Indonesian Restaurant Research Articles

Cultural Familiarity and Its Impact on Customer Satisfaction and Brand Awareness

This study investigates the impact of food quality, service quality, pricing strategy, and marketing initiatives on patron satisfaction and brand recognition of Indonesian restaurants in Taiwan. It also examines how cultural familiarity moderates these relationships. A structured survey was conducted among 400 international patrons who dined at Indonesian eateries in Taiwan. Data were analyzed using Structural Equation Modelling (SEM) with Partial Least Squares (PLS) and moderation analysis. Findings reveal that food quality and pricing strategy significantly enhance customer satisfaction, while service quality and marketing efforts do not. Cultural familiarity strengthens the positive effect of food quality on satisfaction. This study underscores the importance of maintaining high food quality, implementing effective pricing strategies, and leveraging cultural familiarity for Indonesian restaurant owners in Taiwan. The research highlights the role of cultural factors in customer perceptions, contributing to the discourse on marketing strategies in the competitive food industry. The sample's focus on foreign customers in Taiwan may limit the broader applicability of the findings. Future research should consider factors like ambiance, location, and menu diversity for a comprehensive understanding of customer satisfaction and brand awareness

Cultural Sensitivity and Ambiance in Indonesian Restaurants: The Mediating Role of Customer Satisfaction on Retention in Taiwan

Cultural Sensitivity and Ambiance in Indonesian Restaurants: The Mediating Role of Customer Satisfaction on Retention in Taiwan

Anti-Mainstream Culinary: The Influence of Post-Modernism on Gastronomy in Indonesian Restaurants

The culinary movement is currently undergoing interesting developments: initially, food was a basic requirement for energy and the food consumed was usually processed from nature. Consequently, processed food often characterized the identity of specific tribes, cultures, and regions. In the modern era, food has a long history (for example, the French Revolution), with ethics and rules. This shows that modern food culture is structured and even classifies social classes. Originally, food in the modern era had a concept adapted from the serving of food in palaces, with order and layout. However, this modern presentation of food was rejected by cooks who served food in different ways. For example, enjoying meals at a high altitude and serving food with unusual artistry. With this resistance to the European-style presentation of many luxury restaurants in Indonesia, this post-modernist restaurant can attract customers. This research uses a descriptive qualitative approach. Data collection technique is conducted through visual observation via social media. The findings reveal that the flow of post-modernism and post-structuralism has influenced the way food is served in several Indonesian restaurants. The full results and discussion are presented herein.

Effect of Omnichannel Implementation on Service Quality, Customer Satisfaction, and Perceived Value in Indonesian Restaurant

Effect of Omnichannel Implementation on Service Quality, Customer Satisfaction, and Perceived Value in Indonesian Restaurant

Indonesia Spice Up The World (ISUTW) Campaign As An Indonesian Nation Branding Effort

The development of globalization throughout the world also affects the interaction between state actors in the international system, especially in the practice of diplomacy carried out by states. One form of diplomacy that has developed is the gastrodiplomacy campaign carried out by Indonesia. At the end of 2020, an Indonesia Spice Up the World (ISUTW) gastrodiplomacy campaign was initiated which was initiated by the government and across ministries in Indonesia with the aim of increasing exports of Indonesian spices and local culinary seasonings and expanding the network of Indonesian restaurants abroad as one of the efforts in Indonesia's national economic recovery after the Covid-19 pandemic. The purpose jncarried out by Indonesia through the Indonesia Spice Up the World (ISUTW) campaign. Gastrodiplomacy campaigns carried out by a country can be analyzed through nation branding strategies in seeing how the strategy can achieve a country's national interests. The research was conducted using the conceptual framework of "Nation Branding" from Juyan Zhang. Data collection techniques and data analysis are carried out by qualitative methods and descriptive analysis. The research conducted found that Indonesia with the ISUTW gastrodiplomacy campaign has carried out a nation branding strategy through six nation branding strategies proposed by Juyan Zhang including, product marketing strategy, food event strategy, coalition-building strategy, use of opinion leaders, education strategy and Media Relation Strategy. The six strategies in the nation branding effort in the gastrodiplomacy campaign help Indonesia to achieve Indonesia's national interests in terms of the national economy and culinary promotions carried out

Bali Brunch Restaurant: Collaboration Is a Recipe For Starting Indonesian Restaurant Business In Competitive Amsterdam

