Restaurant Entrepreneurs Research Articles

An Economic Perspective on the Implementation of Artificial Intelligence in the Restaurant Sector

Technology is evolving and being implemented across nearly every sector of society, including health, nutrition, and sustainability. Specifically, artificial intelligence (AI) has become an essential tool in gastronomy, not only facilitating chefs’ work but also fostering business innovation through cost reduction. However, for a gastronomic business to be profitable, it is crucial to understand its strategic elements. In this study, three groups associated with gastronomy—chefs, entrepreneurs, and gastronomic experts—were surveyed to gather their opinions on the application of artificial intelligence in the restaurant sector in Spain. Additionally, the Business Model Canvas and Lean Model Canvas were developed, specifically adapted for the restaurant sector. These models, as novel approaches, allowed for the identification of key success factors based on the respondents’ experiences, considering that the Business Model Canvas focuses on the market and the company, while the Lean Model Canvas prioritizes the market and the product. This distinction is essential for mitigating the high failure rate in the restaurant industry in Spain. The results from the Canvas models and SWOT analysis have allowed us to understand the participants’ views. They largely see the use of AI in gastronomy as beneficial due to innovation in recipes and cost savings. However, concerns were raised about the potential loss of human touch in dish preparation and increased unemployment due to the automation of some cooking processes. These findings could be highly relevant for future restaurant entrepreneurs.

Driving sustainable entrepreneurship: Institutional and psychological influences at the Macao food festival

This study examines the impact of institutional pressures on restaurant entrepreneurs' adoption of biodegradable cutlery and tableware at the Macao Food Festival. Through semi-structured interviews and thematic analysis with 30 entrepreneurs, the study reveals that despite the increasing demand for sustainability, entrepreneurs often prioritise other business concerns. However, findings highlight that implementing regulations at the food festival can create learning opportunities that influence entrepreneurs' psychological mechanisms, leading to a favourable attitude, intention and behaviour towards sustainable practice. Drawing on Institutional Theory and the Theory of Planned Behaviour, the study develops an Integrated Model of Institutions and Planned Actions, shedding light on the institutionalisation process. Additionally, the 5Ps typology captures the diverse range of entrepreneurial attitudes towards sustainable practices. These insights provide valuable implications for policymakers and practitioners seeking to promote sustainable entrepreneurship in the restaurant industry.

Comparative Analysis of the Personal Branding Process of the World's Leading Hotel and Restaurant Entrepreneurs

Background: The first part of the article focuses on building a theoretical basis for personal branding in the restaurant and hotel industry. Content includes the definition of personal branding, its importance to business success, and its link to corporate reputation. Personal branding strategies mentioned include quality of service, creating awareness and differentiation, and commitment to values and goals. This section concludes by highlighting important factors in personal branding. Part two analyzes and compares the personal branding process of two entrepreneurs, John Willard Marriott and Conrad Nicholson Hilton. Each section focuses on an overview including biography, personal brand development strategies, as well as successes and challenges. This section ends by comparing the personal branding process of both, covering similarities and differences. Part three provides solutions and recommendations from the lessons of Marriott and Hilton, suggesting specific strategies for building and managing personal brands in the restaurant and hotel industry. This session focuses on applying the lessons from two successful entrepreneurs to business practice, helping other entrepreneurs in the industry develop their personal brands effectively and sustainably.

Navigating the virtual restaurant frontier: motivations and challenges for restaurateurs in post-pandemic era

ABSTRACT This study explores the motivations and challenges steering restaurateurs toward the operation of virtual restaurants in post-pandemic Malaysia. With a dual objective of furnishing actionable guidance for current and prospective virtual restaurant entrepreneurs and proposing recommendations for stakeholders like SME Trade Associations, financial institutions, and government agencies, the research extracts qualitative insights from semi-structured interviews with 31 restaurant operators. Distinct motivations, including financial considerations, capitalization on pandemic-induced market shifts, procedural simplification, reliance on supportive networks, and learning from past physical restaurant setbacks, are identified. Correspondingly, challenges such as high overhead costs, limited visibility, unpredictable circumstances, and operational inefficiencies are unveiled. The study harmonizes both motivations and challenges to offer a practical framework, facilitating the evaluation of virtual restaurant feasibility and sustainability. These findings hold significant implications for fostering the adoption of virtual restaurants in post-pandemic Malaysia, presenting a comprehensive guide for restaurateurs navigating the evolving landscape.

