Food Service Business Research Articles

Analisis Strategi Pengembangan Bisnis Jasa Boga Menggunakan Analisis Swot dengan Analytic Hierarchy Process

The existence of MSMEs in Indonesia has spread in various regions, one of which is the Cikarang area. Food Service Company is one of the businesses with high opportunities in Cikarang, PT Buana Boga Catering is a food service business in Cikarang that focuses on running catering for industrial employees, because this company prioritizes target consumers who are in the area around the Cikarang Industrial Estate. PT Buana Boga Catering must continue to innovate in order to survive from existing competitors. The purpose of this study is to analyze the company's development strategy and provide recommendations for new business strategies to create new value that can help PT Buana Boga Catering maintain its business. In this study the authors used the Mix Method research method, namely, utilizing qualitative methods together with quantitative methods, using SWOT analysis and Analytic Hierarchy Process to evaluate it. Based on the research conducted, the results show that there are several alternative business development strategies with the main priority being the use of alternative raw materials that are more suitable in terms of price and availability so as to maintain production costs and increase profits.

Factors Influencing Job Satisfaction Among Food Service Employees In Terengganu, Malaysia

In the dynamic and competitive landscape of the food service industry, employee job satisfaction is a pivotal factor influencing organizational success. In Terengganu, Malaysia, where the culinary sector is both a cultural cornerstone and a significant economic contributor, understanding the nuances that affect job satisfaction among food service employees is crucial. This study aims to determine the influence of salary, working hours, and working environment on employee satisfaction towards a job at a food service establishment in Terengganu, Malaysia. The researchers collected 337 completed questionnaires after distributing an online survey to participants. The descriptive statistics, reliability analysis, and Pearson correlation were analyzed to produce pertinent information. It found that all factors, salary (r=.555), working hours (r=.631), and working environment (r=.778), were positively related to employee job satisfaction. The Cronbach's Alpha for the factors influencing job satisfaction among food service employees in Terengganu, Malaysia, was a range of 0.938, which indicates excellent internal consistency reliability. By identifying and analyzing these factors, this research aims to provide actionable insights for foodservice businesses to enhance their human resource strategies, thereby fostering a more motivated and efficient workforce.

The Impact of Eco-Friendly Practices on Generation Z’s Green Image, Brand Attachment, Brand Advocacy, and Brand Loyalty in Coffee Shop

This study examined eco-friendly practices (EFPs), green image, and brand attachment to identify antecedents that affect coffee shop consumers’ brand advocacy and brand loyalty, targeting Generation Z, who are emerging as the primary agents of eco-friendly consumption. In particular, we applied only the tangible EFPs that consumers can observe to identify a clear relationship between perceptions of EFPs and consumer behavior. This is the most significant difference from previous studies. In this study, 287 people who responded that they had visited Starbucks, which was selected as the coffee shop brand to be investigated through a pilot test, were used as a sample. As a result of the verification, EFPs demonstrated a positive influence on green image and brand attachment, and green image appeared to have a positive effect on brand attachment. Brand attachment was confirmed to be an antecedent that strengthens brand advocacy and brand loyalty. This study contributes to the literature on environmental friendliness in the hospitality industry and can be used to establish sustainable, eco-friendly marketing strategies in the food service business.

Anti-Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook-Chill Rabbit Meat.

Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from manufacturers and chefs for long-term, low-temperature sous vide cooking raise questions about food safety in the media. In this study, heat treatment with different times and wild thyme essential oil (EO) in sous vide-processed rabbit longissimus dorsi muscle were found to inactivate Salmonella enterica. The rabbit meat samples were vacuum-packed in control groups, in the second group the rabbit meat samples were injected with S. enterica, and in the third group were meat samples infected with S. enterica with Thymus serpylum EO additive. The vacuum-packed samples were cooked sous vide for the prescribed time at 55, 60, and 65 °C. At 5, 15, 30, and 60 min, the quantities of S. enterica, total bacterial counts, and coliform bacteria were measured in groups of sous vide rabbit meat. Microbiological analyses of rabbit meat samples on days 1 and 7 were evaluated. In this study, total viable counts, coliforms bacteria, and number of Salmonella spp. were identified. After incubation, isolates from different groups of microorganisms were identified by the mass spectrometry technique. For each day measured, the test group exposed to a temperature of 55 °C for 5 min had a greater number of total microbiota. The most isolated microorganisms by MALDI-TOF MS Biotyper from the control and treated groups were Lactococcus garvieae and in the treated groups also S. enterica. Based on our analysis of sous vide rabbit meat samples, we discovered that adding 1% of thyme essential oil to the mixture reduced the amount of Salmonella cells and increased the overall and coliform bacterial counts. The microbiological quality of sous vide rabbit meat that was kept for seven days was positively impacted by the addition of thyme essential oil.

The influence of corporate social responsibility on repurchase intention: The mediating effect of satisfaction

The study evaluates the impact of corporate social responsibility (CSR) on customer satisfaction and repurchase intention in the fast food service business in Vietnam. This study used quantitative research methods with a sample of 414 customers aged 18 and older who have used fast food service in Vietnam. Primary data were collected based on customers’ willingness to provide information through questionnaire links on social networking platforms such as Facebook and Zalo. Structural equation modeling and mediating effect analysis were used to test the correlation between components in the research model. Research results have identified three components of CSR, including community responsibility, environmental responsibility, and ethical responsibility in business, that directly and positively influence customer satisfaction. The results validate the mediating influence of satisfaction on the correlation between CSR components (community, environmental, and ethical responsibility) and repurchase intention, which very few previous studies have performed. These findings theoretically contribute to the literature, verifying three CSR components from the customer’s point of view in the fast food service business, including community, environmental, and ethical responsibility. Expanding the theory on factors affecting customer satisfaction and promoting cause-related marketing, prosocial behavior, and competitive advantage theory is necessary. As for managerial contributions, fast food business brands are suggested to invest and increase their CSR activities.

The Catering Industry under the Epidemic: A Case Study on Yum China

Since the outbreak of the epidemic in 2019, the world economy has been in a lot of trouble. Among the various sectors, the catering industry has borne the brunt of this unprecedented crisis, facing unparalleled challenges and setbacks. During this time, Yum China has handled the epidemic differently than other food service businesses and hasn't had any trouble with business because of it. The goal of this paper was to look at why Yum China can still be successful even though there is an epidemic. This paper demonstrated the reasons for Yum Chinas success in the epidemic. This paper finally found that Yum Chinas success in the epidemic had the following three reasons: At first, the high-quality digital platform enabled Yum China to take a leading position in the industry. In the future, Yum China will continue to increase its investment in digitalization and maintain its leading role. Secondly, the strong safety and health measures had ensured the safety and stability of Yum Chinas customer base during the epidemic. However, Yum China should pay more attention to food safety after the epidemic. Thirdly, Yum China's strong supply chain management had ensured the stable import of raw materials and cost control during the epidemic. Yum China should continue to strengthen its investment in supply chain management to consolidate strong supply chain advantages.

Factors That Influence Consumer Intention to Reuse Self-Service Technology at Commercial Food Service Establishment