This study examines Bali Brunch Restaurant’s strategic efforts of collaboration with multistakeholders to survive in a competitive environment in Amsterdam. Amsterdam is a touristic European city that is already packed with many Indonesian restaurants and other restaurants– its competitors. Bali Brunch, established in 2022, is a newcomer in restaurant industry in Amsterdam and need a survival strategy in starting its business. This research is based on argument that Bali Brunch is commencing operations in Amsterdam with an innovative concept: collaborating with artistic individuals to create something entirely novel. This partnership introduces a burst of novelty to the restaurant industry, seamlessly integrating creative elements into the dining experience. Bali Brunch tries to establish a setting that goes beyond mere sustenance by collaborating with imaginative individuals, combining the essence of Bali's culture with the vibrant atmosphere of Amsterdam. In addition to this impressive teamwork, Bali Brunch is also implementing intelligent marketing strategies. They are employing a shrewd tactic to distinguish themselves in the thriving culinary landscape. By utilising intelligent advertisements and exclusive promotions, their aim is to become the preferred destination for both residents and tourists. Through the combination of innovative collaboration and strategic marketing, Bali Brunch is poised to become the premier destination for a brunch experience that deviates from the ordinary. This research is conducted with a descriptive qualitative approach with primary and secondary data collection. Primary data collection is derived from interviews and observations to Bali Brunch Restaurant, whereas secondary data is carried out through the collection of documents related to online and offline research studies.

Exploring The Influence of Online Reviews on Sales

This study examined customer satisfaction in 20 lady-managed Indonesian restaurants located in South Korea, Japan, Taiwan, and Hong Kong, utilizing 1,316 online reviews. The overall average rating was 4.3 out of 5, reflecting high customer satisfaction. By using KH-coder software word frequency and co-occurrence network analysis identified key themes within reviews, encompassing food variety, pricing, restaurant ownership, and overall dining experience. The term "lady" was frequently associated with 5-star ratings, indicating a potential link between female management and high customer satisfaction. Conversely, terms like "expensive" and "small" were associated with lower ratings, highlighting the importance of perceived value for money and portion size. The study contributes to the underexplored area of female management in the restaurant industry. It demonstrates that women-led establishments can excel in competitive markets. It also underlines the importance of various aspects influencing customer satisfaction beyond just food, such as pricing and portion size. Furthermore, the findings validate the role of women as facilitators of cross-cultural culinary exchange and pave the way for future research on female leadership in the hospitality industry.

Proposed Marketing Mix Strategy for Indonesian Restaurant in The Netherlands (Case Study: Pasundan)

Indonesian and Asian culture has had a profound influence on Dutch culture and society due to colonialization. Food is one area where this cultural mix has had a significant impact. Many parts of Indonesian cuisine were adopted and became popular dishes in the Netherlands until now. However, vast number of Indonesian food enthusiasts cannot considerably enhance sales of Pasundan, an Indonesian restaurant in Nijmegen, the Netherlands. Based on analysis of the root cause it was found that some elements from 7P marketing mix, namely Price, Place, Promotion, and Process were the problematic ones. This study aims to generate findings to propose new marketing mix for Pasundan. In order to propose new marketing mix external and internal analysis is performed to gain a comprehensive and in-depth understanding of company difficulties. External analysis focuses on PESTEL, competitor analysis, and online consumer analysis. Marketing Mix (7P) and Segmenting, Targeting, and Positioning (STP) are included in the internal study. The proposed strategies are put together into a new marketing mix plan that is expected to provide a solution to the existing business problem and can be implemented by Pasundan.

Service Quality Improvement Effort (An Indonesian Restaurant Empirical Fact)

Customer satisfaction is very important for a business because it will determine the arrival and purchase of customers. One of the determinants of customers satisfaction is service quality. A business needs to pay attention to service quality so that it can always provide satisfaction to customers. As a case, this article studied Resto XYZ. This restaurant is experiencing a decline in revenue. The cause of this decline in revenue is the lack of customer satisfaction which is indicated by the number of customer complaints. This study aims to measure customer satisfaction and then provide suggestions to improve Resto XYZ’s service quality using SERVQUAL method popularized by Parasuraman. We made modifications for gaps measurement from Parasuraman's model. Data collection was carried out by quantitative and qualitative methods. As a result, some variables are found unsatisfactory for customers. Mostly the cause of the customers' dissatisfaction is a lack of management knowledge about customers' expectations. For this reason, this study provides suggestions for management to keep in relation with customers and create surveys to gain information about customers' expectations. Other suggestions related improve photos in the menu, managing employees' work to shorten the service time, tightening the health protocol, redecorating the dining area, and providing adequate parking space.

