Food Service Sector Research Articles

From Kitchen to Air: Emissions from India’s Thriving Restaurant Food Service Sector

From Kitchen to Air: Emissions from India’s Thriving Restaurant Food Service Sector

Consumer preferences of fast-food items in Mymensingh, Bangladesh

The goal of the current study was to ascertain Bangladeshi consumers' preferences for fast food items. Data from 80 respondents who were eating fast food in the Mymensingh region were gathered using a purposeful random sample; men made up 52.50 percent of the respondents. The study employed multiple linear regression analysis to determine the primary determinants influencing eating habits among customers. Additionally, descriptive statistics were utilized to determine the demographic characteristics such as age, education, income level etc. of the consumers. Furthermore, the utilization of Likert scale analysis assists in identifying the more favoured reasons why consumers go for fast food. The findings showed that most respondents were government employees with advanced degrees. Nearly 8.75 percent of customers spent more than Tk 2000 (18.22 $) on fast food every month. According to Likert scale research, 47.5% of consumers thought fast food was unhealthy. Consumers in the research region felt generally dissatisfied with fast food, as evidenced by their affirmative responses to seven out of the seventeen questions on the meal. In the Mymensingh District, explanatory factors such education, monthly family income, students, advertisements, and social pressure had the most impacts on the amount of fast food consumed. This research also looked at the critical elements at fast food restaurants and the relationship between customer satisfaction and restaurant service. The results of this study contribute significant knowledge to the literature on the food service sector and offer vital insights for the fast-food business in Bangladesh, indicating areas for development and customer preferences. It will offer insights for businesses to tailor their marketing strategies and menu offerings to align with consumer preferences and health concerns as well as highlights areas for improvement in fast-food establishments to enhance customer satisfaction and loyalty because of fast food consumption is becoming more and more appealing these days.

Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants

Striving towards eco-efficiency means creating more value while generating a product or service with a reduced environmental impact. This quest makes it possible to link objectives associated with both the environmental and the economic pillars of sustainable development. Eco-efficiency could therefore be an interesting tool to evaluate the impacts of food waste (FW) and the potential of various food waste reduction strategies (FWRSs). However, the use of eco-efficiency to assess the interest in implementing FWRSs has never been explored in the foodservice sector. This work firstly aims to carry out an in-depth analysis of the costs of the FW generation of an independent restaurant. Secondly, based on these costs data and on some previously documented environmental impact data with a life cycle assessment according to ISO 14045:2012, this work also aims to model and evaluate the performance of FWRSs from a perspective of improving a restaurant eco-efficiency. The impact of each FWRS on the eco-efficiency of the restaurant under study was measured by modeling their economic and environmental net benefits over three implementation periods (one week, one month and six months) and under scenarios of strong and weak adherence. The study identified the most eco-efficient FWRSs to be implemented to reduce FW in the studied restaurant. In addition, key factors affecting eco-efficiency were raised, namely the period following the implementation of FWRSs, the FW reduction rate between FWRSs affecting the same type of FW, the specificity of the FWRSs and their ability to limit the waste of vegetables, meat, sea products and food requiring significant processing time by the cooks. Thus, these elements will guide foodservice managers in adopting FWRSs aimed at reducing FW generated in their restaurant and at improving its eco-efficiency. In addition, this work proposes a new methodology intended for the scientific community to identify FWRSs that have a strong impact on a restaurant eco-efficiency.

The Contribution of Food Waste Management on Hotel Sustainability in Kenya

This study sought to find out the contribution of food waste management on hotel sustainability in Kenya. For a long time, food waste has remained a global challenge from its collection to its disposal. Food waste has a great impact on the overall business revenue and the environment. In the hotel industry, food waste is a major concern to management, and they are keen on looking for the best ways to reduce food waste. Hotel sustainability will remain uncertain if food waste is not addressed; the hotels will continue to incur additional operational costs and still degrade the environment. Empirical evidence from developed nations has concentrated on food waste management from an emerging economic perspective. Therefore, this article presents the current state of food waste in the food service industry and hospitality from a sustainability perspective. It employs systematic review achieved through searching, evaluating, and synthesising peer-reviewed articles related to food waste and hotel sustainability in the hospitality industry. This study identified various journals with quantitative, qualitative, mixed method and experimental approaches, which were published in different journals. The study findings indicated that food waste management not only significantly influences the sustainability of hotels but also changes the image of the hotel industry by reinvigorating new practices, measures and indicators of best practices in managing the environment and social and economic aspects of nature. The outcome of this study is expected to disclose food waste patterns, causes, and preventive measures in the hospitality and food service sector that can enlighten future research as well as inform policymaking concerning food waste.

