Food Service Business Research Articles

패스트푸드 전문점 DINESERV를 통한 이용 의도의 선행요인들에 관한 연구

DINESERV is a theoretical underpinning to account for consumer decision making in the food service business domain. This study selects intention to use as the main dependent variable. The purpose of this study is to examine the antecedents of intention to use in the area of fast food business. Five attributes are derived, and these are food quality, price fairness, convenience, employee service, and store atmosphere. This study chooses Burger King as the business case given the brand popularity. The main instrument of this study is a survey. This study collected the data using an online survey, and the valid number of observations is 206. For the data analysis, this study performed statistical analysis. To test the hypotheses, this study implemented multiple regression analysis. Considering the results, we found that intention to use is positively influenced by food quality and price fairness.

외식업 경영자가 지각하는 스트레스에 관한 질적 내용분석

The purpose of this study is to derive stress perceived by small enterprise food service managers to contribute to the academic aspect and establish a direction to improve the quality of life of food service managers. To achieve the purpose of the study, a qualitative study was conducted on 22 small enterprise managers operating the food service business in Daejeon and Sejong. The collected data were classified through open coding using NVivo10 based on the inductive content analysis method (Elo & Kyngss, 2008), and the weight of each node was identified and generalized. As a result of the analysis, the stressors perceived by the participants were classified into economic, psychological, and physical topics. Through this study, the necessity of support from the government, supplementation of the system for malicious reviews, education related to industrial accidents, and suggested suggestions for follow-up research were presented.

Brand Management and the Public and Patron’s Behaviors in the Foodservice Industry: A Comparison between Name-brand Coffee Shops and Family Restaurants

ABSTRACT This research is designed to examine the relationships between brand awareness, consumer emotion, which involves pleasure and arousal, brand trust, and customers’ intention to revisit in the setting of foodservice business for the public. Moreover, this study assesses and evaluates the moderating role of the two types of foodservice businesses, which include name-brand coffee shops and family restaurants, amid the course of the revisit intention formation. The structural equation modeling (SEM) analysis is used to test the research model. The statistical results indicate that brand awareness is a helpful originator of brand trust, arousal, and pleasure, which in part mediates the relationship between brand trust and brand awareness. Brand trust positively affects customers’ revisit intention. The moderating effect of the foodservice business type is significant for the purpose of forecasting and estimating in the relationship between trust and arousal and between brand trust and revisit intention.

Impacts of Covid-19 Pandemic on food service businesses in tourism: A case study in Can Tho city, Vietnam

Food and beverage business is an indispensable part and plays an important role in the business activities of the tourism industry. As a business field heavily dependent on the guest market, food and beverage business operations depend entirely on the needs of customers. In the complicated situation of the Covid-19 epidemic, this business sector is definitely affected. This study was conducted in order to reflect the impact of the epidemic on the food and beverage sector and propose solutions to restore the catering business, in the case of Can Tho city. Research data were collected through a questionnaire-based survey for 50 business representatives. Descriptive statistics were used to analyze the data. Research results show that the businesses suffered a sharp decline in the number of customers, restaurant usage capacity, and revenue. They actively implemented many activities to prevent the epidemic and limit the negative impact of the epidemic on business operations, as well as quickly recover business operations. In addition, a number of city-level state management agencies also took a number of measures to limit the spread of the disease in the tourism environment, support businesses to promote and advertise tourism, and lend them capital at a favorable interest rate.

외식사업 배달⋅테이크아웃 비중과 사업장 면적의 연관성 분석

The purpose of this study is to association of delivery and takeout service of food service business and the area of store. And investigate the association of the commercial districts, types of business, years, and places and the area of store. The results of the study are as follows : First, the proportion of delivery and takeout has a negative association(-) on the area of store. In other words, the higher the proportion of delivery and takeout services, the less the area of store. Second, there is a difference in the association of the commercial districts, types of business, years, and places of the food service business on the area of store. In other words, it was analyzed that the area of stores decreased significantly as the year passed, the larger the proportion of delivery and takeout, the larger the area, and in the smaller cities rather than in the metropolitan area. Third, it was found that 2020 had a statistically significant difference compared to 2018 and 2019. It is estimated that 2020 was the most affected by COVID-19. The appropriate area and location of the business are very important factors for start-up because it affects the rent, and it suggests the possibility of changes in the commercial facility rental market.

