Restaurant Performance Research Articles

Business Strategy and Sales Performance on Plant-Based Restaurant: An Exploration of Mediating Variable

This research aims to explore variables that mediate the influence of business strategy on sales performance in Plant-Based Restaurants (PBR) and the results of exploration are tested empirically using a quantitative approach. The theory of business strategy underlies the conceptual framework between strategy, organizational agility and performance of plant-based restaurants. This research uses mixed research method. The qualitative study (Phase 1) using thematic analysis were followed by a quantitative study (Phase 2) using multiple linear analysis and path analysis. The results of Phase 1 are a conceptual framework and some hypotheses. The results of Phase 2 are conclusions that confirm the results of Phase 1. The overall results conclude that innovation strategy, marketing strategy and organizational agility significantly have a positive effect on sales performance, while low-cost strategies do not significantly have a positive effect on sales performance. In addition, organizational agility significantly mediates the influence of innovation and marketing strategies on sales performance. However, organizational agility only partially mediates the influence of low-cost strategy on sales performance. This research contributes to filling the gap in studies about plant-based foods and beverages connected to economics and business. This study explores the mediating variables between plant-based restaurants' strategy and sales performance.

Gastronomic optimization: Scientific approaches to enhancing restaurant performance

This paper examines scientific approaches to gastronomic optimization aimed at improving the efficiency of restaurants. The focus is on integrating modern technologies, including data analytics and artificial intelligence (AI), to improve the quality of service, optimize menus and manage inventory. Culinary innovations such as the Sous Vide cooking method and fusion cuisine, which enhance the gastronomic value of dishes, are also being explored. The use of data analytics allows you to better understand customer preferences and make offers more targeted, and the introduction of AI helps to increase operational efficiency and ensure uniformity in service. In addition, the importance of POS systems for sales and inventory management, as well as improving the customer experience, is emphasized. Thus, scientifically based methods and technologies play a key role in increasing the competitiveness of the restaurant business and meeting the growing demands of consumers.

Mediating effect of purchasing efficiency on the relationship between purchasing analytical skills and restaurant performance: a PLS-SEM approach

PurposeThis study analyzes the mediating effect of purchasing efficiency on the relationship between purchasing analytical skills and restaurant performance.Design/methodology/approachA structured questionnaire was used to collect data from 169 restaurant managers in Dodoma, Tanzania. The collected data were analyzed by using partial least squares structural equation modeling (PLS-SEM).FindingsThe results established the direct and indirect effects of purchasing analytical skills on restaurant performance. Specifically, purchasing analytical skills have positive and significant effects on restaurant performance and purchasing efficiency. Also, purchasing efficiency significantly mediates the effect of purchasing analytical skills on restaurant performance. Since purchasing analytical skills significantly influence restaurant performance, and the mediating effect of purchasing efficiency is significant, the study establishes and confirms the partial mediation effect of purchasing efficiency.Research limitations/implicationsThe current study solely focused on purchasing analytical skills. Future studies may examine other types of purchasing skills (technical and managerial skills) to expand the study's findings. Furthermore, different mediating variables can be used to study the indirect effect of purchasing analytical skills on restaurant performance.Originality/valueThis study presents empirical evidence from Tanzania, an emerging economy, on the link between purchasing analytical skills and restaurant performance. It also contributes to the body of knowledge by studying the mediating effect of purchasing efficiency in the hypothesized relationship.

Going green, going strong: maximising restaurant performance with sustainable practices

ABSTRACT The food and services sector contributes to global carbon emissions, impacting climate change. This study, organised in a developing country, aims to explore how restaurants in the hospitality industry can enhance their environmental and financial performance through corporate social responsibility (CSR), green orientation, green innovation and environmental strategies. Using partial least squares structural equation modelling, data from 283 restaurant employees were examined. The findings show that CSR and green orientation directly enrich both environmental and financial performance. Moreover, green innovation mediates the association with CSR, green orientation and performance outcomes, with the influence of green innovation on performance further moderated by environmental strategies. These results show that incorporating CSR, green orientation, green innovation and environmental strategies can substantially benefit restaurant performance. This study offers constructive insights into the distinctive challenges and opportunities for sustainability in the food and services industry in the context of a developing country, where short-term economic pressures often dominate long-term sustainability goals.

