Restaurant Owners Research Articles

Food and wine presence and pairing within traditional restaurants’ menus as regional heritage promotional behaviour: Gemeinschaft or Gesellschaft?

The owners of traditional restaurants in North Portugal provide “slow” food, displaying their region’s intangible cultural heritage while offering local food and wine. This research examines if community attachment (an expression of Gemeinschaft) is a mediator of the relation between the traditional restaurant owners’ offerings and their intention to promote regional heritage. A mixed methodology was used, with survey responses from 309 restaurant owners in the wine regions of Northern Portugal, complemented by naturalistic observation, unstructured interviews and a group discussion. Findings indicate that traditional restaurant owners use regional food and wines in restaurant menus to strengthen the promotion of regional heritage. This use of traditional food is not only a result of community attachment that is as a Gemeinschaft-driven behaviour. Instead, it is a result of a combination of Gesellschaft (business-rationalistic decisions) and Gemeinschaft (community attachment) representations within the traditional restaurant owners reasons for promoting a region’s wine and gastronomy, as tradition and post modern economic models obviously go together. In the future, tourism theory would benefit of considering social and economic evolution of different local communities in the sense of Gesellschaft and Gemeinschaft to apprehend the ongoing processes within the wider tourism system.

The rise of solo dining: prediction and consumer profiling

ABSTRACT The aim of this study is twofold: first, to investigate the factors that affect consumers’ intentions to dine alone, drawing on the theory of planned behavior (TPB); and second, to segment consumers based on their motives for solo dining. The TPB is chosen as the theoretical framework because it is regarded as a comprehensive social-psychological model that can explain an individual’s intentions well. A total of 207 participants from Malaysia completed an online questionnaire using the convenience sampling method. The collected data were subjected to statistical analyses, including partial least squares structural equation modeling (PLS-SEM) and cluster analysis. Our findings show that only attitudes have a significant positive influence on intentions. Furthermore, entertainment and economic factors are found to be significant factors of attitudes. Findings from cluster analysis show four diverse groups: enjoyers, economical diners, socializers, and relaxers. This study represents the first attempt to explore consumers’ solo dining intentions through the lens of the theory of planned behavior. Moreover, by identifying four distinct segments of solo dining consumers, the findings offer valuable insights for restaurant owners seeking to effectively target this growing market. Overall, this study not only examines the factors influencing consumers’ solo dining intentions but also segments the types of solo diners, extending the utility of the TPB.

The Smoking Status and The Perspective on Law No. 4207 of Cafe, Coffee-House, and Restaurant Owners on The Busy Streets of Central District of Kars

Aim: Making indoor environments 100% smoke-free is the only proven way to protect people from passive smoking. This study aimed to evaluate the smoking status of café, coffeehouse, and restaurant owners and their views on Law No. 4207, which prohibits tobacco use in indoor public spaces, considering sociodemographic variables and the COVID-19 pandemic period. Materials and Methods: The cross-sectional study population comprised 131 café, coffeehouse, and restaurant owners located on busy streets in the central district of Kars. Results: 72 restaurants, 45 cafés, and 14 coffeehouses owners participated to the study. Among the employers don’t allow smoking in the indoor areas of their businesses is 82.4%. Among the 85 smokers, 65.9% did not feel compelled to smoke in prohibited areas, and 57.0% viewed the indoor smoking ban positively. Of the 125 business owners who reported financial loss during the COVID-19 pandemic, 61.6% cited the country's economic situation as the primary reason. In the logistic regression analysis showed that a positive view of the law was 2.69 times higher among employers with high school education or above compared to those with middle school education or lower (95% CI: 1.01-7.2, p=0.049), 3,96 times higher those who did not allow smoking indoors at their workplace compared to those who did (95% CI: 1.28-12.23, p=0.017), and 10.98 times higher among those who stated that the law did not cause financial loss compared to those who stated it did (95% CI: 3.34-36.07, p<0.001). Conclusion: Most smoking business owners view Law No. 4207 positively, this indicating that the law is also embraced by smoking employers. The business owners’s identification of the country's economic situation as the main reason for financial loss during COVID-19 suggest that this factor could diminish the gains of Law No. 4207 and indicate the need for a more comprehensive tobacco control strategy.

