Restaurant Meals Research Articles

Data mining approach investigates Western-style restaurant hospitality management in Taiwan

Purpose In terms of service hospitality, recent discussions of value-in-use from the perspective of service-dominant logic have focused on the customer’s determination of value and control of the value creation process. The purpose of this paper is to extend these discussions by exploring the value creation process in the Western-style restaurant in Taiwan, which is developed value-in-eat creation for restaurants. In Taiwan, Western-style restaurants are as popular as Chinese restaurants because of globalization and cultural integration. However, to local restaurateurs and managers, managing a Western-style restaurant in terms of localization and hospitality on value-in-eat creation presents both academic and practical issues. Thus, this paper aims to investigate Western-style restaurant hospitality management alternatives on the value-in-eat creation process in Taiwan using a data mining approach. Design/methodology/approach Based on a market survey, a total of 1,187 questionnaires was incorporated into a database. The questionnaire design is divided into 7 parts with 35 items. All questions are designed as nominal and ordinal (not the Likert scale) scales. Data mining approach, including cluster analysis and association rules, cluster analysis is investigated possible customer profiles and association rules is implemented to explore customer preference patterns and rules on the value-in-eat creation process. Findings Data mining results show two patterns including Pattern 1: meal patterns and customer preferences for restaurant hospitality management and Pattern 2: customer relationship management (CRM) for restaurant hospitality management that customer profiles and preferences on meal patterns, service patterns and CRM are engaged to suggest effective Western restaurant hospitality management alternatives, such as proper bundles for restaurant types, meals, exotic atmosphere and services of hospitalities in terms of a value-in-eat creation process. Originality/value To the best of the authors’ knowledge, this study is the first study to investigate consumers’ behaviors in Western-style restaurants using the measurement of nominal and ordinal scale for questionnaire development and further to implement a data mining approach on selected data samples. In addition, this study illustrates the patterns/rules of Taiwan customer preferences that best explain the knowledge of how to manage Western-style restaurants from the perspective of customer hospitality using data mining.

Consumer attitudes towards leftover food takeout interventions: a case study of the doggy bag in Japan

PurposeThe purpose is to explore consumer acceptance of the doggy bag as an intervention to promote sustainable food consumption. In particular, it explores consumer attitudes towards taking home the leftover food from eating out at restaurants as a way of sustainable consumption.Design/methodology/approachA consumer survey to explore consumer attitudes, followed by an investigation of the media communications that promote the doggy bag as a tool to reduce food wastage.FindingsStrategic communication was employed in an inclusive approach to increase the impact of the doggy bag on consumer behaviour. Consumers show a positive inclination towards using the doggy bag to take home the leftovers of their restaurant meals and reduce food wastage. Cultural biases can cause hurdles in the acceptance of the tool.Originality/valueTo the best of the author's knowledge, this is the first study to approach the behavioural analysis of leftover food takeout interventions studied from the consumer perspective. Furthermore, it is based on a novel approach of experimental methods at ready-to-eat food outlets for communicating with consumers.

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study.

Restaurant meal consumption has increased substantially, but the ability of restaurants to adhere to guidelines for the Mediterranean diet, healthiness and food allergen management is a challenge. This cross-sectional study aims to assess the Mediterranean diet adherence, healthiness, nutritional quality and food allergen management of meals at restaurants in the Tarragona province (Catalonia, Spain). Primary outcomes included adherence to criteria for the Mediterranean diet (AMed) and gluten management (SMAP), nutritional quality of dishes indicated by a green traffic light rating, meal nutrient content and allergen-free options. Secondary outcomes included restaurant staff knowledge about the Mediterranean diet and food allergens. Forty-four restaurants and 297 dishes were analysed. The restaurants fulfilled an average (mean ± SD) of 5.1 ± 1.6 of 9 compulsory AMed criteria and 12.9 ± 2.8 of 18 SMAP criteria. Dishes were mainly rated green for sugar (n = 178/297; 59.9%) but not for energy (n = 23/297; 7.7%) or total fat (n = 18/297; 6.1%). Waiters and cooks received passing scores for food allergen knowledge (5.8 ± 1.7 and 5.5 ± 1.5 out of 10 points, respectively). Restaurants partially met the AMed and SMAP criteria. Increasing fibre and decreasing saturated fat content are necessary to improve consumers’ adherence to healthy diets. For restaurant staff, training courses should be considered to improve their food allergen management.

