Menu Choices Research Articles

What do we really know about the sales records of student-run restaurants (SRRs)?

ABSTRACT The study addresses a gap in the literature on student-run restaurants (SRRs), emphasizing the lack of discussion surrounding the analysis of sales data to predict patrons’ purchasing behaviors. Combining theoretical frameworks from the theory of dining and socio-economic theory, the research aims to deepen our understanding of how patron groups and menu price formats influence operational outcomes in SRRs, specifically, the total number of menu items purchased and average per-person spending. Utilizing sales data from an SRR (n = 1,114) affiliated with a Midwest public university in the US, this study reveals crucial insights into SRR dynamics. Model 1 uncovers how menu price formats, patron groups, and menu categories shape average per-person food spending. Model 2 highlights the revenue advantage of prix-fixe over à la carte formats. Additionally, Model 3 illustrates how patron groups influence menu choices and purchasing spending. Given the results, this study enriches our understanding of SRR operations by integrating both the theory of dining and socio-economic theory and contributes valuable insights to enhance the sustainability of SRR operations through refining menu planning and profit strategies.

Enhancing food sustainability in the acute hospital setting - a nurse-led study of patient food.

Intensive global food production causes soil, water and air pollution, which has a negative impact on our health and future ability to produce sufficient nutritious food. Plant-based diets have the potential to reduce the environmental damage associated with the global food chain. The project sought to understand drivers of food waste and to improve food sustainability in a busy, tertiary referral hospital in England. Ward-level food waste was quantified. Qualitative data were collected using informal interviews with staff and additional data utilised the patient feedback survey. Ward-level food packaging waste and patient food choices were quantified using data on patient menu choices. The carbon footprint of patient food choices was calculated. Beef was the most popular menu choice, and was the main contributing factor to the high environmental impact of the hospital food chain. Increasing the visibility of vegetarian options on the menu led to a four-fold rise in these meals being chosen, which reduced the carbon footprint of the patient meal service. Recycling food packaging was also started, but there are challenges to widespread implementation. The project was successful, but it remains a starting point from which to increase food sustainability across the NHS and care sector catering provision.

Business Development Strategies for Stalls and Economic Impact Through Menu Innovation and Digital Promotion

Conditions that can be controlled by Warung Zipau based on internal strategies by referring to the IFAS (Internal Factor Analysis Summary) table obtained a value of (3.31), this shows that the strength score is greater than the weakness score. Meanwhile, the external strategy in the EFAS (External Factor Analysis Summary) table obtained a value of (3.31), this shows that the opportunity value score is more than the threat value score. Reviewing the calculation results in the IFAS and EFAS tables shows that the results of the SO strategy are in quadrant I, where this position supports an aggressive strategy, meaning that this position is a very profitable situation because Warung Zipau has quite strong strength. Achieve business goals, the zipau stall business must develop strategies in the future by implementing a Growth Oriented Strategy, namely by expanding, developing varied menu choices and developing promotions using social media because the opportunities in this media are very large. wide open and reaches many groups.

Evaluating Domestic Passenger Satisfaction with In-Flight Catering Services

In-flight catering services are an essential part of the passengers' experience during travel. However, existing literature reveals that in-flight catering services have changed from time to time due to the increasing number of options, menu dishes, and new preparation methods and materials. Therefore, the main objective of this study is to examine the factors that affect passengers' satisfaction with in-flight catering services. Hence, the data were collected through an online survey among airline passengers using a snowball sampling method. The snowball sampling method was chosen for its ability to reach a diverse range of participants. The quantitative data were analyzed using SPSS version 22 software. Descriptive analyses and correlation analyses were used for the empirical study. Results revealed that environmentally friendly food packaging has the highest mean among the three variables: packaging, menu choices, and food quality. This proves that environmentally friendly food packaging is the most prevalent factor in passengers’ satisfaction with in-flight catering services. The result showed that three factors, packaging, menu choices, and food quality, made a unique and statistically significant contribution to the passengers' satisfaction. From these three factors, we would like to identify which factor most influences passengers' satisfaction with in-flight catering services.

