Food Service Industry Research Articles

Persuasive strategies for encouraging food waste reduction: A study of temporal focus, message framing, and the role of perceived trustworthiness in restaurant

Restaurant and foodservice industry contributes a substantial amount of food waste each year, which makes it a concern to the society. Reducing food waste requires active involvement from consumers, and advertising messages could possibly encourage consumer involvement by increasing their awareness of the food waste issue. To promote restaurant consumers' positive intentions to reduce food waste, this study proposes effective communication strategies by analyzing the relative persuasiveness of two advertising elements: temporal focuses (past versus future) and message framings (attribute versus benefit). By incorporating consumers' perceived trustworthiness toward restaurants' food waste reduction practices, this paper further investigates how these proposed communication tactics can be operationalized. Results reveal that advertisements emphasizing future promises and social benefits of food waste reduction efforts can effectively promote consumers’ intentions, specifically by triggering a higher perceived trust in both ability and integrity. The moderated mediation effects of perceived trustworthiness were confirmed.

The Guidelines for Enhancing Knowledge and Proficiency in Food Decoration Skills: RMUTP

The purpose of this study was to examine the level of knowledge and skills related to food decoration, and to identify consistent study activities for each academic year in the food service industry's student program through correspondence analysis. The population was 304 people. The results demonstrated a high level of knowledge and behavioral learning in the area of artistic skills. An analysis of the correlation between the academic year and activities aimed at enhancing knowledge, skills, and creativity in the art of food decoration revealed that the 1st year students engaged in activities related to analyzing food decoration design, the 2nd year students focused on the fundamentals of food decoration, the 3rd year students explored visual elements and art principles in food design and decoration, and the 4th year students assessed their ability to design food decorations before class. Activities to enhance art skills involved 1st year students participating in exhibitions, 2nd year students participating in artificial decoration activities, and 3rd and 4th year students participating in culinary workshops and learning about food decoration techniques. Activities to enhance creativity involved the 1st and 2nd students creating images from points, the 3rd students participating in art camp activities, and the 4th students learning how to add value to food through plating and photography.

BUILDING BRAND AWARENESS THROUGH PRODUCT QUALITY AND SOCIAL MEDIA MARKETING FOR FOOD SERVICE BUSINESS DEVELOPMENT

Objective: This study investigates the role of product quality and social media marketing on brand awareness in the food service industry, mainly focusing on pastry and beverage establishments in Bandung, Indonesia. Theoretical Framework: Brand awareness is crucial for consumer decision-making, with product quality playing a significant role in brand recognition. The study explores the role of social media platforms, especially in promoting product branding within the competitive food service sector. Method: A survey was conducted among 150 consumers of a food service outlet in urban Bandung, Indonesia, specialising in pastries and beverages. Quantitative methods were employed, and data was analysed using multiple regression analysis. Results and Discussion: Both product quality and social media marketing significantly impact brand awareness. However, social media communication only partially affects brand awareness, suggesting additional factors influence consumer perceptions. Research Implications: Recommendations are provided for researchers and practitioners in the hospitality industry, emphasising the importance of leveraging social media for digital marketing and integrating product quality to enhance brand awareness. Originality/Value: This study underscores the evolving role of digital technology, particularly social media, in shaping brand awareness in the food service sector. It highlights the necessity of combining product quality and digital marketing strategies to promote brand recognition and achieve business development objectives effectively.

The economic impacts of the UK's eat out to help out scheme

We evaluate the economic impacts of the UK's Eat Out to Help Out (EOTHO) scheme on the food service sector. EOTHO was introduced during the COVID pandemic to stimulate demand by subsidizing the cost of eating out, with a 50 % discount Mondays to Wednesdays in August 2020. We exploit the spatial variation in participation using a continuous difference-in-differences approach and an instrumental variables strategy. We measure the effect on footfall using mobility data from Google and on employment using job posts from Indeed. Our estimates indicate that a one standard deviation increase in exposure to the EOTHO scheme increased footfall in retail & recreation by 2–5 %, and job posts in the food preparation & service industry by 6–8 %. These effects are transitory, and we do not find evidence of large spillover benefits to non-recreational activities or other sectors.

