Local Restaurants Research Articles

Do tourists’ responsible behaviors shape their local food consumption intentions? An examination via the theory of planned behavior

Purpose The primary purpose of this study is to reveal how the local food consumption intentions of international tourists are influenced by core variables of the theory of planned behavior (TPB). The secondary purpose is to explore the moderating role of responsible tourist behavior in these relationships. Design/methodology/approach The present research was conducted on international tourists visiting Antalya, Turkey. The research data, collected from a total of 457 respondents, were tested and analyzed via partial least squares-structural equation modeling (PLS-SEM). Findings Attitudes toward local food and perceived behavioral control have a positive and significant impact on local food consumption intention. Also, responsible tourist behavior has a moderating effect on both the relationship between attitude toward local food and local food consumption intention and the relationship between subjective norms and local food consumption intention. Practical implications In their advertising campaigns, destination management organizations (DMOs) and local restaurants should prepare more sentimental advertising content by further focusing on nonrenewable limited resources of the destination and addressing tourists’ role in consuming the limited resources in question. Thus, tourists’ sense of responsibility toward destinations may be increased, possibly stimulating enhancement in their local food consumption intentions. Originality/value This study explores the role of responsible tourist behavior in the construct of local food consumption through the lens of TPB. Said construct was included in the local food consumption intention model. This endeavor has paved the way for unraveling the interaction between responsible tourist behavior, attitudes and subjective norms, all of which are fundamental elements of the TPB toward increasing local food consumption intentions. This constitutes a remarkable contribution in understanding the local food consumption behavior of tourists. Moreover, because local food will be consumed in local restaurants located in the destinations, understanding the local food consumption intentions of tourists will enable local restaurants to develop innovative products by focusing on local food.

Consumer Willingness-to-Pay for Local Food in Alternative Restaurant Formats

Recent U.S. National Restaurant Surveys show four out of ten hot trending concepts from the consumers’ point of view are concepts relating to local sourcing, including hyper-local, locally sourced meat and seafood, locally sourced produce, and farm/estate branded items. Consumers are signaling that they value locally sourced food; therefore, restaurants need to establish a legitimate and efficient way to assure consumers that they are offering a verifiable local sourcing value proposition. In this study, we apply a “tractor” symbol index system designed for a local restaurant tourism directory to understand consumer willingness-to-pay (WTP) for local sourcing intensity signaled by restaurants and measure choice variables across alternative restaurant formats. Stated preference data and a discrete choice experiment (DCE) survey were conducted in Kentucky on over 1600 consumers. Results of the latent class analysis show there is a significant interest in local sourcing within each restaurant format.

Comparison of Customer Reviews for Local and Chain Restaurants: Multilevel Approach to Google Reviews Data

Online reviews influence customer decisions and present publicly available data to investigate differences between customer evaluations for local and chain businesses. We conduct a text analysis on a sample of 80,728 online customer reviews of quick-service restaurants to examine how the impact of dining experience attributes on customer evaluation differs between the two restaurant types. Estimation of multilevel multinomial models reveals that customer reviews for local restaurants have less polarized sentiment than chain restaurants. This polarization is also evident for sentiment usage related to four dining experience attributes: food, service, ambience, and price. Although food offerings are essential to get high ratings for local restaurants, service quality has a relatively greater impact on customer satisfaction for chains. Although customer reviews favor local restaurants, they need powerful testimonials for differentiation due to high review valence among their local competitors.

Exploring the influence of tourist ethnocentrism and risk perception on the hospitality and tourism industry

PurposeRisk perception and ethnocentrism are recognized as significant psychological factors influencing tourism behaviors. However, the impact of tourist ethnocentrism (TE) on tourism and hospitality-related behaviors has mainly been overlooked in previous research. Hence, the objective of the present study is to propose a comprehensive TE model by exploring the influence of TE and risk perception on the domestic hospitality and tourism industry in Israel.Design/methodology/approachA convenience sample of 204 Israeli respondents 18 years of age or older took part in the study. Structural equation modeling (SEM) was employed to assess hypothesized relationships in the proposed model.FindingsThe data confirmed five out of the eight hypotheses tested. The study findings suggest that TE is unrelated to willingness to pay (WTP) a price premium for local travel or dine in local restaurants. Similarly, the authors found no association between risk perception and willingness to dine in local restaurants.Originality/valueThe current investigation contributes to the literature by proposing a model conceptualizing the influence of both TE and risk perception on hospitality (i.e. dine in a local restaurant) and tourism (i.e. domestic travel). The present research findings contribute to the tourism ethnocentrism literature and shed new light on social identity theory (SIT) by pointing to the importance of considering value for money in future conceptualizations and suggest monetary considerations may overshadow other in-group considerations as conceptualized in SIT.

