Ethnic Restaurants Research Articles

Dimensionality of ethnic food fine dining experience: An application of semantic network analysis

This study attempts to find the underlying dimensionality in online reviews of fine-dining ethnic food restaurant experiences in Hong Kong. This research adopted semantic network analysis with Clauset–Newman–Moore clustering. Consequently, diverse and specific dimensionality was explored in this research, including ambiance, service, food, drinks, desserts, view, location, occasions, reputation and price. The content of the reviews on five types of ethnic restaurants was different in some dimensions. Marketers of fine-dining ethnic restaurants can select a particular focus when they promote their restaurants, develop menu plan and train staff members. This study implies that the quality dimensions of traditional restaurants may not accurately represent the factual dimensions, thereby resulting in implications for developing a new index of restaurant quality.

Examining the Association Between Hispanic Caribbean Restaurant Characteristics and Healthy Menu Images in New York City

Abstract Objectives Hispanics experience diet-related health disparities in comparison to non-Hispanic whites. Community nutrition environments can influence health outcomes, but restaurants are a largely untapped research area. This study examined how Hispanic Caribbean Restaurants (HCR) promote healthy eating through menu design, and which HCR characteristics are associated with healthy menu images (HMI). We hypothesize that HMI will be associated with more affluent neighborhoods. Methods We examined the nutrition environment in a random sample of 89 HCR in NYC. This analysis included a subsample of HCR that had menus with images (n = 51). HCR were classified as having “Healthy Menu Images” (HMI) if at least half of all images showed a potentially healthy option (i.e., non-fried entrée, a non-fried, non-starchy vegetable side, or both). Descriptive analysis and logistic regression were used to examine the association between HMI and restaurant characteristics, including Hispanic Caribbean cuisine served, type (fast-casual vs sit-down), and neighborhood characteristics (gentrification status, supermarket to bodega ratio, Hispanic-Caribbean population density). Significance was established at P < 0.10 accounting for the exploratory nature of the analysis. Results HMI were found in 39.2% of the sample and associated with neighborhood gentrification. Compared to HRC in non-gentrifying neighborhoods (poor), those located in gentrifying areas had higher odds for HMI (AOR:10.360, P = 0.052). No significant associations were found between HMI and supermarket to bodega ratio, restaurant type, Hispanic Caribbean population density, and cuisine type. Conclusions The design of a menu and its inclusion of images can direct a customer's attention to specific items, increasing the likelihood that those items will be ordered. Our research indicates potential disparities in HMI in HCR by neighborhood gentrification, underscoring inequities in these areas’ food environments. More research is needed to examine menu design in ethnic restaurants, to inform future health promotion interventions in low-income, non-gentrifying neighborhoods. Funding Sources CUNY PSC Award.

Gastronomy Tourism Growth in Malaysia: A Case Study of Malay Restaurants Performance in Klang Valley

Today one of the most popular niche tourism markets is gastronomy tourism. The popularity of gastronomy tourism is also called as soft power approaches by some tourism scholars. This niche market is part of cultural and ecotourism market. Malaysia is recognized as a multi-ethnic and multi cultural country that includes countless ethnics such as Malay, Chinese, Indian and others. Although Malay leads the major ethnics in Malaysia, Malay restaurant less likely can stay longer in the industry. There are several factors from previous cases involve in Malay restaurants that result to this ethnic’s restaurant fail to survive. Since Malaysia is a multi-ethnic country the food in Malaysia have combination from all ethnics and unique in its own way. Each state in Malaysia has their own dishes and some dishes may diff er from another state. Since Malay or Bumi putra ethnic comprises the biggest ethnic in Malaysia with more than half of the country’s population, the objective of this study was to analyze the internal factors affecting business growth performance in Malay ethnic restaurant. Survey questionnaires were distributed to selected Malay restaurants to find out about their growth rate performance.

Of Basement Kitchens and Filthy Lodges: Spaces in Desai’s The Inheritance of Loss and Hage’s Cockroach

This paper investigates the spaces that immigrants occupy in Kiran Desai’s novel The Inheritance of Loss (2006) and Rawi Hage’s novel Cockroach (2008). It explores the representation of menial jobs that immigrants take with low wages in ethnic restaurants; it also highlights how bourgeois compradors exploit immigrants’ vulnerabilities because they are undocumented workers. The paper also tackles the issue of immigration in the context of globalization and neoliberalism. It also aims at examining how each novelist portrays the anguishes of the two protagonists, Biju in Desai’s novel and the unnamed narrator in Hage’s novel, in the underground worlds where immigrants work and live. The paper uses Henri Lefebvre’s book The Production of Space (1974) as a reference point to examine how spaces play prominent roles in both novels. In both novels, immigrants feel alienated in multinational spaces in advanced capitalist societies. As Desai’s Biju and Hage’s unnamed narrator peregrinate around unfamiliar cities, they attempt to gain a sense of place in relation to various other places on a mental map.

