Food Service Business Research Articles

We are in survival mode: how family-owned small foodservice firms in India responded to the Covid-19 pandemic

PurposeThe purpose of this paper is to examine the crisis faced, strategies adopted, barriers for recovery and the future outlook by the operators of family-owned small foodservice business firms in responses to COVID-19. The COVID-19 pandemic has unfolded unprecedented challenges, severely disrupted the family-run small foodservice business units and often put them on the brink of closure of business.Design/methodology/approachThe methodology adopted is a qualitative research approach. The data for the research is collected through a semi-structured interview. The data was collected from the 13 family-owned foodservice providers. The data is collected through a semi-structured telephone interview as there is a restriction of travel between different regions.FindingsThe finding reveals that small family-operated foodservice firms faced multiple challenges, including threat for existence, the pressure of fixed cost, feeling unethical, financial instability, uncertainty on future and feeling of loss of goodwill with lenders.Originality/valueThe current research work is the first to discuss the impact of Covid-19 on small family-owned food services businesses in an Indian context.

A retrospective overview of the Journal of Foodservice Business Research using bibliometric analysis

ABSTRACT The Journal of Foodservice Business Research (JFBR) is a leading international journal widely recognized for its contribution to scientific research in the field of foodservice business and its related areas. The current study provides a detailed overview of JFBR research output from 2006 to 2020 to understand the journal evolution in terms of productivity, research constituents, influence, and scientific knowledge base. The Scopus database and several bibliometric tools (e.g., citation evolution structure, most cited documents, prominent authors, institutions, countries and funding sponsor, and keyword co-occurrence analysis) were used to extract the bibliometric information of the journal. Data is visualized through Tableau and VOSviewer. Overall, the study results revealed that there is an increased research contribution and influence of the journal. JFBR research output is widely cited by the leading authors, and journals in the hospitality and tourism business-related disciplines. Keyword analysis showed that the journal published articles focusing both on conventional and contemporary topics including restaurants, sustainability, consumer behavior, customer satisfaction, ethnic cuisine, organic food, food waste, and service quality. Several meaningful insights are provided to scholars and editorial members to formulate the research agenda that is increasingly becoming relevant to the scientific field in the evolving contemporary times.

A Study on Food Service Marketing with Reference to Moodabidri and Karkala

Food service industries are those business, institutions and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations and many other formats. The Indian food industry is under huge growth, increasing its contributions to world food trade every year. In India the food sector has emerged as a high growth and high profit sector due to its immense potential for value addition particularly with food industry. The marketing strategies of food service industry is their high quality food, quick delivery and good service. The online food ordering business in India is witnessing exponential growth and has a promising growth because of its good marketing strategies and management. The hotels and restaurants in rural areas have more demand because of supplies of fresh and affordable foods with quality. But access to food may be limited by financial constraints or other factors such as transportation challenges. Otherwise even rural food servicing retailers have their own strategies like taste, affordable price and they are able to manage some extent. Food service managers are responsible for daily operations of restaurants and other establishment that prepare and serve food. In recent days even catering food service business is also growing. It might be owned by single owner or in the form of partnership. Their marketing strategy is providing hot or cold food to client at a remote location. The main aim of our study is to know how food service industry maintain the quality of food with affordable price.

외식업체의 비대면서비스 소비경험이 e-WoM과 재구매 의도, 브랜드 몰입에 미치는 영향

This study identified e-WoM and repurchase intentions through variables of diversity, sociality, and playfulness, which are constituent concepts of consumption experience of untact service, and verified the causal relationship with brand commitment to verify the consumer experience in food-service business. For the study, survey was conducted on university students living in the metropolitan area and who have experienced un-tact service in food-service business. By using SPSS 23.0, cronbach’s α value was calculated. Frequency analysis, technical analysis, and multiple regression analysis were conducted. The results of analysis for hypothesis verification are as follows. First, diversity, sociality, and playfulness were found to have a significant effect on e-WoM, an online word of mouth effect. Second, the diversity and playfulness have a significant effect on repurchase intention, but sociality did not have a significant effect on repurchase intention. Third, the e-WoM and repurchase intention had a significant effect on brand commitment.

