Restaurant Sector Research Articles

Measuring The Contribution of Product Quality to Competitive Advantage in MSME

The intense competition, including for culinary micro and small enterprises, will be affected by the development of various business areas. In order to sustain their businesses, business operators must have the ability to compete in increasingly fierce competition. A range of strategies can be adopted by companies in facing this competition for the restaurant sector, such as highlighting their product's value through quality. The impact of product quality on the competitive advantage in Bakmie Ayam Khaizan Tigabelas MSMEs was examined and analyzed in this study. Quantitative methods, with the use of a nonprobability sampling technique called purve sampling, were used in this study. The sample used was 97 respondents whose data was collected through an online questionnaire and measured with a Likert scale. Data were analyzed using simple linear regression and tested using IBM SPSS Version 26. The results showed that product quality had a positive and significant effect on competitive advantage as evidenced by the t-count value (3,396) > t-table value (1,661) and a significance level of 0.001 <0.05).

An Investigation on the Characteristics and Efficacy of Word-of-Mouth Communication within the Context of the Bangladeshi Restaurant Industry

Due to the proliferation of restaurants nationwide, the influence of both traditional word-of-mouth and electronic word-of-mouth has become increasingly important in shaping customers' decisions when it comes to choosing a restaurant. Therefore, this research offers valuable insights into the role of word-of-mouth communication within the restaurant industry in Bangladesh. The primary objective of this study was to examine the connection between traditional word-of-mouth and electronic word-of-mouth, along with four critical restaurant factors: service quality, food quality, physical ambiance, and pricing, specifically within the context of the restaurant sector in Bangladesh. The research aimed to explore the substantial connection between restaurant selection and word-of-mouth recommendations. It also uncovered a meaningful link between word- of-mouth and restaurant choices. Furthermore, the study elucidated the noteworthy influence of both positive and negative word-of-mouth feedback on how customers in Bangladesh make their restaurant selections. Key Words: Word of Mouth, E Word of Mouth, Restaurant, Service Quality, Food Quality, Price, Physical Environment

The role of strategic alignment between innovative culture and generic strategy in restaurant sectors: Empirical evidence from Vietnam

The role of strategic alignment between innovative culture and generic strategy in restaurant sectors: Empirical evidence from Vietnam

The Mediating Effects of Market Culture and Customer Service Skills in the Sensory Marketing and Non-Economic Performance Relationship of Ghana’s Restaurant Sector

The Mediating Effects of Market Culture and Customer Service Skills in the Sensory Marketing and Non-Economic Performance Relationship of Ghana’s Restaurant Sector

ENVIRONMENTALIZATION OF HOTEL AND RESTAURANT BUSINESS

The aim of this article is to summarize and methodize the current information about ecological problems of hotel and restaurant sector, including Ukraine; to identify the main principles with the aim of ecologization of this tourism component based on world experience. Due to the current state of the world, Covid‑19 eco-friendly hotels are also in a good position. Greening is an added security health. Organic cuisine supports strong immunity. Natural and hypoallergenic materials in the hotel equipment have only a positive effect on the human body. Landscaping and interior landscaping spacious rooms provide cleaner air and favorable conditions for living, wellness, and rest. Worsening factors have emerged environmental indicators (increase in waste, mandatory individual packaging, etc.). The current state of hotel activities has led to the search for new one’s environmental measures and development strategies. In recent decades, the hotel business in Ukraine has been developing dynamically. Significant changes have been made for account of entering the market of hotel services of international networks such as Rixos, Rezidor, Hyatt, Wyndham Hotel Group. The policy of their activities contributed adjustments to the competitive position of the industry. Signs efficient hotel facility is a high level and quality control of services, environmental orientation, modern equipment and innovative technologies.