Self-service technology refers to a group of technologies that empower customers to do tasks independently without the aid of a worker. The term "self-service technology," or SST, has become increasingly commonplace in today's service sector. Food service industry have introduced online application or online program which allowing customers to make order through digital platform by using tablet or digital ordering screen. The technology improves quality of service delivery, and the service will be delivered to the customers with less number of staff. However, there is still a drawback of implementing and using SST in offering products and service to the customers especially for food service business. High cost of implementation, unfamiliar system, eliminate of human contact and transaction problem are the drawbacks of implementing and using SST. Therefore, it is essential for researchers and practitioners to understand how customers perceive Self-service technology (SST) and how they have their intention to reuse SST at food service establishment. This study examined the relationship between effectiveness, perceived usefulness, perceived ease of use, and perceived consumer enjoyment towards consumers' intention to reuse Self-service technology (SST) at commercial foodservice establishments in Subang Jaya. The study adopts a quantitative approach where data were collected from 384 participants. A questionnaire was distributed among Subang Jaya residents that aged 18 years old and above. The data were analysed using SPSS for hypothesis testing. The study discovered that the factors of effectiveness, perceived usefulness, perceived ease of use, and perceived consumer enjoyment are significantly impact on consumers' intention to reuse SST, with the factor of usefulness are being the most significant determinant to the study. These findings are valuable for those customers of commercial food service businesses as well as to food service provider that struggle to serve the best products and service to their customer

Peningkatan Perekonomian Komunitas Difabel Gumregah Yogyakarta Melalui Pelatihan Ekonomi Kreatif

The existence of persons with disabilities in Indonesia from year to year based on data from the Central Statistics Agency is increasing. The government has regulated the rights of persons with disabilities in the Law on Persons with Disabilities whose aim is to eliminate inequalities so that they have equal opportunities. But in reality, not all of their rights can be obtained, including equality in getting a job. The Gumregah Pinlih Disabled Community and its members need knowledge and skills to improve their economy and welfare. This is based on the potential of each member to develop and empower the economy. One of the opportunities is with a pastry business idea. This is based on the fact that the average person with disabilities is a woman who can be empowered to make pastries and maximize the promotion of processed products through social media, especially since this activity is carried out near the holy months of Ramadan and Idul Fitri. This training was given by the UMBY PKM Team with students of the UAD Food Service Business Study Program in conducting a demonstration of making pastries. Pastry making training and promotion of processed products through social media is very useful and motivates participants to continue it as an alternative business to improve the economy and welfare of its members

Ramadhan street food bazaar shopping: investigating the effect of Malaysian Muslim consumer’s visual sensory cues on purchase behaviour and satisfaction

PurposeThere is a paucity of knowledge on how visual sensory cues impact consumers’ purchase behaviour and their satisfaction, especially in Ramadhan street food bazaar context. This study aims to investigate the effect of Muslim consumer’s visual sensory cues on Ramadhan street food purchase behaviour and satisfaction.Design/methodology/approachThis study surveyed 367 Malaysian Muslim consumers to depict their purchase behaviour and satisfaction based on visual sensory cues during their visit to the Ramadhan street food bazaar.FindingsThe findings show that visual sensory evaluations of texture and appearance influence Ramadhan street food bazaar customers’ purchase behaviour. Meanwhile, visual cues of texture and taste of the street bazaar food significantly influenced satisfaction.Practical implicationsThe result offers practice guidelines for small food operators to enhance their product placement and display to encourage consumer purchase behaviour. The findings highlight the importance of visual cues in foodservice businesses and how they affect consumers’ desire to consume Ramadhan street bazaar’s food products.Originality/valuePaying attention to food presentation would allow the sellers to obtain customers’ attention and purchase intention. Subsequently, it allows the Ramadhan street bazaar food sellers to be more competitive and effective in their business operation techniques and services, eventually impacting their survivability and sustainability.

Hospitality that cares: a qualitative investigation into small foodservice businesses’ social responsibility

ABSTRACT This study adopted Spence’s (2016) theorization of small business social responsibility (SBSR) to investigate how small hospitality foodservice businesses express and implement their social responsibility through prioritization of their key stakeholders. Using an abductive research methodology, 38 semi-structured interviews were conducted with small foodservice businesses located in Sheffield, UK. The findings revealed that these businesses exhibited three distinct types of business orientation, growth, value, and social entrepreneurship, which led to different interpretations and expressions of their SBSR. Prioritization of employees was important to these small businesses as they are crucial pivots of the service experience and important in the implementation of their SBSR. This study has evolved the SBSR understanding for hospitality businesses, which enriches the corporate social responsibility (CSR) scholarship by encompassing a better understanding of how small businesses prioritize different domains of responsibility in their interpretation of SBSR, through explaining the influential role of business orientation. The findings can support new and existing small hospitality business owners in making purposeful organizational changes.

