Popular Restaurants Research Articles

Bacteriological Quality of Salads Sold at Selected Restaurants in Accra, Ghana

Background: The increasing prevalence of chronic non-communicable diseases has led to a greater emphasis on the consumption of healthy foods, such as vegetables. Vegetable salads from restaurants are generally perceived as safe. We investigated the bacteriological quality of vegetable salads sold in two popular restaurants in Accra. Methods: Twenty salad samples were purchased from two popular restaurants (A and B) with two branches each in Accra, Ghana. Restaurant A had branches at Dansoman and North Industrial Area, while B had branches at Osu and Tesano. Total aerobic colony forming unit (CFU) and biochemical assays were performed by standard culture techniques and protocols, to determine the microbial load and species present. Results: Mean aerobic bacteria count was 1.77E5 and 1.45 E5 CFU/g for Restaurants A, and B respectively. The North Industrial Area branch of A had more CFUs (2.64E5 CFU/g) than the Dansoman branch (0.9E5 CFU/g), and statistically significant (p=0.0010). The Tesano branch of restaurant B had higher CFUs (1.9E5 CFU/g) than the Osu branch (1.0E5 CFU/g), and also statistically significant (p=0.0022). Furthermore, ANOVA across the four branches showed a significant difference (p<0.0001). The main isolates identified from both restaurants were Enterobacter spp. (28.7%), Citrobacter spp. (20.4%), Klebsiella ssp. (18.5%) and Enterococcus spp. (7.4%). Conclusion: Enterobacter species was predominant among others. Education of the restaurant staff, and the application of food safety and handling procedures must be established, and food regulatory institutions must carry out routine inspection at these sites to ensure consumer protection and public health.

The role of ambiance and service in culinary tourism: A case study at D’Warung

This study examines the culinary and dining experience at D’Warung, a popular restaurant known for its diverse menu and cozy atmosphere. The primary objective is to analyze the restaurant's appeal, focusing on its food offerings, ambiance, and customer service. Data collection was conducted through observation and interviews with staff and customers, assessing factors such as the quality of the food, the level of crowd, and the friendliness of the service. The results reveal that D’Warung stands out for its comfortable atmosphere, friendly staff, and a varied menu that includes both local and western dishes. The analysis highlights these factors as key contributors to the restaurant’s success. In conclusion, the study emphasizes the importance of creating a welcoming environment and providing excellent service in shaping a memorable dining experience.

Prevalence of Intestinal Parasitic Infections among Food Handlers from Greater Cairo, Egypt

Abstract Background Foodborne illnesses caused by intestinal parasitic infections (IPIs) are among the major health problems especially in developing countries. Food handlers play an important role in transmission of IPI during manufacturing, processing, handling, and serving of foodstuff. Objectives The aim of the present study was to determine the prevalence of IPIs among food handlers in Greater Cairo, Egypt and their associated risk factors. Methodology A cross sectional study was designed whereby 250 food handlers attending four provision health offices from different governorates of Greater Cairo were examined. The demographic data, job title and position, health certification as well as risk factors that might increase the transmission of IPIs were collected in a pre-designed questionnaire. Stool samples were collected from all participants and examined by direct wet/iodine mounts, formol diethyl acetate and modified Ziehl_Neelsen staining techniques. Results 65 food handlers (26%) were found to have IPIs. The commonest parasites detected were Entamoeba histolytica (24.6%), Entamoeba coli (20%), Blastocystis hominis (16.9%), Giardia intestinalis (12.3%), followed by Enterobius vermicularis (10.8 %), Ascaris lumbricoides (7.7 %) and Schistosoma mansoni (3.1%). Higher, statistically significant (P < 0.001), prevalence of IPIs was found among food handlers from rural areas, having low educational levels, not having previous health certificates and among those working in popular restaurants and those having poor personal hand hygienic measures. While no differences in prevalence of IPIs was found regarding age, sex, and work experience duration. Conclusion It was concluded that implementation of governmental policies ensuring routine medical checkup and continuous professional training and education of food handlers are essential for prevention of IPIs among food handlers.