AI-Driven Innovations in Food and Beverage Service: A Roadmap to Future Hospitality

Artificial Intelligence (AI) is increasingly revolutionizing the food and beverage service industry by offering innovative solutions to enhance operational efficiency and personalize customer experiences. This abstract explores the transformative impact of AI technologies such as machine learning, predictive analytics, and robotics on various aspects of hospitality operations. AI-driven automation streamlines kitchen processes, optimizes inventory management, and reduces operational costs, thereby improving service consistency and profitability (Alsmadi et al., 2020; Li et al., 2021).AI facilitates personalized client interactions by analyzing vast datasets to understand individual preferences, dietary restrictions, and purchasing behaviors. This capability empowers establishments to offer tailored menu recommendations, personalized promotions, and interactive dining experiences that cater to diverse consumer needs (Chen et al., 2019; Huang et al., 2020). AI's integration into the food and beverage service industry significantly enhances customer satisfaction and loyalty while concurrently boosting revenue through targeted marketing and operational efficiencies. By leveraging AI technologies such as machine learning and predictive analytics, establishments can tailor offerings to meet individual preferences and anticipate consumer behavior, thereby fostering stronger customer relationships. Moreover, the future trajectory of AI in this sector foresees advancements in IoT integration, AR applications, and blockchain technology. These innovations are set to further transform operations by optimizing efficiency, enriching customer interactions, and ensuring robust supply chain transparency. IoT devices, for instance, will facilitate real-time data collection and analysis, thereby enhancing inventory management precision and optimizing resource allocation to meet demand fluctuations effectively. AR applications will offer immersive dining experiences, allowing customers to interact with digital menus or view culinary presentations. Blockchain technology will enhance transparency and traceability, ensuring food safety and compliance with regulatory standards. Together, these innovations will enable food and beverage establishments to innovate and differentiate themselves in a competitive market landscape, ultimately shaping the future of dining experiences worldwide to further optimize operations and enhance transparency in supply chain management (Jiang et al., 2023; Wang et al., 2023).

Enhancing efficiency and Personalization in Food and Beverage Service through AI: Future Trends and Challenges

Artificial Intelligence (AI) is increasingly revolutionizing the food and beverage service industry by offering innovative solutions to enhance operational efficiency and personalize customer experiences. This abstract explores the transformative impact of AI technologies such as machine learning, predictive analytics, and robotics on various aspects of hospitality operations. AI-driven automation streamlines kitchen processes, optimizes inventory management, and reduces operational costs, thereby improving service consistency and profitability (Alsmadi et al., 2020; Li et al., 2021).AI facilitates personalized client interactions by analyzing vast datasets to understand individual preferences, dietary restrictions, and purchasing behaviors. This capability empowers establishments to offer tailored menu recommendations, personalized promotions, and interactive dining experiences that cater to diverse consumer needs (Chen et al., 2019; Huang et al., 2020). AI's integration into the food and beverage service industry significantly enhances customer satisfaction and loyalty while concurrently boosting revenue through targeted marketing and operational efficiencies. By leveraging AI technologies such as machine learning and predictive analytics, establishments can tailor offerings to meet individual preferences and anticipate consumer behavior, thereby fostering stronger customer relationships. Moreover, the future trajectory of AI in this sector foresees advancements in IoT integration, AR applications, and blockchain technology. These innovations are set to further transform operations by optimizing efficiency, enriching customer interactions, and ensuring robust supply chain transparency. IoT devices, for instance, will facilitate real-time data collection and analysis, thereby enhancing inventory management precision and optimizing resource allocation to meet demand fluctuations effectively. AR applications will offer immersive dining experiences, allowing customers to interact with digital menus or view culinary presentations. Blockchain technology will enhance transparency and traceability, ensuring food safety and compliance with regulatory standards. Together, these innovations will enable food and beverage establishments to innovate and differentiate themselves in a competitive market landscape, ultimately shaping the future of dining experiences worldwide to further optimize operations and enhance transparency in supply chain management (Jiang et al., 2023; Wang et al., 2023).