Minat Kunjungan Wisatawan Pada Aktivitas Wisata di Taman Nasional Way Kambas Kabupaten Lampung Timur Provinsi Lampung

Way Kambas National Park is an elephant protection national park located in Lampung, Indonesia. Interest in visiting tourists is an important thing that needs to be considered, Way Kambas national park is a tourist attraction that has potential. Several kinds of tourist activities can be found at the Way Kambas tourist attraction. Among these activities, it is known that Walking in The Rice Field received the highest appreciation, namely as many as 32 respondents (64%) of the 50 respondents from foreign tourists who were taken as samples, followed by the Attending Culture Events activity as many as 29 respondents (58%), followed by the respective activities. each Sightseeing 26 respondents (52%), Spa/Relaxation 24 (48%), Shopping 23 respondents (46%), Cycling 14 (28%), Tracking 11(22%), Cooking Class 10 (20%), Jogging 9 (18%), Dancing Class 5 (10%), others (eating at local restaurants and stalls) 2 respondents (4%), and finally 2 respondents (4%) namely Painting Class activities. The research location was conducted in Way Kambas National Park (TNWK). This research is qualitative research with an interview, observation, and documentation data collection techniques. The sample of this study is data on tourist visits sourced from the Way Kambas National Park Hall. The results of the study found that tourism activities in Way Kambas National Park influenced the interest of visiting local and foreign tourists.

Investigating the Feasibility of Remote Recruitment and Data Collection in the Context of an In-Restaurant Intervention Study

ObjectivesConsumption of restaurant food is linked with increased energy intake and poor diet quality among children. Our ongoing cluster-randomized trial is designed to promote healthier eating among children in restaurants, with original plans to recruit families and collect data in local restaurants. Interactions with the first cohort were conducted remotely due to COVID-19, offering the opportunity to examine remote recruitment and data collection in the context of an in-restaurant intervention study.MethodsParents with a 4-to-8-year-old child were recruited from 2 locations (1 intervention, 1 control) of a local, quick-service restaurant chain in Summer 2021. Study information was posted online and in-restaurant. Interested parents contacted study staff via text, phone, or email and completed screening, followed by an online baseline survey if eligible. Participants received study materials (frequent diner card and placemat) via mail. Intervention materials promoted healthful kids’ meals, and control materials promoted kids’ meals generally. Families returned to the same restaurant 6 times during a 2-month exposure period, where placemats were available, and frequent diner cards could be used. In November 2021, families returned for a final restaurant visit, submitting photos of their child's meal and completing a final online survey.ResultsParents responded to study advertisements primarily via text (n = 61, 56% of inquiries) and 26 parents were recruited (17 intervention, 9 control). Twenty-one families (81%) completed final study procedures. Overall, parent comments about the study were positive, including statements such as “clear instructions” and “easy to complete.” Some recommended changes including “make the frequent diner card digital.”ConclusionsRecruitment was slower compared to in-person restaurant studies, but compliance and retention were high. For comparison, our in-person pilot research in this restaurant chain screened 134 families and enrolled 126 in one Summer, with retention just under 50%. Additional research is needed to maximize the feasibility of remote research in restaurants, perhaps leveraging successful remote data collection methods from the present study while returning to in-person recruitment when feasible.Funding SourcesNIH R01HD096748.

Optimization of diesel engine performance and emissions with biodiesel-diesel blends and EGR using response surface methodology (RSM)