Investigating Food Waste Recycling in Local Food Service Businesses: A Case Study from a Local Government Area in Australia

Worldwide, over 1.3 billion tonnes of food goes to waste each year, and much of this is disposed of in landfill, which is costly to the economy and the environment. This study targeted food waste management in local food service businesses as the third largest producer of food waste and a sector that has received less academic attention than other food waste producers (such as household food waste). Questionnaires and interviews were used to investigate current food waste management practices within food service businesses in a Local Government Area in Adelaide, South Australia. Twenty-two respondents completed the online questionnaire and three of these businesses also participated in an interview—two in-person at their business premises and one via an online teleconferencing system. It was found that 54% (n = 12) of these businesses have practices in place to recycle their food waste, while 46% (n = 10) do not. Insufficient kitchen space and the difficulty of separating food waste from non-compostable rubbish were reasons given for not recycling food waste, and the single most important factor that would encourage food waste recycling cited by businesses was the provision of a free, green organics bin. Motivations for recycling food waste included compassion for the environment and the desire to divert waste from landfill. These insights may help local government implement solutions to reduce food waste from entering landfill.

Food Safety and Diversity in the COVID-19 Era: Experiences of Public Health and Settlement Officials with New Immigrants

Canada has a diverse socio-cultural population, 21.5% of which is comprised of immigrants born outside of the country, a figure now reaching 49.5% in big cities, such as Toronto. This diversity is also reflected in the food culture. While traditional foods carry immense importance for retaining immigrants’ socio-cultural and ethnic identities, the safe handling of cultural foods has been a concern for public health authorities in recent decades. Food handling training programs provided by public health and settlement agencies play a crucial role in educating new immigrants about critical aspects of food safety in households and commercial establishments. Little knowledge is available about main issues related to food safety and how COVID-19 has influenced the related outreach programs of different service agencies. Our study, the first of its kind, identifies knowledge gaps regarding public health risks among recent immigrants regarding food safety practices in light of the COVID-19 pandemic. Factors that lead to a decline in access to food safety knowledge among immigrants are identified. Responses of 14 public health and settlement workers working with different immigrant communities were collected through a qualitative online survey. Data were thematically analyzed using NVivo software. Results show that while food safety training and outreach programs are quite beneficial and build on new immigrants’ background knowledge about the critical aspects of food safety, food safety outreach programs offered by different service agencies have been significantly reduced.as a result of COVID-19. COVID and related health restrictions also worsened the financial challenges faced by new immigrants due to the closure of many foodservice businesses. Results also reveal that food safety infractions among newcomers are mainly due to language barriers and financial constraints. To meet the desired food safety learning targets, there is a need for developing culturally appropriate food safety training for different immigrant groups.

E-BUSINESS PROCESSES IN FOOD SERVICES

Purpose: The core aim of this article is to study the influence of E-Business Processes of foodservice companies on increasing food security. Objectives: To study the theoretical background of the creation of foodservice business processes describe their function in the production cycle evaluate foodservice predictors to understand the framework on how the business processes grounded on digital technologies which have positive impact on food security. Methodology: This paper is based on a variety of existing research on E-Business Processes in the Food Service Industry. The research employed secondary data from a literature analysis of journal publications. Findings: The development and modernisation of digital business process management principle, as well as the intricate performance of all structural elements of the food business, including information and computer technological progressions, all helps in contributing to the firms catering processes that are carried out efficaciously. Originality: In the concept of production and management, the paper mentions the business process and its attributes. The study analyses the various forms and attributes of business processes in the sphere of food services, as well as their content and objectives. The researcher aims to investigate the role of modernization of business processes in the system and management process, as well as the influence on the key outcomes that define successful service market activity. The study contains foodservice industry information with its trends and issues. Value: The study proposes a series of tech methods to enhance the business processes of foodservice companies, with a beneficial influence on food security. Type of paper: Conceptual Research Paper.

Behavioural adaptation: A review of adaptation to workplace heat exposure of kitchen workers with reference to gender differences in Durban

The article examines the gender disparities as women are at a greater risk to exertional heat illness that may go unreported in the industry, according to several reports. It is important to study the behavioural heat adaptations and prevalent behaviours for workers in order to understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers. Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life.Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development is based on the theological premise that true development must have a holistic approach towards human development (Onwunta 2009). However, Sibani (2017) stated that the role of God or a creator of a religion, is always taken by a male and a woman’s place is in the household. The article conducts a comprehensive analysis of the literature on the various behavioural adaptation mechanisms used by kitchen staff to cope with heat exposure at work. Thermal tolerance variations are becoming more pronounced because of ethnicity and cultural differences. Health interventions and enhanced work performance are important objectives of workplace safety. Regulated heat in the workplace can be factored into the theory concerning the relationship between gender differences and contextual components. This would increase female food service workers’ understanding of thermal comfort, which is beneficial to productivity efficiency, worker satisfaction and well-being of workers.

