Restaurant Sector Research Articles

Financial Performance Measurement and Analysis in Quick Service Restaurant

Abstract: This paper presents a comprehensive review of Power BI to analyze the financial and operational performance of a large fast-food chain in India, specifically in the Quick Service Restaurant (QSR) sector. It starts by explaining the company’s structure and then focuses on analyzing its financial data, such as financial statements, budgeting, and future projections, tailored tothe needs of the QSR industry. Key to the analysis is organizing and cleaning data, creating unique product IDs, and ensuring accuracy for budget comparisons. The project covers in-depth data manipulation and modeling to ensure reliable insights into key financial metrics, such as revenue and profit. Advanced visualizations, including charts and Pareto analysis, help present a clear picture of the company’s performance. This research paper offers a detailed approach for using Power BI in the QSR sector, providing insights for improving business operations and profitability.

USE OF CULTURAL HERITAGE IN THE HOTEL AND RESTAURANT SPHERE OF TOURISM: FROM THE HISTORY OF THE EUROPEAN EXPERIENCE

The use of European monuments of cultural heritage in the hotel and restaurant sector of tourism is annualized in the article. Cultural heritage properties that have been repurposed as restaurants and hotels offer visitors a unique blend of history and modern comfort. Adaptive reuse of monuments of cultural significance as hotel-restaurant-type facilities allows the repurposing of existing buildings fornew functions while preserving their architectural and cultural value. In this way, historical buildings are preserved and, at the same time, we get a new tourist product that meets the modern tourist's cultural, educational, and tourist needs. The tourism potential of such interactions has been revealed. This is the cultural immersion of the tourist in a certain historical atmosphere, and promotion of economicdevelopment of the region, preservation of cultural heritage, popularization of local cultural and culinary traditions, educational and educational activities. Hotels located near or within historic sites can offer educational programs, tours, and cultural activities that give tourists insight into the history, architecture, and significance of the site. These initiatives contribute to the intellectual enrichment of the tourists and contribute to a deeper appreciation of the cultural heritage of the destination country. The use of monuments of historical and cultural significance in the hotel and restaurant tourism sector not only improves the experience of visitors but also contributes to the preservation of cultural heritage, economic development,promotion of sustainable tourism practices, educational opportunities, andbranding of destinations.

Multilevel Analysis Applied in High-Impact Environments: Causes and Effects of Firm and Political Activities During the Pandemic in the Restaurant Sector

The COVID-19 pandemic has meant a serious risk to the economic viability of companies and the sustainability of employment in the restaurant sector, a high-impact activity for the economy and employment in Mexico and Spain. This paper analyzes the causes of the prolonged and intense damage to companies and employees via multilevel analysis techniques and a qualitative, inductive methodology drawing on multiple sources. Research propositions posit that the sectoral structure, management practices, and institutional actions during and after the pandemic are predictors of recovery or continued losses. The balanced result of these three levels of analysis, in a severe crisis situation, such as the global pandemic, reveals that the combination of low institutional protection at the macro level, a hostile industry structure at the meso level, and a focus solely on economic sustainability as the primary business objective resulted in widespread resignation and put survival at risk, particularly for smaller companies and entrepreneurs. Analysis of the firms’ and stakeholders’ actions also shed light on the inter-relations, such as the negative effect of macro general policies on a fragmented, asymmetric meso level. Inter-relations among customers and firms’ behavior gave insights that could increase resilience before general critical events. Finally, the balanced results recommend a simultaneous effort from firms and policy makers to make possible a profound change while addressing the sector’s shortcomings. Firms’ effort in managing key assets, such as human capital, to acquire the capacity for the flexibility, adaptability, and innovation essential for change and renewal, must be endorsed by institutional support and customer recognition of the contributions of this singular service and cultural industry.