Impact of socioeconomic prosperity and race on crowdfunding success

PurposePrior research treated entrepreneurs’ actions as purely opportunistic and voluntary, excluding social and economic systems’ influence on entrepreneurial actions. However, the applications of communication strategies, project management and social network are anchored in socioeconomic systems in which the entrepreneurs are rooted. To address the gap, this study aims to articulate – through the prism of institutional theory – how restaurant crowdfunding (CF) success is affected by socioeconomic prosperity according to entrepreneurs’ race and geographic area.Design/methodology/approachThe current study analyzed 2,008 restaurant CF projects launched in the USA through the Kickstarter platform from 2010 to 2020. By conducting one-way analysis of variance and multilevel mixed-effect logistic regression models, this study examined the relative socioeconomic prosperity and CF success according to the race of the restaurant entrepreneurs. The study also examined how socioeconomic prosperity affected CF success and how that relationship was moderated by the entrepreneurs’ level of restaurant experience.FindingsThis study finds that relative socioeconomic prosperity and CF success does differ according to race. Also in the CF context, lower socioeconomic prosperity does impede fundraising success. While the level of restaurant experience significantly increased an entrepreneur’s CF success, the impact was not so significant as to overcome the impact of socioeconomic prosperity.Research limitations/implicationsDrawing on institutional theory, this study examines the impact of socioeconomic prosperity on CF project outcomes. By uncovering the significant impact of socioeconomic systems on CF success, this study fills the research gap. Previous studies have generally treated minority entrepreneurs as an aggregated form. The authors’ results extend the literature by including major ethnic groups – whites, African Americans and Asians.Practical implicationsThe findings of the current study show restaurant entrepreneurs can raise the likelihood of CF success by doing two things: first, accumulate experience in the restaurant industry; second, use their CF websites to highlight testimonials about the value of that experience. Federal, state and local governments can institute policies to help improve racial minorities’ socioeconomic conditions and thereby promote startups’ fundraising success.Originality/valueTo the best of the authors’ knowledge, this study is one of the first to examine unexplored institutional effect on CF outcomes. It examines how and why socioeconomic factors affect minority entrepreneurs’ funding success. It compares the prosperity and CF success of white, African American and Asian entrepreneurs.

Performance assessment and comparison of online food delivery service providers based upon the aggregated perspectives of restaurant operators

Online food delivery businesses have grown rapidly during the past few years. To attract customers, food delivery service providers are forming partnerships with as many restaurants as possible. For restaurant entrepreneurs, the selection of the best service provider is a critical decision that influences their sales. However, many qualitative criteria make this problem difficult. Although rating scales can convert subjective judgments into quantitative analysis, linguistic scales may make a comparison of alternatives’ performances vague and unstandardised, especially for group decision making. The prioritisation of the criteria importance is also questionable, and reaching a consensus among decision makers might be difficult. To address such complications, this study proposes the use of fuzzy logic in determining the importance weights of the criteria in the direct rating approach, based on the perspectives of 60 restaurant operators in Thailand. The fuzzy technique for order preference by similarity to ideal solution (fuzzy TOPSIS) is then used to rank alternatives, as demonstrated by a case of three food delivery providers in Thailand. Fuzzy simple additive weighting (fuzzy SAW), two rank-based weighting methods (rank sum and rank-order centroid), and two objective weighting methods (entropy and mean) are used to compare results. The results show that user-friendly apps, tracking systems, payment options, marketing campaigns, and service areas are among the important criteria that delivery service providers should address and improve in order to attract more restaurants and customers. Guidelines for restaurant operators to choose the appropriate weighting methodology and to rationally assess and compare the service providers’ performances are provided.