Capitalism on a bun: Profitable reconciliations and fast-food chicken sandwiches

Simple restaurant menu choices speak to more complex practices and processes. This study uses fast-food chicken sandwiches to understand the way in which capitalism reconciles apparent contradictions profitably. Capitalism has been conceptualized as a system riddled with contradictions, but it is also characterized by synthesis. There can be harmony – and capital accumulation – in juxtaposition. A qualitative analysis of trade journal articles is undertaken. Scholarly sources and journalistic exposés that examine industrial-scale chicken production are also examined. These publications feature information about specific products, restaurant chains and the fast-food industry overall. Thematic analysis and a contrapuntal reading of texts are used to identify patterns across the data. Fast-food chicken sandwiches, it is argued, are the outcome of a series of profitable reconciliations. These reconciliations encompass a series of seemingly contradictory tendencies that exist in tandem and in a manner conducive to making money. The disconnect that many North Americans experience with respect to the production of their food can be counterbalanced with the various connections addressed in this article. There is connection in the context of disconnection. Knowledge of the reconcilable qualities of capitalism enhances understanding of the crucial connections that structure the production, distribution and marketing of chicken sandwiches. Fluency with respect to capitalism and its complexities are helpful to those seeking to create economic value as well as promote more profound societal change. A single fast-food restaurant item can be emblematic of a series of connections. Through products of the commercial hospitality industry, one can achieve a deeper understanding of the functioning of capitalism. Comprehending hospitality contributes to efforts to comprehend the wider world.

Wealth shocks and portfolio choice

We use new euro area representative data from the Consumer Expectations Survey (CES) to elicit household-specific propensities to invest and consume out of positive wealth shocks. Using a randomized assignment of hypothetical lottery gains ranging from €5,000 to €50,000 and a realistic menu of consumption, saving and asset choices, we estimate the causal effect of wealth shocks on risky asset ownership and conditional asset shares. Wealth shocks have a positive effect on stockholding (between 8.4 and 12.8 percentage points increase in participation for the largest wealth shock). The majority of households do not participate in the stock market, even after a large increase in wealth. The conditional asset share invested in risky assets is constant for wealth shocks up to €20,000, and edges up slightly (by at most 2 %) for larger prizes. Our evidence is consistent with constant relative risk aversion for the majority of risky asset investors, while we also find important heterogeneity in the level of risk aversion across individuals.

Strategic Management Analysis at McDonald's Fast Food Restaurant, Perdatam Pasar Minggu

McDonald's, as one of the franchise companies that has a global reputation and is known almost all over the world, operates its business in the fast food sector. The object of this study is McDonald's located in Perdatam, Pasar Minggu. This research method is qualitative, with a qualitative descriptive analysis approach and SWOC analysis. Data collection was carried out by direct observation and interviews with the relevant resource persons in this study. The results showed that, McDonald's features a food menu that is famous for being delicious and diverse, including packaged menu choices, McDonald's consistently displays food product innovations to attract the attention of its consumers. McDonald's success lies not only in its taste excellence, but also in its ability to constantly adapt to changing consumer trends and tastes. The company continues to carry out various management strategies including vigorous promotions involving various media such as social media, television, radio, newspapers, and banners and McDonald's marketing strategies are designed very practically to stay ahead of its peers in the highly competitive fast food industry. The company's internal factors, especially its strengths, are always able to outperform its weaknesses. McDonald's managed to maintain its position in the market by presenting a combination of menu diversity, quality, and product innovation that became the main attraction for customers. Its ability to continuously compete and remain relevant in the market keeps McDonald's as a leader in the fast food industry, maintaining its edge amid fierce competition and ever-changing business dynamics.

Online Food Choices: When Do "Recommended By" Labels Work?