외식 소상공인의 경영컨설팅 서비스품질이 컨설팅 활용도와 경영성과에 미치는 영향

The purpose of this study was to analyze the effects of management consulting service quality on consulting utilization and management performance in small food service businesses and test for variation in consulting service quality by the demographic characteristics. A total of 247 Questionnaires were used for this study. The results are as follow: First, among the sub-areas of management consulting service quality in small food service businesses, outcome quality and physical environment quality significantly affected consulting utilization, and interactional quality had no significant effect on consulting utilization. Second, consulting utilization significantly affected non-financial performance among the sub-areas of consulting utilization but had no significant effect on financial performance. Third, interactional quality among the sub-areas of management consulting service quality significantly affected financial performance. Both interactional quality and physical environmental quality significantly affected non-financial performance.

Quality Service: A Benchmark Setting for Customer Satisfaction in Food Catering Services in Kuala Lumpur Region

Intense competition pressures have been brought on by rising customer demand for quality in the food service industry. As a result, they are focusing their strategies on delivering the best possible service, which encourages client satisfaction and loyalty by raising the level of service. In this study, the perception of service quality and its effect on customer satisfaction was investigated by surveying consumers of two distinct catering services in the Kuala Lumpur region. In the study, SERVQUAL was utilized as a questionnaire for the data collection method that was designed to quantify service quality. On 100 instances of valid survey data, regression analysis was performed as part of the analysis. The result shows neither of the two catering services reaches a significant impact on quality service and customer satisfaction. However, the overall mean score is indicative of the fact that caterer A is considered better than caterer B in terms of service quality. The findings demonstrate that customers have the freedom to exercise their right to obtain the services they desire and to choose to do so in order to fulfill their intentions. As a result, ensuring client satisfaction in this tough market where all Malaysian restaurants strive to maintain and retain their services is a high priority for the food service business.

Attitudes towards using artificial intelligence to determine real-time hand hygiene compliance in the food sector

Foodhandler hand hygiene is critical to ensure food safety for consumers. Observational studies of foodhandler hand hygiene practices have been conducted in the food sector, although industry values such data the method is time-consuming/expensive. Artificial Intelligence (AI) may provide a solution, it has the potential to distinguish compliant and non-compliant hand hygiene attempts. To inform the development of such technology, this study conducted in-depth interviews ( n = 12) with representatives from food manufacturing and food service businesses, to explore their perceptions of using AI technology to obtain real-time hand hygiene compliance data. A thematic analysis approach determined that both sectors discussed the importance of hand hygiene and were supportive of the proposed concept. Discussions indicated perceived benefits to include constant and longitudinal monitoring, utilizing the technology to inform training, and for assessing training effectiveness. It was discussed that real-time compliance data could be utilised to reward, recognise, and promote compliant behaviour, which in turn may enhance the food safety culture of businesses. Development of the proposed technology, informed by these findings, could single-handedly revolutionise hand hygiene compliance – safeguarding food businesses and consumers. • AI technology has the potential to identify compliant hand hygiene attempts. • The food sector was supportive of using AI to obtain real-time hand hygiene data. • AI technology could inform training needs and assess the impact of training. • Identifying non-compliant individuals would support disciplinary action. • Data could reward and promote compliant behaviour to enhance food safety culture.