Greenhouse Gas Emissions from Thai and Japanese Restaurants for Reduction Management Strategies

Abstract Quantifying the total greenhouse gas (GHG) emissions along the whole value chain is essential for effective greenhouse gas management. Two types of the most popular restaurants in Thailand were included in this study: 1) a restaurant that specialized in northeastern Thai cuisine with an area of 94 m2 and 41 000 clients per year and 2) a restaurant serving Japanese–Thai fusion meals with an area of 284 m2 with 59 000 clients per year. Notably, the scope 3 GHG emissions were the highest (76%–81% of total emissions). The main contributors at both restaurants were raw material acquisition, followed by transportation of raw materials and waste management. It was suggested that the restaurants should not overlook the major sources of scope 3 GHG emissions, especially in food procurement, transportation from suppliers, and waste management. GHG management measures that could be applied include using local food ingredients, buying raw materials from nearby locations, simulating transport routes to minimize the distance of transport, and separating food wastes and sorting recyclable packaging wastes for further use. In addition, the restaurants could flag low-carbon footprint meals on their menus to engage their customers in contributing to GHG reductions.

Nurses’ perspectives on user-friendly self-sampling interventions for diagnosis of sexually transmitted infections among young women in eThekwini district municipality: a nominal group technique

BackgroundSyndromic management in the main non-laboratory-based management approach for sexually transmitted infections (STI) in most low- and middle-income countries (LMICs) but it has limitations. Self-sampling has been proven as a suitable alternative approach to help improve management STIs by improving access to diagnosis among vulnerable populations. We sought to determine health workers’ perspectives on user-friendly self-sampling interventions for STIs among young women in eThekwini District Municipality.MethodsHealthcare workers providing STI healthcare services in the study location participated in a nominal group technique (NGT) workshop. The NGT workshop was aimed enabling collaboration with key health providers in identifying user-friendly self-sampling interventions for diagnosis of STIs among young women. Data collection was conducted in two phases: phase 1 determined barrier that hinder young women from accessing current STI healthcare services and phase 2 focused on determining the key strategies for self-sampling interventions to diagnose STIs in young women. Thematic analysis and percentage form analysis were used to examine qualitative and quantitative data respectively.ResultsThe following barriers were identified: negligence; myths about STIs; fear of judgement; denial; operating hours; lack of knowledge of STI symptoms and safe sex practices; and stigma associated with STIs. The following strategies were suggested: hand out self-sampling kits at popular restaurants; collect self-sampling kits from security guard at primary healthcare clinics (PHCs); receive STI diagnostic results via SMS or email or the clinic for treatment; improve youth friendly services at PHCs; educate the public on proper use of the kits. Education about STIs and handing out self-sampling kits at clinics, universities, schools, pharmacies or via outreach teams were ranked high priority strategies.ConclusionsThe findings highlight the need to address stigma and fear of judgment and provide comprehensive education to improve healthcare-seeking behaviour in young women. Additionally, the study also indicates that using eHealth solutions could significantly enhance the accessibility and efficiency of STI healthcare services in LMICs.

Abstract 231: Assessing the Effectiveness of Food Delivery Service Integration for Automated External Defibrillator Delivery in Out-of-Hospital Cardiac Arrest Response Through Computer Simulation

Background: The number of food delivery (FD) motorcycle riders in Taipei has rapidly increased. These riders often wait near popular restaurants during rush hours and could potentially act as first responders to retrieve automated external defibrillators (AED) for out-of-hospital cardiac arrests (OHCA). Objectives: This study aimed to assess the feasibility of integrating FD riders into the emergency medical service (EMS) system as OHCA responders. Methods: We enrolled OHCAs from the Taipei registry between 2017 and 2019. Using the Uber Eats website, a prominent FD service platform, we obtained data on FD hotspots to establish a reference point. Assumptions were made in our simulation to develop an integrated system where FD riders could participate in a crowdsourcing program. In the simulation, FD riders were assigned to respond to an OHCA within a 2-km distance by retrieving an AED or directly responding to the OHCA if bystander CPR was unavailable. We tested response rates from 10 to 100% and compared simulated AED arrival time with documented EMS response time in the registry. Results: During the study periods, 8,952 of 11,660 OHCA cases were accessible by FD riders. There were 418 restaurants clustered around 24 hotspots, and 2,050 AEDs were found within range of these restaurants (Image1). For FD-accessible OHCA cases, with simulating response rates ranging from 10 to 100%, the AED arrival time was reduced by 2.99 to 3.67 minutes. The effect was more pronounced during peak hour (Image 2). Conclusion: The results indicate that incorporating FD riders as OHCA responders into the EMS system is practical and beneficial in reducing the defibrillation waiting time for OHCA patients.