Exploring the Key Determinants of Success for Food Truck Entrepreneurs Insights from Structural Equation Modelling Study

Growth of food trucks, which provide ready-to-eat meals in public areas and boost urban economies, has had a substantial influence on the traditional restaurant sector. This study examines the major variables that affect food truck owners' operational performance and sustainability in order to determine what makes them successful. The research used a structural equation modelling (SEM) methodology to ascertain crucial success elements, such as the regulatory environment, marketing tactics, and technological uptake. Food truck owners provided information so that researchers could evaluate how these variables interacted to determine the success of the venture. The results show that technology innovations greatly improve customer involvement and operational efficiency, especially in social media and mobile payment applications. The report also emphasizes the value of adaptable marketing approaches and the assistance that food truck enterprises receive from supportive regulatory environments. This research advances knowledge of the dynamics of the mobile food business by offering actual data on the success determinants of food truck owners. The information that was acquired is beneficial to stakeholders, legislators, and business owners who want to promote a robust and sustainable food truck industry. The study also emphasizes how effective SEM may be when analysing intricate relationships between various factors that affect an entrepreneur's ability to succeed.

ASSESSMENT OF FINANCIAL MANAGEMENT BY OWN EXPENSES AT HOTEL AND RESTAURANT ENTERPRISES

Evaluating a management system is always a complex and debatable process, as it is difficult to find an approach that integrates all aspects of management and allows for a comprehensive assessment that reflects the level satisfying all the needs of enterprise management. This also pertains to financial management, which, despite the possibility of using indicators of financial activity of the enterprise, also includes a range of other indicators such as technical support, staff, and more. Considering the existing difficulties, this article aims to propose an integral approach to the assessment of financial management by the own expenses of enterprises. Acknowledging the complexity and individualism of each open socio-economic system, the object chosen is enterprises in the hotel and restaurant sector. Accordingly, it presents a scientific task that involves justifying and applying an approach to assessing the effectiveness of financial management by own expenses at hotel and restaurant enterprises. The research methodology involves the use of general scientific methods such as abstraction, analysis, synthesis, etc. However, the key methods are integral assessment and expert analysis. In combination, they facilitated the identification of the importance of indicators and the obtaining of assessment results. The main result of the study was the identification of operating hotel and restaurant enterprises and, based on their data and information, calculation of indicators which ultimately allowed the calculation and analysis of the dynamic, integral indicator of the effectiveness of financial management by own expenses. The limitation concerns not considering an even broader spectrum of indicators, as the concept of "effectiveness" is extremely broad and our proposed list is not exhaustive.

Trends in Smart Restaurant Research: Bibliometric Review and Research Agenda

Background The automation of processes and services has transformed various industries, including the restaurant sector. Technologies such as the Internet of Things (IoT), machine learning, Radio Frequency Identification (RFID), and big data have been increasingly adopted to enhance service delivery, improve user experiences, and enable data traceability. By collecting user feedback and analyzing sentiments, these technologies facilitate decision-making and offer predictive insights into future food preferences. This study aims to explore current research trends in intelligent restaurants, focusing on technological applications that improve service and decision-making. Methods A bibliometric analysis was conducted in accordance with the PRISMA-2020 guidelines. A total of 94 academic documents were reviewed from the Scopus and Web of Science databases, focusing on publications related to intelligent restaurant systems, particularly involving IoT and automation technologies. Results The analysis revealed that the United States, India, and China have contributed the most to the field, with a particular emphasis on China’s implementation of IoT architecture and robotics in restaurant settings. Chinese restaurant innovations, particularly in robotics, are among the most frequently cited in the literature. The study identifies these countries as leading the research in the intelligent restaurant domain. Conclusions Technologies such as IoT, machine learning, RFID, and big data are driving advancements in restaurant automation, enhancing service efficiency and user experience. The United States, India, and China are leading research in this area, with China standing out for its application of robotics and IoT in restaurants. This research provides a foundation for future studies aimed at improving predictive models for food selection and service optimization.