Eating with the eyes? Tracking food choice in restaurant’s menu

Digitalization is considered the industrial revolution of the 21st century, helping companies to become more efficient and value-driven. This trend also reaches the restaurant sector, being present in all its spaces and activities, from the kitchen to customer service. The present study aimed to determine if the eye-tracker is a suitable tool to predict diners’ choices in the context of a restaurant. Three menu presentations were designed for the study: a basic menu with the name of the dishes and the prices; a menu that included the same information of the basic one, and a descriptive information of each dish; and a menu with an infographic of nutrition-related composition. A total of 180 consumers participated in the study (n ≈ 60 per menu), who evaluated one of the menus presented on a tablet with an integrated eye-tracker. Then, consumers completed a questionnaire indicating their dish choice and their opinion about the menu. Results showed that, when basic or descriptive information was displayed, the eye-tracking could be used to predict consumer’s decisions in the restaurant. A higher fixation duration resulted in a higher probability of choice when consumers looked at the basic menu and at the one with descriptive information, but the inclusion of an infographic with nutritional data diminished the prediction ability of the eye-tracker.

Stop being mean! Customer incivility influencing employee incivility via employee burnout: a hospitality context

ABSTRACT This study examines the effect of customer incivility on employee burnout and incivility in the restaurant sector. The results showed that supervisory support moderated the relationship between customer incivility and employee burnout but not the relationship between employee burnout and employee incivility. The study also investigated the role of burnout (i.e. emotional exhaustion, depersonalization, and diminished personal accomplishment) as mediator in the relationship. A sample of 446 Chinese restaurant employees was used, and the results indicated that customer incivility had a significant impact on employee incivility through employee burnout. The study found that supervisory support served to moderate the relationship between customer incivility and employee burnout, but it had no impact on the correlation between employee burnout and incivility. Additionally, it explored the sequential mediating effect of the three aspects of burnout, namely emotional exhaustion, depersonalization, and diminished personal accomplishment. This study provides insights for restaurant operations to minimize employee incivility, especially for stressful times such as during the COVID-19 pandemic.

The Effect of Accommodation and Restaurant Service Quality on Tourist Interests in Visiting the City of Tidore Islands

As one of the important aspects in supporting the accommodation and restaurant business. Aautomatically, application of quality of service must be applied by all restaurants and accommodations anywhere, including restaurants and accommodation in the Tidore City. Because, as an area that is trying to improve and develop its tourism sector, of course, the implementation of service quality must be given special attention. Moreover, the quality of service is one of the important factors that affect the interest of visiting tourists to one tourist destination. However, the problem that occurs in the accommodation and restaurant sector in Tidore Islands City is that the level of awareness of the manager regarding the importance of quality of service has not been very good. This certainly greatly affects the interest of tourists visiting in the city of Tidore Islands. This research aims to look at the quality of accommodation services and the quality of restaurant services on their influence on tourist interests. The research method is a quantitative method, where researchers spread questionnaires about the quality of accommodation and restaurant services in Tidore City, so that it can be concluded that the good quality of service greatly affects the interest in tourists visiting. Keywords: Quality of service, Accommodation, Restaurants, Tourist Visiting Interest, Tidore Islands CityKeywords: Quality of service, Accommodation, Restaurants, Tourist Visiting Interest, Tidore Islands City

Resilience of the Tourism, Restaurant and Hospitality Sector in Indonesia during the Crisis Period

The tourism, restaurant and hotel industries are among the sectors that have been hit hardest by the impact of the Covid-19 pandemic. This was proven by a decrease of 5.32% due to the decreasing purchasing power of the people and concerns about government regulations regarding large-scale social restrictions (PSBB) which had an impact on many companies going out of business. These conditions resulted in companies engaged in the hotel, tourism and restaurant sector experiencing enormous losses so that they could no longer survive or what is referred to as financial distress. This study aims to analyze the financial distress of companies impacted by the Covid-19 pandemic, including hotels, tourism and restaurants using a quantitative descriptive research method. The data collection technique uses purposive sampling and the data used is secondary data in the form of published financial reports for the period 2019 – 2021. Data analysis uses the Altman Z-Score discriminant ratio model. From the tests that have been carried out there are various companies. And for companies that are consistently in a safe area, including FAST, MINA, NASA, PGJO, PSKT, and PZZA.