Prevalence of multiple-drug resistance and identification of underlying antibiotic resistance genes in Escherichia coli isolated from ready-to-eat chicken salads being sold in restaurants in Delhi, India

Antibiotic resistance (AR) is a quintessential one-health concern. Unregulated usage of antibiotics in human clinical and veterinary sector has exacerbated the global figures of morbidity and mortality. One of the reasons behind clinical manifestation of AR is the farm-to-fork movement of AR bacteria (ARB), which necessitates a systematic evaluation of food products for AR-related threats. Due to easier availability, claimed high nutritional value and cost effectiveness, meat-based ready-to-eat (RTE) salads are gaining popularity among the consumers in low-and middle-income countries (LMICs) like India. Nevertheless, it has not yet been followed by a stern microbial evaluation concerning AR. Our study acknowledges this gap by performing a systematic evaluation of AR profile of a sentinel opportunist, Escherichia coli associated with chicken based RTE salads being served in popular restaurants in Delhi, India; and identifying the antibiotic resistance genes (ARGs) that drive the observed resistance. Results showed a significant degree of resistance in E. coli isolates to nalidixic-acid (35.89%), tetracycline (35.0%), β-lactams [ampicillin (28.3%), amoxicillin-clavulanic acid (26%), imipenem (25%)], and fluoroquinolones [ciprofloxacin (22.5%), norfloxacin (20.83%)], among others. Upon screening the isolates for the presence of 22 ARGs, genes like qnrS (42.5%), tetA (40.83%), strB (20%), aadA1(12.5%), qnrA (12.5%) and strA (11.66%) were prevalent. Multiple drug resistance (MDR) was showcased by 29.17% isolates while multiple ARGs were harboured by 25.83% of the screened isolates. Due to the well-known association of the prevalent ARGs with plasmids and mobile genetic elements (MGEs) in our study, our results present a concerning scenario where the manifestation of AR in humans is possible through meat-based RTE salads.

Analisis Kepuasan Pelanggan di Saung Pak Ewok Restoran Ramah Keluarga di Jawa Barat

The purpose of this study was to examine the effect of six variables on customer satisfaction with Saung Pak Ewok. Saung Pak Ewok is a popular restaurant with a family restaurant concept in West Java. The six variables considered are location, promotion, staff, price, product, and distribution. To achieve the research objectives, the research method used was convenience sampling. A total of 80 respondents were selected to participate in this study, representing a wide range of Saung Pak Ewok customers. Data was collected through various means including interviews, questionnaires, and observations. Multiple linear regression analysis was used to analyze the variables that affect customer satisfaction. This statistical technique allows researchers to identify the individual and combined effects of variables on customer satisfaction. The results showed that location, promotion, and human resources have a significant impact on customer satisfaction. Saung Pak Ewok's location, promotion, and staff quality were found to contribute positively to customer satisfaction. However, the price variable was found to have no significant effect on customer satisfaction. In conclusion, this study explains the variables that significantly influence customer satisfaction at Saung Pak Ewok. The findings highlight the importance of place and promotion in creating a positive customer experience. This research provides valuable insights for Saung Pak Ewok and other similar establishments seeking to increase customer satisfaction and improve overall business performance.

Social Network Analysis: Identification of Communication and Information Dissemination (Case Study of Holywings)

Social media especially Twitter has been used by corporation or organization as an effective tool to interact and communicate with the consumers. Holywings is one of the popular restaurants in Indonesia that use social media as a tool to promote and disseminate information regarding their products and services. However, one of their promotional items has gone viral and invited public protests which turned into a trending topic on Twitter for a couple of weeks. Holywings allegedly improperly promoted their products by using the most honorable names, “Muhammad” and “Maria”. Social network analysis of Twitter data is conducted to identify and examine information circulating among the users, which leads to wider public attention and law enforcement. In this study, we focused on the conversation about Holywings on Twitter from 24 June to 31 July 2022. The analysis was carried out using Python to retrieve data and Gephi software to visualize the interactions and the intensity of the network group in viewing the spread of information. The findings reveal the centrality account that caused the news to go viral are the CNN Indonesia (@CNNIndonesia) news media account and Haris Pertama (@knpiharis), with a centrality of 0.161 and 0.282, respectively. There are also 121 groups involved in the conversation with modularity of 0.821.