Managerial decision-making during the COVID-19 pandemic and its impact on the sustainability initiatives of Canadian foodservice businesses

ABSTRACT COVID-19 had a major impact on the Canadian foodservice sector. Like most countries, the pandemic in Canada resulted in various periods of lockdown. The pandemic placed great strain on many establishments and had a major impact on the pre-COVID-19 sustainability initiatives of the Canadian foodservice sector. The purpose of this study was to observe managerial decision-making in Canadian foodservice businesses during lockdown and reopening, focusing on the impact of those decisions on pre-COVID-19 sustainability initiatives. We linked the outcomes to the theory of decision-making by objection during times of crises. This study used semi-structured interviews over a two-month period in mid-2020 with three Canadian foodservice establishments. Our results showed that decision-making impacted the environmental sustainability initiatives in foodservice establishments by imposing a throwaway culture for food and personal protective equipment. The pandemic also impacted social and economic initiatives, created higher operation costs, a complexity of government intervention and the managing of mental health. This study showed that the COVID-19 pandemic provided an opportunity to develop theories of managerial decisions during crises and disasters that are natural, versus human-based crises, with pandemics situated between those two concepts. Future research could investigate the impact of decision-making on other initiatives within foodservice businesses.

Investigation of Microbial Contamination of Dutch Coffee Sold at Food Service Business Operator

Investigation of Microbial Contamination of Dutch Coffee Sold at Food Service Business Operator

Documented Experiences among Food Service Businesses towards Future-Proofing the Industry

Food service businesses such as restaurants and catering services encountered challenges during and after the Covid-19 Pandemic. This quasi-phenomenological qualitative research approach documented the idiosyncratic experiences of Food Service Business Owners and Managers during the Covid-19 Pandemic, determined the challenges encountered by the Food Service Business Owners and Managers, identified the measures implemented by Food Service Industry during and after the Covid-19 Pandemic, and a recommended future-proofing framework in the Food Service Business. The researcher interviewed the selected Registered Food Service Businesses in the economic center of the Second District of Albay, Philippines using an open-ended interview questionnaire and presented a consent form to the participants for it to be recorded and documented. Scrutinized data have determined that the point of view and experiences of the Food Service Business Owners and Managers were relatively comparable. Consequently, Food Service Business Owners and Managers would always be willing to adjust to the current situation or to any business disruption that may occur, particularly on the demands of their customers, by adopting the technological trends, which means having a digital platform to continuously cater to their queries and orders.

Investigating the impact of restaurants' sustainable practices on consumers' satisfaction and revisit intentions: a study on leading green restaurants

PurposeThis study aims at analyzing the impact of green restaurants' sustainable practices (food safety, food sustainability practices, food quality, and environmental sensitivity) on consumer satisfaction and revisit intention.Design/methodology/approachA self-administered questionnaire was used to collect data from 417 participants who had recently experienced the services of leading green restaurants. The study draws upon the prevailing literature to test a series of research hypotheses through structural equation modeling.FindingsThe findings of the study have confirmed that sustainable practices such as food safety, food sustainability practices, environmental sensitivity, and food quality significantly influence consumers' satisfaction and revisit intentions. The willingness to pay has been found as a sensitive issue as it moderates the relationship between consumer satisfaction and revisit intention.Practical implicationsThis study provides important insights for the businesses operating in foodservice industry. The study suggests important strategies to the restaurant business owners for improving their consumers' satisfaction and revisit intentions. These strategies may help foodservice businesses in building strong brand reputation and a competitive edge over others.Originality/valueThis study contributes to the food service literature by examining the restaurants' environmental legitimacy (food safety, food sustainability practices, food quality, and environmental sensitivity) from consumers' perspective. Moreover, the current study also fills the gap in literature by expanding the knowledge of consumers' pro-environmental behavior in the context of developing nations. Besides, to the best of the authors' knowledge, this is among very few studies, which have emphasized on analyzing consumer satisfaction and revisit intention based on their experience in a green restaurant on particular sustainable parameters.