Aspect-Based Sentiment Analysis on Indonesian Restaurant Review Using a Combination of Convolutional Neural Network and Contextualized Word Embedding

Someone's opinion on a product or service that is poured through a review is something that is quite important for the owner or potential customer. However, the large number of reviews makes it difficult for them to analyze the information contained in the reviews. Aspect-based sentiment analysis is the process of determining the sentiment polarity of a sentence based on predetermined aspects.This study aims to analyze an Indonesian restaurant review using a combination of Convolutional Neural Network and Contextualized Word Embedding models. Then it will be compared with a combination of Convolutional Neural Network and Traditional Word Embedding models. The result of aspect-classification on three models; BERT-CNN, ELMo-CNN, and Word2vec-CNN give the best results on the ELMo-CNN model with micro-average precision of 0.88, micro-average recall of 0.84, and micro-average f1-score of 0.86. Meanwhile, the sentiment-classification gives the best results on the BERT-CNN model with a precision value of 0.89, a recall of 0.89, and an f1-score of 0.91. Classification using data without stemming have almost similar results, even better than using data with stemming.

Upaya Indonesia untuk Mempromosikan Wisata Kuliner sebagai Warisan Budaya Dunia

This time, culinary tourism is one of the attractions for tourists to visit an area, even in another country. The promotion of culinary tourism is very important thing to do for Indonesia so that Indonesian culinary is recognized by the world community. Therefore, this study aims to analyze Indonesia's efforts in promoting culinary tourism as a world cultural heritage. Some of the direct culinary tourism promotion activities that have been carried out by the Indonesian government, include: Indonesian Restaurant Development, Vegan Culinary Festival, Promotion of Indonesian Culinary Tourism to Singapore, namely at the Lunch Party event in a series of launching a promotional collaboration between Wonderful Indonesia and Air Asia airline at Pondok Gurame , Promotion of Indonesian Culinary Tourism to the United States, namely in the culinary showcase and the Summer Fancy Food Show (SFFS) exhibition.
 Keyword: culinary, cultural, tourism

Using AHP to evaluate the critical factors on management of Indonesian restaurant

The restaurant is serving cuisines and beverages generally at high prices with a high level of service. The main objective of this research is to know evaluation of the critical factors on management of Indonesian restaurant. Qualitative methodologies were applied using survey data with questionnaires and interviews with restaurant proprietor and employees. The Analytic Hierarchy Process (AHP) used in this study various questions that help respond to restaurant management decision making. The results of the survey show the most important of critical factors on management of restaurant of Indonesia is the safety and cleanliness of beverages, added value experience of devour, technology, and building strategic alliances. To sum up, the most important of crucial factors on the management of restaurant Indonesia is consumer demand in the safety model management of cleanliness in cuisine. It also external and internal management influence added value in devouring and technology. The model of the management partner is strategic alliances of building

THE EFFECT OF KNOWLEDGE SOURCES ON INNOVATION CAPABILITIES AMONG RESTAURANTS AND CAFÉ BUSINESSES IN INDONESIA

To conduct innovation, firms absorb and utilise internal and external knowledge. This study examines the effect of internal and external knowledge, in terms of the breadth and depth of knowledge sources, on a firm’s innovation. The breadth of knowledge sources refers to the amount of knowledge sources used within the firm. The depth of knowledge sources is the amount of knowledge sources intensively used by the firm. This study is aimed at answering the following questions. a) What knowledge sources are mainly used? b) What type of innovation is frequently conducted? c) What are the effects of the breadth and the depth of knowledge sources on the innovation capabilities among Indonesian restaurants and cafés? The resource-based view and resource dependency theory are used to understand the role of internal and external knowledge on innovation within a firm.We distributed a semi-structured questionnaire to 101 owners/managers, using a purposive, in several cities in Indonesia, such as Bandung, Denpasar Bogor, Malang, Yogyakarta and other cities in East Java. The results show that the Indonesian restaurants and cafés utilised external knowledge sources more often than internal ones. The firms produce more incremental product innovations than radical ones. The depth of the internal knowledge sources has a positive significant impact on the firms’ innovation capabilities, which supports the previous studies. Meanwhile, the breadth of the internal knowledge sources is found not to have a significant effect on innovation. Additionally, the effects of the breadth and depth of the external knowledge sources on the innovation capabilities are also insignificant.