The prediction of market-level food choices by the neural valuation signal.

Neuroimaging studies have demonstrated the ability to use the brain activity of a group of individuals to forecast the behavior of an independent group. In the current study, we attempted to forecast aggregate choices in a popular restaurant chain. During our functional magnetic resonance imaging (fMRI) study, 22 participants were exposed to 78 photos of dishes from a new menu of a popular restaurant chain. In addition to self-reported preferences, fMRI data was extracted from an a priori domain-general and task-specific region of interest-the ventral striatum. We investigated the relationship between the neural activity and real one-year sales provided by the restaurant chain. Activity in the ventral striatum, which was defined using the task-specific region of interest, significantly correlated (r = 0.28, p = 0.01) with one-year sales. A regression analysis, which included ventral striatum activity together with the objective characteristics of the products (price and weight), behavioral, and survey data, showed R2 values of 0.33. Overall, our results confirm prior studies, which have suggested, that brain activity in the reward system of a relatively small number of individuals can forecast the aggregate choice of a larger independent group of people.

Association between level of food insecurity and sociodemographic profile of popular restaurant users in a town in the Northeast of Brazil

Aim: to investigate the association between the level of food insecurity and the sociodemographic profile of Popular Restaurants users in Maceió, Alagoas, Brazil. Method: This is a field research carried out based on a structured interview with 576 users of popular restaurants. In order to know the sociodemographic profile of Popular Restaurants users, the following variables were investigated: gender, age range, income, education, residence type, frequency of restaurant use, motivation, health-disease conditions, among other indicators. Food insecurity was assessed by the Brazilian Food Insecurity Scale. Fisher's exact and chi-square tests were applied for statistical analysis, with the significance level set at 5%. Results: the results showed that about 50% of users had a monthly income of up to one minimum wage; moderate / severe food insecurity was found in 22.4% of respondents. The significant associations with food insecurity were identified especially by: education; residences with children under 18; monthly and household income; and number of people who contributed to household expenses. Conclusion: the profile of the popular restaurant users investigated confirmed that these restaurants served primarily those who are in impoverished conditions.

Popular Restaurants as strategies to fight hunger and to promote Food and Nutrition Security: an integrative review of scientific publications in the period 2011-2021

ABSTRACT Objective Evaluate the contribution of Popular Restaurants in promoting Food and Nutrition Security and fighting hunger. Methods This is an integrative review with searches performed in Scopus, Virtual Health Library, Directory of Open Access Journals, Scientific Electronic Library Online, Web of Science, PubMed and Google Scholar databases. The capture of studies was limited to the period from 2011 to 2021. The articles were categorized according to the focus of the evaluation carried out, conceptualization and thematic analysis procedures, and aggregated into five categories of analysis: 1) users’ profile; 2) food handlers; 3) leftovers, food loss and waste; 4) physical-functional structure; and 5) promotion of the human right to adequate food. Results 35 articles were included. There was a predominance of a quantitative approach and, among the focus of the studies, the most recurrent was related to the “users’ profile” (54%), followed by the categories: “food handlers” (14%), “Leftovers, food loss and waste” (14%), “promotion of the Human Right to Adequate Food” (12%), and “physical-functional structure (6%). 88.5% of the studies discuss the equipment in a sectored way, evaluating specific items of the equipment and/or the population served. Only four studies discussed Popular Restaurants as promoters of the Human Right to Adequate Food. Conclusion There was a scarcity of the analyzed literature, attesting to the existing gap in the role of Popular Restaurants in the promotion of Food and Nutrition Security. It is recommended to carry out evaluative studies that can contribute to the qualification and expansion of Popular Restaurants as instruments to promote the Human Right to Adequate Food and fight hunger.