Front-of-Package-Label-Style Health Logos on Menus-Do Canadian Consumers Really Care about Menu Health Logos?

Public health policies have been widely utilized to improve population nutrition, such as the newly announced front-of-pack labels (FOPLs) that will be applied to Canadian prepackaged foods to help consumers make healthier selections. However, research on similar health logos in the food service sector has been limited. This study explores the potential application of FOPL-style health logos in the food service sector and its impact on consumer behaviors. A survey was conducted among 1070 Canadians to assess their awareness, perception, and support for health logos on restaurant menus. The results indicate that while participants value healthy food options when dining out, taste, price, and convenience remain the primary factors influencing their choices. Most participants were unaware of existing FOPL policies and demonstrated mixed responses regarding the influence of similar health logos on their restaurant selection. However, a majority expressed a desire to see FOPL-style health logos on menus, and nutrient profile ratings and logos indicating nutrient limitations or encouragements were listed as preferred health logos. Notably, females indicated higher supportiveness for FOPL-style health logos on menus and individuals with food allergies exhibited higher agreement in the likelihood of eating at a restaurant displaying labels. Additionally, findings revealed that FOPL-style health logos alone may not significantly deter consumers from purchasing labelled menu items, especially if price is affected. Overall, this study highlights the need for further understanding consumer perceptions to effectively develop and implement FOPL initiatives in the food service sector.

ROLE OF FOOD AND BEVERAGE INDUSTRIES IN INCREASING JOB POSSIBILITIES

In the dynamic landscape of Indias evolving economy, the food services sector has not only become a thriving industry but has also played a key role in promoting job opportunities. This industry, which encompasses cafés, restaurants, food delivery services, and catering, is broad and multifaceted, plays a crucial role in providing a wide array of employment opportunities. This paper explores the pivotal role of the food services industry in India as a catalyst for increasing job possibilities. As India undergoes economic transformation, the food services sector has emerged as a dynamic force, creating diverse employment avenues. The industry provides a wide range of occupations, from entrepreneurial to culinary roles, and it supports employment in both urban and rural areas. This paper presents the Food and Beverage industries as a key player in Indias changing economic landscape by highlighting its diverse effects on enhancing job possibilities. KEYWORDS: Food Services Sector, Job Opportunities, Thriving Industry, Entrepreneurial, Economic landscape

The Influence of Implementing Risk-Based Business Licensing (OSS RBA) on Investment Growth in the Food and Beverage Services Subsector in Medan City

This research examines the business growth of the Food and Beverage Services subsector in Medan City along with the implementation of the Risk-Based Licensing System (OSS RBA) in Indonesia. OSS RBA based on the Standard Qualifications for Indonesian Business Fields (KBLI) aims to increase the Ease of Doing Business (EoDB). However, the application of top-down OSS RBA with the Business Identification Number (NIB) carries the potential for abuse. This research analyzes the factors (Starting a Business, Electricity Connection, Tax Payments, Building Permits, Access to Credit, and Protection of Minority Investors) that influence the Growth of Food and Beverage Services Investment in Medan City. The results of the Confirmatory Factor Analysis (CFA) show three significant factors: Protection of Minority Investors, Starting a Business, and Access to Credit. Obstacles include the NIB scale not being by local spatial planning and changes in the issuance of risk permits between the Central and Regional Governments. It is hoped that this research will provide insight into the implementation of OSS RBA and investment growth in the Food and Beverage Services sector.

Application of marketing to reduce consumer food waste in restaurants

PurposeThis paper aims to illustrate the application and effectiveness of a marketing programme co-designed by supply- and demand-side stakeholders to reduce consumer food waste in restaurants.Design/methodology/approachThis stakeholder-based marketing pilot study adopted the co-create, build and engage framework for programme design and implementation. Major stakeholders, interacting at the point-of-sale, participated in a series of focus groups, interviews and co-design. The research process informed the marketing mix, which aimed to provide value for all parties. The four-week pilot programme was delivered in a non-buffet-style commercial restaurant chain for 10 months. The amount of consumer food leftovers was measured and compared with pre-programme baseline data to evaluate programme effectiveness.FindingsThe results show that the marketing mix co-designed by restaurant stakeholders and consumers effectively reduced food waste by almost half in the pilot period. The profitability of the pilot restaurant increased as food costs decreased.Research limitations/implicationsThis research demonstrates how working with stakeholders from both the supply and demand sides can identify motivations and barriers. Insights gained in the research phase can inform the delivery of a marketing mix that reduces consumer food waste. This study demonstrates the marketing research, design, implementation and evaluation process for a marketing programme that reduced consumer food waste.Practical implicationsTo effectively reduce consumer food waste, practitioners should not only focus on changing consumers’ behaviour. Co-designing solutions with food service stakeholders to address business and operation challenges is crucial to the attainment of a positive impact at the point-of-sale.Originality/valueThis research shows how marketing changes behaviour in individuals and business entities, contributing to positive environmental impact through waste reduction in the commercial food service sector.