O2O 플랫폼 외식 서비스 품질이 행동의도에 미치는 영향 : 리뷰 수용성과 만족의 이중 매개효과를 중심으로

O2O platform foodservice industry has been increased so quickly during the Pandemic era, this study was performed to identify the effect of O2O platform food service quality on behavior intention by verifying the sequential mediating effect of the review acceptance and customer satisfaction between the relationship of food service quality and behavior intention. The survey was conducted for those using O2O platform foodservice, and 364 valid responses were used for analysis. According to the analysis results, it has been confirmed that O2O platform foodservice quality, review acceptance, customer satisfaction and behavior intention were significantly related to each other. Second, review acceptance and customer satisfaction in the relationship between O2O platform foodservice quality and behavior intention have been found to be partial-mediated and sequential mediated. Specifically, the factors of ‘delivery’, ‘response’, ‘information’, ‘trust’ from O2O platform foodservice quality had the significant effect on the behavior intention. Therefore O2O platform foodservice business should be focused on this results so that they can use them for more effective service marketing strategies. Specially, the platform business must have more weight on the education and management for both(personal and technical service) sides.

The Effect Of Service Quality, Product Quality And Store Atmosphere On Customer Satisfaction

The food service business is a business that continues to grow and the competition is tight, in this case Rosella Coffee 1.1, which is one of the providers of the food service business, must develop and compete in a healthy and strong manner. Based on observations made by Rosella Coffee 1.1 which has a new operational time of almost 1 (one) year, Rosella Coffee 1.1 needs to conduct at least a survey of customers regarding the services provided, because the income received is still quite small and the recording of income is still not maintained on data- the data. This study aims to determine how the influence of service quality, product quality, and store atmosphere on customer satisfaction at Rosella Coffee 1.1. The method used is quantitative using a survey which has 140 respondents using purposive sampling technique and the questionnaire is the main data. The analysis of this research uses the SEM (Structural Equation Modeling) method which is a statistical analysis technique to build and test models in the form of cause-and-effect relationships.The results of this study indicate that there is an effect of service quality on customer satisfaction with a CR value of 2.582 and p 0.010. Meanwhile, product quality has no effect on customer satisfaction with CR values ​​of 0,000 and p 1,000. And store atmosphere has an influence on customer satisfaction with a CR value of 3.896 and p 0.000.

The relationship between entrepreneurial orientation and success of foodservice business: effects of religion

The relationship between entrepreneurial orientation and success of foodservice business: effects of religion

Faktor Keberhasilan Kritis Usaha Kuliner Berbasis Cloud Kitchen Dari Perspektif Pelaku Usaha dan Konsumen

Cloud kitchen is a food service business system that does not serve dine-in orders and only focuses on serving delivery. This study aims to identify the characteristics, challenges, and critical success factors of cloud kitchen-based culinary businesses. Critical success factors will be analyzed from the point of view of cloud kitchen’s tenants as well as from the consumer's point of view. The research method used is the mixed method. The research begins with a qualitative method, employing phenomenology approach. Characteristics found in the study were low cost, simpler operational activities, and unique branding. The challenges are dependency on the aggregator, profit margin, voice of customer, and branding. Meanwhile, the critical success factors identified in the study are sales promotion, food taste, brand reputation, online rating, packaging, and hygiene. Then, the research is continued by distributing questionnaires to determine the critical success factors from the consumer's perspective as the independent variable, repurchase intention as the dependent variable, and customer satisfaction as the intervening variable. The results showed a significant influence on repurchase intention of all critical success factors mediated by customer satisfaction. Critical success factors also affect repurchase intention directly except for the hygiene factor. Meanwhile, the importance of critical success factors according to the consumer's point of view from the most important factors are food taste, sales promotion, brand reputation, rating in applications, food hygiene, and product packaging. Keywords: cloud kitchen, characteristics, challenges, CSF, Mix Method

The Impact of ESG on Brand Trust and Word of Mouth in Food and Beverage Companies: Focusing on Jeju Island Tourists