Examination of Muslim Zilennial Consumers’ Intentions to Eat at Popular Restaurants

In the current onslaught of digitalization era, understanding the intentions and preferences of Zilennial consumers towards popular restaurants is crucial for researchers and business practitioners alike. Hence, this research aims to examine Muslim consumers' intentions to dine at "Restoeran Gacoan" using the Structural Equation Modeling-Partial Least Squares (SEM-PLS) method. The study involved 120 respondents to evaluate the impact of Symbolic Value, Hedonic Value, Islamic Value, and Functional Value on Muslim consumers' satisfaction at Restoeran Gacoan. The findings reveal that Symbolic Value, Hedonic Value, and Islamic Value significantly influence Muslim consumers' satisfaction at Restoeran Gacoan. However, Functional Value does not have a significant impact on their satisfaction. Additionally, the research also indicates that Muslim consumers' satisfaction has a positive effect on their willingness to pay more. This study provides valuable insights for restaurant managers, particularly at Restoeran Gacoan, to comprehend the factors influencing Muslim consumers' satisfaction and their willingness to pay more. This understanding can aid restaurants in designing more effective and responsive marketing strategies that cater to the needs and preferences of Muslim consumers.

The Consequences of Rating Inflation on Platforms: Evidence from a Quasi-Experiment

Informative online ratings enable digital platforms to reduce the search cost for buyers to find good sellers. However, rating inflation, a phenomenon in which average rating increases and rating variance across listings decreases, threatens the informativeness of ratings. We empirically identify the consequences of rating inflation by conducting a quasi-experiment with a digital platform that exogenously changed its rating display rule in a treated neighborhood, which resulted in rating inflation. Using a differences-in-differences approach, we find that platforms benefit from one aspect of rating inflation: user purchases and seller sales increase because of the increased average rating. However, they also face negative consequences: rating inflation causes a decrease in user trial and a greater concentration of sales among popular restaurants. Overall, our results illustrate the potential consequences of rating inflation that platforms need to consider when designing and managing their rating system.

Predicting Customer Loyalty of Ethnic Restaurant through Satisfaction with Marketing Mix

Ethnic restaurants are the most popular restaurants in Indonesia. This study aims to analyze the effect of satisfaction with the marketing mix, namely satisfaction with the product, satisfaction with the price, satisfaction with the location, satisfaction with the promotion, satisfaction with the employee, satisfaction with the process, and satisfaction with the physical evidence on customer loyalty. The sample in this study were 200 respondents. The analysis technique used is path analysis. The results prove that satisfaction with the product, satisfaction with the price, satisfaction with the location, and satisfaction with the employee affect customer loyalty, while satisfaction with the promotion, satisfaction with the process, and Satisfaction with the physical evidence do not affect customer loyalty of ethnic restaurant. This study provides an understanding that the customer satisfaction with the marketing mix offered by ethnic restaurants will create loyalty.

Public infrastructure for food and nutrition security in brazil: fufilling the constitutional commitment to the human right to adequate food.

Food insecurity is a critical global problem with social and public health consequences. In Brazil, access to adequate food is a fundamental human right guaranteed under the country’s Constitution since 2010. As such, the State assumes the distinct and complementary obligations to respect, protect, promote and provide the Right to Adequate Food. The aim of this study is to present actions related to the “provision” dimension that have been developed as part of a network of public infrastructure strategies for food and nutrition security in Brazil. Through an exploratory, analytical literature review, the paper focuses on the operational designs and logistics of three main strategies: Food Banks, Community Kitchens, and Popular Restaurants. The Brazilian experience indicates that public actions are necessary, especially considering the urgency for those groups living with hunger and poverty. While similar programs can be found in other countries in South and North America, they are mostly offered by civil society organizations, and have not advanced toward public institutionalization. In fact, private programs are criticized for negating governments’ obligation and responsibility in this area. Brazil’s experience sheds light on public initiatives in meeting the State’s obligations towards the Right to Adequate Food.Supplementary InformationThe online version contains supplementary material available at 10.1007/s12571-022-01272-1.