Community Perspective for Sustainable Development at Tourism Destinations in Pakistan: The Case Study from Swat Valley

Tourism has grown gradually globally and in Pakistan, affecting a mass population. It is universally accepted that tourism has led to economic development. However, tourism has social, cultural, and environmental effects beyond the economic effects. The importance of sustainability in the communities, particularly in the tourism sector, must be understood and critically analyzed. This study examines tourism's economic, social, cultural, and environmental impacts on local communities. Using primary data from 140 households in the Swat district (Bahrain, Madyan, Kalam, and Mingora), Pakistan, data was collected through a structured questionnaire to capture these multifaceted impacts. The community's perception revealed that tourism has positive and significant economic and cultural impacts, with 70% of the population directly linked to tourism for their livelihood. Nearly 59% of respondents, primarily involved in business, reported earning an average monthly income of PKR 40,000–60,000. However, occupations like agriculture and transportation are relatively low-paying. Tourism's social impacts showed adverse effects, with 54% reporting overcrowding and congestion as significant issues, while 73% acknowledged inflation as a primary concern. Environmentally, 75% of respondents reported traffic congestion, 67% mentioned crowd-related issues, and 50% highlighted litter and sewage disposal as significant problems. In contrast, deforestation and wildlife disruption were less affected. Cultural impacts were mixed, with 55% believing tourism has not significantly altered local traditions, while 45% thought otherwise. Security improvements were a major driver for increased tourism (64%), followed by infrastructure development (18%). Job creation was predominantly attributed to the hotel and restaurant sectors (60%), while private investment accounted for 87% of local development. This study underscores the complex interplay of tourism's economic, social, cultural, and environmental dimensions, emphasizing the need for sustainable practices to balance benefits with challenges.

THE ROLE OF BRAND IMAGE, BRAND TRUST, AND INTIMACY ON CONSUMER COMMITMENT

The restaurant products quality issues have emerged in some developing countries. This research investigates how restaurant brand image and brand trust influencing consumers’ intimacy, subsequently mediates the relationship between brand image and brand trust as predictor on consumers’ commitment. The sample consists of 107 consumers obtained through an online survey. Structural Equation Modeling (SEM) was used to examine the research hypotheses. The empirical results indicate that brand image and brand trust have significant and positive effects on consumers’ intimacy. Furthermore, as mediator variable, consumers’ intimacy play important role in mediates the relationship between brand image and brand trust on consumers’ intimacy. This study was validated Indonesian restaurant consumer or food firlds, therefore, future study is required to analyze across the culture, region and sector. It can help restaurant managers and scholars to observe the correlation between brand image and consumers’ behavior. The current study provided enlighten the consumers' principal operation from the perspective of marketing. Moreover, this study can be a reference for the government and culinary tourism business owners in an effort to increase consumer commitment and sustainable growth of the restaurant sector.

Actor engagement in franchising: A social exchange perspective on CSR performance

This empirical study investigates actor engagement in a franchising context. Utilizing a social exchange perspective, we consider the impact of a franchisee's disposition to engage on their outlet's corporate social responsibility (CSR) performance. We also explore how a brand's local community engagement acts as a mediator and how an outlet's location-based relational interdependence serves as a moderator. Our analysis uses an eight-year panel dataset encompassing 911 outlets from a large franchise network in the restaurant sector. We provide evidence that a franchisee's greater disposition to engage positively impacts CSR performance, as measured by donations received. We find that the relationship between franchisee disposition to engage and CSR performance is mediated by the brand's local community engagement, which is amplified by higher levels of relational interdependence. We discuss the implications of these findings, underscoring the importance of thoughtfully designing and implementing franchise systems to foster actor engagement and ultimately enhance CSR performance.

The Impact of Internet Platforms on the Catering Industry

This paper aims to discuss the effects of Internet platforms on the catering business, particularly on food delivery services and online reviewing and booking platforms like Dianping and Meituan. In the light of the strategy and finance, this paper scrutinises these platforms to understand how they have transformed the restaurant sector, altered customer habits and affected the market. The paper aims at identifying and explaining the different roles that have been introduced in the market by these platforms and the effects that have come along with them. Furthermore, this paper is also an attempt to explore the possibility and threats of those new technologies to let people understand that restaurants must transform and change their strategies because the world is continuously advancing. Finally, the conclusion is made to demonstrate that restaurants have to become more digitised to sustain and thrive in this market. Embracing digital change is essential for future success.