The Influence of Cognitive Food Image on Tourists’ Desire and Intention to Consume Destination Food: A Macau Study

ABSTRACT Despite its importance, moderated mediation analysis of destination food image is understudied in food tourism literature. By applying the stimulus-organism-response framework, the objectives of this study are firstly, to investigate the cognitive food image-intention relationship. Secondly, it will examine how tourists’ desire to try local food is affected by cognitive image of destination food. Thirdly, desire-intention relationship will be investigated. Fourthly, the mediating effect of tourists’ desire to try local food on the cognitive image-intention relationship will be examined. Fifthly, the moderating effect of tourists’ perceived difficulty of finding local food on the desire-intention relationship will be discussed. Lastly, gender as a moderator on the cognitive image-desire relationship will be examined. This research is based on an online survey of 449 Chinese tourists who have visited Macau. Our findings show that tourists’ desire to try destination food mediates the relationship between food image and tourists’ intention to eat destination cuisine. The mediation effect is more salient for low level of tourists’ perceived difficulty of finding destination cuisine. However, gender as a moderator of the image-desire is not significant. The study provides insight to destination management organizations and foodservice businesses on the use of local cuisine in destination promotion.

The Multifaceted Nature of Food and Nutrition Insecurity around the World and Foodservice Business

Food security is more than a basic requirement for survival; it is a human right that has implications for global safety, economic strength, security, and sustainability [...]

Digitalisasi Profil Desa Turus

DIGITALISATION OF TURUS VILLAGE’S. Turus Village is one of the villages located in Polanharjo District, Klaten Regency, Central Java Province. Turus Village has various kinds of potential in the form of extensive rice fields, various food processing MSME products, service businesses and culture. However, the potential of the village of Turus has not been exposed to the wider community. There is no media that can broadcast the potential of Turus Village. In a community service program entitled Thematic Community Service Program to Build Villages at Sebelas Maret University, we took the initiative to help the Turus village government in managing the digitization of village profiles and their potential. This program includes making village websites, making village profile videos and digitizing village archives. The purpose of this program is to provide media information to Turus Village so that it can be better known by the wider community, existing potentials can be known to the general public and it is possible that in the future it will be able to bring in investors to manage Turus Village potentials. which can encourage the Turus Village economy to be more advanced

Habit-Does It Matter? Bringing Habit and Emotion into the Development of Consumer's Food Waste Reduction Behavior with the Lens of the Theory of Interpersonal Behavior.

The immense food waste, generated by restaurants is not only a serious burden for the foodservice business but also a cause of anguish for the emerging nations in which eating out is becoming increasingly trendy. Consumers’ food wastes account for a significant portion of restaurant food waste, indicating the need for a change in consumers’ behavior to minimize food waste. To examine this problem, our study sought to identify the elements that influence restaurant consumers’ behaviors on food waste reduction, reuse, and recycling. The influence of anticipated positive emotions, awareness of consequences, environmental knowledge, and social norms on waste reduction intentions were examined by using a quantitative technique in the investigation. Furthermore, the influence of habits, waste reduction intentions, and facilitating conditions on food waste reduction, reuse, and recycling behaviors have also been investigated. The study collected 1063 responses and employed the PLS-SEM approach to verify the hypotheses. The results suggested that anticipated positive emotions, awareness of consequences, environmental knowledge, and social norms all have substantial impacts on waste reduction intentions. In addition, habits, waste reduction intentions, and facilitating conditions have noteworthy influences on consumers’ behaviors towards food waste reduction, reuse, and recycling in restaurants. Understanding these elements could help in correcting customers’ waste behaviors in restaurants. The findings in this study are useful for managers, policymakers, and researchers who want to solve the problems of food waste. The implications, limits, and suggestions for further studies have also been discussed in our study.