Changes in Parent and Child Skin Carotenoids, Weight, and Dietary Behaviors over Parental Weight Management.

(1) The objective was to determine changes in parent–child (ages 7–18) dyad skin carotenoids spanning parental participation in a medical weight management program (WMP), and associations with parent BMI, child BMIz, fruit/vegetable intake, and family meals and patterns. (2) The study design was a longitudinal dyadic observational study with assessment at WMP initiation, mid-point (3-months), and conclusion (6-months). Twenty-three dyads initiated the study, 16 provided assessments at 3 months, and 11 at program conclusion. Associations between parent and child carotenoids (dependent variables) and parent BMI, child BMIz, increases in fruit/vegetable intake, and family meals and patterns were analyzed using Pearson’s correlations and independent samples t-tests. Repeated measures ANOVA assessed changes in weight status and carotenoids. (3) Parents experienced significant declines in BMI and skin carotenoid levels over 6 months. Parent and child carotenoids were correlated at each assessment. At initiation, parent BMI and carotenoids were inversely correlated, child carotenoids were associated with increased family meals, and never consuming an evening fast food or restaurant meal were associated with increased parent and child carotenoids. (4) Results demonstrate skin carotenoids are strongly correlated within dyads and may be associated with lower parental BMI and positive family meal practices.

Body Image and Restaurant Meal Consumption Among College Students

Abstract Objectives The aim of this study was to determine whether there is an association between body image satisfaction/dissatisfaction among college students and meal consumption at restaurants. Methods Four surveys were used to collect all data: NEMS-P, SATAQ-3, SATAQ-4 and the EDE-A. NEMS-P was used to assess the food and nutrition environment, SATAQ-3 was used to assess societal influences on body image, SATAQ-4 was used to assess the internalization of appearance ideals and the EDE-A survey was used to measure eating disorder psychopathology. Participants had to be enrolled as a student during the 2019–2020 academic year on the college campus where this study occurred to participate. Pearson and Spearman correlation were used to assess association between restaurant meal consumption and body image. Chi-square test was used to analyze categorial variables (n = 185). Results There was a significant association between students who were unhappy with their weight consuming meals more frequently at fast-food restaurants compared to sit down restaurants (P < 0.001); there was also a significant association between students who were unhappy with their weight choosing to eat at a combination of restaurants (fast-food, food courts, cafeteria's etc.) more frequently than sit-down restaurants (P < 0.05). A significant association was also noted between students who were unhappy with their shape choosing to eat more frequently at fast-food restaurants compared to sit-down restaurants (P < 0.05). Conclusions A higher mix of fast-food and fast casual restaurants on the college campus may contribute to an obesogenic environment, while the availability of sit-down restaurants may contribute to a more healthful eating environment. Creating a supportive nutrition environment on college campuses by increasing the availability of healthy food choices and providing resources that can assist students with developing a healthy relationship with food and their bodies is important for overall health, well- being and academic success. Funding Sources N/A.

Are neighbourhood restaurants related to frequency of restaurant meals and dietary quality? Prevalence and changes over time in the Multi-Ethnic Study of Atherosclerosis.

To examine whether the density of neighbourhood restaurants affected the frequency of eating restaurant meals and subsequently affected diet quality. Cross-sectional and longitudinal designs. Structural equation models assessed the indirect relationship between restaurant density (≤3 miles (4·8 km) of participant addresses) and dietary quality (Healthy Eating Index 2010 (HEI)) via the frequency of eating restaurant meals, after adjustment for sociodemographics, select health conditions, region, residence duration and area-level income. Urbanised areas in multiple regions of the USA, years 2000-2002 and 2010-2012. Participants aged 45-84 years were followed for 10 years (n 3567). Median HEI (out of 100) was fifty-nine at baseline and sixty-two at follow-up. The cross-sectional analysis found that residing in areas with a high density of restaurants (highest-ranked quartile) was associated with 52 % higher odds of frequently eating restaurant meals (≥3 times/week, OR: 1·52, 95 % CI 1·18, 1·98) and 3 % higher odds of having lower dietary quality (HEI lowest quartile < 54, OR: 1·03, 95 % CI 1·01, 1·06); associations were not sustained in longitudinal analyses. The cross-sectional analysis found 34 % higher odds of having lower dietary quality for those who frequently ate at restaurants (OR: 1·34, 95 % CI 1·12, 1·61), and more restaurant meals (over time increase ≥ 1 time/week) were associated with higher odds of having worse dietary quality at follow-up (OR: 1·21, 95 % CI 1·00, 1·46). Restaurant density was associated with frequently eating out in cross-sectional and longitudinal analyses but was associated with the lower dietary quality only in cross-sectional analyses. Frequent restaurant meals were negatively related to dietary quality. Interventions that encourage less frequent eating out may improve population dietary quality.