PENGARUH KUALITAS LAYANAN, KUALITAS PRODUK DAN PERSEPSI HARGA TERHADAP KEPUASAN PELANGGAN PADA RESTORAN GREAT INDONESIA

Great Indonesian restaurant is a restaurant located in Terminal Three Soekarno-Hatta Airport. A decline in the level of customer satisfaction resulted in a high level of canceled bills and decrease in income, based on studies of the factors that support the improvement of customer satisfaction in this restaurant is the quality of service, price and quality perception of the product. This study aims to examine and analyze the impact of service quality, price and service quality perceptions influence on customer satisfaction Great Indonesian Restaurant. Type of research is descriptive quantitative model. The population in the study for 1300 respondents and with slovin formula samples taken as many as 93 respondents, the sampling using the technique of Non-Probability Sampling with accidental sampling approach. Results of research addressing that perception variable price and service quality and significant positive effect on customer satisfaction, while the variable quality of service partially no significant influence on customer satisfaction. Simultaneously, the third independent variable is the quality of service, price and service quality perceptions significant effect on customer satisfaction in the Restaurant Great Indonesia

Consumer restaurant experience, electronic word of mouth and purchase intention in the Indonesian restaurant industry

Consumer restaurant experience, electronic word of mouth and purchase intention in the Indonesian restaurant industry

Consumer restaurant experience, electronic word of mouth and purchase intention in the Indonesian restaurant industry

The objective of this study is to analyse the effect that consumer restaurant experience (CREp) dimensions have on electronic word of mouth (eWOM) motivations of consumers in the Indonesian restaurant industry. The study investigates which factors of the restaurant experience have the greatest effect on eWOM and whether or not eWOM is related to purchase intentions of the diners who engage in it. Survey responses from 323 diners who had engaged in eWOM were analysed to determine the relations of these variables. Results indicate that food quality and atmosphere have a significant positive effect on eWOM but service does not. Further investigation indicates that none of the individual components of food quality or atmosphere, in particular, drives the results. Results also show that eWOM is not significantly related to purchase intentions among the respondents.

High commitment HRM and organizational and occupational turnover intentions: the role of organizational and occupational commitment

Using data from 41 managers and 143 chefs from 41 Indonesian restaurants, we examined whether High Commitment Human Resource Management (HCHRM) is negatively related to chefs’ organizational (ORTI) and occupational turnover intentions (OCTI). In addition, we examined whether organizational commitment (ORC) mediates the HCHRM–ORTI relationship and occupational commitment (OCC) moderates the HCHRM–OCTI relationship. Results from hierarchical level modeling analyses (chefs nested in restaurants) showed that HCHRM is negatively related to both chefs’ ORTI and OCTI. In addition ORC mediates the HCHRM–ORTI relationship, and OCC moderates HCHRM–OCTI relationship. These results have important implications in terms of the unique role the two foci of commitment play in the HCHRM–ORTI and OCTI linkages.

Impression Management of the Taste and Ambience of Traditional Indonesian Restaurant

This research aims to find out how the traditional restaurant owners present the authenticity of flavor and culture through the atmospherics elements and what challenges that are faced by them in bringing the authenticity flavor and culture. This research is a descriptive study with a qualitative approach. This study will provide a conceptual contribution to the study of the introduction of communication science and to contribute the thought on how to convey the authenticity of Indonesian traditional flavor and culture, considering that the authenticity cannot be determine objectively. The validity of the study uses a standard of credibility with its own specifications. Presenting the authenticity flavor is not an easy task to do. Restaurant owners should present the elements of atmospherics that emphasize the ability of the senses of visual, aural, and olfactory, that would be capture the stimuli in both the interior and exterior of the restaurant, music, as well as the scent of the fragrance of flowers and food. In addition to the atmospherics elements, traditional restaurant owners specially bring and use certain ingredients, such as soy, rice, tofu, crackers, and tea, to keep the authenticity of the taste of Indonesian cuisine.

Diet-Related Behaviors and Food Preference of Indonesian

As Korea is moving toward multicultural society, the number of Muslim, whose religion has a great influence on diet-related behaviors, is increasing in Korea. Since the number of immigrants from Indonesia ranks within top ten in Korea and Indonesia is one of the most representative Islamic countries in Asia, understanding the diet-related behaviors and food preferences of Indonesians is needed. This study was conducted to investigate diet-related behaviors, factors affecting the diet-related perceptions, and food preferences of the Indonesians. The subjects included 500 Indonesians dwelling in Jakarta, Indonesia. About ninety % of the subjects in this study were Muslims. They did not eat pork and dog meat for religious reason and they practiced fasting during Ramadan period. Indonesians avoided pineapple, durian, and hot foods during pregnancy and usually ate vegetables and fruits after birth, which seemed to be due to sociocultural influence. Among the subjects, 21.5% were obese and major health problems reported were hypertension and hyperlipidemia. Their preference for fried food items might have contributed to health problems. Subjects had meals mostly at home (2.3 times/day) and dined out occasionally (1.2 times/ week) at Indonesian restaurants (56.6%) or family restaurants (21.0%). In conclusion, Indonesians had homebased and native food-oriented dietary life with strong religious and sociocultural influence on food choices. Further research on specific nutrient intake analysis is needed to better understand and to improve dietary life of Indonesians in Korea. (Korean J Community Nutr 19(1) : 41~50, 2014)