Restaurant Performance Research Articles

Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions

Purpose Although much empirical literature confirmed the foodservice industry’s significant impact on the environment, little scholarly attention has been paid to how restaurants can improve environmental performance. This study aimed to verify the impact of restaurant environmental cognition (EC) on environmental performance through green supplier selection (GSS) and joint actions (JAs). Design/methodology/approach Using an online survey company, the questionnaire was distributed to restaurant owners/or managers who were qualified to provide accurate information regarding their operational practices. A total of 285 responses were included in the analysis. Confirmatory factor analysis was conducted to verify the validity and reliability of the measures. The SPSS PROCESS macro was used to test the hypothesized relationships. Findings The study showed that EC has positive and direct effects on restaurant environmental performance (REP). Each mediator of GSS and JAs played a positive mediating role between EC and REP. GSS and JAs also played multiple positive mediating roles between EC and REP. This study revealed that a path mediating between EC and REP through GSS can be used to derive the most optimal results. Originality/value This study focused on the importance of restaurant EC, which is a fundamental driver for restaurant environmental practices, but is overlooked in the relevant literature. The findings provide novel information that can be applied to operate green restaurants specifically through GSS and JAs. In particular, the present approach expands the existing knowledge on sustainable restaurant management by investigating EC from an organization perspective.

SENTIMENT ANALYSIS ON TRIPADVISOR REVIEWS OF CUSTOMER SATISFACTION IN TAGAYTAY CITY FROM 2017-2021

The study addresses customer satisfaction in Bag of Beans Café and Restaurant, Tagaytay City focusing on the online reviews on Trip Advisor from the year 2017-2021. The study aims to come up with recommendations based on results that can be applied to the negative feedback of the customers in Bag of Beans Café and Restaurant Tagaytay City through reviews from TripAdvisor. The researchers utilized Hashed Ahmed Nasser's research framework. Salniza Bt Md, M. Salleh, Hamid Mahmood Gelaidan in 2012. The framework consists of four sections for gaining customer satisfaction. This study utilized qualitative research following a descriptive design. Sentiment analysis of TripAdvisor reviews was applied in its research. The researchers utilized a purposive sampling technique wherein there are qualifications for the reviews to be included in the study. Simple frequency counts on the number of positive and negative comments were performed and are shown for clarity. The online reviews mainly indicated a higher rate of positive impression after dining at Bag of Beans, concluding that most customers are satisfied with the restaurant's performance. That being said, the café and restaurant have implemented procedures and measures in place to ensure that their clients receive high-quality attention. In addition, having online review platforms allows the Hospitality and Restaurant Industry to analyze both positive and negative customer experiences that will help the management to improve and develop the services they offer for the betterment of the cafe and restaurant.

How online food delivery platforms contributed to the resilience of the urban food system in China during the COVID-19 pandemic

We use high-frequency data to quantify the nature and performance of online food delivery platforms during the COVID-19 pandemic in urban China, and to estimate the short- and long-term effects of lockdown and reopening measures. A staggered difference-in-differences (DID) estimation strategy and event study approach are used to identify the effects of lockdown and reopening measures on the performance of online food delivery platforms and restaurants. The results indicate that some restaurants continued to operate and offer online food delivery while lockdowns were in effect. Both the number of operating restaurants and their online food delivery services rebounded and experienced further growth after lockdowns were lifted. The adjustment path of the online food delivery business following the implementation of lockdowns differed from the adjustment path following the lifting of lockdowns. The lockdown and reopening measures did not affect all types of restaurant/cuisine equally. We also examine possible impact mechanisms of lockdown measures on online food delivery and restaurants, and conduct robustness checks to confirm the stability of the main findings. This study contributes to the existing literature by confirming the positive contribution of online food delivery to the resilience of urban food systems in response to unexpected external shocks. Our results have implications for the design of policies to guarantee food supply and help urban food systems adapt to unexpected shocks.

The sooner, the better? Interactions of stakeholders in online food delivery service platforms

PurposeThis research aims to explore the interactions of stakeholders in online food delivery (OFD) platforms, including restaurants, the delivery system and the platform, and the effect on total sales. In order to comprehensively analyze the service of stakeholders, the authors adopted the time duration which provides a unified metric for assessing service performance.Design/methodology/approachThe authors used panel vector autoregressive (PVAR) model analysis to verify the interactions among restaurants, the delivery system, and the platform itself, and to assess their effects on the sales. Data were collected from one of the biggest OFD service platforms in China – Eleme.com.FindingsFirst, the findings confirmed that the service performance of restaurants, the delivery system and the platform itself influence one another. There is a bidirectional causality between food preparation time (FPT) and actual delivery time (ACDT), as well as between FPT and advance arrival time (ADAT), ACDT and ADAT. Second, the service performance of restaurants, the delivery system, and the platform itself all positively affect sales, thus demonstrating unidirectional causality.Originality/valueThe current research is a pioneering empirical study, as it confirms the dynamic interactions between participants in OFD platforms and the dynamic influence of their respective service performances on sales. The findings of this research have a number of implications for the management and operation of online food ordering and delivery platforms.

