Fast Food Sector Research Articles

The Role of Independent Fast-Food Outlets in Obesogenic Environments: A Case Study of East London in the UK

In the battle to curb rising levels of obesity the focus has moved from individual interventions towards addressing factors within the ‘obesogenic environment’. Fast-food outlets are argued to be an increasingly important aspect of this environment and recent UK government policy has suggested that local authorities should use their planning powers to restrict the opening of new fast-food outlets in local neighbourhoods. This policy has a particular impact on the growing number of independent fast-food outlets which characterise deprived inner-city areas. Focusing on a case study of the London Borough of Tower Hamlets and its independent fast-food sector, this paper explores the range of local variables, and in particular the crucial mix of socioeconomic and cultural factors, which have influenced its development. The role played by fast-food outlets in providing local employment and a culturally acceptable social space for the local Muslim community, through the provision of halal food in an alcohol-free environment, is particularly highlighted. In uncovering these particular local sensitivities, the paper aims to contribute to debates regarding the nature of ‘obesogenic environments’ and demonstrate that local level research is essential for enabling better understanding for developing policy interventions.

Product strategy in harsh economic times: Subway

Purpose – This paper aims to describe a pricing process that can aid companies in modifying their product strategy.Design/methodology/approach – The case describes an approach that uses grass roots data from franchisees to change pricing strategy effectively.Findings – The paper illustrates the wisdom of franchisees with customer contact and an intimate knowledge of customer wants. The application may not be applicable to all industries. The restaurant industry is affected by numerous economic conditions that can bankrupt operators. Fast food operations usually lose less business than traditional restaurants, since consumers who want to eat out but need to economize “trade down.” Within the fast food sector, Subway capitalized on consumers' need to economize and reduced the price of its sandwiches. It was the right move for the times and Subway enjoy considerable success. Their results can be valuable to other companies.Research limitations/implications – As in all case studies, the specific conditions fo...

Quality, value, satisfaction and loyalty amongst race groups: A study of customers in the South African fast food industry

The retention of customers has become a key concern for many businesses. Various drivers of loyalty such as satisfaction, loyalty and commitment have, over time, been studied with the objective to improve customer retention. This study reports on the empirical findings in respect of the relationships between various dimensions of a loyalty model for the South African fast food sector and considers differences amongst race groups in respect of perceived quality, value, satisfaction and loyalty.Respondents in this empirical study were consumers drawn randomly from the seven major metropolitan areas of South Africa. The respondents are all customers of a national firm in the South African fast food sector and they were required to respond to items from (mostly) the American Customer Satisfaction Index (ACSI) scales. The empirical findings provide support for the theoretical model proposed but there is not much difference in how the various race groups’ loyalty intentions are shaped.

Foreign direct investment as an agent of change in Russian agrifood business – consequences of the export of chain management concepts by foreign investors

The internationalisation of food retailing and manufacturing that has swept through the agrifood system in industrialised countries is now moving into Russia. When retailers as well as processors enter a new country they face the challenge to build up their procurement and distribution systems. In this way modern management concepts are exported. This article analyses the influence of FDI on Russian agrifood business. First, we outline the features of Russian agrifood business describing the current situation. Second, we discuss FDI in Russian agrifood business. Third, we elaborate on the influence of FDI on Russian agrifood business at different stages (agricultural producers, food processing, food retailing including the fast food sector). We further discuss the future prospects of the Russian food sector.

Entrepreneurship as Social Status: Turkish Immigrants’ Experiences of Self-Employment in Finland

The article discusses the experiences of self-employment among immigrants from Turkey living in Finland. The immigrants are mainly active in the restaurant and fast food sector in Finland, primarily in small kebap and pizza businesses. The article argues that both economic and social aspects explain the experiences of self-employment. Despite economic hardship, the freedom and social status connected to entrepreneurship is highly valued. Self-employment provides a positive self-understanding and a good social status, which the immigrants from Turkey find it difficult to achieve by any other means in Finnish society

Prekäre Vergemeinschaftung und verrückte Kämpfe

Two case studies in multinational service enterprises (fast food and transport sector) show that strategies of corporate culture are quite efficient for management control of precarious and 'poor work'. The article discusses the problems of individual and collective interest representation within these special kind of employment relations, the reasons why struggles for respect and justice seem to be 'crazy conflicts' there and in which context nevertheless occur ruptures in the system of absolute management control.