Mediating customer engagement in the relationship between fast-food restaurants' innovativeness and brand evangelism during COVID-19: evidence from emergent markets

PurposeThe proliferation of the coronavirus disease (COVID-19) has threatened the service industry, especially the restaurant sector, requiring innovative ways to help restaurants overcome this challenge. Thus, based on the stimulus–organism–response (SOR) model, the purpose of this study is to examine the role of customers' perception of a restaurant's innovativeness (CPRI) in brand evangelism by mediating customer engagement (CE). Additionally, this study examines the moderating role of customer openness to experience.Design/methodology/approachA Web-based survey collected the primary data from 483 Egyptian customers. The data were analysed using the partial least squares structural equation modelling method based on WarpPLS.7 software.FindingsAccording to the findings, CPRI, which acts as a stimulus in the SOR model, positively affects CE (organism) and brand evangelism (response). CE positively affects restaurant evangelism. Additionally, CE mediates the relationship between CPRI and evangelism. Openness to experience moderates the relationship between CPRI, engagement and brand evangelism.Research limitations/implicationsThis study addresses the gaps in understanding CE and brand evangelism within the context of restaurant innovation. This study assesses restaurant innovativeness scales of developing economies in multiple dimensions. Egyptian restaurant marketing managers should innovate products, services, experiences, and promotions to increase consumer engagement and feedback through technology.Originality/valueThis study investigates how Egyptian restaurants engage with and evangelise customers through innovation. This is one of the few studies that examine brand evangelism in a restaurant setting from the perspective of the SOR theory. Additionally, this study analyses CE as a mediator and openness to experience as a moderator.

Factors Affecting Consumer Acceptance of E-Menu in The Klang Valley Restaurant Sector in Malaysia

Factors Affecting Consumer Acceptance of E-Menu in The Klang Valley Restaurant Sector in Malaysia

Industrialization in East Java Province

The manufacturing industry’s contribution to East Java’s economy is high. Still, the trend continues to decline, while the contribution of the trade, hotel, and restaurant sectors is increasing. This indicates that there has been a shift in the economic structure from industry to trade. This research uses a quantitative approach based on the classification carried out by UNIDO (United Nations Industrial Development Organization) and the World Bank. The results of secondary data from Central BPS and East Java Province BPS show that East Java Province is categorized as a semi-industrial area. East Java’s industrial development is experiencing a decline from the “semi- industrialization” stage to the “towards industrialization” stage. This is an early indication of a decline in industrialization or deindustrialization in East Java. If the stages of industrialization in East Java have decreased, but not for commodity industrialization (the ratio of the manufacturing industry’s contribution to the commodity sector). The value of commodity industrialization continues to increase. The commodity sector includes agriculture, mining, industry, construction, electricity, gas & drinking water.

Implementation Of The Codeigniter 3 Framework For The Payment Of "Cafe Tik Tok" Employees Web-Based Bengkulu

Cafe Tik tok is a franchise engaged in the restaurant sector. In this tick tok cafe, in processing employee salaries, they still use manual calculations and use the Ms.Excel program. This can cause errors in calculating employee salaries and the process of printing employee payslips that takes a long time. In solving this problem, the authors designed an employee payroll information system. In this design, the author uses the PHP programming language, with the database format using MySQL. The result of this design is to produce an application program that will be used to process web-based employee salaries at the tiktok cafe and it is hoped that the company will find it easy to input data and compile payroll reports to be fast and more efficient.

The Agglomeration of Urban Amenities: Evidence from Milan Restaurants

We estimate agglomeration externalities in Milan’s restaurant sector using the abolition of a unique regulation that restricted where restaurants could locate. In 2005, Milan abolished a minimum distance requirement that had kept the number of establishments artificially constant across neighborhoods. We find that after 2005, the geographical concentration of restaurants increased sharply and at an accelerating rate. Consistent with the existence of strong and self-sustaining agglomeration externalities, restaurants agglomerated in some neighborhoods and deserted others, leading to a growing divergence in local amenities across neighborhoods. Restaurants located in neighborhoods that experienced large increases in agglomeration reacted by increasing product differentiation. (JEL D62, L83, L88, R32, R52)

The Evidence of a Thai Restaurant's Mass Customization Implementation for Firm Survival During the Pandemic Crisis

To survive in any crisis, business owners and executives must be able to adapt and change in all aspects of business functions, especially in the marketing function. The aim of the study is to investigate an efficient marketing strategy to provide the implementation for firms' survival. To explore the advantages and how to manage a mass customization strategy in the restaurant business during a pandemic period. The authors conducted the research by selecting restaurants that have proven successful and exploring the key success management factors for further proof. The results show that the moderator, customer collaboration management, of the restaurant sector has a positive impact on the relationship between consumption experience and customer satisfaction through customer engagement. Additionally, the result indicates that the strategic and process implications during a crisis must be tailored to the sub-stages.