Knowledge, practices of food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020

Ensuring food safety for foodservice businesses is extremely necessary during the current complicated situation of the Covid-19 pandemic. This study has evaluated the knowledge and practices on food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020. The results show that over 75 % of establishment owners knew regulations to ensure food safety in the prevention of the Covid-19 pandemic, and 100 % of establishment owners were trained in disseminating and guiding pandemic prevention documents. Food processors who have good knowledge and practices of regulations of the Ministry of Health on ensuring food safety to prevent Covid-19, such as wearing masks when working, keeping contact distance with food, washing hands, disinfecting correctly, and do not gather in large numbers in production facilities have reached a high rate of over 90 %. All customers know about the 5K regulations. It is necessary to strengthen the propaganda to ensure food safety to prevent the Covid-19 pandemic so that the subjects can better understand the regulations of the Government, the Ministry of Health, Departments on ensuring food safety and prevention of the Covid-19 pandemic, and good practices of the above regulations.

The Pandemic Economy

Since its emergence in 2019, the worldwide spread of the novel coronavirus SARS-CoV-2 (COVID-19) has created a vast economic crisis as government lockdowns place considerable strain on businesses of all kinds – particularly those that rely on face-to-face contact, such as retail restaurants, and personal services. Given the recent emergence of the virus and lags in data collection and publication, the highest-quality fine-grained spatial datasets on economic behavior will not reflect virus-related impacts for at least a year. At the same time, in order to make evidence-based decisions on policies regarding continuing lockdown and/or re-opening policies, local governments and researchers need to understand neighborhood-level economic effects much sooner than that. This paper makes use of the point-level Chicago Business License dataset, which is updated on a weekly basis, to examine the impact of the COVID-19 pandemic on new business activity in the City of Chicago. The results indicate that on average, from March to September 2020, total monthly new business starts have declined by 33.4% compared to the monthly average of new starts in the City from January 2016 to December 2019. Food service and retail businesses have been hardest hit during this period, while chains of all types have seen larger average declines in new startup activity than independent businesses. These patterns demonstrate interesting intra-urban spatial heterogeneity; ZIP codes with the largest pandemic-related declines in new business activity tend to be have larger rates average rates of new business creation to begin with and also have less dense, diverse, and walkable built environments (defined in more detail below), while, interestingly, observed COVID-19 case rates do not appear to have an individually-significant impact on new business deficits.

DECODING THE EFFECT OF RESTAURANT REVIEWS ON CUSTOMER CHOICE: INSIGHTS FROM ZOMATO

ABSTRACT The modern consumer looks at visiting restaurants as a much broader experience than just consuming food. They are aware and carefully form their decisions based on available information. Therefore, foodservice businesses should also ensure that they are being promoted positively among their peers to continue gaining profits in the long run. This study aims to explore and understand the impact of online reviews and the nature of reviews on consumer’s purchase intention on the platform of Zomato. The research uses a mixed-method approach using Sequential Explanatory Research design. In the quantitative segment, data from 208 participants were collected through a survey. In the qualitative segment, three Focus Group Discussions were conducted to gain a critical understanding of the constructs identified in the proposed framework. The results confirm that online reviews and star ratings available on Zomato significantly impact the willingness to purchase. However, the research established moderators as choice indicators that entail information seeking, risk reduction, seeking approval to visit a restaurant, reassurance to visit a restaurant, and indulging in its services. Together as choice indicators, these variables significantly moderate the perception of the reviews, thus generating purchase augmenting business. The variables are well supported as moderating variables in the findings of the study using a mixed-method approach. This research recognized and authenticated these variables considered in the study as an auxiliary variable that affects consumers’ willingness to pay for particular services, mainly food services.