Impact of five important factors on restaurant performance and hospitality management: an empirical analysis of technological innovation

This study aims to explore the effects of five factors, i.e., price, food quality, ambiance, service quality, and online order on the performance of the Japanese restaurant of Kenzo in Iran. In this research, the required data were collected through a mixed-method involving both quantitative (with 81 participants) and qualitative (2 participants) approach. Data analysis was performed using the SPSS software. With the use of Lewin's Model of Change, the study's intervention plan was suggested. The Wilcoxon test results showed that the performance of the restaurant enhanced after the intervention. Foreign restaurants, especially Japanese ones, need to pay close attention to service quality and employees’ behaviors. This factor cannot be changed or improved overnight; it takes time and investment to grow. The findings of this study help the managers and policymakers of the restaurant to gain a deeper insight into the influence of the above-mentioned factors on customer satisfaction and, consequently, the revenue of the restaurant. Additionally, it was found that food quality, price, online order, and service quality are the most important common problems of Japanese restaurants in Iran. Two phenomena limited this study: sanctions posed by the U.S on Iran and the COVID-19 pandemic. Therefore, the results of this study may not be generalized in the post-sanction time and post-pandemic time. Due to the pandemic, most customers prefer not to be present in the restaurant, which limits the results of the research. On the other hand, for future studies, researchers can study how to guide restaurant owners to use social media to increase the number of customers and attract new customers, which can be one of the unique factors that can directly affect the restaurant's performance. To the best of the authors' knowledge, this issue has not been studied in the Middle East region yet.

ANALYSIS OF HALAL SUPPLY CHAIN MANAGEMENT IN FRIED CHICKEN RESTAURANT USING SUPPLY CHAIN OPERATION REFERENCE (SCOR) 12.0

As a country with the largest Muslim population, Indonesia must be able to compete with the halal industry. Food products are one of the important aspects in the halal industry. One of the food providers that is mushrooming a lot today is fast food restaurants. In this regard, fast food restaurants must be able to guarantee that the products provided are guaranteed to be hallowed. One of the fast-food restaurants located in Yogyakarta is XYZ restaurant. This study aims to determine the performance of halal supply chain performance in restaurants to help restaurants in improving performance so that they can compete in the halal industry. The methods used in this study are Supply Chain Operation Reference (SCOR) 12.0, Analytical Hierarchy Process (AHP), and Traffic Light System. It was found that there were 44 metrics with 4 of them based on Islamic values. There are 2 metrics with marginal categories and 9 metrics with unsatisfactory categories. Overall, it was found that the restaurant's performance value was 67.65% with a marginal or average category.

Identifying core “responsible leadership” practices for SME restaurants

PurposeThe purpose of this study is to identify the core responsible leadership (RL) practices that are most relevant to small- and medium-sized enterprises (SME) restaurants. Furthermore, the authors adapt scales to measure these practices and conduct a pilot study to evaluate their impact on business performance in such establishments.Design/methodology/approachExploratory sequential mixed methods are used to fulfill the research aims. In the first phase, a set of definitions and practices associated with RL are derived from a systematic literature review. Second, a projective method of data collection is applied, involving a panel of 16 experts. Third, a fuzzy cognitive map is developed, which captures the responses of 40 owners or general managers of SME restaurants.FindingsTwenty-five practices are identified from the systematic literature review. The results show the five leadership practices that match the order of importance assigned by the experts: societal orientation, ethics, stakeholder involvement, power-sharing and environmental orientation. The relevance of those five practices is validated to explain SME restaurants’ financial performance and innovation performance.Practical implicationsInnovation is the key to advancing business sustainability and resilience, and the results identify the specific RL practices that enable improvements to be made in innovation performance among SME restaurants.Originality/valueThis paper identifies the RL practices that are particularly relevant to the tourism field (specifically, the restaurant industry), offers measurement scales for those practices and provides empirical evidence of the relationship between these RL practices and business performance in SME restaurants.