Interventions to Promote Healthy Meals in Full-Service Restaurants and Canteens: A Systematic Review and Meta-Analysis.

Out-of-home eating is increasing, but evidence about its healthiness is limited. The present systematic review and meta-analysis aimed to elucidate the effectiveness of full-service restaurant and canteen-based interventions in increasing the dietary intake, food availability, and food purchase of healthy meals. Studies from 2000–2020 were searched in Medline, Scopus, and Cochrane Library using the PRISMA checklist. A total of 35 randomized controlled trials (RCTs) and 6 non-RCTs were included in the systematic review and analyzed by outcome, intervention strategies, and settings (school, community, workplace). The meta-analysis included 16 RCTs (excluding non-RCTs for higher quality). For dietary intake, the included RCTs increased healthy foods (+0.20 servings/day; 0.12 to 0.29; p < 0.001) and decreased fat intake (−9.90 g/day; −12.61 to −7.19; p < 0.001), favoring the intervention group. For food availability, intervention schools reduced the risk of offering unhealthy menu items by 47% (RR 0.53; 0.34 to 0.85; p = 0.008). For food purchases, a systematic review showed that interventions could be partially effective in improving healthy foods. Lastly, restaurant- and canteen-based interventions improved the dietary intake of healthy foods, reduced fat intake, and increased the availability of healthy menus, mainly in schools. Higher-quality RCTs are needed to strengthen the results. Moreover, from our results, intervention strategy recommendations are provided.

Innovative service recovery of customers by food aggregators using sentiment analysis

In the global era, technology plays a vital role in determining the strong market position for the modern-day organizations. Food aggregators make efforts to identify the reasons for service failure in case of customers not in direct communication with them. The ascending online food ordering market has augmented the involvement of peers’ day-to-day interaction on social media resources. Food ordering brands like Swiggy, Food panda, Zomato who have garnered quite a reputation by tapping their audience online via enticing them with the idea of getting quality restaurant meals right at their doorstep with just a click are slowly being victimised by their web of problems. Online marketing had made daily food ordering easy for the users but, the excessive demand of orders at a time can lead to delay in deliveries, loss in quality etc. henceforth, targeting brand’s esteem and loss of valuable consumers. These food ordering websites collaborate with a wide network of restaurants/hotels in a city and provide quick delivery of food products to their customers using aggregator business model. They act as middlemen who deliver the food from restaurants to user’s home maintaining a brands name. The current study focuses on tracking the sentiments of the customers through which these brands can identify the issues which leads to unsatisfactory responses or reviews on various online and social sites. Further study pave ways for innovative service recovery mechanism to frame a sustainable business practice for gaining competitive advantage. In this study, sentiment analysis tools like IBM Watson, social mention and tone analysers were used to observe the reactions of customers and used disruptive technology to analyse how brands could improve their service recovery behaviour to secure and reach more customers by figuring out the reasons of service failure.

Examining Parent Preferences for the Use of Behavioral Economic Strategies on Children’s Menus in Restaurants

