Restaurant Group Research Articles

THE IMPACT OF USING THE ART OF ETIQUETTE FOR WORKING INDIVIDUALS ON THE QUALITY OF SERVICES PROVIDED (A SAMPLE STUDY OF RESTAURANTS IN THE HOLY CITY OF KARBALA)

Through the current study, through its sections, the researcher aims to verify the relationship and effect of using the art of etiquette as an independent variable in increasing the quality of human resources. The study began with a central problem represented by the question: What role does the use of the art of etiquette play for individuals working in increasing the quality of services for human resources working in restaurants? The research sample. Several measures were adopted to measure the study's variables, some of which were ready and some appropriate to the nature of the variable. The independent variable included the art of etiquette, the importance of it, not its triviality. The second independent variable was the quality of services, and the variables' interaction formed the study's general framework. We also discussed in the study, from its applied aspect, a group of restaurants. Holy Karbala, as several main and subsidiary hypotheses emerged. To answer the questions, achieve the research goal, and test the validity of the study hypotheses, the descriptive analytical approach was adopted as a fundamental approach to the research, and the questionnaire was used as an essential tool in all data and information for the study, and to analyze and treat the data statistically. The standard distribution test and confirmatory factor analysis were adopted as a structural test to measure the validity of the approved measures and a set of descriptive statistics. (Pearson simple correlation coefficient) to determine simple and multiple influence relationships between variables. Statistical programs (SPSS V.23: Amos V.23) were used in it, as the study population represented the surveyed restaurants, the study sample, which numbered (50) in five restaurants in the city of Holy Karbala, in addition to some personal interviews, and several conclusions were reached through the study, the most prominent of which was (the culture of etiquette left no room for discussion, as etiquette is an intertwined art and has many types of applications).

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.

The restaurant business model as a multidimensional construct supporting the management of the food service industry enterprise

Purpose of the study: This article discusses the concept of a business model. Various concepts are presented to define this research object.
 Methodology: The survey was conducted on a group of restaurants from Krakow. The study allowed us to identify three business models.
 Main findings: It has been shown that there is no unanimity among researchers, not only as to what a business model is (a plan, a tool, a description of a system) but also as to its components. By characterizing the universal types of business models, with particular emphasis on the nature of restaurant business models, it was shown that the model should be best adapted to the specifications of the sector and the objectives of the company, and also the components may differ concerning the other sectors' business models and concerning the other sectors' business models. The business model is directly related to management strategy, so it should be a plan providing the best possible operation of the company that allows it to be competitive in the field.
 Application of the study: A realistic depiction of the restaurant business model diversity.
 Originality/Novelty of the study: The work combines theoretical and practical approaches to the topic of business models with a particular focus on the gastronomy industry.

Goal Congruence Dalam Pengelolaan Restoran Padang

The balance of the organization or company in the long term is determined by the level of alignment of goals (goal congruence) of the parties who run the company. Broadly speaking, the parties in the company are grouped into two, namely the founders or owners of the company and the employees who run the company, starting from the directors and the ranks and workers. The goals of the company, which also reflect the goals of the owners and founders of the company, are not necessarily the same as those of the directors and the ranks and the workers. A conflict of interest is very likely to occur between them because naturally indeed the goals of both parties can be opposites. The purpose of writing this paper is to present the results of research in the Sederhana Restaurant group, which forms a concept of company management supported by profit sharing accounting based on mato system (hereinafter abbreviated as mato system) which can increase goal congruence among stakeholders in the company. The research uses a case study approach to understand the reality of goal congruence. Researchers visited the field, held discussions with the founders of the company, the board of directors, branch leaders, and employees. The Sederhana Restaurant (Sa) Jakarta research site, which is focused on one of the main branches in Rawamangun. The results of the interview were analyzed and resulted in the conclusion that the mato system is able to bridge and align the goals of the founders of the company with the Directors, Branch Leaders, and their workers so as to encourage a high level of goal congruence.
 Keywords: conflict of interest. Goal congruence, case studies, mato system.

More restaurants seek to drop PFAS, but options are few

A new group of restaurants, including Chick-fil-A , Nathan’s Famous , Starbucks , and Restaurant Brands International —which owns Tim Hortons, Burger King, and Popeyes—is promising to reduce the amount of per- and polyfluoroalkyl substances (PFAS) in food packaging. The commitments follow testing by Consumer Reports that found the chemicals in salad containers, bags of french fries, and other materials from two dozen restaurants and grocery stores. A number of other restaurants, including McDonald’s, Panera Bread, Sweetgreen, Taco Bell, and Wendy’s, previously made similar commitments after being pressured by advocacy groups like Mind the Store. PFAS are often used as a cheap way to fortify paper containers because they excel at repelling the moisture and oil from a juicy burger or hot fries. But some PFAS can pose health risks to diners, and they’re highly resistant to environmental degradation. Alternative packaging materials , without added PFAS, are generally less functional