The rising price of conventional liquid fuels and increasing pollution drive research into alternate bio-fuels. In the present study, waste cooking soybean oil (WSCO) was collected from local restaurants and food processing industries. The 92% biodiesel yield was obtained by using a homogeneous transesterification process. A detailed experimental and analytical study of the engine performance and emissions with binary fuel blends of WSCO biodiesel and ultra-low sulfur diesel (ULSD) has been performed using response surface methodology. Binary blends were prepared by adding 20–35 v.% of WSCO to ULSD; experiments were carried out at 0–15% EGR. To analyze the effects of input variables on BSFC, BTE, smoke, NOx, CO, and HC, regression models were developed and confirmed to be statistically significant. The binary blend of B35 with 15% EGR (B35EGR15) showed the maximum desirability (0.928). The model's adequacy was validated by a confirmation test with an error in prediction below 6%. For blend B35EGR15, BSFC was increased by 6.61% and BTE was reduced by 5.30% for B35EGR15 as compared to ULSDEGR0 (ULSD at 0% EGR). Smoke and NOx emissions were decreased by 19.09% and 59.04%, while CO and HC emissions were increased by 17.54% and 11.76%, as compared to ULSDEGR0. The economic analysis showed that the operation cost was reduced by 23.34% for B35EGR15 as compared to ULSDEGR0. The B35EGR15 blend can be used in existing diesel engines with no engine modifications.

Assessment of Pathogenic Micro-organisms Associated with Vegetable Salads

Fruits and salads are the healthy sources of nutrients for many people’s regular meals served in restaurants, hotels and in the food points of various educational institutions. However, vegetable salads have been linked with outbreaks in many continents all over the globe, which resulted in several health issues. Reason behind the contamination of salads is primarily the poor hygiene management. Carrot, cucumber, onion, cabbage and tomato samples are most commonly sold salads by street vendors and restaurants and stated as common source of transmission. Aim of this study was to probe the prevalence of most common bacterial strains of the salad samples, which are served in and sold by local street vendors, canteens and restaurants. Present investigation revealed a serious concern of the variable bacterial loads in the salad and vegetable samples. Spreading awareness of the potential health risks were also discussed in the present study, which are associated with poor handling of these salads and vegetables.

Guidelines on the hygienic management of wild meat in Japan

The density and distribution of wild ungulates, especially sika deer (Cervus nippon) and wild boar (Sus scrofa), have increased across the Japanese archipelago in the last two decades. The tradition of consuming wild game meat has been inherited in limited areas in Japan, but recently, the use of wild animals for food has increased. Game meat has become popular at local restaurants and retail meat shops. However, fundamental knowledge of game meat hygiene and health risks has not been fully established among hunters, meat processors, restaurant operators, and consumers. Moreover, game meat-borne illnesses have been reported occasionally. Unlike domesticated livestock, wild animals are not inspected for diseases when being butchered for food, and the meat obtained is at a high risk of being unhygienic. The Guidelines on the hygienic management of wild meat were established in 2014 to ensure the safety of wild meat in Japan. This study describes the situation regarding wild animals and game meat in Japan.

Saving Local Restaurants: The Impact of Altruism, Self-Enhancement, and Affiliation on Restaurant Customers’ EWOM Behavior

During the COVID-19 pandemic, many restaurants faced a shift from a dine-in based service model to a takeout-based model. As a result of the qualitative differences between dine-in and take-out experiences, there was a corresponding change in customers’ electronic word of mouth (EWOM) behavior. While pre-pandemic EWOM behavior relied on dine-in specific factors such as décor, lighting, and employee interactions, take-out dining relies less on these types of atmospheric elements to drive post-consumption evaluations. Accordingly, the purpose of this research was to explore the drivers of take-out dining EWOM by examining the effects of altruism, self-enhancement, and restaurant affiliation. Using the psychological framework of Underdog Theory, the results showed that both self-enhancement and altruistic motives result in positive EWOM, but that this relationship was moderated in important ways based on whether the restaurant was independently owned or part of a chain.