The Influence Of Promotion, Customer Experience And Word Of Mouth On Purchasing Decisions At Boss Café Bayangkara Medan

The restaurant business in Indonesia has always been dominated by foreign market share. Without looking far, busy centers such as malls, for example, are currently filled with restaurants from western countries or China. Starting from fast food restaurants to restaurants that provide full course menus. The population continues to increase, meaning the level of human need for food also continues to increase. Especially in the restaurant sector, it is currently showing very good development and is a business prospect that is progressing rapidly and increasing. The aim of this research is to find out whether promotions partially have a significant effect on purchasing decisions at Boss Cafe Bhayangkara, as well as knowing the influence of Customer Experience on purchasing decisions, and knowing simultaneously on Word of Mouth and the existence of Promotions in Customer Experience, Word of Mouth which has an influence on purchasing decisions at Boss Café Bhayangkara. In this research method, it is quantitative. The population in this research is all Boss Café Bhayangkara customers. The sampling technique is based on criteria (considerations). The sample parameters are: All Boss Café Bhayangkara customers, all Boss Café Bhayangkara customers came back using the Zikmund formula to reduce the sample size, so the sample in this study was 96 people and rounded up to 100 people. The results obtained from this research show that: 1) Promotion, 2) Customer Experience, 3) Wort of Mouth, 4) Purchase decisions. Basically, it shows how far the influence of an independent variable individually is in explaining the dependent variable.

A Research Study on Effective Growth of Franchise Business Model in Cafe & Restaurant Sector in Ahemdabad City

The growth of the franchise business model in the café and restaurant sector in Ahmedabad is examined in this study, with a focus on franchisee perceptions across different age groups. Data from 172 franchisees were analyzed using a quantitative approach to test ten alternate hypotheses related to operational aspects such as training adequacy, brand recognition, and market competition. The results revealed consistent perceptions among franchisees, with no significant differences across age demographics. Specifically, franchisees uniformly accepted perceptions regarding the effectiveness of the franchise model, adequacy of support, and the influence of brand recognition, indicating a strong alignment in understanding the model's benefits. However, the findings also emphasized significant competition from local independent cafés, highlighting the need for strategic adaptations. The study's practical implications suggest that franchisors should prioritize standardized training and support systems, improve marketing strategies, and cultivate strong franchisee-franchisor relationships to drive growth. The research underscores the importance of addressing competitive dynamics and continuously improving support systems. Future research is recommended to explore longitudinal impacts, diverse demographic influences, and the integration of digital transformation within franchise operations. This study provides valuable insights into franchise effectiveness, offering guidance for practitioners seeking to optimize franchise performance in the café and restaurant sector

Evaluating the application of front-of-package labelling regulations to menu labelling in the Canadian restaurant sector using menu food label information and price (Menu-FLIP) 2020 data.

To evaluate the application of front-of-package (FOP) labelling regulations to menu labelling in the Canadian restaurant sector by assessing the proportion of menu items that would be required to display the 'high-in' FOP symbol if the policy were extended to the restaurant sector. Nutrition information of 18 760 menu items was collected from 141 chain restaurants in Canada. Menu items were evaluated using the mandatory FOP labelling regulations promulgated in Canada Gazette II by Health Canada in July of 2022. Chain restaurants with ≥20 establishments in Canada. Canadian chain restaurant menu items including beverages, desserts, entrées, sides and starters. Overall, 77 % of menu items in the Canadian restaurant sector would display a 'high-in' FOP symbol. Among these menu items, 43 % would display 'high-in' one nutrient, 54 % would display 'high-in' two and 3 % would display 'high-in' all three nutrients-of-concern. By nutrient, 52 % were 'high-in' sodium, and 24 and 47 % were 'high-in' total sugars and saturated fat, respectively. Given the poor nutritional quality of restaurant foods, the current regulations, if applied to restaurant foods, would result in most menu items displaying a FOP symbol. Therefore, expanding the Canadian FOP labelling regulations to the restaurant sector can be key to ensuring a healthy food environment for Canadians. Furthermore, menu labelling along with other multi-faceted approaches such as reformulation targets are necessary to improve the dietary intake of Canadians from restaurant foods.