HYGIENE AND SANITATION PRACTICES ON CUSTOMER SATISFACTION IN ETHNICAL RESTAURANTS FOUND IN NAIROBI COUNTY

Hygiene is no new concept to humanity, more so where the hotel industry is involved. The world is becoming a busy globe and meals that were once shared at home are now being provided more and more in eating establishments. People in this case have to trust third parties to handle the preparation of their food and the question about how that food is handled is brought up. This is the same question posed as far as hotel establishments are concerned in Kenya. Can one really trust the people handling their food in hotel? What role does hygiene and sanitation, especially of the food play in convincing individuals to eat in a particular hotel establishment. To be able to answer this question, the study embarked on a study that sampled prominent ethical restaurant within Nairobi City County and interacted with 120 sampled respondents through stratification. The respondents participated in the study by answering a series of questions outlined in a structured questionnaire. The respondents were drawn from various ranks in the establishment ranging from the managers and owners of the restaurants. Data collected was analyzed by use of descriptive statistics with the aid of statistical packages for social sciences and presented in the form of tables, charts and graphs. The study findings showed that restaurants had clear policies for health and safety, though compliance was found to be a challenge leading to unhygienic handling of food and customer dissatisfaction. Structurally, health measures were ineffective in some restaurants, leading to customer discomfort and low frequency of visits. Customers expect a restaurant with good health on first instinct and determined preference. The study however established that the management responded to customer complaints and implemented hygiene changes. As such, it can be concluded that health measures, customer expectations and perceptions had an effect on customer satisfaction and the performance of the restaurants. The study recommends regular capacity building of staff on health and sanitation policies and standards. Also recommended were regular reviews of the restaurant buildings to ensure conducive environment for dining should be undertaken. Training of staff on food handling as well as effective supervision would enhance customer experience at the restaurants. The study recommends further studies in evaluate the effect of staff skills on customer satisfaction in restaurants and assessment of the effect of ethnic cuisines on the performance of restaurants.

Tourism Destination Image: Towards a Better Performance on Malay Restaurant by Reflecting Competitive Advantage in Business Organization

A study on revisit intention has a different meaning in business development. Competitiveness in business activities such as in Malay restaurants needs to use a various method. To gain the functionality of the development, innovation practices and destination image should be aimed for a better understanding of the overall concept. The purpose of this study is to design a conceptual understanding of the destination image and innovation practices towards Malay restaurant performance which is grounded in competitive advantage theory. Furthermore, competitive advantage provides insight into how the connection between business organizations will help the development and sustainability of business performance. In addition, it will bring a more significant contribution to the structure of the organization. This article suggests that a significant measurement of competitiveness could be ascertained from a performance perspective. The article integrates previous studies on the respective measures and proposes a conceptual framework for tourist destination image. Destination image has a relation with restaurant performance which can be studied further on the future reference. It will contribute to the significance of practicality and theoretically as it mentioned the purpose of destination image and competitive advantage towards Malay restaurant performance. However, in terms of Malay restaurant performance, it still needs to be discussed in depth as it has a limited view of the discussion. Determinants of tourism destination image, innovation practices, and restaurant performance are also discussed for future research.

Manager’s Trust and Trustworthiness in Sustainable Practices: Impact on Turnover and Manager’s Performance in Restaurants in China

This study examines the effects of managers’ trusting and trustworthy behaviors toward employees on turnover rates and performance evaluations within 115 restaurants in China. Utilizing data from a large-scale hypothetical experiment involving over 2000 employees and managers, combined with performance and operational data from these restaurants, we applied both game theoretical and empirical methods to analyze the dataset. Our findings reveal that managers’ trusting and trustworthy actions are significantly associated with lower turnover rates, highlighting how trust-driven leadership can enhance organizational stability and sustainable business practices. For senior associate managers, their trusting actions toward employees positively impact their performance. Furthermore, senior associate managers working in restaurants where employees are more trusting and trustworthy toward their peers tend to receive higher performance ratings. This study uniquely connects behavioral trust and trustworthiness measures with objective performance outcomes, offering new insights into the critical role of trust in fostering sustainable business practices and improving economic performance.