Alternative Sources of Income of Employees from the Foodservice Industry in Puerto Princesa City During Pandemic

The overwhelming impact of the COVID-19 pandemic on company sales, notably in the restaurant industry, compelled employers of various foodservice companies to change their business models, resulting in the loss of thousands of jobs in the Philippines. The primary objective of this study was to ascertain alternative sources of income for foodservice industry personnel in Puerto Princesa City during the pandemic. A descriptive correlational research design was adopted in this study. Following pretesting, the researchers individually administered the self-created questionnaire to available personnel at the city's most popular restaurants. For those who were not there at the time, a link to Google Forms was also supplied. The survey form was completed by 135 participants. The findings indicated that 41.5 percent of respondents lacked alternative income sources due to their membership in the skeletal workforce or their reliance on help from their employers, private businesses, and both national and local government units. Meanwhile, employees who used online business as a supplement to their income during ECQ earned an average of 2,206.37 pesos per month. Their initial capital came from savings and their 13th-month pay of 2,992.21 pesos. Additionally, the study discovered that the respondent's age, spouse's salary, and job title/position were significantly related to the amount of alternative income earned. Furthermore, while more restaurant employees engaged in entrepreneurial ventures during ECQ than those employed in hotel foodservice outlets, there is no statistically significant difference in terms of alternative income earned.

SEOUL AR: Designing a Mobile AR Tour Application for Seoul Sky Observatory in South Korea

Skyscrapers are symbols of local landmarks, and their prevalence is increasing across the world owing to recent advances in architectural technology. In Korea, the Lotte World Tower, which is now the tallest skyscraper in Seoul, was constructed in 2017. In addition, it has an observatory deck called Seoul Sky, which is currently in operation. This study focuses on the design of Seoul AR, which is a mobile augmented reality (AR) tour application. Visitors can use Seoul AR when visiting the Seoul Sky Observatory, one of the representative landmarks of Seoul, and enjoy a 360° view of the entire landscape of Seoul in the observatory space. With Seoul AR, they can identify tourist attractions in Seoul with simple mission games. Users are also provided with information regarding the specific attraction they are viewing, as well as other information on transportation, popular restaurants, shopping places, etc., in order to increase the level of satisfaction of tourists visiting the Seoul Sky Observatory. The final design is revised through heuristic evaluation, and a study of users’ levels of satisfaction with Seoul AR is conducted through surveys completed by visitors to the Seoul Sky Observatory.

Pengaruh variasi plating masa kini terhadap dimensi meja makan restoran

Along with the times, the human lifestyle also continues to develop, this also affects the facilities of public space one of which is a restaurant. In the present era, the restaurant is used not only for places to eat and drink but also as a gathering place, relax, or as other self-image accommodation. This makes the restaurant also develops following the development of human lifestyle trends today, ranging from building design, room, furniture, tableware, to the way of serving food and drinking or plating variations in the restaurant. The development of plating variation is also adjusted from the style, shape, and dimensions of the tableware used by adjusting the type, theme and menu of the current trend. Today, one of Indonesia's many cities has its culinary tourism area is Bandung. Therefore, the authors conducted research on several popular restaurants in Bandung such as 180 Coffee and Music, Al Jazeerah Signature, Miss Bee Providore, and Gormeteria regarding variations in present plating to individual plating variations, plating variations when there were sharing items, variations in plating when there were other items from the current lifestyle section such as cellphones, wallets, and so on, so that they can find out the effect of variations in current plating on the dimensions of the restaurant dining table.

Restaurant Table Reservation System

In India with a population of 1.39 billion, the diners have also increased in the recent years. For a restaurant which has limited tables, it's difficult to manage the sizable amount of people and this covid-19 pandemic situation. In every popular restaurant people need to await a minimum of for 10-20 minutes, which increases the frustration or crowd among the diners. To manage the rush and eliminate the matter of waiting time, social-distancing, we've designed and proposed an application for the customer to pre-book the table at specific time. To satisfy and enhance the experience of the customer we've predict time using intelligent algorithm for managing table for customers. It not only help the customer but also help the restaurant to manage and serves customer easily. The system also will notify the customer if tables are reserved/free or delay by the restaurant, it'll help the customer to re-schedule their reservation. Client can see the history and also like wise delete, share and replica data. the only objective of the proposed system is to to avoid physical walking to the hotel or eliminate the wait time of the customer.