The Role of Gastronomy in Shaping Tourist Experiences: A Study of Iloilo Province, Philippines

This study investigates the influence of gastronomy on tourism in Iloilo Province, Philippines, addressing the gap in literature on the interplay between local culinary practices and tourism dynamics in this region. Utilizing a qualitative methodology, insights were gathered from a diverse group of stakeholders, including local chefs, restaurant owners, tourists, and farmers. The findings reveal that gastronomy plays a pivotal role in shaping Iloilo’s cultural identity, serving as a medium for preserving and showcasing its rich heritage. Key local dishes such as talaba (oysters) and binakol (chicken soup), inasal, pancit molo, and most especially batchoy enhance the tourist experience, influencing their destination choices and likelihood of revisiting. The study underscores gastronomy’s dual role as a cultural expression and an economic driver, contributing to local development, community engagement, and sustainability. The emphasis on local produce and sustainable practices highlights the region’s commitment to environmental conservation and community empowerment. Integrating gastronomy more deeply into tourism strategies can significantly boost Iloilo Province’s appeal and competitiveness as a tourist destination, setting a model for other regions.

Grandma Ruth’s UP Truck Stop

Is a digital copy of a loved as socially valuable as the real person? Is there an advantage if being able to permanently lose the ones we love? In this work of philosophical short story fiction, Rachel receives a letter while at University informing her that her Uncle Stewart has passed away. She returns to the small town for the funeral and talks with Grandma Ruth, the local restaurant owner. Grandma Ruth sets Rachel up a date, but things don’t go quite as planned. Rachel confronts Grandma Ruth and finds out that she has slowly been replacing the town citizens with robot copies in order to keeping the dying town’s population from dwindling to zero. The story ends with Grandma Ruth asking Rachel to take over the responsibility of maintaining her families, and the towns, robot population.

Futuristic Ordering: Unearthing the Method of Ordering Food through QR Code in Restaurants with Sophisticated Insight

A Smart Ordering Menu powered by QR codes in restaurants revolutionizes the traditional dining experience. Patrons simply scan the QR code on their tables, gaining instant access to a digital menu on their smartphones. This interactive menu allows customers to browse dishes, view images, and get detailed descriptions. Ordering becomes efficient as diners can customize their selections and submit orders directly from their devices. Moreover, the smart ordering system can accommodate special requests or dietary preferences. It enhances communication between customers and kitchen staff, ensuring a personalized dining experience. Additionally, the QR-based system can display real-time updates on item availability and promotions. The convenience extends to payment, as customers can settle their bills digitally, reducing the need for physical cash or card transactions. This not only enhances speed but also minimizes contact points, promoting a safer dining environment. For restaurant owners, the smart ordering menu provides valuable insights into customer preferences and ordering patterns. This data can be used to optimize the menu, refine marketing strategies, and improve overall operational efficiency. In summary, a Smart Ordering Menu using QR codes transforms the dining landscape, offering convenience, safety, and valuable data insights for both customers and restaurant establishmen

The impact of cloud restaurant on customer satisfaction: An analytical survey of restaurant owners' perspectives in Karbala province

The impact of cloud restaurant on customer satisfaction: An analytical survey of restaurant owners' perspectives in Karbala province

Green Practice: An Empirical Investigation on The Interiors of Healthy Restaurants in Penang

Green practices are typically categorisedinto four (4) areas: food and beverage, service, management, and the environment. The implementation of green practices, particularly those emphasising green interior design, however, is still in its infancy state and remains scarce. This study delves into the realm of green practices within the context of healthy restaurants, with two (2) primary objectives. First, to understand the interior design rationale of healthy restaurants in Penang, and second, to explore the perception of restaurateurs regardingthe implementation of green practices for the interiors of their respective healthy restaurant. To gather primary data, the study conducted semi-structured, key informant interviews with restaurateurs in Penang, Malaysia, who met specific criteria which include the adoption of food-focused green practices, the presence of aesthetically pleasing interior designs, and the given positive reviews for both food quality and restaurant ambiance. The findings revealed that these restaurant owners effectively conveyed their concepts through their interior designs, using natural materials like wood, cement, and indoor plants. While they demonstrated awareness of environmental sustainability and health concerns, their understanding of green practices was somewhat basic. They were more focused on applying green practices to food and beverages than on creating a green interior ambiance.