Understanding digital menu choices in limited-option environments, such as university cafés, is crucial for promoting healthier and more sustainable food choices. We are, therefore, looking at two possible interventions or nudges-recommendation and position-and how they interact with, for example, price. In the first smartphone-based study (N = 517), participants were presented with two menu options, while the factors "recommendation", "position", and "price" were manipulated. We only found effects in relation to the choice of the more popular menu option. Specifically, when the popular meal was the expensive option, the recommendation had a negative effect on choice, but not when the popular meal was the cheaper option. The aim of the second smartphone-based study (N = 916) was to shed more light on the role of popularity or personal preference in relation to recommendations. We manipulated the differences in personal preference (small or large) using a ranking task presented before the menu choice. In Study 2, the interaction effect between recommendation and price for the more popular menu option could not be replicated. Instead, we found that the greater the difference in preference, the less pronounced the price effect was. Overall, some effects of the recommendations have been identified, but further research is needed to clarify the exact circumstances under which they arise.

Menu choice stated preference tasks to capture demand complementarity in health

Health programs/services are often bundled, allowing for both substitution and complementarity. We adapt Discrete Choice Experiments to capture bundling, with application to a case study of exercise and nutrition; complementarity arises due to the goal of improving health. Our contributions are (1) to present a menu-based choice experiment to explore bundling; (2) to analyse the menu-based data using an extension of the choice set generation model (GenL) to account for correlations between bundles and component singles. A nationally representative sample of 333 Australians chose between a nutrition program only; exercise program only; both nutrition and exercise programs; or their status quo. Overall, we show that by incorporating the menu choice task and introducing the combined alternative, we capture a significant portion of the population seeking both exercise and nutrition components. We estimate a latent class GenL model, and identify two latent classes: Class 1 preferred to choose programs on offer, and Class 2 was more price sensitive and had a stronger preference for staying with their status quo. We show in the post-estimation analysis that heterogeneity in preferences translates into heterogeneity in the way alternatives are bundled, indicating that the combined offering is appealing to specific classes of individuals who prefer bundling. By implementing the menu choice task, researchers and policymakers can effectively identify, cater to and influence the demand for combined exercise and nutrition options, leading to more targeted and impactful interventions in promoting healthier lifestyle choices.

Edukasi Kesehatan tentang Gizi Seimbang pada Balita dan Pemeriksaan Antropometri

One effort to stay healthy and fit and avoid disease is by maintaining balanced nutrition. The role of parents in this case is very important in fulfilling children's nutrition for optimal growth and development. To get good nutrition, parents need good nutritional knowledge so they can provide a balanced menu of choices. The aim of this community service is to increase mothers' knowledge about balanced nutrition and the nutritional status of toddlers by checking the height (TB) and weight (BB) of toddlers. The service methods applied are lectures, discussions, anthropometric examinations (BB and TB), pretest and posttest. The Education was carried out for mothers with toddlers who visited the KIA polyclinic at the Koni Health Center, Jambi City. The result of this community service was an increase in mother's knowledge from 30% to 100%. It can be concluded that after education, mothers can understand how to arrange a balanced menu for toddlers and are able to measure the BB and TB of toddlers

EDUKASI STUNTING PADA ANAK SEKOLAH DALAM PEMILIHAN SUMBER GIZI MAKANAN DI KELURAHAN SABUNGAN JAE TAHUN 2023

Stunting is one of the most significant obstacles in producing quality human resources in every country. Stunting is a growth and development disorder experienced by children under five due to long-term malnutrition, recurrent infectious diseases, and lack of psychosocial stimulation. Stunting events can be prevented starting from adolescence, where teenagers are the generation of prospective mothers and prospective fathers, so it is necessary given good knowledge about balanced nutrition and choosing the right food to prevent stunting from an early age. One effort to increase teenagers' knowledge is by providing nutrition education. Nutrition education is very necessary to increase adolescent nutritional knowledge, form a positive attitude towards nutritious food in order to form good eating habits. The more they have good nutritional knowledge, the more an individual will consider the type and quality of food they choose to consume. In the first stage the material provided is balanced nutrition for teenagers and in the second stage the material is selecting the right menu in accordance with the principles of balanced nutrition. there is an increase in skills in preparing healthy daily menu choices and paying attention to the principles of balanced nutrition. All participants were enthusiastic in taking part in the activity.

