The aim of this study is to investigate the current situation of child labour in Kathmandu's hotel and restaurant industry. Utilizing a quantitative research design, the study study focuses on male child workers who are employed in hotels, restaurants, tea shops, bus stations, and other informal sectors in Kathmandu. Using the convenient sampling method, a total of 147 male child labourers were selected. Frequency distributions and chi-square tests were used among the univariate, bivariate and multivariate statistical methods. The results showed that the Janajatis and the Dalits were excessively represented among the child labourers, with the majority (61.22%) being between the ages of 12 and 15. The majority of children were from those families with unstable housing, high parental illiteracy (51.70%), and poor economic circumstances. Of the respondents, more than 81% had dropout of school, mainly as a result of personal choice, lack of good parenting, or household duties. These kids were frequently working over 12 hours a day at physically demanding jobs, mainly cooking, dishwashing, and customer service. Health problems also mainly; skin disease, throat infections, and hand pain were also found with them. Particularly, 61.2% of the respondents reported that they were unhappy with their jobs. Working hours and job dissatisfaction (p < 0.01), age and dropout rates (p < 0.05), and parental literacy and school enrolment (p < 0.01) were found statistically significant in the bivariate analysis. These findings denote that child labour has deeper roots in systemic injustice, social marginalisation, and a lack of educational support, not just an economic problem.

The rapid digitalisation of the restaurant industry has transformed how consumers make dining decisions, with online information now playing a vital role in influencing trust and purchase behaviour. This study examines the relationships among information quality, perceived usefulness, attitude, and restaurant purchase behaviour, using data from 327 Malaysian consumers analysed with SmartPLS 4. Results reveal that information quality significantly influences perceived usefulness, attitude, and purchase behaviour, with both perceived usefulness and attitude mediating its effects on consumer decisions. The findings show that reliable online communication builds trust, engagement, and loyalty, while positive restaurant experiences boost consumer well-being and quality life

Abstract Global food waste is a pressing issue, with around 1.3 billion tons wasted annually worldwide. While estimates may vary, the scale of this problem is undeniable, impacting the environment, society, economies, and global food security. Restaurants, facing rising food costs, industry competition, and environmentally conscious consumers, are under growing pressure to tackle food waste effectively. In Romania, vegetables, baked goods, and fruits are among the most wasted items, accounting for 13–17% of food waste. This study investigates the root causes of fruit and vegetable waste in restaurants and explores potential solutions. The research addresses three exploratory questions: “How do restaurant professionals perceive the meaning, types, and extent of fruit and vegetable waste?”; “What factors do they identify as drivers of fruit and vegetable waste in the food service sector?”; and “What strategies do they propose for reducing fruit and vegetable waste?” A qualitative approach was employed, consisting of in-depth interviews with restaurant employees. The results show that inefficiencies in handling and poor communication, both internally and with external partners, are seen as the main causes of fruit and vegetable waste in restaurants. Proposed solutions include better inventory management, portion control, and staff training. These findings call on chefs and managers to critically reassess their operational practices and ensure alignment with existing legislation. By providing a systematic framework of causes and potential solutions, this study offers practical and actionable guidance for reducing food waste within the restaurant industry.

This study examined the level of awareness and employment readiness of restaurants in Davao City in relation to the inclusion of Persons with Disabilities (PWDs) in the hospitality workforce. Guided by the provisions of the Magna Carta for Disabled Persons (RA 7277) and other labor policies, the research aimed to determine whether awareness significantly relates to establishments’ readiness to employ PWDs. Using a descriptive-correlational research design, data were gathered from 34 respondents representing restaurant owners, managers, supervisors, HR officers, and staff. A structured Likert-scaled questionnaire measured two main constructs: awareness of legal frameworks and benefits of PWD employment, and readiness in terms of environment, training, and facilities. Findings revealed that respondents were moderately aware (overall mean = 3.63) of laws and incentives, particularly in relation to corporate social responsibility, but had lower awareness of tax benefits. Readiness was also rated as moderate (overall mean = 3.38), with stronger readiness in providing inclusive environments and weaker performance in accessibility of facilities. Correlation analysis showed a moderate positive relationship between awareness and readiness (r = 0.621, p = 0.001), indicating that higher awareness contributes significantly to employment readiness. The study concludes that while restaurants demonstrate growing awareness and willingness to employ PWDs, practical gaps in infrastructure and systemic support hinder full inclusion. It recommends enhanced awareness campaigns, facility improvements, and stronger government support to foster inclusivity in the restaurant industry.