The Relationship between Institutional Environments and Thai Hospitality-Oriented Entrepreneurship through the Moderating Role of Educational Support: A Mixed Methods Approach

This research draws upon an institutional theory framework to explore the underlying factors that influence opportunity-driven and necessity-driven entrepreneurship. The objective is to analyze how the institutional environment either supports or impedes the establishment and expansion of ventures within the Thai hospitality industry. By examining the interplay between the country’s institutional determinants and entrepreneurial behaviors, the study contributes to the existing body of academic literature on entrepreneurship and institutional theory. Furthermore, education support is treated as a moderator in the relationship between the three determinants of the institutional environment theory: regulatory, cognitive, and normative dimensions, and opportunity-necessity-driven entrepreneurship activity. This study adopted a mixed methods approach. For the quantitative approach, national data were mainly collected from the GEM and IEF databases from 2015 to 2018 (n = 939) using binary logistic regression to validate the hypotheses. Regarding the qualitative approach, data were obtained through in-depth interviews with 20 hotel and restaurant entrepreneurs. The findings indicated that the normative and cognitive determinants have a direct impact on both opportunity-driven and necessity-driven entrepreneurship activity. Additionally, the study reveals that the relationship between a regulative environment and opportunity-necessity entrepreneurship activity is moderated by educational support. The results provided new insights into Thailand’s hospitality-oriented entrepreneurship at large.

The Role of VUCA Intelligence in Padang Restaurant Entrepreneurs: Improving Resilience to Maintain Performance During Crisis

The Role of VUCA Intelligence in Padang Restaurant Entrepreneurs: Improving Resilience to Maintain Performance During Crisis

Effect of Capital and Labor on Income in Food Restaurants

Everyone tries in this case to work, nothing but hoping for income, the higher a person's income, the higher the level of welfare of his family members and the more needs and desires can be achieved. Thus today's community members are competing to increase their level of income. Therefore, the community is trying as optimally as possible to fulfill their needs and desires. In achieving these needs and desires, it is carried out with various businesses, such as working in the government sector, private companies, construction workers, farming, trading and other businesses. This study aims to determine and analyze effect of capital and labor on income in food restaurants. This type of research used is quantitative research. Population used for this study is restaurant entrepreneurs in DKI Jakarta Province. Sampling technique uses snowball technique. Hypothesis testing using partial (t) test. The results show that capital has a positive and significant effect on income in food restaurants. Labor has a positive and significant effect on income in food restaurants.

Exploring Conventional Models of Purchase Intention: “Betawi Ora” Restourants in Bekasi

Purpose: This research are to determine the effect ofDining Atmosphere on Customer Satisfaction, the effect of Food Quality on Customer Satisfaction and the effect of Dining Atmosphere and Food Quality in increasing Repurchase Intention on "Betawi Ora" Restourants. Theoretical Framework: High competition provides a logical consequence for restaurant entrepreneurs, especially Betawi culinary-based restaurants, to begin to improve themselves and develop strategies in facing market changes and business competition. Methodology: Respondents involved in the study were 100 people. Purposive sampling was carried out in this research. Data used in this study is primary data that taken directly. Analyzing data in this study by several testing; a) Classical Assumptions; namely normality test, linearity test, multicollinearity test, heteroscedasticity test b) Path analysis c) Significance test. Findings: Based on the results of path analysis calculations, the Dining Atmosphere variable has an effect on Repurchase Intention, and food quality has an effect on Repurchase Intention. Then the interverning variable, namely Customer Satisfaction, shows that Dining Atmosphere and Food Quality have an effect on Customer Satisfaction and Customer Satisfaction has an effect on increasing consumers' repurchase intentions at "Betawi Ora" Restaurants. Practical Implications: Improving the Dining Atmosphere by adding Betawi ornaments and collaborating with contemporary concepts to increase satisfaction and have an impact on Repurchase Intention is very important. In addition, improving the quality of food is also a determining factor in the success of the restaurant business, especially "Betawi Ora" Restaurants. Originality/ Value: Research on “Betawi Ora” culinary is the team leader's research roadmap and is novelistic in nature, because research on “Betawi Ora” culinary has never been discussed by previous researchers