BackgroundA majority of children’s restaurant meals are nutritionally deficient; use of behavioral economics may improve healthful menu selections. Parents play a role in children’s restaurant meal selection, thus understanding parent preferences for potential behavioral economic strategies is warranted. ObjectiveTo examine parent-derived and -stated preferences for selected attributes of children’s restaurant menus, which included behavioral economic strategies (eg, optimal defaults and vice-virtue bundles). DesignA descriptive, cross-sectional, within-subjects survey integrating a conjoint design was developed along with 8 children’s menus. Menus were manipulated by varying levels of attributes (meal price, healthful side dishes, number of side dish items, healthful entrées, and cost for sugar-sweetened beverages [SSB]). Parents rated menus and attributes using Likert scales. Participants/settingA national sample of US parents with children 4 to 10 years (n = 463) were recruited in August of 2019 via Amazon’s Mechanical Turk. AnalysisA conjoint (regression) analysis was conducted to derive parent preference for each attribute and overall menu preference. Descriptive statistics (means) described overall stated parent menu preferences and ratings. Cluster analysis segmented parents into groups with similar preferences. ResultsDerived preferences showed parents had the strongest preference for choice of side dishes (β = .73) and low-priced menus (β = .51), and weak preferences for inclusion of healthful entrées (β = .04) and added cost for SSB (β = .18). Parents stated preference was for a menu that included healthful entrées, was low priced, and featured choices for side dishes. Cluster analysis revealed half of parents preferred the low-cost children’s menu with the other half of parents split evenly across preferences related to health, choice, and traditional menus. ConclusionParents stated preference was for a socially desirable menu featuring healthful entrée options and added cost for SSB, which was contrary to the conjoint derived menu preferences. Understanding parent preferences may help guide nutrition professionals working to build a more healthful food environment through the use of behavioral economic strategies.

What do consumers learn from regulator ratings? Evidence from restaurant hygiene quality disclosures

Regulators use ratings to inform consumers about firms and products across a range of industries, but little is known about what consumers learn from such ratings. We propose and directly study two pathways through which consumers form beliefs about products and firms based on these ratings: inference about the absolute implications of a rating (e.g., does a good rating mean a firm is of high quality?) and inference about the relative implications of a rating (e.g., do few firms have a rating this good?). In the context of restaurant hygiene ratings, we find that consumers form incorrect beliefs along both pathways and that their mis-calibrated beliefs are strongly related to their willingness to pay for a restaurant meal. We also find that their misperceptions can be partially reduced with informational interventions that impact their willingness to pay as well.

Neighborhood-Specific Traffic Impact Analysis of Restaurant Meal Delivery Trips: Planning Implications and Case Studies in Chicago

Abstract This study explores how strategic planning may help avoid unnecessary increases in the transportation impacts of growing urban delivery services. Restaurant meal delivery (RMD) is studied ...

The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

Video observation is gaining popularity as a data collection technique to study eating behavior. Traditional approaches to data analysis of video observations are based on static counts reporting the number of times an action occurs, disregarding the dynamic aspects captured in the video. In this paper, we investigate French consumers’ bread consumption patterns during a restaurant meal. We propose a novel approach, the Temporal Dominance of Behavior (TDB), to visualise the dynamic information contained in video material in terms of frequency, duration, sequence and simultaneity of actions based on standard data analysis principles from temporal methods such as Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (T-CATA). TDB allows reporting hours of videos across several subjects in a single graphical output, providing an efficient summary overview suitable for results interpretation and communication.Regarding bread consumption patterns during a restaurant meal in French consumers, three groups of consumers are drawn: the No-breaders (43%), the Bread-as-a-tool group (48%) and the Bread lovers (9%). Eating behavior varies in the consumed quantity of bread as well as in consumption dynamics throughout the meal, and it is related to both the type of dish that is consumed and to consumer characteristics. The Temporal Observation Curves approach provides a graphical synthesis of the dynamic information.We discuss the added-value of the TDB method compared to single-point analysis, provide recommendations for future developments and suggest potential applications in the consumer and food domain.

Messages Promoting Healthy Kids’ Meals: An Online RCT

Calorie labeling is now required on all large U.S. chain restaurant menus, but its influence on consumer behavior is mixed. This study examines whether different parent-targeted messages encourage parents to order lower-calorie meals for their children in a hypothetical online setting. An online RCT was conducted with sociodemographically diverse primary caregivers of children aged 6-12 years (data collected and analyzed in 2017-2019). Participants (N=2,373) were randomized to see 1 of 4 messages: (1) nonfood control, (2) kids' meals are the right size for children, (3) doctors recommend a 600 kcal per meal limit for kids, or (4) 600 kcal per meal is a generally recommended limit for kids. Participants ordered hypothetical meals for their children and themselves and rated meal and message perceptions. There were no significant differences between conditions in calories ordered for children at either restaurant, although all 3 food message conditions ordered fewer calories for their children than the control (full service: 27-68 fewer kcal, fast food: 18-64 fewer kcal). The general 600 kcal/meal limit message consistently performed best across outcomes, encouraging parents to order the fewest calories for their children at both restaurants (5%-7% fewer) and significantly increasing their understanding of calorie recommendations for kids' meals. It also significantly reduced fast-food calories parents ordered for themselves compared with the control (-106 kcal, p=0.042). Although no statistically significant differences were detected, messages with specific calorie recommendations for kids led parents to order lower-calorie restaurant meals for their children, suggesting that additional real-world studies with larger sample sizes are warranted.