An Adaptive Sequential Decision-Making Approach for Perishable Food Procurement, Storage and Distribution Using Hyperconnected Logistics

The fast-food industry currently relies on frozen ingredients to reduce the cost of procurement of raw materials. In recent years, consumers have started to curb their habit of eating out from fast-food chain restaurants due to the growing concerns for unhealthy menu choices made primarily from highly processed and/or frozen food ingredients. To address these issues, some organizations in the fast-food industry have started to offer menus with fresh unfrozen ingredients sourced locally or regionally. This paper addresses the problem of integrating sourcing, storage, and distribution strategies for a fast-food restaurant chain at the regional level. We present an adaptive sequential optimization decision-making approach for procurement, storage, and distribution of perishable food products to multi-unit restaurants at the regional level. This solution approach uses shelf-life considerations in developing a procurement and distribution strategy for fresh produce in the era of hyperconnected logistics. Three models are developed using Mixed Integer Linear Programming (MILP). First, a procurement model is developed to find the cost-effective supplier for each produce category based on shelf life. Then, a distribution model is developed to find the cost-optimal solution for distributing produce to multiple restaurant locations considering weight, volume, and operation hours. Finally, an integrated model is developed to optimally combine procurement and distribution options generated by the first two models to minimize costs while respecting total shelf-life constraints. Numerical experiments based on realistic data are carried out to show that the proposed sequential approach yields valid decisions and presents the effects of price, shelf-life, and demand changes on the supply chain.

Manajemen Sekolah Sebagai Pilar Penyelenggaraan Kantin Sehat

Eating habits, nutritious and safe food intake are greatly determined the nutritional status of school-age children and adolescents. Eating habits acquired during adolescence will have an impact on adulthood and the elder. Overweight and obesity increased not only occur in adults, but also in adolescents. A school is a place where children spend more time every day than at home. Therefore, it needs to be considered food provision in schools. This study provides an overview of the readiness of school management in implementing healthy canteens in schools. This was qualitative research with a case study approach. The research was conducted at SMP Negeri 4 Depok Sleman Yogyakarta from June to August 2022. Data were collected using in-depth interviews involving principals and teachers as narasumberts. The study has obtained an Ethical Clearance from Komisi Etik Penelitian Kesehatan, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta. The results showed that the school had prepared buildings and physical facilities in the canteen. The policy of providing healthy food was indicated by menu selection with restrictions on products high in sugar and salt, as well as the selection of safe serving utensils. This policy was agreed upon by the seller in the cooperation agreement between the school and the seller. Supervision systems were implemented by appointing healthy canteen management teams. Based on the results of this study, it was concluded that school management was committed to realizing a healthy canteen in schools. Policies regarding the provision of healthy food can be improved by adding menu choices from the vegetable group. Food safety can be improved by setting the serving time of food served.Keywords: healthy canteen, school management, principals, teachers

Pengembangan Platform Coffee Shop KURLEB dengan Fokus pada User Interface dan Prinsip UX Law