Ren Jian Qing Xing (The world awake) by Liang Xiaosheng

Reviewed by: Ren Jian Qing Xing (The world awake) by Liang Xiaosheng Jiang Yajun Liang Xiaosheng Ren Jian Qing Xing (The world awake) Beijing. Beijing United. 2021. 313 pages. AFTER WINNING THE Mao Dun Literature Prize in 2019, Liang Xiaosheng gathered some of his life stories for his latest book, Ren Jian Qing Xing (The world awake), to convey his feelings about life: stay awake, stay angry, stay true. The book can be divided into two parts. In the first part, Liang recalls his childhood stories and reveals the reason why he desired to become a writer. Liang's [End Page 74] mother always encouraged her sons to read more books, even though she and Liang's father were illiterate; often spending three days' wages to buy books for her sons. Other women would often make fun of her acts. They believed that boys from the lower-class families would never become big shots. However, Liang's mother did everything she could to preserve her sons' dreams and never undermine their confidence. Being a worker made Liang's father a serious character. Liang hated his father because he rarely returned home, and Liang was expected to look after the whole family on his behalf. This memory softened after the birth of his own son, encouraging him to spend time with his family and leaving him with fewer regrets. Another person exerting a great influence on Liang was his Chinese teacher in primary school. When he was slandered, teased, and misunderstood in school, his Chinese teacher always stood by his side, providing him with a safe haven from which he was able to pursue his dream of becoming a writer. The second part contains a variety of stories that take place during Liang's middle age. Outside the Beijing mall, he meets a middle-aged woman who makes a living by watching over bicycles. They both want to purchase the same book from a local bookseller, but, due to her precarious financial position, she can't afford to pay full price for it. Liang elects to forgo purchasing it to improve her bargaining position. Soon after, the woman offers to watch over his bicycle for free. In another story, Liang hears of a local boy who is skilled at catching geese. To earn money for college, the poor boy sells the geese to the local restaurant. After graduating from college, the boy returns to his hometown and builds a wildlife reserve for geese. There is a popular saying among young Chinese: "Although I have heard many principles concerning how to live, I have yet been able to use them to live well." Liang is the exception to such a rule. Despite his childhood hardships, he steps up to care for his entire family, accepting all the miserable moments in order to cultivate a few joyful ones. His stories encourage readers to stay awake and learn everything from different life experiences. Jiang Yajun Nanjing Normal University Copyright © 2022 World Literature Today and the Board of Regents of the University of Oklahoma

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Rancang Bangun Sistem Informasi Rumah Makan Tersertifikasi Halal Mui Di Kota Bengkulu Berbasis Android

The country of Indonesia is now experiencing a business development in the culinary field, so that local restaurants or restaurants compete to rack their brains to provide good and unique services to increase the interest of their respective customers. In increasing customers, in addition to providing good service, restaurants / restaurants must also look at the market share / sociology of the Muslim community, so that the halal label is very sensitive to people's decisions in choosing restaurants / restaurants. Halal certificate is a written fatwah of the Indonesian Ulema Council (MUI) which states the halalness of a product in accordance with Islamic law. Due to the high public interest in halal food and drinks, there are also many parties or individuals who try to take advantage of this condition by falsifying or deceiving consumers by falsifying other people's halal certificates to be included on their own food and beverage products. The application of technology that is currently developing can also be used for all areas of daily life, especially in the field of culinary tourism, especially in the use of mobile-based technology, namely Android, especially now that people are already aware of mobile-based technology and are very dependent on every daily activity. can help the public and tourists in the city of Bengkulu in looking for halal certified culinary without having to be confused in looking for references, menus and the nearest place to be able to enjoy halal culinary. This application for finding halal restaurants in Bengkulu city was built as a means of facilitating the community, especially for local people and tourists who want to visit Bengkulu and look for halal food. The halal culinary application that is implemented in the city of Bengkulu can help the public and tourists in finding halal food and provide map guidance when they want to go to the destination using a map integrated with Google Maps from the location of the application user to the destination.

Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul

This study aims to employ and validate experience economy theory in local restaurant settings and to understand the dimensions of local restaurant experience from the point of view of tourists. A self-administered structured questionnaire based on the investigation of previous studies was used to collect data from tourists staying in Istanbul. Data were analyzed via exploratory factor analysis to explore different dimensions of the local food experience of tourists. Contrary to the experience economy model, which proposes four dimensions of experience, this research has identified three dimensions, for the local restaurant experience, namely entertainment and esthetics, education, and escapism. Previous research applied experience economy theory in literature, but this research is the first to employ and validate the dimensions of experience for a local restaurant setting. The findings of the study will provide a new perspective to local restaurant managers as well as destinations to manage the experience of foreign travelers.