Labor Shortages in the Hospitality Industry: The Effects of Work-life Balance, Employee Compensation, Government-Issued Unemployment Benefits and Job Insecurity on Employees' Turnover Intentions

The purpose of this quantitative research was to identify the factors causing labor shortages in the hospitality industry in the post-pandemic era. Specifically, it examined the effects of work-life balance, employee compensation, government-issued unemployment benefits, and job insecurity on employees' turnover intentions. The research methodology employed in this study was a quantitative survey, with a sample size of 385 participants from the hotel, restaurant, bar industry, and food service sector. The findings indicated work-life balance, employee compensation, and job insecurity had a significant impact on employees' turnover intentions, as the null hypotheses for these factors were rejected. However, the government-issued unemployment benefits (EDD) did not show any significant impact, indicating further research is needed to gain deeper insights into the potential influence of these benefits. These findings contribute to the understanding of the challenges faced by the hospitality industry in retaining employees and highlight the importance of addressing work-life balance, compensation, and job insecurity to mitigate employee turnover.

Mapping municipal food supply: A longitudinal‐spatial case study in Southern Germany

AbstractGerman food supply structures show heavy market concentration, which is often framed as a result of economies of scale and scope, individual purchasing behavior, and restrictive EU regulations. However, it remains open how these general developments influenced local food economies and their supply structures of end consumers in small–medium sized municipalities. This paper explores the evolution of local food supply structures on the spatial and temporal scale by mapping food‐supplying businesses in two typical cases, Leutkirch im Allgäu and Waldkirch im Breisgau. The comparative study shows how business‐to‐consumer structures such as food service, retail, and artisanal food processing have developed in terms of numbers of businesses, composition, and spatial distribution. Results show a sharp decline in the diversity and number of enterprises in small and medium‐sized towns. There has also been a shift of enterprises from the city center to the outskirts, for example, in the food service sector. The analysis reveals dynamics that result from a complex interplay of socioeconomic, technological, and local factors. The findings could prove particularly useful for the development of local food policies, strategies, and/or governance aiming at sustainable local food systems and could therefore have implications for their focus.

Inteligência emocional no Turismo: um estudo sobre os trabalhadores de empresas de foodservice no Sul do Brasil

The foodservice industry demands high levels of positive emotional behavior from all workers, especially those who interact directly with consumers. For this reason, emotional intelligence is an area of interest for foodservice. The objective of the study was to analyse the emotional intelligence (EI) of workers in foodservice companies in the cities of Itajaí and Balneário Camboriú, in southern Brazil. To that end, a survey was carried out with a sample of 284 respondents. The data collection instrument was based on the WLEIS scale. Analyses were performed using SPSS and SmartPLS software. As a result, it was seen that employees in the foodservice sector demonstrate how to use their emotions, but have difficulties in managing them. The use of emotion was the EI dimension that obtained the best results, and the emotion regulation dimension was the one that obtained the lowest averages. It is considered that EI is influenced by variables linked to gender, educational level and work position. The information gathered can assist in the subsidy of training and development programs to help employees in the foodservice sector.

Pemberdayaan UMKM Kelapa Gongseng Aceh Melalui Pemasaran Berbasis Digital Dalam Upaya Menembus Pasar Global

