Online Menu Research Articles

An Innovative Approach for Online Food Order Management System

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

Web-Based Menu Design: A Conjoint Value Analysis

ABSTRACTThis study explores the primary factors associated with online restaurant menu design, including trust, familiarity and recognizable patterns, branding consistency, psychological triggers, and utility (or ease of use). In order to assess the causal link between online menu design and consumer behavior, conjoint value analysis was employed. Sample menus were modeled such that the attributes of the five factors represent the independent variables with the responses indicating consumers’ preferences serving as the dependent variable. The study’s findings suggest that trust is paramount, followed by familiarity and recognizable patterns. Surprisingly, our analysis indicates that utility was the least important factor.

A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol

IntroductionThe implementation of dietary guidelines in childcare settings is recommended to improve child public health nutrition. However, foods provided in childcare services are not consistent with guidelines. The primary aim...

Eatsarapph: An implementation of E-commerce framework with route analytics

Aim: Objectives of the study are to design i) an online restaurant ordering system that will implement an e-commerce framework and ii) an application that will allow clients to view restaurants based on the clients’ desired specialities.Methodology: This paper followed the proper System Development Life Cycle consisting of planning, analysis, design, implementation and maintenance. Data was obtained through observation in different restaurants.Findings: A digital application named Eatsarap.PH is designed and successfully implemented. With the use of the e-commerce framework, EatsarapPH was done to give ease to customers and restaurants.Implications/Novelty: The application gives convenience to customers and restaurants by eliminating ordering queue time, online menu is easier to manage, and the transaction can be done without any hassle. It is a new design which is useful for both the customers and managers of restaurants.

The influence of online menus on selecting a resort hotel: a case study of Egypt

In resort hotels (RHs), customers are effectively a captive audience and may not leave the RH during their stay; thus, online menus are crucial, especially for guests with special dietary requirements. This study aims to measure the influence of online menus on customers’ decision-making relating to RHs’ selection in Sharm El Sheikh city in Egypt. Data collection involved semi-structured interviews and a self-administered questionnaire. This study concludes that an online menu plays a magic role in attracting most customers to choose a particular resort hotel and may encourage customers to switch from one resort to another.

When group members go against the grain: An ironic interactive effect of group identification and normative content on healthy eating

Three studies were conducted to examine the effect of group identification and normative content of social identities on healthy eating intentions and behaviour. In Study 1 (N = 87) Australian participants were shown images that portrayed a norm of healthy vs. unhealthy behaviour among Australians. Participants’ choices from an online restaurant menu were used to calculate energy content as the dependent variable. In Study 2 (N = 117), female participants were assigned to a healthy or unhealthy norm condition. The dependent variable was the amount of food eaten in a taste test. Social group identification was measured in both studies. In Study 3 (N = 117), both American identification and healthiness norm were experimentally manipulated, and participants’ choices from an online restaurant menu constituted the dependent variable. In all three studies, the healthiness norm presented interacted with participants’ group identification to predict eating behaviour. Contrary to what would be predicted under the traditional normative social influence account, higher identifiers chose higher energy food from an online menu and ate more food in a taste test when presented with information about their in-group members behaving healthily. The exact psychological mechanism responsible for these results remains unclear, but the pattern of means can be interpreted as evidence of vicarious licensing, whereby participants feel less motivated to make healthy food choices after being presented with content suggesting that other in-group members are engaging in healthy behaviour. These results suggest a more complex interplay between group membership and norms than has previously been proposed.

Political Participation and Pleasure in Green Lifestyle Journalism

This article examines the reportage of green lifestyle practices across the online sites of major British newspapers. The articulation of “green lifestyle journalism” in the study is suggestive of its complex identity, given its implication in existing orders of consumption while also expressive of emerging everyday practices that potentially and variously challenge those orders of consumption. The study enquires into whether such green lifestyle journalism stories are, in fact, reported across different online sites, and if so, in which publications and how such stories are classified within online menus. It also examines the range of reported environmental lifestyle practices and how they are attributed with meaning, including their engagement with the concept of pleasure and its association with political participation. The study reveals that the pleasures associated with sustainable living are often marginalized, and instead an ethical consumer is commonly posited who is variously cognitively deficient, worried about the environmental consequences of their everyday behavior, or concerned about their inability to realize their desires to engage in sustainable lifestyle practices. The article also examines those instances when the pleasures of a more sustainable lifestyle are represented as deriving from the implementation of environmental practices and technologies in everyday, domestic contexts, and also when they are illustrated as the product of civic and political engagements with issues of sustainability.

Chewing Gum Increases Healthy Restaurant Choices

Chewing gum has been shown to reduce snacking (Hetherington and Boyland 2007) because it reduces appetite and suppresses cravings for high-calorie snacks (Hetherington and Regan 2011). However, the question remains whether gum not only reduces consumption of unhealthy snacks but can also guide consumers to opt for healthier options over unhealthy options when choosing food for a meal. This research aimed to examine whether gum can influence the healthiness of one's choices within a meal, such as when ordering at a restaurant, and how immediate this influence might be. Participants (N = 59) were randomly assigned to either a gum-chewing group or a non gum-chewing group. They were then instructed to pick options out of an on-line restaurant menu devised for the study. Participants were instructed to choose one each of a main dish, side dish, dessert, and drink. For each category, we offered two lower-calorie items, and two higher-calorie items. We counted the number of higher and lower calorie options chosen, and compared these between conditions via t-tests. Participants who chewed gum picked a higher number of low calorie items (3.38 vs. 2.51 items) and a lower number of high calorie items (.96 vs. 1.6 items). The effects were significant. The effects were significant at a .02 and .02 level respectively. Chewing gum while making restaurant choices seems to decrease the percentage of unhealthy choices in a restaurant. This occurs even with a relatively brief period of gum chewing.