Putting your money where your mouth is – the role of rewards in a value-based understanding of restaurant crowdfunding

PurposeRestaurant entrepreneurs are increasingly leveraging crowdfunding as an alternative financing mechanism. In the context of restaurant crowdfunding, studies have identified factors related to campaign communication that affect crowdfunding success from the entrepreneurs’ perspective. Integrating a funder perspective, this study aims to investigate the role of the consumption value offered by rewards and builds a value-based understanding of restaurant crowdfunding.Design/methodology/approachThis study uses a sample of 3,134 restaurant campaigns launched on the Kickstarter crowdfunding platform, and texts of 34,128 rewards were analyzed using a Python program. A hierarchical linear regression approach with a generalized logistic regression model was adopted to test hypothesized relationships.FindingsDrawing upon consumption value theory (CVT), this study finds that in restaurant crowdfunding, utilitarian value holds a strong inverted-U relationship and participatory value holds a strong linear relationship with crowdfunding success. However, socioemotional value does not have a significant effect on outcomes. This study also finds evidence for positive effects of greater variety, higher number of rewards and lower average pledge level on restaurant crowdfunding success.Practical implicationsThis study extends the literature on restaurant crowdfunding by integrating insights on the effects of value offered through rewards. Primarily, this study finds evidence for distinct effects of consumption values for restaurant crowdfunding audience. Practically, this study holds implications for reward menu design and value offering design for restaurant entrepreneurs seeking crowdfunding.Originality/valueRestaurant crowdfunding has been studied to a limited extent, with extant literature focusing on characteristics of campaign descriptions. The role of rewards is uncovered using CVT and thus a value-based understanding of restaurant crowdfunding is presented.

THE CAUSAL RELATIONSHIPS MODEL FOR POTENTIAL SMART TOURISM DEVELOPMENT OF RESTAURANT ENTREPRENEURS IN THAILAND TO SUPPORT CHINESE FIT TOURISTS

This study examined the consistency of structural equation modelling showing the hypothesis of the influence of service marketing mix and the application of smart tourism on restaurant entrepreneurs' business performance in Thailand through service quality and empirical data. The sample group consisted of 230 entrepreneurs of small food and beverage businesses in Thailand, serving Chinese FIT tourists. A questionnaire was used to collect data as well as statistical analysis, mean, standard deviation, and creating a causal relationship model of service marketing mix affecting the business performance of restaurant entrepreneurs in Thailand through service quality with linear structural relationships. The results revealed that the developed model was consistent with the empirical data. The service marketing mix had no direct influence on entrepreneurs' business performance, but the service marketing mix had an indirect influence on entrepreneurs' business performance through service quality with statistical significance at .01. While the application of smart tourism had direct influence and had an indirect influence on entrepreneurs' business performance through service quality with statistical significance at .01.

Factors Associated with Anxiety and Depression Among Micro, Small, and Medium Enterprise Restaurant Entrepreneurs Due to Thailand's COVID-19-Related Restrictions: A Cross-Sectional Study.