Modeling Customer Satisfaction in the Food Industry: Insights from a Structural Equation Approach.

This study aims to understand what actions should be taken to improve consumer satisfaction. The methodology adopted was an explanatory quantitative approach using structural equations via variance (PLS-SEM). The study began with validating the data collection instrument by franchisees of the chain and applying a questionnaire adapted to a group of consumers. The dimensions evaluated included Safety, Tangibility, Credibility, Responsiveness, and Empathy, with questions organized into nine dimensions. The total sample of respondents was 149. The results indicated that the quality of service is a crucial determinant of customer satisfaction, explaining 36.14% of the variation in satisfaction. Service quality plays a crucial role in customer satisfaction, highlighting the importance of restaurant owners and managers prioritizing the fundamental dimensions of service quality, particularly responsiveness and reliability, as well as service recovery strategies. Another significant factor was customers’ perception of a reasonable price, which acts as a variable to enhance the impact of quality (i.e., quality of food, service, and physical environment) on their overall satisfaction.

Authenticity, health concern and sustainable intelligence in the farm restaurant context: applying extended theory of planned behaviour

Purpose The study aims to analyse the structural relationships of authenticity, health concern and sustainable intelligence in the farm restaurant context. Different types of restaurants have been targeted to understand consumer behaviour; however, the behavioural intention of visitors dining at the farm restaurants was rarely explored.Design/methodology/approach With the backdrop of the theory of planned behaviour (TPB), this study highlights the understanding, particularly on personal values associated with the behavioural intention of consumers visiting the farm restaurant. Data were collected, circulating questionnaires onsite and online at a farm restaurant. Structural equation modelling was employed to analyse the data.Findings Study findings reveal that personal values such as authenticity, health concern and sustainable intelligence positively influence the mediating constructs of TPB towards behavioural intention to revisit the farm restaurant.Originality/value This research might be the first one, exclusively focused on understanding the behavioural intention of the consumers visiting the farm restaurant, based on their personal values. This study specifically enriches the farm restaurant literature from the academic perspective and offers insights to farm restaurant owners and managers about the priorities of the consumers visiting the farm restaurant.

Efektivitas Penggunaan Media Sosial dalam Pemasaran Restoran: A Literature Review

Social networking sites (SNS) have penetrated the daily lives of many people, with an estimated more than 4 billion SNS users in 2021. Currently, many restaurants use social media as a promotional tool. Many customers share their dining experiences and interact with other customers on social media. It is important for restaurant management to pay attention to the quality, message argumentation, and aesthetics of the uploaded content in order to create an emotional connection between customers and the restaurant. In order to create an effective social media strategy, it is necessary to identify and determine the platforms that suit your restaurant. This research was carried out using a qualitative approach and a literature review method for articles published in 2019 - 2023. Sources of research articles regarding the use of social media marketing in the restaurant industry were obtained by searching using the keyword "social media" combined with the keywords "restaurant" and " marketing” or “restaurant marketing” via the Remote Lib UI search database. A total of 5 articles were selected for systematic review. The results found that the types of platforms most frequently used were Facebook, Instagram, and Twitter. The use of social media is positively related to restaurant performance in the areas of finance, marketing and operations. Customers use social media to interact and voice their opinions regarding restaurant services through photos and reviews because this content is considered more objective and credible compared to information produced by restaurant owners.