The Main Strategies of Restaurant Revenue Management and its Applicability in the F&B Department

Over the past years, Revenue Management has been used in various sectors, starting in the airlines, passing through the hotel and restaurant sectors, with a focus on the creation and maximization of revenue. In this sense, Restaurant Revenue Management becomes a useful tool for incomes, making establishments more competitive and contributing to business growth and sustainability in catering and restaurants context. The main objective of this study is to research the development and application of Restaurant Revenue Management, through the study of its systems and strategies, to understand how restaurant and catering establishments can optimize revenue through the creation and implementation of RRM systems. This research begins with a literature review where we aim to understand the principles and characteristics of Restaurant Revenue Management as a whole, to know the RRM strategies and how to apply them in the hospitality and catering sector. The methodology chosen was quantitative, where questionnaires were prepared and distributed to hotels and restaurants in Portugal. The results demonstrate that major part of the respondents is not familiar with the concept of Restaurant Revenue Management. Most respondents believe that the application of the RRM concept is important for the company's results and for those who are familiar with the concept, they consider that it allows the ideal customer to be defined based on their characteristics and enables decisions to be taken based on knowledge, creating a structure of fixed and variable costs. Purpose: Thus, the general and specific research objectives inherent to the study are: To assess how Restaurant Revenue Management is applied in Portugal in the restaurant and hotel contexts. To recognize what are its characteristics and practices. To understand how Restaurant Revenue Management influences revenues. To realize the advantages and disadvantages identified by the application of restaurant revenue management. Methodology: This research focuses on a quantitative methodology, using the questionnaire as a data collection tool. A deductive research approach was used in the scientific research process. The technical procedure used in the investigation phase was bibliographic research, having been collected information in several scientific articles and books on the subject. On a first moment, the collection of relevant documents for the research was made. The script was validated by six academic professionals and five professionals from the sector. After validation, an online questionnaire was conducted using the Google Forms platform. To achieve the maximum possible number of answers, the distribution channel used, to collect the results, was the e-mail. An initial telephone contact was made to confirm availability to answer the questionnaire. After this contact, the questionnaire was sent via e-mail. The questionnaires were conducted in Portuguese, as the study was only intended for entities located in Portugal. During the investigation, 880 questionnaires were sent out and 131 responses were received all completed, in a period between June and August. The instrument used to analyze and process the data collected was Excel. Results: The concept of Restaurant Revenue Management generally is not known among F&B departments, as demonstrated in the answers collected during the distribution of the questionnaire, in which 58.8% do not know the concept and only 41.2% of the respondents are familiar with the subject. Those who know and apply the concept of RRM consider the application of the concept and its respective impact important and crucial for the business. In the answers to the questionnaire about 57.4% consider its application important, while 24.1% considers it very important and 14.8% extremely important. Only 3.7% states that the RRM is not very important. Of the 131 respondents, only 41.2% are familiar with the concept of Restaurant Revenue Management, making a total of 54 responses. Originality: This is original research with the authors perspective constructed based in arguments from other research work to back up the investigation.

Role of employee personality traits in job performance in the restaurant food franchise context

The restaurant franchise business has recently experienced worldwide growth. Despite the popularity of franchise brands in the hospitality industries, few studies have focused on franchise-employee behavior. Therefore, this study examines how the personality traits of restaurant franchise employees influence job-related outcomes. Specifically, the relative effects of extraversion, agreeableness, conscientiousness, openness to experience, and emotional stability on employee job orientation, job performance, and citizenship behavior were examined. Employee responses were collected via an online survey. The results of partial least squares structural equation modeling indicate the relative effects of employee personality traits on job performance. For instance, employee agreeableness and conscientiousness both led to positive job outcomes. Multi-group analyses showed differences in employee behavior between limited service and full-service restaurant settings. This study makes valuable theoretical and practical contributions that are potentially beneficial to the franchise restaurant sector.