The increasing trend and public interest in coffee shops, also known as cafes. One of the cafes named Kopi KurangLebih has great potential to attract customers due to its strategic location, high-quality menu, and aesthetic ambiance. Although Kopi KurangLebih already has an Instagram account to showcase its content and engage with followers, the information provided is limited and lacks proper organization. Visitors to the coffee shop struggle to make menu choices due to the absence of a platform to display the available options. To address these challenges and improve the quality of service, a website is needed to document and present information that assists customers in making menu selections. The current reliance on social media as a source of information for coffee shops is inefficient and temporary, as the information shared only appears briefly on users' timelines. Hence, the development of an attractive and informative website for Kopi KurangLebih becomes necessary. The website should be designed according to user needs and the resources available to Kopi KurangLebih. By utilizing a digital information medium in the form of a website, potential customers can access and obtain information easily, thereby increasing their interest and purchasing power. The research also applies the Three Circles method and incorporates various UX Law principles into the user interface (UI) design. Through observations and analysis, the research identifies the values of Kopi KurangLebih, customer needs, and competitor values. This research successfully built a UI prototype of the KURLEB website, transforming it into an effective digital platform for promoting, storing, and providing information about Kopi KurangLebih. It also achieved a good user experience by providing relevant information, intuitive navigation, and appealing visual aesthetics. With a well-designed UI and the applied principles of UX Law, this website delivers a positive user experience, enhances customer engagement, and contributes to the sustainable marketing of Kopi KurangLebih as a local coffee shop brand.

The Effects of Ontario Menu Labelling Regulations on Nutritional Quality of Chain Restaurant Menu Items-Cross-Sectional Examination.

Restaurant foods are associated with excessive energy intake and poor nutritional quality. In 2017, the Healthy Menu Choices Act mandated food service establishments with ≥20 outlets in Ontario to display the energy content on menus. To examine the potential impact of menu labelling, nutrition information for 18,760 menu items were collected from 88 regulated and 53 unregulated restaurants. Descriptive statistics were calculated for serving size, energy, saturated fat, sodium and total sugars. Quantile regression was used to determine the differences between regulated and unregulated restaurants. The energy content of menu items from regulated restaurants (median (95% CI): 320 kcal (310, 320)) was significantly lower than those from unregulated restaurants (470 kcal (460, 486), p < 0.001). Saturated fat, sodium and total sugars were significantly lower in regulated restaurants (4 g (4, 4), 480 mg (470, 490) and 7 g (6, 7), respectively) than in unregulated restaurants (6 g (6, 6), 830 mg (797, 862) and 8 g (8, 9), respectively, p < 0.001). This study showed that menu items from regulated restaurants had smaller serving size, lower levels of energy and nutrients of public health concern compared to those from the unregulated restaurants, suggesting potential downstream beneficial effects of menu labelling in lowering caloric content and nutrients of public health concern in foods.

Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement.

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eatery at a large United States public university, where students could order their meals choosing among different menu options that were customizable with various ingredients. The order of menu ingredients was changed twice: for five weeks, from the most to the least impactful in terms of carbon footprint; subsequently, for another five weeks the order was reversed. At both times, all sales data were recorded. A total of 279,219 and 288,527 items were selected, respectively, during the first and the second intervention. A significant association was found between menu re-ordering and customers' choices for almost all food categories considered. Overall, despite beef choices not changing, results showed that students were more likely to choose low-carbon options when these were placed at the beginning, emphasizing that food selections were impacted by ingredient placement on the menu list. These findings highlight the need for a multi-level strategy focused on raising students' awareness of the environmental impact of animal-based foods, particularly beef.

Assessing The Effect of Nutritional Knowledge on Menu Choice Decisions among Customers in Star-Rated Hotels in Nakuru County, Kenya

Assessing The Effect of Nutritional Knowledge on Menu Choice Decisions among Customers in Star-Rated Hotels in Nakuru County, Kenya

Intrinsic and Extrinsic Cue Words of Locally Grown Food Menu Items and Consumers’ Choice at Hyper-Local Restaurants: An Eye-Tracking Study