Impact of Employee Training Programs on Service Performance in Restaurants

Purpose: The aim of the study was to assess the impact of employee training programs on service performance in restaurants. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study indicated that trained employees are more adept at handling customer complaints and special requests, leading to a more seamless dining experience. Moreover, training fosters a sense of confidence and motivation among staff, reducing turnover rates and promoting a more consistent service quality. Effective training programs also contribute to higher operational standards, ensuring that health, safety, and hygiene regulations are meticulously followed. Consequently, restaurants that invest in comprehensive training programs for their employees often experience increased customer loyalty, positive reviews, and overall better financial performance. Implications to Theory, Practice and Policy: Human capital theory, resource-based view (RBV) and social learning theory may be used to anchor future studies on assessing impact of employee training programs on service performance in restaurants. Restaurants should adopt a culture of continuous training rather than one-time initiatives. Local governments and industry bodies should develop policies that incentivize restaurants to invest in employee training. This could include tax breaks or grants for establishments that demonstrate commitment to staff development.

Impact The Covid 19 Pandemic on the Tourism Business Stakeholders Performance in Bogor City

Pandemic and Tourism Business Performance _____1147 Submitted: MAY 2024 Accepted: JULY 2024 This study done with objective For know How impact covid 19 pandemic against performance of the perpetrators business restaurants and hotels . Deep sample this study are the perpetrators business restaurant and hotel located in the city of Bogor . Data collection was carried out with do interview direct with perpetrator business . Research result show application Policy Health Protocols in sectors tourist give impact positive form obedience public . Ownership CHSE certificate , provide impact positive on the entity industry supporter tourist Hotel and Destination category Tourism , and not give influence significant in the Restaurant category Keywords: Covid 19 pandemic , activities business , CHSE.

Enchancing Sustainability: The Impact Of Green Accounting Using Green Restaurant Indicators

Indonesia currently ranks fourth in the world's food waste production, with food waste accounting for 41.2% of total waste. This study evaluates the impact of implementing green accounting on the environmental performance of restaurants. Green accounting considers environmental aspects in financial statements, including a business's environmental impact, use of natural resources, and mitigation efforts. It includes using environmentally friendly materials, efficient waste management, and renewable energy in restaurants. The research was conducted at AE Kitchen & Dessert Restaurant in Pontianak using qualitative data from observation, interviews with the restaurant owner and four customers, and documentation. This restaurant has implemented green accounting well, and many green restaurant indicators have been implemented. The results showed that green accounting is essential in the restaurant industry to effectively manage environmental costs, reduce negative impacts, support sustainability, increase efficiency, and improve long-term business reputation. This research confirms that adopting green accounting is an important strategic step for the restaurant industry to reduce environmental impacts and ensure the sustainability of ecologically responsible operations.

Analysis of Factors that Influence Consumer Satisfaction in Zest Chicken Restaurant Sumenep

The rapid growth in the number of fast food restaurants in Sumenep City has resulted in a high level of competition so that every restaurant needs to create consumer satisfaction both from product and service elements. This research aims to analyze the factors that contribute to consumer purchasing decisions and analyze consumer satisfaction with the performance of the Zest Chicken-Geprek Lek Djo Restaurant, Sumenep City. The research location was carried out purposively and the sample method used was Accidental Sampling, totaling 100 people. The data used in this research are primary data and secondary data. The data analysis method uses Factor Analysis, Importance Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The research results show that there are four factors formed consisting of 18 attributes. Two attributes that are not included in the formation of factors are Help to Help Choose Products and Individual Attention. Overall the level of consumer satisfaction with restaurant performance is categorized as satisfied because the CSI value is 75.20%. However, the attributes that need to be prioritized in improving performance are the attributes in the first quadrant, namely speed of presenting products, comfortable operating hours, greetings and thanks by the waiter. The implications of this research are that restaurants can improve service attributes, namely the friendliness of employees in Quadrant I and add employees