Restaurant staff's knowledge, practices, and attitudes pertaining to food allergy in Qassim region, Saudi Arabia: A cross-sectional analysis.

Food allergies, often triggered by minute amounts of certain foods, affect people of all ages and frequently occur in dining-out settings. Previous research in Saudi Arabia has not investigated the extent of restaurant workers' knowledge of food allergies and their role in protecting patrons from allergic reactions. This descriptive study assessed the knowledge, attitudes, and practices of restaurant staff regarding food allergies in Qassim, Saudi Arabia between January and March 2023. Interviews and observations were conducted in four stages, and data were analyzed using the Environmental Health Specialists Network Food Allergen Study Protocol. Results showed that most restaurant staff had limited knowledge of food allergens and their symptoms, and a small proportion had received specific training on food allergies. Moreover, only 14% of restaurants provided allergen information on their menus. Despite these knowledge gaps, most staff exhibited positive attitudes toward managing food allergies. Findings also indicated that factors such as experience, training, and restaurant policies were associated with higher levels of knowledge and more positive attitudes. These results highlight the urgent need for the restaurant sector to implement food allergy measures, including clear policies and comprehensive training, to prevent potentially life-threatening incidents.

Understanding the dynamics of customer satisfaction and repurchase intentions in the era of platform service supply chain – a case study of Foodpanda in Pakistan

ABSTRACT This study investigates the evolving restaurant sector in Pakistan, highlighting the significant role of Platform Service Supply Chains (PSSC) facilitated by food ordering apps like Foodpanda. Understanding PSSC is essential for businesses to thrive in the digital age and effectively manage the dynamics of digital service delivery. Foodpanda exemplifies a complex multi-stakeholder ecosystem that involves intricate technology integration, logistics challenges, robust data management, and a continuous need for innovation in a competitive market. This research aims to identify the key factors driving customer satisfaction and repurchase intention in this dynamic environment, acknowledging the transformative impact on consumer behavior. It also examines how health consciousness and food safety concerns influence these relationships in Pakistan. The study employs an integrated model based on the Theory of Planned Behaviour (TPB) and the Unified Theory of Acceptance and Use of Technology (UTAUT), collecting data from a convenient sample of Foodpanda app users. Using structural equation modeling, the findings highlight critical determinants such as effort expectancy, perceived usefulness, information quality, perceived risk, social influence, and trust in shaping customer satisfaction. This satisfaction, in turn, positively affects repurchase intention. Importantly, the study reveals that health consciousness and food safety concerns negatively impact the positive relationship between customer satisfaction and repurchase intention. The paper contributes theoretically by exploring customer behavior intricacies within the PSSC framework and offers practical insights for researchers and professionals in the food app industry. However, it acknowledges limitations, such as the use of a convenient sample, and suggests avenues for further research in this growing field.

Permanently marginalized? Securing living hours among part-time workers in hotels and restaurants in Northern Europe

This paper offers a comparative perspective on the wage and working conditions of marginal part-time workers (less than 15 hours per week) in the Danish, Irish and Norwegian hotel and restaurant sector. Each of the three countries belongs to distinct industrial relations models with different sectoral traditions of multi-employer bargaining, political intervention and union strength. We focus on social partner initiatives, over time, covering trade unions, employers and national governments’ unilateral, bipartite or tripartite measures to secure ‘living hours’ for workers with contracts of few hours. Analytically, we seek inspiration from the work on industrial relations regimes by Visser (2009) and combine it with the concept of living hours. We find that social partners have introduced a series of initiatives to secure living hours, notably to protect and increase hourly wages and secure guaranteed weekly working hours. However, while securing minimum wages and income through either bipartite, tripartite or unilateral measures seem relatively successful in all three countries, the attempts to guarantee minimum weekly working hours and thus secure living hours prove more difficult and mainly has had an impact in Denmark.

