Medium Restaurants Research Articles

Business choice, location decision and success of small and medium enterprises in Uganda

PurposeThis paper aims to report on the results of a study carried out to establish the contribution of business choice and location decision to the success of small and medium enterprises in an emerging economy like Uganda.Design/methodology/approachThis study is cross-sectional and correlational. Data were collected through a questionnaire survey of 181 small and medium restaurants. The data were analyzed through correlation coefficients and hierarchical regression using statistical package for social sciences.FindingsThe findings reveal that both business choice and location decisions positively and significantly contribute to the success of small and medium enterprises. However, it was noted that more attention should be paid to location decision than business choice as determinants of SME success.Originality/valueTo the authors' knowledge, this is the first study to investigate the contribution of business choice and location decision to the success of SMEs using evidence from a developing African country like Uganda. Finally, this research offers practical contributions to managers and owners of SMEs who have to make strategic decisions for firm profitability, survival and growth in the competitive business arena.

Interest Rates Capping and Performance of Selected Small and Medium Restaurants in Nairobi West, Nairobi City County, Kenya

The use of interest rate capping as a way of controlling various economic sectors has highly contributed to a continuous decline in the growth of credit to the small and medium businesses and private entities by introducing a distortion in the market which the credit markets have not been able to recover from. This has resulted to the issues of reduced income, high borrowing risks and a high emerging rate of shylocks who are also perceived to have high interest rates. Based on the provided evidence the caps on loan have highly discouraged most of the SMEs from seeking for growth funds. Empirical studies done have found mixed results on the impacts of interest capping on the SMEs performance thus a research gap. The research aimed at filling the current gap by focusing on a research on establishing the impacts of interest rates capping on the performance of small and medium restaurants in Kenya, within Nairobi County. The research was guided by objectives which include; determining the effect of the interest rate capping on the enterprises’ performance, determining the impact of credit accessibility of the enterprise’s performance, assessing the effect of credit availability on the enterprise’s performance. The research was anchored on liquidity and classical models as well as on the theory of credit market. The research will adopt a descriptive research design. The study population was 312 employees. A census was adopted. The study used both primary and secondary data. Primary data was collected using semi-structured questionnaires while secondary data was obtained from the financial statements of the enterprises. The research further employed questionnaires that were administered to each participant. The study used both the quantitative and qualitative methods of collecting data. The collected data was analyzed using descriptive and inferential statistics like frequency, mean, percentages and standard deviations and be presented using charts, tables and graphs. The study also conducted a multiple regression analysis to establish the relationship between the study variables .The understandings will ensure that they are not charged excessive interest rates for their loans. The study concluded that interest rate capping generally had a positive relationship with the performance of small and medium sized restaurants in Nairobi West. The study concluded that credit accessibility among the small and medium restaurants was based on firm characteristics and capacity and enhanced adjustment to adverse environmental shocks, raised amount of product investment and eliminates financial constraints to a great extent. It was concluded that the education level and experience of the respondents, awareness level, firm size and availability of collateral. The study concluded further that the risks associated with repaying, operating environment, status and ownership structure influenced performance of the SMEs since it determined their potential to get credit from the banks and other lenders. The study recommended that the banks and other lenders in the financial sector should enhance timely access to credit at affordable and flexible rates to enhance firm performance. It was further recommended that the SMEs need to improve awareness on existence of credit, willingness of MFIs and banks to offer credit to enhance SME thriving. The study recommended that the number of lenders available in the market, willing to extent credit and creating awareness of products need to increase to spread choice, reduce rate and improve access and availability of credit to SMEs.

The role of innovation, entrepreneurial self-efficacy and local uniqueness on marketing performance in small and medium-sized restaurants

ABSTRACT The growth of the food service business in Indonesia cannot be optimized by small and medium restaurants due to a lack of innovation and entrepreneurial skill. This present study combines marketing and entrepreneurship literature and explores the link among innovation, entrepreneurial self-efficacy and marketing performance. Using a purposive sampling methodology, data were collected from 124 respondents of small and medium-sized restaurants in Bogor city, Indonesia. This study used Structural Equation Modeling to analyze the influences of entrepreneurial self-efficacy, innovation and local uniqueness on marketing performance. The findings indicate that innovation activity has a direct significant influence on marketing performance. This study also indicates that entrepreneurial self-efficacy positively influences marketing performance reflected by increasing sales, profits and number of customers. In addition, local uniqueness, which is an intermediary variable, is not affected by innovation activities and does not directly affect marketing performance. Even though this study supports most hypotheses, two out of six were not. As such, the results of this study provide important practical insights as well as interesting contributions to the theoretical advancements in entrepreneurship and marketing especially in the setting of small and medium-sized restaurants.

Customer Satisfaction toward Online Purchasing Services: Evidence from Small & Medium Restaurants

This study examines shopper satisfaction toward an online purchasing model in small and medium restaurants (SMRs), including the quality of e-service and food, with perceived value as the determinants. For this research purpose, 392 data gathered from online restaurant shoppers in Bandung, Indonesia. This study adopts the Structural Equation Model (PLS) to evaluate shopper satisfaction relations with its determinants as well as consequences. The results uncover that both the quality of e-service and food on shopper satisfaction is essential, and disclose the partial mediation function of perceived value to assess the relationship between both qualities on shopper satisfaction. This study offers a guide to SMR managers to enhance their business performance by focusing on the quality of food, instead of focusing on both the quality of e-service and food. In terms of online service-based businesses, this research implies that the SMRs need to collaborate with reliable online platform service providers.