혼밥족의 지각된 영역성이 레스토랑 재방문의도에 미치는 영향

This study focused on analyzing the effect of the increase in single-person households and the corresponding increase in the number of people eating alone in the food service industry. With many restaurants still passive in providing single-person dining spaces, this study attempted to contribute to the strategic improvement of the food service industry by empirically examining the relationship between perceived territoriality, perceived value, satisfaction, and intention to revisit among the people eating alone. Research data were collected through an online survey of individuals with experience of eating alone nationwide, and a total of 254 valid responses were used for analysis. Specifically, the structural equation modeling was conducted through the PLS program. The primary findings derived from testing the theoretical model are as follows: First, the perceived territoriality of the people eating alone positively influences both perceived value and satisfaction, while it does not have a direct and significant effect on the intention to revisit. Second, perceived value has a strong effect on satisfaction and intention to revisit. Third, satisfaction has a direct and positive effect on the intention to revisit. This study contributed to developing strategies for the food service industry to increase profitability by understanding the characteristics and needs of the “Honbab” people and seeking ways to respond to them.

The Mediating Role of Customer Satisfaction on the Relationship between E-Menus and Customers Behavioral Intentions in the Quick Service Restaurants

Considering the significant role of technological developments in food service industry, there is a lack of research studies examining the role of electronic menus (e-menus) on customer satisfaction (CS) and customer behavioral intentions (CBI), especially in the Saudi Arabian food service industry. This research aims to measure customers’ acceptance to use e-menus on CS and CBI in quick-service restaurants (QSRs) in Saudi Arabia. It also examines the mediating role of CS on the link between customers’ acceptance of using e-menus and CBI. The study adopted a quantitative research approach using self-administered surveys distributed and gathered from a random sample of QSRs customers in Al-hasaa. The major findings from 472 valid surveys, examined using a structural equation modeling (SEM) revealed that there is a significant positive effect of customers’ acceptance of using e-menus on CS and on CBI. Moreover, CS has a significant positive effect on CBI. CS has a partial mediation effect in the link between customers’ acceptance of using e-menus and CBI. This reflects that e-menus (i.e., interactivity, media enjoyment, and consumption visions) play a crucial role in enhancing CS and CBI. Several contributions for scholars and practitioners are discussed.

Steering the path to safer food: The role of transformational leadership in food services to combat against foodborne illness

This paper zeroes in on transformational leadership as a central aspect in the promotion of food safety behavior within the food service industry of China, which is an important context in its fast-growing food sector. and global concern for foodborne diseases. Finding a void in the existing literature about the direct and indirect impacts of leadership styles on food safety practices, particularly in non-Western settings, our research examines how transformational leadership is related to food safety behavior via intrinsic motivation and food safety commitment of employees. Based on structural equation modeling through SMART-PLS, our study covers a comprehensive path analysis of the relationships between transformational leadership, employee intrinsic motivation, employee commitment towards food safety, and food safety behaviors among Chinese food service workers. The results show that transformational leadership has a noticeable direct impact on the food safety behavior of employees, that indirectly depends on intrinsic motivation and food safety commitment. The results highlight the role of leadership, which creates an organizational culture that values food safety and consequently decreases the risk of foodborne illnesses. The practical insights of our study are profound, providing a clear mechanism for food service organizations to improve food safety by providing leadership development and motivational programs. By filling different voids in the literature with empirical data from a non-Western context, our study not only furthers the theoretical body but also provides practical approaches to combating foodborne illnesses through effective leadership in the food service sector.