Consumer Concern and Willingness to Pay for Plastic Alternatives in Food Service

Plastic food service packaging represents a large source of plastic waste and marine debris. Currently, most food service business operators are resistant to changing to environmentally friendly alternatives due to perceived cost and loss of business due to passing these costs onto the consumer. To address these issues, we assessed the willingness of consumers to pay for plastic alternatives in both dine-in and takeout scenarios at restaurants in relation to levels of environmental concern, environmental identity, and demographics through a survey. Data were analyzed using a combination of descriptive statistics, regressions, and exploratory factor analyses. Of the 1371 survey responses, nearly 66% of respondents indicated they would be willing to pay 40 cents or more per person per meal at a restaurant for plastic alternatives and that this preference did not vary between dine-in and takeout scenarios. Additionally, education level and level of caring for the environment were the two most significant factors that increased willingness to pay for plastic alternatives.

Application of the Constraint Negotiation Theory to the Plant-Based Meat Alternatives Food Service Business: An Exploration of Perceived Value and Negotiation–Constraint–Visit Intention Relationships

Plant-based meat alternatives (PBMAs) are attracting attention worldwide for positive reasons, such as animal welfare, environmental protection, and health promotion. Despite this trend and the importance of PBMAs, few quantitative studies have analyzed them from a consumer behavior perspective, which is necessary to understand the factors that influence the consumption of PBMAs. Therefore, this study focused on the value of PBMAs for consumers. Data from the final sample of 315 Korean consumers aged 18 years or older were analyzed using structural equation model analysis and multigroup analysis on the AMOS program. We applied the constraint reduction model, derived from the constraint negotiation theory, and identified the causal relationship between the value of PBMAs, constraint factors (intrapersonal and structural), negotiation factors (time, information, and cost), and restaurant visit intention. As speculated, all the hypotheses were supported. The value of PBMAs had a positive effect on visit intention and negotiation. Negotiations had a positive effect on visit intention and lowered constraints. However, constraints negatively affected visit intention. Additionally, a multigroup analysis between vegetarians and non-vegetarians was performed. Moderating effects were confirmed in the relationship between the value of PBMAs and negotiations, and between negotiations and constraints. This study thus contributes to the scant quantitative research in the field of consumer behavior toward PBMAs and is the first to apply the constraint negotiation theory to PBMA consumption research in the field of food service and hospitality industries.

Antecedents and consequences of Starbucks’ environmental, social and governance (ESG) implementation

ABSTRACT This study explores the antecedents and consequences of environmental, social and governance (ESG) execution in the case of Starbucks. Eco-friendliness, quarantining, food healthiness, and ethical governance are the elements of ESG implementation. The antecedents are hygiene, food healthiness, and the use of organic ingredients. The ESG execution attributes explained in this study are brand trust and repurchase intentions. Survey participants were recruited using Amazon Mechanical Turk to collect US market data. The resulting number of observations for the data analysis was 438. Structural equation modeling was used for statistical inference. The results indicate that food healthiness is positively influenced by hygiene and perceptions of organic food use. Brand trust is positively affected by eco-friendliness, quarantining, food healthiness, and ethical governance. Moreover, quarantining and brand trust positively impact repurchase intentions. This study contributes to the literature by validating the reliability of ESG theory in the food service business domain.

COVID-19 Safety Measures in the Food Service Sector: Consumers' Attitudes and Transparency Perceptions at Three Different Stages of the Pandemic.