In the highly competitive restaurant industry, prioritising customer satisfaction is crucial for establishments pursuing differentiation and repeat business. Within this context, creating unique and memorable experiences has evolved from a marketing trend into a strategic imperative, compelling restaurants to deliver encounters that transcend mere functional service and quality. However, prior research has primarily examined quality factors and satisfaction in isolation, overlooking the mediating role of experiential realms in this relationship. This study offers a novel contribution by integrating service quality and experiential marketing within a single empirical model, addressing a gap in the hospitality literature. Specifically, few studies have empirically examined how tangible and intangible quality cues translate into the four experiential realms of the Experience Economy—aesthetic, escapist, entertainment, and educational—and how these, in turn, influence satisfaction and revisit intentions. Drawing on the Experience Economy framework, this study develops and tests a conceptual model linking quality antecedents—physical environment, food quality, and customer service—to the four experiential realms (aesthetic, escapist, entertainment, and educational) and subsequent satisfaction and revisit intentions. Using data collected from 312 restaurant customers, the hypotheses were tested through Structural Equation Modelling (SEM). The findings reveal that quality antecedents significantly influence experiential realms, which in turn enhance satisfaction and revisit intentions—offering a more nuanced mechanism than previously theorised. By being among the first to empirically test these relationships in the sit-down restaurant context, this study adds theoretical and practical insight into experience-based brand differentiation. Moreover, it provides actionable insights for restaurant managers seeking to transform quality delivery into memorable, loyalty-building experiences.

Amid the COVID-19 pandemic, the global tourism industry, including the renowned tourist destination of Phuket in Southeast Asia, experienced significant challenges. The restaurant sector, being a cornerstone of the local tourism economy, bore a disproportionate impact. This study aims to document the impacts of the pandemic particularly on restaurants and explore their crisis strategies in addressing these challenges. From the interviews of 20 local restaurant owners or managers, the thematic analysis reveals four-dimensional impacts: financial challenges, operational costs, government policies, and human resource management. In response to these challenges, restaurants implemented crisis strategies focusing on financial management, operational cost reduction, new marketing activities, and balancing employees’ expenses and welfare. Furthermore, the study contributes to addressing the limited research on crisis management strategies in the restaurant industry by expanding the dimensions of crisis impacts and supporting existing crisis strategies in the hospitality industry. It also provides practical insights for restaurants in tourist-driven destinations to better respond to future crises, focusing on financial challenges, kitchen operations, online marketing, and customer behaviour shifts. Additionally, it enhances the understanding of crisis management in a tourist-driven economy, particularly relevant to island destinations like Phuket.

This study examines the impact of different green advertising messages on consumer skepticism, pro-environmental attitudes, and purchase intentions in the context of green restaurants. Using a 2 × 2 between-subjects design, four message types were tested. The results indicate that combining guilt-based messages with green packaging is the most effective strategy, as it significantly shapes consumer skepticism, pro-environmental attitudes, and purchase intentions. Furthermore, consumer skepticism toward green restaurants influences their pro-environmental attitudes but does not affect their purchase intentions. In contrast, pro-environmental attitudes positively influence purchase intentions in green restaurants. Overall, this study contributes to the literature by offering both theoretical and practical insights for marketing communicators in the green restaurant industry.

The restaurant industry faces challenges such as long waiting times, inefficient table management, and high operational costs due to manual processes. In this study, developed mobile and Windows-based a QR code-based restaurant management system which provides the facility to streamline table booking along with automated queue management and order processing, named “DineWise RMS”. By leveraging QR code technology, customers can scan codes to access digital menus, reserve tables, join virtual queues, and place orders directly from their smartphones. The system integrates with a central database to provide real-time updates on table availability, queue status, and order progress. This work highlights the potential of QR code technology to enhance operational efficiency and customer satisfaction in the dining sector.

With the rapid advancement of the Internet and big data, data sharing has become pivotal for enhancing operational efficiency and user experience across industries. In the restaurant sector, the emergence of smart kitchens has accelerated digital transformation, underscoring the critical importance of data sharing. In this study, we investigate the evolutionary dynamics among four key stakeholders in the smart kitchen ecosystem: data providers, data-sharing platforms, data consumers, and regulators. We develop a four-party evolutionary game model to analyze the strategic interactions and behavioral evolution of each participant, applying replicator dynamics and Lyapunov stability theory. Our findings reveal that (1) data providers’ willingness to supply high-quality data is strongly influenced by platform incentives; (2) platforms’ adoption of data governance mechanisms depends on associated governance costs; (3) regulatory subsidies contribute significantly to system stability; and (4) increased financial support for regulators promotes favorable system evolution. This work offers both theoretical insights and practical guidance for data sharing in smart kitchens, providing a novel perspective on digital transformation within the restaurant industry.

Beyond the hype: Evaluating the impact of generative AI on brand authenticity, image, and consumer behavior in the restaurant industry

AI-driven nudges: Influence of chatbot personas on consumer food choices.