PURIFYING USED CANOLA OIL USING Zingiber Officinale (GINGER) AS ADSORBENT

Enormous waste of cooking oil is produced daily in households and food service industries. It can harm the consumer's or the environment's health if not handled and disposed of properly. To help lessen the disposal and over-reused consumption of used cooking oil, the researchers devised purifying used cooking oil using Zingiber officinale (Ginger) as an adsorbent. The selected cooking oil employed in this study is Canola oil, a low-cost vegetable oil widely known for its healthy content. The researcher utilized a quantitative research design to obtain the desired data. Two experiments were conducted: first, purifying the used Canola oil using Ginger, and second, testing the free fatty acid content of the unused, used, and used Canola oil. The results revealed that the FFA content of the used Canola oil is 19.18% in 5g and 16.92% in 3g. As for the purified Canola oil, the percentage in 5g is 12.41%, while it is 16.92% in 3g. The FFA content of the samples was compared using the one-way ANOVA test and paired t-test. Based on the gathered data, the results indicate a low significant difference between the free fatty acid content of the used Canola oil and purified used Canola oil is relatively low. Thus, using Ginger as an adsorbent does not significantly affect the purification process. Further research is recommended in this study as alterations, measurements, and proportions during the experimentations may affect the data results.

The Role of Experiential Quality in a Vegetarian Restaurant from an Eco-Friendly Perspective

Adopting strategies to reduce meat consumption can help overcome environmental problems associated with meat-based diets, including water scarcity and pollution, soil erosion, and global hunger. Increasing vegetarian diets can result in significant environmental benefits and has been focused on as a way to mitigate environmental changes. Therefore, this study aimed to identify the antecedents affecting customers’ storytelling and subjective well-being in vegetarian restaurants from an eco-friendly perspective. For the surveyed vegetarian restaurants, the four most frequently used by restaurant consumers were selected through a pilot test. Data collection was conducted online through a research company, and a sample of Koreans who responded that visiting at least one of the four selected vegetarian restaurants was selected. Among the 297 questionnaires, a total of 262 valid questionnaires were used for analysis. As a result of the verification, among the respondents, the proportion of women was higher, and the number of individuals in their 20s and 30s who responded was higher than that of people in their 40s and 50s. Affective quality showed the greatest positive influence on experiential quality, followed by physical environmental quality and interaction quality. However, the effects of the outcome quality on the experiential quality were not significant. Additionally, experiential quality was found to have a positive effect on experiential satisfaction, and experiential satisfaction was found to have a positive effect on storytelling and subjective well-being. These results provide useful insights for enhancing customers’ storytelling and subjective well-being in vegetarian restaurants. The design and results of this study contribute to the literature on eco-friendly vegetarian restaurants in the food service industry through theoretical and practical implications.

Modeling the Relationship between Time-in-Market and Market Share for Casual-Dining Chains in the Kuwait Market

The context of casual-dining restaurants in emerging markets represents a unique sector in the foodservice industry and this study represents the first analysis of the impact of entry timing on firm performance for casual-dining foodservice firms in a developing market. A theoretical model of the hypothesized relationships was developed. Data were collected from three hundred and one users of forty-one separate casual-dining restaurant chains in the country of Kuwait. Regression and path analyses were used to test the model. Although market penetration is revealed to have a positive direct effect on market share, market entry timing is shown to exhibit a negative direct effect on market share. This means that later entrants with less time-in-market actually exhibit larger market share than earlier entrants; thus, providing contrary evidence to a first-mover effect. Therefore, early entry is not as important in this setting as may be expected since later entrants are likely to introduce new and innovative offerings capable of overcoming the presumed pioneering advantages of early entrants.

Furry friends welcome! Investigating dog-owners’ perceived value of dining out with their pets

The number of dog owners increased due to the impacts of the COVID-19 pandemic. In the foodservice industry, a noticeable gap exists related to the perceived value that consumers derive from visiting pet-friendly restaurants with their dogs. Therefore, this study aims to fill this gap using a scale development approach. Additionally, it seeks to identify the factors influencing consumers’ perceived value, purchase intentions, and willingness to pay a premium price for pet-friendly food services. This study identified eight dimensions of dog owners’ perceived value and confirmed the relationships between social norms and self-efficacy on dog owners’ perceived value. It also examined how perceived value influenced dog owners’ future behavioral intentions and willingness to pay a premium price. The findings of this study extend the understanding of consumers’ perceived value of pet-friendly food services and provide valuable suggestions for practitioners in the food service industry.

Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout

The application of dry aging on fish is increasing in restaurants worldwide. This process determines fluid loss, changes in muscle texture, and the development of a more concentrated flavour appreciated by consumers. Despite the growing popularity in the foodservice industry, there is a lack of data on potential risks and quality conditions of dry-aged fish. This study was aimed at assessing the safety for consumption of whole rainbow trout subjected to dry aging in a local restaurant (Turin, Italy). Quantitative microbiological analyses and detection of foodborne pathogens were performed on dorsal, ventral muscles, and skin samples at day 0, 3, 6, 10, and 14 of dry aging. Changes in water activity (aw), pH, colour, and biogenic amines in muscle were checked at each sampling point. Almost all the microbiological indicators were below the quantification limits in muscle until day 6 of dry aging, while higher but still acceptable loads were observed at day 10. At day 14, yeasts and moulds exceeded the acceptable level in one case (3.3 ± 0.4 log10 CFU/g) in ventral muscle and counts of Pseudomonas spp. (from 6.1 ± 0.8 to 6.4 ± 0.5 log10 CFU/g), total mesophilic (from 4.4 ± 0.3 to 5.3 ± 0.7 log10 CFU/g), and psychrophilic (from 5.4 ± 0.1 to 5.8 ± 0.3 log10 CFU/g) bacteria indicated the approaching of spoilage. Detection of Listeria monocytogenes and Staphylococcus aureus was always negative during the trials. Minimal changes of pH and colour were observed, while aw values followed a decreasing trend during dry aging. Putrescine was the only detectable amine, with a maximum concentration of 2.05 ± 0.02 mg/kg at day 14. In this study, dry-aged rainbow trout was safe for consumption and 10 days was the most appropriate curing time with 3 °C and 78% of relative humidity. Further studies at different environmental conditions and on other fish species are needed for a comprehensive risk assessment of this fast-growing practice in the restaurant sector.

Career paths of multiple jobholders: employers' perspectives and employees' experiences in retail and food service

PurposeMultiple jobholding (MJH) is assumed to be a growing phenomenon due to working life changes. This study presents new knowledge on the MJH career paths, from the perspectives of both employers and employees.Design/methodology/approachThe qualitative interview study was focused on retail trade and restaurant and food service industries in Finland, where MJH is a quite common work arrangement compared to other European countries. The data were analyzed with the concepts of the chaos theory of careers and with an abductive thematic content analysis.FindingsAccording to the results, several events and intertwined factors may lead individual careers gradually to MJH. Changing personal and family situations and leisure time needs attracted the careers towards MJH. MJH was not only a financial necessity to employees, but it also served their flexibility interests. The interviewed employers applied flexible non-standard employment arrangements mainly due to rapidly varying labor needs established in the industries. It was important for them to strengthen the non-standard core employees' sense of belonging to the work community. However, employees with work ability challenges were in risk to end up in peripheral positions at the labor market.Originality/valuePrevious research on multiple jobholding has not combined employers’ perspectives of MJH to employees’ experiences of career paths.

Evaluating the impact of service encounter incivility on employee job stress, turnover intentions and labor attrition: a study on frontline employees in the fast food service industry

Evaluating the impact of service encounter incivility on employee job stress, turnover intentions and labor attrition: a study on frontline employees in the fast food service industry

Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities.

Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the economy, health and marine conservation. Food fraud assessments are a widely accepted fraud mitigation and prevention activity undertaken to identify possible points of deception within a supply chain. This study aims to understand the food fraud vulnerability of post-harvest seafood supply chains in the UK and determine if there are differences according to commodity, supply chain node, business size and certification status. The SSAFE food fraud vulnerability assessment tool was used to assess 48 fraud factors relating to opportunities, motivations and controls. The analysis found seafood supply chains to have a medium vulnerability to food fraud, with the highest perceived vulnerability in technical opportunities. Certification status was a stronger determinant of vulnerability than any other factor, particularly in the level of controls, a factor that also indicated a higher perceived level of vulnerability in smaller companies and the food service industry. This paper also reviews historic food fraud trends in the sector to provide additional insights and the analysis indicates that certain areas of the supply chain, including uncertified prawn supply chains, salmon supply chains and food service companies, may be at higher risk of food fraud. This study conducts an in-depth examination of food fraud vulnerability relating to the UK and for seafood supply chains and contributes to a growing body of literature identifying areas of vulnerability and resilience to food related criminality within the global food system.