The Influence of Contemporary Negative Political Relations on Ethnic Dining Choices

The marketing literature has demonstrated that political animosity influences consumers’ boycott intention. However, this question has rarely been examined in the hospitality setting. Thus, by utilizing cognitive appraisal theory and value-belief-norm theory, this study proposes a model to investigate the effect of animosity on ethnic dining behavior. To this end, this study examines the effect of animosity on switching intention by examining the structural relationships among anticipated negative emotions, personal norms, and switching intention. Study results demonstrate that individuals’ animosity beliefs influence their intention to switch to a different ethnic restaurant through anticipated negative emotions and personal norms. The current study’s findings provide ethnic restaurateurs with insights on how to revise marketing strategies when animosity is raised toward the origin country of which their ethnic cuisine is based on.

How ethnic cultures influence practice-based learning

PurposeThis paper aims to report on a study that used the practice theory lens to understand how Chinese ethnic culture influences restaurant workers' learning through engagement in everyday work practices.Design/methodology/approachA multiple case study approach was used. Data were collected from semi-structured interviews and site observations. Thematic analysis was conducted to identify how workers learnt the sayings, doings and relatings in their workplaces.FindingsThe findings show that the ethnic culture of the participants influences and enriches their learning in practice settings such as small Chinese restaurants.Research limitations/implicationsThe understandings presented here need to be verified through more research in different regions and nations. In addition, cross-cultural studies on other ethnic restaurants may contribute to deeper understandings of the influences of ethnic culture on practice-based learning.Social implicationsThe research contributes to understanding the influence of ethnic culture on practice-based learning.Originality/valueThe understandings gained from the findings of this study form a useful basis for curriculum development and instructional design of training programmes for practice-based as well as work-integrated-learning components of vocational curriculum. Furthermore, awareness of the strengths of the ethnic culture is of interest to owner/managers of small Chinese restaurants to afford supportive learning environments for workers.

Exploring the impact of background music on customers’ perceptions of ethnic restaurants: The moderating role of dining companions

Given the growing interest among restaurateurs in using atmospherics to enhance customers' dining experiences, this study sought to examine the impact of background music on customers’ perceptions of ethnic restaurants by applying the cue utilization and consumer socialization theories. A total of 346 valid responses were collected through an online survey sampling website. PLS-SEM was employed to validate the proposed model. Multigroup analysis was conducted to compare customers with different companions, either family or friends. The results indicated that the congruency between ethnic music and restaurant theme showed a more significant effect on perceived authenticity than the enjoyment of music itself. Perceived authenticity had a significant impact on both satisfaction and behavioral intention. The effect of music enjoyment on perceived authenticity was significantly higher for customers who dine out with families, while the effect of music congruency on perceived authenticity was significantly higher for customers who dine out with friends.

THE EFFECT OF COLLECTIVISM DIVERSITY TOWARDS MULTICULTURAL TEAMWORK PERFORMANCE AMONG RESTAURANT EMPLOYEES

Diversity is now an important factor that impacted workforce performance. Currently, as having a diverse workforce, Malaysia is depending heavily on foreign workers in the hospitality industry. This study examined a conceptual model investigating the effect of diversity particularly collectivism in influencing multicultural teamwork performance. A self-administered questionnaire was conducted in casual ethnic restaurants in Klang Valley, Malaysia. The findings disclosed that collectivism diversity had a significant influence on multicultural teamwork performance. This study is the first to assess cultural value diversity particularly collectivism value on teamwork performance. This study verified that cultural value diversity increases multicultural teamwork performance in the restaurant context in relation to collectivism. The significant results deepen our understandings of the detailed relationships among the variables. In addition, by providing the current phenomena in workforce industry, this study provides insights to the restaurant managers in handling diversity among multicultural employees.