Model of Online Food Delivery System Services and Restaurant Performance: A Case Study of China

Purpose: Through the lens of business performance theory, this study examines the effect of online food delivery system services on restaurant performance by analyzing the performance of restaurants engaged in takeaway services. The moderating effects of restaurant attributes on restaurant performance are also investigated. Design/methodology/approach: This research applies a positivist paradigm where a quantitative approach was selected to gather the information from the respondents based on the established sample size through G-POWER software. By applying the judgement sampling technique, the study seeks answers from the respondents through non-probability sampling. Using the software SmartPLS 3.3.3, this study analyzed 220 completed responses using the PLS-SEM approach to reach the research objectives. Findings: The findings suggested that the basic services and click-through promotion service directly and positively affected restaurant performance. The discount service has no significant influence on the restaurant performance. The study confirms that size shown a positive interaction with click-through promotion service in relation to restaurant performance, whereas the variable of price of main dishes demonstrated a negative interaction with click-through promotion service in relation to restaurant performance. There is no substantial moderating influence of age. Research limitations/implications: The current study is limited to the geographical area, of Baise, Guangxi China. Therefore, generalizability and gain a better knowledge of the overall context is limited. Additionally, due to the single time period of data collection, it may not represent the long-term takeout business operation of catering businesses. Originality/value: The research model is valid in explaining the impact of online food delivery system services on restaurant performance. In this light, understanding these influencing relationships in this study will provide valuable insights into the operation of a takeout catering enterprise. These would also benefit the related government agencies, restaurant owners or managers, and the researchers.

AN ANALYTICS APPROACH TO STUDYING THE IMPACT OF ONLINE FOOD DELIVERY PARTNERS ON CUSTOMER SATISFACTION AT RESTAURANTS

The emergence of digital meal delivery platforms has completely changed the restaurant business and the way customers eat. This thesis looks into how online meal delivery partners affect restaurant patron satisfaction levels using an analytics-driven methodology. The studys objectives are to identify the critical elements that influence customer happiness and determine how delivery services affect a restaurants overall performance. The study technique makes use of a variety of datasets to conduct a multidimensional examination. The foundation of the analytical framework is made up of survey data on customer feedback. To enable thorough analysis, the data is carefully cleaned, integrated, and feature engineered. Through correlation analysis and predictive modelling techniques, the study scrutinizes the relationship between various parameters including delivery time, order accuracy, restaurant ratings, and customer satisfaction. Segmentation analysis is utilized to discern distinct customer preferences and behaviours, aiding in the identification of nuanced patterns. The findings unearth key insights into the factors that significantly influence customer satisfaction. The analysis unveils the impact of delivery partners on restaurant performance, delineating the critical facets that contribute to customer contentment in the context of online food delivery services. Leveraging analytics methodologies, we analyse various factors affecting customer satisfaction, including delivery time, order accuracy, customer service, and platform usability. The thesis culminates in actionable recommendations aimed at enhancing service quality and optimizing the delivery experience. The insights derived from the analytical study serve as a foundation for strategic enhancements, fostering collaborative improvements between restaurants and delivery partners. This research advances the understanding of the intricate dynamics between online food delivery services and customer satisfaction within the restaurant industry. It serves as a roadmap for restaurant owners, offering actionable strategies to elevate service standards and augment customer experiences in the evolving landscape of food delivery.