What types of nutrition menu labelling lead consumers to select less energy-dense fast food? An experimental study

This study assessed whether the inclusion of kilojoule labelling alone or accompanied by further nutrition information on menus led adults to select less energy-dense fast food meals. A between-subjects experimental design was used with online menu boards systematically varied to test the following labelling conditions: none (control); kilojoule; kilojoule+percent daily intake; kilojoule+traffic light; and kilojoule+traffic light+percent daily intake. Respondents were 1294 adults aged 18–49 in Victoria, Australia who had purchased fast food in the last month and were randomly assigned to conditions. Respondents in the no labelling condition selected meals with the highest mean energy content and those viewing the kilojoule and kilojoule+traffic light information selected meals with a significantly lower mean energy content, that constituted a reduction of around 500kJ (120kcal). Respondents most commonly reported using the traffic light labels in making their selections. These findings provide support for the policy of disclosure of energy content on menus at restaurant chains. Given the magnitude of the reduction in energy density reported, and the prevalence of fast food consumption, this policy initiative has the potential to yield health benefits at the population level.

Menus as Marketing Tools: Developing a Resort Hotel Restaurant Menu Typology

Menus as Marketing Tools: Developing a Resort Hotel Restaurant Menu Typology Resort hotels are unique. Resort hotel guests generally stay longer than for other hotel types and often do not venture outside the resort. They are therefore a captive audience. Their perceptions of the quality of the food and beverage offer in a resort hotel may be crucial in their selection of that resort hotel. Putting a menu on a resort hotel’s website may influence resort hotel selection by potential guests, particularly those with special dietary requirements. This paper develops a typology of menu types and explores their use by resort hotel restaurants worldwide. Following the development of the typology, analysis of the online dinner menus of the 66 resort hotels included on the 2011 World’s Best Hotels/Travel + Leisure website against the typology was undertaken. 39 of the 66 resort hotel restaurants offered online menus. The menus ranged from offering little or no description of menu items (8) to offering detailed descriptions of menu items (7). Some emphasized the affective or sensory aspects of menu items (3) or the use of local and/or organic foods (11). Six menus offered geographic labelling or branding to indicate the provenance of their dishes. Menu descriptions promoting the use of local foods and wines enhanced the Sense of Place and differentiated a resort hotel product from its competitors increasing its perceived value to guests. Four restaurants offered tasting menus. The study concludes that not displaying a restaurant menu on a resort hotel website is a lost opportunity.

Human coronary and peripheral arteries: on-line three-dimensional reconstruction from two-dimensional intravascular US scans. Work in progress.

To explore the feasibility of computer-based, on-line three-dimensional reconstruction, timed manual withdrawal (pullback) recordings were obtained with two-dimensional intravascular ultrasound (US) in 42 patients who underwent percutaneous revascularization. Three-dimensional processing was performed with commercial software that stacked serially obtained intravascular US scans and created a new set of data points in four steps: interpolation, segmentation, boundary encoding, and surface rendering. In all 42 patients, satisfactory on-line three-dimensional reconstruction was accomplished. In the first three patients, 70-90 seconds was required for three-dimensional processing, and display was limited to the sagittal format. In the next six patients, a sagittal display was rendered in 45-60 seconds, and on-line reconstruction in the cylindrical format was achieved within 30 additional seconds. In the last 33 patients, an unlimited number of sagittal views could be produced in 30-40 seconds, the extra time required for cylindrical display was shortened to 15-20 seconds, and a luminal cast display was added to the on-line menu.

Development of on-line real-time menu management system

An on-line, real-time menu management system was developed as a module of the integrated computer-assisted food management system implemented at the University of Missouri-Columbia Health Sciences Center Department of Nutrition and Dietetics. This system supplants a former automated form generating system and permits flexibility in menu design. The major data base in the system is the Master Menu File, which is updated using real-time processing. This file contains data about each occurrence of menu items and is interfaced with existing recipe files to produce numerous printed documents and to display the menu on a video display terminal. The major benefits of the system are flexibility and elimination of typing of worksheets. Entering a new menu or changes to the menu require only a brief amount of time; new revised documents relative to the menu can be generated on the same day. Some of the types of documents available from this system are: master menu, nutrient syllabi, menu audit, and food production forms. The menu is available on-line at all times for reference by dietitians and supervisors. The Master Menu File will be utilized more fully as new modules are designed to interface with the Menu Management System. Production forecasting, patient menu printing, and individualized diet planning are three potential enhancements to the system which will utilize data in the Master Menu File. The file was designed to accommodate additional data as the system in further matured.