Micro, small and medium enterprises (MSMEs) are one of the primary drivers of the Indonesian economy, as a result if the MSME sector is disrupted, the national economy could also be eroded. According to the Central Statistics Agency (BPS), in 2021 the number of MSMEs will reach 65.46 million units. Maju Sejahtera is an MSME in Panjang Mesjid Village, Panjang Subdistrict, Bireuen Regency, Aceh Province which operates in the food service sector producing gongseng coconut. This group has been running its business since 2019 and produces around 30-50 kg of gongseng coconut every week with a market selling price of around 50 thousand per kilogram. This fishing business group has 5 freelance workers and has assets of around 24 million rupiah. However, recently the production and sales of gongseng coconut have decreased, this is due to the Covid-19 pandemic that has hit the world, so it indirectly affects the demand for gongseng coconut. Before the Covid-19 pandemic, MSME Maju Sejahtera had an obstacle in running a business in the field of product marketing, the system that had been used was still traditional, namely marketing to local traders or the products were taken by collectors, then MSME Maju Sejahtera had no business management or financial management, during This often causes problems in financial management, namely business finances are often combined with family finances so it is very difficult to see profits in the business. The aim of this service activity is to increase partners' knowledge in business management and digital marketing. The implementation method is to provide business management training and direct digital sales practice through marketplaces and social media. The result of this activity is an increase in partners' knowledge about business management and better digital marketing.

A review on hospital food waste quantification, management and assessment strategies in the eastern Mediterranean region

BackgroundHospital food wastage has been identified as a significant issue within the foodservice sector. Numerous studies have shed the light on the amount of food waste in hospitals, along with its financial and environmental implications. Consequently, reducing food waste in hospitals has become a priority for the foodservice management sector in the Eastern Mediterranean Region (EMR). AimsThis review aims to examine studies on food waste in the hospitals of the EMR countries, and highlight research gaps in quantification, management, and assessment strategies in this region. MethodsPubMed and Google Scholar databases were searched between January 6 and September 1, 2023, to identify relevant articles published up to 2023 in the EMR. ResultsSix studies were included in this review. Among EMR countries, only Iran, Saudi Arabia, and Qatar have assessed food waste at hospitals. The average food waste in the EMR represents 25.4 % of total food served. Factors contributing to food waste include clinical issues, food preferences, meal timing, and ward sections. Patient's plate waste reduce dietary intake, affects patient's nutritional status and predispose to malnutrition. While some strategies to reduce plate waste have been proposed in many countries, there is a notable lack of food and food-related waste management policies and programs in hospitals food services in the EMR. ConclusionThis review summarizes the hospital's food-related waste assessment, quantifications, and management used by hospitals in the EMR. This review is a benchmark for the EMR's hospitals to work on adopting proactive measures as a general strategy to move toward food and food-related waste reduction.

Tackling food waste management: Professional training in the public interest

The magnitude of food waste is a matter of public concern, particularly in the food service sector. This research seeks to examine the influence of employee training policies on food waste and its management, with a focus on restaurant practices. A total of 300 questionnaires were collected from restaurant managers and owners in three coastal cities of Ecuador, and the CHAID segmentation algorithm was applied to categorize restaurants based on their investments in employee training. Differences in food waste and sustainable practices among these restaurant segments were then compared. Three segments were identified: restaurants with low employee training and higher food waste in dish preparation; restaurants with high employee training exhibiting low food waste in premium food products, and restaurants with medium training and medium levels of food waste. In terms of implications, in view of the significant disparities in food waste levels and sustainable practices across the segments resulting from this study, we conclude the importance of restaurants' investment in employee training to promote sustainability. These findings are relevant in shaping environmental regulations and in facilitating stakeholders' decision-making.

Exploring the Interplay of Pro-Environmental Attitudes, Dietary Choices, and Packaging Preferences: A Virtual Reality Restaurant Scenario Study

This research paper delves into the complex relationship between pro-environmental attitudes, dietary preferences, and packaging choices using a Virtual Reality (VR) restaurant scenario. The imperative is to address environmental concerns, particularly plastic waste and greenhouse gas emissions, as they pertain to sectors of the food service sector. This study seeks to understand the factors influencing environmental attitudes and behaviors, with a focus on dietary preferences and packaging choices using a VR restaurant scenario. This study explores connections between gender, education, interventions, and pro-environmental attitudes, as well as the correlation between vegetarian diets and sustainable behaviors. While the results suggest significant correlations between gender and pro-environmental attitudes and a potential connection between adopting vegetarian diets and pro-environmental attitudes, our study emphasizes the nuanced nature of these relationships. The findings underline the importance of interdisciplinary research and strategic interventions for fostering sustainable behaviors and reducing environmental impact. The use of VR simulation adds a novel dimension to understanding individuals’ choices in controlled environments, shedding light on the intricate dynamics of pro-environmental decision making. This paper contributes to the ongoing discourse on sustainable behavior by offering insights into the interplay between personal preferences, environmental awareness, and choices with significant environmental implications.

