Foreign Restaurants Research Articles

Japanese Culinary Industry in South Asia: An Exploratory Comparison of Indian and Bangladeshi Consumers

With the South Asian economy swiftly integrating into global markets, the restaurant industry in India and Bangladesh has thrived, providing a wide range of global cuisines. Along with other foreign restaurants, Japanese restaurants have gained traction in recent years. This paper seeks to delve into the Japanese culinary industry in South Asia, aiming to comprehend the factors influencing consumer choice and formulate an effective market development strategy. Employing the theory of planned behavior (TPB), the study explores the determinants of Indian and Bangladeshi consumers’ intentions to choose Japanese restaurants. Utilizing qualitative research methods, 36 in-depth interviews (IDIs) were conducted, with 20 Indian and 16 Bangladeshi respondents. A semi-structured questionnaire covering demographics, attitudes, subjective norms (SN), perceived behavioral control and other factors including price concern, food authenticity and religion was employed. Analysis of interview transcripts using NVivo 10 software revealed that participants generally had an average economic condition. Notably, religion emerged as a significant factor influencing purchase intentions in Bangladesh, while attitude and perceived behavioral control are the most significant contributors to Indian consumers’ perceptions. Additionally, the study found that both Indian and Bangladeshi consumers’ perceptions were significantly influenced by the authenticity of Japanese cuisine and food prices positively and negatively. The findings offer valuable insights into the Japanese culinary industry promotion in India and Bangladesh.

Research on the Overseas Publicity of Sichuan Opera in the Internet Era

Sichuan Opera, with its unique cultural elements, is a cultural name card for this district, and has long enjoyed national reputation, together with Sichuan Cuisine and the giant pandas. While Sichuan Cuisine has been well received in foreign restaurants, and the giant pandas, as the national treasure, has walked onto the international stage as a friendly ambassador of the Chinese people, Sichuan Opera has not attracted enough foreign audience, and researches on the overseas publicity of Sichuan Opera are not sufficient and have not drawn much attention. Therefore, this paper seeks to investigate the problems with Sichuan Opera’s overseas spread including the content, approach, and validity, and explores the advantages of cultural communication in the internet era, namely, the real-time, rapid, multi-modal, and interactive communication. Based on the findings, the thesis finally proposes strategies of overseas publicity of Sichuan Opera in the internet era, such as contemporary and universal content, different methods for the variety of audience and diversification of communication channels to help Sichuan Opera culture to “go out”.

Research on localized marketing strategies in China of Yum! Brands, Inc.

Yum! Brands, Inc. has always been committed to capturing the Chinese market and has successfully adopted brand marketing strategies. With the rapid development of the Chinese market economy, Yum! Brands, Inc. has gained tremendous opportunities in one of the most important markets in the world. However, the fierce competition in the context of consumer upgrading also brings challenges. In the current market environment, consumers demand more in terms of products, dining environment, services, and experiences, while demonstrating personalized and diversified needs. As a result, Yum! Brands, Inc. is faced with the essential task of adapting to market development and meeting the changing needs of consumers to maintain a competitive advantage. This study investigates the marketing strategy of Yum! Brands, Inc. in the Chinese market by using PEST and SWOT analyses through the literature research method. The study aims to promote Yum! Restaurant Group's market influence and stable development, as well as to provide a reference for similar foreign restaurant companies' local marketing strategies in China.

Negociaciones en la puesta en escena del país de origen. Un estudio transnacional sobre restaurantes extranjeros en Gran Valparaíso, Chile

The article seeks to understand how migrant families bring life to restaurants that evoke their countries of origin. These spaces and culinary proposals are not a simple reproduction, but negotiated interpretations of culture itself during migration processes and are analyzed from a transnational approach. The methodology is based on interviews and participant observations carried out in four foreign restaurants located in Greater Valparaíso, Chile. The article contributes to the production of knowledge about migrants who have capital, exploring performances, symbols, and culinary practices that selectively show their national culture. It is concluded that these restaurants can be considered bridges between cultures by linking multiple scales with imaginaries, representations, and emotions. It articulates a discussion on ethnic economies, cultural transformations, and the production of evolving migrant identities while extending studies on recent migrations in Chile.