Building resilience for food service businesses in times of crisis: a Four-F action plan

PurposeThis paper aims to propose a “Four-F (finding facts, fostering alternates, fulfilling implementation and feasibility testing)” action plan to global food service businesses (FSB) such as restaurants (dine-in/take away) to build resilience during times of global crises. The 2019 Coronavirus disease and FSBs apply as working examples elaborating the proposed Four-F action plan with several managerial implications for the internal and external stakeholders of FSBs.Design/methodology/approachThe method involves reviewing and coding 108 articles using the PRISMA approach, then applying findings to develop the Four-F action plan integrating multiple theoretical concepts (such as stakeholder, crisis management and dynamic capabilities).FindingsThere are two key findings. First, though all four crisis phases should be considered by decision-makers as part of their contingency planning process, the pre and post-crisis stages need higher attention. Second, the Four-F action plan provides specific recommendations to FSBs stakeholders (consumers, suppliers and government) for each crisis phase (pre-crisis, crisis emergence, crisis occurrence and post-crisis).Originality/valueTo the best of the authors’ knowledge, this is the first paper that has incorporated multiple theoretical frameworks (stakeholder theory, crisis management and dynamic capabilities) within the FSBs context and provided the Four-F action plan for decision-makers to understand and manage crisis phases.

What is the Role of Demographics in Tourists' Attitudes Towards Foods?

This study examined the demographic factors affecting food involvement and food awareness of tourists. Data were collected from potential Chinese tourists (n = 580) via questionnaire using a purposive sampling strategy and analyzed with a t-test and analysis of variance (ANOVA). The results showed that gender had a significant effect on food involvement: female respondents had a higher tendency to become culinary tourists and had higher food involvement than male respondents. Education also proved to be an important determinant, though surprisingly those participants of lower education had higher levels of food awareness than those of higher education. Our findings revealed that even demographic factors (age, gender, and education) heavily influenced interactions with ethnic and local foods and food consumption. This study offers some theoretical and practical implications for foodservice business and DMOs where culinary resources are heavily linked to tourism activities.

INVESTIGATING THE RELATIONSHIPS BETWEEN MANAGER’S COFFEE RESTAURANT DINING EXPERIENCES AND CUSTOMER SATISFACTION

The current study investigates the relationships between various service features influencing customers’ satisfaction in the university food service. A research structure consisting of three variables representing dining experiences, namely food quality, service quality, and price are further investigated. Taking Manager’s Coffee restaurant at Universiti Utara Malaysia as a case, this study aims to determine the relationships between dining experiences and students’ satisfaction based on the university restaurant setting. The study was carried out using a quantitative approach involving 200 university students as respondents. The research findings showed that all three dining experiences variables have significant positive relationships on students’ satisfaction. The findings also pointed to improved services and resources particularly to the Manager’s Coffee restaurant, which will increase the market position, especially in the university food service business.

DETERMINATION OF EMOTIONAL QUOTIENT, SPIRITUAL QUOTIENT, ADVERSITY QUOTIENT AND SQ STRIVE AGAINST JASABOGA BUSINESS SUCCESS

Culinary business competition is getting tighter in the era of globalization as it is today requires companies to have good human resources and qualified for business success and achieving corporate goals. The improvement of technological advances in this ever-evolving age makes every employee must have adversity quotient, emotional quotient, spiritual quotient and SQ strive. the purpose of this study is to analyze the emotional determination of quotient, spiritual quotient, adversity quotient and SQ strives towards the success of the food service business. The population in this study is all restaurant owners in Bandung. Purposive sampling techniques as many as 67 people. The results showed both partial and simultaneous emotional quotient, spiritual quotient, adversity quotient and SQ seek to have a significant effect on business success

Investigation Purchase Decision Through Brand Trust, Brand Image. Price. Quality of Product: A perspective Service Dominant Logic Theory

Logically, service dominant logic tends to be more integrative than goods dominant logic. This is related to the basic proposition related to co-creation which involves active customer involvement and interaction with suppliers in every aspect of product consumption and product design. This study aimed to analyze the factors that might affect the purchasing decision of Hotpot Haidilao restaurant. This study used five variables which are brand trust, brand image, price, quality og product, purchase decision.The phenomenon of the growing food service business in the city Jakarta, which also influences consumer purchasing decisions, especially on the selection of a place to eat is the background of this study. In specifically, this research was conducted by developing a model foranalyze consumer purchasing decisions for food products and drinks at the restaurant. The sampling technique used convenience sampling with 300 respondents. Data collection techniques using googleform. The data analysis technique used is PLS-SEM. The results of the analysis conclude the purchase decision of Hotpot Haidilao restaurant was affected by brand image, brand trust, quality of product and price.

Malay Women Entrepreneurs: Do Resilience and Emotional Quotient Contribute towards Business Sustainability During the Economic Crisis?