Engaging Ethnic Restaurants to Improve Community Nutrition Environments: A Qualitative Study with Hispanic Caribbean Restaurants in New York City

ABSTRACT This study used interviews with New York City Hispanic Caribbean (HC) restaurant owners, managers, and cooks/chefs (n=19) to examine perceptions concerning the healthfulness of the HC diet and diet-related disparities in the HC community, and document factors potentially influencing their engagement in community nutrition interventions. The interviews revealed high awareness of diet-related issues. Respondents had mixed notions concerning their role in improving community food environments, noting important barriers for collaboration to consider in future interventions. The study underscores the important role of ethnic restaurants, providing information to facilitate engagement with this largely untapped sector in immigrant/ethnic communities in the US.

에스닉레스토랑에서의 진정성 경험 : 문화적 관여도의 조절효과

에스닉레스토랑에서의 진정성 경험 : 문화적 관여도의 조절효과

Examining the Influence Mechanism of Customer Perceived Food Authenticity and Loyalty in the Ethnic Restaurant: Cultural Identity as a Moderation

The paper examines the structural relationships of customers’ authenticity perception on satisfaction and loyalty in the ethnic restaurant, cultural identity as moderation. A survey was conducted and the structural equation modeling analysis method was adopted. The research displays the following results: the perception of authenticity has significant direct impact on satisfaction and loyalty. The perception of authenticity has indirect impact on loyalty through satisfaction as well. And the directly effect on destination is more significant than indirect effect. Cultural identity has moderation between perceived authenticity and satisfaction. In order to realize the sustainable development of the ethnic restaurants, this paper put forward some suggestions: grasp the dimension of customers’ perception of authenticity and improve the satisfaction and loyalty of ethnic restaurants; maintain the authenticity, realize the cross - local operation of ethnic restaurants; highlight the sense of cultural identity and strengthen the “taste of hometown” in ethnic restaurants.

A Geospatial Analysis of Access to Ethnic Food Retailers in Two Michigan Cities: Investigating the Importance of Outlet Type within Active Travel Neighborhoods.

To date, the research that examines food accessibility has tended to ignore ethnic food outlets. This void leaves us with a limited understanding of how such food stores may, or may not, impact food security. The study discussed herein addressed this by conducting a geospatial assessment of ethnic food outlet accessibility in two U.S. cities: Flint and Grand Rapids, Michigan. We used Geographic Information Systems (GIS) tools to create a revealed accessibility index for each food outlet, and used the index to determine access within active travel service areas. We utilized an ordinary least squares regression (OLS), and two local models: spatial autoregression (SAR) and geographically weighted regression (GWR) to enhance our understanding of global and localized relationships between outlet accessibility and type (while controlling for known covariates). The results show that the local models outperformed (R2 max = 0.938) the OLS model. The study found that there was reduced access to ethnic restaurants in all service areas of Grand Rapids. However, in Flint, we observed this association in the bicycling areas only. Also notable were the influences that demographic characteristics had on access in each city. Ultimately, the findings tell us that nuanced planning and policy approaches are needed in order to promote greater access to ethnic food outlets and reduce overall food insecurity.

STUDYING FACTORS OF SPREAD ETHNIC RESTAURANTS: A FIELD STUDY ON SYRIAN RESTAURANTS IN DAMIETTA AND MANSOURA CITIES

This study was designed to investigate the factors of spread ethnic restaurants and focuses on knowing reasons for Syrian restaurants success in Egypt. In order to achieve this aim, a questionnaire form was developed and directed to a random sample of Syrian restaurants customers. A total of 450 questionnaires were distributed; only 403 forms (89.6%) were valid. The results indicated that the customers are satisfied from Syrian restaurants. significant effect on 0.05 degree for Factors affecting on spread Syrian restaurants on spread Syrian restaurants in Egypt . Factors ranked as follow: 1. Food Variation 2. Food Quality 3. Restaurant Atmosphere 4. Service Quality 5. Food Price 6. Restaurant Location.