Millennial Experience with Online Food Home Delivery: A Lesson from Indonesia

Aim/Purpose: To examine millennial satisfaction towards online food delivery services, including e-service quality, food quality, and perceived value as the determinants and behavioral intention as the consequence. Background: Among the generational cohorts, millennials are a demanding target group for many retailers, including restaurants. Despite many studies examining millennial behavior in the restaurant context, almost no research on millennial attitudes and behavior in the context of online food home delivery service can be found. Methodology: For this research, 332 millennials completed a self-administered survey in Indonesia. To assess the associations between satisfaction and its determinants and consequences, this study employs Partial Least Square modeling. Contribution: This research extends existing knowledge of millennial satisfaction toward online food delivery service by highlighting that food quality, e-service quality and perceived value are the main determinants of satisfaction for online food purchasing among millennials. Further, this study offers support for the spillover theory in the online food home delivery service from millennial perspective. Findings: This study uncovers the important direct dual influences of e-service quality and food quality on millennial satisfaction with online food delivery services. Further, this study notes that e-service and food quality also have an indirect influence on satisfaction via perceived value. Moreover, satisfied millennial customers are more likely to re-purchase, recommend to others, and re-purchase at an increased price. Recommendations for Practitioners: For small and medium restaurants, it is suggested that they need to focus solely on their core business of providing food. If they want to offer an e-service, they should develop strategic cooperation with one or more online service providers. Recommendation for Researchers: Millennials tend to repurchase, recommend, and be willing to pay more in the future extends the existing models that look at the associations among quality, satisfaction and behavioral intention. Thus, in online restaurant purchasing services, both e-service quality and food quality should be included in the future research models. Impact on Society: This study could help restaurant industries to increase their business performance and, indirectly, impact on society as a whole by providing high quality food, employment opportunities, and tax revenues. Future Research: Future researchers can reassess the model in different countries and/or with other generation cohorts as well as including other variables such as trust, image, involvement, as well as socio-demographic factors.

Hospitality co-creation with mobility-impaired people

This study aims to analyze and construct the hospitality value co-creation system of dining services for mobility-impaired persons (MIPs) by using a specific technological platform in small and medium restaurants (SMRs). The hospitality industry should take action to provide improved services to MIPs. The service-dominant logic, the methodology of service experience engineering, and research approaches in ethnography, content analysis, action research, and service design were applied to implement a hospitality co-creation service system. The result is shown in quality function deployment (QFD). The Friendly Restaurant app was developed by a social enterprise working with MIPs and SMR operators to improve the dining experience of MIPs in SMRs guided by QFD. This app comes from the hospitality co-creation system to offer a list of barrier-free restaurants, menu design, information on accessible facilities, and taxi services for various types of MIPs.

Logistics Management Awareness and the Implementation of Restaurant Business: An Application of Stepwise Multiple Regression

As logistics are at the heart of the operation of small and medium restaurants, the logistics management implementation of restaurant entrepreneurs is a critical component for achieving their business goals. Therefore, the purpose of this research was to find the factors influencing their logistics management implementation. A self-administrative questionnaire was used as a research tool in gathering data from 400 entrepreneurs who operated small and medium restaurants in Bangkok, Thailand. The research found that the restaurant entrepreneurs were aware of the logistics management at somewhat level. Finally, a stepwise multiple regression was conducted and predicted the tendency of logistics management implementation. The analysis provided the linear combination of six independent variables (entrepreneur’s gender, age, education, experience in business, size of business, and level of awareness in logistics management) which significantly related to the dependent variable (the tendency of logistics management implementation) at a statistical significance level of 0.05.

Building Customer’s Buying Interests to Traditional Nuance Restaurants: A Model of Proposed Study

Indonesia is an archipelago country which is one of the connecting countries of the Asian-Australian continents, and the Indian-Pacific oceans. Because it has 1,331 tribes and cultures, this country has great culinary tourism potential, however this potential has not been explored and managed properly yet. One of the attractions of the bustling tourist destinations is the culinary tourism (traditional restaurants) which exists in every region, with their typical regional uniqueness but still traditional management. These culinary businesses, mostly managed by SMEs, still need help in the development of their businesses. The study of culinary marketing for small and medium restaurant businesses is very rare in Indonesia. It is imperative that a study presenting a model of successful marketing of small and medium restaurants be conducted so that they can grow very well. The main issues to note are the factors driving the public interest to visit these restaurants. The factors of food quality, interactions and physical environments have roles to increase the visit interests. Those can be built through the establishment of the perceived authenticity and the visitors‘ attitudes toward the restaurants. This paper attempts to explore these variables through a literature review to build a model that can explain the phenomenon of traditional restaurants in Indonesia. Thus it will be able to provide input to the government to find important factors in the effort of developing small and medium enterprises in this culinary field.

Pollution source identification and waste loading reduction at Chinese fast food restaurants

The sources of chemical oxygen demand (COD) and oil/grease generated from fast food restaurants were identified and some waste reduction strategies proposed in a new standard operating procedure (SOP) for food processing. After the implementation of the new SOP in three test restaurants, there were positive improvements in meeting the governmental discharge standard for small to medium restaurants, but no improvement for larger restaurants. Further analysis involving long-term water bills and revenue in 30 other restaurants substantiated the finding that the ratio between the increment of water consumption and the increment of business revenue was much less than unity. This means that, as more food is prepared in larger restaurants, the increased water usage is not capable of diluting the mass loading of COD and oil/grease that comes from their food processing.