Financial feasibility of marine tourism hospitality sector post-pandemic outbreak of Covid-19: case study from small islands regions

The challenge faced by small and micro enterprises in remote islands is the ability to maintain the consistency of the production and revenue. The marine tourism sector in Kei Islands, like many sectors dealt and is still facing the same roadblock to visitor growth and consistency after the COVID-19pandemic hit and is still recovering. Thus, it is important for the local hospitality sector to measure the projectionof their business. The purpose of the study was to identify the financial feasibility of the hospitality sector in the Kei Islands region. By doing so, two beach resorts and two restaurants were selected as the study cases located in the famous and famous marine tourism spot in the region, which is Ngurbloat Beach. The field survey was conducted in August 2022 by in-depth interviews and questionnaires to collect the field data from owners of resorts and restaurants. The indicators of financing feasibility that were used in this study were B/C, profit, R/C, NPV, IRR, and yearly profitability projection. The result showed that for each beach resort and restaurant, all the criteria showed that those were still feasible for the next five years. Although the results also indicated that for the current stance, the profitability projection for the next five years had a downward trend compared to the present year. Therefore, promotion and the effectiveness of government handling post-pandemic are important insignificantly increasing the profitability of the hospitality sector in the region. Keywords— Hospitality; Financial Feasibility; Marine Tourism; Profitability

Food safety training influence on food service workers’ knowledge and compliance to Malaysia Food Hygiene Regulations 2009

This study was conducted to evaluate the influence of food safety training on the knowledge and compliance of food service workers with Malaysia Food Hygiene Regulations 2009 in Cyberjaya, Selangor, Malaysia. Data were collected from 261 food service workers (108 casual dining restaurant owners and 153 food handlers) through a survey by means of a questionnaire which consisted of questions on business and premises profiles, history of premises inspection and knowledge of food hygiene aspects as outlined in the Malaysia Food Hygiene Regulations 2009. The results showed that there was a significant positive association (p<0.05) between attending food safety training and the level of respondents’ knowledge of Malaysia Food Hygiene Regulations 2009. There was a significant positive association (p<0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with different food safety training providers. There was also a significant positive association (p<0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with food safety training sources. In conclusion, over half of the food service workers showed satisfactory food safety knowledge and compliance with Malaysia Food Hygiene Regulations 2009. This study found that there was a significant relationship (p<0.05) between food service workers’ knowledge and compliance with Malaysia Food Hygiene Regulations 2009. A significant relationship (p<0.05) was also found in knowledge and level of compliance with all food safety training factors (food safety training attendance, food safety training providers and food safety training sources) in the Malaysia Food Hygiene Regulations 2009. Hence, hypotheses H1, H2 (H2a, H2b, H2c) were accepted. It is suggested that in related future research, data are collected from a larger sample size and at different locations to gain more comprehensive outcomes.

The Influence of Various Factors on Customer Satisfaction in an Ethnic Themed Restaurant with Regards to Authenticity

Ethnic-themed restaurants provide a vast range of cuisines to diners worldwide. Customer happiness depends on authenticity, which helps these businesses succeed. This abstract discusses the many aspects that determine ethnic-themed restaurant authenticity and consumer happiness. First, the menu determines authenticity in such restaurants. For an authentic dining experience, a well-researched and diversified menu of traditional and regional cuisines produced with authentic ingredients and cooking methods is vital. Chefs and kitchen workers that know the food and culture help retain authenticity. Dishes that don't match the homeland's tastes and appearance might disappoint customers. Interior design and décor also contribute to authenticity. The restaurant's artwork, decor, and style must reflect the culture. By taking customers to the culture's heartland, this makes eating more enjoyable. Overambitious decorating may become caricature, losing genuineness. In ethnic-themed restaurants, service is crucial to client happiness. Culturally aware staff who can walk guests through the menu and give recommendations create a genuine eating experience. Friendly and attentive service ensures customer happiness and memory retention. Ingredient sourcing affects authenticity too. Real, high-quality, and, if feasible, local ingredients give meals their true flavor. Customers who want authentic food may be disappointed when restaurants cut corners on ingredients for cost or convenience. The restaurant's cultural expression and environment should also be courteous and devoid of stereotypes and cultural appropriation. Misrepresentation or appropriation might hurt customers' authenticity and satisfaction as they become more culturally sensitive. Ethnic-themed restaurants must retain authenticity via food, design, service, ingredient sourcing, and cultural portrayal, yet consumers' expectations might differ. Customers' authentic impressions are influenced by their origins, cultures, and experiences. Thus, restaurant owners must combine serving a varied audience with preserving the food and culture. Finally, ethnic-themed restaurant authenticity is a complicated interaction of elements that affects consumer happiness. These businesses must provide authentic cuisine, ambiance, service, and ingredients while respecting ethnic differences and meeting client expectations to prosper. Achieving this balance is a constant challenge that rewards diners seeking a genuine culinary experience. Authenticity in Ethnic Restaurants and Customer Satisfaction