Place-Branded Foods with Responsible and Sustainable Management: A La Carte Serving in Regional Restaurants

This study assesses whether the association of place-branded foods and the adoption of responsible and sustainable management practices (e.g., quality management, environmental management, and corporate social responsibility) influence the financial performance of regional restaurants linked to the land of origin. The data collected from 265 regional restaurants located in the Centre Region of Portugal allowed estimation of a selected set of discrete-choice model specifications, namely, probit, logit and generalised extreme value regression models. The empirical findings reveal that the use of place-branded foods increases the demand for regional restaurants, which positively influences their financial performance. In addition, responsible sustainable management practices such as collaboration with customers to improve products and services, quality and safety control, choice of organic foods, commitment to maintaining jobs and cooperation with the community reveal a positive and significant influence on financial performance. Conversely, the results show that the use of origin certification in marketing and advertising campaigns and improvement of the restaurant’s image through the use of place-branded products have a significantly negative influence on regional restaurants’ financial performance, considering the pandemic crisis and the additional costs associated with this differentiation procedure.

Orientasi Kewirausahaan Dan Network Capability Sebagai Upaya Pencapaian Kinerja Perusahaan Di Masa Pandemi Covid-19

The company performance means the company's ability to achieve its financial and non-financial goals with the use of its resources to be able to compete. This study was held at small and medium enterprise restaurants in Sukabumi city to be able to achieve company performance in the COVID-19 pandemic era. The aim of this study were to find out and interpreting the role or the influence of entrepreneurial orientation and network capability toward the company performance in small and medium enterprise restaurants. In realizing the achievement of the company's performance, it is necessary for the company to implement strategic steps to stay prominent in the uncertain market conditions because of the COVID-19 virus outbreak continues to make business activities very limited. The implementation method in processing the data in this study was used associative method with quantitative approach. The number of respondents were 37 who is a business owner or manager in a restaurant business in Sukabumi city. Software IBM SPSS Statistics Version 26 was used to record the research results. The findings showed that entrepreneurial orientation and network capability had a positive and significant effect also had a very strong correlation value of 0.859. Therefore, can be concluded that entrepreneurial orientation and network capability have influence in achieving company performance by developing renewable ideas and fostering partnerships to help the company's performance succeed.
 Keywords: Entrepreneurial Orientation, Network Capability, Company Performance

User-generated reviews and the financial performance of restaurants

PurposeThis paper aims to examine the impact of selected characteristics (rating, volume and variability) of online user-generated reviews on the bottom-line profitability of restaurants.Design/methodology/approachRestaurant-level review data are extracted from TripAdvisor and matched with firm-level data from the financial reports gathered from the Belfirst database of Bureau van Dijk. The resulting sample contains data on 2,297 Belgian firms over the period 2007–2018, for which 134,831 reviews are investigated. The author’s regression model of firm-level profitability is estimated against online review characteristics and various financial control variables, including past profitability. This research model and estimation technique address the endogeneity concerns that typically weaken this kind of study.FindingsWhile comparable studies on hotels document a positive association between review characteristics and profitability, the authors find no relationship between review rating, volume and variability in the profitability of restaurants.Research limitations/implicationsDue to the format of the financial reports of small and medium-sized enterprises (SMEs), data on turnover and cost of materials/services was not available for most restaurants in the sample, limiting our potential for analysis. In addition, our assessment of electronic word of mouth (eWOM) was limited to measures derived from user-generated reviews on TripAdvisor.Practical implicationsIn the literature on eWOM, the importance of online reputation is hardly disputed, especially in the context of the hospitality sector. However, most research to date has focused on the hotel sector and top-line measures of success. This study uses restaurant-level financial data, focuses on bottom-line profitability, considers potential endogeneity issues and pays careful attention to the estimation technique. The results fail to establish a direct relationship between eWOM metrics and financial performance and are surprising, meriting further investigation to establish the underlying causes.Originality/valueIn contrast to prior studies on the impact of eWOM on restaurant performance at a group level, this study examines the impact on unit-level profitability, taking into account several potential sources of estimation bias. In addition, the authors challenge this finding with a battery of sensitivity tests, revalidating the absence of a relationship in each case.

DAMPAK KEBIJAKAN PEMBATASAN SOSIAL TERHADAP KINERJA PENDAPATAN RESTORAN DI PROVINSI BALI

The Covid-19 pandemic has a major impact on the development of the Indonesian economic. Several business sectors, particularly in the industrial and service sectors, experienced a drastic decline in their performance due to the policy of restricting the mobility of goods and services. This policy was adopted by the government as a step to prevent and reduce the spread and number of Covid-19 cases. The province of Bali, which is synonymous with tourism industry and services is the area with the deepest impact in Indonesia. The Accommodation and Food and Drink Provision Sector, which has been the main contributor in terms of the business sector, experienced a contraction of -27.52%. The purpose of this study is to observe the extent of the impact of these restrictive policies on the performance of restaurant income as one of the main sub-sectors in Bali Province. The data analysis technique used is panel data regression using primary data and also data processing result using Google Mobility Index. The research sample was 97 restaurants spread across 9 regencies/cities in Bali Province. Meanwhile, for the social restriction policy variable, a dummy variable is used. The results showed that there were differences in restaurant performance when there was no restriction policy and when there was a restriction policy.