Sustaining success: the power of relational bonding in building franchisee trust in South Korea’s food service industry

PurposeRelationship marketing has emerged as pivotal, aiming to bolster collaboration and reduce uncertainty for both franchisors and franchisees. However, understanding the nuanced impact of relational bonding strategies – financial, social, and structural – on franchisee outcomes, particularly in South Korea’s food service industry, remains lacking. This study is an in-depth exploration of the nuanced impact of franchisors’ relational bonding strategies – structural, social, and economic – on critical franchisee outcomes in the food service industry.Design/methodology/approachBy leveraging data from 496 franchisees in South Korea, our investigation meticulously delineates the unique contributions of these bonding strategies in enhancing franchisee’s social and economic satisfaction, building trust in franchisors and fostering long-term orientation among franchisees. This study unravels the complex mediating roles that satisfaction and trust play in the dynamic interplay between franchisors’ bonding efforts and the cultivation of enduring franchisee relationships.FindingsThe study reveals that structural, social, and economic bonding impact social satisfaction, while all relational bonding factors directly influence economic satisfaction. Structural and economic bonding influence trust in the franchisor, but social bonding does not. Economic and social satisfaction directly affect trust, and only economic satisfaction directly influences long-term orientation. Finally, trust in the franchisor positively affects long-term orientation.Originality/valueWe offer fresh insights into the strategic management of franchisor–franchisee relationships, aiming to enrich the literature on relationship marketing by highlighting the differential impacts and significance of distinct bonding strategies in promoting sustainable franchise partnerships.

Understanding consumers’ acceptance of edible food packaging: The role of consumer innovativeness

Edible food packaging helps address the problem of solid waste generated by conventional packaging, but consumers' acceptance of this novel practice remains uncertain. To understand the factors influencing consumers’ purchase behaviors, this research explored the effects of consumer innovativeness, attitudinal ambivalence, perceived behavioral control, subjective norms, and attitudes through an online survey. The results identified the impact of consumer innovativeness on perceptions of buying foods with edible packaging and the moderating role of attitudinal ambivalence. The findings extend the use of diffusion of innovation, planned behavior, and ambivalence theories, offering valuable recommendations for practitioners in the foodservice industries.

Estimating restaurants’ unconstrained demand: a systematic approach to reducing structural bias in forecast accuracy measures

研究目的技术从其他行业的传播以及厨房设备的创新推动了餐饮业内的结构变化。然而, 这种变化直接影响了评估需求预测准确性。本研究探讨了在餐饮业结构改变后，评估至关重要的需求预测准确性时所面临的令人独特和复杂性。研究方法本文自研了一个数学模型来描述和探讨评估需求预测准确性中的结构性偏差的本质。然后, 使用数值模拟构建一个市场示例, 以更好地了解上述偏差的特征。最后, 将这种预测准确性评估的系统性偏差与其他传统的餐饮业需求预测情境进行对比。研究发现本文概述了中央厨房运营中需求预测是动态的, 因此产生了结构性偏差的理论基础。更具体地说, 在使用中央厨房并集中订单的情境下, 本文发现需求预测直接设定了容量限制, 因此产生了在需求预测准确度衡量中的结构性偏差。依赖这样的预测准确性度量可能产生严重的负面商业结果。研究创新这项研究首次表明, 在中央厨房运营的独特的新环境中, 由于新的设定即每日菜品需求预测直接决定每日容量水平, 需求预测准确度衡量标准有着严重偏差, 长期来讲准确性可能下降, 从而导致次优的商业决策。本研究的主要理论贡献是提供一个餐饮企业在新运营环境中解释和描述需求预测准确度中结构性偏差的全新分析模型。