Tackling food waste management: Professional training in the public interest

The magnitude of food waste is a matter of public concern, particularly in the food service sector. This research seeks to examine the influence of employee training policies on food waste and its management, with a focus on restaurant practices. A total of 300 questionnaires were collected from restaurant managers and owners in three coastal cities of Ecuador, and the CHAID segmentation algorithm was applied to categorize restaurants based on their investments in employee training. Differences in food waste and sustainable practices among these restaurant segments were then compared. Three segments were identified: restaurants with low employee training and higher food waste in dish preparation; restaurants with high employee training exhibiting low food waste in premium food products, and restaurants with medium training and medium levels of food waste. In terms of implications, in view of the significant disparities in food waste levels and sustainable practices across the segments resulting from this study, we conclude the importance of restaurants' investment in employee training to promote sustainability. These findings are relevant in shaping environmental regulations and in facilitating stakeholders' decision-making.

To ‘green dine’ or not to ‘green dine’? Assessing the impact of beliefs and altruism

This article introduces a comprehensive model rooted in the theory of planned behaviour (TPB) to clarify how diners form intentions to choose green restaurants. In the initial qualitative phase, four semi-structured focus groups were conducted, revealing that altruism and new beliefs were significant drivers of green restaurant patronage. The model integrates TPB, altruism and belief constructs in the quantitative phase, with findings from 896 British diners highlighting the model's robustness and the pivotal role of altruism. Notably, control beliefs emerge as the key factor influencing the intention to dine at green restaurants in a multiple indicators and multiple causes model. These findings have substantial implications for restaurant owners, offering insights that will help to enhance diners' decision-making and develop effective marketing strategies that will cater to environmentally conscious patrons, ultimately promoting sustainability in the industry.

Embracing RAISA in restaurants: Exploring customer attitudes toward robot adoption

Humanity has experienced four main technological revolutions; the last two being the digital revolution (Internet) and the emerging artificial intelligence (AI) revolution. With robots, artificial intelligence, and service automation (RAISA) increasingly applied in all industries, knowledge on people's attitudes toward RAISA is limited. Factors affecting RAISA adoption in restaurants, an industry known for its quick adoption of new technology, are largely unknown. This study explores customer attitudes toward robot adoption in restaurants through a quantitative survey of 293 valid respondents. The results, analyzed using partial least squares structural equation modeling (PLS-SEM), show that positive attitudes toward technology, interest in RAISA, perceived relevance, and enjoyment positively impact RAISA adoption. Furthermore, customers' overall attitude toward technology positively affects their intention to use RAISA. Therefore, restaurant owners can start implementing new technologies since consumers are ready to embrace RAISA in restaurants.