Assessment of polycyclic aromatic hydrocarbons in indoor air of local public eatery in Ado-Ekiti, Western Nigeria

Polycyclic aromatic hydrocarbons (PAHs) are pollutants generated during the incomplete combustion of fossil fuels and organic materials. In Nigeria, most local eateries, canteens, and commercial cooking operate using charcoal or wood as fuel for energy towards food preparation and their kitchens are usually close to the sitting area of the customers. Hence, this study determined the concentrations of PAHs in some selected local public eatery in Western Nigeria; it also determined the possible implication of exposure to PAHs emanating from these kitchens to customer health. 16 PAHs were monitored in some selected eateries and canteens in Ado Ekiti, Nigeria using Polyurethane Foam (PUF) passive samplers. Analysis of PAHs was done using HP 6890/5973 GC-MS on selected ionization mode (SIM). The findings revealed the mean PAHs concentration range of 0.163 - 0.239 ngm−3. The values of incremental lifetime cancer risk (ILCR) and Hazard Quotient (HQ) from inhalation of PAHs present in the indoor air of local canteens are lower than WHO and USEPA permissible limit. Although local restaurants and canteens across Ado Ekiti pose no significant risk to human health on short-term exposures with regards to PAH inhalation. However continuous exposure to these pollutants in these indoor environments is of great concern.

Exploring consumers’ domestic gastronomy behaviour: a cross-national study of Italy and Fiji

PurposeThe purpose of this study is to explore the factors affecting locals’ domestic gastronomic behaviour. A conceptual framework is developed that examines domestic restaurant coolness, social return and tourism ethnocentrism as antecedents to attitude towards domestic gastronomic tourism, while positive word-of-mouth and domestic gastronomy behaviour are modelled as consequences.Design/methodology/approachThe study adopts a quantitative methodology to conduct a cross-national examination in Italy and Fiji. A total of 621 responses (Italy = 302 and Fiji = 319) were collected through an online survey and analysed using covariance-based structural equation modelling.FindingsThe results of this study show that the positive relationship between domestic restaurant coolness and tourism ethnocentrism on attitude is stronger for Italy. The positive relationship between social return and attitude is only significant for Fiji. Moreover, the positive relationship between attitude towards domestic gastronomic tourism and positive word-of-mouth is stronger for Fiji. Finally, the positive relationship between attitude towards domestic gastronomic tourism and domestic gastronomic tourism behaviour, while significant in both countries, depicted no significant differences in results.Practical implicationsThe findings of this study highlight the need for building a cool image based on vibrant, iconic, rebellious and authentic attributes. Marketers need to focus on local restaurants’ effective use of social media platforms to increase the symbolic value of local restaurants. To remain competitive, there is a need for domestic restaurants to manage and understand tourism ethnocentrism to leverage success.Originality/valueThis study contributes to the scarce domestic tourism literature. It contributes to understanding destination coolness in the context of domestic restaurants and increases the generalisability of the destination coolness scale. The study also adds to understanding the symbolic value in domestic gastronomy by examining social returns from peers. It also contributes to the limited research on tourism ethnocentrism by being the first to investigate tourism ethnocentrism in domestic travel and gastronomy experience. Overall, the cross-national nature of the study demonstrates the difference between decision-making behaviour between two distinct countries.

Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador.

In Ecuador, the San Pablo commune is one of the main tourist destinations in the Ecuadorian coastal region, recognized for its scenic landscapes and its gastronomy based on fish and seafood. The objective of this study is to evaluate the hygienic quality of the food offered in this location. Hence, five local restaurants were audited for compliance to good manufacturing practices (GMP), considering requirements for personnel, raw materials, facilities, equipment and utensils, quality assurance and storage conditions. Concurrently, four groups of ready-to-serve foods were sampled: rice, fish, natural juice, and raw salads to analyze total coliforms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. The results confirmed the absence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. However, values outside the norm for total coliforms were quantified in three food groups. There was an average compliance of 66.46 ± 16.67% regarding GMP with no significant difference in compliance between the six groups of requirements. These results indicate that work is needed to improve GMP, increase the hygienic quality of food and enhance the gastronomy offered in San Pablo.

Examination of web-accessibility in the restaurant industry

ABSTRACT The purpose of this research is to investigate web content accessibility on restaurant industry segments’ websites and explore the differences across different segments on accessibility guidelines. To achieve the goal, the number of accessibility errors in the 405 websites (180 Michelin star restaurants; 125 casual restaurant chain websites; 100 local independent restaurants) were collected and further analyzed to achieve the study goal. AChecker was used to evaluate HTML content for web-accessibility problems. The numbers of known errors were analyzed by utilizing Web Content Accessibility Guideline 2.0. The results showed there are specific guidelines that are not fully compliant and Michelin star restaurants have done a relatively better job on e-accessibility. More details are discussed in the main body of the paper.

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

The death of urban China

The death of urban China