This study conducted to verfiy the structural causal relationship between the ESG attributes of food and beverage companies, trust, and word of mouth (WOM) as perceived by consumers visiting Jeju Island. The present study used respondents who understand ESG management and selected a representative ESG management company in the food service business (e.g., Starbucks Reusable Cup or Samdasoo Unlabeled, etc.). A survey was requested from an online survey company, and total 521 participants were selected for the data analysis. The IBM 24.0 program and AMOS 22.0 program was employed to conduct statistic analysis. Present study demonstrated as follows. First, as a result of the hypothesis testing of the relationship between the three attributes of ESG and brand trust, the environmental factor (E) and the social factor (S) have a significant positive (+) effect on brand trust. Second, hypothesis testing on the relationship between the three attributes of ESG and the influence of WOM showed that environmental factors and social factors were critical antecedents of WOM. Next, verifying the hypothesis between brand trust and WOM, brand trust had a significant positive (+) effect on WOM. By verifying the hypotheses, the current study identified a critical relationship between the ESG management attributes of food and beverage companies and customers’ brand trust and WOM. These founding showed differences in the variables that directly affect brand trust and WOM among the ESG attributes recognized by tourists in Jeju Island about Jeju-based food and beverage companies practicing ESG management. Furthermore, it was confirmed that the value formed by these food and beverage companies’ ESG management activities could directly affect consumers’ brand trust and WOM intentions. Hence, the study intends to expand the range of ESG-related academic views and suggest meaningful marketing implications for various food and beverage companies that want to practice ESG management.

Customers’ Motivation to Adopt Augmented Reality (AR) Technology in a Restaurant

The food service business has been completely transformed over a decade. It’s due to the introduction of smart technology, which has resulted in an improved experience for customers while also enhancing the industry’s operational efficiency. One of the advanced technologies that have recently been used by these service companies is Augmented Reality (AR). Using the cognitive evaluation theory, the purpose of the current study was to examine what motivates the customers to adopt AR applications at the restaurant. The study focuses on customers who have not used or experienced the AR application previously. This research adopts a quantitative approach and uses convenient samples involving 164 participants. The findings revealed that consumers’ attitudes regarding AR apps in restaurants were shown to be positive when those apps offered both pleasant experiences (hedonic motivation) and effective data or functional advantages (utilitarian motivation). Moreover, it was revealed that attitude has a favorable impact on intention. It was hypothesized that consumers who had a positive view of AR applications were more likely to intend to use them. Drawing on principles from smart technology literature, this research advanced our understanding of how customers react to implementing augmented reality in the food service companies, especially in restaurants.

Food and Beverage Service Business Continuity in Makassar, Indonesia

This research determines the highest inflation rate in Makassar, which reached 4.77%, while the consumer price index was 115.79%. The highest inflation occurred in the transportation group, followed by food, beverages, and tobacco, which further affected the continuity of MSMEs’ F&B services. MSMEs’ F&B services are one of the strategic businesses in the economy and have always been favorites in trade. Makassar is at the node of more efficient distribution services in South Sulawesi Province. This research aims to analyze (1) indicators of creativity and innovation that form entrepreneurial behavior in supporting the continuity of MSMEs’ F&B services and (2) the impact of creativity, innovation, and entrepreneurial behavior on the continuity of MSMEs’ F&B services. This study uses a sequential explanatory design approach by combining quantitative and qualitative research methods. Data were obtained through observation, in-depth interviews, surveys, and documentation, which were then analyzed using structural equation modeling. The research results show that generally, F&B service businesses in Makassar, Indonesia, are dominated by the Rappocini Sub-district with 270 business units, the Panakukang Sub-district with 223 MSME units, and the Ujung Pandang Sub-district with 177 MSME units. Through government policy support, increasing the continuity of MSMEs F&B services through strengthening the creativity and innovation of the business actors will become an important driver for reliable entrepreneurial behavior in Makassar.