Does Michelin effect exist? An empirical study on the effects of Michelin stars

PurposeReceiving Michelin stars is considered an effective marketing tool and a prestigious certification in the restaurant industry. However, the direct effects of Michelin stars on restaurant performance remain unclear. To bridge this gap, this study aims to empirically validate the “Michelin effect” on the consumption values of restaurant patrons before and after receiving Michelin stars.Design/methodology/approachThe data, collected from OpenTable, consist of over 160,000 reviews written for 218 restaurants, including 109 Michelin-starred (treatment group) and 109 nonstarred restaurants (control group). The authors measure perceived consumption value using the collected user-generated review data. The authors estimate fixed-effect difference-in-differences regressions to validate the Michelin effect.FindingsMichelin stars enhance social, hedonic and service quality values, which are nonfunctional values. However, no significant effects on functional consumption values, such as economic, food quality and ambience quality values, are observed, even though Michelin stars are pure awards for kitchen performance.Practical implicationsMichelin stars can be an effective marketing tool for fine-dining restaurants because customers consider emotional and nonfunctional benefits such as hedonic and social values, which are more important than functional benefits such as food value. Furthermore, Michelin effects are heterogeneous depending on the number of stars awarded, price range and customers’ gastronomic involvement. These offer a strong rationale for monitoring social media, which may help managers better understand their customers and improve their performance.Originality/valueThis study extends the current literature on the Michelin effect by quantifying consumption values using user-generated review data. To the best of the authors’ knowledge, this study offers the first empirical evidence that directly validates the Michelin effect.

Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

PurposeThis research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.Design/methodology/approachA performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.FindingsWhilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.Originality/valueValuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.

Comparison of Performance and Risk of Tourism Companies, Restaurants and Hotels Before and During the Covid-19 Pandemic

This study aims to determine the performance and risks of tourism, restaurant and hotel companies during and before the covid 19 pandemic. This study uses four proxies to measure the company's performance, namely Return on Assets (ROA), Return on Equity (ROE), Tobins Q and Net Profit. Margin (NPM) and use two proxies to measure company risk, namely the standard deviation of Return on Assets (SDROA) and the standard deviation of Return on Equity (SDROE). The population in this study are tourism, restaurant and hotel companies for the period 2019-2020. The sampling technique used is purposive sampling technique based on certain criteria. The number of samples in this study were 15 companies with 120 observations. The data analysis technique used is to perform different tests before the pandemic and during the COVID-19 pandemic. The results showed that there were significant differences in the performance and risk of tourism, restaurant and hotel companies before the pandemic and during the pandemic.

Restaurantscapes and its Impact on Customer Patronage: An Empirical Perspectives

There is a considerable signal from empirical studies that many factors influence customer's patronage. The primary purpose of this research is to review the impact of restaurantscapes (space/function, hygiene, and social interaction) on customer patronage and customer emotional response to restaurantscapes in the kingdom of Saudi Arabia. Customer familiarity is a moderation variable the has been explored in this study. The framework of the present study was developed based on a systematic review of past literature, which has not been tested yet. Three hundred and nine (319) usable responses were obtained. Data were analyzed using Statistical Package for Social Science (SPSS) and Partial Least Square-Structural Equation Modeling (PLS-SEM). Based on the importance of the study's variables, the present paper stated a positive result in the relationship between restaurantscapes on customer emotional response and customer patronage and a positive relationship between customer emotional response and customer patronage. However, the study does not support the moderation role of customer familiarity. Thus, restaurantscapes will improve the Saudi restaurant's performance by increasing customer patronage. The paper emphasizes the critical value of restaurantscapes for restaurants owner/managers. Stimulus Organism and Response (S-O-R) theory was used to underlie the conceptual framework. In addition, some implications of this conceptual model for theory and practice are discussed.

