Role Of Restaurants Research Articles

Restaurants and Culinary Sustainability: A Cultural and Aesthetic Issue. The Case of Restaurant Mini-Mal in Bogotá

This article reflects on the role of restaurants in promoting environmental and cultural sustainability. The case study presented here focuses on the history of Mini-Mal, a Bogotá restaurant that is a precursor of the so-called new Colombian cuisine, a movement driven by chefs who seek to use a wide and diverse range of local ingredients and techniques in their cuisine, combining tradition and innovation. The article, based on interviews with Eduardo Martínez, founding partner and executive chef of the restaurant, and a review of press and documents, discusses the concept of culinary sustainability that Mini-Mal has subscribed to and helped build, emphasizing the importance of its cultural and aesthetic proposal.

Marketing environmental responsibility through “green” menus

ABSTRACT The design of menus is a strategic part of the marketing mix of restaurants and the way they can (or can not) create a competitive advantage and attract the customer’s attention. In particular, restaurant menus communicate the restaurant unique selling proposition through its unique understanding of terroir. In this sense, the role of restaurants in the protection of local food identities and the promotion of local food heritage has become a topic of increasing interest. From a qualitative study based on a discourse analysis, the aim of this article is to understand the role of food in dining experiences through the storytelling embedded in the menus of the 8 restaurants awarded with the Michelin Green Star in Catalonia. While results show the pivotal role of products with a local origin, the narrative derived from the menus display meaningful relationships between local and global, old and new culinary techniques. Results also show the preoccupation of restaurants toward the protection of the linkages between the products and the territory, and the promotion of a zero-waste cuisine. Theoretical and practical implications are outlined to create both business and destination marketing strategies based on a “green” storytelling.

Profitability of Italian Restaurants Before and During the Pandemic

Restaurant businesses play a leading role in the economy of a tourist country. Traditionally the destination of many foreign guests, Italy is also renowned for its excellent cuisine based on the Mediterranean diet. This paper analyzes the trend of two profitability indices of a sample of large Italian restaurants, related to the pre-pandemic period and in the COVID-19 year, 2020. For this purpose, financial statements from the AIDA database were used. Profitability was studied using RoE (return on equity) and RoS (return on sales). The study is related to the entire country and its three macro-regions (North, Center, and South with islands). The analysis showed a dramatic fall in the year of COVID-19 despite government interventions to support the business that has been subject to forced closures. The main limitation of this study is its purely quantitative nature limited to a sample of restaurants with annual revenues over €800,000. The results are useful to Italian and foreign entrepreneurs who can relate their situation to the average situation in the sector. In the future, the study should consider other profitability and asset indices, as well as investigate investments in sustainability, taking into account the role of restaurants which should contribute to the development of fair, ethical, and sustainable tourism.

Становлення готельного бізнесу в Житомирі: історичний аспект

The modern policy for the development of the hotel business should be formed using the historical features of economic relations within the hospitality industry. The authors of the article have investigated the development of accommodation establishments in the city of Zhytomyr in the late XIX – early XX centuries within the European trends of that period. The historical stages of the city’s development are described according to the emphasis of socio-economic factors of the Zhytomyr central city status of Volyn province of the Russian Empire. The influence of economic and social factors on the growth of the level of service and the change in the number of hotel enterprises have been established. The history of hotel development in Kyiv, Lviv and Zhytomyr during the selected period is compared. The number of accommodation establishments in the city of Zhytomyr, their names and addresses according to the statistical data of 1907–1910 years are generalized. The role of restaurants and other food establishments near hotels is emphasized. The original advertisements of the local press of the period under study are illustrated by describing information on the opening of hotels, lists of services and other living conditions. In conclusion, the authors emphasize the lack of hotels of increased comfort in the early twentieth century due to the outdated material and technical base of buildings. The prospects of studying of the hotel business formation in the city of Zhytomyr during the Soviet period of the twentieth century are noted.

Environmental Sanitation and Health “Nasi Sek” (Seribu Kenyang) Restaurant in Gandoriah Beach Pariaman City

The role of restaurants as food and beverage providers must have proper environmental sanitation and health requirement. This research carried out at the restaurant “Nasi Sek” (Seribu Kenyang), which was around Gandoriah Beach, Pariaman City. The purpose of this study was to decide the feasibility of environmental sanitation and the health of the restaurant “Nasi Sek” (Seribu Kenyang). “Nasi Sek” (Seribu Kenyang) is located around the Gandoriah Beach tourism object in Pariaman City. The feasibility was evaluated from the view of building aspects, food conditions, food processing equipment, kitchen, sanitation, and hygiene facilities. This study uses the method of direct observation and then analyzed descriptively referring to the Regulation of the Minister of Health of the Republic of Indonesia Number 1098 of 2003 on sanitation requirements for restaurant hygiene and restaurant sanitation. Subject research is restaurants around Gandoriah Beach. The results showed that the restaurant “Nasi Sek” (Seribu Kenyang) around the Gandoriah beach in Pariaman City had not fulfilled the feasibility of sanitation and health of the restaurant environment. From the aspect of the building that was not permanent and the condition of the restaurant floor that did not meet standards, The chef or food handler at the restaurant around Gadoriah Beach did not fulfill the requirements of the Minister of Health Decree in 2003. Suggestions for relevant agencies to supervise and guide restaurants in Gandoriah Beach can improve sanitation hygiene and restaurant environment health.

The Political Role of Restaurants and Chefs in the Construction of National Food Culture: Traditional and Typical Food Identities in Norway 1980–2011

The role of restaurants and chefs in contemporary Norway is interesting not only as a local phenomenon reflecting a shift in food mentality, but also a global phenomenon. This article offers an exploratory study, mostly descriptive, but linked to the concept of globalization. The first part gives a brief account of the political and cultural framework of Norwegian food. The second part focuses on the evolution of the structural system Norwegian chefs have worked within during the past thirty years. Thirdly, we emphasize chefs’ direct responsibility in respect of the construction of traditional, local, regional and national understanding of food.

Encouraging Healthy Eating at Restaurants: More Themes Uncovered Through Focus Group Research

Quantitative research alone cannot provide enough understanding of restaurant patrons' nutrition-related decisions. As the role of restaurants in contributing to the obesity epidemic is being examined, more information is needed to determine how healthier choices at restaurants can be encouraged. Focus group research was conducted to explore customer decision making and to uncover strategies which could be used by restaurants to encourage healthier choices. Seven themes emerged which provide insight into this issue. Four themes are discussed here: disconnect between healthy eating and restaurants, shock, compensation, and control and choice.

“Out to Eat”

Unheard of in the eighteenth century, restaurants became an integral part of New York City's public culture in the antebellum period. This article examines the emergence and development of New York's restaurant sector in the nineteenth century, focusing on three aspects in particular: the close ties between urbanization and the rise of New York's restaurants, the role restaurants played in enforcing the city's class structure and gender mores, and the role of restaurants in shaping the public culture of the growing metropolis.