Developing the ambidextrous organization. The role of intellectual capital in building ambidexterity: An exploratory study in the haute cuisine sector

Ambidexterity has become an important company strategy for solving the dilemma between exploration and exploitation that exists in the highly competitive environments. Organisations may use the dimensions of intellectual capital in three different ways (paths) to build ambidextrous capabilities: through human capital, through social capital, and through organizational capital. This research explored how the haute cuisine sector uses these three alternatives. A cluster analysis was performed to classify 152 fine-dining restaurants based on the three paths, resulting in two groups. Exploratory analysis revealed that these restaurant groups use two different ways to build organizational ambidexterity. In both ways, the three paths are used simultaneously, but one group of restaurants does it with more intensity than the other. The study also explored how these two approaches differ in terms of other variables, such as Michelin Guide awards, organizational characteristics, and performance. Through the identification of the different clusters of haute cuisine restaurants, it was revealed that haute cuisine chefs can choose different strategies for building organizational ambidexterity. Each organisation can use a different configuration of intellectual capital upon which to build ambidextrous capabilities.

The sway of influencer marketing: Evidence from a restaurant group

Influencer marketing has become a powerful channel for brand promotion and market expansion in the hospitality industry. However, those responsible for implementing influencer marketing campaigns are susceptible to the “myth of viewability” and rely on the Cost Per View (CPV) evaluation metric, rather than the more appropriate Cost Per Action (CPA). The current research explores the aforementioned myth from a hospitality management perspective by identifying the types of image (or photo) which attract more audience commentary or liking. A qualitative research approach is adopted involving two experiments with influencer pairs across the restaurant context in Taipei, Taiwan. We selected influencers Q and S as our manipulated group. In sharing images on their social media platform, it was found that they make greater use of personal than of food related images. The opposite was the case for the controlled group - influencers X and A – who shared more food than personal images. The researchers tracked viewer responses and then actions towards influencer postings to determine (a) which influencer approach draws more views and (b) the costs that are attributable to views and/or actions. They drew upon the findings to formulate an Owner-Influencer Matrix, a strategic planning tool and framework that helps owners and influencers to optimize influencer marketing. It is concluded that interactions between influencers and business owners should be beneficial to both parties. This empirical study may provide business owners and social media influencers with insights about communicating the respective brand values of their counterparts and designing sponsorship collaborations with a capacity to generate the desired consumer responses.

The Ordeal of the Jungle: Race and the Chicago Federation of Labor, 1903–1922

The Ordeal of the Jungle: Race and the Chicago Federation of Labor, 1903–1922

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic.

In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called “dark kitchens.” Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. By analyzing a number of the high-end fine-dining home food delivery options that have been offered (in the UK and in the US) in this narrative review, we highlight a number of promising directions for those wanting to optimize the at-home multisensory dining experience, wherever in the world they might be.

External wine education and certification for restaurant service staff: a mixed-methods evaluation of training effectiveness

PurposeThe purpose of this mixed-methods explanatory sequential study was to assess the effects of an external wine education and certification program on trainee reactions, learning, transfer and financial results.Design/methodology/approachThe quantitative phase was a mixed experimental design in which the training intervention was between-subjects and time was within-subjects. The sample comprises 91 employees (NTraining = 43; NControl = 48) from 12 units of a fine dining restaurant group. The qualitative phase, comprised of semi-structured interviews with training group participants (N = 12), was implemented after the experiment.FindingsTraining group participants reported high scores for attitude toward training content, instructional satisfaction and transfer motivation. Financial metrics, tracked up to 60 days post-training, demonstrated the wine education program was effective in increasing wine knowledge but not wine sales. Four themes emerged from the qualitative data: sense of accomplishment, enhanced guest interaction, tips and gratuities and defeat. Integrated findings revealed increased wine knowledge led to personal financial impact (increased tips) rather than organizational impact.Originality/valueThis research builds on existing training literature and human capital theory by examining external training programs. Further, the use of a mixed-methods design and integration of the quantitative and qualitative findings offers a previously unidentified explanation for why wine training, although effective in facilitating positive reactions and learning, fails to result in transfer behaviors which generate increased wine sales.