This research examined whether intrinsic (fresh) and extrinsic (local) cue words of locally grown food menu items were associated with consumers’ visual attention (i.e., fixation count and total fixation duration) and menu choice using an eye-tracking methodology and an online survey. Fifty consumers were randomly assigned to read a hyper-local restaurant menu that featured four items (with or without intrinsic or extrinsic cue words) while being eye-tracked. The participants of this study showed a somewhat favorable attitude towards locally grown food though their behaviors were not incongruent with their attitudes. The results showed that there was a relationship between fixation counts and the extrinsic cue word, local, for subsequent menu choices in the way that participants who chose the menu item with the word local appeared to look at it more frequently before making their final menu selection. The participants of this study further identified that factors such as attractive menu descriptions, personal preference, and healthfulness were important when making menu selections. The findings of this study suggested that restaurant operators could use well-crafted descriptions with the word local in their menu, as this approach could influence consumers’ menu selections.

Application of optimal defaults to increase selection of sustainable menu choices

Vegan diets confer less adverse environmental impact than omnivore and vegetarian diets. While many consumers have shifted to more environmentally sustainable diets in recent years, additional strategies are needed to encourage these choices. As some vegan foods are unfamiliar to mainstream diners, food neophobia may deter the selection of such items. The current research applied a behavioral economics strategy, optimal defaults, to menu design in a two-part study that aimed to increase selection of vegan menu choices. Two experiments were conducted in analogue internet and college dining hall settings to investigate the effect of menu default presentation (optimal default, suboptimal default, or free array) on choice of vegan and omnivore menu items, stratified across familiar and unfamiliar vegan food options (six menu conditions total). Two-hundred ninety-nine young adults without dietary restrictions completed the analogue internet experiment and 209 college students completed the college dining hall experiment. Participants were randomly presented with one of the six experimental menus and asked to choose their entree. Chi-square and binomial logistic regression analyses were used to assess the independent and interactive contributions of menu format and vegan-item familiarity level on entree choice (vegan or omnivore). Results showed that in both simulated and real-world settings, optimal default menus were more successful at nudging consumers toward sustainable, vegan entree choices than no-default, free array menus and, in the dining hall experiment, did not result in greater food waste. Vegan food familiarity level did not moderate the effect of menu format on entree choice. Optimal default menus could be a feasible and effective tool for the dining industry to transition to more sustainable, including less familiar, food offerings.

Proposed Marketing Strategies for Brush and Palette Coffee to Increase Sales

The F&amp;B market in Indonesia, including coffee shops such as Brush and Palette, has experienced significant growth due to increased consumption in Indonesia. With increasing consumption in the F&amp;B industry, there is a target market for coffee shops. From interviews with the owner of Brush and Palette, it was revealed that sales were stagnant and below target which raised concerns about revenue stability and sustainable growth. By focusing marketing efforts on promoting and eliciting purchase intent, Brush and Palette can strategize to increase sales and align with customer preferences. Further research is needed to refine market segmentation and develop more precise targeting strategies. The purpose of this study is to identify the factors that influence and increase sales of Brush and Palette. This research uses quantitative research methods with descriptive statistics. The sample for this study consisted of 200 respondents who were taken using the non-probability sampling method. The questionnaire will use a Likert scale with five levels, which represent the scale intervals. Questionnaires will be distributed online. The research tool used in this research is a questionnaire. Data analysis methods are divided into two, namely internal analysis (7Ps of the marketing mix and STP) and external analysis (PESTEL Analysis, Porter’s Five Forces Analysis, Competitor Analysis, and Customer Analysis). Then, the data were analyzed using SWOT and TOWS analysis. Based on the research results, companies must carry out effective promotional activities so that they can easily attract potential or existing customers to buy or repurchase Brush and Palette products. Affordable prices and quality products can attract consumers to buy Brush and Palette products. Brand awareness of buyers must be increased by Brush and Palette because it has a positive effect on purchase intentions. Several strategies that can be implemented in Brush and Palette are utilizing strategic locations and interior design to attract new customers and increase menu choices and facilities to strengthen their competitive position through these strategies.