The Indian Muslim (Mamak) restaurant industry is a vital part of Malaysia’s multicultural food landscape, offering accessible dining and functioning as cultural and social hubs. Despite their popularity, limited research exists on the factors influencing customers’ intention to revisit these establishments. This study aims to address that gap by applying the Theory of Planned Behavior (TPB) alongside foodservice-specific variables to explore the determinants of revisit intention to Mamak restaurants in Malaysia. The objectives are to examine key factors influencing revisit intention, identify the most significant variable(s), and determine whether customer satisfaction mediates the relationship between independent variables and revisit intention. Variables under investigation include food quality, perceived price, electronic word-of-mouth (eWOM), product variety, restaurant atmosphere, and customer satisfaction. These will be aligned with the TPB components: attitude, subjective norms, and perceived behavioral control. The study will use a quantitative research approach, collecting data via structured questionnaires from customers in three Malaysian regions: Northern (Kedah and Penang), Central (Klang Valley and Negeri Sembilan), and Southern (Johor). Findings are expected to enhance the theoretical scope of TPB by incorporating culturally relevant variables within the ethnic restaurant context. Furthermore, the study aims to provide practical insights into customer retention strategies, service quality improvement, and a deeper understanding of consumer behavior in Malaysia’s Mamak restaurant scene.

A simple restaurant application is a program that can be used to manage food and drink menu orders at a restaurant. This application uses a graphical user interface (GUI) that is easy to use and interactive. The aim of developing this application is to increase the effectiveness of restaurant operations, such as speeding up the ordering process, reducing errors, and increasing customer satisfaction. This application also has advantages such as being easy to learn, flexible, and can run on various operating systems. This application is expected to be a solution for restaurants who want to improve their performance and service. Development of a Simple Restaurant Application with a Graphical User Interface (GUI) to Increase Operational Effectiveness. In an ever-evolving digital era, the restaurant industry faces increasing pressure to improve operational efficiency and provide better experiences to customers. This research proposes the development of a simple restaurant application equipped with a graphical user interface (GUI) as an innovative solution to improve operational effectiveness. The research method used is development research, involving literature studies to understand the latest developments in restaurant applications and graphical user interface technology. Analysis of user needs is carried out through interviews with restaurant managers and customers to determine the features and functions needed.

Understanding the antecedents of job satisfaction and employees’ turnover intentions in the restaurant industry is critical due to its high turnover ratio. Among various antecedents, emotional labor and role stress are critical antecedents to turnover intentions. However, prior research has mostly ignored whether a direct relationship exists between emotional labor and role stress for workers in boundary-spanning positions. Hence, this study analyzed the influence of emotional labor (emotive dissonance and emotive effort) on role stress (role stress and role ambiguity). The results found that emotive dissonance significantly increased role stress, while emotive effort decreased role stress. Emotive dissonance exhibited a negative influence on job satisfaction, while emotive effort positively influenced job satisfaction. Role conflict and role ambiguity both decreased job satisfaction, which decreased turnover intentions. Theoretical and empirical implications of these findings are discussed.

Purpose: This study aimed to investigate the impact of product quality, perceived price, and interior design on customer satisfaction. In addition, this study aims to contribute to improving customer satisfaction in the restaurant sector. Research methodology: This study applied quantitative methods with non-probability purposive sampling technique. The sample consisted of 80 respondents. Data were obtained through a questionnaire using a Likert scale. Data analysis was conducted using SPSS version 30. Results: The results indicate that product quality, price perception, and interior design simultaneously influence customer satisfaction. Product quality has a positive and significant effect on customer satisfaction, as well as price perceptions and interior design which also show a positive and significant effect on customer satisfaction. Conclusion: This study concludes that product quality, perceived price, and interior design significantly enhance customer satisfaction in the restaurant industry. Product quality has the strongest impact, whereas fair pricing and appealing interior design further strengthen loyalty, making these three factors essential for building sustainable competitiveness. Limitations: This study has several limitations, including the object of research, which only includes Wizzmie consumers in Palu; therefore, the results cannot be generally applied to all Wizzmie branches in other areas. In addition, this study only focused on three variables, namely product quality, price perception, and interior design, without considering other factors that may also affect customer satisfaction. Contribution: The findings of this study can be utilized by the management of Wizzmie Palu and other culinary businesses as a basis for improving service quality and marketing strategies.