Strategi Pemasaran Berbasis Nilai-Nilai Entrepreneurship dalam Meningkatkan Investasi di PHRI Kabupaten Bandung

The main objective of this research is to identify and apply entrepreneurial values in marketing strategies to enhance investment in the hospitality and restaurant sector in Bandung Regency. The findings indicate that entrepreneurial values such as innovation, proactivity, calculated risk-taking, creativity, commitment to quality, collaboration, networking, and adaptability are crucial for effective marketing strategies. Strategies based on these values have proven capable of attracting investor attention and improving the competitiveness of the hospitality and restaurant sector in Bandung Regency. Innovation in products and services, proactivity in marketing, and a commitment to quality are key factors in attracting investment. The implementation of marketing strategies rooted in entrepreneurial values positively impacts investment growth and helps build the reputation and credibility of the Indonesian Hotel and Restaurant Association (PHRI) in Bandung Regency in the eyes of investors. The use of digital technology and social media in marketing strategies plays an important role in reaching a broader audience and attracting investor interest, enabling real-time measurement of marketing campaign effectiveness and strategy adjustments based on collected data. Recommendations for PHRI Bandung Regency include strengthening branding and innovation, enhancing collaboration and networking, optimal use of digital technology, continuous evaluation and adjustment, and improving quality and services. By applying these recommendations, it is hoped that marketing strategies based on entrepreneurial values will continue to develop and provide a sustainable positive impact on the hospitality and restaurant sector in Bandung Regency, increase investment, and reinforce Bandung Regency's position as a premier tourist destination.

Restaurant resilience: A qualitative study of resilience, adaptability, and innovation of the Alabama restaurant industry during the COVID-19 pandemic

The COVID-19 pandemic had a profound impact on the restaurant industry in Alabama. This qualitative study examines how Alabama restaurants demonstrated resilience and adaptability across three distinct phases of the pandemic, including the period of unrestricted activities, offering a new perspective. The findings highlight significant operational, financial, and labor-related difficulties faced during these phases. Key strategies include operational adjustments, technology integration, and strategic financial management. The study underscores the critical role of technology in maintaining customer connections and adapting service models during disruptions. It introduces a conceptual model that offers valuable contingency plans for operational innovation and resilience, helping restaurants manage crises effectively. Additionally, the research emphasizes the crucial role of government financial support in the survival and recovery of restaurants during the pandemic. The study enriches the existing literature by providing insights into the post-recovery impact of COVID-19 on the restaurant sector.

Can Sales Revenue Mediate the Relationship Between Market Share and Food Waste Management Practices at Restaurants in Banyumas?

Indonesia, with its substantial population, faces a critical issue with food waste. The country's high food waste generation is concerning and necessitates action for sustainable development. Banyumas, a region experiencing a rise in restaurants and significant food expenditure, is particularly affected. In 2022, the restaurant sector in Banyumas emerged as the second-largest business sector, underscoring its significance and the need for focused attention. To effectively address food waste, it is crucial for restaurants to understand the interplay between sales revenue, market share, and waste management practices. This research explores the relationship between these factors within Banyumas' restaurant industry. Utilizing a quantitative approach, the study surveyed 102 restaurants in Banyumas Regency and employed SEM-PLS for model testing. Findings indicate that higher sales revenue positively influences food waste management practices, suggesting that increased income enables restaurants to better implement waste management strategies. This insight highlights the need for government efforts to enhance knowledge and coordination regarding restaurant food waste management.

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

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