Reality check

Reality check

What drives restaurant competitive productivity (CP): a comprehensive examination at meso-micro levels

PurposeThis study identified essential drivers of competitive productivity (CP) within the restaurant context at the meso-micro levels. Following evidence from previous research, this paper aims to discover if the relationships between the proposed drivers and restaurant competitive productivity (RCP) would differ based upon years in operations as a restaurant business (startup vs established).Design/methodology/approachData analysis was conducted using responses obtained from US restaurant managers. Structural equation modeling assessed the hypothesized relationships. Additionally, multi-group analyses were conducted to test the proposed moderating roles of restaurant firm age within the proposed model.FindingsResults documented that competitive personality, development and motivation were positively associated with employee competitive productivity (ECP) at the micro-level. Also, ECP, employee training, resource rareness, brand image and organizational culture were significantly and positively related to RCP at the meso-level. Additionally, the positive relationships between ECP and organizational culture, and RCP were greater in the established restaurant group compared with the startup group. However, the relationship between brand image and RCP was greater in the restaurant startup group than in the established group.Practical implicationsThis study offered empirical evidence regarding a combination of meso and micro level drivers and their roles in improving RCP. Findings can be adopted to develop effective operational strategies to improve RCP.Originality/valueAlthough RCP is critical and is proposed to be created by a comprehensive set of drivers considering organizational (meso-) and individual (micro-) situations, no literature has yet to adopt this comprehensive approach to assess RCP. This study focused on firm age and offered new knowledge about the need for developing specific strategies to improve RCP.

Investigating Chain and Independent Restaurants’ Facebook Presence: A Step Forward Towards Measuring their Online Image

Facebook can be marked as an opportunity or as a curse for any business working these days. Social media concerns were a priority for many business managers. This empirical study aimed to examine the chain and independent restaurants’ Facebook usage to contribute in measuring their online image. The study developed an assessment tool to evaluate the contents of restaurants’ Facebook pages, Facebook groups, and Facebook accounts. A sample of sixty-seven restaurants (twenty-eight independent restaurants and thirty-nine chain restaurants) in ten college towns were assessed. Pizza restaurants were selected based on their growing & well-known performance. This study exposed some significant findings, e.g., the majority of independent restaurants did not have official Facebook page, but there was a very limited number of them that presented a superior presence. On the other hand, chain restauants used Facebook tools more efficient than the independent restaurant. The research outcomes revealed the gap in performance between independent and chain pizza restaurants at different aspects of the Facebook world. The findings highlighted various best practices, which can help Pizza restaurants to develop their Facebook presence and to gain more profits. Although the sample represented a sizeable homogenous group of Pizza restaurants, generalizability limited to empirical studies. Thus, the assessment tool of this study is recommended in future studies. When it comes to practical implications, restaurant Facebook developers should consider launching one official Facebook page and dynamically linking it to the restaurant’s website. This should contribute towards strengthening restaurant image and was considered as an unpaid promotional tool. The study was designed to contribute at the research area of Pizza restaurants’ Facebook usage, where there was a paucity of research and to guide restaurants to efficiently act towards their online image and presence.

Nudging food waste decisions at restaurants

This article evaluates the impact of two nudges on stimulating the use of doggy bags in restaurants. We run a field experiment at 14 restaurants in the province of Turin (Italy). In the first group of restaurants, we manipulated the descriptive social norm. In a second group we changed the default option - whereby customers asked for the doggy bag - by instead directing the waiter to automatically deliver the doggy bag unless told not to. A third group of restaurants was used as a control with no intervention. We find that the social norm intervention led to a sizeable increase in the use of doggy bags, while the default manipulation had a non-statistically significant impact.

An Exploratory Study Investigating COVID-19 Health Safety Measures Using the ARB COVID-19 Restaurant Safety Measure Questionnaire

To obtain important COVID-19 health safety measures information for at risk populations by using an Access Ratings for Buildings based questionnaire. Mixed-methods research design. Questionnaire surveys were conducted over the telephone. Sixteen different restaurants located in Milwaukee, Wisconsin. A verbally administered questionnaire developed by the Rehabilitation Research Design & Disability Center and derived from the Access Ratings for Buildings taxonomy that focuses on restaurant’s COVID-19 health safety measures such as personal protective equipment and CDC recommendations. The ARB COVID-19 Restaurant Safety Measure Questionnaire, which consisted of 11 questions examining the equipment, supplies and policies in place to protect patrons and employees. Out of twenty restaurants, sixteen completed the survey, three were unable to be reached and one refused to participate. Three of the restaurants referred the data collectors to their HR department or restaurant group for questioning. Of the sixteen restaurants that responded, 63% offered dine in services and 88% takeout. Twelve of the restaurants did not offer face masks for patrons, although thirteen did have hand sanitizer for patron use and eleven offered contactless payment methods. 81% of restaurants required employees to wear face masks, 94% had disposable gloves available for employees and 38% did temperature checks on their employees. Fifteen stated they conduct specific sanitation procedures for COVID-19 and believe they are following CDC precautions, although only four currently follow the guidelines. This study provided valuable information that can be used to benefit at risk populations in making informed, safe decisions when deciding where to eat. It also demonstrated the need for restaurants to implement stricter COVID-19 safety measures.