Exploring The Service Quality of Different Fast-Food Restaurants in Faisalabad City

Background: The fast food industry in Faisalabad has experienced significant growth, making the evaluation of service quality an important area of study to sustain this growth and competitive edge. Previous research has emphasized the importance of service dimensions such as tangibility, assurance, reliability, responsiveness, and empathy in shaping customer satisfaction and loyalty, particularly in the context of rapid globalization and increasing customer expectations. Objective: This study aimed to assess the impact of service quality dimensions on customer satisfaction within international fast food franchises in Faisalabad, with a focus on identifying key areas for improvement to enhance overall restaurant performance. Methods: A systematic random sampling method was used to select 300 participants aged between 18 to 35 years from prominent fast food franchises. Data were collected using a structured SERVQUAL questionnaire, which measured five dimensions of service quality. Statistical analyses, including descriptive statistics and reliability testing, were conducted using SPSS version 25.0 to evaluate the data. Results: The results indicated a generally high level of customer satisfaction, with 65% to 75% of respondents expressing satisfaction across the service dimensions. The dimensions of reliability and responsiveness were particularly noted for their positive impact on satisfaction levels. The mean scores for service dimensions ranged from 3.74 to 4.00, demonstrating a favorable reception of service attributes. However, the assurance dimension scored lower in terms of internal consistency (Cronbach's Alpha = 0.551), suggesting variability in this area. Conclusion: The study confirmed that service quality significantly influences customer satisfaction in the fast food industry in Faisalabad. While the majority of customers are satisfied with the current level of service, continuous improvements in staff training and operational efficiency are recommended to further enhance customer satisfaction and loyalty. Keywords: Fast Food Industry, Service Quality, Customer Satisfaction, SERVQUAL Model, Faisalabad, Systematic Sampling, SPSS Analysis, Reliability Testing, Service Dimensions.

Family Involvement and Performance of Family-Owned Restaurants in Abuja

Family Involvement and Performance of Family-Owned Restaurants in Abuja

ORGANISATIONAL SUPPORT FOR THE APPLICATION OF EFFECTIVE MANAGEMENT METHODS IN THE OPERATIONS OF RESTAURANT ESTABLISHMENTS

The article studies the main aspects of effective management methods for restaurant establishments. Attention is on the issues of content, goals, and advantages of using the mentioned methods. The study aims to systematise methodical approaches for ensuring the effective management of restaurant establishments. The emphasis of the work is on the fact that by February 2022, the establishments of the restaurant sector were actively developing, exerting a positive influence on all spheres of economic life. Russian armed aggression had a devastating effect on economic spheres, including restaurant businesses. To gradually restore their operations, support the state’s economy, and fill the country’s budget, from 2023, numerous restaurants began to resume their work. Today, every restaurant must find innovative forms and ways of functioning. According to the authors, such management tools as catering, BTL, and neuromarketing can act as effective levers for significantly increasing the performance of restaurants. Catering, as a type of outside restaurant service, is rightfully considered the top flight in this field. Thanks to catering, the restaurant is not limited to just selling food but also can provide services, comfort, and a suitable atmosphere for relaxation. BTL marketing aims at targeted communication with potential consumers at points of sale or during personal contact. The article emphasises that utilising BTL tools by restaurants, such as loyalty programmes, holding various culinary events, leafleting, and neuromarketing in BTL promotions, can ensure the effectiveness of restaurant development. Additionally, the article substantiates the expediency of using ATL and TTL marketing by restaurants. The authors also explore another tool, namely aroma marketing. As a unique marketing tool for stimulating consumer behaviour, it significantly increases customer satisfaction, affects the productivity of the staff of businesses, and improves the quality and efficiency of work. The authors emphasise that catering, BTL, and neuromarketing carry the potential to improve the development of restaurant establishments. The practical value of the research lies in the study of organisational aspects of the influence of the specified management tools specifically for enterprises in the restaurant sector. Keywords: restaurant businesses, catering, BTL marketing, ATL marketing, TTL marketing, neuromarketing.