Are Child Eating Patterns Being Transformed Globally?

To examine the extent to which child dietary patterns and trends are changing globally. Diets of children 2 to 19 years of age were studied with nationally representative data from Russia and the United States, nationwide data from China, and regional data from metropolitan Cebu, Philippines. Twenty-four-hour dietary recalls were examined at several points in time to examine trends in calories consumed away from home, snacking behavior, and soft drink and modern fast food consumption. Urban-rural trends were compared. U.S. and Cebu youth consume more than one-third of their daily calories and a higher proportion of snack calories from foods prepared away from home. In contrast, away from home food consumption is minimal in Chinese and Russian children. U.S. and Cebu youth consume about one-fifth of their total daily energy from snacks, but snacks provide a much lower proportion of energy in Russia ( approximately 16%) and China (where snacks provide only approximately 1% of energy). Fast food plays a much more dominant role in the American diet ( approximately 20% of energy vs. 2% to 7% in the other countries), but as yet does not contribute substantially to children's diets in the other countries. Urban-rural differences were found to be important, but narrowing over time, for China and Cebu, whereas they are widening for Russia. This research suggests that globalization of the fast food and other modern food sectors is beginning to affect child eating patterns in several countries undergoing nutrition transition. However, the contribution of fast food and soft drinks to the diet of children remains relatively small in China, Russia, and Cebu, Philippines, relative to the United States.

Impact of Supermarkets and Fast–Food Chains on Horticulture Supply Chains in Argentina

In the 1990s, the supermarket and fast–food sectors grew rapidly in Argentina. Both were dominated by multinational firms, and their growth drove profound change in food market systems and farming. This article analyses the impact of this development on fruit and vegetables supply chains, in particular the way the advent of McDonald’s affected the supply chain for frozen French fried potatoes. It shows that there is a tendency for such changes to favour medium and large producers, with evidence of the exclusion of small farmers.

Customer perceptions of services brands: a case study of the three major fast food retailers in the UK

Briefly covers the development of the “brand” concept in marketing before looking at the experience of the service brand. Outlines the development of the fast food sector in the UK and discusses the make up and growth of McDonalds, KFC and Burger King in turn. Gathers customer perception about each brand by the use of discussion groups. Concludes that the ideas of focus, consistency and value were key, together with community activities.

On Mass Distribution

This article considers the problem of chain store development in a particular area of retail trade – the restaurant industry. Restaurants have been singled out as the quintessential example of chain store organization. In this article, it is suggested that, in spite of the increasingly huge size of the market, substantial segments of the industry are composed of single, independent establishments. After drawing on the distinction between full-service and fast-food restaurants, the author shows that mass distribution develops in a bipolar fashion across proximate fields – high in the fast-food sector and minimal in the full-service sector. Differential chain store growth is traced to variation in profit environments. Data from the economic census on chain store development from 1963 to 1992 are used to support the conclusion that different profit environments generate different market structures and different strategies for survival.

The prediction of franchisees9 effectiveness in the fast-food sector with the use of locus of control the prediction of franchisees9 effectiveness in the fast-food sector with the use of locus of control

The aim of the study was to determine whether locus of control can be used as a predictive measure to differentiate between effective and less effective franchisees. The locus of control inventory of Schepers (1994; 1995) was used for measuring locus of control. Relevant measurements were obtained in respect of a sample of 160 restaurants of a fast-food franchise. Opsomming Die studiedoelwit was om te bepaal of lokus van beheer as maatstafaangewend kan word om tussen doeltreffende en minder doeltreffende konsessiehouers te onderskei. Die lokus van beheer-vraelys van Schepers (1994; 1995) is in die meting van lokus van beheer gebruik. Die tersaaklike metings is verkry ten opsigte van'n steekproefvan 160 restaurante van n konsessiemaatskappy in die kitsvoedselbedryf.