The main purpose of this study was to identify critical factors that contributed towards business sustainability among Malay women entrepreneurs in Malaysia. The independent variables were resilience and emotional quotient, and the dependent variable was business sustainability. The study focused on Malay women entrepreneurs involved in service sectors such as food service business, tailoring, and others. About 200 questionnaires were distributed randomly to Malay women entrepreneurs in Setapak, Wangsa Maju, Sentul, Keramat, and Kampung Baru. However, only 110 questionnaires were received and 100 were usable for the study. The data was analyzed using the SPSS software to test for reliability of items and relationships between the independent and dependent variables. The findings revealed that there was no relationship between Malay women entrepreneurs’ Emotional Quotient and business sustainability during the economic crisis. Interestingly, there was a positive and significant relationship between EQ and resilience among Malay women entrepreneurs. This implies that Malay women entrepreneurs in Malaysia were highly resilient to ensure that their business was sustained during the economic crisis. Hence, both EQ and resilience of women entrepreneurs need to be enhanced to promote business sustainability during the economic crisis.

The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses

Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, and seldom use comparable reference units. The present study reports meat and meat product waste in the German HaFS business sector based on structured telephone interviews. Purchased fresh meat and meat product quantities, as well as waste during storage, due to preparation and leftovers, are captured for four different market segments. Waste ratios referring to weekly meat purchases are analysed and compared between these segments, as well as on the business-type level. In this context, the authors distinguish total and avoidable meat waste. Absolute meat waste volumes are extrapolated on a weighted base for the entire German HaFS sector. Factors influencing meat waste are identified through regression analysis in order to derive possible food waste prevention measures. The results are discussed to provide recommendations for future national monitoring, policy instruments and research.

The Effect of PUJB Subjects (Food Service Business Management) and Industrial Work Practice on Entrepreneurship Competence of Vocational School Students in Catering Service Expertise

This article aims to find out how food service business management subjects and industrial work practices affect the entrepreneurial competence of Vocational Education and Training (VET) students. The quantitative approach is to process the data and the numbers are obtained through statistical analysis. The data source used in this study is primary data or data obtained directly from respondents. This study aims to examine the effect of the independent variable (free), namely PUJB (X1), industrial work practice (X2) subjects on the dependent variable (dependent), namely entrepreneurial competence (Y). Researchers took a sample of 81 respondents. Data collection by giving questionnaires to respondents to all students majoring in marketing class XII at SMKN 2 Mojokerto. Based on the data from the results of research and tests that have been carried out, the conclusions are: (1) PUJB subjects affect the entrepreneurial competence of class XII students of the Catering Services study program at SMKN 2 Mojokerto. (2) Internship has an effect on the entrepreneurial competence of class XII students of the Catering Service study program at SMKN 2 Mojokerto. (3) PUJB and apprenticeship subjects affect the entrepreneurial competence of class XII students of the Catering Service study program at SMKN 2 Mojokerto.

Characteristics of Norovirus Food Poisoning Outbreaks in Korea in the 2000s

Norovirus food poisoning outbreaks in Korea (South) appeared in the 2000s and have been increasing since then. We aimed to investigate the epidemiological features of norovirus food poisoning outbreaks in Korea from 2002 to 2017, on the basis of official food poisoning statistics and publically reliable reports, and to find any associations with climate factors. Norovirus was the most common cause of food poisoning among known causative substances in Korea during the study period. More than one-third of the outbreaks occurred in group meal service facilities, including school lunch programs. A few of these facilities used groundwater contaminated with noroviruses to wash or cook food, which contributed to outbreaks. Norovirus occurrences showed strong seasonality: cold and relatively dry winter air may help norovirus to flourish. Both norovirus genotypes GI and GII that are infectious to humans were detected, with GII becoming more prevalent than GI. According to our correlation analysis in connection with climate factors, average temperatures, the highest and lowest temperatures, precipitation, the number of rain days, and humidity showed a significant negative correlation with a monthly norovirus occurrence (P < 0.05). The lowest temperature and average temperature had higher coefficients of correlation, -0.377 and -0.376, respectively. The norovirus outbreaks in Korea showed complex etiological characteristics, although more prevailed in wintertime, and are now a major public health problem. The use of groundwater in group meal service settings is a public health issue, as well as a norovirus concern; therefore, groundwater used in food service facilities and businesses should be treated for safety.