Health Education about Food Safety based on Hazard Analysis and Critical Control Points (HACCP) at Selera Kita Restaurant in Kuwait

The prospect of food business in the form of restaurants in Kuwait is quite promising. This is because many native Kuwaitis and immigrants often use restaurant services. Restaurant performance must meet consumer expectations so that they feel satisfied as users of the restaurant's products. To maintain and increase satisfaction, restaurants must pay attention to food management activities in restaurants so that they run in accordance with applicable regulations. A series of activities starting from menu planning, food distribution to consumers to achieve optimal health status through providing appropriate food including recording, reporting and evaluation is a series of food management. Based on the results of initial observations and interviews with managers, employees and consumers at the Selera Kita restaurant in Kuwait, this community service aims to find strategic ways by providing education related to management, employees and consumers' understanding of food safety based on Hazard Analysis and Critical Control Points (HACCP), knowing several variables which are strengths, weaknesses, opportunities and threats, knowing strategies that can be taken by management to improve service to consumers. Respondents were selected using a simple random sample. The results of this research are in the form of health education about food safety based on Hazard Analysis and Critical Control Points (HACCP) with assessments using Fishbone diagrams, SWOT analysis and descriptive analysis showing that 70% of the 30 respondents have sufficient knowledge of food safety to improve services to consumers has been implemented well, but needs to be improved so that it can run more optimally.

E-Marketing and Sales Performance of Fast-Food Restaurants: Lessons From the COVID-19 Pandemic

This study examined E-marketing and sales performance of fast-food restaurants drawing lessons from the COVID-19 pandemic. It centered on determining the relationship between E-marketing strategies (social media marketing, online reservation system and online advertising) and the sales performance of fast-food restaurants during the COVID-19 pandemic. Cross-sectional survey research design was adopted for the study. Primary data were obtained from 154 managers and personnel of fast-food restaurants using a structured questionnaire. Descriptive statistics was adopted for data analysis, while hypotheses testing was carried out using Pearson’ Product Moment Correlation. The findings of the study revealed that social media marketing, online reservation system and online advertising had significant positive relationships with the sales performance of fast-food restaurants during the COVID-19 pandemic. Therefore, we recommended that in crisis situations, fast-food restaurants should leverage social media platforms, media-sharing networks, and online communities for promotional efforts, integrate online reservation systems to facilitate remote orders, and prioritize online tools such as search engines and influencers for cost-effective advertising, transcending the limitations of traditional media. On the basis of the limitations of this study, we also provided empirical implications for further research.

The role of transformational leadership and innovation adoption in restaurant performance

The objective was to analyse the innovation influenced by transformational leadership in restaurant industry performance. The online questionnaire was applied via Amazon Mechanical Turk. Data collection reached 254 restaurant sector professionals, and their responses were analysed using descriptive statistics, correlation, and multiple regression. The results indicated that the innovation dimensions (menu, experiential, promotion, and technology) correlate positively and highly with transformational leadership. Innovations' impact and predictive power on restaurant performance were assessed, with leadership level as a weighting. The innovations related to the menu have the highest positive impact, followed by the innovations in promotion and experience. However, the innovation in technology had no significant impact. The result of the study provides theoretical and empirical contributions to the restaurant industry, generating propositions of innovative actions and highlighting the importance of transformational leadership. In the end, innovation is a critical part of any strategy to strengthen competitiveness and must be actively managed by leadership, stimulating the generation of new ideas and their conversion into marketable solutions.

The Relationship Between Marketing Strategies and Customer Satisfaction in the Fast-Food Restaurant Industry

This research examines the relationship between marketing strategies and customer satisfaction within the fast-food restaurant industry, focusing on product and promotional strategies. The study unveils critical insights gathered from a representative sample of 400 respondents. Findings reveal that product strategies, such as incorporating local and international flavors, offering unique menu items, introducing new products, and improving existing offerings, significantly attract and satisfy customers. Moreover, emotionally resonant promotional strategy and celebrity endorsements have a compelling impact on customer purchasing decisions. The study underscores the importance of a comprehensive marketing approach, harmonizing both product and promotional strategies, in enhancing overall customer satisfaction. The positive correlations observed between marketing strategies and customer satisfaction highlight the paramount role of marketing strategies in shaping the success of fast-food restaurants, underscoring their crucial influence on customer satisfaction and overall restaurant performance. These findings provide actionable recommendations for the industry, emphasizing the need for adaptability, convincing advertisements, and culinary innovation to meet evolving consumer preferences and expectations.