HoReCa MARKET DURING THE WAR IN UKRAINE: CURRENT STATE AND KEY TRENDS

The article researches the current state of the HoReCa market in Ukraine. It is noted that the specificity of the HoReCa market is that everything is focused on potential customers of a particular restaurant, hotel or other establishment. Features of the HoReCa market in Ukraine are described. The structuring of the domestic food market was carried out and it was found that more than 50% are occupied by restaurants and cafes. At the same time, a reduction in hotels and a low concentration of visitors to food establishments compared to European counterparts were noted. An analysis of the activity indicators of the subjects of the hotel and restaurant sector in Ukraine for the period 2018-2022 was carried out in physical and monetary terms. A marketing study of the current situation of the HoReCa market was conducted, taking into account the military situation in Ukraine, namely: the dynamics of development indicators and the capacity of this market; sales structure, taking into account the variety of food products of restaurant establishments of different forms of ownership; the cost of raw materials of suppliers depending on the region of Ukraine, as well as the variability of food by the region, types of hotel and restaurant establishments. The economic activity of the most powerful entities of the HoReCa market in Ukraine, their investment attractiveness and the risks that may threaten it have been studied. The most noticeable current trends in the HoReCa market of Ukraine, which has received their further development in the future, including during the war, were evaluated, namely: Dark Kitchen or a kitchen without a restaurant; shop-restaurant, shop-cafe and other combinations; Drive In or the concept of in-car service; Food Box or the concept of delivering «food kits» with step-by-step recipes for cooking «restaurant» dishes; vending machines – food preparation and sales jobs. Problem areas of the restaurant activity were investigated. The emergence of new restaurants in 2022 in the central and western regions of the country was studied. The specific trends of the changes in the structure of demand for food products in the HoReCa market of Ukraine in 2022 are characterized.

Challenges in Effective Implementation of Saudization Policy in the Restaurant Sector

The Kingdom of Saudi Arabia (KSA) is one of the countries that heavily rely on expatriates, especially in the private sector, which includes restaurants. However, to overcome the increasing rate of unemployment, the government has adopted new quota up to 50% Saudi Arabian people in restaurants. Notwithstanding, Saudization has been more successful in public sectors than it has been in the private sector. The current study undertook a sequential mixed method approach, starting with a questionnaire for newly joined local workers in restaurants and supplemented with in-depth interviews with managers. The main purpose of the questionnaire was to understand how new local workers perceive their new jobs/careers in restaurants, while the managers’ interviews explored the challenges encountered in the effective implementation of the new quota in restaurants. The results of questionnaire showed that local workers had negative perceptions about their new jobs/careers. They perceived it as a “bad” and “disrespected” job and reported overall dissatisfaction with their new job. Newly joined local workers consider restaurant positions as a “transit job”, with no intention to continue it as a career or even recommend it to their friends and family members. Managers, on the other hand, identified six main challenges that are associated with this, albeit they are linked to the absence of a clear strategic framework and executive plan by the government for the effective implementation of the new quota. The plan has to clearly focus on the employability and mitigate the wrong assumption about working in restaurants due to cultural and social impacts. The plan should consider the needs of both employers and employees to promote sustainable career among local workers, which ultimately influences the sustainable development of restaurants in the KSA.

Opinion Aggregator Platforms In The Restaurant Sector

This work intends to understand to what level consumers collect information before going to a restaurant and if they know and use online Apps for gathering information and restaurants reservation, and above all, what if they trust in these Apps. To understand consumer trust in online platforms, a set of variables was established with emphasis on consumer happiness with the experience, consumer satisfaction, online brand relationship, online brand experience, and time availability. We used a quantitative methodology – PLS-SEM - and data was gathering by an online survey collected in May 2021, for Portuguese consumers. The direct effect of the relations hypothesizes are conforming; however, the moderate effect of time availability only has effect on the relation between online brand experience and consumer’s happiness with the Apps. This study contributes to fulfill the gap existing in the research on consumer rating foods Apps.