Improvising “Nonexistent Rights”: Immigrants, Ethnic Restaurants, and Corporeal Citizenship in Suburban California

Building on Henri Lefebvre’s radical concept of “right to the city,” contemporary literatures on urban citizenship critically shift the locus of citizenship from its juridical-political foundation in the sovereign state to the spatial politics of the urban inhabitants. However, while the political discourse of right to the city presents a vital vision for urban democracy in the shadow of neoliberal restructuring, its exclusive focus on democratic agency and practices can become disconnected from the everyday experiences of city life on the ground. In fact, in cities that lack longstanding/viable urban citizenship mechanisms that can deliver meaningful political participation, excluded subjects may bypass formal democratic channels to improvise their own inclusion, belonging, and rights in an informal space that the sovereign power does not recognize. Drawing on my fieldwork in the Asian restaurant industry in several multiethnic suburbs in Southern California, this article investigates how immigrant restaurant entrepreneurs, workers, and consumers engender a set of “nonexistent rights” through their everyday production and consumption of ethnic food. I name this improvisational political ensemble corporeal citizenship to describe the material, affective, and bodily dimensions of inclusion, belonging, and “rights” that immigrants actualize through their everyday participation in this suburban ethnic culinary commerce. For many immigrants operating in the global circuits of neoliberal capitalism, citizenship no longer just means what Hannah Arendt (1951) once suggested as “the right to have rights,” or what Engin Isin and Peter Nyers (2014) reformulate as “the right to claim rights,” but also the right to reinvent ways of claiming rights. I suggest such improvisation of nonexistent rights has surprising political implications for unorthodox ways of advancing democratic transformation.

Italian Restaurants in Danish Consumers’ Perceptions: A Multi-Cue Analysis in a Product Country Image Perspective

Studies on the country image topic in the services context are rare in comparison with the number of papers investigating the effect that the information on the country of origin exerts on consumer buying behavior when tangible products are concerned. To this regard, the current paper would contribute to the literature on the country-of-origin effect and consumer behavior, exploring the role played by Product Country Image (PCI) in shaping customers attitude when a service offer is concerned – namely: dining services. Specifically, this study tests a conceptual model developed in a multi-cue perspective, that is: evaluating not only the effect of the information on the origin of the service offer investigated, but also assessing consumers’ perceptions related to other service offer cues, such as service quality and perceived value, in this case. A specific national cuisine in the full-service restaurant setting is explored: the Italian one. 
 
 From the methodological viewpoint, a survey was conducted among Danish customers of Italian restaurants in Copenhagen. The research method employed consisted in a structured questionnaire. Then, Structural Equation Modelling (SEM) was applied to the data collected. Results evidence that product country image influences the formation of a positive attitude towards ethnic restaurants even when a multi-cue approach is employed. Scientific and managerial implications are discussed.

A dining table without food: the floral experience at ethnic fine dining restaurants

PurposeA high-end ethnic restaurant is a tourism experience that can increase the attractiveness and brand recognition of a tourism destination. The restaurant environment is a key element that affects consumer visits. The purpose of this paper is to adopt Schmitt’s experience module to analyse tourist preferences and experiences with respect to floral styles in ethnic fine dining restaurants. The results of this study are intended to serve as a reference for operators of fine dining establishments in designing flower arrangements.Design/methodology/approachThis study adopts a quantitative research method. A sample was developed using tablet computers to simulate flower arrangements in restaurants. The research tools included a floral style preference scale and a tourist floral experience scale.FindingsBased on the results, the test subjects preferred European floral design styles in restaurants. Restaurant environments with floral arrangements were best at relaxing the test subjects. A restaurant’s floral style was positively correlated with various aspects of the tourist experience. Gender, age, Chinese flower styles, Japanese flower styles, European flower styles and other variables enabled forecasting the degree of the tourist experience.Originality/valueWhen a consumer exhibits higher preference for a restaurant’s floral style, the level of the tourist experience increases. This study investigates the aesthetic experience of restaurants and restaurant atmosphere as a marketing tool. Sensory stimulation within the restaurant atmosphere can be based on the five senses such that tourists may, through the design of the restaurant environment, have specific emotional reactions that improve their tourist experience and reinforce the restaurant’s brand image.