Young consumers’ food preferences within selected sectors of the Hospitality Spectrum

AbstractIn society, young consumers are influenced by an array of factors within their home, school and social environments. The adolescent period is one in which the individual becomes a more independent consumer, exerting increased degrees of independence and a subsequent freedom of preference. Such independence may be particularly apparent within the social environment, despite young consumers generally being categorized under the ‘family market’, within the Hospitality Spectrum. The aim of the study was to analyse young consumers’ food preferences within the home, school and social environments, with particular reference to the role of the Hospitality Spectrum. Young consumers for the study, are defined as being between 11 and 16 years, segmented into two age groups: 11–13 years and 14–16 years. The selected sectors of the Hospitality Spectrum which were studied, were the fast food service and school canteen sectors. In order to fulfil the research aim and objectives, a range of research instruments and analysis techniques were used. The results of the study to date would illustrate that tentative steps have been taken within the school and fast food sectors, to bridge the ‘gaps’ between business supply and consumer preferences. Gender differences were found in food selections within school canteens and fast food establishments, with females more likely to select ‘British’ styled fast foods at school and males more likely to select ethnic foods at fast‐food establishments. No significant differences were found between the two age segments. It is vital that the increasingly important role of the young consumer segment is recognized, in particular considering them as individuals rather than as a part of the ‘total’ family consumer package. However, in market segmentation young consumers are an important consumer group and it must not be overlooked that they will be the future adult consumers. The Hospitality Spectrum must therefore treat this group with respect for the consumer service industry to achieve its full potential. The results of this Northern Ireland study indicates that although the young consumer segment is viewed as important within the selected sectors of the Hospitality Spectrum, the extent of their full potential has yet to be recognized.

Consumer Preferences for Fast Food Outlets in a Developing Country

In recent years, a major food consumption trend in urban parts of developing countries is that more consumers are eating increasingly more meals outside of their homes. Most of the growth in away-from-home eating has been in the fast food sector. In this increasingly competitive industry, while franchising has become a popular vehicle for the fast food sector's growth and maintaining profitability in the shrinking market share, it also provides target customers with high quality and efficient service. As a result, along with the socio-economic, demographic and behavioral changes, consumer demand for eating out and purchase of fast foods have drastically changed. The findings of this study offer need-oriented types of marketing strategies in Turkey to enable fast food outlets to be more competitive.

The Restaurant and Fast Food Race: Who's Winning?

Over the past decade people have begun to eat out more, and their revealed preferences on where to eat have altered the structure of the food service sector. In 1977, there were 118,896 restaurant and lunchroom establishments in the U.S., and only 92,357 fast food establishments.' By 1986, restaurants and lunchrooms grew to 126,514, but fast food establishments increased to 126,125. Today, there are undoubtedly more fast food establishments than restaurants. For the person eating out, restaurants and fast food establishments generally provide clear alternatives. Fast food is cheaper, takes less waiting time, and has a more restricted menu than restaurants. Accordingly, fast food is likely to be attractive to (1) lower income persons, (2) people in a hurry, and (3) people with simple and consistent food preferences. With the large increase in the labor force participation of women over the past two decades, there has been less time to prepare (brown bag) lunches to take to work, and more stress in preparing meals every night at home; accordingly, we would expect the demand for eating out to have increased. How that higher demand has gotten allocated to regular versus fast food restaurants is hard to determine a priori. It is an empirical question. In this paper we analyze recent trends in the restaurant and lunchroom and fast food sector. We specify and empirically test (utility-maximizing) supply and demand models, respectively, for both sectors using a pooled 1977 and 1982 cross-section of state data. The empirical results allow us to explain the overall success of this industry, as well as the differential behavior of restaurants and fast food businesses.

Conceptual modelling ‘outline’ for a new fast-food facility

This paper is an attempt to illustrate the use of models as a means of designing a new catering operation in the fast-food sector. The complex nature of any catering business is such that careful definition of its components and their interactions and the inter-relationships requires some form of systematic approach. The central core of this approach is the formulation of a model composed of seven major elements which although designed specifically for a fast-food situation will, with modification, suit most catering operations.