Effect of addition of fermented restaurant waste meal in artificial feed on the growth of nile tilapia (Oreochromis niloticus)

This research aims to determine the optimal probiotic concentration and to analyze the effect of addition of fermented restaurant waste meal (FRWM) in feed to growth of nile tilapia. The research was carried out from February-June 2019 at Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. This research used experimental method with a Completely Randomized Design (CRD) consisting of five treatments and three replications. The treatments given consisted of addition of 0, 10, 20, 30 and 40% of FRWM in feed. The parameters observed included changes in the nutritional value of restaurant waste, daily growth rate, survival, feed conversion ratio, and water quality. Data were analyzed using analysis of variance. and was further analyzed using Duncan’s multiple range test 5%. The results showed that the addition of 8% probiotic concentration was able to provide the best change in the nutritional quality of restaurant waste by increasing feed protein by 50.83% and decreasing crude fiber by 30.74%. The use of 30% fermented restaurant waste meal in feed gave the highest daily growth rate of 1.57% and the best feed conversion ratio of 0.57 with a survival rate ranging from 75-90%.

Enzyme Therapy for Patients with Celiac Disease - An Update

Enzyme therapy as a management tool for patients with celiac disease (CD) or gluten intolerance is gaining acceptance around the world. Gluten has multiple side effects and limitations of a gluten-free diet (GFD) in management of CD are evident and mainly related to the presence of hidden gluten or cross-contamination of meals in restaurants. The present paper discusses enzyme therapy with caricain, namely Gluteguard, in light of various approaches searching for a treatment or an effective management of CD. Regular users of the supplement Gluteguard report a high level of satisfaction with the product. This indicates that enzyme therapy based on caricain has its place as a safeguard when the gluten-free meals are prepared outside the control of the patients.

Customer Injuries: An Introduction To Tort Law

Sooner or later almost every business enterprise faces the unwelcome prospect of injury to a customer. Even the smallest of businesses needs to be vigilant about potential injuries. Common examples include: restaurant meals that cause illness to consumers; shopping cart injuries; overcrowding injuries, and slip-and-fall injuries for almost every industry. Employees also engage in intentional acts causing injury to customers. While the study of tort (a French word meaning injury or harm) law may consume a full year or more during law school, this essay is intended as a brief introduction to this area of law. Therefore, while little more than an overview is presented, it is a very important discussion of this complex subject for every student of business law. This article proceeds in nine parts. First, we provide an introduction of tort law arising in business settings by looking at popular cinema. Second, is a brief discussion of the elements necessary to bring a successful tort action. Third, we look at intentional business torts. Fourth is an examination of the important contemporary subject of cyber torts. Fifth, we discuss environmental torts. Sixth, medical torts are discussed. Seventh, torts arising in a global pandemic context are examined. Eighth, is the topic of risk mitigation. And last, we conclude with a summary and recap of tort law.

Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice

ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.

Effect of Restaurant Meal Replacement Product Selection Attributes on Brand Image and Satisfaction

Effect of Restaurant Meal Replacement Product Selection Attributes on Brand Image and Satisfaction

Post hoc analysis of epicutaneous immunotherapy for peanut allergy phase 3 results: Relevance for exposure through restaurant meals

Peanut allergy is the most common persistent food allergy in children and is prevalent in the United States1 and other Western countries. Peanut-induced allergic reactions can be severe and sometimes (though rarely) fatal, as recently reviewed.2 Management of peanut allergy relies upon avoiding consumption of peanut and being prepared to treat possible allergic reactions from accidental exposure with rescue medication.3 The difficulty of allergen avoidance is illustrated by the observation that half of all patients with food allergy report experiencing a severe allergic reaction that required emergency department attendance, and approximately 1 in 5 have had such a reaction in the past year.

Healthy Eating Capability of One-person Households-The Effects of Eating Alone, Meal Types, and Dietary Lifestyles

This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by oneperson households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.