Impact of five important factors on restaurant performance and hospitality management: an empirical analysis of technological innovation

This study aims to explore the effects of five factors, i.e., price, food quality, ambiance, service quality, and online order on the performance of the Japanese restaurant of Kenzo in Iran. In this research, the required data were collected through a mixed-method involving both quantitative (with 81 participants) and qualitative (2 participants) approach. Data analysis was performed using the SPSS software. With the use of Lewin's Model of Change, the study's intervention plan was suggested. The Wilcoxon test results showed that the performance of the restaurant enhanced after the intervention. Foreign restaurants, especially Japanese ones, need to pay close attention to service quality and employees’ behaviors. This factor cannot be changed or improved overnight; it takes time and investment to grow. The findings of this study help the managers and policymakers of the restaurant to gain a deeper insight into the influence of the above-mentioned factors on customer satisfaction and, consequently, the revenue of the restaurant. Additionally, it was found that food quality, price, online order, and service quality are the most important common problems of Japanese restaurants in Iran. Two phenomena limited this study: sanctions posed by the U.S on Iran and the COVID-19 pandemic. Therefore, the results of this study may not be generalized in the post-sanction time and post-pandemic time. Due to the pandemic, most customers prefer not to be present in the restaurant, which limits the results of the research. On the other hand, for future studies, researchers can study how to guide restaurant owners to use social media to increase the number of customers and attract new customers, which can be one of the unique factors that can directly affect the restaurant's performance. To the best of the authors' knowledge, this issue has not been studied in the Middle East region yet.

Understand the differences in the brand equity construction process between local and foreign restaurants

Understand the differences in the brand equity construction process between local and foreign restaurants

Comparison of localized and foreign restaurant brands for consumer behavior prediction

This study used two comparison studies to examine the potential brand perception of localized and foreign restaurants to predict consumer behavior. A total of 680 participants (e.g., 318 foreign restaurant customers and 362 localized restaurant customers) were included to discover and confirm the causal relationships among the quality of food and meals, environmental evaluation, willingness to pay more, and recommendations. Our study of foreign restaurant brands (Study 1) found that food and meals may indirectly affect the willingness to pay more and recommendations through providing a friendly environment. The destination's moderating role is also confirmed. Additionally, our study of localized restaurant customers (Study 2) identified the mediating roles of risk evaluation and willingness to pay more, which link the relationship between food and meals and recommendation behavior. Furthermore, destination trust was found to strengthen the relationship between risk evaluation and willingness to pay more.

Implementation of Artificial Intelligence in Restaurants

The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will help them enter the market of restaurant services. Purpose and methods. The purpose of the study is to analyze the current state, determine the prospects for the application of existing robotic technologies in the technological process of restaurants and develop a robotization scheme of the technological process of restaurants such as salad bar. Methods are in the course of research the methods of logical generalization concerning development of the robotization scheme of technological process which were carried out by means of the computer ArchiCaD program were applied. Results. The problem of introduction and the artificial intelligence use are studied by scientists and researchers in various fields of science. Considering their scientific works, it can be noted that artificial intelligence is already actively used for the manufacture of culinary products in foreign restaurants. There are known examples of the use of barista robots, pizza robots, salad maker robots, burger maker robots, etc. The study developed the robotization scheme of the technological process of salad bar, consisting of three stages. The first stage is the service of visitors in the shopping area, where the selection of the order, payment through the terminal and the subsequent automatic receipt of culinary products and beverages. The second stage is the preparation of semi-finished products in the procurement area. This process is controlled by a chef-operator, who controls the required number of semi-finished products and cleans and cuts vegetables, fruits, meat and fish products using machines for cleaning and slicing culinary products. The program provides for the analysis of the balance and the required number of semi-finished products and the choice of components for the preparation of salads with artificial intelligence. The third stage is the automatic preparation of salad in the pre-cooking production area. The artificial intelligence placed in the system analyzes the guest’s order and activates the containers with the necessary ingredients, mixes them and unloads them into a container covered with a plastic lid, and the robot stamping element leaves the order number on the lid. The proposed scheme provides for compliance with sanitary and hygienic standards for institutions of this type. With the developed system of production activities, the required number of employees will be 5 people: cleaner in the trade area, dishwasher, tray packer, cook-operator of the pre-cooking area and system administrator of artificial intelligence. Conclusions and discussions. The authors analyze the current state, identify prospects for the application of existing robotic technologies in the technological process of restaurants and developed a robotization scheme of the technological process on the example of a salad bar. The developed scheme consists of three stages: service of visitors, preparation of semi-finished products and automatic preparation of finished goods. It is assumed that the implementation of the developed system will speed up the process of customer service, reduce the area of production facilities and, accordingly, increase the restaurant turnover.

