprehensive set of indicators of E-WoM for the catering industry has been established. Based on this, the spatial distribution patterns of catering industry in Nanjing, China have been discussed to examine the relationship of restaurants distribution and the central place theory or the central flow theory using a data analytical approach. The results revealed that the spatial distribution of restaurants’ density in Nanjing follows a traditional central place theory, but the spatial distribution of restaurants’ E-WoM in Nanjing rather follows the central flow theory. In addition, different characteristics could be found in different types of restaurants’ E-WoM distribution. Mainstream cuisine follows central place theory but is inconsistent in urban business districts, which demonstrate some characteristics of central flow theory. The distribution of E-WoM of non-mainstream cuisine is similar to the E-WoM distribution of overall restaurants, showing a central flow pattern. Finally, the implications of the study are drawn.