PHYTODESIGN IN THE INTERIOR OF PUBLIC CATERING ESTABLISHMENTS: DOMESTIC AND INTERNATIONAL PRACTICES

The article highlights the topic of the use of phytodesign methods in the interior of public catering establishments, analyzes the modern world experience in the interior design, as well as the development of phytodesign in our country, identifies its common and distinctive features, and characterizes advantages and disadvantages of the vertical gardening in the interior design of restaurants. Functions of phytodesign in the interior of public catering establishments are identified and the specifics of selection of plants for the vertical gardening in this type of the interior are outlined. Design of the restaurant interior is one of the most important aspects of the catering industry that greatly impacts the success of an establishment. Restaurant owners should make sure that their customers feel comfortable and want to come back to their establishments. This desire depends on many factors, such as tasty cuisine, friendly staff, ingenious and cozy interior, special atmosphere, and a unique company style. The professional use of the greenery in the restaurant interior design encompasses implementation of the author’s concept in the interior decoration with the careful selection of plants based on the planned idea. It is important to ensure the proper and timely care of the greenery and its high-quality maintenance. Phytowalls or vertical gardening are gaining more and more popularity nowadays, since such vertical garden looks very stylish and effective. The use of the greenery is a complex tool and design method that allows to solve a number of tasks in various types of interiors. Public catering is one of the most dynamically developing branches of the economy. In the process of planning and design of the interior, the main focus should be placed on leveraging of the latest achievements of science, technology and equipping with the progressive devices. Having analyzed the analogues of restaurant interior design with the use of phytodesign tools, we should note that domestic analogues of interiors do not fully use the entire range of greenery constructions in public catering establishments. The use of such elements is currently gaining popularity. Moreover, most of the mentioned establishments use the container gardening, while vertical constructions are formed only as an addition. Foreign analogues are an excellent example of well-selected greening practices. Design studios are resorting to more complex greenery methods, such as living plant walls and the use of ampelous hanging plants in ceiling constructions. An increased use of phytodesign tools in the interior of public catering establishments will allow them to gain priority and be more competitive as compared to establishments with a different design concept. Keywords: interior design, phytodesign, vertical gardening, container gardening, living walls, plants, public catering establishments

Restaurant Perspectives on the Effects of Point-of-Sale Tip Recommendations on Consumer Patronage

This research examines the effectiveness of point-of-sale gratuity recommendations in raising tips within the restaurant industry. Prior field experiments have yielded positive results regarding the impact of point-of-sale gratuity recommendations. However, these studies did not consider the restaurant industry, which is reliant on tips. To address this gap, I conducted a survey of restaurant managers to gauge their perceptions of this technology and compared their responses with prior field study results. Employing a survey approach mitigated resource constraints associated with field experiments. Building on the aforementioned studies, I hypothesized restaurant managers would exhibit positive attitudes toward the utilization of this technology. Survey data underwent chi-square tests of homogeneity to identify variations in responses across restaurant categories. However, limited response rates rendered the chi-square test results inconclusive and thus, not included in the final analysis. Nevertheless, the survey results strongly supported my hypotheses, suggesting that the adoption of point-of-sale gratuity recommendations effectively increases tips received in the restaurant industry. These findings offer insights for future researchers investigating tipping behavior in restaurants. Furthermore, restaurant owners can leverage these results to advocate for implementing point-of-sale tip recommendations, considering the backing from their managerial peers. As the hospitality sector continues to evolve, incorporating this technology can facilitate positive changes in tipping culture, benefiting both businesses and service staff. Future studies should build upon these findings to gain deeper insights into the dynamics of this technology in restaurant settings.

The Role of Coastal Communities in Increasing Income through Tourism Businesses in Takalar Regency

This research aims to identify the actual conditions of coastal communities in Takalar Regency and determine the role of coastal communities in increasing income through tourism businesses in Takalar Regency. The type of research uses qualitative methods, namely presenting data in the form of verbal statements or descriptions of something in the form of sentences set out in writing. Meanwhile, data collection techniques use observation, interviews and documentation methods. The results of this research obtained show that the results of observations through literature studies show that Takalar Regency, with its six (6) coastal areas, is a fairly high economic booster. This is proven by field investigations that coastal areas are used for buying and selling transactions for marine products (fish, shellfish). etc.) which is quite promising. Several locations, including the Fish Auction Place (TPI), are never empty of community activities to improve the economy. This condition shows that people in coastal areas have a fairly high opportunity to improve their welfare by looking at their activities. Then, related professions or jobs, apart from being fishermen and fish sellers (traders), the people who live in coastal areas, especially the Sanrobengi area, are tourism actors with professions as restaurant owners, accommodation providers and inter-island transportation services, opportunities that can be implemented well if Entrepreneurs synergizing to carry out marketing and promotion is really needed. The government provides support and assistance through the Department of Industry and Trade, making it easier to process permits and to get to know Coastal Communities more closely in increasing Income through Tourism Businesses in Takalar district.