West Java culinary tourism center

Since the strikes of globalization, Indonesian seemed to enjoy foreign food rather than traditional food. The reasons were the concept of foreign food suits the lifestyle of nowadays people, attractive branding, unique promotion, and interior design. Bandung was the capital city of West Java Province. It was one of many cities in Indonesia that attracted local and international tourists through nature, shopping, and culinary experience. This research aimed to face the rapid growth of foreign restaurants. Bandung needed a place as the center of the traditional culinary of West Java to keep the existence of traditional culinary. This research used the comparative study, observation, and literature study. It finds that Pusat Wisata Kuliner Jawa Barat is a place to get information about the culinary of West Java and culinary tourism, which has an information center, restaurant, and merchandise shop. The interior will be designed by presenting the value of traditional culinary in West Java in a modern style.

Pengaruh Gaya Hidup Konsumtif dan Promosi Penjualan terhadap Keputusan Pembelian

The emergence of various types of fastfood with the predominance of American-style restaurants is very intense in Indonesia. This proves that foreign restaurants are quite popular among Indonesian people. Accompanied by the influence of westernization (westernized behavior) that makes consumption patterns that accentuate luxury, pleasure and spree spending money are enough to influence people’s lifestyle today. The company’s strategy competition in fighting over the market becomes very tough, so they are competing to improve their company strategy. Population of this research is consumer of Burger King in Surabaya. The sampling method of this research was non-probability sampling with judgemental sampling method with a total sample of 220 respondents. This research instrument used an offline questionnaire with likert scale while multiple linear regression were used in order to analysis the dat. The result of this research indicate that consumptive lifestyle have a significant positive effect toward purchase decision, and sales promotion have a significant positive effect toward purchase decision. But in this research value shows that sales promotion variable has larger influence.
 Keywords: Consumptive Lifestyle, Purchase Decision, Sales Promotion

Consumption in fast-food restaurants in Croatia and Serbia

PurposeThe purpose of this paper is to explore the antecedents of product evaluations and behavioural intentions regarding fast-food restaurants. Research tests the moderating effects of tradition on selected relationships in Croatia and Serbia. Further, it tests consumer willingness to use services in domestic and foreign fast-food restaurants.Design/methodology/approachSamples were collected from 332 and 362 respondents from Croatia and Serbia, respectively. The validity of the model was tested with confirmatory factor analysis, and structural equation modelling was used to determine main and interaction effects.FindingsFor both foreign and domestic fast-food restaurants, variety seeking and cosmopolitanism had a positive impact on consumer evaluations and behavioural intentions, while the desire for unique products had a negative impact. Personal innovativeness had a positive impact on evaluations and intentions regarding foreign restaurants but a negative impact for domestic restaurants. A moderating effect of tradition was more present in the Serbian sample.Originality/valueThis study is the first to use the theory of planned behaviour and theory of social identity to investigate the impact of variety seeking, desire for unique products, cosmopolitanism and personal innovativeness on consumption in fast-food restaurants in two emerging countries in the country of origin context. Furthermore, it also provides information for researchers and marketers on fast-food consumption antecedents in different countries. New insights are provided for the moderating role of tradition.

The all-inclusive services in tourism resorts and the relation between employees and customers satisfaction

The strong competition has led hotels and resorts to adopt all-inclusive systems, to attract a large segment of customers (tourists)? The problem of the study is that most of the tourist resorts operating in Hurghada applied the all-inclusive system, which had a great effect on the internal community (workers) and the outside community (restaurants and cafeterias). The effect an extended to additional services such as taxi services, cafes, bars, bazaars, Banks) The study also recommends attention to the quality of food, which is reflected in the satisfaction of customers where the results showed that the quality of food less under the service system, foreign restaurants should pay attention to the local character of the food and drinks to attract tourists and try local food