The integration of Maqasid al-Syariah into halal food supervision is vital for ensuring regulatory adherence and the preservation of Islamic principles in food establishments especially restaurants. This study examines the alignment of halal supervisors’ roles and responsibilities in restaurants with the five objectives of Maqasid al-Syariah: the safeguarding of religion (din), life (nafs), intellect (‘aql), lineage (nasl), and wealth (mal). This study employs a qualitative library research method to analyse existing literature on maqasid al-syariah, Islamic jurisprudence, and food safety practices. This study aims to identify how supervisory functions promote the achievement of these objectives. The findings indicate that halal supervisors fulfil a multifaceted role, including inspection, documentation, staff training, and ethical supervision. A conceptual framework is presented to demonstrate the relationship between halal supervision and Maqasid al-Syariah in the restaurant sector. This framework seeks to assist policymakers, halal certification bodies, and food service providers in improving the credibility and spiritual integrity of halal assurance systems.

ABSTRACT The current research unfolds the moderating effect of meaningfulness at work on the relationship between participative and ethical leadership and employees’ green innovative service behaviors (GISB) in the restaurant industry in China. Sustainable management strategies continue to rise, and employee participation in green activities is crucial. Using the framework of Self Determination Theory (SDT) the study examines how leadership behaviors promote a workplace environment that supports employees’ voices and interest in sustainability-related issues. The current study used 487 restaurant employees from mainland China with the help of a multi-wave survey method. The outcome of this research reveals that there is a significant and positive relationship between both participative and ethical leadership and meaningfulness to the employee’s GISB. Also, meaningfulness at work is a major mediator between leadership styles and GISB. Thus, the study draws attention to leadership as a crucial factor in fostering an empowering and ethical organizational environment with meaningful, responsible engagement of employees in organizational sustainability initiatives. Thus, the findings of this research enhance that focus on leadership, motivation, and green innovation among the employees of the restaurant business in China and provide important insights for practitioners who want to encourage employees’ sustainable actions.

This study aims to empirically examine and analyze the influence of influencer endorsement and online customer reviews on purchase intention and their implications for purchase decisions. The research adopts a quantitative approach with an explanatory design. The population consists of consumers of Rumah Makan Mandarin 28 Tretes, Pasuruan, who have been exposed to or interacted with influencer endorsements and/or related online customer reviews, as well as those who have prior experience or potential interest in purchasing at the restaurant. A total sample of 100 respondents was determined, considered adequate for Partial Least Squares–Structural Equation Modeling (PLS-SEM) analysis with a medium-complexity model, and consistent with Roscoe’s guidelines (30–500 respondents). The findings reveal that influencer endorsement has a positive and significant effect on purchase decisions. In contrast, online customer reviews show no significant effect on purchase decisions. Furthermore, influencer endorsement exerts a positive and significant effect on purchase intention. Purchase intention is found to partially mediate the effect of influencer endorsement on purchase decisions, but it does not mediate the relationship between online customer reviews and purchase decisions. These results emphasize the importance of influencer endorsement in shaping both consumer purchase intention and purchase decision-making, while online customer reviews do not play a substantial role in this context. The study contributes to the understanding of consumer behavior in the digital marketing era, particularly within the restaurant industry, and provides managerial implications for businesses in developing effective marketing communication strategies through influencer collaboration.

ABSTRACT This study delves into a pressing issue in the restaurant industry: the challenge of catering copycats, which are unauthorized imitations of menu items and services that can lead to lost market share and hinder innovation. Focusing on Chinese restaurants, it employs multi‐wave surveys and analyzes 929 responses to investigate the impact of copycat threats on innovation. The study reveals both linear and nonlinear effects of these threats, highlighting the role of customer and supplier co‐creation as mediators. It underscores the importance of understanding how different types of restaurants vary in their innovative responses to imitation. The research enriches the behavior of the firm theory by demonstrating how restaurants can proactively drive innovation in the face of imitation. It extends the applicability of value co‐creation theory, illustrating the role of interactions with suppliers and customers in shaping innovative strategies, thereby enhancing dynamic capabilities to adapt to market demands and changes.

This study investigates the training and development of elderly human resources in Vietnam’s hotel and restaurant sector in the context of digital transformation. Drawing on survey and transcript data from 56 elderly employees (aged 60–65) from Hanoi, Ho Chi Minh, Ha Long and Da Nang, the research explores their demographics, digital skills, training needs, perceived barriers, and motivations. The findings reveal that while elderly workers bring substantial service experience and motivation, they face challenges in adapting to digital tools due to limited training and workplace stereotypes. Tailored training programs that accommodate the learning preferences of elderly individuals, along with respect and intergenerational mentoring, can enhance their integration. The study contributes to theory by extending the Technology Acceptance Model (TAM) to elderly employees in hospitality and offers practical guidance for inclusive workforce development in Vietnam. Keywords: Elderly workforce, training and development, hotel and restaurant industry, Vietnam, digital transformation, Technology Acceptance Model (TAM)