Mediation role of service innovation in the effects of knowledge creation on marketing performance of restaurant

This work explores the effect of knowledge creation on service innovation and marketing performance among restaurants within the Kumasi Metropolis. A total of 200 restaurants were sampled for this work. The study adopted the use of questionnaire as the main data collection instrument to obtain the study responses. The information obtained from the structured questionnaire was analyzed using the multiple linear regression technique for analyzing mediation effects to arrive at the study results. The findings of the study indicate that there is a positive relationship between knowledge creation and service innovation. It was also found that service innovation has positive and significant effect on marketing performance. Furthermore, the study findings revealed that service innovation mediates the relationship between knowledge creation and marketing performance of restaurants. Based on the results, it was recommended that management invest in the creation of knowledge as this will drive innovativeness in the organization and subsequently lead to a higher marketing performance. The paper significantly discusses the body of knowledge concerning the effect of knowledge creation, service innovation and marketing performance in the restaurant context.

Supply chain performance and visit interest of restaurants: The role of buzz and viral marketing strategic

The purpose of this study was to analyze the relationship between buzz and viral marketing strategy on supply chain performance and visit interest of restaurants in Banten Indonesia. This type of research used explanatory with a quantitative approach using SEM-based variance analysis, this is because the dependent and independent variables in this study amounted to more than one so that they could use variance-based SEM to summarize the formulation of the analysis. The study was conducted on 120 restaurant owner respondents in the province. Banten Indonesia. The distribution of the questionnaire in this study was carried out in two stages, namely the distribution of online questionnaires via google form to restaurant owner consumers. The sampling technique used in this study is accidental sampling, namely the determination of the sample based on accidental samples. The results of this study are buzz marketing has a significant effect on supply chain performance, buzz marketing has a significant effect on visit interest, viral marketing has a significant effect on supply chain performance, viral marketing has a significant effect on visit interest, visit interest has a significant effect on supply chain performance.

The role of supply chain on the competitiveness and the performance of restaurants

The purpose of this study is to analyze the effect of supply chain management on competitiveness, the positive effect of supply chain management on performance and the positive influence of competitiveness on performance in restaurants in the province of Banten Indonesia. The research method uses a hypothesis testing model, the respondents of this research are tourists who want to travel to a tourist attraction in Banten Province. Data collection is done online, using the Google Form website. Researchers distributed questionnaires to tourists using social media who had visited Banten province. This study uses a convenience sampling technique, where the sample members are respondents who are easy to find, and the convenience makes data collection more effective and efficient since it saves time and costs. The sample in this study was 290 tourists who had visited Banten Province. The technique of collecting data in this study used an online questionnaire, data analysis using structural equation modeling (SEM) by applying SmartPLS 3.0 software. Based on the results of data analysis, the results show there is a significant relationship between supply chain management and competitiveness, a significant relationship exists between supply chain management and restaurant performance and finally, competitiveness influences positively the restaurant performance.

Uticaj komentara sa sajta Tripadvisor na zadovoljstvo gostiju u restoranima velikih gradova bivše Jugoslavije

In the era of urban tourism expansion, restaurants in major cities of former Yugoslavia (Belgrade, Zagreb, Ljubljana, Sarajevo, Skopje, Podgorica, which are also the capitals of the newly emerged countries) are very important factors in meeting the needs of tourists. The Internet with specialized websites and social networks provides a wealth of information to potential restaurant visitors. Tripadvisor is one of the most popular hospitality websites that gives its users an insight into past experiences of restaurant customers. Previous research has shown that there is a close relationship between the number of reviews on the website and the financial performance of restaurants. The aim of this paper is to examine the relationship of visitor satisfaction between the mentioned capitals, as well as the trends in the number of reviews and satisfaction over time, including the correlation between the number of written comments and visitor satisfaction via the analysis of ratings and comments left on the Tripadvisor site.

Resilience Innovations and the Use of Food Order & Delivery Platforms by the Romanian Restaurants during the COVID-19 Pandemic

The COVID-19 pandemic, the blocking of activity by the government and the restrictions imposed in Romania had detrimental effects on the activity of restaurants, imposing their adaptation to new situations and generating creative innovations that caused changes in the way restaurants deliver food to consumers through food order & delivery platforms. Exploring the nature and implications of such innovations on resilience, this study analyzes their impact on the attitude and intention to use food delivery platforms by restaurant managers in Romania during the COVID-19 pandemic. Through the proposed structural model, the authors integrate innovations in resilience by joining together the new components of the established TAM model. This research was conducted on a sample of 402 restaurant managers in Romania. The data was collected based on a questionnaire, and it was analyzed with the SmartPLS3 software. The results of the study show that the four variables of innovation, namely business strategy innovations, technological innovations, financial innovations and social innovations, exert different effects on behavioral intention and attitude towards using the order & delivery platforms. The results of the study can be key points in the more efficient management of material, financial and human resources, thus improving the commercial performance of restaurants.