PurposeCOVID-19 has become a global pandemic. Since the Thai government announced its pandemic-related restrictions, economic indicators have inevitably been impacted. Micro, small, and medium enterprise (MSME) entrepreneurs have adapted to the unexpected changes, undoubtedly requiring government assistance. Therefore, this study assessed the prevalence of anxiety and depression in MSME restaurant entrepreneurs after the government announced its COVID-19-related restrictions.Patients and MethodsAn online questionnaire was developed and distributed to MSME entrepreneurs’ restaurants in Songkhla province, southern Thailand, in November 2021. Thai Hospital Anxiety and Depression Scales (Thai HADS) were used to assess the prevalence of anxiety and depression. Multiple logistic regression was used to analyze the factors associated with depression and anxiety, and the adjusted odds ratio (OR) for both variables was reported at a P-value < 0.05 for significance.ResultsIn total, 181 MSME restaurant entrepreneurs responded to our online questionnaire in November 2021. The prevalence of anxiety and depression was 12.2% and 11.6%, respectively. Participants with a family history of psychological disorders (OR 34.9, P-value 0.003), an underlying disease (OR 7.14, P-value 0.032), a high debt-to-income ratio (OR 73.75, P-value 0.007), or a low education level were more likely to have anxiety. Similarly, participants who had an underlying disease (OR 14.29, P-value 0.032) and lacked access to supportive measures from the government (OR 6.94, P-value 0.009) were more likely to suffer from depression.ConclusionThe period of restrictive policies during the COVID-19 pandemic had a negative impact on MSME restaurant entrepreneurs’ mental health. The factors that were significantly associated with anxiety were debt-to-income ratio and concern about COVID-19 prevention and treatment. The factors that were significantly associated with depression included inadequate access to government aid. Hence, the government should focus on providing and allocating healthcare resources during the COVID-19 pandemic.

YUMEYA RESTAURANT’S MARKETING STRATEGY POST-EMERGENCY RESTRICTIONS TOWARDS COMMUNITY ACTIVITIES (PPKM) DUE TO THE COVID-19 CASE’S NUMBER’S INCREASE

PPKM indirectly affects the continuity of the business world. Similarly, the restaurant business sector, is what makes restaurant entrepreneurs have to think hard about how to bounce back their business. Yumeya Restaurant was able to get through the crisis period after being hit by the emergency PPKM period with his activities in the field of marketing communication. Marketing communication became one of the tools that Yumeya Restaurant did to bounce back. Therefore, this research activity aims to find out the marketing communication strategy of Yumeya Restoran to rise due to emergency PPKM rules due to increased Covid 19 cases. The research method uses a qualitative approach by conducting research and analysis of the phenomenon of marketing communication at Yumeya Restaurant post-PPKM Emergency. The data collection techniques carried out are interviews and observations with sources. The informant in this study involved 1 (one) person as a key informant people as supporting informants. The results revealed that the marketing Communication Strategy conducted by Yumeya Restaurant by utilizing 4 elements of the marketing mix and elements of the marketing communication mix, namely advertising, sales promotion, special events and experiences, public relations and news, direct marketing, and personal sales. To market its products Yumeya Restaurant uses marketing communication strategies in a persuasive, informative, and educative way.

ANALISIS STRATEGI PENINGKATAN PAJAK HOTEL, RESTORAN DAN RUMAH MAKAN DALAM MENUNJANG PENDAPATAN ASLI DAERAH DI KOTA KENDARI

This study aims to analyze the strategy of increasing hotel, restaurant, and restaurant tax revenue in Kendari City in supporting locally-generated revenue. This type of research is an associative survey research with a qualitative descriptive approach. The population in this study are a hotel, restaurant, and restaurant entrepreneurs plus officials from the Regional Revenue Agency. Samples were taken using a purposive technique. Data were collected using questionnaires, interviews, and observations of all respondents and informants. Data were analyzed descriptively and SWOT analysis. The results showed that the strategy used in increasing hotel, restaurant, and restaurant taxes to support Kendari City's locally-generated revenue was through structuring tax management mechanisms and procedures, developing institutional capacity, and through tax development policies. Then combine the various strengths and weaknesses of the organization by taking advantage of opportunities as carefully as possible and while dealing with the challenges faced by the organization in an effort to increase Regional Original Income