Multifaceted precarity: pandemic experiences of recent immigrant women in the accommodation and food services sector

The COVID-19 pandemic disproportionately affected those who face historical and ongoing marginalization. In centering pandemic experience of recent immigrant women in the accommodation and food services sector in Canada, we examine how their precarious work translated to experiences of work precarity and wellbeing. This paper illuminates how pre-existing and ongoing marginalization are reproduced during a health crisis for those at the intersection of gender, race, migration, and labour inequities. Using semi-structured interviews and systematic analysis using the Work Precarity Framework, we found that the pandemic exacerbated pre-existing socio-economic marginalization and resulted in unique experiences of work precarity. The latter was experienced as precarity of work (unpredictable work hours and job or employment insecurity), precarity from work (inadequate incomes), and precarity at work (physical, psychological, and relational unsafety). Work precarity stood out as a social determinant of health in relation to its outcome of degraded mental health and wellbeing. Recognizing the role of policies in producing, reproducing, and distributing precarity, we recommend policy directions to reduce social inequities in pandemic recovery.

Mapping pre-consumer food waste in quick service restaurants on a university campus: Two Australian case studies

Mapping and monitoring the process of pre-consumer food waste generation in the foodservice sector is needed to fully understand food waste, identify hotspots, and strengthen the evidence-base in this sector of the food supply chain. The purpose of this study was to validate a tool for separation and quantifying pre-consumer food waste in a quick service restaurant (QSR) setting, and to map the food waste generation process using statistical process control methodology. This included consideration of food waste categories and edible versus inedible waste. The study also explored key foodservice and menu practices which may impact food waste production. Food waste audits were undertaken in two food outlets (FOs) in an Australian university campus over a two-week operating period for each outlet using a direct weighing method. Foodservice operation and menu practices occurring in the outlets during the audit period were also recorded. These observations validated practices reported by the owner-manager of the FOs during interviews. The amount of waste collected separately from each outlet was analysed using statistical process control methodology. While each FO was treated as a separate case study, the same methodology was applied to each, allowing some comparison between outlets. Despite differences in foodservice style and menus, the average daily pre-consumer food waste produced from all food waste categories was approximately 25 kg for both outlets, with about 60% from inedible waste. This equated to approximately 5.5–6.1 kg of pre-consumer waste per full-time-equivalent employee (FTE) per day. Used coffee grounds was the largest single contributor of total pre-consumer waste for both FOs. Both FOs demonstrated compliance with Australian best practice in foodservice operations and menu design. The study concludes that the method used to separate pre-consumer food waste into different categories and quantify this waste was a practical tool for these QSRs and allowed researchers to validate both the separation process and the amount of waste collected. Analysis of data using statistical process control allowed differentiation between common and special cause of variations. These findings can help inform processes which generate food waste in these types of foodservice settings and assist with the development of food waste reduction initiatives.

State and Trends in the Foodservice Industry after the End of the COVID-19 Pandemic

The publication examines the current state, development, and trends of the foodservice industry. Analysing the main indicators of the industry is an important tool for revealing opportunities for development and investment stimulation in the sector. Quantitative and qualitative indicators of the foodservice industry such as volume of foodservice sector, its territorial structure, type structure, and forms of ownership management at global, regional, and national levels are analysed to achieve the objective. The research period covers the last six years, intending to trace the dynamics of the restaurant supply before, during, and after the COVID-19 pandemic. The analysis of the studied indicators reveals that the foodservice sector has recovered both internationally and nationally after the COVID-19 pandemic. However, the indicators have not yet reached the levels of the year before the pandemic.

Food waste Reduction System

There is mounting evidence that a sizable portion of food produced worldwide is wasted, which has negative effects on sustainability. One of the food service industry's main sustainability challenges is reducing food waste. Notwithstanding the importance of this matter to the worldwide food service sector, there hasn't been much discussion in scholarly works on the relationship between innovative practices and food waste management.

Waste generation and management in the food service sector: Evidence from Ghana

Managing edible food waste generation remains a promising avenue to reduce global hunger without necessarily increasing production. This paper quantifies the volume and value of edible food waste from the food service sector (restaurants) in Ghana and identifies the determinants. Besides, food waste management practices employed and challenges encountered are examined. The results indicate that nearly 320 MT of edible food is wasted by the 120 selected restaurants in a year. The generated food waste is worth about US$ 2,073,565 per annum. In-serve training of staff, use of power backups, and demand forecast are the determinants of food waste volumes. The restaurants manage food waste through disposal, source reduction, and reuse in form of donation of waste to livestock producers for animal feed formulation. This paper identifies varied nature of food waste generated, high cost of investment in recycling facilities, and high disposal charges as the main constraints to food waste management.