Effect of environmental corporate social responsibility on green attitude and norm activation process for sustainable consumption: Airline versus restaurant

AbstractThe major aim of this research was to develop theoretical frameworks clearly explicating airline and restaurant customers' decision formation for eco‐friendly products. Using a quantitative approach, we successfully broadened the norm activation theory by integrating environmental corporate social responsibility (CSR) and attitude toward the behavior. In addition, the theory was effectively deepened by taking the influence of product type (airline vs. restaurant) into account. The developed conceptual frameworks satisfactorily explained the variance in eco‐friendly purchase intention for airline products and for restaurant products, respectively. The mediating effect of attitude, ascribed responsibility, and personal moral norm was uncovered. Additionally, a salient contribution of attitude toward eco‐friendly product use in inducing intention for both airline and restaurant groups was found.

Near and similar restaurants: competitors or allies?

The proximity of businesses targeting the same market segment, meeting the same needs and operating in a similar way is generally believed to indicate more competition. However, this situation can be beneficial for the companies involved, and it may not necessarily generate an adverse environment. This study sought to analyse a group of restaurants that operate under similar conditions and that are located within the same area in order to identify the potential benefits and drawbacks of choosing this strategy to deal with market pressures. The research was based on a sample of 1,358 customers from 52 small restaurants. Diverse information-gathering techniques were combined such as observations, interviews and surveys. The data gathered was used to characterise different groups of variables’ behaviour based on descriptive statistics. In addition, bivariate statistics were utilised to test the hypotheses, while multivariate statistics were used to conduct correspondence analysis. The results reveal that, in the cases analysed, the parties involved benefit from the existing condition when a process of distribution of demand is present and advertising expenses are minimised.

Outcomes of a short term dietary intervention involving vegan soul food restaurants on African American adults’ perceived barriers, benefits, and dietary acceptability of adopting a plant-based diet

Plant-based diets are associated with numerous health benefits, but there has been limited work that focuses on diverse populations. The purpose of this study was to determine if encouraging a sample of African American adults, located in the Southern United States, to dine out at local vegan soul food restaurants helped to decrease perceived barriers and increase perceived benefits and dietary acceptability of a plant-based diet more so than being asked to prepare all meals at home. Thirty African American participants (mean age = 42.8 ± 12.2 years and mean BMI = 36.9 ± 9.0 kg/m2) were asked to adhere to a vegan diet for 3 weeks and were randomly assigned to one of the two conditions: (1) a Standard group that was asked to prepare all meals at home, or (2) a Restaurant group that was asked to eat out a few times a week at local vegan soul food restaurants in addition to preparing meals at home. The results indicated that in just 3 weeks there were significant reductions in several perceived barriers and increases in some perceived benefits and aspects of dietary acceptability in both groups. Additionally, weight loss within each group was significant (Standard group: −1.6 [−4.4 to −0.9] kg, P < 0.001; Restaurant group: −1.9 [−3.1 to −0.1] kg, P < 0.01), but there were no significant between-group differences (P = 0.72). Future work should continue to focus on providing culturally-relevant vegan restaurant options, identify easy ways to shop for and prepare plant-based diets during an intervention, and examine potential health benefits that may result from eating more plant-based foods.

News Briefs

Novartis Foundation announces revamp of grantmaking strategy. Panda Express Restaurant Group announces $29 million in support for health care, education programs. JPMorgan Chase expands support for Detroit economic recovery. Credit Suisse Americas Foundation awards $1 million for youth apprenticeships. SunTrust Foundation awards $2 million for innovative education program. Study highlights ‘exemplary’ attributes of donors to women's causes. Wells Fargo awards nearly $8 million for minority‐owned small businesses.

The Construction of Entrepreneurial Accounting: Evidence from Indonesia

Objective - This research aims to identify a cultural theme embedded in entrepreneurial accounting and construct the form of entrepreneurial accounting. Methodology/Technique – A cognitive anthropology method is employed in this research to investigate the cultural atmosphere of entrepreneurial accounting. This is achieved by conceiving the atmosphere into informants’ (owner/entrepreneur-director) mind-set. The research was conducted at various Padang restaurants in Jakarta, Indonesia, that were classified into four groups based on their size and level of complexity. Finding and Novelty - Firstly, a number of cultural themes of entrepreneurial accounting are revealed among the four Padang restaurant groups. There are four similar cultural themes: (a) business process turbulence; (b) togetherness intensity; (c) informal control processes; and (d) formal control processes. Despite the fact that all of the restaurants have similar cultural themes, the elements embedded in each theme are different and require certain adjustments in the design of entrepreneurial accounting based on a profit sharing system. Secondly, a construction of entrepreneurial accounting coloured with a unique socio-cultural background was also discovered. This construction enables owner/entrepreneur-directors to execute work programs with a view to achieving the company’s goal to enhance performance, either financially or non-financially. Type of Paper: Empirical.