Cues that Work: Designing the Optimal Restaurant Crowdfunding Campaign in the US

ABSTRACT This study explores how restaurant entrepreneurs incorporate various intrinsic and extrinsic cues into the design of reward-based crowdfunding campaigns to maximize their probability of success. This study aims to identify the optimal levels of each of these cues to guide entrepreneurs’ strategic behavior. Based on the cue utilization theory and the concept of optimal arousal, this study collected restaurant project data from Kickstarter. Linguistic Inquiry and Word Count (LIWC) was also used to quantify linguistic cues in the project title. Linear and quadratic terms of cues were included in the logistic regression model. An optimal campaign should have 13 pictures, 2 videos, a detailed but succinct description, and many rewards. The project title should have a neutral and conservative style instead of being extremely positive.

Pengaruh Penerapan E-Filing, Tapping Box dan Sanksi Pajak terhadap Kepatuhan Wajib Pajak (Studi Kasus di Kota Pekanbaru)

This study aims to examine whether there is an effect between the application of e-filing, tapping boxes and tax sanctions on taxpayer compliance. The data used in this study are primary data. This type of research is quantitative. The object of this research is a restaurant that has an NPWP and has a transaction recording device (tapping box) in Pekanbaru City. The method of collecting samples using purposive sampling method. The population of this research is the taxpayer of restaurant entrepreneurs in Pekanbaru City. Samples were taken as many as 150 restaurants. The data analysis test uses multiple linear regression method which is processed using SPSS 21. The results of this study indicate that the variables of the use of e-filing, tapping boxes and tax sanctions have a positive effect on taxpayer compliance. Keywords: Use of E-Filing, Tapping Box, Tax Sanctions and Taxpayer Compliance

Karangsalam Village Towards Halal Rural Tourism: Evaluation and Prospects

The purpose of this study was to evaluate the condition of the Karangsalam rural tourism from the perspective of halal tourism concept and analyze the prospects for the development of the Karangsalam Village into a Halal Rural Tourism destination. To answer these objectives, this study uses descriptive qualitative analysis and SWOT Analysis. The findings of this study indicate that Karangsalam Village has tourist facilities, products and services that are friendly to Muslim tourists. The results of the SWOT analysis show greater strengths than weaknesses, and greater opportunities than threats. This means that Karangsalam Rural Tourism is very prospective to be developed into a Halal Rural Tourism destination. To advance the potential of halal tourism in Karangsalam Village, the local village government needs to contribute through the distribution of village fund allocations and community empowerment programs. Restaurant entrepreneurs also carry out halal certification to convince Muslim tourists. Keywords: rural tourism, halal tourism, karangsalam

Sales Application Program at Palinggihan Restaurant in Kuningan

The culinary business has good prospects and is one of the growing business opportunities today, ranging from traditional food traders with the term street vendors, buffets to modern food traders who claim to be cafe and restaurant entrepreneurs. The purpose of this study is to determine the effective sales application program used in a business. To collect data to meet the preparation of this application program, the authors do several ways, namely. Observing the service process at the restaurant by becoming a buyer, experiencing firsthand how the service at the Palinggihan Restaurant is by collecting data and obtaining data that will be used as writing material. Conducting direct interviews with employees of the fragrant sweet restaurant about sales activities and transactions at the fragrant sweet restaurant by asking various questions to obtain information and data

Sales Application Program at Palinggihan Restaurant in Kuningan

The culinary business has good prospects and is one of the growing business opportunities today, ranging from traditional food traders with the term street vendors, buffets to modern food traders who claim to be cafe and restaurant entrepreneurs. The purpose of this study is to determine the effective sales application program used in a business. To collect data to meet the preparation of this application program, the authors do several ways, namely. Observing the service process at the restaurant by becoming a buyer, experiencing firsthand how the service at the Palinggihan Restaurant is by collecting data and obtaining data that will be used as writing material. Conducting direct interviews with employees of the fragrant sweet restaurant about sales activities and transactions at the fragrant sweet restaurant by asking various questions to obtain information and data