The effects of cosmopolitanism and tradition on the evaluation and intentions of the users of fast food restaurants

In terms of modern life, consumers have an increasing number of options when it comes to choosing a restaurant when they do not wish to eat at their homes. Fast food restaurants represent one of those options. In addition to domestic fast food restaurants, the development of global restaurant chains is also noticeable. The purpose of this paper is to identify the factors that affect the evaluations of products and services and the intentions of users in terms of using the services of fast food restaurants. In relation to that, it is important to analyze the factor of cosmopolitanism and tradition. Cosmopolitanism, as the willingness of people to cooperate with other cultures and tradition, and tradition, as a reflection of respect for the customs and ideas that are imposed on individuals by their culture or religion, affect consumers’ intentions and their willingness to use the services of foreign fast food restaurants. In accordance with that, the purpose of this research study is to determine if and how cosmopolitanism and tradition affect the evaluations of products and services and consumers’ intention concerning foreign restaurant chains and domestic fast food restaurants of both the local and the family types. The results of the conducted empirical research show that cosmopolitanism positively affects the evaluations of the products and services of foreign restaurants and that tradition positively affects the evaluations of the products and services of domestic fast food restaurants.

A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72...

Migration, Transfer and Appropriation

Today foreign restaurants and food shops shape the culinary landscape of Britain. While the impact of post-war migration on the traditional eating habits of the British population has received some attention in historical research, the influence of former waves of immigrants has hardly been studied. This paper focuses on the immigration of German pork butchers and their contribution to the development of meat consumption in Britain. By looking at the pattern of migration it will be shown that migrants created geographically widespread networks in Britain. Within these networks they transferred skills, know-how and social capital. Through a complex process of adaptation and appropriation German sausages were incorporated into the British diet. This process involved natives as well as immigrants. The former had to overcome established food habits while the latter had to adapt their recipes to local taste preferences.

The relationship between INTSERVQUAL & EXTSERVQUAL in Full-service restaurants: a comparative study between Domestic foreign restaurants

The purpose of this study is to explore the relationship between INTSERVQUAL and EXTSERVQUAL in 20 domestic and foreign restaurants in Amman, and the importance of internal service quality. and its impact on. customer evaluation of external service quality dimensions, the study dealt with (231) employees in both domestic and foreign restaurants and ^537) customers visiting these restaurants. INTSERVQUAL focused on (9) dimensions while EXTSERVQUAL dealt with_(6) dimensions. The study showed that the most influential dimensions of the INTSERVQUAL dimensions on EXTSERVQUAL dimensions were: reliability, assurance, empathy, interest, tangibility, professionalism, and flexibility while there was no significant influence for the dimensions of food health & safety and responsiveness; on the EXTSERVQUAL. Also, the study shows that the most influential dimensions of INTSERVQUAL on pricing were reliability, tangibility, and responsiveness, the study demonstrates that reliability, tangibility, interest, and professionalism were the most affective on organization image (restaurant image). Finally, the study demonstrates that the employees evaluation of INTSERVQUAL do did differ with the nature of restaurant, domestic or foreign. This study contributes to previous research by adding to existing knowledge regarding what represent INTSERVQUAL and EXTSERVQUAL in restaurants industry. The study makes key recommendations towards pay attention to INTSERVQUAL and EXTSERVQUAL

The Coffee/Café-Scape in Chinese Urban Cities

The Coffee/Café-Scape in Chinese Urban Cities

Appetites Without Prejudice: U.S. Foreign Restaurants and the Globalization of American Food Between the Wars

The popularity of foreign-themed restaurants grew dramatically in the United States following the Great War. This article analyzes the contradiction between the “Americanization” of food at the same time as native-born Americans enjoyed a growing taste for global cuisines. Distinguishing between foreign and foreign-themed restaurants, this article argues that the latter exposed American palates to a variety of global flavors. In turn, Americans began to conceive of “American food” in more cosmopolitan terms. This article also places material decorations, including the bodies of employees, at the center of its interpretation of the restaurant space and expands the debate over restaurants’ use of foreign languages on printed menus to encompass the place of the spoken word. Ultimately, this article argues that the rising popularity of global foodways in the United States not only changed the taste of traditional “American food” but led to a “world citizen” ideal of American national identity.