SERVICE EXCELLENT RUMAH MAKAN PADANG DALAM PERSPEKTIF WISATA ISLAMI

Padang Restaurant is one of the ethnic restaurants in Indonesia from Minangkabau. The existence and "brand" of Padang Restaurant has been very well known in the territory of Indonesia and even in several neighboring countries such as Australia, Singapore, Malaysia and other countries. Padang cuisine, with its taste and variety, is currently in great demand by the wider community. Unlike the canteen, cafe or restaurant, where visitors are given a menu and order the desired food, at the Padang restaurant, when visitors sit, they will be served a whole selection of side dishes available with small plates. After serving then the customer just takes what he wants from the dish table. The problem that can then arise is the food that has been served, but not eaten by visitors. The food will be brought back and served to another table. Not infrequently the food that is still on the visitor's table is pulled back to serve at another table. In addition, food storage is also done in an open place so that visitors can come. These things will certainly bring cleanliness problems. For visitors who are very concerned about cleanliness, of course they will feel uncomfortable seeing the food that has been served at another table and then served on the table. Or see the food served brought from an open place. Service Excellence at the restaurant not only increases the company's profit but can also improve the image of the restaurant. When guests or consumers are satisfied with the service in their restaurant they will promote their satisfaction in the restaurant. Service Excellence is service to consumers to improve service in a company. Service Excellence in Restaurants is a service to consumers to provide satisfaction in the form of excellent service to the restaurant products. Excellent service is very important not only to get big profits but this service must be fulfilled by every company. To provide Service Excellence in the right restaurant, every employee must get training or training so that they are truly able to work well and professionally. A restaurant employee must be able to provide services to consumers whoever they are. Not only employees who are in front but all members of the company must also be able to provide the best service.

Experience economy in ethnic cuisine: a case of Chengdu cuisine

PurposeThe concept of experience economy states that customers seek experiences whether from products and services. Tourism is at the forefront of the experience economy because tourists are looking for staged experience encompassing the four realms (entertainment, educational, esthetic and escapism). The purpose of this paper is to empirically explore the effects of the experience economy on tourists’ word-of-mouth (WOM) in Chengdu cuisine through satisfaction and memory.Design/methodology/approachIn total, 397 valid data were collected from the tourists who have experienced the ethnic cuisine in Chengdu. A partial least-square structural equation modeling technique was used to examine the research model.FindingsThe empirical results indicated that esthetic is the antecedent of the other three realms of experience economy; esthetic, educational and entertainment experiences influence satisfaction; four realms of experience economy influence memory; and satisfaction and memory ultimately influence WOM.Practical implicationsThe findings of this study provide practical implications for operators of ethnic restaurants in designing their restaurants and menus, travel agencies in planning the tour itinerary and governments in using ethnic cuisine for destination marketing.Originality/valueThis study is a pioneer in studying the experience economy in the ethnic cuisine. It has identified the relationships between four dimensions of experience economy of ethnic cuisine, tourist satisfaction, memory and WOM toward ethnic cuisine in a tourist destination. It has also integrated the senses of Chinese cuisine (“sight,” “smell” and “taste”) into the measures of esthetic experience for studying experience economy in ethnic cuisine.

Menus matter: examining class and Bengali cuisine culture through restaurant menus in Kolkata

ABSTRACTBengali food, especially in the domestic context, has received much attention in recent academic scholarship, but there is a relative scarcity of studies on cultures of public dining practices in restaurants. This paper attempts to address this gap by exploring how a burgeoning ethnic restaurant industry serving Bengali food in Kolkata conditions class-inhered food practices. Based on in-depth interviews of 46 respondents who assessed the content of restaurant menu cards, this paper examines the branding of a local cuisine and the moulding of a neo-ethnic ‘global’ identity by steeping tradition and authenticity in an aura of the global. The acts of eating out in Bengali restaurants manifest an attitude of ‘gastro-cosmopolitanism’, practiced mostly by Bengalis who live or are perceived to live in the scope of a transnation. The paper observes that while the global latitude in the culinary order has paved the way for blending of cultures, as evident in fusion cuisine, it has simultaneously reproduced a revalorisation of an ethnic cuisine as heritage, exotic and exclusive. Further, class inflections have opened up more options to select from diverse multicultural food items revealing gustatory antinomies among consumers, who are eager to stake a global cosmopolitan identity while attempting collaterally to align with a past that is only alive in their imagination.

Understanding authentication processes and the role of conventions: a consideration of Greek ethnic restaurants

Drawing on convention and social identity theories, this paper explores how actors utilize conventions and identities to claim legitimacy and defend their judgements in processes of hot authentication. It does this through a qualitative study of Greek ethnic restaurants, considering both in-group (Greek restaurant owners and diaspora diners) and out-group (tourist and non-Greek) perspectives. We identify three orders of worth (market, domestic and inspirational) which embody contrasting notions of authenticity (pragmatic iconicity, ancestral indexicality and innovative iconicity, respectively). Each order of worth incorporates notions of quality as well as legitimate actors in authentication processes. While hot authentication is a diffuse process, some actors nonetheless possess privileged positions in particular orders of worth.