The food service sector was among the hardest hit by the COVID-19 pandemic. This study aims to examine consumers’ attitudes towards and transparency perceptions of COVID-19-related safety measures and to identify determinants of consumers’ intentions and behaviour regarding visiting restaurants and bars once reopened. By also surveying food service businesses, this study allows for comparison between both target groups. A total of 1697 consumers and 780 businesses participated in this study, conducted in Belgium both during and in between waves of infections. The findings demonstrate that consumers evaluated safety measures as important when revisiting restaurants and bars, against business owners’ expectations. Both consumers’ revisit intentions and behaviours are influenced by the perceived importance of hygiene measures (negatively) and past visit frequency (positively). This study highlights the importance of good compliance with safety measures as a strategy to attract customers during the reopening period. Further, our findings emphasize the importance of transparent communication by food service businesses and the government.

Facility conditions, equipment, and materials to ensure food safety at food service establishments to prevent Covid-19 epidemic in Son La city in 2020

The current situation of the Covid-19 epidemic is still complicated, ensuring food safety for food service businesses is very important and necessary. The study conducted to assess the facility conditions, equipment and materials to ensure food safety at 61 food service businesses to prevent Covid-19 epidemic in Son La City in 2020 showed that 100% of the processing areas of establishments with a place to wash hands, clean water and soap, fully equipped with food preservation equipment, and clean daily waste collection. However, only 29.5% of establishments arrange kitchen on the principle of one-way. 100% of establishments meet the conditions on equipment and tools. Over 80% of establishments arrange to eat in several shifts to ensure the distance and enough tables and chairs with barriers to separate and arrange the distance between customers. 100% of establishments have communication posters about Covid 19 in the dining area.

Knowledge and practice of food safety of establishment owners, food processors, and customers to prevent Covid-19 epidemic at food service businesses in Son La city in 2020

The current situation of the Covid-19 epidemic is still complicated, ensuring food safety for food service businesses is extremely necessary. Research and evaluate knowledge and practice on food safety of establishment owners, food processors and customers to prevent Covid-19 epidemic at food service establishments in Son La city in 2020 for found that the results were quite high: over 75 % of owners had knowledge of regulations to ensure food safety in the prevention of Covid-19 epidemic and 100 % were trained in disseminating and guiding epidemic prevention documents. Food processors who have knowledge and practice of regulations on ensuring food safety to prevent Covid-19 have reached a high rate of over 90 %, especially regulations of the Ministry of Health such as wearing masks when working, keep contact distance; wash hands, disinfect properly, and do not gather in large numbers in production facilities. 100 % of customers know about the 5K message. It is necessary to further strengthen the propaganda to ensure food safety to prevent Covid-19 epidemic so that the subjects can better understand the regulations of the Government, the Ministry of Health, departments and branches on ensuring food safety and prevention. Covid-19 and good practice of the above regulations.

The Roles of Customer Perception of Innovativeness and Engagement on Loyalty through Value Co-creation Behaviors: The Case of Food-delivery Service

The food delivery service that has gained popularity over the last few years should preserve its competitiveness by developing customer satisfaction and loyalty through customer value co-creation behaviors. However, there is still limited literature on understanding the antecedents and implications of customer value co-creation behavior in the service industry. The research aimed to evaluate the effect of customer perceptions of innovativeness and customer engagement on value co-creation behavior. Also, this study wants to reveal the relationship between value co-creation behavior on customer satisfaction and loyalty in food delivery services, using Service-Dominant (S-D) logic perspective. A survey of Indonesian GoFood customers was conducted through an online questionnaire. Then, 349 complete responses were empirically analyzed using the Partial Least Squares-Structural Equation Modeling (PLS-SEM) method. The findings reveal that customer engagement and perceived innovativeness affect customer value co-creation behavior. However, customer participation does not immediately increase customer loyalty. Instead, it must be accompanied by an increase in customer satisfaction. By investigating the antecedents and implications of value co-creation behavior among food delivery service users, the research provides practitioners with viable business strategies for maximizing customer loyalty by evaluating service innovation and the customers' behavior in co-creation value. Moreover, the research contributes to the theoretical development of customer value co-creation behaviors and the foodservice business.